Category Archives: Ice Cream

Red Velvet Ice Cream

Posted by Annie in Ice Cream

Red Velvet Ice Cream ~ Annie's Cooking Lab

For the last few weeks I’ve been thinking about a Valentine’s Day themed dessert to make. Normally I would use this as an excuse to make something fancy and elaborate, but I was in the mood for something a little simpler. I had almost decided to just skip making something red or chocolaty for Valentine’s Day; but when I saw this recipe posted last week I instantly decided that I had to give this a try.

Red Velvet Ice Cream ~ Annie's Cooking Lab

Rich chocolate desserts are sometimes a little too intense for me, which is probably why I love red velvet. It still has a hint of wonderful chocolate flavor, but the richness is cut with the tangy buttermilk. Plus, you really can’t go wrong with anything that involves cream cheese frosting!

Red Velvet Ice Cream

Ingredients

  • 1 1/2 cups heavy cream
  • 3/4 cup plus 3 tbl. sugar, divided
  • 1 1/2 tbl. unsweetened cocoa powder
  • 6 large egg yolks
  • 1 1/4 cups buttermilk, I used low-fat
  • 1 tbl. liquid red food coloring
  • 1 tsp. vanilla extract
  • 4 oz. cream cheese, cold
  • 2 1/2 tbl. unsalted butter, room temperature
  • 1 1/4 cup confectioners’ sugar, sifted
  • 1 tbl. vanilla extract
  • 2 tbl. heavy cream

Directions

  1. Combine the heavy cream, 3/4 cup of sugar and the cocoa powder in a medium saucepan over medium-high heat. Whisk occasionally until the mixture is warm and the sugar and cocoa have dissolved. While the cream is warming up, combine the egg yolks and remaining 3 tbl. of sugar in a medium bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly  Pour the mixture to the saucepan and cook, stirring constantly, until the mixture reaches 170 degrees.
  2. Place a strainer over a large bowl and pour the hot egg and cream mixture through the strainer. Stir in the buttermilk, red food coloring and vanilla. Cover and chill until the mixture is completely cool.
  3. Before you are ready to churn the ice cream, prepare the cream cheese frosting. Beat the cream cheese and butter on medium-high speed for about 2 minutes until the mixture is light and fluffy. Stir in the confectioners’ sugar and mix on low until combined. Add the vanilla and heavy cream, beat for 2-3 minutes on high until fluffy. Set aside.
  4. Freeze the ice cream in an ice cream maker according to the manufacturer’s instructors. Alternate layers of ice cream and cream cheese frosting in a storage container. I found it easiest to put the frosting in a pastry bag and pipe it in layers on the ice cream; it doesn’t really matter what shape of pastry tip you use. Freeze the ice cream until firm then serve and enjoy!
Makes: About 1 quart
Source: Annie’s Eats

Gingersnap Ice Cream

Posted by Annie in Ice Cream

Gingersnap Ice Cream ~ Annie's Cooking Lab

It is definitely possible that I have found a new favorite ice cream. It even trumps the S’mores Ice Cream from last summer. A few weekends ago I was experimenting with the recipe for Gingersnap Cookies because I wanted to see what would happen if I used butter rather than shortening in the cookies. The result was a very crisp gingersnap, the flavor was still great, but the texture was too crisp for my preference. I didn’t want to throw the batch away, so I decided to mix them into some ice cream!

One of the many things I love about ice cream is how easy it is to create a new recipe. I used the basic ratio of egg yolks, milk and cream that I’ve used in the past and then tossed in some molasses and spices to copy the flavor of a gingersnap. I can’t even begin to describe the awesomeness of this ice cream. It is so creamy and has all the same flavors that can be found in a gingersnap cookie.

Gingersnap Ice Cream

Ingredients

  • 1 cup whole milk
  • 2 cups heavy cream
  • 2/3 cup brown sugar
  • dash salt
  • 6 egg yolks
  • 1 tsp. vanilla
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 cup molasses
  • 2 1/2 cups coarsely chopped gingersnap cookies (homemade or store-bought)
Directions
  1. Combine the milk, sugar, 1 cup of cream and the salt in a medium saucepan over medium heat. Place the egg yolks in a separate bowl. When the milk mixture is warm, pour it slowly into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Cook, stirring constantly, until the mixture reaches 170 degrees.
  2. Pour the remaining cup of cream in a large bowl and set a mesh strainer on the top. Pour the hot egg and cream mixture through the strainer and mix it into the cream. Stir in the vanilla extract, ginger, cinnamon, nutmeg and molasses then cover and place in the refrigerator until completely cool (for at least 6 hours).
  3. After the ice cream base has chilled, freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
  4. Once the ice cream maker has finished, stir in the Gingersnap cookie pieces. Pour into a container and freeze for several hours until firm. Enjoy!

