ice cream

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

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

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!

Did you make this recipe?

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

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

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.

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No Churn Honey Salted Almond Ice Cream

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

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

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?

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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

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.

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Recipes Adapted From: Jeni Britton Bauer
 

Vegan Coconut Lime Ice Cream Pie

vegan coconut lime ice cream pie This is a vegan coconut ice cream recipe made in a machine with lime zest and sweetened with sugar. It's frozen inside a press-in graham cracker crust and the whole thing is topped with a strawberry lime compote. This pie is refreshing and delicious, perfect for the special diet vegan/ vegetarian friends in your life. Find the recipe for this berry lime icebox pie on thewoodandspoon.com

Let’s challenge ourselves. Let’s move beyond what we know we can do and into something we’re not sure of. Let’s leave it all on the field, balls to the wall, and just go for it. I’m talking

Vegan.

Ice cream.

Pie.

vegan coconut lime ice cream pie

Not interested? Well, initially I wasn’t either. But tempted by a recipe contest on Food52, I decided to try my hand at making a dairy free frozen dessert.

What started as an idea became an obsession, and I will tell you that I am now a believer in dairy-free ice cream.

To be honest, this was scary for me. I don’t typically like to mess with a good thing and let’s be honest- ice cream from cow’s milk is good. Reeaaal good. But I threw it out there and what I got back after a few misfires was worth the effort. Zesty lime, macerated strawberries, and an extra thick graham cracker crust makes this coconut milk based ice cream pie a home run for any summer gathering.

vegan coconut lime ice cream pie

Trust me on this one. Don’t knock it till you try it.

 

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Vegan Coconut Lime Ice Cream Pie

This vegan coconut lime ice cream pie, made up of zesty lime, macerated strawberries, and an extra thick graham cracker crust is a winning option for lighter, frozen desserts.

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

Ingredients

For the crust

  • 2 sleeves of graham crackers
  • 1/2 teaspoon salt
  • 2 tablespoons brown sugar, packed
  • 3 tablespoons coconut oil, melted

For the ice cream filling

  • 28 ounces whole fat coconut milk, refrigerated and divided
  • 2 teaspoons lime zest
  • 3 tablespoons lime juice
  • 2.5 cups powdered sugar
  • 1 teaspoon vanilla

For the strawberry topping

  • 1/2 cup sliced strawberries
  • 3 tablespoons sugar
  • 2 teaspoons of lime juice

Instructions

To prepare the crust

  1. Preheat oven to 350 degrees.
  2. Place graham crackers in a food processor and process into crumbs. Pulse in salt and coconut oil until the crumbs are moistened and clumping together.
  3. Pat crumbs into a 9″ metal pie pan being sure to cover the sides of the pan in a thick layer of crumbs. Reserve any extra crumbs to use as pie topping.
  4. Bake pie crust in the oven for 8-9 minutes or until crumbs are firm in the bottom of the pan. Allow to cool to room temperature.

To prepare ice cream

  1. Open the refrigerated cans of coconut milk and separate the watery portion of the coconut milk from the solid portion.
  2. Combine the solid portion of coconut milk with the lime zest, lime juice, sugar, and vanilla.
  3. Add about 1/2 of the coconut water and stir until smooth and combined. Mixture will be about as thick as melted ice cream.
  4. Pour this mixture in to an ice cream machine and churn according to the machine’s directions. It took my machine about 15 minutes for the coconut ice cream to be done. It will look like soft serve frozen yogurt when done.
  5. Spoon ice cream into prepared pie crust and freeze until solid.
  6. Once pie is frozen and ready to eat, prepare the strawberry topping. Mix strawberries with sugar and lime juice and allow to sit at room temperature for 10 minutes. Serve on top of pie slices along with extra crust crumbs.

Notes

  • Be sure to use full-fat coconut milk and NOT low-fat or cream of coconut. Trust me: I tried and they will not work.
  • Substitute another berry or different fruit topping for the strawberries. If it’s delicious- email me! I want to hear all about it.

