Salt-Roasted Candied Peanuts

I’ll have to admit that I love peanuts, especially when they are candied with a touch of sea salt added. For years I’ve been making all sorts of candied nuts, including these candied peanuts, but this was one of the first candied nut recip…

I’ll have to admit that I love peanuts, especially when they are candied with a touch of sea salt added. For years I’ve been making all sorts of candied nuts, including these candied peanuts, but this was one of the first candied nut recipes I ever came up with and I’ve been making them ever since.

Continue Reading Salt-Roasted Candied Peanuts...

Sauteed Apples (a la Mode!)

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream. Want an easy dessert? Look no further than these sauteed apples! There’s no baking necessary, and no advanced preparation. Just slice up some apples, saute them in butter and spices, and bam! Eat it warm topped with vanilla ice cream, and there’s really not much better. In fact, why even make apple crisp or apple pie at all? Here’s more about how to make this healthy dessert, and a few more topping ideas. Best apples for sauteed apples What variety of apple is best for sauteed apples? First off, please do not cook with red delicious apples. (Or perhaps, just stop buying them.) The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness that’s naturally present. Here are some of the best apples for baking and cooking: Honey Crisp Jonathon or Jonagold Granny Smith Gala Fuji To peel or not to peel? Many people make sauteed apples with peeled apples. But we prefer leaving the skin on! Why? Skin on apples look prettier. The light […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream.

Sauteed apples

Want an easy dessert? Look no further than these sauteed apples! There’s no baking necessary, and no advanced preparation. Just slice up some apples, saute them in butter and spices, and bam! Eat it warm topped with vanilla ice cream, and there’s really not much better. In fact, why even make apple crisp or apple pie at all? Here’s more about how to make this healthy dessert, and a few more topping ideas.

Best apples for sauteed apples

What variety of apple is best for sauteed apples? First off, please do not cook with red delicious apples. (Or perhaps, just stop buying them.) The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness that’s naturally present. Here are some of the best apples for baking and cooking:

  • Honey Crisp
  • Jonathon or Jonagold
  • Granny Smith
  • Gala
  • Fuji
Sauteed apples

To peel or not to peel?

Many people make sauteed apples with peeled apples. But we prefer leaving the skin on! Why?

  • Skin on apples look prettier. The light blush shade makes the apples look lovely, instead of just brown mushy mounds.
  • The apple skin adds texture. Sauteeing the apple with the skin gives a nice texture when you bite into it, instead of turning into mush.
  • The apple skin has lots of nutrients. Not that you’re looking for nutrients in a dessert recipe! But the apple skin has lots of vitamins like Vitamin K, Vitamin A and Vitamin C that you’re throwing away with the skin.

How to cut apples…the fast way!

You’ll need to cut the apples into 1/4-inch slices for this sauteed apples recipe. We recently learned a trick to how to cut apples the fast way. Yes, this one is a lifesaver, and we use it on a daily basis. Here’s the method or check out the video below!

  1. Holding the core of the apple, use a large chef’s knife to slice off four sides of the apple, cutting as close to the core as possible.
  2. Take one of the quarters and place it flat side down on the cutting board. Then cut it into thin slices.
  3. Repeat with the remaining quarters!

How to slice apples

How to make sauteed apples: a few tips

Outside of slicing the apples, there’s not too much to know about sauteed apples! But here are a few things to note before proceeding to the recipe below:

  • Heat the butter until it’s just starting to brown. It’s like making browned butter, but you’ll add the apples right after it browns. This technique infuses a bit of nutty flavor into the apples.
  • Cook until just tender. Some recipes for sauteed apples you cook them until they’re mush. Not here! We like our sauteed apples on the crisp tender side: this takes only 5 minutes.
  • Ice cream is required! These sauteed apples are just sweet enough on their own: they’re customized to serve a la mode! The ice cream adds the remaining necessary sweetness. A great dairy-free and vegan option is this Cinnamon Ice Cream.
How to make sauteed apples

Topping ideas for sauteed apples

What other toppings are great for sauteed apples? This fall apple dessert is perfect with so many things. Add your own flair to this easy recipe by topping with whatever tasty crunchy bits or drizzles that you’d like. Here are some ideas:

This sauteed apples recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use coconut oil and vegan ice cream.

