Nutella Ice Cream

I made this ice cream for my man. He's a huge Nutella lover so I thought he'd love this ice cream and I was right! Also adding the almond extract gives it just a little bit more of a nutty taste. 

INGREDIENTS
1/3 cup nutella
1/3 cup sugar
1/4 cup brown sugar (for a little extra flavor) 
1/2 cup heavy cream
1 cup milk
1 tbsp vodka
1 tsp almond extract 

DIRECTIONS
Beat together the nutella, sugar, heavy cream, milk and vodka until blended evenly.  Churn into ice cream according to your ice cream machine’s directions, and then freeze for four hours before serving.  The ice cream lasts about a week in the freezer.

Ice Cream Pumpkin Pie

I went to a ice cream parlor and had pumpkin pie soft serve, it blew my mind! I thought "I can make that!" so I started searching for a recipe, found this one (I changed it a little of course), and decided to make it in pie form, because, well I love graham crust and whip cream! And it was Thanksgiving so it seemed right. Seriously, make this pie! It's so good, and even if you're not a huge pumpkin pie person (like me) you will like this ice cream version.

Ingredients

• 2 cups whipping cream (35%)
• 1 cup whole milk
• 1/2 cup sugar
• 1/2 cup brown sugar 
• 1 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/8 tsp salt
• 1/2 tsp vanilla
• 1 cup pumpkin puree

Instructions

1. Gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan.
2. Stir warm cream into the pumpkin along with the vanilla.
3. Chill the mixture in the refrigerator until cold.
4. Freeze in an ice cream maker according to manufacturer’s instructions.
5. Spread ice cream over graham crust (I used a pre-made one)
6. Spread whip cream (I used Cool Whip) over the top, and stick it in the freezer to set

Peanut Butter & Jelly Ice Cream

 This ice cream is amazing. I wasn't too sure on the peanut and jelly part but I thought I'd give it a try. I used a triple berry and concord grape jelly I made and I recommend a dark not as sweet jelly but either way, so yummy!!

 

1 cup milk

1 cup sugar

1/2 brown sugar

2 tsp. vanilla

5 egg yolks

1 1/3 cup heavy cream

1 1/2 cup peanut butter

1/2 cup of your favorite jelly 

Scald milk and cream.

Lightly whisk eggs in a stand mixer along with the sugar, and then add the scalded mixture in a slow stream running down the side of the bowl on a low speed. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon add 1 cup of peanut butter. Pour custard through a fine-mesh sieve into a large bowl. If you’re making chunky reserve the peanut pieces to add in later.

Chill custard, stirring occasionally, until cooled. Freeze custard in ice cream maker according to manufacturer’s instructions.  Transfer to a suitable freezing container. Fold in the jelly. Put in freezer to firm up. 

Adapted from here

Baking Goal: Dulce de Leche Ice Cream

So yummy! Check out the recipe at The Blest Nest

Peach Pineapple Sorbet

 This is a yummy sorbet! I loved making this one and changing it as I went to work with what I had in my kitchen. It's super refreshing and great for a night on the deck enjoying the warm weather.

1 cup water
1 1/4 cup sugar
2 cups pineapple (I used caned)
1 1/4 cup peaches (I used caned)
2 tablespoons lemon juice


Bring the water to a boil in a small saucepan, remove from heat, and stir in the sugar until it is completely dissolved. Set aside and let cool.

Place pineapple and peaches  in a blender or food processor along with cooled syrup and process until pureed.  Add the lemon juice cover and refrigerate until the mixture is thoroughly chilled.

Once the mixture is thoroughly chilled place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and store in the freezer. When the sorbet becomes solid you may need to place it in the refrigerator for about 20 minutes so it is soft enough to serve.

Adapted from here

Coconut Ice Cream

 This is a great treat for a hot summer day, or a cold winter one when all you want to be is somewhere warm!


