What is Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream is one of the most iconic flavors of ice cream. It’s a beautiful green color with an abundance of chocolate chips throughout. But what exactly is mint chocolate chip ice cream? 

Mint chocolate chip ice cream is typically made with a peppermint or spearmint flavor, and sometimes both. The green color comes from either food coloring or natural mint extract. The chocolate chips are usually milk chocolate, but can be dark or white chocolate as well. 

This ice cream is made with fresh mint leaves making it a refreshing and decadent flavor that is perfect for any occasion. Whether you’re looking for a summertime treat or a wintertime pick-me-up, mint chocolate chip ice cream is sure to hit the spot.

Chocolate Chip Mint Ice Cream Ingredients

For this recipe, you’ll only need 6-ingredients for a creamy delicious ice cream. Here’s what you’ll need:

• Heavy Cream– If you don’t have heavy cream, you can make it. To make 1 cup of cream, mix ¼ cup of melted butter with ¾ cup of milk. 
• Whole milk– Whole milk is best with ice cream. You could use 2%, but it won’t be as thick and creamy. 
• Fresh mint leaves– I think fresh mint leaves give the best minty flavor, but you could also use mint extract if you prefer. 
• Sugar– Use your measuring cup to scoop and pack the sugar. This will ensure you get the correct measurement. 
• Eggs– Eggs can be cold or room temperature for this recipe. 
• Chocolate chips– I use milk chocolate chips, but you can use dark or white chocolate chips as well. 

How to Make Fresh Mint Chocolate Chip Ice Cream

Ice cream actually isn’t that difficult to make especially if you have an ice cream maker! Follow the steps below for a delicious creamy ice cream!

Step 1: Blend Ingredients

First, place your milk, cream, and mint in a blender or food processor. Pulse until the mint leaves are fully incorporated. 

Step 2: Heat Milk Mixture

Pour the milk mixture into a saucepan and heat it over medium-high heat until it is almost boiling. Then, reduce the heat and simmer for about 7-minutes. 

Step 3: Beat Eggs and Sugar

In a separate bowl, beat the eggs and sugar together until thick and pale. Then, slowly beat the milk into the egg mixture. 

Step 4: Make a Double Boiler

Place the bowl over a saucepan with boiling water to create a double boiler. Allow the mixture to simmer until it coats the back of a spoon. 

Step 5: Remove From Heat

Remove from heat, cover immediately with plastic wrap (so a film doesn’t form).

Step 6: Let it Cool

Allow the ice cream mixture  to cool completely, then refrigerate for at least one hour.

Step 7: Churn the Ice Cream

Once the mixture has chilled, churn it in an ice cream maker for about 15 minutes.Then, add in the chocolate chips just before the ice cream has set – around the last 2-3 minute mark.

Serve immediately or cover and freeze for later. Enjoy!

Do I Need an Ice Cream Maker? 

Having an ice cream maker definitely makes it easier to make ice cream. However, if you don’t have one, it’s actually quite easy to churn ice cream without an ice cream maker.

All you need is a resealable plastic bag, some ice, and some salt. Simply fill the bag halfway with your ice cream mixture, seal it tightly, and then place it in a larger resealable bag filled with ice and salt. Then, simply shake the bag vigorously for about 5 minutes. The salt will cause the ice to melt, creating a slushy mixture that can be easily scooped and served.

Is Mint Chocolate Chip Ice Cream Gluten Free? 

Yes, mint chocolate chip ice cream is typically gluten-free. Most ice cream flavors, including mint chocolate chip, are made with milk, cream, sugar, and eggs. These ingredients are all naturally gluten-free. However, it is always important to check the label to be certain, as some manufacturers may add ingredients that contain gluten.

What Type of Chocolate Do I Need? 

For my recipe, I used milk chocolate chips, but you could use any chocolate chips you prefer. Additionally, you could use chocolate pieces just make sure to chop it into small pieces before adding it to the ice cream base.

How to Store Leftovers 

First, scoop the ice cream into a sealable container, making sure to pack it in tightly. Place a piece of plastic wrap over the top of the ice cream, pressing it down so that there are no air pockets and top with a layer of parchment paper. This ensures that ice crystals don’t form on the surface of the ice cream. Then, put the lid on and place the ice cream in the freezer. 

