Toffee Bits

The toffee in this ice cream introduces a rich, sweet, and slightly nutty flavor that complements the creamy vanilla base of the ice cream. As you take a bite, you’ll experience the creamy and cool vanilla, followed by bursts of caramel and a satisfying crunch from the toffee bits. 

While you can certainly make your own toffee bits, (with little more than a bit of butter and sugar), I typically take the easier route when making ice cream or baking these cookies and buy a bag of Heath toffee bits. 

Feel free to grab a jar of caramel sauce while you’re at the grocery store too, if making caramel sauce isn’t your thing. I have a weakness for this salted caramel sauce, so there’s almost always a jar tucked away in my fridge.

Heath Toffee Bits

Heath Toffee Bits are small, crunchy bits of toffee candy that are pre-packaged and ready for use in cooking and baking. These English toffee bits are essentially small, bite-sized pieces of toffee that have been broken into chunks or bits. They can be used to add a rich, buttery, and caramelized toffee flavor and a delightful crunch to various desserts and baked goods.

If you can’t find the toffee bits or want to try something a little different, you can also chop up some Heath bars and turn this into a chocolate-covered English toffee ice cream. When has the addition of chocolate to toffee or ice cream ever been a bad idea??

What’s the difference between toffee and English toffee? The main difference is that traditional English toffee is made without nuts, while American toffee is often made with a variety of nuts.

Toffee Ice Cream

• heavy cream
• milk
• sugar
• kosher salt
• vanilla extract
• toffee bits
• salted caramel sauce

Toffee Ice Cream Recipe

Whisk together the cream, milk, sugar, salt, and vanilla. Pour the ice cream mixture into your ice cream maker and freeze according to the manufacturer’s directions.

When the ice cream is almost finished churning, add the toffee bits. Continue churning to mix throughout.

When the ice cream finishes churning, scoop about ⅓ of the ice cream into a freezer-safe container, and drizzle generously with a few tablespoons of caramel sauce.

Scoop another ⅓ of the ice cream into the container and repeat with more caramel sauce. Scoop the remaining ⅓ of the ice cream into the container and drizzle with the remaining caramel sauce.

Place in the freezer until firm enough to scoop. Serve with additional caramel sauce and toffee bits, if desired.

Fully loaded ice creams are always a hit with friends and toffee ice cream is no exception. Here are a few more of our most indulgent homemade ice creams:

Rocky Road Ice Cream with its creamy chocolate and almond ice cream base filled with chewy marshmallows, crunchy almonds, and extra flecks of chocolate has been a kid-favorite for years.

Sweet chunks of edible cookie dough fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream. Is there anything more irresistible than a spoonful of cookie dough? I know that I can never resist it.

This is not your average Cookies and Cream Ice Cream, this isn’t Oreo dust or a few crumbles of cookies, this is nearly an entire package of chocolate sandwich cookies stuffed into a batch of ice cream.

Every scoop of this Twix Ice Cream is bursting with chunks of cookies, caramel, and chocolate. Candy bar lovers go a little bit crazy over this one.

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Toffee Ice Cream

Creamy vanilla ice cream swirled with caramel sauce and filled with bits of crunchy toffee is sure to satisfy any ice cream lover. 

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 509kcal

Ingredients

• 1½ cups heavy cream
• 1½ cups milk
• ⅔ cups sugar
• ⅛ teaspoon kosher salt
• 1 tablespoon vanilla extract
• ¾ cup toffee bits plus more for serving
• ½ cup salted caramel sauce plus more for serving

Instructions

• Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. When the ice cream is almost finished churning, add the toffee bits. Continue churning to mix throughout.
• When the ice cream finishes churning, scoop about ⅓ of the ice cream into a freezer-safe container, and drizzle generously with a few tablespoons of caramel sauce. Scoop another ⅓ of the ice cream into the container and repeat with more caramel sauce. Scoop the remaining ⅓ of the ice cream into the container and drizzle with the remaining caramel sauce.
• Place in the freezer until firm enough to scoop. Serve with additional caramel sauce and toffee bits, if desired.

Nutrition

Calories: 509kcal | Carbohydrates: 50g | Protein: 4g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 178mg | Potassium: 168mg | Sugar: 50g | Vitamin A: 1347IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 0.1mg

The post Toffee Ice Cream appeared first on Barefeet in the Kitchen.

Tin Roof Ice Cream

This was my Grandpa McGinnis’ favorite ice cream. I never really liked tin roof ice cream much as a kid, as peanuts in ice cream just weren’t my thing. But, as an adult, I sure do love this homemade version.

Maybe it’s that the peanuts are covered in chocolate. Maybe it’s the decadent fudge sauce. Or, maybe it’s the chewy chunks of fudge. But, when you put all three of them together, there’s no maybe about it. Each spoonful is magical.

With this tinroof sundae recipe, you can use pretty much any fudge you may have on hand. At my house during the holidays, that makes this recipe a very appealing choice in the fall and winter seasons.

If you don’t have fudge on hand, I’ve got you covered. You can whip up a batch of this incredible homemade fudge in just 5 minutes. Just leave out the pecans, and it will be perfect for this ice cream.

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

Tin Roof Sundae

You’ll need the following ingredients to make this recipe:

• heavy cream
• milk
• sugar
• kosher salt
• vanilla extract
• hot fudge, store-bought or homemade
• chocolate fudge, diced
• chocolate covered peanuts

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Tin Roof Ice Cream

Start by whisking together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions.

Then, while the ice cream is churning, make the hot fudge sauce (if using homemade) and let it cool on the counter. Chop the chocolate fudge into tiny pieces.

When the ice cream has finished churning, scoop ⅓ of the ice cream into a freezer-safe container, drizzle generously with about ⅓ of the cooled hot fudge sauce and sprinkle with fudge pieces and chocolate covered peanuts.

Repeat these layers twice with the remaining ice cream, sauce, fudge, and peanuts. Freeze until firm. Serve with additional hot fudge sauce, if desired.

Looking for more recipes like tin roof sundae ice cream?

Creamy, vanilla ice cream swirled with buttery sweet salted caramel and generously sprinkled with chunks of chewy praline pecans makes Pralines and Cream an old-fashioned ice cream lover’s dream come true.

Filled with slightly chewy pieces of black walnuts, this sweet and fragrant Black Walnut Ice Cream is a decadent treat.

