Whenever Girl Scout cookie season rolls around, I have to have the Samoas (aka Caramel deLites). The toasted coconut covered in chewy caramel, the chocolate drizzle, the shortbread cookie crust – these little cookies are everything wonderful. So when Amoretti sent me their Toasted Coconut Extract and told me to get creative with recipe writing, Samoas were quick to come to mind. And instead of trying to make a copycat Samoa recipe, I decided to transform everything I love about them into a no-churn ice cream recipe that’s perfect for Summer. Spoiler alert: it was all that I hoped it would be and I couldn’t stop eating it. 

This no-churn Samoa ice cream starts with the most delicious toasted coconut ice cream base. It’s so easy to make – just whip up some heavy whipping cream, sweetened condensed milk, Amoretti Toasted Coconut Extract, and a little vanilla extract for good measure. I’m pretty blown away at how the extract adds the toastiness of toasted coconut and keeps the coconut flavor super authentic. After making the toasted coconut ice cream base, I gently folded in some caramel sauce ribbons and took things a step beyond. This made the perfect ice cream base for all the Samoa toppings I added in next. 

To capture the essence of Samoa cookies without actually adding them into the ice cream, I started by mixing together equal parts caramel sauce and toasted coconut. This made gooey toasted coconut caramel clusters that taste just like the Samoa cookie topping. I swirled those into the ice cream along with hot fudge sauce and baked shortbread crumbles. After freezing it all together for 6 hours, this ice cream is the perfect creamy consistency, packed with toppings in every bite, and tastes JUST like Samoa cookies in ice cream form. I am so pleased with this recipe! 

The best part about this ice cream recipe is you can make it any time you’re craving Samoas during the Girl Scout Cookie off-season (like now!). I will warn you though: this ice cream is completely addicting. I found myself thinking about it so much that I had to have a bowl of it every night until it was gone. The perfect toasted coconut ice cream base swirled with caramel, those gooey toasted coconut caramel clusters, the decadent hot fudge ribbons, the crunchy shortbread crumbles – it’s all so perfect and I hope you love this recipe as much as I do! 

The Amoretti Toasted Coconut Extract really gives this ice cream base the perfect flavor. Be sure to use my discount code: SPARROWCOFREESHIP for free shipping when you shop!

Print

No-Churn Samoa Ice Cream

No-churn toasted coconut ice cream base swirled with caramel ribbons, gooey toasted coconut-caramel clusters, decadent hot fudge, and crunchy shortbread crumbles. This tastes just like Samoa cookies in ice cream form!

Prep Time 45 minutes

Cook Time 1 hour

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

Baked Shortbread Crumbles

• 3/4 Cups (90g) cake flour
• 2 1/2 Tbsp (32g) granulated sugar
• 1/8 tsp baking powder
• 1/4 tsp salt
• 3 Tbsp (42g) unsalted butter, melted
• 1/2 tsp pure vanilla extract

Caramel Sauce

• 1 Cup (200g) granulated sugar
• 6 Tbsp (85g) unsalted butter, room temperature, cut into cubes
• 1/2 Cup (120ml) heavy whipping cream, room temperature
• 1/2 tsp salt

Toasted Coconut Ice Cream

• 2 Cups (240ml) heavy whipping cream, cold
• 14 Oz sweetened condensed milk
• 1 tsp Amoretti toasted coconut extract
• 1 tsp pure vanilla extract

Additional Add-Ins

• 1/2 Cup sweetened shredded coconut, toasted*
• 1/2 Cup hot fudge sauce**

Instructions

Bake the Shortbread Crumbles

• Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
• Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters, then press the ingredients together with your hands to form even more clusters. Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Cool the crumbs completely before using in the ice cream assembly.

Make the Caramel Sauce

• Have everything pre-measured and ready to go (you’ll be constantly stirring). Place the sugar in a medium saucepan over medium-high heat and stir constantly with a wooden spoon, until it melts into an amber-colored liquid and no sugar clumps remain, 5-6 minutes. 
• Reduce the heat to medium. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, 2-3 minutes. 
• Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt. 
• Let the caramel cool to room temperature before using it in the ice cream assembly.

Prep the Additional Add-Ins

• In a small bowl, mix 1/2 Cup of the caramel sauce with the toasted coconut and set aside. Place the hot fudge sauce into a piping bag and snip off the end.

Make the Toasted Coconut Ice Cream

• Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes before you begin.
• Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream, sweetened condensed milk, Amoretti toasted coconut extract, and vanilla extract. Beat with a hand mixer (or using the whisk attachment on your stand mixer) on high speed until stiff peaks form, about 5 minutes.
• Using a rubber spatula, gently fold in the remaining caramel sauce to create ribbons in the toasted coconut ice cream mixture.
• Remove the chilled loaf pan from the freezer and add 1/3 of the ice cream mixture into it. Smooth it down with a rubber spatula and add 1/3 of the caramel-toasted coconut mixture by the spoonful on top. Pipe on 1/3 of the hot fudge sauce and sprinkle a few handfuls of shortbread crumbles on top. Use a skewer to marble the toppings into the ice cream. Repeat twice more.
• Cover the loaf pan with a piece of aluminum foil and freeze for at least 6 hours, after which the ice cream should be semi-firm and ready to enjoy!

Notes

*To toast the coconut: preheat the oven to 325F. Spread sweetened shredded coconut onto a parchment lined cookie sheet and bake for 5-10 minutes, shaking the pan halfway through. 

**You can use store bought hot fudge sauce (I use Hersheys brand) or use a homemade recipe of your choice. 

Make Ahead Tips:

1. You can bake the shortbread crumbles ahead and store them in an airtight container in the refrigerator for up to one week. 
2. You can make the caramel sauce ahead and store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, reheat it in the microwave in 15 second intervals until it reaches room temperature. 

Storage Tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post No-Churn Samoa Ice Cream appeared first on Sugar & Sparrow.

When the ice cream truck came around my neighborhood as a kid, I always knew exactly what I wanted: a Strawberry Shortcake Ice Cream Bar. There was no question. I was (and still am) head over heels for that strawberry center wrapped in creamy vanilla ice cream, the crunch of the strawberry shortcake coating, even the colors are mouth-watering! So while making this no-churn strawberry shortcake ice cream recipe, I was struck with the idea to make an ice cream cake inspired by my favorite nostalgic summertime treat. Behold the strawberry shortcake ice cream cake! 

This beauty is made with alternating layers of no-churn strawberry ice cream, no-churn vanilla ice cream, and strawberry shortcake crunch. All of these layers are built on a foundation of strawberry shortcake crust for extra stability and supreme flavor. I cannot get over how delicious this cake is and it couldn’t be easier to make from scratch.

