Cadbury Creme Egg Ice Cream

Deliciously smooth creme egg ice cream made without an ice cream machine! 

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If you love creme eggs, then you’re going to love this ice cream. You might not believe me, but I used to HATE creme eggs. Oh, and cheesecake.

That’s quite a bold statement coming from someone who is now addicted to creme eggs and has a serious obsession with cheesecake. 😉

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Ever since I discovered the magic no-churn method for making ice cream, I’ve been completely hooked on creating and sharing more ice cream recipes on the blog. For this creme egg ice cream I used a standard no-churn vanilla ice cream base and added melted milk chocolate and a whole load of chopped creme eggs. The ice cream stays super soft and scoop-able and requires less ingredients and no high tech equipment.

Indulge your creme egg cravings this Easter with my easy no-churn ice cream. It’s super addictive and the perfect recipe for all you chocoholics out there!

Ingredients:

480ml (2 cups) double/heavy cream

1 teaspoon vanilla extract

1 x 397g (14 ounce can) sweetened condensed milk

300g milk or dark chocolate, melted and cooled slightly

2 x 89g packets mini Cadbury creme eggs, roughly chopped

Method:

  1. Whisk the cream and vanilla until stiff peaks form. Fold through the condensed milk and the melted chocolate until thoroughly combined.
  2. Finally, fold through approx. 3/4 of the chopped creme eggs. Pour the mixture into a large freezer container or large loaf tin. Top with the remaining creme eggs.
  3. Cover with clingfilm and freeze overnight or until solid. When ready to serve, scoop into bowls or ice cream cones. I serve mine with extra creme eggs! The ice cream will keep in the freezer for up to 2 weeks.

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Original photo from April 2014

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Enjoy! Happy Easter!

jess

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Oreo Ice Cream Pie

 Oreo Ice Cream Pie makes a decadent and refreshing treat! It’s super easy and a brilliant make-it-ahead dessert + you don’t even need an ice cream machine to make it! 

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TGIF! It’s finally Friday! The weekend is just around the corner and I’m heading off on summer holidays in just a few days! I’m super excited to share with you all my latest creation! The Oreo Ice Cream Pie.

I’ve had lots of readers tell me how much they’ve enjoyed the ice cream recipes I’ve been sharing and particularly my no-churn Oreo ice cream. So as you guys liked that recipe so much, I thought I would take that ice cream recipe and transform it to a new level of deliciousness!

Buttery Oreo cookie crust, topped with no-churn Oreo ice cream and then frozen. What could bet better then an ice cream pie loaded with Oreos? I’m sitting here writing this blog post whilst devouring a slice of this frozen delight. Trust this, I’m in total Oreo heaven. I polished off a good two slices as soon as it left the freezer – but who can blame me when you make something that tastes this good!

Me and my sister Becky made this pie ready for a family members birthday earlier in the week. I wanted to make something different to the usual cake. Birthday cake is ok, but for me it gets a tad bit boring and predictable and I wanted the bake to have the wow factor. So I remembered this seriously good no-churn Oreo cookies ‘n cream ice cream I made a few months ago – it’s was creamy, decadent and exploding with cookies ‘n cream in each bite! A definite favourite and I knew it was the perfect base for something even more special!

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 It really is so simple to make, start by mixing together crushed Oreos with melted butter and press into a cheesecake tin. For the filling I just followed my own recipe for Oreo ice cream using the magic no-churn method. 4 ingredients, a little bit of whisking and folding and you’re there! Spread over the base and freeze. The next day, decorate with even more Oreo goodness, whipped cream and then slice up and enjoy!

If you read the blog regularly, then you’ll will have seen how much I LOVE Oreos?! One of my most popular recipes is this divine No-Bake Oreo Cookies ‘n Cream Chocolate Tart. If you’re an Oreo lover then you’ve gotta make that recipe soon too!

