Ice Cream

Cookie Dough Ice Cream

~ Marlee And Christie ~ Leave a comment

Now that it’s summer here in LA, we can’t stop making ice cream! Any kind of ice cream, we’re going to try it. Today’s recipe is a crowd favorite, Cookie Dough Ice Cream.

We’ve always wondered how they made cookie dough ice cream, and one we made our Eggless Edible Cookie Dough, we knew we had to make ice cream.

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Ingredients 

Step 1: 

First, make a batch of edible cookie dough. Then, line a sheet pan with wax paper. Roll the cookie dough into bite size pieces and stick in the freezer until ready to use.

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Step 2: 

In a heavy bottom pan, mix together the cream, half and half, and sugars. Mix until the sugars have dissolved and it’s warm, but not a boil.

Step 3: 

In a medium bowl, break the eggs. Using a electric mixer beat the eggs until they become thick and creamy.

Step 4: 

Very slowly, pour the hot cream mixture into the egg mixture whisking constantly so they eggs don’t curdle. Pour the mixture back into the pan and cook until the mixture is thick and coats the back of a wooden spoon.

Step 5: 

Pour into a heat proof jar and let cool on the counter for at least an hour. Place in the fridge for a couple of hours.

Step 6: 

When the mixture is cool, pour into your ice cream maker and make according to the manufacturers instructions. During the last five minutes remove the cookie dough bites from the freezer. Add them during the final mixing stages.

Step 7: 

Transfer to a freezer safe container and place in the freezer until firm. Enjoy!

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Mint Chip Ice Cream

~ Marlee And Christie ~ 2 Comments

The problem with making your own ice cream, is once you start….you can’t stop. And now that we’ve mastered ice cream, going to your favorite ice cream shop just isn’t the same anymore. Especially you can make it at home, know exactly what’s in it, and know it’s fifty(million) times better.

When we found a copy-cat recipe of Baskin Robbin’s Mint Chip, we were totally on board. This ice-cream base is insanely delicious and super easy! Mix and make!

Pro-Tip: If you’re going to use green food dye, you’re going to need a lot to make it green. Either use a lot or don’t use it at all!

Mint Chip Ice Cream

Mint Chip Ice Cream

Ingredients

  • 1 Can Sweetened Condensed Milk (14 oz)
  • Evaporated Milk (5 oz)
  • 2 Tablespoons of Sugar
  • 1 Teaspoon of Vanilla Extract
  • 1 Teaspoon Peppermint Extract
  • 1 Teaspoon Mint Extract
  • 2 Cups Half and Half or Heavy Cream
  • Fresh Mint (Optional)
  • Green Food Dye (Optional)
  • 1 Bottle of Magic Shell

Step 1: 

In a large bowl, mix together the milks, the sugar, the extracts, the half and half, the fresh mint (smack it) and the optional food dye.

Step 2: 

Cover and chill for at least 30 minutes. We personally cool our bases for at least 12-24 hours for best results.

Step 3:

Once your base is chilled, pour your mixture into your ice cream maker. Churn according to the manufactures instructions, we always churn for anywhere between 20 to 25 minutes.

Step 4: 

Towards the end of the churning time, when the ice cream starts to take shape, slowly drizzle the magic shell into the ice cream maker as it’s still churning. As it churns, the magic shell will harden and break up. We used about half a bottle, but it’s really up to you and how much chocolate you like.

Step 5: 

Remove the ice cream from the maker and transfer to a container. Freeze for at least three hours before serving or until it’s a “firmness” you like.

Mint Chip Ice Cream

Strawberry Ice Cream

~ Marlee And Christie ~ Leave a comment

It’s Strawberry season! And what better way to utilize them then to make fresh Strawberry Ice Cream!

Look at how beautiful and plump those are!

Strawberry Ice-cream

strawberry ice cream

This recipe is the perfect fruity treat to cool you down on a hot summer day.

Ingredients 

  • 1 Can Sweetened Condensed Milk (14 oz)
  • 2/3 Cup Evaporated Milk (5 oz)
  • 2 Tablespoons of Sugar
  • 1 1/2 Teaspoons of Vanilla Extract
  • 1 Cup Strawberries Pureed
  • 1 Cup Half and Half
  • 1 Cup Whole Milk or Cream
  • 2 to 4 Drops Red Food Coloring (optional)
  • 1/2 Cup of very finely diced strawberries

Step 1: 

The first thing you want to do is chop and puree your strawberries and set aside in the fridge.

Strawberry Ice-cream

Step 2: 

In a bowl, mix together the condensed milk, evaporated milk, half and half, cream/whole milk, sugar, vanilla and strawberry puree. Mix until all the ingredients are combined.

No pictures, because no matter how much you photograph it, it still looks gross.

Step 3: 

Put in the fridge for at least thirty minutes. But you know how we feel, letting the base sit overnight always produces the best results.

If you’re in a pinch, place in the freezer for 25 minutes and stir occasionally.

Step 4: 

Finely dice your strawberries and sprinkle with a tiny bit of sugar, 1/2 teaspoon to 1 teaspoon should do it. We placed this in the freezer until we were ready to use them, but only put in the freezer while the ice cream is churning, you want them cool, not frozen! 

Step 5: 

When the base is cold, churn to your ice creams manufactures setting. For ours, we churn for about twenty minutes, and then during the last five minutes we add in our cooled strawberries.

