Frozen Desserts

Peach Semifreddo

Peach Semifreddo with Blackberry Mint Compote by The Wood and Spoon Blog by Kate Wood. This is a semifreddo which means semi frozen. It is like a layered ice cream cake dessert filled with a simple peach jam filling and sliced after freezing. A blackberry compote made with fresh basil tops this recipe. Learn about how to make this dessert in a loaf pan on the blog at thewoodandspoon.com

Before starting this blog, I promised my husband I wouldn’t air out his dirty laundry online. That was, of course, so long as he managed to put in in the hamper where it belonged. Jokes aside, both Brett and I have learned a lot through this blogging venture and he’s been really supportive by listening to ideas, stories, ingredient lists and technical woes. While I’m certainly able to go to him about the vast majority of my blog-related needs, the disparities between mine and Brett’s food preferences have become more and more apparent since the recipe testing began months ago. Exhibit A: Peach semifreddo with blackberry mint compote.

If you’re thinking to yourself right now, “what is semifreddo?”, then you and Brett are tracking on the same page. Upon first hearing of semifreddo and spotting it in the freezer, Brett made his patented stink face and asked me if I had any cookies instead. Truth be told, it’s not much to look at while it’s resting in the freezer, but sliced on a plate with a warm smattering of compote, this semifreddo has effortless good looks to boot.

Peach Semifreddo with Basil Blackberry Compote

Semifreddo means “semi-frozen” and is a fluffy, mousse-like dessert made up of whipped cream, eggs, and sugar. The air incorporated during the whipping process causes this little sweet treat to freeze up light and airy, similar to the consistency of frozen whipped topping, making it 100% mouth-meltable and refreshing.

I first tried semifreddo only recently at Bottega, one of my favorite restaurants in Birmingham, and proceeded to have dreams about roasted strawberries, toasted pistachios, and this newfound love of mine. Even more recently, I purchased the fruit-heavy cookbook by food blogger goddess Yossy Arefi called “Sweeter off the Vine: Fruit Desserts for Every Season.” Her take on semifreddo includes roasted rhubarb and it is an absolutely stunning addition to the book. In a cookbook filled with numerous promising recipes, the rhubarb semifreddo called my name and I knew I had to give it a try.  

Peach Semifreddo

We’ve already established that ice cream has a major place in my heart (Exhibit B: confetti ice cream cake, mocha brownie fudge ice cream, and apple crisp ice cream ), but semifreddo is really quite different. I love this recipe because it feels like a more polished dessert option than ice cream and because both the peach semifreddo and the compote can be made up to a week in advance, it’s a terrific make-ahead option for a crowd. With sweltering summer months just around the corner, I’m happy to have this recipe in my arsenal as a potential late night treat for Brett and I to snack on. 

Peach Semifreddo with Blackberry Compote

If you’re not a fan of peaches, feel free to roast up a different fruit like strawberries, plums, or raspberries and swirl that in instead. The blackberry compote is an entirely optional addition to this recipe, however, I certainly recommend it. The contrast of the tart berries against the sweet and creamy peach semifreddo is really delightful. I also chose to top my dessert with a dollop of whipped cream, mainly because I have a hard time not believing everything is better with a little cloud of cream and sugar on top. 

Give this recipe a try and be sure to check out Yossy’s book here. The recipes and images are gorgeous and it’s definitely a book you’ll want on your shelf this year. Happy Wednesday!

Peach Semifreddo with Blackberry Compote

 

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Peach Semifreddo

Peach Semifreddo with Blackberry Mint Compote by The Wood and Spoon Blog by Kate Wood. This is a semifreddo which means semi frozen. It is like a layered ice cream cake dessert filled with a simple peach jam filling and sliced after freezing. A blackberry compote made with fresh basil tops this recipe. Learn about how to make this dessert in a loaf pan on the blog at thewoodandspoon.com

Peach Semifreddo is a fluffy, mousse-like dessert made up of whipped cream, eggs, and sugar, and it is 100% mouth-meltable and refreshing.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
Scale

