Above: This picture is courtesy of my lovely sister, Emily.
Krispy Kreme Ice Cream
Ingredients:
2 cups heavy cream
1 (14 oz) sweetened condensed milk
1 tsp. vanilla extract
5 Krispy Kreme glazed doughnuts
Directions:
Add vanilla to heavy cream and whip to stiff peaks in large bowl.
Chop Krispy Kreme doughnuts into small pieces (you can use a food processor). Stir into sweetened condensed milk.
Fold whipped cream into doughnut mixture.
Pour into freezer container and freeze 6 hours, or until firm.
Source: Kevin and Amanda. You can find it
here.
Notes: Holy cow, this was good.
No Churn Extreme Chocolate Ice Cream
Ingredients:
1 pint (2 cups) Heavy Whipping Cream
1 (14 oz) can sweetened condensed milk
3-4 tablespoons baking cocoa
2 cups brownie chunks (your favorite brownie recipe crumbled up)
1/2 cup semisweet chocolate chunks
Directions:
Whip cream to stiff peaks.
Mix sweetened condensed milk and cocoa together until well-combined. Gently fold into whipped cream. Fold in brownies and chocolate chunks.
Transfer mixture to freezer container.
Freeze overnight before serving.
Source: Wonky Wonderful. You can find it
here.
Birthday Cake Ice Cream
Ingredients:
2 cups heavy cream, chilled
1 (14 oz) can sweetened condensed milk
2 tsp. vanilla
3"x6" portion of frosted birthday cake (or 6 frosted cupcakes)
2 tablespoons rainbow sprinkles
Directions:
Place your cake or cupcakes in the freezer overnight.
Roughly chop frozen cake into small cubes.
In large bowl, whip cream until stiff peaks form.
Fold in sweetened condensed milk and vanilla. Gently fold in cake cubes and sprinkles.
Pour into freezer container. Top with additional sprinkles, if desired.
Source: Baking Beauty. You can find it
here.
Notes: This was really good, though I might reduce the amount of cake/cupcakes that I fold in next time.
Cookie Monster Ice Cream
Ingredients:
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 tablespoon vanilla
1/2 teaspoon blue food coloring
20 chocolate sandwich cookies (like Oreos), roughly chopped
15 chocolate chip cookies (like Chips Ahoy), roughly chopped
Additional Oreos and Chips Ahoy, for garnish, if desired
Directions:
Whip cream until stiff peaks form.
Gently fold in sweetened condensed milk, vanilla, and blue food coloring.
Gently fold in chopped cookies.
Pour into freezer container. Top with additional chopped cookies, if desired.
Source: Our Family of Seven. You can find it
here.
Note: We used mini Oreos rather than chopping regular-sized Oreos.
No Churn Reese's Peanut Butter Ice Cream
Ingredients:
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1/2 cup unsweetened cocoa powder
1/2 cup peanut butter
40 Reese's miniatures (or chopped Reese's peanut butter cups)
Directions:
Place Reese's in freezer for at least 30 minutes to harden.
Mix cocoa powder and sweetened condensed milk. Stir until cocoa powder is dissolved.
Heat peanut butter in microwave for 20 seconds to melt, then stir and set aside to cool slightly.
In large bowl, mix whipping cream until stiff peaks form.
Gently fold in condensed milk mixture until well-combined.
Cut Reese's candy into quarters.
Fold 2/3 of the candy into the whipped cream mixture.
Spread 1/3 of this mixture into a freezer container and then drizzle with 1/3 of the melted peanut butter. Swirl peanut butter with a knife.
Repeat this for two more layers.
Top with remaining candy pieces.
Cover with foil and freeze for 6 hours or overnight.
Source: Cincy Shopper. You can find it
here.
Blue Moon Ice Cream
Ingredients:
2 egg yolks
1/2 cup sugar
2 cups heavy cream
1 cup whole milk
1 tablespoon instant vanilla pudding mix
1 teaspoon raspberry flavoring
1 teaspoon lemon oil
1/2 teaspoon vanilla extract
1/8 teaspoon blue gel food coloring (about 2 drops)
Directions:
In a medium bowl, lightly beat egg yolks with 1/4 cup of sugar and set aside.
In a medium saucepan, add cream, milk, and remaining sugar. Whisking occasionally, heat mixture over medium low heat until bubbles begin to form along the edges of the pan. Remove from heat and add heated cream mixture to the eggs one tablespon at a time while whisking constantly to temper the eggs.
Once the cream mixture and eggs have been combined, return to the saucepan and heat on medium low until mixture coats back of a spoon or spatula and line drawn with a finger leaves a distinct trail. mixture should register 170 degrees to 175 degrees F. Do not allow mixture to overheat.
Pour custard into a medium bowl and whisk in vanilla pudding mix until thoroughly incorporated. Whisk in raspberry flavoring, lemon oil, and vanilla extract until thoroughly incorporated. Set bowl over an ice bath. Let cool at room temperature for 1 hour, stirring occasionally, then cover and refrigerate for 2 more hours or up to overnight until completely chilled. Churn chilled custard according to your ice cream maker's instructions. Transfer ice cream into a bowl or container that will hold 1 quart. Cover and freeze for at least 3 hours to fully set. Serve.
Source: Serious Eats. You can find it
here.
Notes: This one was a fan favorite--especially with the kids.
Key Lime Pie No-Churn Ice Cream
Ingredients:
3/4 cup Key lime juice
Finely grated zest of 2 limes (Key limes, if you can get them)
Pinch of kosher salt
1 (13 oz) can sweetened condensed milk
1 cup milk
2 cups heavy cream
1 graham cracker crust, store bought or homemade, crumbled
Directions:
In a large bowl, combine the lime juice, zest, salt, and condensed milk. Slowly stir in the milk.
