Cookies & Candy Archives - SueBee Homemaker

Rocky Road Ice Cream

Suebee Homemaker — Thu, 31 Jul 2025 11:00:00 +0000

Rocky Road Ice Cream is a rich and creamy chocolate ice cream mixed with crunchy nuts, soft mini marshmallows, and mini chocolate chips. This classic frozen treat is a delicious contrast of textures and flavors that may soon be your favorite flavor!

Best Rocky Road Ice Cream

If you love trying new ice cream flavors like we do, then I’ve got a treat for you! This Rocky Road ice cream is full of chocolate flavor and loaded with mix-ins like mini chocolate chips, marshmallows, and slivered almonds. You won’t be able to tell which part you like best!

Ever since we purchased a two-quart ice cream machine, we’ve been on a mission to share as many delicious ice cream flavors as possible. Before we ventured out on this, I’d say I could have lived on Oreo Ice Cream 100% of the time. Now? Gimme all the new flavors!

Why This Recipe Works:

FULL of TEXTURE and FLAVOR – We’ve got a creamy chocolate ice cream, pillowy marshmallows, plus crunchy almonds and chocolate chips.
CUSTOMIZABLE – This rocky road ice cream can easily be customized to your taste buds. Don’t like nuts? Skip them. Love marshmallows? Add more.
FOR CHOCOLATE LOVERS – We love the chocolate base of this simple recipe. Plus we’re adding chocolate chips for all of you chocolate lovers! You’re welcome.

What You’ll Need:

This ice cream recipe starts with a basic chocolate ice cream and incorporates three different mix-ins.

Dairy Ingredients – a combo of whole milk and heavy cream.
Egg Yolks – stabilizes the ice cream so it’s silkier, creamier, and lasts longer in the freezer.
Granulated Sugar – use more or less depending on your tastes
Cocoa Powder – the ingredient that makes this chocolate flavored
Vanilla Extract – we use the Watkin’s brand
Almonds – we use slivered almonds but you could also chop your own
Mini Marshmallows – or you could cut some large marshmallows into tiny pieces
Mini Chocolate Chips – or use chopped chocolate
A pinch of salt – to balance out the sweetness

How to make Rocky Road Ice Cream:

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!

Step 1
Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.

When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (1/3 cup at a time) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and pinch of salt.

Step 3
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.

Step 4
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You’ll know they’re ready when you can smell them!

Step 5
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 6
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.

Step 7
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.

Step 8
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Step 9
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

What’s the history of rocky road ice cream?

Rocky Road ice cream was first introduced in the early 1920s. The flavor is believed to have been created by William Dreyer, a co-founder of Dreyer’s Ice Cream (now known as Dreyer’s or Edy’s in different regions).

What is a custard-based ice cream?

A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.

Can I customize the mix-ins?

You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies. Just be sure to keep the balance between ingredients so the ice cream maintains its texture and flavor.

Other Ice Cream Flavors:

Here are some of our favorite flavors if you’re interested in trying others. Head to see all of our KitchenAid Ice Cream Recipes.

SOMETHING FUN – S’mores, Coffee Toffee, and Cinnamon
CHOCOLATEY – Dark Chocolate, Chocolate Fudge Brownie, and Nutella
FRUIT FLAVORED – Strawberry, Lemon Custard, and Blueberry
BASIC FLAVORS – Vanilla Bean, Oreo, and Mint Chip

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rocky Road Ice Cream Recipe

Course Dessert

Cuisine American

Keyword rocky road ice cream

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings servings

Calories 550kcal

Author Sue Ringsdorf

Ingredients

5 large egg yolks
1 cup granulated sugar – divided
2 cups whole milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
pinch of salt
1-2 Tablespoons vanilla extract
1 ½ cups mini marshmallows
¾ cup chopped almonds
1/2 cup mini chocolate chips

Instructions

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream.

Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.
When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (about one cup total) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar – and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 1/2 cup unsweetened cocoa powder
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and salt.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You'll know they're ready when you can smell them!
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.
¾ cup chopped almonds, 1/2 cup mini chocolate chips, 1 ½ cups mini marshmallows
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Notes

If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies.
Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Nutrition

Moose Tracks Ice Cream Recipe

Suebee Homemaker — Thu, 10 Jul 2025 11:00:00 +0000

Moose Tracks Ice Cream is a rich and creamy vanilla ice cream swirled with thick fudge and loaded with peanut butter cups for the perfect balance of sweetness and texture. This indulgent ice cream is one your whole family will love!

Moose Tracks Ice Cream

Ice cream is an all-year-round thing here – not just for summertime! So get your churners out and make this delicious recipe stat! We’re constantly trying new recipes and while I do have some personal favorites, I love experimenting with any kind of custard concoction.

Guess what? I have a post including ALL of my 2-quart recipes. You can use any type of ice cream machine and adjust quantities if needed.. See all of our KitchenAid Ice Cream Recipes and choose your favorites!

Have you tried our Cookie Monster Ice Cream, Cinnamon Ice Cream, or Chocolate Fudge Brownie Ice Cream yet?

Why This Recipe Works:

SIMPLE TO MAKE – If you’ve tried some of my ice cream recipes, this one is not much different. You’ll need to use an electric churner (or KitchenAid in this case) and make hot fudge sauce if time allows. If you’d rather purchase hot fudge at the store, that’s fine too. (But my homemade fudge sauce is incredibly easy and makes two cups!)
FRENCH STYLE – This French-style ice cream means that it has a custard base which includes egg yolks. The eggs do need to be tempered for safety, but the process makes for the creamiest, softest texture. In my opinion, it’s a must!
CREAMY AND CHUNKY – The texture of this Moose Tracks recipe is creamy (from the vanilla custard base) and chunky from the bits of fudge sauce and peanut butter cups. The perfect texture and mouth feel!

What You’ll Need:

All of these simple ingredients are easily found at your local grocery store.

Whole Milk
Large Egg Yolks
Granulated Sugar
Heavy Cream
Vanilla Extract
Pinch of kosher salt
Hot Fudge Sauce – homemade hot fudge sauce (really easy to make!) or store-bought is fine
Reese’s Peanut Butter Cups – use the “extra mini” peanut butter cups or adjust accordingly

How to make Moose Tracks Ice Cream:

Step 1
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.

NOTE: You’ll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you’ll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!

Step 2
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.

When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.

Step 3
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 4
Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.

Step 5
Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I’m in a hurry. You can also chill overnight if time allows.

Step 6
Slice the Reese’s peanut butter cups in half. Use a knife to slice the mini Reese’s peanut butter cups in half.

NOTE: These Reese’s cups are the ones that come unwrapped. They’re “extra” mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.

Step 7
Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.

Step 8
Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese’s peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.

Step 9
Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.

Step 10
Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)

Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for using a KitchenAid ice cream attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

What can I use instead of peanut butter cups?

You can substitute peanut butter chips or chopped peanut butter cookies in a pinch.

How do I get the fudge to swirl properly?

Add the fudge in layers after churning the ice cream, then gently swirl it in with a knife or spatula before freezing.

What is the difference between French-Style and Philadelphia-Style ice cream?

French-style ice cream uses a custard base with egg yolks, making it richer, creamier, and smoother but requiring cooking. Philadelphia-style ice cream skips the eggs, resulting in a lighter, quicker-to-make treat with a cleaner flavor but a firmer texture.

Do I need an ice cream maker?

While an ice cream maker provides the best texture, you can use a no-churn method by folding whipped cream into sweetened condensed milk and freezing.

Other Delicious Ice Cream Recipes:

Kitchen Tools Used: (affiliate links)

I used these mini Reese’s peanut butter cups too.

xoxo ~Sue

Moose Tracks Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, moose tracks ice cream

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 639kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar
2 cups heavy cream
1-2 Tablespoons vanilla extract
a pinch of salt
7.6 oz. extra mini Reeses peanut butter cups – I used the mini peanut butter cups but any will work
1 cup hot fudge sauce – homemade fudge sauce or store-bought

Instructions

**SEE BLOG POST for step-by-step photos and tips on how to use a KitchenAid ice cream bowl attachment. Remember you can use any churner and adjust the quantities as needed.
Make hot fudge sauce. In a saucepan, melt butter. Then add chopped chocolate and stir until the chocolate melts. Add the granulated sugar and evaporated milk and simmer for five minutes on low. Remove from heat and add vanilla extract and a pinch of salt. Pour into a 16-ounce mason jar.
1 cup hot fudge sauce
Temper the eggs. Use a whisk to combine the egg yolks and 1/4 cup of the sugar in a small bowl. Meanwhile, add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees F. Do not boil.
When the milk reaches the correct temperature, pour 1/2 cup at a time into the eggs/sugar mixture – whisking constantly and quickly. Then pour the egg mixture back into the pan, add the remaining sugar, and bring it back to a temp of 165 degrees (stirring often). The mixture should be thick and easily coat the back of a spoon. Remove from heat to cool slightly.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine ice cream base. In a large bowl or 8-cup measuring bowl, combine the tempered eggs mixture, heavy cream, vanilla extract, and a pinch of salt. Whisk until well combined.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt
Chill. Place the liquid ice cream mixture in your refrigerator for several hours or until VERY COLD. I often place in the freezer for a bit if I'm in a hurry. You can also chill overnight if time allows.
Slice the Reese's peanut butter cups in half. Use a knife to slice the mini Reese's peanut butter cups in half.
7.6 oz. extra mini Reeses peanut butter cups
Churn ice cream base. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled vanilla ice cream mixture into the bowl attachment while it's running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. This will take anywhere between 20-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, add half of the base to the container (We occasionally use a pan for photography purposes.) and add 1/2 cup of hot fudge sauce and half of the Reese's peanut butter cups. Stir gently. Then add the remaining vanilla ice cream base, another 1/2 cup of the hot fudge sauce, and the remaining peanut butter cups. Stir gently again.
Freeze. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Serve ice cream. Serve Moose Tracks ice cream in serving bowls, waffle cones, or between two cookies. You can add extra hot fudge or peanut butter cups, if desired. (And you may want to drizzle servings with some magic shell to get it extra crispy on top.)

