Ice Cream - Lauren's Latest

Homemade Chocolate Ice Cream

Lauren's Latest — Thu, 04 Aug 2022 22:15:00 +0000

Homemade Chocolate Ice Cream is easier to make than you think and I’m going to show you how! This recipe is made with a simple no-cook chocolate base and yields a rich and decadent ice cream. It’s the perfect treat on a hot summer day. And if chocolate isn’t your thing, try my Homemade Vanilla Ice Cream or any of my other ice cream recipes!

The Ever Popular Classic Chocolate Ice Cream

It’s no secret that we have a chocoholic in our family. While I am team vanilla 90% of the time, I suppose I can make room for some chocolate ice cream in my life. Ok, FINE. Twist my arm.

Creamy, decadent and oh so chocolatey, this classic chocolate ice cream recipe is FOR YOU. Bookmark, print and save it now folks because this is as easy as it gets. The chocolate base doesn’t have eggs so you just have to whisk the ingredients together and refrigerate, then churn when you’re ready. Of course because it’s kept frozen, it lasts for months and is *SO* much better than store bought.

Wait, No Eggs?

Yes, no eggs! And here’s why:

Since testing this recipe with a cooked custard-style base, a cooked non-custard-style base (no eggs, but still cooked), and a completely uncooked version, I’ve opted to publish the easiest and in my opinion equally delicious uncooked (read: eggless) chocolate ice cream base.

Because you whisk all of the ingredients into the heavy cream and milk and then let it set in the refrigerator for several hours, that sugar will dissolve quickly, giving you a really creamy finished product. The tendency is to want to cook ice cream bases to ensure that all the sugar gets dissolved, but honestly, it isn’t really needed or required.

My vanilla ice cream recipe DOES use egg yolks and is cooked because with it being a simple vanilla, it helps get a creamier flavor above and beyond plain heavy cream would. For this chocolate ice cream though, I didn’t think it was necessary and I was right!

Before We Begin: A Note About Ice Cream Machines

I used to own this Cuisinart Ice Cream Machine…you know, the kind where you have to freeze the bowl. These are probably the most common type of ice cream maker you’d be looking to buy at the store. While these work great, I’d highly recommend looking into getting an ice cream maker with a compressor. This is the one I have. It is amazing! Not only do you not have to freeze anything ahead of time, but you can make batch after batch of ice cream without having to freeze anything! It’s really truly incredible. I cannot recommend this machine enough. Yes, it’s a little bit pricey, but mama mia it’s worth it.

How to Make Chocolate Ice Cream from Scratch

Making Chocolate Ice Cream from scratch is actually a lot easier than you think. READ: only six ingredients needed! For full details on how to make chocolate ice cream with an ice cream maker, see the recipe card down below

Make Chocolate Ice Cream Base

In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and beat to combine until the cocoa, sugars, and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Churn Your Ice Cream

Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you’re using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you’re using one with a compressor, it will take a little longer. Mine took 35 minutes. See my notes below!

Freeze and Enjoy!

Transfer the ice cream to a separate container (this is the one I have that is pictured below) and freeze until solid. After it has frozen for several hours, scoop and enjoy! I like my chocolate ice cream in a bowl, but kids much prefer cones. Delicious either way…we’re not picky over here.

How to Make No-Churn Chocolate Ice Cream | Without an Ice Cream Machine

Just because you don’t have an ice cream maker doesn’t mean you have to go without homemade chocolate ice cream! A lot of the ingredients for this are the same with a few minor variations with increments. I’ve bolded the differences to make it a little easier to see. All of the other stated ingredients and their amounts are listed in the recipe card. Here’s how to do it:

In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined. (Use this in place of the sugars.)
Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream. (You are substituting the milk for more heavy cream).
Cover and freeze until solid then scoop and enjoy! It won’t be quite the same texture as a churned ice cream, but will still hit the spot. This is how my mom made and continues to make ice cream back home and I love it!

Customizing With Mix-Ins + Toppings

Now this chocolate ice cream recipe tastes great on its own but feel free to add any mix-ins or toppings to customize the recipe to your liking. For example, I have a great Rocky Road Ice Cream Recipe that adds almonds, chocolate chips and marshmallow fluff. While the purist in me LOVES this recipe as is, I know there are many of you who would want to spice this ice cream up a little. Here are some ideas to get you started:

Mix-Ins

Simply hand mix these in before the final freezing.

sprinkles
fresh berries
cookies
hot fudge or caramel sauce
chocolate chips
marshmallows
cookie dough

brownies
cheesecake bites
nuts
peanut butter
chopped chocolate covered espresso beans
M&M’s, Reese’s Cups, Butterfinger, Heath, etc.

Toppings

Add to your bowl or cone after final freezing.

Nutella hot fudge sauce
caramel sauce

melted peanut butter
chocolate shavings

How Long Does Homemade Ice Cream Last?

Homemade ice cream like this one, usually lasts in the freezer for about 3 months as long as you have a proper insulated ice cream container for it. This is the one I have and LOVE. It truly does make a difference in how the ice cream freezes and is kept fresh. Obviously, you can just keep it in a regular air tight container, but it won’t last nearly as long without getting a little freezer burnt (weird gritty texture, ice crystals forming on the top of it, etc.). If you plan on making this and eating it within a week or two, a regular plastic container will be great. But, if you might keep it beyond that, I’d suggest getting the proper container.

Recipe Ideas that use Chocolate Ice Cream

I have lots of ice cream recipes on my site (see below) and all of them could be incorporated in some way into these recipes!

Other Ice Cream Flavors to Try!

Give me all the ice cream! Here are a few other flavors I think you might like:

That’s it! I hope you enjoy this recipe as we continue on through the hot summer months!

The printable recipe card is down below!

Homemade Chocolate Ice Cream

Whether or not you have an ice cream machine, you're going to be able to make this rich and decadent Chocolate Ice Cream from scratch!