In a separate bowl, whip the heavy cream until it reaches soft peaks. Fold the cream into the limemixture.
Put about an inch of ice cream in the bottom of a freezer container. Sprinkle about 1/3 of the crumbled graham cracker crust evenly on top. Top with another inch of ice cream, then another layer of graham cracker crust, and repeat until you've added all the ice cream, ending with an ice cream layer. (You may have leftover graham cracker crust)
Freeze for 6 hours or longer, until set.
Source: Pop Sugar. You can find it
here.
Notes: I didn't get to try this one, but you can't go wrong with Key lime pie, right?
Roasted Strawberry Ice Cream
Ingredients:
1 pounc strawberries, stemmed, hulled, and cut into quarters
1 tablespoon sugar, plus 1/2 cup
2 cups heavy cream
1 cup milk
Pinch of salt
6 egg yolks
1 tablespoon vanilla bean paste or vanilla extract
Directions:
Heat oven to 450 degrees F.
In a medium bowl, add the strawberries and 1 tablespoon sugar and toss to combine. Place on a rimmed baking sheet lined with a silicone mat or parchment paper and roast, about 20 minutes. Remove from the oven and let cool.
Meanwhile, fill a large bowl with ice water and place an empty medium bowl in the water.
In a heavy-bottomed saucepan over medium heat, add the cream, milk, 1/2 cup sugar, and salt and whisk slowly to combine until the sugar has dissolved. One wisps of steam and bubbles appear along the edge of the cream, pour 1/3 of the hot cream/milk mixture into a container with the egg yolks, whisking constantly. Pour 1/3 more of the hot cream/milk mixture into the yolks, whisking constantly. Pour the remaining 1/3 of the hot cream/milk mixture into the yolks, whisking to combine. Return the egg yolk/cream mixture to the saucepan over medium heat and, whisking constantly, continue to cook until an instant-read thermometer reaches 170-173 degrees.
Pour the ice cream base into the empty medium bowl sitting in the ice water. Using a spatula, slowly stir to cool the mixture. Let cool, stirring occasionally, about 15 minutes.
Pour the cooled ice cream base into an ice cream maker and process according to the manufacturer's directions, about 25 minutes. Add the cooled, roasted strawberries and let churn until combined. Transfer to a container with a lid and put in the freezer to continue to harden, 2-3 hours.
Source: Harmon's website. You can find it
here.
Notes: This was really delicious. The roasted strawberries gave it a very subtle taste. The texture of the strawberries was really nice.
Peach-Basil-Mascarpone Ice Cream
Ingredients:
1 1/2 pounds fresh peaches
1 tablespoon fresh lemon juice
1 3/4 cup sugar, divided
1/4 cup fresh basil leaves, cut into thin ribbons
2 cups heavy cream
1 cup whole milk
1/8 teaspoon salt
5 egg yolks
1 cup mascarpone
Directions:
Bring a large saucepan of water to a boil over high heat. Fill a large bowl with ice water and set aside. With a paring knife, mark on the top of each peach with an "x" and put into water until skin starts to peal away, about 1 minute. Using a slotted spoon, transfer peaches to water bath.
Peel and pit peaches. Discard skin and pit. Slice peaches into 1/2-inch slices and put into a saucepan over medium heat. Add lemon juice and 1 cup sugar and cook until peaches are tender and liquid has thickened, 10-15 minutes. Let cool slightly and, using a blender or food processor and in bathces, if necessary, puree until smooth. Transfer to a bowl, add basil, stir, and set aside.
Fill a large bowl with ice water and set aside. Set a medium bowl inside bowl of ice water and set a fine-mesh sieve on top.
In a medium saucepan over medium-high heat, add cream, milk, remaining 3/4 cup sugar, and salt, and bring to a simmer, stirring occasionally.
In another medium bowl, whisk egg yolks and slowly pour warm mixture into yolks, whisking constantly, then return warmed egg yolk mixture back into saucepan. Return to stove over mediu-low heat. Cook, stirring constantly, until mixture thickens and reaches 175 degrees F on an instant-read thermometer and coats back of a spoon, about 5 minutes. Do not let boil.
Pour custard through sieve and, when cool, whisk in peach puree and mascarpone until smooth. Transfer mixture to refrigerator and chill, about 3 hours.
Pour ice cream base into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Transfer ice cream to an airtight storage container and freeze completely.
Source: Harmon's website. You can find it
here.
Notes: I loved the flavor of the basil in this, but I didn't like biting into it. I would be sure to chop the basil into super tiny pieces, or I would strain the basil out after it has had time to steep in the cream mixture.
No Churn Cookie Dough Ice Cream
Ingredients:
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla
Store-bought egg-free cookie dough (or favorite egg-free cookie dough recipe), to your taste
Directions:
Whip cream to stiff peaks.
Gently fold in sweetened condensed milk and vanilla until well-combined.
Layer whipped cream mixture and small spoonfuls or dollops of cookie dough in freezer container.
Freeze at least 6 hours or overnight.
Source: My mom came up with this one just based on my suggestion that everyone liked cookie dough ice cream. We really liked this--except that we went a little heavy on the cookie dough. You might say to yourself, "But one can never have too much cookie dough in their cookie dough ice cream!" Well, you would be wrong. Indulge, but don't go overboard. Even with a cookie dough to ice cream ratio that was slightly off, this was still delicious.