Let’s talk about the magic of no-churn ice cream. If you’ve never made it before, rest assured that it’s as simple as it sounds. You’ll whip some heavy whipping cream to stiff peaks, then fold in sweetened condensed milk and flavorings. In this case you’ll be splitting the ice cream base and flavoring half of it with freeze dried strawberries and the other half with vanilla. After about 6 hours in the freezer, it firms up so beautifully and mimics churned ice cream so much that you’ll be amazed you made it from scratch. It’s a must try in my opinion, but you can sub the ice cream layers for store bought strawberry and vanilla ice cream if you want. 

The strawberry shortcake crunch is what takes this recipe beyond. It’s essentially the crunchy outer coating on the classic Strawberry Shortcake Ice Cream Bar, which is what makes this ice cream cake version so nostalgic. It’s super easy to make with crushed Golden Oreos, strawberry jello (powder), and butter. I sprinkled the strawberry shortcake crunch in between the ice cream layers and used it to make a strawberry shortcake crust to build the cake on. I was originally planning on coating the entire cake in the strawberry shortcake crunch but after I saw how beautiful the layers were, I had to keep them exposed! 

To assemble this cake, you’ll need a springform pan lined with an acetate collar. You’ll press the strawberry shortcake crust into the bottom, then pour in alternating layers of no-churn strawberry and vanilla ice cream with strawberry shortcake crunch sprinkled in between. After 6 hours in the freezer, you’ll be able to unlatch the springform pan and peel off the acetate to reveal all of those gorgeous layers. They’ll be set firm and ready to enjoy! 

Whether you’re nostalgic for Strawberry Shortcake Ice Cream Bars or you simply think this ice cream cake recipe sounds irresistible, I hope you end up loving it as much as I do! I also hope you’re amazed at how easy it is to whip up a gorgeous ice cream cake from scratch. Unwrapping that acetate gives me the feels every single time!

Print

Strawberry Shortcake Ice Cream Cake

Inspired by my nostalgia for Strawberry Shortcake Ice Cream Bars, this ice cream cake features layers of no-churn strawberry ice cream, vanilla ice cream, and strawberry shortcake crunch (just like the outer coating of the real deal)

Prep Time 30 minutes

Cook Time 4 minutes

Freeze Time 6 hours

Servings 15 slices

Ingredients

Strawberry Shortcake Crunch

• 24 whole (280g) Golden Oreos
• 3 Oz box strawberry jello
• 4 Tbsp unsalted butter, melted

Strawberry Shortcake Crust

• 2 Tbsp unsalted butter, melted
• 1 Cup strawberry shortcake crunch (recipe above)

No-Churn Ice Cream Layers

• 1/2 Cup (15g) freeze-dried strawberries
• 2 Cups heavy whipping cream, cold
• 1 Tbsp pure vanilla extract, divided
• 14 Oz sweetened condensed milk
• 1 1/2 tsp strawberry jam or preserves

Garnish

• fresh sliced strawberries (optional)

Instructions

Make the Strawberry Shortcake Crunch

• Preheat the oven to 350ºF/177ºC. Lightly grease a cookie sheet or line it with parchment paper or a silicone mat.
• Crush the Golden Oreos into small crumbles using either a food processor or by placing them into a large Ziploc bag and breaking them up with a rolling pin. Place the crumbled Golden Oreos into a medium bowl, then add the strawberry jello powder and melted butter. Mix with a rubber spatula to combine.
• Spread the mixture onto the prepared cookie sheet and bake for 4 minutes. Let cool completely before assembling the ice cream cake.

Make the Strawberry Shortcake Crust

• Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform cake pan and line it with an acetate collar.
• In a medium bowl, mix together the melted butter and 1 Cup of the strawberry shortcake crunch until it begins to stick together. Reserve the rest of the strawberry shortcake crunch for the cake assembly.
• Press the mixture into the bottom of the springform pan (on top of the cardboard cake circle) to create the strawberry shortcake crust. Place the pan into the freezer while you move on with the recipe.

Make the No-Churn Ice Cream Layers

• Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Using a food processor, grind the freeze-dried strawberries into a fine powder. Set aside.
• Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
• Divide the sweetened condensed milk evenly between two medium bowls. To one bowl, add 1 teaspoon of vanilla. To the second bowl, add the finely ground freeze-dried strawberry powder and the strawberry jam/preserves. Whisk the ingredients together within each individual bowl to create the two different flavor bases (vanilla and strawberry).
• Divide the whipping cream evenly between each of the two bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create the vanilla ice cream and strawberry ice cream.

Assembly

• Remove the acetate-lined springform pan with the strawberry shortcake crust from the freezer. Add half of the strawberry ice cream mixture on top of the strawberry shortcake crust. Smooth and level it with a rubber spatula. Add half of the vanilla ice cream mixture on top of the strawberry ice cream layer and smooth it down with a rubber spatula. Top with half of the reserved strawberry shortcake crunch.
• Repeat the layering process, first adding the remaining strawberry ice cream mixture, then the vanilla ice cream mixture, then the remaining strawberry shortcake crunch. Freeze for at least 6 hours, until the ice cream layers are set.
• When you're ready to serve the cake, remove it from the freezer, unlatch the springform cake pan, and peel off the acetate. Garnish with fresh strawberries.

Notes

Make Ahead Tips: 

1. The strawberry shortcake crunch can be made ahead and stored in an airtight container in the refrigerator for up to one week. 
2. The strawberry shortcake crust can be made ahead and pressed into the springform pan, covered with plastic wrap, and stored in the freezer for up to two weeks. 
3. The no-churn ice cream must be made right before assembling the cake and cannot be made ahead. 
4. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this strawberry shortcake ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post Strawberry Shortcake Ice Cream Cake appeared first on Sugar & Sparrow.

Between the weather getting hotter and my pregnancy cravings, I am on a full-blown ice cream kick. And since discovering how easy the no-churn ice cream method is, I can’t stop experimenting with different flavors! When you open my freezer these days, you’ll always see at least one loaf pan full of my latest ice cream concoction. My most recent flavor success is probably my favorite of all my ice cream recipes thus far: strawberry shortcake! 

This easy strawberry shortcake ice cream features delicious fresh strawberries that have been sweetened and reduced to amplify flavor, plus baked shortcake crumbs to give it extra texture and beautiful bursts of shortcake flavor. These toppings get incorporated into the base ice cream recipe, which is vanilla ice cream spiked with a little cream cheese to give it a rich and creamy cheesecake-like flavor. So, so good. Like, irresistibly good!

Like most great recipes, this one will require a little more involvement than the average no-churn ice cream recipe. It’s still easier than a churned ice cream recipe, there are just a couple elements that require cooking (the strawberries) and baking (the shortcake crumbles). 

