Frozen Desserts

Funfetti Ice Cream Sandwiches

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

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.

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com
Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

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.

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

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!

Funfetti Ice Cream Sandwiches by Wood and Spoon blog. These are soft and chewy sugar cookies loaded with sprinkles and box cake mix flavor. These nostalgic treats are stuffed with a no-churn ice birthday cake ice cream and make terrific summertime treats. Learn how simple these frozen desserts are on thewoodandspoon.com

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

Funfetti Cookies
Funfetti Scones
Funfetti Cake
Vegan Funfetti Cookies
Funfetti Rolls

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Funfetti Ice Cream Sandwiches

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 1x
  • Category: Dessert

Ingredients

Scale

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
  • 21/2 teaspoons clear vanilla
  • 1 large egg plus 1 large egg yolk
  • 21/4 cups (295 gm) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1 cup (160 gm) rainbow sprinkles

Instructions

To prepare the ice cream:

  1. Line a 9×13” or jelly roll pan with a large sheet of aluminum foil. Be sure the foil extends just beyond the sides of the pan for easy removal. Set aside.
  2. In a 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:

  1. Preheat the oven to 350 degrees. Prepare sheet pans by lining them with silicone baking mats or parchment paper.
  2. 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.
  3. 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:

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

Notes

  • 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.

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No-Churn Bananas Foster Ice Cream

No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.

Since the beginning of the summer (or even months before that, if we’re being honest), I’ve been making an effort to keep things simpler around the house. Less fuss, less to do, and more time being present. For me, that’s included restructuring house chores, pairing down meals and unnecessary errands, and saying no to things that aren’t so important. Well, imagine my surprise when I discovered that there is such things as one-ingredient ice cream. YUP, YOU HEARD ME RIGHT. Did you know you can make ice cream with just ONE INGREDIENT? No machine, no cooking, no lengthy list of ingredients, just frozen bananas! Today, I’m going to share this no-churn bananas foster ice cream which, admittedly, has more than just one ingredient, but is still incredibly simple to make. Let’s dive in.

No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.
No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.

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.

No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.
No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.

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.

No-Churn Bananas Foster Ice Cream by Wood and Spoon blog. This is a one ingredient ice cream made with frozen bananas, all gussied up with the addition of a rum foster sauce and praline pecans. The ice cream comes together in a blender and is swirled with the stovetop bananas foster sauce and candied nuts. Learn how simple this nice cream is (with options for dairy free ice cream!) on thewoodandspoon.com.

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:

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

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No-Churn Bananas Foster Ice Cream

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 1x
  • Category: Ice Cream

Ingredients

Scale

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

Instructions

To make the ice cream:

  1. 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. 
  2. 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:

  1. 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: 

  1. 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.

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Strawberry Shortcake Popsicles

Strawberry Shortcake Popsicles by Wood and Spoon blog. These frozen treats were inspired by the classic novelty treats. A creamy fresh strawberry popsicle is made in a blender and dipped in a freeze-dried strawberry and vanilla cookie butter crumble. The end product is a refreshing and yummy dessert perfect for these summer days. Learn how simple the recipe is on thewoodandspoon.com .

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.

Strawberry Shortcake Popsicles by Wood and Spoon blog. These frozen treats were inspired by the classic novelty treats. A creamy fresh strawberry popsicle is made in a blender and dipped in a freeze-dried strawberry and vanilla cookie butter crumble. The end product is a refreshing and yummy dessert perfect for these summer days. Learn how simple the recipe is on thewoodandspoon.com .
Strawberry Shortcake Popsicles by Wood and Spoon blog. These frozen treats were inspired by the classic novelty treats. A creamy fresh strawberry popsicle is made in a blender and dipped in a freeze-dried strawberry and vanilla cookie butter crumble. The end product is a refreshing and yummy dessert perfect for these summer days. Learn how simple the recipe is on thewoodandspoon.com .

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.

Strawberry Shortcake Popsicles by Wood and Spoon blog. These frozen treats were inspired by the classic novelty treats. A creamy fresh strawberry popsicle is made in a blender and dipped in a freeze-dried strawberry and vanilla cookie butter crumble. The end product is a refreshing and yummy dessert perfect for these summer days. Learn how simple the recipe is on thewoodandspoon.com .

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!

