Fudge M&M Ice Cream Pie

This recipe was chosen by popular demand at my house.  Whenever we have dinner guests (I always want to say guests for dinner...), I try to make a dessert that is a little bit nicer, fancier, bigger, badder, etc.  This lovely recipe was on my to bake list, and was agreed upon by all.  Which was nice, because there is usually a huge debate and negotiating involved.  I made a few changes, and a few oopses (because I was in a hurry...), and the end result was kind of ridiculous.  After I served it there was one piece left.  I totally called dibs.  Yes I did.  An Oreo cookie crust is topped with cake and sprinkle filled ice cream, then covered with a thick fudge sauce, M&Ms, sprinkles, and whipped cream.  Notes: I like to scoop the ice cream into the mixing bowl scoop by scoop, as I have found that it helps to mix the add ins more evenly.  Be sure that your fudge sauce is cool before pouring it over the ice cream, or it will melt and mix into the ice cream a bit.  Also, when you unmold the pie, the fudge sauce will be oozy, so be prepared for that.

Fudge M&M Ice Cream Pie

Fudge Sauce:
1 can (14 ounces) sweetened condensed milk
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 teaspoon vanilla

Crust:
1 package (14 ounces) Oreo cookies
6 Tablespoons butter, melted

Ice Cream:
1/2 gallon Chocolate Chip Ice Cream, slightly softened (or use your favorite flavor)
4 frosted cupcakes, roughly crumbled (I used 2 vanilla and 2 chocolate)
1/3 cup sprinkles
1 cup M&Ms
Additional Sprinkles
Whipped Topping

For the fudge sauce, place the sweetened condensed milk in a microwaveable bowl and heat in the microwave for about 45-60 seconds, or until very warm.  Stir in the milk chocolate chips, semi sweet chips, and vanilla until completely melted and smooth.  Set aside to cool to while you prepare the pie.

Place the Oreo cookies in a food processor and process until you have fine crumbs.  Place the cookie crumbs in a bowl with the melted butter and stir until the crumbs are evenly moistened.  Press firmly into the bottom of a 9 inch springform pan.  Freeze while you prepare the ice cream layer.

Scoop the softened ice cream into a large bowl and add the roughly crumbled cupcakes and sprinkles.  Stir together quickly until evenly distributed, then transfer to the prepared crust and spread it evenly.  Freeze until firm, 30 minutes to 1 hour.

Remove pie from the freezer and pour the fudge sauce over the top and spread evenly.  Top with M&Ms, additional sprinkles, and whipped topping.  Freeze until firm, about 1 hour, or cover and freeze overnight.  When ready to serve, remove the sides of the springform and slice.  Makes about 12-16 servings.

Enjoy!  -Cardamommy

Strawberry Vanilla Bean Sherbet

My sister made this simple and delicious sherbet when she was here a couple of weeks ago.  I have made lots of home made ice cream, but never sherbet, and I was so impressed with how it turned out!  It was really delicious.  I was a little bit skeptical about the flavor of the vanilla bean coming through, but you could really taste the vanilla flavor with the strawberry.  And honestly? Not difficult at all to make. So you should.  Original recipe found here.

Strawberry Vanilla Bean Sherbet

4 cups chopped strawberries, fresh or frozen
1/2 cup granulated sugar
2 Tablespoons lemon juice
Pinch of salt
1 cup heavy cream
1 vanilla bean, halved and seeds scraped out

Place the strawberries, sugar, lemon juice, and pinch of salt in a food processor or blender and process until pureed.  Pour into a large bowl.

Place the whipping cream in a bowl and add the vanilla bean seeds.  Beat the whipping cream until soft peaks form.  Fold the whipped cream into the strawberry puree.  Chill for several hours, or until cold.

When you are ready to freeze the sherbet, pour the strawberry mixture into your ice cream maker and process according to the manufacturer's directions.  Transfer the sherbet to a freezer container and freeze until firm.  Makes about 1 1/2 quarts.

Enjoy!  -Cardamommy

Strawberry Cookies and Cream Ice Cream

This ice cream was seriously a stroke of genius.  I have been pondering the usage of Strawberry Nesquick Powder in baking, and I decided that if you like strawberry milk, you would totally like strawberry ice cream!  I thought, though, that it needed something more...like Oreos.  Because strawberry cookies and cream?  Yes please!  But could I somehow kick up the strawberry just another touch?  Yep.  A strawberry jam swirl.  This ice cream is totally a win.

Strawberry Cookies and Cream Ice Cream

1 can (14 ounces) sweetened condensed milk
3/4 cup Strawberry Nesquick Powder
1 quart Half and Half
24 Oreos, coarsely chopped
1 cup strawberry jam

Place the sweetened condensed milk and strawberry milk powder in a large bowl. Stir until well blended.  Gradually whisk in the half and half until combined.  Refrigerate the ice cream base for several hours, or overnight.

