no churn

Brownie Ice Cream Sandwiches

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

Wow. A ton has happened since we last spoke. We basically have a lifetime’s worth of stuff to talk about, so get ready to hear all about it in the coming weeks. For now, I’ll give you the reader’s digest version, and then we’ll dive into these brownie ice cream sandwiches. Here’s a quick close-up to awaken your tastebuds:

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

Last Monday, July 1, we had a baby! Remember me going on and on about being pregnant with our third child, a baby girl? Well, we had the baby, and it turns out HE’S A BOY. Yep. A boy. Who knew an ultrasound at 20 weeks (in 2019, no less) could be wrong!? Well, we are overjoyed, shocked, and ridiculously blown away at the turn of events and have been spending the past week and a half getting to know our little guy, Charlie. Everyone is healthy, Aimee and George are thrilled to love on a bitty brother, and we’re all getting at least 6 hours of sleep which is worth a set of praise hands all on its own. I can’t wait to introduce you all to him a bit more, but for now I’ll just share a couple of photos my friend Jesse of Dreamtown Co. took of the baby’s arrival.

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.comBrownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.comOn to the second cutest thing in this post: brownie ice cream sandwiches. If you ask me, brownies are always best served a la mode. While I’ve long enjoyed the frozen supermarket version of brownie ice cream sandwiches, I really felt like we needed to explore a rich, ultra-chocolatey homemade version. What we finally landed on is nothing short of fabulous.

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.comBrownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

Here we have a chewy, soft-baked brownie layered with a huge schemer of no-churn cookies and cream ice cream.The brownie is rich and pretty dense, so to keep it chewy once frozen be sure to not overbake it. The ice cream is a cinch to make and contains little more than whipped cream, chocolate sandwich cookies, and sweetened condensed milk. We whip it all together until it becomes thick and cloud-like and then spread it in on top of half of the brownies. The second half of brownies is pressed on top and left to freeze together until solid.

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

There’s a few ways you can cut these brownie ice cream sandwiches. You’ll notice for the photos I opted to use a 2-1/2″ biscuit cutter, but I wouldn’t necessarily recommend doing that. I found it much easier to trim out pieces with a chef’s knife and was able to maintain a more manageable portion size that way as well. If you like the cute circles- go for it! Just keep in mind you’ll have little scraps from the cut-out rounds leftover. After trying it both ways, I totally prefer to cut small rectangles.

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

You definitely need to give these brownie ice cream sandwiches a try before the summer is up. They’re incredibly tasty and a delicious treat to add to your summertime dessert repertoire. Give them a try and let me know what you think! In the meantime, thank you for your prayers for baby Charlie and our new family of five. I can’t wait to introduce you more.

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

If you like these brownie ice cream sandwiches you should try:

Chocolate Chip Cookie Ice Cream Sandwiches

Mint Brownie Ice Cream Cake

Funfetti Ice Cream Cake

Peppermint Icebox Cake

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Brownie Ice Cream Sandwiches

Brownie Ice Cream Sandwiches by Wood and Spoon blog. These are soft baked brownies stuffed with a no churn cookies and cream Oreo ice cream filling. The brownies stay chewy when frozen and this recipe makes a batch to feed a crew. Learn how to make homemade frozen treats without an ice cream maker on thewoodandspoon.com

These brownie ice cream sandwiches are chewy brownies filled with no-churn cookies and cream ice cream!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 240
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the brownies:

  • 1 cup (230 gm) unsalted butter
  • 5 ounces dark (I use 70%) chocolate
  • 11/4 cups (250 gm) sugar
  • ½ cup (100 gm) brown sugar packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (85 gm) unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 cup mini chocolate chips (optional, see notes)

For the ice cream:

  • 2 cups (480 gm) heavy whipping cream
  • 1 teaspoon vanilla
  • 1 (14 ounce) can sweetened condensed milk
  • 18 (210 gm) chocolate sandwich cookies (like Oreos), chopped

Instructions

To prepare the brownie layers:

  1. Preheat the oven to 350 degrees. Line two quarter sheet pans (or two 9”x13” pans) with foil that extends up the sides and grease with baking spray. Set aside.
  2. In a small saucepan over low heat, gently heat the dark chocolate and butter, stirring regularly, just until barely melted. Pour the mixture into a large bowl and whisk in the sugar and brown sugar. Whisk in the eggs and the vanilla extract. Scrape the sides of the bowl and then fold in the flour, cocoa powder, and salt. Fold in the chocolate chips. Spread the batter evenly between the two pans and bake in the preheated oven for about 11-12 minutes or until a toothpick inserted only comes out with a few moist crumbs. Set aside to cool completely.