Eggnog Ice Cream

Posted by Annie in Ice Cream

I hope you all are recovering from your Thanksgiving food coma. I had a great vacation visiting family on the Oregon Coast. We had a lot of family that gathered for the holiday and we churned out a bunch of amazing food. I contributed a few quiches, an appetizer (I accidentally grabbed a can of jalapenos instead of green chilies for the onion dip- whoa it was intense, luckily my family is tough and they still cleaned the pan!), some desserts and of course a big pan of sweet potato casserole.

Boomer had to stay home over Thanksgiving, but I got to see Jazz who’s one of my favorites

Now that Thanksgiving is over I’m excited to start moving towards some Christmas baking projects. I have my eye on a few new cookie recipes that I’m looking forward to experimenting with. First though, is eggnog ice cream. When I got my ice cream maker this summer eggnog ice cream is one of the first flavors I wanted to try out. Surprisingly, there aren’t many eggnog ice cream recipes out there that actually include eggnog, most of them just use the same spice profile. I’m sure they’re good too, but I wanted to use the real stuff. This ice cream is incredibly creamy and the eggnog flavor really shines through.

In my experience, eggnog can vary pretty significantly from brand to brand. I used Organic Valley Eggnog for this recipe and was thrilled with how it turned out. If you can’t find the Organic Valley brand then I would recommend using another high quality brand.

Eggnog Ice Cream

Ingredients

  • 2 cups eggnog, I recommend Organic Valley
  • 2/3 cup granulated sugar
  • Pinch of salt
  • 1/2 tsp. nutmeg
  • 5 egg yolks
  • 1 cups heavy cream
  • 1 tsp. vanilla extract
Directions
  1. Combine the eggnog, sugar, salt and nutmeg in a medium saucepan over medium heat. While that mixture is warming up, separate the eggs and place your egg yolks in a separate bowl. When the eggnog mixture is warm, slowly pour it into the egg yolks, whisking constantly  Return that mixture to the pan and cook, stirring constantly  until it reaches 170 degrees.
  2. Pour the cream into a large bowl and place a mesh strainer on top. Pour the eggnog mixture through the strainer and mix into the cream. Stir in the vanilla then cover and place in the refrigerator until completely cool, at least 6 hours.
  3. Pour into your ice cream maker and churn according to the manufacturer’s instructions. Freeze until firm, then serve with an extra sprinkle of nutmeg. Enjoy!

Biscoff Crunch Ice Cream

Posted by Annie in Ice Cream

I know summer is officially over, but I’ve decided there’s no reason for ice cream to be limited to the summertime. Think of all the great flavors that could be made during the rest of the year. Apple pie and pumpkin in the fall. Maybe peppermint or eggnog near Christmas? Yes, ice cream definitely needs to be a year-round kind of food.

With its ginger and cinnamon flavors, this Biscoff Crunch Ice Cream is the perfect segue into fall. One of my favorite things to do with the crunchy Biscoff spread is to spoon some over a scoop of vanilla ice cream. This ice cream continues that idea by starting with a vanilla bean ice cream base with pieces of crunchy Biscoff cookies and a Biscoff swirl.

Biscoff Crunch Ice Cream

Ingredients

  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 2 cups heavy cream
  • Pinch of salt
  • 6 egg yolks
  • 3/4 tsp. vanilla extract
  • 1 tbl. vanilla bean paste
  • 1/2 cup creamy Biscoff Spread
  • 1/2 cup heavy whipping cream
  • 2 tbl. light corn syrup
  • 3/4 package Biscoff Cookies (about 25 cookies)
Directions
  1. Combine the milk, sugar, 1 cup of cream and the salt in a medium saucepan over medium heat. Place the egg yolks in a separate bowl. When the milk mixture is warm, pour it slowly into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Cook, stirring constantly, until the mixture reaches 170 degrees.
  2. Pour the remaining cup of cream in a large bowl and set a mesh strainer on the top. Pour the hot egg and cream mixture through the strainer and mix it into the cream. Add the vanilla bean paste and vanilla extract then cover and place in the refrigerator until completely cool (for at least 6 hours).
  3. To make the Biscoff swirl, scoop the Biscoff Spread into small saucepan and place over medium-low heat. Add the cream and corn syrup and stir until combined. Cover and refrigerate for several hours.
  4. After the ice cream base has chilled, freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
  5. Once the ice cream is chilled, stir in the Biscoff cookie pieces. Place a spoonful of ice cream in a plastic container, spread some of the Biscoff swirl mixture over the top. Repeat the layers, finishing with ice cream on top. Freeze for several hours until firm.
Adapted from The Perfect Scoop