Course Dessert

Cuisine American

Keyword chocolate ice cream

Prep Time 1 hour

Cook Time 0 minutes

Freezing Time 11 hours

Total Time 12 hours

Servings 1/2 cup servings

Calories 263kcal

Ingredients

3/4 cup cocoa powder sifted
1/2 cup granulated sugar
1/3 cup packed brown sugar
pinch of salt
2 cups heavy whipping cream
1 cup whole milk
2 teaspoons vanilla extract

Instructions

In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars, and salt are dissolved.
Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours, or overnight.
Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you're using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you're using one with a compressor, it will take a little longer, 25-35 minutes.
Scoop and enjoy!

Notes

No-Churn Instructions

For this no-churn version, some of the ingredients and their corresponding measurements are different than what is stated in the recipe card, I’ve bolded the differences to make it a little easier to see. All of the other stated ingredients and their amounts are listed in the recipe card.

In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined.
Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream.
Cover and freeze until solid then scoop and enjoy!

Nutrition

The post Homemade Chocolate Ice Cream appeared first on Lauren's Latest.

Homemade Ice Cream Cake

Lauren's Latest — Fri, 17 Jun 2022 21:46:00 +0000

This Homemade Ice Cream Cake recipe is better than store-bought, guaranteed!! Filled with vanilla and chocolate ice cream, plus crushed Oreos and hot fudge, this is sure to be a big crowd-pleaser! If you’re looking for an even easier ice cream cake option, try my Ice Cream Sandwich Cake.

Ice Cream Cake Basics

This no-bake, super simple recipe is made up of three different parts. All equally important and delicious.

The Ice Cream

I used two 1.5 quart containers of Breyers ice cream; one chocolate and one vanilla. That’s 3 whole quarts of ice cream OR 3/4 of a gallon if you’re counting. See my variations below to switch things up.

The Filling

Falling in love with Dairy Queen Crunch Cakes at an early age, I’ve learned that magic shell and chocolate wafer crackers aren’t going to cut it for me! Plus, I could make it better. So I used crushed OREO thins and store bought hot fudge sauce. And it was so freaking good. It was decided by all that that was the most delicious part of the cake.

The Frosting

I was going to use marshmallow fluff, but then upon further investigation, I realized it would have frozen pretty solid. I didn’t want to chance it, so I just used whipped cream. But it worked perfectly and tasted delicious. Easy to spread, easy to slice, and added a little extra creamy bite.

How to make Ice Cream Cake

While the process to making an ice cream cake is super simple, it is time consuming (freeze times) and you’ll want to plan ahead. For full recipe details, see the printable recipe card and helpful tutorial video down below.

Remove Ice Cream from Freezer + Prep Cake Pans

Remove ice cream from the freezer and defrost about 15 minutes. While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.

Spoon + Press Ice Cream into Prepared Pans

Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.

Place Serving Platter into Freezer {1 hour before}

1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)

Make the Frosting + Refrigerate

Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.

Assemble the Cake

Remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired.

Freeze Cake Until Ready to Serve

Once the cake is assembled, place back into the freezer until ready to serve.

Check Out My Tutorial Video

Be sure to watch my video tutorial to ensure success. And, if you happen to be working in a warmer kitchen, don’t be afraid to assemble the cake first, freeze again and then finish frosting and decorating.

Try Different Flavor Combinations

Using different flavors of ice cream, kinds of cookies or fillings can really allow you freedom in creating a unique and super delicious ice cream cake. Here are a few ideas! The sky really is the limit here.

Mint Chocolate Chip: Mint Chocolate Chip ice cream + crushed thin mint cookies + hot fudge filling
Butter Pecan: Butter Pecan ice cream + chopped pecans and shortbread cookies + butterscotch filling
Chocolate Brownie: Chocolate Brownie ice cream + chopped brownie filling + chocolate sauce filling
Reese’s: Reese’s Peanut Butter Ice Cream + chopped Reese’s Peanut butter cups and chopped peanuts + hot fudge sauce filling
Ultimate Oreo: Oreo ice cream + chopped Oreos + hot fudge filling

Storing Ice Cream Cake

You’ll need to store leftover ice cream cake in the freezer. Keep it wrapped well in plastic wrap or an airtight container with a lid. You can expect your cake to stay good in the freezer for about 7 days. After that, ice crystals will begin to form and the flavor of the cake will begin to diminish.

More Ice Cream Cake Recipes to Try!

Try this Homemade Ice Cream Cake Recipe out today! Whether it’s for a birthday, a BBQ, an anniversary or just because, this recipe is sure to bring a smile to your face.

Printable recipe card is below as well as a super helpful video! Enjoy!

Homemade Ice Cream Cake

This Homemade Ice Cream Cake recipe is better than store bought, guaranteed!! Filled with Oreos and hot fudge, this is the ultimate dessert.

Course Dessert

Cuisine American

Keyword frozen dessert, ice cream cake

Prep Time 13 hours

Total Time 13 hours

Servings servings

Calories 742kcal

Author Lauren Brennan

Ingredients

1.5 quart container vanilla ice cream
1.5 quart container chocolate ice cream
3/4 cup hot fudge sauce
12 OREO thins crushed
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla
rainbow sprinkles or other decorations as desired.

US Customary – Metric

Instructions

Remove ice cream from the freezer and defrost about 15 minutes.
While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.
Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)
Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.
To assemble cake: remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired and freeze until ready to serve.

Video

Nutrition

The post Homemade Ice Cream Cake appeared first on Lauren's Latest.

Homemade Vanilla Ice Cream Recipe

Lauren's Latest — Wed, 15 Jun 2022 19:30:00 +0000

Creamy, sweet, and completely homemade, this is my favorite Vanilla Ice Cream Recipe! It’s a bare bones, super simple recipe that gives you the creamiest, silkiest vanilla ice cream ever. With only five main ingredients, you too can be an ice cream churning pro! Homemade ice cream elevates every dessert you serve this with. My favorites include: Peach Cobbler Pumpkin Pecan Cobbler, Apple Pie , Chocolate Cobbler (so good!) and Apple Turnovers.

One Simple Trick to Get Extra Creamy Ice Cream

Believe it or not, stirring in more heavy cream into the cooked custard base actually gives you a creamier vanilla ice cream! I’ve tried making this all sorts of ways and stirring in that last little bit of cream makes a world of difference with the finished churned ice cream.

Next time you make ice cream, give my method a try. It’s amazing how much creamier it actually tastes!