And, I’ve been wanting to try this Tin Roof Pie. A drizzle of homemade caramel sauce makes everything better, doesn’t it?

Rich banana ice cream, decadent chocolate chunks, and crunchy walnuts create a tantalizing dessert you won’t soon forget. This delightful recipe for Chunky Monkey Ice Cream is the perfect indulgence.

Creamy chocolate ice cream filled with chocolate-covered cashews and swirled throughout with caramel sauce adds up to bowls of Bear Claw Ice Cream that no one can resist.

Creamy Toffee Ice Cream swirled with caramel sauce and then filled with bits of crunchy toffee is sure to satisfy any ice cream lover. 

This rich and creamy homemade Maple Ice Cream recipe requires just four ingredients! Pure maple syrup gives this ice cream a smooth natural flavor with hints of caramel and vanilla.

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Tin Roof Sundae Ice Cream

Chopped fudge pieces and salty, chocolate-covered peanuts dance through swirls of rich fudge sauce in this Tin Roof Sundae Ice Cream.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Servings 8

Calories 445kcal

Ingredients

• 1½ cups heavy cream
• 1½ cups milk
• ⅔ cups sugar
• ⅙ teaspoons kosher salt
• 2 teaspoons vanilla extract
• ⅔ cup hot fudge store-bought or homemade
• 4 ounces chocolate fudge diced into ¼-inch chunks, about 1 cup
• ½ cup chocolate covered peanuts

Instructions

• Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, make the hot fudge sauce and let it cool on the counter. Chop the chocolate fudge into tiny pieces.
• When the ice cream has finished churning, scoop ⅓ of the ice cream into a freezer-safe container, drizzle generously with about ⅓ of the cooled hot fudge sauce and sprinkle with fudge pieces and chocolate covered peanuts.
• Repeat these layers twice with the remaining ice cream, sauce, fudge, and peanuts. Freeze until firm. Serve with additional hot fudge sauce, if desired.

Nutrition

Calories: 445kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 58mg | Sodium: 174mg | Potassium: 272mg | Fiber: 2g | Sugar: 39g | Vitamin A: 753IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 1mg

The post Tin Roof Sundae Ice Cream appeared first on Barefeet in the Kitchen.

Until about 10 years ago, I’d never even heard of cinnamon ice cream, but once a friend mentioned it, it was stuck in my mind and I had to try making it the very next morning.

I’ve been making this ice cream ever since, and it’s become a fall favorite for all of us. Topping a warm dish of peach cobbler with a scoop of cold cinnamon ice cream is such a perfect pairing, you simply have to try it!

And it’s every bit as amazing over an old fashioned apple crisp or this Christmas cranberry pie.

Custard Ice Cream

This is a custard ice cream with eggs requiring a few minutes at the stove and the patience to let the ice cream base chill before freezing. That said, it is worth it. Let me reiterate that just in case you missed it.

This ice cream is completely worth the extra effort.

Cinnamon Ice Cream

Simmering the cinnamon and vanilla bean with the cream brings out a deeper flavor. While the eggs provide a richer, creamier vanilla ice cream base than cream and sugar on their own.

For any special occasion, this ice cream can not be beat! That said, I often make a Philadelphia-style cinnamon ice cream that is also delicious, and can be made in five minutes. While not quite as rich or creamy as this recipe, the quick and easy cinnamon ice cream is also a hit every time we’ve served it to guests.

French Ice Cream

You’ll need the following ingredients to make this recipe:

• milk
• sugar
• cinnamon stick
• vanilla bean
• kosher salt
• egg yolks
• heavy cream
• ground cinnamon

Cinnamon Ice Cream Recipe

Combine the milk, sugar, salt, cinnamon stick, vanilla bean seeds, and vanilla bean pod in a medium-sized saucepan over medium-low heat.

Whisk together and heat it until it is very hot, but not boiling. This should take about 5 minutes.

While the milk is warming, add the egg yolks to a large mixing bowl and whisk them vigorously, for 2 minutes, until they are lighter in color.

Remove the cinnamon stick and vanilla bean pod from the hot milk and discard.

Place the whisked eggs next to the stove and slowly drizzle in about ⅓ cup of the hot milk while constantly whisking. Repeat with another ⅓ cup of the hot liquid.

Slowly pour the egg and milk mixture into the saucepan with the remaining milk, while stirring with a spoon.

Stir and cook it for about 2-3 minutes, until the liquid is thick enough to coat the spoon.

Set a mesh strainer over a glass bowl and carefully strain the custard.

Add the heavy cream and the ground cinnamon to the bowl and stir it together.

Chill in the refrigerator for at least an hour, preferably until it is cool.

Pour into the ice cream machine and process according to your machine’s instructions.

When the ice cream is finished it will be soft serve consistency. Transfer to a freezer-safe container and chill for a few hours for firmer ice cream.

Custard Ice Cream Recipe

While 5-minute ice cream recipes are my most frequently made ice creams, I do make a handful of custard ice cream recipes with eggs that are well worth the extra effort.

Rum Raisin Ice Cream is full of rum-soaked raisins mixed in custardy vanilla ice cream with a hint of rum. This recipe is a little bit old school and a whole lot of creamy delicious.

Irresistibly rich, Coffee Ice Cream is a dessert that captures the morning joy of a freshly brewed cup of your favorite java. It’s perfect at any time of day.

This Creamy Blueberry Ice Cream with Dark Chocolate Chunks has been my weakness for many years now. The chef at our favorite Phoenix restaurant shared it with me when we were moving to Ohio and I make it every chance I get now.

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Cinnamon Ice Cream – French Custard Style

This is a sweet vanilla custard ice cream spiced with enough cinnamon to linger after each bite. 