When you are ready to freeze the ice cream, pour the ice cream base mixture into your ice cream maker and process according to the manufacturer's directions.  During the last several minutes of freezing time, add the chopped Oreos.  When finished freezing, transfer about 1/4 of the ice cream to a freezer container, then drop about 1/4 of the jam over the top and swirl with a knife.  Repeat with remaining ice cream and jam, finishing with jam and swirling it through the top layer.  Freeze.  Makes about 2 quarts.

Enjoy!  -Cardamommy

Fudge Ice Cream Sandwich Cake

I have not made this ice cream cake in years.  Years!! What is my problem?  How could I have deprived my children for so long?  I honestly don't know, but I am rectifying the situation now.  With this cake.  It is so easy, and seriously, who doesn't like ice cream sandwiches?  With an Oreo fudge filling? Topped with whipped topping, more Oreos, and hot fudge sauce? Yeah.  Everyone wants this cake. I originally found this recipe in a Kraft Foods magazine quite a few years ago, and have adapted it.  

Fudge Ice Cream Sandwich Cake

24 ice cream sandwiches (you can get creative and use different flavors)
4 cups whipped topping
1 cup hot fudge, warmed
2 packages (4 serving size each) instant chocolate pudding mix
2-4 Tablespoons milk
24 Oreo Cookies, chopped

Layer 12 of the ice cream sandwiches on the bottom of a 9x13 pan. Place in the freezer.

In a large bowl, stir together 2 cups of the whipped topping and the warm hot fudge until blended.  Add the pudding mixes and stir until combined.  Stir in enough of the milk to reach a spreadable consistency.  Stir in about 2/3 of the chopped Oreo cookies.  Remove the pan of ice cream bars from the freezer, and spread the fudge mixture evenly over the top.  Layer the remaining 12 ice cream sandwiches on top of the filling.  

Spread the remaining 2 cups of whipped topping evenly over the top. Sprinkle with the remaining 1/3 of the chopped Oreos, and drizzle with extra hot fudge sauce, if desired.  Freeze until solid.  Makes 24 servings.

Enjoy!  -Cardamommy

Brownie Marshmallow Swirl Ice Cream Cake

I am so in love with this ice cream cake!! This is the second time I have made it in a week, and I made it totally different this time.  The first time I made an actual cake for the base and used chocolate ice cream with cake pieces in it.  I accidentally overmixed the marshmallow swirl, though, so it was more of a chocolate marshmallow ice cream.  Still totally amazing to the point that I knew that I had to make it again, and fast!  This time I used a frosted brownie base with frosted brownie pieces in toffee ice cream (Yes frosted.  Frosting makes everything better!).  I also was super careful and swirled the marshmallow swirl just the right amount to get those super yummy ribbons of marshmallow in the brownie studded ice cream!  Original recipe found here.

Brownie Marshmallow Swirl Ice Cream Cake

Brownies:
1/2 cup butter, room temperature
1/2 cup oil
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon coffee extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt

Frosting:
6 Tablespoons butter, room temperature
6 Tablespoons cocoa powder
2 Tablespoons corn syrup
1/2 teaspoon vanilla
1/2 teaspoon coffee extract
2 cups powdered sugar
1-2 Tablespoons milk

Marshmallow Swirl:

4 large egg whites, room temperature

1 cup sugar

1/4 teaspoon cream of tartar

1 teaspoon pure vanilla extract

6 cups ice cream, any flavor, slightly softened

For the brownies, preheat the oven to 350F.  Line the bottom of a 10 inch springform pan with parchment paper and grease the pan and parchment, and line the bottom of a 9 inch square baking pan with parchment paper and grease the pan and parchment.

Beat together the butter, oil, and sugar until smooth.  Beat in the eggs, vanilla, and coffee extract until blended.  Add the flour, cocoa powder, and salt, and beat until incorporated.  Pour about 2/3 of the brownie batter into the 10 inch springform pan, and the remaining 1/3 of the brownie batter into the 9 inch square pan and smooth the tops.  Bake in the preheated oven for  20 to 30 minutes (the 9 inch pan will be done sooner than the springform), until a toothpick inserted in the center comes out with moist crumbs.  Remove the brownies from the oven and let cool.

For the frosting, beat together the butter, cocoa powder, corn syrup, vanilla, and coffee extract until smooth.  Beat in the powdered sugar.  Beat in enough of the milk to reach the desired consistency.  Spread the frosting over the cooled brownies (if they are still slightly warm it is okay).  Place the brownies in the fridge until chilled.  When cold, remove the brownies from the 9 inch square pan and roughly chop or crumble into bite size pieces.

For the marshmallow swirl, place the egg whites, sugar, and cream of tartar in a bowl set on top of a saucepan of simmering water (make sure the bottom of the bowl isn't touching the water). Whisk constantly until sugar dissolves and mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer (I used my stand mixer), starting on low speed and gradually raising to high, until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla until thoroughly combined. 