This ice cream pie is not only the perfect dessert for a birthday party but it is amazing to make and serve up when it’s too warm to turn on the oven – as I experienced this past week. We’re currently going through a heatwave here in England and it’s been way too hot for my liking! Wednesday was the hottest day in July ever on record, so this pie was great to cool down with. Also, a note to myself, do not photograph frozen bakes in humid 35 degree heat. It’s not a good idea, but the bonus is you get the devour yet another slice of ice cream pie!

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Ingredients – 

Oreo Crust – 

18-20 Oreos or other chocolate cookies

75g (5tbsp) butter, melted

Oreo Ice Cream – 

500ml (2 cups) double cream (heavy cream), chilled

1 1/2 tsp vanilla extract

1 x 397g (14oz) can sweetened condensed milk

18-20 Oreos, crushed

Decoration –

  • Oreos – I used double stuf
  • Whipped cream
  • Chocolate fudge sauce

Method –

1. To make the crust: Crush the Oreo cookies in a food processor. Add the melted butter and mix through to combine. Scatter the cookie mixture into the tin and press down until firm. Place in the refrigerator whilst you make the filling.

2. To make the ice cream: Whisk the cream and vanilla until soft peaks form. Fold through the condensed milk, followed by the crushed Oreos and mix to combine. Pour the mixture into the tin. Cover the top and leave to freeze for 6-8 hours or overnight. *Overnight is recommended for best results.

3. To decorate: Once the ice cream pie is set, allow it sit outside the freezer for about 10 minutes to soften slightly. Now carefully remove from the tin – if you’re having trouble removing it from the tin it’s helpful to dip a knife into hot water, wipe and then run around the sides to release more easily. Finish by decorating with swirls of whipped cream and Oreos.

What Jessica Baked Next original recipe.

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Now for a summer break for 2 weeks! I have one more recipe scheduled for sometime next week and then I’ll be back with more treats very soon! Have a great weekend everyone! 😀

jess

Speculoos Cookie Butter Ice Cream

Homemade cookie butter ice cream. Loaded with speculoos cookie butter spread and chunks of crumbled speculoos cookies! The ultimate ice cream treat and you don’t even need an ice machine to make it! 

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If you’re a regular reader of my blog then you’ll know by now how much I like no-churn ice cream recipes? A few summers back I received an ice cream maker as a birthday gift. Long story cut short, the ice cream maker was absolutely terrible as it required tonnes of costly ingredients and I ended up with a mere four scoops at the very most after all my hard work. Certainly not enough to serve to my ice cream loving family!

So I ditched the ice cream machine and started researching some recipes that didn’t require the use of a machine. Eventually I came by a no-churn method. Simply requiring just two ingredients {cream and condensed milk} and a few additional ingredients such as vanilla extract, cocoa powder and spreads such as Nutella. I was super excited to start trying out different flavours for the blog. Of which I have a recipe for 4-ingredient Nutella ice cream you MUST also try!

What I like about no-churn ice cream is how quick it is to make – that is minus the freezing time, which is the only negative I can think of! If you wanted to make a classic vanilla ice cream all you simply have to do is whip your cream with the vanilla until soft peaks form and mix together with the condensed milk. Transfer the mixture to a freeze-able container and pop into the freezer. Then you can scoop and enjoy! It’s my new favourite way of making ice cream!

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So moving onto today’s recipe. I’m sharing this amazingly delicious Speculoos Cookie Butter Ice Cream. It’s probably one of my best ice cream creations to date. Creamy, silky and with cookie butter and spiced cookies in each spoonful! It’s just as good {maybe even better} than eating the cookie butter straight from the jar. < I’m 100% guilty of doing that! My self-control goes out the window when there’s cookie butter involved!

Every time I visit the supermarket lately I’ve been seeing Speculoos ice cream in the freezer section. I think I’ve lost count of the amount of times I have had to resist reaching and grabbing a tub of ice cream during the grocery shopping! So I came home and found the half eaten jar of Speculoos at the back of my kitchen cupboard and preceeded to make some of the most amazing ice cream!

