This pie is basically all of your mint chip dreams come true.

Since it’s frozen, it’s made ahead of time by nature. That means it’s perfect to bring to serve at any summer BBQ, party, or potluck.

One of my favorite parts of this pie is the Mint Oreo crust. I want as much chocolate + mint goodness as I can get!

Truly, this Frozen Mint Chocolate Chip Pie is everything a dessert should be. It’s rich yet refreshing, chocolaty and frosty, and full of some of my favorite textures.

Even people who don’t like mint chocolate chip ice cream (who are those people?!) love this pie.

Make this frosty treat soon – I just know it won’t last long in your freezer!

Sprinkle of Science

How to Make Frozen Mint Chocolate Chip Pie

How to Make an Oreo Cookie Crust

1. I recommend using mint-flavored Oreos for a strong pack of mint chocolate flavor – but feel free to use regular Oreos instead.
2. Keeping the filling intact, pulse the cookies until very finely ground. Add the melted butter and pulse until the mixture resembles wet sand.
3. Press firmly into the springform pan. This pan makes it easier to remove the pie from the pan and serve once it’s ready. I like to use a tamper or the bottom of a glass or measuring cup to tightly press the crust into the pan, so it doesn’t crumble when serving.
4. Bake for 10 minutes, then let cool before placing in the freezer while you make the ice cream filling.

Tips for Homemade Mint Chocolate Chip Ice Cream

1. For the quickest, easiest, and best way to make homemade ice cream, you’ll need an ice cream machine.
2. Make sure your ice cream maker freezer bowl is completely frozen solid. Give it a shake – if you can hear any liquid moving in the interior lining of the bowl then it’s not cold enough. And if that’s the case, you’ll end up with soup instead of ice cream.
3. Make sure your cream and milk are very cold before combining the ice cream ingredients and churning. This will also help ensure you end up with a thick and creamy ice cream.

The Mint Chocolate Chip Flavor

Be sure to use peppermint extract, not mint or spearmint extract.

Do I Have to Use Corn Syrup?

The corn syrup helps keep the ice cream soft and prevents ice crystals from forming. You can use golden syrup or a tablespoon of vodka instead, if preferred. You can leave it out, but the pie might get hard faster.

Do I Have to Use Food Coloring?

Nope! That’s totally optional. If you do, I prefer Americolor gel food coloring. A little goes a long way. If you can’t find that then use Wilton gel food coloring.

How to Make Ice Cream Without a Machine

If you don’t have an ice cream machine, you’re in luck! I’ve written an entire article on how to make ice cream without an ice cream machine here.

Can I Just Use Store-Bought Ice Cream?

Sure! I think homemade is SO much better, but if you’re in a pinch, store-bought will work fine. You’ll need about 1 quart of softened store-bought ice cream.

How to Make Chocolate Ganache

• Ganache is so easy to make, and tastes so rich and decadent.
• Don’t let your cream get too hot (just starting to simmer is perfect) or it could burn your chocolate and fail to make a velvety ganache.
• We are adding a tablespoon of butter to give this ganache an even fudgier texture.
• If you want to learn more about chocolate ganache, check out my article on the topic here.

How to Store & Freeze Ice Cream Pie

Once the ganache has hardened on the Frozen Mint Chocolate Chip Pie, the entire pie can be covered with plastic wrap and stored in the freezer for up to 1 week. Allow the pie to sit at room temperature for 5 to 15 minutes before slicing and serving. The more solid and frozen the pie is, the longer it’ll need to sit at room temperature.

More Recipes You’ll Love:

• No Bake Frozen Chocolate Raspberry Pie
• Death by Chocolate Ice Cream
• Mint Chocolate Cupcakes
• Peppermint Chocolate Cake

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Frozen Mint Chocolate Chip Pie

Frozen Mint Chocolate Chip Pie is perfect for summer! Mint Oreo crust, easy homemade mint chocolate chip ice cream, and a thick layer of chocolate ganache.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Freezing Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 10 servings

Author Tessa Arias

Ingredients

For the crust:

• 20 (226 grams) mint Oreo cookies (keep filling intact)
• 4 tablespoons (57 grams) unsalted butter, melted and cooled

For the mint chocolate chip ice cream:

• 2 cups heavy cream, chilled
• 2 cups whole milk, chilled
• 3/4 cup (150 grams) granulated sugar
• 1 tablespoon corn syrup
• 1/4 teaspoon fine salt
• 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3 to 4 drops green gel food coloring (optional)
• 1 cup (224 grams) miniature chocolate chips

For the chocolate ganache:

• 4 ounces (113 grams) semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

Instructions

For the crust:

• Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray.
• In the bowl of a food processor, pulse the cookies until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Bake for 10 minutes then cool completely. Cover and freeze the crust until ready to use.

For the ice cream:

• In a large mixing bowl, whisk together all of the ice cream ingredients except the chocolate chips until the sugar is dissolved. Pour into an ice cream maker and freeze according to the manufacturer’s directions. About 5 minutes before the ice cream is done churning, add the chocolate chips.
• Spread the ice cream into the pie crust. Press plastic wrap against the surface of the ice cream and freeze for at least one hour, or until firmed.

For the topping:

• Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the cream over the chocolate and add the butter. Let stand for 3 minutes before stirring until smooth and shiny. Let cool slightly before pouring over the ice cream. Freeze until firmed, about 3 hours or overnight.
• The pie can be stored wrapped in plastic in the freezer for up to 1 week. The colder the pie is, the easier to will be to cut nice clean pieces of pie.

This recipe was originally published in 2014 and recently updated with recipe improvements, tips, and new photos. Photos by Ashley McLaughlin.

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They’re easy to make. They’re festive and patriotic. They can be made ahead of time. Annnd they’re total crowd-pleasers – both kids and adults love these!