To assemble the ice cream cake, place the softened ice cream in a large bowl and stir in the brownie pieces. Gently fold in the marshmallow swirl until it is swirled throughout the ice cream.  You do not want to over mix, or the marshmallow will disappear into the ice cream.  Spread the ice cream mixture over the frosted brownies in the springform pan, cover with plastic wrap, and place in the freezer until firm, 6 to 24 hours.  When ready to serve, remove the sides of the pan and cut the cake with a warm knife.  Makes 12 servings.

Enjoy!  -Cardamommy

Hot Chocolate and Marshmallow Ice Cream

Oh my goodness, I know.  I totally said that I was done with hot chocolate recipes for the season.  I  may have lied a little.  But you can forgive me, right?  Because it's hot chocolate.  And there is all kinds of leeway when hot chocolate is involved.  And it's ice cream, so it's really a seasonal crossover dessert.  So I'm good.  This ice cream is hot chocolate all the way, and studded with mini marshmallows and a marshmallow cream swirl! You can use storebought marshmallow cream, or make your own.  I used this recipe.

Hot Chocolate and Marshmallow Ice Cream

1 can (14 ounces) chocolate sweetened condensed milk
1/2 cup (3-4 packets) powdered hot cocoa mix
1 quart (4 cups) half and half
1/2 teaspoon coffee extract
2 cups mini marshmallows
2 cups marshmallow cream (storebought or homemade)

Place the chocolate sweetened condensed milk in a large bowl.  Stir in the hot cocoa mix until smooth.  Gradually stir in the half and half until well blended.  Stir in the coffee extract.  Refrigerate until cold.

When you are ready to freeze the ice cream, pour the ice cream base mixture into your ice cream maker and process according to the manufacturer's directions.  During the last several minutes of freezing time, add the marshmallows to the ice cream.  When  finished freezing, transfer the ice cream to a freezer container alternating layers of ice cream and marshmallow cream.  Freeze.  Makes about 2 quarts.  

Enjoy!  -Cardamommy

Chocolate Strawberry Ice Cream

I am so loving this chocolate strawberry ice cream.  I've been working on a strawberry ice cream recipe, and I stumbled across the chocolate and strawberry idea.  So then I had to figure out two strawberry ice cream recipes.  It was totally worth it though!  This yummy chocolate ice cream is full of sweet little bursts of strawberry.  The chocolate is mild enough to let the flavor of the strawberries come through, and the flavor is perfect.

Chocolate Strawberry Ice Cream

Strawberries:
1 pound fresh strawberries, washed and hulled
1/4 cup granulated sugar
1 teaspoon lemon juice

Ice Cream Base:
1 can (14 ounces) sweetened condensed milk
1/2 cup cocoa powder
1 quart (4 cups) half and half
1/2 teaspoon vanilla extract


Place the strawberries in a food processor and pulse until the berries are chopped (you don't want them puree). Place the pulsed strawberries, sugar, and lemon juice in a small saucepan.  Cook and stir over medium high heat until the mixture comes to a boil.  Continue to cook for about 5 to 10 minutes.  Transfer the strawberries to a bowl, cover and place in the refrigerator to chill, about 4 hours, or overnight.

For the ice cream base, whisk together the condensed milk and cocoa powder until smooth. Gradually add the half and half and vanilla.  Cover and place in the refrigerator to chill, about 2 hours, or overnight.

When you are ready to freeze the ice cream, pour the ice cream base mixture into your ice cream maker and process according to the manufacturer's directions.  During the last several minutes of freezing time, pour the chilled strawberries into the ice cream maker.  You may need to freeze this in two batches, depending on the size of your ice cream maker (my ice cream maker is 1 1/2 quarts, so I did this in two batches).  When the ice cream has finished freezing, serve immediately for soft serve, or transfer to a container with a lid and place in the freezer until ready to eat.  Makes about 2 quarts.

Enjoy!  -Cardamommy

Hot Cinnamon Strawberry Ice Cream

Last Valentine's Day, we tried the red hot strawberry ice cream from Coldstone.  It was such an interesting combination of spicy cinnamon and sweet strawberry, we really loved it!  I kind of forgot about it after that. I have been toying with the idea of making a cinnamon cake using cinnamon oil to give it a spicier flavor, and that ice cream popped back into my head, and I just had to try my own version.  This super easy recipe comes together really fast. You do need to cook the strawberries for about 5 to 10 minutes which I think helps them to not be so icy when they freeze, but if you'd rather, you can leave out that step and add the berries uncooked.

Hot Cinnamon Strawberry Ice Cream

Strawberries:
1 pound fresh strawberries, washed and hulled
1/4 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon

Ice Cream Base:
1 can (14 ounces) sweetened condensed milk
1 quart (4 cups) half and half
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon oil (not extract)

Place the strawberries in a food processor and pulse until the berries are chopped (you don't want them puree). Place the pulsed strawberries, sugar, lemon juice, and cinnamon in a small saucepan.  Cook and stir over medium high heat until the mixture comes to a boil.  Continue to cook for about 5 to 10 minutes.  Transfer the strawberries to a bowl, cover and place in the refrigerator to chill, about 4 hours, or overnight.