It’s creamy, sweet and just so addictive. We enjoyed this ice cream for dessert over the past week and it went down a treat. I just wished I had more in my freezer ready for my next speculoos craving!

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Ingredients – 

500ml double cream {heavy cream}

397g {14 oz} can sweetened condensed milk

200g of Speculoos {Biscoff} or spiced cookie butter spread

5 spiced cookies, crumbled or broken into small pieces {add more if you like}

1 tsp of pure vanilla extract {optional} 

Method –

1. Whip the cream with the vanilla extract until soft peaks. In large mixing bowl add the spiced cookie spread and stir lightly to loosen the mixture. Add the condensed milk and mix to combine.

2. Finally gently fold in the whipped cream and biscuit crumbs. Once incorporated fully pour into a freezable container. Cover and place in the freezer for at least 6 hours or overnight.

3. Scoop to serve in bowls or waffle cones.

 

{Note: The ice cream will keep in the freezer covered for up to 1 month.}

 

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Enjoy the recipe! Happy Weekend! 

jess

Brown Butter Double Chocolate Chip Skillet Cookie

I’m loving baking GIANT cookies with my skillet – whether you call it a pizookie {cross-between a cookie and pizza} or a skillet cookie, these mahoosive and delicious cookie cakes are just perfect for any tasty occasion. When I made my first choc-chip skillet cookie I was blown away by how delicious it was! What’s not to love about a large slab of homemade, warm and gooey cookie fresh from the oven? I’ve transformed a regular cookie dough by making my own brown butter – which is definitely the “in thing” – the brown butter brings a nutty, but really amazing flavour to the cookie. Each slice is so decadent, it’s caramel-y, super fudgy and packed full of white and milk chocolate chips! You will be craving seconds with my recipe…

double chocolate chip skillet cookie

This giant cookie is simply so easy to make, there’s no need to chill the dough before baking – which is always a big bonus when you haven’t much time to bake anything extravagant. I love using my cast iron skillet to bake cookies – not only because it makes giant cookies, but they require NO chilling and take less than half an to hour to make – is that ticking the boxes for you too?

The cookie itself is extremely gooey, soft + chewy – which is 100% definitely the way I like my cookies to be baked! The recipe would certainly make a cute dessert for your special one – serve straight from the pan with a scoop of vanilla ice-cream and drizzle with lots of melted chocolate! You’ll be in cookie heaven.

I decided finally have a go at making my own brown butter. Reading other blogs, there’s something about the brown butter flavour they described that made me intrigued to see (and taste for myself) why it’s become such a great addition to both sweet and savoury recipes in the blogosphere. The butter has nutty aromas and a caramel flavour that just makes a great addition to regular cookie dough – plus it couldn’t be any easier to make too. I will definitely be using brown butter in more of my bakes.

Simply drizzled with melted chocolate and topped with a scoop of ice-cream makes this the ultimate delicious dessert! 

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Being a food blogger is such a hard job. It was really difficult to photograph the cookie – I really wanted to dive straight in and eat the whole pan! The aromas both during and after baking are amazing, your kitchen will be filled with the sweetest, caramel chocolate flavour and will certainly make you crave a big slice as soon as the cookie leaves the oven.

Ingredients- (Makes 1 Skillet Cookie)

1 cup (230g) of butter, really soft 

1 cup (180g) of dark brown sugar, firmly packed

1/2 cup (110g) of caster sugar (or regular white sugar)

1/2 tsp of vanilla bean paste or 1 tsp of pure vanilla extract

2 large free-range eggs, at room temp

1/2 tsp of salt

2 1/2 cups (300g) of plain flour (all-purpose)

1 tsp of bicarbonate of soda (baking soda)

1 cup (160g) of milk chocolate chips

1/2 cup (80g) of white chocolate chips

Method- 

1. Melt the butter in a 10 or 12″ cast iron skillet. Continue to melt the butter, stirring occasionally until it starts to foam. Watch carefully for approx. 2-3 minutes as it starts to brown and take on a nutty fragrant flavour. Once it’s turned a browned colour and has the aroma as described, take off the heat and pour into a small heat-proof container or bowl – leave to cool for a bit – click here to learn how to make brown butter.

