Apple Pie Ice Cream

Surprisingly I am not sick of apples yet.

If you follow me on facebook you know that me and couple friends (Michelle and Tara--you're the best!) canned applesauce all day last Tuesday.  152 quarts later and we are good to go for a while.  

During this apple season it is essential (as in I might die if I don't :) for me to make as many apple related recipes as possible.  This one was probably my favorite, favorite this year.  

We were in heaven.  Combine the homemade ice cream with sauteed apples, some salted caramel sauce, almonds (if you want), and it is "died and gone to heaven" in a bowl.  

A.M.A.Z.I.N.G.

Take my word for it and go make some right now.

Apple Pie Ice Cream

(click here for printable version)


1 1/2 cup whole milk
1 1/4 cup sugar
1/2 tsp salt
1 1/2 cup half and half
1 tbsp vanilla
2 tsp cinnamon
2 cup whipping cream
2 large apples, peeled, cored and diced
1 tbsp butter
3 tbsp sugar
1 tsp cinnamon
5 cinnamon graham crackers, broken into small pieces

1.  Peel, core and dice apples into bite size pieces. Saute apples in butter. Add the 3 tbsp sugar and 1 tsp cinnamon and cook until browned and caramelized, about 8-10 minutes. Remove from pan and allow to cool completely.

2. Crush graham crackers. In a large bowl, combine milk, sugar, salt, half and half, vanilla extract, whipping cream and 2 tsp cinnamon.  Whisk well and pour into your ice cream maker. Process until done according to manufacturer's directions.

3.  Stir in caramelized apples (we put ours on top because the kids don't like chucks in their ice cream) and crushed cinnamon graham crackers.  Transfer to freezer safe container and place in freezer to harden up for several hours before serving.  Top with salted caramel sauce, if desired.  Enjoy!

Source: Homebased Mom

Peanut Butter Cup Ice Cream Dessert

Boy I love to hang out with my sisters and my mom.  Last week we took a "Girls Vacation" and left all the kids and the hubs at home.  

I have 4 sisters (who are totally awesome and my mom is pretty awesome too) so we lounged in our hotel rooms, did some serious shopping (and wow! when you live in a small town and get to shop at the new City Creek Mall in SLC--you get a little overwhelmed by all the choices), ate some delicious Mexican food (for pretty much every meal), and hung out at Lagoon (and that was a nauseous experience--no more roller coaster rides for this girl).  

So good to just be a girl for several days but when you get home...

I don't know what happens when you go away but man there are sure a lot of things to do when you get home.  But those are all done now and a shout out to the hubs who did a fabulous job with the kids while I was away!

But now it's time to chill before we have to start school.  We have been having friends over to play since it's non-existent during the school week and they are always wanting a treat.  This was super quick to whip up and the kids, especially the boys, were in love.  Cold treat on a warm summer day.  Perfect!

Peanut Butter Cup Ice Cream Dessert

(click here for printable version)


30 Oreo cookies
3 tbsp butter, melted
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1/2 tsp vanilla
12 Reese's peanut butter cups
1 (17 oz) jar hot fudge
1 (4 oz) box Reese's Pieces

1. Crush 30 oreos in a food processor until they are nothing but crumbs (if needed use a ziploc bag and a rolling pin).  Pour the crumbs into a separate bowl and add the melted butter. Mix the two together with a wooden spoon until the are well combined.  Spray a 9x9 inch pan with cooking spray and press the Oreo mixture into the bottom of the pan. Use a small measuring cup to press it down.  Set aside.

2. In a stand mixer, or large mixing bowl pour the heavy whipping cream. Whip until it forms stiff peaks, about 5 minutes.  Pour the sweetened condensed milk into the whipped cream. Mix until well combined. Add vanilla and stir it in.

3. Chop peanut butter cups into chunks. Toss them into the mixing bowl and gently stir them in with a wooden spoon. You don't want to over mix or they will break up. Pour the creamy mixture over the oreo crust.

4. Take the cap off of your hot fudge jar and heat it in the microwave for 30 seconds, you don't want it really hot, just warm enough so you can drizzle it. Stir well and pour the hot fudge on top of the cream mixture, in long lines.  Run a knife through the fudge and cream to make a marbled pattern.  Drop the Reese's Pieces all over the top of the dessert.

