Ice Cream Archives - Barefeet in the Kitchen

Toffee Ice Cream

Mary Younkin — Fri, 17 Nov 2023 09:30:00 +0000

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

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.

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

Total Time 5

Servings

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

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

Tin Roof Sundae Ice Cream

Mary Younkin — Fri, 10 Nov 2023 09:30:00 +0000

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

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.

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

Servings

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

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

Cinnamon Ice Cream

Mary Younkin — Fri, 03 Nov 2023 08:30:00 +0000

Cinnamon Ice Cream is a sweet, rich, vanilla custard ice cream spiced with enough cinnamon to linger after each bite.

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.

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

Total Time 20

Servings 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

{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.

Oreo Brownie Ice Cream

Mary Younkin — Fri, 27 Oct 2023 08:30:00 +0000

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

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!

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.

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.

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

Total Time 5

Servings

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

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

Oatmeal Cream Pie Ice Cream

Mary Younkin — Fri, 20 Oct 2023 08:30:00 +0000

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

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.

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!

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

Total Time 10

Servings 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

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

Black Walnut Ice Cream

Mary Younkin — Fri, 06 Oct 2023 08:30:00 +0000

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

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

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.

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.

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

Servings

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

Nutrition

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

Nutter Butter Ice Cream

Mary Younkin — Fri, 29 Sep 2023 08:30:00 +0000

The satisfying crunch of Nutter Butter cookies in creamy homemade ice cream makes this Nutter Butter Ice Cream positively irresistible.

Nutter Butter Ice Cream

When I first started playing with this recipe, I made it with a peanut butter ice cream base. It was good, but I didn’t love it. I wanted the cookies to stand out, and they were kind of just in there.

So, I switched it up to a vanilla base and oh, my gosh, was I sold! Slightly crunchy and chewy cookie pieces are mixed into that creamy frozen ice cream to really capture the essence of this cookie.

I scream. You scream. We all scream for ice cream. Listen, my love of this tasty treat goes back more years than my brain really wants to admit. (My brother is quick to remind me that I turned 40 twice, and years before him.)

But, there’s something about the classic combination of cookies and ice cream that simply can’t be topped. I should know. I’ve made more than a few different varieties, even if I limit the results to peanut butter cookie ice cream flavors.

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

heavy cream
milk
sugar
kosher salt
vanilla extract
Nutter Butter 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, whisk the cream, milk, sugar, salt, and vanilla together. Pour the mix into the ice cream maker and freeze according to the manufacturer’s directions. While the ice cream is churning, roughly chop each cookie into 5-6 pieces.

Scatter about a third of the cookie pieces in the bottom of a freezer-safe container. When the ice cream has finished churning, scoop half of it over the cookies. Then, layer in another third of the cookies.

Repeat the process for the second half of the ice cream and the remainder of the cookies. Then, freeze until firm. Serve alongside a few Nutter Butter cookies, and drizzle with chocolate magic shell or peanut butter magic shell.

If you want to take this ice cream over the top, you can also add a swirl of magic shell to the ice cream itself before freezing. Just layer the ice cream in fourths, and add a drizzle of either (or both!) each time.

Loaded Ice Cream

Looking to try more loaded ice cream flavors?

Homemade Rocky Road Ice Cream is creamy chocolate and almond-flavored ice cream loaded with chewy marshmallows, crunchy almonds, and flecks of chocolate.

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

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

Sweet strawberries mingle with crunchy golden Oreos whispering of summer in this lusciously smooth Strawberry Shortcake Ice Cream. And, I’ve got my eye on this Nutter Butter Chocolate Delight.

Creamy vanilla ice cream filled with chunks of peach cobbler turned out to be everything I’d imagined. With chunks of cinnamon crust and syrupy peaches in every bite, this Peach Cobbler Ice Cream is irresistible.

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.

Every scoop of this Twix Ice Cream is bursting with chunks of cookies, caramel, and chocolate. If you love Twix candy bars, this ice cream just might be your newest favorite flavor!

Nutter Butter Ice Cream

The satisfying crunch of cookies in creamy homemade ice cream makes this Nutter Butter Ice Cream positively irresistible.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 586kcal

Ingredients

1¾ cups heavy cream
1¼ cups milk
¾ cups sugar
⅛ tsp kosher salt
1 tbsp vanilla extract
20 Nutter Butter sandwich cookies chopped, about 3 cups

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, roughly chop each cookie into 5-6 pieces.
Scatter 1 cup of 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, and sprinkle the ice cream with 1 cup of cookie pieces.
Spread the ice cream across the container and top with the remaining cup of cookie pieces. Freeze until firm.

