Tag: homemade ice cream

Peanut Butter, Chocolate and Oreo Ice Cream

Peanut Butter Chocolate and Oreo Ice Cream

It’s been incredibly hot in New York City for the past few days, with temperatures reaching into the mid-90s.

Summer in NYC is always something of a mixed blessing. On the upside, the days are long, the nights are filled with cocktails and outdoor dining and concerts in the park, and every day is ‘sundress and sandals’ weather. On the downside, the city is packed with tourists, there are smelly garbage piles on every corner, and a broken air conditioner can make a packed subway car even less pleasant than usual.

OreosSometimes, after a sweaty, steamy day in the city, you absolutely need to cheer up (and cool down) with a scoop or two of ice cream!

So, thanks to the steamy weather, I had the perfect excuse to whip up a batch of this favorite summertime treat. (Although really, is there ever a bad time to make homemade ice cream?)  It wasn’t until after I’d concocted this recipe for peanut butter, chocolate and Oreo cookie ice cream that I discovered that today, July 23rd, is Peanut Butter and Chocolate Day. July also happens to be National Ice Cream Month, making it the perfect day to post this recipe!

A twist on classic cookies n’ cream, this ice cream starts with a creamy chocolate and peanut butter base, and is filled to the brim with chunks of Oreo cookies. Yum!

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S’mores Ice Cream for National Ice Cream Day!

S'mores ice cream

S'moresFor National Ice Cream Day, I’m sharing my recipe for homemade s’mores ice cream. With a chocolate ice cream base, gooey marshmallows, graham cracker chunks, and pieces of milk chocolate, it’s almost as good as eating classic toasted s’mores around the fire at summer camp!

Looking for additional ice cream inspiration to celebrate National Ice Cream Day? Give my recipes for homemade maple walnut ice cream and homemade peanut butter ice cream a try!

S'mores ice cream

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Print Recipe
S'mores Ice Cream
A chocolate ice cream base, filled with gooey marshmallows, graham cracker chunks, and pieces of milk chocolate. Almost as good as eating s'mores around the campfire!
S'mores ice cream
Cuisine Ice Cream
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 5 hours
Servings
Ingredients
Cuisine Ice Cream
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 5 hours
Servings
Ingredients
S'mores ice cream
Instructions
  1. In a mixing bowl, combine cream, milk, and sugar. Whisk until sugar has dissolved.
  2. Add cocoa powder and whisk until all chunks of powder have dissolved.
  3. Stir in vanilla extract, vodka (if using) and salt.
  4. Chill mixture in the fridge for a minimum of 1-2 hours, or overnight.
  5. While ice cream mixture is chilling, chop Hershey bars and graham crackers, and measure out marshmallows. Set aside.
  6. Pour chilled ice cream mixture into frozen ice cream maker freezer bowl. (Refer to manufacturer's instructions for freezing time, but I find my Cuisinart works best when the bowl has been frozen for at least 24 hours.)
  7. Churn until thickened, about 15 minutes.
  8. With ice cream maker still churning, add chopped chocolate bars, marshmallows, and graham cracker chunks, allowing mixture to churn for a few minutes between each addition.
  9. Scoop ice cream mixture into a freezer-safe container and freeze for an additional 2-4 hours prior to serving, or until ice cream reached desired consistency.
Recipe Notes

Ice cream will fill the better part of a 42-ounce Glad storage container, and should serve 3-5 people depending on portion size. Recipe can easily be doubled to accommodate a bigger crowd.

Homemade Peanut Butter Cup Ice Cream

Peanut Butter Cup Ice Cream
Print Recipe
Homemade Peanut Butter Cup Ice Cream
A creamy peanut butter ice cream, with chunky peanut butter cups and miniature chocolate chips!
Peanut Butter Cup Ice Cream
Course Dessert
Cuisine Ice Cream
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 5 hours
Servings
Ingredients
Course Dessert
Cuisine Ice Cream
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 5 hours
Servings
Ingredients
Peanut Butter Cup Ice Cream
Instructions
  1. In a mixing bowl, combine cream, milk, and sugar. Whisk until sugar has dissolved.
  2. Stir in vanilla extract, vodka (if using) and salt.
  3. Add peanut butter and use a whisk or hand mixer to combine. Finished mixture should be smooth and creamy, with no large chunks of peanut butter remaining.
  4. Chill mixture in the fridge for a minimum of 1-2 hours, or overnight.
  5. While ice cream mixture is chilling, chop peanut butter cups (if your kitchen is on the warmer side, it might be helpful to freeze the peanut butter cups for a few minutes before chopping) and measure out chocolate chips. Set aside.
  6. Pour chilled ice cream mixture into frozen ice cream maker freezer bowl. (Refer to manufacturer's instructions for freezing time, but I find my Cuisinart works best when the bowl has been frozen for at least 24 hours.)
  7. Churn until thickened, about 15 minutes.
  8. With ice cream maker still churning, add chopped peanut butter cups and miniature chocolate chips, allowing mixture to churn for a few minutes between each addition.
  9. Scoop ice cream mixture into a freezer-safe container and freeze for an additional 2-4 hours prior to serving, or until ice cream reached desired consistency.
Recipe Notes

Be sure to use a sweetened commercial peanut butter (ie: Jif, Skippy, Peter Pan--I used Smooth Operator by Peanut Butter & Co.) for this recipe. A sweetened peanut butter produces a smoother, creamier finished product than a "natural" peanut butter which contains just peanuts and oil.

Ice cream will fill the better part of a 42-ounce Glad storage container, and should serve 3-5 people depending on portion size. Recipe can easily be doubled to accommodate a bigger crowd.