No Churn Blueberry Cinnamon Graham Cracker Swirl Ice Cream

Blueberry Ice Cream-127

No Churn Blueberry Cinnamon Graham Cracker Swirl Ice Cream

  • 2 Cups Heavy Cream
  • 1 (14 oz) Can Sweetened Condensed Milk
  • 1 Vanilla Bean, Seeds Removed* (can substitute 2 tsp vanilla extract)
  • 2 TBS Unsalted Butter
  • 2 Pints Fresh Blueberries
  • 2 TBS Light Brown Sugar, packed
  • 1 TBS Cinnamon
  • 1 tsp Honey
  • 1 Cup Graham Crackers – crushed*
  1. Melt butter in a medium saucepan over medium heat. Add the blueberries, sugar, cinnamon and honey. Cook until caramelized, stirring occasionally, about 5-6 minutes. Remove from heat and allow to cool.
  2. In the bowl of stand mixer, affixed with the whisk attachment, add the heavy cream, condensed milk and vanilla beans. Whisk until still peaks are formed, being sure not to over beat.
  3. Gently fold in the graham crackers.
  4. Use a spatula to transfer half of the ice cream to a freezer safe container, top with the cooled blueberries, and then the remaining ice cream. Gently swirl/fold together the ice cream and the blueberries.
  5. Cover the ice cream with a large piece of wax freezer paper, pressing to adhere. Freeze for at least 6 hours, or up to 2 weeks.
  6. For best results allow ice cream to sit at room temperature for 5 minutes before serving.
*Yield: 1½ Quarts
*I used a Madagascar Bourbon Vanilla Bean
*I used honey flavored graham crackers
This recipe originally appeared at No Spoon Necessary.

Bourbon Poached Peach Sorbet {with Whipped Mascarpone & Crushed Pistachios}

Peach Boubron Sorbet_-114

Bourbon Poached Peach Sorbet {with Whipped Mascarpone & Crushed Pistachios}

  • Sorbet:
  • 6 Fresh Peaches – Cut in half and pit removed*
  • 1 Cup Bourbon
  • ½ Cup Water
  • 1 ½ TBS Granulated Sugar
  • ¼ Cup Light Brown Sugar, packed
  • 1 TBS Ginger- grated
  • 1 tsp Lemon Juice
  • Whipped Mascarpone:
  • 8 oz. Mascarpone
  • 2 tsp Bourbon
  • Toppings to Taste:
  • Lemon Zest
  • Pistachios- shelled and roughly chopped
  1. Poach the Peaches: Place the bourbon, water and granulated sugar in a large, deep, straight sided skillet and stir to combine. Add the peaches, skin side down, to the pan. Bring contents to a simmer over medium high heat. Reduce heat to maintain a simmer and poach for 10-12 minutes.
  2. Remove peaches with a slotted spoon to a clean work surface (leaving the bourbon water in the pan!). When cool enough to handle peel and slice peaches. Place slices on a large sheet of wax paper and transfer to the freezer. Freeze until firm.
  3. Meanwhile: Continue to simmer the bourbon for 10-12 minutes or until reduced by about half. Transfer to a container, cover, and set in the refrigerator. Allow to cool completely.
  4. For the Sorbet: In a blender or bowl of a food processor place sugar, ginger, lemon juice, and a heaping ½ cup of the reduced bourbon water. Blitz or pulse until combined. Add in the peach slices and blend or process until creamy and smooth. Transfer to a loaf pan and freeze, for at least 6 hours, or up to 1 week.
  5. For the Mascarpone: Place mascarpone and bourbon in the bowl of a stand mixer or a small bowl. Use the whisk attachment, or a hand held mixer, to whisk mascarpone with bourbon until light and airy. Set aside in the refrigerator until ready to use.
  6. Serve: Serve heaping scoops of the peach sorbet topped with a dollop of whipped mascarpone and sprinkled with chopped pistachios and zested lemon.
  7. Enjoy!
*Yield: 1 Quart
*Inactive Time of 6+ Hours
*Can substitute frozen peaches, defrosted
This recipe originally appeared at No Spoon Necessary.

