I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold. Cafés and restaurants that I knew, and areas that I frequent, were…
I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold.
Cafés and restaurants that I knew, and areas that I frequent, were targets, as was the area around the theatre where my outdoor market is, which suffered the worst of it. Everyone I know is okay, but others were not so fortunate. It’s a crazy world we are living in and often we just see it on television and switch the channels to something more entertaining, so we don’t have to think about it. But when it happens right outside your door, or in a city that you love so much (whether you live there or are just an occasional visitor), you can’t avoid the shock and the grief. In addition to some introspection, my hope is that this will bring a conversation and dialogue that will somehow address why – and how – this happened, and where to go from here.
This blueberry ice cream recipe is sweet, creamy, and bursting with pure berry flavor! Whip up a homemade batch to impress everyone.
If you love fruity ice cream, here’s the flavor that’s stolen our hearts: blueberry ice cream! It’s sweet and creamy, with a pure fruit flavor that tastes like an elevated version of this humble berry. Mix up a homemade batch and it stays creamy in the freezer for weeks! The bright fuchsia color makes it stand out, and it’s the best sweet treat for a summer evening. (Our son can’t get enough!)
Ingredients in blueberry ice cream
This blueberry ice cream features a traditional ice cream custard base mixed with a sweet blueberry puree. You’ll simply cook down blueberries with sugar and strain, then whisk it into the creamy vanilla base. This recipe is great when you have a bunch of blueberries to use up, whether they’re store-bought or picked up at a U pick or farmers market. Here’s what you need for this recipe:
Blueberries, fresh or frozen
Granulated sugar
Lemon juice
Cornstarch
Whole milk
Heavy cream
Vanilla extract
Kosher salt
Can you use frozen blueberries?
This blueberry ice cream recipe works with fresh or frozen blueberries. You don’t even need to defrost the berries if you’re using frozen! The heat from the pan will quickly defrost them and the timing should be essentially the same as using fresh berries.
Ice cream is a great way to use frozen blueberries (versus a baked good like blueberry muffins, where frozen berries can bleed and turn the batter purple).
Churn it in an ice cream maker
This is a classic blueberry ice cream recipe, so you’ll need an ice cream maker! It’s a great investment that works for making sorbets, sherbet and ice creams all year round. Here are two types of ice cream makers you can find on the market:
Freezer bowl ice cream maker: This type of maker is the most inexpensive and requires freezing overnight before making the recipe (store the bowl in the freezer). We use this 2 quart freezer bowl ice cream maker; it’s very durable and has held up well over the years.
Automatic ice cream maker: This automatic ice cream maker is larger and more expensive, but great if you make ice cream often. It requires no pre-freezing, so you can make ice cream any time you please!
How to make homemade blueberry ice cream
To make blueberry ice cream recipe, you’ll make a berry puree, mix it with a custard made of milk and cream, and then churn it an an ice cream maker. Then you’ll freeze for 4 hours or overnight for the best scoopable hard ice cream texture. Here are the basic steps:
Make the puree: Simmer blueberries with sugar until broken down into a syrup, then pass through a fine mesh sieve to strain out the skins and seeds.
Make the custard: Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, and salt.
Cool the custard: Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Or, place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
Churn (25 minutes): Churn the ice cream in the ice cream maker. After 25 minutes, it makes a soft serve texture you can eat immediately.
Freeze or “ripen” for hard ice cream texture (4 hours or overnight): We recommend freezing the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).
Storage note
Store this blueberry ice cream in the freezer for up to 2 weeks: it stays creamy and scoopable for the entire storage time! Note that many of our homemade ice cream recipes become slightly hard and need to be set out at room temperature for 15 to 20 minutes before serving. However, this blueberry ice cream doesn’t require it! It’s very soft because of the fruit syrup addition, and you can scoop it out right from the freezer.
Variations
Want to add some pizazz to this blueberry ice cream? Here are a few ideas for how to change it up:
Chocolate: Make blueberry chocolate ice cream by adding the chocolate chunks per this Mint Chocolate Chip Ice Cream recipe.
