ice cream

Blueberry Ice Cream Cake

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

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

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

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

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

Making the Blueberry Ice Cream Cake:

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

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

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

Blueberry Ice Cream Cake by Wood and Spoon blog. This is a no-churn ice cream cake recipe made with cream cheese ice cream a stovetop blueberry sauce, and a salted graham cracker crumble. This cake is a make ahead treat that is perfect for summer with fresh berries. Learn how to make homemade ice cream cake on thewoodandspoon.com

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

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

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Blueberry Ice Cream Cake

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

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

Ingredients

For the Blueberry Sauce:

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

For the graham cracker crumbs:

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

For the ice cream:

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

Instructions

Making the Blueberry Sauce:

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

Making the graham cracker crumbs:

  1. Stir to combine all the ingredients. Set aside.

Making the ice cream cake:

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

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

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

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

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

What is No-Churn Ice Cream?

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

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

How to Make It

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

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

My Favorite Recipes:

Strawberry Shortcake Ice Cream

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

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

Peanut Butter Caramel Ice Cream

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

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

Half Baked Ice Cream

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

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

Sugar Cookie Ice Cream

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

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

Coffee Cookie Dough Ice Cream

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

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

Honey Salted Almond

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

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

Cinnamon Maple Swirl Ice Cream

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

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

Strawberry Pretzel Pie Ice Cream

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

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

Cherry Chip Ice Cream

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

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

Samoa Ice Cream

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

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

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

No-Churn Half Baked Ice Cream

No-Churn Half Baked Ice Cream by Wood and Spoon blog. This is a simple no churn ice cream copycat recipe of the famous Ben and Jerry's Half Baked Ice Cream. With swirls of chocolate and vanilla ice cream, eggless cookie dough pieces, and bits of baked brownies, this is the perfect treat for cookie and brownie lovers. Learn how simple no churn cookie dough ice creams are on thewoodandspoon.com

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

No-Churn Half Baked Ice Cream by Wood and Spoon blog. This is a simple no churn ice cream copycat recipe of the famous Ben and Jerry's Half Baked Ice Cream. With swirls of chocolate and vanilla ice cream, eggless cookie dough pieces, and bits of baked brownies, this is the perfect treat for cookie and brownie lovers. Learn how simple no churn cookie dough ice creams are on thewoodandspoon.com

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

No-Churn Half Baked Ice Cream by Wood and Spoon blog. This is a simple no churn ice cream copycat recipe of the famous Ben and Jerry's Half Baked Ice Cream. With swirls of chocolate and vanilla ice cream, eggless cookie dough pieces, and bits of baked brownies, this is the perfect treat for cookie and brownie lovers. Learn how simple no churn cookie dough ice creams are on thewoodandspoon.com

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

No-Churn Half Baked Ice Cream by Wood and Spoon blog. This is a simple no churn ice cream copycat recipe of the famous Ben and Jerry's Half Baked Ice Cream. With swirls of chocolate and vanilla ice cream, eggless cookie dough pieces, and bits of baked brownies, this is the perfect treat for cookie and brownie lovers. Learn how simple no churn cookie dough ice creams are on thewoodandspoon.com

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

No-Churn Half Baked Ice Cream by Wood and Spoon blog. This is a simple no churn ice cream copycat recipe of the famous Ben and Jerry's Half Baked Ice Cream. With swirls of chocolate and vanilla ice cream, eggless cookie dough pieces, and bits of baked brownies, this is the perfect treat for cookie and brownie lovers. Learn how simple no churn cookie dough ice creams are on thewoodandspoon.com

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

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

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No-Churn Half Baked Ice Cream

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

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

Ingredients

For the brownies:

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

For the cookie dough:

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

For the ice cream:

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

Instructions

To prepare the brownies:

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

 

To prepare the cookie dough:

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

To prepare the ice cream:

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

Did you make this recipe?

