Tag Archives: Ice Cream

No-Churn Rice Krispies Treats Ice Cream

No-Churn Rice Krispies Treats Ice CreamCan you believe it’s Labor Day Weekend? I am stunned at how quickly this summer has gone by! It was a really great one for me: my entire immediate family visited over the course of three months and I got to go to my beloved Swan’s Island. The best.No-Churn Rice Krispies Treats Ice CreamOne of my favorite memories from the last few months is my parents’ last-minute trip to NYC. Long story short: in late June, I was telling my mom about how much I loved The Ferryman and how I wished she could see it before it closed in couple of weeks…and six hours later, she and my dad had booked flights and a hotel, we’d been offered a front row seat to the East River fireworks display, and we had tickets to both The Ferryman (the day before it closed!) and Come From Away! My family are not terribly spontaneous people, so this was pretty wild.No-Churn Rice Krispies Treats Ice CreamThe whole visit was a ball, and even though we were all exhausted by the last night, we decided to go for one last good meal. And so it was that I loaded my parents into a car and we took the short ride down to Red Hook for some harbor views (my favorite), lobster rolls (my mom’s favorite), and ice cream (my dad’s favorite). Red Hook’s got something for everyone.No-Churn Rice Krispies Treats Ice CreamThis recipe is based off the scoop of Rice Krispies Treats-centric Snap Mallow Pop! that I had that night at the Red Hook location of Ample Hills. Like the ice cream that inspired it, this one’s got a marshmallow base and is studded with Rice Krispies Treats. Unlike the original though, this recipe can be made at home without an ice cream machine—one of the few pieces of kitchen equipment I don’t have—instead relying on a four-ingredient no-churn base.No-Churn Rice Krispies Treats Ice CreamNo-Churn Rice Krispies Treats Ice CreamMaking a no-churn ice cream base is simple. At its most basic, it’s just folding whipped cream (for creaminess, heft and scoopability) into sweetened condensed milk (for sweetness and to prevent ice crystals from forming). I always throw in a little vanilla, and this time I added a cup of marshmallow fluff for big marshmallow flavor!No-Churn Rice Krispies Treats Ice CreamNo-Churn Rice Krispies Treats Ice CreamAs far as the Rice Krispies Treats go, you can make whichever version of that recipe you like (if you go with the original recipe on the back of the box, I’d cut it in half). I tend to go rogue and keep mine to a 1:1:1 formula: 1 tablespoon butter, 1 cup mini marshmallows, 1 cup Rice Krispies cereal. Except in this case I double it, so 2:2:2…?No-Churn Rice Krispies Treats Ice CreamNo-Churn Rice Krispies Treats Ice CreamNo-Churn Rice Krispies Treats Ice CreamOnce they’re made and cooled, pinch/pull the treats into small pieces. Those will get layered with the marshmallow ice cream base and then frozen.No-Churn Rice Krispies Treats Ice CreamAnd scooped. And eaten in a cup.No-Churn Rice Krispies Treats Ice CreamOr a cone. Or maybe both. It’s the last weekend of summer. Get wild. Eat ice cream twice.No-Churn Rice Krispies Treats Ice Cream

No-Churn Rice Krispies Treats Ice Cream
makes about 8 cups

Rice Krispies Treats:
2 tablespoons unsalted or salted butter
2 cups mini marshmallows
pinch of salt (optional)
2 cups Rice Krispies cereal

Marshmallow Ice Cream Base:
1 14-ounce can sweetened condensed milk
1 cup marshmallow fluff
2 teaspoons pure vanilla extract
1 pint (2 cups) heavy cream, very cold

Make Rice Krispies Treats. Grease a rimmed pan (I used a quarter sheet pan). Line with parchment and grease again. Set aside.

Heat a large, heavy-bottomed skillet over medium heat. Add butter and swirl to melt. Add mini marshmallows and salt and stir constantly until melted. Remove pan from heat and stir in Rice Krispies cereal.

Transfer cereal to prepared pan. Use greased implements or hands (be careful—the mixture is hot!) to press the mixture into an even layer. Let cool for about 30 minutes.

Use lightly greased hands to pull Rice Krispies Treats into small pieces. Set aside.

Make marshmallow ice cream base. In a large mixing bowl, stir together sweetened condensed milk, marshmallow fluff, and vanilla extract. Set aside.

In a separate large bowl, use an electric mixer (or a whisk) to whip heavy cream to stiff peaks. Fold whipped cream into sweetened condensed milk mixture just until combined.

Transfer 1/3 of the ice cream base to a 9×5-inch loaf pan or other freezer-friendly 8-cup vessel. Top with about 1/3 of the Rice Krispies Treats pieces. Repeat layering process two more times so that you have 3 layers each of the ice cream base and rice Krispies Treats pieces.