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Peach Semifreddo

Peach Semifreddo with Blackberry Mint Compote by The Wood and Spoon Blog by Kate Wood. This is a semifreddo which means semi frozen. It is like a layered ice cream cake dessert filled with a simple peach jam filling and sliced after freezing. A blackberry compote made with fresh basil tops this recipe. Learn about how to make this dessert in a loaf pan on the blog at thewoodandspoon.com

Before starting this blog, I promised my husband I wouldn’t air out his dirty laundry online. That was, of course, so long as he managed to put in in the hamper where it belonged. Jokes aside, both Brett and I have learned a lot through this blogging venture and he’s been really supportive by listening to ideas, stories, ingredient lists and technical woes. While I’m certainly able to go to him about the vast majority of my blog-related needs, the disparities between mine and Brett’s food preferences have become more and more apparent since the recipe testing began months ago. Exhibit A: Peach semifreddo with blackberry mint compote.

If you’re thinking to yourself right now, “what is semifreddo?”, then you and Brett are tracking on the same page. Upon first hearing of semifreddo and spotting it in the freezer, Brett made his patented stink face and asked me if I had any cookies instead. Truth be told, it’s not much to look at while it’s resting in the freezer, but sliced on a plate with a warm smattering of compote, this semifreddo has effortless good looks to boot.

Peach Semifreddo with Basil Blackberry Compote

Semifreddo means “semi-frozen” and is a fluffy, mousse-like dessert made up of whipped cream, eggs, and sugar. The air incorporated during the whipping process causes this little sweet treat to freeze up light and airy, similar to the consistency of frozen whipped topping, making it 100% mouth-meltable and refreshing.

I first tried semifreddo only recently at Bottega, one of my favorite restaurants in Birmingham, and proceeded to have dreams about roasted strawberries, toasted pistachios, and this newfound love of mine. Even more recently, I purchased the fruit-heavy cookbook by food blogger goddess Yossy Arefi called “Sweeter off the Vine: Fruit Desserts for Every Season.” Her take on semifreddo includes roasted rhubarb and it is an absolutely stunning addition to the book. In a cookbook filled with numerous promising recipes, the rhubarb semifreddo called my name and I knew I had to give it a try.  

Peach Semifreddo

We’ve already established that ice cream has a major place in my heart (Exhibit B: confetti ice cream cake, mocha brownie fudge ice cream, and apple crisp ice cream ), but semifreddo is really quite different. I love this recipe because it feels like a more polished dessert option than ice cream and because both the peach semifreddo and the compote can be made up to a week in advance, it’s a terrific make-ahead option for a crowd. With sweltering summer months just around the corner, I’m happy to have this recipe in my arsenal as a potential late night treat for Brett and I to snack on. 

Peach Semifreddo with Blackberry Compote

If you’re not a fan of peaches, feel free to roast up a different fruit like strawberries, plums, or raspberries and swirl that in instead. The blackberry compote is an entirely optional addition to this recipe, however, I certainly recommend it. The contrast of the tart berries against the sweet and creamy peach semifreddo is really delightful. I also chose to top my dessert with a dollop of whipped cream, mainly because I have a hard time not believing everything is better with a little cloud of cream and sugar on top. 

Give this recipe a try and be sure to check out Yossy’s book here. The recipes and images are gorgeous and it’s definitely a book you’ll want on your shelf this year. Happy Wednesday!

Peach Semifreddo with Blackberry Compote

 

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Peach Semifreddo

Peach Semifreddo is a fluffy, mousse-like dessert made up of whipped cream, eggs, and sugar, and it is 100% mouth-meltable and refreshing.

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

Ingredients

For the peach semifreddo

  • 16 ounces (3 cups sliced) peeled peaches
  • 3/4 cup sugar, divided
  • 1/4 teaspoon salt
  • 4 eggs
  • 11/2 cup heavy cream
  • 1 teaspoon vanilla

For the blackberry mint compote

  • 1 cup blackberries
  • 1 tablespoon water
  • 3 tablespoons sugar
  • Juice of 1/2 lemon
  • 3 sprigs of fresh mint (optional)
  • 1/2 tsp vanilla