You’ll start by chopping up some fresh strawberries and adding them into a saucepan along with some granulated sugar and a pinch of salt. These strawberries will cook for about 20-25 minutes, until most of the liquid has evaporated and you’re left with more of a jam-like consistency with big strawberry chunks in it. Eliminating the majority of the liquid not only amplifies the strawberry flavor, it will make the overall consistency of the ice cream perfect. Too much liquid will result in chunks of strawberry flavored ice in your ice cream, which isn’t the most pleasant. So be sure not to skip the reduction! And when it’s finished, just pop it into the refrigerator to cool completely. 

The next element is the shortcake crumbles, which involve mixing up a few dry ingredients and binding them together with melted butter and vanilla extract until the mixture is crumbly. Then you’ll throw them on a lined cookie sheet and bake them. You could even toss this part of the recipe together and bake the crumbles while you’re reducing the strawberries to make things even more efficient. 

Once your toppings are both completely cool, you’re ready to make the ice cream base and mix it with the toppings in a chilled loaf pan. To make sure there are strawberries and shortcake crumbles throughout, I like to do the assembly process in layers: add one layer of ice cream, top it with strawberries and shortcake crumbles, swirl everything together with a skewer, repeat twice more. After a 6 hour stay in the freezer, your strawberry shortcake ice cream is ready to enjoy! 

I could not stop eating this ice cream during the photo session. It’s so delicious in a cone or simply by the spoonful, so saturated with strawberries and shortcake crumbles that you get the best bite every time. If you love strawberry shortcake and ice cream, this is a dessert made in heaven just for you – a true must try!

Now all I want to do it turn this flavor combo into an ice cream cake. Stay tuned for that!

Print

No-Churn Strawberry Shortcake Ice Cream

No-churn vanilla ice cream with sweetened strawberries and baked shortcake crumbles in every bite. So dreamy and easy to whip up (no ice cream maker needed!)

Prep Time 40 minutes

Cook Time 1 hour

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

Strawberry Reduction

• 2 Cups (300g) fresh strawberries*, halved
• 1/3 Cup (70g) granulated sugar
• pinch of salt

Baked Shortcake Crumbles

• 3/4 Cups (90g) cake flour
• 2 1/2 Tbsp (32g) granulated sugar
• 1/8 tsp baking powder
• 1/4 tsp salt
• 3 Tbsp (42g) unsalted butter, melted
• 1/2 tsp pure vanilla extract

Ice Cream

• 4 Oz (120g) cream cheese, room temperature
• 1 1/2 Cups (12 Oz) sweetened condensed milk
• 2 Cups (480ml) heavy whipping cream
• 2 tsp pure vanilla extract

Instructions

Make the Strawberry Reduction

• In a medium saucepan over medium heat, combine the strawberries, sugar, and salt. The strawberries will begin to release their juices. Bring the mixture to a simmer and mash up the strawberries as you cook them down. 
• Simmer over medium-low heat until most of the liquid has evaporated, about 25-30 minutes, stirring occasionally. The mixture should become somewhat of a jam-like inconsistency after the reduction. Place into an airtight container and refrigerate until cold.

Bake the Shortcake Crumbles

• Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
• Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters, then press the ingredients together with your hands to form even more clusters. Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Cool the crumbs completely before using in the cake assembly.

Make the Ice Cream

• Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes. Meanwhile, add the sweetened condensed milk and vanilla into a small bowl and whisk to combine. Set aside.
• Remove the large chilled metal bowl from the refrigerator and add the cream cheese into it. Beat with a hand mixer (or using the whisk attachment on your stand mixer) until creamy, about 2 minutes. Add the heavy whipping cream and beat the two ingredients together on high speed until stiff peaks form, about 3 minutes.
• Using a rubber spatula, fold one half of the sweetened condensed milk mixture into the heavy whipping cream mixture. When combined, gently fold in the rest of the sweetened condensed milk mixture in.
• Remove the chilled loaf pan from the freezer and add 1/3 of the ice cream mixture into it. Smooth it down with a rubber spatula and add 1/3 of the strawberries and a few Tablespoons of the shortcake crumbles on top. Use a skewer to marble the toppings into the ice cream. Repeat twice more.
• Cover the loaf pan with a piece of aluminum foil and freeze for at least 6 hours, after which the ice cream should be semi-firm and ready to enjoy!

Notes

*You can use frozen strawberries, but since there is added liquid content from the ice, you may need to cook them for longer than this recipe indicates to reach a jam-like consistency. 

Time saving tip: Mix up and bake the shortcake crumbles while the strawberries are reducing! You’ll have plenty of time since the strawberries only need to be stirred occasionally. 

Make ahead tips: the strawberry reduction and shortcake crumbles can be made up to one week ahead of time. Store both in separate airtight containers in the refrigerator until ready to use. 

Storage tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Did you make this no-churn strawberry shortcake ice cream? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post No-Churn Strawberry Shortcake Ice Cream appeared first on Sugar & Sparrow.

I just discovered the easiest way to make homemade dulce de leche using just a can of sweetened condensed milk and I fell so hard for it that my brain is swirling with recipe ideas! We’re currently going through somewhat of a heatwave here in Portland, so the first thing that came to mind was ice cream. Specifically, no-churn ice cream because 1) it’s so simple and fail-proof to whip up with just a few ingredients and 2) I don’t have an ice cream maker, so it’s my preferred method of ice cream making.

This no-churn dulce de leche ice cream turned out insanely good. Like, better than I could have imagined! I could not stop sneaking tastes during the photo and video shoot. There are subtle swirls of dulce de leche and candied pecans in every single bite. It’s amazing on its own, or topped with more dulce de leche or hot fudge sauce. 

You can certainly make this no-churn dulce de leche ice cream without the candied pecans, but in my opinion, they really enhance the recipe. The pecans add a crunch and subtle sweetness to every bite. If you’re looking for alternatives, try chocolate chunks, brownie bits, or waffle cone pieces. 

What Does Dulce de Leche Taste Like?

Never had dulce de leche before? Neither had I until just recently, when a friend brought me back a small jar from Argentina. It looks a lot like caramel, only it’s smoother and creamier with notes of toffee and butterscotch. It’s made by slowly simmering together milk and sugar until it turns caramel or amber in color. 

Where to Find Dulce de Leche

If you’re not sure where to find dulce de leche, you have a few options:

• You can check the baking aisle at your local grocery store and see if you can find it next to the cans of sweetened condensed milk. La Lechera is a popular brand in North America. 
• You can easily make it yourself using a can of sweetened condensed milk, which is what I did! All you need is a big pot of simmering water and 2-3 hours for the cooking process, which is really hands off. Here’s the full recipe. 
• You can order dulce de leche on Amazon. I have not tried the vast majority of these brands before, so be sure to read the reviews before you choose one if you’re going this route.