How to Make Homemade Vanilla Ice Cream {With an Ice Cream Maker}

The hardest part of this recipe is waiting for it to freeze! Everything else is extremely straight forward. Heads up: you will need an ice cream maker! This is the ice cream maker I own and would highly recommend it. For full recipe details check out the recipe card down below.

Freeze Bowl of Ice Cream Maker

Place the bowl of the ice cream maker with paddle in the freezer.

Combine Ingredients + Heat

In a small pot, measure 1 cup of the heavy cream with milk, sugar, and salt. Heat, stirring well until sugar dissolves.

Temper the Egg Yolks with the Hot Cream Mixture

Slowly pour 1/4 cup of the hot cream into the egg yolks while stirring vigorously. Add another 1/4 cup and stir. Pour egg yolk mixture into pot with the remaining hot cream and stir. Cook (without bringing to simmer or boil) for 5-10 minutes or until custard thickens slightly and coats the back of a wooden spoon.

Remove From Heat

Remove from heat and stir in the remaining 1 cup of heavy cream and vanilla. Transfer to a plastic container, cover, and refrigerate several hours until completely chilled.

Time to Make Ice Cream!

Assemble ice cream maker {with frozen bowl} and turn on. Pour chilled custard base into the machine and churn for 15-20 minutes. Scoop ice cream out into a large airtight container and freeze until firm. Serve.

How to Make Homemade Vanilla Ice Cream {Without an Ice Cream Maker}

Not everyone has an ice cream maker! And that’s perfectly okay because I have another method for making vanilla ice cream without one. It won’t be quite the same consistency, but will taste exactly the same.

Follow the instructions as you normally would, except this time leave out the heavy cream from the ice cream stovetop mixture. We will add it later.
Cook and refrigerate the ice cream base as instructed above.
Whip heavy cream in a stand mixer on high until it turns into whipped cream. Then fold the whipped cream into the chilled ice cream base until combined.
Transfer to a large airtight container and freeze for a couple of hours. Serve!

Ice Cream Toppings and Mix-Ins

Homemade ice cream can be enjoyed on its own or add toppings and/or mix-ins to create your own ice cream concoction. Its simple, creamy yet rich flavor is amazing and is the perfect dessert blank canvas. Here are a couple of ideas:

Mix-Ins

Simply hand mix these in before the final freezing.

sprinkles
fresh berries
cookies
brownies
cheesecake bits

Toppings

nutella hot fudge sauce
caramel sauce
melted peanut butter
chocolate shavings

Storing Homemade Ice Cream

Store remaining vanilla ice cream in an airtight container, in the freezer for up to 2 weeks. After a couple of weeks, the texture can become grainy.

More Dessert Recipes to Try!

if you liked this Vanilla Ice Cream recipe, be sure to check out all of my other ice cream recipes!

Printable recipe card is below, enjoy!

Homemade Vanilla Ice Cream Recipe

Creamy, sweet, and completely homemade, this is my favorite Vanilla Ice Cream recipe! It's a bare bones, super simple recipe that gives you the creamiest, silkiest vanilla ice cream ever.

Course Dessert

Cuisine American

Keyword vanilla ice cream

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings servings

Calories 321kcal

Author Lauren’s Latest

Ingredients

2 cups heavy cream divided
1 cup whole milk
3/4 cup granulated sugar
1 pinch salt
3 egg yolks
2 teaspoons vanilla {or 1/2 vanilla bean, scraped}

US Customary – Metric

Instructions

Freeze bowl of ice cream maker with paddle at least 6 hours in advance.
In a small pot, measure 1 cup heavy cream with milk, sugar and salt. Heat over medium, stirring well until sugar dissolves. In a separate bowl, whisk egg yolks together.
Temper egg yolks with hot cream mixture: slowly pour 1/4 cup of the hot cream into the egg yolks while stirring vigorously. Add another 1/4 cup and stir. Pour egg yolk mixture into pot with the remaining hot cream and stir. Cook (without bringing to simmer or boil) for 5-10 minutes or until custard thickens slightly and coats the back of a wooden spoon.
Remove from heat and stir in remaining 1 cup of heavy cream and vanilla. Transfer to plastic container, cover and refrigerate several hours until completely chilled.
Assemble ice cream maker {with frozen bowl} and turn on. Pour chilled custard base into the machine and churn 15-20 minutes. Scoop ice cream out into a large container and freeze until firm. Serve.

Nutrition

The post Homemade Vanilla Ice Cream Recipe appeared first on Lauren's Latest.

Rocky Road Ice Cream

Lauren's Latest — Wed, 18 May 2022 04:12:00 +0000

Homemade Rocky Road Ice Cream is based on my Homemade Chocolate Ice Cream and filled with toasted almonds, marshmallow fluff, and chopped chocolate chips. Perfect for summer and so much better than store-bought.

But First, What is Rocky Road Ice Cream?

Traditional rocky road ice cream has a chocolate ice cream base with marshmallows and nuts mixed throughout it. First appearing during the United States Depression, the creator opted to call it ‘Rocky Road’ to put a smile on people’s faces. While my Rocky Road Ice Cream isn’t traditional per se, it’s even better than the original and I think you will love it!

Make it with or without a machine!

I asked on Instagram Stories what kinds of recipes you wanted to see on the blog and homemade rocky road ice cream was at the top of the list. So, here’s a fabulous recipe for Rocky Road Ice Cream, with instructions on how to make it with or without an ice cream machine! It’s so ridiculously easy to make that you’ll be making seventy million batches this summer. Just wait and see. You will.

If you love rocky road try out my rocky road brownies!