Mint chocolate chip ice cream will keep in the freezer for up to 2 months. When you’re ready to enjoy it, let the ice cream sit out on the counter for about 15 minutes to soften slightly

Other Mint Recipes to Try

• Mint Chocolate Cheesecake
• Double Chocolate Mint Crinkle Cookies
• Mint Muddy Buddies
• Mint Brownie Bark

Homemade Mint Chocolate Chip Ice Cream

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Ingredients

• 2 1/4 cups heavy cream
• 1 cup whole milk
• 1/2 cup fresh mint leaves
• 3/4 cup sugar
• 2 eggs
• 1/2-1 cup chocolate chips of choice

Instructions

Blend the milk, cream and mint in a blender or food processor.

Add the mixture to a saucepan and heat until almost boiling.

Reduce heat and simmer for 7ish minutes.

In a separate bowl, beat the eggs and sugar together until thick and pale.

Slowly beat the milk into the egg mixture.

Place the bowl over a saucepan with boiling water creating a double boiler.

Allow to simmer until it coats the back of a spoon. Remove from heat, cover immediately with plastic wrap (so a film doesn't form).

Allow to cool completely, then refrigerate for at least one hour.

Once chilled, churn in an ice cream maker for about 15 minutes.

Add in the chocolate chips just before the ice cream has set - around the last 2-3 minute mark.

Serve immediately or cover and freeze for later.

Enjoy!

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Other frozen treats to try

Like this recipe?  Be sure to check out:

• Java chocolate chunk ice cream
• No bake frozen strawberry shortcake
• Frozen Tiramisu pie
• Frozen Peach pie
  

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Of course during the fall months I love all things pumpkin. The more pumpkin the better! That goes for home decor, desserts and even my drinks. Seriously, give me all the pumpkin!

So naturally I wanted to combine two of my favorite things – chai drinks and pumpkin. That’s how the pumpkin spice chai latte was created. My obsessive love for fall and a good chai drink.

What is a pumpkin spice chai latte?

This DIY coffee drink is a combination of a chai latte and a pumpkin spice latte. It combines the earthy flavors of chai with the smooth texture of homemade pumpkin sauce to make one delicious drink.

Pumpkin spice chai latte ingredients

This recipe is super easy and one that you can make at home over and over again. (And over and over! It’s really that good.) You just need a few ingredients to get started. You will need:

• chai tea
• pumpkin sauce or syrup
• half and half, or milk of choice
• whipped cream
• pumpkin pie spice

Chai tea – You want to start with a good chai tea. I love the Tazo brand chai tea bags and use it almost exclusively at home. You can also use the chai latte concentrate to make this drink even easier! Just be sure to adjust your pumpkin syrup if your chai is already sweet.

Pumpkin sauce – Next you need a good pumpkin sauce or syrup. I love using my homemade pumpkin sauce, which is super easy to make and great to have on hand during pumpkin spice season.

Another option is to purchase pumpkin syrup. Torani has a yummy pumpkin spice syrup that works great with this copycat recipe. You can also try Torani’s pumpkin sauce or this sugar free pumpkin spice syrup.

Milk – I like use half and half with my pumpkin chai latte but feel free to use whatever milk you prefer. Regular, almond and coconut milk work great in this recipe.

Whipped cream – Top with homemade whipped cream or store bought and sprinkle some pumpkin spice and you are all set.

How to make a pumpkin spice chai latte

Once you have all your ingredients you will also need to grab a sauce pan, spoon and coffee mug.

Step 1 – Add the chai tea bags and water to the sauce pan. Brew and allow to steep for 5 minutes. If using concentrate, add to the sauce pan and heat up.

Step 2 – Add your pumpkin sauce or syrup to your mug. Pour in the chai from the sauce pan and stir together.

Step 3 – Add your milk to the pumpkin chai and topped with whipped cream. Sprinkle on a dash of pumpkin spice.

Can I use chai concentrate?

Yup! You sure can! I would just watch the sweetness as some of them have sugar already added.

How do I make a regular chai latte?

It’s super simple! All you need is chai tea bags, sweetener of your choosing and milk. Here is a full recipe on how to make a chai latte.

My favorite is an iced chai latte but my apple chai latte comes in a close second! (It’s made in the crock pot!)