Notes

You’ll want to make the hot fudge sauce ahead of time to allow it to fully cool. You can do this a day or so in advance as the fudge sauce stores well. This recipe makes two cups and you’ll need only one cup for the Moose Tracks recipe. Use the remainder for all of your ice cream parties or drizzle it on cakes and brownies!
The Reese’s cups used are the ones that come unwrapped. They’re “extra” mini and just need to be halved. However, you could use the mini ones that have wrappers. Just unwrap and slice in approximately six pieces.
Moose Tracks ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Nutrition

Cookie Monster Ice Cream

Suebee Homemaker — Mon, 02 Jun 2025 05:00:00 +0000

Cookie Monster Ice Cream is a vibrant blue, creamy vanilla-based treat loaded with chunks of chocolate chip cookies and Oreo pieces. This fun indulgence reminds us of our favorite cookie-loving monster that our kids loved back in the day! Make this one for birthday parties!

Blue Cookie Monster Ice Cream

Now that we have a granddaughter, I thought it was time for a fun ice cream recipe for kids especially. Yes, we’re all just kids in grown up bodies but we also drink Godiva Chocolate Martinis. So this is for all of you, I guess.

Oh – and no, we will never ever share a bubble gum ice cream recipe. Because that’s just gross.

Why This Recipe Works:

CUSTARD BASE – This Cookie Monster ice cream has a custard base (also known as French-style ice cream) that is made with egg yolks, which give it a richer, creamier texture compared to regular Philadelphia-style ice cream (without eggs).
GREAT TEXTURE – You’ll love the creamy ice cream base plus lots of cookies for that crunch factor.
DELICIOUS – This recipe is Oreo ice cream meets chocolate chip cookies. You can’t go wrong, right?
FUN FOR BIRTHDAY PARTIES – The kids will go wild (well, hopefully not TOO wild!) for this bright blue ice cream with Oreos and Chips O’hoy cookies.

What You’ll Need:

Whole Milk & Heavy Cream
Egg Yolks
Granulated Sugar
Vanilla Extract
Blue Food Coloring – We added 1/2 teaspoon of blue gel coloring. You could use extra if you want to make it extra dark blue!
Cookies – a combo of Oreo cookies and Chips A’hoy cookies
A pinch of salt

How to make Cookie Monster Ice Cream:

NOTE: If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 3
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, a pinch of salt, and the blue food coloring. Whisk well to combine. If you need more food coloring to get the shade you want, add it here.

Step 4
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.

Step 5
Prep cookies. Use your hands to crumble the Oreo cookies and the Chips A’hoy Cookies into smaller pieces.

Step 6
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 7
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.

Step 8
Add cookies. Then add the crumbled cookies on top of the ice cream. Gently stir the toppings into the ice cream base.

Step 9
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.

Step 10
Serve. Serve Cookie Monster ice cream in bowls or cones with some extra crushed cookies on top!

Cookie Monster ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Recipe FAQs:

What is Cookie Monster ice cream?

Cookie Monster ice cream is a fun, bright blue, cookie-packed ice cream inspired by the beloved Sesame Street character.

Do I need an ice cream maker?

For this recipe, you do need an ice cream maker to get the creamiest texture.

Can I use other types of cookies?

Yes, you can swap in other cookies like fudge cookies, graham crackers, or even homemade chocolate chip cookies.

How do I serve Cookie Monster ice cream?

This ice cream is delicious on its own, but you can also serve it in a waffle cone, between two cookies as an ice cream sandwich, or topped with whipped cream and sprinkles!

Tips for using a KitchenAid ice cream attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Other Delicious Ice Cream Flavors:

Or head to my post summarizing all of our KitchenAid Ice Cream Recipes!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cookie Monster Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword cookie monster ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings servings

Calories 472kcal

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar – divided
2 cups heavy cream
1-2 Tablespoons vanilla extract
a pinch of salt
1/2 teaspoon blue food coloring – I like gel food coloring
15 Oreo cookies – crumbled
15 Chips A'hoy cookies – crumbled

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Strain tempered eggs. If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, a pinch of salt, and the blue food coloring. Whisk well to combine. If you need more food coloring to get the shade you want, add it here.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, a pinch of salt, 1/2 teaspoon blue food coloring
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Prep cookies. Use your hands to crumble the Oreo cookies and the Chips A'hoy Cookies into smaller pieces.
15 Oreo cookies, 15 Chips A'hoy cookies
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.
Add cookies. Then add the crumbled cookies on top of the ice cream. Gently stir the toppings into the ice cream base.
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Serve. Serve Cookie Monster ice cream in bowls or cones with some extra crushed cookies on top!

Notes

If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.
SEE TIPS ON BLOG POST for using a KitchenAid ice cream attachment.
Cookie Monster ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Nutrition

Cinnamon Ice Cream

Suebee Homemaker — Thu, 31 Oct 2024 11:00:00 +0000

Cinnamon Ice Cream is a rich and creamy dessert combining the warm, fragrant flavor of cinnamon, crumbled graham crackers, and a sweet custard base. Your whole family will love this simple fall recipe and will be coming back for more!

Graham Cracker Ice Cream

Are you someone who orders the same kind of ice cream every time you go to an ice cream shop or do you prefer to try new flavors? I have to admit, I used to order either Mint Chip or Oreo Ice Cream almost every time.

Now? I’m all about trying new flavors. Bring on Chunky Monkey Ice Cream, Lemon Custard Ice Cream, and Black Cherry Ice Cream. Let’s be adventurous and try all of the delicious flavors and textures!

Why This Recipe Works:

SIMPLE RECIPE – This simple 8-ingredient ice cream recipe is easy to make and requires ingredients found in most grocery stores.
PERFECT FOR FALL – Cinnamon reminds me of fall and you’ll love the warm and cozy feels you’ll get from this cinnamon ice cream.
AMAZING FLAVOR and TEXTURE – This custard-based ice cream has the best creamy mouth-feel with some added texture from the crumbled grahams. The cinnamon flavor is also outstanding!

What You’ll Need:

This recipe requires basic ingredients that we normally keep stocked in our kitchen.

Dairy – You’ll need both whole milk and heavy cream.
Large Egg Yolks
Granulated Sugar
Ground Cinnamon – The KEY ingredient in this recipe.
Vanilla Extract
Graham Crackers – We added crumbled graham crackers for added texture and flavor. That being said, you could skip them if you’d prefer. You could also try cinnamon graham crackers instead of honey grahams.
A pinch of salt

How to make Cinnamon Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, add the ground cinnamon (stir well to absorb), the remaining sugar, and heat liquid back to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 2
Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt. Whisk well to combine.

Step 3
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.

Step 4
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

NOTE: If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, adjust the amounts in the recipe card below.

Step 5
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photos and transfer it later). Smooth it evenly to all sides of the container.

Step 6
Add graham cracker bits. Use your hands to break up the graham crackers into small pieces. Then add the crushed graham crackers on top of the ice cream. Gently stir the toppings into the ice cream base.

Step 7
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.

Step 8
Serve. Serve cinnamon ice cream in bowls or cones with some extra crushed graham crackers on top!

Recipe Tips:

Freeze the KitchenAid attachment at least 15 hours before using.
Chill the liquid ice cream mixture until VERY COLD, around 3-4 hours or overnight.
Don’t overfill the bowl so that the ice cream has room to expand as it is freezing.
Start the mixer (with attachments) on low before adding the liquid ice cream mixture.
Let the mixture churn until it thickens and starts to rise to the top of the bowl.
Transfer ice cream to a freezer-safe container to freeze for a couple of hours before serving.

Recipe FAQs:

Can I use other types of dairy for homemade ice cream?