(The skillet will already be greased now, so just put that aside whilst you make the cookie dough.) 

2. Preheat the oven to 375ºF / 190 degrees C.

3. In a large mixing or a free-standing mixer cream the butter with the sugars until light and fluffy – this will take roughly 2 minutes. Now beat in the eggs and vanilla. Add the salt, flour and baking soda and then gradually add to the mixture until it comes together into a cookie dough. Finally stir in the chocolate chips – I leave a few back to decorate the top with.

4. Press into the greased skillet and spread out evenly – you can use your hands or a rubber spatula for this job. Place in the oven and bake for 25-35 minutes or until golden and well risen – cooking time will depend on your oven. Cool slightly before eating.

5. To serve, slice into thick wedges and enjoy with ice-cream and melted chocolate sauce!

 

Recipe inspiration from sweetannas.com

 

 

cookie side view

Equally enjoyable just eaten straight from the pan with a spoon…so good

Enjoy everyone!

jess

Sorry for not posting new recipes this last week, college has been really hectic and I only had a chance to bake for the blog now! If you follow me on social media you may of seen my new blog profile picture (also in the top right hand corner!). I was illustrated by the lovely and super talented Morgane Carlier. I hope you all like it as much as I do!

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No-Churn Strawberry Shortbread Ice Cream

It’s the start of Wimbledon today so there’s no better time to share a strawberries ‘n’ cream recipe with you all. I love making my own homemade ice cream and ever since I found a great, staple no-churn, no-machine recipe I’ve been hooked on creating new flavours ready to enjoy in the warmer weather. This ice cream recipe only requires a handful ingredients and will take less than 10 minutes of your time to make. In no time whatsoever you will have the most delicious handmade ice cream ready to scoop, eat and enjoy in the sunshine.

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Ingredients:

300ml double cream, chilled

397g (14 oz) can of sweetened condensed milk

1 teaspoon vanilla extract

150g (approx. 1 cup) fresh strawberries, chopped in small pieces

4-5 all-butter shortbread fingers, crumbled

Method:

1. Whisk the double cream to soft peaks. Fold in the condensed milk and vanilla extract. Place 2/3 of the strawberries into a food processor and blend until pureed, leave some bigger pieces of strawberry for texture. Fold in the pureed strawberries and half the crumbled shortbread.

2. Pour into a loaf tin or medium-sized airtight container. Scatter over the remaining chopped strawberries and crumbled shortbread. Cover with cling film and place in the freezer for at least 6 hours or overnight.

3. To serve, allow to thaw at room temp for 5-10 minutes. Then scoop into ice cream cones or into bowls with extra strawberries and shortbread.

Enjoy!

jess

 

 

 

 

Ice Cream Filled Profiteroles with Chocolate Sauce

These profiteroles use a classic French choux pastry recipe but I decided to bring some Italian influence to the recipe and I’ve filled them with gelato instead of the traditional Chantilly cream. I love to serve these ice cream choux buns with homemade chocolate sauce which is so easy to make and tastes amazing. I’ve been experimenting with choux pastry and last week I shared with you my recipe for Gougères which are great hors d’oeuvres to serve for the upcoming party season. These sweet profiteroles are the perfect treat and are make a pretty indulgent dessert perfect for simply any occasion!