Other pumpkin drinks to try:

• Pumpkin spice latte – Starbucks copycat version
• Pumpkin spice shake – healthier version
• Pumpkin spice iced coffee

Pumpkin Spice Chai Latte

Yield: 1 drink

Cook Time: 5 minutes

Total Time: 5 minutes

A festive twist on the classic PSL. You are going to love this pumpkin spice chai latte!

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Ingredients

• 1 chai tea bag
• 1 cup water
• 1 tablespoon pumpkin sauce or syrup
• 1/4 cup of milk
• whipped cream, optional
• pumpkin pie spice, optional

Instructions

1. Bring the water and tea bag to boil. Turn off heat and steep for 5 minutes. Discard tea bag.
2. Add pumpkin sauce or syrup to a mug. Pour in warm tea.
3. Add milk of choice.
4. Top with whipped cream and pumpkin pie spice, if desired.

Notes

Can you chai tea concentrate instead of steeping tea.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 671mgCarbohydrates: 75gFiber: 3gSugar: 42gProtein: 4g

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Yup. I went there. I took a classic coffee drink and totally went mom on it. What does that mean? It means I forgot about my classic Irish coffee sitting on the kitchen counter and it got cold. So I tossed ice into it and carried on with my day.

Just kidding.

But that does happen with some of my coffee drinks. Not this one though. This iced Irish coffee was made iced intentionally. And it’s goooood.

What is Iced Irish Coffee?

Iced Irish coffee is the iced version of classic Irish coffee. Classic Irish coffee is a combination of strong coffee, sugar, whiskey and cream. You are suppose to let the cream float on top and drink your coffee through the cream.

Now take that and make it iced. I did swap the sugar and used simple syrup so that it would dissolve better but the other components of this drink stay the same.

Iced Irish coffee ingredients

To make an iced Irish coffee at home you will need:

• coffee
• simple syrup
• Irish whiskey
• milk
• heavy cream

Coffee – You want a good strong coffee for this iced Irish. You can use any kind of coffee you have on hand, but I suggest a medium or dark roast.

Simple syrup – In a regular Irish coffee, you use sugar to sweeten it. The hot coffee helps dissolve the sugar and you are good to go.

But in an iced coffee you don’t have the hot coffee to help with this. To get a smooth texture you need to use a simple syrup, which is just sugar and water heated and then cooled. You can either make your own or buy simple syrup.

Irish whiskey – To make this a true Irish coffee, you need to add Irish whiskey. Jameson is a good choice here. If you don’t want to add whiskey, this coffee is great without it too!

Milk – Feel free to use any milk that you prefer here.

Heavy cream – Irish coffee is meant to be drank through the cream that sits on top. You are not supposed to stir the coffee and the cream together. If you don’t have heavy cream you can use whipped cream instead.

How to make an iced Irish coffee

Once you have gathered all your ingredients you will also want to grab:

• a cup
• measuring spoons
• ice

Step 1: Make your coffee – You want to make your coffee ahead of time so that it’s cooled when you want to put together your drink. You can use fresh coffee, just pour it in a cup and allow it to cool. You can use day old coffee or you can use cold brew coffee.

Step 2: Add the syrup – In your cup add in the simple syrup and coffee. Stir combine. Add the ice.

Step 3: Add your whiskey – Pour in your shot of whiskey. Add in your milk and stir to combine.

Step 4: Add your cream – Pour the cream on top of the coffee and do not stir. Enjoy your iced Irish coffee through your cream!

Snack ideas

That’s it. That’s how you make an iced Irish coffee at home! It’s a really easy coffee that you can enjoy with or without whiskey. If you want a little something to go with your iced coffee I suggest:

• raspberry white chocolate muffins
• blueberry danish
• lemon loaf
• pistachio shortbread
• coffee cake

Iced Irish coffee

Yield: 1 iced coffee

Prep Time: 5 minutes

Total Time: 5 minutes

How to make a classic Irish coffee on ice!

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Ingredients

• 1/4 cup coffee, cooled
• 1-2 tsp simple syrup
• 1/2 cup ice
• 1/4 cup milk
• shot of Irish whiskey
• 1/8 cup heavy whipping cream
• shaved chocolate, optional

Instructions

1. Mix together the cooled coffee and the simple syrup in a cup.
2. Add in the ice.
3. Pour in the milk and stir to combine.
4. Stir in the shot of whiskey.
5. Top with heavy cream. Do not stir!
6. Add chocolate shavings on top, if desired.
7. Enjoy!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 48mgCarbohydrates: 14gFiber: 0gSugar: 11gProtein: 4g

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Growing up I remember spending the holidays with both sets of grandparents. We would normally go to my dad’s parents a few days before the holiday and spend the whole day with them. My grandma would spend all day in the kitchen making tons of food for the family but I only cared about one thing.

