Frozen Desserts Archives

No-Churn Tiramisu Ice Cream

We’re no stranger to tiramisu around here. Together, we’ve conquered classic tiramisu, a petite chocolate tiramisu, a tiramisu layer cake, cream puffs, and even a wildly random raspberry tiramisu. (Pssst, you can find all of those recipes HERE!) So to say we like coffee, cheesy recipes around here might be an understatement, okay? Still, somehow we have managed several years of blog relationship (which, just so you know, it the very best kind of online friendship) without a tiramisu ice cream.

So why tiramisu ice cream? Let me break it down for you in terms of pairing.

Mascarpone and sugar? Best friends. Coffee and chocolate? Soulmates. Coffee and Cream? HELLO, PERFECTION! Tiramisu ice cream is like the spunky younger sister to a traditional tiramisu, and if I’m wrong, I don’t want to be right. It’s just meant to be!

How to Make No-Churn Tiramisu Ice Cream

So, let’s talk about how to make this no-churn tiramisu ice cream. First, we start with the ice cream base. If you’re new to no-churn ice cream, you should check out my tutorial on it first! Most no-churns start with sweetened condensed milk and whipping cream. From there, the possibilities are endless! By adding cocoa powder, fruit or caramel sauces, even nuts, sprinkles, and other mix-ins, you can chance the flavor of the ice cream base to be whatever your heart desires! In this case, we want to capture the mascarpone and cocoa flavors of tiramisu. So half of our base will be mascarpone flavored, and the other half will be mocha. Whip those two flavors up with a hand mixer and then begin on the ladyfingers.

For the cakey cookie mix-ins, we take chopped ladyfingers (soft or hard are fine) and quickly dip them in a coffee or espresso sweetened with sugar. Begin spoon dollops of your two ice cream flavors into a freezer-safe dish, tossing in a few drenched ladyfingers as you go. Once done, swirl the ice cream if desired and pop the pan into a freezer to firm up overnight. I like to dust the top with a little cocoa powder, you know, to pay homage to classic tiramisu, and then spoon out scoops to enjoy. And enjoy it you will. Promise.

Give this no-churn tiramisu ice cream a try once you start hankering for an early summery treat. You won’t be disappointed. Happy Saturday, y’all!

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

Mocha Brownie Ice Cream Cake
No-Churn Coffee Cookie Dough Ice Cream
Chocolate Tiramisu
Classic Tiramisu

No-Churn Tiramisu Ice Cream

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This No-Churn Tiramisu Ice Cream is made with mascarpone cheese, ladyfinger cookies, and espresso- the perfect ice cream for coffee lovers!

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

Ingredients

14 ounces sweetened condensed milk
8 ounces mascarpone cheese
½ cup cocoa powder, divided
2 tablespoons espresso powder or instant coffee
2 cups heavy whipping cream, divided
1 cup strong brewed coffee, hot
2 tablespoons sugar
2 cups chopped ladyfinger cookies (from about 8 cookies)

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Instructions

In a large bowl or the bowl of a stand mixer, divided out half of the sweetened condensed milk (7 ounces) and half of the mascarpone cheese (4 ounces) and stir to combine them with ¼ cup cocoa powder and the espresso powder. Pour in 1 cup of heavy whipping cream and, using the whisk attachment, whip on medium speed until it thickens and fluffs to a cloud-like consistency. Scrape the mixture into a separate bowl and set aside.
Combine the remaining sweetened condensed milk and mascarpone cheese in the bowl of the mixer and stir to combine. Pour in the remaining heavy whipping cream and whip on medium speed until the mixture thickens and fluffs to a cloud-like consistency.
Pour the hot coffee and 2 tablespoons of sugar into a shallow bowl and stir to combine, dissolving the sugar. Begin spooning alternating scoops of the two ice cream mixtures into a large bread pan of freezer-safe container, stopping once about 1/3 of the way full. Quickly dip several small chunks of ladyfingers in the coffee mixture and scatter them into the pan. Resume spooning the two ice cream mixtures into the pan, stopping to add more soaked ladyfinger pieces as desired. Continue this process until all of the ladyfingers and ice crema have been added to the pan. Smooth the ice cream in the pan and then use a sifter to dust the top with the remaining cocoa powder as desired. Cover the dish and allow the mixture to freeze in the freezer until set, about 6 hours or overnight. Enjoy!

Blueberry Ice Cream Cake

1 Comment / Cakes, Frozen Desserts

Two of my favorite things combine in today’s recipe to make a killer dessert: fresh summer produce and creamy homemade ice cream. This blueberry ice cream cake is an ode to summer and its weather that has, so far, proven to be straight-up oppressive. With frozen layers of cream cheese ice cream and a fresh blueberry sauce throughout, this cake is certainly seasonally appropriate. Let me tell you all about it.

So why combine blueberries with ice cream cake? With blueberry season well underway, many of us (raises hand!) have found themselves with a surplus of produce. Lucky for us, homemade fruit sauces swirl splendidly into homemade no-churn ice cream. If you’ve never learned how to make no-churn ice cream, fear not! I recently wrote a post all about no-churn ice cream that you can read here. Today’s recipe uses the classic technique with the addition of cream cheese which gives this cake great flavor. That, plus the blueberry sauce and graham cracker crumble, makes for a terrific make-ahead treat!

Making the Blueberry Ice Cream Cake:

To make the ice cream cake, start with the blueberry sauce. Combine fresh or frozen blueberries with sugar and lemon juice on the stovetop. Cook the mixture until it reduces and thickens slightly. In the meantime, begin preparing your ice cream. Softened cream cheese creams together with sweetened condensed milk before folding into whipped cream. Split the ice cream mixture in half. One bowl will remain cream cheese flavored and the other gets a helping of blueberry sauce. Layer the two in a prepared pan with additional blueberry sauce.