These homemade ice cream sandwiches with vanilla ice cream are the perfect dessert for your Fourth celebration!

There’s truly nothing that feels more like summer than biting into a soft cookie sandwich with slightly melty ice cream while watching a fireworks show.

These festive ice cream sandwiches make such a fun treat!

Make sure to check out the tip box below, where I share tons of tips for making perfect homemade ice cream sandwiches that taste and look amazing.

Sprinkle of Science

How to Make 4th of July Ice Cream Sandwiches

What Type of Cookies are Best for Ice Cream Sandwiches?

For these cookies, I used my famous Bakery Style Chocolate Chip Cookies as the base and swapped in festive red, white & blue M&Ms. The M&Ms in the cookies pictured on this page are actually filled with peanut butter, which I think takes these cookies to a whole new level!

What Kind of Ice Cream for Ice Cream Sandwiches?

The best part about ice cream sandwiches is that they’re totally customizable! I love my homemade vanilla bean ice cream, but you can select just about any flavor you’d like. Here are some other ideas:

• Chocolate Chip Cookie Dough Ice Cream
• Raspberry Ice Cream (found in the flavor variations about halfway down the page)
• Chocolate Raspberry Ice Cream
• Death by Chocolate Ice Cream
• Strawberry Cheesecake Ice Cream
• Mint Chip Ice Cream (found under Method #1 flavor ideas)
• No Churn Peanut Butter Ice Cream

Can I Make Ice Cream without a Machine?

Absolutely! Check out my full article on a variety of ways for how to make ice cream without an ice cream machine!

Can I Make Ice Cream Sandwiches in Advance?

Definitely! Ice cream sandwiches are perfect to make in stages to accommodate your busy schedule!

1. Make the cookies ahead and allow them to cool completely.
2. Freeze the cookies until solid on a baking pan.
3. Then transfer to an airtight container until ready to use.
4. If making your own ice cream, transfer it to an airtight container, and freeze until ready to use.
5. Once assembled, the ice cream sandwiches can be individually wrapped in plastic wrap, placed in an airtight container, and frozen for up to 1 month.

How Can I Decorate My Ice Cream Sandwiches?

You can roll the outside of your 4th of July Ice Cream Sandwiches with:

• Sprinkles (red, white, and blue sprinkles for an extra patriotic look!)
• Finely chopped nuts
• Mini chocolate chips
• Crushed cookies (Oreos would be delicious!)
• Top with mini American flag toppers
• Or anything else small or crushed up that you desire!

Tips for Decorating Ice Cream Sandwiches:

• If the shape of your sandwiches isn’t round or square/rectangular, you can place the sprinkles/nuts/etc. in a bowl, and press them onto all sides of the sandwiches evenly with your hands.
• You can drizzle the cookies with melted chocolate, melted white chocolate, or chocolate ganache before assembling. If desired, add sprinkles, nuts, crushed cookies, etc., before the chocolate dries!

How Do I Store My Homemade Ice Cream Sandwiches?

To freeze the sandwiches for longer than a day, wrap them individually in plastic and pop them in an airtight container for a week. They may keep even longer than that, depending on your freezer!

How Should I Serve My Ice Cream Sandwiches?

If your sandwiches have been in the freezer for an extended period of time, you may want to allow them to sit at room temperature for 5 to 10 minutes before serving. This way they’re not rock solid!

How Do I Achieve Perfect Edges? How to Make Ice Cream Sandwiches Look Perfect:

1. Lay out a large sheet of plastic wrap on your work surface.
2. Take a scoop of ice cream and place it on one side of the plastic.
3. Stretch the other side of the plastic wrap over to cover.
4. Use the bottom of a measuring cup or a glass to press down on the scoop until it is a perfectly flattened disk that matches the diameter of the cookies.
5. Use your hands to cup the edges to smooth them out.
6. Then unwrap the plastic and place the ice cream disk on a cookie and sandwich.
7. You can also trim off imperfect edges, once frozen solid, if possible (shape permitting).

More Fourth of July Dessert Recipes:

• Blueberry Cobbler
• S’mores Fudge Bars
• Red Velvet Ice Cream Sandwiches
• Red Velvet Crinkle Cookies
• No Bake Frozen Blueberry Pie
• Best Ever Chewy Brownies

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4th of July Ice Cream Sandwiches

Easy 4th of July Ice Cream Sandwiches are the perfect festive summer dessert! Made with red, white, and blue M&M chocolate chip cookies and customizable with the ice cream flavor of your choice. Perfect 4th of July dessert recipe for a crowd!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Inactive time 1 hour hour 20 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 13 ice cream sandwiches

Author Tessa Arias

Ingredients

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (247 grams) lightly packed light brown sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 1 1/2 cups (255 grams) semisweet chocolate chips
• 1/2 cup (96 grams) red, white, and blue M&Ms, milk chocolate or peanut butter
• Homemade or store bought ice cream, in any flavor of your choice

Instructions

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl, combine the flour, baking soda, and salt.
• In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips and the M&Ms with a spatula.
• If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
• Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
• Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. If it's a hot day, freeze the cookies before assembling the sandwiches.
• Place your chosen ice cream in the fridge for about 20 minutes to evenly soften. Spoon a generous scoop of the ice cream and place on the bottom of a cookie.
• Place another cookie directly on top, and press together gently to form the sandwich.
• As you assemble, you’ll likely need to pop the fresh ice cream sandwiches in the freezer before they’re all assembled. Start with everything cold so you don’t have to fight against melting. You can always return the ice cream to the freezer if it gets too warm as you assemble.
• Repeat with remaining cookies, working quickly. If ice cream begins to melt, return to the freezer until firm again.
• Freeze sandwiches until firm, at least 1 hour, before serving.
• Ice cream sandwiches can be individually wrapped in plastic and stored in the freezer for up to 1 week. Let sit at room temperature for 5 to 10 minutes before serving.