Pea salad.

She made the most amazing creamy pea salad. I can’t tell you how many “seconds” I would get on just the pea salad during dinner. I never got her recipe but this version seems like it could be the ONE.

What is pea salad?

For those wondering, pea salad isn’t your typically salad. Nope, no lettuce here. Instead it’s a combination of peas and ham or bacon mixed together with a yummy dressing. The best part of this “salad” is that you can totally customize it to your tastes!

Creamy pea salad ingredients

Like I mentioned before, this is a variation of my grandma’s recipe from many, many years ago. I didn’t have her actual recipe so I went off taste and texture. It’s delicious and the ingredients are fairly common too.

• frozen peas
• ham or bacon
• cheese
• mayo
• spices
• herbs

You are going to need one 12 ounce bag of frozen peas for this recipe. Yes, frozen peas. They hold up better and don’t get mushy like canned or fresh peas.

Here is the much debated part of this creamy pea salad recipe – ham or bacon? The choice is up to you! I enjoy both and I normally use whatever I have on hand. This time, it was ham. You can use leftover ham or ham steak.

You will need 1/2 cup cheddar cheese here as well. You can use shredded cheese or you can use block cheese. If you use block cheese, cut your cheese into cubes before adding it to the salad.

Another debate in the pea salad world is – mayo or miracle whip? While I tend to lean more towards the mayo field, miracle whip will work in this recipe.

Now for the fun part – the spices! Like I said, you can totally customize this pea salad to your tastes and most of that falls on the spices you pick. I used salt, pepper, garlic powder and onion powder. Pretty basic spices but they come together nicely.

Fresh herbs round out the ingredient list for this classic pea salad recipe. I use parsley and dill but feel free to sub in your favorites.

Creamy pea salad recipe

Here is the absolute best part about this recipe – it is literally a combine all the ingredients and let it chill type of recipe. Yup, that’s right. Toss everything into a bowl, mix and allow the frozen peas to come to room temperature.

That’s it. That’s the big “how-to” when it comes to make pea salad. Pretty easy peasy, right?

I also should mention that this recipe is also gluten free and low carb friendly. Just double check your mayo ingredients to keep this recipe low carb.

Main dish ideas

Now that you now the super secret recipe for creamy pea salad, let’s talk about some main dishes that would pair well with this side. Some of my favorite main dishes are:

• Creamy ranch pork chops
• Crispy oven fried chicken
• Original Mississippi pot roast
• Oven roasted turkey
• Steak and vegetable kebabs
• Classic meatloaf with ketchup
• Pizza casserole

Creamy pea salad

Prep Time: 5 minutes

Additional Time: 5 minutes

Total Time: 10 minutes

Classic creamy pea salad for any family event or BBQ!

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Ingredients

• 12oz bag frozen peas
• 1 C leftover ham, chopped into small cubes or bacon
• ½ C cheddar jack cheese, shredded or cubed
• ½ mayo
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp dried parsley
• 1 tsp finely chopped fresh dill

Instructions

1. Add frozen peas to a bowl.
2. Add remaining ingredients.
3. Stir until combined.
4. Set aside for 1 hour at room temp or in fridge for 4-6 hours.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 519mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 9g

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If you loved this recipe, we would love for you to leave a review to help others!

You might want to check out these other side dishes as well:

Loaded cauliflower bake

Classic macaroni salad

Best potato salad

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Hey there! Hopefully your summer is going well. And by well I mean NOT a gabillion degrees hot like it is in Houston right now. The kids will go outside to play and they come running back in within 30 minutes. They are sweating and beet red like they ran a marathon. I can’t wait til it cools down so that they can enjoy being outside for more then a few minutes at a time.

Also, so momma can enjoy the quiet inside for more then a few minutes at a time.

We just moved into a new house less then a month ago as well. Let me tell you, moving in the blazing hot summer is not fun! The good news is that the new place is on 5 acres and our chickens are very happy here. We are ALL happy here. The kids have tons of space to run around outside.. when it cools down just a bit.