For the ice cream base, whisk together the condensed milk, half and half, vanilla, and cinnamon oil.  Cover and place in the refrigerator to chill, about 2 hours, or overnight.

When you are ready to freeze the ice cream, pour the ice cream base mixture into your ice cream maker and process according to the manufacturer's directions.  During the last several minutes of freezing time, pour the chilled strawberries into the ice cream maker.  You may need to freeze this in two batches, depending on the size of your ice cream maker (my ice cream maker is 1 1/2 quarts, so I did this in two batches).  When the ice cream has finished freezing, serve immediately for soft serve, or transfer to a container with a lid and place in the freezer until ready to eat.  Makes about 2 quarts.

Enjoy!  -Cardamommy

No Churn Pineapple Upside Down Cake Ice Cream

I found this recipe the other day and immediately wanted to make it.  Then I changed my mind because I didn't want to deal with roasting the fruit and stuff, but then I changed my mind again because I had a half can of sweetened condensed milk to use up (because I rarely used condensed milk, and what recipe uses half a can?).  So.  Here we are.  My husband was blown away because "Whoa, this totally tastes like pineapple upside down cake!"  Win!  I wrote the recipe as a full recipe, but you can cut it in half like I did if you have a half can of sweetened condensed milk in the fridge.  Original recipe found here.

No Churn Pineapple Upside Down Cake Ice Cream 

1 ½ cups canned pineapple chunks, drained

¾ cup maraschino cherries, drained
1/2 cup coconut

2 Tablespoons packed brown sugar

½ teaspoon cornstarch

1 can (14 ounces) sweetened condensed milk

1 cup yellow cake mix

4 cups heavy whipping cream

Preheat the oven to 375F.  Grease an 8x11 inch baking dish. 

Place the pineapple chunks, cherries, coconut, brown sugar, and cornstarch in a bowl and stir until combined.  Pour the fruit mixture into the prepared pan, spreading the fruit evenly in a single layer.  Bake for 20 to 25 minutes, stirring halfway through.  Remove from the oven and use a fork to mash the fruit.  Let cool.

In a medium bowl, stir together the condensed milk and cake mix.  Stir in the mashed fruit.  In the bowl of a stand mixer, whip the whipping cream until stiff peaks form.  Gently fold in the condensed milk mixture. Transfer to a freezer container and freeze.  Makes 12 cups (3 quarts).

Enjoy!   -Cardamommy

No Churn Chocolate Coffee Bean Toffee Ice Cream

A while ago I posted on Facebook that I couldn't decide between "Give me chocolate, or give me death." and "Give me ice cream, or give me death".  It was that kind of a day.  My awesome husband promptly brought some chocolate fudge ice cream home.  Then I decided that I had to create my own as well.  This is what I came up with.  A super easy no churn chocolate ice cream with chocolate covered coffee beans and toffee bits.  It's dangerous!

No Churn Chocolate Coffee Bean Toffee Ice Cream

2 cups whipping cream
1 can (14 ounces) sweetened condensed milk
6 Tablespoons cocoa powder
1/2 -3/4 cup chocolate covered coffee beans, chopped
1/2 cup toffee bits

In a large bowl, or the bowl of a stand mixer, beat the whipping cream to stiff peaks.  Place the condensed milk and cocoa powder in a bowl and stir until combined.  Fold the chocolate condensed milk mixture into the whipped cream until incorporated.  Fold in the coffee beans and toffee bits.  Transfer the ice cream mixture to a freezer container and freeze at least 4 to 6 hours, or until frozen throughout.  Makes about 6 cups.

Enjoy!  -Cardamommy

Cake Batter Cookie Dough Ice Cream

I saw this recipe a while ago and bookmarked it because I majorly love cookie dough, and to mix it with cake batter?  What's not to love?  This is a no churn recipe, which is also great because it is so fast and easy to make.  I've made no churn ice cream recipes before (like this one) using heavy whipping cream.  This time, I decided to try the cool whip version.  I was a little bit afraid that it would be too sweet, but it is totally delicious, and I don't really mind the sweetness.  Let me just say, though, that my true love in this ice cream is the cookie dough.  Oh my goodness I can't even get over the cookie dough.  This ice cream is seriously addicting!

Cake Batter Cookie Dough Ice Cream

Cookie Dough:
1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
1/3 cup packed brown sugar
3/4 cup all purpose flour
1/2 cup white or yellow cake mix
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 Tablespoon milk
1/4 cup mini chocolate chips
1/4 cup multi colored sprinkles (if desired)

Ice Cream:
1 can (14 ounces) sweetened condensed milk
1/2 cup white or yellow cake mix
1 tub (16 ounces) cool whip

For the cookie dough, in a large bowl, cream together the butter, sugar, and brown sugar.  Beat in the flour, cake mix, and salt.  Add the vanilla extract, butter flavoring, and milk, and beat until well blended.  Stir in the chocolate chips and sprinkles.  Spoon the cookie dough into a piping bag or heavy duty zip lock bag.  Pipe the cookie dough in lines onto a cutting board (if your cookie dough is too stiff, you can either add more milk to thin it or just scoop teeny tiny balls of dough and skip the piping bag).  Place the lines of cookie dough in the freezer until hard (about 30 to 60 minutes). When the dough is frozen, remove from the freezer and use a knife to cut the lines into bite size pieces. 