This post was originally published in 2022 and has been updated with additional baking tips. Photos by Joanie Simon.

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The post 4th of July Ice Cream Sandwiches appeared first on Handle the Heat.

Homemade ice cream is one of my go-to summer treats. 

When temperatures soar to over 115°F here in Phoenix, ice cream is all I can think about.

I adore making my own ice cream, too, because I’m in full control of the flavor – and the texture of homemade ice cream is just SO much better.

There’s something so satisfying about making your own ice cream (I guess that’s why I also have a whole cookbook devoted to ice cream and ice cream sandwiches!)

I also love this recipe particularly right now because it doesn’t require flour or eggs. Delicious AND easy is always a win, right? 

With temperatures steadily rising, this is the perfect way to brighten your day and keep cool. 

Below are a ton of recipe tips. This recipe is surprisingly easy, but I wanted to give you all my best advice and answer any possible questions so you can enter the kitchen with total confidence.

More Summer Recipes:

• No Bake Frozen Chocolate Raspberry Pie
• Frozen Mint Chocolate Chip Pie
• No Churn Peanut Butter Ice Cream
• Red Velvet Ice Cream Sandwiches 
• Death by Chocolate Ice Cream

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Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream is bursting with so much fruity, tangy flavor. It tastes like you turned the best strawberry cheesecake ever into a scoop of ice cream. HEAVEN!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Chilling Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 1 quart

Author Tessa Arias

Ingredients

• 1 quart fresh strawberries, hulled and quartered
• 3/4 cup granulated sugar, divided
• 1 tablespoon balsamic vinegar
• 6 ounces cream cheese, at room temperature
• 3/4 cup whole milk
• 1/2 cup heavy cream
• 2 teaspoons fresh lemon juice
• 2 tablespoons light corn syrup
• 1/4 teaspoon fine sea salt
• 1 1/2 teaspoons vanilla extract
• 4 whole graham crackers, chopped

Instructions

• Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
• Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries and juices to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled, about 1 hour.
• Meanwhile, in the bowl of a blender or food processor, puree the remaining ice cream ingredients, except the graham crackers, until smooth. Transfer to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
• Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries and graham crackers.
• Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.

This post was originally published in 2016 and updated with new photos, tips, and recipe improvements. Photos by Ashley McLaughlin.

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So much work went into that book and I made enough ice cream recipes to last a lifetime. After I submitted my manuscript I didn’t make ice cream for MONTHS. I was a little burned out.

There are 50 ice cream recipes in there, and I tested each recipe multiple times. Then I wrote endlessly about the subject. It was a lot of ice cream. So much so that I had to buy an extra freezer at the time!

My obsession with ice cream has long since returned. Today I’m sharing how to make ice cream in ANY flavor you’d like. Just follow the step-by-step photos below and read through the additional sweet tips in the pink box for everything you need to know about making homemade ice cream.

I’ve listed out 10 delicious flavor variations in the pink box below as well. You can use this base homemade vanilla ice cream recipe to make cherry ice cream, chocolate ice cream, peanut butter – you name it!

Ice cream really doesn’t need to be complicated, but following the instructions will make you MUCH more likely to succeed. No soupy ice cream. No rock-hard crystallized ice cream. Just sweet, creamy perfection!

See each step detailed in full below followed by insights into the science of ice cream and answers to all of your questions.

Step-By-Step How to Make French Custard Vanilla Ice Cream

1. Prepare an Ice Bath

Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.

2. Begin the Custard Base

In a medium saucepan combine the milk, cream, 1/2 cup of the sugar, salt, vanilla seeds, and vanilla pod. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

3. How to Temper Eggs for Ice Cream

This process allows you to gently heat the yolks, so you don’t scramble them and end up with (unintentionally) chunky ice cream.

1. In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until very well combined and lightened in color.
2. Carefully and slowly ladle half of the warm milk mixture into the egg yolks, whisking constantly, until the egg mixture is gently warmed.
3. Slowly whisk the egg-milk mixture back into the saucepan.

4. Cook the Custard

• Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes.
• Be careful not to boil the mixture – otherwise, you’ll end up with scrambled eggs.
• Make sure your thermometer isn’t touching the bottom of the pan when you take the temperature.

5. Chill the Custard

• Immediately strain the mixture through the fine strainer into the prepared ice bath. This prevents overcooking.
• Discard the vanilla bean pod.
• Cool the custard in the ice bath until it’s at room temperature, stirring often.
• Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
• Overnight is best for maximum flavor development.

6. Churn the Custard

• Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions.
• Place in an airtight container.
• Cover the ice cream surface with plastic wrap before placing the lid on.
• Freeze until the ice cream is firm and the flavor is ripened, at least 2 hours.

More Ice Cream Recipes You’ll Love:

• Chocolate Chip Cookie Dough Ice Cream
• Strawberry Cheesecake Ice Cream
• Death by Chocolate Ice Cream
• 4th of July Ice Cream Sandwiches

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How to Make French Vanilla Ice Cream

This is the creamiest homemade French Vanilla Ice Cream recipe you’ll ever eat! Even vanilla ice cream haters will love this. This custard-based ice cream has an equal ratio of cream and whole milk to provide a perfectly rich base with just enough eggs to stay nice and smooth.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Churning & Chilling Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 1 quart

Author Tessa Arias

Ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup (150 grams) granulated sugar, divided
• 1/4 teaspoon salt
• 1 vanilla bean, split in half lengthwise and seeded
• 4 large egg yolks

Instructions

Prepare the ice bath:

• Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.