Course Dessert

Cuisine American

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 394kcal

Ingredients

• 1½ cups milk
• ¾ cups sugar
• 1 cinnamon stick
• 1 vanilla bean scraped with pod reserved
• ⅛ teaspoon kosher salt
• 4 egg yolks
• 1½ cups heavy cream
• ¾ teaspoon ground cinnamon

Instructions

• Combine the milk, sugar, salt, cinnamon stick, vanilla bean seeds, and vanilla bean pod in a medium-sized saucepan over medium-low heat. Whisk together and heat it until it is very hot, but not boiling. This should take about 5 minutes.
• While the milk is warming, add the egg yolks to a large mixing bowl and whisk them vigorously, for 2 minutes, until they are lighter in color.
• Remove the cinnamon stick and vanilla bean pod from the hot milk and discard. Place the whisked eggs next to the stove and slowly drizzle in about ⅓ cup of the hot milk while constantly whisking. Repeat with another ⅓ cup of the hot liquid.
• Slowly pour the egg and milk mixture into the saucepan with the remaining milk, while stirring with a spoon. Stir and cook it for about 2-3 minutes, until the liquid is thick enough to coat the spoon.
• Set a mesh strainer over a glass bowl and carefully strain the custard. Add the heavy cream and the ground cinnamon to the bowl and stir it together. Chill in the refrigerator for at least an hour, preferably until it is cool.
• Pour into the ice cream machine and process according to your machine's instructions. When the ice cream is finished it will be soft serve consistency. Transfer to a freezer-safe container and chill for a few hours for firmer ice cream.

Nutrition

Calories: 394kcal | Carbohydrates: 30g | Protein: 3g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 23mg | Potassium: 92mg | Sugar: 28g | Calcium: 104mg

{originally published 5/8/14 – recipe notes and photos updated 11/3/23}

recipe adapted from and with thanks to The Pioneer Woman

The post Cinnamon Ice Cream appeared first on Barefeet in the Kitchen.

Brownie and Ice Cream

My dad adored brownies. We often had them for dessert with vanilla ice cream. He was a little weird though and liked slightly burnt brownies best. He would leave any leftover brownies out overnight to dry up, and in the morning he’d dip them in coffee like biscotti.

So, while it was certainly a rarer dessert than my mom’s Jell-O, the combination of brownie and ice cream was one I got to gleefully experience as a young child. It’s a classic pairing, and for good reason.

I love the way intense chocolate is elevated by lightly sweet vanilla ice cream. The textures alternate between crunchy, chewy, and smooth. And, in the classic case of a brownie with ice cream, it tastes piping hot and freezing cold, at the same time. The balance is dreamy.

You can use any brownies that you like for this ice cream. I was inspired by these Oreo Brownies. But, Dark Chocolate Brownies are great in vanilla ice cream, and these Gluten-Free Double Chocolate Brownies would also work.

Salted Caramel Brownie Ice Cream

Now, I’m not going to tell you how to eat your ice cream. And, I happen to think the world is a better place when people aren’t telling me how to eat it, myself.

But…

You would not visit the Empire State Building and only go halfway to the top, right? You would miss the best part of the experience. Well, Oreo brownie ice cream is AMAZING, but consider these magic words: Salted Caramel Sauce.

That’s right. A simple drizzle of salty-sweet heaven transforms this dessert into salted caramel brownie ice cream. Again, I’m not going to tell you how to eat your ice cream. But, think of that view from the top!

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

Brownie with Ice Cream

You’ll need the following ingredients to make this recipe:

• heavy cream
• milk
• sugar
• kosher salt
• vanilla extract
• COLD brownie chunks, chopped
• chocolate sandwich cookies

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

To start this recipe, whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions.

While the ice cream is churning, chop each cookie into 4 pieces. When the ice cream finishes, scatter about a cup’s worth of brownie and cookie pieces in the bottom of a freezer-safe container.

Scoop half the ice cream over the cookies in the container, scatter more brownies and cookies over the ice cream. Then, scoop the remaining ice cream into the container and top with the remaining brownie and cookie pieces. Freeze until firm. Enjoy!

Ice Cream with Brownies

Looking for more recipes like this ice cream with brownies?

If you can imagine your favorite homemade brownies transformed into a smooth and creamy bowl of ice cream, then you have a glimpse of the awesomeness that is this Brownie Ice Cream.

This is not your average Cookies and Cream Ice Cream, this isn’t Oreo dust or a few crumbles of cookies, this is nearly an entire package of chocolate sandwich cookies stuffed into a batch of ice cream.

Rich chocolate brownies generously filled with tart cranberries and crunchy pecans make these Cranberry Pecan Brownies are an dessert that I try to make as often as possible. You should, too.

Chocolate Raspberry Brownies are rich, dark chocolate filled with bites of fresh, tart raspberries. What’s not to love?

If you’re looking for another fabulous topping to put on this ice cream (and pretty much anything else), you’ll only need two ingredients and about five minutes to make this Easy Hot Fudge Sauce.

Creamy Toffee Ice Cream swirled with caramel sauce and then filled with bits of crunchy toffee is sure to satisfy any ice cream lover. 

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Oreo Brownie Ice Cream

Crunchy, chewy Oreo pieces and chunks of decadent brownie mingle together in every sinful scoop of this velvety Oreo Brownie Ice Cream.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 464kcal

Ingredients

• 1¾ cups heavy cream
• 1¼ cups milk
• ¾ cups sugar
• ⅙ tsp kosher salt
• 1 tbsp vanilla extract
• 1½ cups COLD brownie chunks, chopped, about 3 brownies worth
• 10 chocolate sandwich cookies, chopped into quarters

Instructions

• Whisk together the cream, milk, sugar, salt, and vanilla. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions. While the ice cream is churning, chop each cookie into 4 pieces.
• Scatter about a cup's worth of brownie and cookie pieces in the bottom of a freezer-safe container. When the ice cream has finished churning, scoop half the ice cream over the cookies in the container.
• Then, scatter more brownies and cookies over the ice cream. Spread the remaining ice cream across the container and top with the remaining brownie and cookie pieces. Freeze until firm. Enjoy!

Notes

Any flavor of chocolate sandwich cookie will work nicely in this recipe. Chocolate OREOs are my personal favorite.

Nutrition

Calories: 464kcal | Carbohydrates: 54g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 213mg | Potassium: 145mg | Fiber: 0.4g | Sugar: 42g | Vitamin A: 827IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 3mg

The post Oreo Brownie Ice Cream appeared first on Barefeet in the Kitchen.

This post was originally published eight years ago. I remade these brownies earlier this year while thinking about my friend Joan. I reshot them at the time, knowing that I wanted to share this post again on the 8th anniversary of her passing.

Chocolate for Joan

My chocolate-loving friend Joan would most definitely approve of eating brownies for dinner! This Lunch Lady Brownie recipe is one of hers that has become a family favorite for us as well.