Nutrition

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

Affogato

Mary Younkin — Fri, 22 Sep 2023 08:30:00 +0000

Freshly brewed espresso is poured over creamy vanilla ice cream to create Affogato, an Italian dessert that is a marriage made in flavor heaven.

Affogato

As a bona fide, lifelong lover of homemade ice cream, Affogato is an absolute dream come true. It’s the perfect blend of hot and cold, as the warm espresso meets cool ice cream.

Because the ingredients are not mixed or blended, you end up with a wonderful range of colors, textures, flavors, and temperatures in this recipe. Eating it is such a treat, because each bite is a slightly different experience.

What is an Affogato?

If you’re wondering “What is an affogato?”, it’s really quite simple. Affogato is simply a shot of espresso poured of a scoop of gelato or ice cream. That’s it. No stirring required, just start eating.

The hot and bitter espresso is cooled and sweetened by the ice cream, while the freezing cold ice cream is softened and warmed by the espresso. Together, they become something more, something magical.

Affogato Shot

Don’t happen to have a fancy espresso machine? NO WORRIES! (The one pictured above is a very new addition to my kitchen and I love it dearly, but it is not a requirement!)

You can use freshly brewed dark coffee from any kind of coffee maker, you can brew espresso with these K-cups (I really like them!), or you can brew authentic espresso shots with an inexpensive stovetop espresso maker like the one above that I’ve used for years to make Cafe con Leche.

When making the espresso for an affogato shot, it’s important to keep a few tips in mind:

Freshly ground coffee is best for making a quality shot of espresso. Also, you typically will want to grind the beans as finely as possible when making this type of coffee.
Your first few shots might not be ideal, and that’s okay! Just as when cooking, you’re going to want to taste it and make adjustments. If it’s too bitter, try a coarser grind. If it’s too sour, adjust for a finer grind.
The amount of time it takes the water to finish moving through the tamped coffee grounds and reach the cup is known as extraction time. If it takes more than 30 seconds, you will probably benefit from a coarser grind.
Make sure to clean the espresso machine well between uses, and to run a shot of hot water through it before brewing. This will give you more consistent results.

You may have heard of an affogato-style shot, too. Starbucks offers it for their blended Frappuccino drinks. It’s not exactly authentic, but it is certainly a delicious way to get an extra shot of caffeine.

It is possible to use espresso in this way at home, too. Iced drinks, milk shakes, smoothies, etc. would all be viable candidates to have a shot of piping hot espresso poured over the top of them.

How to Make Affogato

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

vanilla ice cream or gelato
espresso or strong coffee

Want to make your Affogato without caffeine? We like this decaf espresso by Lavazza for after-dinner drinks and desserts.

Brew a one-ounce shot of espresso. This can be done in a number of ways. I adore my Breville Infuser Espresso Machine, but I also swear by the Bialetti Stovetop Espresso Maker.

As the espresso or coffee brews, place a scoop of ice-cold ice cream or gelato into a small serving bowl or cup. Then, pour the hot espresso over the ice cream. Serve immediately.

You can garnish an affogato with a number of optional toppings. While I usually enjoy mine simply with espresso and ice cream, it could be fun to try it with chocolate shavings and homemade caramel sauce. You can also add fresh berries, mint leaves, or even biscotti.

Coffee Ice Cream Recipe

Interested in another coffee ice cream recipe? I’ve got you covered!

Cafe con Leche Ice Cream ~ rich, creamy, coffee-flavored ice cream. Just sweet enough to take the bitterness out of the coffee, without so much sweetness as to be overwhelming and cancel the richness of the coffee.

Irresistibly rich, Coffee Ice Cream is a dessert that captures the morning joy of a freshly brewed cup of your favorite java. Perfect any time of day. I’ve got my eye on this Hot Chocolate Affogato recipe, too!

I love a simple, smooth yet rich and creamy authentically coffee-tasting ice cream. Espresso Ice Cream is quite easily one of my favorites.