Ingredients

For the peach semifreddo

  • 16 ounces (3 cups sliced) peeled peaches
  • 3/4 cup sugar, divided
  • 1/4 teaspoon salt
  • 4 eggs
  • 11/2 cup heavy cream
  • 1 teaspoon vanilla

For the blackberry mint compote

  • 1 cup blackberries
  • 1 tablespoon water
  • 3 tablespoons sugar
  • Juice of 1/2 lemon
  • 3 sprigs of fresh mint (optional)
  • 1/2 tsp vanilla

Instructions

To prepare the semifreddo

  1. Preheat the oven to 400 degrees.
  2. Line a bread pan (9″x5″x3″) with plastic wrap or parchment paper, allowing an inch overhang on every side.
  3. Place the peaches on a sheet pan with 1/4 cup of the sugar and salt. Toss to combine. Roast in the oven for 15 minutes or until the peaches have begun to release their juices and are tender. Allow to cool slightly, then puree the peaches and juices in a blender until smooth. Cool in the fridge while you continue to work.
  4. In a double boiler, or in a pot with a glass bowl fitted on top (but not touching the water), whisk together the eggs and 1/4 cup of sugar. Continue to whisk, cooking gently over the simmering water until sugar is dissolved and the egg mixture registers 160 degrees on an instant read thermometer. This took me about 6 minutes.
  5. Pour the eggs into the bowl of a stand mixture and, using the whisk attachment, beat until the mixture is pale, fluffy, and nearly tripled in size.
  6. Meanwhile, in a separate bowl, beat the cream, final 1/4 cup of sugar, and vanilla until soft peaks form.
  7. Gently stir 1/2 cup of the peach puree into the eggs. Fold 1/2 of the whipped cream into the eggs. Once combined, fold the remaining whipped cream into the eggs.
  8. Spread about 1-1/4 cup of the mixture into the bottom of the prepared pan and then drizzle with 1/3 of the remaining peach puree. Repeat this process three more times, ending by smoothing out the final quarter of cream and egg mixture. Cover with plastic wrap and place in the freezer for 6 hours or overnight.
  9. When ready to serve, remove from pan by pulling up on sides of the parchment paper and flip out onto a plate or serving platter. Slice as you would a loaf of bread and serve slices with warm blackberry compote and whipped cream, if desired.

To prepare the compote

  1. Combine the blackberries, water, sugar, lemon, and mint in a small saucepan over medium heat. Cook for 10-15 minutes or until thick and bubbly. Remove the mint and stir in the vanilla. Allow to cool slightly before topping the semifreddo.

Notes

  • Serve with whipped cream, if desired!

Recipe Adapted From: Yossy Arefi

Confetti Ice Cream Cake

Confetti ice cream cake recipe by The wood and spoon blog by Kate wood. This is a simple funfetti cake recipe inspired by momofuku milk bar by christina tosi. The cake is make and layered in a naked style with a no churn cream cheese cake batter ice cream with sprinkles. There's also a salty cake mix crumb inside the cake. This is a fun birthday cake or frozen celebration cake that will serve a crowd and is very festive. Find the recipe and how to make a layered naked cake on thewoodandspoon.com

Let’s slow clap for America. We’re screwing up a lot around here these days, but one area where Americans are consistently winning is birthdays. In my lifetime, I’ve been apart of very few birthday celebrations that didn’t include cake and I’m thinking that’s something I need to appreciate about my motherland today. An extra special shout out goes to those who celebrate with the quintessential American cake flavor- the one, the only, confetti cake. Is there anyone who doesn’t secretly love a confetti cake made straight from the box? I don’t think so. Is there anything more American than taking an already sweet cake batter and adding more sugar to it in the form of playful little sprinkles? Not a chance. So strap on your jean shorts and handlebar mustaches, because today’s cake is going out to the land of the free and the home of the brave. We’re making confetti ice cream cake.