To prepare the sandwiches:

  1. Once the brownie layers have cooled, flip them one layer out of the pan. In a large bowl or the bowl of a stand mixer, whip the cream on medium-high speed until thick and fluffy. Add the vanilla extract and continue beating until stiff peaks form. Fold in the sweetened condensed milk and cookie crumbs. Spread the thick filling on top of the brownie layer still inside the prepared pan. Smooth the top as much as possible and then place the second brownie layer directly on top. Gently press down to adhere, but avoid squishing the ice cream out the sides. Place in the freezer to freeze completely, about 6 hours. Use a 3” cookie or biscuit cutter to trim out sandwiches or use a chef’s knife to cut square. Keep frozen and covered until ready to eat!

Notes

  • The chocolate chips in the brownies will freeze FIRM. It is vital you use mini chips or skip them all together or you’ll risk breaking a tooth. 🙂
  • I used a biscuit cutter to trim out these sandwiches but FAR PREFER to slice into skinny rectangles. It’s much easier!

Adapted from Martha Collison

No-Churn Sugar Cookie Ice Cream

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

Look, I’m just going to say it: we have it really, really easy these days. In a world full of iPhones and Uber and meal delivery services, I’m pretty sure we’ve got it made in the shade. 

Every once in a while, I find myself getting caught up in a bad case of “First World Problems.” Though they’re merely minor inconveniences that typically pop up when someone has hacked onto my Netflix or my online purchase isn’t eligible for free two-day shipping, it does sometimes blow my mind how modernized life has become even the time since I was a kid. Back then we still had to flip our tape cassettes in order to listen to side B. We had to blow into the Nintendo to get it to work. We had to know how to read a paper map when we went anywhere. The world has evolved so much over the course of my lifetime, and lucky for us, sometimes those changes are just downright delicious.No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

Case and point: this no-churn sugar cookie ice cream. 

Can you imagine our forefathers trying to whip up something like this? They’d spend hours breaking ice, churning ice cream, making natural dyes for sprinkles. Instead of 10 minutes, a treat like this might take them all day, and I guarantee it wouldn’t taste as good. So thank you, America, for giving us just enough conveniences to make this life super yummy, festive, and fabulous. I’ll take a busted Netflix account if it means the opportunity to make homemade ice cream in a flash. So let’s get to the run-down on this no-churn sugar cookie ice cream.

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

As it’s name implies, this frozen treat tastes like a sprinkle sugar cookie and requires zero ice cream machine to make it. Like my other favorite no-churn ice creams, we use sweetened condensed milk and whipped cream to make the base for this ultra-creamy treat. To give it that authentic sugar cookie dough flavor, I’ve included chunks of eggless sugar cookie dough, a hefty helping of clear vanilla extract, and an abundance of sprinkles for flavor (and decorative flair, obviously). 

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

To make this no-churn sugar cookie ice cream, we start by whipping cream. Heavy whipping cream is transformed in the bowl of a stand mixer into a fluffy cloud of dairy that we fold into a single can of sweetened condensed milk. Clear vanilla extract and rainbow sprinkles are added to the mix along with tiny chunks of cookie dough. To make the dough, we cream butter with sugar, add a smidge of flour, vanilla, and baking powder for flavor, and follow that with even more sprinkles. Truly, this is a seriously festive treat.

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

The mixture freezes up into a soft and creamy no-churn sugar cookie ice cream that will keep in the freezer for a few weeks. Whenever I make this, I typically find myself hovering over the freezer drawer for five minutes at a time, devouring spoon after spoon of sugar cookie goodness. It’s just really hard to stop.

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

Waste no time getting around to making this no-churn sugar cookie ice cream! It’s a simple treat the whole family will enjoy, and it literally couldn’t be any easier. Enjoy!

If you like this no-churn sugar cookie ice cream you should try:

Funfetti Cookies

Funfetti Scones

Confetti Ice Cream Cake

No-Churn Coffee Cookie Dough Ice Cream

Mint Brownie Ice Cream Cake

 

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No-Churn Sugar Cookie Ice Cream

No-Churn Sugar Cookie Ice Cream Recipe. This is a simple frozen treat made with whipped cream and sweetened condensed milk. Clear vanilla flavors this birthday cake ice cream and there are chunks of eggless sprinkle sugar cookie dough. This Ice cream tastes like confetti cookie dough! So yummy, fun for kids and parties, and simple to make- no ice cream machine required! Find the recipe and how to on thewoodandspoon.com by Kate wood.

This no-churn sugar cookie ice cream is loaded with chunks of eggless cookie dough, sprinkles, and that yummy birthday cake flavor! Read more about the how-to for this simple treat here!