This cake also employs the help of a graham cracker “crust” which adds a little bit of salted texture. I was going for a frozen dessert that was reminiscent of a blueberry cheesecake, and I think this fits the bill. Although the crumbs are optional, I think you’ll love them. Don’t skip this step. 🙂

If you get a chance to try this recipe, shoot me a message and let me know what you think! Happy Sunday to you and happy baking!

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

Blueberry Mascarpone Ice Cream
Peanut Butter Honey Graham Ice Cream Cake
Blueberry Sour Cream Pie
Black Forest Ice Cream Cake
Blueberry Galette with a Cornmeal Crust
Strawberry Shortcake Ice Cream

Blueberry Ice Cream Cake

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This blueberry ice cream cake features a no-churn cream cheese ice cream, a salted graham cracker crumble, and a swirled blueberry sauce.

Author: Kate
Prep Time: 25
Total Time: 360
Yield: 6 servings
Category: Dessert

Ingredients

For the Blueberry Sauce:

2/3 cup blueberries
1/3 cup sugar
2 teaspoons lemon juice

For the graham cracker crumbs:

½ cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1/8 teaspoon salt

For the ice cream:

2 cups heavy whipping cream
8 ounces cream cheese, softened to room temperature
1 (14 ounce) can sweetened condensed milk

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Instructions

Making the Blueberry Sauce:

Combine the blueberries, sugar, and lemon juice in a small saucepan over medium-low heat. Stir regularly, mashing the berries with a potato masher or the back of a fork to release the juices. Cook for about 7-8 minutes or until the sauce has reduced to thicken slightly. Set aside to cool.

Making the graham cracker crumbs:

Stir to combine all the ingredients. Set aside.

Making the ice cream cake:

In a large bowl or the bowl of a stand mixer, whip the cold heavy cream on medium-high speed until it thickens to cloud-like consistency. Set aside.
In a separate medium-sized bowl, beat the cream cheese on medium speed until smooth, about 1 minute. Add the sweetened condensed milk and stir to combine. Using a rubber spatula, fold the cream cheese mixture into the whipped cream until evenly incorporated. Spoon half of the ice cream into your other used bowl. Set aside.
Line an 8”x4” loaf pan with plastic wrap overhanging on both sides. This will make for easy removal of the ice cream cake from the pan. Spoon 1-1/2 tablespoons of the blueberry sauce into the bottom of the pan and spread out. Spoon the remaining sauce into one of the bowls of ice cream and fold gently to combine. Set aside.
Add the plain cream cheese ice cream into the pan and smooth with an offset spatula. Next, layer in the blueberry ice cream and smooth out. Sprinkle about 2/3 of the graham cracker crumbs on top of the pan next, patting gently to set them slightly into the ice cream cake. Cover the cake’s bottom with a sheet of plastic wrap and place in the fridge to set up, about 6 hours or overnight. Save the remaining graham cracker crumbs for serving.
When ready to serve, remove the plastic wrap top and flip the cake out onto a plate. Gently wiggle the pan off the cake and plastic wrap lining, removing the lining once able. Slice the cake and serve with additional fresh blueberries and the remaining graham cracker crumble.

10 Easy No-Churn Ice Cream Recipes to Beat the Heat!

1 Comment / Frozen Desserts, Tutorials

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.

If you’ve been positively sweltering these past few weeks, today’s post is for you! These are the yummiest no-churn frozen treats on this site, and even without a fancy ice cream machine, you can have delicious homemade ice cream in no time.

10 Easy No-Churn Ice Cream Recipes by Wood and Spoon blog. These are simple homemade ice cream recipes that don't require an ice cream machine. See my best recipes and learn how to make ice cream the easy way on thewoodandspoon.com

What is No-Churn Ice Cream?

No-churn ice cream is as simple as it sounds. Unlike traditional ice creams that require a machine or churn, no-churn ice creams come together with just two ingredients and a bit of mixing. Once you have a standard base recipe, the opportunities for ice cream flavors are endless! Just swirl in your favorite sauces, sprinkles, cookies, or toppings, and watch the magic happen.

How to Make It

Most no-churn ice creams start with heavy whipping cream and sweetened condensed milk. Two cups of heavy whipping cream are whipped on low speed until fluffy and thickened. After that, a 14-ounce can of sweetened condensed milk is folded in, and voila- an ice cream that is ready for the freezer. To make vanilla ice cream, simply add a splash of vanilla extract or vanilla bean. On the other hand, for chocolate, stir in a bit of cocoa powder into the milk. In the end, most recipes include the basic ingredients of 14 ounces of sweetened condensed milk and 2 cups of heavy whipping cream.

In addition, you can opt to use whipped coconut cream and cream of coconut or even dairy-free whipped topping. Today, we’re looking at the traditional method in 10 of my very favorite original recipes. Someone, start the countdown!

My Favorite Recipes:

Strawberry Shortcake Ice Cream

With a swirl of strawberry sauce and bits of cake crumbles throughout, this no-churn treat takes homemade ice cream to a new level!

Peanut Butter Caramel Ice Cream

Attention all peanut butter lovers! This peanut butter caramel ice cream has bits of chocolate sandwich cookies and is, to this day, one of my all-time faves.

Half Baked Ice Cream

The newest no-churn ice cream on the block, this half baked ice cream is a riff on the Ben and Jerry’s cult classic, and it does not disappoint.

Sugar Cookie Ice Cream

Who says sprinkles are just for kids? This sugar cookie dough ice cream is loaded with birthday cake flavor and fun!

