Tag Archives: ice cream

Chocolate Grasshopper Ice Cream Tart

8 Servings
It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side.


3 tablespoons unsweetened cocoa powder
2 tablespoons malted milk powder, divided (optional)
1 14.3-ounce package Oreos, divided
3 tablespoons unsalted butter, melted
2 pints green mint chip ice cream
15 Andes crème de menthe thins or 8 After Eight mint chocolate thins
4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon light corn syrup
Pinch of kosher salt
1/2 cup heavy cream

Special Equipment
A 9-inch springform pan

Recipe Preparation

Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand (do not overprocess). Press mixture very firmly into bottom and 1 1/2″ up sides of springform pan. Freeze until firm, 20–25 minutes.

Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2″ pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.

Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.

Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder (if using) in a medium bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let sit until chocolate is melted, about 5 minutes; whisk until smooth. Pour over tart and spread to edges. Freeze until ganache is firm to the touch, 10–15 minutes. Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).

Do Ahead: Tart (without ganache) can be made 1 week ahead. Once solid, wrap in plastic; keep frozen.

Recipe by Claire Saffitz

Almond and Raspberry Swirl Ice Cream

Makes about 2 quarts
This beautifully swirled no-churn ice cream reminds us of berries and cream. If you don’t have almond extract and don’t want to go to the store, vanilla extract or vanilla bean paste will make a good substitute.


3 cups fresh raspberries
2 Tbsp. sugar
1 tsp. kosher salt, divided
1 14-oz. can sweetened condensed milk
1 tsp. almond extract
2 cups heavy cream

Recipe Preparation

Bring raspberries, sugar, and 1/4 tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10–15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.

Mix condensed milk, almond extract, and remaining 3/4 tsp. salt in a medium bowl to combine.

Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.

Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.

Scrape about one third of ice cream base into a loaf pan that’s at least 8-1/2×4-1/4″. Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.

To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.

Do ahead: Ice cream can be made 1 week ahead. Keep frozen.

Recipe by Sarah Jampel

Sundaes with Brown Butter–Cornbread Crumble

4 servings


1/2 cup (1 stick) unsalted butter
1 pound baked store-bought cornbread, crumbled (about 4 cups)
A pinch of kosher salt
6 tablespoons raw sugar, divided
8 ounces fresh blackberries, halved crosswise if large
1 pint vanilla ice cream

Recipe Preparation

Preheat oven to 400F. Cook butter in a large saucepan over medium heat, swirling pan and stirring occasionally to prevent solids from sticking to bottom, until butter foams and then browns, 5–8 minutes. Remove from heat; add cornbread, salt, and 4 Tbsp. sugar and fold gently until cornbread is evenly coated.

Spread out on a rimmed baking sheet and bake until crumbs are golden brown, 10–15 minutes (crumbs will look wet but will crisp and dry out as they cool). Let cool.

Meanwhile, combine berries and remaining 2 Tbsp. sugar in a large bowl. Let berries sit, tossing occasionally and mashing a few with a spoon, until some juices accumulate, 15–20 minutes.

Divide ice cream among small bowls and spoon berries plus juices over top. Sprinkle with some of cornbread crumble.

Do Ahead: Crumble can be made 3 days ahead. Store airtight at room temperature.

Recipe by Claire Saffitz

Chocolate Ice Cream Cookie Sandwiches

Makes about 15


3/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
2 1/2 cups all-purpose flour, plus more for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) light brown sugar
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 pints ice cream (any flavor)
2 pints ice cream (any other flavor)

Recipe Preparation

Make the Cookies

Whisk cocoa powder, salt, baking powder, and 2 1/2 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Reduce mixer speed to medium and add eggs and vanilla; beat until very fluffy, about 30 seconds. Reduce speed to low and gradually add dry ingredients, beating just until combined (use a large spatula to incorporate any dry ingredients at the bottom of the bowl). Divide dough in half and wrap each in plastic, pressing down to form into ½”-thick disks. Chill until firm, at least 2 hours.

Preheat oven to 350F. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured piece of parchment paper into a large 1/8″-thick rectangle (about 16×12″), dusting with more flour as needed. Use a knife and a ruler (precision is key) to cut into 4×1-1/2″ rectangles, then use a thin metal spatula to transfer rectangles to a parchment-lined baking sheet, spacing 1″ apart. (If at any point the dough becomes too soft and sticky, slide dough with parchment onto a baking sheet and chill until firm.)

Chill dough on baking sheet while you repeat the process with the second disk of dough. You should end up with 30 cookies total. Save scraps for another use or discard. Prick cookies in several places with a fork. Bake, rotating baking sheets front to back and top to bottom halfway through, until edges are firm, 12–15 minutes. Let cool on baking sheets. Turn half of cookies over.

Prepare Ice Cream

Line a 13×9″ baking pan, preferably straight sided, with 2 layers of plastic wrap, leaving several inches of overhang on all sides; place in freezer. Remove both pints of first ice cream flavor from containers (just peel away container if it’s paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2″ pieces and place in a large bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter. Scrape ice cream into chilled pan and smooth into an even layer with a small off-set spatula. Freeze uncovered until firm, 15–20 minutes.