Cover with plastic wrap and aluminum foil before freezing for a minimum of 6 hours. Scoop and serve as desired. Leftovers should be kept covered in the freezer.No-Churn Rice Krispies Treats Ice CreamNo-Churn Rice Krispies Treats Ice CreamNo-Churn Rice Krispies Treats Ice Cream

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Caramelized Banana Milkshakes

Caramelized Banana MilkshakesThis post really couldn’t come at a better time: New York weather has officially crossed over into the “totally disgusting” zone. Blazing hot, humid AF—you get the picture. There will be no baking in my Brooklyn kitchen until Monday, at the very least.

I love my apartment—love it!—but its one major drawback is that the kitchen is both windowless and un-air-conditioned. There is no amount or configuration of tiny Costco tower fans that can counteract the all-consuming heat of a 350F oven on a sticky 99F NYC day. Believe me, I’ve tried them all.Caramelized Banana MilkshakesSo, let’s skip the oven this weekend and make milkshakes instead. Caramelized Banana Milkshakes, to be specific.Caramelized Banana MilkshakesCaramelized Banana MilkshakesCaramelized Banana MilkshakesSure, they require five minutes of stove time to caramelize the bananas, but that small amount of cooking will be totally worth it when you’re blitzing up frosty, brown sugar & banana milkshakes.Caramelized Banana MilkshakesWe’re talking pure banana flavor here, unencumbered by cinnamon or anything else. You may, of course, add a pinch of whatever you like, but don’t go too crazy. Simplicity is the name of the game.Caramelized Banana MilkshakesThis recipe is a breeze: three steps, four ingredients (six, if you count the recommended whipped cream and drizzle of caramel or butterscotch). The hardest part is waiting for the bananas to cool so that they don’t melt your ice cream. After that, it’s just a blitz in the blender and deciding which of your dwindling stash of paper straws you’re going to use today.

Oh, and parking yourself directly in front of your air conditioner until the heatwave is over, but you already knew that.Caramelized Banana Milkshakes

Caramelized Banana Milkshakes
makes about 2-3 small milkshakes

3 medium bananas, very ripe
2 tablespoons unsalted butter
2 tablespoons light or dark brown sugar, packed
1 pint (2 cups) vanilla ice cream

For Garnish (optional):
caramel or butterscotch sauce
whipped cream

Peel bananas and slice into 1-inch chunks.

Combine butter and brown sugar in a skillet over medium heat, stirring occasionally until butter is melted and pan is hot. Carefully add banana slices and cook, stirring occasionally, for 5 minutes. Set aside to cool completely.

Combine bananas and ice cream in a high-powered blender. Blitz until smooth. Pour into glasses and garnish with caramel/butterscotch sauce and/or whipped cream, if desired. Serve immediately.Caramelized Banana MilkshakesCaramelized Banana Milkshakes

Hot Fudge

Hot FudgeAs far as I’m concerned, hot fudge is a perfect food. It’s the thing that takes sundaes, banana splits, ice cream cakes and, heck, any plain ol’ scoop of ice cream from good to outstanding. It’s like the fairy dust of frozen desserts—adding just a couple of spoonfuls can make anything magical, especially if whipped cream, nuts and a cherry are involved.Hot FudgeIt might surprise you to learn that hot fudge is incredibly easy to make. I grew up thinking of it as a shop-only item, along with caramel sauce and magic shell. Flash forward a few years and I have no fear making any of these classic ice cream toppings—they’re all crazy-easy to put together and much better from scratch!Hot FudgeHot fudge is a ten minute, one-pot operation, and requires just seven ingredients that you probably have on hand. I mean, how can you argue with smooth, sticky, shiny, sweet hot fudge where you know the amount and quality of every ingredient? It’ll take you less time, cash and energy to whip up a batch than it will to get to the store and back. I mean, that’s half the reason I do all this baking and cooking: because I can do it all from the comfort of my own kitchen in my most-mismatched pajamas.Hot FudgeAlso, because homemade almost always beats store-bought in terms of flavor, quality, and price. That goes double for this hot fudge, which gets its richness from both chopped dark chocolate and cocoa, has less sugar than anything you can purchase, and costs me a whopping $4 for 1 1/3 cups. And it’s delicious. And it doesn’t require putting on real pants or going outside. Yesssss.Hot FudgeMost hot fudge recipes I’ve seen are sweetened with sugar in addition to light corn syrup and chocolate, but I couldn’t determine a flavor-related or structural reason that it needed to be there, so I nixed it and nothing terrible happened. In fact, the resulting sauce is as rich and fudgy as any I’ve ever had (and I’ve had a lot), and I don’t find it to be lacking sweetness at all. If you’d like a sweeter hot fudge, or maybe know something I don’t,* feel free to add a couple of tablespoons of sugar when you whisk together the light corn syrup and cocoa.

