Ice Cream

Vanilla
2 Cups of Heavy whipping Cream
2 cups half and half cream
3/4 cup of white sugar
1 tbl vanilla extract

Cold Stone Creamery Cake Batter Ice Cream

You have got to try this creamy cake batter ice cream. 

Course Dessert 

Cuisine American 

Keyword Ice Cream Recipes 

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Calories 519 kcal

Author CopyKat Recipes

Ingredients

• Yield: 1 quart
• 3 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 c Duncan Hines Butter Recipe Cake Mix

Instructions

1. In a heavy stockpot mix together 1 cup of heavy cream, salt, and 3/4 cup of sugar. Heat over medium heat until the sugar is dissolved. When the sugar is dissolved turn off burner, add 1/2 cup Duncan Hines Butter Recipe cake mix, and whisk in well. Add 2 cups of heavy cream and 1 cup of milk into the pot and mix well. Refrigerate mixture for at least 4 hours or overnight. Before freezing ice cream according to your ice cream freezer whisk together well, the mixture will be a little lumpy.I like to freeze the ice cream for a few hours before serving the ice cream.
   
   
   
   

   Cookie Dough Ice Cream

   • 5 Tbsp butter melted and slightly cooled
   • 1/3 c. packed light brown sugar
   • 1/2 c. flour
   • 1/2 tsp vanilla extract
   • 1/2 c. chocolate chips chopped

   Ice Cream

   • 2 c. of heavy cream
   • 1 c. of half and half
   • 3/4 c. of sugar
   • 1 tsp vanilla extract

   Instructions

   • Mix together butter and brown sugar together for the cookie dough until smooth. Add vanilla and mix well then add the flour and combine.
   • Stick the bowl in the fridge or freezer for a little bit and let it harden up a bit so it stays together when you mix it in the ice cream.
   • For the ice cream in a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
   • Pour into ice cream maker and prepare according to according to directions.
   • In the last few minutes mix in the cookie dough by small teaspoons.
   • Store in the freezer.

Salted Caramel Pecan Ice Cream

Ingredients

For the Salted Caramel Sauce:

• 1 cup white sugar
• 6 TBS butter (softened and cut into 6 pieces)
• 1/2 cup heavy cream
• 1 tsp salt
• 1 tsp vanilla

For the Custard:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/8 tsp salt
• 1 tsp vanilla
• 5 egg yolks

For the Pecans:

• 1/2 cup chopped pecans

Instructions

For the Salted Caramel Sauce:

• Measure out all the ingredients for your salted caramel sauce and set them aside. Add your white sugar to a medium sauce pan and heat over medium high heat.
• Stir constantly with a rubber spatula or wooden spoon. Sugar will form into little clumps and then eventually into an amber colored liquid. Keep stirring.
• Once the sugar is melted add in your butter pieces. Stir them into the caramel until they are completely melted.
• Slowly pour in your heavy cream. Allow the mixture to boil for 1 minute while stirring.
• Remove from heat and pour in your salt and vanilla.
• Divide your caramel into 2 and set half aside and put half in the fridge for later.

For the Custard:

• In a large sauce pan, combine your heavy cream, milk, sugar, salt and vanilla. Heat over medium high until your mixture starts to bubble.
• In a large bowl, whisk your egg yolks.
• Slowly pour 1/2 cup of your cream mixture into your egg yolks while whisking vigorously. Pour another 1 cup of your cream mixture, 1/2 cup at a time while whisking the whole time.
• Pour the egg mixture back into the sauce pan with the remaining cream mixture and continue to heat for about 5 minutes until the mixture is thickened a bit.
• Pour back into the bowl and pour your set aside half of the caramel into the mixture and stir in completely.
• Put bowl into an ice bath and allow to set for about 10 minutes, stirring occasionally.
• Toast your pecans in a saute pan over medium heat for about 5 minutes, stirring the whole time.
• Cover bowl and place it in the fridge for about 2 hours, up to overnight.
• Once chilled, pour the mixture into your ice cream maker along with your pecans and allow to run according to manufactures instructions (about 30 minutes).
• Pour about 1/3 of your custard into a 9x5 loaf pan. Drizzle a third of your caramel sauce. Repeat with another third of the ice cream, a third of the caramel sauce and then the last ice cream and the remaining caramel.
• Cover and transfer to the freezer to freeze solid.

COLD STONE CAKE BATTER ICE CREAM COPYCAT

Cold Stone Cake Batter Ice Cream Copycat is an easy recipe that is prepped in just 5 minutes. Made with 7 simple ingredients this ice cream is rich and creamy, it is soon to be your new favorite flavor with this make at home copycat recipe.