Instructions

To prepare the semifreddo

  1. Preheat the oven to 400 degrees.
  2. Line a bread pan (9″x5″x3″) with plastic wrap or parchment paper, allowing an inch overhang on every side.
  3. Place the peaches on a sheet pan with 1/4 cup of the sugar and salt. Toss to combine. Roast in the oven for 15 minutes or until the peaches have begun to release their juices and are tender. Allow to cool slightly, then puree the peaches and juices in a blender until smooth. Cool in the fridge while you continue to work.
  4. In a double boiler, or in a pot with a glass bowl fitted on top (but not touching the water), whisk together the eggs and 1/4 cup of sugar. Continue to whisk, cooking gently over the simmering water until sugar is dissolved and the egg mixture registers 160 degrees on an instant read thermometer. This took me about 6 minutes.
  5. Pour the eggs into the bowl of a stand mixture and, using the whisk attachment, beat until the mixture is pale, fluffy, and nearly tripled in size.
  6. Meanwhile, in a separate bowl, beat the cream, final 1/4 cup of sugar, and vanilla until soft peaks form.
  7. Gently stir 1/2 cup of the peach puree into the eggs. Fold 1/2 of the whipped cream into the eggs. Once combined, fold the remaining whipped cream into the eggs.
  8. Spread about 1-1/4 cup of the mixture into the bottom of the prepared pan and then drizzle with 1/3 of the remaining peach puree. Repeat this process three more times, ending by smoothing out the final quarter of cream and egg mixture. Cover with plastic wrap and place in the freezer for 6 hours or overnight.
  9. When ready to serve, remove from pan by pulling up on sides of the parchment paper and flip out onto a plate or serving platter. Slice as you would a loaf of bread and serve slices with warm blackberry compote and whipped cream, if desired.

To prepare the compote

  1. Combine the blackberries, water, sugar, lemon, and mint in a small saucepan over medium heat. Cook for 10-15 minutes or until thick and bubbly. Remove the mint and stir in the vanilla. Allow to cool slightly before topping the semifreddo.

Notes

  • Serve with whipped cream, if desired!

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Recipe Adapted From: Yossy Arefi

Confetti Ice Cream Cake

Confetti ice cream cake recipe by The wood and spoon blog by Kate wood. This is a simple funfetti cake recipe inspired by momofuku milk bar by christina tosi. The cake is make and layered in a naked style with a no churn cream cheese cake batter ice cream with sprinkles. There's also a salty cake mix crumb inside the cake. This is a fun birthday cake or frozen celebration cake that will serve a crowd and is very festive. Find the recipe and how to make a layered naked cake on thewoodandspoon.com

Let’s slow clap for America. We’re screwing up a lot around here these days, but one area where Americans are consistently winning is birthdays. In my lifetime, I’ve been apart of very few birthday celebrations that didn’t include cake and I’m thinking that’s something I need to appreciate about my motherland today. An extra special shout out goes to those who celebrate with the quintessential American cake flavor- the one, the only, confetti cake. Is there anyone who doesn’t secretly love a confetti cake made straight from the box? I don’t think so. Is there anything more American than taking an already sweet cake batter and adding more sugar to it in the form of playful little sprinkles? Not a chance. So strap on your jean shorts and handlebar mustaches, because today’s cake is going out to the land of the free and the home of the brave. We’re making confetti ice cream cake.

‘Merica!

confetti sheet cake

Christina Tosi, the genius pastry chef behind Milk Bar stores, makes these ridiculous layer cakes that I am obsessed with. They’re “naked”(meaning no exterior frosting) and often include one of my favorite flavor/texture elements, “crumbs.” You may have seen a few of my takes on a naked cake posted on social media here, here, or here. (Sidenote: if you really want to weird out your husband, mom, or best friend, call them and tell them you’re taking “nude” photos… the responses are pretty priceless.)  

One of my favorite Milk Bar cakes is the birthday cake. I’ve made it a million times and it never disappoints. It’s sweet, fluffy, and perfectly reminiscent of the box confetti cake that we all know and love. The only thing, and I literally mean the ONLY thing, that could possibly take Milk Bar’s classic birthday cake to the next level is ice cream. Better yet- no churn ice cream. There aren’t many things in this world that make me feel the same degree of childlike nostalgia quite like confetti cake with a scoop of ice cream, so obviously, combining the two is a logical choice. Let’s get started. 


confetti sheet cake cut for 6" ring

confetti ice cream cake


confetti ice cream cake

Just like with Milk Bar’s confetti cake, we start by making the cake. We’re baking ours just like Tosi recommends in a jelly roll pan. While that’s in the oven, we will mix up the ingredients for the crumbs and have those ready to go into the oven when the cake is finished. Once the cake and crumbs are cooled to room temp, set out to make your ice cream and assemble the cake. Our no churn ice cream is made using a mix of cream cheese and whipped topping, but you can use homemade whipped cream if you’re feeling fancy. The instructions for this recipe appear to be pretty labor intensive, but the process is all fairly easy, particularly when spread out over the course of two days. You can check out the original recipe for Tosi’s birthday cake here for more detailed instructions on assembling the layer cake. Once the cake is assembled, you can let it party in the freezer for several days or even up to a couple of weeks! Nothing say “God Bless America” like having an ice cream cake in the freezer, ready for eating at any moment’s notice. 

confetti ice cream cake

This recipe for confetti ice cream cake made with no churn ice cream is delicious and super fun to share with others! I hope you enjoy it as much as I do.

