Frozen Desserts

Sugar Cookie Raspberry Ripple Ice Cream Sandwiches

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

You know what is super exciting? Going after your dreams. This year has been kind of a downer, but even so, in the midst of a lot of come-aparts and letdowns, there’s been a number of little bright spots that remind me the world is still turning out beautiful, wonderful things. A friend of mine fulfilled a dream by writing an incredible cookbook full of recipes that are right up your alley, and today I get to be one of the first to brag on it with these sugar cookie ice cream sandwiches. More on that ASAP.

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

I don’t know about you, but I spend a lot of time plotting “what if’s,” spinning stories and webs of whimsy in mind that I’ll never come to realize. Sometimes it’s lack of time and know-how, limited funds or energy, but more often than not, it’s fear. I sideline a lot of my hopes because they feel too big to pursue- what if I’m not the the woman for the job? Maybe my ambitions would be better served by someone smarter or more brave, someone not bound by children or location or a limited skillset. Maybe it’s not the right time for these ambitions, or maybe there’s just not enough room in the world for whatever I bring to the table.

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

When faced with our dreams and all the fear that comes packed onto them, I think we have to say “yes” anyways. There are so many beautiful and inspiring things waiting to be uncovered just on the other side of our fear, and we’ll never regret crossing over to at least sniff them out. Whatever hopes or ambitions you’ve got in your back pocket, the one that you’re saving for a rainy day, for another year, or for some distant future version of yourself to uncover, I want to encourage you to at least check them out. If fear and “what if’s” are the only thing nudging you back to the quiet comforts of your present reality, I hope you’ll shake them off and decide to be a person who goes after their big, loud ambitions anyways. There’s room in the world for your gifts, ideas, and ambitions, and today can be the day, maybe even the first, that you break out of fear long enough to catch of glimpse of them.

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

So these sugar cookie ice cream sandwiches. I met Sarah at an event this time last year and found out she was working on this book. Her first book was already in my library, a well-read and referenced set of pages on my shelf, so I was excited to hear about this newest addition. Y’all- it is worth the hype and then some. Her book, “100 Cookies,” is a beautiful offering, full of inspired recipes, detailed instructions, and yummy photos that make you want to dive in and grab them. As someone who has always dreamed of writing a cookbook, this book is one of those reads that made me think, “This is what I want to write!” It’s just terrific.

Aimee dog-eared a number of recipes she wanted to make (hello, macarons! red velvet brownies! all the sprinkle things!), and these sugar cookie ice cream sandwiches were her pick that seemed the most seasonally appropriate. I’m so glad we made them. The cookies are perfectly sweetened and freeze nicely, but the biggest surprise was the ice cream. Sarah’s no-churn ice cream includes cream cheese (a thing I’ve done in the past but not recently), and I was reminded of how seriously delicious it makes those no-churn varieties. I’ll probably be going back to that soon enough.

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

Anyways, we still have a little summer left in us, so I hope you’ll make these sugar cookie ice cream sandwiches with raspberry ripple ice cream soon enough. And whatever that ambition it is you’re housing, don’t be afraid to go after it. Now, in this weird transition and blip in history, is a great time to reinvent and choose something you wouldn’t normally go after, and I really believe it’s worth the risk. Happy Wednesday to you all and Happy Baking!

If you like these sugar cookie ice cream sandwiches you should check out:

No-Churn Sugar Cookie Ice Cream
Oatmeal Cream Pie Ice Cream Sandwiches
Chocolate Chip Cookie Ice Cream Sandwiches
Brownie Ice Cream Sandwiches

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Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream

Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream by Wood and Spoon blog. This is Sarah Keiffer's recipe for chewy sugar cookies loaded with no-sugar raspberry swirl ice cream. The ice cream is simple to put together and requires no ice cream machine. These are delicious frozen desserts! Makes enough jumbo treats to share with a crowd and is perfect for summer days! Find the recipe on thewoodandspoon.com

These sugar cookie ice cream sandwiches feature a delicious no-churn raspberry ripple ice cream that make for a yummy frozen dessert!

  • Author: Sarah Kieffer, recipe from “100 Cookies”
  • Prep Time: 60
  • Cook Time: 45
  • Total Time: 360
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the ice cream:

  • 1 cups fresh or frozen raspberries
  • ½ cup sugar
  • Pinch plus ¼ teaspoon of salt
  • One 14 ounce can sweetened condensed milk
  • 1 tablespoon pure vanilla extract
  • 1 vanilla bean, seeds scraped (optional)
  • 2 ounces cream cheese, at room temperature
  • 2 cups heavy whipping cream

For the cookies:

  • 21/2 cups plus 1 tablespoon all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 cup unsalted butter, at room temperature
  • 13/4 cups sugar, plus ½ cup more for rolling
  • 1 large egg plus 1 large egg yolk
  • 1 tablespoon pure vanilla extract

Instructions

To prepare the ice cream:

  1. Bring the raspberries, sugar and pinch of salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring and pressing down on the berries occasionally until they have released their juices, about 5 minutes. Strain the berry mixture through a fine-mesh sieve, pressing on the solids to extract as much juice as possible. Discard the solids. Let the juice cool to room temperature, then place in the fridge to chill.
  2. In a large bowl, whisk together the sweetened condensed milk, vanilla, vanilla bean seeds, and ¼ teaspoon salt until completely smooth. In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady steam, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes. Add half of the whipped cream mixture to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streak remain. Pour into a 9×13” metal pan lined with foil and swirl in dollops of the raspberry mixtures, swirling with a butter knife. Freeze until firm, about 6 hours.

To prepare the cookies:

  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees. Line three sheet pans with parchment paper. In a medium bowl, combine the flour, baking soda, salt, and cream of tartar. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until cream, about 1 minute. Add 1-3/4 cups of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and eat on low speed until just combined. Place the remaining ½ cup of sugar in a small bowl.
  2. Form the cookies into 1-1/2 ounce (2 tablespoon) balls. Roll each ball in the sugar and place 8 cookies on each pan. Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown 12-14 minutes. Transfer the sheet pan t a wire rack and let the cookies cool for 5 to 10 minutes on the pan, the remove them and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.
  3. When the ice cream is frozen and cookies are cooled, use a 2-1/2 inch round cutter to trim our rounds of ice cream and sandwich in between two cookies. Freeze until ready to enjoy!

Oatmeal Cream Pie Ice Cream Sandwiches

Oatmeal Cream Pie Ice Cream Sandwiches by Wood and Spoon blog. These are a frozen version of the traditional store bought cookie sandwiches made with chewy thin oatmeal cookies and filled with a no-churn marshmallow ice cream. The ice cream comes together with three ingredients including marshmallow fluff and the cookies stay soft even when frozen! Learn more about this treat and how to make homemade frozen ice cream sandwiches on thewoodandspoon.com

There are a few treats that feel synonymous with my childhood. Fruit by the foot, Pop-Tarts, and Swiss cake rolls were basically the reigning queens of every 8-year-old’s diet, am I right? My husband grew up eating those Little Debbie Oatmeal Cream Pies, so in another effort to win wife of the year, I made those treats into a gussied up frozen dessert: oatmeal cream pie ice cream sandwiches. They are delightful, and I can’t wait to tell you all about them!

Oatmeal Cream Pie Ice Cream Sandwiches by Wood and Spoon blog. These are a frozen version of the traditional store bought cookie sandwiches made with chewy thin oatmeal cookies and filled with a no-churn marshmallow ice cream. The ice cream comes together with three ingredients including marshmallow fluff and the cookies stay soft even when frozen! Learn more about this treat and how to make homemade frozen ice cream sandwiches on thewoodandspoon.com

I’ve been talking about snack foods as if they were a thing of the past, but I gotta be honest- there’s a serious candy situation in our house. We have tons of family and friends that understand the way to any self-respecting toddler’s heart is candy. As a result, my children are regularly gifted skittles, gummy worms, tic tacs, and basically anything else bright, colorful, and terrible for your teeth. I don’t blame them- I’m not above bribing children for their affection either, but it’s gotten out of control. When I found George sneaking Sour Patch Kids at 7 am, I knew it was time to make the basket disappear. So, for now, the basket it on the top shelf of my pantry, and although I think my kids would be willing to Indiana Jones their little fannies up the pantry shelves for a handful of chocolate coins, I seriously doubt it will happen. They just need a break from the junk.

