• Peach Pie Milkshakes

    How to make Peach Pie Milkshakes

    Yield: 2 milkshakes

    Prep Time: 15 minutes

    Note: I like the color and texture that the peach skins provide, so I don’t bother peeling the skin. If you want a smoother texture feel free to peel the skin.

    Ingredients

    For the milkshakes:

    1 1/2 cups REAL® Seal vanilla ice cream (store-bought or homemade)
    1/2 cup REAL® Seal cold whole milk
    2 large ripe clean peaches, chopped
    2 tablespoons REAL® Seal sweetened condensed milk
    1 teaspoon vanilla extract
    1 tablespoon light brown sugar
    1/2 teaspoon ground cinnamon

    For garnish:

    Whipped cream
    Ground cinnamon
    Gingersnap or Speculoos cookies, crushed
    Peach slices

    Directions

    Place all milkshake ingredients in a blender and blender until smooth. Pour into two milkshake glasses and top with whipped cream, crushed gingersnap cookies, and peach slices for garnish. Serve immediately.

  • Strawberry Cheesecake Ice Cream

    How to make Strawberry Cheesecake Ice Cream

    Yield: about 1 quart

    Prep Time: 15 minutes

    Cook: 30 minutes

    Ingredients

    1 quart fresh strawberries, hulled and quartered
    3/4 cup granulated sugar, divided
    1 tablespoon balsamic vinegar
    6 ounces cream cheese, at room temperature
    3/4 cup REAL® Seal whole milk
    1/2 cup REAL® Seal heavy cream
    2 teaspoons fresh lemon juice
    2 tablespoons corn syrup
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract
    4 whole graham crackers, chopped

    Directions

    Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

    Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled about 1 hour.

    Meanwhile, in the bowl of a blender or food processor, puree the remaining ice cream ingredients except the graham crackers until smooth. Transfer to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.

    Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries and graham crackers.

    Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.

  • Death by Chocolate Ice Cream

    How to make Death by Chocolate Ice Cream

    Yield: about 1 1/2 quarts

    Prep Time: 30 minutes

    Cook: 15 minutes

    Ingredients

    For the ice cream:

    1 1/2 cups whole milk
    1 1/2 cups heavy cream
    3/4 cup (150 grams) granulated sugar, divided
    1/4 cup (25 grams) unsweetened cocoa powder, preferably Dutch-process, sifted
    1/4 teaspoon fine sea salt
    1/2 teaspoon vanilla extract
    8 ounces (227 grams) bittersweet or semisweet chocolate, melted
    4 large egg yolks

    For the fudge swirl:

    1/4 cup plus 2 tablespoons heavy cream
    1 tablespoon unsalted butter
    1/4 cup (50 grams) granulated sugar
    2 tablespoons packed light brown sugar
    1/2 cup (85 grams) semisweet chocolate chips
    1/8 teaspoon fine salt
    1/2 teaspoon vanilla extract

    Directions

    Make the ice cream:

    Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.

    In a medium saucepan, combine the milk, cream, 1/2 cup sugar, cocoa powder, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. Stir in the melted chocolate.

    Whisk together the egg yolks and remaining 1/4 cup of sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.

    Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

    Make the fudge swirl:

    Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the chocolate chips. Let stand for 3 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

    Finish the ice cream:

    Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.

  • Neapolitan Ice Cream Sandwiches

    How to make Neapolitan Ice Cream Sandwiches

    Yield: About 12 sandwiches, depending on their size

    Prep Time: 30 minutes

    Cook: 20 minutes

    Ingredients

    For the Strawberry Ice Cream:

    1 pound (453 grams) fresh strawberries, hulled and chopped
    4 ounces (113 grams) cream cheese, at room temperature
    1/2 cup (113 grams) sour cream
    1/2 cup (113 grams) whole milk
    1/2 cup (113 grams) heavy cream
    2 teaspoons fresh lemon juice
    2 tablespoons corn syrup
    3/4 cup (149 grams) granulated sugar
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract

    For the cookies:

    1 1/2 sticks (170 grams) unsalted butter, at room temperature
    1 1/2 cups (297 grams) granulated sugar
    2 large eggs
    2 teaspoons pure vanilla extract
    1 tablespoon milk, plus 2 teaspoons, divided
    2 1/2 cups (319 grams) all-purpose flour
    2 1/2 teaspoons baking powder
    1/4 teaspoon fine sea salt
    1/4 cup (25 grams) unsweetened Dutch-process cocoa powder

    Directions

    Make the strawberry ice cream:

    In the bowl of a blender or food processor, puree all the ice cream ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Place in the refrigerator for at least 1 hour, or until chilled. Mixture can be stored for up to 1 day.

    Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Remove to an airtight container and freeze for at least 3 hours, or until firmed.