 

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Confetti Ice Cream Cake

This recipe for confetti ice cream cake made with no churn ice cream is delicious and super fun to share with others!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours

Ingredients

For the cake

  • 4 tablespoons butter, room temperature
  • 1/3 cup vegetable shortening
  • 1 1/4 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 3 eggs
  • 110 g buttermilk (1/2 cup)
  • 1/3 cup vegetable oil
  • 2 teaspoons clear vanilla extract
  • 2 cups cake flour
  • 11/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons rainbow sprinkles

For the crumbs

  • 1/2 cup granulated sugar
  • 11/2 tablespoons light brown sugar
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons rainbow sprinkles
  • 1/4 cup vegetable oil
  • 1 tablespoon clear vanilla extract

For the ice cream

  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 2 tablespoons corn syrup
  • 2 teaspoons clear vanilla
  • 8 ounces Cool Whip or 3 cups of homemade whipped cream

Special equipment required

  • A 6” cake ring or 6” cake pan
  • Acetate sheets or some other sturdy, food safe material (I have used two sheets of thick parchment paper, doubled up, in a pinch, but admittedly, the acetate sheets work much more easily. They can be purchased on Amazon (3 inches by 20 inches long), washed, and reused in the future.

Instructions

To assemble the cake

  1. Preheat the oven to 350 degrees. Lightly spray a jelly roll pan with cooking spray and line with parchment paper or a Silpat sheet.
  2. Cream the butter, shortening, and sugars in a stand mixer at medium-high speed for 2-3 minutes until well combined. Scrape the bowl and add the eggs, one at a time, until well combined. Beat for an additional 2-3 minutes. Scrape the bowl and slowly add the liquid ingredients. Beat in the stand mixer until the batter is fluffy, lighter in color, and uniform. This will take 6-8 minutes. Be sure to scrape the bowl as needed throughout this process. Add the dry ingredients and 1/4 cup of the sprinkles and mix on low speed, just until combined, about one minute.
  3. Pour batter into pan and spread out to smooth. Sprinkle the remaining 2 tablespoons of sprinkles evenly over top of batter. Bake for 30-35 minutes or until the center is no longer wiggly and will spring back slightly when touched. Allow to cool on a cooling rack until room temp.

To prepare the crumbs

  1. Preheat oven to 300 degrees.
  2. Combine dry ingredients, including sprinkles, in a stand mixer and mix to combine, about 30 seconds. Add the wet ingredients and continue to mix on low until small little clumps begin to form. Once combined, turn off mixer and pour the clumps out on to a small baking sheet.
  3. Bake for 15 minutes, or until the crumbs are just beginning to turn golden. Allow to cool to room temp.

To prepare the cake

  1. Loosen and remove cake from pan. Using the cake ring (or the bottom of a 6″ cake pan as a guide) cut out two 6″ round cakes from the sheet cake (see photo above in post as a guide). Then, cut out two half-moon shapes from the remaining sheet cake. This will be used to piece together your third and final layer. Set cake layers aside.
  2. In a bowl of a stand mixer, beat the cream cheese on low speed until smooth, about 1 minute. Add sugar and beat until combined, about 30 seconds. Add corn syrup and vanilla and beat until smooth, about 1 minutes.
  3. Fold 1/2 cup of Cool Whip into cream cheese mixture until well distributed. Add remaining 2-1/2 cups, folding gently until well combined. Slowly fold in the cake crumbs, reserving about 1/3 cup to decorate the top.
  4. Line cake ring or pan with one acetate sheet. Place one cake layer in the bottom of inside of cake ring. If using the cake pan, line the bottom with a small piece of parchment to ensure easy removal from pan. Smooth 1/3 of the ice cream mixture over top of the top or cake layer. Place your two cake “half moons” on top of the ice cream and fill in with tiny cake pieces to create a makeshift 2nd layer. Top with another 1/3 of ice cream mixture. Wrap an additional acetate sheet to continue the 6×6″ tube you’re building this cake inside of (see photo) and tape to secure, if needed. Add the final layer of cake and smooth the remaining 1/3 of ice cream over the top.
  5. Cover loosely with plastic wrap and freeze in the freezer until solid, about 4-6 hours, or overnight.