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

Brown Sugar Cookie Dough and Cone Ice Cream

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

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

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

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

Brown Sugar Cookie Dough and Cone Ice Cream

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

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

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

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

Making the Ice Cream

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

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

If you like this recipe you should try:

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

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Brown Sugar Cookie Dough and Cone Ice Cream

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

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

Ingredients

For the cookie dough:

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

For the chocolate-covered cone pieces:

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

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

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

Instructions

To prepare the cookie dough:

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

To prepare the cone pieces:

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

To prepare the ice cream base:

  1. Combine the cream cheese, brown sugar, and salt in a stand mixer. Once combined, add the half-and-half and bourbon. Blend on high speed until smooth.
  2. Transfer ice cream mixture to an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is done churning, add the cookie dough and cone pieces and stir to combine. Spread into a metal loaf pan or freezer-safe Tupperware and freeze until firm, about 6 hours or overnight. 

Did you make this recipe?

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Homemade Ice Cream Drumsticks

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

In the wake of this past week’s events, it’s impossible for me to pretend that we’re all okay and ready to plop down with a homemade ice cream drumstick. I get it. Our country is groaning for justice, for change, and for kind hands to rebuild the brokenness we’ve existed in for far too long. So many people, myself included, have found themselves in the murky waters of complacency where we’ve been too scared to say the wrong thing or to step out in any way that feels uncomfortable, and I gotta tell you- it’s heartbreaking.

I grieve the ways that my actions, words, and silence have affected my Black brothers and sisters, and while the tendency of my flesh is to remain stuck in those feelings, I know we’re past the point where we can remain most concerned about our own comfort. I want to pursue the value of someone else’s story- their worth, their rights, and the love and dignity they deserve- more than I want to wallow in the inadequacy of my own. To all of my readers, particularly Black men and women and other people who have experienced daily discrimination under the blinded eyes of people like me- please forgive me. I know the road between now and better is long, but I’m committed to doing the work in my heart, in my family, and in my community.

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

Homemade Ice Cream Drumsticks

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

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

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

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

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

If you like this recipe you should try:

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

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Homemade Ice Cream Drumsticks

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

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 360
  • Yield: 10-12
  • Category: Dessert

Ingredients

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

Instructions

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

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

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

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Strawberry Shortcake Ice Cream (No-Churn!)

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

There’s going to be a few haters out there- I can hear the protests now. “ICE CREAM? IN APRIL? Are we even out of winter yet?” Look, I get it. We’ve had some crummy weather, and the opportunities for ice cream desserts are few here too, but how about we all just snuggle up in some warm clothes, throw on a Jimmy Buffet record, and pretend it’s a warm summer day so that we can enjoy this strawberry shortcake ice cream? Deal? Cool, because I’m positively starving.

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

No-churn ice creams like this strawberry shortcake ice cream are absolutely one of my favorite things to whip up. I love being able to use everyday kitchen appliances in lieu of the bulky occasional ones that I hide in the back of my pantry. With little more than a hand mixer you can have homemade frozen treats, and no-churn ice creams are so easy that I’ve basically given up making any other varieties.

Strawberry Shortcake Ice Cream

This strawberry shortcake ice cream is conveniently timed, because the mini layer cake recipe I shared a few weeks ago will leave you with an extra bit of cake scraps to work with. While developing that recipe, I couldn’t stand to throw away those delicious little crumbs and decided a cake-loaded ice cream was just the ticket. After a bit of testing, I found this recipe to be as simple as it was delicious and I am thrilled to be sharing it with you today!

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

If you aren’t planning to make the mini layer cakes anytime soon you can also use leftover sweet biscuits, cake doughnuts, or those cute little strawberry shortcake shells. Anything soft and sweet that you can crumble will be great. I opted to soak the cake in a little milk and simple syrup too to make those bites of cake even more flavorful, but if your cake is super moist you can skip this. As the late Biggie Smalls used to say: More Flavor, More Better.

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

Give this strawberry shortcake ice cream a try and let me know what you think! I’ve slowly been chipping away at the freezer-full of it I have in my own home for the past month, and I am not mad about it. I feel like we need a bite of happiness, and this is definitely the ticket. I hope you all are well, safe, and finding contentment even in these days. All my love to you!