You could try using half and half instead of whole milk, although the consistency will be slightly different. I don’t ever recommend using skim milk. Also, this recipe has not been tested with non-dairy options.

Why use only egg yolks, and not egg whites too?

Egg whites can create a slightly chewy or rubbery texture if not appropriately combined. Using just the egg yolks has a smoother, creamier consistency. That being said, you could try using the whole eggs and see if you notice a difference.

What is a custard-based ice cream?

Other Delicious Ice Cream Flavors:

We have lots of delicious ice cream flavors to choose from. Please tell us your favorites!

Something fruity? Peach | Blueberry | Strawberry | Creamsicle | Strawberry Cheesecake | Lemon Custard
Chocolatey? Chocolate Peanut Butter | Nutella | Chocolate Fudge Brownie | Dark Chocolate
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | S’mores | Butterscotch

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Cinnamon Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American

Keyword cinnamon ice cream, homemade ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings servings

Calories 413kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar – divided
2 teaspoons ground cinnamon
2 cups heavy cream
1-2 Tablespoons vanilla extract
6 whole graham crackers – crumbled
pinch of salt

Instructions

** The key to great ice cream is to properly prepare before churning. Make sure your ice cream attachment (if using the KitchenAid bowl or another) is frozen and the liquid mixture is properly chilled. See blog post for more details!
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, add ground cinnamon (stirring well to absorb), the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 2 teaspoons ground cinnamon
NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt. Whisk well to combine.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (I occasionally use a a loaf pan temporarily for photography and transfer it later). Smooth it evenly to all sides of the container.
Add graham cracker bits. Use your hands to break up the graham crackers into small pieces. Then add the crushed graham crackers on top of the ice cream. Gently stir the toppings into the ice cream base.
6 whole graham crackers
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Serve. Serve cinnamon ice cream in bowls or cones with some extra crushed graham crackers on top!

Notes

- Freeze the KitchenAid attachment at least 15 hours before using.
- Chill the liquid ice cream mixture until VERY COLD, around 3-4 hours or overnight.
- Don’t overfill the bowl so that the ice cream has room to expand as it is freezing.
- Start the mixer (with attachments) on low before adding the liquid ice cream mixture.
- Let the mixture churn until it thickens and starts to rise to the top of the bowl.
- Transfer ice cream to a freezer-safe container to freeze for a couple of hours before serving.

Nutrition

S’mores Ice Cream

Suebee Homemaker — Thu, 06 Jun 2024 11:00:00 +0000

Homemade S’mores Ice Cream is a decadent frozen dessert elevated with chunks of hand-crushed graham crackers, velvety melted dark chocolate, and toasted mini marshmallows. This beloved campfire treat comes straight from my kitchen to yours!

Smores Ice Cream Recipe

Whether or not you enjoy good old-fashioned smores by the campfire in the wilderness or in your own backyard, there is just something special about this nostalgic treat. We grew up eating them – heavy on the toasted marshmallows (or should I say burnt!?) – and still enjoy them today.

Speaking of s’mores, try our delicious S’mores Cookie Bars next!

Why This Recipe Works:

DELICIOUS FLAVOR – This ice cream recipe does taste like s’mores with creamy chocolate, crunchy graham crackers, and toasty marshmallows. So good!
WORTH THE ADDED STEPS – You’ll need to add a couple of steps to this campfire recipe. Melt some chocolate, toast the mini marshmallows, and crumble the graham crackers. This is the BEST ice cream (and I know I say that a lot).
IMPRESSIVE FOR GUESTS – Your guests will absolutely love s’mores in ice cream form. I foresee a simple cook-out that includes Goat Cheese Burgers, Norma Jean’s potato salad, and Arugula Caprese Salad.
PERFECT SUMMER TREAT – While we love a simple homemade vanilla ice cream, this is truly one of our new favorite desserts. Such good stuff!

What You’ll Need:

Dairy – You’ll need both whole milk and heavy cream.
Large Egg Yolks
Granulated Sugar
Vanilla Extract
Bittersweet Chocolate – We’re melting the chocolate and adding it to the ice cream as it churns. If you’d rather use chocolate chips, feel free.
Graham Crackers – The graham cracker chunks are my personal favorite part of this classic s’mores ice cream!
Mini Marshmallows – I don’t recommend using marshmallow creme or marshmallow fluff. We like the flavor of the toasted marshmallows!
A pinch of salt

NOTE: I use the leftover egg whites for a simple egg white omelet. Don’t throw them out!

How to make S’mores Ice Cream Recipe:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt.

Step 3
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.

Step 4
Melt chocolate. Chop the chocolate and add to a small saucepan. Add a little oil or butter and turn heat to medium-low heat. Melt the chocolate, stirring frequently. Remove pan from heat and let cool slightly.

Step 5
Crush the graham crackers. Use your hands to break up the graham crackers into small pieces.

Step 6
Toast mini marshmallows. Place the mini marshmallows on a baking sheet lined with parchment paper. Place in the oven and broil for just a couple of minutes or until marshmallows are browned on top.

Step 7
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running.

Step 8
Add chocolate. Let the ice cream churn for about 10-15 minutes before pouring the chocolate (in a thin stream) into the ice cream attachment as it mixes. Continue churning for another 15-20 minutes or so, or until the ice cream thickens and rises toward the top of the bowl. The mixer may slow down slightly.

The term “stracciatella effect” in the context of ice cream refers to the creation of delicate, thin chocolate shards or ribbons dispersed throughout the ice cream base. This effect is achieved by drizzling melted chocolate into the ice cream during the churning process.

If you don’t want to use the stracciatella method, simply add chunks of chocolate or chocolate chips to the churned ice cream insead.

Step 9
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (or we occasionally use a loaf pan). Smooth it evenly to all sides of the container.

Step 10
Add graham cracker crumbs and gooey marshmallow. Then add the crushed graham crackers and toasty marshmallow on top of the ice cream. Gently stir the toppings into the ice cream base.

Step 11
Freeze. Place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.

Step 12
Serve. Scoop the ice cream into bowls or cones, and for an extra S’mores touch, drizzle with chocolate syrup and sprinkle crushed graham crackers on top. Enjoy!

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want the take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

What is custard-style ice cream?

Can I use a different type of chocolate in this recipe?

You can experiment with different types of chocolate, such as dark chocolate or milk chocolate, based on your preferences.

Can I use chocolate chips instead of drizzling melted chocolate?

Yes, if you don’t want to use the “stracciatella effect”, simply add chopped chocolate or chocolate chips to the churned ice cream.

Can I use regular-sized marshmallows in s’mores ice cream?

If using regular-sized marshmallows, make sure you slice them in quarters before toasting for the ice cream.

Can I make s’mores ice cream ahead of time for special occasions?

Yes, you can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.

Other KitchenAid Ice Cream Recipes:

So many ice cream flavors, so little time, right? Here are some of our favorite ice cream recipes.

Something fruity? Peach | Blueberry | Strawberry | Creamsicle | Strawberry Cheesecake | Lemon Custard
Chocolatey? Chocolate Peanut Butter | Nutella | Chocolate Fudge Brownie | Dark Chocolate Ice Cream | Moose Tracks Ice Cream Recipe
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB | Butterscotch | Cookie Monster Ice Cream

Try our Easy Hot Fudge Sauce and drizzle it on all the delicious ice cream!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

S’mores Ice Cream

Homemade S'mores Ice Cream is a decadent frozen dessert elevated with chunks of hand-crushed graham crackers, velvety melted dark chocolate, and toasted mini marshmallows. This beloved campfire treat comes straight from my kitchen to yours!

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, s’mores ice cream

Prep Time 30

Cook Time 30

chill time 8

Total Time 9

Servings 1.5 cup servings

Calories 428kcal

Author Sue Ringsdorf

Ingredients

For the sweet cream base:

2 cups whole milk
5 large egg yolks
1 cup granulated sugar – divided
2 cups heavy cream
2 Tablespoons vanilla extract
a pinch of salt

For the add-in ingredients:

8 oz. bittersweet chocolate bar – melted
2-3 cups mini marshmallows – toasted
8 large graham cracker sheets – broken into pieces

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Combine ice cream base. In a large bowl or 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt.
2 cups heavy cream, 2 Tablespoons vanilla extract, a pinch of salt
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Melt chocolate. Chop the chocolate and add to a small saucepan. Add a little oil or butter and turn heat to medium-low heat. Melt the chocolate, stirring frequently. Remove pan from heat and let cool slightly.
8 oz. bittersweet chocolate bar
Crush the graham crackers. Use your hands to break up the graham crackers into small pieces.
8 large graham cracker sheets
Toast mini marshmallows. Place the mini marshmallows on a baking sheet lined with parchment paper. Place in the oven and broil for just a couple of minutes or until marshmallows are browned on top.
2-3 cups mini marshmallows
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running.
Add chocolate. (see note below) Let the ice cream churn for about 10-15 minutes before pouring the chocolate (in a thin stream) into the ice cream attachment as it mixes. Continue churning for another 15-20 minutes or so, or until the ice cream thickens and rises toward the top of the bowl. The mixer may slow down slightly.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container (or we occasionally use a loaf pan). Smooth it evenly to all sides of the container.
Add graham cracker crumbs and gooey marshmallow. Then add the crushed graham crackers and toasty marshmallow on top of the ice cream. Gently stir the toppings into the ice cream base.
Freeze. Place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Serve. Scoop the ice cream into bowls or cones, and for an extra S'mores touch, drizzle with chocolate syrup and sprinkle crushed graham crackers on top. Enjoy!

