Ice Cream & Frozen Treats

Mint Brownie Ice Cream (No-Churn)

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Mint Brownie Ice Cream: This ice cream begins with a creamy, refreshing mint base and is then filled with fudgy brownie chunks (2 cups worth!!), mini chocolate chips for crunch, and a fudge swirl to finish. So refreshing, chocolaty, and perfect for summer!

Mint Brownie Ice Cream (No-Churn) | Sempre Dolce

Happy Friday!! I hope everyone had enjoyable Independence Day full of relaxation and good food.

Today – and next week, too – I’m back at it with the ice cream and this one juuusst might be my favorite yet (the ever changing favorite, right?). Here’s what we have going on:

  • A creamy, refreshing mint ice cream base.
  • Brownie Chunks. 2 cups worth.
  • Mini chocolate chips.
  • And a fudge swirl to finish.

If this combination sounds familiar, then you might just be my new friend. While not intended to be a copycat recipe (you know, the thing where you try and make the recipe taste EXACTLY like the store-bought, bakery, coffee shop, etc., etc. version), this Mint Brownie Ice Cream is my attempt to, shall we say, honor a delicious creation by Cold Stone Creamery. Have you been there? Their creations are a beautiful thing, my friend. Mmm… I can just taste the Mint Mint Chocolate Chocolate Chip right now – so, so good. Oh! Oh! and the Chocolate Devotion!! (My ode to that coming next week!)

Mint Brownie Ice Cream (No-Churn) | Sempre Dolce

I was inspired to somewhat re-create two of my favorite “Creations” (Mint Mint Chocolate Chocolate Chip as well as Chocolate Devotion) after a recent visit to my local CSC and am delighted with the results (though, my waistline is not). Again, the idea was not to create an exact replica; just to take the elements I loved from each creation and make my own version.

You guys. I don’t even think I can tell you in words how delicious this combination is. It’s too good for words.

However, if I had to give specifics, what I particularly love about this flavor are the bites of fudgy brownie (2 cups of good-sized chunks, here) paired with the crunch from the mini chocolate chips – not to mention the fudge swirl besides! I also love the mint flavor that comes through, complimenting all components, but without stealing the show.

Mint Brownie Ice Cream (No-Churn) | Sempre Dolce

This recipe is super easy to put together and perfect for these hot summer months. For the brownie, I used a box mix. I did this because I thought it would give a better end result when mixed with the ice cream and also, there really didn’t seem to be a need to go through the extra step of making homemade. But don’t let me stop you from making a batch of homemade brownies, if that’s what you prefer!

Mint Brownie Ice Cream (No-Churn) | Sempre Dolce

For the fudge swirl, I did go the homemade route – again going with what I thought would give the best results – and made a batch of this delicious hot fudge sauce (it’s like pouring chocolate ganache on top of your ice cream; so chocolaty, smooth, and silky). This I made first and allowed it to cool at room temperature for about an hour. The recipe yields about a normal-sized mason jar’s worth and the leftovers I had were used for another batch of ice cream, and of course for pouring in ridiculous amounts on top of both ice creams.

Mint Brownie Ice Cream (No-Churn) | Sempre Dolce

OK, enough already. Please, if you love mint, brownie, and lots of chocolate, I highly encourage you to go make some Mint Brownie Ice Cream stat – it will be the best thing you’ve done all day.

Enjoy and Cottura Felice!

Mint Brownie Ice Cream (no-churn)
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Ingredients

  • 1 (14 oz) can sweetened condensed milk
  • ½ tsp. peppermint extract (if you love a strong mint flavor, you could up it to ¾ tsp.)
  • 2 C. (1 pint) heavy whipping cream
  • green food coloring, optional
  • 2 C. brownie chunks
  • 1 C. mini chocolate chips
  • about 3 tbsp. room temperature hot fudge sauce (see post)

Instructions

  1. In a large bowl, stir together sweetened condensed milk and peppermint extract. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whisk together heavy cream and green food coloring, if using (I’m sorry, I can’t give you a drop amount of food coloring as I used gel, but I would say somewhere between 3-5 drops. Start on the low end, you can always add more later). Whisk until stiff peaks form.
  3. Using a rubber spatula, fold whipped cream into sweetened condensed milk until thoroughly combined. If you need to add more food coloring, go ahead and do it now.
  4. Gently fold in brownie chunks and mini chocolate chips.
  5. Pour into a freezer-safe container (I always use a loaf pan).
  6. Pour fudge sauce on top of ice cream and briefly swirl with a knife to incorporate.
  7. Cover and chill for 4-8 hours, or until firm.
7.6.4
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https://sempre-dolce.com/mint-brownie-chip-ice-cream-no-churn/

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Peanut Butter Nutella Swirl Ice Cream (No-Churn)

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 Peanut Butter Nutella Swirl Ice Cream: bursting with peanut butter flavor and featuring swirls of Nutella throughout, this ice cream is sure to be a hit with peanut butter and Nutella lovers alike.