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

Ingredients

For the sugar cookie dough:

  • ¼ cup (55 gm) unsalted butter, at room temperature
  • ¼ cup (50 gm) brown sugar
  • 2 tablespoons sugar
  • ¾ teaspoon clear vanilla extract
  • ½ cup (70 gm) all-purpose flour
  • 2 tablespoons rainbow sprinkles

For the ice cream:

  • 2 cups (470 mL) heavy whipping cream
  • 2 tablespoons clear vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup rainbow sprinkles

Instructions

To prepare the sugar cookie dough:

  1. Cream the butter and sugars on medium speed with a hand mixer for one minute. Add the clear vanilla extract and stir to combine. Add the flour and stir on low speed until the dough almost comes together into clumps. Add the sprinkles and stir just to combine. Set aside in the fridge while you make the ice cream.

For the ice cream:

  1. Whip the heavy whipping cream in the bowl of stand mixer on medium high speed until soft peaks form. Add the clear vanilla extract and continue whipping just until stiff peaks form. Fold the condensed milk into the whipped cream and add the sprinkles and the crumbled cookie dough when the milk is almost combined. Spread the mixture into a loaf-pan or freezer-safe container and allow to freeze until firm, about 6 hours or overnight.

No-Churn Coffee Cookie Dough Ice Cream

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

Just in time for Memorial Day, it’s here. The easiest no-churn coffee cookie dough ice cream that is sure to rock the face off of all of your weekend festivites. Don’t believe me? Then take a spare 25 minutes and give it a try for yourself. 

This no-churn coffee cookie dough ice cream is a result of my poor decision making, born out of my inability to choose a favorite ice cream flavor. Shopping for ice cream at the grocery store requires a ridiculous amount of mental focus for me. How anyone is able to choose just one flavor is beyond me. Mint chocolate chip or coffee crunch? Strawberry cheesecake or birthday cake? Gelato or fro-yo? I ask you, WHO IS STRONG ENOUGH TO MAKE THESE DECISIONS? I think we need to bring back the guy who created the Neapolitan flavor. Combining three in one, that guy knew what was up. Or the groundbreaking marketing guy at Panera who came up with the “You Pick Two” concept. Let’s get them in the ice cream plants and start creating half gallons filled with coconut sorbet and vanilla bean. Rocky road and butter pecan. Peanut butter brownie and caramel swirl. WHO IS WITH ME?

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

With this no-churn coffee cookie dough ice cream, you don’t have to choose. You get the best of two worlds- the subtle punch of espresso and swirls of hot fudge, mixed with nuggets of sweet and salty no-bake chocolate chip cookie dough in every single bite. It’s the stuff dreams are made of. The best part is that this frozen treat requires no ice cream maker or special equipment, and i requires only about 25 minutes of active prep time. Lucky you.No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

We get started making this ice cream by doing work on the cookie dough. It’s a magical recipe, really, with just a little butter, sugar, and flour. Throw in some mini chocolate chips and you’re looking at a party! The dough works best if you let it chill briefly. That way, the dough crumbles easily into little bite-sized nibs that are perfect for folding into your ice cream mixture.

The coffee ice cream base comes together with literally only three ingredients- heavy cream, espresso powder, and sweetened condensed milk. The espresso powder (instant coffee will work in a pinch) gets dissolved in the heavy cream before it gets whipped to oblivion. We’re looking for thick, fluffy peaks here. To sweeten it up, we fold in an entire can of sweetened condensed milk which gives us a super creamy ice cream once frozen. All of those chocolate chip cookie dough nibs get folded into the ice cream base and- Voilà!- no-churn coffee cookie dough ice cream. If you’re feeling extra jazzy, you can do like I did and drizzle in some chocolate fudge sauce. I prefer this recipe, but you can use whichever you like.

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

It’s no accident that I’m sharing this recipe today. If you can’t munge on hot dogs and salty chips and creamy scoops if ice cream on a summer holiday like Memorial Day, WHEN CAN YOU? These summer days are meant for melty cones of frozen dessert, laying in the grass, and breathing in the sights and sounds of summer. So do yourself a favor and do it- take it all in.No-Churn Coffee Cookie Dough Ice Cream Recipe By The Wood and Spoon Blog. This is a simple summer ice cream recipe that doesn't require an ice cream maker! Whipped espresso ice cream base with salty chocolate chip cookie dough chunks and a rich chocolate hot fudge sauce drizzled throughout. This recipe is quick, made in less than 30 minutes and is the perfect frozen dessert for summer parties, cookouts, and the beach. Try it at your Memorial Day, Labor Day, and 4th of July gatherings!

