Frozen Desserts

Lemon Mint Sorbet

Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

When life gives you lemons, you make lemonade. But if you live in Alabama, it’s the middle of July, and you’re one heat wave away from the surface of the sun, you scrap the lemonade and make lemon mint sorbet instead.

Selma, Alabama summers are relentless. Temps nearing triple digits, 100% humidity, and zero chance of breeze ensure that you spend the majority of your days with bad hair and sweat stains in all of the wrong places. Days lengthened by sunlight feel even longer when you’re cooped up indoors, saving yourself from the sweltering temperatures and relentless sun rays. Trust me, it’s far from glamorous.

Can I Get a Break from Summer Break?

Some days, I just want a reprieve. I find myself daydreaming of my days as a waitress, longing for just a few brief moments of alone time in the walk-in cooler. Or I think of our Alaskan vacation and how good it would feel to plant my naked rear-end on the face of those glaciers, making snow angels  just before belly flopping into its frigid run-off water. I think of popsicles and box fans, cold-plunge pools and winter evenings, and perfect beads of sweat cascading down the sides of an ice-cold beer. I dream of being the head coach of a winning team on Super Bowl Sunday- all of that Gatorade and ice, drenching me from head to toe.Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

Yes, the Alabama heat will do crazy things to one who, admittedly, already has their fair share of nuttiness. The kids are home more, which is fabulous but also insanity-inducing, because who wants to be stuck indoors with two kids under two?

Instead, we seek refuge in the shallow end of the country club pool where both of my kiddos can splash and I can order as many John Daly’s as my concience (and liver) will tolerate. We jump waves at the beach and take boat rides at the lake. Aimee goes barefoot and George hangs out in a diaper while we splash in the hose and eat sno-cones in the backyard. We do what it takes to survive the heat, and in the process, I find that we are actually having fun. Every once in a while, I look around and, miraculously, no one is crying. Instead, there’s smiles and laughter and naked baby buttcheeks and I think, “Sweet mercy, we did it. We’re actually having fun.”

Lemon Mint Sorbet

This lemon mint sorbet is the number one way to stay cool as a cucumber this summer. A simple recipe requiring only 4 ingredients, this frosty treat is light, incredibly refreshing, and a cinch to make! To get started, we combine some water, sugar and lemon zest in a saucepan and bring it to a simmer to melt the sugar. Once warmed, we add in a handful of torn mint leaves which will infuse the syrup with the herb’s flavors. Strain out the mint leaves and allow the mixture to chill briefly before combining it with the remaining two ingredients.

Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

Yes, You Need an Ice Cream Maker

To finish off this lemon mint sorbet, you will need an ice cream maker. I have this one, and although it is inexpensive, it does work pretty well. Follow the manufacturer’s directions for your machine to process your lemon mint sorbet and then store it in the freezer until serving.Lemon Mint Sorbet Recipe by The Wood and Spoon Blog by Kate Wood. This is a refreshing, frozen, lemon and mint sorbet made with freshly squeezed lemon juice, mint, and simple syrup. This ice cream is made in a ice cream maker and requires very little active prep time. Similar to a granita or frozen Italian ice, this treat is the perfect dessert to serve on a hot day! Find the recipe on thewoodandspoon.com

This lemon mint sorbet is super lemony without being overly tart. The mint adds a sophisticated, summery touch to every bite that is 100% melt in your mouth delicious. The ratio of corn syrup to sugar to water helps to keep this sorbet from becoming too icy or impossible to scoop. As a result, each bite of this lemon mint sorbet will literally melt right on your tongue. It is magical.

If summer has you feeling all hot and bothered, consider making this lemon mint sorbet. This is the fantastic summer treat you’ll want melting in your cones all summer long. I’d also highly recommend serving scoops with a pour of ultra-dry champagne on top. Boozy sorbet cocktails? Yes, please. Cheers to y’all and Happy Monday!

If you like this lemon mint sorbet, you should try:

Mint Brownie Ice Cream Cake

Peppermint Bark Icebox Cake

Roasted Strawberry and Buttermilk Popsicles 

No-Churn Honey Salted Almond Ice Cream

Blueberry Lemon Bars

Lemon Almond Poppyseed Bundt Cake

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Lemon Mint Sorbet

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This lemon mint sorbet is a smooth and silky frozen treat that is simple to make and is incredibly refreshing. 

  • Author: Kate Wood
  • Prep Time: 20
  • Total Time: 20 minutes

Ingredients

  • 11/2 cups (360 mL) water
  • ¼ cup (50 gm) sugar
  • 1 tablespoon lemon zest (from about 2 lemons)
  • ¼ cup packed torn mint
  • 11/2 cups (360 mL) light corn syrup
  • 1 cup (240 mL) lemon juice (from about 6 lemons), strained of seeds and pulp

Instructions

  1. In a medium saucepan over medium heat, combine the water, sugar, and lemon zest and stir, cooking just until the sugar has dissolved. This will take about 5 minutes. Remove from heat.
  2. Add the torn mint leaves to the mixture and stir to combine. Allow to steep for 10 minutes. Check to see if your mixture has the desired level of mint flavor. Steep for an additional 5-10 minutes, if desired. Use a fine mesh strainer to strain your mixture into a large mixing bowl.
  3. Add the corn syrup and strained lemon juice to the bowl with the mint syrup. Stir to combine. Cover the bowl and place in the fridge to chill completely. Once chilled, process your sorbet mixture in an ice cream maker according to the machine directions. It usually takes 25-30 minutes in my machine. Store in a freezer safe container, covered well, for up to 2 weeks.

Notes

  • Be sure to not substitute different types of sugar or syrup. This will result in a different texture and flavor sorbet.

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Recipe Adapted From: Serious Eats

Roasted Strawberry and Buttermilk Popsicles

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

We’re going to talk popsicles soon- roasted strawberry and buttermilk popsicles to be precise. After all, you guys come here for the recipes, right? But first, let’s talk about moms and what happens when they go wild, ok?

Girls’ Night Out

A few weeks ago, I traveled with some girlfriends to Montgomery for a ladies’ night out. No boys allowed. If you’ve never been apart of a mom’s night out, I’ll fill you in on the dirty deets- we get wild. Not wet t-shirt contest wild or keg stand wild. But take 10 women who have had it up to their eyeballs with dirty diapers and hectic work schedules, give them a babysitter and a designated driver, and just wait… stuff is about to get real.

