Tag Archives: Ice Cream

Ben and Jerry’s French Vanilla Ice Cream (copykat)

2 large eggs
3/4 c sugar
2 c whipping cream
1 c milk
2 t vanilla

Whisk the eggs in a mixing bowl until light and fluffy, 1 – 2 min. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 min more. Pour in the cream, milk and vanilla and whisk to blend. Transfer the mix to an ice cream maker and freeze following the manufacturer’s instructions. Yield: 1 quart.


Root Beer Float Pie (makelifelovely)

1 c vanilla ice cream
1 c vanilla Greek yogurt
1/2 can A&W root beer
1/2 c sugar
4 t root beer concentrate
2  8 oz tubs whipped topping
1 graham cracker crust

Mix the vanilla ice cream, the Greek yogurt, the root beer, sugar and root beer concentrate all together until combined. Gently fold in the 2 containers of whipped topping. Pour into the pie crust, and freeze for 4 hours, or until frozen.  Remove just before serving.


Frozen Root Beer Float Pie

1 8 oz tub frozen Cool Whip, thawed
3/4 c cold diet or regular root beer
1/2 c milk
Root Beer Extract to taste
1 pkg (4 serving size) instant vanilla pudding mix
1 graham cracker crust
8 Maraschino cherries

Combine the root beer, milk and pudding mix in a large bowl. Mix with a whisk until it begins to thicken. Fold in half of the whipped topping and desired amount of root beer extract. Start with just a little of the extract and give it a taste. You can continue adding more until desired flavor is reached. Spread into the pie crust. Refrigerate for 5 min. Top with remaining whipped topping. Slice the pie into 8 even slices (this makes it really easy to cut when it’s frozen). Add a cherry on each slice. Freeze 8 hours or overnight. Note:
This pie will seem a little bit runny prior to freezing.

Frozen Key Lime Crunch Cake (tablespoon)

1 box (6 – 2 bar packs) Nature Valley Crunchy Granola Bars
1/4 c flour
1/4 c butter, melted
2 T brown sugar
1 8 oz container whipped topping
1, 14 oz can sweetened condensed milk
1/2 c key lime juice
2 T lime zest
whipped cream, for serving

Preheat oven to 350º F. Place granola bars in a blender or food processor and process into fine crumbs. Place half of the crumbs in a medium-sized bowl with the flour, melted butter and brown sugar. Stir to combine. Press crumbs into bottom of a parchment lined 8 x 8″ baking dish to form the bottom crust. Bake for 10 min. Let cool completely. Add the whipped topping, sweetened condensed milk, lime juice and lime zest to a large bowl. Stir well to combine. Spread lime mix over crust and sprinkle remaining granola crumbs over top. Freeze for 4 hours before slicing and serving with a dollop of whipped cream.

Sangster’s Jamaica Rum Cream Ice Cream (mmmisformommy)

2 c heavy whipping cream
1 c whole milk
3/4 c sugar
pinch of salt
1 t vanilla
1/2 c Sangster’s Jamaica Rum Cream

Dissolve the sugar and salt in a medium saucepan over low/medium heat with half of the heavy cream.  Remove from heat and stir in remaining ingredients.  Chill overnight and make as per your ice cream maker’s instructions.  Make sure to give it at least 4 – 6 hours to ripen. It won’t get rock hard because of the boozy goodness. Store your ice creams in a shallow 1.9L Pyrex covered container, and put plastic wrap right on top of the ice cream itself, keeping the air off of it’s surface.

Buttered Pecan Ice Cream (scatteredthoughtsofacraftymom)

Ice Cream

4 safest choice pasteurized eggs
1 1/2 c sugar
1/2 can sweetened condensed milk
1 1/2 T vanilla
4 c milk (whole, 2% milk, half n half, heavy cream; the higher the fat content, the creamier the ice cream will be)
caramel ice cream topping (opt)

In a large mixing bowl, beat the eggs together for a min or two, add sugar and continue mixing for another min until eggs and sugar are completely combined. Add condensed milk, milk and vanilla. Blend until all ingredients are combined. Add mix to ice cream machine and follow manufacturer’s directions to process. A few min before ice cream is complete, add pecans to the ice cream and let machine mix the pecans into the ice cream. Serve with caramel topping if using.

Buttered Pecans

3/4 c chopped pecans
3 T butter
1 T sugar

Melt butter in large pan over medium-high heat. Add sugar and stir with spatula until sugar is dissolved. Add pecans and reduce heat to medium; gently stir pecans until toasted, about 5 min. Watch pecans closely because they can quickly burn. Transfer pecans to a plate and let cool.