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Sauteed apples

Sauteed Apples (a la Mode!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream.


Ingredients

  • 3 firm large tart-sweet apples (like Honey Crisp, Jonathon, Granny Smith, Gala, Fuji, etc) — enough for 5 to 6 cups sliced
  • 1 1/2 tablespoons brown sugar
  • 1 /2 tablespoons granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3 tablespoons butter (or coconut oil for vegan)
  • 1/2 tablespoon Cointreau, optional
  • Vanilla ice cream or vegan cinnamon ice cream, for serving

Instructions

  1. Cut the apples into 1/4” slices (no need to peel unless you want to). In a medium bowl, stir together the apples with the brown sugar, granulated sugar, cinnamon, ginger and nutmeg.
  2. In a large skillet heat the butter over medium heat until the butter is just starting to brown, about 2 minutes. Add the apples and saute 4 to 5 minutes until crisp tender. Add Cointreau if using and cook for additional 20 seconds. Serve warm with vanilla ice cream.

  • Category: Dessert
  • Method: Sauteed
  • Cuisine: American

Keywords: Sauteed apples

More great apple recipes

There are so many great ways to use apples, from breakfast to dessert. Here are some of our favorite apple recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

No Churn Salted Chocolate Chip Cookie Dough Ice Cream.

Would you believe that I haven’t always loved cookie dough ice cream?! I know. It’s like… how did I even grow up in the 90s? Yes, I did love cookie dough straight from the tube or tub or mixer or whatever form I could find it in. It might have been a middle school sleepover […]

The post No Churn Salted Chocolate Chip Cookie Dough Ice Cream. appeared first on How Sweet Eats.

Would you believe that I haven’t always loved cookie dough ice cream?!

scoop of no churn salted chocolate chip cookie dough ice cream

I know. It’s like… how did I even grow up in the 90s?

Yes, I did love cookie dough straight from the tube or tub or mixer or whatever form I could find it in. It might have been a middle school sleepover staple, right?

I think so.

edible salted chocolate chip cookie dough

P.S.Is it still ice cream season?! I sure hope.

Then again… maybe it’s ALWAYS ice cream season. For some of us. 

heavy cream whipped with vanilla bean

Cookie dough in ice cream wasn’t my favorite. I would eat it occasionally but I was much more of a cookies and cream or mint chocolate chip person. That is… until I had this one.

After we fell hard for the no churn coffee oreo ice cream, I knew I had to make my next favorite flavor. If you’re never tried salt & straw’s salted malted cookie dough ice cream… oh my heavens. You re missing out.

Except now you’re not, because I made my own version!!

scoop of no churn salted chocolate chip cookie dough ice cream

This isn’t an exact dupe (I didn’t do the fudge swirl or any of the malt flavor), but it’s really close.

And excellent!

And exciting.

scoop of no churn salted chocolate chip cookie dough ice cream

We have a super vanilla-y ice cream – complete with vanilla bean specks throughout.

Then an edible cookie dough (yes, we toast the flour so you can actually eat it!) and lots of flaked salt.

The result is a silky ice cream with salty chocolate chip cookie dough chunks. It is PHENOM.

scoop of no churn salted chocolate chip cookie dough ice cream on a sugar cone

So I actually made a version of this last fall… with pumpkin. I KNOW!!! We loved it, but I ran out of time to post things and had too many recipes to share (happens often in the fall). But I’m thinking you’ll see it this year. In a few weeks actually. Because it’s a dream.

scoop of no churn salted chocolate chip cookie dough ice cream

If I’m being honest I want a scoop of this on top of a scoop of coffee oreo. In a waffle cone please.

container of no churn salted chocolate chip cookie dough ice cream with cones

No Churn Cookie Dough Ice Cream

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No Churn Salted Chocolate Chip Cookie Dough Ice Cream

This chocolate chip cookie dough ice cream is made with a no churn method and tossed with flaked salt. It's incredible!
Course Dessert
Cuisine American
Prep Time 30 minutes
Freezer Time 6 hours
Total Time 6 hours 30 minutes
Servings 1 quart of ice cream
Author How Sweet Eats

