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.
Hey there, I’m back this week with another ice cream recipe; this time a peanut butter variation that includes Nutella. Interested?
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.
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.
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!
↑↑ 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!
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!
Can you believe that June is just around the corner? June!! We’re getting this much closer to half the year being gone – insane.
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.
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.”
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!
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.
12 - 15 chocolate chip cookies, whole or crumbled (please see notes in post!!)
For the cookies:
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).
Place butter in a microwave-safe bowl and microwave until butter is almost melted, about 40-55 seconds.
Place butter and both sugars in a large mixing bowl, and using a handheld (or stand) mixer, beat until combined.
Add vanilla and egg and mix until just incorporated.
Add the flour, baking, soda, and salt and mix until just combined.
Stir in chocolate chips.
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!
Transfer pan to a wire rack to allow cookies to cool completely before proceeding with ice cream, about 15 minutes.
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:
In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy whipping cream until stiff peaks form. Set aside.
In a large mixing bowl, stir together sweetened condensed milk and vanilla.
Using a rubber spatula, fold in whipped cream until thoroughly combined.
Add cookies and stir/fold to combine.
Pour ice cream into a freezer-safe container (a loaf pan works well), cover, and chill for 4-8 hours, or until firm.
Serve and garnish with crumbled cookie pieces, if desired.
Mini Mint Pie Jars:These mint pie jars are super easy to make and require no oven or stove! Starting with an Oreo cookie crust and featuring a cool and refreshing mint filling with just the right amount of crunch, these pies are sure to be the highlight of summer!
“Oh what a beautiful mornin’, Oh what a beautiful day, I’ve got a beautiful feeling, Everything’s going my way.”
Do you know that song? It’s from Rodgers & Hammerstein’s Oklahoma! and as I am currently listening to it, I feel like if there was a song to fit these Mint Pies, this would be it. (Yes, food can be paired with music…) Somehow I can just see myself in summer, sitting on a large porch in my rocking chair; lazily rocking back and forth, eating a mini pie and watching the world go round.
Unfortunately, that’s not what I’m doing. But, I do (Update: Did…) at least have these little pie jars within grabbing reach, and that’s good enough for me.
I’m not a big fan of mini desserts the size of your thumb, but I do love ones that are the cutest serving size. What do I mean by that? I mean small enough to be super adorable, but still large enough to be satisfying and just the right amount of food. (I just can’t get over the idea of grabbing a jar and poof! a personal pie – or whatever dessert it might hold.)
These Mini Mint Pie Jars are perfect for summer in that there is no oven required, no stove, and only the brief use of a mixer, which you could nix altogether if you use store bought whipped cream or extra frozen whipped topping.
And… mint. Could you get more refreshing??
If you’ve ever made or eaten “dirt” – the way too simple, but still yummy mixture of chocolate pudding, Cool Whip, and Oreos – this is very similar in taste; almost like a minty version. But of course, these are pies, so we also have crust and whipped cream for toppers.
These pies are just the thing for any summer gathering, as not only are they super simple to make and easy to serve, but can also be made ahead of time. Winner, winner, pie for dinner! < Sorry, that was bad…
Some Things to Note:
Crust: feel free to make the Oreo crumbs as fine as you wish, but since this is isn’t a traditional pie, I thought leaving them a little more chunky would be fun. Also, if you go the finer crumb route, I would recommend using a food processor for better results. Otherwise, placing the Oreos in a zip top bag and using the flat end of a meat tenderizer (or something similar) works well.
Filling: I have 30 chopped Andes Mints in the filling, which is a good amount, especially with the extra mints on top, but if you like things really minty then you might consider using 35-40 mints.
Whipped Cream Topping: you can go three routes here. 1.) Make your own, which is what I have in the recipe below. 2.) If you are not serving these at a gathering where you will need the whipped cream to be more stable, you can just use store-bought whipped cream. 3.) Buy an extra small container of frozen whipped topping (Cool Whip) and pipe it on. Whichever way you go, just remember to wait until right before serving to put the whipped cream on.
Youwill need 2 packages of creme filled cookies (Oreos) for this recipe.
Mini S’mores Brownies:Dense. Fudgy. Perfectly decadent. Easy. Everything you love about s’mores and brownies is compacted into this delicious dessert no one will be able to turn down!