Whichever dulce de leche you choose, I hope you love this ice cream recipe as much as I do! It’s got so many amazing textures between the candied pecans, gooey dulce de leche, and smooth no-churn ice cream. I cannot resist it! 

Print

No-Churn Dulce de Leche Ice Cream

Easy and delicious dulce de leche flavored ice cream with ribbons of dulce de leche and chunks of candied pecans throughout. No ice cream maker needed!

Prep Time 20 minutes

Cook Time 5 minutes

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

Candied Pecans

• 2 Tbsp (28g) unsalted butter
• 1/4 Cup (50g) packed brown sugar
• 1 Cup (115g) chopped pecans

Dulce de Leche Ice Cream

• 2 Cups (480ml) heavy whipping cream, cold
• 1 tsp pure vanilla extract
• 13-14 Oz dulce de leche, room temperature homemade recipe in notes below

Instructions

• Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes.

Make the Candied Pecans

• Line a cookie sheet with parchment paper. In a medium skillet over low heat, melt the butter and brown sugar together while stirring frequently. When the mixture is melted and uniform, add the pecans and continue to cook over low heat for about 1 minute, stirring constantly. Remove the candied pecans from the heat and place them on the parchment lined cookie sheet to cool completely before moving on with the recipe.

Make the Dulce de Leche Ice Cream

• Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream and vanilla into it. Beat with a hand mixer (or a stand mixer with the whisk attachment) on high speed until stiff peaks form, about 3 minutes.
• Reserve a few Tablespoons of the dulce de leche and fold the rest into the heavy whipping cream until it’s almost combined (you’ll want to keep some ribbons of dulce de leche in the mixture for best results). Reserve a few Tablespoons of the candied pecans and gently fold the rest into the ice cream mixture.
• Remove the loaf pan from the freezer and add the dulce de leche ice cream mixture into it. Use a rubber spatula to smooth it down and press it into the edges of the pan. Top with the reserved dulce de leche and use a toothpick to swirl it around, then add the reserved candied pecans. Cover the pan with aluminum foil and freeze for at least 6 hours, after which it should be semi-firm, scoopable, and ready to enjoy!

Notes

Find my easy homemade dulce de leche recipe here. It works amazing in this recipe!

Storage tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Did you make this no-churn dulce de leche ice cream? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post No Churn Dulce de Leche Ice Cream appeared first on Sugar & Sparrow.

Every time I make a new no-churn ice cream flavor, my imagination bursts with more recipe ideas. I can’t help but be inspired and I’m totally rolling with it! In this case, my no-churn s’mores ice cream recipe got me thinking about how amazing it would be in ice cream cake form.  And because you probably know by now that I cannot resist a s’more under any circumstances, making this s’mores ice cream cake recipe shot to the top of my list of things to try.  I am beyond happy with how it turned out! Just look at this beauty: 

This s’mores ice cream cake is what my dreams are made of. It starts with an extra thick no-bake graham cracker crust pressed into the bottom of a springform pan. Then, you’ll add layers of hot fudge, no-churn chocolate ice cream, graham cracker crumbles, and no-churn toasted marshmallow ice cream. The layers look so pretty all together and the flavor is insanely good! If you love s’mores and you love ice cream, this cake will be what your dreams are made of too. 

Let’s talk about these ice cream layers. They both begin with the same batch of no-churn ice cream base, which then gets divided into two separate bowls to create two different flavors. One half gets flavored with melted semi-sweet chocolate to create an amazingly simple (yet delicious) chocolate ice cream. The other half is infused with marshmallow fluff before folding in toasted mini marshmallows. After about 6 hours in the freezer, each of these layers becomes the perfect ice cream texture like magic! It’s the easiest way to make ice cream ever and blows my mind every single time.  

The hot fudge sauce is homemade in this recipe, but you can absolutely use store bought hot fudge as an alternative. If you do, I recommend Hershey’s brand or any brand that you already know you love. It’s important to have a good quality hot fudge here to tie the marshmallow and graham cracker flavors together.

The layers in this cake are beautiful all on their own, which means you really don’t have to decorate after assembling and freezing it. I chose to add a half drip with the homemade hot fudge that I had leftover and tossed on some more graham crackers and toasted mini marshmallows. Once the cake sets and you reveal those layers though, I completely understand if you’d rather just dig in than add anything extra!

If you know my love for s’mores then you know that I made sure every detail was perfect. It’s a must-make for the s’mores lover in your life (especially if that s’mores lover is you!). The best part about this ice cream cake is that it’s super easy to assemble and pop in the freezer way ahead of time – up to two months ahead if you want! That makes it an awesome option to have ready to go for your next summer gathering, saving you the stress of making dessert the day of. Enjoy!

Print

S’mores Ice Cream Cake

Layers of no-bake graham cracker crust, homemade hot fudge, chocolate ice cream, and toasted marshmallow ice cream. This is what s'mores lovers dreams are made of!

Prep Time 20 minutes

Freezing Time 6 hours

Servings 15 servings

Ingredients

Hot Fudge Sauce

• 2/3 Cup (160ml) heavy whipping cream
• 2 Tbsp (30ml) light corn syrup*
• 1/3 Cup (66g) granulated sugar
• 1/3 Cup (75g) unsalted butter
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt
• 4 Oz (117g) semi-sweet chocolate chips
• 2 Tbsp unsweetened natural cocoa powder

Graham Cracker Crust

• 1 1/4 Cups (130g) graham cracker crumbs
• 2 Tbsp (25g) granulated sugar
• 5 Tbsp (70g) unsalted butter, melted

S'mores Ice Cream Layers

• 1/2 Cup (88g) semi-sweet chocolate chips
• 2 Cups (480ml) heavy whipping cream, cold
• 2 tsp pure vanilla extract
• 14 Oz sweetened condensed milk, divided
• 1/4 Cup (20g) marshmallow fluff
• 1 1/2 Cups (75g) mini marshmallows, toasted**

Additional Fillings & Toppings

• 1/2 Cup graham cracker crumbs
• 1/4 Cup toasted mini marshmallows

Instructions

Make the Hot Fudge Sauce

• In a medium saucepan over medium heat, combine the heavy whipping cream, corn syrup, sugar, salt, butter, and vanilla. Whisk constantly until the butter is fully melted and the mixture begins to simmer.
• Reduce heat to medium-low and add the chocolate chips. Stir until melted.
• Whisk in the cocoa powder and continue to cook on low until fully incorporated and glossy, about 1 minute.
• Place the hot fudge into an airtight container and store in the refrigerator until room temperature, 20-30 minutes. It will thicken significantly as it cools.

