Mint Chocolate Chip Ice Cream

Today was my son's first day of preschool, so I thought I would make his favorite mint chocolate chip ice cream for dessert tonight. He was very delighted and surprised when I pulled it out of the freezer for him.

This ice cream is delicious. I can't even tell you the number of times I have made it, because I make it so much. It is super simple to make, because there are no eggs or cooking involved.

This recipe is the perfect size to make in my 2QT Cuisinart Ice Cream Maker*.

Mint Chocolate Chip Ice Cream

adapted from Amanda's Cookin'

14 oz can sweetened condensed milk
2 cups heavy cream
1 cup milk (I have used 1%, 2%, and whole milk; all turn out beautifully)
Large pinch of salt (I use Kosher)
2 teaspoons vanilla extract
1 teaspoon pure mint extract
1 Tablespoon vodka (This can be omitted but it makes the ice cream easier to scoop right out of the freezer.)
4 ounces bittersweet chocolate (The 4 oz Ghirardelli 60% Cacao bars found in the baking isle work great.)



1. Combine all ingredients (except the chocolate) in a large bowl and whisk until combined.

2. Pour mixture into ice cream maker and run according to manufacturer’s instructions.

3. Once the ice cream starts getting thick (around 15-20 minutes in my ice cream maker), melt the chocolate in your microwave, in a microwave safe measuring cup.  Melt it at 30 second intervals stirring after each interval.



4. Once the chocolate is melted. Slowly drizzle the chocolate into the ice cream maker. The warm chocolate will harden and crack in the cold ice cream, creating the chocolate chips.

5. Once you are completed adding the chocolate, let machine run another minute or two so the chocolate completely breaks up.

6. Place the ice cream in an air tight container and place in the freezer for about 4 hours before serving. (You could skip this step but then the ice cream is more the consistency of soft serve.)

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Nutella Ice Cream...Because Everything In Life Should Be This Good

Happy Labor Day!
What better dessert for Labor Day than a nice bowl of ice cream.
I have loved Nutella since I was in high school (ohhhh the late 90's...good times...good times). 

Now my kids love it too, so it is only fitting that I am always finding new recipes to incorporate Nutella into. 

This ice cream is amazing!!!!! Words cannot describe how good it is, seriously! There are no eggs involved, so it is super simple to make. That is my kind of ice cream recipe.

The recipe is from From Away and is perfect just the way they have it.

I used my Cuisinart Ice Cream Maker* when making it.

 

Nutella Ice Cream

2/3 cup Nutella

2/3 cup sugar

1 cup heavy cream (1/2 pint = 1 cup)

2 cups milk (I used whole milk)

1 tablespoon vodka (This can be omitted but it makes the ice cream easier to scoop right out of the freezer.)

1. Combine all ingredients in large bowl, and beat with electric mixer until thoroughly combined.
2. Pour mixture into ice cream maker and run according to manufacturer’s instructions.
3. Place the ice cream in an air tight container and place in the freezer for about 4 hours before serving. (You could skip this step but then the ice cream is more the consistency of soft serve.)

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Blueberry Cream Cheese Ice Cream With Pie Crumb Topping

Ever since I got my Cuisinart Ice Cream Maker*, I have been trying new ice cream recipes. Recently I came across a recipe for Blueberry Cream Cheese Ice Cream from A Beautiful Mess and just had to try it!

Recipe adapted from A Beautiful Mess

Ice Cream

8 ounce cream cheese, room temperature

1 cup whole milk

3/4 cup granulated sugar

pinch of salt

1/2 cup heavy whipping cream

1 pint blueberries (1/2 whole and 1/2 finely chopped)

1. In a medium bowl mix together the milk and softened cream cheese until smooth. 

2. Add the sugar, salt, and whipping cream to the cream cheese mixture. 

3. Mix until smooth. 

4. Pour into ice cream maker and follow manufactures' instructions.

5. Add blueberries to the ice cream maker during the last 10 minutes of mixing.

6. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Otherwise it will be more like soft serve ice cream.

7. Let ice cream soften about 5 minutes before serving. 

Pie Crumb Topping

2 Tablespoons granulated sugar

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 cup butter, melted

3/4 cup all purpose flour

1. Preheat oven to 350 degrees.

2. In a medium bowl, mix sugar, brown sugar, and cinnamon.

3. Pour melted butter into sugar mixture.

4. Mix until everything is moist.

5. Add flour to butter mixture and stir. Once everything is combined you should get little crumbles.

6. Place crumbs in a foil line baking dish.

7. Bake for 25-30 minutes.

When serving ice cream sprinkle, with crumb topping.

There are a few changes I think I will make when I make this again. First I would cook the blueberries on the stove to soften them a little. Second I would add the pie crumbs to the ice cream while it was still in the ice cream maker. When I make the changes I'll come back and update you on which way I like better.

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