‘Merica!

confetti sheet cake

Christina Tosi, the genius pastry chef behind Milk Bar stores, makes these ridiculous layer cakes that I am obsessed with. They’re “naked”(meaning no exterior frosting) and often include one of my favorite flavor/texture elements, “crumbs.” You may have seen a few of my takes on a naked cake posted on social media here, here, or here. (Sidenote: if you really want to weird out your husband, mom, or best friend, call them and tell them you’re taking “nude” photos… the responses are pretty priceless.)  

One of my favorite Milk Bar cakes is the birthday cake. I’ve made it a million times and it never disappoints. It’s sweet, fluffy, and perfectly reminiscent of the box confetti cake that we all know and love. The only thing, and I literally mean the ONLY thing, that could possibly take Milk Bar’s classic birthday cake to the next level is ice cream. Better yet- no churn ice cream. There aren’t many things in this world that make me feel the same degree of childlike nostalgia quite like confetti cake with a scoop of ice cream, so obviously, combining the two is a logical choice. Let’s get started. 


confetti sheet cake cut for 6" ring

confetti ice cream cake


confetti ice cream cake

Just like with Milk Bar’s confetti cake, we start by making the cake. We’re baking ours just like Tosi recommends in a jelly roll pan. While that’s in the oven, we will mix up the ingredients for the crumbs and have those ready to go into the oven when the cake is finished. Once the cake and crumbs are cooled to room temp, set out to make your ice cream and assemble the cake. Our no churn ice cream is made using a mix of cream cheese and whipped topping, but you can use homemade whipped cream if you’re feeling fancy. The instructions for this recipe appear to be pretty labor intensive, but the process is all fairly easy, particularly when spread out over the course of two days. You can check out the original recipe for Tosi’s birthday cake here for more detailed instructions on assembling the layer cake. Once the cake is assembled, you can let it party in the freezer for several days or even up to a couple of weeks! Nothing say “God Bless America” like having an ice cream cake in the freezer, ready for eating at any moment’s notice. 

confetti ice cream cake

This recipe for confetti ice cream cake made with no churn ice cream is delicious and super fun to share with others! I hope you enjoy it as much as I do.

 

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Confetti Ice Cream Cake

Confetti ice cream cake recipe by The wood and spoon blog by Kate wood. This is a simple funfetti cake recipe inspired by momofuku milk bar by christina tosi. The cake is make and layered in a naked style with a no churn cream cheese cake batter ice cream with sprinkles. There's also a salty cake mix crumb inside the cake. This is a fun birthday cake or frozen celebration cake that will serve a crowd and is very festive. Find the recipe and how to make a layered naked cake on thewoodandspoon.com

This recipe for confetti ice cream cake made with no churn ice cream is delicious and super fun to share with others!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours
Scale

Ingredients

For the cake

  • 4 tablespoons butter, room temperature
  • 1/3 cup vegetable shortening
  • 1 1/4 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 3 eggs
  • 110 g buttermilk (1/2 cup)
  • 1/3 cup vegetable oil
  • 2 teaspoons clear vanilla extract
  • 2 cups cake flour
  • 11/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons rainbow sprinkles

For the crumbs

  • 1/2 cup granulated sugar
  • 11/2 tablespoons light brown sugar
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons rainbow sprinkles
  • 1/4 cup vegetable oil
  • 1 tablespoon clear vanilla extract

For the ice cream

  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 2 tablespoons corn syrup
  • 2 teaspoons clear vanilla
  • 8 ounces Cool Whip or 3 cups of homemade whipped cream

Special equipment required

  • A 6” cake ring or 6” cake pan
  • Acetate sheets or some other sturdy, food safe material (I have used two sheets of thick parchment paper, doubled up, in a pinch, but admittedly, the acetate sheets work much more easily. They can be purchased on Amazon (3 inches by 20 inches long), washed, and reused in the future.

