Pink Peppermint Christmas Ice Cream Cake.

This christmas ice cream cake is so fun and festive! Made with oreo cookies, ice cream sandwiches and a seasonal peppermint ice cream, it’s always a huge hit. Everyone loves it! Who’s in for christmas ice cream cake?! I’m raising all my hands. This cake is SO fun. Tastes amazing. Another recipe that looks pretty […]

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This christmas ice cream cake is so fun and festive! Made with oreo cookies, ice cream sandwiches and a seasonal peppermint ice cream, it’s always a huge hit. Everyone loves it!

Who’s in for christmas ice cream cake?!

christmas ice cream cake

I’m raising all my hands. This cake is SO fun. Tastes amazing. Another recipe that looks pretty darn fancy but… isn’t. It’s easy and you will love it. 

In fact, everyone will love it. 

peppermint ice cream

Layers of cookies and ice cream and chocolate, oh my. I used a pink peppermint ice cream that I found, but a peppermint bark or any other mint variety would work so well. Just wait until you bring it out for guests!

They will totally flip. 

ice cream sandwiches

I’ve been waiting almost six months to make this christmas cake! If you follow my week in the life posts, it might look familiar. Back on the 4th of July, Lacy made this cake and it was OUTSTANDING.

First of all, it looked gorgeous. It was just so pretty and enticing.

And second, it was incredible. She used mint chocolate chip ice cream which is one of my kids’ favorites. We all loved it so much!

ice cream sandwiches

Since this is my traditional christmas cake week, I knew I had to share. In years past, I’ve always shared my christmas cake on this friday. I’ve made a pink peppermint cake, a white christmas sparkle cake, a hot cocoa cake with whipped marshmallow, and last year… no cake.

Last year I made a cake that ended up being a gigantic fail. And I wasn’t feeling that great in the early weeks of pregnancy, so I scrapped it. The entire thing was VERY 2020, you know?

Oh, haha, except the jokes on us: 2021 is still almost the same? No thank you!

peppermint ice cream

ANYWAY. 

This fabulous cake comes from the NY times and it could NOT be easier. I mean, this is so incredible easy, I can hardly take it. 

The best part is that you can customize it to your liking. For example, Eddie doesn’t like the chocolate mint combo, but he loves cookies and cream. My number one choice would probably be chocolate peanut butter if we’re being honest.

But that’s what is so amazing – ANY flavor works!

pink peppermint

You won’t believe the ingredients either. It’s super simple!

You need:

  • Chocolate sandwich cookies, like oreos, for the crust. I like to use more than the recipe calls for to get a thick crumbly crust. It’s delish.
  • Your favorite ice cream. Whether it’s plain old vanilla or something fancier. And you can make this wonderfully seasonal as well. Use a flavor or fruity flavor in the spring! Go full blown strawberry for summer. Pumpkin for the fall of course and then he we are – at Christmas!
  • Ice cream sandwiches. Oh yes! That’s the secret. You layer them right into the cake and they provide a fancy looking cake layer. You want the classic rectangle ice cream sandwiches.
  • Top it off with a drizzle of chocolate, of course.
  • Finally, since we’re in holiday mode, I like to add crushed candy canes or peppermints. Super fun and festive!

christmas ice cream cake

This cake really reminds me of my mom’s frozen oreo cookie dessert too! Did you ever have that in the 90s?

christmas ice cream cake

It’s HUGE that you can make this ahead of time. Make it the day or night before – that makes entertaining SO easy. It obviously lasts and just needs to be stored in the freezer. Remove it 20 minutes or so before serving so you can slice. Everyone loves it! (more…)

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Blueberry Peach Crumble

I am a chocolate kind of gal when it comes to dessert, but if you put a fresh fruit crumble in front of me, watch out. I will grab a spoon and dig right in. There is no holding me back. One of my favorite summer desserts is this Blueberry Peach Crumble…

I am a chocolate kind of gal when it comes to dessert, but if you put a fresh fruit crumble in front of me, watch out. I will grab a spoon and dig right in. There is no holding me back. One of my favorite summer desserts is this Blueberry Peach Crumble. Plump blueberries and…

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No Churn Peanut Butter Oreo Ice Cream.

This no churn peanut butter oreo ice cream is the dessert of the summer! Creamy no-churn peanut butter ice cream that is super easy to throw together, swirled with crunchy crushed oreos and dollops of peanut butter. It is so, so delicious! Today we’re making the MOST DELICIOUS ICE CREAM! A few weeks ago, I […]

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This no churn peanut butter oreo ice cream is the dessert of the summer! Creamy no-churn peanut butter ice cream that is super easy to throw together, swirled with crunchy crushed oreos and dollops of peanut butter. It is so, so delicious!