Graham crackers: Make Blueberry Pie Ice Cream by adding crushed graham crackers (like this Strawberry Cheesecake flavor)
Vanilla cookies: Make Blueberry Cobbler Ice Cream by adding crushed vanilla cookies
In a large saucepan, add the blueberries and ¾ cup sugar and 2 tablespoons water and bring to a boil. Simmer for 5 minutes on medium heat, bubbling rapidly, until the berries are broken down into a thick sauce, mashing if necessary. Strain through a fine mesh strainer into a bowl. Stir in lemon juice and reserve.
Wash and dry the pan. Slowly whisk the cornstarch into the whole milk, then whisk in the remaining 1 cup sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens. Remove from the heat.
Stir in the heavy cream, salt, and vanilla extract. Transfer the mixture to a large metal or glass bowl. Add the blueberry puree and stir until combined.
Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
Pour the chilled mixture into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. The ice cream stays scoopable and creamy (no need to let it sit at room temperature before serving).
This strawberry pie ice cream is a big melty bite of summer! No churn ice cream made with fresh strawberry sauce, marshmallow cream and crushed graham crackers. Simple, easy and so incredibly delicious! It’s an ice cream summer over here! And we are majorly enjoying it. Homemade ice cream and treats are one thing we […]
This strawberry pie ice cream is a big melty bite of summer! No churn ice cream made with fresh strawberry sauce, marshmallow cream and crushed graham crackers. Simple, easy and so incredibly delicious!
It’s an ice cream summer over here!
And we are majorly enjoying it. Homemade ice cream and treats are one thing we love to have on our patio together after dinner. This no-churn strawberry ice cream is swirled with marshmallow cream and crushed graham crackers. It’s almost like a strawberry cream pie ice cream! So creamy and wonderful, perfect when piled high in a cone.
The thing about the no-churn base is that it’s SO easy. This is the best one I’ve found. And trust me, I love the classic slow-churned ice cream too. But the issue is that most of the time I forget to put my bowl in the freezer for the ice cream maker! Also, I don’t always have room for the bowl.
So no-churn ice cream it is, and it’s all I really have time for right now anyway.
This is how it comes together!
First, the strawberries. I like to use fresh strawberries and sugar, then cook them in a saucepan until syrupy and extra sweet and strawberry-y. New word alert!
The base is heavy cream, beaten to soft peaks. Once the peaks have formed, then it’s time to beat in the sweetened condensed milk, some vanilla extract and salt.
Next, beat in the strawberry sauce. I love how gorgeously pink the ice cream base turns!
I swirl in the marshmallow cream. Then I crush some graham crackers (not in a fancy way, but like, in my hands) and fold them in too.
Freeze for six hours and it’s good to go!
I mean, just look at that scoop!
I love how the graham crackers turn out in this ice cream base. Much like an icebox pie, the graham crackers take on a cake-like texture. At the same time, they also taste like graham cracker crust (my absolute fave!) and really give some pie vibes.
I almost always prefer chocolate in my ice cream, but this fruity version is so lovely. Fresh berries, a wonderful sweet richness from the marshmallow cream and texture from the graham crackers. In love!
P.S. add in some chocolate chips and you’ve got strawberry s’mores ice cream. (more…)
This chocolate chip cookie dough ice cream is a dream! Use the dough recipe as a mix-in for purchased ice cream, or make a homemade base.
We’ve always had a habit of sneaking bits of dough from the bowl when we’re baking. So it’s no surprise that this ice cream flavor is at the top of the list at our house: cookie dough ice cream! Wow, is the homemade version of this flavor sublime! The soft, salty sweet bits of dough with pops of chocolate are abundant in the creamy, frosty vanilla cream. You can also make just the dough and throw it into purchased ice cream: a fun trick that lets you have any flavor base you want!
Ingredients in cookie dough ice cream
When was cookie dough ice cream invented? Ben & Jerry’s Ice Cream claims to have invented the popular flavor in 1984 when a customer suggested the idea at their original shop in Burlington, Vermont. It went on to become a fan favorite and they started selling it in grocery stores in 1991.