Biscoff ‘N’ice Cream


Biscoff ‘N’ice Cream

(makes approximately 1 pint)

  • 2 ripe bananas, sliced and frozen
  • 1/2 cup coconut cream**
  • 1/2 cup biscoff cookie spread
  • 6 biscoff cookies, broken up or smashed into small chunks
  1. Put frozen bananas, coconut cream and cookie spread in the bowl of a food processor and blend until smooth.  You will probably have to stop the machine a couple of times and scrape down the edges to get it all cohesive.
  2. Pour the Nice cream into a freezer safe container and stir in the broken up cookie chunks.
  3. Freeze a minimum of 4 hours.  Keeps for several weeks in the freezer (it may last longer than that, I’m not sure because it disappears into my tummy way before then.)
  4. Defrost on the counter 5-10 minutes before serving, to make it more scoopable.
  5. I served this with a scoop of coconut cream, drizzle of chocolate (chocolate chips melted with a little bit of coconut oil in the microwave to make it more pourable), a biscoff drizzle (just melted a bit in the microwave till it was runny), vegan dandies marshmallows, and more biscoff cookies.  It was amazing!!

** Some places sell straight coconut cream (like Trader Joe’s), but if you can’t find it, buy a can of full fat coconut milk and put it in the refrigerator for at least 8 hours.  The solids will separate from the liquid and when you open it, you can scoop the cream off the top.

This recipe originally appeared at the Lazy Vegan Baker.

Cherry Soft-Serve Ice Cream


Cherry Soft-Serve Ice Cream


  • 4 medium-sized bananas, cut into 1-inch pieces and frozen
  • 1 cup frozen cherries
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon to 1/4 cup unsweetened almond milk, as needed
  • 2 tablespoons mini vegan chocolate chips


1. In a food processor, combine the frozen banana pieces, cherries, and vanilla extract.

2. Process until creamy, adding almond milk one tablespoon at a time as necessary.

3. Pulse in the chocolate chips. Serve immediately.

This recipe originally appeared at Forks Over Knives.

Berry and Twinkie No Churn Ice Cream

Twinkie berry ice cream - a super easy no churn ice cream recipeBerry and Twinkie No Churn Ice Cream

  • 3 cups berries
  • 2 tablespoons sugar
  • 2 cups heavy cream
  • 1 14oz can sweetened condensed milk
  • 3 Twinkies, cut in cubes
  1. Preheat the oven to 350 degrees F. Pour the berries into the baking pan and sprinkle the sugar over. Bake for 8 minutes, then gently mash the berries with a fork. Set aside to cool.
  2. Pour the heavy cream and sweetened condensed milk into a stand mixer and beat until stiff peaks form.
  3. Pour one third of the whipped cream into a 9 x 5 loaf pan. Layer one third of the berries and cubed Twinkies. Repeat the layers twice. Place the ice cream in the freezer and freeze until firm.

This recipe originally appeared at A Cookie Named Desire.

Lemon Mint Ice Cream (No Churn)

vegan no churn lemon mint ice cream | love me, feed me

Lemon Mint Ice Cream (No Churn)

  • 1 can full fat coconut milk
  • juice and zest of 1 lemon
  • ¼ cup packed mint
  • 1 tsp vanilla extract
  • 3-4 tbsp maple syrup or favourite sweetener
  1. Blend all ingredients together. Taste and adjust sweetener and add more mint if needed.
  2. Once blended completely, pour into a freezer-safe container lined with parchment paper.
  3. Freeze for at least 3-4 hours or until desired consistency is reached. Try to stir every hour or so if possible for creamiest result.
  4. Once frozen, scoop, serve, and enjoy!

This recipe originally appeared at Love Me Feed Me.