Rocky Road Ice Cream Basics

So, what’s in rocky road ice cream? The classic answer is chocolate, nuts, and marshmallows and although this recipe is pretty basic, you can customize it how you like it. For example, if you’d rather have a vanilla base, use my vanilla ice cream recipe! Here’s everything you’ll need:

Cocoa Powder – this creates the chocolate flavor for the ice cream. Use dark cocoa powder if you want the ice cream to be even richer!
Sugar + Brown Sugar – to sweeten! Brown sugar adds a little bit more flavor than just regular sugar.
Heavy Whipping Cream – make sure you get the HEAVY Whipping Cream as opposed to just regular whipping cream. This is to ensure that the fat content is correct for freezing.
Milk – milk is used to dissolve the sugars and cocoa powder while still lending to the creamy texture of ice cream.
Vanilla – to flavor.
Almonds – I used pre-sliced almonds and toasted them for a more nutty taste. If almonds aren’t your thing feel free to sub in another type of nut. Walnuts, pecans, and even peanuts work.
Mini Chocolate Chips – these are chopped up and provide a chocolatey crunch throughout the ice cream. Feel free to use chocolate syrup instead (this creates a ribbon of chocolatey goodness).
Marshmallow Fluff – I like to layer marshmallow fluff into the ice cream base before freezing. That way you get marshmallow flavor throughout the ice cream. Feel free to use mini marshmallows if you don’t have marshmallow fluff, though be warned it’s a totally different eating experience. I’d suggest the fluff.

How to Make Rocky Road Ice Cream {With an Ice Cream Maker}

For full details on how to make rocky road ice cream with an ice cream maker, see the recipe card down below

1. Make Chocolate Ice Cream Base

In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and beat to combine until the cocoa, sugars, and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

2. Churn Your Ice Cream

Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you’re using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you’re using one with a compressor, it will take a little longer. See my notes below!

3. Fold in Almonds, Chocolate Chips + Marshmallow Fluff

Remove the ice cream from the machine and fold in the almonds and chocolate chips. As you’re spooning the ice cream into the containers, add the marshmallow fluff in layers in between the ice cream. Use a butter knife to swirl it in as best as you can.

4. Freeze then Enjoy!

Cover and freeze until solid then scoop and enjoy! We really liked scooping our ice cream into cones, which can be a little messy but overall delicious

Cooked Versus Uncooked Ice Cream Bases

So, I’ve been going back and forth on which one is better. Since testing this recipe with a cooked custard-style base, a cooked non-custard style base (no eggs, but still cooked) and a completely uncooked version, I’ve opted to publish the easiest and in my opinion equally delicious uncooked chocolate ice cream base.

How to Make No Churn Rocky Road Ice Cream {Without an Ice Cream Maker}

Homemade ice cream is always a good idea even if you don’t have an ice cream maker! For this no-churn version, some of the ingredients and their corresponding measurements are different than what is stated in the recipe card, I’ve bolded the differences to make it a little easier to see. All of the other stated ingredients and their amounts are listed in the recipe card.

Finally, here is how to make no-churn rocky road ice cream:

1. Combine Cocoa Powder + Sweetened Condensed Milk

In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined.

2. Whip Heavy Cream

Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream. (You are substituting the milk for more heavy cream).

3. Fold in Almonds, Chocolate Chips + Marshmallow Fluff

Fold in the almonds and chocolate chips. As you’re spooning the ice cream into the containers, add the marshmallow fluff in layers in between the ice cream. Use a butter knife to swirl it in as best as you can.

4. Freeze then Serve!

Cover and freeze until solid then scoop and enjoy! It won’t be quite the same texture as a churned ice cream, but will still hit the spot. This is how my Mom made and continues to make ice cream back home and I love it!

A Note About Ice Cream Machines

I used to own this Cuisinart Ice Cream Machine…you know, the kind where you have to freeze the bowl. These are probably the most common type of ice cream maker you’d be looking to buy at the store. While these work great, I’d highly recommend looking into getting an ice cream maker with a compressor. This is the one I have. It is amazing! Not only do you not have to freeze anything ahead of time, but you can make batch after batch of ice cream! It’s really truly incredible. I cannot recommend this machine enough.

How Long Does Homemade Ice Cream Last?

Sealed in an airtight container, this rocky road recipe will last in the freezer for about 2 weeks. After that, you may notice ice crystals growing and an accompanying gritty texture to the ice cream. If you don’t mind those two things, I guess you could continue to store and eat it. This recipe does get eaten pretty fast though, so you might even finish it before that two weeks is up (especially in the summer)!

More Ice Cream Recipes!

Love ice cream as much as we do? Check out all of my other ice cream recipes!

This Rocky Road Ice Cream recipe is perfect for those hot summer days! Be sure to save, print or bookmark this recipe. The printable recipe card is down below, enjoy

Homemade Rocky Road Ice Cream

Homemade Rocky Road Ice Cream is filled with toasted almonds, marshmallow fluff, and chopped chocolate chips! I even have a no-churn option.

Course Dessert

Cuisine American

Keyword Rocky Road Ice Cream, rocky road ice cream recipe

Prep Time 1 hour

Freeze Time 11 hours

Total Time 12 hours

Servings 1/2 cup servings

Calories 388kcal

Author Lauren’s Latest

Ingredients

3/4 cup cocoa powder sifted
1/2 cup granulated sugar
1/3 cup packed brown sugar
pinch of salt
2 cups heavy whipping cream
1 cup whole milk
2 teaspoons vanilla extract
1/2 cup sliced almonds toasted
1/4 cup mini chocolate chips chopped
4 oz marshmallow fluff

US Customary – Metric

Instructions

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved.
Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you're using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you're using one with a compressor, it will take a little longer, 25-35 minutes.
Remove the ice cream from the machine and fold in the almonds and chocolate chips. As you're spooning the ice cream into the containers, add the marshmallow fluff in layers in between the ice cream. Use a butter knife to swirl it in as best as you can. Cover and freeze until solid.
Scoop and enjoy!

Notes

No-Churn Instructions

In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined.
Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream.
Fold in the almonds and chocolate chips. As you’re spooning the ice cream into the containers, add the marshmallow fluff in layers in between the ice cream. Use a butter knife to swirl it in as best as you can.
Cover and freeze until solid then scoop and enjoy!

Nutrition

The post Rocky Road Ice Cream appeared first on Lauren's Latest.

Ice Cream Sandwich Cake

Lauren's Latest — Thu, 29 Jul 2021 21:01:15 +0000

Easier to make than a homemade ice cream cake, this is an Ice Cream Sandwich Cake! No-bake and prepped in about 20 minutes. Hello delicious!