Coffee Cookie Dough Ice Cream

But first, coffee…. And cookie dough! This ice cream is brimming with chocolate chip cookie dough and espresso flavor.

Honey Salted Almond

Sweetened with honey and speckled with bits of buttery, salted almonds, this ice cream is a sweet and salty dream!

Cinnamon Maple Swirl Ice Cream

Cinnamon spice and everything nice makes up this maple swirled no-churn ice cream.

Strawberry Pretzel Pie Ice Cream

Inspired by the potluck dessert, this strawberry pretzel pie ice cream has a crunchy pretzel crumble and a simple strawberry swirl!

Cherry Chip Ice Cream

For chocolate cherry lovers, this no-churn cherry chip ice cream uses fresh or frozen cherries and your favorite variety of chocolate!

Samoa Ice Cream

For this Girl Scouts inspired treat, chocolate sauce, coconut flakes, and bits of shortbread cookies combine to create a dream of a no-churn ice cream!

No-churn ice creams are a great way to start making homemade frozen desserts. If you have a favorite of your own, please share them with me! In the meantime, happy baking!

No-Churn Half Baked Ice Cream

1 Comment / Cookies, Cookies and Bars, Frozen Desserts

This is a treat yourself situation. It’s a cool-down, sweeten-up kind of a moment that is perfect for these summer days. With June in full swing, I thought it was high time we dipped our ~~toes~~ tastebuds into a frozen treat that would be delicious now and all year long. With that, I give you a riff on one of my all-time store-bought favorites: a no-churn half baked ice cream!

Have you had Ben & Jerry’s Half Baked Ice Cream? Aside from their oatmeal cookie chunk ice cream that I recreated a few years ago, their half baked flavor is by by far a winner. With swirls of chocolate and vanilla ice cream, cookie dough pieces, and bits of brownies, it’s a homerun for anyone who is loves their cookies and brownies served a la mode. This homemade version is no-churn in order to keep prep time down to a minimum., and honestly, it’s dangerously easy and delicious. Let me tell you how to make it.

To make this no-churn half baked ice cream, we start with the brownie pieces. First, start by preparing the small batch brownies in a loaf pan. Next, use butter, brown sugar, and loads of mini chocolate chips to make an eggless cookie dough. Once the brownies have cooled and crumbled, prepare the ice creams. Whip a half of a can of sweetened condensed milk with vanilla extract and heavy whipping cream until it turns thick and fluffy. Then, combine the remaining condensed milk with cocoa powder and more whipping cream, mixing until cloud-like. Finally, dollop the two mixtures together in your prepared pan, and place it in the freezer to firm up.

This no-churn half baked ice cream is a fun summer baking project, and it’s a great way to get kids involved in the kitchen, too! If you’ve been looking for a recipe to enjoy this week, I hope you’ll give it a try. Let me know what you think and happy (half) baking!

If you like this no-churn half baked ice cream you should try:

No-Churn Coffee Cookie Dough Ice Cream
No-Churn Mocha Brownie Fudge Ice Cream
Cookie Dough Truffles
Brown Sugar Cookie Dough and Cone Ice Cream
Brownie Ice Cream Sandwiches
Brownie Batter Cake

No-Churn Half Baked Ice Cream

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This no-churn half baked ice cream features swirls of vanilla and chocolate ice cream, cookie dough bits, and brownie pieces!

Author: Kate Wood
Prep Time: 20
Cook Time: 20
Total Time: 6 Hours
Yield: 1 Quart
Category: Dessert

Ingredients

For the brownies:

¼ cup unsalted butter, melted
½ cup sugar
1 large egg
1 teaspoon vanilla extract
¼ cup all-purpose flour
3 tablespoons cocoa powder
¼ teaspoon salt
¼ cup mini chocolate chips

For the cookie dough:

¼ cup unsalted butter, at room temperature
1/3 cup brown sugar, packed
2 tablespoons sugar
¼ teaspoon salt
½ teaspoon vanilla extract
1 tablespoon milk
6 tablespoons all-purpose flour
½ cup mini chocolate chips

For the ice cream:

1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream, divided
1 teaspoon vanilla extract
¼ cup cocoa powder

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Instructions

To prepare the brownies:

Preheat the oven to 300 degrees Farhenheit. Line an 8”x4” loaf pan with aluminum foil and lightly grease with baking spray. Set aside.
In a medium-sized bowl, stir together to butter and sugar. Add the egg and vanilla extract, stirring until smooth. Add the flour, cocoa powder, and salt, stirring just until almost combined, and then fold in the mini chocolate chips. Spoon the batter into the prepared pan and baking about 20 minutes or until a toothpick inserted comes out just barely clean. Set aside to cool completely.

To prepare the cookie dough:

In the meantime, prepare the cookie dough. In a medium-sized bowl, cream together the butter, brown sugar, sugar, and salt. Add the vanilla and milk, stirring until combined. Add the flour and chocolate chips, stirring just until the dough comes together into little clumps. Set aside covered in the fridge until ready to assemble ice cream.

To prepare the ice cream:

Crumble about half of the brownies into small doughy bits. You can use more if you’d like, but I find using about half of the brownies is enough.
In a large bowl, combine 7 ounces (about half of the can) of sweetened condensed milk with the vanilla extract and 1 cup of the heavy whipping cream. Whip on medium-high using a hand or stand mixer until the mixture thickens to a cloud-like consistency. Fold in the cookie dough nibs. Set aside.
In a separate bowl, combine the remaining 7 ounces of sweetened condensed milk with the remaining 1 cup of whipping cream and the cocoa powder. Whip on medium-high using a hand or stand mixer until the mixture thickens to a cloud-like consistency. Fold in the brownie pieces. Begin spooning alternating scoops of the vanilla and chocolate ice creams into a 8”x4” loaf pan or another freezer-safe container. Once all of the ice cream has been put into the pan, cover with a piece of foil and allow to freeze until solid, about 6 hours or overnight. Enjoy!