Of course it doesn’t always start that way. Our evenings usually begin with pleasantries like “Who is keeping your kiddos tonight? Did you ever find anyone to hem that dress?” But slowly, after everyone catches their breath from their busy days, people begin to unwind. Looking around, you can almost see everyone begin to relax, shedding the mom vibes and slipping into a more personal, carefree version of themselves.

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Fun Moms

Given enough time (and wine), Moms can and will get rowdy. At one point, I felt like I was in one of those snippets from a movie about bad moms. One girl tells a funny story, and the table erupts with laughter. Someone cracks a dirty joke, and another suggests tequila shots. More cocktails, another spoonful of dessert, more rounds of laughter. Everyone is leaned forward with enlivened eyes, engaged and eagerly anticipating the conversation.

Our table got loud, and I have no doubt that in that moment, everyone in the restaurant was thinking, “these ladies need to get it together.”  But do you know what? I don’t care. We might hold it together for our kids and stay super responsible at work, but Moms still reserve the right to let their hair town. The girls were out on the town and it. was. awesome.

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Letting Loose

Since that dinner, I’ve had a number of other let loose moments. I traveled to Las Vegas with college girlfriends for the Backstreet Boys concert and 72 hours of poolside cocktails. I danced to EDM (Electronic Dance Music, for those of you who, like me, are entirely dated when it comes to music) and wore my very first (and probably last) crop top. And I spent precisely 10 minutes watching a round of Blackjack and almost even got up the nerve to try my hand at it. (Sidenote: I saved my 20 dollars and bought rosé instead. #winning.)

To be frank, sometimes my life and the responsibility of parenthood makes me feel old. I look in the mirror, and the woman staring back at me has forehead wrinkles and an alarming number of gray hairs. She’s got a crusted smear of baby food on the shoulder of her t-shirt and there’s smudges from yesterday’s mascara under her eyes. She’s not glamorous, but dangit, she desperately craves a little bit of it every once in a while.

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

So if you go out for dinner one night and there’s a table of rowdy moms next to you, let them have their fun. Try to overlook the shrieking laughter. Pretend you don’t hear those out-of-turn references to the male anatomy. Don’t shoot them dirty glances if they linger a little too long at their table. Chances are, the ladies at that table need a few minutes to refuel. They need to feel young and fancy and carefree for just one meal. Let them have that.

Roasted Strawberry and Buttermilk Popsicles

These roasted strawberry and buttermilk popsicles don’t feel like mom food. Typically, popsicles are drippy treats reserved just for kids. But these roasted strawberry and buttermilk popsicles are not your average $1.50 ice cream truck goodies. These little frozen dreams are entirely grown up and sophisticated in flavor- a delicious and cheeky dessert perfectly suited for wild and crazy mamas.

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Making the Popsicles

Making these roasted strawberry and buttermilk popsicles is incredibly simple. We start by roasting a pound of fresh strawberries. A little sugar, vanilla, and a sprinkle of salt is all it takes to make the berries burst with rich flavors and juices. Once the berries are toasty, we mash them to a thick puree and allow it to cool while we make the creamy portion of the popsicles. Buttermilk is the star here, providing a creamy tang to offset the syrupy berries. We also add milk and simple syrup, which amps up the sweetness and helps to keep the popsicles from becoming too icy. Both the cream and the fruit mixture gets poured into popsicle molds before they head to the freezer to firm up. (Sidenote: I use this popsicle mold, in case you’re wondering.)

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Once frozen, these roasted strawberry and buttermilk popsicles are the perfect balance of sweet, tart, creamy, and tang. This is a simple, fuss-free dessert that will help to make those warm summer nights just a little bit cooler. And if you don’t have a popsicle mold, you can invest in this one that I recommend, or simply pour your mixture into a mold of another sort! Try freezing your popsicles in individual plastic cups or ice cube trays, or check out this article from Kitchn four some great ideas on how to make homemade popsicles without a mold. Do whatever you need to do to get some popsicles in your freezer ASAP, because you need these roasted strawberry and buttermilk popsicles in your life.

The Moral of the Story

Popsicles are good, but roasted strawberry and buttermilk popsicles are better. Moms are great, but a mom with a healthy balance of fun in their life is even better. Make this recipe for the moms in your life (or yourself!) and just try to tell me you don’t agree. I’m sharing today’s recipe with a ton of other bloggers who will be heating things up with frozen treats this week to celebrate #popsicleweek . Many thanks to Billy of  Wit & Vinegar for hosting this sweetness. Check out all of the other bloggers involved here!

If you like roasted strawberry and buttermilk popsicles, you should make:

Roasted Strawberry Shortcake

Strawberry Pretzel Tart

No-Churn Cherry Chip Ice Cream

Vegan Coconut Lime Cream Pie

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Roasted Strawberry and Buttermilk Popsicles

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These roasted strawberry and buttermilk popsicles are creamy and tangy, fruit-filled frozen treats that are simple to make and everyone will enjoy!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 10
  • Category: Frozen Dessert

Ingredients

  • 1 pound strawberries, stemmed and halved
  • 3 tablespoons brown sugar
  • 2 teaspoons vanilla bean paste (or vanilla extract), divided
  • Pinch of salt
  • 1 cup (240 mL) full-fat buttermilk
  • ½ cup (120 mL) heavy whipping cream
  • ¾ cup (180 mL) simple syrup (see notes)

Instructions

  1. Preheat the oven to 400 degrees. Toss the strawberries, brown sugar, 1 teaspoon of vanilla bean paste and pinch of salt on a sheet pan. Roast in the oven, tossing occasionally, for 15 minutes. The juices should release. Scrape the contents of the pan into a blender or food processor and allow to cool briefly. Cover the hot mixture with a lid and carefully pulse the until all of the large strawberry pieces have been broken down and the mixture is now a thick, chunky puree. Set aside.
  2. In a large bowl, combine the buttermilk, heavy cream, simple syrup, and remaining vanilla bean paste. Whisk until combined. Transfer the mixture to a liquid measuring cup or something you can easily pour with. Pour the buttermilk mixture into your prepared popsicle molds, filling the mold until they are about 2/3 of the way full. Top the buttermilk mixture with a bit of the strawberry mixture, being sure to not overfill. Insert your popsicle sticks and freeze according to the popsicle mold instructions for at least 7 hours or until frozen solid. Enjoy frozen!