There’s no surprise why this is a popular flavor. That chewy dough texture with a hint of salty sweet is incredibly satisfying! The cookie dough ice cream recipe below shows you how to make it using homemade vanilla base. Or, simply make the dough and fold it into store-bought ice cream for a fun, semi-homemade treat! Here’s what you’ll need:
Edible cookie dough is very simple to whip up as an ice cream mix-in! In fact, we like making the dough recipe to use for topping sundaes or mixing into purchased ice cream. As a choco-holic, I’ve always wanted cookie dough with a chocolate ice cream base: and here’s the way to do it! Here are a few tips for mixing up the dough:
If desired, heat treat the flour. For best food safety, you can heat treat it to prevent bacteria growth. Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer). While we don’t always do this, it’s a good safety step to note.
Form into pea-sized balls and freeze. It’s easiest to incorporate the cookie dough into ice cream when it’s made into very small bits. Portion out the bits with your hands and place them on a baking sheet, then freeze for 15 minutes or until hardened.
If making in advance, store cookie dough until ready to use. If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.
Adding the cookie dough
You can use the cookie dough with this homemade vanilla ice cream recipe and mix it in after churning, or you can use it with a purchased ice cream! Here are a few things to note about adding the cookie dough to the ice cream base:
For homemade ice cream: Churn the ice cream, about 25 to 30 minutes. Place the ice cream in a loaf pan, then mix in the cookie dough crumbles. Then freeze for another 3 hours for hard ice cream texture.
For purchased ice cream: Scoop a quart of purchased ice cream into a loaf pan and mix in the dough. Re-freeze for about 2 hours or until the desired hard ice cream texture is reached.
Use any flavor you like! You can make your own version of cookie dough ice cream by varying the ice cream base. Make it with chocolate ice cream, peanut butter ice cream, or coffee ice cream as fun variations!
Equipment for homemade: an ice cream maker!
For the homemade ice cream base, you’ll need an ice cream maker. It’s a great investment you can use to make sorbets, sherbet and ice creams all year round. The two main types of ice cream makers are:
Freezer bowl ice cream maker: This type of inexpensive: it simply requires freezing the base of the ice cream maker overnight before making the recipe. We like this 2 quart freezer bowl ice cream maker, which is durable and has held up well over the years.
Automatic ice cream maker: If you make ice cream often, you may want to consider an automatic ice cream maker. It’s larger and more expensive but requires no pre-freezing, so you can make ice cream at any time! (This is the type we use, but only because this is our job!)
Dietary swaps
Got a special diet? Here are a few notes for adapting this recipe to a special diet:
Vegan: Use this Vegan Ice Cream base and vegan butter or refined coconut oil in the cookie dough
Gluten-free: Use almond flour or gluten-free 1 for 1 flour
Storage for cookie dough ice cream
This chocolate chip cookie dough ice cream stores for up to 2 weeks. Place it in a loaf pan with a parchment sheet over the top, or simply scoop it into a sealed container. The texture is lusciously creamy for the entire storage period, not icy like other methods. The cookie dough itself stores frozen for up to 1 month.
More ice cream recipes
Love making ice cream? Here are a few more homemade ice cream recipes to try:
Vegetarian. For vegan, use Vegan Ice Cream and vegan butter or refined coconut oil in the cookie dough. For gluten-free, use almond flour or gluten-free 1 for 1 flour.
⅓ cup mini chocolate chips, plus additional if desired
Instructions
In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
Remove from the heat. Stir in the remaining ½ cup whole milk and the heavy cream, salt and vanilla extract.
Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
Meanwhile, make the cookie dough: If desired, heat treat the flour*. Soften the butter in the microwave for about 10 seconds until just soft. Mash it with a fork with the brown sugar until fully incorporated. Mix in all the other ingredients, kneading with your hands as necessary. Add the chocolate chips and stir until evenly distributed. Form the dough into small pea sized balls and place them on a parchment-lined baking sheet. Place the sheet in the freezer for at least 15 minutes or until hardened. (If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.)
Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer to a loaf pan or sealable container. Add the cookie dough crumbles to the ice cream and mix in, saving out a few crumbles for the top. If desired, mix in 2 tablespoons additional mini chocolate chips. Top with more cookie dough and mini chocolate chips. Freeze 3 hours or overnight (or eat immediately for soft serve texture). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.
Notes
*Make your own ice cream base, or use the cookie dough recipe as a mix-in for store-bought ice cream! If using purchased ice cream, make the cookie dough in Step 4, freeze it for 15 minutes, then scoop a quart of purchased ice cream into a loaf pan and mix in the crumbles. Re-freeze for about 2 hours or until the desired texture is reached.
**If using all purpose flour, you can heat treat it to prevent bacteria growth (optional). Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer).
This ice cream sandwich cake is a kid’s dream come true! Made with ice cream sandwiches, fudge sauce, Oreo cookies and Cool Whip, this easy dessert is one of the best summer treats you can make. We put in a pool a couple of summers ago and that means that Elle’s friends are over all …
This ice cream sandwich cake is a kid’s dream come true! Made with ice cream sandwiches, fudge sauce, Oreo cookies and Cool Whip, this easy dessert is one of the best summer treats you can make.
We put in a pool a couple of summers ago and that means that Elle’s friends are over all of the time to swim. And there’s nothing that kids love more during the summer than a frozen treat.
Sometimes I’ll make a batch of strawberry popsicles, birthday cake ice cream, or rocky road ice cream, but lately I will grab a box of classic, cheap-o ice cream sandwiches and toss together this super simple but super delicious ice cream sandwich cake.
It’s basically the perfect kid summer dessert, but don’t think that adults don’t love it as well.
If you’re looking for a way to keep the kids (and adults) happy this summer, this is it.
These summery fresh fruit freeze pops are made with pectin for a less icy, more pleasing mouthfeel; they’re essentially a quick freezer jam in popsicle form! The beauty of this recipe is its unique consistency, but also its versatility—I’ve used strawberries, blueberries, and peaches here, but you can use pretty much any fruit you want […]
These summery fresh fruit freeze pops are made with pectin for a less icy, more pleasing mouthfeel; they’re essentially a quick freezer jam in popsicle form!
The beauty of this recipe is its unique consistency, but also its versatility—I’ve used strawberries, blueberries, and peaches here, but you can use pretty much any fruit you want (the sky is the limit!)
The freezer provides ample opportunities to preserve seasonal fruit for later, and these freezer jam pops do exactly that in a way that’s both fun to eat and as tasty as (or tastier than!) biting into a juicy ripe peach or strawberry or blueberry or any fruit, really.
Whether you call them freeze pops, otter pops, flavor ice, icy poles, freezies (hiya, Canada pals!) or Zooper Doopers (hello Aussie mates!) one thing is for sure: these refreshing summer treats are sure to beat the heat.
While fresh fruit popsicle recipes abound, this recipe has a uniquely pleasing texture that comes from a (not so) secret ingredient: pectin. The pectin makes the pops smoother, less icy, and softer to bite. With just a little bit of sugar plus a lemon juice and citric acid to make the flavors even brighter, you have yourself one perfect summer treat.
This easy summer dessert recipe can be made in less than 20 minutes and is the perfect way to celebrate when fresh peaches are in season. Warm and juicy quick-grilled peaches. Cool and refreshing vanilla ice cream. A generous drizzle of hot bourbon caramel sauce. I’m telling you — this simple summertime dessert is an […]
This easy summer dessert recipe can be made in less than 20 minutes and is the perfect way to celebrate when fresh peaches are in season.
Warm and juicy quick-grilled peaches. Cool and refreshing vanilla ice cream. A generous drizzle of hot bourbon caramel sauce.