5. Cover with aluminum foil, put in the freezer and let it chill for 12 hours, or until it is frozen through.
Serve and enjoy!

Source: Jamie Cooks It Up

Chocolate Peanut Butter Ice Cream

I figure since we are on a chocolate peanut butter kick I might as well add another one to your list.

This ice cream was absolutely divine.  I took one bite and was speechless.  I couldn't even find the words to describe the masterpiece I was eating.

It all started with this lovely cookbook the hubs got for Christmas (the only way I got away with that was because it's all about his favorite dessert in the world--ice cream).  This cookbook was AHHHHMAZING!  I spent several hours on Christmas reading it from cover to cover and thoroughly enjoyed myself.

He shares some of the most amazing recipes and I would have to say, some of the weirdest combinations.  For instance, I don't know if we are ever going to try olive oil ice cream or green pea ice cream.  He also has perfectly normal combinations that we have tried and loved, like vanilla
(coming soon) and plain old chocolate that will also knock your socks off.

So if you want to become addicted to ice cream, I suggest you buy this book, and no I haven't been paid to say any of this (just in case you were wondering--the ice cream is just that good).

Chocolate Peanut Butter Ice Cream

(click here for printable version)

1 cup heavy whipping cream

1 cup whole milk

1/3 cup unsweetened Dutch-process cocoa powder

1/2 cup sugar

Pinch of salt

1/3 cup smooth peanut butter

Note: This ice cream needs time to chill so be sure to factor that into your preparation time.

1.  Whisk together the whipping cream, milk, cocoa powder, sugar, and salt in medium sauce-pan.  Heat mixture over medium heat, whisking constantly, until it comes to a full, roiling boil (it should start to foam up).  Remove from heat and stir in peanut butter, stirring until thoroughly blended.

2.  Chill the mixture thoroughly (at least 3-4 hours), then freeze in your ice cream maker according to manufacturer's instructions.  

Note:  This ice cream freezes fantastically, in case you have any left over :).

Makes about 1 quart

Source: Adapted from The Perfect Scoop by David Lebovitz

Cake Batter Ice Cream

I have shared with you before how much everyone in my house L.O.V.E.S. their ice cream.

It's okay in my book but when it comes to homemade ice cream wow the likeability has definitely taken a step up.  Especially when we got a fabulous ice cream maker from my parents and now making your own ice cream is even easier (and no I didn't get paid to say that).

It's awesome and I love the idea of no salt or ice.  So naturally we had to make some ice cream as soon as we got it.  One of my children's favorite flavors is cake batter.  There is nothing like licking the beaters after making a cake...mmmm so delicious, so we decided on that yumminess.

The ice cream was amazing.  It has a hint of cake batter plus a very smooth consistency.  And as a side note, I come from the "school of cream" (I know you are dying Maria but...), which means that if I am going to be making ice cream we use the real stuff.  No 1 or 2% milk or half-n-half.  My husband thinks that is one of the unpardonable sins in life so we use the real stuff.

 Plus your local dairyman will thank you.

Cake Batter Ice Cream

(click here for printable version)

2 c. heavy cream, divided

1/2 c. yellow cake mix

1/2 c. sugar

Pinch of salt

3 egg yolks

2 tsp. vanilla extract

1½ c. whole milk

1.  In a medium saucepan, combine 1 cup of the heavy cream with the yellow cake mix, sugar, and salt.  Heat over medium heat until warmed through.  Meanwhile, place the egg yolks in a medium bowl and whisk until smooth.  Combine the remaining cream, vanilla, and whole milk in a large mixing bowl with a fine mesh sieve set over the top.

2.  When the mixture in the saucepan is warm, slowly pour a small amount into the bowl with the egg yolks to temper them, whisking constantly.  Continue pouring the cream mixture in a steady stream, whisking continuously until completely combined.  Return the mixture to the saucepan over medium heat.  Continue heating, stirring and scraping the bottom of the pan, until the mixture thickens slightly and reads 170-175˚F on an instant-read thermometer.

3.  Immediately pour the custard mixture through the mesh sieve into the bowl with the remaining cream and milk and mix to blend.  Cover and chill the mixture thoroughly in the refrigerator (at least 4-5 hours).  Once the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions.  Store in an airtight container in the freezer.