Notes

  • You can purchase simple syrup at the store, but I make my own. Combine equal parts water and sugar in a saucepan on the stove over medium heat. Stir occasionally, cooking until the sugar has dissolved. Allow to cool in a heat safe container. I usually cook 1 cup of water and 1 cup of sugar and store in a mason jar in my fridge.
  • If your popsicle mold is larger or smaller than mine, this recipe will yield different amounts. The recipe as written will make 10-2.5 ounces popsicles. When pouring your molds, be sure to make your popsicles about 2/3 buttermilk mixture and 1/3 strawberries. You can also swirl the two together if you’d like.

Nutrition

  • Serving Size: 2.5 ounce popsicle

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No-Churn Coffee Cookie Dough Ice Cream

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

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

This no-churn coffee cookie dough ice cream is a result of my poor decision making, born out of my inability to choose a favorite ice cream flavor. Shopping for ice cream at the grocery store requires a ridiculous amount of mental focus for me. How anyone is able to choose just one flavor is beyond me. Mint chocolate chip or coffee crunch? Strawberry cheesecake or birthday cake? Gelato or fro-yo? I ask you, WHO IS STRONG ENOUGH TO MAKE THESE DECISIONS?

I think we need to bring back the guy who created the Neapolitan flavor. Combining three in one, that guy knew what was up. Or the groundbreaking marketing guy at Panera who came up with the “You Pick Two” concept. Let’s get them in the ice cream plants and start creating half gallons filled with coconut sorbet and vanilla bean. Rocky road and butter pecan. Peanut butter brownie and caramel swirl. WHO IS WITH ME?

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

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

Making the Dough

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

Making the Ice Cream

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

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

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

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

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

Samoa Ice Cream

No-Churn Honey Salted Almond Ice Cream

No-Churn Cherry Chip Ice Cream

Oatmeal Cookie Chunk Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

Apple Crisp Ice Cream

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No-Churn Coffee Cookie Dough Ice Cream

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

  • Author: Kate Wood
  • Prep Time: 25
  • Total Time: 25 minutes
  • 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 coffee ice cream

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

Instructions

To prepare the cookie dough

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

To prepare the coffee ice cream

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

To assemble the ice cream

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

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Samoa Ice Cream

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

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

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

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

The Summer Reprieve

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

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

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

Samoa Ice Cream

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

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

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

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

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

Making the Ice Cream

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

Adding the Mix-Ins

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

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

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

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

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

If you like this Samoa ice cream, considering trying:

Mint Brownie Ice Cream Cake

No-Churn Cherry Chip Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

Apple Crisp Ice Cream

No-Churn Salted Honey Almond Ice Cream

Vegan Coconut Lime Ice Cream Pie

Oatmeal Cookie Chunk Ice Cream

 

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Samoa Ice Cream

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

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

Ingredients

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

Instructions

To prepare the ice cream

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

Notes

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

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Mint Brownie Ice Cream Cake

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

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

You probably already know how much I love no-churn ice cream. There’s always a quart or two in my freezer, because the only thing better than homemade treats is one that is only three ingredients and takes less than 10 minutes to prepare. It makes me feel domestic and awesome, and we all need that sometimes, right? But when I’m looking for a showstopping dessert to share at a gathering of some sort, I want something with a bit more pizzazz, you know? Something that makes everyone lick their plate and exclaim, “SWEET MERCY, WHERE IS THE ANGEL THAT MADE THIS!?”

Mint brownie ice cream cake is the best of both worlds. The cake is delicious to taste and easy on the eyes, but with only three steps, this recipe is also nearly fool proof, with multiple options for simplifying and making ahead. Let me just go ahead and give you the run down.

Mint Brownie Ice Cream Cake

Mint Brownie Ice Cream Cake

Step One: Make the Brownies.

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

Step Two: Make the Ice Cream.

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

Mint Brownie Ice Cream Cake

Step Three: Assemble Your Cake.

This is probably the hardest part of preparing this mint brownie ice cream cake. If you’re like me and are a bit of a perfectionist when it comes to the looks of your treats, this step will require some attention from you. At this point, you have the option of preparing a chocolate ganache to layer on the inside and garnish the outside of the cake with. You can also crush up some chocolate sandwich cookies if you want an extra layer of crunch in your masterpiece.

Either way, you layer the ice cream with the prepared brownies, and before you can say “Bippity Boppity Boo,” your bag full of ingredients has transformed into this fab mint brownie ice cream cake that will impress the glass slippers off of everyone you know. Mint Brownie Ice Cream CakeSo in short, if you want to make this cake 100% from scratch, you will prepare your brownies, whip up some ice cream, and layer the two with some homemade ganache and whipped cream. But if you want to take easy street, you simply acquire brownies, make some ice cream, and dump it all into a pan with some store bought fudge sauce and chocolate cookies. Literally, the hardest part of making this mint brownie ice cream cake is waiting patiently for it to freeze up. Literally.

More Month of Chocolate 

Our #monthofchocolate extravaganza has been pretty fun these past few weeks. Be sure to look back at the past few blog posts for other chocolaty goodness and recipe inspiration. Somehow two mint chocolate recipes made it into the lineup, which either means I really like mint, or I’m secretly pregnant again (just kidding, Mom, I am not pregnant. Don’t get too excited.) March may have a bit less chocolate in it, but like any self-respecting addict, I won’t be able to stay away for too long. Give this mint brownie ice cream cake a try, and let me know how it goes!

I strongly recommend going ahead and making it this week, wrapping it in foil, and saving it in your freezer for a rainy day. You never know when you might need that fancy trick up your sleeve. Cheers to you and have a terrific Tuesday!