Oatmeal Cream Pie Ice Cream Sandwiches by Wood and Spoon blog. These are a frozen version of the traditional store bought cookie sandwiches made with chewy thin oatmeal cookies and filled with a no-churn marshmallow ice cream. The ice cream comes together with three ingredients including marshmallow fluff and the cookies stay soft even when frozen! Learn more about this treat and how to make homemade frozen ice cream sandwiches on thewoodandspoon.com

You know who doesn’t need a break from the junk? Me. I owe my quarantine sanity to my 5:00 pm glass of wine and 8:00 pm dessert. Without it, there’s no telling where I’d be. These little oatmeal cream pie ice cream sandwiches have been living in our freezer for the past couple of weeks, and a half of one each night is just enough to satisfy my sweet tooth. It feels like a reward for making it through the day, and I’m not above giving myself gold stars, okay? So if you, like me, need. a little evening pick-me-up to enjoy on these summer evenings, I really think you should consider these treats. Let me tell you how to make them.

Oatmeal Cream Pie Ice Cream Sandwiches by Wood and Spoon blog. These are a frozen version of the traditional store bought cookie sandwiches made with chewy thin oatmeal cookies and filled with a no-churn marshmallow ice cream. The ice cream comes together with three ingredients including marshmallow fluff and the cookies stay soft even when frozen! Learn more about this treat and how to make homemade frozen ice cream sandwiches on thewoodandspoon.com

We start with the ice cream. No-churn ice cream is the best, and here, a little bit of marshmallow fluff transforms heavy cream and sweetened condensed milk into a seriously delightful frozen treat. I like to freeze the mixture in a small rimmed sheet pan and use a round cookie cutter to trim out pieces of ice cream to sandwich in the middle of cookies. If you’d rather keep it simple and scoop ice cream straight from a pan, that works too! Once the ice cream is frozen, you can whip up your oatmeal cookies. This particular recipe is wonderful, because the cookies stay soft and chewy, even once frozen. Once the cookies and ice cream are both prepared, just smoosh them all together into these happy little sandwiches.

Oatmeal Cream Pie Ice Cream Sandwiches by Wood and Spoon blog. These are a frozen version of the traditional store bought cookie sandwiches made with chewy thin oatmeal cookies and filled with a no-churn marshmallow ice cream. The ice cream comes together with three ingredients including marshmallow fluff and the cookies stay soft even when frozen! Learn more about this treat and how to make homemade frozen ice cream sandwiches on thewoodandspoon.com

These oatmeal cream pie ice cream sandwiches are a yummy nod to the processed treats you may have enjoyed as a child. Give them a try and let me know what you think! Happy Tuesday and enjoy the baking!

Oatmeal Cream Pie Ice Cream Sandwiches by Wood and Spoon blog. These are a frozen version of the traditional store bought cookie sandwiches made with chewy thin oatmeal cookies and filled with a no-churn marshmallow ice cream. The ice cream comes together with three ingredients including marshmallow fluff and the cookies stay soft even when frozen! Learn more about this treat and how to make homemade frozen ice cream sandwiches on thewoodandspoon.com

If you like these oatmeal cream pie ice cream sandwiches you should try:

Chocolate Chip Cookie Ice Cream Sandwiches
Oatmeal Cookie Chunk Ice Cream
Brownie Ice Cream Sandwiches
Peanut Butter Honey Graham Ice Cream Cake
Homemade Ice Cream Drumsticks

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Oatmeal Cream Pie Ice Cream Sandwiches

Oatmeal Cream Pie Ice Cream Sandwiches by Wood and Spoon blog. These are a frozen version of the traditional store bought cookie sandwiches made with chewy thin oatmeal cookies and filled with a no-churn marshmallow ice cream. The ice cream comes together with three ingredients including marshmallow fluff and the cookies stay soft even when frozen! Learn more about this treat and how to make homemade frozen ice cream sandwiches on thewoodandspoon.com

These oatmeal cream pie ice cream sandwiches have a no-churn marshmallow fluff ice cream and chewy spiced cookies!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 360
  • Yield: 10 Sandwiches 1x
  • Category: Dessert
Scale

Ingredients

For the ice cream:

  • 7 ounces marshmallow fluff
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream

For the cookies:

  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 tablespoon molasses (optional)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup quick cooking oats

Instructions

To prepare the ice cream:

  1. Line a 9×13” or jelly roll pan with a large sheet of aluminum foil. Be sure the foil extends just beyond the sides of the pan for easy removal. Set aside.
  2. In a medium-sized bowl, stir together the fluff and condensed milk. Set aside.
  3. In a large bowl or the bowl of a stand mixer, whip the cream on medium speed until it thickens to fluffy, stiff peaks. Fold in the fluff mixture, being careful to not overwork, and spread it into the prepared pan. Freeze until solid, at least 6 hours but preferably overnight.

To prepare the cookies:

  1. Preheat the oven to 350 degrees Fahrenheit and line 2 sheet pans with parchment paper.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, brown sugar, and sugar until smooth and combined, about 1-2 minutes. Add the egg, molasses, and vanilla and stir to combined. Scrape the sides of the bowl and add the remaining ingredients. Stir on low just until well-combined.
  3. Use a medium cookie scoop to spoon 1-1/2 tablespoon sized rounds of dough 2” apart on the prepared cookie sheets. Bake one at a time in the preheated for about 10 minutes or until the edges are set and almost turning golden. The center of the cookie will still look wet. Remove from oven and allow to cool completely. For easy assembly of the sandwiches, I like to freeze the cookies, but this is totally optional.

To assemble the sandwiches:

  1. Use a large round cookie cutter or the lip of a wide-mouth mason jar to cut out rounds of ice cream. Place in between two cookies and refreeze the sandwiches quickly. You can save the leftover edges of the ice cream in a sealable container or freezer-safe bowl. Keep the sandwiches covered while in the freezer to protect their taste.

Notes

  • The molasses increases the rich warm flavor in these cookies, but it does result in a thinner, chewier cookie. If you want something more substantial, you can skip the molasses.
  • I tried these with whole rolled oats, and while the cookies turn out well I find I prefer the softer frozen cookies made with quick oats. This is your choce.
  • If you don’t have a cookie cutter or large jar for cutting out rounds of ice cream you can also just scoop ice cream with an ice cream scoop and smoosh the balls of ice cream in between the cookies.

Cheesecake Ice Cream

Cheesecake Ice Cream by Wood and Spoon. This is Rose Levy Beranbaums's recipe for a churned cheesecake ice cream. The flavor is undeniably cheesecake and has a delicious mouthfeel. Learn how to make homemade ice cream with tons of great mix-in options here on the woodandspoon.com for all of your summer desserts and frozen treats!

It has been so aggressively hot here in the South, that the words “cheesecake ice cream” literally bring tears to my eyes. Why, yes, of course I want a frozen version of one of my all-time favorite desserts! Give me all the tang! The creaminess! The ice! I will take just about anything if you promise it will lower my core body temperature by a half a degree, and the fact that said offering comes in a waffle cone makes me feel like it’s Christmas morning. Hallelujah.

Cheesecake Ice Cream by Wood and Spoon. This is Rose Levy Beranbaums's recipe for a churned cheesecake ice cream. The flavor is undeniably cheesecake and has a delicious mouthfeel. Learn how to make homemade ice cream with tons of great mix-in options here on the woodandspoon.com for all of your summer desserts and frozen treats!