Begin the custard base:

• In a medium saucepan combine the milk, cream, 1/2 cup (100 grams) of the sugar, salt, vanilla seeds and vanilla pod. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

Temper the eggs:

• In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup (50 grams) of sugar until very well combined and lightened in color. Carefully and slowly ladle half of the warm milk mixture into the egg yolks, whisking constantly, until the egg mixture is gently warmed. Slowly whisk the egg-milk mixture back into the saucepan.

Cook the custard:

• Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.

Chill the custard:

• Immediately strain the mixture through the fine strainer into the prepared ice bath. Discard the vanilla bean pod. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

Churn the custard:

• Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Place in an airtight container. Cover the ice cream surface with plastic wrap before placing the lid on. Freeze until the ice cream is firm and flavor is ripened, at least 2 hours.
• If the ice cream has been in the freezer for more than a couple days, it’ll need to soften before scooping and serving. Allow it to sit in the fridge for 30 minutes before scooping for best results.

Video

Photos by Ashley McLaughlin.

How to Make Ice Cream FAQs

Help! My Custard Boiled and Curdled!

If you accidentally heat your custard over too high a temperature or cook for too long, there is one option to salvage it:

• While it’s still warm, blend the mixture with an immersion blender or carefully ladle it into a standard blender (don’t fill more than half full).
• Blend until smooth.
• Once smooth, strain into the ice bath as described above and in the recipe below.

What Type of Vanilla is Best for Making the Best Vanilla Ice Cream?

• The absolute best to use is a whole vanilla bean pod.
• In the recipe below, you’ll notice I scrape out the seeds and steep the milk and cream mixture with the vanilla pod to ensure maximum flavor.
• If you don’t have a vanilla bean pod, the next best thing is vanilla bean paste so you still get those flecks of vanilla seeds. I recommend using about 2 teaspoons.
• If you’re flavoring your ice cream with another bold flavor, like many of the customization ideas listed below, feel free to simply use vanilla extract.
• This is an easier and more economical option since the other ingredient will likely overpower the vanilla flavor anyway.

Which Ice Cream Machine is Best for Homemade Ice Cream?

• The Cuisinart ICE-21 1.5 Quart Machine is my FAVORITE Ice Cream Maker.
• I’ve had mine for almost 10 years and used it to test all the recipes for my first cookbook, Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich.
• I’ve used this machine literally hundreds of times and it’s worked without fail.
• Unless you have a self-freezing ice cream machine, make sure your ice cream machine’s freezer bowl is thoroughly chilled according to the manufacturer’s directions. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning.
• Check out my article for How to Use an Ice Cream Maker (and which is best to buy!) HERE.

How to Store Homemade Ice Cream so it Stays Smooth

• Once the ice cream is churned, place it in an airtight container (I love this 1-quart ice cream tub, or this 1.5-quart ice cream tub), pressing plastic wrap against the surface to avoid having any ice crystals form.
• For best results, freeze until it is firm, at least 2 hours. The longer you freeze, the more time the flavors will have to ripen.
• If you have an issue with ice cream hardening, try adding up to 3 tablespoons of alcohol during the last few minutes of churning. This works since alcohol doesn’t freeze.
• Vodka works well for vanilla ice cream.
• For other ice cream flavors, liqueur products like kirsch not only enhance taste but also maintain that creamy texture.
• If you prefer not to use alcohol, adding a tablespoon of corn syrup can also help to prevent the ice cream from crystallizing.

How to Perfectly Scoop and Serve Ice Cream

1. Allow the ice cream to soften by placing it in the fridge 30 minutes before serving. This allows it to soften evenly as opposed to letting it sit at room temperature where it’ll soften most at the edges and remain hard at the center of the container.
2. Next, get a good quality ice cream scoop like this OXO one or this Zeroll one. It makes a huge difference! Make sure it’s totally dry before using.

The post How to Make Ice Cream appeared first on Handle the Heat.

I’ve owned my ice cream maker for nearly 10 years and have discovered all the best tips and tricks for making incredible homemade ice cream that beats any expensive shoppe.

Let’s dive in!

How to Use an Ice Cream Maker: Step by Step Instructions

Below you’ll find instructions for how to use a freezer bowl ice cream maker like the Cuisinart ICE-21. My photographer, Ashley, has the Cuisinart ICE-30BC machine which is the one pictured in the photos below.

1. Freeze your freezer bowl.

This is the MOST IMPORTANT step. Your bowl must be 100% frozen solid. Give it a shake and if you hear any slushing of the liquid inside the walls of the bowl, it’s not ready to use yet. If your bowl isn’t totally frozen, your ice cream won’t thicken and churn but remain soupy instead.

TIP: Make sure your freezer bowl is completely dry before placing it in the freezer. Water droplets will turn into ice and end up in your ice cream!

2. Prepare your ice cream base.

If you’re following a recipe for Philadelphia-style ice cream (sometimes called American-style ice cream) then you can generally combine your cold milk, cream, sugar, and flavoring ingredients (no mix-ins), in a mixing bowl then add it straight to the machine. As long as the mixture is cold, you can churn it straight away.

If you’re following a custard-based ice cream recipe (sometimes called French-style) then you must refrigerate your mixture until it’s well chilled before churning. If you don’t, you’ll end up with soup (seeing a theme here?). 

3. Churn your ice cream.

Remove the freezer bowl from the freezer when ready to churn. Don’t let it sit at room temperature for any period of time otherwise it’ll begin to defrost. 

Place the mixing paddle in the freezer bowl with the circle side facing up. Place the plastic lid on the base and rotate until it fits into place.

Turn the machine ON to begin turning the bowl. Immediately pour your ice cream base in through the spout. You want to have the machine running when you pour your ingredients in so you don’t end up with any icy pieces.