Mint Brownie Ice Cream Cake

You might also like:

Mint Chocolate Sandwich Cookies

Peppermint Icebox Cake

Confetti Ice Cream Cake

No Churn Mocha Brownie Fudge Ice Cream

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Mint Brownie Ice Cream Cake

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This mint brownie ice cream cake features a mint chip ice cream and a fudgy brownie layer!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 240
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the brownies (see notes for shortcut):

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

For the ice cream:

  • 1 (14 ounce) can of sweetened condensed milk
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1 teaspoon peppermint extract
  • Green food coloring, if desired
  • 2 ounces finely chopped semisweet chocolate or mini chocolate chips

For the cake topping:

  • 1 cup crushed chocolate sandwich cookies
  • Either 18 ounce container of non-dairy whipped topping (Cool Whip) or
  • 1 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the ganache (see notes for shortcut):

  • 4 ounces semisweet chocolate, chopped or chocolate chips
  • 4 ounces heavy cream

Instructions

To prepare the brownies:

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

To prepare the chocolate ice cream:

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

To prepare the mint chocolate chip ice cream:

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

To prepare the cake topping:

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

To prepare the chocolate ganache:

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

To assemble the cake:

  1. Line a loaf pan or an 8” springform pan with plastic wrap, leaving several inches worth of wrap extending over the sides. This will make the removal process easier.
  2. If preparing in a loaf pan, spread the mint ice cream evenly over the bottom of the pan. Sprinkle chocolate cookie crumbles over top and drizzle in some ganache or fudge sauce. Top with a layer of brownie (see notes). Spread the chocolate ice cream over top and smooth out. Cover with a layer of plastic wrap and freeze for at least 6 hours or overnight, if possible.
  3. When ready to frost, remove the cake from the pan to a serving dish. Peel off all of the plastic wrap and cover with whipped cream or topping. Drizzle the ganache over top and allow to freeze for 2-4 hours or until frozen solid, if desired. Alternatively, you can serve immediately, but keep in mind the hot ganache may melt the cake some. Serve frozen and keep covered with plastic wrap and foil to maintain freshness for up to a week.
  4. If you want to prepare the cake in a round springform pan, I recommend layering as follows: brownies, mint ice cream, chocolate cookie crumbles, ganache, chocolate ice cream. Then freeze your cake and frost with whipped cream as desired. Really you can assemble the cake in any manner you like, but the cake is easiest to cut when the brownies are toward the bottom.

Notes

  • Feel free to use boxed brownies or store-bought prepared brownies. I prefer Ghiradelli Dark Chocolate Brownie mix when using boxed brownies.
  • I recommend preparing your brownies in the pan you plan to assemble the cake in so that the brownie is the same size as the cake. However, you can also crumble your prepared brownies into the cake. It won’t make a difference on the final outcome of the cake.
  • Instead of the chocolate ganache, you can substitute in a store bought hot fudge sauce. Melt slightly in the microwave in 15 second intervals until the sauce is melted but not too hot. Allow to cool slightly before pouring on your cake.
  • You don’t have to use crumbled chocolate cookies in the cake, but the crunch is not. Alternatively, you could use some mini chocolate chips, Thin Mint Cookies, or even chocolate graham crackers!

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Peppermint Bark Icebox Cake

Peppermint Bark Icebox Cake Recipe by The Wood and Spoon Blog by kate Wood. This is a perfect make ahead Christmas / holiday / winter dessert made with Williams-sonoma peppermint bark. The chocolate cookies are like chocolate wafers and are made with hot cocoa mix. The filling is a mascarpone cheese whipped cream mixture that holds its shape as a frosting and helps to keep the cookies soft. the whole thing is topped by white chocolate and semisweet chocolate peppermint bark. Make this impressive layer layered dessert for you friends or next dinner party. Recipe at thewoodandspoon.com

Peppermint Bark Icebox Cake

Can you just feel the excitement? Surely it’s not just me. At our house, the tree is up and our stockings are hung. I’ve already made an unnecessary amount of Christmas cookies and my kitchen smells like a cinnamon stick/ fir tree hybrid. My Christmas socks are back in rotation, and I’m about one Mariah Carey song away from my husband refusing to ride in the car with me anymore. Surely this holiday cheer isn’t reserved just for me- IT’S THE MOST WONDERFUL TIME OF THE YEAR!

This time of year always elicits a number of merry memories and feels for me, and as I grow older, I find myself trying to cultivate that same wonder and excitement for my own family. I want my babies to grow up on the sounds and smells and sights that make this time of year so rich. Fires crackling in the fireplace. Christmas lights glowing on street lamps at night. Cookies and milk and Nat King Cole. Candlelight services and that babe in a manger and the jittery excitement that makes sleep impossible on Christmas Eve. This time of year is filled with so many opportunities to love people and make memories, and it’s just one of the million things I can’t wait to share with my children as they grow up.

Peppermint Bark Icebox Cake

Growing up, there were always a few Christmas staples that I looked forward to every December, including Williams-Sonoma Peppermint Bark. I can close my eyes and distinctly remember those trips to the mall to pick up a tin or two to take home and pick at for the next few weeks days. To this day, it’s the go-to gift for my grandfathers each year and it’s a favorite to share as hostess gifts at holiday parties.  Williams-Sonoma Peppermint Bark is iconic, unmatched in quality and taste, and it’s one of those Christmas favorites that I know my kids will grow up on as well.

Ok, so now that you know how much I heart Peppermint Bark, let me tell you how excited I am to be partnering with Williams-Sonoma and TheFeedFeed to bring you today’s recipe. Literally, unless Ina Garten herself knocked on my door and asked me to help her and Taylor Swift make roast chicken and chocolate cake for Jeffery, I could not be more excited. Even as we speak, there’s fireworks and explosions going off in my heart and I can hardly even type because I can’t keep from throwing out some jazz hands. (!!!)

Peppermint Bark Icebox CakePeppermint Bark Icebox Cake

This is a peppermint bark icebox cake. Made with layers of hot cocoa cookies, peppermint and mascarpone whipped cream, and little crumbles of peppermint bark, this icebox cake is a dessert that will make all your days merry and bright. The lightly sweetened cream is rich in flavor and delicate in texture, making it a perfect match for the thin and crispy cocoa cookies. I used hot cocoa mix to produce the wafer thin cookies, and their chocolaty, slightly salty flavor is just to die for in this cake. The star of the show is the peppermint bark, which adds a creamy crunch to every bite and makes this a visually stunning and festive cake.
Peppermint Bark Icebox CakePeppermint Bark Icebox Cake

The cookies for this peppermint bark icebox cake can be made and stored in the freezer up to a couple of weeks in advance. In a pinch, you can substitute store bought chocolate wafers, but don’t underestimate the sweet and salty goodness you’ll miss out on with the homemade version. The cream, which takes only a few minutes to whip together, helps to soften the cookies as it refrigerates over night, so that when you’re finally ready to slice into the cake, the layers are creamy and cake-like, punctuated by the crunchy bits of peppermint bark.

