Tag Archives: no-churn ice cream

Pineapple Upside-Down Cake Sherbet

Pineapple Upside-Down Cake Sherbet

Last year, I posted a recipe called Easiest Ever Mango Sherbet. The gist is that you blend frozen fruit and a can of sweetened condensed milk, then freeze it and scoop it like regular sherbet/ice cream…but you don’t have to have an ice cream machine, you know? And that’s ideal because I think if I bring another piece of equipment home, my beloved roommate will abandon me and I’ll have to build a house out of all my cake pans.

But I digress.

Today, I took that easy formula and complicated it in the very best way: the Pineapple Upside-Down Cake way! That’s right—all the flavors that you love in the undisputed queen of everyday cakes are packed into this cold, creamy, scoopable treat! The base is buttery brown sugar-roasted pineapple bliss, and every bite is filled with bits of vanilla cake, maraschino cherries and butterscotch sauce!

Pineapple Upside-Down Cake Sherbet starts with a whole pineapple. You could, of course, do this with about 2 1/2 pounds of pre-cut pineapple, but buying whole is much cheaper. Don’t fret—I’ve detailed how to slice up a pineapple in the recipe.

Once it’s sliced up, the pineapple is brushed with melted butter & brown sugar and roasted until tender, fragrant, and rich yellow in color. This concentrates the flavor and softens the fruit’s natural tartness. Also, it smells out-of-this-world good. Please resist eating half of it in one sitting so you can make it into no-churn sherbet, okay?!

After roasting, let your pineapple cool before freezing it. The sherbet base requires only frozen fruit and sweetened condensed milk—don’t try to take any shortcuts here! I find it easiest to freeze the pineapple by arranging it in one layer on a small sheet pan, then freezing until…well, frozen. You can do this a few days (or even weeks!) in advance; just transfer your frozen roasted pineapple into a freezer bag for longer storage.

Pineapple Upside-Down Cake Sherbet

Next up: blend the base! This is easy. Just combine your frozen roasted pineapple and sweetened condensed milk in a blender and blitz away! Pour half the creamy, pale yellow mixture in a loaf pan, then top it with Pineapple Upside-Down Cake mainstays like maraschino cherries, cubes of vanilla cake, and spoonfuls of brown sugary butterscotch. Repeat the layering with the remaining pineapple base and toppings and then freeze until scoopable. Finish it with more butterscotch and cherries, if desired. Pineapple bowl optional, but recommended.

One quick thing before I get to the recipe. This recipe has a lot of steps, but can be as easy or as complicated as you like. For instance, I baked my own vanilla cake and made a batch of butterscotch for this sherbet, but this recipe would work just as well with store bought pound cake and jarred butterscotch (or caramel sauce or dulce de leche). As with all the recipes on this site, we’re aiming for delicious and fun here. If making the base, some cake and butterscotch ceases making this process enjoyable, by all means take some shortcuts.

I won’t tell anyone. I’ll be too busy shoving bites of Pineapple Upside-Down Cake Sherbet into my face to even care.

Pineapple Upside-Down Cake Sherbet
Pineapple Upside-Down Cake Sherbet
makes about 8-10 servings

Roasted Pineapple:
1 whole pineapple (about 4 lbs)
3 tablespoons unsalted butter, melted
2 tablespoons light or dark brown sugar, packed
pinch of Kosher or sea salt

For the Sherbet Base:
1 14-ounce can sweetened condensed milk

For Assembly (all divided):
2/3 cup maraschino cherries, drained & cut into small pieces
3/4-1 cup butterscotch sauce (or caramel sauce)
1 1/2 cups 1/2-inch vanilla cake cubes (cake recipe below)

Roast the pineapple. Preheat the oven to 400F. Line a rimmed sheet pan with parchment. Set aside.

Place your pineapple on its side on a cutting board. Use a large, sharp chef’s knife to lop off the top & bottom. Move the pineapple so that it is standing on the flat spot where the bottom used to be. Use the knife to remove the rind (skin) in strips, being sure to also remove the brown dots beneath it. Slice around the core, then discard it so that only the flesh (good fruit) remains. Slice your pineapple flesh into spears, and then split each spear into 2 shorter spears. Place them in an even layer on the prepared sheet pan.

Place butter and brown sugar in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until butter is melted and mixture is combined.

Brush half the butter & brown sugar mixture on the pineapple pieces. Roast pineapple 20 minutes. Flip the pieces and brush with remaining butter & brown sugar. Roast another 20 minutes. Cool pineapple completely.

Freeze the roasted pineapple. Line a rimmed sheet pan that will fit in your freezer with parchment. Arrange roasted pineapple pieces in one layer on the pan, then place the pan in the freezer for at least four hours or overnight. If not making sherbet immediately, remove frozen roasted pineapple to a freezer bag before returning to the freezer.

Make the sherbet base. Combine frozen roasted pineapple and sweetened condensed milk in a high-powered blender. Blend on high for about 1 minute, or until smooth and thick. Use a silicone spatula to scrape down the sides of the carafe as necessary.

Assemble the sherbet. Transfer half the sherbet base to a loaf pan or other vessel. Scatter with half the maraschino cherries and cake cubes. Drizzle on butterscotch sauce, or drop on by the spoonful. Top with remaining sherbet base, spreading it to the edges to cover the add-ins. Top with remaining cherries, cake cubes & butterscotch. Freeze 4-6 hours before scooping and enjoying.

Pineapple Upside-Down Cake Sherbet will keep covered in the freezer for up to a month.
Vanilla Cake
makes 1 9x5” layer

3/4 cups all-purpose flour
1 tablespoons cornstarch
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/4 cup (1/2 stick) unsalted butter, softened to room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large eggs, room temperature
1 teaspoons pure vanilla extract
1/2 cup buttermilk (not skim or fat free), room temperature

Preheat oven to 350F. Grease a 9x5-inch loaf pan. Line with parchment, leaving some overhang on the two long sides for easy removal. Grease again. Set aside.

Make the cake batter. In a small mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, granulated sugar and light brown sugar. Set aside.

In a medium mixing bowl, cream butter with an electric mixer until light and fluffy, about two minutes. Beat in the egg. Mix in half the dry ingredients, followed by half the buttermilk. Add remaining dry ingredients followed by the remaining buttermilk. Scrape down the bowl as necessary.

Pour batter into prepared pan. Tap full pan on the counter five times to release any large air bubbles. Bake cakes 33-37 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in its pan for fifteen minutes. Use parchment overhang to lift cake onto a rack to cool completely. Peel off and discard parchment.

For Pineapple Upside-Down Cake Sherbet, you will only need about half this cake (1 1/2 cups 1/2-inch cubes). Use the other half for snacking, or triple wrap in plastic and freeze for up to 3 months.
Pineapple Upside-Down Cake Sherbet
Pineapple Upside-Down Cake Sherbet
Pineapple Upside-Down Cake Sherbet

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!