Ice Cream Sandwich Cake | The EASIEST Dessert

A no-bake, frozen cake made from ice cream sandwiches and a couple of other tasty ingredients, this is an Ice Cream Sandwich Cake! This recipe takes a fraction of the time that a homemade ice cream cake would take and yet it still tastes absolutely amazing. Dress it up with rosettes of cool whip, chocolate syrup, and peanuts, or keep it simple, either way, you’ll have a killer cake perfect for birthdays, summer BBQ’s or just because!

Main Ingredients Needed

Gather up these 6 ingredients and a 9×9 baking dish to get started. Here’s what you’ll need to make an Ice Cream Sandwich Cake:

Ice Cream Sandwiches – the beauty of this recipe is you can adapt it easily into any flavors you like! There are neopolitan, cookies and cream, all chocolate and all vanilla ice cream sandwiches available. I used the vanilla flavor!
Ice Cream – I used Moose Tracks but feel free to use another flavor of ice cream!
Peanut Butter – this is optional, especially if you’re allergic! This is layered inbetween the ice cream sandwiches and adds such a yummy nutty flavor.
Cool Whip – this tops off the whole thing. I also make this cake pretty by piping rossettes on top!
Chocolate Syrup – this adds a yummy drizzle to the top. Feel free to use magic chocolate shell instead.
Peanuts – once again, optional but super yummy. You can replace this with chocolate chips, mini M&M’s, crushed Oreos or sprinkles.

How to Make Ice Cream Sandwich Cake

For full details on how to make this Ice Cream Sandwich Cake, see the recipe card down below

Step 1: Prep Pan

Line a 9×9 or 8×8 square pan with foil.

Step 2: Layer Ingredients

Open 6 ice cream sandwiches and fit them into the bottom of the pan, cutting where necessary. It’s ok if they don’t fit perfectly. Any holes you can fill with ice cream.

Spread ice cream in an even layer across the top of the ice cream sandwiches. Be sure to press any additional ice cream into any holes not filled by ice cream sandwiches.

Drizzle the top of the ice cream with peanut butter and top with the remaining ice cream sandwiches. Fill any gaps with extra ice cream.

Step 3: Freeze

Cover and freeze for at least 3 hours to solidify.

Step 4: Decorate!

Remove from pan using foil and unwrap. Place onto serving platter. Spread the exterior of the cake with Cool Whip. Drizzle the top with chocolate sauce and sprinkle with chopped peanuts. Use any additional cool whip in a piping bag fitted with a large star tip (I used Wilton 1M). Add rosettes to the top of the cake and sprinkle with more chopped peanuts.

Store in the freezer until ready to serve. Cut into 16 even pieces and serve.

How to Store an Ice Cream Sandwich Cake

Another huge perk of this Ice Cream Sandwich Cake is that it is so easy to store! Whether you plan to make this ahead of time or are just saving leftovers, I’ve got you covered.

Make-Ahead

If you’re making this recipe ahead of time, I’d suggest storing it before decorating the top. You can do this for up to a week! Then when you’re ready to serve, remove the cake from the baking dish, and decorate with cool whip and toppings.

Saving Leftovers

Storing after decorating can be a little more difficult but it’s not impossible! Skip the rosettes or simply scrape them off if you’re saving leftovers. Return to a freshly lined baking dish and cover the top with plastic wrap then foil. Freeze for up to two weeks.

The second method won’t be as pretty but you’ll be able to enjoy the leftovers of this treat after your big event is over.

More Ice Cream Recipes to Try!

Once again, feel free to change up this recipe to suit your wants! Go make this Ice Cream Sandwich Cake before summer is over

The printable recipe card is down below, enjoy!

Ice Cream Sandwich Cake

Easier to make than an ice cream cake, this is an Ice Cream Sandwich Cake! No-bake and prepped in about 30 minutes, hello delicious!

Course Dessert

Cuisine American

Keyword ice cream cake, ice cream sandwich cake

Prep Time 30 minutes

Cook Time 0 minutes

Freezing Time 3 hours

Total Time 3 hours 30 minutes

Servings servings

Calories 285kcal

Equipment

9×9 square pan

Ingredients

12 ice cream sandwiches each 3.5 fl. oz.
3/4 quart ice cream I used moose tracks
1/2 cup all natural peanut butter optional
8 oz cool whip defrosted in the fridge
chocolate syrup + chopped peanuts optional

US Customary – Metric

Instructions

Line a 9×9 or 8×8 square pan with foil. Open 6 ice cream sandwiches and fit them into the bottom of the pan, cutting where necessary. It's ok if they don't fit perfectly. Any holes you can fill with ice cream.
Spread ice cream in an even layer across the top of the ice cream sandwiches. Be sure to press any additional ice cream into any holes not filled by ice cream sandwiches.
Drizzle the top of the ice cream with peanut butter and top with the remaining ice cream sandwiches. Fill any gaps with extra ice cream.
Cover and freeze at least 3 hours to solidify. Remove from pan using foil and unwrap. Place onto serving platter. Spread exterior of cake with cool whip. Drizzle the top with chocolate sauce and sprinkle with chopped peanuts. Use any additional cool whip in a piping bag fitted with a large star tip (I used Wilton 1M). Add rosettes to the top of the cake and sprinkle with more chopped peanuts.
Store in freezer until ready to serve. Cut into 16 even pieces and serve.

Notes

The beauty of this recipe is you can adapt it easily into any flavors you like! There are neopolitan, cookies and cream, all chocolate and all vanilla ice cream sandwiches available. Also, feel free to use any ice cream filling that you’d prefer over moose tracks.

Nutrition

The post Ice Cream Sandwich Cake appeared first on Lauren's Latest.

Chocolate Chip Cookie Ice Cream Sandwiches

Lauren's Latest — Fri, 07 May 2021 06:03:00 +0000

Chocolate Chip Cookie Ice Cream Sandwiches are easier to make than you think. The best of chocolate chip cookies and vanilla ice cream! Perfect for birthdays, a hot summer’s day, or just because!

When I first developed this chocolate chip cookie ice cream sandwich recipe (way back in 2013), it was a quick, go-to summer snack made with store-bought ingredients only. Since then, I’ve come up with some great cookie and ice cream recipes that you can absolutely use to create fun and tasty ice cream sandwiches including my Chocolate Chip Cookie Recipe and Homemade Vanilla Ice Cream! The beauty of this recipe is that you can make it completely homemade, semi-homemade, or all from store-bought ingredients and still get amazing results! So let’s get started!