*If you do, please tell me. I’d be interested to know.Hot FudgeThis hot fudge pours and puddles and takes nicely to the sundae treatment. And just in case you think it can’t get much better than that, you should know that it stays good for weeks in the refrigerator and reheats like a dream, so you can have hot fudge sundaes any day of the week all summer long.Hot FudgeI recommend you start with today.Hot Fudge

Hot Fudge
makes about 1 1/3 cups

1/3 cup light corn syrup (or mild honey or golden syrup)
1/3 cup cocoa powder (preferably dutch process)
pinch of Kosher or sea salt
2/3 cup (5 fl oz) evaporated milk (or heavy cream)
4 ounces dark chocolate, chopped
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

In a small pot, whisk together light corn syrup, cocoa powder, and salt until combined. Whisk in evaporated milk. Heat over medium heat, whisking constantly, until it has simmered for 2 minutes and has an even color and consistency. Whisk in dark chocolate, followed by butter and vanilla.

Serve over ice cream, or any other desired item. Store leftovers in a microwave-safe container in the refrigerator.

To reheat, microwave in 20 second increments, stirring in between, until pourable. Alternatively, heat in a pot on the stove over low heat, stirring very frequently, until pourable.Hot FudgeHot Fudge

Fresh Strawberry Malts

Fresh Strawberry MaltsHave you noticed that I live for berry season? Is it obvious I start thinking about it the minute I’m done with holiday baking? Because I do.Fresh Strawberry MaltsAnd in case you‘ve missed it, I have a bit of a “thing” for malted milk powder, especially in classic Chocolate Malts.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry MaltsTo those points, did you know that if you combine fresh strawberries, a hefty dose of malted milk powder and a pint of vanilla ice cream in a blender and let it whirl, you’ll wind up with something creamy, thick, and bursting with malty strawberry flavor?Fresh Strawberry MaltsBecause you will. And it will be such a stunning shade of light pink that it won’t need any sort of accoutrements.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry MaltsBut, I mean, a little whipped cream and a festive paper straw never hurt anything.Fresh Strawberry Malts

Fresh Strawberry Malts
makes 2 medium or 3-4 small malts

12 ounces fresh strawberries (about a 1 pound box, trimmed and hulled)
1/2 cup malted milk powder
1 pint (2 cups) vanilla ice cream

For serving (optional):
whipped cream

Combine strawberries, malted milk powder, and vanilla ice cream in a high-powered blender. Pulse a few times to break up the strawberries and then blend until smooth. Pour into glasses, top with whipped cream (if desired), and serve immediately.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry Malts

Peanut Butter Caramel Sauce

Peanut Butter Caramel SauceHere’s some fair warning that I might have a lot of ice cream-related recipes coming your way over the next month or two. I’ve been dreaming them up since the third snowstorm we had this past March, and I’m psyched that it’s finally time to share them! Believe me when I tell you that the Mint Chocolate Chip Ice Cream Cake I posted a couple of weeks ago is just the tip of the ice (cream) berg 🙂 Peanut Butter Caramel Sauce
Today is all about my new favorite ice cream topping: Peanut Butter Caramel Sauce. Yes, you read that right.Peanut Butter Caramel Sauce
Peanut. Butter. Caramel. Sauce. ❤ ❤ ❤ Peanut Butter Caramel SaucePeanut Butter Caramel Sauce
This stuff takes all of ten minutes to make and is out-of-this-world delicious! It’s literally as easy as melting some sugar, stirring in butter, heavy cream & creamy peanut butter, and then doctoring it up with some vanilla and salt. That’s literally it.Peanut Butter Caramel Sauce
Pour your hot Peanut Butter Caramel Sauce in a jar and then over some vanilla ice cream. Or chocolate ice cream. Or use it as a dip for apple slices. Or drizzle some over a Chocolate Puff Pancake.Peanut Butter Caramel SaucePeanut Butter Caramel SaucePeanut Butter Caramel Sauce
Or maybe whip some cream in a jar, chop some salted peanuts, and make yourself a quick peanut butter sundae on the hottest day of the year (so far). Don’t forget the maraschino cherry.Peanut Butter Caramel Sauce
It might get a little melty before you have a chance to snap a pic for your Instagram, but who cares? There’s Peanut Butter Caramel Sauce to be had.Peanut Butter Caramel Sauce

Peanut Butter Caramel Sauce
makes about 2 cups (1 pint)

1 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter
3/4 cup heavy cream
1/3 cup creamy-style peanut butter (not natural-style)
2 teaspoons pure vanilla extract
1/4-1/2 teaspoon fine sea salt (depends on your preference)

Place sugar in a 2-3 quart saucepan over medium-high heat. Whisk sugar until the sugar melts and turns a deep copper color. Whisk in butter until completely incorporated. Remove the pan from the heat and stir in heavy cream. Caramel will bubble violently, but will quickly relax into a smooth sauce. Whisk in peanut butter, vanilla, and salt. Transfer sauce to a jar.

Sauce is best served warm or room temperature. Leftovers should be refrigerated in an airtight container for up to 2 weeks. Reheat by microwaving in 15 second increments, stirring between intervals.Peanut Butter Caramel Sauce