Joan passed away unexpectedly on October 22, 2015. While crying and grieving the next day, I decided to bake in memory of her. I spent that weekend making many of her favorites and then shared the sweets with friends.

Joan was passionate about her desserts and I imagine that she would have gotten a kick out of being remembered with an abundance of chocolate.

Lunch Lady Brownies

You’ll need the following ingredients to make the brownies:

• butter
• cocoa
• light brown sugar
• white sugar
• eggs
• vanilla extract
• all-purpose flour

Chocolate Frosting for Brownies

You’ll need the following ingredients to make the frosting:

• butter
• powdered sugar
• cocoa
• salt
• milk

Lunch Lady Brownies Recipe

Preheat the oven to 350°F. Grease a 9×13 baking pan or line with parchment paper. In a large mixing bowl, whisk together the butter, cocoa, brown sugar, and white sugar.

Add the eggs and the vanilla. Whisk again until smooth. Add the flour and stir until combined.

Pour into the prepared pan and use a spatula to spread the thick batter to the corners. Bake for 22-24 minutes, until a toothpick comes out with moist crumbs.

Brownie Frosting Recipe

While the brownies are baking, make the frosting. In a mixing bowl, combine the butter, powdered sugar, cocoa, and salt.

Beat with an electric mixer for 1-2 minutes, until combined. The mixture will be mostly dry crumbs. Add the milk and beat again for 1-2 minutes, until smooth and creamy.

Remove the brownies from the oven and let them cool for just a few minutes. Gently spread the frosting over the brownies while they are still quite warm. Let cool before slicing.

To know Joan was to love her and laugh with her, she impacted countless lives every single day. In her memory, chocolate recipes have been shared around the internet.

My friends, surround yourself with people who bring you joy. Hug them tight. And eat some chocolate today too, #chocolateforjoan.

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Lunch Lady Brownies

Thick, chewy, fudgy brownies with generous chocolate icing are enticing enough to have you eating these Lunch Lady Brownies for dinner. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 18 servings

Calories 357kcal

Ingredients

• 1 cup butter melted
• ½ cup cocoa
• 1 cup light brown sugar
• 1 cup white sugar
• 4 eggs
• 1 tablespoons vanilla extract
• 2 cups all-purpose flour*

*Gluten-Free Alternative

• 1⅓ cup brown rice flour
• ½ cup tapioca starch
• ⅓ cup potato starch

Frosting

• ¼ cup butter softened
• 3 cups powdered sugar
• ¼ cup cocoa
• ¼ teaspoon kosher salt
• 5 tablespoons milk

Instructions

Brownie Instructions

• Preheat the oven to 350°F. Grease a 9×13 baking pan or line with parchment paper. In a large mixing bowl, whisk together the butter, cocoa, brown sugar, and white sugar. Add the eggs and the vanilla. Whisk again until smooth. Add the flour and stir until combined.
• Pour into the prepared pan and use a spatula to spread the thick batter to the corners. Bake for 22-24 minutes, until a toothpick comes out with moist crumbs.

Frosting Instructions

• While the brownies are baking, make the frosting. In a mixing bowl, combine the butter, powdered sugar, cocoa, and salt. Beat with an electric mixer for 1-2 minutes, until combined. The mixture will be mostly dry crumbs. Add the milk and beat again for 1-2 minutes, until smooth and creamy.
• Remove the brownies from the oven and let them cool for just a few minutes. Gently spread the frosting over the brownies while they are still quite warm. Let cool before slicing.

Notes

Frost the brownies while they are still warm. The frosting will melt down a bit into the brownies creating an irresistible crust.

Nutrition

Calories: 357kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 154mg | Potassium: 111mg | Fiber: 2g | Sugar: 43g | Vitamin A: 453IU | Calcium: 32mg | Iron: 1mg

recipe adapted from and with loving thanks to Chocolate, Chocolate and More

{originally published 10/28/15 – recipe notes updated 10/22/23}

It hurts, friends. It hurts so much. Losing a friend is never easy. It shouldn’t be. Friends impact our lives in countless ways, and really great friends take a piece of our heart with them when they are gone.

I’m a better person for having known Joan Hayes. She was a wonderful friend and she will not be forgotten.

There are so many memories. The time Joan ordered ALL THE FOODS on the Snooze menu because she couldn’t narrow it down and wanted to at least taste everything. The times she refused to eat a subpar dessert because it wasn’t worth the calories.

The countless times she laughed and said that fruit isn’t dessert, chocolate is the only real dessert. Laughing as she confidently asked a chef if he was sure there wasn’t something fabulous hiding in the kitchen that wasn’t on the menu and then watching in amazement at the tray of chocolate desserts that were magically provided.

The night she said, “We should just stay up all night, we’re halfway there already.” Seven hours later, with blurry eyes and an aching side from hours and hours of laughter, we dropped her off at the airport.

Joan was a master at making every moment of life the best it could possibly be.

We walked up and down the beach in St. Thomas, talking about our kids, and dreams for the next few years, and the crazy world of blogging. Joan called this past year her “year of travel.”

She met online friends in person and made countless new friends and memories. I’m happy that so many of us were able to hug the neck of our sweet friend and get to know her in person this year, as well as online.

The last time I saw her was in Georgia while I was visiting my family there. She drove up to Augusta, over 3 hours each way, just so that we could spend a few hours together. Not because “I” was important, but because relationships were important to her.

Joan loved spending time with friends and family and she lived her life to the fullest. She was one of the least pretentious, friendliest, and absolutely real people I’ve ever known.

Wandering around Augusta, GA together, we browsed antique stores looking for old silverware. Later we found a bakery to try.

She sweet talked the staff into pulling cakes out of the cold case so she could photograph them by the window and remember them to re-create the recipes at home.

Ordering a slice of every single dessert in that bakery, so she could taste each one. Laughing as we packed and took home two shopping bags full of the remaining desserts to share with my family.

Joan was an indescribably generous person. She achieved great success professionally and she shared her knowledge, her phenomenal social media reach, her blog’s traffic, every aspect of her success was shared with others.

She believed with every bit of her heart that blogging should be part of a community and never a competition. She helped everyone she met and made everyone’s life better just by knowing her.

Joan was the most prepared for death person I have ever known. She wanted to know that her children would be taken care of no matter what. She told everyone to “put it in writing” and “make sure everyone knows your intentions.”