I spent the weekend playing nurse to Charlie who had strep throat. The poor little buddy had a fever on his birthday, but I’ll tell you what- I’ve never been so grateful for the doctor to tell me, “It’s just strep!” No coronavirus = happy Mama. Brett and the big kids spent most of the weekend in the pool, which means I had some alone time to test recipes. You might think that after all this time I wouldn’t be so excited by the prospect of a day alone in the kitchen, but I’m happy to report that the shine still hasn’t worn off. I live for it. In the next few weeks, you all will be treated to some fun recipes that got some attention this weekend, but for now, I’m happy to share this delightful cheesecake ice cream!

Cheesecake Ice Cream by Wood and Spoon. This is Rose Levy Beranbaums's recipe for a churned cheesecake ice cream. The flavor is undeniably cheesecake and has a delicious mouthfeel. Learn how to make homemade ice cream with tons of great mix-in options here on the woodandspoon.com for all of your summer desserts and frozen treats!

Rose Levy Beranbaum, the author of “The Cake Bible” and “The Baking Bible” is a household name for me. She is tremendously talented, and her precise methodology and recipes have inspired LOADS of bakers. For her most recent project, she stepped away from the oven to create “Rose’s Ice Cream Bliss,” a book that breaks down ice cream making and the science of it all to make it comprehendible for home cooks. Although there are tons of mouthwatering recipes I am eager to try, I was immediately drawn to the cheesecake ice cream.

Cheesecake Ice Cream by Wood and Spoon. This is Rose Levy Beranbaums's recipe for a churned cheesecake ice cream. The flavor is undeniably cheesecake and has a delicious mouthfeel. Learn how to make homemade ice cream with tons of great mix-in options here on the woodandspoon.com for all of your summer desserts and frozen treats!

To make this ice cream at home, you will need an ice cream maker. I’d also recommend reading through the instructions once beforehand, so that you can move through the execution of the recipe with ease. Although homemade ice cream is a bit of a process, I was so pleased to find this one 100% worth the effort. I topped my ice cream with some granola and a berry rhubarb sauce I had leftover from another project. The ice cream is, by far, the most cheesecakey tasting ice cream I’ve ever had, and it paired phenomenally with the fruit and crunchy oats. If you have an ice cream maker, please let me point you to this book! It’s a fun read and the recipes are nothing short of inspiring! I hope you all have a terrific week. Find a way to stay cool… maybe with this ice cream? Hugs to y’all and happy baking!

Cheesecake Ice Cream by Wood and Spoon. This is Rose Levy Beranbaums's recipe for a churned cheesecake ice cream. The flavor is undeniably cheesecake and has a delicious mouthfeel. Learn how to make homemade ice cream with tons of great mix-in options here on the woodandspoon.com for all of your summer desserts and frozen treats!
Cheesecake Ice Cream by Wood and Spoon. This is Rose Levy Beranbaums's recipe for a churned cheesecake ice cream. The flavor is undeniably cheesecake and has a delicious mouthfeel. Learn how to make homemade ice cream with tons of great mix-in options here on the woodandspoon.com for all of your summer desserts and frozen treats!

If you like this cheesecake ice cream you should try:

No-Churn Strawberry Shortcake Ice Cream
Blueberry Mascarpone Ice Cream
Oatmeal Cookie Chunk Ice Cream
No-Churn Honey Salted Almond Ice Cream
Turtle Ice Cream

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Cheesecake Ice Cream

Cheesecake Ice Cream by Wood and Spoon. This is Rose Levy Beranbaums's recipe for a churned cheesecake ice cream. The flavor is undeniably cheesecake and has a delicious mouthfeel. Learn how to make homemade ice cream with tons of great mix-in options here on the woodandspoon.com for all of your summer desserts and frozen treats!

This cheesecake ice cream is a creamy custard-based frozen treat from Rose Levy Beranbaum’s book! Try it topped with a fruit sauce!

  • Author: Rose Levy Beranbaum’s Recipe from “Rose’s Ice Cream Bliss”
  • Prep Time: 40
  • Total Time: 360
  • Yield: 1 quart 1x
  • Category: Dessert
Scale

Ingredients

  • ¾ cup (200 gm) cream cheese
  • 1 tablespoon (9 grams) cornstarch
  • 1 cup plus 2 tablespoons (261 gm) heavy cream, divided
  • ¾ cup (150 gm) sugar
  • 21/2 tablespoons (53 gm) glucose or reduced corn syrup
  • Pinch of salt
  • ¼ cup plus 2 teaspoons (74 gm) egg yolk (from about 46 yolks)
  • 11/2 cups (363 gm) sour cream
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon lemon oil

Instructions

  1. Cut the cream cheese into piece (1 inch) and allow it to soften at room temperature while mixing the rest of the base. Have a fine-mesh strainer suspended over a medium bowl. Prepare an ice water bath.
  2. In a custard cup or small bowl, stir together the cornstarch and 29 grams/2 tablespoons of the cream until smooth. Cover with plastic wrap.
  3. In a medium saucepan, with a silicone spatula, stir together the remaining cream, sugar, glucose, and salt until well blended.
  4. In a medium bowl, place the egg yolks and whisk them lightly. Set it near the cooktop.
  5. Over medium heat, bring the cream and sugar mixture to a boil, stirring constantly. Lower the heat and cook at a slow boil, stirring for 2 to 3 minutes to evaporate some of the water in the mixture. Remove the pan from the heat. Allow the mixture to cool for a few minutes.
  6. Stir the cornstarch mixture to make sure it is smooth and then whisk it into the hot mixture. Return the pan to the heat and bring the mixture to a slow boil. Cook for 1 minutes, whisking gently. It will thicken slightly.
  7. Remove the cornstarch mixture from the heat and gradually whisk about ½ cup of the mixture into the egg yolks to temper them. Then use a whisk to stir the egg yolk mixture back into the pot. Check the temperature. If an instant-read thermometer reads at least 170 degrees Fahrenheit, there is no need to heat it further. If it is lower, heat the mixture on low, stirring constantly until thickened a little further. When a finger is run across the back of the spatula, it will leave a well-defined track. An instant read thermometer should read 170 to 180 degrees Fahrenheit. 
  8. Immediately remove the pan from the heat and pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer into the bowl and scrape any mixture clinging to the underside of the bowl. Remove the residue and set the strainer over the medium bowl used for the egg yolks, for the second straining.
  9. Set the bowl containing the custard mixture in the ice water bath and allow it to cool until no longer warm to the touch, stirring occasionally. Whisk in the cream cheese, sour cream, vanilla, and lemon oil. It will be mostly smooth, but the cream cheese will be slightly lumpy. Scrape the mixture into a food processor and process until as smooth as possible, then press it through the strainer again. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43 degrees Fahrenheit. Set a covered storage container in the freezer.
  10. Churn the cheesecake custard in a prechilled ice cream maker. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.

Notes

  • I used regular corn syrup in place of the reduced corn syrup and was pleased with the results.
  • The lemon oil is optional!
  • I found it easy to whisk the cream cheese into the custard while it was still warm. There were no lumps at that point.
  • In lieu of chilling the mixture in the freezer, I poured the custard into a gallon-sized Ziploc and submerged it in an ice bath in the sink. The mixture was chilled in under an hour.
  • I store my ice creams in metal loaf pans topped with a sheet of aluminum foil.

Peanut Butter Honey Graham Ice Cream Cake

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

What is the maximum dose of sand a baby can ingest in one weekend? Is there any kind of rule on the tolerable upper limit of salt water and watermelon? I’m totally asking for a friend- not because I’m at all concerned about my own children… (clears throat). Anyways, we went to the beach this past weekend, and it was adorable. Don’t get me wrong- taking kids to the beach is no walk in the park, but watching them enjoy and explore is super memorable. This was Charlie’s first romp in the sand, and although I was mildly terrified every time he got anywhere close to the water, I loved seeing him get so fired up.