Today we’re making the MOST DELICIOUS ICE CREAM!

no churn peanut butter oreo ice cream

A few weeks ago, I promised you two new no churn ice cream flavors and today I’m delivering on the second! Last month we made no churn strawberry oreo ice cream and today, it’s this heaven-on-earth flavor that may beat out all my previous ones. 

It’s that good!

creamy peanut butter

Enter… peanut butter oreo ice cream! I mean… YES PLEASE.

creamy peanut butter ice cream

Last year, my no churn coffee oreo ice cream became the hit of the summer for us. I made it so many times. I also made it without coffee, just as traditional cookies and cream ice cream, because Eddie loathes coffee. 

And I find that funny because even back when I hated coffee, I LOVED coffee ice cream. It was the only ice cream my grandparents would buy and I found it to be so delicious! But that’s neither here nor there. We’re not talking coffee today. 

Today… it’s all about the peanut butter! 

oreos in ice peanut butter ice cream base

Truly, is there any better combo on earth than peanut butter chocolate? Not for me! 

Sure, I love mint and chocolate and peanut butter and jelly and all that jazz, but I’ve lived for peanut butter chocolate flavor combinations since I was a kid. It’s just SO fantastic.

stirring oreos into peanut butter ice cream

This method of no churn ice cream is by far my favorite. You whip the heavy cream before adding your mix-ins and it gives the best texture to the ice cream – almost as good as slow churned. The only downside is that it does tend to need some time to soften before scooping, so be sure to pull it out of the freezer 15 minutes or so before you want to scoop.

At least for perfect creamy scoop-ness, you know? 

no churn peanut butter oreo ice cream ready for the freezer

Just look at how creamy that is!

scoop of no churn peanut butter oreo ice cream

The other reason I enjoy making this no churn version is because the kids can easily help.

They love to crush the oreos (they both have a serious love for those cookies!) and stir in the cookies and peanut butter. The hardest part is waiting for it to set up in the freezer.  (more…)

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Banana Split

Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and S…

Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and SO fun, especially during the…

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Folderol Ice Cream Shop (and Wine Bar)

It used to be that if you wanted ice cream in Paris, you went to Berthillon. While there were other notable places on my list (circa 2007), if you wanted a scoop of ice cream after dark in other parts of the cities, you were out of luck. Like bakeries, ice cream options tend to be few and far between in the evening, and there…

It used to be that if you wanted ice cream in Paris, you went to Berthillon. While there were other notable places on my list (circa 2007), if you wanted a scoop of ice cream after dark in other parts of the cities, you were out of luck. Like bakeries, ice cream options tend to be few and far between in the evening, and there were not a lot of glaceries open after dark. So if you wanted to go for a post-supper stroll for a few boules de glace, it was often pas possible.

Fortunately, that’s changed in recent years as several pastry chefs opened upscale ice cream shops in the Marais (and elsewhere), and younger talents, like Henri at Glazed and Bachir from Lebanon, have also jumped into the mix. Even better, Folderol has arrived, an ice cream shop & wine bar from the husband and wife team that brought us Le Rigmarole restaurant. This goes to show that good things come to those (like me) who wait…even if it takes fourteen years.

Continue Reading Folderol Ice Cream Shop (and Wine Bar)...

No Churn Crème Fraîche and Blueberry Ice Cream

This no churn blueberry and crème fraîche ice cream is a super simplified v…

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This no churn blueberry and crème fraîche ice cream is a super simplified version of one of my favorite ice cream recipes from my book, Sweeter off the Vine, and you don’t need any special equipment to make it! I know when I want ice cream, I don’t want to wait a full 24 hours for the bowl of my ice cream maker to freeze. Not to mention the fact that there is usually so much other stuff in my tiny freezer that the bowl doesn’t even fit.

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No churn ice cream recipes all have pretty much the same ingredients: heavy cream, sweetened condensed milk, and whatever flavorings you’re in the mood for. This version swaps a bit of tangy cultured crème fraîche, for the heavy cream which gives the base a bit of tangy richness. The gorgeous blueberry ripple adds bright berry flavor and beautiful color.

Blueberry.gif

The base comes together in no time flat, all you need to do is whip the cream and creme fraiche, then fold it into the sweetened condensed milk. That mixture is layered and swirled with the blueberry sauce in a loaf pan. You do have to wait for the mixture to freeze overnight, so don’t forget to plan ahead. You could substitute just about any berry or stone fruit for the blueberries here in equal quantity.

No Churn Crème Fraîche and Blueberry Ice Cream

Makes about 4 cups

The subtle tang of crème fraîche and sweet blueberry sauce are a perfect pair in this easy to make creamy frozen treat. Substitute any berries or stone fruit you like for the blueberries.