For the ice cream, in a large bowl (I used the same one that held the cookie dough...fewer dishes!) stir together the condensed milk and cake mix until well blended.  Fold in the cool whip until incorporated.  Stir in the frozen cookie dough pieces.  Place ice cream in a freezer container and freeze until frozen through.  

Enjoy!  -Cardamommy

Double Cookie Dough Ice Cream Bars

My Hungry Puppies are in love with frozen cookie dough.  I routinely put my cookie dough balls in a bag and freeze them so they are ready to bake whenever the need arises.  More often than not when I do this, though, my Hungry Puppies end up eating all of the frozen dough!  Sometimes I think that they like frozen cookie dough better than the baked cookies.  So, what's better than frozen cookie dough?  Frozen cookie dough with cookie dough ice cream, of course.  This awesome frozen treat takes chocolate chip cookie dough ice cream and sandwiches it between two layers of chocolate chip cookie dough.  Cookie dough perfection!  Original recipe found here.

Double Cookie Dough Ice Cream Bars

1 cup (2 sticks) butter, melted
2/3 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all purpose flour
1 cup mini chocolate chips
1/2 gallon chocolate chip cookie dough ice cream, softened

In a large bowl, combine the melted butter, brown sugar and granulated sugar and stir until smooth.  Stir in the milk, vanilla, and salt.  Add the flour and stir until completely incorporated.  Stir in the chocolate chips until evenly distributed.

Place a strip of parchment paper in a 9 inch square pan with two ends hanging over the sides of the pan.  Lightly spray with cooking spray, then place 1/2 of the cookie dough in the pan and press it evenly into the pan.  Fold the overhanging sides of the parchment over the cookie dough, then place another strip of parchment directly on top of the parchment covered cookie dough layer.  Lightly spray the second strip of parchment with cooking spray, then press the remaining cookie dough into the pan and fold the overhanging sides over the cookie dough (you should have a layer of parchment with cookie dough on top with the parchment folded over the top of the cookie dough, then another layer of parchment with cookie dough on top with that parchment folded over the top. So two identical layers right on top of each other in the pan).  Freeze for several hours.

When the cookie dough layers are frozen, remove the pan from the freezer and remove the cookie dough from the pan.  Peel the parchment off of the cookie dough layers, and place one piece of parchment back in the pan, followed by one layer of the cookie dough (this will help the sandwiches to not stick to the parchment later).  Spread the softened ice cream evenly over the cookie dough.  Place the second cookie dough layer on top of the ice cream and press firmly. Fold the overhanging parchment over the top of the cookie dough, then cover with tin foil.  Place the ice cream bars back in the freezer until firm.  When ready to serve, use the overhanging parchment as handles to lift the bars out of the pan, then cut.  Makes 16 servings.

Enjoy!  -Cardamommy

Oreo Brownie Ice Cream

This is an amazing Summertime recipe, perfect for your kids to make and eat.  My Hungry Puppies made this ice cream themselves and ate it mostly themselves as well.  Just mix up some instant pudding, cool whip, and add ins.  It is fast and easy to make and you don't have to churn it, just pop it in the freezer and you're good to go.  One last slightly amazing thing about this ice cream is that when it melts, it doesn't run all over the place, it stays a pudding consistency.  Perfect for a no mess ice cream cone on a warm day. Also, it is super easy to change up the flavors in this recipe.  I made another batch using white chocolate pudding and coconut pudding with fudge stripe cookies and marshmallows.  Be creative and use your favorites!  Recipe found here.

Oreo Brownie Ice Cream

2 boxes (4 serving size) Oreo instant pudding mix
2 cups milk
1 tub (8 ounces) Cool Whip, thawed
1 1/2 to 2 cups brownie chunks (I used this recipe)

In a large bowl, whisk together the pudding mix and milk until thickened.  Stir in the cool whip until blended.  Fold in the brownie chunks. Spoon the ice cream mixture into a 2 quart freezer container and freeze until solid.

Enjoy!  -Cardamommy

Hazelnut Coconut Crunch Ice Cream Cake

I made this ice cream cake for Easter and am only now getting around to posting it, but I figured it should be fine because it'll still be Summer for a while, right?  Usually, I would have made this cake from scratch, but I was visiting my family in Salt Lake City, and we were so busy that making an ice cream cake from scratch was totally stressing me out.  I decided to go half and half, and I got this cake made in one morning.  I'm thinking that I've maybe gone a little overboard with these flavors, but I seriously can't help it.  This cake starts with a box mix (but you're no one would ever guess), and is filled with coconut flavored ice cream and hazelnut crunch and covered with coconut hazelnut chocolate frosting and more hazelnut crunch.   

