Photos by Jamie Alexander
It’s starting to warm up, which means the best time to enjoy ice cream is approaching (not that there’s ever a bad time). It’s no problem if you don’t have an ice cream machine—all that you need for these recipes is a mixer and a freezer! It still has similar taste and texture to ice cream made in a machine and takes only minutes to mix together. The great thing about these recipes is that they all start with the same base, so you can add any type of flavoring and toppings you’d like! I included three of my favorites, but feel free to experiment with something wild!
Chocolate S’mores Ice Cream
INGREDIENTS:
2 cups heavy cream
1 (14 oz) can sweetened condensed milk
1/2 cup unsweetened cocoa powder
1/2 cup grated/chopped chocolate
9 graham crackers, crushed
1/2 cup mini marshmallows
(optional: toast them!)
INSTRUCTIONS:
1. Optional: Start out by toasting marshmallows. Be very careful with this step – it is EASY to catch marshmallows on fire. You can either use a skewer and culinary torch to toast the marshmallows, or you can lay them single file on a baking sheet. Put the baking sheet on the middle rack in your oven and broil for 1-3 minutes, watching them the entire time until they get desired toastiness.
2. Freeze marshmallows up to one hour
3. Use a stand mixer to whip heavy cream until you have firm peaks (this could take up to 10 minutes)
4. Pour in condensed milk and cocoa powder, and mix again until completely combined
5. With a spatula, fold in marshmallows, chocolate chips, and graham crackers until they are all incorporated. Spread mixture into a loaf pan, cover with plastic wrap, making sure the plastic touches the ice cream surface. Freeze at least five hours or overnight.
Blueberry Pie Ice Cream
INGREDIENTS:
2 cups heavy cream
1 (14 oz) can sweetened condensed milk
1 cup blueberry pie filling
9 graham crackers, crushed
1 tsp vanilla extract
INSTRUCTIONS:
1. Use a stand mixer to whip heavy cream and until you have firm peaks (this could take up to 10 minutes)
2. Fold in condensed milk and vanilla extract
3. Pour half the vanilla mixture into a loaf pan, before adding 1/2 cup of blueberry pie filling and half your crushed graham crackers on top.
4. Layer the rest of the vanilla base on top of that, then add the remaining blueberry pie filling and crushed graham crackers on top. Take a butter knife to swirl together all of the layers.
5. Cover the loaf pan with plastic wrap, making sure the plastic touches the ice cream surface. Freeze at least five hours or overnight.
Biscoff Cookie Ice Cream
INGREDIENTS:
2 cups heavy cream
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1 cup Biscoff cookie butter
1 cup Biscoff cookies, crushed (additional for garnish)
INSTRUCTIONS:
1. In a mixing bowl, combine condensed milk and 1/2 cup Biscoff cookie butter until smooth. Set aside.
2. Microwave the other 1/2 cup of Biscoff butter in a bowl until melted and runny. Set aside to cool a bit.
3. Use a stand mixer to whip heavy cream and until you have firm peaks (this could take up to 10 minutes)
4. Fold in condensed milk mixture and vanilla extract until combined
5. Layer the ice cream, melted Biscoff spread, and cookie crumbles in a loaf pan. Start by putting down a layer of the ice cream, before adding dollops of Biscoff spread and cookies before topping with more ice cream and repeating. Take a butter knife to swirl the mixture once it’s all added to the loaf pan.
6. Cover with plastic wrap, making sure the plastic touches the ice cream surface. Freeze at least five hours or overnight. OL