Notes

The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
The term “stracciatella effect” in the context of ice cream refers to the creation of delicate, thin chocolate shards or ribbons dispersed throughout the ice cream base. This effect is achieved by drizzling melted chocolate into the ice cream during the churning process.
Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!
You can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.

Nutrition

Chocolate Fudge Brownie Ice Cream

Suebee Homemaker — Wed, 05 Jun 2024 11:00:00 +0000

Chocolate Fudge Brownie Ice Cream is a decadent and luscious frozen treat that combines rich chocolate ice cream with generous chunks of chewy, fudgy brownie pieces. The velvety texture of the chocolate base complements the indulgent swirls of fudge, creating the perfect dessert for chocolate lovers.

Chocolate Brownie Ice Cream

When you love chocolate ice cream and fudgy brownies, you put them together. A delicious answer for all you chocolate lovers out there.

Are you more of a chocolate lover or fruit lover? It’s hard to choose, right? During all of our recent ice cream testing lately, I loaded a bunch of it up in a large cooler and sent it to work with Mike. He and his coworkers had a variety of flavors to choose from – Coffee Toffee, Black Cherry, Homemade Vanilla Bean, Strawberry Cheesecake, and this one.

Ben & Jerry’s Chocolate Fudge Brownie Ice Cream

Have you ever tried Ben & Jerry’s version of chocolate brownie ice cream? It’s delicious, but this rich chocolate fudge ice cream is delicious too! I particularly love supporting Ben & Jerry’s when we’re out and about. I respect their practice of fair trade and racial justice (among other programs) as part of their greater-good mission in this world. Good work and good ice cream!

Why This Recipe Works:

EASY TO FIND INGREDIENTS – Just seven ingredients for the ice cream plus brownies. All of these basic ingredients can easily be found in most grocery stores.
LOADED WITH CHOCOLATE – We’re including cocoa powder in the ice cream and three types of chocolates in our Triple Chocolate Brownies. One can never have too much chocolate, right?
CREAMY TEXTURE – Our chocolate ice cream is super creamy and we prefer it a little melty. Those fudgy chunks of brownie goodness make it even better.
PERFECT FOR GUESTS – We love keeping a stash of homemade ice cream for company.

Ingredients Used:

Dairy – Whole Milk and Heavy Cream
Large Egg Yolks – We use cage-free eggs when we can.
Granulated Sugar
Unsweetened Cocoa Powder
Vanilla Extract
a pinch of salt
Brownie Bites

Our fudge brownies make the best chewy brownie bites to add to our creamy chocolate ice cream after we scoop it out of the ice cream maker.

More brownies? Try our Triple Chocolate Brownie Pie or Texas Sheet Cake Brownies next.

How to make Chocolate Brownie Ice Cream:

Step 1
Make the brownies. I highly recommend making my Triple Chocolate Brownies for this recipe. I used about 1/3 of the recipe or two cups, but you can use more if you’d like! Otherwise, buy your favorite box mix.

Step 2
Chop the brownies. Let the brownies cool (if making homemade) and then chop them into small pieces. Store the brownie bites in the refrigerator or freezer until you’re ready to add them to the ice cream.

Step 3
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees.

Add the unsweetened chocolate and mix well. Remove from heat.

Step 4
Combine base ingredients. In a large measuring cup or bowl, combine the tempered eggs, heavy cream, vanilla extract, and salt. Whisk until well combined.

Step 5
Chill. Place the liquid egg mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.

Step 6
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 7
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add chilled brownie chunks to the top of the ice cream and stir in to create a fudge swirl.

Step 8
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 9
Serve. Add scoops of chocolate brownie ice cream to cones or individual serving bowls. Add a few extra brownie bites to the top of the ice cream, if desired.

Chocolate fudge brownie ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Other Delicious Ice Cream Flavors:

Fruit-Flavored – Homemade Peach Ice Cream, Strawberry Ice Cream Recipe, Blueberry Ice Cream, or Lemon Custard Ice Cream
Classic – Butter Pecan Ice Cream, Homemade Vanilla Bean, or Mint Chip Ice Cream
Something Different – Coffee Toffee Ice Cream, Creamsicle Ice Cream, S’mores Ice Cream, or Black Forest Ice Cream

Try our Easy Hot Fudge Sauce to drizzle over all of the delicious ice cream!

Recipe FAQs:

Can I use store-bought brownies for this ice cream?

Yes, store-bought brownies or a simple box mix recipe can be used for chocolate fudge brownie ice cream. Just make sure you’re using great tasting brownies.

What are some toppings for chocolate brownie ice cream?

Popular toppings for this chocolate ice cream include whipped cream, chocolate syrup, caramel sauce, chopped nuts, and maraschino cherries.

Can I use other types of dairy for homemade ice cream?

Why use only egg yolks, and not egg whites too?

How should I prep my ice cream maker?

If using a KitchenAid Attachment, you’ll want to make sure your ice cream bowl is VERY cold. I recommend storing it in the back of your freezer if you have room for it.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate Fudge Brownie Ice Cream Recipe

Course Dessert

Cuisine American

Keyword chocolate fudge brownie ice cream, homemade ice cream

Prep Time 1

Cook Time 30

Total Time 1 30

Servings 1/2 cup servings

Calories 322kcal

Author Sue Ringsdorf

Ingredients

For the ice cream:

2 cups whole milk
1 cup granulated sugar – divided
4 large egg yolks
1/2 cup unsweetened cocoa powder
2 cups heavy whipping cream
2 Tablespoons vanilla extract
pinch of salt

For the brownies

2 cups chopped brownie bites – homemade is best (or store-bought)

Instructions

Make the brownies. I highly recommend making my Triple Chocolate Brownies for this recipe. I used about 1/3 of the recipe, or two cups, but you can use more if you'd like! Otherwise, buy your favorite box mix.
2 cups chopped brownie bites
Chop the brownies. Let the brownies cool (if making homemade) and then chop them into small pieces. Store the brownie bites in the refrigerator or freezer until you're ready to add them to the ice cream.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat to 165 degrees.
Add the unsweetened chocolate and mix well. Remove from heat.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 1/2 cup unsweetened cocoa powder
Combine base ingredients. In a large measuring cup of bowl, combine the tempered eggs, heavy cream, vanilla extract, and salt. Whisk until well combined.
2 cups heavy whipping cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid egg mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add chilled brownie chunks to the top of the ice cream and stir in to create a fudge swirl.
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Add scoops of chocolate brownie ice cream to cones or individual serving bowls. Add a few extra brownie bites to the top of the ice cream, if desired.

Notes

Nutrition

Strawberry Cheesecake Ice Cream

Suebee Homemaker — Tue, 04 Jun 2024 11:00:00 +0000

Homemade Strawberry Cheesecake Ice Cream combines the rich and creamy texture of traditional cheesecake with the vibrant sweetness of ripe strawberries. This indulgent frozen treat features chunks graham cracker crumbles swirled into a strawberry-infused ice cream base for the most luscious dessert!

Strawberry Ice Cream with Graham Crackers

Honestly, I’ve never made a homemade cheesecake besides our delicious Pumpkin Cheesecake Bites. But since ice cream is more my thing, I decided to make this cheesecake ice cream by adding cream cheese and graham cracker crumbles to a sweet cream base with strawberries.

Why This Recipe Works:

SIMPLE INGREDIENTS – You’ll need just 10 simple ingredients to make this recipe. There are several parts to it, but very simple to make.
CREAMY AND LUSCIOUS – The cream cheese and heavy cream make this ice cream flavor super creamy and luscious. Great for strawberry cheesecake lovers!
TASTES LIKE STRAWBERRY CHEESECAKE – If you’re a cheesecake lover, you’ll love this creamy ice cream. The texture is out of this world.
IMPRESSIVE FOR GUESTS – You’re guests will love this delicious strawberry ice cream. You can serve it in cones or individual serving bowls and they’ll come back for more!

Ingredients Used:

Fresh Strawberries – Use fresh strawberries during strawberry season. Or use thawed frozen strawberries if you can’t find nice berries.
Granulated Sugar
Dairy – A combo of whole milk, heavy whipping cream, and cream cheese
Egg Yolks
Vanilla Extract
Graham Cracker Crumbs – for a simple graham cracker crust
Butter
A pinch of salt

How to make Strawberry Cheesecake Ice Cream Recipe:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 1/2 cup sugar – and heat to 165 degrees.