Hazelnut Coconut Crunch Ice Cream Cake

Cake:
1 box chocolate cake mix
1 box (4 serving size) chocolate pudding mix
1 cup sour cream or plain unsweetened greek yogurt
1 cup canola oil
4 eggs
1/2 cup milk

Hazelnut Crunch:
2 ounces chocolate chips
2 Tablespoons butter
1/2 cup Nutella
1/4 to 1/2 cup chopped toasted hazelnuts
3/4 cup shredded coconut
3 cups rice krispies

1/2 gallon Coconut Ice Cream (we used samoas flavored ice cream)

Coconut Hazelnut Chocolate Frosting:
2 cans of Almond Joy Chocolate (or regular chocolate) frosting (or make your own)
1/2 cup Nutella
1 cup shredded coconut

Preheat the oven to 350F.  Grease 2 9-inch round cake pans and line the bottoms with parchment paper (or coffee filters) and lightly grease the papers.

In a large bowl, combine the cake mix, pudding mix, sour cream or yogurt, oil, eggs, and milk.  Mix together for a minute or two, until well blended.  Divide the batter between the two prepared pans and smooth the top (the batter will be thick).  Bake in the preheated oven for about 25 to 27 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 5 minutes.  Turn the cakes out of the pans and let cool completely on a cooling rack.

While the cakes are baking, make the hazelnut crunch.  Melt together the chocolate chips, butter, and Nutella until smooth. Add the hazelnuts, coconut, and rice krispies, and stir until evenly coated.  Pour the mixture onto a waxed paper lined baking sheet and refrigerate until set.  Break into small chunks.

For the ice cream layer, line a 9-inch round cake pan with plastic wrap.  Press all of the ice cream evenly into the pan.  Cover with plastic wrap and freeze until ready to assemble.

For the frosting, in a large bowl, combine the 2 cans of frosting (or about 3 cups of homemade), the Nutella, and the coconut, stirring until combined.

To assemble the cake, place one cake layer on a serving plate.  Sprinkle with some of the hazelnut crunch.  Place the unwrapped ice cream layer on top, and sprinkle some more of the hazelnut crunch on top.  Place the second cake layer on top of the ice cream layer.  Frost the top and sides with the frosting.  Sprinkle more hazelnut crunch on top.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Mint Chocolate Cookie Dough Ice Cream

I have been dreaming about this ice cream flavor for a couple of weeks now, but was too chicken to do anything about it until now.  Why?  Because I have had horrible luck with mint ice cream.  I mean horrible.  As in pour entire batches down the sink before.  So discouraging!  This one, though, I totally nailed.  I started with a basic 2 ingredient ice cream recipe and just went from there.  This recipe is so simple and you don't need an ice cream maker to make it.  Does it get better than mint and chocolate cookie dough?  Tell me why I've never run into this flavor at the store!  I think that this ice cream ranks high up there with this, this, this, and this recipe as one of my favorites.

Mint Chocolate Cookie Dough Ice Cream

Chocolate Cookie Dough:
6 Tablespoons butter, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 cup cocoa powder
1 Tablespoon milk
1/2 cup mini chocolate chips

Mint Ice Cream:
2 cups heavy whipping cream
2 teaspoons peppermint extract
green gel food coloring
3/4 cup sweetened condensed milk (about 1/2 of a 14 ounce can)
3/4 cup marshmallow cream (about 1/2 of a 7 ounce container)

To make the cookie dough, stir together the butter, brown sugar, granulated sugar, vanilla, and salt.  Add the flour and cocoa powder and stir until combined.  Stir in the milk, then the chocolate chips.  Roll the dough into little balls and freeze.  You won't need all of the cookie dough, but use as much or as little as you like!

For the ice cream, whip the heavy whipping cream until stiff peaks form.  Add the peppermint extract and food coloring, and whip until combined.  Add the sweetened condensed milk and marshmallow cream, and beat until completely incorporated.  Remove the cookie dough bites from the freezer and fold them into the ice cream.  Place the ice cream in a freezer container and freeze until firm, about 4 hours or overnight.  Makes about 1 1/2 quarts of ice cream.

Enjoy!  -Cardamommy

Pumpkin Toffee Butter Pecan Ice Cream

This ice cream recipe is very similar to this one that I made several years ago.  Sometimes you need a fast and easy way to make your own ice cream that doesn't include an ice cream maker or a recipe.  This recipe totally fits that bill.  I actually feel a little weird calling it a recipe even because there is really nothing to it!  My oldest Hungry Puppy had a little pumpkin left over from Halloween, and it was decision time.  I told her that she had to figure out what to do with it because it can't sit on my counter forever.  She thought to bake that little pumpkin and make something with the puree!  Smart girl, she chose ice cream, and together we came up with this combination.  And let me tell you, it is winning.

Pumpkin Toffee Butter Pecan Pie Ice Cream

Pastry:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup butter, cold

Ice Cream:
1/2 gallon Butter Pecan Ice Cream, softened
1 tub (8 ounces) cool whip
1 cup pumpkin puree
1 bag chocolate toffee bits

Preheat the oven to 350F.  Lightly grease a 9x9 inch baking pan.

