cookies and cream ice cream*

I made a huge commitment to myself today. I am going on a diet. Only, I don't like to word "diet", so I am just going to eat healthier. Biggest loser has been over for only a couple of months and I have gained over 10 pounds! You heard me right - 10 POUNDS! In two months. That is bad! I have stopped working out regularly and find myself eating whatever my little heart desires. This is a recipe for disaster. However, just because I am going to eat healthier and begin a consistent workout regimen doesn't mean that I will not continue to make delicious and clearly not healthy desserts and treats for various birthdays, activities, and a weekly dessert for the students. I still have to do my job, I'll just find someone else to do the taste testing :). I am, however, going to have to throw away this amazing cookies and cream ice cream that I made for the first time in my brand new KitchenAid ICE CREAM MAKER! I should have snarfed it all down yesterday before I made this vow.

Before I get to this ice cream, I need to tell you the most exciting news ever! I received my first piece of "fan mail" from a follower! I like to call it fan mail, anyway. One of the students' mom's, Shelley, sent me some of this amazing hazelnut/vanilla and chocolate/banana spread! I talked to her at our last parent conference and she told me that since she knows my love for Nutella, that I just had to try the hazelnut/vanilla spread. She even tried to bring some with her to the airport in her carry-on, but of course airport security made her throw it away! What a SHAME! This stuff is truly the bees knees (I don't get that saying by the way...). The hazelnut/vanilla spread is heavenly in and of itself, but the banana/chocolate. OH MY GOODNESS! I am in LOVE with that stuff! It reminds me of banana cream pie, but even better because there is chocolate involved. Eat it with a graham cracker, and you've got yourself a graham cracker crust banana cream pie chocolate creamy delicious amazingness! I have no idea where you go about purchasing this stuff for yourself, but THANK YOU Shelley for bringing this stuff into my life!

Cookies and cream ice cream. This is my first ever official homemade ice cream. I attempted to make a homemade ice cream awhile back, but it was a kind you can make without the machine. It was good, but nothing compared to the real thing. So, my husbands birthday was on the 15th, and two days before his birthday I got home from a late night of parent conference and there was a wrapped present sitting on my kitchen counter. I figured it was for him, since it was his birthday in a couple of days. WRONG. It was for me! I open the package and the most amazing thing appeared!

Yes, your eyes are not playing tricks on you. They make an ice cream maker for your KitchenAid! I, too, was not aware of this. It is times like these when I know that I married to most amazing man on the planet! First of all, he gave ME a present right before HIS birthday. Secondly, he pays attention to the fact that I wanted an ice cream maker. And thirdly, he researched to see if KitchenAid made an ice cream maker! That, my friends, equals the man of my dreams! We are on the verge of having a solely KitchenAid kitchen, and this makes us one step closer. (These opinions are completely my own and I am not getting paid - unfortunately :) - for these nice things I have to say about the amazing company of KitchenAid). Oh, and the ice cream maker works like a dream!

So this ice cream is absolutely amazingly to die for! I don't know where I have been, but I didn't know that you can put eggs in your ice cream..? I thought it seemed weird, but several recipes call for eggs. I decided to give it a shot. I don't know if it is because of the eggs or what, but this ice cream is creamy, smooth and exactly what I was looking for!

Cookies and Cream Ice Cream
from the KitchenAid Ice Cream Maker manual

2 1/2 cups half and half
8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
4 tsp. vanilla
1/2 tsp. salt
1 1/2 cups Oreo's

In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside.

Place egg yolks and sugar in mixing bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened. Continue on Speed 2, very gradually add half and half; mix until blended. Return half and half mixture to medium saucepan, cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half and half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment directions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 15-20 minutes, or until desired consistency. Add the Oreo's during the last 1-2 minutes of freeze time. Immediately transfer ice cream into serving dishes or freeze in an airtight container.

And WAHLAH you have the most amazing ice cream ever! I like it even better the next day because then the Oreo's have softened up a bit and the whole shabang melts in your mouth - literally!

Please make this and when you are eating it, think of me. What I would give for a big ol' bowl of this right now! I better send my sweet husband to throw it away, otherwise I just may eat the whole container in one sitting!