Strawberry Shortcake Ice Cream by Wood and Spoon. This is a no-churn ice cream with a strawberry sauce and bits of cake throughout. The no churn base has a bit of cream cheese to enhance the flavor and the strawberry sauce is a quick stovetop drizzle with a jam consistency. Learn more about the how to make ice cream at home without an ice cream machine and what to use leftover cake scraps for with this recipe on thewoodandspoon.com by Kate Wood

If you like this strawberry shortcake ice cream you should try:

Rhubarb Shortcake
Strawberry Shortcake
Strawberry Shortcake Macarons
Mini Victoria Cakes
Roasted Strawberry and Buttermilk Popsicles
Strawberry Almond Skillet Cake

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Strawberry Shortcake Ice Cream (No-Churn!)

This strawberry shortcake ice cream is a no-churn treat with strawberry sauce and bits of cake throughout!

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

Ingredients

For the Strawberry Sauce:

  • 2 cups (300 gm) halved strawberries
  • 1/3 cup (70) sugar
  • Pinch of salt

For the cake:

  • 1 cup (240 gm) whole milk
  • 2 tablespoons simple syrup
  • 2 cups cake crumbles (I used leftover white cake that I crumbled into dime-sized clumps but you could also use leftover sweet biscuits, vanilla dessert shells, or vanilla pound cake)

For the Ice Cream:

  • 3 ounces cream cheese, at room temperature
  • 14-ounces sweetened condensed milk
  • 2 cups (480 gm) heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

To prepare the strawberry sauce:

  1. Combine the strawberries, sugar and salt in a medium saucepan over medium low heat. Stir regularly bringing to a simmer and begin to smash the berries with a potato masher of the backs of forks. Continue cooking to break down the berries and thicken slightly, about 5-6 minutes. Pour into a heat-safe bowl and place in the fridge to cool completely.

To prepare the cake:

  1. Combine the milk and simple syrup in a medium-sized bowl. Toss in the cake and allow it to soak up the mixture. Set aside while you prep your ice cream.

To prepare the ice cream:

  1. In a large bowl or the bowl of a stand mixer, combine the cream cheese and sweetened condensed milk just until smooth. Add in the whipping cream and vanilla extract and, using the beaters of a hand mixer or the whisk attachment on a stand mixer, whip the mixture until it thickens to the consistency of medium-stiff whipped cream. Fold in the cake crumbles and begin layering the mixture your freezer-safe container (I like to use a metal loaf pan!), alternating with swirls of the strawberry sauce. Once combined, place in the fridge to freezer completely, about 6 hours. Allow to sit out for 5 minutes prior to scooping and enjoy!

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No-Churn Peanut Butter Caramel Ice Cream

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

I know, I know. It’s October, and you’re getting emailed an ice cream recipe? Unfortunately, here in Alabama, it’s still 50 shades of uncomfortable hot outside, so in lieu of another recipe that requires you to fire up the oven I wanted to share a simple no-churn peanut butter caramel ice cream that is only 5 ingredients and can be made in the comfort of your air conditioned kitchen. Honestly, it sounds more than a little delicious to me, so grab a spoon and let’s dive in.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.comNo-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

No-Churn Peanut Butter Caramel Ice Cream

What did we do before no-churn ice cream? Were we all just buying ice cream from the store? Using one of those old school hand-churning barrel devices? Were we simply not eating frozen desserts at all? I don’t want to live in a world where no-churn isn’t an option, and this  peanut butter caramel ice cream situation is approximately 99% of the reason why. With a creamy peanut butter base, a salted caramel swirl, and chocolate sandwich cookie crumbs sprinkled throughout (yes, I went there), this ice cream is my sweet and salty dreams come true. Anything boasting a peanut butter and caramel combo is basically food seduction to me, and throwing it all together into an easy frozen treat is maybe the sexiest idea I’ve had all summer fall. Let me tell you how to make it.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.comNo-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