The perfect creamy, thick, and frothy coffee milkshake doesn’t require a single scoop of ice cream! Two ingredients, plus time to chill, are all that you need in order to blend together an awesome Coffee Milkshake.

Affogato

Freshly brewed espresso is poured over creamy vanilla ice cream to create Affogato, an Italian dessert that is a marriage made in flavor heaven.

Course Dessert

Cuisine Italian

Servings

Calories 139kcal

Ingredients

½ cup vanilla ice cream or gelato
1 ounce espresso (1 shot) or strong-brewed coffee

Instructions

Scoop the COLD ice cream into a small serving bowl or glass.
Pour the HOT espresso or strong-brewed coffee over the ice cream and serve immediately.

Nutrition

The post Affogato appeared first on Barefeet in the Kitchen.

Mint Chocolate Chip Ice Cream

Mary Younkin — Fri, 15 Sep 2023 08:30:00 +0000

Designed to mimic store-bought varieties of Mint Chocolate Chip Ice Cream, this flavor captures the timeless combination of refreshingly cool mint and indulgent chocolate chunks with that vivid green hue we all know and love.

Mint Chocolate Chip Ice Cream

I spent a good bit of time trying to capture the exact experience of store-bought varieties with this mint chocolate chip ice cream recipe. I am happy to report that this version absolutely nails it.

The thin chocolate drizzle creates flakes of chocolate throughout the ice cream, similar to the melt-in-your-mouth classic. You can substitute mini chocolate chips, but the texture will be different as they do not melt the same way.

If you’re looking for an even more minty flavor that uses fresh mint, I recommend playing with this Mint Chocolate Chunk Ice Cream. It reminds me of a dressed-up version of the Andes mints that come with the check at a certain restaurant.

Mint Chocolate Chip

Mint Chocolate Chip Ice Cream Recipe

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

heavy cream and whole milk
sugar and salt
vanilla and peppermint extracts
coconut oil
semi-sweet chocolate chips
green food coloring (optional)

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!

Combine the cream, milk, sugar, salt, vanilla extract, peppermint extract, and green food coloring (if desired) in a large bowl. Whisk to combine.

Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions. While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl.

Microwave the chips and oil for 1 minute. Remove from the microwave and stir until smooth. If needed, heat for an additional 20-30 seconds. Stir until smooth. Let cool a bit at room temperature while the ice cream finishes churning.

When the ice cream finishes churning, transfer about a quarter of the ice cream to an airtight container and drizzle the cooled chocolate in thin lines over the ice cream. Continue scooping portions of the ice cream into the container and repeat the drizzle for each layer. Freeze until firm and ready to serve.

Mint Chip Ice Cream

Interested in more flavors like this mint chip ice cream?

Pineapple, mint, coconut, and lime are combined to create this Pineapple Mint Gelato. It is a refreshingly light and not too sweet frozen treat – as if your favorite mojito married itself to a bowl of ice cream.

Peppermint Mocha Ice Cream is a great way to enjoy your favorite Christmas flavors in a cold and creamy bowl of ice cream. And, I’m drooling over this Mint Chocolate Chip Frappe.

Frozen chocolate and peppermint goodness drizzled with extra chocolate was a deliciously cold treat on a hot summer day with this Frozen Mint Chocolate Milk.

Homemade Peppermint Ice Cream is some of the creamiest ice cream I have ever made and for the record, it is worlds away from the mint-flavored ice creams you can find in a store.

Creamy Candy Cane Ice Cream sprinkled throughout with candy cane pieces is perfect with a brownie or topped with chocolate.

Mint Chocolate Chip Ice Cream

Course Dessert

Cuisine American

Prep Time 20

Chill Time 4

Total Time 4 20

Servings

Calories 444kcal

Ingredients

1½ cups heavy cream
1½ cups whole milk
¾ cup sugar
⅛ teaspoon kosher salt
1 teaspoon vanilla extract
½ teaspoon peppermint extract
6 drops green food coloring OPTIONAL

For the Chocolate Chips

½ cup semi-sweet chocolate chips
1 tablespoon coconut oil

Instructions

Combine the cream, milk, sugar, salt, vanilla extract, peppermint extract, and green food coloring (if desired) in a large bowl. Whisk to combine. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.