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

Hey there, I’m back this week with another ice cream recipe; this time a peanut butter variation that includes Nutella. Interested?

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

Last week I explained why I love the no-churn method of making ice cream, so this week I’ll skip that path and head straight for the path of flavor. This recipe is an adaptation from this peanut butter ice cream I posted almost 2 years ago.

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

Out of all the ice creams I’ve made, the peanut butter flavor might just be my favorite. It tastes very much like peanut butter pie and, well, I love peanut butter pie. It’s rich without being too much and for this combination, the Nutella swirl adds that bit of chocolate we all need (am I right?), but without stealing the spotlight. Indeed, the two come together in one beautiful harmony of flavor.

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

This recipe is even easier than last week’s and will come together at the snap of your fingers… well, almost. So get up, grab your mixer, your jars of peanut butter and Nutella, and go make some Peanut Butter Nutella Swirl ice cream!

Cottura Felice!

Peanut Butter Nutella Swirl Ice Cream | Sempre Dolce

↑↑ P.S. If you like sandwiching ice cream between two cookies, be sure to check back next week for a delicious ice cream sandwich recipe featuring this PB ice cream!

Peanut Butter Nutella Swirl Ice Cream (No-Churn)
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Ingredients

  • 2 C. (1 pint) heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 tbsp. vanilla extract
  • ⅔ C. creamy peanut butter
  • ½ C. chocolate hazelnut spread (Nutella)

Instructions

  1. In the bowl of a mixer fitted with the whisk attachment, whisk heavy whipping cream until stiff peaks form.
  2. In a large mixing bowl, stir together sweetened condensed milk and peanut butter. Add in vanilla and stir until combined.
  3. Fold in whipped cream until thoroughly combined.
  4. Pour half of ice cream mixture into a freezer safe container (I use a loaf pan), then dollop half of the Nutella across the top (I did three dollops).
  5. Pour in remaining ice cream mixture, then add remaining ½ of Nutella in 2-3 dollops.
  6. Use a table knife to swirl the Nutella through the ice cream.
  7. Cover and freeze for 6-8 hours, or until firm.
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Chocolate Chip Cookie Ice Cream (no-churn)

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Chocolate Chip Cookie Ice Cream: This ice cream begins with a smooth and creamy base that consists of only 3 ingredients, then is filled with little chocolate chip cookies –  a must in your summer baking arsenal! 

Chocolate Chip Cookie Ice Cream (No-Churn) | Sempre Dolce

Can you believe that June is just around the corner? June!! We’re getting this much closer to half the year being gone – insane.

That said, summer has practically arrived (it’s already here in Texas) and so you can now expect the ice cream recipes to make their appearance on SD (though I don’t only reserve ice cream for summer. :).

Chocolate Chip Cookie Ice Cream (No-Churn) | Sempre Dolce

I’ve mentioned before about the recipes that get me crazy excited, and this no-churn ice cream is one of them, if not the one. Why? Let’s talk about this for a second, because whether you have an ice cream machine or not, I want you to know that you can win the ice cream game again and again.

Before this latest recipe, I had recently been thinking that one of these days I should make some ice cream with the ol’ machine. After all, it’s been a LONG time since I’ve used it and it would be interesting to try some machine-made ice creams to see how they stack up. But then I made this Chocolate Chip Cookie No-Churn recipe and promptly changed my mind.

Chocolate Chip Cookie Ice Cream (No-Churn) | Sempre Dolce

I might as well just get rid of the machine…

The creamy texture this recipe produces (I’m talking about the ice cream base itself) is out of this world. And even a simple vanilla flavor – this coming from the chocolate queen – is positively delicious. But really the creamy texture is the real winner here; this is what my local paper had to say about this double chocolate variation, and yes, I was one of those people who entered my creation into an ice cream contest (“Golden Scoop Winner,” that’s me…):

“After hundreds of tastes and the casting of more than 50 ballots, the winner of our “Golden Scoop” award became clear: a decadent double chocolate Oreo ice cream that the creator claims is as easy to make as it is delicious. The chocoholic-voters loved its deep, rich cocoa flavor, while texture critics enjoyed the bits of the famous sandwich cookie mixed into a creamy ice cream.