Making the Ice Cream

No-churn ice cream is typically made by combining freshly whipped cream and a can of sweetened condensed milk. Don’t ask me to explain the wizard science behind this concoction, but somehow these two ingredients combined create pure magic. For this peanut butter caramel ice cream, we add a good bit of creamy peanut butter to the sweetened condensed milk before folding it into the clouds of cream. Once incorporated, we have a delicious peanut buttery mixture that would be good enough to enjoy all on it’s own but we don’t stop there. Instead, we swirl in warm drizzles of salted caramel sauce and sprinkle in crumbled chocolate sandwich cookies, so each bite is brimming with rich flavors and nibbles of crunch.

I like to spoon my prepared ice cream into metal loaf pans to firm up in the freezer, but any plastic Tupperware or freezer-safe dish works just fine. If you’re like me, you’ll likely end up eating a good bit of the ice cream before it even makes it to the freezer, and there’s no judging that either. It’s just that good.

No-Churn Peanut Butter Caramel Ice Cream by Wood and Spoon. This is a simple 5 ingredient ice cream with crushed chocolate Oreo cookies, salted caramel sauce, and peanut butter flavor throughout. The perfect sweet and salty frozen dessert o make that requires no ice cream maker. Read more about to make easy ice cream at home on thewoodandspoon.com

If you need help in the homemade caramel department, be sure to check out my tutorial here. I like to keep a jar in the fridge for emergency (aka ice cream) situations. In the future I plan to do a mini tutorial describing how to create your own no-churn flavors at home, because the possibilities are endless. In the meantime, check out the recipes that are already on my site at the links below. Happy baking, err, ice cream-ing, and be sure to pop by next week for two new recipes!

If you like this no-churn peanut butter caramel ice cream you should try:

No-Churn Sugar Cookie Ice Cream

No-Churn Coffee Cookie Dough Ice Cream

Samoa Ice Cream

No-Churn Cherry Chip Ice Cream

No-Churn Honey Salted Almond Ice Cream

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No-Churn Peanut Butter Caramel Ice Cream

This 5 ingredient no-churn peanut butter caramel ice cream is loaded with salted caramel sauce and chocolate cookies, and requires no ice cream machine!

  • Author: Kate
  • Prep Time: 5
  • Total Time: 240
  • Yield: 1 qt
  • Category: ice cream

Ingredients

  • 2 cups (480 gm) heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 2/3 cup-1 cup creamy peanut butter (see notes)
  • 12 chocolate sandwich cookies, crushed
  • 1/4 cup prepared caramel sauce

Instructions

  1. In the bowl of a stand mixer, whip the heavy whip on medium-high speed until stiff peaks form. In a separate bowl, whisk together the condensed milk and peanut butter. Fold half of the whipped cream into the peanut butter mixture and then fold the remaining whipped cream and crushed cookies into the mixture. Layer 1/4 of the mixture into the bottom of a large loaf pan or ice cream container and drizzle on some of the caramel sauce. Repeat this process three more times and then use a knife to swirl the caramel and ice cream together. Freeze until solid and enjoy!

Notes

  • One cup of peanut butter will make for an intensely peanut buttery ice cream. The flavor is delicious but it is more difficult to fold together and you will find that the ice cream freezes more firm. 2/3 cup of peanut butter will yield a more mellow flavored, softer ice cream. Find the balance that works best for you!

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Blueberry Mascarpone Ice Cream

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

We’re totally in it- the thick of summer. A time for short shorts and frozen beverages. The days that smell like coconut sunscreen and salty hair. We’ve been indoor cats this summer, spending most of our daylight hours swaddling our new little babe in muslin and morning light, but that doesn’t mean that we can’t enjoy some of the best these months have to offer. In an effort to settle into the summer spirit, I’ve made a super tasty frozen treat that I think captures summer flavors at their finest: blueberry mascarpone ice cream. Let’s dive in.