I wouldn’t change a thing in the world about this recipe, unless I could insert a mandatory cup of coffee and background music of the “Christmas Vacation” theme song. This peppermint bark icebox cake is a delicious reminder of why this is the most wonderful time of the year, and I know you won’t regret making it. Give it a try and let me know what you think! Oh, and P.S., when you go pick up your peppermint bark, do yourself a favor and buy and extra tin… or four. Whatever. Do what you gotta do.

Peppermint Bark Icebox CakePeppermint Bark Icebox Cake

All of my gratitude, hugs, high fives, and holiday blessings to Williams-Sonoma and my friends at Feedfeed for inviting me to be apart of the #barkyeah campaign. It’s an honor to promote a product that has played such a delicious role in my Christmas traditions and I’m thrilled to share it with everyone!

Peppermint Bark Icebox Cake

*This post is sponsored by Williams-Sonoma and Feedfeed, but as always, all opinions are my own.

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Peppermint Bark Icebox Cake

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5 from 1 review

This peppermint bark icebox cake features layers of hot chocolate wafer cookies and peppermint mascarpone cream, and is sprinkled with small bits of Williams-Sonoma peppermint bark.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes

Ingredients

For the cookies

  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/2 cups all purpose flour
  • 3/4 cup hot cocoa mix
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder

For the icebox cake

  • 16 ounces mascarpone cheese, room temperature
  • 3 cups heavy cream
  • 1/2 cup sugar
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1/2 pound of peppermint bark, finely chopped.

Instructions

To prepare the cookies

  1. Beat together the butter and sugar until well combined, about 1 minute. Add the egg and vanilla and beat again until thoroughly combined. Scrape the sides of the bowl and add the flour, hot cocoa mix, salt, and baking powder. Stir on low until well combined.
  2. On a clean surface, pat the dough out into a flat, round disk. Allow to chill in the fridge until firm, about 30 minutes.
  3. When ready to bake the cookies, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. On a clean surface with a heavy dusting of cocoa powder, roll out the dough until 1/8” thick. If the dough feels too sticky, allow to chill a bit more in the fridge or add more cocoa powder to your surface or rolling pin. Cut 2-1/2″ round cookies out of the dough with a biscuit or cookie cutter. Place 1-1/2″ apart on the cookie sheet and bake in the oven about 10 minutes. Allow to cool to room temperature prior to using in the icebox cake.

To prepare the icebox cake

  1. Add the mascarpone cheese, cream, sugar, and extract to the bowl of a stand mixer. Beat on low for a minute to combine and then slowly increase the speed, whipping just until stiff peaks form.
  2. Prepare an 9″ springform pan by spreading 3 tablespoons of cream on the bottom of the pan. To begin forming your cake, arrange one layer of cookies over top of the cream, breaking the cookies as needed to fill in large gaps. Spread 1/5 of the cream (a heaping 3/4 cup the mixture) evenly over top of the cookies. Sprinkle a small handful (approximately 1/5) of the peppermint bark over top of the cream. Repeat this process 3 more times, stacking layers of cookie, cream, and bark. Add one final layer of cookies and the remaining cream to the top of the cake, smoothing out the top until flat and even. Cover with plastic wrap and refrigerate overnight, or at least 12 hours, to allow the cookies to soften and the flavors to blend together.
  3. When ready to eat, decorate with any remaining peppermint bark, or even Williams-Sonoma Peppermint Snow. Slice and serve chilled.

Notes

 

  • For a taller cake, use a smaller (7″-8″) springform pan, lining the sides with a tall sheet of acetate which will serve as extended sides to the pan. You’ll end up making about 6 layers of cake using this method.
  • In a pinch, store bought chocolate wafers can be used instead of the cookies. You’ll need approximately 18 ounces of wafers.

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Black Forest Ice Cream Cake

Black Forest Ice Cream Cake

Guys. Please tell me I’m not the only one. Please, please tell me that I am not actually the sorriest person on the planet.

The other day, I was vacuuming the nursery when I came upon a stubborn bundle of fuzz that refused to be sucked into the vacuum even after rolling over it five or six (read: fifteen) times. Instead of tossing the fuzzie in the trash, I picked up the little guy with my toes and then dropped it back on the ground to attempt to vacuum it up from a different angle.

WHAT. IS. THAT. 

What degree of laziness does one have to have if they are willing to relocate grunge on floor to avoid a short walk to the garbage can to throw it out?

[Throws hands in the air] I disgust myself. 

Black Forest Ice Cream Cake Cherries

But this is the kind of stuff that is all over my life right now. With a handful of balls in the air and more than a few hats that I wear on a daily basis, I find myself halfway-ing a good number of areas of my life. I work out, but I fail to eat right. I buy a birthday gift but forget to mail the card. I play with my babies, but get tired and end up relying on Mickey Mouse to drag us through the final hours of the day. I’m still trying to get the hang of balancing all of the things that I want to make time for and as a result, some things just don’t get the attention they require.

Between work and babies and all of the other things that end up receiving little nuggets of my time, this blog is often one of the many forgotten outcasts of my life. Since starting this little corner of the interwebz, I have had the intentions of working on a number of photography and web-based skills (computer hacking skills…nun-chuck skills…. bow-hunting skills), but that list of tasks has long been shuffled under a mound of other things. Finally, this past weekend, I set aside some time to tick a few things off of my list and I am thrilled to share the results with you.

I made a stop motion film! 

Black Forest Ice Cream Cake

Okay, I understand this is not a huge deal and I can totally hear every teenager on the planet whispering, “that’s so easy” under their breath. Also, there’s no need to point out the flaws because I totally see them. But for me, this took a bit of learning and I am so excited to have even attempted it. I’d officially like the thank The Academy, my Canon camera, and both of my babies (for napping at the same time last Saturday) for giving me the opportunity to shoot and stitch this little guy together.

