no-churn

Oreo Cookies and Cream No-Churn Ice Cream

July 28, 2016 by rachelle 18 Comments

Oreo Cookies and Cream No-Churn Ice Cream

Y’all, it’s still ice cream month, so we should celebrate for a few more days, right? And it can’t get any easier than a four ingredient Oreo Cookies and Cream No-Churn Ice Cream. Not very original. Agreed. But it’s classic and delicious, so don’t judge me.

I’m keeping things short and easy around here today because tomorrow I am headed to the beach for five glorious days of sand, sun, and booze. Don’t judge me. I’m in desperate need of some vacation and me time. I also raided the library of all the detective novels and chick lit I could get my hot little hands on. I know, how very retro of me.

I do not own a kindle or other beach friendly reading machine. There is something comforting and relaxing to me about strolling through the stacks and putting my hands on an actual physical book with a cover and paper pages in the middle. I am looking forward to stretching out under this crazy beach tent thing Chris bought to protect his very very pale white skin from the sun and cracking open a mystery novel or some kind of chick lit that will have me laughing out loud. I will absolutely be cracking open some other business too.

So, my friends, I leave you today to pack, work in the morning, and head out on the long journey to my long awaited visit to a beautiful North Carolina beach for some much needed rest and chill time. I expect that I’ll return to you at some point late next week to share some beach shenanigans and some kind of food related business. And I promise you there will be shenanigans at the beach because most of my family will be there, including my sisters, Katie’s 5 year old triplets, as well as other assorted children and relatives.

Please send positive thoughts that the children or sharks don’t get me. Thank goodness for booze.

Love, Rach….

Oreo Cookies and Cream No-Churn Ice Cream

Ingredients

1 can sweetened condensed milk
2 teaspoons vanilla bean paste
2 cups heavy cream very cold
30 Oreo or other chocolate sandwich cookies plus a few for garnishing if desired
Mint for garnish if desired

Instructions

Chill bowl and whisk of stand mixer in freezer 15 - 20 minutes prior to whipping cream
Combine sweetened condensed milk and vanilla bean paste in a large bowl
Add heavy cream to bowl of stand mixer fitted with whisk attachment and whip cream until soft peaks form - 2 - 3 minutes
Fold whipped cream into the sweetened condensed milk
Transfer cookies to a large zip top bag and crush into medium and small pieces with a rolling pin or frying pan
Gently stir cookies into ice cream mixture
Transfer to a loaf pan, cover tightly with aluminum foil and freeze overnight

Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream

July 12, 2016 by rachelle 17 Comments

No-Churn Ice Cream is the new popsicle over here. The object of my obsession has shifted and there’s a new kid in town.

I just finished up a stay-cation, so I thought a little bourbon would be an appropriate way to take the edge of of going back to work. Help me Rhonda, I was totally right. There’s nothing like trying to dig your way out of an inbox that has been neglected for 9 days. Could someone kindly pass the bourbon and the ice cream?

Oh, wait! wait! I almost forgot! I like to keep things easy, so we (and as usual, I mean me) just went ahead and put the bourbon in the ice cream. Because that’s just the way we roll. All in one and one for all!

We decided (quite easily) to go with some Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream. Who’s with me?

We started out with some peaches and brown sugar tossed in a pan to simmer in a warm bourbon jacuzzi. We cool them down in a mixture of whipped cream, sweetened condensed milk, and because it just wouldn’t be the same without, we added some vanilla bean paste. Duh.

I mean look at those beautiful vanilla beans! Every girl needs her accessories, and this diva is no different. She’s sporting her beautiful bean specks like nobody’s business.

I warn you now, don’t be fooled by her dainty feminine beauty and pretty peaches and cream complexion. Y’all, this is the American Ninja Warrior of the no-churn ice cream world and not for the faint of heart. She’s a sexy, smoky, bourbon-y bombshell. She will seduce you and reduce you to your knees while you hold your spoon drooling and begging for more.