We spend our days inside doing fun things like drawing all the plants from Plants vs. Zombies or have imaginary Pokemon battles. (I sit that one out.) When the sun goes down we bust out our bikes and ride up and down the driveway. The kids think it’s hilariousss to have a race against me on their bikes. I run and they peddle their little hearts out.

Afterwards we come inside, cool down, eat dinner and then beg for ice cream. (Me not the kids.) It seems to be the thing to do this summer. Get hot, cool down, eat ice cream, repeat. I can deal with that.

Salted caramel pretzel ice cream

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Ingredients

• 1 can of sweetened condensed milk
• 1 1/2 cup of heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 of caramel sauce (or use homemade!)
• 1/2 cup of crushed pretzels (I used the peanut butter stuffed kind!)

Instructions

In a stand mixer or with a handheld mixer, whip the whipping cream until fluffy – about 2 minutes.

Add in the sweetened condensed milk and vanilla extract.

Continue to mix for another minute. You want it to be creamy and smooth at this point. Spoon the ice cream mixture into a sealable container, adding the crushed pretzels and caramel as you go. You want to try and swirl it together.

Allow to freeze for 4-24 hours.

Scoop out and enjoy!

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Tropical nice cream

Blackberry ice cream

Banana pudding ice cream

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Tropical nice cream

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Ingredients

• 2 frozen bananas
• 1/2 cup mango, diced
• 1/2 cup pineapple, diced

Instructions

Blend everything together in a blender or food processor.

Eat right away or place in the fridge for 2 hours to harden.

Enjoy!

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• Watermelon lemonade slushies
• Arroz con leche popsicles
• Blackberry ice cream

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Hey frands.  I am super excited to share this blackberry ice cream with yall today.  The recipe is easy (and yummy!) but it’s the first recipe I photographed with my new 50mm lens.  And that might not seem super exciting to most, but for some reason it makes me all giddy inside. 

I never thought I would consider myself a “photographer” in any sense.  I would look at people who took pictures and just think they must own a really expensive camera or have years of experience.  I didn’t think it was something I would have time to study proper photography techniques and I would NEVER be able to afford one of those fancy DSLR cameras that everyone talked about.  I sort of resigned myself to that fact that I just wasn’t meant to be a photographer.

And then one Christmas a few years ago, my parents got me an intro Olympus DSLR camera.  It cost about $300 and came with one lens.  I took that camera everywhere with me. I started in auto and then slowly built up the courage to try out the manual settings.  In auto mode the camera auto adjusts to your light and takes the best picture possible.  In manual mode you get to decide what aperture, ISO and shutter speed yourself.  If none of those words make sense – I get it.  That was me (and still kinda is) when I started tinkering. 

Oh how I loved my little Olympus.  I was gifted another lens for my birthday a few months later and I kept on learning.  (Thank goodness for Pinterest tutorials!)  And then I broke my little camera.  It fell off the table after I was done taking pictures of a recipe.  I was heart broken and a little nervous to tell Ryon.  I thought he would get so upset that I was clumsy or absent-minded or whatever. 

His response?  Well, how much are you going to need to replace it?  Oh my heart.  He knew that my camera was an important part of my blog and life in general.  I did some research.  I asked around and checked website reviews.  I wanted to get the next level DSLR but I knew we couldn’t afford it.  Then I found a Nikon D7000 on craigslist that was in our price range!  I did a happy dance and we drove 30 minutes away to pick it up.  (Side note – craigslist creeps me out for some reason so just contacting and meeting someone from there was a big step.  Turns out, the lady I bought it from is super sweet!  We are Facebook friends now.) 

And now the 50mm is my first lens for my new (to me) camera.  I have a loooong list of other lens that I want to add to my camera bag now.  They all do different things and some are better for portraits, houses and food.  I sort of take pictures of all of those now.  Isn’t that crazy??  I’m still learning but I totally consider myself a photographer. 

Blackberry Ice Cream

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Ingredients

• 1 can of sweetened condensed milk
• 1 1/2 cup of heavy whipping cream
• 1/2 cup blackberry pie filling (I used lucky leaf brand)

Instructions

In a stand mixer or with a handheld mixer, whip the whipping cream until fluffy – about 2 minutes.

Add in the sweetened condensed milk . Continue to mix for another minute. You want it to be creamy and smooth at this point.