Easy Salted Caramel Ice Cream

Easy Salted Caramel Ice Cream
Easy Salted Caramel Ice Cream
  • Salted Caramel Sauce
  • 1 cup packed brown sugar
  • 4 tablespoons salted butter
  • ½ cup heavy whipping cream
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • Ice Cream Base
  • 1 can condensed milk
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla
  • Chocolate Caramel Candies, roughly chopped (optional)
  1. In a saucepan on medium heat, add brown sugar, butter and bring to a simmer – stirring constantly. Stir in vanilla and salt. Remove from the heat and pour into a heatproof jar or bowl and let cool completely.
  2. For the ice cream, in a very cold bowl add the condensed milk, cream and vanilla and beat until stiff peaks form. Pour mixture into a metal loaf pan and add in half the caramel sauce and gently fold to combine. Pour the remaining caramel sauce and candy in a line down the middle. Take a knife and swirl the sauce into the ice cream. Freeze until firm, approximately 4 – 6 hours.

This recipe originally appeared at Jessica Burns.

Pretty in Pink Wild Pansy Popsicles (vegan, no added sugar, raw)

Edible flower popsicles

Pretty in Pink Wild Pansy Popsicles (vegan, no added sugar, raw)

Det skal du bruge (What you need)
  • 1 pound of RIPE bananas (frozen or refrigerated depending on your method)
  • 1 small beetroot the equivalent of a handful shredded or 1-2 tsp beetroot juice
  • 12 Wild pansy flower heads, w/o pesticides
  • 2 tbs (or 30 ml) coconut oil (or cocoa butter. Use cold pressed if you want them raw)
  • 2 tbs (or 30 ml) cocoa powder use raw if wanted.
  • 2 tsp (or 10 ml) agave syrup
Sådan gør du (How to do it)
  1. Shred and press the beetroot, to get some juice. You only need 1-2 tsp.
  2. Make sure there’s room in the freezer for the molds so you can put them in as fast as possible.
  3. Remove the flower heads and place them upside down in the bottom of the moulds. Place them a little below the center in order to make room for moore chocolate coating.
  4. Start by pouring the icecream on top of the flower to hold it in place. Fill the rest of the mould. Drop the mould on the counter from about 5″ height to get rid of bubbles of air.
  5. Remember to put in the sticks! (Speaking from experience, here…)
  6. Place them in the freezer.
  7. After about 6 hours the popsicles should be ready to handle. BUt if you have the time, leave them over night. Melt the coconut oil gently untill just liquid mix with agave. Sift your cocoa into a little bowl and stir the oil/agave mix in a little at a time until it’s all integrated. Pour it into a narrow, tiny bowl, that will you to dip the popsicles in it.
  8. Get your zip lock bag or parchment paper ready for wrapping the posicles once dipped.
  9. Take out one mold at a time from the freezer. Run some luke warm water on the back of the mold for 30 seconds and gently loosen the popsicles.
  10. Dip each popsicle, twice if you like. Let the chocolate harden while you hold it and then quickly wrap it.
  11. Put them in the freezer and continue with the rest of the popsicles.

This recipe originally appeared at Plant Pusherne.

Banana Caramel Crunch – No Machine Ice Cream

Banana Caramel Crunch – No Machine Ice Cream

Banana Caramel Crunch


For Ice cream:

  • Heavy Cream – 1 Cup
  • Milk Powder – 1 Tbsp
  • Condensed Milk – 1/3 Cup
  • Vanilla Bean Paste – 1 tsp

For Caramel Sauce:

  • Sugar – 1/4 Cup
  • Heavy Cream – 1/2 Cup
  • Vanilla Extract – 1/4 tsp
  • Salt – 1/8 tsp
  • Butter – 1 Tbsp

For Assembling the desert:

  • Banana – 1 no (1/2 banana per serving) (mash just before serving)
  • Toasted Almonds – 1/4 Cup (use 2 Tbsp per serving)
  • Caramel Sauce
  • Ice Cream


  • Into a clean deep bowl add in cream, milk powder, sweetened condensed milk, vanilla bean paste and beat till the mixture becomes thick.
  • Transfer the mixture into a freezer proof container and freeze for 8 hrs or overnight.
  • Meanwhile prepare the caramel sauce.
  • For making Caramel Sauce, take a wide pan add in the sugar.
  • Heat it on medium and let the sugar melt.
  • Once the sugar melts give another few secs, to reach deep golden caramel color.
  • At this point add in butter and heavy cream. Stir in with the caramel and continue to heat till it becomes lump free.
  • Transfer the caramel sauce into a bowl and stir in vanilla extract and pinch of salt.
  • Caramel Sauce is ready. You can use it immediately or store in any glass jar for couple of weeks in the refrigerator.