In a medium bowl, combine the flour, sugar, and salt.  Cut in the cold butter until the mixture resembles coarse crumbs.  Press the crumbly mixture firmly into the prepared pan.  Bake for 15 minutes or until lightly browned at the edges.  Cool completely.  Break the pastry into bite sized pieces.

For the ice cream, in a large bowl stir together the ice cream, cool whip, pumpkin puree, and toffee bits.  Carefully stir in the pastry pieces.  Transfer the ice cream to a freezer container and place in the freezer until firm.  Makes about 9 cups of ice cream.

Enjoy!  -Cardamommy

Triple Chocolate Peppermint Patty Ice Cream

This ice cream has been on my to do list for a really long time.  Like all summer.  I am currently living in an apartment where I have a really teeny tiny freezer.  I used to have a french door fridge with a drawer freezer plus a deep freeze chest freezer in the garage.  Needless to say, I have been missing some freezer space.  Oh well.  Do the best with what you have to work with, huh?  I am rocking the positive attitude.  Most days.  So, I convinced my husband to rearrange the freezer so I could squeeze my ice cream freezer in there (whenever I try to rearrange, I get a frozen food avalanche.  Those are the days when the positive attitude takes a hit).  So here we are.  With absolutely chocolatey delicious ice cream!  I used chocolate milk, sweet ground chocolate (you can substitute cocoa powder), and chocolate chips in the ice cream base.  Add in some peppermint patties and a chocolate peppermint fudge sauce swirl and we are go for launch.

Triple Chocolate Peppermint Patty Ice Cream


Triple Chocolate Ice Cream:
2 cups chocolate milk (commercially prepared)
2 cups half and half
1/4 cup Ghirardelli Sweet Ground Chocolate (or substitute cocoa powder)
Pinch of salt
1 egg
2/3 cup granulated sugar
1 cup chocolate chips (semi sweet, milk, or dark, depending on your preference)
1 teaspoon vanilla extract
15 Peppermint patties, broken into thirds or quarters

Peppermint Chocolate Sauce:
1/4 cup chocolate milk (commercially prepared)
1/4 cup brown sugar
1 Tablespoon Ghirardelli Sweet Ground Chocolate (or substitute cocoa powder)
Pinch of salt
1/2 Tablespoon butter
1/4 teaspoon peppermint extract


For the ice cream, in a large saucepan over medium heat, whisk together the chocolate milk, half and half, sweet ground chocolate (or cocoa powder), and salt.  Bring the mixture to a simmer.

While the chocolate milk mixture is heating up, in a medium bowl whisk together the egg and granulated sugar until well combined.

Once the chocolate milk mixture has reached a simmer, very slowly pour about 1/3 of the mixture into the egg mixture, whisking constantly.  Pour the combined chocolate milk/egg mixture back into the saucepan, whisking constantly.  Add the chocolate chips to the saucepan and continue cooking over low heat until the chocolate has completely melted and the mixture is steaming and thickened slightly.  Do not boil.  Remove chocolate mixture from the heat and stir in the vanilla extract.  Transfer the chocolate mixture to a bowl and let cool to room temperature.  Cover and refrigerate until completely chilled, about 4 hours or overnight.

While the chocolate mixture is chilling, make the peppermint chocolate sauce. In a small saucepan, combine the chocolate milk, brown sugar, sweet ground chocolate (or cocoa powder), salt, and butter.  Bring mixture to a boil stirring  until the mixture is smooth.  Pour mixture into a small bowl and chill until ready to make the ice cream.

When ready to make the ice cream, pour the chocolate mixture into the ice cream maker and proceed according to the manufacturer's instructions.  After the ice cream has finished churning, transfer to a large bowl and quickly fold in the peppermint patty pieces.  In a 2 quart freezer container, pour 1/3 of the peppermint chocolate sauce.  Spoon half of the ice cream on top, then pour 1/3 of the peppermint chocolate sauce over that.  Spoon the remaining ice cream on top, and pour the remaining chocolate sauce over the top.  Cover and freeze until ready to serve.  Makes 2 quarts.

Enjoy!  -Cardamommy

Doughnut Ice Cream Sandwiches

Today's post is more of an idea than an actual recipe.  Doughnut Ice Cream Sandwiches.  Brilliant.  Genius.  Why have I not figured this out before?  My husband declared this possibly the best dessert ever.  I can totally live without doughnuts.  Any fried food, actually, just isn't my favorite.  These ice cream sandwiches though...I was actually plotting the next time I could make them as I popped the last bite into my mouth.  You can get creative with the types of doughnuts and the flavor of ice cream.  We tried cake doughnuts, plain glazed yeast doughnuts, cinnamon swirl doughnuts, and crullers, with blueberry cream pie ice cream and chocolate fudge ice cream.  They were all delicious and we liked the yeast doughnuts the best.  