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

One of my favorite things about the beach is the margaritas is the seafood and summer desserts. I figured I’m not the only one heading South this summer, so if you have a trip to the shore planned, please let me introduce you to this peanut butter honey graham ice cream cake. It’s make-ahead, completely frozen, and is a fun sweets option when you’re serving a hot and sandy crowd. Let me tell you how to make it.

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

This peanut butter honey graham ice cream cake begins similarly to many of the other ice cream desserts on this site. No-churn ice cream comes together with little more than a hand mixer and a giant bowl. Here, we have two flavors of ice cream- honey and peanut butter swirl. Both get whipped up and layered into a prepared loaf pan with some graham cracker crumble and extra peanut butter. Once the peanut butter honey graham ice cream cake has frozen solid, you can remove it from the pan and top it with additional whipped cream that has been lightly sweetened with honey. It’s simple and delightful!

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

A few things to know about this recipe: first, you can add a little extra peanut butter if you prefer. Look, I don’t know your life. Maybe you are super into PB. I get that, so if that’s you, add in some more! I like to swirl additional creamy peanut butter into the peanut butter ice cream, or add a few drizzles in with the graham cracker. Second, if you’re on team Salty Sweet, you’re going to want to add a smidge more salt to the graham cracker crumble. I like mine super salty to offset the sweet ice creams, but this is totally up to you. Finally, if you don’t have a loaf pan, feel free to opt for a different type of pan. Just be sure that every slice has each of the cake elements in it.

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

Give this peanut butter honey graham ice cream cake a try and let me know what you think! Ice cream cake is the perfect treat for these salty days, and I think you’ll really like this one. Have a terrific week, and stay tuned for a new recipe coming up next week!

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

If you like this peanut butter honey graham ice cream cake you should try:

No-Churn Honey Salted Almond Ice Cream
No-Churn Peanut Butter Caramel Ice Cream
Mocha Brownie Ice Cream Cake
Mint Brownie Ice Cream Cake
Honey Mascarpone Tart with Salty Graham Cracker Crust and Figs

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Peanut Butter Honey Graham Ice Cream Cake

Peanut Butter Honey Graham Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream loaf cake with a graham crumble, peanut butter ice cream, honey ice cream, and a swirl of peanut butter throughout The whole thing is topped with whipped cream and cake be made ahead to be served as a simple summer dessert. Learn how to make this homemade ice cream cake here on thewoodandspoon.com

This peanut butter honey graham ice cream cake has two flavors of no-churn ice cream and a salty graham cracker crumble throughout!

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 360
  • Yield: 10 Servings 1x
  • Category: Dessert
Scale

Ingredients

For the graham crumble:

  • 2/3 cup (60 gm) graham cracker crumbs
  • 21/2 tablespoons unsalted butter, melted
  • 1/4 teaspoon cinnamon
  • 1/81/4 teaspoon salt (more or less depending on your preferences)

For the ice cream:

  • 1 (14 oz) can sweetened condensed milk, divided
  • 2 cups (480 gm) heavy whipping cream, divided
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • 1/3 cup peanut butter

For the frosting, if desired:

  • 1 cup (240 gm) heavy whipping cream
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract

Instructions

To prepare the graham crumble:

  1. Combine all of the ingredients in a bowl, stirring until it forms a sandy mixture. Use an 1/8 teaspoon salt at first and add a little extra if desired. Set aside.

To prepare the ice creams:

  1. Line a large loaf pan with plastic wrap that extends up all four sides with a few inches of extra hangover. You’ll form your ice cream cake in the pan so you want to make sure that no ice cream actually touches the pan or it could stick! Set aside.
  2. Pour 7 ounces (half the can) of sweetened condensed milk and 1 cup of heavy whipping cream in a large bowl. Use a hand mixer to beat the mixture until it thickens to a soupy fluff consistency. Add the honey and vanilla extract and continue to whip until stiff peaks form. Dollop and spread this ice cream into the bottom of the prepared pan. Crumble the graham crumble on top of the honey ice cream until it is adequately covered. You may have a little leftover.
  3. To prepare the peanut butter ice cream stir the remaining sweetened condensed milk with the peanut butter. In a large bowl, whip the remaining cream until stiff peaks form. Fold the peanut butter/ condensed milk into the whipped cream. I like to leave the mixture a little streaky so there appears to be ribbons of peanut butter throughout, but you can fold it all the way together if desired. Pour the ice cream on top of the graham crumble in the pan and then spread to smooth. Freeze completely, at least six hours or overnight.

To prepare the frosting (if desired):

  1. Whip the cream to soft peaks and then add in the honey. Continue whipping to medium-hard peaks. Remove the cake from the pan and peel off the plastic. You may need to let it set out for a moment to release from the pan. Spread the honey whipped cream all over the cake and then freeze until about 15 minutes prior to serving. Enjoy!

Homemade Ice Cream Drumsticks

Homemade Ice Cream Drumsticks by Wood and Spoon blog. Learn how to make novelty ice cream treats with chocolate magic shell filling, ice cream scoops of choice, and a wide variety of unique toppings! The recipe is make ahead and perfect for summer treats, kids parties, and poolside desserts. Learn how to make a DIY version of these grocery store faves on thewoodandspoon.com

In the wake of this past week’s events, it’s impossible for me to pretend that we’re all okay and ready to plop down with a homemade ice cream drumstick. I get it. Our country is groaning for justice, for change, and for kind hands to rebuild the brokenness we’ve existed in for far too long. So many people, myself included, have found themselves in the murky waters of complacency where we’ve been too scared to say the wrong thing or to step out in any way that feels uncomfortable, and I gotta tell you- it’s heartbreaking. I grieve the ways that my actions, words, and silence have affected my Black brothers and sisters, and while the tendency of my flesh is to remain stuck in those feelings, I know we’re past the point where we can remain most concerned about our own comfort. I want to pursue the value of someone else’s story- their worth, their rights, and the love and dignity they deserve- more than I want to wallow in the inadequacy of my own. To all of my readers, particularly Black men and women and other people who have experienced daily discrimination under the blinded eyes of people like me- please forgive me. I know the road between now and better is long, but I’m committed to doing the work in my heart, in my family, and in my community.

Homemade Ice Cream Drumsticks by Wood and Spoon blog. Learn how to make novelty ice cream treats with chocolate magic shell filling, ice cream scoops of choice, and a wide variety of unique toppings! The recipe is make ahead and perfect for summer treats, kids parties, and poolside desserts. Learn how to make a DIY version of these grocery store faves on thewoodandspoon.com

Homemade Ice Cream Drumsticks by Wood and Spoon blog. Learn how to make novelty ice cream treats with chocolate magic shell filling, ice cream scoops of choice, and a wide variety of unique toppings! The recipe is make ahead and perfect for summer treats, kids parties, and poolside desserts. Learn how to make a DIY version of these grocery store faves on thewoodandspoon.com

Homemade Ice Cream Drumsticks by Wood and Spoon blog. Learn how to make novelty ice cream treats with chocolate magic shell filling, ice cream scoops of choice, and a wide variety of unique toppings! The recipe is make ahead and perfect for summer treats, kids parties, and poolside desserts. Learn how to make a DIY version of these grocery store faves on thewoodandspoon.com

So. Homemade ice cream drumsticks. A trivial yet delightful dessert. I used to haul after the ice cream truck in search of these bad boys, and let me tell you- they’re worth the jog. Crunchy cones, creamy frozen filling, and loads of chocolate shell and topping make these a summertime dream. While with the store-bought kind we’re kinda stuck with the vanilla centers and pecan topping, homemade ice cream drumsticks allow us the pleasure of whatever the heck our bellies are wanting. You pick for yourself here, and, really, isn’t that the way it should be?