    Make the cookies:

    In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until smooth and well combined, 1 to 2 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract and 1 tablespoon milk. Add the flour, baking powder, and salt.

    Remove half the dough and place in a separate bowl. Each half of dough should weigh about 430 grams. Add the cocoa powder and remaining 2 teaspoons milk to half the dough and mix until combined.

    Place one half of the soft dough in between two large pieces of parchment paper or plastic wrap on a work surface. Roll the dough out to a 1/4-inch thickness, using the parchment paper to prevent sticking. Repeat with the remaining half. Place each sheet of dough in the freezer until firm, 30 minutes to 1 hour.

    Line large baking sheets with parchment paper or silicone baking mats. Use a cookie cutter to cut out circles from the dough and place on prepared baking sheets, spreading at least a 1/2 inch apart.

    Chill the baking sheets in the refrigerator for 30 minutes, or until the dough circles are firm.

    Meanwhile, preheat the oven to 350°F.

    Remove the baking sheets from the refrigerator and prick the cookies all over with the probe of an instant-read thermometer or the blunt end of a skewer or chopstick. Bake the vanilla cookies first, for 9 to 10 minutes, or until the cookies are set. Then bake the chocolate cookies. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in airtight containers in the freezer for up to 1 month.

    Assemble the sandwiches:

    Remove the ice cream from the freezer and assemble ice cream sandwiches. Freeze the sandwiches until firm, at least 1 hour, before serving.

    Sandwiches can be individually wrapped in plastic and stored in the freezer for up to 1 week. Let sit at room temperature for 5 to 10 minutes before serving.

  • Frozen Pumpkin Pie

    How to make Frozen Pumpkin Pie

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 6 hours 20 minutes

    Ingredients

    For the crust:

    1 package (8.8 ounces) Biscoff cookies
    2 tablespoons granulated sugar
    6 tablespoons (3 ounces) unsalted butter, melted

    For the filling:

    1 cup (8.4 ounces) heavy cream
    1 (14 ounce) can sweetened condensed milk
    1 cup (7.8 ounces) pumpkin puree
    1 tablespoon bourbon (optional)
    2 tablespoons molasses or dark corn syrup
    1 1/2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract
    Cranberries, fresh or dried, for garnish if desired

    Directions

    For the crust:

    Spray a 9-inch spring-form pan with nonstick cooking spray.

    In the bowl of a food processor, pulse the cookies and sugar until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Cover and freeze the crust until ready to use.

    For the filling:

    In a large bowl, use an electric mixer with the whisk attachment to beat the cream until stiff peaks form. Gradually add in the remaining filling ingredients on low speed until incorporated.

    Pour into the prepared pie crust and cover the surface with plastic wrap. Freeze until firm, at least 6 hours, before slicing and serving. Garnish with cranberries if desired. The pie may be kept covered in the freezer for up to 1 week. If it’s too cold to slice, let it sit at room temperature for 5 to 10 minutes first.

  • How to Make Ice Cream Without a Machine

    How to make Ice Cream Without a Machine

    Yield: 1 1/2 quarts

    Prep Time: 10 minutes

    Cook: 6 hours 10 minutes

    If you want to use the last two methods with homemade custard-based ice cream, check out this video tutorial.

    Ingredients

    2 Ingredient Method

    2 cups heavy cream, chilled
    1 (14 ounce) can sweetened condensed milk, chilled
    1/2 teaspoon vanilla extract

    Freeze & Stir or Plastic Bag Methods:

    1 1/4 cups whole milk, chilled
    3/4 cup granulated sugar
    2 cups heavy cream, chilled
    1 tablespoon vanilla extract
    1/4 teaspoon salt

    Directions

    2 Ingredient Method

    In the bowl of an electric mixer, whip the cream until stiff peaks form. On low speed, mix in the condensed milk, vanilla, and any flavorings.

    Pour into a resalable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm. Keep stored in the freezer.

    Freeze & Stir or Plastic Bag Methods:

    In a large bowl, use an electric mixer to beat the milk and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. If mixture isn’t cold, place in the refrigerator until chilled, about 30 seconds.

    For the freeze & stir method:

    Place the mixture in a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer.

    Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have a hand held mixer or blender, use one of those. Repeat this process for 2 to 3 hours, or until frozen.

    Plastic bag method:

    Place the ice cream mixture in a quart size resealable bag, squeezing out as much air as possible and sealing tightly. Place this bag inside another quart bag, again squeezing out as much air as possible and sealing tightly. Put the bags inside a gallon size resalable bag and fill with about 4 cups crushed ice then sprinkle with 4 tablespoons coarse salt. The salt lowers the freezing point of the ice and creates an extra cold environment that aborbs heat, causing the ice cream base to freeze.