No-Churn Cinnamon Maple Swirl Ice Cream

3 Comments / Frozen Desserts

I just have one question: WHO DIED AND MADE PIE THE QUEEN OF THANKSGIVING DESSERTS? Ok, sure, pumpkin and apple and pecans all taste delightful, particularly when baked in a perfect, buttery pie crust, but it’s almost as if we’ve forgotten all other desserts in November. What about the cakes and cookies? What about the ICE CREAM, people? If you’re in favor of enjoying more frozen treats like this no-churn cinnamon maple swirl ice cream, just sit tight; today, we’re about to get all up in this goodness.

Since entering adulthood, I’ve become accustomed to asking a number of questions like, “What can I bring?” This time of year, when parties and social gatherings reign supreme, there are few sentences as scary to utter . Like, what if I get stuck bringing the dish no one likes? What if I’m asked to make something I’m not comfortable with? Or worse- what if the host leaves my question open-ended, and I’m forced to just GUESS what to bring?!?

The Perfect Ice Cream to Serve at Thanksgiving Dinner

This no-churn cinnamon maple swirl ice cream is the hero for all of those woes. Since forever, pies have been the shining star of Thanksgiving tables, but I really think we’ve dropped the ball when it comes to ice cream. Let’s be honest- MOST people have ice cream on hand to serve alongside all of those Thanksgiving pies, but few really know how to do it with pizazz. For that reason, I decided to bring to you this no-churn cinnamon maple swirl ice cream.

This ice cream starts with a simple no-churn vanilla bean base. Sweetened condensed milk, heavy whipping cream, and just a hint of vanilla bean paste come together to create a cloud-like fluffy mixture. The swirl here, though, is the star: maple syrup, brown sugar, and loads of cinnamoncome together with a little water and butter to create a spiced and sweetened sauce that swirls into the fluffy cream. After a brief freeze, this no-churn cinnamon maple swirl ice cream is ready for anything from pumpkin pie to an apple crumble. Incidentally, I recently poured a reheated cup of my morning coffee over a scoop of this ice cream, and it was nothing short of heavenly- easily the best dessert I’ve had in a month.

I declare we are no longer scared to offer up the question, “What Can I Bring”; this no-churn cinnamon maple swirl ice cream is the perfect Thanksgiving menu item no one has even thought of. Give it a try, pop it in the freezer, and consider your Thanksgiving contribution complete. You’re welcome!

If you like this recipe you should try:

Brown Sugar Cookie Dough and Cone Ice Cream
No-Churn Honey Salted Almond Ice Cream
Coffee Cookie Dough Ice Cream
No-Churn Peanut Butter Caramel Ice Cream

No-Churn Cinnamon Maple Swirl Ice Cream

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★★★★★

5 from 1 reviews

This no-churn cinnamon maple swirl ice cream is a vanilla bean ice cream swirled with a simple cinnamon maple sauce.

Author: Kate Wood
Prep Time: 10
Total Time: 360
Yield: 1 Quart
Category: Dessert

Ingredients

For the cinnamon maple swirl:

½ cup light brown sugar, packed
2–1/2 tablespoons water
2 teaspoons cinnamon
2 tablespoons unsalted butter
2 tablespoons pure maple syrup

For the ice cream:

1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
1 teaspoon vanilla bean paste

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Instructions

Begin by prepping the swirl. Combine the light brown sugar, water, and cinnamon in a small saucepan over low heat on the stove. Bring to a rolling bubble, about 4 minutes, stirring occasionally. Remove from heat and add in the butter and maple syrup. Set aside to cool to room temperature.
When cooled, combine the condensed milk and whipping cream in a large bowl or the bowl of a stand mixer. Whip on medium speed using a whisk attachment on the mixer until it becomes fluffy and cloudlike. Stir in 1 tablespoon of the cooled cinnamon swirl until smooth. Layer ¼ of the ice cream mixture in the bottom of a 9×4” loaf pan and drizzle the top with some of the cooled cinnamon swirl. Repeat this process until all of the ice cream and drizzle have been used. Use the end of a knife or a skewer to swirl the two together barely and then freeze until solid, about 6 hours, in the freezer. Enjoy!

Funfetti Ice Cream Sandwiches

Leave a Comment / Cookies and Bars, Frozen Desserts

Do you any family traditions? I’m not talking about the special things you do on Christmas Day or the exciting stuff you look forward to on your birthday; I’m talking about the mundane things that keep your days full and happy. Admittedly, we don’t have many (although I’m always on the hunt), but one of our favorite things to do together as a family is to watch AFV (America’s Funniest Home Videos). Although the days of Bob Saget that millennials remember (*raises hand*) are long-gone, the hilarious snippets of people falling, dogs walking on their hind legs, and toddlers saying downright hilarious things are still alive and well. Please, just give me all of the broken trampolines and babies afraid of their shadow- I AM HERE FOR IT.

After a summer of watching AFV nightly, my kids haven taken to performing the tricks, pranks, and challenges that are regularly featured on the show. The old disappearing-behind-the-blanket trick and the whipped cream challenge are two of their favorites to attempt themselves, and while cleaning whipped cream up off the floor and, oh, I don’t know, the baby’s face, are not among my very favorite things to do, I love seeing them get all into it. It’s pure and fun and all the things I remember childhood being.

