Tag Archives: ice cream

Pumpkin Cheesecake Ice Cream

I always have a bit of an internal conflict around this time of year…what fabulous pumpkin treat do I make first?!?! It’s still too hot for a Pumpkin Spice Latte, so of course Pumpkin Cheesecake Ice Cream seemed the most obvious choice. Plus, it’s definitely no secret that ice cream is my favorite sweet treat!

Pumpkin Cheesecake Ice Cream from lifeloveandcupcakes.com

I usually make custard based ice cream, so this cream cheese base was refreshingly quick and easy and you can have the ice cream within hours!

Pumpkin Cheesecake Ice Cream

8 oz cream cheese
4 oz pumpkin puree
zest of 1 lemon
1 cup sour cream
½ cup half and half
⅔ cup sugar
pinch of salt
2 tsp pumpkin pie spice
Blend together all of the ingredients until smooth. Chill mixture thoroughly, then freeze it in you ice cream maker according to manufacturer’s instructions.
Recipe adapted from The Perfect Scoop.

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Strawberry Ice Cream

Given the choice, I don’t think I’ve ever chosen strawberry ice cream over, well, anything.. It always seemed like the lamest of all ice cream flavors, the one I avoided when someone bought Neapolitan Ice Cream. But when it’s made from fresh strawberries, it’s a different flavor all together.

Strawberry Ice Cream | Life, Love, and Cupcakes

And it’s even better when you sandwich it between two Flourless Fudge Cookies. Try it – you won’t be disappointed!

Strawberry Ice Cream | Life, Love, and Cupcakes

Strawberry Ice Cream


yields: approx 2qts

1 quart strawberries, sliced
1 cup sugar, divided
1 Tb lemon juice
2 cups heavy cream, divided
1 cup whole milk
pinch of salt
6 egg yolks
1 Tb vanilla extract

Puree strawberries, ¼ cup of sugar, and lemon juice in a food processor until at the desired consistency. I preferred mine smooth and creamy, but you can leave chunks if you prefer. Transfer the mixture to a container and refrigerate for an hour.
Meanwhile, warm the milk, 1 cup of the cream, the remaining ¾ cup of sugar, and the salt in a medium saucepan over medium heat. While the mixture is warming up, whisk the egg yolks in a medium bowl. Slowly pour the warm cream mixture into the egg yolks, whisk continuously. Then scrape the mixture back into the saucepan. Stir constantly over medium heat, scraping the bottom as you stir until the mixture thickens and coats the spatula.
Pour the remaining 1 cup of cream into a large bowl with a mesh strainer set on top and mix in the vanilla extract. Pour the custard through the strainer, stirring into the cream, then add in the strawberry mixture. Let mixture cool to room temperature, then refrigerate for at least 8 hours or overnight. Once chilled, stir the mixture before churning according to ice cream maker’s instructions.
*Note: This recipe makes about 2 quarts of ice cream, so if you have a 1.5qt maker be sure to cut down the recipe or churn in more than one batch to avoid overflowing.
Recipe from Brown Eyed Baker.

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Chocolate Moose Tracks Ice Cream

It’s starting to seem like ice cream is all I ever make anymore..but considering how hot this summer has been, I’m more than ok with that! Chocolate Moose Tracks has been one of my favorite ice cream flavors from Publix for years, I have no idea why it took me this long to try making it on my own! It is a chocolate lovers dream, and even better homemade!

 

Chocolate Moose Tracks Ice Cream | Life, Love, and Cupcakes

Not only is this chocolate ice cream very rich, but hidden in there are ribbons of chocolate ganache that make it even richer! I used the Reese’s minis, chopped, but if you have smaller peanut butter cups (I love the ones from Trader Joe’s, but didn’t have time to go) I would recommend leaving them whole!

Chocolate Moose Tracks Ice Cream | Life, Love, and Cupcakes

Enjoy!

Chocolate Moose Tracks Ice Cream

Ingredients
For Ice Cream:
2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate, chopped
1 cup whole milk
3/4 cup granulated sugar
Pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract
½ cup mini peanut buttercups

For ganache:
4 oz heavy cream
4 oz semi-sweet chocolate

Directions
For Ice Cream:
In a medium saucepan, heat up 1 cup of the cream with the cocoa powder. Whisk thoroughly while the mixture comes to a boil, then reduce heat and simmer for 30 seconds, whisking constantly. Remove saucepan from the heat and add in the chopped chocolate, stirring until smooth. Then stir in the remaining cup of cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl. Warm the milk, sugar, and salt in the same saucepan.

In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath. Chill at least 8 hours, or overnight.

For Ganache:
Make the ganache an hour or so before churning your ice cream, to give it time to cool off.
Place chocolate in a bowl and set aside. Heat up the heavy cream in a small saucepan over medium heat. Once the chocolate is hot and melted completely (but not boiling), pour it over the chocolate. Let it sit for a minute, then stir until smooth.

Churn the ice cream according to manufacturers instructions. Once done, transfer to your freezer storage, swirling the ganache in in layers and sprinkling with peanut butter cups. Freeze for a few hours or overnight before serving.

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Peppermint Stick Ice Cream

Now that the holidays are over the cookies are gone and we are back to our mostly healthy eating habits. But there is one thing we will never give up: ice cream.

Peppermint Stick Ice Cream | Life, Love, and Cupcakes
I have a tendency to buy a bunch of candy canes, then not eat a single one, so this was the perfect recipe to put them to good use. The crushed candy mixed into the ice cream give it a nice little crunch and adds extra mint flavor without going over the top. The chocolate is just a given.

peppermint-stick-ice-cream3
What I like best about this ice cream is that I can eat a small bowl and be completely satisfied. Yes, I COULD sit and eat the whole tub…but I’m just as happy with a reasonable amount. And that to me is what ‘diets’ are all about: balance.

Peppermint Stick Ice Cream | Life, Love, and Cupcakes

And for those of you that live up north and aren’t really feeling ice cream this time of year….I’m sorry, I’ll eat a bowl for you!

 

Peppermint Stick Ice Cream
Author: Life, Love, and Cupcakes
Ingredients
  • 2 cups heavy cream, divided
  • 1½ cups half and half
  • ¾ cup sugar
  • Pinch of salt
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 teaspoons mint extract
  • ½ cup crushed peppermint candies
  • ½ cup chopped dark chocolate
Instructions
  1. Combine 1 cup of the heavy cream, the half and half, sugar, and salt in a saucepan over medium heat, stirring until sugar has dissolved. Bring to a simmer, watching to make sure it does not boil.
  2. Pour the remaining cup of heavy cream into a large bowl and set a mesh sieve on top. Set aside.
  3. In a medium bowl, whisk the egg yolks together. Slowly pour some of the heated cream and sugar mixture into the egg yolks to temper them, whisking constantly, then pour the egg yolk mixture back into the saucepan.
  4. Stir the mixture over medium heat scraping the bottom often with a rubber spatula. Allow to thicken until it coats the back of the spatula (it should be at about 170 degrees).
  5. Pour through the mesh sieve into the remaining cream, then stir in the vanilla and mint extract. Cool down over an ice bath, stirring occasionally.
  6. Refrigerate at least 8 hours or overnight before churning.
  7. Churn according to manufacturer’s instructions. Add in the chocolate and crushed candy 5 minutes before it is done churning. Freeze until firm.
Notes
Adapted from ‘The Perfect Scoop’