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons white sugar
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 tablespoons water
  • 1/2 cup chocolate chips or chunks, coarsely chopped
  • 1 teaspoon flaked salt
  • 1 ½ cups cold heavy cream
  • cup sweetened condensed milk
  • 1 tablespoon vanilla bean paste, or 1 tablespoon extract
  • pinch of salt

Instructions

  • Preheat the oven to 350 degrees F. Spread the flour out on a baking sheet. Toast for 5 minutes, then stir and toast for 5 minutes more. Remove from the oven and let the flour cool completely.
  • In a large bowl, mix the sugars and butter until combined. Stir in the vanilla extract and water. Stir in the flour until combined. Stir in the chocolate chips and the flaked salt. If the mixture is too soft, stick the bowl in the fridge for 30 minutes or so. You can either scoop the cookie dough out with a spoon or roll it into balls - you just want it to be in pieces so you can fold it into the ice cream.
  • Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Use a spatula to fold in the cookie dough pieces, stirring until combined.
  • Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container.
  • Freeze for at least 6 hours before scooping and serving. Enjoy!

scoop of no churn salted chocolate chip cookie dough ice cream in a cone

Look at that cookie chunk!

The post No Churn Salted Chocolate Chip Cookie Dough Ice Cream. appeared first on How Sweet Eats.

Blueberry Peach Galette with Cinnamon Sugar Crust.

Making summer dessert dreams come true with this blueberry peach galette. I live for a good galette! Seriously. When I first discovered galettes, my world changed. Feeling that pie dough is high maintenance in itself – let alone trying to work the dough into the pie dish and making the edges all pretty. I have […]

The post Blueberry Peach Galette with Cinnamon Sugar Crust. appeared first on How Sweet Eats.

Making summer dessert dreams come true with this blueberry peach galette.

blueberry peach galette with cinnamon sugar galette

I live for a good galette!

Seriously. When I first discovered galettes, my world changed. Feeling that pie dough is high maintenance in itself – let alone trying to work the dough into the pie dish and making the edges all pretty. I have patience for many food related things but that was never one of them. I’ve got better at it over the years, but the galette is the answer to a quick and delish pie-like treat!

blueberries and peaches

The “rustic” feel of the galette is just another word to say that you don’t have to be as precise in making pretty crust. As long as your filling works and your pie crust recipe is legit? The galette wins! 

I’ve made quiiiiiite a few here on the blog. The first I ever made was a ginger peach galette. I’ve done sour cherry, apple cheddar and savory versions like summer chicken pot pie and butternut squash. They are all so darn good. Something about bites of that crust. Yum. 

blueberries and peaches in galette dough

This version is a spin on my blueberry peach cobbler bars in The Pretty Dish. Those bars are incredible and if you don’t have the book yet, go grab a copy

Blueberry peach is such a perfect summer combo and one that I find myself craving.

Right?

So I took a note from this stone fruit tart I made last year and used a cinnamon sugar crust too, which is crunchy and crispy and a texture lovers dream. Oh my gosh.

sprinkling cinnamon sugar on dough

HEAVEN!

This crust is so wildly good! I like to use a mix of turbinado sugar and cinnamon because the coarse granules make the crust even better. It’s just SO extra crunchy. Please please try it.

blueberry peach galette with cinnamon sugar galette

And the filling is a bubbly blueberry peach bomb. I swear the inside of this just straight up tastes like SUMMER. Then it mixes with the ice cream and you just don’t even know what to do with yourself.

blueberry peach galette with cinnamon sugar galette topped with ice cream

Oh oh! And you can easily make the galette dough ahead of time of course – store it in the fridge and use when ready. Other fruits work in the filling, though I am most partial to berries and stone fruit, of course.

Especially when mixed together!

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

P.S. I am probably the person that steals all of the crunchy crust right there.

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

Don’t forget a big scoop of vanilla bean ice cream! 