Remove pan from heat and add in the cream cheese (in small cubes). Mix well.

Step 2
Make graham cracker crumbles. Preheat oven to 350 degrees. Spray a 1.25 loaf pan (or larger) with baking spray.

Use a small food processor to crush the graham crackers. Add sugar and melted butter and combine well. Press the graham mixture into the prepared pan. Bake for 10-12 minutes.

Set aside to cool and then use a knife to crumble the mixture. Store crumbles in the freezer until ready to use.

Step 3
Prep strawberries. Rinse and hull strawberries. Add to a bowl with 1/4 cup of sugar and stir. Let mixture sit for 20 minutes.

Step 4
Puree strawberries. Add strawberries to a blender and puree until smooth.

Step 5
Combine base ingredients. To an 8-cup mixing bowl (or a large bowl), combine the heavy cream, vanilla extract, tempered eggs, and pureed strawberry sauce. Use a whisk to mix well. (The mixture will be thick.)

Step 6
Chill. Place the base mixture in the refrigerator and chill until VERY COLD – at least 3-4 hours.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 8
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add graham cracker pieces to the top of the ice cream and stir.

Step 9
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 10
Serve. Use an ice cream scoop to serve ice cream in individual bowls or in ice cream cones. We love a sugar cone or a waffle cone.

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want the take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

What is a custard-style ice cream?

Should I temper the eggs for homemade ice cream?

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Are tempered eggs in ice cream a health requirement?

It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to temper the eggs to the recommended temperature of 166°F to ensure that any potential bacteria are killed.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries if fresh ones are not available. Thaw them before incorporating into the ice cream base.

What is the role of cream cheese in this recipe?

Cream cheese adds a rich and tangy flavor to the ice cream, mimicking the taste of cheesecake. It also contributes to the creamy texture.

Can I make this ice cream ahead of time for a special occasion?

Yes, you can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.

Other Ice Cream Recipes:

What is your favorite flavor of ice cream? Here are a few for you to try!

Try our Easy Hot Fudge Sauce to drizzle over all of the delicious ice cream!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Strawberry Cheesecake Ice Cream Recipe

Homemade Strawberry Cheesecake Ice Cream combines the rich and creamy texture of traditional cheesecake with the vibrant sweetness of ripe strawberries. This indulgent frozen treat features chunks graham cracker crumbles swirled into a strawberry-infused ice cream base for the most luscious dessert!

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, strawberry cheesecake ice cream

Prep Time 30

Cook Time 30

Chill Time 8

Total Time 9

Servings 3/4 cup servings

Calories 358kcal

Author Sue Ringsdorf

Ingredients

For the ice cream base:

1 ½ cups whole milk
4 large egg yolks
3/4 cup granulated sugar – divided
6 oz. cream cheese
1 ¾ cups heavy cream
2 Tablespoons vanilla extract

For the strawberries:

1 pound strawberries
1/4 cup granulated sugar

For the graham cracker crumbles:

1 cup graham cracker crumbs
2 Tablespoons granulated sugar
1/4 cup unsalted butter

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 1/2 cup sugar, and heat to 165 degrees.
Remove pan from heat and add in the cream cheese (in small cubes). Mix well.
4 large egg yolks, 3/4 cup granulated sugar, 1 ½ cups whole milk, 6 oz. cream cheese
Make graham cracker crumbles. Preheat oven to 350 degrees. Spray a 1.25 loaf pan (or larger) with baking spray.
Use a small food processor to crush the graham crackers. Add sugar and melted butter and combine well. Press the graham mixture into the prepared pan. Bake for 10-12 minutes.
Set aside to cool and then use a knife to crumble the mixture. Store crumbles in the freezer until ready to use.
1 cup graham cracker crumbs, 2 Tablespoons granulated sugar, 1/4 cup unsalted butter
Prep strawberries. Rinse and hull strawberries. Add to a bowl with 1/4 cup of sugar and stir. Let mixture sit for 20 minutes.
1 pound strawberries, 1/4 cup granulated sugar
Puree strawberries. Add strawberries to a blender and puree until smooth.
Combine base ingredients. To an 8-cup mixing bowl (or a large bowl), combine the heavy cream, vanilla extract, tempered eggs, and pureed strawberry sauce. Use a whisk to mix well. (The mixture will be thick.)
1 ¾ cups heavy cream, 2 Tablespoons vanilla extract
Chill. Place the base mixture in the refrigerator and chill until VERY COLD – at least 3-4 hours.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add graham cracker pieces to the top of the ice cream and stir.
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Use an ice cream scoop to serve ice cream in individual bowls or in ice cream cones.

Notes

The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.
You can use frozen strawberries if fresh ones are not available. Thaw them before incorporating into the ice cream base.

Nutrition

Coffee Toffee Ice Cream

Suebee Homemaker — Wed, 28 Feb 2024 12:00:00 +0000

Coffee Toffee Ice Cream is my kind of dessert on a warm sunny day. This homemade ice cream recipe combines a classic sweet cream base plus strong coffee and chopped-up toffee bars. Perfect for coffee-obsessed peeps like me!

Toffee Ice Cream

Do you ever go to bed dreaming about ice cream? I do. Ever since I started this ice cream series, I’m constantly dreaming up new flavors. My freezer is actually packed with flavors from testing all of these ideas.

This idea came from my sister, Shari, who answered one of my surveys about what ice cream flavor I should make next. She mentioned coffee, so I remembered that Ben and Jerry’s has a Coffee Toffee Bar Crunch Ice Cream that I was salivating over. Boom, the rest is history. After several test rounds and struggling to get a good strong coffee flavor (espresso is the answer!), this recipe was born!

Thanks, Shari! Now send me some more ideas!

My KitchenAid Ice Cream Attachment is being used to churn all the delicious ice cream recipes lately. After you try this one, try our Blueberry Ice Cream, Caramel Swirl Ice Cream, Black Forest Ice Cream, or Creamsicle Ice Cream.

PLUS, you should try our Easy Hot Fudge Sauce and add it to your favorite ice cream!

Why This Recipe Works:

DELICIOUS CUSTARD MIXTURE – The base of this recipe is classic and uses tempered eggs to form a custard-like base. Using eggs results in the best flavor!
FOR COFFEE LOVERS – If you’re a coffee lover like me, you’re going to love this homemade ice cream.
FULL OF TOFFEE BITS – The chopped-up Heath bars add the best toffee flavor in this ice cream flavor. Alternatively, you could use Skor bars.

Ingredients needed:

The following simple ingredients are required to make the best coffee ice cream.

Dairy – An even amount of heavy cream and whole milk is needed. To make this even richer, go ahead and use a greater proportion of heavy cream! (NOTE: Do not use skim milk EVER.)
Eggs – I used four egg yolks for this recipe.
Sugar – Just a cup of granulated sugar.
Vanilla Extract – I always use Watkin’s Vanilla.
Coffee – You’ll need 3/4 – 1 cup of strong coffee. Cold brew or espresso would be best, but any strong coffee will work too.
Toffee – When the ice cream is finished churning, you’ll add chopped-up toffee bars. I used Heath candy bars.
Plus a pinch of salt!

How to temper eggs:

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

Pour the whole milk into a small saucepan and heat over medium heat until it reaches 165 degrees, stirring often. Do not boil.
In a small mixing bowl, whisk egg yolks and 1/2 cup of sugar.
When the milk reaches 165 degrees, take a small measuring cup and pour it into the egg yolk mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 165 degrees. The liquid should coat the back of a spoon.
Remove from heat and let cool slightly. Refrigerate.

How to make Coffee Toffee Ice Cream:

Step 1
Prep. If using a KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning. We have an extra freezer so we store ours in there 24/7/365.

Step 2
Temper the eggs. See the directions above.

Step 3
Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and sugar), the cooled coffee, heavy cream, vanilla, remaining sugar, and a pinch of salt. (You will have about six cups of the ice cream base.) Mix well and refrigerate until VERY cold (at least 3-4 hours). You need COLD ingredients for churning ice cream.

NOTE: If you’re getting impatient, you can place the liquid into the freezer for about 1/2 hour or until well chilled.

Step 4
Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.

NOTE: If you have a different type of ice cream maker, just adjust accordingly. This recipe works for any 2-quart machine. So if using another size, just adjust the amounts in the recipe card below.

Step 5
Remove. Use a rubber scraper to spoon the churned ice cream out of the bowl into a freezer-safe container. I occasionally use a loaf pan for ice cream (but that is normally temporary).

Step 6
Add the chopped toffee. Add the chopped toffee bars to the ice cream, and stir well. You may want to reserve a few bits for serving.