Fold in the blackberry pie filling.

Spoon into a sealable container and place in the freezer for 4 hours.

Scoop out and enjoy!

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Homemade mint chocolate chip ice cream

Banana Fosters Ice cream

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Thank you Four Roses Bourbon for sponsoring today’s recipe!

The kids last day of school was this past Friday and they had an end of year program that same evening.  We ended up in one of the back rows and I couldn’t even see either of the kids.  My mom kept asking “Why aren’t you taking pictures?!” since I had my big camera with me and everything.  I said “I can’t even see them, what am I suppose to take pictures of?!” 

I could have gotten a REAL nice picture of the guy that was recording the program on a hand held camera AND an iPad.  But I digress. 

Ryley graduated pre-k and yes, I cried.  They called out their names and they grabbed a diploma from their teacher.  She was so excited when they called her name.  She waved and waved at us and walked over to her teacher and gave her a big hug.  Then they sang a song and did the kindergarten class.  Ryley is friends with a few of the girls and I cried even more.

I was a hot mess.  I kept trying to discreetly wipe my eyes and nose.  I finally had to get a tissue because it was clear I wasn’t going to stop crying.

I’m not even sure why I was such a hot mess either.  Wait wait.  That’s a lie.  Ryley will start kinder in the fall.  That’s why I was a big ball of tears.  My baby.  In kindergarten?!  She is so ready but I’m not!  Why is she growing so fast?! 

Ugh.  I can’t talk about it anymore without needing a tissue.  And yes, I am that parent.  And no, I have no shame. 

We decided to keep the kids in for the summer program though.  Ryley loves being around other kids and Avery needs the structure.  But it’s not “school” anymore, it’s more like day care.  Which both kids love.  They basically get to play with their friends every day. 

During the school year, Ryley didn’t eat lunch with her class.  Her school time was 8-11 and the extended care kids had lunch at 11:30.  All she wanted in life was to be able to eat lunch with all her friends.  Some days she would pack her own “lunch” – a banana, fruit snack and pudding.  Some days she would sit with them and drink water.  And other days she would just bed me to let her stay.  It was heart breaking. 

Now with the summer program all the kids have lunch together at 11.  I packed her lunch and I thought she might explode with excitement.  She walked into school with the biggest smile on her face.  She told everyone near by “I have my lunch!”  My momma heart just melted into my chest and down to my toes.  (No lie.. It happened.)

At first I felt bad for having them in for summer session.  (Dang momma guilt.)  But after seeing how happy she was just to be able to eat lunch with her friends, well, I don’t feel bad at all.  I’m able to work a little bit, they get to hang out with their friends.  It’s a total win-win. 

Another win-win?  This ice cream.  I was sent a bottle of Four Roses Bourbon Whiskey in honor on national BBQ month.  First, Ryon was super excited about free whiskey.  Second, I used it to create this ahhh-mazing ice cream.  I know traditional banana fosters uses rum, but holy delicious batman.  This bourbon whiskey banana fosters ice cream is delicious.  It would be perfect for a BBQ, or birthday party or a How I Met your Mother marathon.  Whatevs. 

Banana Fosters Ice Cream

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Ingredients

• 1 1/2 cup of heavy whipping cream
• 1/2 can of sweetened condensed milk
• 1 teaspoon vanilla
• 1/4 cup whiskey
• 1/2 cup of brown sugar
• 1 stick (1/2 cup) of butter
• 2 bananas, chopped

Instructions

In a heavy bottom sauce pan, add the butter, whiskey and brown sugar.

Once the brown sugar has dissolved in the butter and started to simmer, add in the bananas.

Allow to simmer for 3-4 minutes.

While simmering, in a stand mixer or using a handheld, mix the whipping cream until soft peaks form.

Add in the sweetened condensed milk and vanilla. Mix well.

Allow the banana mixture to cool then mix with the cream.

Place in a loaf pan lined with parchment paper and let freeze.

Scoop out and enjoy!

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If you loved this recipe, we would love for you to leave a review to help others!

• Apricot and cream ice cream
• Banana Fosters French Toast
• Banana pudding ice cream

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I’m pretty sure there is something in the male genetics that prevents them from listening.  I know this because in the past week or so my husband, son, and father have all proved said theory correct.  I should scratch Avery off that list because he’s 3 but he very rarely listens.  So he stays.  [What is so hard about picking up your shoes, son!?]  He ignores me daily.  [He totally stays on the list.]