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

Blueberry Mascarpone Ice Cream

Ice cream is always a favorite of mine. I love the variety of flavors and textures you can achieve and adore having a dessert that keeps in the freezer. Here, a creamy and mild vanilla mascarpone base is swirled with a quick stovetop blueberry sauce and little crumbles of Biscoff cookies. The end result is a flavor and texture that reminds me of a fruit crisp topped with loads of ice cream, aka, absolutely delicious.

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.comBlueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

Making the Ice Cream

To make this blueberry mascarpone ice cream, we start with the ice cream base. Milk is warmed and whisked into egg yolks and sugar before the whole mixture is cooked together. Mascarpone cheese and a pinch of salt is added next, and the creamy mixture is allowed to chill until it is room temperature. Chilling the mixture prevents overchurning and also makes for a creamier bite. The blueberry sauce is nothing more than fresh berries cooked down on the stove with sugar. Once the mixture is thickened and the berries have burst, remove from the heat and allow it to cool completely. 

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

This blueberry mascarpone ice cream churns in an ice cream machine according to the manufacturer’s instructions. Mine usually takes about 20 minutes to whip up. Once it’s thickened to the consistency of frozen yogurt, turn your machine off and begin layering the mixture with swirls of the blueberry sauce and cookie crumbles. I like to store my ice cream in metal loaf pans, but any freezer-safe container will work. It won’t last too long anyways- it’s too delicious!

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

If your July has yet to include an oversized scoop of homemade ice cream, I hope you’ll give this blueberry mascarpone ice cream a whirl. It’s among some of my favorite treats I’ve enjoyed this year, and I think you’ll love it too. Happy Tuesday and enjoy!

Blueberry Mascarpone Ice Cream this is a frozen dessert adapted from Daniel Humm made with mascarpone cheese and vanilla bean. There is a biscoff cookie (speculoos cookie butter) crumb and a blueberry sauce swirled throughout to give this ice cream a berry crisp flavor. Find the recipe for this ice cream machine recipe and learn how to make it homemade on thewoodandspoon.com

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

Samoa Ice Cream

Cherry Chip Ice Cream

Oatmeal Cookie Chunk Ice Cream

Vegan Coconut Lime Ice Cream Pie

Apple Crisp Ice Cream

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Blueberry Mascarpone Ice Cream

This blueberry mascarpone ice cream feature a blueberry stovetop sauce and a biscoff cookie crumble in a vanilla bean mascarpone cheese base!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 240
  • Yield: 1 Quart
  • Category: Dessert

Ingredients

For the ice cream base (adapted from Daniel Humm):

  • 2 cups (480 gm) whole milk
  • 4 large egg yolks
  • ¾ cup (150 gm) sugar
  • 8 ounces mascarpone cheese
  • Pinch of salt

For the filling:

  • 1 cup blueberries
  • ¼ cup sugar
  • 2 ounces of crumbled Biscoff cookies (graham crackers or crunchy oatmeal cookies can be substituted in a pinch)

Instructions

To prepare the ice cream base:

  1. Combine the milk and 2 tablespoons of the sugar in a medium saucepan over low heat. Bring to a simmer, stirring occasionally. In the meantime, combine the egg yolks and the remaining sugar in a bowl and whip with a hand mixer on medium speed until fluffy, about 3 minutes. Once the milk mixture has come to a simmer, carefully add 1 cup of the warm milk into the egg mixture in a slow and steady stream, whisking all the while, over the course of 30 seconds. Don’t add it all at once or you’ll risk scrambling the eggs. Once the milk has been added, pour the mixture back into the saucepan with the remaining milk and cook over medium-low heat while stirring constantly until the mixture barely thickens enough to coat the back of a spoon (about 4-5 minutes). Don’t let the mixture boil. Pull the saucepan off the heat and whisk in the mascarpone and salt until incorporated.
  2. Strain the custard into a gallon-sized plastic bag and seal it. Place the bag in a sink filled with ice and cold water to help the mixture chill quickly. Alternatively, you can strain the mixture in a bowl and allow it to chill more slowly in the fridge. Once the mixture has chilled, process the ice cream in an ice cream maker according to manufacturer’s instructions, usually about 20 minutes. Once prepared, spread the custard into a loaf pan alternating with drizzles of the blueberries and crumbled cookies. I like to do three separate layers of custard and top each with a hefty amount of blueberry sauce and cookie crumbles. Swirl gently with a knife and then allow to freeze completely in the freezer. Enjoy!