Homemade Ice Cream Drumsticks by Wood and Spoon blog. Learn how to make novelty ice cream treats with chocolate magic shell filling, ice cream scoops of choice, and a wide variety of unique toppings! The recipe is make ahead and perfect for summer treats, kids parties, and poolside desserts. Learn how to make a DIY version of these grocery store faves on thewoodandspoon.com

Give yourself plenty of time to make these cones over the span of a day. The process is simple but can be more challenging if you don’t allow time for proper freezing. Fill your cones with the magic shell coating and the ice cream of your choice before topping with more of the same. Don’t be afraid to mix and match a few flavors or add in semi-solid fillings like salted caramel sauce or hot fudge. These homemade ice cream drumsticks should be a festive little party for your mouth, so add in whatever sounds good to you.

Homemade Ice Cream Drumsticks by Wood and Spoon blog. Learn how to make novelty ice cream treats with chocolate magic shell filling, ice cream scoops of choice, and a wide variety of unique toppings! The recipe is make ahead and perfect for summer treats, kids parties, and poolside desserts. Learn how to make a DIY version of these grocery store faves on thewoodandspoon.com

We’re no where near the end of the healing, growth, and change that needs to happen, so let’s love ourselves and each other along the way. You’ve got all my heart today and in the coming weeks, and I look forward to continued connection via our common love of food. Happy baking, friends.

If you like these homemade ice cream drumsticks you should try:

Brownie Ice Cream Sandwiches
Chocolate Chip Cookie Ice Cream Sandwiches
Jamocha Popsicles
Hot Fudge Sundae Cake

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Homemade Ice Cream Drumsticks

Homemade Ice Cream Drumsticks by Wood and Spoon blog. Learn how to make novelty ice cream treats with chocolate magic shell filling, ice cream scoops of choice, and a wide variety of unique toppings! The recipe is make ahead and perfect for summer treats, kids parties, and poolside desserts. Learn how to make a DIY version of these grocery store faves on thewoodandspoon.com

These homemade ice cream drumsticks have ice cream centers, a chocolate outer shell, and a number of delicious adaptable toppings! Get creative to come up with your own!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 360
  • Yield: 1012 1x
  • Category: Dessert
Scale

Ingredients

  • One (5 ounce) box sugar cones (One box usually has 12, but count on a few being broken!)
  • 11/2 cups semisweet chocolate chips
  • 6 tablespoons firm coconut oil (not liquid!)
  • 1 quart ice cream of your desired flavor (I used Neapolitan and Mint Chip!)
  • ½ cup hot fudge sauce (If desired)
  • 11/2 cups semisweet chocolate chips
  • 6 tablespoons firm coconut oil (not liquid!)
  • Toppings of choice- salted nuts, sprinkles, crushed cookies, mini candies, peppermints, etc

Instructions

  1. Find a few heavy-bottomed rocks glasses or mugs that you can prep your drumsticks in and place them on a small baking sheet. Make sure this will fit comfortably in your freezer. Place the cones in the cups (I fit about 3 per rocks glass) and pop in the freezer briefly while you melt down your magic shell topping.

    Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in microwave for 20 second increments, stirring in between, until the chocolate has melted. Once completely melted, use a soup spoon to drizzle just enough chocolate mixture into each cone, swirling it around the inside to coat every bit of the cone. Pour out any excess. And repeat with the remaining cones. Pop in the freezer to firm up briefly, about 5-10 minutes. Remove your ice cream from the freezer to soften a bit if needed. Use a spoon to scoop out small scoops of ice cream and smear into the cone. Push down gently to make sure the ice cream goes to the bottom. If desired, leave a small divet in each cone to fill with hot fudge sauce. Just spoon a bit of the chill mixture into the top of the cones and level off. Repeat with the remaining cones and freeze to firm a bit, about 30 minutes to an hour. Remove from the freezer and use a large cookie scoop or an ice cream scoop to scoop spheres of ice cream on top of each cone. Press down gently to make sure they adhere to the cone. Allow to freeze up for another 30 minutes to an hour.

  2.  
  3. When ready to finish your drumsticks, gently reheat and stir your remaining magic shell topping if needed and prepare your toppings. I put toppings in little shallow bowls so I could dip the cones in them. Keep in mind that the magic shell firms up fast, so be ready to move quick! Dip the frozen ice cream on top of each cone into the magic shell topping and sprinkle immediately with the toppings of your choice. Replace back to the cups they were standing up in and put back in freezer. I like to work in batches of three so that the ice cream cones don’t melt. Re-freeze for another 30 minutes or eat immediately! If not eaten within a day of preparing, freeze briefly and then store in a covered container to prevent freezer smells or burns. Enjoy!

Mocha Brownie Ice Cream Cake

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

We need more hope. With all the loss, worry, loneliness, and inconvenience that riddles this new world we’re in, we need something of substance to set our hearts on. What are those positive truths, the bits of foundational goodness, swishing around your brain? What are the gentle reminders you can post at the forefront of your mind and hold onto when things feel uncertain?. I’ll be honest- I’m really grasping for straws here lately. I’ve discovered so much sweetness while sifting through the unfamiliar minutes of this time, but I also find myself intensely ready for a change of scenery. I want time to create and be still and to absorb the sound of my own thoughts. This is hard stuff we’re working through. I’ve seen so many blessings and rich opportunities coming out from the ashes of what was, but I also feel the weight of it all. It’s uncomfortable and foreign, and whether you’re celebrating the beauty of it all or seriously struggling, I want you to know that I hear you. Solidarity, y’all.

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

So here’s my social distanced hug- a smidge of love from one human to another. A reminder that we haven’t shared our last meal with friends or hired our last babysitter for a night out with our spouses. We haven’t walked into an office or stadium or church for the last time, and it won’t be long until we shake hands with colleagues or bump shoulders with strangers. We’ll soon be reminded of the smell of our best friend’s hair and our child’s classroom. My word to you this morning is the same one I hound myself with daily: this is all going to be okay. Our hope isn’t in a vaccine or a can of Lysol- we have so much more to set our sights on. Be gentle with yourself in the coming days and know you’ve got a friend here. And this friend just so happens to want to serve you mocha brownie ice cream cake.

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

I made this cake forever ago and have been waiting for warmer weather in which to share it. It stays ice cream weather in Alabama, but I totally get that my friends in Canada, Michigan, and wherever else are maybe not so keen on frozen desserts when it’s frozen outside. So here it is finally: a no-churn ice cream cake layered with brownies, sweet espresso-flavored cream, and a simple make-ahead method that literally anyone can do. It’s super easy, and I can’t wait for you to try it for yourself.

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

To make this mocha brownie ice cream cake, we start with our brownies. Eggs and sugar combine with butter, cocoa, and flour and are baked in a pan. Once cooled, prep your no-churn ice creams by whipping cream and sweetened condensed milk together Cocoa powder is added is added to the chocolate and espresso powder is dissolved into the coffee ice cream. Chocolate chips or bits are folded into the coffee ice cream and then the cake gets assembled. I decided to make my cake in a loaf pan. This means I ended up with an extra batch of brownies (save that stuff for later!), but it’s also super simple. I’ve also provided instructions for making a larger cake in a 9″ springform pan. Either works great!

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com


Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

This mocha brownie ice cream cake is a great treat for these warming days. Aren’t you so excited for a new season, like, in every sense of the phrase? Hang in there, keep calm, and make cake, okay? Happy Thursday, friends!