If you’ve always wanted to make ice cream but are unsure or don’t know how, try this one. You won’t be disappointed with the outcome of this no-churn coffee cookie dough ice cream situation. And to the families who are quietly observing tomorrow’s holiday,   remembering their loved ones who were lost while fighting for their country, thank you. Today, we grieve with you. We honor your family and extend our deepest gratitude for their sacrifice. I pray that you hold your chin high tomorrow knowing that a nation of people have hope and promise because of their work. 

 

If you like this No-Churn Coffee Cookie Dough Ice Cream, you may like:

Samoa Ice Cream

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

No-Churn Honey Salted Almond Ice Cream

No Churn Honey Salted Almond Ice Cream

No-Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream

Oatmeal Cookie Chunk Ice Cream

Oatmeal Cookie Chunk Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

no-churn mocha brownie fudge ice cream

Apple Crisp Ice Cream

 

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No-Churn Coffee Cookie Dough Ice Cream

This no-churn coffee cookie dough ice cream is a java scented ice cream base speckled with chunks of salty chocolate chip cookie dough and drizzles of hot fudge sauce.

  • Author: Kate Wood
  • Prep Time: 25
  • Total Time: 25
  • Category: Dessert
Scale

Ingredients

For the cookie dough

  • ½ cup (113 gm) unsalted butter, room temperature
  • 2/3 cup (130 gm) brown sugar
  • 1/3 cup (65 gm) sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ¾ cup (100 gm) flour
  • 1 cup (150 gm) mini chocolate chips

For the coffee ice cream

  • 2 cups (480 mL) heavy whipping cream
  • 11/2 tablespoons instant espresso
  • 1 (14 oz) can of sweetened condensed milk
  • ¼ cup warmed hot fudge sauce (optional)

Instructions

To prepare the cookie dough

  1. Beat the butter on medium speed in a medium sized bowl until smooth. Add the brown sugar and sugar and continue beating on medium to cream together, about 1 minute. Add the salt, vanilla, and flour and beat on low just until all of the ingredients are combined. Add the chocolate chips and beat to combine. Place the cookie dough in the fridge to cool if desired. Once chilled, the dough should easily crumble into 1/8” dough balls. Set aside in the fridge while you make the ice cream.

To prepare the coffee ice cream

  1. In a large bowl or the bowl of a stand mixer, sprinkle the espresso powder over the top of the heavy cream. Stir together to combine so that the espresso powder begins dissolving. You can add a teaspoon more or less of espresso to this recipe depending on your taste preferences. After about five minutes, the espresso powder should be nearly dissolved. Stir together once more. Use a whip attachment to beat on low speed until frothy and then increase the speed to medium high until whipped to stiff peaks. Pour the sweetened condensed milk into a separate large bowl and then fold in about half of the whipped cream. Once well distributed, fold in the remaining half of whipped cream.

To assemble the ice cream

  1. Sprinkle the cookie dough bites into the ice cream base and fold together. (If you prefer a creamier, less chunky ice cream, you may want to start with adding about 2/3 of the chunks and saving the rest for later. I love a super chunky ice cream, but you may prefer not using all of the dough. You decide!) Spread ¼ of the mixture into the bottom of a metal loaf pan or another freezer safe container. Drizzle in some of the hot fudge sauce. Repeat this process three more times until most of the ice cream mixture and fudge sauce has been used. I usually have about ½ cup of leftover ice cream that I freeze in a separate container. Cover with foil and freeze until solid, at least 6 hours or overnight. Enjoy frozen!

Samoa Ice Cream

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

In our house, summer shows up with a bang, and for a few months, our days are changed. We plan our weekdays around sidewalk chalk and our weekends around trips to the lake. Afternoons are spent in wet bathing suits and bare feet, and the smells of charcoal fires and fresh cut grass abound. Even our freezer changes, filling up with blueberries that we’ve picked, fish that we’ve caught, and frozen treats like the Samoa ice cream that I’m sharing with you all today.

Summertime comes every year at no surprise, yet I’m always taken back by how much I’ve missed it. By how good it feels to thaw my bones. Sure, in a few weeks, I’ll beg for an autumn breeze. I’ll wish away the heat and the sweat. I’ll long for chunky sweaters and curse my jean shorts for forcing me to shave my legs one more time. But for now, I’ll enjoy the glow. I’ll take in all the barbecues and salty-skinned babies and Jimmy Buffet sounds that these days have to offer, because I know we need this season. Our family needs the lazy, chill pace that summer calls for.

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

I’m sure your days may look different. Maybe you’re traveling abroad or camping. Maybe you’re stuck inside the four walls of an office. Maybe you’re home-bound with a new baby or spending your hours studying for summer school courses and exams. Wherever you find yourself this summer, I hope that you’ll spend a few moments taking it in. Do something worth writing home about, even if that something is nothing at all. And if you find yourself unsure of what to make of your time, consider making ice cream. Specifically, this no-churn Samoa ice cream. 