Bourbon Bacon Crunch Cake (tablespoon)

Brown Sugar Bourbon Bacon

8 slices bacon
2 T bourbon
2 T light brown sugar

Preheat oven to 350º F. Line baking sheet with non-stick tin foil or parchment paper. Lay strips of bacon on lined baking sheet. Use a pastry brush to brush bourbon over slices of bacon, then sprinkle brown sugar evenly over each slice. Bake for 25 – 30 min until bacon is evenly cooked and crispy. Remove from pan, set on a paper towel and allow to cool for 10 min. Finely chop bacon once cooled. Pour half of the crust crumbs into the bottom of an 8 x 8″ pan that has either been lined with non-stick tin foil or buttered well. Reserve remaining crumbs to top the filling.Spread filling over the crust. Sprinkle reserved crumbs and remaining bacon over top. Cover and freeze for at least 3 hours before serving. Cut into squares and serve.


1 (12 bar) box Nature Valley™ crunchy granola bars
6 T butter, melted
1/3 c sugar

Crush granola bars into very small pieces. Combine crushed granola bars with butter and sugar.


2 8 oz blocks cream cheese, softened
1 14 oz can sweetened condensed milk
1 8 oz container extra creamy whipped topping
1 T bourbon

Beat together cream cheese, sweetened condensed milk, whipped topping and bourbon. Stir in 2/3 of the chopped bacon.

Hot Cocoa No Churn Ice Cream (delisch)

2 c heavy cream
1 14 oz can sweetened condensed milk
2 hot cocoa packets
1 c mini marshmallows & more for garnish

In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk, hot cocoa packets and mini marshmallows. Transfer mixture to a 9 x 5″ loaf pan and smooth the top with a spatula. Top with additional marshmallows and freeze until firm, 5 hours. When ready to serve, remove from freezer to let soften, 10 min.

No Churn Butter Pecan Ice Cream

2 c heavy cream
1 14 oz can sweetened condensed milk
1 1/2 c chopped pecans, toasted
3 T butter, melted
1 T light brown sugar

In a medium size bowl, stir together the sweetened condensed milk, melted butter ,toasted pecans and light brown sugar. (Any add ins…examples but not limited to – fruits fresh or frozen, thawed and mashed, crushed cookies, candy bars, chocolate etc…) will always be added to the sweetened condensed milk before folding in the whipped cream). Whip heavy cream till stiff peaks form. Fold the sweetened condensed milk mix into the whipped cream. Pour into a 9 x 5 loaf pan and freeze for 6 hours. To serve, remove from freezer and let sit for a couple of min to soften slightly, it freezes firm.

Rich Chocolate Ice Cream (chocolatechocolateandmore)

2 c heavy cream
1 c milk
3/4 c cocoa powder
1/2 c semi sweet chocolate chips
4 large egg yolks
3/4 c sugar
1 t vanilla

In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. Set aside. In a medium mixing bowl, whisk together egg yolks and sugar until a pale yellow and thickened, about 2 – 3 min. Add 1/2 c of milk mix to egg/sugar mix while continuing to whisk so you don’t cook your eggs. Repeat 2 more times adding 1/2 c milk mix to egg mix. Stir egg mix back into saucepan with remaining milk mix. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mix thickens slightly and coats the spoon. About 5 – 7 min. Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temp. Completely chill mix in the refrigerator for 4 hours or overnight is best. Freeze in Ice cream maker according to manufacturer’s directions.

Hula Pie (crazyforcrust)

1 Oreo cookie crust (homemade or store bought)
1, 1 1/2 qt container vanilla ice cream
1 c chopped macadamia nuts & more for topping
2 c hot fudge ice cream topping
whipped cream, for garnish

Make sure your Oreo crust is chilled if you made it from scratch. Let the ice cream sit at room temp until you’re able to stir it, but it’s not all the way melted (about 10 – 15 min). Stir macadamia nuts into the ice cream. Pile ice cream into crust then freeze until hardened, at least 1 hour. Spread hot fudge over the top of the frozen pie. Sprinkle with more macadamia nuts. Freeze for at least 4 hours or overnight. To serve: Top with whipped cream. It’s easier to slice if you let it sit at room temp for about 10 min. The first slice might be messy!