 

Blueberry Swirl

1 cup/140g blueberries

3 tablespoons granulated sugar

1 tablespoon freshly squeezed lemon juice

 

Base

1 14 oz can sweetened condensed milk

1 tablespoon vanilla extract or vanilla bean paste

Pinch salt

1 cup/240ml heavy cream, cold

1 cup/225g crème fraiche, cold

 

In a small saucepan, combine the blueberries and sugar with 1 tablespoon water and smash with a potato masher. Bring the mixture to a boil over medium heat and cook until the blueberries are broken down and the liquid has thickened until syrupy, about 3 minutes. Stir in the lemon juice. Blend the mixture with an immersion blender, then transfer to a heat proof container and refrigerate until completely cold.

When the blueberry mixture is cold, make the base.

To make the base: In a large bowl, whisk the sweetened condensed milk, vanilla extract, and a pinch of salt.

In a separate large bowl combine the heavy cream and crème fraiche and use an electric mixer to whip the mixture to stiff peaks. 

Stir a large spoonful of the cream into the condensed milk to lighten it, then add the remaining cream and fold it until just combined. 

To assemble: Spoon 1/3 of the base into a loaf pan, then spoon 1/3 of the blueberry mixture over the top. Use a skewer to swirl the blueberry into the base. Repeat 2 more times with the remaining base and blueberries. Loosely cover the pan then freeze until firm, 6 hours or overnight.

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Fresh Bay Leaf and Vanilla Bean Ice Cream

This twist on a classic French vanilla bean ice cream is a revelation—the addition of fresh bay leaf makes for a unique and unexpected ice cream flavor that is anything but plain vanilla. Unlike their dried compatriots, fresh bay leaves are full of nuanced flavor, as this twist on a classic vanilla bean ice cream […]

The post Fresh Bay Leaf and Vanilla Bean Ice Cream first appeared on Love and Olive Oil.

This twist on a classic French vanilla bean ice cream is a revelation—the addition of fresh bay leaf makes for a unique and unexpected ice cream flavor that is anything but plain vanilla.

Unlike their dried compatriots, fresh bay leaves are full of nuanced flavor, as this twist on a classic vanilla bean ice cream proves: the fresh bay leaf imparts a truly unique flavor to a rich and creamy, but otherwise basic, custard-based vanilla ice cream.

Handmade ceramic bowl with two scoops of vanilla bean bay leaf ice cream, on a marble trivet with spoons and fresh bay leaves

This is certainly one of the more unusual ice cream flavors I’ve made, but it’s also one of the simplest, with little more than vanilla beans and fresh bay leaves flavoring the frozen custard.

Now, I know what you’re thinking, bay leaves? Those dusty old leaves from a jar in the back of your cupboard taste like, well, dusty old leaves, if anything at all.

But fresh bay leaves? Fresh bay leaves are a revelation.

Once you taste this ice cream, which is basically just a simple vanilla bean ice cream with the addition of bay leaf, you will be amazed and just how much extra flavor comes from a few little leaves. It’s quite extraordinary, really!

It will give you a profound new appreciation for these humble leaves.

Two bowls of bay leaf ice cream on a gray background, with vintage spoons and ice cream scoop

Fresh bay leaf is a flavor that’s hard to describe other than to say there’s nothing else quite like it.

When mixed with the sweetened custard and vanilla bean, there’s a hint of something familiar there, though it’s hard to put a finger on exactly what. It almost takes on an eggnog-like character, the bay leaf giving off subtle notes of nutmeg and spiced rum when paired with the sweetened cream and vanilla bean. The subtle spice reminds me a lot of the sakura/cherry blossom leaf flavor that I so adore.

(more…)

Blueberry Cobbler

Blueberry season is my favorite because it means I HAVE to make blueberry muffins, blueberry scones, and Blueberry Cobbler. I put those fresh and juicy blueberries to good use! This easy blueberry cobbler is one of my favorites because it uses A LOT of…

Blueberry season is my favorite because it means I HAVE to make blueberry muffins, blueberry scones, and Blueberry Cobbler. I put those fresh and juicy blueberries to good use! This easy blueberry cobbler is one of my favorites because it uses A LOT of blueberries and it’s so easy to make! The sweet blueberry base…

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Fresh Peach & Goat Cheese Ice Cream

Celebrate summer with scoop of this fresh peach and goat cheese ice cream: it’s bright and peachy with vanilla and almond extracts and just a hint of tangy goat cheese flavor. Eggless ice creams are a breeze to make and even easier to eat: this one only requires a quick whir in the blender before […]

The post Fresh Peach & Goat Cheese Ice Cream first appeared on Love and Olive Oil.

Celebrate summer with scoop of this fresh peach and goat cheese ice cream: it’s bright and peachy with vanilla and almond extracts and just a hint of tangy goat cheese flavor.

Eggless ice creams are a breeze to make and even easier to eat: this one only requires a quick whir in the blender before churning, no heat required.