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

The idea of this ice cream came from a lone box of Girl Scout Cookies that Brett had stashed in the freezer. For weeks, he would pass over slices of cake and cups of homemade butterscotch pudding for one or two frozen cookies. Infuriating. I was not going to let my desserts, the product of my blood, sweat, and tears be passed over for some pre-packaged, commercially-prepared snacks.

Ok, ok, that’s being dramatic, I know. Girl Scout cookies are the best. I’m sorry for even bringing it up. But still. I was determined to win him over with Girl Scout Cookie inspired ice cream. And so Samoa ice cream was born.

This ice cream is one of those super Kate-ish type recipes where you can make this as from-scratch or as semi-homemade as you want. I love doing it the long, homemade way, but I totally get that not every one of you feels that way. So, to make things simple, I’m going to break this recipe down for you so that you can do you. You can make this however ya please, cool?

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

To prepare this Samoa ice cream, we start by making a no-churn coconut base. Like all no-churn ice cream, this starts with a little whipped cream, but here, we amp up the coconutty flavor by trading out the sweetened condensed milk for a can of cream of coconut. Sidenote: this is not the same thing as coconut cream. This is not the same thing as coconut milk. This is cream of coconut, okay? Don’t make the mistake of buying the wrong thing. I use this brand, but you can use whichever kind works best for you.

Next, we add in a few mix-ins. True to the Girl Scout cookie, I added toasted coconut flakes and crumbled store-bought shortbread cookies. Once all of that is folded in with the coconut ice cream base, we layer in a few more toppings- salted caramel and chocolate fudge sauce. Here, you can sub in some high quality store-bought varieties if you please, but in case you’re wondering, I make this caramel and this fudge sauce. This ice cream won’t use the entire yield of those two recipes, so now you have a little bit of caramel and fudge to store in your fridge for a rainy day. Lucky you! Might I suggest using your caramel to make this chocolate caramel crumble cake or this salty caramel peanut butter pie?

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Once completed, this Samoa ice cream is a no-churn coconut ice cream filled with shards of toasted coconut, swirls of salty caramel and rich chocolate fudge sauce, and crunchy bits of shortbread cookies. After a brief stint in the freezer to firm up, the ice cream is sweet, salty, and altogether a flavorful, frozen experience that is deeply reminiscent of the Girl Scout cookies we all know and love. This is a brilliant way to celebrate those campfire treats and to savor that baked flavor even through the warmest of months. And since you’re dying to know, I’ll tell you that Brett tried the ice cream, loved it, and then promptly continued eating the original cookies from the freezer. Men. Am I right?

When planning out your summer months, I hope you’ll carve out space to make and enjoy this Samoa ice cream. Nothing says summer like an ice cream cone, and once you try one filled with this frozen dream, I think you’ll agree. Happy summer to you all and much love from our family to yours. Cheers!

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

If you like this Samoa ice cream, considering trying:

Mint Brownie Ice Cream Cake

Mint Brownie Ice Cream Cake

No-Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

no-churn mocha brownie fudge ice cream

Apple Crisp Ice Cream

No-Churn Salted Honey Almond Ice Cream

No Churn Honey Salted Almond Ice Cream

Vegan Coconut Lime Ice Cream Pie

Vegan Coconut Lime Ice Cream Pie

Oatmeal Cookie Chunk Ice Cream

Oatmeal Cookie Chunk Ice Cream

 

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Samoa Ice Cream

This Samoa ice cream is a no-churn coconut ice cream filled with toasted coconut, swirls of caramel and fudge sauce, and bits of shortbread cookies.

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

Ingredients

  • 2 cups (240 mL) heavy whipping cream
  • 115 ounce can cream of coconut (not coconut milk)
  • 1 cup (85 gm) unsweetened shredded coconut, toasted (see notes)
  • 1 cup (120 gm) crumbled shortbread cookies (see notes)
  • 1/3 (80 mL) cup prepared salted caramel, slightly warmed for drizzling (see notes)
  • ¼ cup (60 mL) prepared chocolate fudge sauce, slightly warm for drizzling (see notes)

Instructions

To prepare the ice cream

  1. In the bowl of a stand mixer or in a large mixing bowl, beat the whipping cream on low speed until it becomes frothy. Increase the speed to high and beat until stiff peaks form. Once whipped, fold in the cream of coconut until well combined. (Sidenote: If the cream of coconut has large solid clumps in it when you open the can, you can immerse most of the can in a bowl of hot water and then stir it vigorously until the clumps melt.) Fold in the crumbled shortbread cookies and coconut.
  2. Spread about ¼ of the ice cream mixture into a large, quart sized freezer safe container (I use a metal loaf pan). Drizzle in ¼ of the caramel and fudge sauce and then swirl it in slightly by dragging a butter knife or spoon through the ice cream mixture a time or two. Repeat this process 3 times until all of the ice cream, caramel, and fudge sauce has been used. Cover with plastic wrap or foil and allow to set up in the freezer until frozen, about 6 hours or overnight. Ice cream will keep in the freezer if covered for about 2 weeks.