I’m telling you — this simple summertime dessert is an absolute winner every single time. ♡
Seriously, we’ve made these grilled peaches approximately a thousand times over the past few summers, and this recipe always gets such rave reviews from family and friends. It’s easy to make outdoors if you already have the grill fired up, or can also be made easily indoors on a grill pan. It comes together easily in just 20 minutes, or less than 10 if you’ve already prepped the homemade bourbon caramel sauce beforehand. It’s easy to scale up for a large crowd or make a small batch for just a serving or two. And it’s endlessly customizable with any extra toppings that you might want to add on top. (Here’s lookin’ at you, nuts, crumbled cookies, herbs or chocolate!)
It’s the perfect recipe to have in your back pocket this time of year when you’re needing a quick and easy dessert. And I highly recommend making a double batch of that bourbon caramel sauce while you’re at it, because trust me, you’re going to want to drizzle that magical sauce on just about everything.
There’s nothing better than rocky road ice cream! This combination of chocolate ice cream with nuts and marshmallows is a total classic.
If you’re a fan of ice cream mix-ins, there’s nothing better than the good old classic Rocky Road Ice Cream! This ice cream flavor is almost a century old and still popular as ever. The creamy chocolate base holds chunks of toasted nuts and marshmallows, creating irresistible texture and flavor contrasts. Make it homemade and you can add chocolate chunks too (why not?!). Here’s the best homemade rocky road ice cream recipe and a few notes on the origin of this funky flavor!
Why is it called rocky road ice cream?
The ice cream flavor rocky road was invented in 1929 by business partners William Dreyer and Joseph Edy, who co-founded the ice cream brands Dreyer’s and Edy’s. At the time, ice cream flavors were simple (vanilla, chocolate, and strawberry). Rocky Road was one of the first combination flavors, which used the mix of chocolate, nuts, and marshmallows from a candy bar that Joseph Edy had invented. The name alluded to the “rocky” economic times of the Great Depression.
The story goes that William Dreyer used his wife’s sewing scissors to cut the marshmallows into pieces, since there were no mini marshmallows at the time! The original ice cream used walnuts, but they were later replaced by toasted almonds. Some versions today also use chocolate chunks, but the original version had only a chocolate base.
Either way, we owe the idea of ice cream mix-ins to Dreyer and Edy, who pioneered the concept in the 1920s! (Ben and Jerry’s thanks them, we’re sure!)
Ingredients in rocky road ice cream
Sure, you can buy rocky road ice cream at the store. But it’s a fun and satisfying project homemade! There’s nothing better than that creamy, rich chocolaty base with crunchy mix-ins. Here’s what you’ll need:
Cornstarch: cornstarch helps to thicken the ice cream and keep it soft after freezing; it’s absolutely essential in our book!
Whole milk
Heavy cream
Cocoa powder
Granulated sugar
Salt
Vanilla extract
Almonds (or walnuts)
Marshmallows
Chocolate chips or chunks
For the marshmallows
There are a few options for the marshmallows in rocky road ice cream. Turns out, it’s tricky to cut marshmallows into pieces! They are very sticky, and it’s almost impossible to cut them with a knife. So, we took a cue from the flavor’s inventor, William Dreyer! You can also use mini marshmallows.
For large marshmallows, cut them with kitchen sheers! Dip the scissors into hot water before cutting each marshmallow, and if necessary wipe off the blades with a towel or paper towel. They’re a little fiddly, but we like the organic look of the large cut shapes.
Or, use mini marshmallows! These small marshmallows are much easier to manage. However, we don’t like the look as much (feel free to use whatever you choose).
Add chocolate chips or chunks if desired
The original rocky road ice cream recipe did not have chocolate chips or chunks. But to us, the more chocolate the better! Some modern versions of rocky road do include extra chocolate, but the original simply used chocolate as the base. Use whatever you like (we couldn’t resist a little more chocolate).
Required equipment: ice cream maker
This rocky road ice cream recipe does require one piece of special equipment: an ice cream maker. You’ll find it’s a great investment you can use to make sorbets, sherbet and ice cream year round! There are two main types of ice cream makers:
Freezer bowl ice cream maker: This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s held up very well over the years. Be sure to freeze the base of the ice cream maker overnight before making this recipe.
Automatic ice cream maker: Do you make ice cream often? Consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream on a moment’s notice.