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

If you like this mocha brownie ice cream cake you should try:

Mocha Macarons
Jamocha Popsicles
Mocha Cookies
Hazelnut Mocha Cream Pie
No-Churn Mocha Brownie Fudge Ice Cream

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Mocha Brownie Ice Cream Cake

Mocha Brownie Ice Cream Cake by Wood and Spoon. This is a no churn ice cream cake with a slab of box brownie, espresso ice cream, and chocolate frozen dessert. The whole thing is topped with whipped cream and can be garnished with chocolate cookie crumbs, cacao nibs or caramel! Find the how to on this make ahead freezer dessert on thewoodandspoon.com

This mocha brownie ice cream cake is layered with homemade brownies and two flavors of no-churn ice cream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 360
  • Yield: 9 Servings 1x
  • Category: Dessert
Scale

Ingredients

For the brownie (Adapted from Alton Brown- see notes for shortcut):

  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 1 cup  (8 ounces) unsalted butter, melted and cooled
  • 1 1/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt

For the ice cream:

  • 2 cups heavy whipping cream
  • 21/2 teaspoons espresso powder or instant coffee
  • 1 (14 ounce) can sweetened condensed milk
  • 2 ounces finely chopped semisweet chocolate or mini chocolate chips
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract

For the cake topping (see notes for shortcut):

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup crushed chocolate sandwich cookies

Instructions

To prepare the brownies:

  1. Preheat the oven to 325 degrees (300 for dark nonstick pans) and spray your light pan with baking spray. This cake can be prepared in an 9” springform pan, or, to prepare a loaf-shaped ice cream cake as I did in my photos, bake the brownie batter in two 9×5″ bread loaf pans. You’ll only use one pan worth of brownies if you opt for the loaf cake, so you can save the rest for later. 🙂
  2. In the bowl of a stand mixer, beat the eggs until light and fluffy, about 2 minutes. Add sugar and brown sugar and beat to combine. Add the remaining ingredients and stir on low just until combined.
  3. Pour the batter into the prepared pan(s) and bake until a toothpick inserted comes out clean. Bake time is about 45 minutes but will differ depending on the size of pan. Once a toothpick comes out clean, you’re done! Allow the brownies to cool completely before assembling the cake. You can speed up this process by cooling them in the fridge, or by preparing the day before.

To prepare the coffee ice cream:

  1. Pour 1 cup of the heavy cream into a large bowl and sprinkle in the espresso powder. Stir and allow to dissolve, about 5 minutes. Add half (7 ounces) of the sweetened condensed milk to the mixing bowl beat the mixture until stiff peaks form. Fold in the chocolate and set aside in the fridge while you make the remaining elements. 

To prepare the chocolate ice cream:

  1. Pour half (7 ounces) of the sweetened condensed milk to a large mixing bowl or the bowl of a stand mixer. Add the cocoa powder and vanilla and beat until well combined and no lumps remain. Add the remaining one cup of the heavy whipping cream and beat the mixture until stiff peaks form. Set aside in the fridge while you prepare the remaining elements.

To assemble the cake:

  1. Line a loaf pan or an 8” springform pan with plastic wrap, leaving several inches worth of wrap extending over the sides. This will make the removal process easier.
  2. If preparing in a loaf pan, spread the coffee ice cream evenly over the bottom of the pan. Top with a layer of brownie (see notes). Spread the chocolate ice cream over top and smooth out. Cover with a layer of plastic wrap and freeze for at least 6 hours or overnight, if possible. When ready to frost, prepare your topping by whipping the cream on medium speed until soft peaks form. Add the powdered sugar and extract and whip until stiff. Remove the cake from the pan to a serving dish. Peel off all the plastic wrap and cover with whipped cream. 
  3. If you want to prepare the cake in a round springform pan, I recommend layering as follows: brownies, coffee ice cream, chocolate ice cream. Then freeze your cake and frost with whipped cream as desired. Really you can assemble the cake in any manner you like, but the cake is easiest to cut when the brownies are toward the bottom. 

Notes

  • Feel free to use boxed brownies or store-bought prepared brownies. I prefer Ghiradelli Dark Chocolate Brownie mix when using boxed brownies. Just remove the big chocolate chips from the powder mix before stirring together as the chocolate chips can make the brownie hard to cut once frozen. 
  • I recommend preparing your brownies in the pan you plan to assemble the cake in so that the brownie is the same size as the cake. However, you can also crumble your prepared brownies into the cake. It won’t make a difference on the final outcome of the cake. 
  • Feel free to use an 8 ounce tub of non-dairy whipped topping in lieu of the homemade whipped cream topping.

Strawberry Shortcake Ice Cream (No-Churn!)

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

There’s going to be a few haters out there- I can hear the protests now. “ICE CREAM? IN APRIL? Are we even out of winter yet?” Look, I get it. We’ve had some crummy weather, and the opportunities for ice cream desserts are few here too, but how about we all just snuggle up in some warm clothes, throw on a Jimmy Buffet record, and pretend it’s a warm summer day so that we can enjoy this strawberry shortcake ice cream? Deal? Cool, because I’m positively starving.

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

No-churn ice creams like this strawberry shortcake ice cream are absolutely one of my favorite things to whip up. I love being able to use everyday kitchen appliances in lieu of the bulky occasional ones that I hide in the back of my pantry. With little more than a hand mixer you can have homemade frozen treats, and no-churn ice creams are so easy that I’ve basically given up making any other varieties.

This strawberry shortcake ice cream is conveniently timed, because the mini layer cake recipe I shared a few weeks ago will leave you with an extra bit of cake scraps to work with. While developing that recipe, I couldn’t stand to throw away those delicious little crumbs and decided a cake-loaded ice cream was just the ticket. After a bit of testing, I found this recipe to be as simple as it was delicious and I am thrilled to be sharing it with you today!

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

If you aren’t planning to make the mini layer cakes anytime soon you can also use leftover sweet biscuits, cake doughnuts, or those cute little strawberry shortcake shells. Anything soft and sweet that you can crumble will be great. I opted to soak the cake in a little milk and simple syrup too to make those bites of cake even more flavorful, but if your cake is super moist you can skip this. As the late Biggie Smalls used to say: More Flavor, More Better.

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

Give this strawberry shortcake ice cream a try and let me know what you think! I’ve slowly been chipping away at the freezer-full of it I have in my own home for the past month, and I am not mad about it. I feel like we need a bite of happiness, and this is definitely the ticket. I hope you all are well, safe, and finding contentment even in these days. All my love to you!

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

If you like this strawberry shortcake ice cream you should try:

Rhubarb Shortcake
Strawberry Shortcake
Strawberry Shortcake Macarons
Mini Victoria Cakes
Roasted Strawberry and Buttermilk Popsicles
Strawberry Almond Skillet Cake

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Strawberry Shortcake Ice Cream (No-Churn!)

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

This strawberry shortcake ice cream is a no-churn treat with strawberry sauce and bits of cake throughout!

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 360
  • Yield: 1 Quart 1x
  • Category: Dessert
Scale

Ingredients

For the Strawberry Sauce:

  • 2 cups (300 gm) halved strawberries
  • 1/3 cup (70) sugar
  • Pinch of salt

For the cake:

  • 1 cup (240 gm) whole milk
  • 2 tablespoons simple syrup
  • 2 cups cake crumbles (I used leftover white cake that I crumbled into dime-sized clumps but you could also use leftover sweet biscuits, vanilla dessert shells, or vanilla pound cake)

For the Ice Cream:

  • 3 ounces cream cheese, at room temperature
  • 14-ounces sweetened condensed milk
  • 2 cups (480 gm) heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

To prepare the strawberry sauce:

  1. Combine the strawberries, sugar and salt in a medium saucepan over medium low heat. Stir regularly bringing to a simmer and begin to smash the berries with a potato masher of the backs of forks. Continue cooking to break down the berries and thicken slightly, about 5-6 minutes. Pour into a heat-safe bowl and place in the fridge to cool completely.

To prepare the cake:

  1. Combine the milk and simple syrup in a medium-sized bowl. Toss in the cake and allow it to soak up the mixture. Set aside while you prep your ice cream.

To prepare the ice cream:

  1. In a large bowl or the bowl of a stand mixer, combine the cream cheese and sweetened condensed milk just until smooth. Add in the whipping cream and vanilla extract and, using the beaters of a hand mixer or the whisk attachment on a stand mixer, whip the mixture until it thickens to the consistency of medium-stiff whipped cream. Fold in the cake crumbles and begin layering the mixture your freezer-safe container (I like to use a metal loaf pan!), alternating with swirls of the strawberry sauce. Once combined, place in the fridge to freezer completely, about 6 hours. Allow to sit out for 5 minutes prior to scooping and enjoy!