Step 7
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Step 8
Serve ice cream. Serve coffee toffee ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones

Coffee Toffee Ice Cream will last for 2-3 months in your freezer. Storing it longer may cause ice crystals to form on top of the ice cream.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach the bowl to the KitchenAid mixer and add the attachments. Start the mixer on the lowest setting BEFORE adding the ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while the mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Recipe Tips:

After trying both cold brew coffee and espresso, the clear winner was espresso. We use the machine listed below, and I usually alternate between drinking cold brew and espresso with milk all year long! While you can use any STRONG coffee for this recipe we prefer the stronger coffee flavor in this delicious ice cream.
Make sure your ingredients are nice and cold before adding them to the machine. I occasionally will make it one day and churn it the next. Just a little advance planning will help so much!
After you mix in the toffee bars, you’ll want to quickly place the ice cream in the freezer for a couple of hours before serving. The consistency is quite soft, and if you let it harden slightly, you’ll enjoy it more (before it melts)!

Kitchen Items Used: (affiliate links)

xoxo ~Sue

Coffee Toffee Ice Cream Recipe

Coffee Toffee Ice Cream is my kind of dessert on a warm sunny day. This homemade ice cream recipe combines a classic sweet cream base plus strong coffee and chopped-up toffee bars. Perfect for coffee-obsessed peeps like me!

Course Dessert

Cuisine American

Keyword coffee toffee ice cream, homemade ice cream

Prep Time 30

Cook Time 30

Chill Time 6

Total Time 7

Servings 1-cup servings

Calories 524kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
4 large egg yolks
1 cup granulated sugar – divided
3/4 – 1 cup strong coffee – I use espresso
2 cups heavy cream
2 Tablespoons vanilla
8 oz. toffee candy – chopped
a pinch of salt

Instructions

PREP. If using a KitchenAid attachment to make this ice cream, be sure to place the bowl into the freezer for at least 15 hours prior to churning.
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, plus another 3/4 cup sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
Make strong coffee. You can use whatever strong coffee you have. I prefer to make espresso, but I have also used cold brew in this recipe. Let coffee cool slightly
3/4 – 1 cup strong coffee
Combine mixture. In a large measuring bowl, combine the tempered egg mixture, cooled coffee, heavy cream, vanilla extract, and a pinch of salt. Mix well and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
2 cups heavy cream, 2 Tablespoons vanilla, a pinch of salt
Churn. If using a KitchenAid attachment, start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked and chilled ingredients and let it churn until finished.
You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Add to container. Use a rubber scraper to help transfer the coffee ice cream out of the bowl into a freezer-safe container. Add chopped toffee bars and mix into the ice cream.
8 oz. toffee candy
Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Video

Notes

After trying both cold brew coffee and espresso, the clear winner was espresso. We use the machine listed in my blog post, and I usually alternate between drinking cold brew and espresso with milk all year long! But you can use any STRONG coffee for this recipe.
Make sure your ingredients are nice and cold before adding them to the machine. I occasionally will make it one day and churn it the next. Just a little advance planning will help so much!
After you mix in the toffee bars, you’ll want to quickly place the ice cream in the freezer for a couple of hours before serving. The consistency is quite soft, and if you let it harden slightly, you’ll enjoy it more (before it melts)!
Your ice cream should take about 30 minutes to churn. If it’s taking longer than that, you probably didn’t correctly prepare. Go back and re-read the blog post!

Nutrition

Chunky Monkey Ice Cream Recipe

Suebee Homemaker — Thu, 17 Aug 2023 11:00:00 +0000

This Chunky Monkey Ice Cream Recipe combines a sweet cream base with bananas, toasted walnuts, and chocolate chunks. The result is a classic ice cream that’s incredibly creamy, bursting with texture, and oozing with decadence.

Jerry’s Chunky Monkey Ice Cream

As Jerry says, “We monkeyed around with bunches of test batches until we had a winner: the nuttiest chocolatey-chunkiest concoction-gone-bananas you’ll ever go ape for!” He’s referring to HIS chunky monkey ice cream recipe while I’m merely making a copy cat recipe. Whoop!

Why This Recipe Works:

SIMPLE RECIPE – We start with a sweet ice cream base and add in bananas, walnuts, and chocolate.
EXTRA CREAMY TEXTURE – Thanks to the ratio of dairy ingredients, we have a creamier ice cream than many.
BEST FLAVOR – We love homemade banana bread (I mean, who doesn’t?) and the banana mixture adds incredible flavor.
THE PERFECT SCOOP – Chunky Monkey Banana ice cream makes the perfect scoop. This indulgent ice cream really does have the best texture – a little bit creamy and a little bit chunky – just like Ben & Jerry’s!

What You’ll Need:

Simple ingredients for a fantastic recipe!

Dairy – An equal ratio of whole milk to heavy whipping cream.
Eggs – We’re using four egg yolks for this ice cream.
Sugar – An equal amount of brown sugar and granulated sugar is used.
Bananas – The banana flavor is key to chunky monkey ice cream taste. It’s also a great way to use up over-ripe bananas.
Vanilla – Some vanilla extract adds incredible flavor, as usual. We love Watkin’s brand.
Toasted Walnuts – We love crunchy walnuts in this homemade ice cream recipe.
Dark Chocolate – You’ll add some chunks of chocolate to the churned ice cream.
A pinch of salt – You may want to add a pinch of salt to balance the sweetness.

KitchenAid Ice Cream Flavors

So tell me, which kind of ice cream do you want to make next? The following amazing ice cream recipes all use a KitchenAid Attachment (but a Cuisinart can be used in its place).

Something fruity? Peach | Blueberry | Strawberry | Creamsicle
Chocolatey? Chocolate Peanut Butter | Nutella | Rocky Road
Classic? Vanilla Bean | Butter Pecan | Mint Chip | Oreo | Caramel Swirl
Something different? Peppermint Stick | Pumpkin | Coffee Toffee | Reese’s PB
PLUS, you should try our Easy Hot Fudge Sauce and add it to your favorite ice cream!

Or head to a round-up post of ALL my KitchenAid Ice Cream Recipes!

Step 1
Temper eggs. Combine the egg yolks and 1/2 cup of granulated sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.

Step 2
Cook bananas. Combine the over-ripe bananas and brown sugar in a saucepan. Cook until the bananas break down, about 5-10 minutes. Then process them in a food processor until creamy.

Step 3
Combine sweet cream base. In a large measuring cup, combine the tempered eggs, cooked bananas, heavy cream, and vanilla extract. Stir well.

Step 4
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 5
Toast walnuts. Add the chopped walnuts to a nonstick pan over medium heat. Cook until nuts are fragrant and remove to cool.

Step 6
Chop dark chocolate. Use a sharp knife to chop the chocolate into small pieces.

Step 7
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Chunky Monkey ice cream until it becomes thick and creamy.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 8
Add mix-ins. Pour the churned ice cream into a freezer-safe container. Add the mix-ins (toasted walnuts and chocolate chunks) and stir well.

Step 9
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 10
Serve. Serve the ice cream with some extra nuts, chocolate, and/or banana slices.

Recipe FAQs:

What is Chunky Monkey ice cream?

Chunky Monkey is a popular flavor of ice cream created by Ben & Jerry’s, an American ice cream company. It is a combination of banana ice cream, fudge chunks, and walnuts. While Jerry’s version uses real fudge, mine uses chocolate pieces instead.

Should I temper eggs for ice cream?

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

Are tempered eggs important for health reasons?

It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to cook eggs to the recommended temperature of 160°F (71°C) to ensure that any potential bacteria are killed.

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave about 1 inch of space at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chunky Monkey Ice Cream Recipe

This Chunky Monkey Ice Cream Recipe combines a sweet cream base with bananas, toasted walnuts, and chocolate chunks. The result is a classic ice cream that's incredibly creamy, bursting with texture, and oozing with decadence.

Course Dessert

Cuisine American

Keyword banana ice cream, chunky monkey ice cream recipe

Prep Time 30

Cook Time 25

Chill Time 2

Total Time 2 55

Servings servings

Calories 587kcal

Author Sue Ringsdorf

Ingredients

3 medium over-ripe bananas
1/2 cup light brown sugar
1 ½ cup whole milk
4 large egg yolks
1/2 cup granulated sugar
2 cup heavy cream
2 Tablespoons vanilla extract
1 cup walnuts – toasted
4 oz. dark chocolate bar – chopped

Instructions

Temper eggs. Combine the egg yolks and 1/2 cup of granulated sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
4 large egg yolks, 1/2 cup granulated sugar, 1 ½ cup whole milk
Cook bananas. Combine the over-ripe bananas and brown sugar in a saucepan. Cook until the bananas break down, about 5-10 minutes. Puree the mixture in a small food processor or blender until creamy.
3 medium over-ripe bananas, 1/2 cup light brown sugar
Combine sweet cream base. In a large measuring cup, combine the tempered eggs, cooked bananas, heavy cream, and vanilla extract. Stir well.
2 cup heavy cream, 2 Tablespoons vanilla extract
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Toast walnuts. Add the chopped walnuts to a nonstick pan over medium heat. Cook until nuts are fragrant and remove to cool.
1 cup walnuts
Chop dark chocolate. Use a sharp knife to chop the chocolate into small pieces.
4 oz. dark chocolate bar
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Chunky Monkey ice cream until it becomes thick and creamy.
You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add mix-ins. Pour the churned ice cream into a freezer-safe container. Add the mix-ins (toasted walnuts and chocolate chunks) and stir well.
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve the ice cream with some extra nuts, chocolate, and/or banana slices.

