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 

SAVE RECIPE

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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

Frosting and Dips

Homemade Milk Jam {Dulce de Leche}

This Homemade Milk Jam (Dulce de Leche) is DELICIOUS. Thick, creamy, and utterly perfect - and made with only ONE ingredient!

Prep Time5minutes mins

Cook Time11hours hrs

Total Time11hours hrs 5minutes mins

Course: Candy, No Bake Desserts

Cuisine: Mexican

 

Servings: 4

Author: Hayley Parker, The Domestic Rebel

Ingredients

• 2 (14-ounce cans) sweetened condensed milk
• 4 4 oz mason jars

Instructions

• Open up the cans of sweetened condensed milk and pour the contents evenly among the four mason jars. Seal the lids on all the jars.
• Place the mason jars into a large slow cooker and cover completely with hot water, making sure there's at least an inch of water covering the tops of the mason jars. Cook on LOW for 10-11 hours (I cooked mine for 11 for deeper flavor/color).
• CAREFULLY remove the jars with tongs, as they will be scalding hot. Allow to cool and dry on a dish towel, about 2 hours. Rust may have formed on the tops of the mason jars during their bath; simply wipe it off. Store milk jam in the fridge for up to 3 weeks.

Easy Mexican Sour Cream Dip

This dip takes 2 minutes to stir together, which is perfect for last-minute guests!

Course Appetizer  Prep Time 2 minutes  Servings MetricUS Imperial INGREDIENTS 16 ounces sour cream reduced fat is fine 1 teaspoon dried dill 2 teasponns dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon kosher salt 1/2 cup red salsa I like Herdez brand 1/2 cup shredded Mexican cheese tortilla chips for dipping

INSTRUCTIONS

1. Stir everything together except the chips.
2. Dip the chips into this tasty concoction and enjoy!

RECIPE NOTES

You can substitute 1/2 packet of Ranch seasoning mix for the seasonings if you prefer, but this method is cheaper and skips the preservatives!

The Best Caramel Dip

INGREDIENTS

• 1/2 cup salted butter
• 1 1/2 cups brown sugar (light or dark)
• 3/4 cup light corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla

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INSTRUCTIONS

1. In a medium saucepan, melt butter over medium heat.
2. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine.
3. Stir constantly until mixture comes to a light bubbly boil.
4. Remove from heat right away and add the vanilla. Stir to combine.
5. Serve warm or at room temperature with apple slices and pretzels, or drizzle over ice cream.

COOKIECRAZIE GLAZE ICING (VEGAN)

1 lb (3-3/4 cups) powdered sugar

1/4 cup corn syrup

approx 1/4 cup water

few drops Americolor Bright White Gel

Mix all ingredients together on lowest mixer setting. Mix well for at least one minute.

Notes:

• This recipe covers approximately 20-25 medium cookies.
• Flavorings can be added before mixing up the glaze. I use 1/4 tsp almond extract and 1/8 tsp butter flavoring to this recipe. This is purely up to your personal preference.
• I highly recommend adding Americolor Bright White Gel since without it, the icing is very translucent. I add it to all my glaze to intensify the colors.
• Be sure to keep your mixer set on low setting to prevent excessive bubbles.
• With no perishable ingredients, glaze can be kept 1-2 weeks at room temperature.

Royal Icing 101

Yield: Icing for 9-10 dozen cookies

My favorite royal icing recipe.

Ingredients

•  4lbs {two bags} confectioner’s sugar
•  3/4 c. meringue powder
•  1 1/3-1 1/2 c. warm water
•  2-4 tbsp. oil-free extract or flavoring

Instructions

1. Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder.
2. Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like.
3. Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.

Notes

Royal icing will keep at least a month. I prefer refrigerating it, but it can also be left at room temperature.

Cream Cheese Frosting:

1 (8oz) pkg cream cheese, softened

1/2 c butter 

1 tsp vanilla

2-4 c powders sugar 

Cream together cheese and butter.  Stir in vanilla.  Add powdered sugar, a little at a time, beating until smooth.  You may need up to 4 cups of powdered sugar.  Beat 2-4 minutes until light and fluffy.  If needed add a tablespoon of milk to get your desired consistency.