No-Churn Peanut Butter Caramel Ice Cream

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

I know, I know. It’s October, and you’re getting emailed an ice cream recipe? Unfortunately, here in Alabama, it’s still 50 shades of uncomfortable hot outside, so in lieu of another recipe that requires you to fire up the oven I wanted to share a simple no-churn peanut butter caramel ice cream that is only 5 ingredients and can be made in the comfort of your air conditioned kitchen. Honestly, it sounds more than a little delicious to me, so grab a spoon and let’s dive in.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.comNo-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

What did we do before no-churn ice cream? Were we all just buying ice cream from the store? Using one of those old school hand-churning barrel devices? Were we simply not eating frozen desserts at all? I don’t want to live in a world where no-churn isn’t an option, and this  peanut butter caramel ice cream situation is approximately 99% of the reason why. With a creamy peanut butter base, a salted caramel swirl, and chocolate sandwich cookie crumbs sprinkled throughout (yes, I went there), this ice cream is my sweet and salty dreams come true. Anything boasting a peanut butter and caramel combo is basically food seduction to me, and throwing it all together into an easy frozen treat is maybe the sexiest idea I’ve had all summer fall. Let me tell you how to make it.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.comNo-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

No-churn ice cream is typically made by combining freshly whipped cream and a can of sweetened condensed milk. Don’t ask me to explain the wizard science behind this concoction, but somehow these two ingredients combined create pure magic. For this peanut butter caramel ice cream, we add a good bit of creamy peanut butter to the sweetened condensed milk before folding it into the clouds of cream. Once incorporated, we have a delicious peanut buttery mixture that would be good enough to enjoy all on it’s own but we don’t stop there. Instead, we swirl in warm drizzles of salted caramel sauce and sprinkle in crumbled chocolate sandwich cookies, so each bite is brimming with rich flavors and nibbles of crunch. I like to spoon my prepared ice cream into metal loaf pans to firm up in the freezer, but any plastic Tupperware or freezer-safe dish works just fine. If you’re like me, you’ll likely end up eating a good bit of the ice cream before it even makes it to the freezer, and there’s no judging that either. It’s just that good.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

If you need help in the homemade caramel department, be sure to check out my tutorial here. I like to keep a jar in the fridge for emergency (aka ice cream) situations. In the future I plan to do a mini tutorial describing how to create your own no-churn flavors at home, because the possibilities are endless. In the meantime, check out the recipes that are already on my site at the links below. Happy baking, err, ice cream-ing, and be sure to pop by next week for two new recipes!

If you like this no-churn peanut butter caramel ice cream you should try:

No-Churn Sugar Cookie Ice Cream

No-Churn Coffee Cookie Dough Ice Cream

No-Churn Samoa Ice Cream

No-Churn Cherry Chip Ice Cream

No-Churn Honey Salted Almond Ice Cream

 

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No-Churn Peanut Butter Caramel Ice Cream

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

This 5 ingredient no-churn peanut butter caramel ice cream is loaded with salted caramel sauce and chocolate cookies, and requires no ice cream machine!

  • Author: Kate
  • Prep Time: 5
  • Total Time: 240
  • Yield: 1 qt 1x
  • Category: ice cream
Scale

Ingredients

  • 2 cups (480 gm) heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 2/3 cup-1 cup creamy peanut butter (see notes)
  • 12 chocolate sandwich cookies, crushed
  • 1/4 cup prepared caramel sauce

Instructions

  1. In the bowl of a stand mixer, whip the heavy whip on medium-high speed until stiff peaks form. In a separate bowl, whisk together the condensed milk and peanut butter. Fold half of the whipped cream into the peanut butter mixture and then fold the remaining whipped cream and crushed cookies into the mixture. Layer 1/4 of the mixture into the bottom of a large loaf pan or ice cream container and drizzle on some of the caramel sauce. Repeat this process three more times and then use a knife to swirl the caramel and ice cream together. Freeze until solid and enjoy!

Notes

  • One cup of peanut butter will make for an intensely peanut buttery ice cream. The flavor is delicious but it is more difficult to fold together and you will find that the ice cream freezes more firm. 2/3 cup of peanut butter will yield a more mellow flavored, softer ice cream. Find the balance that works best for you!

Jamocha Popsicles (& Introducing Baby Charlie!)

Jamocha Popsicles by wood and spoon blog. Coffee mocha chocolate popsicles with a magic chocolate candy shell. these frozen treats taste like the cream Arby's milkshake copycat and are studded with cacao nibs and cookie crumbs. Find the recipe for this caffeinated homemade treat on thewoodandspoon.com

Popsicles and babies. Two of the world’s cutest // nom-able things. Of course I’m excited to share a new recipe for jamocha popsicles with you today, but can we just slow clap for the cuteness that is my newborn bun from the oven? A month ago we welcomed a baby boy into the world, and it fills my heart to no end to be able to introduce you to the healthy, happy snuggler that I get to call my own. Thank you in advance for letting me Mom all over this blog for a minute before we dive into the chocolate/ coffee/popsicle situation.

To start the story, let’s go back. Like, 500 years back to the end of January. I was about 20 weeks pregnant, we were gearing up for #MonthofChocolate on this site, and Brett and I were on the verge of hosting a gender reveal for our third baby. Remember this post when we announced it was a baby girl? Yes, we popped balloons, there was pink confetti stuck to the bottom of my shoes for a month, and we began preparing our toddlers for life with a new little sister. Let’s pause for a big LOL break, because the joke was on us.

Last month, I went in for my 39-week check-up and my OBGYN confirmed that we could induce labor since the baby was practically falling out. (Sorry, TMI.) I waddled myself right over to the hospital, strapped on that pantsless tarp that they call a “hospital gown,” and in less than 3 hours I was ready to push. The delivery was seamless, and with my husband, Mom, and BFF photographer at my bedside, we heard baby buddy’s first cries within a matter of minutes. Even after birthing two other children, there’s still nothing like the rattle of that first cry. It’s such a miracle every time, and even just the thought of it takes my breath away. Let’s take a quick cry break for the hormonal ones in the crowd (raises hand).

Long story short, the doctor called the time of delivery and announced we had a boy. Shocked isn’t even the word. This was a full-blown, brain-exploding, inexplicable bomb of joy that would later take me days to process and fully grasp. Brett was elated by the surprise, Aimee was thrilled to claim her spot as Mama’s only girl, and George quickly decided he wanted his “baby brudder” to be named… George. Our two days in the hospital were mostly spent deliberating on a name, and we finally landed on Charlie, a name that, ironically, means “Man.” Nothing girly about this kid.

So back to present day. We’re a month in, and I’m happy to report that the transition has been more than sweet. We’ve been getting relatively good sleep, Aimee and George adore their new sibling, and our family has been on the receiving end of so much love, help, and support from friends and family alike. Charlie is easy to soothe, a great eater, and mostly smells likes all those cozy clean new baby smells we all know and love. Thank God for this enormously surprising and joyful blessing we get to call our own! I’m so grateful for this addition and friends like you to share it with, so let’s cut to the chase and check out a few more cute baby pictures, ok?  Sidenote, my lifelong friend Jesse Walsh of Dreamtown Co. is the photographer behind these photos. Yes, she’s available for hire, and yes she’s worth every penny. Check out her site here.

Now on to these jamocha popsicles. Have you ever had a jamocha shake? You know, the ones from Arby’s? I have zero shame in declaring my adoration for this fast food treat and have long been antsy to turn that brown bag snack into a frozen popsicle that you guys could chill out with at home. I’m really pumped with how these turned out and I think you’ll like them too.