Notes

  • To toast shredded coconut, spread coconut out on a baking sheet and cook in a 350 degree oven, tossing occasionally, until golden brown. This will take anywhere from 5-10 minutes depending on the oven. Do not let burn. Once toasted, remove from pan to cool.
  • I used Girl Scout shortbread cookies, but you can use any brand (or even homemade!) vanilla shortbread. In a pinch, vanilla wafers would work as well.
  • I keep a jar of caramel sauce in my fridge to add to recipes like this. I prefer Bobby Flay’s recipe for salted caramel (see blog post for link), but any variety of caramel sauce that you enjoy eating would be fine here.

Mint Brownie Ice Cream Cake

Mint Brownie Ice Cream Cake recipe by The Wood and Spoon Blog by Kate Wood. A make ahead no churn ice cream cake recipe. Filled with chocolate ice cream made from cocoa powder, and a mint chocolate chip ice cream. Simple and quick brownie recipe on the inside and hot fudge chocolate sauce. You can adapt this recipe to be semi-homemade and you can make ahead this loaf pan cake in advance to serve a crowd. Great summer frozen dessert idea, coated in cool whip or whipped cream. Add chocolate cookies or Oreos if you want! Thewoodandspoon.com

Sometimes, we need a surprise up our sleeves. An extra card in our deck, a furry rabbit hiding in our hat- anything to make our audience think we’re all but magical. Friends, I may be short on trick mirrors and trap doors, but this super simple, make-ahead mint brownie ice cream cake is for sure going to be the disappearing act at your next dinner party. It’s that awesome. So let’s get to it!

You probably already know how much I love no-churn ice cream. There’s always a quart or two in my freezer, because the only thing better than homemade treats is one that is only three ingredients and takes less than 10 minutes to prepare. It makes me feel domestic and awesome, and we all need that sometimes, right? But when I’m looking for a showstopping dessert to share at a gathering of some sort, I want something with a bit more pizzazz, you know? Something that makes everyone lick their plate and exclaim, “SWEET MERCY, WHERE IS THE ANGEL THAT MADE THIS!?” Mint brownie ice cream cake is the best of both worlds. The cake is delicious to taste and easy on the eyes, but with only three steps, this recipe is also nearly fool proof, with multiple options for simplifying and making ahead. Let me just go ahead and give you the run down.

Mint Brownie Ice Cream Cake

Mint Brownie Ice Cream Cake

Step one: make the brownies.

If you’re reading this baking blog, it’s safe to assume you’ve made brownies before. I’ve included the recipe for an easy brownie that I use for frozen desserts, but you could totally use a box brownie mix or even (gasp!) store bought ones. I won’t tell. And your taste testers will have no clue. Promise. 

Step two: make the ice cream.

If there is something easier than making no-churn ice cream, I don’t want to know. Pour the sweetened condensed milk and heavy cream into your mixing bowl and you’re literally already halfway there. For this mint brownie ice cream cake, we split our ingredients in half to make two flavors (because options, duh): a chocolate ice cream and a mint chip ice cream. If you don’t like mint chip ice cream, you can lose that flavor extract and use hazelnut instead. Or how about coconut? Almond? Root beer? Whatever, just use whatever flavor you want, ok? If you’re looking for an ice cream substitute though, I can’t help you, and honestly, we are probably no longer friends. Just kidding. We can still be friends. But don’t push it.

Mint Brownie Ice Cream Cake

Step three: assemble your cake.

This is probably the hardest part of preparing this mint brownie ice cream cake. If you’re like me and are a bit of a perfectionist when it comes to the looks of your treats, this step will require some attention from you. At this point, you have the option of preparing a chocolate ganache to layer on the inside and garnish the outside of the cake with. You can also crush up some chocolate sandwich cookies if you want an extra layer of crunch in your masterpiece. Either way, you layer the ice cream with the prepared brownies, and before you can say “Bippity Boppity Boo,” your bag full of ingredients has transformed into this fab mint brownie ice cream cake that will impress the glass slippers off of everyone you know. Mint Brownie Ice Cream CakeSo in short, if you want to make this cake 100% from scratch, you will prepare your brownies, whip up some ice cream, and layer the two with some homemade ganache and whipped cream. But if you want to take easy street, you simply acquire brownies, make some ice cream, and dump it all into a pan with some store bought fudge sauce and chocolate cookies. Literally, the hardest part of making this mint brownie ice cream cake is waiting patiently for it to freeze up. Literally. 