PREP TIME: 5 MINSCOOK TIME: 4 HOURTOTAL TIME: 4 HOURS AND 5 MINS

INGREDIENTS

• 1 1/2 cups Pillsbury Classic Yellow Moist Supreme dry cake mix
• 1/2 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 tablespoon pure vanilla extract
• 1/8 teaspoon salt
• optional: 1/4 cup rainbow sprinkles

INSTRUCTIONS

1. Combine cake mix and sugar in a medium bowl. Whisk together until combined and free of clumps. Add milk and whisk until well combined. Add remaining ingredients and whisk until well combined again.
2. Add to ice cream maker. Freeze according to manufacturers ingredients. Add sprinkles during the 'mix-in' phase of churning or stir in when you transfer frozen ice cream to freezer. Transfer to a quart container and freeze for 3-4 hours until hard or serve immediately.
3. Enjoy!

Serves: 8

OLD FASHIONED HOMEMADE VANILLA ICE CREAM

2 hr, 10 Prep Time 

2 hr, 10 Total Time 

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MY RECIPESMY LISTSMY CALENDAR

INGREDIENTS

• 2 cups heavy cream
• 2 cups whole milk
• 3/4 cup sugar
• 2 teaspoons vanilla
• Pinch salt

INSTRUCTIONS

1. Whisk all ingredients together until sugar dissolves.
2. Pour into the bowl of an ice cream machine.
3. Freeze according to the ice cream maker's instructions.
4. After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
5. Serve with your favorite toppings.

Homemade Oreo Ice Cream Recipe

INGREDIENTS:
2 cup Heavy Whipping Cream
14 oz Sweetened Condensed Milk
12 oz Oreos
1 tsp Vanilla

DIRECTIONS:
Crush 2/3 of cookies in food processor.
Crumble remainder by hand to get variety of size pieces.
In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form.
Fold in condensed milk until blended.
Fold in crushed cookies.
Spread this mixture into a loaf pan.
Cover with foil and freeze for 6 hours or until firm.

HEALTHY HOMEMADE DOLE WHIP

★★★★★5 from 2 reviews

• Author: Erika Bragdon
• Prep Time: 3 mins
• Total Time: 3 mins
• Yield: 2 servings

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DESCRIPTION

This Healthy Homemade Dole Whip recipe is deliciously creamy & satisfying and takes less than 5 minutes to make (no ice cream maker required!)

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INGREDIENTS

• 1 banana
• 2 cups frozen pineapple chunks*
• 2-4 Tbsp coconut milk (or your favorite dairy-free milk – almond, cashew milk, etc.)
• optional: grass-fed collagen peptides, for a creamier taste and added health benefits

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INSTRUCTIONS

1. Process the banana, frozen pineapple chunks, and coconut milk in a food processor until creamy. Scrape down and add the collage peptides (optional.)
2. Serve immediately or for a firmer frozen treat, freeze for 1-2 hours first.

STRAWBERRY LIMONCELLO FROZEN YOGURT WITH LEMON CURD

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INGREDIENTS

• 1 lb. container fresh strawberries, hulled and sliced
• juice from ½ lemon (use zest too)
• ¾ C. sugar
• 1 32 oz. container plain greek yogurt (don't use fat free)
• ¼ C. Limoncello
• ¼ C. heavy cream
• 1 tsp. vanilla
• ½ C. lemon curd (I used store bought)

INSTRUCTIONS

1. Remove tops from strawberries and slice. Add to a bowl with lemon juice and sugar. Let strawberries macerate for about an hour.
2. In blender or food processor, blend strawberries (and all the juice). Add yogurt, cream, Limoncello, vanilla and blend again to combine.
3. Set mixture in refrigerator to chill until ready to churn in your ice cream maker.
4. Freeze yogurt mixture in ice cream machine according to manufacturers instructions. Once churned, pour frozen yogurt into container and swirl in the lemon curd. If your lemon curd is a bit stiff, add a little water to it and thin it out a bit to make it easier to swirl. Cover with plastic wrap and freeze.

I added half of the lemon curd to the mixture churning during the last two minutes and the remaining half I swirled in after putting it in the containers.

4-Ingredient Strawberry Banana Ice Cream

Recipe: 4-Ingredient Strawberry Banana Ice Cream

Prep time: 5 minutes + 3 hour freeze time
Cook time: None
Yield: 2 servings
Serving size: 1 cup

Ingredients

• 2 bananas, sliced and frozen
• ½ cup strawberries, frozen
• 2 tablespoons heavy cream
• ½ teaspoon vanilla

Instructions

1. Place all of the ingredients in a food processor and blend until smooth. The consistency should be like soft serve ice cream.
2. Transfer to a freezer-safe container large enough to hold 2 cups, and freeze for at least 3 hours.
3. Scoop with an ice cream scoop and serve cold