Instructions

To assemble the cake

  1. Preheat the oven to 350 degrees. Lightly spray a jelly roll pan with cooking spray and line with parchment paper or a Silpat sheet.
  2. Cream the butter, shortening, and sugars in a stand mixer at medium-high speed for 2-3 minutes until well combined. Scrape the bowl and add the eggs, one at a time, until well combined. Beat for an additional 2-3 minutes. Scrape the bowl and slowly add the liquid ingredients. Beat in the stand mixer until the batter is fluffy, lighter in color, and uniform. This will take 6-8 minutes. Be sure to scrape the bowl as needed throughout this process. Add the dry ingredients and 1/4 cup of the sprinkles and mix on low speed, just until combined, about one minute.
  3. Pour batter into pan and spread out to smooth. Sprinkle the remaining 2 tablespoons of sprinkles evenly over top of batter. Bake for 30-35 minutes or until the center is no longer wiggly and will spring back slightly when touched. Allow to cool on a cooling rack until room temp.

To prepare the crumbs

  1. Preheat oven to 300 degrees.
  2. Combine dry ingredients, including sprinkles, in a stand mixer and mix to combine, about 30 seconds. Add the wet ingredients and continue to mix on low until small little clumps begin to form. Once combined, turn off mixer and pour the clumps out on to a small baking sheet.
  3. Bake for 15 minutes, or until the crumbs are just beginning to turn golden. Allow to cool to room temp.

To prepare the cake

  1. Loosen and remove cake from pan. Using the cake ring (or the bottom of a 6″ cake pan as a guide) cut out two 6″ round cakes from the sheet cake (see photo above in post as a guide). Then, cut out two half-moon shapes from the remaining sheet cake. This will be used to piece together your third and final layer. Set cake layers aside.
  2. In a bowl of a stand mixer, beat the cream cheese on low speed until smooth, about 1 minute. Add sugar and beat until combined, about 30 seconds. Add corn syrup and vanilla and beat until smooth, about 1 minutes.
  3. Fold 1/2 cup of Cool Whip into cream cheese mixture until well distributed. Add remaining 2-1/2 cups, folding gently until well combined. Slowly fold in the cake crumbs, reserving about 1/3 cup to decorate the top.
  4. Line cake ring or pan with one acetate sheet. Place one cake layer in the bottom of inside of cake ring. If using the cake pan, line the bottom with a small piece of parchment to ensure easy removal from pan. Smooth 1/3 of the ice cream mixture over top of the top or cake layer. Place your two cake “half moons” on top of the ice cream and fill in with tiny cake pieces to create a makeshift 2nd layer. Top with another 1/3 of ice cream mixture. Wrap an additional acetate sheet to continue the 6×6″ tube you’re building this cake inside of (see photo) and tape to secure, if needed. Add the final layer of cake and smooth the remaining 1/3 of ice cream over the top.
  5. Cover loosely with plastic wrap and freeze in the freezer until solid, about 4-6 hours, or overnight.

Notes

  • See Christina Tosi’s original birthday cake recipe for more notes on how to build the cake.
  • If you’re prefer, feel free to lightly grind up the cake crumbs so that they are more evenly distributed. I prefer the clumpy crumbs.
  • In a pinch, you can use a box cake mix for this recipe, baked in a 9×13″ pan, but I strongly recommend going with the homemade version- it’s delicious!
  • Cake and crumbs can be made a day or two in advance and saved at room temperature, wrapped tightly.

Recipe For Cake Layers Adapted From: Christina Tosi

No-Churn Mocha Brownie Fudge Ice Cream

no-churn mocha brownie fudge ice cream recipe by the wood and spoon blog by kate wood. This is a simple ice cream that requires no maker or machine. It's whipped cream and sweetened condensed milk, flavored with brownie mix (i like ghiradelli) and filling with dark hot fudge sauce and bits of brownie pieces. A pinch of espresso powder helps to bring out the coffee flavor in this chocolate lover dream ice cream. Find the recipe for this creamy summertime favorite, best no churn ice cream on thewoodandspoon.com
Pickles and ice cream- the stereotypical pregnancy craving foods. I will validate 50% of this theory because ice cream has definitely been on my radar lately. In fact, if I had to sum up my pregnancy cravings in one food, it just might be today’s recipe: no-churn mocha fudge brownie ice cream. Yeah, I know, it’s a mouthful. But so is this ice cream, so you’re gonna want to stick around for this one.