Can’t be beat.

sliced blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

Blueberry Peach Galette

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Blueberry Peach Galette with Cinnamon Sugar Crust

This blueberry peach galette is a summer dessert dream. Juicy blueberries and peaches in a cinnamon sugar crust. Delish!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 2 hours
Servings 4 people
Author How Sweet Eats

Ingredients

dough

  • 4 cups sifted all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg lightly beaten
  • 1 teaspoon white vinegar
  • 1/2 cup ice cold water
  • 1 1/2 cups cold unsalted butter cut into pieces, 3 sticks or 24 tablespoons
  • 1 egg + a few drops of water beaten together, for brushing
  • ¼ cup raw turbinado sugar + ½ teaspoon cinnamon, for sprinkling

filling

  • 1 ½ cups blueberries
  • 2 peaches, thinly sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • fresh mint, for garnish
  • vanilla ice cream. for serving

Instructions

dough

  • NOTE: this makes TWO galette crusts! I highly suggest following this recipe and making two - stick one in the freezer so you have it when needed. You can freeze it for 3 months!
  • Add the flour, sugar, cinnamon and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  • Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated.
  • Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
  • After 30 minutes, preheat the oven to 400 degrees F.

filling

  • Combine the blueberries and peaches in a large bowl. Stir together the sugar, cornstarch , lemon juice and salt. Pour it over the fruit and toss well.
  • Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.)
  • Roll one of the pie crusts into a… “rustic”shape – like a big circle with ragged edges, until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
  • Layer the fruit in the center leaving a 2-inch+ border of crust. Once the fruit is layered, fold the crust over top of it. Brush the crust with the beaten egg wash.
  • Sprinkle on the cinnamon sugar mixture and press it into the crust. Sprinkle any of the exposed crust with the sugar.
  • Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Let it cool slightly before serving with ice cream and a fresh mint leaf.

blueberry peach galette with cinnamon sugar galette topped with ice cream and fresh mint

How is this so heavenly?! 

The post Blueberry Peach Galette with Cinnamon Sugar Crust. appeared first on How Sweet Eats.

Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches

Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches
Homemade ice cream sandwiches are one of my favorite treats to fill the freezer with during the summer. They’re satisfying when you want something bigger than a popsicle, but still cool you down when it is hot outside. These Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches are made with thin, chewy chocolate …

The post Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches appeared first on Baking Bites.

Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches
Homemade ice cream sandwiches are one of my favorite treats to fill the freezer with during the summer. They’re satisfying when you want something bigger than a popsicle, but still cool you down when it is hot outside. These Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches are made with thin, chewy chocolate chip cookies and sandwich chocolate chip cookie dough ice cream. They’re a chocolate chip cookie-lover’s delight – and one batch will provide you with plenty of ice cream sandwiches!

The recipe starts out with the homemade cookies. These cookies use a bit more brown sugar than some cookie recipes, which helps give them a chewy texture and provides a little more spread. When it comes to cookies for ice cream sandwiches, you don’t want something too hard or too thick. They’re buttery and have plenty of chocolate chips.

While I don’t always think you need a portion scoop to make cookies, it is nice to use one for this recipe. A portion scoop (looks like a small ice cream scoop) will allow your cookies to all come out the same size and shape. If you don’t have one, just spend an extra few seconds per cookie dough ball making sure everything is about even. Spending a little extra time on prep means that pairing up your sandwich cookies will be easier!

Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches

Once the cookies have baked and cooled, it’s time to fill them with ice cream. You can use store bought or homemade for this recipe, but the ice cream should be slightly softened to make it easier to work with. I always use chocolate chip cookie dough, as that adds just another layer of chocolate chip cookie goodness to each of these ice cream sandwiches. That said, you can use any flavor and chocolate, vanilla or Rocky Road all work well, too. Use a dry ingredient measuring cup (1/4 or 1/3 is usually good) to scoop out the ice cream and shape it, then pop it between two cookies and squish them together. You’ll want to get the cookies into the freezer as quickly as possible so they can set up, so place them on a baking sheet for about 15 minutes while you work. Once they have chilled slightly, individually wrap them in bags, plastic wrap or aluminum foil and freeze until ready to serve!

Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, room temperature
1/2 cup sugar
1 cup light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups chocolate chips
1/2 cup mini chocolate chips

Approx 1/2 gal cookie dough ice cream
OR 1 batch homemade vanilla ice cream with homemade cookie dough bits
mini chocolate chips or finely chopped chocolate, for decorating

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and creamy. Beat in eggs, one at a time, followed by vanilla extract. Stir in the flour mixture until dry ingredients have been completely incorporated, then stir in chocolate chips and mini chocolate chips.
Shape into 1-inch balls and arrange on prepared baking sheet, leaving about 2-inches between cookies to allow for spread.
Bake for 11-13 minutes, or until cookies are set around the edges.
Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer cookies to a wire rack to cool completely.

Assembly: Pair up chocolate chip cookies according to size. Place a cup or so of mini chocolate chips or chopped chocolate in a medium bowl.
Using a 1/4 cup or 1/3 cup measuring cup, scoop out portions of cookie dough ice cream and place between each pair of cookies. Squish cookies together slightly to spread ice cream, then roll edges in mini chocolate chips or chopped chocolate.
Transfer sandwiches to a baking sheet in the freezer to chill for about 15 minutes, then individually wrap and freeze until frozen.

Makes about 18 sandwiches.

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Key Lime Pie Ice Cream

A simple, creamy ice cream that tastes just like Key Lime Pie.

The post Key Lime Pie Ice Cream appeared first on My Baking Addiction.

Key Lime Pie Ice Cream is a tart and sweet ice cream version of your favorite key lime pie! Simply whisk the base together and churn it in your ice cream maker – no extra cooking or chilling required.

Overhead view of 3 ice cream cones of key lime pie ice cream laying on a marble countertop surrounded by slices of limes

INTRO

(more…)

The post Key Lime Pie Ice Cream appeared first on My Baking Addiction.

Milk Chocolate Chip Amaro Ice Cream

I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with…

I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with it.” When he saw the panic in my eyes, at the idea of bringing something I made to a lovely French bakery, he said, “Daveed, don’t worry about it. C’est pas grave,” letting me gently off the hook.

Continue Reading Milk Chocolate Chip Amaro Ice Cream...

Coffee and Irish Cream Iced Shakerino

I’m not sure how I came up with the name Shakerino for this drink. It may have been a goof when I mixed up the Italian name, and concept of the drink. But this Shakerino is sort of dyslexian (or dystopian, if you’re an authenticarian – another word I made up) riff off the Italian Shakerato, a caffè drink made by shaking espresso and sugar…

I’m not sure how I came up with the name Shakerino for this drink. It may have been a goof when I mixed up the Italian name, and concept of the drink. But this Shakerino is sort of dyslexian (or dystopian, if you’re an authenticarian – another word I made up) riff off the Italian Shakerato, a caffè drink made by shaking espresso and sugar syrup to a froth with ice.

I revisited it recently when I was cleaning out files on my computer and came across this recipe that I developed so long ago that my word processing program was struggling to find a compatible program or method to open it with. But I shook one up and after that first sip, I remembered why I liked it so much. In fact, I didn’t remember how good it was! (If that makes sense.)

Continue Reading Coffee and Irish Cream Iced Shakerino...

No Churn Coffee Oreo Ice Cream.

Cue all the exclamation points: coffee oreo ice cream is here!! YES I did say coffee oreo ice cream. Oh my gosh. I don’t need any other dessert for the rest of the summer. One might surmise that I’m just a weeeee bit obsessed with coffee ice cream. I’ve rambled on and on about it […]

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

Cue all the exclamation points: coffee oreo ice cream is here!!

no churn coffee oreo ice cream

YES I did say coffee oreo ice cream. Oh my gosh.

I don’t need any other dessert for the rest of the summer.

crushed oreos

One might surmise that I’m just a weeeee bit obsessed with coffee ice cream. I’ve rambled on and on about it before, but long (like, LONG) before I ever loved coffee, I loved coffee ice cream. I even wrote a whole post about that.

Coffee ice cream is super nostalgic for me. It was the only ice cream that my grandparents even had in the fridge. I always loved the smell of coffee and the taste of coffee ice cream, so loving actual coffee wasn’t that crazy for me. It just took a while.

whipped heavy cream

I love coffee ice cream so much that this is the THIRD coffee ice cream recipe here on the blog. I might be nuts.

But varieties of coffee ice cream make me so happy.