Strawberry Ice-cream

Step 6: 

Transfer to a container and freeze for at least three hours before serving.

Strawberry Ice-cream

Strawberry Ice-cream

Lemon Ice Cream

~ Marlee And Christie ~ Leave a comment

What’s this? ANOTHER lemon recipe? We’re sorry, but we bought so many Meyer Lemons we had to make as many recipes as we could.

Now here’s a fun story, after we made this and the ice cream was churning, we went to take a taste and realized we forgot to add sugar. So you could imagine our surprise when we went to taste it, and it was completely and totally bitter.

We added some bakers sugar, and it helped, but what we ended up having to freeze the ice cream, then let it melt completely and then re churn it. Despite our little flub, the ice cream was really quite delicious and we highly recommend this recipe.

And remember, DON’T FORGET THE SUGAR!

Lemon Ice Cream

Lemon Ice Cream Ingredients 

  • 1 1/2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 3/4 Cup Sugar
  • 2 Tablespoons Lemon Zest
  • 1/8 Teaspoon Salt
  • 6 Egg Yolks
  • 3/4 Cup Lemon Juice

Step 1:  Pour milk, cream, sugar, zest and salt in a medium sauce pan and bring to a boil. Stirring until all the sugar is dissolved.

Step 2:  In a small separate bowl, mix together the egg yolks until smooth.

Step 3:  Very slowly pour the hot cream/milk mixture into the yolk, making sure you are stirring constantly to prevent the eggs from curdling.

Step 4:  Pour the egg/cream mixture back into the sauce pan and cook over medium low heat for 3-5 minutes and the mixture coats the back of the spoon. Remember to keep stirring constantly and do not let this mixture boil.

Step 5:  Stir in the lemon juice and let cool on the counter until it’s at room temperature. Stir occasionally.

Step 6:  Personally, we always make our ice cream base the day before we need it so it can chill overnight. This comes from tons of trial and error, but if you don’t have the time, chill in the fridge for at least 3 hours.

Step 7:  Transfer the chilled mixture to the bowl of the ice cream maker and churn according to the manufactures setting. Lemon Ice Cream

Step 8: Freeze for at least four hours before serving. We served ours with…..LEMON CURD. Who needs chocolate sauce when you have lemon curd?! Lemon Ice Cream

Simple Vegan Ice Cream Base (Vanilla)

~ Marlee And Christie ~ 1 Comment

Usually the word Vegan scares us a little, but we’ve taken on the challenge a few times now to prove that we can make anything taste good.Today’s recipe is a Vegan ice cream base that you can either keep plain or add things like fruit, chocolate chips or whatever you want!

This ice cream is really flavorful and dairy-free, there is a hint of coconut because of the use of coconut milk, but it’s very milld and adds a lot of depth of flavor! Don’t be scared, we promise it tastes REALLY good.

We made it for a party, and it was a huge hit!

Vanilla Vegan Ice Cream

Simple Vegan Ice Cream Base 

Ingredients

  • 2 Cans Full Fat Coconut Milk (16 oz)
  • 1/2 Cup Sugar (We used Unwashed Raw Sugar)
  • 1 to 2 Tablespoons Agave or Honey
  • 1/2 Teaspoon Salt
  • 1 Vanilla Bean (split open but not apart)
  • 2 Tablespoons Corn Starch
  • 1 tablespoon Vanilla Extract

Step 1: 

Before you open your coconut milk, shake the cans really well to mix them up. Don’t forget this step, the milk tends to separate and can congeal together. Also, don’t be alarmed, we personally don’t think Coconut Milk in the cans smells very good. So don’t be freaked when it doesn’t smell great!

Step 2: 

Pour 1 can of the coconut milk into a heavy bottom sauce pan. For the second can, reserve about 1/2 a cup in a small bowl and pour the remains into the sauce pan.

Step 3: 

Add in the sugar, agave, salt and split vanilla bean.

Step 4: 

Place on the stove over medium heat, and stir until the sugar has melted. Don’t forget to stir!

Step 5: 

While the milk and sugar are heating, whisk together the corn starch and 1/2 cup of the milk. Slowly pour this mixture into the saucepan and whisk together. Remove the vanilla bean and scrape out the seeds and return the seeds to the mixture and discard the bean.

Step 6: 

Keeping the heat a medium, thicken your ice cream base. Don’t forget to stir occasionally. This took about 7 to 10 minutes. Be careful to not let this mixture boil! When the mixture coats the back of the spoon, it’s ready! Pour in the vanilla extract and stir until fully incorporated.

Step 5: 

Transfer the mixture to a heat proof bowl or jar (we love Mason jars) and let cool for at least an hour on the counter before transferring to the fridge to cool completely. Do not put a hot or warm mixture into your ice cream maker. For best results, let the mixture cool overnight.

Step 6: 

When you’re ready to make your ice cream remove your base (which will be nice a thick, almost a pudding like texture) from the fridge and pour into your ice cream maker. For most ice cream recipes we always recommend following the manufactures instructions but for this particular recipe we saw best results between 10 to 15 minutes of churning!

Step 7: 

Once your ice cream is finished churning, remove and transfer to a freezer safe container and freeze for up to three days. For best results, let freeze a few hours before using.

Vanilla Vegan Ice Cream

Vegan Ice Cream over Apple Crisp. It’s almost guiltless.