Notes

  • See Christina Tosi’s original birthday cake recipe for more notes on how to build the cake.
  • If you’re prefer, feel free to lightly grind up the cake crumbs so that they are more evenly distributed. I prefer the clumpy crumbs.
  • In a pinch, you can use a box cake mix for this recipe, baked in a 9×13″ pan, but I strongly recommend going with the homemade version- it’s delicious!
  • Cake and crumbs can be made a day or two in advance and saved at room temperature, wrapped tightly.

Did you make this recipe?

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

Recipe For Cake Layers Adapted From: Christina Tosi

No-Churn Mocha Brownie Fudge Ice Cream

no-churn mocha brownie fudge ice cream recipe by the wood and spoon blog by kate wood. This is a simple ice cream that requires no maker or machine. It's whipped cream and sweetened condensed milk, flavored with brownie mix and filled with dark hot fudge sauce and bits of brownie pieces. Find the recipe for this creamy summertime favorite, best no churn ice cream on thewoodandspoon.com
Pickles and ice cream- the stereotypical pregnancy craving foods. I will validate 50% of this theory because ice cream has definitely been on my radar lately. In fact, if I had to sum up my pregnancy cravings in one food, it just might be today’s recipe: no-churn mocha fudge brownie ice cream. Yeah, I know, it’s a mouthful. But so is this ice cream, so you’re gonna want to stick around for this one.

At the time of writing this, I am 26 weeks pregnant and just days away from entering my third trimester. According to the pregnancy app on my phone, the baby that I’m currently growing is approximately the size of a green onion. Let’s pause here for a minute, because I really need someone to explain this to me.

Pregnancy Woes

How can a green onion cause even small features like my nose and chin to feel bloated? And what about all this heartburn? Does requiring an Alka-Seltzer after eating nothing more than a slice of toast sound like the mischievous workings of a green onion? I don’t think so. Whoever is coming up with these food/baby comparisons (and I’m thinking it’s gotta be a man) should consider modifying this method of measurement and stick with something that is a little more gentle on a mama’s heart. I don’t want to look at the scale and see that I’ve gained X number of pounds, only to be told that my baby is the size of an avocado pit. That is just rude.

no-churn mocha brownie fudge ice cream recipe by the wood and spoon blog by kate wood. This is a simple ice cream that requires no maker or machine. It's whipped cream and sweetened condensed milk, flavored with brownie mix and filled with dark hot fudge sauce and bits of brownie pieces. Find the recipe for this creamy summertime favorite, best no churn ice cream on thewoodandspoon.com

Mocha Brownie Fudge Ice Cream

But let’s not talk about that. Let’s talk about ice cream.
I’m a huge fan of making ice cream the old fashioned way but sometimes you just ain’t got time for that. This no-churn ice cream recipe comes together pretty quickly, requires zero stovetop cooking, and BONUS: BROWNIES. I decided to take easy street on this recipe by using Ghiradelli box brownies, but you could certainly make yours from scratch if you’d like and we will all pat you on the back for being an overachiever.