Homemade Choco Taco (ashleemarie)

Chocolate Waffle Cone

1 c sugar
4 large egg whites
1 t vanilla
1/4 t salt
4 T butter, melted
6 T cocoa powder
11 T flour

Mix all the chocolate waffle ingredients together, until smooth.

Choco Taco

round container of ice cream any flavor
chocolate wafers
chopped peanuts

Slice the rounded side off the ice cream, straight through the container, then cut half circle “log” into 5 – 6 slices. Lay them out and refreeze. In a waffle cone maker pipe a log of batter into the machine (about 2 T.) Cook for about 40 seconds. Pull out the waffle cone “oval” and place one of the frozen ice cream half circles onto it, and wrap it up. Place back in freezer, work about 3 taco’s at a time, you don’t want the ice cream to melt, it will make the waffles too soggy. Melt the chocolate wafers and let cool to room temp, then dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream. Immediately dip into the chopped peanuts. Keep frozen until you are ready to serve.

Salted Caramel Gelato (manusmenu)

1/2 c sugar
3 T salted butter
1/2 c & 2 T heavy cream
1 1/2 c milk
5 egg yolks
1/2 c caramel bits (opt)

Whisk the egg yolks in a bowl and keep them aside. Put the sugar in a heavy bottomed pot and put it on the stove, without stirring, until it’s a deep amber colour. Remove. Add salted butter, milk and cream. Put the pot back on the stove and mix until smooth. While whisking, slowly pour the caramel mix on the beaten egg yolks. Put this cream back on the stove and cook, while stirring, until it reaches 183° F (do not boil it). Put the caramel cream in the fridge until chilled, then churn it in your ice cream maker according to the manufacturer’s instructions. When ready, mix in the caramel bits (opt). Put your gelato in the freezer for at least 2 hours before serving.

Chocolate and Baileys Gelato (theshoeboxkitchen)

2 c whole milk
1 c heavy cream
1 c Baileys Irish Cream
1 c unsweetened cocoa powder
1 c turbinado sugar
2 T cornstarch
pinch of salt

Before you get started, make an ice bath by placing ice cubes in a large mixing bowl, adding water, then placing another smaller mixing bowl into the bath.  The smaller mixing bowl should be able to hold about 6 c liquid. Measure out your liquids. Measure out your sugar and cocoa powder, as well as your corn starch. In a mixing bowl, pour your whole milk, salt, corn starch and cocoa powder. Whisk vigorously to combine and dissolve the solids as much as possible. Make sure there is no dry cocoa left floating in the mix. Set aside. Bring the 2 creams and sugar to a hard simmer in a medium heavy bottom saucepan, whisking frequently. Remove from heat and add the whole milk mix. Whisk to mix thoroughly, then return to heat and bring back to a hard simmer, whisking constantly. Once simmering, continue to whisk and cook the mix for another 5 min or until you feel the mix thickening (much like making a pudding). Transfer the chocolatey amazingness to your ice bath bowl and continue to whisk until you see no more steam coming from the amazingness.  Cover the bowl with plastic wrap and refrigerate until cooled completely, about 4 hours or overnight (if you’re really impatient, sneak it into the freezer for about an hour). Churn the mix in your ice cream maker according to the instructions, usually about 20 min. Transfer to a chilled container (like a glass loaf pan, it is the perfect size and shape and allows for easier scooping) and place in the freezer overnight.

Bailey’s Butter Pecan Ice Cream (adashofsoul)

1/2  pecans, roughly chopped
1 T butter
1/2 c sugar
1 2/3 c whole milk
1 1/3 c heavy cream
1 T vanilla
1/3 c Bailey’s Irish Cream

Heat the pecans and the butter in a skillet over medium heat until the nuts are toasted, about 3 min. Remove from heat and set aside to cool. Whisk together the sugar, milk, cream, vanilla and Bailey’s in a bowl until the sugar dissolves. Pour the mix into the bowl of an ice cream machine and freeze according to manufacturer’s instructions (usually this means letting the freezer bowl spin for 20 – 30 min until the ice cream is thick and frozen). At the end of the churning time, pour in the chopped pecans. Transfer ice cream to a shallow container and smooth out with a spatula. Cover the surface of the ice cream with plastic wrap and then cover the container with a lid or tight aluminum foil. Freeze for at least 24 hours before scooping and serving.