It breaks my heart that her message to BE PREPARED turned out to be such practical advice instead of the hypothetical wisdom I would much rather it have been.

Her family was her world and she loved her kids so much that I ache for them right now. Joan’s love of life, family, and chocolate was evident through her blog, Chocolate, Chocolate, and More.

She created a chocolate-filled legacy for her family. Her dream was that her blog would help support her family over the coming years.

Joan died of a massive heart attack in the middle of the night. She was only 49 years old. She mentioned a stomach ache before going to sleep, not recognizing this is one of the signs of a possible impending event. (Many women think they are getting the flu prior to a heart attack.)

Please read through these Heart Attack Symptoms and always get checked out if you experience any of these and share them with your friends and family.

Joan Hayes 1966-2015, Photo Credit: Shanna Schad

Most importantly, go now and hug someone special to you, kids, spouse, friend, anyone. No matter what, just do it.

Wake them up, pick them up, get their attention, and tell them you love them. I’m heartsick for the loss of my friend and reminded once again that life is short.

“Dare to live the life you have dreamed for yourself. Go forward and make your dreams come true.” – Ralph Waldo Emerson.

A full list of blog posts dedicated to Joan can be found here. 

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When I first spied Little Debbie’s line of ice creams in the grocery store, I did a double take. And then I immediately put them all on my must-try-soon list. You know how much I love trying new flavors of ice cream and then recreating them at home. Check out Nutty Bars Ice Cream for the first Little Debbie ice cream we made!

Oatmeal Creme Pies

My grandmother introduced me to Little Debbie’s Oatmeal Creme Pies when I was so young they were basically a magic treat in a plastic sleeve. And there’s still something special about that first moment when I open one. It makes me feel a bit like a kid again.

What I like best about this particular Little Debbie treat is that you can really taste the oats in the cookies, along with a noticeable brown sugar and cinnamon flavor.

They’re chewy, satisfying cookies that I have no shame in eating when I’m craving a treat like my grandma used to make. (Unlike my other grandmother, my grandma on my mom’s side wasn’t known for her baking skills.)

Little Debbie Ice Cream

Both Little Debbie and Blue Bell make an oatmeal cream pie ice cream. Blue Bell’s version is made with an oatmeal-flavored ice cream base with a vanilla icing swirl throughout. (I was not a fan of that idea, as that icing swirl is just too sweet for me.)

Little Debbie’s version is made with a vanilla ice cream base that has just a hint of molasses. Both ice creams contain pieces of chopped-up oatmeal cream pie cookies.

However, much like homemade cookies and cream ice cream, more cookie pieces are always better, and this recipe for oatmeal cream pie ice cream trumped both store-bought versions.

Do I really even need to tell you that I like this homemade ice cream best? The pieces of oatmeal cream pie cookies are irresistible, and the brown sugar in the ice cream base gives just a hint of that molasses flavor without overpowering everything else. I really played up the cinnamon too and the whole family gave it two thumbs up.

We had friends over for dinner the day after I made this ice cream. It was fun to share a new flavor and see if they could guess it. Our friend Jeff knew immediately what it was and declared it to be fantastic.

Oatmeal Cream Pie Ice Cream

You’ll need the following ingredients for this recipe:

• heavy cream
• milk
• white sugar
• light brown sugar
• ground cinnamon
• kosher salt
• vanilla extract
• oatmeal cream pies

As written, this recipe calls for 6 regular-size Little Debbie Oatmeal Creme Pies for the ice cream. If you are using the “big pack” larger-sized cookies, you will only need 3. 

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Oatmeal Creme Pie Ice Cream

To make this ice cream, you’ll start by whisking together the cream, milk, sugar, cinnamon, salt, and vanilla. Pour this mixture into your ice cream maker and process it according to your machine’s instructions.

When the ice cream finishes churning, scoop the ice cream into a freezer-safe airtight container, sprinkling pieces of the oatmeal cream pies over each scoop.

Stir gently for just a moment to mix the cookie pieces throughout the ice cream after everything has been added. Freeze until ready to serve. 

Oatmeal Cookie Ice Cream

As much as I LOVE oatmeal cookies, it’s no surprise that I’ve made versions of oatmeal cookie ice cream before, right?

The original Oatmeal Cookie Ice Cream is a creamy, rich ice cream loaded with chunks of chewy oatmeal cookies. You can make the ice cream with or without the raisins in the cookies. I’ve tried both ways and the raisins stayed nice and chewy, not at all hard as I’d assumed they would be.

All of these oatmeal cookies will work fabulously in ice cream. Oatmeal Toffee Cookies, Old Fashioned Iced Oatmeal Cookies, Peanut Butter Oatmeal Cookies, and these Coconut Lover’s Oatmeal Cookies are a few delicious options. (Chewy store-bought oatmeal cookies will work too!)

And if you just can’t bake oatmeal cookies without some chocolate in the mix, these Oatmeal Chocolate Chip Cookies make fantastic ice cream sandwiches too!

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Oatmeal Cream Pie Ice Cream

This creamy vanilla ice cream with hints of brown sugar and cinnamon is generously filled with pieces of oatmeal cream pie cookies.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 361kcal

Ingredients

• 1½ cups heavy cream
• 1½ cups milk
• ⅓ cup white sugar
• ⅓ cup light brown sugar
• 1½ teaspoons ground cinnamon
• ⅛ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 6 regular size oatmeal cream pies chopped into approximately ½-inch pieces

Instructions

• Whisk together the cream, milk, sugar, cinnamon, salt, and vanilla. Pour into your ice cream maker and process according to your machine's instructions.
• When the ice cream finishes churning, scoop the ice cream into a freezer-safe airtight container, sprinkling cookie pieces over each scoop.
• Stir gently for just a moment to mix the cookie pieces throughout the ice cream after everything has been added. Freeze until ready to serve. 

Notes

As written, this recipe calls for 6 regular-size Little Debbie Oatmeal Creme Pies for the ice cream. If you are using the “big pack” larger-sized cookies, you will only need 3. 

Nutrition

Calories: 361kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 69mg | Potassium: 126mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 731IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 0.1mg

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

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Chewy Coconut Cookies

These are chewy cookies with crunchy edges, filled to the max with almost all of my favorite cookie flavors. I’ve made them three times in the past month! It clearly takes very little excuse for me to stir together a batch of these cookies.