Our #monthofchocolate extravaganza has been pretty fun these past few weeks. Be sure to look back at the past few blog posts for other chocolaty goodness and recipe inspiration. Somehow two mint chocolate recipes made it into the lineup, which either means I really like mint, or I’m secretly pregnant again (just kidding, Mom, I am not pregnant. Don’t get too excited.) March may have a bit less chocolate in it, but like any self-respecting addict, I won’t be able to stay away for too long. Give this mint brownie ice cream cake a try, and let me know how it goes! I strongly recommend going ahead and making it this week, wrapping it in foil, and saving it in your freezer for a rainy day. You never know when you might need that fancy trick up your sleeve. Cheers to you and have a terrific Tuesday!

Mint Brownie Ice Cream Cake

You might also like:

Mint Chocolate Sandwich Cookies

Peppermint Icebox Cake

Confetti Ice Cream Cake

No Churn Mocha Brownie Fudge Ice Cream

 

Mint Brownie Ice Cream Cake

Recipe By: Kate Wood

Brownies adapted from: Alton Brown

Serves: 8-10

For the brownies (see notes for shortcut):

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

For the ice cream:

1 (14 ounce) can of sweetened condensed milk

1/2 cup cocoa powder

1 teaspoon vanilla extract

2 cups heavy whipping cream

1 teaspoon peppermint extract

Green food coloring, if desired

2 ounces finely chopped semisweet chocolate or mini chocolate chips

For the cake topping:

1 cup crushed chocolate sandwich cookies

Either 1-8 ounce container of non-dairy whipped topping (Cool Whip) or

1 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the ganache (see notes for shortcut):

4 ounces semisweet chocolate, chopped or chocolate chips

4 ounces heavy cream

 

To prepare the brownies:

Preheat the oven to 300 degrees and spray your pan with baking spray. These brownies can be prepared in an 8” square/round pan, or, to prepare a loaf shaped ice cream cake as I did in my photos, bake in two bread loaf pans.

In the bowl of a stand mixer, beat the eggs until light and fluffy, about 2 minutes. Add sugar and beat to combine, about 1 minute. Add the remaining ingredients and stir on low until combined.

Pour the batter into the prepared pan(s) and bake until a toothpick inserted comes out clean. For an 8” pan, this will take about 40-45 minutes, and for two loaf pans, it will take about 20-25 minutes. 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 chocolate ice cream:

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 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 prepare the mint chocolate chip ice cream:

Combine the remaining cup of heavy whipping cream, the remaining sweetened condensed milk, and the peppermint extract, and whip until stiff peaks form. Add two drops (more, if needed) of green food coloring towards the end of the whipping process, if desired. Fold in the chocolate or chocolate chips and set aside until ready to assemble the cake.

To prepare the cake topping:

In the bowl of a stand mixer or in a large mixing bowl, whip the cream on low speed until it is frothy. Increase speed to high, beating until soft peaks form. Add the sugar and the extract and beat until stiff peaks form. Set aside until ready to assemble cake.

To prepare the chocolate ganache:

Place the chocolate in a heat proof bowl. Heat the cream in the microwave or on the stovetop until almost bubbling and steaming. Pour directly on top of the chocolate and cover the bowl with plastic wrap. Allow to sit for about five minutes. Stir with a whisk or rubber spatula until the chocolate comes together and is a smooth ganache. You can heat briefly in the microwave in 5 second increments if it remains a bit lumpy. If the ganache sets out too long, it will thicken back up, so just reheat in 10-15 second increments as needed.

To assemble the cake:

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.

If preparing in a loaf pan, spread the mint ice cream evenly over the bottom of the pan. Sprinkle chocolate cookie crumbles over top and drizzle in some ganache or fudge sauce. 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, remove the cake from the pan to a serving dish. Peel off all of the plastic wrap and cover with whipped cream or topping. Drizzle the ganache over top and allow to freeze for 2-4 hours or until frozen solid, if desired. Alternatively, you can serve immediately, but keep in mind the hot ganache may melt the cake some. Serve frozen and keep covered with plastic wrap and foil to maintain freshness for up to a week.

If you want to prepare the cake in a round springform pan, I recommend layering as follows: brownies, mint ice cream, chocolate cookie crumbles, ganache, 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.

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. 

Instead of the chocolate ganache, you can substitute in a store bought hot fudge sauce. Melt slightly in the microwave in 15 second intervals until the sauce is melted but not too hot. Allow to cool slightly before pouring on your cake.