Churn for about 15 to 20 minutes, or until the mixture has thickened and increased in volume to your desired consistency. 

If you have any mix-ins such as chocolate chips, nuts, or even alcohol you plan to add, do so in the last several minutes of churning. Gradually pour them in through the opening of the plastic lid. Don’t add alcohol before the last few minutes otherwise the ice cream won’t churn properly. Avoid adding mix-ins larger than the size of a chocolate chip.

4. Serve or store.

For more of a soft-serve ice cream consistency, serve immediately.

For a firmer consistency, transfer to an airtight container and store in the freezer for at least 2 hours. If storing longer, cover the ice cream surface with plastic wrap before placing the lid on to prevent ice crystals from forming. 

The longer the ice cream is stored, the more the flavors will intensify.

If the ice cream has been in the freezer for more than a couple days, it’ll need to soften before scooping and serving. Allow it to sit in the fridge for 30 minutes before scooping for best results.

TIP: Don’t store your ice cream in the ice cream maker freezer bowl! The ice cream will stick to the sides of the bowl.

My Favorite Ice Cream Storage Containers:

• Pint Sized Ice Cream Containers with Lids – These are so cute and fun, especially if you plan to experiment with different flavors or want to gift homemade ice cream. Click here to download our free Ice Cream Label template to use!
• Tovolo Reusable Ice Cream Tub – This has a tight-fitting silicone lid to prevent freezer burn.
• Tovolo Insulated Storage Tub – Unlike the typical upright containers, this one is long so you can get beautiful scoops with ease.

Ice Cream Recipes You’ll LOVE:

• French Vanilla Ice Cream (even vanilla ice cream haters love this recipe!)
• Death by Chocolate Ice Cream (ridiculously chocolaty)
• Strawberry Cheesecake Ice Cream (absolutely bursting with flavor)
• Chocolate Chip Cookie Dough Ice Cream (with WAY more cookie dough than the store-bought stuff!)

Photos by Ashley McLaughlin.

The post How to Use An Ice Cream Maker (and which to buy!) appeared first on Handle the Heat.

I tested *hundreds* of batches of ice cream and got to the point where I was convinced I could have made perfect ice cream in my sleep. Writing a cookbook is a crazy whirlwind undertaking and now I have flashbacks to those messy, stressful, wonderful days any time I make ice cream. I actually made so much ice cream back then that I had to buy another freezer!

Oh, and there was that time during the middle of the cookbook photoshoot at my house where my AC went out. In the middle of summer. In Phoenix, Arizona. Shooting ice cream in 100°F weather is something I wouldn’t wish on my worst enemies…

SO, basically what I’m saying is that whenever I share an ice cream recipe, you know that I’ve got you covered. It’s gonna be good! This Death by Chocolate Ice Cream recipe is for serious chocoholics only.

More Ice Cream Recipes to Try:

• Vanilla Ice Cream
• Chocolate Chip Cookie Dough Ice Cream
• Strawberry Cheesecake Ice Cream
• Coffee Brownie Ice Cream Sandwiches
• Frozen Mint Chocolate Chip Pie

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Death by Chocolate Ice Cream

Death by Chocolate Ice Cream recipe features an ultra rich, thick, and creamy double chocolate custard-based ice cream with chocolate fudge swirled throughout. Every bite is a chocoholic's dream!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 1 1/2 quarts

Author Tessa Arias

Ingredients

For the ice cream:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup (150 grams) granulated sugar, divided
• 1/4 cup (25 grams) unsweetened cocoa powder, preferably Dutch-process, sifted
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon vanilla extract
• 8 ounces (227 grams) bittersweet or semisweet chocolate, melted
• 4 large egg yolks

For the fudge swirl:

• 1/4 cup plus 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 1/4 cup (50 grams) granulated sugar
• 2 tablespoons packed light brown sugar
• 1/2 cup (85 grams) semisweet chocolate chips
• 1/8 teaspoon fine salt
• 1/2 teaspoon vanilla extract

Instructions

Make the ice cream:

• Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath.
• In a medium saucepan, combine the milk, cream, 1/2 cup sugar, cocoa powder, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes. Stir in the melted chocolate.
• Whisk together the egg yolks and remaining 1/4 cup of sugar. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
• Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

Make the fudge swirl:

• Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the chocolate chips. Let stand for 3 minutes before stirring until completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

Finish the ice cream:

• Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions. Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.

The post Death by Chocolate Ice Cream appeared first on Handle the Heat.

You’d think after writing an entire cookbook about ice cream I’d have nothing more to give on the subject – but that couldn’t be further from the truth!

I get asked ALL the time about how to make ice cream without a machine. I understand that not everyone has an ice cream maker (or two like me…) and since I just adore mine, I’ve been hesitant to talk about making ice cream without one. While I believe an ice cream maker produces the best results, I’m sharing the next best thing for those of you who don’t have one!

In this post, I cover four different methods for making homemade no-churn ice cream. One method requires just two ingredients, and the others can be used with ANY recipe. You may remember one from science class!

This can be a super fun DIY project or just a way to satisfy a frozen craving. Either way, I love using those classic white ice cream containers. It’s like making homemade Ben & Jerry’s. I got mine from Amazon, but I’ve also seen them at craft stores or specialty kitchen stores like Sur la Table. They’re pint-sized, so since each recipe makes about 1 1/2 quarts, a single batch will fill 3 of the containers.

I like to divvy up a batch of the ice cream base and make two or three different flavors! I’m all about variety. Don’t forget to sign up and get your hands on my free ice cream label printables, and also to receive new recipes delivered to your inbox! Click here to get the labels.