Frozen Sprinkle Sandwiches

These funfetti ice cream sandwiches have been another happy spot in our summer. Anything with sprinkles, ice cream, and cookies is bound to be delicious, but treats like these are a showstopper for my kids (and probably yours too!) There’s something so extra about them (Who knows- maybe it’s the sprinkles? the double cookies? the ice cream?), and when I first suggested we make them, my kids thought I was a wizard. Call me Meatloaf, because, truly, I will do anything for love.

The cookies in these funfetti ice cream sandwiches are a riff on my original funfetti cookies which continues, to this day, to be one of the most popular recipes on my site. For good reason- they’re chewy with crisp edges and have all the birthday cake flavor you’d want in a sprinkle cookie. The filling is equally simple: a no-churn funfetti ice cream loaded with sprinkles and that same nostalgic box mix cake flavor. If you’re in a time crunch, you can skip the no-churn ice cream and stick with a store-bought variety, but if you haven’t made no-churn ice cream before, this is a call to action: DO IT. It’s easy and delicious.

Tell me about your family traditions. Where do you cram sweet fun and delight into the everyday? If you are looking for a yummy and festive treat to enjoy with all the little (or big!) kids in your family, definitely consider these funfetti ice cream sandwiches. Particularly during the summer, these are bound to be a delight. Happy Friday to y’all and HAPPY BAKING!

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

Funfetti Cookies
Sugar Cookie Raspberry Ripple Ice Cream Sandwiches
Funfetti Cake
Oatmeal Cream Pie Ice Cream Sandwiches
Funfetti Rolls

Funfetti Ice Cream Sandwiches

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These funfetti Ice Cream Sandwiches are chewy sprinkle sugar cookies stuffed with a no-churn birthday cake-flavored ice cream!

Author: Kate Wood
Prep Time: 15
Cook Time: 15
Total Time: 360
Yield: 12
Category: Dessert

Ingredients

For the ice cream:

2 cups (480 gm) heavy whipping cream
1 tablespoon clean vanilla extract
1 (14 ounce can) sweetened condensed milk
6 tablespoons of rainbow sprinkles

For the cookies:

12 tablespoons (170 gm) unsalted butter, at room temperature
1 cup (200 gm) sugar
½ cup (100 gm) brown sugar
2–1/2 teaspoons clear vanilla
1 large egg plus 1 large egg yolk
2–1/4 cups (295 gm) all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cream of tartar
1 cup (160 gm) rainbow sprinkles

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Instructions

To prepare the ice cream:

Line a 9×13” or jelly roll pan with a large sheet of aluminum foil. Be sure the foil extends just beyond the sides of the pan for easy removal. Set aside.
In a large bowl or the bowl of a stand mixer, whip the cream and clear vanilla extract on medium speed until it thickens to fluffy, stiff peaks. Fold in the sweetened condensed milk, being careful to not overwork, followed by the sprinkles. Spread it into the prepared pan. Freeze until solid, at least 6 hours but preferably overnight.

To make the cookies:

Preheat the oven to 350 degrees. Prepare sheet pans by lining them with silicone baking mats or parchment paper.
In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating on low until incorporated. Add the flour, baking soda, salt, and cream of tartar, and beat on low speed just until the dry ingredients are combined. Scrape the sides of the bowl and add the sprinkles. Beat just until combined.
Chill the dough in the fridge until it has thickened to a Play-Doh consistency- usually about 30 minutes in the fridge for me. Once chilled, scoop out 1-1/2 tablespoon sized scoops (I use a medium cookie scoop) and roll each dough ball briefly in your hands to smooth out the rough edges of dough. Place on the prepared baking sheets 2 inches apart. Bake in the preheated oven for about 11-12 minutes, or until the tops of the cookies have just begun to crack and the edges are set. They will look slightly underbaked- this will help to keep them soft even when frozen. Allow to cool on the sheet pans for about 5 minutes before removing to a cooling rack to complete cooling.

To assemble the sandwiches:

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

Notes

Clear vanilla extract give these cookie that classic funfetti box cake mix flavor that we all know and love. Pure vanilla extract or vanilla bean paste can be substituted, however, the flavor will differ.

No-Churn Bananas Foster Ice Cream

Bananas Foster Ice Cream

To make this no-churn bananas foster ice cream, we start with ripe bananas. Once peeled, chopped, and frozen throughout, the bananas can be placed in a blender with half and half (or non-dairy milk, if you prefer!) and pureed until smooth. The bananas take on a frozen yogurt consistency that firms upon freezing and welcomes a number of sauces or toppings.

As delightfully creamy and sweet as the ice cream is, the star of the show here is for sure the mix-ins. Here, a foster sauce made with brown sugar and rum is cooked until slightly thickened. After cooling to room temperature, the sauce swirls into the banana ice cream, lending it a rich and decadent flavor reminescent of the classic New Orleans desert. Finally, we finish with the candied pecans. Brown sugar and cinnamon come together on the stove with a little water to make an easy candy coating that sweetens the pecans and complements the other flavors in the ice cream.

This no-churn bananas foster ice cream is a fun and equipment-free way to make yummy homemade ice cream, and it’s a great option for people who tend to avoid dairy products too! Give it a try and let me know what you think, or make your own spin on this banana ice cream! Chocolate sauce? Almond and coconut? A peanut butter swirl? Why not try it all! Happy Thursday, y’all!

If you like this no-churn bananas foster ice cream you should try:

Caramelized Banana Pudding
Banana Crumb Cake
Bananas Foster Cinnamon Rolls
Banana Cream Pie with Oatmeal Cookie Crust
Banana Cream Pie Cake

No-Churn Bananas Foster Ice Cream

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This bananas foster ice cream is a no-churn banana ice cream base swirled with a rum foster sauce and dotted with candied pecans!