Prepare the Graham Cracker Crust

• In a small bowl, combine the graham cracker crumbs and granulated sugar, then pour in the melted butter. Mix well until all the ingredients are fully combined. Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform pan, then use a glass jar or cup to press the graham cracker crust evenly on top of the cardboard cake circle and into the sides of the pan. Refrigerate the crust in the springform pan until you're ready to assemble the ice cream cake.

Make the S'mores Ice Cream Layers

• Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Melt the semi-sweet chocolate chips in the microwave in 20-second intervals, stirring after each one until the chocolate chips are fully melted. Allow to cool completely to room temperature, about 15-20 minutes.
• Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
• Divide the sweetened condensed milk evenly between two medium bowls. To one bowl, whisk in the melted and cooled semi-sweet chocolate. To the second bowl, whisk in the marshmallow fluff.
• Divide the whipping cream evenly between the two bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create chocolate ice cream and marshmallow ice cream. Fold the toasted mini marshmallows into the marshmallow ice cream mixture.

Assembly

• Un-latch the springform pan and place a sheet of acetate between the outer edge of the graham cracker crust and the inside of the pan. Re-latch the springform pan and tape the acetate together once it's the same diameter as the pie crust. Here are more detailed instructions on how to prepare the acetate collar.
• Reserve about 1/3 Cup of hot fudge sauce for the decorative drip, then pour the rest onto the graham cracker crust. Smooth with a rubber spatula to create an even layer. Add the chocolate ice cream on top of the hot fudge layer and smooth with a rubber spatula.
• Add about 1/3 Cup of the crumbled graham crackers on top of the chocolate ice cream before adding the marshmallow ice cream on top and smoothing it down with a rubber spatula.
• Freeze the s'mores ice cream cake for at least 6 hours. When you're ready to serve it, remove the cake from the springform pan and unwrap the acetate. Re-heat the hot fudge sauce in the microwave in 10-second intervals until it reaches room temperature, then use it to create a decorative half drip around the top edge of the cake. Garnish with more graham cracker crumbs and toasted mini marshmallows.

Notes

*The light corn syrup in the hot fudge recipe is optional, but it does help keep the fudge filling softer when frozen. I do recommend it, but you are safe to omit it if you want. 

**To toast the mini marshmallows: Line a baking sheet with aluminum foil and spray it with baking spray, then add the mini marshmallows in a single layer. I used a butane kitchen torch to toast the marshmallows from here, but you can alternatively place the marshmallows under the broiler in your oven. Keep a close eye on them to make sure they don’t get too burnt. 

Make Ahead Tips: 

1. The hot fudge can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, gently reheat it in the microwave in 10 second intervals until spreadable. 
2. The graham cracker crust can be made ahead and stored in the freezer for up to 2 months. Place a piece of plastic wrap over the top of the crust followed by a piece of aluminum foil and store it in the springform pan to keep it fresh. 
3. The ice cream layers must be made right before assembling the cake and cannot be made ahead. 
4. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this s’mores ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post The Ultimate S’mores Ice Cream Cake appeared first on Sugar & Sparrow.

Let it be known that this is the summer I fell in love with no-churn ice cream! Up until now I’ve hesitated to try making ice cream, mostly because I’ve heard traditional ice cream recipes can sometimes turn out with an eggy taste. Maybe someday I’ll end up trying one of the more complicated recipes but for now, the no-churn method is totally rocking my world. It started with this mint chocolate chip ice cream recipe and now I’m over the moon for this no-churn strawberry ice cream. It’s so easy and absolutely delicious!

This strawberry ice cream only requires a handful of ingredients and is so simple to throw together. You’ll essentially whip up some heavy whipping cream until it reaches stiff peak status, then fold in a mixture of sweetened condensed milk, freeze dried strawberry powder, some strawberry preserves, and a little vanilla extract. After a 6 hour stay in the freezer, you’ll have the creamiest, most refreshing strawberry ice cream with unbelievable flavor. Trust me, this is a must try! 

I tried two different approaches to flavoring this ice cream. First, I tried using fresh strawberries that I purèed, then reduced to get rid of most of the liquid and make the flavor more powerful. This way worked just fine, but the strawberry flavor was subtle. For the second batch, I used freeze dried strawberries that I ground into powder before adding it to the ice cream mixture. The results were stunning. Powerful and refreshing strawberry flavor throughout! 

To make extra sure, I made my husband do a blind taste test and he chose the freeze dried strawberry version, so that’s the one you’ll find here. Since fresh strawberries will work as a substitute, I put that version in the recipe notes. Just know that fresh berries will produce a more subtle (but still very delicious) strawberry flavor. 

I’m already dreaming about using this no-churn strawberry ice cream in an ice cream cake recipe (similar to what I did with this mint chocolate chip ice cream cake). I’m just a tad obsessed with blending my two loves: cake and ice cream. Stay tuned for more ice creamy recipes because I can’t stop!

Print

No-Churn Strawberry Ice Cream Recipe

Easy and delicious strawberry ice cream flavored with freeze dried strawberries for the most flawless flavor.

Prep Time 10 minutes

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

• 2 Cups (60g) freeze dried strawberries*
• 2 Cups (480ml) heavy whipping cream
• 14 Oz sweetened condensed milk
• 2 Tbsp strawberry preserves
• 2 tsp pure vanilla extract

Instructions

• Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started. Using a food processor, grind the freeze dried strawberries into a semi-fine powder (it's okay if there are some larger pieces). You'll have about 1 Cup of powder after grinding. Set aside.
• Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
• In a separate medium bowl, add the sweetened condensed milk, freeze dried strawberry powder, strawberry preserves, and vanilla. Whisk together until combined. Gently fold the strawberry mixture into the heavy whipping cream with a rubber spatula.
• Pour the strawberry ice cream into a 9x5x3 inch metal loaf pan, cover with aluminum foil, and freeze until solid and scoopable, 5-6 hours.

Notes

*You can alternatively use fresh strawberries instead of freeze dried strawberries, but the flavor will be more subtle. To use fresh strawberries, start by purèeing 1 lb of fresh strawberries (washed and hulled), then add the purèe into a small saucepan. Cook over medium heat until the strawberries are reduced by half, stirring occasionally, 35-40 minutes. Chill the reduced strawberry puree in the freezer for 20 minutes until cold before folding it into the sweetened condensed milk mixture in Step 3. 

Storage tips: This strawberry ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Did you make this no-churn strawberry ice cream? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post No-Churn Strawberry Ice Cream Recipe appeared first on Sugar & Sparrow.

After I started experimenting with no-churn ice cream this summer, my husband casually mentioned that I should try making a neapolitan ice cream cake. I will admit, I was skeptical at first because my only memories of eating neapolitan ice cream as a kid involved eating just the chocolate part. I went along with the ice cream cake idea to appease him and also I thought it would be a fun little project. Lo and behold, I have come out the other side a complete neapolitan ice cream fan. The chocolate-vanilla-strawberry flavors are perfect together and I can’t believe it took me this long to realize it! 