Sprinkle of Science

How to Make Ice Cream without an Ice Cream Machine

Method #1: Two Ingredient Ice Cream

This method is its own recipe! Here are the easy-peasy steps for the simplest way for How to Make Ice Cream Without an Ice Cream Machine:

1. Simply whip 2 cups of heavy cream, by hand or with an electric mixer, until stiff peaks form.
2. Slowly drizzle in a chilled can of sweetened condensed milk.
3. Add your desired flavorings or mix-ins.
4. Remove to an airtight container and freeze. It’s that simple!!

Method #2: Plastic Bag Method

1. Place the ice cream mixture in a quart-size resealable bag, squeezing out as much air as possible and sealing tightly.
2. Place this bag inside another quart bag, again squeezing out as much air as possible and sealing tightly.
3. Put the bags inside a gallon-size resealable bag and fill with about 4 cups crushed ice, then sprinkle with 4 tablespoons coarse salt. The salt lowers the freezing point of the ice and creates an extra-cold environment that absorbs heat, causing the ice cream base to freeze.
4. Squeeze out all the air and seal tightly.
5. Wrap the bag in a towel or put gloves on before shaking vigorously and massaging the bag, making sure the ice is surrounding the ice cream mixture constantly.
6. Shake for 5 to 8 minutes, or until the ice cream is frozen. The more vigorously you shake, the smoother your ice cream will be.

Method #3: Freeze & Stir Method

1. Place the unchurned ice cream recipe mixture in a deep stainless steel baking dish and freeze for 45 minutes.
2. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula.
3. Return to the freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing.
5. If you have a hand mixer or blender, use one of those.
6. Repeat this process for 2 to 3 hours, or until frozen.

Method #4: Food Processor or Blender Method (best method!)

This is a new method that’s been added since this article and video were created in 2015. This is my favorite way to make ice cream without an ice cream maker.

1. Make any ice cream base according to the recipe directions.
2. Instead of churning in an ice cream maker, pour into a ziptop bag, squeeze out all air, and seal.
3. Freeze, lying flat, until solid.
4. Remove from freezer and break into chunks small enough to fit into the bowl of your food processor or a high-powered blender.
5. Pulse until completely smooth.
6. If adding mix-ins, either fold them in or pulse until desired consistency is reached, then pour into an airtight container.
7. Cover and freeze until ready to serve.

No Churn Ice Cream Flavor Ideas:

• Cheesecake: Add 8 ounces of softened cream cheese to the 2-ingredient method. Use an electric mixer to beat with the condensed milk and vanilla, before folding into the whipped cream as the recipe instructs.
• Mint Chip: 1 teaspoon peppermint extract + 1 cup mini chocolate chips + green food coloring
• Peanut Butter/ Nutella / Cookie Butter: 1/2 cup to 1 cup spread
• Cinnamon Roll: 3 tablespoons butter, melted + 1/2 teaspoon cinnamon
• Caramel or Dulce de Leche: 1/2 – 1 cup caramel drizzled over the almost frozen mixture, stir to break up the ribbon a bit. Add a teaspoon of sea salt and/or a few tablespoons of bourbon for a gourmet touch!
• Chocolate: 3/4 cup cocoa powder (sifted) + 4 ounces melted cooled chocolate
• Rocky Road: 1 cup chocolate syrup + 1 cup mini marshmallows + 1 cup toasted almonds swirled into ice cream
• S’mores: 10 graham crackers, crushed + 1 chocolate bar, chopped + 1/2 cup marshmallow fluff
• Mocha: 1/2 cup cocoa powder (sifted) + 2 tablespoons instant espresso powder
• Cookies & Cream: 15 Oreo cookies, coarsely chopped (about 1/2 cup)
• Blueberry Swirl: 2 cups fresh blueberries + 3 tablespoons sugar + 2 tablespoons lemon juice cooked in a small saucepan over medium-high heat until burst. Chill before swirling into ice cream.
• Please Note: Some mix-ins may increase the amount of time the ice cream needs to freeze before serving. Also, be sure to check out all my ice cream recipes for more inspiration and guidance!

My Best Ice Cream Recipes:

• How to Make Ice Cream – French method + vanilla ice cream recipe
• Death by Chocolate Ice Cream
• Strawberry Cheesecake Ice Cream
• Cookie Butter Ice Cream
• Chocolate Chip Cookie Dough Ice Cream

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Ice Cream without a Machine

How to Make Ice Cream Without an Ice Cream Machine with simple no churn methods and flavor ideas! Step-by-step video, recipe, and printable ice cream labels too.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Inactive Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 1 1/2 quarts

Author Tessa Arias

Ingredients

2 Ingredient Method:

• 2 cups heavy cream, chilled
• 1 (14 ounce) can sweetened condensed milk, chilled
• 1/2 teaspoon vanilla extract

Freeze & Stir or Plastic Bag Methods:

• 1 1/4 cups whole milk, chilled
• 3/4 cup granulated sugar
• 2 cups heavy cream, chilled
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

Instructions

2 Ingredient Method:

• In the bowl of an electric mixer, whip the cream until stiff peaks form. On low speed, mix in the condensed milk, vanilla, and any flavorings.
• Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm. Keep stored in the freezer.

Freeze & Stir Methods:

• In a large bowl, use an electric mixer to beat the milk and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. If the mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.
• Place the mixture in a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer.
• Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have a hand-held mixer or blender, use one of those. Repeat this process for 2 to 3 hours, or until frozen.