Lexi Starnes’ Oreo-infused ice cream lives up to its Double Chocolate name. The decadent treat was the judges’ overall favorite for its creamy texture and chocolaty richness.” 

Chocolate Chip Cookie Ice Cream (No-Churn) | Sempre Dolce

The other thing – OK, things – I love about this recipe is its easiness, but most importantly, creative possibilities. It’s like being handed a million blank canvases with all the tools needed to create a million beautiful pictures. The ice cream base (whipped cream, sweetened condensed milk, and vanilla) allows you to add your own unique touch if you so desire and I love that.

This isn’t the first no-churn recipe on here and most certainly won’t be the last. I hope you give it a try and enjoy it every bit as much as my family and I have!

Chocolate Chip Cookie Ice Cream (No-Churn) | Sempre Dolce

Some Notes:

Even though they’re small, if you don’t want whole cookies in your ice cream feel free to break them up into small bits or even crumbs.

OK, so I went to type in how many cookies to add to the ice cream and… I FORGOT TO WRITE IT DOWN!!! What was I thinking?? Anyway, I think it’s about 12 whole cookies. Start there and eyeball it a little – I believe you don’t want to add more than 15.

Cottura Felice!

Chocolate Chip Cookie Ice Cream (no-churn)
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Ingredients

    Chocolate Chip Cookies:
  • 4 tbsp. butter (salted or unsalted)
  • 1/4 C. white sugar
  • 2 tbsp. packed light brown sugar
  • ½ tsp. vanilla extract
  • 1 egg
  • 1 C. + 2 tbsp. all-purpose flour
  • ¼ tsp. baking soda
  • pinch salt
  • ½ C. mini chocolate chips (I used semi-sweet)
  • Ice Cream
  • 2 C. (1 pint) heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 tbsp. vanilla extract
  • 12 - 15 chocolate chip cookies, whole or crumbled (please see notes in post!!)

Instructions

    For the cookies:
  1. Preheat the oven to 350° F. and line 2 cookie sheets with parchment paper (or you can use 1 cookie sheet and bake in 2 batches).
  2. Place butter in a microwave-safe bowl and microwave until butter is almost melted, about 40-55 seconds.
  3. Place butter and both sugars in a large mixing bowl, and using a handheld (or stand) mixer, beat until combined.
  4. Add vanilla and egg and mix until just incorporated.
  5. Add the flour, baking, soda, and salt and mix until just combined.
  6. Stir in chocolate chips.
  7. Drop dough by 1 teaspoonfuls on prepared cookie sheet/s. Bake for 5-7 minutes, or until edges and tops of cookies are just set and slightly golden. Please do not overbake; tough cookies are bad enough to begin with, and you want these especially soft for the ice cream!
  8. Transfer pan to a wire rack to allow cookies to cool completely before proceeding with ice cream, about 15 minutes.
  9. This recipe yields about 35 cookies. You will have some leftover - might I suggest reserving them as an ice cream topping? Or you could just pop them straight in your mouth...
    For the ice cream:
  10. In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy whipping cream until stiff peaks form. Set aside.
  11. In a large mixing bowl, stir together sweetened condensed milk and vanilla.
  12. Using a rubber spatula, fold in whipped cream until thoroughly combined.
  13. Add cookies and stir/fold to combine.
  14. Pour ice cream into a freezer-safe container (a loaf pan works well), cover, and chill for 4-8 hours, or until firm.
  15. Serve and garnish with crumbled cookie pieces, if desired.
7.6.4
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https://sempre-dolce.com/chocolate-chip-cookie-ice-cream/

Cookie recipe adapted from Pinch of Yum.

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Lemon Cream Pie Ice Cream (no-churn)

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Lemon Cream Pie Ice Cream: Creamy lemon ice cream with bits of graham cracker crust and toasty meringue throughout is sure to please all lemon and lemon pie lovers!

No-Churn Lemon Cream Pie Ice Cream | Sempre Dolce

Hey there! Just popping in briefly to tell you about this Lemon Cream Pie Ice Cream before moving on to some less pleasant tasks, such as cleaning the bathroom… :~P

I’ve decided that someday I’m going to come out with a cookbook entitled: 101 No-Churn Ice Cream Recipes. (Like my super original title?) And it will be filled with all sorts of fun -and easy, must have easy – no-churn ice cream combinations.

Lemons & Flowers | Sempre Dolce

In all seriousness though, I don’t know what it is about this ice cream that get’s me so excited, but it does. The base recipe is like a blank canvas and your imagination the tools to create the most beautiful and palatable work of art. This particular ice cream recipe makes my seventh on SD – all of which have used this simple base (excluding this frozen custard recipe).