This neapolitan ice cream cake features delicious layers of decadent chocolate cake, chocolate ice cream, strawberry ice cream, and vanilla ice cream. All three of the ice cream flavors are made from one big batch of no-churn ice cream! You’ll simply divide it up into thirds and create each flavor separately, then layer them together with the cake layers in an acetate lined cake pan. The finished cake ended up being about 6 inches tall, which makes it the perfect party cake! 

The best part about the no-churn method is that it’s incredibly easy to whip up without an ice cream maker. Even though it’s a simple recipe, the texture of the ice cream ends up absolutely perfect and the flavors are incredible. It’s a whipped cream and sweetened condensed milk base, and the three flavors are created using pure vanilla extract, freeze dried strawberries, and melted semi-sweet chocolate chips. If this is your first time trying no-churn ice cream, it will change your life! I am borderline obsessed with it at the moment. 

My one and only regret with this neapolitan ice cream cake is not taking the time to make sure the acetate collar was super tight around the bottom cake layer. Since there was a slight gap, some of the chocolate ice cream ended up oozing out around the bottom cake layer. I was actually considering redoing the cake for prettier photos until I unwrapped the acetate and saw that all the layers inside still looked amazing. My advice to you is to make sure that acetate collar is nice and tight around that bottom layer!  

If you’ve never made a cake in an acetate collar before, here is a great post that explains how to do it. I used this 6-inch acetate for the collar and this 6-inch springform pan for structure. Once the cake is layered inside, all you have to do is pop it into the freezer for at least 6 hours to let everything set up. Aside from the crushed freeze-dried strawberries and chocolate chips on top, there isn’t any additional cake decorating you’ll need to do. The best part is you can easily make this cake ahead, store it in the freezer, and have it ready to roll when you are – up to a month ahead of time! 

With such a nostalgic flavor palette, this neapolitan ice cream cake is so perfect for a summer party. The layers make it such a showstopper! It was a huge hit with my husband and our friends, and I hope it’s a hit at your house too. Enjoy!

Print

Neapolitan Ice Cream Cake

Layers of delicious no-churn ice cream in classic neapolitan flavors (chocolate, strawberry, and vanilla), paired with decadent chocolate cake. It's nostalgic, so easy to whip up, and a true crowd pleaser!

Prep Time 30 minutes

Cook Time 20 minutes

Freeze Time 6 hours

Servings 20 slices

Ingredients

Chocolate Cake

• 1 Cup (132g) all purpose flour
• 3/4 Cup (150g) granulated sugar
• 1/3 Cup (30g) natural unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 Cup (60ml) vegetable oil
• 1 large egg, room temperature
• 1/2 tsp pure vanilla extract
• 1/2 Cup (120ml) buttermilk*, room temperature
• 1/2 Cup (120ml) hot coffee or hot water

No-Churn Neapolitan Ice Cream Layers

• 3 Cups (720ml) heavy whipping cream, cold
• 21 Oz sweetened condensed milk, divided
• 1 Tbsp pure vanilla extract, divided
• 1/2 Cup (3oz) semi-sweet chocolate chips, melted and cooled
• 1 Cup (30g) freeze dried strawberries, finely ground
• 1 Tbsp strawberry jam
• 1 drop pink food coloring, optional

Instructions

Make the Chocolate Cake

• Preheat the oven to 350ºF/177ºC and prepare two 6-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.
• Whisk all of the dry ingredients together in a large bowl to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low with either a hand mixer, the paddle attachment on your stand mixer, or by hand until combined. Add the hot coffee (or hot water) in a slow stream. Continue mixing on low until fully combined and smooth, 1-2 minutes. The batter will be very thin.
• Divide the batter evenly between the two prepared cake pans and bake for 20-24 minutes, until a wooden toothpick inserted comes out clean. Cool completely before layering with ice cream.

Make the No-Churn Neapolitan Ice Cream

• Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
• Divide the sweetened condensed milk evenly between three medium bowls. To one bowl, add 1 teaspoon of vanilla. To the second bowl, add the finely ground freeze dried strawberry powder and strawberry jam. To the last bowl, add the melted and cooled semi-sweet chocolate. Whisk the ingredients together within each individual bowl to create the three different flavor bases.
• Divide the whipping cream evenly between each of the three bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create vanilla ice cream, strawberry ice cream, and chocolate ice cream.

Assembly

• Once the chocolate cake layers are cooled completely, level them to about 1/2 inch tall. Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform pan, then place the first cake layer on top. Wrap a sheet of acetate around the cake layer and tape it together once it's the same diameter as the cake layer. Here are more detailed instructions on how to prepare the acetate collar.
• Add half of the chocolate ice cream mixture on top of the chocolate cake layer and smooth it with a spoon or spatula until it reaches the acetate. Add half of the strawberry ice cream mixture on top of that and smooth it down, then add half of the vanilla ice cream mixture and smooth it down. Place the second cake layer on top and continue the layering process with the remaining ice cream.
• Freeze the ice cream cake for at least 6 hours. When you're ready to serve it, remove the cake from the springform pan and unwrap the acetate. Garnish with a crown of crushed freeze dried strawberries and chopped chocolate.

Notes

*DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 

Make Ahead Tips: 

1. The chocolate cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
2. The no-churn ice cream must be made right before assembling the cake and cannot be made ahead. 
3. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this neapolitan ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post Neapolitan Ice Cream Cake appeared first on Sugar & Sparrow.

It’s finally starting to get hot here in Portland, which means less wanting to use the oven and way more ice cream cravings. Ever since I learned how to make ice cream the easy way (no-churn), my imagination has been bursting with flavor ideas that keep making their way to my must-try list. And since s’mores are one of my all time favorite flavors, it was only a matter of time before I attempted to create the iconic summer treat in ice cream form. It was so much fun to make and SO DELICIOUS. 

This is the ultimate no-churn s’mores ice cream recipe: a graham cracker ice cream base, toasted mini marshmallows and graham cracker chunks throughout, and ribbons of fudge and marshmallow creme. It is almost too good to share! The best part is, it’s extremely easy to toss together. Just ten minutes, a hand mixer or stand mixer with the whisk attachment, a loaf pan, and a few simple ingredients. You don’t even need an ice cream maker!

It all starts with some heavy whipping cream that you’ll whip with a hand mixer or stand mixer with the whisk attachment until stiff peaks form. This is the base of every no-churn ice cream. To flavor it, you’ll add sweetened condensed milk, a little vanilla, and crushed graham crackers. Once you fold those together, you’ll end up with a delicious graham cracker ice cream before adding in the rest of the fixings. 