To prepare the filling:

  1. Combine the blueberries and sugar in a small saucepan over medium heat. Bring to a boil, reduce the heat, and simmer until the sauce has thickened slightly. Remove from heat to cool completely prior to use.

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Brownie Ice Cream Sandwiches

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

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

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

We Had a Baby!

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

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

On to the second cutest thing in this post: brownie ice cream sandwiches. If you ask me, brownies are always best served a la mode. While I’ve long enjoyed the frozen supermarket version of brownie ice cream sandwiches, I really felt like we needed to explore a rich, ultra-chocolatey homemade version. What we finally landed on is nothing short of fabulous.

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

Making the Sammies

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

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

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

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

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

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

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

Chocolate Chip Cookie Ice Cream Sandwiches

Mint Brownie Ice Cream Cake

Funfetti Ice Cream Cake

Peppermint Icebox Cake

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Brownie Ice Cream Sandwiches

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

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

Ingredients

For the brownies:

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

For the ice cream:

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

Instructions

To prepare the brownie layers:

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

To prepare the sandwiches:

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

Notes

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

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Adapted from Martha Collison

Creme Brûlée Frozen Custard

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

Hi friends! In honor of Memorial Day and the coming summer days, I wanted to bring you a frozen, warm weather treat that I can’t believe I’ve lived 30 years without: CREME BRÛLÉE FROZEN CUSTARD. Yes, this dessert tastes like a cold and creamy version of the classic French dessert, and while making homemade ice cream can be a task for beginners, it’s a process worth learning. This custard is mind-blowing delish, and if you like creme brûlée you’re going to love the scoop on this one.

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

I traveled to Orlando this weekend for my sister’s high school graduation. I was 13 when she was born and we have spent the majority of our lives living in different states, but by some stroke of luck we’ve wound up being family that loves each other like friends. She will be moving to Alabama this fall to go to my alma mater, and I’m honestly so excited that I may strike a sorority pose and go back to college myself. (Okay, okay, I’m kidding but only a little.)

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

All of her transitions and big life moments are making me nostalgic and incredibly aware of my age and the phase of life I’m in. There’s a part of me that really misses the freedom, spontaneity, possibility of those college days, but on the other hand, thank God I’ve found myself in a season that feels grounded and safe. I don’t know if 18 year old me would have mapped out the life I’m currently living, but wow… I have a lot to give thanks for.

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

Creme Brûlée Frozen Custard

Like this creme brûlée frozen custard. 18 year old Kate didn’t know how to make custard. She couldn’t afford an ice cream machine or discern the difference between a frozen custard and a push-pop. If we’re being honest, she probably couldn’t even spell creme brûlée. My late 20’s brought about an extra 10 pounds, 100 grey hairs, and a whole lot of extra responsibilities, but it also reinforced a firm foundation in the art of frozen dessert… hallelujer.

This creme brûlée frozen custard gets its taste from its eggy vanilla bean custard base and the crackly bits of burnt sugar crisp that are scattered throughout. Over time the sugar in the crisp breaks down and dissolves, causing those bits to turn into a thick syrupy swirl that is BEYOND. The taste unmistakably reads “creme brûlée,” and if you’re a fan of the original dessert you’re going to love it.

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

Unfortunately, if you don’t have an ice cream machine this creme brûlée frozen custard is not for you. I can’t recommend a method of preparation that will yield equally delicious results, so maybe just borrow a machine from a friend of invest in an inexpensive one like this! I inherited my machine from a dear friend who understood the concept of “sharing is caring,” and it has been one of the more useful pieces of unnecessary kitchen equipment I own.