THE BEST MINT BUTTERCREAM FROSTING

Our amazing Buttercream Frosting recipe infused with Mint flavoring is one of our new favorite things. Try The Best Mint Buttercream Frosting today!

INGREDIENTS:

• 1 pound (4 cups) of Powdered Sugar
• 1 cup Butter (We use Salted Sweet Cream Butter)
• 1 Tablespoon Milk
• 1/2 teaspoon Peppermint Extract
• Wilton Color Right Food Coloring – Yellow and Blue
• Decorating Bags
• Wilton 2D Decorating Tip
• Mixer

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THE BEST CHOCOLATE MINT BUTTERCREAM FROSTING

The Best Chocolate Mint Buttercream Frosting is the perfect blend of chocolate and mint. Two great tastes that go great together in one easy to make homemade frosting!

INGREDIENTS:

• 1 pound (4 cups) of Powdered Sugar
• 1 cup softened Butter (We use Salted Sweet Cream Butter)
• 1 /2 cup Cocoa Powder
• 1/2 teaspoon of Pure Peppermint Extract
• Decorating Bags
• Wilton 2D Decorating Tip
• Mixer

DIRECTIONS:

DIRECTIONS:

1. Add powdered sugar to mixing bowl.
2. Add softened sticks of butter
3. Add 1 tbsp of milk.
4. Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
5. Add more milk, a little bit at a time until frosting is the proper consistency.
6. Add Peppermint Extract

1. Beat butter in a mixer until blended.
2. Mix Cocoa Powder and Powdered Sugar.
3. Add Cocoa/Powered Sugar a cup at a time and continue to mix until sugar is incorporated.
4. Add Peppermint Extract and beat until combined.
5. Check consistency, if needed, add a splash of milk and continue mixing.

Caramel Apple Dip

This super delicious caramel apple dip recipe is a quick and easy dessert that only contains 4 ingredients!

Course Dessert

Cuisine American

Keyword caramel apple, caramel apple dip

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Servings 8

Calories 272kcal

Author Dinner at the Zoo

Ingredients

• 1 8 ounce block cream cheese softened
• 1/3 cup sugar
• 1 16 ounce container caramel dip or thick caramel sauce
• 1/2 cup toffee bits

Instructions

• Place the cream cheese in a medium bowl and beat with a mixer until smooth and creamy.
• Add the sugar and beat until thoroughly combined.
• Spread the cream cheese mixture into an even layer in a 3 cup serving dish. 
• Pour the caramel dip or sauce over the cream cheese mixture. Spread into an even layer. Top with toffee bits and serve with sliced apples.

Nutrition

Calories: 272kcal | Carbohydrates: 46g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 288mg| Potassium: 86mg | Sugar: 9g | Vitamin A: 8.6% | Vitamin C: 0.2% | Calcium: 5.8% | Iron: 1.2%

Pirates Booty Caramel Corn Puffs {recipe}

INGREDIENTS:

• 8-10 oz. Pirate’s Booty (the brand pictured is all my grocery store had, but I actually prefer this brand of puffed corn instead- it makes a HUGE difference!)
• 1/2 C. butter
• 1/2 C. light corn syrup
• 1 C. brown sugar
• 1 tsp. baking soda
  

DIRECTIONS:

1. Combine butter, brown sugar, and corn syrup in a 2 quart sauce pan. Cook on medium heat until it has all melted and begins to bubble. Do not overcook the mixture or your caramel will be REALLY hard.

2. Add the baking soda to the pot. It will make the bubble up a lot and become frothy, it also gives it a nice caramel color. Stir until combined and remove from heat.

3. Pour caramel over the Corn Puffs (in a large bowl). Use a rubber spatula to fold the caramel into the Corn Puffs.

 4. The recipe calls for you to bake your caramel corn puffs, which will make it a little crispier and less sticky. But honestly, you totally don’t have to. You can let it cool and eat it soft and chewy if you’d like. I personally like it baked and crispy but my husband likes it chewy. Either way is delicious. 

6. If you choose the crispier method, spread the Pirate’s Booty out on a cookie sheet and bake at 250 F. for about 20 minutes. Make sure you stir the mixture up every few minutes. Once it’s baked and cooled, break it into bit sized pieces.