-alyssa*

cookies and cream mini cupcakes*

Last week I came home from work and decided to look through some food blogs. Before I knew it 2 1/2 hours had passed! Some people seriously amaze me! The things that they can make and create are out of this world. I think I have a food blog obsession. Even after my 2 1/2 hour look see, I would have kept going had it not been my bedtime - which was 9:30. I know, I know, I have become such a grandma. I can't help it. Sleeping is my favorite past time.

Anyway, I made these cupcakes for my little sister's baby shower this last weekend. This isn't the first time I have had them, however. Sarah and Jamie (two of my awesome staff) made them at work awhile back for Norma's (another fabulous staff of mine) baby shower that we threw her. They turned out so great and SO cute! Then, when I discovered mini Oreos I just knew that I would have to make them for Shea's baby shower! I knew they would make a nice compliment to the key lime pie mini cupcakes.

Cookies and Cream Cupcakes
adapted from Annie's Eats

Yield: 24 cupcakes (about 50 if making mini cupcakes)

Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

The Best Frosting EVER
from Made Famous By

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
 
For garnish:
Oreo cookie crumbs
24 Oreo cookie halves (mini if you are making mini cupcakes)

Directions:
Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.

In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.

Just about cute enough to eat, huh!


-alyssa*

cake pops/baby rattles*

Cake pops are the new fad. Do you want to know why? Because they are AMAZING - that's why! I don't know who thought up this brilliant creation, but they are my new favorite thing. And even better - they are SO easy to make! You can decorate them however you want, and the flavor creations are endless. I really want to make a carrot cake pop with cream cheese frosting and a white chocolate shell. That sounds like heaven! I think I just created a monster in myself...

These cake pops were made for my little sisters' baby shower. I have never made them before, so it was all a mystery as to whether or not they would turn out. I also didn't know how I would decorate them, because I didn't want them plain old chocolate. Then I got the idea of throwing on some polka dots and tying on a ribbon. I didn't realize until after I was done that they actually look just like a little upside down baby rattle! How fitting!

Cake Pops/Baby Rattles
as seen on Little Miss Momma (cake pops)

1 box Devil's Food Cake Mix
     *ingredients called for on the box
1/2 package milk chocolate frosting
Dark/Milk Chocolate Candy Melts
1 tsp. shortening
Gel Food Coloring (Michael's carries it. Do not use liquid.)
Candy Sticks (I used wooden ones that I found at a store called FunFinity)

Cook the cake mix according to directions. Let cool completely. When cool, put cake into a bowl and crumble the whole cake. Then add the milk chocolate frosting and mix in thoroughly.

Form the crumbled cake/frosting mixture into balls. Mine ended up being about the size of golf balls, but you can make them as big or little as you would like.

Melt your chocolate according to the directions. Add shortening so that the chocolate covers your cake balls evenly. Dip the end of your candy sticks in the chocolate, then stick that end into your cake ball. This will serve as a glue for your stick so that it doesn't come out of the cake ball when you coat it with chocolate.

Stick your cake pops in the fridge for about 5 minutes, or until the chocolate around the stick has hardened. I tried to dip some of them too early, and the stick comes right out and the cake pop falls apart. It is very important to make sure that the chocolate is completely hardened. Refrigerating also hardens your cake balls, so they are less likely to crumble apart while being coated with chocolate.

Take the cake pops out of the refrigerated and now it is time to dip! I dipped mine on an angle and then swirled it all the way around until the entire cake ball in coated. You can either set them down onto wax paper (like I did), or if you have styrofoam you can let them dry straight up. Lastly, decorate your little heart out with more melted chocolate and make these cake pops your own!

So easy! These little guys seriously taste so amazing! First you bite into the hardened chocolate to find a moist, melt in your mouth, perfect little cake ball! The combination of the chocolate shell and the cake ball are honestly the most brilliant combination ever! I WILL be making these for the rest of my life, and I'm looking forward to it :).

-alyssa*

key lime pie cupcakes*

This weekend I threw a baby shower for my little sis. She is having a little baby boy and she is due on June 26th. I have had so much fun shopping and planning - and did I mention shopping? - for the baby shower. We had a great time and it all turned out so cute. My sister also got some awesome and cute cute stuff! Almost makes me want to have a baby - almost :).

Shea (my cute little sister) and I

On the menu for the baby shower was key lime pie mini cupcakes, cookies and cream mini cupcakes, cake pops, chocolate lollipops, fruit kabobs, and some yummy raspberry ice sparkler to drink. I am going to start with the key lime pie mini cupcakes.