Hazelnut and Salted Caramel Ice Cream (foodiecrush)

2 1/2 c half and half
8 egg yolks
1 c sugar
2 1/2 c whipping cream
3 t vanilla
pinch of kosher salt
8 oz toasted hazelnuts, chopped
8 oz salted caramel

Over medium heat, add the half and half to a medium saucepan and heat until hot, but not boiling. Stir often. Remove from heat and set aside. Place egg yolks and sugar in the mixer bowl of a stand mixer. Mix on low with a wire whip for about 30 seconds or until slightly thickened. Gradually add half and half and mix until blended. Return the mix to the saucepan and cook over medium heat until mix is steaming, but not boiling. Stir constantly. Transfer to a large bowl and stir in the whipping cream, vanilla and salt. Cover and chill for at least 8 hours or overnight. Freeze in an ice cream maker according to manufacturer’s directions. Add the chopped hazelnuts in the last 5 min of churning. Layer 1/3 of the ice cream mix into the bottom of a chilled freezer safe container. Drizzle with 1/3 of the salted caramel in large ribbons and use a knife to gently cut into the ice cream. Repeat 2 times, ending with more large ribbons of caramel. Sprinkle with additional hazelnuts if desired. Cover with plastic wrap or foil and freeze for at least 2 hours or up to 3 days. Makes about 9 cups.

Bacon Bourbon Peach Ice Cream (breadboozebacon)

4 strips bacon
2 c heavy cream
1 14 oz can sweetened condensed milk
2 T Peach Mist whiskey {or Jack Daniel’s Honey}
1 peach, peeled, pitted and diced

Cook bacon in a large skillet over medium heat until CRISPY. Remove to a paper towel lined plate. Once cooled, crumble the bacon into small pieces. In a large bowl, beat heavy cream until stiff peaks form. Add sweetened condensed milk and whiskey to the whipped cream. Fold everything together until smooth. Fold in diced peach and bacon. Transfer to a loaf pan. Write the pan tightly in plastic wrap, and freeze for 8 hours or overnight. Makes about 4 cups.

Marshmallow Ice Cream (julieblanner)

2 c heavy cream
1 can sweetened condensed milk
1 7 oz jar fluff/marshmallow cream

In a mixing bowl whip heavy cream until stiff peaks form. Blend in sweetened condensed milk and fluff. Pour into loaf pan and freeze until solid.

Frozen Caramel Crunch Torte (creationsbykara)


1 1/4 c graham cracker crumbs (10 full crackers)
3 T sugar
1/4 c melted butter

Mix graham cracker crumbs, sugar and melted butter in a small bowl. Press into the bottom of a 9″ springform pan. Bake at 350° F for 6 min. Let cool completely. To Assemble: Spread half of the filling over the cooled crust. Sprinkle with half of the crunch topping. Drizzle with half of the caramel. Spread on the remaining filling, then sprinkle the rest of the crumbs over the top. Cover and freeze for several hours, or till firm. Remove from freezer 15 min before serving. Drizzle remaining caramel sauce over slices as you serve.

Butter Brickle Crunch

3/4 c brown sugar
3/4 c oats (quick or regular)
3/4 c chopped pecans or walnuts
1/2 c soft butter

Mix all ingredients together and pat into a 9 x 13″ pan. Bake for about 15 min or till lightly browned. While still hot, crumble up with 2 forks. Let cool.


1 1/2 c heavy cream, whipped
1 t vanilla
1/4 c powdered sugar
8 oz cream cheese, softened
1 14 oz can of sweetened condensed milk
1/2 c caramel topping

Whip cream till soft peaks form. Add vanilla and powdered sugar and beat for another min. Set aside. Beat cream cheese in a large mixing bowl till smooth. Gradually beat in the sweetened condensed milk. Mix well, then fold in whipped cream.


Dark Chocolate Orange Ice Cream (barefeetinthekitchen)

3/4 c sugar
1 1/2 c heavy cream
1 c milk
1/2 c special dark unsweetened cocoa
1/2 t cinnamon
1/8 t fine sea salt
1/2 t finely grated orange zest
1/2 c dark chocolate chips
1/2 c orange juice
2 t vanilla

Whisk together sugar, cream, milk, cocoa, cinnamon, salt and orange zest in a medium size saucepan. Bring to a boil and then reduce to a simmer while stirring occasionally for 2 min. Add chocolate chips and continue stirring while the chocolate melts. Remove from heat and stir in the orange juice and vanilla. Let cool and then chill in the refrigerator for at least 4 hours. Pour the chilled mix into your ice cream machine and process according to manufacturer’s directions. Yield: 6 – 7 1/2 c servings.