At the time of writing this, I am 26 weeks pregnant and just days away from entering my third trimester. According to the pregnancy app on my phone, the baby that I’m currently growing is approximately the size of a green onion. Let’s pause here for a minute, because I really need someone to explain this to me. I have a masters degree in science and I still don’t understand how a baby that small can make me feel about the size of a small tug boat. How can a green onion cause even small features like my nose and chin to feel bloated? And what about all this heartburn? Does requiring an Alka-Seltzer after eating nothing more than a slice of toast sound like the mischievous workings of a green onion? I don’t think so. Whoever is coming up with these food/baby comparisons (and I’m thinking it’s gotta be a man) should consider modifying this method of measurement and stick with something that is a little more gentle on a mama’s heart. I don’t want to look at the scale and see that I’ve gained X number of pounds, only to be told that my baby is the size of an avocado pit. That is just rude. 

no-churn mocha brownie fudge ice cream

But let’s not talk about that. Let’s talk about ice cream.
I’m a huge fan of making ice cream the old fashioned way but sometimes you just ain’t got time for that. This no-churn ice cream recipe comes together pretty quickly, requires zero stovetop cooking, and BONUS:
BROWNIES.
I decided to take easy street on this recipe by using Ghiradelli box brownies, but you could certainly make yours from scratch if you’d like and we will all pat you on the back for being an overachiever.
 
We start the ice cream making process by baking up a small pan of good ‘ole boxed brownies with the chic addition of a little bit of espresso, just because. Incidentally, if your toddler eats half of the brownies before you even get started- don’t worry. There will be plenty.
no-churn mocha brownie fudge ice cream
Once the brownies are cooled and diced, we whip up the rest of the ingredients. Here’s where you will win for being an overachiever: use homemade whipped cream. It’s better that way.  no-churn mocha brownie fudge ice cream
Add some reserved brownie mix, a bit of Kahlua (because we’re all grown ups here), some hot fudge, and POOF- ice cream.
The hardest part of this process is not actually making the ice cream… it’s waiting for your ice cream to set up in the freezer. You can do like I did and set aside the unfrozen leftovers in the fridge to feed your man friend for dessert. My husband, always the sophisticated palate, said the unfrozen mocha ice cream was “the best thing I’d ever made.” Really? The best thing I’ve ever made is unfrozen ice cream with boxed brownies chopped up in it? [Shakes head]
no-churn mocha brownie fudge ice cream
The terrific thing about this method of ice cream making is that it’s super adaptable to a number of flavors, and start to finish, this process can take less than an hour. Magic. So give no-churn mocha brownie fudge ice cream a try. I hear green onions really dig ice cream so if you need me, I’ll be camped out by the freezer. You know, for the baby.
no-churn mocha brownie fudge ice cream

 

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No-Churn Mocha Brownie Fudge Ice Cream

no-chno-churn mocha brownie fudge ice cream recipe by the wood and spoon blog by kate wood. This is a simple ice cream that requires no maker or machine. It's whipped cream and sweetened condensed milk, flavored with brownie mix (i like ghiradelli) and filling with dark hot fudge sauce and bits of brownie pieces. A pinch of espresso powder helps to bring out the coffee flavor in this chocolate lover dream ice cream. Find the recipe for this creamy summertime favorite, best no churn ice cream on thewoodandspoon.comurn mocha brownie fudge ice cream

No-churn mocha brownie fudge ice cream: rich, smooth, no-churn mocha ice cream laced with fudge and brownie pieces.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
Scale

Ingredients

For the brownie pieces

  • 1 (20 ounce) box of dark chocolate brownie mix, divided
  • 2 teaspoons instant espresso
  • 1/3 cup vegetable oil
  • 2 tablespoons water
  • 1 egg