White plate with three scoops of peach ice cream, cones, peach towel and fresh peaches

I’ve been on an ice cream kick this summer, especially now that the summer heat has hit with a vengeance. From toast & jam ice cream to strawberry funfetti ice cream cake, my ice cream machine has gotten plenty of exercise these past few months (I’ve actually got another ice cream recipe in the chute as well, one with a very interesting flavor you might raise your eyebrow at first, but trust me, it’s a good one. Alas, in an effort to spread things out and alternate some savory recipes in there too, you may have to wait a few weeks for that one).

This recipe uses a similar ice cream base as the strawberry buttermilk ice cream I used in my funfetti ice cream cake, simply swapping peaches for strawberries and goat cheese instead of the buttermilk.

Best of all, this ice cream is easy as pie (so the saying goes but honestly, pie is anything but easy, easy as eggless ice cream is much more apt). Simply blend up all the ingredients in a food processor or blender and pour it right into your ice cream maker. No eggs, no tempering, no fuss.

Sometimes I opt to chill my base a bit more before churning (colder base = faster churn time = creamier ice cream), but if all your ingredients are pretty cold to begin with, you have permission to go straight from blender to ice cream maker.

White container with peach ice cream and one scoop, sitting on a peach-graphic towel with fresh peaches

The goat cheese is not an overpowering flavor, rather just a hint, enough to give it some body and tang without veering into funky territory (Taylor was worried about this when I first posed the idea, but trust me that he’s more than come around to it after tasting the final product). I do recommend using a mild goat cheese, we picked up a tub of fresh goat cheese at our local farmers market, and it was lovely. I feel like store bought cheeses, the kind in the plastic logs, are typically more pungent in flavor.

(more…)

No Churn Strawberry Oreo Ice Cream.

This no churn strawberry oreo ice cream is the perfect summer treat! Comes together fast with all the flavor of strawberries and oreos. It’s such a unique and lovely flavor combination! OH YES. Let’s make this strawberry oreo ice cream a thing. It’s already a thing in my freezer. Pretty sure it’s going to be […]

The post No Churn Strawberry Oreo Ice Cream. appeared first on How Sweet Eats.

This no churn strawberry oreo ice cream is the perfect summer treat! Comes together fast with all the flavor of strawberries and oreos. It’s such a unique and lovely flavor combination!

OH YES. Let’s make this strawberry oreo ice cream a thing.

no churn strawberry oreo ice cream

It’s already a thing in my freezer. Pretty sure it’s going to be a thing all summer long. As long as the sun is shining, at least! 

strawberry sauce

Remember last year, when I made the most amazing no churn coffee oreo ice cream? I swear, it was one of the best things to come out of 2020. And last summer definitely became theeee summer of coffee oreo ice cream at our house. 

I mean, sort of.

Eddie doesn’t like coffee, so there’s that.

But let’s just say it became the summer of coffee oreo ice cream for ME!

strawberry sauce in no churn ice cream

So naturally, I decided that the perfect coffee oreo ice cream wasn’t enough. I wanted to make more versions! Other flavors I love! Different combos I can’t get enough of! (spoiler alert: there is still another flavor coming shortly!) 

whipped no churn ice cream

That’s how I ended up with strawberry oreo ice cream. I absolutely LOVE strawberry season. It’s my favorite fruit ever and I will jump at the chance to make anything with those lovely berries. Savory, sweet, you name it. Especially ice cream.

whipped no churn ice cream with crushed oreos

While strawberry ice cream itself hasn’t always appealed to me, a strawberry oreo ice cream sounded like the BEST thing ever. It could be the pregnancy talking (I’ve still never recovered from thinking mac & cheese crostini could be a thing back when I was pregnant with Max), but I also have been dreaming of the combo since last summer.

It just sounded so incredibly wonderful to me.

And I wasn’t wrong!

no churn strawberry oreo ice cream ready for the freezer

This is super super easy. First, you make a strawberry sauce/puree mixture to beat into the heavy cream and sweetened condensed milk mixture. It’s so good in itself, you will want to eat that with a spoon!

Once that’s all mixed together, in go the crushed oreos. Crush them into pieces or use bigger chunks – however you find yourself drawn to cookies and cream ice cream! Freeze that baby and then go.to.town.

no churn strawberry oreo ice cream

I’ve always been iffy on no churn ice cream, until the coffee oreo version. The whipped heavy cream and condensed milk makes for the perfect consistency. After a few days it may harder in the freezer a bit too much, but just remove it 20 minutes or so before scooping and you’re good to go. 

no churn strawberry oreo ice cream

The ice cream is so creamy, the strawberries are sweet and fresh and juicy and even a little tart. And the oreos are crunchy, chocolately perfection. (more…)

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