Main Ingredients Needed

You only need three main components to make these Chocolate Chip Cookie Ice Cream Sandwiches!

Chocolate Chip Cookies – I used my chocolate chip cookie recipe. But feel free to use whatever cookie recipe you’d like or go out and buy some cookies.
Vanilla Ice Cream – I used Breyer’s vanilla bean ice cream, but you don’t have to make this recipe with just vanilla ice cream. Use what you have! Or make it homemade with my Vanilla Ice Cream Recipe.
Sprinkles or Mini Chocolate Chips – these are optional but create a fun activity for kids and can be made festive for holidays!

Tips + Tricks

Using Homemade Cookies?

Freeze after baking for 20-30 minutes. This ensures that the cookies don’t break or tear apart when squishing down on the ice cream.

Ice Cream Too Hard?

No worries, just let it sit out to soften a bit, then refreeze!

How to Make Chocolate Chip Cookie Ice Cream Sandwiches

For full details on how to make Cookie Ice Cream Sandwiches, see the recipe card down below

1. Make/Buy the Cookies + Ice Cream

Start out by making or buying cookies and/or ice cream!

Like I said above, this recipe is really only going to take up as much time as you want it to take up. Go all out and make it all homemade or take it easy and make it semi-homemade or all store-bought. Either way, you’re going to have a great end product.

2. Assemble

Using a cookie scoop, scoop ice cream balls onto one chocolate chip cookie, topping with a second one. Press down slightly. Repeat with as many as you’d like.

3. Freeze

Freeze 30 minutes. Remove from freezer and roll edges in sprinkles or mini chocolate chips (optional). Freeze until you’re ready to serve.

How to Store Ice Cream Sandwiches

After the cookie ice cream sandwiches have been assembled and frozen you can either individually wrap each one in plastic wrap or place them in a freezer-safe Ziploc bag. These will last in the freezer for about a month, which makes them a perfect make-ahead treat!

More Ice Cream Recipes to Try!

Try these out on your kids and see how fast their eyes pop out of their heads. It’s a fun little game to try

The printable recipe card is down below, enjoy!

Chocolate Chip Cookie Ice Cream Sandwiches

Chocolate Chip Cookie Ice Cream Sandwiches are easier to make than you think! Perfect for birthdays, a hot summer day, or just because!

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookie Ice Cream Sandwiches, cookie ice cream sandwich

Prep Time 1 hour 30 minutes

Cook Time 10 minutes

Total Time 1 hour

Servings ice cream sandwiches

Calories 412kcal

Author Lauren’s Latest

Ingredients

3/4 cup butter melted
1 cup brown sugar packed
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 quart vanilla ice cream
colorful sprinkles or mini chocolate chips optional

US Customary – Metric

Instructions

Stir melted butter, brown sugar and granulated sugar until well combined. Add in egg, egg yolk and vanilla. Mix until lighter in color. Add in the flour, baking soda and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter. Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter.
Preheat oven to 325. Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop. Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center. Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature. You should get 36 cookies total.
Using a cookie scoop, scoop ice cream balls onto one chocolate chip cookie, topping with a second one. Press down slightly. Continue filling sandwiches with ice cream until all 18 sandwiches are created.
Freeze 30 minutes. Remove from freezer and roll edges in sprinkles or mini chocolate chips (optional). Freeze until you're ready to serve.

Notes

*Like I said above, this recipe is really only going to take up as much time as you want it to take up. Go all out and make it all homemade or take it easy and make it semi-homemade or all store-bought. Either way, you’re going to have a great end product.

Nutrition

The post Chocolate Chip Cookie Ice Cream Sandwiches appeared first on Lauren's Latest.

Peanut Butter Oreo Ice Cream Cake

Lauren's Latest — Tue, 02 Oct 2018 08:25:51 +0000

Peanut Butter Oreo Ice Cream Cake Recipe! Yes, you heard that right. So many delicious ingredients for the perfect ice cream cake.

Peanut Butter Oreo Ice Cream Cake. This is an AMAZING dessert that is super simple to whip up that has everything I love in life {besides obvious things like my husband, my daughter, carbs, my iphone and Ryan Gosling}.

Oreos? Check.

Peanut butter? Check.

Ice Cream? Check.

Cute little cake that is perfect for summer? Double check.

If you need to beat the heat, give this a whirl! It won’t last long in your freezer…promise!

PS–if ice cream cake isn’t your thing, try my perfect chocolate cake recipe with accompanying frosting. It’s one of my most popular recipes!

More Ice Cream Cake Recipes to Try!

Peanut Butter Oreo Ice Cream Cake

Peanut Butter Oreo Ice Cream Cake Recipe! Yes, you heard that right. So many delicious ingredients for the perfect ice cream cake.

Course Dessert

Cuisine American

Keyword oreo ice cream cake, peanut butter

Prep Time 30 minutes

Cook Time 0 minutes

Freeze 8 hours

Total Time 8 hours 30 minutes

Servings servings

Calories 409kcal

Author Lauren Brennan

Ingredients

16 Oreo Cookies divided
3 tablespoons melted butter
2 cups chocolate ice cream
1/4 cup peanut butter smooth or chunky
3/4 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla

For the peanut butter caramel sauce:

3 tablespoons caramel sauce
3 tablespoons peanut butter smooth or chunky

US Customary - Metric

Instructions

Remove chocolate ice cream from freezer.
Place 12 Oreo cookies into a food processor and grind into crumbs. Stir in melted butter. Press mixture into the bottom and up the sides of a 6-inch springform pan. Freeze.
Stir chocolate ice cream to soften. Measure out 2 cups. Remove crust from freezer and spread ice cream evenly into the bottom. Break up remaining 4 oreos and place on top of ice cream. Microwave peanut butter 30 seconds and drizzle over oreos evenly. Freeze.
In a large bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Spread over top of peanut butter layer evenly. Freeze 6-8 hours or until completely solid.
To serve, remove from freezer and sit 10 minutes. During this time, microwave caramel with peanut butter to create the drizzle over top.
After 10 minutes, remove sides of springform pan. Use a sharp knife dipped into hot water to slice easily. Drizzle peanut butter caramel sauce over top and serve.