Strawberry Shortcake Popsicles by Wood and Spoon blog. These frozen treats were inspired by the classic novelty treats. A creamy fresh strawberry popsicle is made in a blender and dipped in a freeze-dried strawberry and vanilla cookie butter crumble. The end product is a refreshing and yummy dessert perfect for these summer days. Learn how simple the recipe is on thewoodandspoon.com .

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

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Strawberry Shortcake Popsicles

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 1x
  • Category: Dessert

Ingredients

Scale

For the popsicles:

  • 2 cups fresh or frozen sliced strawberries
  • 1 tablespoon water
  • 11/2 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
  • 34 tablespoons unsalted butter, melted

Instructions

  1. 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.)
  2. 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.
  3. 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!

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

No-Churn Strawberry Pretzel Pie Ice Cream and A Father's Day Gift Guide! Learn how simple it is to make a no-churn ice cream that tastes like the classic strawberry pretzel pie casserole dessert! A cream cheese ice cream is swirled with a stovetop strawberry sauce and crumbled bits of pretzel crunch. The end result is a deliciously balanced and textured dessert that even non-ice cream lovers will love! Also, shop for all the dads in your life with this no-frills gift guide!

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):

No-Churn Strawberry Pretzel Pie Ice Cream and A Father's Day Gift Guide! Learn how simple it is to make a no-churn ice cream that tastes like the classic strawberry pretzel pie casserole dessert! A cream cheese ice cream is swirled with a stovetop strawberry sauce and crumbled bits of pretzel crunch. The end result is a deliciously balanced and textured dessert that even non-ice cream lovers will love! Also, shop for all the dads in your life with this no-frills gift guide!

For the dad who likes a good cocktail: Boston Cocktail Shaker Set
For the grill master: Laguiole Steak Knives
For the outdoorsy dad: UV Sun Protection Shirt
For 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
For the musically inclined dad: Waterproof Portable Bluetooth Speaker
For the dad who likes (or needs!) to chill: Hatteras Hammock
For the handy dad: Leatherman Multitool
For the proud dad: Custom Dad Hat
For 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 and A Father's Day Gift Guide! Learn how simple it is to make a no-churn ice cream that tastes like the classic strawberry pretzel pie casserole dessert! A cream cheese ice cream is swirled with a stovetop strawberry sauce and crumbled bits of pretzel crunch. The end result is a deliciously balanced and textured dessert that even non-ice cream lovers will love! Also, shop for all the dads in your life with this no-frills gift guide!
No-Churn Strawberry Pretzel Pie Ice Cream and A Father's Day Gift Guide! Learn how simple it is to make a no-churn ice cream that tastes like the classic strawberry pretzel pie casserole dessert! A cream cheese ice cream is swirled with a stovetop strawberry sauce and crumbled bits of pretzel crunch. The end result is a deliciously balanced and textured dessert that even non-ice cream lovers will love! Also, shop for all the dads in your life with this no-frills gift guide!

Now onto this 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.

No-Churn Strawberry Pretzel Pie Ice Cream and A Father's Day Gift Guide! Learn how simple it is to make a no-churn ice cream that tastes like the classic strawberry pretzel pie casserole dessert! A cream cheese ice cream is swirled with a stovetop strawberry sauce and crumbled bits of pretzel crunch. The end result is a deliciously balanced and textured dessert that even non-ice cream lovers will love! Also, shop for all the dads in your life with this no-frills gift guide!

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.

No-Churn Strawberry Pretzel Pie Ice Cream and A Father's Day Gift Guide! Learn how simple it is to make a no-churn ice cream that tastes like the classic strawberry pretzel pie casserole dessert! A cream cheese ice cream is swirled with a stovetop strawberry sauce and crumbled bits of pretzel crunch. The end result is a deliciously balanced and textured dessert that even non-ice cream lovers will love! Also, shop for all the dads in your life with this no-frills gift guide!
No-Churn Strawberry Pretzel Pie Ice Cream and A Father's Day Gift Guide! Learn how simple it is to make a no-churn ice cream that tastes like the classic strawberry pretzel pie casserole dessert! A cream cheese ice cream is swirled with a stovetop strawberry sauce and crumbled bits of pretzel crunch. The end result is a deliciously balanced and textured dessert that even non-ice cream lovers will love! Also, shop for all the dads in your life with this no-frills gift guide!