There’s a little bit of oatmeal tucked inside as well, adding to that terrific texture and chewiness.

White and Dark Chocolate Chip Cookies

If you don’t happen to be a fan of white chocolate, feel free to replace it with semi-sweet, milk, or dark chocolate. While I am very rarely a fan of white chocolate myself, I do enjoy it in these cookies.

The white chocolate chips add creamy sweetness, while the darker chocolate chips contribute rich, bitter notes. Their contrasting flavors create a great balance in these cookies.

Chocolate Chip Coconut Cookies

You’ll need the following ingredients to make this recipe:

• butter
• light brown sugar
• egg and egg yolk
• vanilla
• all-purpose flour
• old fashioned rolled oats
• baking soda, salt, and cinnamon
• white and semi-sweet chocolate chips
• shredded sweetened coconut

If you aren’t sure what to do with the leftover egg white, Cinnamon Roasted Pecans are a great plan.

Coconut Chocolate Chip Cookie Recipe

 Preheat the oven to 325°F. In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar.

Stir until the sugar is well incorporated and mostly smooth. Let cool for a few minutes.

While the mixture is cooling, mix together the dry ingredients and set aside.

Whisk together the egg, egg yolk, and vanilla, and then add to the sugar and butter mixture.

Slowly add the dry ingredients in three stages and stir to combine. COOL COMPLETELY before adding the chocolate chips and coconut.

Stir well to make sure the chocolate chips and coconut are evenly distributed.

Scoop the dough onto a parchment-lined baking sheet and roll it into balls with your hands. Press down lightly to flatten each one before baking.

Bake for 10-12 minutes. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.

Coconut Chocolate Chip Cookies

Chocolate and coconut is such a great pairing. I never can resist combining the two ingredients in recipes. These cookies were inspired by these Dark Chocolate Coconut Blondies.

Almond Joy Brownies are gooey fudgy brownies filled with plenty of chocolate, almonds, and coconut. I have a weakness for just about any almond and chocolate combination. So, when I combined that with my fondness for coconut, the result was a rich chocolate, almond, and coconut brownie that is completely and totally me.

Toasted coconut, toffee bits, and chocolate chips create an outstanding cookie with an unexpected crisp toffee surprise on the bottom of each of these cookies. The cookies are extra chewy from the combination of coconut and toffee bits.

Chocolate and toasted coconut stuffed inside chewy blondies? Yes, please! These coconut cookie bars just plain make me happy.

No-bake cookies have met their match with these no bake chocolate peanut butter bars with oatmeal and coconut. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in these Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that’s perfect with each and every bite.

Dark Chocolate Coconut Fudge is filled with sweet, chewy bits of coconut and then topped with a generous sprinkling of coconut.

Rich, chocolatey, and nutty with plenty of light, flaky coconut, homemade Almond Joys are easier to make than you’d expect.

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Coconut Chocolate Chip Cookies

These coconut chocolate chip cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 36

Calories 135kcal

Ingredients

• 1 cup butter
• 1¾ cups light brown sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla
• 2½ cups all-purpose flour*
• 1 cup old fashioned rolled oats
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon cinnamon
• ¾ cup white chocolate chips
• ¾ cup semi-sweet chocolate chips
• 1 cup coconut

*Gluten-Free Alternative

• 1¾ cups brown rice flour
• ½ cup tapioca starch
• ¼ cup potato starch
• 1 teaspoon xanthan gum

Instructions

•  Preheat the oven to 325°F. In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar. Stir until the sugar is well incorporated and mostly smooth. Let cool for a few minutes.
• While the mixture is cooling, mix together the dry ingredients and set aside. Whisk together the egg, egg yolk and vanilla, and then add to the sugar and butter mixture.
• Slowly add the dry ingredients in three stages and stir to combine. COOL COMPLETELY before adding the chocolate chips and coconut. Stir well to make sure the chocolate chips and coconut are evenly distributed.
• Scoop the dough onto a parchment-lined baking sheet and roll it into balls with your hands. Press down lightly to flatten each one before baking.
• Bake for 10-12 minutes. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 77mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Don’t miss all of the Gluten Free Dessert Recipes on this website too!

{originally published 7/2/12 – recipe notes and photos updated 10/18/23}

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This heartwarming dish offers a taste of tradition and comfort to anyone lucky enough to taste its creamy goodness. Arroz con Leche is a crowd-pleaser every time we make it.

What is Arroz con Leche?

Arroz con leche, which translates to “rice with milk” in English, is a sweet rice pudding enjoyed across Spanish-speaking regions worldwide.

This is a Mexican rice pudding recipe made with sweetened condensed milk, evaporated milk, whole milk, and plenty of cinnamon.

While the ingredient list is about as basic as a dessert recipe can get, the result is a rich, creamy, flavorful dessert that we absolutely love.

Arroz con Leche

As soon as I opened my friend Krysten’s cookbook and spied her recipe for Arroz con Leche, I knew that recipe needed to be made as soon as possible. Luckily, with a handful of ingredients I already had on hand, I was stirring this together in less than an hour.

There are so many awesome, easy-to-make recipes in this cookbook, it really is named appropriately: So Easy & So Yummy!

Rice Pudding

This recipe for rice pudding makes enough to serve at least ten people. I don’t recommend reducing it either, because cold rice pudding straight from the fridge is absolutely delicious.

I have a few family members who inevitably try to hide the leftovers in an attempt to keep them for themselves. Cold arroz con leche really is that good, my friends.

One thing to note about this recipe before you get started, you’re going to stir continuously for about 20 minutes after you add the milks to the rice. I promise you that arroz con leche is absolutely worth the effort!

And that’s another reason why I’d never reduce the amount of servings here. You definitely want to make the full amount when you’re going to the trouble of stirring something for a good little while.

There’s nothing at all complicated about this recipe, just grab a book or chat with a friend while stirring the rice. Then grab a spoon and taste comfort food happiness.

How to Make Arroz con Leche

You’ll need the following ingredients to make this recipe:

• long-grain white rice
• cinnamon sticks
• water
• sweetened condensed milk
• evaporated milk
• whole milk
• ground cinnamon

Arroz con Leche Recipe

Combine the rice, cinnamon sticks, and water in a large pot over medium-high heat. Bring to a boil uncovered.