Ingredients
1 cup milk
1 (14 ounce) can cream of coconut
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut
1 cup sugar
1 teaspoon coconut flavoring


Directions
Combine the milk, sugar and, cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream, flaked coconut and, coconut flavoring.

Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

Strawberry Sorbet

 I love this recipe. It's so tasty, and sweet (maybe a little too sweet, I think I would just put a cup of sugar in next time). It's great for a summer time treat or a little something to remind you of summer!

1 cup water
1 1/4 cup sugar
3 cups frozen strawberries
2 tablespoons lemon juice
2 tablespoons fruit liqueur (optional, I used a pomegranate one, it was super tasty!)


Bring the water to a boil in a small saucepan, remove from heat, and stir in the sugar until it is completely dissolved. Set aside and let cool.

Place strawberries in a blender or food processor along with cooled syrup and process until pureed.  Add the lemon juice and liqueur (if using), cover and refrigerate until the mixture is thoroughly chilled.

Once the mixture is thoroughly chilled place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and store in the freezer. When the sorbet becomes solid you may need to place it in the refrigerator for about 20 minutes so it is soft enough to serve.

Adapted from here

Kiwi Sherbert

Source

I saw kiwis on sale and decided now was the time to make kiwi sherbert. I got the fruit and started searching for a good recipe. I didn't find anything that I loved so I sort of combined a few and came up with this great recipe. I highly suggest using the egg whites; it keeps the sherbert softer and lighter. 

Ingredients
2 pounds kiwis
1 cup water
2 cups sugar
1 to 2 teaspoons lemon juice
1 egg white (optional)

Directions
Peel and puree kiwis.

Put water and sugar in a pot and bring to a boil to make simple syrup. When all the sugar is dissolved take off of heat and let cool.

Mix together pureed kiwis, simple syrup and lemon juice. Put in fridge to cool (it could take up to 8 hours)

Put the mixture in the ice cream maker. Begin freezing according to manufacturer's instructions.

If you're using the egg white, whip the egg white until very frothy, but not yet at soft peak. Stop the ice cream maker briefly and fold in the egg white. Continue freezing until entirely frozen.

Keep in the freezer in an air tight container.

Lemon Sherbet

The best recipe I found for this had no sugar in it and I just thought that would be so lemon intense so I made a few changes. I think the next time I make this I'm going to add even more sugar and maybe a little vanilla too because this recipe so seriously lemonlisious!  If you love lemons you are going to love this recipe! It pairs really well with the strawberry sherbet I made (I'll be posting that one soon!)


Ingredients:

3/4 cup sugar

2 cups water
The zest of a half a lemon
The juice of three lemons (around 1 cup)
An ice cream machine

Preparation:
Bring the sugar, water and lemon zest to a boil and let simmer for 10 minutes. Let the mixture cool, stir in the lemon juice, and make the sherbet, following the instructions given by the manufacturer of your ice cream machine.

Baking Goal: Lemon Ice Box Pie

Doesn't this look wonderful? I love lemon cream pies and I love those vanilla cookies on top so I know that I am going to love making this!

Check out the recipe at Cooking With K

Easy Key Lime Cheese Cake Ice Cream

Another recipe where I couldn't find one that I liked (I.e. I didn't want to use eggs or have to buy special ingredients) so I made my own!

1 cup heavy cream
1/4 cup sugar
1/4 cup lime Jello powder
1/2 cup cheese cake pieces (You could also use a combination of cream cheese & sugar, making sure the sugar is devolved )

Mile High Mocha Mud Pie

I love mocha mud pie! When I was little after church we would always go to the Morden motor inn and I would convince my dad (almost every time) to let me have it for desert. I haven’t found a place that can do it as well, but this recipe seems to be pretty close!


□ 4 c. Vanilla Ice Cream (slightly softened)

□ 1 (9") ready-made Chocolate Pie Crust

□ 1/2 c. creamy Peanut Butter

□ 4 c. Mocha Almond Ice Cream (slightly softened)

□ 1 c. Chocolate Fudge Sauce (armed)

□ Whipped cream

□ 1/2 c. slivered Almonds

Spread vanilla ice cream evenly in pie crust, smoothing top; freeze 30 minutes.

