Oreo Ice Cream
2 cup Heavy Whipping Cream
14 oz Sweetened Condensed Milk
12 oz Oreos
1 tsp Vanilla
Crush 2/3 of cookies in food processor.
Crumble remainder by hand to get variety of size pieces.
In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form.
Fold in condensed milk until blended.
Fold in crushed cookies.
Spread this mixture into a loaf pan.
Cover with foil and freeze for 6 hours or until firm
This recipe originally appeared at Cincy Shopper.
Caramel Ice Cream
1 cup sugar
1/4 cup water
1 tsp fresh lemon juice
2 cups evaporated milk
1 tbs apple cider vinegar
1/2 tsp kosher salt
2 cups heavy cream
1. Combine the sugar and water in a small saucepan. Gently mix the sugar and water together so it resembles wet sand. Be sure there are no stray grains of sugar on the sides of the pan. Wash these down with a wet hand to prevent crystallization. Place pan over high heat. Do not move the pan or stir.
2. When the sugar begins to boil, add the lemon juice. Do not stir–the bubbles will do the stirring for you. Continue to cook until the mixture turns a dark amber color. This will happen fairly fast, so stay close. When it does, remove the pan from the heat.
3. Immediately whisk in the evaporated milk. The mixture will bubble up and steam like molten lava. Some cooks like to wear an oven mitt for protection. When the milk is incorporated, add the vinegar and salt. Cool the mixture completely over an ice bath.
4. In a separate bowl, mix the cream until it forms soft peaks, then gently pour the cooled caramel mixture on top and fold them together. Transfer to a shallow freezable container.
5. Cover with plastic wrap or waxed paper pressed directly to the surface and place in the freezer for 6 hours.
This recipe originally appeared at Self.
Blueberry Buttermilk Ice Cream
Yield: About 1 quart (6-8 servings)
Prep time: 15 minutes, plus freezing time
Cook time: 5 minutes
1 1/2 cups lowfat buttermilk, divided
2 teaspoons gelatin
1/4 cup raw honey
2 cups frozen blueberries (do not defrost)
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon lemon extract (or lemon liqueur, such as limoncello)
Pinch of sea salt
Place 1/2 cup of the buttermilk in a small saucepan and sprinkle the gelatin on top. Let the gelatin bloom for 5 minutes, until the surface of the milk appears wrinkled. Set the heat to low and warm the buttermilk, stirring frequently, just until the gelatin dissolves (do not allow the mixture to come to a simmer). Turn off the heat and whisk in the honey until smooth.
Pour the buttermilk and honey mixture into the bowl of a food processor or blender. Add the rest of the buttermilk and all the remaining ingredients and process until smooth.
Transfer the ice cream base to a bowl and freeze for 30 minutes or refrigerate for 2 hours to make sure it’s nice and cold. Process in an ice cream maker, transfer to a chilled freezer-safe container, and freeze for 2 hours before scooping and serving. If the ice cream has been frozen much longer than that, let it thaw for about 10 minutes before digging in.
Mars Bar Ice Cream is a rich, indulgent dessert inspired by the famous candy bar. Mars Bars are slowly melted in cream then combined with eggs. Frozen until set, this glorious ice cream is perfect for an occasional treat – give it a go!
5 Mars Bars (chopped)
600ml of Whipping Cream
3 Eggs (separated)
Optional: Ice Cream Cones, Melted Chocolate and Sliced Mars Bar pieces (for decoration)
Watch the full recipe video here: http://youtu.be/f0Ove8sgfWQ
This recipe originally appeared at The One Pot Chef.
5 hours 45 mins
Author: Feel Good Food Blog
Recipe type: Dessert
- Food processor
- ice cream storage container
- ice cream scoop
- 10 strawberries
- 2 bananas
- ½ cup cane sugar
- 1 can cream of coconut (I used Coco Lopez)
- 2 cups Vanilla unsweetened coconut milk
- 2 cans organic coconut milk (I used Thai Kitchen)
- ¼ cup pecans, chopped
- ½ bittersweet dark chocolate, dairy-free
- 1 cup of coconut milk
- 1 tbsp coconut oil
- 8 ounces semi sweet dark chocolate,chopped (dairy-free)
- pinch of salt
- 1 tsp coconut sugar or cane sugar
- ½ cup strawberries
- 2 tbsp cane sugar
- can use remaining coconut cream
- ½ cup powdered sugar
- 2-3 tbsp Vegan Chocolate Sauce
- 1 tsp vanilla extract
- Refrigerate the bananas, strawberries and coconut milk for a minimum of 4 hours or overnight.
- Open the cans of coconut milk and separate the hardened coconut cream from the milk. Add all of the coconut milk, sugar, bananas, half of the chocolate chips, pecans, strawberries to a food processor.
- Pour mix into a container and chill for a minimum of 4 hours. (I like to store my ice cream mix directly in the ice cream machine metal bowl.)
- When the ice cream mix is sufficiently chilled, add to ice cream machine and churn for a minimum of 30-45 minutes or until the ice cream is the desired consistency. Add the chopped chocolate the last 2 minutes of churning. (If ice cream is still soft-serve can freeze for 2 hours before serving.)
- While the ice cream is churning prep for the strawberry sauce and slice the strawberries. Add sugar to a small bow and strawberries. Continue stirring them until the sugar dissolves completely leaving a delicious strawberry syrup and refrigerate.
- For the chocolate syrup, heat the coconut milk and coconut oil in a small saucepan over low to medium heat. Add the chocolate, stirring until it’s melted and smooth. Promptly remove from heat when all of the chocolate is melted and cool to room temperature.
- Make sure the coconut milk has been refrigerated for 4 hours or overnight. Flip the cans of coconut milk over and cut open the cans using a can opener. Scoop out only the dense coconut cream and set aside the remaining liquid.
- Combine coconut cream, 2-3 tbsp chocolate syrup and powdered sugar in a large mixing bowl. Beat on high 3-5 minutes keeping an eye on the cream, until it becomes fluffy and light. Then whip the vanilla extract into coconut cream for 1 minute
- Check to see that the ice cream is the right texture. Scoop out ice cream and drizzle chocolate sauce or strawberries and top with Chocolate Coconut Cream!
This recipe originally appears at the Feel Good Food Blog.