To toast the mini marshmallows, I love using my butane kitchen torch. I line a baking sheet with aluminum foil, coat it with a little baking spray, and add the marshmallows on top before torching away. Alternatively, you can use the broiler setting on your oven to toast the marshmallows. Just remember to keep an eye on them if you do – they toast very quickly under a broiler! If you like your marshmallows a little burnt, don’t even worry about it. 

For the fudge ribbon, I used Hershey’s hot fudge sauce, but you could use any brand that you love or make your own from scratch. If you’re looking for a good from-scratch recipe, I recommend this one from my mint chocolate chip ice cream cake recipe. It’s my favorite homemade hot fudge recipe and would taste amazing in this ice cream, but absolutely feel free to use a store bought option like I did. 

Since I am such a s’mores fanatic (see also my S’mores Cake Recipe and S’mores Cupcake Recipe), I made sure that this ice cream has s’mores components in every single bite. It is unbelievably decadent, smooth, and nostalgic. It’s my favorite ice cream I’ve made thus far and I cannot wait for you to make it and experience the magic yourself. If you’re a s’mores fan, I hope you flip out when you taste this!

Print

No-Churn S’mores Ice Cream Recipe

The ultimate s'mores ice cream: graham cracker infused ice cream with toasted marshmallows, graham cracker chunks, and ribbons of fudge and marshmallow creme. No ice cream maker necessary!

Prep Time 15 minutes

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

• 1 1/2 Cups (75g) mini marshmallows, toasted
• 9 graham crackers, divided
• 2 Cups (480ml) heavy whipping cream
• 14 Oz sweetened condensed milk
• 2 tsp pure vanilla extract
• 1/2 Cup (120ml) hot fudge sauce, cold
• 1/4 Cup (20g) marshmallow creme

Instructions

• Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Toast the Marshmallows: Line a baking sheet with aluminum foil and coat it with baking spray before adding the mini marshmallows in a single layer. Use a butane torch to toast the mini marshmallows. Alternatively you can toast the marshmallows under the broiler in your oven. If you do, watch them closely to make sure they don't burn. Set the toasted marshmallows aside to cool completely.
• Prepare the Graham Crackers: Use a food processor to finely crush half of the graham crackers (4 1/2 whole graham crackers or 9 squares). Set aside. Crumble the remaining graham crackers by hand into bite sized pieces and set aside.
• Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
• In a separate small bowl, whisk together the sweetened condensed milk, vanilla extract, and finely crushed graham crackers. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula. Reserve about 1/8 Cup of toasted marshmallows and about 1/8 Cup of crumbled graham crackers, then fold the rest of the toasted marshmallows and crumbled graham crackers into the ice cream mixture.
• Pour half of the ice cream mixture into a 9x5x3 inch metal loaf pan. Add half of the hot fudge sauce and use a butter knife to swirl it around. Drop the marshmallow creme by the spoonful, 1-2 inches apart, on top of the fudge swirl. Add the rest of the graham cracker ice cream mixture on top.
• Add the remaining hot fudge sauce on top and use a butter knife to swirl it around. Add the reserved crumbled graham crackers and toasted marshmallows, then cover with aluminum foil and freeze until solid and scoopable, 5-6 hours.

Notes

Storage tips: This s’mores ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Did you make this s’mores ice cream recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post No-Churn S’mores Ice Cream appeared first on Sugar & Sparrow.

Ever since the first time I made this no-churn mint chocolate chip ice cream, I have been dreaming about using it to make an ice cream cake. Not just any old ice cream cake though, something with gorgeous layers, intriguing textures, and complimentary flavors throughout. So I got to work making layers of fudgy chocolate cake, hot fudge sauce, crumbled mint Oreos, and creamy (super easy!) mint chocolate chip ice cream. I can say with assurance that this is the best ice cream cake I’ve ever had and now I can’t stop thinking about more ice cream cake flavor combinations to try!

There are four elements you’ll be layering with this ice cream cake, but it doesn’t make it a complicated recipe. You can prepare most of the elements ahead and the assembled cake will last in the freezer for up to two months (if you can even go that long without digging in). That makes it the perfect make-ahead cake for any kind of celebration. And aside from the optional hot fudge drip, this ice cream cake doesn’t even require cake decorating skills. All of the elements are layered in an acetate collar to keep them precise, so it’s pretty much guaranteed to turn out beautiful without much effort. 

This mint chocolate chip ice cream cake kicks off with my favorite one-bowl chocolate cake. It’s rich and decadent, fudgy and moist, and truly everything a chocolate cake should be. The best part about this recipe is that it’s quick to throw together. In my opinion, it’s the closest to box-mix-level-easy as you can get with a from-scratch recipe. 

Next up is the hot fudge sauce, which I used as both a filling and a drip. It has the perfect fudge flavor and while it’s very thin at first (like, so thin I had a hard time believing it would work), it thickens significantly as it cools. I stored mine in a mason jar and let it cool in the refrigerator until it was room temperature and perfectly thick for layering. One thing to note is that the addition of light corn syrup is optional – this ingredient simply helps the hot fudge layer stay soft when chilled instead of becoming super firm. For that reason I like to add it, but it won’t be a big deal if you don’t. 

Aside from crushing up some mint Oreos for adding on top of the fudge filling, all that’s left to do is make the no-churn mint chocolate chip ice cream. It literally takes less than 10 minutes to toss together and makes perfect ice cream every single time. My friend who is obsessed with making ice cream in an ice cream maker tried some of my mint chocolate chip ice cream and couldn’t believe it was a no-churn recipe since the texture and flavor was so spot on. I thought that was pretty flattering. 

If you’ve never built a cake inside an acetate collar before, be sure to check out this blog post. You’ll only need the acetate, a springform pan, and a few pieces of scotch tape. There are detailed assembly instructions after the recipe portion of the post, so you can follow those to make the acetate collar before you start layering. It’s incredibly easy with the right materials. 

After you build the cake, you’ll freeze it for at least 6 hours to let the ice cream set, at which point you can continue storing it or serve it up. If you want to add the hot fudge drip, simply reheat the hot fudge in 10-second intervals in the microwave until it’s perfect drip consistency and drip away. Top it with more crushed mint Oreos to finish off the look and I promise, all who love mint chocolate will marvel. You won’t have any leftovers with this one!

Print

Mint Chocolate Chip Ice Cream Cake

Layers of delicious no-churn mint chocolate chip ice cream, hot fudge filling, crushed mint Oreos, and decadent chocolate cake. Easy to make ahead and perfect for Summer!