The lemony combination got rave reviews from my taste testers and my mom marked it as one those desserts that would be hard to stay out of. So lemon lovers, this recipe’s for you!

No-Churn Lemon Cream Pie Ice Cream | Sempre Dolce

When mom asked me how I came up with this particular combination, I really couldn’t give her an answer. I remember putting together the different elements in my mind, but how I arrived at the decision for a lemon cream pie flavor is a complete blank in my memory! So many thoughts run through my head on a daily basis that it’s a little hard to remember where one particular thought began or came from, LOL. Regardless though of how I came up with this – who knows, maybe I saw something similar somewhere once – it’s here and I’m super thrilled to share it with you now.

No-Churn Lemon Cream Pie Ice Cream | Sempre Dolce

It does involve a few more steps than usual, but none of them complicated. And if you desire to make things even easier and less time consuming, I’m sure a store-bought graham cracker crust would work fine (as opposed to making your own) and also, don’t feel like you have to toast the meringue – this is more of a fun step than a necessary one and you’ll be perfectly fine skipping it.

This recipe begins begins with a creamy lemon base and is filled with little chunks or graham cracker crust and bits toasty Swiss meringue throughout – so good and very refreshing; perfect for Spring!

No-Churn Lemon Cream Pie Ice Cream | Sempre Dolce

I hope you enjoy this recipe as much as my family did and as much as I enjoyed making it!

Cottura Felice!

Lemon Cream Pie Ice Cream (no-churn)
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Ingredients

    Graham Cracker Crust:
  • 1 C. graham cracker crumbs (about 9 whole graham crackers, if you’re grinding your own)
  • 4 tbsp. butter, melted
  • 1 tbsp. granulated sugar
  • Swiss Meringue:
  • 2 large egg whites
  • ½ C. granulated sugar
  • Ice Cream:
  • 2 C. (1 pint) heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 6 tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 2 tsp. freshly grated lemon zest

Instructions

  1. Preheat oven to 325° F.
  2. Line an 8x8 baking dish with foil and spray lightly with cooking spray; set aside.
  3. Add graham cracker crumbs and sugar to the bowl of a food processor and pulse briefly to combine.
  4. Turn on processor and slowly pour in melted butter (through special opening for pouring) and mix until thoroughly combined. You may have to stop and scrape the sides of the bowl a couple of times to ensure the butter get’s mixed in properly.
  5. Press mixture across the bottom of the pan (it doesn’t have to be perfectly even).
  6. Bake for 12 minutes, or until firm and a bit crisp (you want the crust to be a bit crispier than usual).
  7. Remove crust from oven and place the dish on a wire rack to cool.
  8. While crust is cooling, make meringue.
  9. For the meringue:
  10. In the bowl of a stand mixer fitted with the whisk attachment, briefly whisk together the egg whites and sugar to combine.
  11. Place the bowl over a small pan of simmering water, making sure the bowl does not directly touch the water, and whisk constantly until the mixture reaches 160° F. or until sugar is completely dissolved and mixture is warm to the touch, about 3-5 minutes.
  12. Transfer bowl back to mixer and whisk on high until stiff peaks form and mixture is thick and glossy, about 5 minutes.
  13. Transfer meringue to a cookie sheet and spread into a rough circle that is about 9-10” round.
  14. Using a kitchen torch, torch the top of the meringue to desired toastiness, making sure to avoid touching the pan with the flame as little as possible. (See note below!)
  15. Set aside.
  16. Wash the bowl and whisk attachment.
  17. For the ice cream:
  18. Break crust into small chunks/crumbles and set aside.
  19. In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy whipping cream until it reaches stiff peaks.
  20. In a large bowl using a rubber spatula, stir together sweetened condensed milk, lemon juice, and vanilla.
  21. Carefully fold in whipped cream, lemon zest, and crust crumbles.
  22. Pour into a freezer safe container (I use a 9x4 ½:” loaf pan).
  23. Dollop meringue on top and swirl with a knife to incorporate.
  24. Cover tightly with foil and freeze 4-8 hours, or until firm.

Notes

If you do not have a kitchen torch, you might could place the pan under the broiler briefly to brown. If you do this please keep a VERY close eye on it - I wouldn't leave it in longer than 30 seconds.

You could also skip this step - it will be just as tasty, I assure you! It's seriously not necessary.

7.6.4
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https://sempre-dolce.com/lemon-cream-pie-ice-cream/

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