Fluffernutter Ice Cream

Posted by Annie in Ice Cream

A few weeks ago, before we moved to our new house in town, Boomer and I went for a walk on the country road we lived on. Boom was off-leash and had spent most of the walk crashing through the corn fields chasing squirrels and birds. On the way home Boom started getting tired and was walking right next to me when he stuck his head into a big clump of grass. I saw a flash of fluffy black tail and started to yell “NO”, thinking Boom was about to go after a cat, right before Boomer and I both got sprayed by an angry skunk.

As we walked back home, covered in smelly oil, Boom bounced around rolling in the grass and clearly thinking the skunk event had been super cool and exciting, while I was significantly less enthused. How many hundreds of hours have Boomer and I spent walking and hiking around the woods in Montana without even seeing a skunk, and yet we get sprayed walking along a road? And really, how frequently do you hear of someone getting sprayed by a skunk? Dogs getting sprayed? Sure. But people? Not so often.

Being just a little melodramatic about bathtime

I got home and put Boomer in the bathtub and started soaping him up with the shampoo I bought when he and I were on a long road trip and he found a dead, maggot covered critter to roll around on (aren’t you jealous you don’t have a dog like Boomer?) But, not even the extra strength shampoo was cutting through the oily skunk smell. In desperation I finally walked over to my neighbor’s house to see if they had a jar of tomato sauce I could have. Not only did they give me a huge jar of tomato sauce, but it was freshly canned with tomatoes out of their garden. Needless to say, I had to make something to thank them for the tomato sauce and ice cream seemed perfect.

This Fluffernutter Ice Cream is very similar to the S’mores Ice Cream from a few weeks ago, but it has a peanut butter swirl and some Reeses. I love fluffernutter flavored desserts, so after discovering the insanely creamy texture that results from toasting marshmallows and mixing them with the ice cream base in the S’mores Ice Cream, coming up with a fluffernutter version was only natural. The second time I made this ice cream I used Nutterbutter cookies in place of Reeses and I liked that slightly better, either way will be delicious though!

Fluffernutter Ice Cream

Ingredients

  • 10 oz. bag large marshmallows
  • 1 tbl. vanilla bean paste
  • 2 cups whole milk
  • 5 egg yolks
  • 1/2 cup sugar
  • Pinch of salt
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 3 tbl. peanut butter
  • 1/4 cup heavy whipping cream
  • 1 tbl. brown sugar
  • 1 tbl. light corn syrup
  • 1 3/4 cups coarsely chopped Nutterbutters or Reeses
Directions
  1. Lightly butter a baking sheet and spread the marshmallows out in a single layer. Place under the broiler for 30 seconds to 1 minutes until toasted (watch them closely, they burn quickly!). Remove the sheet from the oven and use tongs to turn the marshmallows over, then place them back under the broiler for another 30 seconds until toasted. Once toasted, set the pan aside and allow to cool.
  2. Pour the milk into a medium saucepan over medium heat and stir in the vanilla bean paste. While you wait for the milk to simmer, whisk the egg yolks, sugar and salt in a medium sized heatproof bowl. Once the milk has started to simmer, remove from the heat and slowly pour into the egg mixture while whisking constantly. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture is between 170 and 175 degrees (or thick enough to coat the back of a wooden spoon). Strain the custard through a fine-mesh strainer into a bowl.
  3. Let the mixture cool for about 15 minutes, stirring occasionally to help it cool faster. Place the toasted marshmallows in a blender, then pour the custard on top of them. Blend until the well combined and smooth. Add the heavy cream and vanilla extract and blend again to combine. Cover and refrigerate the custard overnight.
  4. To make the peanut butter swirl, stir the peanut butter, heavy cream, brown sugar, and corn syrup together in a microwave safe bowl. Microwave for 30 second intervals, stirring in-between, until the sugar dissolves. Cover and chill in the refrigerator.
  5. When you’re ready to churn the ice cream, remove the custard from the fridge and whisk until it is smooth and pourable (the custard will have a spongy texture it first comes out of the fridge). Once smooth, pour into your ice cream maker and freeze according to the manufacturer’s directions.
  6. When the ice cream has finished churning, fold in the chopped Nutterbutters or Reeses. Spoon a layer of peanut butter swirl onto the bottom of your storage container followed by a layer of ice cream. Continue making layers of peanut butter and ice cream, ending with a layer of ice cream. Don’t try to swirl the peanut butter into the ice cream, that will make it look muddy. Freeze for at least 2 hours or until the ice cream is firm. Enjoy!
Makes: 1 1/2 quarts
Adapted from Brown Eyed Baker