You’ll see that the video is a stop motion film of the building of a naked black forest ice cream cake. Naked cakes are my favorite to make, so naturally, naked ice cream cakes are pretty much the center of my  universe. I love them almost as much as I love my own children. Not really, but close.

Black Forest Ice Cream Cake

This black forest ice cream cake was created using my favorite chocolate cake recipe and a frozen, ice cream-esque filling that I adapted from Ina Garten’s mocha icebox cake. While a traditional black forest cake is filled with Kirsch soaked cherries and lightly sweetened whipped cream, my version boasts boozy bourbon cherries (because the South, y’all!), hot fudge drizzles, and simple, creamy layers of ice cream. The whole thing is stacked together and left in the freezer for a rainy day.
Black Forest Ice Cream Cake
You can totally shortcut any and all portions of this recipe and substitute store-bought favorites. Instead of homemade cake, try a box mix. Instead of making the ice cream filling, set a quart of your favorite grocery store variety on the counter to thaw out slightly before making the cake. I always have a jar of fudge sauce in my fridge and try to prepare the cakes the night before, so day-of labor is minimal at best. 
Black Forest Ice Cream Cake I recommend that you read through the full list of instructions before starting. The process is simple in nature, but lengthy in detail so make sure you know what you’re doing before you get started. Also, I’ve included a couple of snapshots in this post to illustrate the two methods of building a naked cake. Have fun watching the short little movie, and I sincerely hope it inspires you to make a naked cake of your own. Happy Monday!
 

Black Forest Ice Cream Cake

Needed:
3 prepared 6″ chocolate cake layers (I bake a half batch of this recipe in 3- 6″ pans)
1 recipe of ice cream filling, unfrozen (see below)
1 recipe of bourbon soaked cherries (See below)
1/2 cup chocolate fudge sauce (I like this recipe, but store bought is fine)
 

Directions:

1. Line a 6″ cake ring  with an acetate sheet collar (see notes). Alternatively, you can line the sides of a 6″ round cake pan with a collar of wax paper or parchment paper to use as a guide/mold for building your cake. This is not a necessary step, but certainly makes building your cake much easier. If using the cake pan, line the bottom with a small piece of parchment to ensure easy removal from pan.
2. Place one leveled cake layer in the bottom of the cake ring. Using a pastry brush, soak the first layer of cake with approximately 1/3 of the cherry syrup. Smooth 1 cup of the ice cream mixture over the top of the first cake layer. Sprinkle 1/2 of the cherries on top of the ice cream and then drizzle with 1/4 cups of hot fudge sauce. Repeat this process once.
3. Place the final cake layer on top of the built cake. Soak with the final third of cherry syrup and smooth 1-1/2 cups of the ice cream mixture on top.  
4. Cover the cake loosely, and place in the freezer to set up for 4 hours or until firm. 
5. Remove cake from freezer 10-15 minutes prior to serving for easy slicing. Uncut, the cake will keep in the freezer for 3 weeks. 
 
Notes:
1. I use 3″ x 20″ wide acetate sheets to line my cake ring. As a result, I end up requiring two sheets total to cover the height of my cakes. See here for additional instructions on building cakes with acetate sheets. 
2. If you prefer to not use acetate sheets and cake ring as a supportive mold, you can build the cake as I did in my video! Keep in mind that you have to work quickly as all that fluffy ice cream likes to squish out the sides. 
 

Ice Cream Filling

Ingredients:

8 ounces of mascarpone cheese, room temperature
2/3 cup sugar
1-1/2 cups heavy whipping cream
1 teaspoon of vanilla bean 
2 tablespoons of good quality bourbon, optional (I use Blanton’s)

To prepare the no churn ice cream:

In the bowl of a stand mixer, combine the mascarpone, sugar, whipping cream, vanilla and bourbon. Whip with a whisk attachment until stiff peaks form. Set aside until ready to use in your cake.

Bourbon Soaked Cherries

Ingredients:

1-1/2 cups (12 ounces) of stemmed and pitted dark cherries
2 tablespoons of good quality bourbon (I use Blanton’s)
2 tablespoons of granulated sugar

To prepare the cherries:

Roughly chop cherries into small bits. Place in a bowl and stir together with sugar and bourbon. Set aside for 30 minutes prior to use to allow the cherries, sugar, and bourbon to produce a syrup. When ready to use, strain the cherries from the syrup, reserving both for the cake. (Note: with this preparation the cherries freeze into icy bits of booze and fruit. If you’d prefer a sweeter, softer filling, you can cook the ingredients above with an additional 2 tablespoons of sugar and 1 tablespoon of cornstarch over low heat, stirring and smashing the cherries regularly until it has thickened to a jam-like consistency. Allow to cool before assembling with cake.)

Black Forest Ice Cream Cake
Black Forest Ice Cream Cake
Black Forest Ice Cream Cake

No Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

I can’t wait to tell you about this no churn cherry chip ice cream, but first, we have to talk vacay. We just got back from a trip to Mexico, and I can’t tell you how much I value my time spent there. Beyond margaritas and fish tacos and poolside amenities, there was rest and a lot of time- quality time with my husband.

Remembering Yourself On Vacation

Somewhere between the nine to five and the raising two kids and the daily checklist of things to do, I have forgotten how to laugh. I’ve forgotten how to joke. I’ve forgotten how to play and how to flirt and how to make lazy conversation with my husband. In Mexico, there wasn’t any business talk. No work stress. No employees calling in sick, or check lists, or babies with a belly ache or needing more milk or one more bedtime story. There was me and my husband and the words and the air that flowed in between us. That’s all.

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

To be clear, I understand that this is not always real life. Real life contains joy and happiness and series of perfectly mundane moments, but real life is also work. Real life can be hard and busy and full. And when life gets like that, the last thing I remember to do is to act in love. It can become challenging to remember all the reasons why you decided to do life with someone.

And Remembering Ourselves

We didn’t need Mexico or sunshine or spa appointments or mint flecked, frozen beverages, but we needed vacation. We needed quiet time to connect and to be ourselves- the people we were when we chose each other. The people who aren’t covered up in work stuff or baby drool or mounds of tasks to check off our lists.

To my mother-in-law who kept our babies while we were gone: thank you. You sewed into our marriage. Your time made us better.