How to make rocky road ice cream (basic steps)
This homemade rocky road ice cream recipe uses the classic method for making ice cream: make a custard on the stovetop, chill it, churn it in an ice cream maker, then freeze to “ripen” the texture. Here’s what you’ll need to do:
Make the custard (5 minutes): Simmer the cornstarch, whole milk, cocoa powder and sugar for 4 to 5 minutes. Then add in the heavy cream, more milk, vanilla, and salt.
Cool the custard (1 hour or overnight): Cool down the custard before churning it. You can do this in a few ways. The quickest is to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
Churn (25 minutes): Churn the ice cream in the ice cream maker.
Add mix ins: Add the toasted almonds, marshmallow pieces, and chocolate chips.
Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice cream for 2 hours or overnight for a scoop-able, hard ice cream texture.
More ice cream flavors
And that’s it! Let us know if you try this homemade rocky road ice cream and what you think! (Edy and Dreyer would be proud.) If you’ve got an ice cream maker, are a few more classic ice cream flavors you might enjoy:
½ cup chopped large marshmallows or mini marshmallows*
¼ cup semi sweet or dark chocolate chips (or chopped chocolate)
Instructions
In a small saucepan, slowly whisk the cornstarch and into 1 cup of the whole milk, then whisk in the cocoa powder and sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
Remove from the heat. Stir in the remaining ½ cup milk, heavy cream, salt and vanilla extract.
Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or overnight, until the temperature drops to 40°F.
While the base chills, prepare the toppings. Toast the almonds. To chop the marshmallows, use kitchen shears and dip the shears into hot water before cutting each marshmallow (clean them off by wiping with a towel or paper towel; you can also use mini marshmallows instead).
Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency.
Transfer the ice cream to a loaf pan or freezer container. Stir in the toppings with a spatula and mix to combine, saving out a few toppings for sprinkling on the top.
Sprinkle with the remaining toppings. Then freeze in the freezer for at least 2 hours or up to 4 hours. Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.
Notes
*It’s easiest to use mini marshmallows since large marshmallows are tricky to chop: but it works with kitchen shears. However, we like the look of the organic shapes of large marshmallows best.
Two layers of tender white chocolate blondie sprinkled with crunchy chopped pistachios, with a layer of creamy no-churn pistachio ice cream sandwiched in between. If you loved last summer’s malted fudge brownie ice cream sandwiches, you’ll love this white chocolate pistachio blondie version! I’m obsessed with all things pistachio and these ice cream sandwiches are […]
Two layers of tender white chocolate blondie sprinkled with crunchy chopped pistachios, with a layer of creamy no-churn pistachio ice cream sandwiched in between.
If you loved last summer’s malted fudge brownie ice cream sandwiches, you’ll love this white chocolate pistachio blondie version! I’m obsessed with all things pistachio and these ice cream sandwiches are everything I’ve been craving.
I love ice cream sandwiches… all the goodness of ice cream without the mess.
They satisfy the ice cream craving without dirtying an ice cream scoop or even a bowl or spoon (all you really need is a napkin because yes, they can get drippy if you don’t eat them quickly enough).
Still, it’s so satisfying to reach into the freezer and grab a pre-cut square and dig in.
I have always enjoyed strawberries, but lately, I am obsessed. Strawberry season is my favorite. When strawberries are ripe and ready, we buy them like crazy. I love eating strawberries with my yogurt, acai bowls, in salads, and of course I love m…
I have always enjoyed strawberries, but lately, I am obsessed. Strawberry season is my favorite. When strawberries are ripe and ready, we buy them like crazy. I love eating strawberries with my yogurt, acai bowls, in salads, and of course I love making strawberry shortcake. It is a strawberry season classic! I also love making this…
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I have always enjoyed strawberries, but lately, I am obsessed. Strawberry season is my favorite. When strawberries are ripe and ready, we buy them like crazy. I love eating strawberries with my yogurt, acai bowls, in salads, and of course I love making strawberry shortcake. It is a strawberry season classic! I also love making this…