Happy Friday! Today I’m coming at you with these Mini S’mores Brownies, which I think you are going to ♥. If you’ve been hanging around here for a few of years (if you have, I’d like to know who you are!), you might remember these that I posted back in 2014? This is a variation of that recipe.
I made a few tweaks which make these even better than the original and also a bit simpler; specifically in the just-as-tasty-but-easier-to-make meringue.
The original recipe uses a marshmallow meringue which is good, but a little more time consuming than I like. So for the version here today, I used a Swiss meringue. Much simpler, but just as good. In fact, I might even prefer it over the marshmallow – though that could just be the lazy inside of me speaking there… It seriously is so simple to make and yet provides you with the effect of marshmallow.
Another change made was to chop up the milk chocolate bar and incorporate it into the batter, instead of using whole squares placed on top. I was pleased with the results of this because it almost gives off the taste of a milk chocolate brownie and adds more to the overall s’mores effect.
The end result is so amazing, you guys.
These Mini S’mores Brownies are super easy to make and will be ready in under two hours! The serving size is perfect (helloo, no sharing!) and they are the perfect amount of dense and gooey; choc-full of chocolate, and also, who can resist a pillowy cloud of toasted meringue on top??
Enjoy and cottura felice!
Some Things to Note:
Baking: Please, please try not to overbake your brownies, you want them fudgy! (If you don’t, then this recipe is probably not for you!) They should be done in no more than 25 minutes (mine were done in 25). And when testing, remember that there is a lot of chocolate in there, so examine your toothpick/cake tester closely to see whether you are getting batter or chocolate. You want to look for some moist crumbs attached to the toothpick/tester; you will also be able to tell somewhat by looking at the tops. You do not want a center that looks dark and fudgy, if that makes sense. Here is a bit from Epicurious on the matter of baking brownies:
When done, the edges of the brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan. Guy-Hamilton looks for the first sign of cracking on the brownie’s top—which should be shiny and set—and then pulls them out. These cues override the recipe; even if the instructions suggest baking for five more minutes, when your brownies exhibit these signs and look done, take them out.
Meringue: When adding the meringue, you can use two methods. You can pipe large dots like I did (see photos) or you can place in mounds and swirl it. I must confess that I did the dots for the sake of the photos alone (shame on me) and would actually recommend the mounds as you will have a LOT of meringue left otherwise! (Between you and me, I actually went back after the shoot and added the rest of the meringue, so they looked like they do here – the more the better, right?)
Pinch of kosher salt (sea or table salt is fine too!)
1 tsp. coffee granules, or espresso powder, optional
1 (4.4 oz) milk chocolate bar, chopped into small pieces
6 mini ready graham cracker crusts (I used Keebler)
For the Meringue:
3 egg whites
¾ C. granulated sugar
Preheat oven to 325° F. and place mini crusts on a baking sheet.
In a medium bowl, whisk together melted butter, sugar, and vanilla.
Add egg and whisk to combine.
In a small bowl (I actually used a cereal bowl!), whisk together flour, cocoa powder, salt, and optional coffee granules.
Gradually add to wet ingredients, whisking (or stirring) briefly after each addition until just combined.
Using a rubber spatula, stir in chopped chocolate.
Divide batter evenly between crusts and bake for 20-25 minutes, or until a toothpick/tester comes out with moist crumbs attached. * Please see note in post!*
Transfer brownies to a cooling rack and let cool completely.
Once brownies are cool, make meringue.
For the meringue:
In the bowl of a stand mixer, whisk together egg whites and sugar.
Place bowl over a pan of simmering water (make sure bowl does not touch water) and whisk until mixture reaches a temperature of 160° F., or until sugar is completely dissolved and egg whites are warm to the touch, about 3-5 minutes.
Transfer bowl to stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks form and mixture is thick, glossy, and marshmallow-like in texture, about 5 minutes.
Add meringue by placing mounds on each brownie and swirling around with a spoon. Again, see note in post!
Using a kitchen torch, brown/toast the meringue. Alternatively, you can place under the broiler for about 30 seconds, until browned.
Serve immediately (< recommended!) or place in fridge and bring out 30 minutes to 1 hour before serving to allow the brownies to come to room temperature.