Jamocha Popsicles by wood and spoon blog. Coffee mocha chocolate popsicles with a magic chocolate candy shell. these frozen treats taste like the cream Arby's milkshake copycat and are studded with cacao nibs and cookie crumbs. Find the recipe for this caffeinated homemade treat on thewoodandspoon.com

These jamocha popsicles are seriously simple to make and require only a handful of ingredients. They freeze soft to the tooth and are more creamy than icy. The chocolate shell is completely optional, but I love it for an extra dose of rich chocolate and crunch. I like to keep my popsicles fresh in little twist-tie baggies, but you may find yourself gobbling them up faster than that! Give the recipe a look below and check out my favorite popsicle mold here.

Jamocha Popsicles by wood and spoon blog. Coffee mocha chocolate popsicles with a magic chocolate candy shell. these frozen treats taste like the cream Arby's milkshake copycat and are studded with cacao nibs and cookie crumbs. Find the recipe for this caffeinated homemade treat on thewoodandspoon.com

Thank you for sharing in our new baby bliss. I hope you enjoy these jamocha popsicles and give them a try ASAP. Have a great weekend!

If you like these jamocha popsicles you should try:

Strawberry Buttermilk Popsicles

Bailey’s Banana and Coconut Popsicles

Rose Popsicles

Champagne Cocktail Popsicles

 

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Jamocha Popsicles

Jamocha Popsicles by wood and spoon blog. Coffee mocha chocolate popsicles with a magic chocolate candy shell. these frozen treats taste like the cream Arby's milkshake copycat and are studded with cacao nibs and cookie crumbs. Find the recipe for this caffeinated homemade treat on thewoodandspoon.com

These are a coffee and chocolate flavored creamy popsicle with a chocolate shell, cookie crumbs, and cacao nibs!

  • Author: Kate Wood
  • Prep Time: 10
  • Total Time: 10
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

  • 11/2 cups (360 gm) milk
  • 11/2 cups (360 gm) heavy whipping cream
  • 21/2 tablespoons espresso powder
  • 3/4 cup (180 gm) simple syrup (see notes)
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips
  • ¼ cup coconut oil, solid
  • Chocolate cookies crumbs or cacao nibs

Instructions

  1. Combine the milk and heavy whipping cream in a bowl with a spout. Add the espresso powder and stir to combine. Allow the espresso powder to dissolve, about 5-10 minutes, whisking frequently to incorporate the powder. Stir in the simple syrup and vanilla extract.
  2. Pour the mixture into your popsicle molds and allow to freeze per the manufacturer’s instructions. You can make bigger or smaller pops than what I made, but keep in mind that your yield may differ.
  3. Once frozen, make your magic shell topping. Combine the chocolate chips and coconut oil and microwave in a bowl in 20 second intervals, whisking afterwards until the chips have melted. Allow to cool for 5 minutes while you remove the pops from the forms. I like the dip to plastic forms in a cup of hot water for 15 seconds and then place the pops on a cold cookie sheet lined with plastic wrap. Pour the magic shell topping into a glass just wide enough to fit the popsicles and dip each popsicle in quickly. Sprinkle with cookie crumbs or cacao nibs if desired. Freeze until you’re ready to enjoy!

Notes

  • You can purchase simple syrup at the store, but I make my own. Combine equal parts water and sugar in a saucepan on the stove over medium heat. Stir occasionally, cooking until the sugar has dissolved. Allow to cool in a heat safe container. I usually cook 1 cup of water and 1 cup of sugar and store in a mason jar in my fridge.

Blueberry Mascarpone Ice Cream

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

We’re totally in it- the thick of summer. A time for short shorts and frozen beverages. The days that smell like coconut sunscreen and salty hair. We’ve been indoor cats this summer, spending most of our daylight hours swaddling our new little babe in muslin and morning light, but that doesn’t mean that we can’t enjoy some of the best these months have to offer. In an effort to settle into the summer spirit, I’ve made a super tasty frozen treat that I think captures summer flavors at their finest: blueberry mascarpone ice cream. Let’s dive in.

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

Ice cream is always a favorite of mine. I love the variety of flavors and textures you can achieve and adore having a dessert that keeps in the freezer. Here, a creamy and mild vanilla mascarpone base is swirled with a quick stovetop blueberry sauce and little crumbles of Biscoff cookies. The end result is a flavor and texture that reminds me of a fruit crisp topped with loads of ice cream, aka, absolutely delicious.

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.comBlueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

To make this blueberry mascarpone ice cream, we start with the ice cream base. Milk is warmed and whisked into egg yolks and sugar before the whole mixture is cooked together. Mascarpone cheese and a pinch of salt is added next, and the creamy mixture is allowed to chill until it is room temperature. Chilling the mixture prevents overchurning and also makes for a creamier bite. The blueberry sauce is nothing more than fresh berries cooked down on the stove with sugar. Once the mixture is thickened and the berries have burst, remove from the heat and allow it to cool completely. 

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

This blueberry mascarpone ice cream can be churned in your ice cream machine according to the manufacturer’s instructions. Mine usually takes about 20 minutes to whip up. Once it’s thickened to the consistency of frozen yogurt, turn your machine off and begin layering the mixture with swirls of the blueberry sauce and cookie crumbles. I like to store my ice cream in metal loaf pans, but any freezer-safe container will work. It won’t last too long anyways- it’s too delicious!

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

If your July has yet to include an oversized scoop of homemade ice cream, I hope you’ll give this blueberry mascarpone ice cream a whirl. It’s among some of my favorite treats I’ve enjoyed this year, and I think you’ll love it too. Happy Tuesday and enjoy!

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

If you like this blueberry mascarpone ice cream you should try:

Samoa Ice Cream

Cherry Chip Ice Cream

Oatmeal Cookie Chunk Ice Cream

Vegan Coconut Lime Ice Cream Pie

Apple Crisp Ice Cream

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Blueberry Mascarpone Ice Cream

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

This blueberry mascarpone ice cream feature a blueberry stovetop sauce and a biscoff cookie crumble in a vanilla bean mascarpone cheese base!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 240
  • Yield: 1 Quart 1x
  • Category: Dessert
Scale

Ingredients

For the ice cream base (adapted from Daniel Humm):

  • 2 cups (480 gm) whole milk
  • 4 large egg yolks
  • ¾ cup (150 gm) sugar
  • 8 ounces mascarpone cheese
  • Pinch of salt

For the filling:

  • 1 cup blueberries
  • ¼ cup sugar
  • 2 ounces of crumbled Biscoff cookies (graham crackers or crunchy oatmeal cookies can be substituted in a pinch)

Instructions

To prepare the ice cream base:

  1. Combine the milk and 2 tablespoons of the sugar in a medium saucepan over low heat. Bring to a simmer, stirring occasionally. In the meantime, combine the egg yolks and the remaining sugar in a bowl and whip with a hand mixer on medium speed until fluffy, about 3 minutes. Once the milk mixture has come to a simmer, carefully add 1 cup of the warm milk into the egg mixture in a slow and steady stream, whisking all the while, over the course of 30 seconds. Don’t add it all at once or you’ll risk scrambling the eggs. Once the milk has been added, pour the mixture back into the saucepan with the remaining milk and cook over medium-low heat while stirring constantly until the mixture barely thickens enough to coat the back of a spoon (about 4-5 minutes). Don’t let the mixture boil. Pull the saucepan off the heat and whisk in the mascarpone and salt until incorporated.
  2. Strain the custard into a gallon-sized plastic bag and seal it. Place the bag in a sink filled with ice and cold water to help the mixture chill quickly. Alternatively, you can strain the mixture in a bowl and allow it to chill more slowly in the fridge. Once the mixture has chilled, process the ice cream in an ice cream maker according to manufacturer’s instructions, usually about 20 minutes. Once prepared, spread the custard into a loaf pan alternating with drizzles of the blueberries and crumbled cookies. I like to do three separate layers of custard and top each with a hefty amount of blueberry sauce and cookie crumbles. Swirl gently with a knife and then allow to freeze completely in the freezer. Enjoy!

To prepare the filling:

  1. Combine the blueberries and sugar in a small saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until the sauce has thickened slightly. Remove from heat to cool completely prior to use.