Plastic Bag Method:

• In a large bowl, use an electric mixer to beat the milk and sugar until the sugar is dissolved, 1 to 2 minutes. Stir in the cream, vanilla, and salt until combined. If the mixture isn’t cold, place in the refrigerator until chilled, about 30 minutes.
• Place the ice cream mixture in a quart-size resealable bag, squeezing out as much air as possible and sealing tightly. Place this bag inside another quart bag, again squeezing out as much air as possible and sealing tightly. Put the bags inside a gallon-size resealable bag and fill with about 4 cups crushed ice, then sprinkle with 4 tablespoons coarse salt. The salt lowers the freezing point of the ice and creates an extra-cold environment that absorbs heat, causing the ice cream base to freeze.
• Squeeze out all the air and seal tightly. Wrap the bag in a towel or put gloves on before shaking vigorously and massaging the bag, making sure the ice is surrounding the ice cream mixture constantly. Shake for 5 to 8 minutes, or until the ice cream is frozen. The more vigorously you shake, the smoother your ice cream will be.

Food Processor or Blender Method:

• Note: This is NEW and not covered in the video!
• Make your ice cream mixture according to the recipe directions. Pour into a ziptop bag, squeeze out all air, and seal. Freeze, lying flat, until solid. Remove from freezer and break into chunks small enough to fit into the bowl of your food processor (using the standard s-shaped blade) or high-powered blender. Pulse until completely smooth. If adding mix-ins, either fold them in or pulse until desired consistency is reached, then pour into an airtight container. Cover and freeze until ready to serve.

Video

Notes

If you want to use the last two methods with homemade custard-based ice cream, check out this video tutorial.

This post was originally published in 2015 and has been updated with additional tips.

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There’s never enough cookie dough!!!

I almost want it to be cookie dough with a side of ice cream.

A couple years ago, I had the cookie dough ice cream from Salt & Straw in L.A. and it instantly became my favorite cookie dough ice cream ever.

Huge chunks of dough and a balanced depth of flavor, so it was more than just sweet. The ice cream was richer than plain old vanilla ice cream.

I took their flavor as inspiration by adding lots of brown sugar, a touch of malted milk powder to enhance the flavor of the ice cream, and an extra pinch of salt. No artificial flavors added. And best of all? There’s no eggs or cooking involved!

More Homemade Ice Cream Recipes

• Strawberry Cheesecake Ice Cream
• Death by Chocolate Ice Cream
• Cookie Butter Ice Cream
• Cookies & Cream Fudge Swirl Ice Cream

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Chocolate Chip Cookie Dough Ice Cream

Homemade Chocolate Chip Cookie Dough Ice Cream is egg-free and uses secret ingredients to make easy, creamy, and flavorful ice cream. Better than the expensive brands!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Churning & Freezing Time 3 hours hours

Servings 1 1/2 quarts

Author Tessa Arias

Ingredients

For the cookie dough:

• 4 tablespoons (57 grams) unsalted butter, melted
• 1/3 cup (67 grams) packed light brown sugar
• 1 tablespoon heavy cream
• 1 tablespoon corn syrup
• 1/2 teaspoon vanilla extract
• 2/3 (85 grams) cup all-purpose flour (**see note below**)
• 1 tablespoon malted milk powder, optional
• 1/4 teaspoon fine sea salt
• 1/2 cup (90 grams) miniature semisweet chocolate chips

For the ice cream:

• 1 1/2 cups whole milk, cold
• 2 cups heavy cream, cold
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar
• 1 tablespoon corn syrup or golden syrup
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla bean paste (or extract)
• 1/4 cup (30 grams) miniature semisweet chocolate chips

Instructions

• For the cookie dough:
• In a medium bowl, combine the hot butter and sugar. Stir in the cream, corn syrup, and vanilla with a rubber spatula. Stir in the flour*, malted milk powder, and salt. Fold in the chocolate chips. Pat the dough into a flat disk and wrap in plastic wrap. Freeze until firm, about 30 minutes.
• Once the dough is firm, chop it into small chunks. Place the cookie dough chunks in the freezer until ready to use.
• For the ice cream:
• In a large mixing bowl, whisk together the milk, cream, sugars, corn syrup, salt, and vanilla.
• Pour the mixture into an ice cream maker. Chrun and freeze according to the manufacturer’s directions.
• Remove the ice cream to a bowl or an airtight container and fold in the cookie dough chunks and additional mini chocolate chips. Press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 2 hours.
• Store in freezer for up to 1 month. Place in fridge 30 minutes before serving to soften.

Notes

• *Heat treat the flour by baking it at 350°F for 10 minutes or microwaving in 30-second bursts until it reaches 165°F to kill any bacteria.
• Use Methods #2 or #3 of my How to Make Ice Cream Without a Machine here if you don't have an ice cream machine

Photos by Ashley McLaughlin.

The post Chocolate Chip Cookie Dough Ice Cream appeared first on Handle the Heat.

Let me tell you, homemade ice cream sandwiches are SO much better than the soggy bland ones from the grocery store.

Plus you can get really creative with the shapes and decorations to make them the best part of any Fourth of July BBQ or party.

I’ll always remember something I learned years ago from Ina Garten about hosting and entertaining. She said something along the lines of the two most memorable moments of the night are often what you serve first and last. So dessert better be a show stopper!

These sandwiches are exactly that. Next to the fireworks they’ll be the best part of your Independence Day celebrations!

More Ice Cream Sandwich Recipes

• Neapolitan Ice Cream Sandwiches
• 4th of July Chocolate Chip Cookie Ice Cream Sandwiches
• Peanut Butter Cup Ice Cream Sandwiches
• Coffee Brownie Ice Cream Sandwiches

If you want even more ice cream sandwich recipes, I published an entire cookbook on the subject! Check it out here.