Some more of this Bourbon Brown Sugar Peaches and Cream No-Churn Ice Cream and I might be ready to deal with that inbox.

I’m glad we had this little talk.

Love, Rach

Bourbon and Brown Sugar Peaches and Cream No-Churn Ice Cream

Ingredients

6-8 peaches pealed, pitted, and diced or roughly chopped
1/4 cup light brown sugar
1/4 cup bourbon
1 can sweetened condensed milk
2 teaspoons vanilla bean paste
2 cups heavy cream very cold
Mint optional for garnish

Instructions

Chill bowl and whisk of stand mixer in freezer 15 - 20 minutes prior to whipping cream
Combine peaches, brown sugar, and bourbon in a skillet over medium-low heat and cook until brown sugar is dissolved and peaches are softened, but not mushy - set aside to cool
Combine sweetened condensed milk and vanilla bean paste in a large bowl
Add heavy cream to bowl of stand mixer fitted with whisk attachment and whip cream until soft peaks form - 2 - 3 minutes
Fold whipped cream into the sweetened condensed milk
Stir in bourbon brown sugar peaches
Transfer to a loaf pan, cover tightly with aluminum foil and freeze overnight
Serve garnished with mint if desired

S’mores No-Churn Ice Cream

July 4, 2016 by rachelle 16 Comments

I thought we’d take a break from popsicles.

Just for a minute! We need to talk about ice cream today. Do you know that July is National Ice Cream Month? It’s totally legit. Trust me. I know these things and I never joke about ice cream.

We discussed this last year, but if you’re new to these parts, welcome! Or if you need a refresher, President Reagan signed a Presidential Proclamation in 1984 making July National Ice Cream Month and the third Sunday National Ice Cream Day. You can read all about it here.

Can someone please sign into public law a National Popsicle Month? I’d be forever grateful.

Now, I realize that some of you may not yet have been born back in the days of 1984, but wasn’t it nice of those of us coming before you to pave the way with our very stylish fashion trends, cassette tapes, perms, and Jane Fonda aerobics VHS tapes complete with leotards and leg warmers.

You’re welcome. Don’t forget the animal print and neon hair scrunchie.

If you were part of this planet in 1984, I don’t know what in tarnation you were doing from 3:00 – 4:00, but I was keeping up with Luke and Laura. Not much different than what I do today. Only enjoying my guilty pleasure of General Hospital these days is much easier with the whole DVR thing.

Thank you, Time Warner Cable for that $248 a month cable bill. You make life worth living.

I recommend and 100% support an afternoon of staying inside with the A/C to veg out with some GH binge TV and a big bowl of S’mores No-Churn Ice Cream to beat the heat these hot summer days.

And for Jennifer, who requires photos of steps – here you go:

Happy National Ice Cream Month!

S’mores No-Churn Ice Cream

Ingredients

1 14 ounce can sweetened condensed milk
2 tablespoons vanilla bean paste
1/4 cup unsweetened cocoa powder - I used Hershey's
2 cups heavy cream
1 package of 12 sheets graham crackers - I used Nabisco
12 regular size marshmallows

Instructions

In a large bowl, combine condensed milk, vanilla bean paste, and cocoa powder
Place marshmallows on a parchment lined baking sheet and broil 1 - 2 minutes, turn the marshmallows, and broil another 1 - 2 minutes, careful not to burn, remove from oven, set aside
Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment
Whip cream on medium high until stiff peaks form, about 2-3 minutes
Transfer whipped cream to the bowl with the condensed milk mixture and fold in whipped cream
Add graham crumbs and toasted marshmallows and gently combine
Transfer to a loaf pan, cover with plastic wrap, and freeze overnight

Creme Brulee Stout Float with Creme Brulee Stout No-Churn Ice Cream

March 17, 2016 by rachelle 52 Comments

Creme Brulee Stout Float with Creme Brulee Stout No-Churn Ice Cream

Yeah, I went there. But it’s St. Patrick’s Day AND it’s my birthday, so I’m allowed to be totally over the top. In fact, I think it’s encouraged and even required to be totally over the top on your birthday. And since it also happens to be St. Patrick’s Day, I decided beer everywhere is a must.