Creme Brûlée Frozen Custard by Wood and Spoon. This is a creamy vanilla bean ice cream that tastes just like creme brûlée. It has a swirls of toasty burnt sugar pieces in it that make it taste like the original French dessert. Make this frozen dessert in an ice cream machine! Read more about this summertime gourmet favorite on thewoodandspoon.com by Kate Wood

Give this creme brûlée frozen custard a try this Memorial Day weekend and let me know what you think! I’ll be sharing a second recipe later this week so stay tuned!

If you like this creme brûlée frozen custard you should try:

Pumpkin Cake with Burnt Sugar Frosting

Turtle Ice Cream

Coffee Cookie Dough Ice Cream

No-Churn Sugar Cookie Dough Ice Cream

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Creme Brûlée Frozen Custard

This creme brûlée frozen custard has swirls of toasty burnt sugar bits and a creamy mouthfeel just like the original dessert!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 60
  • Yield: 1 Quart
  • Category: Dessert

Ingredients

For the custard:

  • 2 cups (480 gm) heavy whipping cream
  • 1 cup (240 gm) whole milk
  • 2 large eggs
  • 3 large egg yolks
  • ¾ cup sugar
  • 1 teaspoon vanilla bean paste or extract

For the burnt sugar crunch:

  • 1 tablespoon butter
  • 1 cup (200 gm) sugar
  • ¼ cup (60 gm) water
  • ½ teaspoon baking soda

Instructions

To prepare the custard:

  1. Combine the cream and whole milk in a medium-sized saucepan over medium-low heat. Bring the mixture to a simmer, stirring occasionally, and simmer for 10 minutes.
  2. Meanwhile, in a separate bowl, vigorously whisk or mix with a hand mixer on medium speed the eggs, yolks, and sugar until the mixture has started to turn pale and thicken slightly. Don’t whip to the point that it becomes bubbly or frothy.
  3. When the milk is done simmering, slowly pour one cup of the mixture into the egg, whisking vigorously the whole time. Don’t dump it in all at once or you’ll risk scrambling your eggs! Once the milk has been incorporated, carefully pour the mixture back into the saucepan and stir to combine. Gently cook over low heat until the mixture has thickened slightly enough to coat the back of a spoon (about 2 minutes) and then remove from heat and stir in the vanilla. Pour the mixture through a sieve to remove any clumps that may have formed and then place the entirety of the mixture into a large plastic bag. Fill the sink or a large bowl with icy water and place the plastic bag directly into it to chill the mixture quickly. While you wait for it to chill, you can begin making your burnt sugar crunch.

To prepare the burnt sugar crunch:

  1. Liberally butter a half sheet pan with rimmed sides that is lined with a full sheet of foil.
  2. In a medium, heavy-bottomed saucepan combine the sugar and water over medium heat, stirring together occasionally until the sugar dissolves. Once the mixture gets hot enough it will begin to bubble. Increase the heat to medium-high and avoid stirring it any more. You can gently swirl the pan occasionally to keep the mixture from burning in one spot. Continue cooking over heat until the mixture turns amber colored, about 10 minutes. It may barely begin to smoke. Remove the pot from heat and carefully whisk in the baking soda quickly. Dump the mixture out onto the pan and barely spread it out with a spatula. Don’t overwork it though as this will deflate all the bubbles. Allow the mixture to cool completely prior to breaking and using in the custard. You’ll want to make the crunch within a day of processing the yogurt and keep it in a sealed bag as the crunch will absorb moisture from the air and get chewy/sticky over time.

To finish the custard:

  1. Pour the chilled custard in a prepared ice cream machine and process according to the manufacturer’s instructions. It takes about 15-20 minutes in my machine. In the last 5 minutes of processing, crush about 2/3 of the burnt sugar crunch into small, sandy pieces and pour into the custard. Make sure it is well incorporated. I like a majority of my crunch to be fine and sandy with a few 1/8-1/4” pieces throughout. Once the custard is finished, place in a freezer-safe container and freeze until frozen! Enjoy!

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

Adapted from Genius Kitchen