Notes

Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.

It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to cook eggs to the recommended temperature of 160°F (71°C) to ensure that any potential bacteria is killed.

Nutrition

Caramel Swirl Ice Cream

Suebee Homemaker — Wed, 02 Aug 2023 11:00:00 +0000

Caramel Swirl Ice Cream combines rich, creamy vanilla ice cream with ribbons of sweet and gooey caramel. This simple churned ice cream recipe will make your taste buds happy!

Salted Caramel Ice Cream

Salted Caramel Ice Cream is probably one of my hubby’s most ordered flavors when we visit an ice cream shop. It’s sweet and salty and yes, we’re both obsessed.

I knew I had to recreate a recipe for him this summer. He loves it and I know you will too!

Why We Love This Recipe:

SWEET AND SALTY – We love the sweetness of the caramel sauce and the little bit of salt that’s added in. A truly wonderful combination.
CREAMY – The sweet cream base is unbelievably creamy and makes a great combo with the salted caramel sauce.
IMPRESSIVE – Homemade ice cream is hard to resist and always impressive for guests! Way better than store-bought ice cream, right?

How to make Caramel Swirl Ice Cream:

Step 1
Make the caramel sauce.

**ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE!

Cook water and sugar. In a small saucepan, heat the water and sugar over medium heat. Stir constantly until the sugar has dissolved. Turn up the heat, bring the mixture to a boil, and stop stirring. Let the mixture continue to boil until it turns amber in color. This could take several minutes. (see photo below)
Add remaining ingredients. Remove pan from the heat and slowly (and carefully!) whisk in the (ROOM TEMPERATURE) heavy cream, whisking or stirring the entire time. Then add the butter to mixture and add the sea salt. Stir well.
Store. Pour the sauce into a mason jar and let cool at room temp.

PRO-TIP: Use extra caramel sauce to make a delicious Caramel Latte.

Step 2
Temper eggs. Whisk egg yolks and 1/2 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, pour 1/4 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat again to 165 degrees.

When the custard mixture has thickened enough, it will coat the back of a spoon, and you’ll notice that the line created by your finger when you run it across the coated spoon remains distinct.

Step 3
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Let it cool slightly and then add the heavy cream and vanilla extract. Whisk well.

Optional Step: Strain the liquid mixture through a fine mesh strainer into a bowl to remove any potential lumps, coagulated egg bits, or other solid particles that may have formed during the preparation process.

Step 4
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 5
Churn ice cream. Start your 2-quart ice cream machine (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the ice cream maker bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.

You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-30 minutes or so.)

Step 6
Add caramel sauce. Transfer half of the churned ice cream to an airtight container or pan (any shallow container works well) and drizzle a few tablespoons of caramel sauce over the ice cream. Then add the remaining ice cream and repeat with additional caramel. Reserve a little bit of caramel for serving.

NOTE: You may not need all of the caramel sauce. It depends on your preference.

Step 7
Freeze. Place the container in the freezer to set up further. Initially, the ice cream will have the consistency of soft-serve ice cream, so freezing it will firm it up.

Step 8
Serve ice cream. After the creamy caramel ice cream sets up, scoop it into serving bowls and add extra caramel to the top of the ice cream along with a sprinkle of sea salt.

More Ice Cream Flavors:

There are so many ice cream flavors to love. The following are a few of our favorites!

There are even more ice cream recipes on the blog!

NOTE: You can use this recipe in another 2-quart machine. If you have a different size machine, you’ll need to adjust the quantity of the liquid mixture.

Tips for using a KitchenAid Ice Cream Attachment:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Don’t overfill the bowl: Make sure not to overfill the freezer bowl with the ice cream mixture, as this can prevent it from churning properly. Leave at least one inch of space (or more) at the top.
Start the mixer on a low speed: When you’re ready to start churning your ice cream, begin with the mixer on a low speed. You can gradually increase the speed as the mixture thickens.
Be patient: Churning ice cream can take anywhere from 20 to 40 minutes, depending on the recipe and the consistency you’re looking for. Be patient and don’t be tempted to stop the mixer too early, as this can result in a soupy texture.
Add mix-ins at the end: If you plan to add any mix-ins, such as chocolate chips or nuts, wait until the ice cream is almost fully churned before adding them in. This will ensure that they’re evenly distributed throughout the mixture.
Transfer to a container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Caramel Swirl Ice Cream Recipe

Caramel Swirl Ice Cream combines rich, creamy vanilla ice cream with ribbons of sweet and gooey caramel. This simple churned ice cream recipe will make your taste buds happy!

Course Dessert

Cuisine American

Keyword caramel swirl ice cream, homemade ice cream, salted caramel sauce

Prep Time 45

Cook Time 25

Chill Time 2

Total Time 3 10

Servings servings

Calories 538kcal

Author Sue Ringsdorf

Ingredients

For the ice cream:

1 ½ cups whole milk
4 large egg yolks
1/2 cup granulated sugar
2 ¼ cups heavy cream
2 Tablespoons vanilla extract

For the caramel sauce:

1/4 cup water – room temperature
1 cup granulated sugar
1/2 cup heavy cream – room temperature
1/4 cup unsalted butter – room temp
1 teaspoon sea salt

Instructions

For the Caramel Sauce:

**ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE!
Cook water and sugar. In a small saucepan, heat the water and sugar over medium heat. Stir constantly until the sugar has dissolved. Turn up the heat, bring the mixture to a boil, and stop stirring. Let the mixture continue to boil until it turns amber in color. This could take several minutes.
1/4 cup water, 1 cup granulated sugar
Add remaining ingredients. Remove pan from the heat and slowly (and carefully!) whisk in the (ROOM TEMPERATURE) heavy cream, whisking or stirring the entire time. Then mix the butter into mixture and add the sea salt. Stir well.
1/2 cup heavy cream, 1/4 cup unsalted butter, 1 teaspoon sea salt

For the ice cream:

Temper eggs. Whisk egg yolks and 1/2 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, pour 1/4 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat again to 165 degrees.
4 large egg yolks, 1/2 cup granulated sugar, 1 ½ cups whole milk
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Let it cool slightly and then add the heavy cream and vanilla extract. Whisk well.
2 ¼ cups heavy cream, 2 Tablespoons vanilla extract
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the ice cream maker bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.
You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-30 minutes or so.)
Add caramel sauce. Transfer half of the churned ice cream to an airtight container or pan (any shallow container works well) and drizzle a few tablespoons of caramel sauce over the ice cream. Then add the remaining ice cream and repeat with additional caramel. Reserve a little bit of caramel for serving.
Freeze. Transfer churned ice cream to an airtight container (any shallow container works well). Place container in the freezer to set up further. Initially, the ice cream will have the consistency of soft-serve ice cream, so freezing it will firm it up.

Notes

Tips for the caramel sauce:

Use a heavy bottom pan that has a little extra surface area. This is a small recipe but having a larger pan than you need is important for proper cooking.
Use ROOM TEMPERATURE ingredients. You can even warm up the heavy cream a bit if you’re short on time.
Make sure you let the sugar and water turn amber (see photos above) before removing from heat and adding remaining ingredients. DON’T STIR during this process.
Add the heavy cream in SLOWLY and whisk or stir constantly.
If the sugar starts to clump up, add a bit more water and continue stirring.
If you sugar clumps and you can’t get it all to dissolve, it’s ok. Simply discard that clump and use the remaining caramel. It’s happened to me and it’s still delicious!

** You may not need to use all of the caramel sauce. I like to save some for serving the ice cream.

See blog post for tips regarding the KitchenAid Attachment.

NOTE: You can use this recipe in another 2-quart machine. If you have a different size machine, you’ll need to adjust the quantity of the liquid mixture.

Nutrition

Oreo Ice Cream

Suebee Homemaker — Sun, 17 Jul 2022 12:40:05 +0000

Oreo Ice Cream starts with a sweet cream vanilla base and adds crushed Oreo cookies for a classic ice cream recipe. This is a family favorite and you should make a batch soon!

Big Papa says “I recently bought the ice cream attachment for my Bosch mixer to make homemade ice cream with my granddaughters. Today was our trial run making Oreo ice cream and, OH, WOW! Now my family is debating what ice cream flavors I should be making for the holidays.”

Homemade Oreo Ice Cream Recipe

This has always been one of my favorite ice cream flavors of all times. It’s sweet and creamy, and PACKED with crushed Oreos. Classic and delicious!