Author: Kate Wood
Prep Time: 10
Cook Time: 10
Total Time: 12 hours
Yield: 1 Quart
Category: Ice Cream

Ingredients

For the ice cream:

2 pounds of peeled ripe bananas (from about 7 large bananas)
½ cup half and half (or non-dairy milk of choice)
1 teaspoon of vanilla bean paste

For the foster sauce:

1 cup light brown sugar, packed
1 cup heavy whipping cream
1 teaspoon cinnamon
¼ teaspoon salt
3 tablespoons spiced rum

For the pecans:

½ cup light brown sugar, packed
¼ teaspoon salt
¼ teaspoon cinnamon
2 tablespoons water
1 cup pecan halves

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Instructions

To make the ice cream:

Roughly chop the bananas into ½” sized pieces. Spread them out on a parchment paper lined baking sheet and freeze until solid, about 6 hours or overnight.
When ready to make your ice cream, combine the frozen bananas pieces, half and half, and vanilla bean paste in a large blender or food processor and blend on high until smooth. I like to let the banana pieces thaw for about 15 minutes at room temperature prior to pureeing. Once smooth, layer the ice cream in an 8”x4” bread pan or other freezer-safe ice cream container with the foster sauce and pecans, swirling in the sauce and sprinkling pecans in as you go. I typically use about 2/3 of the foster sauce and ¾ of the pecans. Freeze the ice cream until solid, about 6 hours or overnight. Serve with extra foster sauce and pecans.

To make the foster sauce:

Combine the light brown sugar and heavy whipping cream in a heavy bottomed saucepan over medium heat. Add the cinnamon and salt and bring to a gentle bubble, cooking about 4-5 minutes until thickened slightly. Remove from heat and stir in the rum. Pour the mixture into a heat-safe container and place in the fridge to cool at least to room temperature.

To make the pecans:

Combine the brown sugar, salt, cinnamon, and water in a heavy-bottomed pan over medium heat. Cook until the sugar has dissolved and the mixture is gently bubbling. Stir in the pecans and cook about 3 minutes, stirring gently only once or twice, until the mixture has thickened. Spread the pecans out onto a parchment-lined baking sheet and allow to cool completely. Chop the pecans into ¼” sized pieces prior to incorporating into the ice cream.

Strawberry Shortcake Popsicles

1 Comment / Frozen Desserts

My kids came in as I was finishing up these strawberry shortcake popsicles, and they were astonished. “What are those, Mama?!?” Sure, the sight of a creamy pink popsicle would be a wonder to anyone, but to two kids who have never experienced the full glory of an ice cream truck and all the novelties it contains, these might as well have been magic. For me, these frozen treats are pure nostalgia, hanging out in my heart somewhere between a box of Dunkeroos and a bowl of Kraft Macaroni, and if your summers were spent anything like mine, I’m sure you may love these too. Let’s dive in.

How to Make Homemade Popsicles

To make these strawberry shortcake popsicles, we start by briefly cooking our berries. Sliced strawberries, water, and a little sugar cook in a small saucepan until the mixture heats and the berries start to break down. Gently smash the contents of your pan with the back of a fork to release the juice. Once smooth, remove the mixture to cool briefly. The rest of the recipe is as simple as turning on the blender. Add the strawberries and sweetened condensed milk to a blender to bring the two together. Once smooth, add the heavy cream and vanilla, blending just until the mixture thickens slightly. Pour the thick liquid into a prepared popsicle tray and freeze with the sticks inserted until solid.

The crumble here is made of vanilla wafers, freeze-dried strawberries, and melted butter. All three come together in a food processor until it has been reduced to crumbs. Spread the mixture out into a flat pan or plate and begin removing the popsicles from the molds. I find it’s best to work with the crumble when the popsicles are fresh from the mold, but you can do whatever works best for you. Refreeze the pops in the freezer just until solid and then enjoy! Once frozen, you can wrap in parchment and foil to save for a rainy day, but I’m not sure they’ll last that long. These strawberry shortcake popsicles are perfect this time of year for sure!

With Fourth of July just around the corner, I hope you’ll enjoy cooling off with these yummy strawberry shortcake popsicles. If you give them a try, let me know what you think! Happy Tuesday and Happy Baking!

If you like these strawberry shortcake popsicles you should try:

Roasted Strawberry and Buttermilk Popsicles
Rosé Popsicles
Champagne Cocktail Popsicles
No-Churn Strawberry Pretzel Pie Ice Cream
Jamocha Popsicles

Strawberry Shortcake Popsicles

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These strawberry shortcake popsicles are creamy pops made with fresh fruit and coated with a strawberry cookie crumble!

Author: Kate Wood (adapted from Erin McDowell)
Prep Time: 20
Cook Time: 5
Total Time: 8 hours
Yield: 10 Popsicles
Category: Dessert

Ingredients

For the popsicles:

2 cups fresh or frozen sliced strawberries
1 tablespoon water
1–1/2 tablespoons sugar
½ cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla extract

For the crumble:

2 cups vanilla wafers
1 ounces freeze-dried strawberries
Pinch of salt
2 tablespoons sugar
3–4 tablespoons unsalted butter, melted

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Instructions

Combine the sliced strawberries, water, and sugar in a medium saucepan over medium-low heat. Cook, gently mashing the softened berries occasionally, until the mixture softens and begins to bubble, about 4- 8 minutes (depending on if you use fresh or frozen berries.)
Spoon the mixture into a food processor or blender and allow the mixture to cool for a few minutes. Puree just until smooth. Add in the condensed milk, heavy cream, and vanilla and blend for another minute until the mixture has thickened slightly. Pour the thickened mixture into prepared popsicle molds, add the popsicle sticks, and freeze until firm, at least 6 hours but preferable overnight.
When ready to finish your popsicles, process the freeze-dried strawberries, vanilla wafers, salt, and sugar until they have been reduced to a crumble. Pulse in 3 tablespoons of the melted butter, adding more as needed to make a moist, sandy mixture. Dump the crumbles into a small rimmed dish. Release the popsicles from their molds one by one. I like the fill a glass with hot water and place the unmolded popsicles into it to melt around the edge slightly before gently releasing. Place each one in the freezer on a sheet pan lined with wax paper while you work on getting the popsicles out. Then, coat the popsicles in your crumble mixture and place back on the sheet pan to re-freeze for about 20 minutes. I like to coat the pops when they’re fresh from the mold as the softened edges hold onto the crumble best. Enjoy fresh from the freezer!