Doughnut Ice Cream Sandwiches

Doughnuts (use your favorite and get creative!)
Ice Cream (again, use your favorite)

Cut the doughnuts in half horizontally to make a top and bottom.  Scoop some ice cream and place on top of the bottom of the doughnut.  Place the top of the doughnut on top of the ice cream and press down slightly.  Serve. 

Note:  If you are a perfectionist like me, you can mold the ice cream into disks to make sandwiching easier. Just find a small round container the same size (or similar) as the doughnuts (you can use a muffin tin, jumbo muffin tin, mini cake pan, tupperware, whatever you have!).  Line the container with plastic wrap and place a scoop or two of ice cream inside.  Flatten the ice cream with the back of a spoon, then fold the plastic wrap over the top.  Freeze until ready to use.  When ready to make the sandwiches, just unwrap the ice cream disks and place on the doughnuts.

Enjoy!  -Cardamommy

Blackberry Cheesecake Ice Cream

I threw this ice cream together the other day, and it is a huge hit at my house.  It has a wonderful cream cheese flavor with swirls of blackberry pie filling and chunks of cheesecake throughout. 

Blackberry Cheesecake Ice Cream

4 cups half and half or whipping cream
1 cup granulated sugar, divided
pinch of salt
8 ounces cream cheese, room temperature
2 eggs
2 teaspoons vanilla extract
1 can (21 ounces) blackberry pie filling
6 ounces (about 1 cup) cheesecake, chopped

In a medium saucepan over medium heat, whisk together the half and half, 1/2 cup sugar, and salt.  Heat until mixture comes to a simmer.

In a large bowl, whisk together the remaining 1/2 cup sugar, cream cheese, and eggs.  Once the half and half mixture is simmering, slowly pour about 1/2 of it into the cream cheese mixture, whisking constantly.  Return the combined mixture to the saucepan, and continue heating over medium heat, stirring constantly until the mixture thickens.  Do not boil, or the eggs will scramble (and no one wants scrambled egg ice cream!).  

Remove the mixture from the heat and stir in the vanilla extract.  Let cool to room temperature, then cover and refrigerate until completely chilled.

Pour the ice cream mixture into your ice cream freezer and process according to manufacturer's directions.  Once the ice cream has finished churning, spoon into a large bowl.  Add the blackberry pie filling and cheesecake pieces, and fold in 3 to 4 times (this will leave ribbons of pie filling).  Transfer to a freezer container and store in the freezer. Makes about 8 cups.

Enjoy!  -Cardamommy

Lemon Meringue Ice Cream Pie

I am so excited about this ice cream pie.  I can't even express to you my bliss.  This was my very first time making lemon curd, and I have to say it wasn't the best experience ever.  So.  I made some changes and had a much easier time of it.  The lemon curd is amazing.  It might be my new most favorite thing to eat.  This pie was a huge hit!  Original recipe found here.

Lemon Meringue Ice Cream Pie

Lemon Curd:
2 eggs
2 egg yolks
6 Tablespoons (3/4 stick) butter
1 cup granulated sugar
Juice of 2 lemons (6 Tablespoons)
Zest of 2 lemons
Pinch of salt

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter

1/2 gallon vanilla ice cream, softened, divided

Meringue:
4 egg whites, room temperature
Pinch of cream of tartar
6 Tablespoons granulated sugar

For the lemon curd , whisk the eggs and egg yolks in a small bowl.  Set aside.  Melt the butter in a small saucepan over medium-low heat.  Whisk the sugar, lemon juice, lemon peel, and salt into the butter.  Whisk in the eggs.  Continue cooking, whisking constantly until the mixture thickens and reaches about 180F.  Do not boil.  Transfer the lemon curd to a small bowl, and press a piece of plastic wrap directly on the surface.  Chill at least four hours (can be made 2 days in advance, store covered in the refrigerator).

For the crust, preheat the oven to 350F.  Combine the flour, sugar, and salt in a bowl.  Cut in the butter until mixture resembles coarse crumbs.  Press into a 9 inch pie plate.  Bake for 15 minutes, or until the crust is lightly browned.  Remove from the oven and let cool to room temperature.  

Spoon half of the ice cream into the cooled crust, and spread evenly.  Spread the lemon curd evenly over the ice cream.  Freeze about 2 hours.  Spread the remaining ice cream evenly over the lemon curd.  Freeze about 2 hours.

For the meringue, place the egg whites and cream of tartar in a medium bowl.  Beat egg whites on high until frothy.  Add sugar, 1 tablespoon at a time, while continuing to beat.  Beat until stiff peaks form.  Spoon the meringue over the pie, spreading all the way to the edges (can be made one day in advance, just spread meringue then freeze).  Use a kitchen torch to toast the meringue until golden , or place pie in a preheated 500F oven until meringue is golden(about 3 minutes , watch closely!), or place pie under the broiler until meringue is golden (watch closely!).  Cut pie and serve immediately.  Makes 8 to 10 servings.

Enjoy!  -Cardamommy