Final Assembling:

  • When the Ice Cream is set, remove from the freezer and scoop into the serving bowls.
  • Top it with chopped toasted almonds, half of mashed banana and couple of tea spoons of caramel sauce.

Watch Step by Step of making this yummy dessert:


This recipe originally appeared at Sruthi’s Kitchen.

No Churn Vegan Raspberry Ice Cream

No Churn Vegan Raspberry Ice Cream
No Churn Vegan Raspberry Ice Cream
No Churn Vegan Raspberry Ice Cream recipe and step-by-step instructions on how to make and store homemade ice cream without an ice cream maker.
Makes: 6 portions
  • 3 1/2 cups / 1 pound fresh or frozen raspberries
  • 1 can (398 ml) full fat unsweetened coconut milk
  • 1 1/2 Tbsp arrowroot powder
  • 1/4 cup maple syrup
  • 1 Tbsp vanilla extract
You will also need:
  • 12 cup muffin pan
  • food processor
  1. Pour all contents from the coconut milk can into a medium pot. Scoop 3 to 4 tablespoons of the coconut milk liquid into a small bowl (sometimes there will be solid and liquid coconut milk in a can depending on the quality of the coconut milk and the room or storage temperature). Add the arrowroot powder into the bowl and whisk until fully smooth.
  2. Place the pot with the coconut milk on the stove and start warming it up over medium heat. Once the solid parts of the coconut milk are dissolved and the coconut milk became fully liquid, slowly pour the arrowroot mixture into the coconut milk making sure to constantly whisk.
  3. You will notice that as you warm it up, the coconut milk will become thicker. It is very important not to overheat it – do not bring it to a boil or simmer because if overheated the arrowroot powder will lose it’s thickening ability. Once the coconut milk is hot and has thickened take it off the heat and let it cool a bit.
  4. In the meantime, make the raspberry puree. Place the raspberries into a food processor and puree until smooth. To remove seeds from the raspberry puree, push the puree through a strainer using a spatula. If you are using frozen raspberries, make sure to thaw the puree first, otherwise you won’t be able to push it through the mesh. (You will be surprised by the amount of seeds you’ll get!)
  5. Once the coconut milk is room temperature, add the maple syrup and vanilla extract and whisk to combine.
  6. Add the coconut milk mixture to the raspberry puree and combine. You can also pour the mixture into the food processor and pulse a few times until well combined.
  7. Divide the ice cream mixture equally among the 12 muffin cups. Place the muffin pan into the freezer and let the ice cream freeze for about 3 hours (depends on the temperature in your freezer). Once the ice cream is frozen, pop the ice cream cups out of the muffin pan and store them in a glass container with a tight lid or in a plastic bag.
  8. When ready to serve, place the ice cream cups into a food processor (break them up with a knife if needed before placing them into a food processor) and process until soft ice cream consistency. Scoop into bowls and serve.

A few notes about this No Churn Raspberry Ice Cream recipe:

  • When you shop for coconut milk, read the ingredients before purchasing it. All you want to see on the label are coconut, water, and guar gum;
  • Use alcohol based vanilla extract because alcohol helps the ice cream stay softer while in the freezer;
  • Do not replace arrowroot powder with corn starch. Corn starch is a more processed ingredient and your ice cream won’t be as smooth and silky;
  • You can also freeze a part of this ice cream in popsicle molds and then dip them in melted chocolate before serving for another fun a delicious treat.

This recipe originally appeared at Maria Ushakova.