No-Churn Strawberry Pretzel Pie Ice Cream (and A Father’s Day Gift Guide!)

3 Comments / Frozen Desserts

We talk an awful lot about mothers here on this site, but today, I want to take time to love on the dads. With Father’s Day just around the corner, I wanted to offer up a few gift ideas for any ladies who may be trying to shop for the special fellas in their life- the parents, husbands, friends, and sons who bring so much wonderful (as well as, in my case at least, a lot of weird body expulsions and sports talk radio) to our worlds. This list contains 100% of things I bought for the men in my life this year, and I feel confident there may be something to be found for yours too! Let’s check it out (in order from top left to clockwise):

The Gift Guide

For the dad who likes a good cocktail: Boston Cocktail Shaker Set
The grill master: Laguiole Steak Knives
For the outdoorsy dad: UV Sun Protection Shirt
The dad with young kids: Fair Harbor Quick-Drying Shorts
For the dad who still sports his velcro wallet from the ’80’s: Frye Money Clip
The musically inclined dad: Waterproof Portable Bluetooth Speaker
For the dad who likes (or needs!) to chill: Hatteras Hammock
The handy dad: Leatherman Multitool
For the proud dad: Custom Dad Hat
The dad who has everything: Estelle Decanter

For the few dads who may have stumbled onto this page: happy father’s day. Fathering is important work, equal parts challenging and rewarding, and I reminded daily just how much the love of a good father can make in a person’s life. I hope you receive all of the love and affection you are due this coming Father’s Day…and maybe even an awesome gift too!

No-churn strawberry pretzel pie ice cream

Do you guys remember when Jeni’s Ice Cream came out with their special edition Strawberry Pretzel Pie Ice Cream a month or so ago? It literally almost broke the internet- it was that popular. Although I didn’t get my hands on a pint of my own before it sold out, I was lucky enough to snag a scoop at one of their shops, and it didn’t disappoint. It really was as good as the hype led me to believe it would be, but I was so bummed that I wouldn’t be able to bring any home to enjoy later. Cue this no-churn strawberry pretzel ice cream.

I set out to remake Jeni’s ice cream on my own, with a few small modifications in mind. First, I wanted the ice cream to be no-churn so that literally ANYONE could make it if their wanted. Second, I wanted the pretzel crunch to actually be crunchy. Although Jeni’s original flavor was delish, I found the pretzel pieces to be slightly chewy and not so reminiscent of the strawberry pretzel pie I had come to love. I’m happy to say that I totally nailed it. This no-churn strawberry pretzel pie ice cream is incredible- creamy, smooth, and balanced both in flavor and texture. The strawberry sauce swirled throughout adds tang and brightness to the rich cream cheese ice cream base and the pretzel crunch is, without question, the best ice cream mix-in I’ve ever made. Truly.

The directions for this ice cream are simple, and I do hope you’ll give it a try. Maybe make it for the special guys in your life this upcoming Father’s Day and just see how loved and special they feel. Happy Baking!

If you like this no-churn strawberry pretzel ice cream you should try:

Strawberry Shortcake Ice Cream
Strawberry Rhubarb Crumb Bars
Roasted Strawberry and Buttermilk Popsicles
Strawberry Pretzel Pie

No-Churn Strawberry Pretzel Pie Ice Cream

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★★★★★

5 from 1 reviews

This no-churn strawberry pretzel pie ice cream features a cream cheese ice cream base, a strawberry sauce swirled throughout, and bits of pretzel crunch!

Author: Kate
Prep Time: 30
Cook Time: 20
Total Time: 360
Yield: 1 Quart
Category: Ice Cream

Ingredients

For the pretzel crunch:

2 cups of crushed mini pretzel twists (crushed to pea gravel consistency)
¼ cup brown sugar
3 tablespoons sugar
½ cup unsalted butter melted

For the strawberry sauce:

2 cups sliced strawberries
1/3 cup sugar
Pinch of salt

For the cream cheese ice cream:

6 ounces cream cheese, softened to room temperature
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract or vanilla bean paste
2 cups heavy whipping cream

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Instructions

To prepare the pretzel crunch:

Preheat the oven to 400 degrees Fahrenheit. Combine all of the ingredients in a medium-sized bowl. Pat the mixture out into a thin layer on a rimmed baking sheet and bake in the preheated oven for about 10 minutes, tossing once about halfway through. Remove from oven to cool completely and break the cooled mixture into 1/4″-1/2” sized chunks. Set aside until ready to use.

To prepare the strawberry sauce:

Combine all the ingredients in a medium-sized saucepan over medium-low heat. Mash the berries and cook, stirring frequently, until the mixture begins to bubble. Cook stirring often for 5-6 minutes and allow to cool completely prior to use.

