Homemade Ice Cream (No Ice Cream Machine Needed)

Now I know this isn't peach pie, sorry Shelly! I made one but my crust was not cooperating with me and it didn't turn out right. I will be making another one so I can take a picture of how wonderful it is and post it.

Anyway on to the ice cream! Now, I will say this ice cream doesn't turn out quite like the ice cream in an ice cream maker, but it is oh so good! 

It is so simple as well, all you need is some heavy whipping cream and a can of sweetened condensed milk. Mix those with your favorite ice cream ingredients and voila, you have delicious ice cream!


I added a teaspoon of vanilla and mini Reese's pieces cups. 
Yum!


Homemade Ice Cream


14 ounce can sweeten condensed milk
2 cups heavy cream
1 tsp vanilla
40 Reese's Mini Peanut Butter Cups, quartered (or mix in of your choice)

 In a large bowl, whisk or stir together the sweetened condensed milk and the peanut butter cups.

In the bowl of an electric mixer with a whisk attachment, whip the heavy cream and vanilla on medium-high speed until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk mixture, until thoroughly combined. Transfer to an airtight container and store in the freezer. (Will take about 6 hours or so until mixture is completely frozen.)

Recipe From: Kevin and Amanda

Chocolate Fudge Ice Cream Pie

You must try this pie!! It is wonderful!

My husband loves cookies and cream ice cream, so this pie was right up his alley.

I loved the hot fudge and Cool Whip on top, and lets not forget that amazing Oreo cookie crust! I saw this recipe on Jamie Cooks It Up! at the beginning of this month. When I went home both my sister-in-laws had made it and they highly suggested I make it when I returned home.

I decided it would be a lovely dessert for Easter Sunday to cool us off in this hot Texas weather. It hit the spot right on!

It is a very simple dessert to make. I even made it easier by getting a pre-made Oreo cookie crust. Though next time I would make my own, I am the type of person that if I can make it I would rather do that then pay for one that is made already. I only bought one this time, because I forgot the recipe said to make the Oreo crust. 

I don't think this pie is going to last long in our freezer with Dave's love of cookies and cream. :)

Chocolate Fudge Ice Cream Pie 

45 Oreo Cookies (about three sleeves)

4 T melted butter

1 half gallon Cookies and Cream Ice Cream, softened

1 C hot fudge

1/2 an 8 oz container Cool Whip

Mini Chocolate Chips (optional) 

***Note: You'll want to let your ice cream hang out on the counter for about 15 minutes before making the pie. 

Thank you very much. End of note***

 1. Put 30 of your Oreo Cookies in a small food processor. Grind them up into fine crumbs and pour them into a small mixing bowl.

2. Pour the melted butter into the crumbs and stir to combine. 

3. Press the crumbs into a Deep 9 inch pie plate. Use the bottom of a measuring cup to press the crumbs evenly into the pie plate.

4. Put the remaining Oreo Cookies into the food processor. Grind them just for a few seconds. You just want them to be coarsely chopped here, not smashed to smithereens. Unless you like crumbs in your ice cream. If so, be my guest. Smash the heck out of them.

5. Scoop your softened ice cream into a large mixing bowl. Add your chopped (or smashed to smithereens) Oreos to the ice cream and fold them in. (I though the ice cream had enough so I didn't add any extra.)

6. Spread the ice cream out evenly over your tasty crust.

7. Carefully spoon the hot fudge onto the ice cream and spread it around. Yum. 

8. Spread the cool whip on over the top of the fudge.

9. Wrap that bad boy up with some plastic wrap and get it into the freezer. Let it remain there for at least 4 hours.

10. Take the pie out of the freezer about 10 minutes before serving. Sprinkle the top with mini chocolate chips, if you so desire. (I used mini Oreo Cookies on the top instead of chocolate chips.) Then....slice it up....serve it up...put your feet up....and enjoy! You deserve it!

If any of you can explain to me how to fix the spacing on this I would greatly appreciate it! I don't know why some is singled space and some is doubled it. It annoys me greatly!

