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

4-Ingredient No-Churn Nutella Ice Cream

Ever since visiting Italy last Summer I’ve been craving and wanting to make homemade gelato for ages. But since I don’t own an ice cream machine I took my trusty no-churn ice cream recipe, added a load of Nutella a.k.a the best chocolate spread in the entire world and worked my magic! This cheat’s version has exactly the same characteristics as gelato. It’s just as creamy, velvety smooth and is simply delightful to eat. My easy, no-fuss ice-cream recipe is irresistible, once you’ve tried some you will become addicted to the flavour! Scoop into waffle cones or into bowls for a great enjoyable and tempting treat! Enjoy and happy weekend everyone!

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Homemade ice-cream/gelato, 4-ingredients + in 3 easy steps. What’s not to like?

We ate our few share of gelato whilst in Tuscany. We ate gelato (almost- even though I’m ashamed to admit it!) every single night, our favourite place to grab a few scoops was from Gelateria Dondoli in my beloved San Gimignano. If you’re visiting Tuscany this gelateria should definitely be down on your list to try out! They’re the gelato world champion for a reason, my personal favourites were a combo of pistachio and chocolate, and I loved the mascarpone Ferrero Rocher flavour AND the Nutella gelato. SO GOOD, you guys know how much I just love chocolate hazelnut so this recipe today was to be expected…

This no-churn base is simple if you leave the Nutella out you have the very best delicious vanilla bean ice-cream to serve with chocolate sauce and sweets or any other of your favourites. But with this recipe you get a very light Nutella flavour in the background. It’s great with homemade chocolate and hazelnut coated waffle cones- I made those but the pictures didn’t look so great!

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Not a recipe for those on diet…This is pure Nutella temptation. You can see how creamy and like gelato this Nutella ice cream is, it can be scooped as soon as it comes out of the freezer. Smooth, creamy, Nutella-y and dreamy. If you LOVE Nutella then this is 100% the recipe you need to try! 

I also learnt from my mistakes since my last ice-cream photo shoot. Rule No.1: Never try or attempt to photograph ice cream or popsicles in the middle of the day during the hottest day of year. It’s not going to end well. Of which you guessed it didn’t end well, my ice-cream started to melt quicker than I could photograph- I took two photos, then headed inside and devoured the lot with my family.

Ingredients-

Ice Cream Recipe- 

1 x 400g can of sweetened condensed milk

500ml of double cream

1/2 tsp of vanilla bean paste

180g of Nutella

Method-

1. In a large mixing bowl mix together the condensed milk, vanilla and Nutella until well incorporated and set aside.

2. Meanwhile, whip the cream to soft peaks- the cream should just fold back on itself.

3. Add the cream to the Nutella condensed milk mixture and fold in. Keep mixing until it’s smooth.

4. Pour into a medium deep baking dish or regular loaf tin. Cover with cling film or a lid and leave to freeze for at least 6 hours or overnight- I personally prefer to leave the ice-cream overnight as you get better scooping consistency when you’re ready to serve.

Once set, scoop the ice-cream into cones and serve! You can also just serve the ice cream in bowls sprinkled with extra chocolate and chopped hazelnuts! ENJOY!

 

Enjoy the recipe! Have a great weekend!

jess

© 2015 What Jessica Baked Next All Rights Reserved

Strawberry Cheesecake Ice Cream {No-Machine}

This no-churn, no-machine Strawberry Swirl Cheesecake Ice-Cream is super delicious and makes a great summer treat! Easy to make, and like most my ice-cream recipes this one is completely no-churn and only requires a handful of ingredients to make. I decided to post another ice cream recipe as my Melba Popsicles were really well received by you all, so thank you to everyone who left me some lovely comments- I really appreciate it! So, as my ice-cream recipes have been so popular with you all and lots of my readers have been asking me to share more strawberry recipes I knew more ice-cream was the perfect choice for today! Strawberry Cheesecake was my favourite flavour on to enjoy whilst I was on holiday last year, so I thought it would be great to make my own! I wasn’t disappointed, as this ice-cream was so, so good!

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Just as creamy and delicious as ice-cream you can buy in the supermarket. I have to say this recipe tastes exactly like Häagen-Dazs ice-cream, but better (of course)! It’s lush, especially best scooped into a waffle cone or served in a bowl with lots of extra strawberries. (Also, let me apologise for the TERRIBLE pictures. My lighting was bad because it’s been super dark! So I found it hard to photograph my ice-cream before it started melting, but the taste definitely made up for those downfalls!…)

strawberriesice cream strawberriesIngredients-

Strawberry Syrup- 

225g of strawberries, hulled & chopped into small pieces 

50g of caster sugar

55ml of hot water

Ice Cream Base- 

1x 397g can of sweetened condensed milk

300ml of double cream, chilled 

250g of full-fat soft cream cheese (must be at room temp) 

1 tsp of pure vanilla extract

Biscuit Crumble-

75g of digestive biscuits, finely crushed

30g (1tbsp) of unsalted butter, melted

Method-

  1. To make the strawberry syrup: Place the chopped strawberries, sugar and hot water in a small saucepan. Heat gently, allowing the sugar to completely dissolve (stir occasionally). When there’s no sugar granules left, bring the mixture up to the simmer. Simmer gently for 5 minutes. Then blitz in a food processor/blender until smooth. Pass through a sieve into a bowl to extract the seeds. Then cool down and place in the fridge until cold and slightly thickened.

2. To make the Ice-Cream base: Whisk the cream and vanilla until just starting to thicken. Add the really soft cream cheese and then whisk for just a few moments to combine until smooth. Fold in the condensed milk.

3. For the biscuit crumbles: Mix together the crushed biscuit and melted butter.

4. To assemble: Fold in half the biscuit into the ice-cream base with half the syrup. Swirl the syrup around a little to combine the flavour throughout. Then pour into a regular loaf tin.

5. Finish by sprinkling over the remaining biscuit crumbs and swirling in the strawberry syrup. Cover with cling film and then really carefully place in the freezer for at least 6 hours or overnight. To serve- Allow to thaw for 5 minutes, then scoop into waffle cones or into bowls. ENJOY!

 

Enjoy and have a great weekend guys!

jess 

 

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

 

 

 

 

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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