National Ice Cream Day
Nutella Swirl Toffee Crunch No Churn Ice Cream
- One pint heavy cream, well chilled
- 1 tsp. vanilla extract
- One 14.5 oz. can of sweetened condensed milk (regular or fat free)
- 1/2 cup chocolate hazelnut spread, such as Nutella
- 1/2 cup toffee bits or chopped chocolate-covered toffee candy bar
Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream. In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks. Gently fold the sweetened condensed milk into the whipped cream.
Top the cream mixture with small dollops of Nutella and sprinkle over the toffee bits. Gently fold in to create swirls of Nutella and toffee bits. Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.
No Churn Cherry Cobbler Ice Cream
For the cherry filling:
- 2 cups fresh pitted cherries
- 2 tbsp. brown sugar
- 1 tbsp. bourbon (replace with lemon juice if you don't want to use bourbon)
- 1-2 tsp. cornstarch
For the cobbler topping:
- 1 1/4 cups all purpose flour
- 1/3 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 large egg
- 1/2 cups milk
- 6 tbsp. butter, melted
- 1/2 tsp. vanilla extract
For the ice cream
- 2 cups heavy cream
- 2 cans of sweetened condensed milk
- 1 vanilla bean, inside scraped out for use in ice cream
For the cobbler topping:
Preheat oven to 350. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, salt and cinnamon. In another mixing bowl, whisk together the egg, milk, melted butter and vanilla. Pour the mixture into the flour mixture and mix until all of the flour mixture is moist. Pour the mixture into a cast iron skillet and bake at 350 for 15-20 minutes. Once done baking, remove from the oven and allow to cool. Then cut into small chunks.
Prepare the cobbler filling. In a sauce pan over medium heat, mix together the cherries, cornstarch, bourbon and brown sugar. Cook until the cherries are mashable, about 10-15 minutes, and then mash the cherries, to break them up. Once done cooking, set aside and allow to cool.
For the Ice Cream:
In the bowl of a stand mixer (or you can use a hand mixer) beat the heavy cream until soft peaks form. Slowly mix in the sweetened condensed milk and vanilla bean until well incorporated.
Line a 9x5 loaf pan with parchment paper. Place 1/3 of the cherries in the bottom of the pan. Then top with some of the cobbler topping chunks. Pour enough of the ice cream mixture over top to cover the cherries and cobbler topping chunks. Add another 1/3 of the cherries and cobbler topping mixture. Then pour more ice cream over top, covering the cherries and the chunks. Carefully swirl this layer with a butter knife. Pour enough ice cream to come to just under the rim of the loaf pan. Add the remaining cherries and swirl with a butter knife. Cover with plastic wrap by pressing the plastic wrap onto the surface of the ice cream. Freeze for 6-8 hours or overnight.
No Churn Jello Ice Cream
- Store Bought Ice Cream Mix in Vanilla.
- 1 1/4 cups of whole milk
- 3/4 cup of heavy whipping cream
- 1/2 tbsp. Powder Jello flavors (You’ll need 4 different flavors)
- Air tight container for storage
- 4 glass bowls
- 4 spoons
Place the 4 glass bowls in the freezer for about 30 minutes. Combine Ice Cream Mix with 1/ 1/4 cups of whole milk and 3/4 cups of heavy whipping cream. Stir until dissolved.
Pour the mixture into a 9? x 5? pan and freeze it until it is firm. Break it into chunks with a fork, then put the chunks into a mixing bowl. Beat the chunks with an electric mixer until smooth (about 2 minutes), or with a whisk.
Remove the 4 glass bowls from the freezer and evenly separate the vanilla ice cream into the four bowls using a spatula. Put 1/2 tbsp. of the different Jello powder flavors in each bowl and gently mix with a spoon until fully combined. Try to do this as fast as you can to prevent the ice cream from melting (which is why the frozen bowls are necessary).
Put the 4 different ice cream flavors in a container that can be sealed. Gently use the back of a spoon or your spatula to connect the 4 different piles of ice cream so they freeze as 1 piece. Put a lid on the container and let it freeze for about 1-2 hours before eating.