To prepare the ice cream:

In a medium-sized bowl, use a hand mixer to cream the cream cheese on medium speed until smooth and no lumps remain. Add the condensed milk and vanilla, stirring to combine. In a separate bowl, use a mixer fitted with a whisk attachment to whip the heavy cream on medium speed until thickened to a cloud-like consistency. Fold in the cream cheese mixture until smooth. Fold a cup or so of the pretzel crunch into the ice cream- you can add more as desired, but you may not end up using all of it.
Spread a thin layer of ice cream into the bottom of an 8”x4” loaf pan or other freezer-safe container to store the ice cream. Drizzle a couple of tablespoons of the strawberry sauce on top and add a sprinkle of extra pretzel crumbs, if desired. Repeat this process with the remaining ice cream, swirling in as much of the strawberry sauce as you desire. I typically use it all. Once all of the ice cream as been spooned into the loaf pan, cover with a piece of aluminum foil and allow the ice cream to freeze until solid, about 6 hours or overnight. Enjoy!

Brown Sugar Cookie Dough and Cone Ice Cream

3 Comments / Frozen Desserts

I’m told summer doesn’t technically start until June 20th, but honestly, who is even following that calendar? If school’s out, the sun is shining, and brown sugar cookie dough and cone ice cream is in my freezer, we’re calling it summer. So today, grab your shades, your sunblocks, and your ice cream cones, because it’s officially time for a summer deep dive!

What’s your most favorite part of summer? The beach? Fishing? Popsicles around the clock? When I was growing up, summer meant fireflies and s’mores and hours of jumping into the pool with my best friends, but as I get older, I’m finding that June through July looks a heck of a lot different. As a work-from-home Mom, summer is less of a reprieve from the work of the school year and more of a shift in job description. Instead of chauffeuring to and from school, car rides are taken to day camps, the pool, and grandparents’ houses. Instead of packing lunchboxes, we’re packing picnics and snacks to eat at the ball field. Where we once nagged over homework and bedtimes, we’re now reapplying sunscreen, hosing sand off of stick little feet, and attempting to comb through salt-matted hair. Momming during the summer is hardly a vacation, but y’all, it is really good.

Brown Sugar Cookie Dough and Cone Ice Cream

Today marks the official first day of summer in our house. All of my kids are out of their normal school routine and we are officially commencing operation summer bucket list. For the next 82 days, I’ll be the ringleader to one small band of sun-tanned popsicle eaters, and I can report, at least as of day one, that I’m truly looking forward to it. So to get the summer game started on this site as well, we’re making a brown sugar cookie dough and cone ice cream, and guys, I think you’re really going to like it.

This brown sugar cookie dough and cone ice cream has a brown sugar ice cream base. It’s loaded with eggless cookie dough chunks and chocolate-coated waffle cone pieces. The end result is a frozen dessert absolutely brimming with flavor, texture, and, of course, chocolate. The ice cream base recipe is adapted from Joy the Baker; the cookie dough is the same one you might have seen in this coffee cookie dough ice cream. The cone pieces, though, are new and potentially one of my current favorite additions to ice cream. Big pieces of waffle cone coated in a dairy-free chocolate magic shell coating keeps swirl into the ice cream. Truly, they’re so yummy.

Making the Ice Cream

To make this brown sugar cookie dough and cone ice cream, we start by prepping the mix-ins. Butter, sugar, and flour come together with mini chocolate chips to make the little balls of cookie dough. I like to mix the dough just until it begins to come together into clumps, so as to cut back on any extra work it might take to roll individual balls. The chocolate waffle cone pieces are next. Use your hands to crush a few waffle cones into 1/2″-sized pieces and set aside. Next, melt semisweet chocolate chips and coconut oil together until the mixture is smooth and glassy. Toss in the cone pieces, being sure to coat them thoroughly, and then spread the chocolatey pieces out on a baking sheet lined with wax paper. You can speed up the process by popping them into the fridge to set. Finally, the cream cheese and brown sugar ice cream base comes together with a little half and half in an ice cream machine. Process the mixture until it has thickened to a frozen yogurt consistency and then stir in the mix-ins. Allow the ice cream to freeze until fully set.

I hope you guys are well on your way to an enjoyable summer and that you consider including this brown sugar cookie dough and cone ice cream in your dessert lineup in the coming weeks! In the meantime, happy Thursday, happy summer, and happy baking!

If you like this recipe you should try:

No-Churn Coffee Cookie Dough Ice Cream
Oatmeal Cookie Chunk Ice Cream
No-Churn Peanut Butter Caramel Ice Cream
Turtle Ice Cream
No-Churn Sugar Cookie Ice Cream

Brown Sugar Cookie Dough and Cone Ice Cream

Print Recipe

This brown sugar ice cream is loaded with cookie dough chunks and chocolate dipped waffle cone pieces!

Author: Kate Wood
Prep Time: 20
Total Time: 360
Yield: 1 Quart
Category: Dessert

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 chocolate-covered cone pieces:

¼ cup semisweet chocolate (chips or chopped)
½ teaspoon coconut oil
¾ cup waffle or sugar cones pieces (about ½” size)

For the brown sugar cream cheese ice cream, adapted 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 tablespoons bourbon (Optional)

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Instructions

To prepare the cookie dough:

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 cone pieces:

Melt the chocolate and coconut oil gently in the microwave in 20 seconds intervals until they can be stirred and combined to smooth. Toss in the cone pieces and stir to coat completely. Spread out on a baking sheet lined with wax or parchment paper and allow to cool completely prior to using.

To prepare the ice cream base:

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.
Transfer ice cream mixture to an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is done churning, add the cookie dough and cone pieces and stir to combine. Spread into a metal loaf pan or freezer-safe Tupperware and freeze until firm, about 6 hours or overnight.