You don’t have to use crumbled chocolate cookies in the cake, but the crunch is not. Alternatively, you could use some mini chocolate chips, Thin Mint Cookies, or even chocolate graham crackers!

No Churn Honey Salted Almond Ice Cream

No Churn Honey Salted Almond Ice Cream Recipe By The Wood and Spoon Blog By Kate Wood. This is a no-churn recipe made with sweetened condensed milk, whipped cream, and clover honey. The nuts are cooked baked in butter and salt. Each bite of ice cream is sweet and salty, very creamy and almost naturally sweetened. Make the whole recipe in less than 30 minutes, very fast and easy. Recipe on thewoodandspoon.com

Are you sick of ice cream recipes yet? If your answer to that question is yes, my bet is that you’re either lactose intolerant or worse, not an ice cream lover. Either way, you may want to slowly back away from your computer screen because it’s about to get all creamy up in here. Today we’re talking no churn honey salted almond ice cream.

No Churn Honey Salted Almond Ice Cream

It’s hard to believe that up until one year ago I had never made ice cream. At the time, it seemed scary (all that churning business), unnecessary (because Blue Bell and Talenti, duh), and really challenging. Until last year, I was perfectly content chomping on Ben and Jerry’s and scooping up melty puddles of Mayfield. Such was life for me until a good friend gifted me her ice cream machine. This machine changed my kitchen ‘tude and brought me out of darkness and into the light. I found my new love.

No Churn Honey Salted Almond Ice Cream

If you have an ice cream maker that you use on a semi-regular basis then you already know what I mean. Homemade ice is so delicious and incredibly rewarding. But if you fall into the “no ice cream machine” or “no space in my kitchen cabinets for one more appliance I’ll never use” category, then look no further. Today’s recipe is for you. Ya welcome. 

No churn ice cream is my new boo. It’s quick, simple, and easily made with equipment and ingredients that most home cooks have access to. If you have a can of sweetened condensed milk and a pint of whipping cream, CONGRATS, you’re halfway there! For a basic no churn vanilla ice cream, simply whip together the cream, milk, and a smidge of vanilla or  liquor until stiff peaks form. That’s it! All done. Then it’s just some waiting on the clock while the fluffy vanilla goodness sets up in the freezer. 

No Churn Honey Salted Almond Ice Cream

From there, the possibilities are endless. Mix in your favorite toppings (think brownie pieces like in this mocha brownie ice cream or cookie chunks like in this oatmeal cookie ice cream) for a super satisfying, homemade treat, or take it a step further by swirling in caramel, fruit syrups, or fudge. Just be careful to not add too much water via fruit juice or other liquids, as the ice cream can become too icy. 

No Churn Honey Salted Almond Ice Cream

No Churn Honey Salted Almond Ice Cream

If you’ve got 15 minutes and a can opener, this no churn honey salted almond ice cream recipe is the perfect way to chill out. Give it a try and let me know what you think!

 

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No Churn Honey Salted Almond Ice Cream

No Churn Honey Salted Almond Ice Cream Recipe By The Wood and Spoon Blog By Kate Wood. This is a no-churn recipe made with sweetened condensed milk, whipped cream, and clover honey. The nuts are cooked baked in butter and salt. Each bite of ice cream is sweet and salty, very creamy and almost naturally sweetened. Make the whole recipe in less than 30 minutes, very fast and easy. Recipe on thewoodandspoon.com

This no churn honey salted almond ice cream is rich and the perfect blend of salty and sweet. It comes together easily and quickly!

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

Ingredients

For the salty almonds

  • 2/3 cup almonds (or another nut, if preferred)
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt

For the ice cream

  • 2 cups heavy whipping cream
  • 1/4 cup honey
  • 1 can of sweetened condensed milk
  • 1 teaspoon vanilla bean paste (or vanilla extract)

Instructions

To prepare the nuts

  1. Preheat the oven to 350 degrees. Stir the nuts, melted butter, and salt together in a small bowl to combine. Spread out on a sheet pan and bake in the oven, stirring occasionally, until toasted, about 10 minutes. Be careful not to burn. Allow to cool to room temperature.

To prepare the ice cream

  1. In the bowl of a stand mixer, combine the whipping cream, honey, sweetened condensed milk, and vanilla, and whip until stiff peaks form.
  2. Fold in the nuts until evenly dispersed. Spread mixture out into a loaf pan or another freezer safe container. Cover and allow to freeze until solid, about 6 hours.

Notes

  • You can use any type of nut you prefer! I really like almonds, but walnuts, pecans, or even pistachios would taste brilliant here!
  • Use good quality honey. The honey really needs to shine here so use a variety that you enjoy the taste of.

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.