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Red Velvet Ice Cream Sandwiches

Red Velvet Ice Cream Sandwiches are the ultimate summer treat with homemade red velvet cookies, vanilla ice cream, and red white and blue sprinkles for the Fourth of July or Memorial Day! Make them ahead of time for the BBQ.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Freezing time 3 hours hours

Servings 12 ice cream sandwiches

Author Tessa Arias

Ingredients

• 24 red velvet cookies, shaped into stars
• 2 pints vanilla or cheesecake flavored ice cream
• Sprinkles, if desired

Instructions

• Allow the ice cream to sit at room temperature until softened. Line a large rimmed baking pan (or another similar large, flat container with parchment paper or plastic wrap. Spread softened ice cream evenly over lined baking sheet. Press additional plastic wrap against the surface of the ice cream. Freeze until totally firm, at least 2 hours or up to 3 days. The longer you freeze, the easier it will be to form the ice cream sandwiches.
• When ready to assemble, remove ice cream sheet from freezer. Using the same cookie cutter you used for shaping the cookies, cut out shapes of ice cream and sandwich it between two cookies. Place on a rimmed tray and if the pop into the freezer as you assemble all the sandwiches, adding more to the freezer to keep them cold.
• Repeat for remaining cookies, working quickly. If ice cream begins to melt, return to freezer until firm again.
• Freeze sandwiches until firm, at least 1 hour, before serving.
• Sandwiches can be individually wrapped in plastic and stored in freezer for up to 1 week. Let sit at room temperature for 5 to 10 minutes before serving.

The post Red Velvet Ice Cream Sandwiches appeared first on Handle the Heat.

I don’t think I’ve ever said, “yes!” as fast as I did when the #legenDAIRY weekend invitation was sent my way. My local Fry’s is seriously my happy place. I’m one of those weird people who actually enjoys grocery shopping!

I’ve also been a fan of Tillamook Cheese and Ice Cream for years, so I was excited to learn more about the company (and sample more products of course).

It was a lovely weekend celebrating Tillamook’s expansion of products in select Kroger stores nationwide. So now everyone can find Tillamook’s amazing dairy products in the Kroger Family of stores around the country, which is so exciting!

Sarah of Broma Bakery, Me, and Maria of Two Peas and Their Pod. I wish I could remember what Sarah was saying!!

I got to spend time with a small group of amazing food bloggers which was one of the best parts of the trip. We were totally spoiled with gorgeous tablescapes and surroundings, incredible food and drink, and fun outings like joining a candle-making class and cheese board challenges!

Every dish we were served contained Tillamook & Kroger products. It was really fun to see how creative the chefs who prepared the food were able to get. We learned a ton about Tillamook’s 100+ years of dedication to amazing dairy produced by family farmers. The fact that Tillamook is still a farmer-owned dairy co-op is incredible to me.

We got to meet a woman from Tillamook who has a total dream job: taste-testing cheese for quality control. Her job is to literally taste 500 pieces of cheese to ensure everything the company produces it up to par. What’s even cooler is that her husband is one of the dairy farmers for Tillamook, so it truly is a family business for them!

She brought a 40 pound (!) block of Tillamook cheddar and demonstrated how to taste test it. All I can say is that cheese was mighty tasty, and I may be looking into a new line of work…

Everyone we met from Tillamook had a level of pride and enthusiasm for their company that you don’t often see in today’s world. They were completely transparent and open to answering any question we had. It was truly inspiring and heartening to see there are still companies that actually stand for something and treat their employees like family (because they often are!). If you’d like to see a little video of our weekend in Detroit, then click here!

Everything we ate over the weekend was beyond delightful, but my absolute favorite thing was the Tillamook Stumptown Cold Brew Coffee Ice Cream. I’m not usually a huge fan of coffee ice cream, but this stuff is next level. I knew I had to come home and find a way to use it in a recipe!

Coffee + chocolate = a match made in heaven. So I created these easy Coffee Brownie Ice Cream Sandwiches. The brownie cookies are ridiculously fudgy and take just 8 minutes to bake! The combination of flavors and textures with every bite is next level.

Since these ice cream sandwiches are pretty simple, it’s important to use high quality ingredients! I love the Simple Truth Organic Vanilla Extract in all of my baking for a sweet aromatic punch of flavor.

I hope you give this recipe a try soon.

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Coffee Brownie Ice Cream Sandwiches

Coffee Brownie Ice Cream Sandwiches feature two layers of thin but ultra rich and fudgy brownie cookies sandwiching a generous layer of creamy cold brew coffee ice cream.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Inactive Time 1 hour hour

Total Time 1 hour hour 28 minutes minutes

Servings 12 ice cream sandwiches

Author Tessa Arias

Ingredients

• 12 ounces (340 grams) semisweet chocolate
• 7 tablespoons (99 grams) unsalted butter
• 1 cup (200 grams) granulated sugar
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 1/3 cup (42 grams) all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 2 (15.5 ounce) containers Tillamook Stumptown Cold Brew Coffee Ice Cream

Instructions

• Preheat oven to 350°F and line baking sheets with parchment paper.
• In a microwave-safe bowl combine the chocolate and butter and microwave in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs, and vanilla on medium high for about 3 minutes, or until pale yellow and ribbony. Add in the melted chocolate and gently fold with a rubber spatula until combined. Add in the flour, baking powder, and salt and stir until just combined. The dough will be more like batter in consistency.
• Let rest for about five minutes to firm up slightly, then scoop 1 1/2 tablespoon portions onto prepared baking sheets spacing three inches apart. Bake for 8 minutes, or until the tops are shiny and crackled.
• Let the cookies cool for 10 minutes before freezing until completely firm, at least 1 hour. The cookies can be stored in airtight containers in the freezer for up to 1 month.
• To assemble, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Immediately place the sandwich in the freezer. Repeat for the remaining cookies. Freeze for at least 2 hours before serving.
• To store, wrap each sandwich in plastic and place in an airtight container. Store for up to 2 weeks in the freezer. Let sit at room temperature for 5 to 10 minutes to soften slightly before serving.

Event photos by Hayden Stinebaugh.

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