S’mores Ice Cream

Posted by Annie in Ice Cream

I know I said that the oatmeal cookie chunk ice cream was pretty close to being the best ice cream ever. But, I lied, this is best ice cream ever. This s’mores ice cream combines all the components of the classic s’more in a creamy, dreamy ice cream. A lot of the recipes I’ve seen for s’mores ice cream start with a plain vanilla base and just have mini marshmallows mixed in. I think that’s kind of a cop-out, after all, an essential part of a s’more is the toasted marshmallow. This recipe remedies that problem by toasting the marshmallows in the oven and then blending them into the base of the ice cream. I was a little worried the marshmallow flavor wouldn’t be very noticeable, but there’s no question that this ice cream tastes like toasted marshmallow. The graham cracker pieces and fudge swirl complete the ice cream for the perfect s’more, no campfire required!

The texture of this ice cream was truly outstanding, it was so smooth and creamy. As I finished off my last bowl, I started think of ways I could re-use this base to make a new flavor. Fluffernutter ice cream anyone?

S’mores Ice Cream

Ingredients

  • 10 oz. bag large marshmallows
  • 1 tbl. vanilla bean paste
  • 2 cups whole milk
  • 5 egg yolks
  • 1/2 cup sugar
  • Pinch of salt
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/3 cup light corn syrup
  • 6 tbl. Dutch-process cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups coarsely chopped graham crackers
Directions
  1. Lightly butter a baking sheet and spread the marshmallows out in a single layer. Place under the broiler for 30 seconds to 1 minutes until toasted (watch them closely, they burn quickly!). Remove the sheet from the oven and use tongs to turn the marshmallows over, then place them back under the broiler for another 30 seconds until toasted. Once toasted, set the pan aside and allow to cool.
  2. Pour the milk into a medium saucepan over medium heat and stir in the vanilla bean paste. While you wait for the milk to simmer, whisk the egg yolks, sugar and salt in a medium sized heatproof bowl. Once the milk has started to simmer, remove from the heat and slowly pour into the egg mixture while whisking constantly. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture is between 170 and 175 degrees (or thick enough to coat the back of a wooden spoon). Strain the custard through a fine-mesh strainer into a bowl.
  3. Let the mixture cool for about 15 minutes, stirring occasionally to help it cool faster. Place the toasted marshmallows in a blender, then pour the custard on top of them. Blend until the well combined and smooth. Add the heavy cream and vanilla extract and blend again to combine. Cover and refrigerate the custard overnight.
  4. To make the fudge swirl, whisk together the sugar, water, corn syrup and cocoa powder in a medium saucepan over medium heat. Stir constantly until the mixture comes to a low boil. Cook for 1 minute, whisking frequently. Remove from heat and stir in the vanilla. Cover and let chill in the refrigerator for at least 2 hours.
  5. When you’re ready to churn the ice cream, remove the custard from the fridge and whisk until it is smooth and pourable (the custard will have a spongy texture it first comes out of the fridge). Once it’s smooth, pour into your ice cream maker and freeze according to the manufacturer’s directions.
  6. When the ice cream has finished churning, fold in the chopped graham crackers. Spoon a layer of fudge onto the bottom of your storage container followed by a layer of ice cream. Continue making layers of fudge swirl and ice cream, ending with a layer of ice cream. Don’t stir the fudge into the ice cream, that will make it look muddy. Freeze for at least 2 hours or until the ice cream is firm. Enjoy!
Makes: 1 1/2 quarts
Adapted from Brown Eyed Baker

Oatmeal Cookie Chunk Ice Cream

Posted by Annie in Ice Cream

This is only my second batch of ice cream from my new ice cream maker, and the first time I’ve really deviated from a recipe very much. I tend to be pretty critical of the stuff I make, and I rarely eat something and think it’s perfect. Not to pat myself on the back too much, but this ice cream is pretty delicious. This recipe is based on the Ben & Jerry’s ice cream with the same name that has always been one of my favorites. The creamy base is flecked with cinnamon and vanilla bean then mixed with chocolate chunks and pieces of oatmeal cookie. I added a cinnamon swirl which the original version from B & J’s doesn’t have, but I figured you really can’t go wrong with a little extra cinnamon.