Prep Time 45 minutes

Freeze Time 6 hours

Servings 15 slices

Equipment

• 6-inch springform pan
• acetate sheets

Ingredients

Chocolate Cake

• 1 1/3 Cups (177g) all purpose flour
• 1 1/4 Cups (250g) granulated sugar
• 1/2 Cup (45g) unsweetened natural cocoa powder
• 1 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 Cup (80ml) vegetable oil
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 2/3 Cup (160ml) full-fat buttermilk*, room temperature DIY recipe in notes
• 2/3 Cup (160ml) hot coffee or hot water

Hot Fudge Filling

• 1 Cup (240ml) heavy whipping cream
• 1/4 Cup (60ml) light corn syrup**
• 1/2 Cup (100g) granulated sugar
• 1/2 Cup (113g) unsalted butter
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 6 Oz (175g) semi-sweet chocolate chips
• 1/4 Cup (22g) unsweetened natural cocoa powder

No-Churn Mint Chocolate Chip Ice Cream

• 1 Cup heavy whipping cream, cold
• 7 Oz (199g) sweetened condensed milk
• 1/2 tsp peppermint extract
• 1-2 drops green food color gel, optional
• 1/2 Cup (92g) semi-sweet or dark chocolate, chopped

Additional Filling/Topping

• 20 mint Oreo cookies, chopped

Instructions

Make the Chocolate Cake

• Preheat the oven to 350ºF/177ºC and prepare three 6-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 
• Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 
• Pour into prepared cake pans no more than 2/3 full and bake for 20-24 minutes, until a toothpick inserted comes out clean. Let cool for five minutes in the pan before removing the layers and allowing them to cool completely on a wire rack.

Make the Hot Fudge Filling

• In a medium saucepan over medium heat, combine the heavy whipping cream, corn syrup, sugar, salt, butter, and vanilla. Whisk constantly until the butter is fully melted and the mixture begins to simmer.
• Reduce heat to medium-low and add the chocolate chips. Stir until melted.
• Whisk in the cocoa powder and continue to cook on low until fully incorporated and glossy, about 1 minute.
• Place the hot fudge into an airtight container and store in the refrigerator until room temperature, 20-30 minutes. It will thicken significantly as it cools.

Make the Mint Chocolate Chip Ice Cream

• Wait to make this element until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
• In a separate small bowl, whisk together the sweetened condensed milk, peppermint extract, and green food coloring until combined. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula, then fold in the chopped chocolate.

Assembly

• Once the chocolate cake layers are cooled completely, level them to about 1/2 to 3/4 inch tall. Place a 6-inch cardboard cake circle into the bottom of a springform pan, then place the first cake layer on top. Wrap a sheet of acetate around the cake layer and tape it together once it's the same diameter as the cake layer. Here are more detailed instructions on how to prepare the acetate collar.
• Add about 1/2 Cup of hot fudge filling onto the top of the cake layer and smooth it down until it reaches the acetate. Sprinkle a layer of crushed mint Oreos on top of the fudge. Place the mint chocolate chip ice cream into a piping bag, snip off 1/2 inch opening at the end, and pipe a layer of ice cream on top of the mint Oreos. Add the next cake layer on top and gently press it down to flatten the layers beneath.
• Repeat the layer of fudge filling, crushed mint Oreos, and mint chocolate chip ice cream before placing the final cake layer on top. Pipe another thin layer of mint chocolate chip ice cream on top of the final cake layer and smooth it down.
• Freeze the ice cream cake for at least 6 hours. When you're ready to serve it, remove the cake from the springform pan and unwrap the acetate. If you'd like to add a hot fudge drip, gently re-heat the remaining hot fudge in the microwave in 10 second intervals, stirring after each one, until it becomes drip consistency. Then create a decorative half drip on top of the cake.

Notes

*DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 

**The light corn syrup in the hot fudge recipe is optional, but it does help keep the fudge filling softer when frozen. I do recommend it, but you are safe to omit it if you want. 

Make Ahead Tips: 

1. The chocolate cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
2. The hot fudge can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, gently reheat it in the microwave in 10 second intervals until spreadable. 
3. The mint chocolate chip ice cream must be made right before assembling the cake and cannot be made ahead. 
4. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this mint chocolate chip ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post Mint Chocolate Chip Ice Cream Cake appeared first on Sugar & Sparrow.

This no-churn mint chocolate chip ice cream entered my life at just the right time. After a long and rainy Spring in Portland, Summer has finally arrived. The temperatures are even soaring into the nineties! Perfect ice cream weather. Mint chocolate chip is such an iconic Summer flavor, which is why I chose it for the kick-off of my ice cream adventures. Now I can’t stop thinking about all the different flavors and add-ins I want to try, plus some ways to incorporate it into ice cream cakes, so stay tuned for all of that! 

If you’ve never made ice cream before, this is the perfect method to try. It’s not complicated or intimidating in any way. All you need are a handful of simple ingredients, a hand mixer or stand mixer with a whisk attachment, a loaf pan, and a freezer. Easy peasy. I did order an official ice cream scoop to get some satisfying scoop footage once the ice cream was set, but that part is completely optional. It does make it all the more legit though.

I could not stop marveling over the texture of this no-churn ice cream. After 6+ hours in the freezer, the texture was just like any ice cream I’d get from the store or my favorite ice cream shop. I thought maybe it would be more like soft serve but it was just perfect. I can’t wait to make it again and I’m kinda considering getting a separate freezer just for storing all my ice cream experiments. I’m a little obsessed. I hope you love this recipe as much as I do and feel empowered when you marvel at your mint chocolate chip ice cream perfection!

Print

No-Churn Mint Chocolate Chip Ice Cream

This unbelievably easy mint chocolate chip ice cream only requires a handful of simple ingredients to achieve perfect flavor and texture. No stand mixer required!

Prep Time 10 minutes

Freeze time 6 hours

Servings 6 Cups (12 servings)

Ingredients

• 2 Cups (480ml) heavy whipping cream, cold
• 14 Oz sweetened condensed milk
• 1 tsp peppermint extract
• 2-3 drops green food coloring* (optional)
• 1 Cup (185g) chopped chocolate semi-sweet or dark

Instructions

• Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.
• In a separate small bowl, whisk together the sweetened condensed milk, peppermint extract, and green food coloring until combined. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula, then fold in the chopped chocolate.
• Pour the mint chocolate chip ice cream into a 9x5x3 inch metal loaf pan, cover with aluminum foil, and freeze until solid and scoopable, 5-6 hours.

Notes

*I used AmeriColor Mint Green for the green food coloring. 

Storage tips: This mint chocolate chip ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Did you make this no-churn mint chocolate chip ice cream? I want to know how it went! Let me know in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post No-Churn Mint Chocolate Chip Ice Cream appeared first on Sugar & Sparrow.