For the ice cream

  • 1 can sweetened condensed milk
  • 2 tablespoons of coffee liqueur
  • 2 cups heavy whipping cream
  • 1/4 cup hot fudge sauce, melted and cooled slightly

Instructions

To prepare the brownies

  1. Preheat oven to 325 degrees. Lightly spray an 8″ metal baking pan with cooking spray.
  2. Measure out 1-1/4 cups of brownie mix, sifting out any chocolate chips, and set aside. This will be used later in ice cream.
  3. In a bowl, stir together oil, water, and egg until combined. Add the instant espresso and remaining brownie mix, stirring to combine. Pour into the prepared pan and bake in the preheated oven for 20-25 minutes, or until the edges are barely set and the center still looks barely underbaked. Brownies will continue to cook once taken out of oven. Set aside to cool.

To prepare the ice cream

  1. Cut brownies into 1/2″ squares. Set in freezer while preparing other ingredients to keep cool.
  2. In a medium sized bowl, stir together sweetened condensed milk, coffee liqueur and 1-1/4 cups of the reserved brownie mix.
  3. In a separate bowl, whip the cold, heavy whipping cream until stiff peaks form.
  4. Gently fold 1/3 of the whipped cream into the sweetened condensed milk mixture. Once combined, fold in the remaining whipped cream. Fold in 1-1/2 cups of the brownie pieces until well combined.
  5. Spoon the brownie ice cream mixture into a standard loaf pan until about 1/3 of the way filled. Drizzle in a bit of hot fudge and drop in a few brownies pieces as well. Repeat this process until the loaf pan is filled.
  6. Allow to set up in a freezer for at least 6 hours.

Notes

  • For a stronger brownie flavor, you can use all of the reserved 1-1/2 cups of brownie mix in the ice cream.
  • The addition of the coffee liquor helps to keep the ice cream smooth and from freezing too hard. If you don’t care for the taste, try adding another type of liquor in its place. If you’d prefer not to use alcohol, be sure to set the ice cream out a couple minutes prior to eating to maintain good scoopability.
  • If you do a really good job about folding your ice cream together gently, you will likely have a cup of the mixture that will not fit in the loaf pan. Feel free to set this aside or freeze in another container.

Apple Crisp Ice Cream

apple crisp ice cream recipe by the wood and spoon blog by kate wood. This is a churned ice cream recipe made with brown sugar and cream cheese (adapted from joy the baker) and filled with a oatmeal cookie crisp filling and chunks of homemade apple pie filling. This is a great summertime recipe, perfect for fourth of july and other holidays. Find the recipe for this ice cream at thewoodandspoon.com

So apparently last week marked the first days fall. This is news to me, as I thought that Labor Day was actually the last day of summer. If this is untrue, why do the powers that be dictate we cannot wear white after Labor Day? I  neither listen to nor support this regulation at all; In fact, I’m hereby making it my personal mission to incorporate white into my wardrobe as frequently as possible this fall/winter season. I’m pretty sure I saw Taylor Swift wearing a white crop top sometime last winter so naturally if Taylor does it, it’s ok. She can do whatever she wants. I luh you, Tay.

Fall always makes me think cinnamon, caramel, apples and pumpkin– all delicious things I love! But here’s my problem with the onset of fall foods:

I MISS THE SUMMER FOODS.

I want to eat pico de gallo off of salty chips and drink a margarita out of a heavily condensating glass and eat so many ice cream cones that my belly aches and the only cure is MORE ICE CREAM.

 I embrace you, fall, but friends don’t turn their backs on one another and summer, sweet thing that it is, was so good to me. 

How about we all stop with our no white wearing regulations and obligatory drinking of spicy beverages and just agree to agree that summer and fall can combine to make something magical and delicious. At least through September? 

apple crisp ice cream

The defense for this notion calls the court to observe exhibit a: apple crisp ice cream. It’s apples (totally fall) and ice cream (hello summer)! I started thinking of this recipe a while ago when I first tried Joy the Baker’s brown sugar ice cream. It’s the easiest ice cream recipe I’ve ever made because it requires zero cooking. Also, it’s delicious. The fact that it contains a healthy dose of Kentucky bourbon is irrelevant (False: it is everything). 