And to those of you who are in desperate need of something new: find it. Take time off. Take a trip or a drive or just fifteen minutes before the day ends to love the person you’re with. Fight for the things that are important to you and invest in the things that give you life.

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

Good Habits

My friend Susan Goodman wrote an incredible book called “Pursue Possibilities”. In it, she talks about forming habits and she poignantly says that whatever you want your life to look like in ten years has to start today. If you want to be a CEO of your company in ten years, you have to act like a CEO today. If you want to author a book in ten years, you have to write today. And if you want to be holding your husband’s hand in ten years, you need to hold his hand in the gritty now.

In ten years, I want to be holding my husband’s hand. In ten years, I want to be sitting at the dinner table with my family and know that the decisions I made ten years ago made my present life that much sweeter. But I need reminders to participate in the now. To actively partake in the moments that make our marriage sweet today.

So reader, I beg you to remind me of this daily. Hold me accountable. And as your friend, I promise to do the same.

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

No Churn Cherry Chip Ice Cream

And if you are currently reading this saying to yourself, “Sheesh, I wish she would hurry up and talk about some ice cream,” OK! Here it comes!

I decided to make this no churn cherry chip ice cream for my Mimi. She’s tried this recipe and prefers it with larger chunks of cherries throughout, but I’ve made it here with fewer cherry bits and the added crunch of dark chocolate. If you’re really into cherry flavors, you can add more cherries or a little cherry liquor for good measure.

How to Make It

First, we roast dark cherries in the oven with sugar and salt until they’re soft, sweet, and syrupy. Roasting makes everything feel a little more sophisticated, right? Then, we purée a portion of the cherries to mix in with our vanilla ice cream base, and leave the remainder of the cherries in halves or quarters so that each bite of ice cream contains juicy fruit goodness. If you want a smooth ice cream without any tiny bits, be sure to strain your cherry puree prior to adding it to the cream mixture. Sidenote: This will also save you the embarrassment of getting cherry skins stuck in your teeth. Add a little chocolate to your cream and wham, bam, thank ya ma’am, your ice cream is ready for the freezer.

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

If you’ve made any of my no churn ice creams in the past, you know that they are quite easy and come together with very few ingredients or kitchen equipment. This recipe is no exception. Besides the roasting of the cherries and time spent in the freezer, this recipe can be whipped up in less than ten minutes! This means that you get to spend less time in the kitchen and more time loving on someone important to you (Read: snuggling your man friend or planning your pending nuptials to Harry Styles).

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

No Churn Cherry Chip Ice Cream Recipe By The Wood and Spoon Blog by Kate Wood. This is a simple and fast no churn ice cream recipe that doesn't require an ice cream machine. Simply combine sweetened condensed milk, whipped cream, cherry puree and whole black sweet cherries. Add chocolate chips for the best creamy cherry frozen dessert ever. Make ahead in less than 30 minutes, recipe available at www.thewoodandspoon.com ranier cherries, tart cherry, red, black cherries.

Happy Monday to you all! If you try out this recipe, let me know what you think about it in the comments section below!

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No Churn Cherry Chip Ice Cream

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4 from 2 reviews

No churn cherry chip ice cream is a combination of sweet, roasted cherries, chocolate chunks, and a creamy no churn ice cream base that is flavored with high quality bourbon.

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

Ingredients

  • 12 pounds of dark cherries, stemmed and pitted (see notes)
  • 1/3 cup sugar
  • pinch of salt
  • 2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 2 tablespoons high quality bourbon (optional)
  • 1/2 cup finely chopped chocolate (milk or dark, depending on your preferences)

Instructions

  1. Chop cherries into halves. Add the cherries, sugar and salt to a medium saucepan. Cook over medium heat, stirring regularly, until the mixture has reduced and thickens slightly. Pour the cherries into a bowl and place in the fridge to cool completely.
  2. Once ready to prepare the ice cream, remove 1/4 of the roasted cherries and place the remaining cherries and syrup into a food processor or blender to puree. Set aside.
  3. In the bowl of a stand mixer, whip cream to stiff peaks.
  4. In a separate large bowl, stir together the sweetened condensed milk, cherry puree, and bourbon. Fold the whipped cream into the milk mixture. Fold in the remaining chopped cherries and chocolate.
  5. Spread the mixture into two loaf pans or into one larger, freezer-safe dish. Place in freezer for 6 hours or until frozen.

Notes

  • For a less cherry-forward flavored ice cream, use as little as 1 pound of cherries. You can use up to 2 pounds while still achieving a good consistency ice cream.
  • For a smooth ice cream, puree all of the cherries and strain using a fine mesh strainer prior to adding to the milk and whipped cream.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

No Churn Honey Salted Almond Ice Cream

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

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

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

Homemade Ice Cream

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

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

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

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

No-Churn Ice Cream > All Other Things

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

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

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

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

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

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

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No Churn Honey Salted Almond Ice Cream

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No reviews

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

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

Ingredients

For the salty almonds

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

For the ice cream

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

Instructions

To prepare the nuts

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

To prepare the ice cream

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

Notes

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Oatmeal Cookie Chunk Ice Cream

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

Just so we’re clear, small talk is not my forte. I did not go through the effort of starting this blog so we could chat about the Yankees, the news, or the weather. But on days like today, it bears mentioning that it is hot. It is too. darn. hot. 

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

A Brief Lament Regarding the Heat

If you happen to be reading this blog from some idyllic land where the temp is currently a comfortably breezy 75 degrees and sunny, please, don’t tell me. Over here, in what is quite possibly America’s armpit, I have pools of sweat collecting behind my knees, in between my boobs, and in just about every other undesirably hot place on my body. Ignorance is bliss and I would rather pretend everyone resides in a town that scorches similar to the surface of the sun, ok?

This should be an example of my dedication to baking: even on Africa-hot days like today, my oven and stovetop still get a workout. Today, I’m testing out a bread pudding recipe, which, to be honest, sounds about as yummy as a bowl of ghost pepper chilies, or, I don’t know, a serving of liquid hot magma

Ice Cream: The Cure for Summer

What I really want on days like today (besides a margarita and a one way ticket to Antarctica) is ice cream. All the ice cream.