Nutrition

The post Peanut Butter Oreo Ice Cream Cake appeared first on Lauren's Latest.

Double Chocolate Cookie Bars

Lauren's Latest — Fri, 29 May 2015 14:05:26 +0000

These Chewy Double Chocolate Cookie Bars are like half brownies and half cookies! Super rich and fabulous topped with ice cream

Double Chocolate Cookie Bars! They are chewy, so chocolatey, so fast to make a batch and are incredible topped with ice cream. {Especially this ice cream!} These are the perfect cookie bar for a crowd and it makes a fabulous sweet treat for any summer picnic.

Main Ingredients Needed

Here’s everything you’ll need to make these divine Chocolate Cookie Bars!

Butter – this is necessary for the texture of the cookie.
Sugar – regular granulated sugar here, to sweeten.
Egg – for structure.
Vanilla Extract – for flavor.
All-Purpose Flour – this fills out the rest of the cookie bars.
Cocoa Powder – unsweetened, for super chocolatey flavor.
Baking Soda – this is our leavening agent.
Salt – to balance out all the sweetness.
Mini Chocolate Chips – I used semi-sweet chocolate chips for this recipe because milk chocolate would be too sweet.

Love chocolate cookies? Try these ones next: Hot Pot Chocolate Cookies Recipe, Chocolate Fudge Cake Mix Cookies, Chocolate Mint Cookies, and Double Chocolate M&M Cookie Recipe.

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
In a large bowl, cream butter and sugar. Stir in egg and vanilla. Scrape sides and whip until light and fluffy. Stir in all dry ingredients until just incorporated. Scrape sides and mix again briefly. Stir chocolate chips into the dough.
Spread a thin layer onto prepared baking sheets and bake approximately 12 minutes. Cool cookie bars completely before slicing.
Serve with ice cream…and chocolate sauce for good measure.

Leftovers

Any leftover cookie bars can be stored in an airtight container for up to 3 days.

If you loved this Chocolate Cookie Bars recipe you definitely need to check out my other cookie bars!

Printable recipe card is below, print it, pin it, bookmark it. Happy baking

Double Chocolate Cookie Bars

These Chewy Double Chocolate Cookie Bars are like half brownies and half cookies! Super rich and fabulous topped with ice cream.

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Cookie Bars, cookie bars

Prep Time 18 minutes

Cook Time 12 minutes

Total Time 30 minutes

Servings servings

Calories 161kcal

Author Lauren’s Latest

Ingredients

1/2 cup butter softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi sweet chocolate chips

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
In a large bowl, cream butter and sugar. Stir in egg and vanilla. Scrape sides and whip until light and fluffy. Stir in all dry ingredients until just incorporated. Scrape sides and mix again briefly. Stir chocolate chips into the dough.
Spread a thin layer onto prepared baking sheets and bake approximately 12 minutes. Cool cookie bars completely before slicing. Store in an airtight container for up to 3 days.
Serve with ice cream…and chocolate sauce for good measure.

Nutrition

The post Double Chocolate Cookie Bars appeared first on Lauren's Latest.

Homemade Snickers Ice Cream

Lauren's Latest — Wed, 25 Jun 2014 08:20:50 +0000

Happy Wednesday, friends! I’m just eating my way through New Orleans as you probably could tell based off my instagram feed…lol! {Follow along here!}

I don’t have a whole lot of time….or free wifi {womp womp} so I need to make this brief!

SNICKERS ICE CREAM. Yeah. Homemade chocolate ice cream with bits and pieces of homemade nougat, salted peanuts, chocolate shards and homemade caramel sauce. Talk about dreamy! I gave a few of my friends a taste and they all agreed that it tasted just like snickers candy bars….except better?! IS THAT EVEN POSSIBLE? OMG, yes.

So, this came together in my crazy brain after seeing Jessica’s snickers post. I adapted the nougat recipe from her, slightly changed Alton Brown’s chocolate ice cream recipe and added it together with my caramel sauce from this recipe to create the be all end all of ice cream flavors. Never before have I loved such a flavor.

If you love chocolate and peanut butter as much as we do at my house, then you must must must try this recipe out asap! It may sound intimidating at first because everything is from scratch, but I assure you they are all simple steps that just take a few extra minutes.

Scroll down to get the printable recipe and be sure to give it a whirl this summer.

Homemade Snickers Ice Cream

Ridiculously decadent and completely homemade, this Snickers Ice Cream will knock your socks off!

Course Dessert

Cuisine American

Keyword Snickers Ice Cream

Prep Time 1 day

Cook Time 30 minutes

Total Time 1 day 30 minutes

Servings cups

Calories 947kcal

Author Lauren's Latest

Ingredients

For the ice cream base-

3 cups half & half
1 /2 cup unsweetened cocoa powder
1 cup heavy cream
7 large egg yolks
1 cup granulated sugar
1 tablespoon vanilla extract

for the nougat-

2 tablespoons butter
1/2 cup granulated sugar
2 tablespoons evaporated milk
3/4 cup marshmallow fluff
2 tablespoons peanut butter
1/2 teaspoon vanilla extract

for the caramel sauce-

1/2 cup granulated sugar
2 tablespoons water
1/3 cup heavy cream
1 1/2 tablespoons butter
1/2 teaspoon vanilla
1/2 cup chopped salted peanuts
1 oz semi sweet dark chocolate finely chopped

US Customary - Metric

Instructions

For the ice cream:

Pour 1 cup of half & half into a medium saucepan and whisk in cocoa powder until combined. Pour in remaining half and half and heavy cream and heat over medium low heat, stirring frequently until it comes to a small simmer. Turn off the heat.
In a separate bowl, whisk egg yolks until pale yellow. Slowly incorporate granulated sugar until mixture thickens slightly to create ribbons that fall back on itself.
Take about 1 cup of the hot milk mixture and whisk it into the eggs to temper. Whisk in another cup, then stir the tempered eggs into the pot.
Heat over low heat stirring frequently until mixture reaches 175 degrees. Remove from heat and stir in vanilla.
Strain into a bowl sitting on ice {to cool the mixture quickly}.
Refrigerate 24 hours.