Repeat softening process with both pints of second flavor.

Scrape second flavor over first layer and smooth out, spreading ice cream all the way to the edges and making top as level as possible. Cover with plastic wrap and freeze until ice cream is hard, at least 8 hours.


Remove ice cream from freezer, unwrap, and invert onto a cutting board; remove pan and peel off plastic. Trim sides of ice cream block to make a neat, straight-edged rectangle measuring 12×7½” (yep, there’s that ruler again). Working quickly so ice cream doesn’t melt, cut block lengthwise into 5 equal rows and then crosswise into thirds so you have 15 pieces measuring about 4×1-1/2″ Working with 1 brick of ice cream at a time, use a thin metal spatula to place on a flat-side-up cookie and top with a right-side up cookie. Transfer sandwiches to a rimmed baking sheet set in the freezer as you work. Freeze sandwiches until ice cream is hard, about 2 hours. Cover tray with plastic wrap and freeze at least another 8 hours to let cookies soften.

Do Ahead: Dough can be made 2 days ahead; keep chilled. Cookies can be baked 1 week ahead; transfer to a resealable plastic bag and freeze. Layered ice cream can be made 1 week ahead; keep frozen in pan. Sandwiches can be assembled 5 days ahead; keep frozen.

Recipe by Claire Saffitz

Frozen Margarita Pie

8 servings
Your favorite cocktail in pie form — what’s not to love? Just keep in mind that you’ll need to freeze the pie at least 8 hours, preferably overnight, for the ideal texture, so be sure to plan ahead.


6 Tbsp. unsalted butter
10 graham crackers
3 Tbsp. sugar
1/2 tsp. kosher salt. divided
3/4 cup chilled heavy cream
5 limes, divided
1 14-oz. can sweetened condensed milk
3 Tbsp. tequila blanco


1. Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.

2. Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, 1/4 tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.

3. Transfer graham cracker mixture to a shallow 9″ pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.

4. Meanwhile, whisk 3/4 cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.

5. Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about 1/2 cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining 1/4 tsp. salt until smooth.

6. Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.

7. Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.

8. Using a microplane, zest half of the remaining lime over pie.

9. Freeze pie at least 8 hours, or preferably overnight.

Recipe by Andy Baraghani

Lemon Blueberry Creamsicles

by Laura Rege
Yield: 10


For the Blueberry Layer

2 c. fresh blueberries
2 tbsp. granulated sugar
1 tsp. finely grated lemon zest
1 tsp. pure vanilla extract

For the Lemon Cream Layer

3/4 c. sweetened condensed milk
1 1/4 c. whole milk
1/4 c. fresh lemon juice
2 graham crackers


Make the blueberry layer: In a medium saucepan, combine the blueberries, sugar, lemon zest, and vanilla. Place over medium-high heat and cook, stirring and pressing on the blueberries with the back of a spoon until they release their juices and the mixture comes to a boil.

Reduce heat to medium and simmer, stirring occasionally, until juices are thick and syrupy, about 5 minutes. Remove from the heat and cool slightly (should have just about 1 cup mixture).

Make the lemon cream layer: In a medium bowl, whisk the condensed milk, whole milk, and lemon juice until well combined.

Spoon blueberry mixture into the bottom of each mold. Pour lemon cream mixture over top. Using a popsicle stick, gently stir each popsicle to just slightly swirl the layers. Insert popsicle sticks. Crush graham crackers over tops of lemon cream layer. Freeze for 4 hours, or until frozen solid.

Before serving, run molds under warm water to loosen popsicles.


Vanilla Bean Cheesecake No-churn Ice Cream

Servings: 12


one 8 oz. block of cream cheese, light or regular, at room temperature
one 14.5 oz. can of sweetened condensed milk, regular or fat free
1 tablespoon vanilla bean paste
1 pint heavy cream, well chilled


Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.

Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk, and vanilla bean paste until smooth. Set aside.

In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.

Gently fold the cream cheese mixture into the whipped cream.

Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.

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Recipe Tips:

While Vanilla Bean Paste really gives that intense vanilla flavor, you could also use a good quality vanilla extract.

Make sure your cream cheese is at room temperature so that you can blend it with the vanilla bean past and sweetened condensed mils and get a nice smooth texture. This will ensure creamier ice cream.

But your heavy cream should be very cold. I also recommend putting your bowl and beaters in the fridge or freezer. The colder everything is, the easier it will whip up without overbeating.

You want to gently fold the cream cheese mixture into the whipped cream to avoid deflating it. Again, this produces creamier ice cream.

If you’ve put the ice cream in the freezer overnight, you may need to let it sit out for a couple minutes to make it easier to scoop.

Homemade Shamrock Shake Recipe


1 1/2 cups of whole milk (less milk if you prefer thicker shakes)
2 large scoops of premium vanilla ice cream
1 tsp of peppermint extract
2 dashes of mint bitters (optional for flavor and color)
2 drops of green food coloring (if you’re not using bitters)
Whipped cream


Place all ingredients into a blender, in the order they are listed.

Turn blender on and mix until you reach your preferred consistency.

Pour into a tall glass and top with whipped cream.