I started with the vietnamese coffee ice cream. That is ridiculously good. It’s so soft and creamy. And it reminds me – this recipe down below uses sweetened condensed milk, but not an entire can. If you have some leftover, add it to your iced coffee for the next few days until the can is gone.

Problem solved!

coffee oreo ice cream base

The next variety I’ve made is my lavender latte ice cream. Oh my word. If you’re a lavender dessert freak like I am (I don’t particularly love the scent, as florals have always made me sneeze, but I love lavender mixed with sugar!), this ice cream is for you. It’s incredible.

And while you’re at it, just make my lavender vanilla syrup for iced coffee at home.

YEP.

coffee ice cream with oreos stirred in

SO it’s only natural that I’d trash up coffee ice cream with oreos! One of our ice cream chains has coffee oreo ice cream, and back when our stay-at-home orders started, we went there every other week or so and let the kids eat ice cream in the back of my car. I couldn’t resist the coffee oreo ice cream and it was so delicious that I knew I had to make it at home. 

Side note: this ice cream chain was also my first job when I turned 16 and not only did I come home smelling like actual ice cream, my job was to make the waffle cones where I promptly burnt off all of my finger tips each shift. It was a super fun job, but slow during the day hours, except for what we assumed was an affair that happened in the parking lot twice a week. I also ate so much banana cream pie ice cream that it was forever cemented in my brain as one the best flavors ever, and I developed my own recipe for it in The Pretty Dish

Just when you thought I was over rambling about pointless things on this blog… 

no churn coffee oreo ice cream ready to freeze

ANYWAY!

This is another no churn ice cream recipe (I have lots right here) and the method is foolproof. Whip some cream, stir in your ingredients (there are only six, if we’re counting the pinch of salt) and freeze it for a few hours. Or overnight.

It’s so simple. And a great easy dessert! Also fun for the kids to help with. And fun to eat straight from the freezer.

no churn coffee oreo ice cream

And bonus recipe: you can make a plain old cookies and cream ice cream (Eddie’s favorite) by leaving out the espresso powder here and increasing the vanilla a little bit. I actually added in one tablespoon of vanilla bean paste when I made it for Eddie again last week. Coffee is not his friend, you know.

scooped no churn coffee oreo ice cream

Here we are with the best ice cream to come out of summer!

no churn coffee oreo ice cream on a cone

Coffee Oreo Ice Cream

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Coffee Oreo Ice Cream

This coffee oreo ice cream is SO easy! We use a no churn method with six ingredients that comes together quickly. Such a delish summer treat!
Course Dessert
Cuisine American
Prep Time 30 minutes
Freezer time 6 hours
Total Time 6 hours 30 minutes
Servings 1 quart of ice cream
Author How Sweet Eats

Ingredients

  • 15 oreo cookies, plus a few extra for topping
  • 1 ½ cups cold heavy cream
  • cup sweetened condensed milk
  • 3 tablespoons expresso powder
  • 2 teaspoons vanilla extract
  • pinch of salt

Instructions

  • Place the oreos in a resealable bag and use your hands or a rolling pin to crush the cookies.
  • Place the heavy cream in a bowl and beat it with an electric mixer until soft peaks form. Add the condensed milk, espresso powder, vanilla and salt. Beat with the electric mixer for another 1 to 2 minutes until combined. Use a spatula to fold in the crushed oreo cookies, stirring until combined.
  • Pour the mixture in a 9x5 inch loaf pan or a freezer proof ice cream container. If desired, throw a few whole oreo cookies on top!
  • Freeze for at least 6 hours before scooping and serving.

Notes

slightly adapted from nigella

no churn coffee oreo ice cream

Double scoop please!

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

Summer Fruit Recipes

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it…

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it goes into the following dessert recipes that I continue to make year after year. Others go into jam, which is a great way to preserve all those summer fruits and berries, and make them last through fall and winter.

Cherry season is behind most of us (sniff…sniff…), but if they are still lingering where you live, you can type “cherry” or “cherries” into the search engine at the top right corner of the page to find cherry recipes. (And we don’t get a bountiful array of fresh raspberries and blackberries here, so I don’t have many recipes that use them on the blog.) But for nectarines, strawberries, peaches, plums and other summer fruits, here are some of my favorite recipes on the blog…

Continue Reading Summer Fruit Recipes...