Ryon claims its his job to give me a hard time.  Or he will say it was in our wedding vows.  [He makes up new vows constantly.]  So even though he claims its a job, he stays on the list.  I can’t even give a specific example with Ryon.  He either pretends not to hear me or does the opposite of what I asked.  And then laughs about it!  He finds himself quite funny.  [Totally stays on the list.]

And my dad.  Oh dad.  I think he gets as much pleasure out of tormenting me as my husband.  Heck, I bet they are in cahoots on the best ways to annoy me.  For example, after I passed my real estate exam he said he would make me dinner.  Anything I wanted he said.  I told him I wanted ribs and strawberry shortcake.  He said ok.  We go over that night and he made steaks and banana pudding.  I know!  Of course Ryon laughed and got a huge kick out of it.  

The good part of that was the steaks were delicious and he made too much banana pudding.  I was able to freeze some and make banana pudding ice cream. [ Which was/is amazing by the way.]  I’m not saying he shouldn’t listen to me, but he does have a little more leeway when it comes to desserts.  The other two don’t have any excuses.  [Even the 3 year old.]

Be sure to check out these other great ice cream recipes:

• Java Chocolate Chunk Ice Cream
• Apricot and Cream Ice Cream
• Chocolate Cookie Butter Ice Cream

Banana pudding ice cream

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Ingredients

• 3 cups milk, cold
• 2 packages (3.4 oz) instant vanilla pudding
• 30ish NILLA Wafers
• 3 medium bananas, sliced
• 1 tub (8 oz.) cool whip

Instructions

Pour the milk and the pudding in a bowl and whisk together for about 2 minutes.

Place NILLA wafers on the bottom of a bread pan lined in parchment paper.

Add bananas, pudding and then cool whip on top.

Repeat layers as many times as necessary.

Place in freezer overnight.

Scoop out and enjoy the next day!

Notes

I used a bread pan but you can use any available dish that is freezer friendly.

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  Nilla Wafers
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  Vanilla Instant Pudding
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  Mixing Bowl
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  Whisk
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  Ice Cream Scoop
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  Loaf Pan

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 68mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 3g

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My high school friends and I have been hanging out for over 10 years.  [We had our 10 year high school reunion last May.]  Crazy to think that that much time has passed!  We played softball together, had classes together, went to college together.  We have been through a lot together in the past 10 plus years.  Now we all married and have kids and still hang out. 

The first time I tried the original cookie butter was on a road trip with my friends.  [They have names by the way, I don’t call them “friends” to their faces.  Ok maybe I do.]  We stopped in to a Trader Joe’s and I bee-lined for the cookie butter section.  [We don’t have Trader Joe’s down here.  Or Ikeas.  Don’t even get me started.]  I grabbed a jar of each and a few other things that I had to have.  [Hello pistachio bark!] 

I opened a jar up in the car and swiped a finger full of the cookie butter.  One bite and I was hooked!  I had to put the jar on the other side of the car so I wouldn’t eat the whole dang thing.  It’s that good.  So when I was gifted a jar of the cookie and cocoa swirl, I was in heaven!  [Cookie butter heaven!]  After much thought and many fingers/spoons in the jar, I decided to whip up an ice cream.  And it was good.  SO good!  Like, I may need another jar kind of good.  But that’s what good friends are for, right?  Trader Joe’s road trips! 

Chocolate Cookie Butter Ice Cream

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Ingredients

• 1 1/2 cup half n half
• 1 1/2 cup heavy whipping cream
• 1 1/2 teaspoons vanilla
• 1/2 cup sugar
• 1/2 cup cookie butter and cocoa spread

Instructions

1. Combine all the ingredients, expect the spread, in a bowl and mix well.
2. Pour into an ice cream maker and church for 30 minutes.
3. Melt the cookie butter spread in the microwave.
4. Slowly add it to the ice cream maker and let it churn for about 10 more minutes.
5. Remove from ice cream maker and enjoy!

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Want more ice cream recipes?  Check out:

• Apricot and Cream Ice Cream
• Java Chocolate Chip Ice Cream
• 25+ Delicious Ice Cream Recipes

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The post Chocolate Cookie Butter Ice Cream appeared first on mom makes dinner.