Source:  Annie's Eats

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Homemade Peanut Butter Cup Ice Cream

Mrs. Stanger, this one's for you!

I think I have shared before how much my hubby likes ice cream.  He would eat a bowl of it everyday for the rest of his life if he could.  Unfortunately that has rubbed off on the kids too.  

Some days I feel like all I do is make food.  We have breakfast, snack, lunch, snack, dinner, snack.  Is that how it goes at your house too?

Well because of this ice cream obsession at our house, my kids think that that before bedtime snack should be some form of ice cream.  They will take it anyway: in a bowl, in a shake, on a cone, or probably right out of the container if I would let them.

I try to discourage it as much as possible but when the 4 year old breaks out in tears it's pretty hard to resist.  I think if I was denied this ice cream I would probably break out in tears too (I know, I know I said I didn't like ice cream all that much but this lovely little creation has chocolate AND peanut butter in it so were all good!).

This ice cream is amazing.  It is very peanut buttery which I love because if you are going to call it peanut butter ice cream, I better be able to taste the peanut butter.  It is very creamy and smooth which also gives it a plus in my book.  And now that it's officially summer and HOT, this is perfect for an evening.  Just be careful you have someone to share it with or you might eat all of it--I'm serious!

Homemade Peanut Butter Cup Ice Cream

(click here for printable version)

1 1/4 c. smooth peanut butter

3/4 c. granulated white sugar

1 1/4 c. whole milk

2 c. heavy whipping cream

1 1/2 t. vanilla extract

1 1/2 c. chopped chocolate peanut butter cups, chopped and frozen (8 to 10 regular-sized PB cups)

1. To make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don't want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.

2. To process the ice cream: Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you're ready stop the mixing, add in the chopped, frozen peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.  Enjoy!

Source: Recipe Girl

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Oreo Ice Cream Cake

My son celebrated his 10th birthday this month so we ate this cake.  He picks this cake every year for his birthday, I can't get him to choose anything else, not that I blame him.  This cake is so delicious, mostly because it has a very thick layer of hot fudge!  What could be better than a double recipe of hot fudge?  Not much in my opinion.

32 Oreos, divided

1/4 c. butter, melted

1 carton ice cream (the kind that's in the square, paper containers that you completely open)

Doubled hot fudge recipe, here

1 small container cool whip, thawed

1.  In your food processor, place 24 Oreos and pulse until crumbs are very fine.  Pour into a 9x13 baking dish.  Melt butter and pour over Oreos.  Stir until completely combined and press into bottom of pan to form crust.  

2.  Open ice cream container completely and using large knife, slice ice cream into pieces to lay on top of Oreos.  Try to make the pieces fit exactly like a puzzle, even and level.  It will make it easier to spread the fudge.

3.  Pour your hot fudge over the ice cream and spread evenly.  Place in freezer (deep freeze works best) and freeze at least 4 hours and up to overnight.  When ready to serve, spread cool whip on top.  Crush your remaining Oreos and sprinkle on top of cool whip.  Serve and store the rest in the freezer.

Homemade Vanilla Ice Cream

Ice cream is a must have at our house.  My husband grew up in a household that if you didn't have atleast 5 kinds of ice cream in the freezer at any given time something was seriously wrong.  When we got married, one of the few possessions he brought to the marriage was a ice cream maker and "Ben & Jerry's Ice Cream Book".  He loves Ben & Jerry's and if we make ice cream we make it out of this book.  One of our favorites is the basic vanilla recipe.  So creamy, rich and yummy.

2 large eggs (if you are freaked out by raw eggs, this is not the recipe for you.  We have it all the time  and have never gotten sick)

3/4 c. sugar

2 c. heavy whipping cream (very important that it is "heavy")

1 c. milk

2 t. real vanilla (the better the vanilla the richer the taste)

1.  Whisk the eggs in a medium mixing bowl until light and fluffy, about 1-2 minutes.  Whisk in the sugar, a little at a time, and continuing whisking until sugar is completely blended, about 1 minute.  Pour in cream, milk, and vanilla and whisk to blend.

2.  Transfer to an ice cream maker and freeze following manufacturer's instructions.  Serve plain or goes great with brownies or summer berry pie.