Making the Ice Cream

We start the ice cream making process by baking up a small pan of good ‘ole boxed brownies with the chic addition of a little bit of espresso, just because. Incidentally, if your toddler eats half of the brownies before you even get started- don’t worry. There will be plenty.
no-churn mocha brownie fudge ice cream recipe by the wood and spoon blog by kate wood. This is a simple ice cream that requires no maker or machine. It's whipped cream and sweetened condensed milk, flavored with brownie mix and filled with dark hot fudge sauce and bits of brownie pieces. Find the recipe for this creamy summertime favorite, best no churn ice cream on thewoodandspoon.com
Once the brownies are cooled and diced, we whip up the rest of the ingredients. Here’s where you will win for being an overachiever: use homemade whipped cream. It’s better that way.  no-churn mocha brownie fudge ice cream recipe by the wood and spoon blog by kate wood. This is a simple ice cream that requires no maker or machine. It's whipped cream and sweetened condensed milk, flavored with brownie mix and filled with dark hot fudge sauce and bits of brownie pieces. Find the recipe for this creamy summertime favorite, best no churn ice cream on thewoodandspoon.com
Add some reserved brownie mix, a bit of Kahlua (because we’re all grown ups here), some hot fudge, and POOF- ice cream.
The hardest part of this process is not actually making the ice cream… it’s waiting for your ice cream to set up in the freezer. You can do like I did and set aside the unfrozen leftovers in the fridge to feed your man friend for dessert. My husband, always the sophisticated palate, said the unfrozen mocha ice cream was “the best thing I’d ever made.” Really? The best thing I’ve ever made is unfrozen ice cream with boxed brownies chopped up in it? [Shakes head]
no-churn mocha brownie fudge ice cream recipe by the wood and spoon blog by kate wood. This is a simple ice cream that requires no maker or machine. It's whipped cream and sweetened condensed milk, flavored with brownie mix and filled with dark hot fudge sauce and bits of brownie pieces. Find the recipe for this creamy summertime favorite, best no churn ice cream on thewoodandspoon.com
The terrific thing about this method of ice cream making is that it’s super adaptable to a number of flavors, and start to finish, this process can take less than an hour. Magic. So give no-churn mocha brownie fudge ice cream a try. I hear green onions really dig ice cream so if you need me, I’ll be camped out by the freezer. You know, for the baby.
no-churn mocha brownie fudge ice cream recipe by the wood and spoon blog by kate wood. This is a simple ice cream that requires no maker or machine. It's whipped cream and sweetened condensed milk, flavored with brownie mix and filled with dark hot fudge sauce and bits of brownie pieces. Find the recipe for this creamy summertime favorite, best no churn ice cream on thewoodandspoon.com

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No-Churn Mocha Brownie Fudge Ice Cream

No-churn mocha brownie fudge ice cream: rich, smooth, no-churn mocha ice cream laced with fudge and brownie pieces.

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

Ingredients

For the brownie pieces

  • 1 (20 ounce) box of dark chocolate brownie mix, divided
  • 2 teaspoons instant espresso
  • 1/3 cup vegetable oil
  • 2 tablespoons water
  • 1 egg

For the ice cream

  • 1 can sweetened condensed milk
  • 2 tablespoons of coffee liqueur
  • 2 cups heavy whipping cream
  • 1/4 cup hot fudge sauce, melted and cooled slightly

Instructions

To prepare the brownies

  1. Preheat oven to 325 degrees. Lightly spray an 8″ metal baking pan with cooking spray.
  2. Measure out 1-1/4 cups of brownie mix, sifting out any chocolate chips, and set aside. This will be used later in ice cream.
  3. In a bowl, stir together oil, water, and egg until combined. Add the instant espresso and remaining brownie mix, stirring to combine. Pour into the prepared pan and bake in the preheated oven for 20-25 minutes, or until the edges are barely set and the center still looks barely underbaked. Brownies will continue to cook once taken out of oven. Set aside to cool.

To prepare the ice cream

  1. Cut brownies into 1/2″ squares. Set in freezer while preparing other ingredients to keep cool.
  2. In a medium sized bowl, stir together sweetened condensed milk, coffee liqueur and 1-1/4 cups of the reserved brownie mix.
  3. In a separate bowl, whip the cold, heavy whipping cream until stiff peaks form.
  4. Gently fold 1/3 of the whipped cream into the sweetened condensed milk mixture. Once combined, fold in the remaining whipped cream. Fold in 1-1/2 cups of the brownie pieces until well combined.
  5. Spoon the brownie ice cream mixture into a standard loaf pan until about 1/3 of the way filled. Drizzle in a bit of hot fudge and drop in a few brownies pieces as well. Repeat this process until the loaf pan is filled.
  6. Allow to set up in a freezer for at least 6 hours.

Notes

  • For a stronger brownie flavor, you can use all of the reserved 1-1/2 cups of brownie mix in the ice cream.
  • The addition of the coffee liquor helps to keep the ice cream smooth and from freezing too hard. If you don’t care for the taste, try adding another type of liquor in its place. If you’d prefer not to use alcohol, be sure to set the ice cream out a couple minutes prior to eating to maintain good scoopability.
  • If you do a really good job about folding your ice cream together gently, you will likely have a cup of the mixture that will not fit in the loaf pan. Feel free to set this aside or freeze in another container.

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