• 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:

    11/4 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.

  • Salted Caramel Apple Pie Pizza Cookie

    How to make Salted Caramel Apple Pie Pizza Cookie

    Yield: 4 to 6 servings

    Prep Time: 20 minutes

    Cook: 45 minutes

    Ingredients

    For the cookie:

    1 1/2 cups (6.75 ounces or 191 grams) all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 stick (4 ounces) unsalted butter, melted
    1/2 cup dark brown sugar
    1/4 cup granulated sugar
    1 large egg
    1 teaspoon vanilla extract
    1 cup white chocolate chips

    For the caramel apple topping:

    2 large Granny Smith or Jonathan apples, cored, peeled, and diced
    1/4 cup packed light brown sugar
    1/4 cup granulated sugar
    2 tablespoons all-purpose flour
    1/2 teaspoon cornstarch
    1/2 teaspoon cinnamon
    1/8 teaspoon nutmeg
    1/2 teaspoon fine sea salt
    2 teaspoons lemon juice
    1/2 teaspoon vanilla
    2 tablespoons heavy cream
    2 tablespoons butter

    For finishing:

    10 caramel square candies, unwrapped
    1/4 cup cream
    1/2 teaspoon fine sea salt
    Vanilla ice cream

    Directions

    For the cookie:

    Preheat the oven to 400°F. Spray two 6-inch pie plates or cast iron servers with nonstick cooking spray.

    In a medium bowl whisk the flour, baking powder, baking soda, and salt to combine.

    In a large bowl stir the butter with the sugars. Let cool slightly if the butter is still hot. Whisk in the egg and vanilla and beat until combined. Add in the flour mixture and stir with a spatula until incorporated. Fold in the white chocolate chips.

    Divide the dough between the prepared pie plates. Bake for about 15 minutes, or until the edges are slightly browned but the inside is still gooey, or until desired doneness.

    For the caramel apple topping:

    While the pizza cookies are baking, make the topping. Toss all the ingredients except the butter in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apple mixture and cook, stirring often, until the apples soften, about 8 minutes. Keep warm until ready to use.

    For the caramel topping:

    Place the caramels and cream in a small saucepan set over medium-low heat. Cook, stirring constantly, until the mixture is melted and smooth. Stir in the salt.

    To finish:

    Divide the apple topping among the warm pizza cookies. Top each with a scoop of ice cream and drizzle with the caramel sauce. Serve very warm.

  • Cookies and Cream Fudge Swirl Ice Cream

    How to make Cookies and Cream Fudge Swirl Ice Cream

    Yield: about 1 1/2 quarts

    Prep Time: 10 minutes

    Cook: 4 hours 20 minutes

    The corn syrup helps keep the ice cream soft, feel free to omit it if you must.

    Ingredients

    For the ice cream:

    4 ounces cream cheese, at room temperature
    2 cups heavy cream
    1 cups whole milk
    1/2 cup granulated sugar
    1/4 teaspoon fine salt
    1/2 teaspoon vanilla extract
    1 tablespoon corn syrup
    15 Oreo cookies, coarsely chopped (about 1 1/2 cups)

    For the 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
    1/2 cup (3 ounces) semisweet chocolate chips
    1/8 teaspoon fine salt
    1/2 teaspoon vanilla extract

    Directions

    To make the ice cream:

    In the pitcher of a blender, puree all the ice cream ingredients except the Oreo cookies. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Refrigerate until completely chilled, at least 30 minutes or up to overnight.

    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  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.

    To finish the ice cream:

    Pour the chilled cream mixture into an ice cream maker. Freeze according to the manufacture’s directions. In the last 5 minutes of churning, add the Oreo cookies to the mixture.

    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.

  • Mocha Brownie Ice Cream Pie

    How to make Mocha Brownie Ice Cream Pie

    Yield: 10 servings

    Prep Time: 15 minutes

    Cook: 3 hours

    The corn syrup in the ice cream helps keep it soft and creamy. Feel free to omit it if you need to. The Kahlua in the ice cream helps add flavor and keep it soft and creamy. Again, feel free to omit if you need to.