As a kid, making ice cream was an event. We centered our entire night around it, mostly making it in the winter months so we could use snow to freeze it.

Now technology has made ice cream making so much easier. I can whip up a batch in no time, using my KitchenAid attachment to my stand mixer. It makes a smaller batch than my 4-quart mixer and is especially nice because I can make it in my kitchen (instead of outside on the deck).

I challenge you to try this simple method of making your own homemade ice cream, and try to make it an event that your kids will always remember!

We love Oreo cookies in all shapes and forms, especially in my Easy Oreo Ice Cream Pie, some White Chocolate Oreo Truffles, and the best Oreo Cookie Brownies!

Homemade Ice Cream Flavors

So tell me, which kind of ice cream do you want to make next?

Something fruity? Peach | Strawberry | Blueberry | Very Berry | Orange Creamsicle
Chocolatey? Double Chocolate | Chocolate Peanut Butter | Nutella
Classic? Vanilla Bean | Butter Pecan | Cookies and Cream | Mint Chip
Something different? Peppermint Stick | Pumpkin | Coffee Toffee

Be sure to try our Oreo Ice Cream Pie too!

Ingredient Notes:

Dairy – An equal ratio of 2% milk to heavy cream. Two cups of each!
Eggs – We’re using four egg yolks for this ice cream.
Sugar – Some granulated sugar is included for sweetness.
Vanilla – Some vanilla extract adds incredible flavor, as usual.
Oreo Cookies – The star of the show. We’re packing TONS of Oreos in this recipe!

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

To adjust our recipes, just change the serving size directly in the recipe cards. When you are filling your machine to start churning, ALWAYS leave room for expansion. If you made too much, do NOT add it all to the machine. Make sure you leave a couple of inches for the ice cream to expand and freeze.

How to make Homemade Oreo Ice Cream:

Step 1
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 1/2 cup sugar, and heat to 165 degrees.

Step 2
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the heavy cream, vanilla extract, and a pinch of salt. Whisk well.

Step 3
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 4
Crush Oreo cookies. Use a food processor to crush the Oreo cookies. I like to leave a few big chunks intact, fyi. If you don’t have a food processor, you can easily place Oreos in a plastic bag and crush with a rolling pin or another heavy object.

Step 5
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.

Step 6
Add crushed Oreos. Spoon the ice cream into a freezer-safe container and add the crushed cookies. Stir together.

Step 7
Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Serve the ice cream with some extra Oreo cookies, if desired!

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Many people use raw eggs in their ice cream and other desserts. In fact, my parents used regular raw eggs in their ice cream, back in the day and nobody got sick. However, I like to temper eggs to be on the safe side. This is a must if you are serving the elderly, or anyone with a health condition.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Kitchen Tools Used: (affiliate links)

I’ve listed three different ice cream machines, including two that I currently own.

xoxo ~Sue

Oreo Ice Cream Recipe

Oreo Ice Cream starts with a sweet cream vanilla base and adds crushed Oreo cookies for a classic ice cream recipe. This is a family favorite and you should make a batch soon!

Course Dessert

Cuisine American

Keyword cookies and cream ice cream, oreo ice cream

Prep Time 20

Cook Time 30

chill time 6

Total Time 6 50

Servings servings

Calories 430kcal

Author Sue Ringsdorf

Ingredients

2 cups 2% milk – or use whole milk
4 large egg yolks
3/4 cup granulated sugar – divided
2 Tablespoons vanilla extract
2 cups heavy cream
pinch of salt
3/4 – 1 pound Oreo cookies – crushed

Instructions

Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan, plus remaining 1/2 cup of sugar, and heat to 165 degrees.
4 large egg yolks, 3/4 cup granulated sugar, 2 cups 2% milk
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the heavy cream, vanilla extract, and pinch of salt. Whisk well.
2 cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Crush Oreo cookies. Use a food processor to crush the Oreo cookies. I like to leave a few big chunks in tact, fyi. If you don’t have a food processor, you can easily place Oreos in a plastic bag and crush with a rolling pin or another heavy object.
3/4 – 1 pound Oreo cookies
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.
Add crushed Oreos. Spoon the ice cream into a freezer safe container and add the crushed cookies. Stir together.
Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve the ice cream with some extra Oreo cookies, if desired!

Notes

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

If you use a full pound of Oreos, the ice cream will be packed with cookies. It’s delicious that way, but you may want to reduce to 3/4 of a pound.

Nutrition

Reese’s Peanut Butter Ice Cream

Suebee Homemaker — Thu, 17 Mar 2022 09:27:00 +0000

Reese’s Peanut Butter Ice Cream takes vanilla up a notch with the addition of creamy peanut butter and Reese’s cups. This one isn’t just for peanut butter lovers, friends!

Take your peanut butter adoration to new heights with the best Chocolate Chip Peanut Butter Blondies, Dark Chocolate Peanut Butter Skillet Cookie, and some simple No Bake Peanut Butter Bars!

Reese’s Ice Cream

Another new ice cream recipe to share! WOOT! If you haven’t noticed, I’ve got SO MANY recipes on the blog now just waiting to be tried by y’all. Just in case you need to be reminded – ice cream is THE BEST dessert of all time, and should be enjoyed all year long!

This recipe? It’s definitely one of my favorites. That creamy peanut butter adds incredible flavor and you’ll love the little bites of peanut butter cups too.

What kind of ice cream machine do you use? Four-quart, two-quart? Something else? Well, I’ve got recipes for both sizes and they can all be easily adjusted to suit your needs.

To adjust my recipes, just change the serving size directly in the recipe cards. When you are filling your machine to start churning, ALWAYS leave room for expansion. If you made too much, do NOT add it all to the machine. Make sure you leave a couple of inches for the ice cream to expand and freeze.

Other Flavors:

So tell me, which kind of ice cream do you want to make next?

Something fruity? Peach | Strawberry | Blueberry | Very Berry | Nutella
Chocolatey? Double Chocolate | Chocolate Peanut Butter
Classic? Vanilla Bean | Butter Pecan | Cookies and Cream | Mint Chip | Oreo
Something different? Peppermint Stick | Pumpkin | Coffee Toffee

Ingredient Notes:

Dairy – An equal ratio of 2% milk to heavy cream. Two cups of each!
Eggs – We’re using four egg yolks for this ice cream.
Sugar – Some granulated sugar is included for sweetness.
Peanut Butter – I used creamy peanut butter for that ultimate creaminess factor.
Vanilla – Some vanilla extract adds incredible flavor, as usual.
Peanut Butter Cups – I used the mini-mini Reese’s Peanut Butter Cups. They come in a bag unwrapped. But feel free to just chop up regular-sized cups as well!

How to make Reese’s Peanut Butter Ice Cream

Step 1
Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan, plus the remaining 1/2 cup sugar, and heat to 165 degrees.

Step 2
Add peanut butter. Add the peanut butter to the tempered egg mixture and stir until creamy.

Step 3
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the heavy cream, vanilla extract, and a pinch of salt. Whisk well.

Step 4
Chill. Cover the mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Step 6
Add Reeses peanut butter cups. Spoon the ice cream into a freezer-safe container and add the chopped Reeses peanut butter cups. Stir together.

Step 7
Freeze. Place the container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Serve the ice cream with some extra Reese’s peanut butter cups, if desired!

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Kitchen Tools Used: (affiliate links)

I’ve listed three different ice cream machines, including two that I currently own.

xoxo ~Sue

Reese’s Peanut Butter Ice Cream

Reese's Peanut Butter Ice Cream takes vanilla up a notch with the addition of creamy peanut butter and Reese's cups. This one isn't just for peanut butter lovers, friends!

Course Dessert

Cuisine American

Keyword Reeses peanut butter ice cream

Prep Time 20

Cook Time 30

chill time 6

Total Time 6 50

Servings 1-cup servings

Calories 484kcal

Author Sue Ringsdorf

Ingredients

4 large egg yolks
3/4 cup granulated sugar – divided
2 cups 2% milk
2 cups heavy cream
1/2 cup creamy peanut butter
2 Tablespoons vanilla extract
pinch of salt
36 extra mini Reeses peanut butter cups – or about one cup chopped

Instructions

Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan, plus the remaining 1/2 cup sugar, and heat to 165 degrees.
4 large egg yolks, 3/4 cup granulated sugar, 2 cups 2% milk
Add peanut butter. Add the peanut butter to the hot tempered egg mixture and stir until creamy.
1/2 cup creamy peanut butter
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the remaining sugar, the heavy cream, vanilla extract, and pinch of salt. Whisk well.
2 cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.
Add Reeses peanut butter cups. Spoon the ice cream into a freezer safe container and add the chopped Reeses peanut butter cups. Stir together.
36 extra mini Reeses peanut butter cups
Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve the ice cream with some extra Reese’s peanut butter cups, if desired!

Notes

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Nutrition