Now, I know that y’all have seen me use this Creme Brulee Stout in those brownies, and I want to be clear that the fine folks at Southern Tier Brewing are not sponsoring this post or compensating me for putting their delicious beer in everything lately. I just love this beer. It’s just that good. Seriously.

Now that we’ve got the legal stuff out of the way, let’s get back to all things me, my birthday, and this float. My friends and fellow home brewers have been making stout floats for as long as we’ve been brewing. I highly recommend it.

I had the idea to make Creme Brulee Stout No-Churn Ice Cream after I made these brownies and this Mint Chocolate Chip No-Churn Ice Cream. It was like all this ice cream and beer ideas were flying around in my head and collided to explode into the Creme Brulee Stout No-Churn Ice Cream.

Of course I couldn’t stop there. Because why wouldn’t I toss it into some beer. But not just any beer – the beer that is the object of my obsession lately – Southern Tier Creme Brulee Stout.

And the Creme Brulee Stout Float with Creme Brulee Stout No-Churn Ice Cream was born.

So it seemed appropriate to share it with you on the day I was born.

Happy St. Patrick’s Day, y’all! Cheers!

P.S. Scroll down to enter the HelloFresh $500 worth of meals giveaway!

[amd-zlrecipe-recipe:157]

Ice Cream recipe adapted from Martha

Here is a list of all my awesome friends participating in the giveaway. Scroll down to enter and good luck!

Win $500 Worth of Delicious HelloFresh Meals!

Giveaway Courtesy of HelloFresh and Arousing Appetites

Mint Chocolate Chip No-Churn Ice Cream

March 7, 2016 by rachelle 45 Comments

Mint Chocolate Chip No-Churn Ice Cream

Y’all, I did not have the heart to use a bunch of food coloring to turn my Mint Chocolate Chip No-Churn Ice Cream green. It just wasn’t necessary. Just because something tastes green (sort of? mint? right?) doesn’t mean it has to look green. And if we’re going to be totally honest here, I kind of feel like I own the St. Patrick’s Day holiday because it’s also my birthday. True story. The day of my birth is the holiday of the St. Patrick. My 21st birthday was an interesting one! 🙂

I made this ice cream not only in the spirit of St. Patrick’s Day and all things green, but also in the spirit of this fantastic dairy from back in the day that had an awesome little ice cream shop in the middle of nowhere. They had the best chocolate chip ice cream I’ve ever had in my life. Until now. Now, we’ve added mint and it was an excellent idea. No kidding. The dairy has the best chocolate chip ice cream because, well, they’re a dairy (duh – they totally know what they’re doing), but also, they don’t put chips in the ice cream – they use chocolate shavings. Genius.

I’ve gotta tell y’all, that there is no limit to the amount of green food and gifts that I have received as birthday gifts. I have definitely had my share of oddly colored bright green ice cream. I’ll just be honest here. It’s not my jam. But this is a judgement free zone, so if you like your mint chocolate chip ice cream to glow? No worries. No judgments. We can still be friends.

P.S. In case you are not seeing a theme here? The theme is that my birthday is on St. Patrick’s Day and I’m planning to celebrate for the next two weeks. Thank goodness I’m still 29. Cheers, y’all!

[amd-zlrecipe-recipe:150]

Adapted from Martha

No-Churn Spumoni

August 20, 2015 by rachelle 42 Comments

Y’all, I’m totally headed into this weekend with my favorite dessert in the whole entire world. SPUMONI! And since It has come to my attention that Friday is National Spumoni Day we are in a Win! Win! Situation over here!