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 Shortcake Macarons
Strawberry Rhubarb Crumb Bars
Roasted Strawberry and Buttermilk Popsicles
Strawberry Pretzel Pie

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No-Churn Strawberry Pretzel Pie Ice Cream

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 1x
  • Category: Ice Cream

Ingredients

Scale

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

Instructions

To prepare the pretzel crunch:

  1. 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:

  1. 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:

  1. 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.
  2. 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!

Did you make this recipe?

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Brown Sugar Cookie Dough and Cone Ice Cream

Brown Sugar Cookie Dough and Cone Ice Cream by Wood and Spoon blog. This is a brown sugar ice cream base loaded with chunks of eggless cookie dough and chocolate coated waffle cone pieces. The end product is like a cookies and ice cream dessert with tons of texture, chocolate, and flavor! Learn how simple it is to make this ice cream machine ice cream from thewoodandspoon.com

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!

Brown Sugar Cookie Dough and Cone Ice Cream by Wood and Spoon blog. This is a brown sugar ice cream base loaded with chunks of eggless cookie dough and chocolate coated waffle cone pieces. The end product is like a cookies and ice cream dessert with tons of texture, chocolate, and flavor! Learn how simple it is to make this ice cream machine ice cream from thewoodandspoon.com

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.

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.

Brown Sugar Cookie Dough and Cone Ice Cream by Wood and Spoon blog. This is a brown sugar ice cream base loaded with chunks of eggless cookie dough and chocolate coated waffle cone pieces. The end product is like a cookies and ice cream dessert with tons of texture, chocolate, and flavor! Learn how simple it is to make this ice cream machine ice cream from thewoodandspoon.com

This brown sugar cookie dough and cone ice cream is a brown sugar ice cream base 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, and 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 are lightly coated in a dairy-free chocolate magic shell coating that helps to keep the cone pieces crunchy even after being mixed into the ice cream. Truly, they’re so yummy.

Brown Sugar Cookie Dough and Cone Ice Cream by Wood and Spoon blog. This is a brown sugar ice cream base loaded with chunks of eggless cookie dough and chocolate coated waffle cone pieces. The end product is like a cookies and ice cream dessert with tons of texture, chocolate, and flavor! Learn how simple it is to make this ice cream machine ice cream from thewoodandspoon.com

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, semisweet chocolate chips and coconut oil are melted 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 brown sugar cookie dough and cone ice cream you should try:

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

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Brown Sugar Cookie Dough and Cone Ice Cream

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 1x
  • Category: Dessert

Ingredients

Scale

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)

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 cone pieces:

  1. 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:

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

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Sugar Cookie Raspberry Ripple Ice Cream Sandwiches

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

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

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

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

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

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

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

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

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

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

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

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

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

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Sugar Cookie Ice Cream Sandwiches with Raspberry Ripple Ice Cream

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

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

Ingredients

Scale

For the ice cream:

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

For the cookies:

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

Instructions

To prepare the ice cream:

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

To prepare the cookies:

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

Did you make this recipe?

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Oatmeal Cream Pie Ice Cream Sandwiches

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

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

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

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

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

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

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

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

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

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

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

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

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

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Oatmeal Cream Pie Ice Cream Sandwiches

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

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

Ingredients

Scale

For the ice cream:

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

For the cookies:

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

Instructions

To prepare the ice cream:

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

To prepare the cookies:

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

To assemble the sandwiches:

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

Notes

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

Did you make this recipe?

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Cheesecake Ice Cream

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

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

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

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

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

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

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

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

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

If you like this cheesecake ice cream you should try:

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

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Cheesecake Ice Cream

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

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

Ingredients

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

Instructions

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

Notes

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

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Peanut Butter Honey Graham Ice Cream Cake

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

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

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

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

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

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

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

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

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

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

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

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

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

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Peanut Butter Honey Graham Ice Cream Cake

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

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

Ingredients

Scale

For the graham crumble:

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

For the ice cream:

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

For the frosting, if desired:

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

Instructions

To prepare the graham crumble:

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

To prepare the ice creams:

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

To prepare the frosting (if desired):

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

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Homemade Ice Cream Drumsticks

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

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

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

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

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

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

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

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

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

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

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

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

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Homemade Ice Cream Drumsticks

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

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

Ingredients

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

Instructions

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

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

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

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