In glass container in microwave or in small saucepan over low heat, melt peanut butter until smooth and spreadable; spread over vanilla ice cream. Freeze 30 minutes or until hardened.

Spread mocha-almond ice cream over peanut butter, mounding high toward center of pie; smooth surface. Freeze 6 hours or overnight.

To serve: Cut pie into 8 pieces. Top each piece with 2 tablespoons fudge sauce, whipped cream to taste, 1 tablespoon slivered Almonds.

Enjoy!

Peach Buttermilk Ice Cream

Source

So I had some left over cream and buttermilk from making that birthday cake for Katie and I didn't have any other use for it but then I remember "Ice Cream!!" I did a little searching around and couldn't find a buttermilk recipe that quit fit what I had so I made my own! I took the instructions from an expert* but the rest is all me!


3 cups butter milk
1 3/4 cup whip cream
1 1/2 cup sugar
6-8 egg yolks (the more you have the creamer the ice cream will be)
1-2 teaspoon vanilla
1 teaspoon salt
1 can peaches (cut in pieces)

In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.

In a large bowl, whisk egg yolks and remaining 1/2 cup of sugar.

Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.

Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Cool completely and freeze according manufacturer’s directions.

*Cooking direction adapted from: Smitten Kitchen

Mango Swirl Ice Cream

This ice cream is a wonderful cool down on a hot summer's day and it's the perfect mix of fruit and cream, it's just all around tasty!

Ice Cream
2 1/2 cups whip cream
1/2 cup milk
3/4 cup sugar
1 teaspoon vanilla
1/2 tube Cool Whip

Mix all ingredients together until sugar is dissolved. Freeze/churn in ice cream maker. When the ice cream is to a desired thickness fold in Cool Whip. Put the ice cream in the freezer to further set.

In the mean time start on the swirl!

Mango Swirl (Source)

11⁄4 l blue ribbon vanilla ice cream
3 medium ripe mangoes
2 tablespoon sugar
1 tablespoon lemon


Allow ice cream to soften until it can be stirred.

Skin mangoes, cut into chunks and place in a blender. Add sugar and lemon juice and blend until smooth.

Swirl mango mixture through ice cream and refreeze.

Mocha Mud Pie for my brithday

Now mud pie is my all time favorite dessert and I've had it right a couple of times (one being back home) but I find it's very hard to find a place that does it just right (to my standards at least, and I'm pretty picky when it comes to this!) so I decided for my birthday this year I was going to try and make it (I thought that would be a good idea now that I have an ice cream maker!).

I searched high and low for a good recipe but most of them weren't very good or sort of cheated using premade ice cream so I came up with my own, with a little help from here and here.

I couldn't be happier with how it turned out and I kid you not it's the best mud pie I have ever had! (And I'm not just saying that because I made it. I'd be honest if it sucked! ha ha)

It's pretty easy to make:
1) Make the crust, press down into 2 3'' spring form pan (I'm sure this would also be enough for a 6'' or a thinner cake in a 9'')

2) Make the ice cream and spread over crust
(I had some store bought hot fudge sauce that I put a spoonful of right in the middle of the crust before I poured the ice cream in. It was a nice treat to discover that when eating the cake after. I haven't found a good recipe yet to make it at home but at soon as I do you bet I'll be posting it!)

3) Set in freezer at least over night


Mocha Ice Cream

• 1 cup whip cream
• 1 cup milk
• 1/2 cup sugar
• 3/4 teaspoon vanilla extract
• 1 pinch salt
• 2-3 tablespoons instant coffee granules
• 1/4 cup chocolate syrup

Preparation: 

Combine ingredients. Stir until sugar and coffee granules dissolve. Freeze according to ice cream freezer's directions.

Chocolate Syrup
1 cup cocoa powder
1 1/2 cups sugar
1 dash salt
1 1/2 cups water
1 teaspoon vanilla extract

Preparation:
Stir together.

Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.

This must be stored in the fridge.


Crust
13 Oreos
1 tbsp Butter

Preparation:
Take 13 oreos & 1 tbsp butter, grind up, smooth it out in the spring form pans

(The toppings are just whip cream and store bought caramel sauce) 

Creamy Cherry Amaretto Ice Cream

This ice cream is wonderful! The Disaronno adds a nice unique flavor to the already rich ice cream. I highly suggest thing one for a dinner party with some friends!

2 1/2 cups whip cream
1/2 cup milk
3/4 cup sugar
1 teaspoon amaretto (I used Disaronno)*
1/2 tube Cool Whip


Mix all ingredients together until sugar is dissolved. Freeze/churn in ice cream maker. When the ice cream is to a desired thickness fold in Cool Whip. Put the ice cream in the freezer to further set.

*If you don't have either or don't want to use that just use vanilla instead

Creamy Parlor Style Vanilla Ice Cream

This ice cream is the creamiest vanilla ice cream you will have ever tried! My friend (who owns a restaurant and is brilliant in the kitchen I might add) gave me the tip of folding in Cool Whip to make your ice cream like parlor style soft serve and wow, does it make it so much better! It freezer just a little bit softer and just is oh so creamy! This recipe has become my go to recipe and it will be the base for many creations to come!

2 1/2 cups whip cream
1/2 cup milk
3/4 cup sugar
1 teaspoon vanilla
1/2 tube Cool Whip


Mix all ingredients together until sugar is dissolved. Freeze/churn in ice cream maker. When the ice cream is to a desired thickness fold in Cool Whip. Put the ice cream in the freezer to further set.

Rocky Road Ice Cream

I have a small ice cream maker (1 quart with using both bowls) so I have a little bit of a hard time finding recipes that are sized right for my machine.  I also really wanted a Rocky Road ice cream recipe but I couldn't find any that I liked so I made one! This recipe makes 1/2 a quart so it's the perfect small serving for 2 or the indulgent serving for one!

Ingredients:

• 1/4 cup sugar
• 1 cup whip cream
• 1/4 teaspoon pure vanilla extract
• 1/3 cup cake mix (I used brownie mix)
• 1/2-1 cup of rocky road pieces (I prefer to use the actual bar and not just the marshmallows and nuts)  

(Here's the recipe for some seriously good Rocky Road Fudge Bars)

Directions:

Prep Time: 5 mins
Total Time: 30 mins

(This ice cream is so good I forgot to take a picture before I started eating!)

1. Place freezer bowl of ice cream maker into the freezer. (24 hours before you want to make your ice cream)
2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3. Stir in the heavy cream and vanilla to taste.
4. Stir in cake mix, making sure there are no lumps.
5. Pour mixture into the freezer bowl and let mix until it has thickened (about 15-25 minutes).
6. Add Rocky Road pieces and let mix until pieces are well mixed in. 
7. Remove ice cream from freezer bowl and place into a separate container.
8. Place freezer bowl and the ice cream into the freezer to further harden.

All the ice creams of the rainbow

Kiwi Sorbet

As you know I got an ice cream maker recently (yay!!!) and so I'm trying to collect all sorts of recipes to try. I have already tried a few (don't worry, the posts are coming!) and am so excited to try all of these! Click on the links below each picture to get to the great blogs that have posted these wonderful treats!

Brown Sugar Chai Spice Ice Cream from Sweet as Sugar Cookies

from Crazy for Crust

Blueberry Ice cream

Cherry Chip Ice Cream from Turning the Clock Back

Lemon Sorbet from Goodbye City, Hello Suburbs

Sesame Seed Ice Cream

Strawberry Ice Cream

Rockie Road Ice Cream

Key Lime Pie Ice Cream 

If you have a wonderful ice cream recipe I'd love to hear about it!! (I'd LOVE if you would be a guest writer posting about it! Even more fun for us all!)