For the nougat:

Melt butter in a small saucepan. Stir in sugar and evaporated milk and cook over medium heat to melt.
Reduce heat to medium low and simmer lightly for 5 minutes. Remove from heat and stir in remaining ingredients.
Pour onto a parchment paper lined plate or baking sheet.
Cool 1-2 hours, then cut into small bite-sized pieces.

For the caramel sauce:

Place sugar and water into a small saucepan and bring to simmer. Mixture will stay white, then become clear as the sugar melts, then start turning amber in color.
Once it turns a light amber, reduce heat and whisk in heavy cream. It will bubble violently at first, but keep whisking and it will all melt together to become a sauce.
Stir in butter and vanilla.
Pour into a bowl and cool to room temperature.

To make the ice cream:

Pour chilled chocolate ice cream base into a frozen bowl of ice cream maker and churn 7-10 minutes until smooth and frozen {like soft serve}.
Scoop half of the mixture into a large Tupperware container.
Top with half the nougat pieces, half the peanuts, half the chopped chocolate and half the caramel sauce.
Swirl into the ice cream using a butter knife.
Repeat with remaining ice cream and ingredients.
Cover and freeze 4-6 hours until firm.
Scoop into bowls or cones and enjoy! Best ice cream ever.

Nutrition

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Peppermint Chocolate Sauce Recipe

Lauren's Latest — Fri, 22 Nov 2013 06:26:54 +0000

This Peppermint Chocolate Sauce Recipe is simple to make and it doubles as a homemade gift for friends, family, or teachers.

Ok you guys, which camp are you in? The leave-the-dishes-in-the-sink-until-tomorrow-morning crowd or must-get-the-dishes-finished-before-I-go-to-bed-no-matter-what group? I think I’m a combination of them both. I love waking up to a clean kitchen, but there comes a point where I’m just too exhausted to care—>which is basically 24/7. Most of the time I’ll load and start the dishwasher and let the bigger pots and pans “soak” overnight and quickly wash them in the morning before I make a sack lunch for my daughter. Sometimes I’ll really plan ahead and purposely make dinners with 1 pan or the crockpot! I enjoy dishes ~~when there are very few~~ NEVER. Quesadillas and tortilla pizzas are my go-to fast 15 minute dinners and my family LOVES them. Plus the skillet is practically clean from the quesadillas after cooking and I line my baking sheets with parchment paper before making the pizzas. #lazymom #ihatedishes

Oh, and speaking of dishes {??} babies have the cushiest lives. They eat and sleep ALL DAY. Sometimes, my baby fights sleep and I just want to yell “don’t you know how lucky you are??”

That had nothing to do with anything.

ANYWAYS.

I made you something awfully tasty. It probably belongs in a December blog post, but we’re almost there so why not? Chocolate and peppermint is one of my favorite ingredient mashups. Especially when hot fudge is somehow involved too. Pretty sure hot fudge could bring world peace. #hotfudgeforpresident

This Dark Chocolate Peppermint Hot Fudge is a really simple thing to make and it doubles as a homemade gift for friends, family or even teachers. And, it’s a lot simpler than you think…..takes less than 10 minutes!

Here’s how you make it:First things first: make sure you clean and sanitize your jars/containers for the hot fudge before you fill them, since we will be giving these away. We want this stuff to keep for a while! I used my KitchenAid dishwasher for this.The cool thing about my dishwasher is it actually has a Sanitizing function built right in! Convenience at it’s finest! So that’s what I did to wash this load of dishes. I use the sanitize function on every dish load that has baby bottles too….which is nearly every one! That way I know everything is extra clean for my little one. Once those jars are clean and dry, we can actually make the sauce. Start by pouring some evaporated milk into a small sauce pot with some corn syrup, granulated sugar and brown sugar. Stir it up and start cooking it on the stove. While that’s heating up, you can chop up some bittersweet chocolate. Mmm…..Once this mixture comes to a boil, you can reduce the heat and let it simmer for about 3 minutes. Make sure you keep stirring! You don’t want this to burn!After the 3 minutes is up, remove from heat, pour in the chocolate, a little butter and the peppermint and vanilla extracts.Whisk it all together until the sauce is smooth. If you want to make sure your sauce is smooth, feel free to strain it or throw it into a blender for a few seconds. It’s not *that* necessary, but it will make sure you get a velvety warm sauce.Pour it into your jars and give it away!After a few hours once it cools, the sauce will thicken up quite a bit. But, just heat it gently in the microwave and it’ll be liquid again in no time. I added a few pieces of crushed candy cane to mine right before drizzling this over some vanilla ice cream…..my favorite holiday dessert! Warm chocolate peppermint sauce on cold ice cream with tiny crunchy pieces of candy cane…..so dreamy!! You MUST try it.

Here’s the printable recipe. Enjoy!!

Peppermint Chocolate Sauce Recipe

This Peppermint Chocolate Sauce Recipe is simple to make and it doubles as a homemade gift for friends, family, or teachers.

Course Dessert

Cuisine American

Keyword Peppermint Chocolate Sauce Recipe

Prep Time 3 minutes

Cook Time 7 minutes

Total Time 10 minutes

Servings cup

Calories 1347kcal

Author Lauren's Latest

Ingredients

12 oz evaporated milk 1 can
2 tablespoons corn syrup
1/3 cup brown sugar
1/3 cup granulated sugar
pinch salt
8 oz bittersweet dark chocolate chopped
2 tablespoons butter
1/2 teaspoon vanilla
1 teaspoon peppermint extract

US Customary - Metric

Instructions

In a small saucepan, stir evaporated milk together with corn syrup, brown sugar, granulated sugar and pinch of salt. Set over medium high heat and bring to boil. Reduce to simmer and cook 3 minutes.
Remove from heat and stir in chocolate, butter, vanilla and peppermint. Whisk until smooth. To ensure sauce is smooth, strain or blend. Pour into jars and store in refrigerator until ready to serve.
*Delicious warmed over vanilla ice cream with crushed candy cane pieces.

Nutrition

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