I have LOVED spumoni my whole entire life. Layers of pistachios, chocolate, cherries, and ice cream? Seriously, what’s not to love?

I can’t actually remember the first time I had spumoni, but I know it had to have been love at first bite. One of the first places I can remember having spumoni is this Italian restaurant called Tags. We used to go there when I was a kid and I have several memories of the place.

I remember when the server asked what we would like to drink and my 5 year old sister Molly ordered a Harvey Wallbanger – which is what my gram called Shirley Temples. Please don’t confuse Molly with my other sister Katie who liked to swim naked in beer coolers at Cape Cod.

Most of the spumoni I’ve had use maraschino cherries. I had fresh ones, so that’s the way we rolled.

Full Disclosure: Making spumoni is a huge pain in the ass, but totally worth it.

Just keepin’ it real around here. Happy spumoni weekend!

No-Churn Spumoni

Ingredients

For the Pistachio Pudding

Pistachio Paste
1/2 cup salted pistachio nuts
1/3 cup granulated sugar
2 tablespoons water
2 cups whole milk
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons corn starch
Pinch of salt
1 teaspoon vanilla bean paste
2 tablespoons butter room temperature

For the Ice Cream

1 14 ounce can of sweet condensed milk
1 tablespoon vanilla bean paste
2 cups very chilled heavy cream

For the Cherry Stuff

1 pound of fresh cherries pitted and halved
1/3 cup sugar
Juice and zest of 1 lemon

For the Chocolate

1/4 cup semi sweet chocolate chips
2 tablespoons heavy cream

Instructions

For the Pistachio Paste

Put pistachios in the food processor and pulse until they are in small pieces. Add water and sugar and pulse until combined into a paste
Transfer paste to a small saucepan over medium heat, add milk and whisk until steamy and hot
Whisk egg yolks, sugar, cornstarch, and salt
The mixture will be thick, but keep whisking until smooth
You need to temper the eggs at this point by adding 1/2 cup of the steaming milk to the egg mixture and whisking to combine. Do it again, then add the entire mixture back into the pistachio-milk mixture
Whisk constantly over medium heat until thick and bubbly
Remove from heat and stir in butter and vanilla bean paste until butter is melted
Pass pudding through a fine mesh strainer
Transfer to a large bowl and cover with plastic wrap, pressing it onto the top of the pudding to prevent the weird skin situation
Refrigerate overnight

For the Cherries

Combine cherries, sugar, zest and lemon juice in a small saucepan over medium heat
BE CAREFUL! They will overflow, stir and smash until thick-ish, set aside and cool

For the Ice Cream

Combine condensed milk and vanilla bean paste
In a stand mixer or using a hand mixer, beat cream on medium for 2-3 minutes, until stiff peaks form
Fold whipped cream into condensed milk mixture and divide into thirds
Heat heavy cream in a pot or microwave and pour over chocolate chips, stir to combine
mix into 1/3 of the ice cream mixture
Spread into the bottom of a loaf pan
Mix 1.5 cups pistachio pudding into another third of the ice cream mixture
Mix the cooled cherry jam mixture into the last third of the ice cream
Spread the cherry ice cream mixture over the chocolate, then the pistachio on top (or whatever order you want) and wrap securely with plastic wrap. Chill overnight.

No-Churn Ice Cream adapted from Martha Stewart

Pistachio Pudding adapted from Joy the Baker

no-churn

Oreo Cookies and Cream No-Churn Ice Cream

Ingredients

Instructions

Bourbon and Brown Sugar Peaches and Cream No-Churn Ice Cream

Ingredients

Instructions

S’mores No-Churn Ice Cream

Ingredients

Instructions

No-Churn Spumoni

Ingredients

For the Pistachio Pudding

For the Ice Cream

For the Cherry Stuff

For the Chocolate

Instructions

For the Pistachio Paste

For the Cherries

For the Ice Cream

Footer