Tag Archives: no-churn ice cream

No-Churn Peanut Butter Cookies & Cream Ice Cream

No-Churn Peanut Butter Cookies & Cream Ice CreamDo you think Nancy Meyers knows how many lives she changed when she wrote peanut butter and Oreos into the 1998 remake of The Parent Trap? Mine, for one, and probably millions more. Certainly more than when she had Meryl Streep make croissants in It’s Complicated (and in an absurdly short period of time, I might add). Probably way less than when Steve Martin had a meltdown over the quantity disparity between packages of hot dogs and hot dog buns in Father of the Bride. That one still hasn’t been resolved.

Hi, I guess I am a Nancy Meyers completist.No-Churn Peanut Butter Cookies & Cream Ice CreamAnyway, since I started baking, I’ve thrown peanut butter and Oreos into many recipes because they just *work.* This salty, creamy, bittersweet combination is one of the easiest ways to take a dessert from fine to fabulous.

Exhibit A: my most popular recipe of last year (and all time), Peanut Butter Oreo Magic Bars. Regular magic bars are good. Oreo-Peanut Butter Magic Bars though? Ho-ly crap. Seriously, I’ve never once made a peanut butter and Oreo recipe and regretted it. Not once. They are a perfect pair. Period. End of story. Sorry friends with peanut allergies, I’ll get you next time.

*gets off soap box Costco-sized box of Oreos*No-Churn Peanut Butter Cookies & Cream Ice CreamToday’s offering is one you probably saw coming from a mile away: No-Churn Peanut Butter Cookies & Cream Ice Cream! Of course—of course!—I was going to combine them in an ice cream someday. And by someday, I mean today, which just so happens to be National Ice Cream Day. I swear I didn’t plan it like that.

The base of No-Churn Peanut Butter Cookies & Cream Ice Cream is rich, peanut buttery and incredibly easy to make. It’s made from just two ingredients: sweetened condensed milk and whipped heavy cream. Together they make for a thick, rich, airy and decidedly not-icy ice cream, no machine required. Here, I added a touch of salt, some vanilla and 1/3 cup of creamy peanut butter to the sweetened condensed milk before folding in the whipped cream. Just a warning that this is very difficult not to eat right out of the mixing bowl, but patience is a virtue and you should (mostly) hold off because Oreos.No-Churn Peanut Butter Cookies & Cream Ice CreamOh yes, it’s the big chunks of Oreo cookie that are the real magic here. That’s one thing I have a lot of feelings about: big chunks of cookie instead of cookie crumbs in my cookies & cream. It’s not called crumbs & cream, am I right?!

The “secret” (not a secret) to getting big chunks of cookie in your scoops? Quartering the Oreos before folding them into the base. The pieces will seem too big, but I promise they’re not. They’ll soften slightly while the ice cream freezes so that, when scooped, each portion gets some big pieces and some little, which is absolute heaven for a texture person like myself.No-Churn Peanut Butter Cookies & Cream Ice CreamActually, this whole situation is heaven. Cold, creamy, sweet & salty, Oreo-studded heaven piled in a cone.No-Churn Peanut Butter Cookies & Cream Ice Cream

No-Churn Peanut Butter Cookies & Cream Ice Cream
makes about 8 cups

1 14-ounce can sweetened condensed milk
1/3 cup creamy-style peanut butter (not natural)
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2 cups heavy whipping cream, very cold
24 Oreo cookies, cut into quarters

In a large mixing bowl, whisk together sweetened condensed milk, peanut butter, salt and vanilla.

In a separate medium-large mixing bowl, use an electric mixer to whip heavy cream to stiff peaks. Stir 1/3 of the whipped cream into sweetened condensed milk mixture just until combined. Gently fold in the another 1/3 of the whipped cream, followed by the last 1/3. Carefully fold in quartered Oreos.

Transfer ice cream into a 9×5″ loaf pan, or other 8 cup vessel. Press plastic wrap onto the surface of the ice cream. Cover plastic wrap with aluminum foil. Freeze ice cream for 6 hours or overnight, until completely frozen. Scoop and enjoy!No-Churn Peanut Butter Cookies & Cream Ice CreamNo-Churn Peanut Butter Cookies & Cream Ice CreamNo-Churn Peanut Butter Cookies & Cream 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

No-Churn Banana Pudding Ice Cream

 Last week, I posted some seriously good homemade vanilla wafers. They’re an everyday kind of cookie that isn’t full of “stuff” and doesn’t involve a ton of work or even a chill, but always hit the spot. They’re absolute perfection by themselves with a big cup of tea (I’m currently obsessed with this one). 

But since I posted those sweet little wafers last week, I have been absolutely surrounded by baked goods–Winning Hearts and Minds Cake, Carrot Cake Blondies, a chocolate-peanut butter cake, some huge ice cream sandwiches at The Meatball Shop, yesterday’s Katharine Hepburn Brownies

Let’s just say that I have eaten a lot of sugar and the vanilla wafers have been unfairly neglected. Until now. 

Here, they are paired with their BFF, bananas, and folded into ultra-creamy no-churn vanilla ice cream. The wafers get soft like the cookie crumbles in classic cookies & cream ice cream. The ice cream is super smooth and creamy, thanks to the magic no-churn formula of sweetened condensed milk and freshly whipped cream. And all of it is perfumed with more vanilla and mashed ripe bananas. 

   It’s like the best banana pudding you’ve ever had. But scoopable. And if you want to pile it into a waffle cone and top it with a spoonful of lightly-sweetened whipped cream, well, you should. It would be amazing.

No-Churn Banana Pudding Ice Cream is perfect for any parties or cook-outs you have coming up this spring and summer! It would be adorable in ice cream sandwiches, or as an ice cream cake <—definitely doing that!

But, of course, it’s just as good in a bowl when you’re on the couch watching Netflix 😊

Looking for more no-churn ice cream? Check out my No-Churn Mint Chocolate Chip Cookie Dough Ice Cream!

No-Churn Banana Pudding Ice Cream
makes about 8 cups

1 14-ounce can sweetened condensed milk
1 tablespoon pure vanilla extract
2 cups heavy cream, cold
3 large ripe bananas, mashed
1 cup crushed vanilla wafers (homemade or store-bought)

In a large mixing bowl, stir together sweetened condensed milk 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. Fold in mashed bananas, followed by crushed vanilla wafers.

Transfer ice cream into a 9×5″ loaf pan, or other 8 cup vessel. Press plastic wrap onto the surface of the ice cream. Cover plastic wrap with aluminum foil. Freeze ice cream for 6 hours or overnight, until completely frozen. Scoop and enjoy!