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(Makes 8 large choux buns)

Ingredients:

Choux Pastry –

100g unsalted butter, chilled and cubed

125ml water

125ml milk

1 tsp salt

1 tsp sugar

170g strong white bread flour

Filling –

8 scoops vanilla ice cream

Chocolate Sauce –

100g good quality dark chocolate

100g good quality milk chocolate

150ml double cream

2 tablespoons golden syrup

Method:

1. To make the choux pastry: Preheat your oven to 160 degrees Fan/180°C/350°F/Gas Mark 4. Before you start making the choux pastry make sure you have all your ingredients weighed out ready. Place the butter, milk, water, sugar and salt in a saucepan and melt the butter on a high heat.

2. Once the butter has melted, turn the heat down to low and add all the flour. Using a wooden spoon, beat really well until the mixture ‘clumps’ together and starts to come away from the sides of the pan.

3. Now tip the dough into a mixing bowl (this will cool it down a lot quicker) and using the wooden spoon beat the dough until it’s cool to touch.

4. Now add the eggs one by one and beat until the mixture is stiff and all the beaten egg is well combined. Now take a heaped tablespoon of the choux and place it down on the baking tray. Bake for 25 minutes and then allow to cool completely.

5. To make the sauce: Place the chocolate, double cream and golden syrup in a large saucepan, stir continuously on a medium heat until all the chocolate has melted and you have a smooth, glossy sauce. Once the choux buns are cool, dust with icing sugar and cut in halve width ways. Fill with a scoop of ice cream and pour over the warm chocolate sauce.


Enjoy!

jess

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No-Churn Blueberry Cheesecake Ice Cream

Blueberry cheesecake ice cream is the perfect dessert anytime of year, but it’s especially brilliant for summer and the hot weather. With this recipe you can make your very own homemade ice cream without an ice cream machine in 3 easy steps! 

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Cheesecake and ice cream are two of my absolute favourite desserts. I’ve combine two, to create one incredibly delicious sweet treat that incorporates vanilla cheesecake ice cream, swirls of zingy blueberry sauce and crumbles of buttery digestive biscuit. If you’re a fan of blueberry cheesecake, then this ice cream recipe is definitely one to try!

The hardest part of the recipe is waiting for the ice cream to freeze, but it’s worth the wait!

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Ingredients:

Blueberry Sauce – 

2 cups of fresh blueberries

3 tablespoons of caster sugar

3 tablespoons lemon juice – approx. juice from 1 1/2 lemons and about 1 teaspoon of the zest

Ice Cream –

1 x 397g/14 ounce can sweetened condensed milk

480ml (2 cups) double or whipping cream, chilled

200g cream cheese, softened

2 teaspoons pure vanilla extract

Method:

1. Make the sauce: Place the blueberries, sugar, lemon juice and zest in a medium saucepan. Simmer on a medium heat for a few minutes until the blueberries break down and the sauce thickens a little. Then take off the heat and place in a small bowl and put in the fridge to cool.

2. To make the ice cream: Whisk the cream cheese until smooth. Then add the condensed milk slowly with the vanilla and whisk on low speed for a few minutes. Then add the cream to the mixture and whisk on low again for a few minutes or until stiff peaks are formed – be patient, this will take some time, but it must be done slowly to stop the cream curdling.

3. To assemble the ice cream: Place half the ice cream mixture a large freezer container. Then place a spoonfuls of the chilled blueberry sauce on top of the ice cream layer. Using a wooden skewer, swirl the sauce into the ice cream mixture. Then place the rest of the ice cream mixture on top and then again swirl through a few more spoonfuls of the blueberry sauce on top of this layer. Cover the ice cream with tin foil or cling film and freeze for at least 6 hours or best overnight for the best results.

Recipe Notes: 

  • Make sure the cream is chilled before whisking. Chilled cream will whisk better and you will be guaranteed to get really stiff peaks and volume.
  • Whenever using cream cheese in baking be sure to have it at room temperature as it will be easier to mix.
  • Make the blueberry sauce the night before, it will get really thick overnight and will be the perfect consistency. Any leftover sauce serve is great drizzled over pancakes for breakfast.

Enjoy!

jess

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