I have to admit I was lazy and used store bought oatmeal cookies (Pepperidge Farm Brand) for this recipe. Most of my kitchen is still in boxes and I didn’t feel like digging out the cookie sheets. Plus, my house is vaguely sauna-like right now, so turning on the oven didn’t seem like a great plan. I’m sure this would be even better with homemade oatmeal cookies though. Next time I make this ice cream I’ll be using these cookies.

Oatmeal Cookie Chunk Ice Cream

Ingredients

  • 2 cups heavy cream, divided
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • pinch of salt
  • 1 cup whole milk
  • 1 tbl. vanilla bean paste
  • 1/2 tsp. cinnamon
  • 3 tbl. salted butter
  • 1/4 cup + 2 tbl. brown sugar
  • 1 1/2 tsp. cinnamon
  • 1 1/2 tbl. heavy cream
  • 1 tsp. flour
  • 2 – 2 1/2 cups oatmeal cookie chunks (about 8-12 medium sized cookies)
  • 2/3 cup semi-sweet chocolate chunks

Directions

  1. Combine 1 cup of the cream, granulated sugar, brown sugar and salt in a medium sauce pan. Place over medium-high heat and cook, stirring occasionally, for several minutes until the sugar dissolves. Remove from heat and stir in the rest of the cream, milk, vanilla bean paste and cinnamon. Cover and place in the fridge for several hours until thoroughly chilled.
  2. While the base is chilling, make the cinnamon swirl. Melt the butter in a small saucepan over medium heat, then add the sugar, cinnamon and heavy cream. Let the sauce simmer for a minute until the brown sugar melts. Remove from heat and whisk in the flour. Place in the fridge to chill.
  3. Freeze the ice cream according to the manufacturer’s instructions. When it is done churning, stir in the pieces of oatmeal cookie and chocolate chunks. Scoop out about 1/4 of the batter into a medium sized plastic container. Spoon 1/4 of the cinnamon swirl topping over the ice cream. Repeat the layers with the rest of the ice cream and cinnamon swirl. Cover and place in the freezer for several hours then serve and enjoy!
Adapted from The Perfect Scoop and Great Food 360

Peach Ice Cream

Posted by Annie in Ice Cream

My birthday was a few weeks ago and I got an ice cream maker! I’ve been book marking ice cream recipes and drooling over the photos other people have posted for a long time and I am so excited to finally be making my own. A few days before I moved, when I should have been busy packing and labeling boxes, I decided to try my first batch. It took me a while to decide on a flavor (such an important decision!) but when I saw all the beautiful peaches at the store, my decision was basically made for me.

Peaches and cream is such a wonderful combination. I was a little skeptical of the sour cream in this recipe, but it makes the ice cream extra creamy and the ever-so-slight tang from the sour cream helps balance out the sweet  peaches. I added a splash of almond extract to the mixture which really took it over the top!

Peach Ice Cream

Ingredients

  • 1 1/3 lbs. ripe peaches (about 5 peaches), peeled and coarsely chopped*
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 1/8 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • A few drops of lemon juice
* I would suggest buying organic peaches if you can. I’m kind of hit or miss when it comes to purchasing organic foods, but in my experience the flavor of fruit really is improved when it’s organic. Most important though is that the peaches are ripe. Under-ripe peaches won’t have enough flavor!

Directions

  1. Combine the peaches and water in a nonreactive saucepan. Cover and cook over medium heat for about 10 minutes, stirring occasionally, until the peaches are soft. Turn off the heat, mix in the sugar and brown sugar then set aside until the mixture cools to room temperature.
  2. Pour the sour cream, heavy cream, vanilla extract, almond extract and lemon juice into a blender. Pulse until combined. Add the peaches and the juices they cooked in and pulse until the desired consistency is achieved, pulse longer for smooth ice cream and for a shorter period if you’d like to have some pieces of fruit in there.
  3. Chill the mixture in the refrigerator for several hours until it’s completely cool. Once it’s chilled, pour it into your ice cream maker and freeze according to the manufacturer’s instructions. After freezing, serve and enjoy!
Adapted from The Perfect Scoop

Russian Pudding Pops

Posted by Annie in Cocktails, Ice Cream

I know summer is close to ending in many places, but it’s worth it to fit these cocktail-popsicles on to your menu before summer is officially over! This recipe comes together pretty quickly and they taste delicious. If you’re busy or unmotivated and don’t want to make your own homemade pudding, I’m sure you could make a small box of the instant vanilla pudding and use that instead. If you have popsicle molds that would work well, I made these in small, 3 oz, plastic cups which turned out fine too.