Banana Foster

The ice cream started to melt before I got a good picture of this. 

The first time I had a banana foster was at the La Caille restaurant back home in Utah. There they actually light the rum (if you use the rum, I didn't when I made this) on fire and burn off the alcohol. It is a very exciting dessert! Then I didn't have one for many years later until one night at our good friends the Rogersons, Nino cooked us up some. I was impressed with how he could take a few simple ingredients and make something so good!

 We had this delicious dessert for on Valentine's Day! I had been craving it for a strait week before we had them. I love bananas and when you put them in a nice hot caramel sauce you can't go wrong!

Banana Foster

1 stick butter

1/2 cup brown sugar

4 bananas, peeled and cut into slices or cut lengthwise

1/4 cup dark rum, optional (it is just as good without it)

vanilla ice cream (optional)

pound cake (optional)

In a large skillet, melt the butter. Using a wooden spoon, add brown sugar and stir together. Add the bananas and cook until caramelized on both sides, over medium-high heat. Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Stand back when ignited and flambe the bananas. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out. Serve bananas over vanilla ice cream and/or a slice of pound cake.

I am good with just a good old bowl of vanilla ice cream and the caramel banana sauce. :)

Grandma Iny's Prune Cake/Blackberry Ice Cream (Don't be fooled by the prune cake! It is amazing!)

It has been a while since I have posted any recipes. I have been busy making delicious food, I will share two of them with you now.

Grandma Iny's Prune Cake is a recipe I got from the Pioneer Woman.

This cake is delicious!! Don't be fooled by the prunes. You will love it. I also made Blackberry Ice Cream also from the Pioneer Woman. I goofed up while I was making the ice cream, I added the heavy cream at the wrong time and never really got a custard base but it still turned out pretty tasty.

This photo doesn't do these recipes justice. You are just going to have to make them to believe me! Someday my photos of food will be more appealing :).

Grandma Iny's Prune Cake

For the Cake:

1 cup prunes

1 cup sugar

3 whole eggs

1 cup Canola Oil

1 1/2 cups flour, sifted

1 tsp. baking soda

1 tsp. nutmeg

1 tsp. allspice

1 tsp. cinnamon

1 cup buttermilk

1 tsp. vanilla extract

For the Icing:

1 cup sugar

1/2 cup buttermilk

1/2 tsp. baking soda

1 Tbsp. white corn syrup

1/4 cup butter

1/2 tsp. vanilla

Preheat oven to 300 degrees. Cover prunes with with water. Bring to a boil and cook until soft and mashable, about 8 minutes. Remove from heat, drain water, and mash on a plate. Set aside. Mix together oil, sugar and eggs. In a separate bowl sift together the dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently until just combined. DO NOT OVER MIX! Pour batter into a buttered baking dish (9 by 13) and bake for 35 to 40 minutes. DO NOT OVER BAKE! While cake has 5 minutes remaining, make the icing: combine all the ingredients in a medium sauce pan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Do NOT allow icing to reach soft ball stage; icing should be caramel color, but not sticky like caramel. Icing should be easily pourable. Remove cake from oven and pour icing immediately. Allow to rest on counter. Serve warm.

            

Blackberry Ice Cream

2 pints fresh blackberries

Juice from 1/2 of a lemon

1/4 cup sugar

1 1/2 cups half and half

1 cup sugar

5 large egg yolks

1 1/2 cups heavy whipping cream

Add blackberries to medium sauce pan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside. Heat half and half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated. Add heavy cream to a separate bowl. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half and half mixture, whisking constantly. After that, pour the egg yolk/half and half mixture into the pan containing the rest of the half and half mixture. Cook over medium-low heat until quite thick, stirring constantly. Drain custard using a fine mesh strain, than pour into the bowl with the heavy cream. Stir to combine. Add blackberry juice/puree to the cream/custard mixture and stir. Chill completely, than freeze in an ice cream maker until thick. Place container in freezer to harden, (or you can eat it soft) for an additional two hours.