I think having to choose a favorite ice cream would be similar to having to pick a favorite child. There’s just so much to love in every flavor. Except for rum raisin. WHO ORDERS THAT?

One flavor that has always comes close to the top of my favorites list is Ben and Jerry’s Oatmeal Cookie Chunk. Do you guys remember that flavor? According to my research, it was a limited batch ice cream that B&J are no longer offering. It was creamy, sweet, and deliciously reminiscent of an oatmeal cookie (sans the raisins.)

Let’s have a moment of silence in remembrance. 

Oatmeal Cookie Chunk Ice Cream

The good news? Today’s recipe is a show off. This oatmeal cookie chunk ice cream is really, really close to my memory of the original. Which means it’s really, really spectacular.

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

Yes, it’s stuffed to the brim with oatmeal cookie pieces, and of course there’s a little cinnamon sugar swirled in there too, but what really makes this ice cream special is that the milk and cream are steeped in oatmeal. So even the ice cream base tastes like a cookie. WHAT?!?! Mind blown.

How to Make Oatmeal Cookie Chunk Ice Cream

We start with a perfect ice cream base recipe, which, for me, is Jeni Britton Bauer’s recipe. (Sidenote: If you don’t have her book yet, just quit stalking it on Amazon and buy it already. The recipes work, are delicious, and are worth every second of stovetop time in this summer heat.) To Jeni’s vanilla ice cream base, we add in some oatmeal because we want every bite of this oatmeal cookie chunk ice cream to be reminiscent of  those flavors we all know and love. From there, we fold in some chewy oatmeal cookie chunks and a few drizzles of cinnamon sugar goodness. That’s all there is to it! 

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com

The only thing that would make this oatmeal cookie chunk ice cream experience more enjoyable on a day like today is if I could just go to the store and buy it from Mr. Ben and Mr. Jerry. I really don’t want to crank up my stovetop any more on a steamy afternoon  like today, but I will since the forefathers of oatmeal ice cream decided to call it quits on us. Is there a petition we can sign to bring it back??!!

I hope you’re somewhere on a beach with a cold drink in your hand, but if you’re like me, stuck at home with a bad case of boob sweat– make this oatmeal cookie chunk ice cream. You deserve it. 

(PS– Mom, I’m sorry for mentioning my boobs on the internet . Don’t be mad.)

Oatmeal Cookie Chunk Ice Cream Recipe by The Wood and Spoon Blog by Kate Wood. This is a ice cream machine maker recipe inspired by Ben and Jerry's famous oatmeal cookie ice cream. oatmeal infuses the cream and milk mixture and a cinnamon swirl filling and chunks of chewy oatmeal cookies are added to this to make it the best oatmeal cookie filled ice cream ever. Find the simple and fun summer frozen dessert recipe on thewoodandspoon.com
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Oatmeal Cookie Chunk Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This oatmeal cookie chunk ice cream is an oatmeal flavored ice cream base filled with chunks of chewy oatmeal cookie and cinnamon sugar swirls.

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

Ingredients

For the oatmeal cookie pieces

  • 11/2 cups all purpose flour
  • 2 cups of quick cooking oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 2 sticks unsalted butter
  • 11/2 cups packed light brown sugar
  • 3/4 teaspoon sea salt
  • 1 teaspoon vanilla
  • 2 large eggs

For the cinnamon swirl filling

  • 1/3 cup corn syrup
  • 1 tablespoon cinnamon
  • 2 tablespoons sugar

For the ice cream

  • 3/4 cup old fashioned oats
  • 22/3 cups whole milk
  • 5 teaspoons cornstarch
  • 2 ounces cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 11/2 cup heavy cream
  • 3/4 cup sugar
  • 1/4 cup light corn syrup

Instructions

To prepare the oatmeal cookie pieces

  1. Preheat the oven to 350 degrees.
  2. Stir together the flour, oats, baking soda, cinnamon, and salt until combined in a medium sized bowl.In a large bowl, cream the butter until smooth with an electric mixer. Add the sugar, beating until light and fluffy. Add the vanilla and eggs, beating well to combine thoroughly. Add the dry ingredients slowly and mix just until combined.
  3. Pat out the dough into the bottom of an 8″x8″ baking pan and bake in the preheated oven for 30 minutes or until the dough at the center of the pan looks nearly done. Allow to cool at room temperature or in a fridge. Dice 1/2 of the pan into 1/2″ squares just before using. The remaining pieces can be stored at room temperature for 3 days or in the freezer for up to 2 months.

To prepare the cinnamon swirl filling

  1. Combine the corn syrup, cinnamon, and sugar by stirring. Set aside until ready to use.

To prepare the ice cream

  1. Preheat the oven to 350 degrees. Spread the oats out on a small sheet pan and toast in the preheated oven for 10 minutes. The oats should become fragrant but not burned.
  2. Meanwhile, mix two tablespoons of the milk with the cornstarch in a small bowl. In a separate, medium-sized bowl, whisk the cream cheese and salt together until smooth.
  3. In a 4 quart saucepan, combine the remaining milk, cream, sugar, corn syrup, and oats. Bring to a boil over medium heat and boil for 4 minutes. Using a fine mesh strainer, strain the oats from the milk mixture and discard. Pour the milk mixture back into the saucepan and return to the heat. Gradually whisk in the cornstarch slurry and bring back to a boil, stirring constantly. Mixture will thicken slightly and should coat the back of a spoon after about 1 minute. Remove from heat.
  4. Whisk the milk mixture into the cream cheese mixture until smooth and without clumps. Pour the mixture into a gallon sized plastic bag and place it, sealed, in to the ice bath. Allow to chill until cold, adding ice as needed.
  5. Once cold, pour the mixture into a prepared ice cream maker canister and prepare ice cream according to the manufacturer’s instructions.
  6. Once ice cream is finished, smooth, and creamy, layer large spoonfuls into a dish (I use a loaf pan), drizzling with the cinnamon swirl filling and topping with cookie pieces as you layer in the ice cream. Once all of the ice cream has been layered in the dish with the cookies and swirl filling, drag a knife through the ice cream 5-6 times to swirl the components together. Cover and allow to freeze in the freezer for at least 6 hours prior to eating.

Did you make this recipe?

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Recipes Adapted From: Jeni Britton Bauer