    Ingredients

    For the brownie:

    1 stick (4 ounces) unsalted butter, melted
    1 cup granulated sugar
    1 cup (3.5 ounces) unsweetened natural cocoa powder
    1/4 teaspoon salt
    1/2 teaspoon vanilla
    2 large eggs
    1/2 cup (2.25 ounces) all-purpose flour

    For the chocolate ganache:

    1/2 cup heavy cream
    4 ounces semisweet chocolate, chopped
    1 tablespoon unsalted butter

    For the espresso ice cream:

    2 cups heavy cream, chilled
    1 cup whole milk, chilled
    3/4 cup granulated sugar
    1/4 teaspoon fine salt
    1 tablespoon corn syrup (optional)
    1/2 teaspoon vanilla extract
    2 tablespoons instant espresso powder
    1 tablespoons Kahlua (optional)

    For topping:

    Toffee bits

    Directions

    For the brownie:

    Preheat the oven to 325°F. Place a piece of parchment paper on the removeable bottom of a 9-inch springform pan and close the pan over the parchment, allowing the excess to hang out. Spray with nonstick cooking spray.

    In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, the mixture will be thick. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well combined. Add the flour and stir again until very well combined. Spread evenly into the prepared pan.

    Bake for 25 minutes, or until just a toothpick inserted into the center comes out with moist crumbs still attached. Let cool to room temperature then place in the freezer until ready to use.

    For the ganache:

    Microwave the cream in a glass measuring cup for 40 seconds. Add the chocolate and butter and let stand for 1 minute. Stir until smooth. Let cool until thickened. Pour over the brownie in one even layer then return the pan to the freezer.

    For the espresso ice cream:

    In a large bowl, whisk together all the ice cream ingredients except the Kahlua. Pour into an ice cream maker and freeze according to the manufacturer’s directions, until the consistency of soft-serve. Add the Kahlua during the last minutes of churning.

    Immediately pour the ice cream into the pan over the brownie and ganache layers. Top with toffee bits, cover with plastic wrap, and freeze until firmed, at least 2 hours or up to 1 week, before serving.

  • Chocolate Covered Strawberry Ice Cream Cake

    How to make Chocolate Covered Strawberry Ice Cream Cake

    Yield: 8 to 10 servings

    Prep Time: 25 minutes

    Cook: 5 hours 30 minutes

    Ingredients

    For the chocolate cake:

    1 3/4 cups (7.8 ounces or 221 grams) all-purpose flour
    2 cups granulated sugar
    3/4 cup (3.1 ounces or 89 grams) unsweetened cocoa powder
    2 teaspoons baking soda
    1 teaspoon Clabber Girl baking powder
    1 teaspoon fine salt
    3/4 cup sour cream
    1/2 cup vegetable oil
    3 large eggs, at room temperature
    1 teaspoon vanilla
    1 cup boiling water

    For the strawberry ice cream:

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

    For the chocolate ganache:

    6 ounces semisweet chocolate, chopped
    1/2 cup heavy cream
    Strawberries, hulled and sliced, for garnish

    Directions

    For the cake:

    Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.

    In the bowl of a stand mixer, sift together the flour, sugar, cocoa, baking soda, and baking powder. Add in the salt. Mix on low speed until combined. In a small bowl combine the sour cream, vegetable oil, eggs, and vanilla. On low speed gradually add the sour cream mixture into the dry ingredients. Beat on low until just combined, scraping down the edges as necessary. Add in the boiling water and beat until just combined. Be careful not to over-mix.

    Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack. Freeze the cakes until very firm.

    For the ice cream:

    In the pitcher of a blender, puree all the ingredients until smooth. Transfer the mixture 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 chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Line a clean 8-inch cake pan with plastic wrap. Pour the ice cream into the cake pan then press another sheet of plastic wrap against the surface. Freeze until firm, about 2 hours or up to 2 days.

    For the ganache:

    Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool until the ganache is thickened but still pourable.

    To assemble:

    On a serving plate or cake stand, place 1 cake layer upside-down. Remove the ice cream from the pan and place over the cake, peeling off the plastic wrap. Top with the remaining cake layer. Pour the ganache over the cake, letting it drip down the sides. Freeze for 2 hours, or until firm. Top with strawberries and let stand for 5 to 10 minutes before slicing and serving.

    Recipe by Tessa of Handle the Heat on behalf of Clabber Girl