Lower the heat to maintain a medium boil and continue cooking, uncovered, for 16-18 minutes.

Stir and scrape the sides of the pot occasionally, until the rice is tender and most of the liquid has been absorbed.

Drain any remaining liquid, if needed. Remove the cinnamon sticks.

Add the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon to the pot. Bring to a boil.

Reduce the heat to low and cook for about 20 minutes, stirring and scraping the sides and bottom of the pan constantly.

The milk mixture can easily burn, so it’s important to stir constantly as it thickens.

Scoop into individual bowls and sprinkle each serving with additional cinnamon, if desired.

Comfort Food Desserts

Next time you’re craving comfort food, give this Arroz con Leche recipe a try! And then check out a few more of our favorites:

Chewy edges, crazy moist blondies, and a crackling crust add up to these mouthwatering, slightly sweet Apple Brownies.

This cake. Hershey’s Chocolate Cake is the most versatile and the easiest perfect one-bowl chocolate cake recipe I have ever made.

Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all combine to make my grandmother’s Monster Cookies.

Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade Peach Cobbler recipe you’ll ever need.

Homemade Vanilla Pudding is a classic dessert that simply doesn’t get the love that it deserves. So, often we reach for chocolate or caramel or peanut butter to satisfy a sweet craving, but I’ve come to appreciate the awesomeness of a great vanilla dessert. Vanilla does not equal boring, my friends.

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Arroz con Leche

This simple Mexican rice pudding offers a taste of tradition and comfort to anyone lucky enough to taste its creamy goodness.

Course Breakfast

Cuisine American

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 10

Calories 258kcal

Ingredients

• 1 cup long-grain white rice
• 2 cinnamon sticks
• 7 cups water
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 1 cup whole milk
• 1 teaspoon ground cinnamon

Instructions

• Combine the rice, cinnamon sticks, and water in a large pot over medium-high heat. Bring to a boil uncovered.
• Lower the heat to maintain a medium boil and continue cooking, uncovered, for 16-18 minutes. Stir and scrape the sides of the pot occasionally, until the rice is tender and most of the liquid has been absorbed.
• Drain any remaining liquid, if needed. Remove the cinnamon sticks. Add the sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon to the pot. Bring to a boil.
• Reduce the heat to low and cook for about 20 minutes, stirring and scraping the sides and bottom of the pan constantly. The milk mixture can easily burn, so it's important to stir constantly as it thickens.
• Scoop into individual bowls and sprinkle each serving with additional cinnamon, if desired.

Nutrition

Calories: 258kcal | Carbohydrates: 42g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 105mg | Potassium: 312mg | Fiber: 1g | Sugar: 26g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 0.4mg

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Rocky Road ice cream has been one of my favorite ice cream flavors ever since I was a child and this Rocky Road Fudge has everything I love about the classic ice cream flavor mixed into a rich chocolate fudge.

Rocky Road brownies, Rocky Road chocolate bark, Rocky Road pretty much anything is sure to be a hit with my family. What’s not to love about a handful of chocolate filled with peanuts and marshmallows?

Rocky Road Fudge

When I was playing with ideas for new fudge recipes this holiday season, I knew I needed to make a rocky road fudge. I’ve put peanuts in fudge before, and I’ve put marshmallows in fudge, but I had yet to try both together.

I’m happy to report that the finished Rocky Road Fudge was just as good as I imagined it would be, if not better. It was a hit with my kids and given the opportunity we could have polished off the whole batch in no time at all.

5 Minute Fudge

I am so completely hooked on five-minute fudge recipes. Unlike traditional old-fashioned fudge recipes, no candy thermometers or other special equipment is required.

You don’t even need a stove to make this fudge. Everything melts in the microwave and then sets up in the fridge in just a few hours.

My 5 minute fudge obsession started with this simple Chocolate Pecan Fudge, a recipe I’ve used as the base for tons of chocolate fudge recipes since, including this one.

Rocky Road Fudge is the latest incarnation of 5 minute fudge I’m sharing this year. Don’t miss the others like White Chocolate Pretzel Fudge, bite size pieces of salty-sweet heaven. Creamy Peanut Butter Fudge, Chocolate Covered Oreo Fudge, and Peppermint Marshmallow Fudge are even more recipes you’re sure to enjoy.

I also plan to give this Eggnog Fudge and this Maple Nut Fudge a whirl this upcoming holiday season.

Kitchen Tip: I use this bowl and this spatula to make this recipe.

Easy Rocky Road Fudge

You’ll need the following ingredients for this recipe:

• semi-sweet chocolate chips
• sweetened condensed milk
• butter
• vanilla extract
• miniature marshmallows
• salted peanuts

Peanuts are the traditional nut of choice for rocky road inspired desserts but just about any other nut would be tasty as well.

Almonds, walnuts, or pecans come to mind as excellent substitutes if you don’t have peanuts, are cooking for someone with a peanut specific allergy, or just want something different.

PLEASE NOTE: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.

The sweetened condensed milk contains sugar which is vital to the taste, texture, and consistency of this recipe.

Even if you’ve had success subbing with something else in other recipes, I promise that you NEED to use sweetened condensed milk for this fudge recipe!

Rocky Road Fudge Recipe

Rocky Road Fudge starts by combining semi-sweet chocolate chips, sweetened condensed milk and butter in a glass bowl. After microwaving for 90 seconds, stir everything together until well combined and smooth.

Add vanilla extract, peanuts and miniature marshmallows to the chocolate, then pour the fudge into a pan lined with parchment paper. Chill until firm, slice and serve! It’s hard to think of homemade fudge that’s any easier.

I like to slice this fudge into 1 inch squares. It’s so rich that having the option to have just a bite at a time is wonderful, but feel free to slice it into whatever size squares or rectangles you like.

The recipe can also be halved to make a smaller amount of fudge, just pour the warm fudge into a loaf pan to chill to  get the right consistency

This rich and nutty fudge pairs perfectly well with a cold glass of milk for an after school treat and makes a satisfying pick-me-up with a cup of coffee, too.

If you don’t have a microwave or prefer not to use one, it’s easy to make this recipe on the stovetop as well. Simply use a double boiler to melt the butter, chocolate and milk together, stirring as you go.

Whether you make fudge in the microwave or on the stovetop, it’s a treat that’ll keep everyone coming back for just one more taste.