Chocolate Chip Instructions

While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 1 minute. Remove from the microwave and stir until smooth. If needed, heat for an additional 20-30 seconds. Stir until smooth. Let cool a bit at room temperature while the ice cream finishes churning.
When the ice cream finishes churning, transfer about a quarter of the ice cream to an airtight container and drizzle the chocolate in thin lines over the ice cream. Scoop another portion of the ice cream into the container and repeat the chocolate drizzle for each layer of ice cream. Freeze until firm and ready to serve.

Nutrition

The post Mint Chocolate Chip Ice Cream appeared first on Barefeet in the Kitchen.

Fruity Pebbles Ice Cream

Mary Younkin — Fri, 08 Sep 2023 08:30:00 +0000

Colorful, fruity cereal meets the smooth and dreamy world of ice cream in this Fruity Pebbles Ice Cream. Every scoop is loaded with the iconic rainbow crunch of a Saturday morning spent watching cartoons.

Fruity Pebbles Ice Cream

I made this ice cream a couple of different times in an attempt to get both the flavor and the texture I wanted. Let me just admit that the first attempt barely hit the “edible” mark.

I’m happy to tell you that the final version of this recipe is a solid two-thumbs-up! It is bright and flavorful ice cream with hints of fruity pebbles flavor in the creamy refreshing ice cream.

If you have a cereal lover in your life, this is for them. The main flavors of Fruity Pebbles cereal are lemon, orange, and cherry. The lemon juice in this recipe works nicely with those flavors.

It serves to brighten them while also cutting the sweetness of this cereal milk ice cream. If you prefer it without the added lemon flavor, this fruity pebbles ice cream recipe will turn out just fine without it.

Fruity Pebbles Ice Cream Recipe

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

Fruity Pebbles cereal
whole milk
heavy cream
fresh lemon juice
sugar
vanilla extract
kosher salt

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, add the cereal and the milk to a bowl and let it sit for 30 minutes. Then, place a fine mesh strainer over a large mixing bowl and pour the cereal mixture through it into the bowl. Discard the soggy cereal from the strainer.

Add the cream, lemon juice, sugar, vanilla, and salt to the cereal milk. Whisk to combine and then pour into the ice cream maker. Churn according to the manufacturer’s instructions.

Serve immediately for soft serve ice cream or transfer the mix to an airtight container and store in the freezer for several hours or until ready to serve. Top each serving with a handful of Fruity Pebbles when serving for extra crunch.

Fruity Pebble Ice Cream

Interested in more delicious flavors like this fruity pebble ice cream?

Nutty Bars Ice Cream is a rich peanut butter ice cream loaded to the absolute max with chunks of Little Debbie’s classic Nutty Buddy Wafer Bars. Over the top? Maybe a little bit, but who is going to complain? Nobody, that’s who.

Every scoop of Twix Ice Cream is bursting with chunks of cookies, caramel, and chocolate. If you love Twix candy bars, this ice cream just might be your newest favorite flavor!

Filled with chunks of Oreo and chocolate chip cookies, creamy Cookie Monster Ice Cream is a hit with all cookie-loving kids and adults! And, I’ve got my eye on these Fruity Pebbles Bars. They look perfect for a picnic or after school treat.

Swirled with chunks of peanut butter and loaded with cookies, Monster Cookie Ice Cream is a perfect balance of salty-sweet. It will leave you craving just one more bite every time you make it.

Fruity Pebbles Ice Cream

Course Dessert

Cuisine American

Servings ½ cup servings

Calories 381kcal

Ingredients

2 cups Fruity Pebbles cereal plus more for serving
1½ cups whole milk
1½ cups heavy cream
1 tablespoon fresh lemon juice about half of a lemon's worth
⅔ cup sugar
1 teaspoon vanilla extract
⅛ teaspoon kosher salt

Instructions

Combine the cereal and the milk in a bowl and let sit for 30 minutes. Place a fine mesh strainer over a large mixing bowl and pour the cereal mixture through the strainer into the bowl. Discard the soggy cereal from the strainer.
Add the cream, lemon juice, sugar, vanilla, and salt to the cereal milk. Whisk to combine and then pour into the ice cream maker.
Churn according to the manufacturer's instructions. Serve immediately for soft serve ice cream or transfer to an airtight container and store in the freezer until ready to serve.
To serve, scoop into bowls and top each serving with a handful of cereal.

Nutrition

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

Ice Cream Archives - Barefeet in the Kitchen

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