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.
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!
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.
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!
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.
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!
I hope you enjoy this recipe as much as my family did and as much as I enjoyed making it!
1 C. graham cracker crumbs (about 9 whole graham crackers, if you’re grinding your own)
4 tbsp. butter, melted
1 tbsp. granulated sugar
2 large egg whites
½ C. granulated sugar
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
Preheat oven to 325° F.
Line an 8x8 baking dish with foil and spray lightly with cooking spray; set aside.
Add graham cracker crumbs and sugar to the bowl of a food processor and pulse briefly to combine.
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.
Press mixture across the bottom of the pan (it doesn’t have to be perfectly even).
Bake for 12 minutes, or until firm and a bit crisp (you want the crust to be a bit crispier than usual).
Remove crust from oven and place the dish on a wire rack to cool.
While crust is cooling, make meringue.
For the meringue:
In the bowl of a stand mixer fitted with the whisk attachment, briefly whisk together the egg whites and sugar to combine.
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.
Transfer bowl back to mixer and whisk on high until stiff peaks form and mixture is thick and glossy, about 5 minutes.
Transfer meringue to a cookie sheet and spread into a rough circle that is about 9-10” round.
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!)
Wash the bowl and whisk attachment.
For the ice cream:
Break crust into small chunks/crumbles and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy whipping cream until it reaches stiff peaks.
In a large bowl using a rubber spatula, stir together sweetened condensed milk, lemon juice, and vanilla.
Carefully fold in whipped cream, lemon zest, and crust crumbles.
Pour into a freezer safe container (I use a 9x4 ½:” loaf pan).
Dollop meringue on top and swirl with a knife to incorporate.
Cover tightly with foil and freeze 4-8 hours, or until firm.
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.
Chocolate Peppermint Ice Cream with Peppermint Crunch Marshmallow Swirl: This ice cream starts with a rich chocolate peppermint base and features a peppermint crunch marshmallow swirl throughout. Creamy in texture, perfectly decadent, and full of chocolate and peppermint flavor, this ice cream is the perfect cold Christmastime treat!
Hi there! I hope everyone had a wonderful Thanksgiving full of food, laughter, good times, and more food. :)
As I mentioned in my last post, we celebrated the holiday in Texas this year. However, for me, the fun began on Friday. For a few weeks prior, my mom and I discussed the idea of taking a day trip the day after Thanksgiving for some hiking and relaxation, and to get away from the madness that is called Black Friday. I was happy that the sibs were in favor of the idea (you know, they really can be wet blankets sometimes… just kidding! kind of.), even though there was grumbling about the early departure time involved. The two state parks we originally discussed visiting were a little too far for a day trip so Caddo Lake was settled on.
I had heard and seen pictures of Caddo Lake and from what I could tell it looked lovely. Also, the general feedback was very positive; people seemed to love it. Anyway, so on Friday morning (after a two hour delay in leaving…) we headed off. After spending way too long in a Texas-sized-are-you-kidding-me-this-place-is-huge rest/truck stop, three hours of sore bums, and arriving three hours later than planned, we arrived at the park. Let me tell you, drive included, I saw a side of Texas I had no clue existed. If it weren’t for the fact that the people around gave it away – Texans will be Texans – I’m not sure I would have known we were still in the state! It’s a beautiful area and the lake itself is truly magical with the bald cypress trees adorning it. And guys, there were trees all around! Even on the drive there – I mean, I. never. knew. (The area I live in, Dallas/Fort Worth, is not aesthetically pleasing with its many buildings and roads.)
(↑ This photo was taken by my mom :)
The east side of Texas, however, is obviously different (the state park is right on the Louisiana border and the lake actually goes into Louisiana). Trees lined the highway and when hiking around the park, I actually felt like I was on the east coast.
We spent the first bit of our time canoeing and kayaking around the lake (I must say I was disappointed and somewhat relieved at the same time at not seeing any alligators) and the other bit taking a short hike in the park and taking in the beautiful scenery until sunset. I’m so glad we went and am already longing to go back and explore more of the lake (it has over 50 miles of paddling trails!).
OK, so now that you have probably been thoroughly bored by the wordy details of my family’s trip, let’s talk about this Chocolate Peppermint Ice Cream with Peppermint Crunch Marshmallow Swirl (< good grief, what a mouthful). This recipe is another in my growing list of no-churn ice cream recipes and it’s the perfect cold Christmastime treat.
I can never say enough about this no-churn ice cream base – the texture is amazing and the flavor possibilities endless. This particular combination is super yummy, perfectly Christmasy, and the flavors are out of this world amazing. The peppermint crunch candy gives it just the right amount of crunch without being overly crunchy. I also loove the way the chocolate flavor shines through, making it rich and decadent. So if you plan on making any ice cream this winter, consider making this one – I don’t think you’ll be disappointed!
Chocolate Peppermint Ice Cream with Peppermint Crunch Marshmallow Swirl