How to Store Fudge

These fudge recipes will store very nicely in the refrigerator for up to two weeks, or in the freezer for up to two months. I love the convenience of making a few different varieties of fudge long in advance and having it ready to share with friends and family for parties or casual get-togethers.

Store the sliced fudge in an airtight container, separating the layers with wax paper or parchment. Store the different flavors in separate containers to maintain the best taste.

It’s also convenient to have a fridge or freezer stocked with fudge when you need a last-minute gift. Put a couple of dozen squares of fudge in a gift box wrapped with ribbon and you have an instant homemade gift that anyone would be excited to receive.

Everyone likes fudge and Rocky Road Fudge is sure to become a new favorite.

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Rocky Road Fudge

Creamy chocolate fudge filled with peanuts and marshmallows makes a chewy, crunchy, salty, sweet Rocky Road Fudge that all ages will enjoy.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 36 pieces, depending on size

Calories 137kcal

Ingredients

• 2 cups semi-sweet chocolate chips
• 14 ounces sweetened condensed milk
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 2 cups miniature marshmallows
• 1 cup salted peanuts

Instructions

• Combine the milk, the chocolate, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. (If you aren't a fan of the microwave, you can easily melt the chocolate, milk and butter in a double boiler on the stove top.)
• Stir to combine and heat another 15 seconds if needed. Add the extract and stir until smooth. Stir in the peanuts and marshmallows and scoop the mixture onto a parchment lined tray.
• Spread with a spatula to approximately 1-inch thickness. Chill until ready to serve. Slice into squares and store in an airtight container in the refrigerator for up to two weeks. Enjoy!

Notes

COOK’S NOTE: Peanuts are traditionally the nut of choice for rocky road. However, almonds, walnuts, and pecans will all work quite well for this fudge recipe.

The recipe halves nicely in order to make a smaller amount of fudge. It can be made in a loaf pan. Slice the smaller recipe into 12-18 pieces.

Nutrition

Calories: 137kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 46mg | Potassium: 129mg | Fiber: 1g | Sugar: 11g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

{originally published 11/19/17 – recipe notes and photos updated 10/11/23}

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Black Walnut Ice Cream

To me, black walnuts and black walnut extract smell just a tiny bit like anise, the flavor of black licorice. I was a little leery of them both initially, as I’m not a fan of black licorice at all.

However, the flavor and fragrance in the finished ice cream is not at all reminiscent of anise. Phew. This is a sweet, nutty ice cream that has been a win with all of the walnut lovers in our family. (I didn’t waste a scoop sharing it with the non-walnut-enjoying child. That’s his loss.)

Homemade Black Walnut Ice Cream

Whether your black walnut extract is specifically labeled as “imitation” or not, it likely is a combination of natural and artificial flavors created to mimic the flavor of black walnuts. This is the extract I used for this ice cream.

I looked around a bit and did not find a single black walnut extract that was actually made from black walnuts, with that information anywhere on the label. So, go ahead and pick up an imitation black walnut extract and make this ice cream without further ado.

Nuts in Ice Cream

With over 70 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.

I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.

Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs! Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!

Black Walnut Ice Cream Recipe

You’ll need the following ingredients to make this recipe:

• heavy cream
• milk
• sugar
• salt
• black walnut extract
• black walnuts

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Start by whisking together the cream, milk, sugar, salt, and black walnut extract. Then, pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions.

When the ice cream has almost finished churning, add the chopped walnuts. Allow the machine to mix them throughout the ice cream. Then, transfer the ice cream to a freezer-safe container and freeze until firm.

If black walnuts are unavailable, regular walnuts may be substituted. The black walnut extract will add significant black walnut flavor to the ice cream base. My preference is black walnuts, but this ice cream is still delicious without them.

Nut Ice Cream

Looking for more flavors like this nut ice cream?

Creamy, rich, chocolatey Nutella Ice Cream with a melt-in-your-mouth swirl of Nutella mixed throughout is a dreamy way to satisfy your sweet tooth this summer – or this fall, or winter, or pretty much any time of year, if you’re me.

This Oatmeal Cream Pie Ice Cream with hints of brown sugar and cinnamon is generously filled with pieces of oatmeal cream pie cookies.

Rich banana ice cream, decadent chocolate chunks, and crunchy walnuts create a tantalizing dessert you won’t soon forget. This delightful recipe for Chunky Monkey Ice Cream is the perfect indulgence.

Creamy, vanilla ice cream swirled with buttery sweet salted caramel and generously sprinkled with chunks of chewy praline pecans is this old-fashioned Pralines and Cream Ice Cream.

Also, it’s not ice cream, but I’ve been thinking about trying this Black Walnut Cake ever since I laid eyes on it. It reminds me of Banana Bundt Cake with Pecans, but with more of that fabulous black walnut flavor.

Creamy chocolate ice cream filled with chocolate-covered cashews and swirled throughout with caramel sauce adds up to bowls of Bear Claw Ice Cream that no one can resist.

With just 3 ingredients and about 2 minutes of effort, you can make this salty, sweet, completely irresistible peanut butter ice cream topping. I’m willing to bet that you’ll find yourself pouring it over everything.

Creamy sweet vanilla ice cream filled with crunchy, nutty grape nuts? Yes, please! This Grape Nut Ice Cream has been an absolute win with family and friends.

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Black Walnut Ice Cream

Filled with slightly chewy pieces of black walnuts, this sweet and fragrant Black Walnut Ice Cream is a treat.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Servings 6

Calories 416kcal

Ingredients

• 1¾ cups heavy cream
• 1¼ cups milk
• ⅔ cups sugar
• ⅛ teaspoon kosher salt
• 1 teaspoon black walnut extract
• ½ cup chopped black walnuts

Instructions

• Whisk together the cream, milk, sugar, salt, and black walnut extract. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions.
• When the ice cream has almost finished churning, add the chopped walnuts. Allow the machine to mix them throughout the ice cream. Transfer the ice cream to a freezer-safe container and freeze until firm.

Notes

If black walnuts are unavailable, regular walnuts may be substituted. The black walnut extract will add significant black walnut flavor to the ice cream base. My preference is black walnuts, but the ice cream is still delicious without them.

Nutrition

Calories: 416kcal | Carbohydrates: 28g | Protein: 5g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 87mg | Potassium: 186mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1105IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 0.4mg

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