This ice cream is creamy, rich, and with that little extra oomph that makes you say, “Lordy Lordy, what is in this ice cream!?” 

My initial idea was to add a streusel crumb to this ice cream base. So I went for it and my first choice for cookies to crumble was G Mommas Buddascotch Oatmeal cookie.

apple crisp ice creamG Mommas is a small business bakery started here in Selma, AL by a good friend of mine, Robert Armstrong. He began his cookie making based off of a recipe his Gammy (thus, “G Momma”) used to make. These cookies are bite-sized, buttery, and wonderfully crisp. I call them the Cheez-it of cookies because you start eating them and then all of a sudden the bag is empty, your husband is mad that you ate the last of his snacks, and you suddenly hate yourself but also love yourself because those cookies were the most delicious thing you ate all week. 

These cookies are a perfect flavor match for the tart bites of apple and sweet, creamy brown sugar bourbon ice cream base. I’m not saying you can’t make this ice cream without these cookies, but I am saying you’ll be happy if you just order yo’self a bag and make it the appropriately Southern way. The good news is that these bad boys (and their chocolate chip counterparts) are being sold increasingly across the southeast and in some major specialty stores like Cracker Barrel and World Market. Who knows- a bag could be just around the corner from you!

apple crisp ice cream

Strap on your white pants, pick up some cookies, and please just make this ice cream. Happy Fall, y’all!

 

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Apple Crisp Ice Cream

This apple crisp ice cream is a bourbon brown sugar ice cream base with bits of oatmeal cookie crumble and tart apple pie swirled in.

  • Author: Kate Wood
  • Prep Time: 45
  • Total Time: 45
Scale

Ingredients

For the brown sugar cream cheese ice cream, from “Homemade Decadence” by Joy Wilson

  • 1 (8 oz) package of cream cheese at room temp
  • 2 1/2 cups of cold half-and-half
  • 1 cup pack light brown sugar
  • 1/4 tsp salt
  • 1 tbsp bourbon

For the oatmeal cookie crumbs

  • 3 ounces of crunchy, crisp oatmeal cookies (I used G Mommas Buddascotch Oatmeal Cookies)
  • 1 tbsp brown sugar
  • 3 tbsp melted butter
  • 1/2 tsp salt

For the apple crisp bits

  • 1 tbsp butter
  • 2 granny smith apples, peeled and chopped into 1/2 inch pieces
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg

Instructions

To prepare the ice cream base

  1. Combine the cream cheese, brown sugar, and salt in a stand mixer. Once combined, add the half-and-half and bourbon. Blend on high speed until smooth.
  2. Transfer ice cream mixture to an ice cream maker and churn according to the manufacturer’s instructions.

To prepare the oatmeal cookie crumble

  1. Preheat oven to 350 degrees.
  2. Crumble cookies in a food processor until they are small crumbs. Add brown sugar, butter, and salt and pulse until well combined.
  3. Bake on a lined cookie sheet for 12 minutes. Allow to cool at room temperature prior to use.

To prepare the apple crisp bits

  1. Combine all of the ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, for approximately 12 minutes, or until filling is bubbling and thick.
  2. Allow to cool in fridge prior to use.

Finally, to assemble the ice cream

  1. In an ice cream container (I use a ceramic loaf pan measuring 8 1/2″ x 4 1/2″), layer 1/4 of total ice cream mixture, 1/4 of crumbs, and 1/4 of apple pie filling. Repeat this process 3 more times.
  2. Drag a knife through the loaf pan 6-7 times to create a swirl of all of the ingredients. Smooth out the top.
  3. Place in freezer to firm up for at least four hours. This ice cream will keep up to 1 week.

Notes

  • 1. Make the apple crisp bits and cookie crumble ahead of time. Allow to cool completely prior to use.
  • 2. While the bourbon is not necessary in this recipe, it is 100% recommended.

Recipe Adapted From: Joy Wilson