White Russian Pudding Pops

Ingredients

  • 1/3 cup cornstarch
  • 1/2 cup granulated sugar
  • 3 cups cold milk (I used nonfat, whole milk would make it creamier)
  • 1 tbl. vanilla extract
  • pinch of salt
  • 5 oz. Vodka
  • 2 oz. Kahlua
  • 2 oz. Bailey’s Irish Cream
Directions
  1. Mix the cornstarch, sugar, salt and milk in a blender or food processor and pulse until blended. You could also whisk by had if you’d rather, but be sure it’s fully combined.
  2. Pour that mixture into a heat-proof bowl and place it over (not touching) a pot with simmering water. Cook and stir for about 15-20 minutes until it begins to thicken. Pudding is finished when it coats the back of a spoon. Add the vanilla and stir to combine.
  3. Add the vodka, Kahlua, and Bailey’s to the pudding and stir until smooth and fully combined.
  4. Pour the mix into  popsicle molds or small plastic cups and put in the freezer. Check the mixture after an hour or so to see if it’s beginning to freeze and solidify, if it is add the popsicle sticks. Finish freezing the popsicles overnight. To release the popsicles from the mold, run warm water on the outside of the container for a few minutes.
Black Russian Pudding Pops
Follow the recipe above with a few small changes-
  • After the pudding has cooked, add 3/4 cups of finely chopped dark chocolate to the mixture at the same time you add the vanilla. Stir together until the chocolate has melted and the mixture is smooth
  • For the alcohol, use 5 oz of vodka and 3 oz of Kahlua
Makes about 18 small (3 oz) popsicles
Adapted from Endless Simmer

No Churn Ice Cream

Posted by Annie in Ice Cream

When I first saw this recipe online I immediately started thinking up different varieties of ice cream I could make with it. The great thing about this recipe is how versatile it is, there’s really no limit to the different combinations of ingredients you could try! This isn’t a traditional ice cream recipe, it doesn’t require churning, or rock salt, or a fancy ice cream making. As a result, the texture is a little bit different than normal, but it’s still cold, creamy, and delicious on a hot day!

Base for No Churn Ice Cream

Ingredients

  • 2 c heavy cream
  • 14 oz sweetened condensed milk
  • 1 t vanilla
Directions
  1. In a mixer, whip the heavy cream until stiff peaks form
  2. Add the vanilla and sweetened condensed milk and whip until thoroughly combined.
  3. Add any additional mix-in flavors
  4. Pour the mixture into a large plastic container and freeze until firm- approximately 12 hours

Cookies ‘n Cream
Ingredients
  • 2 rows Oreos
  • 8 Oatmeal Cream Sandwich cookies (Little Debbie Brand)
Directions
  1. Coarsely chop both types of cookies and add to the cream mixture.
Peanut Butter 
Ingredients
  • 2 rows Peanut Butter Oreos
  • 6 packs of Nutter Butters
Directions
  1. Coarsely chop the Oreos and Nutter Butters and add to the cream mixture
Peach Shortcake
Ingredients
  • 5 Peaches
  • 1 c water
  • 2 T brown sugar
  • 1/2 c flour
  • 1/3 c sugar
  • 1/8 c brown sugar
  • 1/8 c yellow cake mix (dry)
  • 1/2 t cinnamon
  • 5 T butter (cold)
Directions
  1. Remove the peel and pit from the peaches and chop them into small pieces. Place in a saucepan with water and cook over medium heat for 10 minutes. Drain the water and add 2T brown sugar.
  2. In a different bowl, combine flour, sugar, 1/8 c brown sugar, yellow cake mix, cinnamon and butter. Beat until it becomes a crumbly mixture.
  3. Add the peaches to the cream mixture and mix until combined.
  4. Crumble the shortcake mixture into the cream and peaches and gently stir to combine being careful not to break up the shortcake bites.
Adapted from I Am Baker