    Squeeze out all the air and seal tightly. Wrap the bag in a towel or put gloves on before shaking vigorously and massaging the bag, making sure the ice is surrounding the ice cream mixture constantly. Shake for about 5 to 8 minutes, or until the ice cream is frozen. The more vigorously you shake, the smoother your ice cream will be.

  • Cookie Butter Brownie Ice Cream Sandwiches

    How to make Cookie Butter Brownie Ice Cream Sandwiches

    Yield: 12 sandwiches

    Prep Time: 20 minutes

    Cook: 3 hours 28 minutes

    Ingredients

    1 batch Cookie Butter Ice Cream
    12 oz semisweet chocolate
    7 tablespoons unsalted butter
    1 cup granulated sugar
    1 1/2 teaspoons vanilla
    3 large eggs
    1/3 cup (1.5 ounces) all purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon fine salt

    Directions

    Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.

    In a microwave-safe bowl combine the chocolate and butter and microwave in 30-second bursts, stirring between bursts, until melted and smooth.

    In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs and vanilla on medium high for about 3 minutes, or until pale yellow and ribbony. Add in the melted chocolate and fold with a rubber spatula until combined. Add in the flour, baking, powder, and salt and stir until just combined and the flour has disappeared. The dough will be more like batter in consistency.

    Let rest for about five minutes and then scoop dough onto prepared baking sheet about three inches apart. Bake for 8 minutes.

    Let the cookies cool for 5 minutes before removing with a thin spatula to a wire rack to cool completely. Freeze the cookies until completely firm, at least 1 hour. The cookies can be stored in airtight containers in the freezer for up to 1 month.

    To assemble, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Sprinkle the sandwich with a pinch of ground cinnamon, if desired. Immediately place the sandwich in the freezer. Repeat for the remaining cookies. Freeze for at least 2 hours before serving.

    To store, wrap each sandwich in plastic and place in an airtight container. Store for up to 2 weeks in the freezer. Let sit at room temperature for 5 to 10 minutes to soften slightly before serving.

  • Cookie Butter Ice Cream

    How to make Cookie Butter Ice Cream

    Yield: about 1 1/2 quarts

    Prep Time: 10 minutes

    Cook: 3 hours

    Ingredients

    3/4 cup cookie butter spread, divided
    1 1/4 cups whole milk, chilled
    3/4 cup granulated sugar
    2 cups heavy cream, chilled
    1 tablespoon vanilla extract
    1/4 teaspoon salt
    12 Speculoos cookies, chopped into small chunks

    Directions

    Place 1/2 cup of the cookie butter in a heat-safe bowl and microwave until just melted. Let cool.

    In a large bowl, use an electric mixer to beat the cookie butter, milk, and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. Place in the refrigerator until well chilled, at least 30 minutes or up to 1 day.

    Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last few moments of churning, gradually add in the Speculoos cookie chunks until and continue churning until incorporated.

    Slightly melt the remaining 1/4 cup cookie butter spread. Transfer the ice cream to an airtight container in batches, spooning the Speculoos spread in between layers of ice cream in a swirled pattern. Cover the ice cream surface with plastic wrap and freeze until the ice cream is firm and flavor is ripened, at least 2 hours.

  • Chocolate Brownie Peanut Butter Swirl Ice Cream

    How to make Chocolate Brownie Peanut Butter Swirl Ice Cream

    Yield: about 8 cups

    Prep Time: 15 minutes

    Cook: 3 hours 45 minutes

    Ingredients

    Peanut butter fudge swirl:

    1/4 cup plus 2 tablespoons heavy cream
    1 tablespoon unsalted butter
    1/4 cup granulated sugar
    2 tablespoons packed light brown sugar
    3 tablespoons creamy peanut butter
    1/2 cup (3 ounces) semisweet chocolate chips
    1/8 teaspoon fine salt
    1/2 teaspoon vanilla extract

    For the ice cream:

    1 cup cocoa powder, sifted
    2/3 cup granulated sugar
    1/2 cup packed brown sugar
    1/4 teaspoon salt
    1 1/3 cups whole milk
    3 cups heavy cream
    2 teaspoons pure vanilla extract

    2 cups brownie chunks

    Directions

    To make the fudge swirl:

    Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 to 3 minutes. Remove from heat and stir in the peanut butter and chocolate chips. Let stand for 4 to 5 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

    For the ice cream:

    In a medium bowl, whisk the cocoa, sugars, and salt. Add in the milk and using a hand mixer on low speed, beat to combine so everything is fully dissolved. Stir in the heavy cream, and vanilla. If mixture is very cold, move onto churning in the ice cream maker. If not, refrigerate, covered, until well chilled, 2 hours or overnight.

    Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. In the last five minutes of churning, add in the brownie chunks. Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving. If the ice cream becomes too frozen to easily scoop, let it stand at room temperature for 5 to 10 minutes before scooping.

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