My coordinator, Sarah, actually made these awhile back for a bridal shower and brought some that she had left to work the next day. I fell in love immediately and knew I would have to make these for the shower! They have the perfect amount of citrus and they have such a cute presentation. They were just perfect for this cute little occasion! Want to see pictures of everything?? All recipes coming soon :).

mini key lime pie and cookies and cream cupcakes

cake pops

chocolate lollipops

How cute are all of these little guys?? All of it was so fun to make, and even more fun to eat! Alright, it's time to get to the recipe of the yummy, tangy, delicious key lime pie cupcakes!

Key Lime Pie Mini Cupcakes
adapted from Culinary Concoctions

Mom’s Favorite White Cake
2-1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1-1/2 cups sugar
4 egg whites
2 teaspoons vanilla
1 cup milk
zest of 6 key limes or 1 large lime

Preheat oven to 350°F. Grease and flour cupcake pans(or use liners).

Combine flour, baking powder and salt in medium bowl; set aside.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, two at a time, beating well after each addition. Add vanilla; beat until blended. Add lime zest. With electric mixer at low speed, add flour mixture alternately with milk, beating well after each addition. Pour batter evenly into prepared pan.

Bake 20-22 minutes(for full size cupcakes) and 15 minutes(for mini) or until wooden toothpick inserted into centers comes out clean. Cool cupcakes in pan on wire rack 10 minutes. Remove from pan and allow to cool completely on rack.

Source: Adapted from the Editors of Easy Home Cooking Magazine

 

Key Lime Pie “Filling”

6 oz cream cheese softened

5 oz key lime juice

7 oz sweetened condensed milk

Place all ingredients in a mixer fitted with a paddle attachment. Mix on low for 30 seconds. Increase speed to medium and blend for 2 minutes. Place in a separate bowl and place in fridge for 2 hours.

The Best Frosting EVER

from Made Famous By

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

To assemble:

Take key lime pie filling and place into a pastry bag fitted with a small tip. Take tip and place into cupcake squeeze filling into cupcake.

Frost cupcake and sprinkle with crushed graham crackers.

 

I need to give a special thanks to my bestest best friend in the whole world, Ashley, for helping me plan this whole thing and especially for her help with all of the fun games! I love you, girl!

Ashley and I :)

THANKS a billion! Also, a big thanks to my in-laws for helping set up and for all of their support! Oh, and I cannot forget my cute cousin, Marinda, for taking some awesome pictures throughout the shower! She took the one above of Ashley and I and posed us with those crazy faces! THANKS MARINDA - you did an awesome job!

Marinda and I

Thanks everyone for coming! It was definitely a great time :).

-alyssa*

chocolate cupcake w/ peanut butter frosting and nutella ganache*

Say that fast 10 times! These cupcakes are nothing short of AMAZING. They are melt in your mouth peanut butter chocolate gooey goodness! We made these for parent conference this last weekend and they were a hit. I had a slight meltdown because the frosting started falling off some of the cupcakes, but with some quick thinking I stuck them in the freezer and they were good as new.

I was worried the recipe for the frosting didn't make enough, so I added some whipped topping to the frosting and it still tasted so yummy! The frosting alone I could literally eat for a week straight. This is my new favorite frosting recipe. I don't know what it is, but add flour and granulated sugar instead of powdered sugar to your frosting and you will have the lightest, fluffiest, most delicious frosting which strongly resembles whipped cream. There is a frosting that we have made before that said that after you cook your flour and milk to put it through a sifter. This recipe did not say to do that and it turned out just as good, maybe even better, than the sifted recipe. So you can skip that annoying step and get just as good results! Sign me up!

Also, the nutella ganache didn't thicken up like I thought it would, so I added some chocolate chips and covered it for 5 minutes while the nutella and cream was still hot, then uncovered and stirred. That thickened it up nicely so that I could coat my cupcakes more easily and not so runny and messy. If yours thickens up like a normal ganache, then don't fret about the chocolate chips.

Chocolate Cupcake w/ Peanut Butter Frosting and Nutella Ganache
from Made Famous By

Chocolate Cupcakes
**This recipe will also make an amazing cake**

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract

1/2 cup water

Directions

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. . Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, take a little of the middle out to prepare them for the stuffing. 

Assemble them like this: Fill them with the peanut butter frosting with Reeses, put a layer of Nutella Ganache on the top of the cupcake (stay away from the edges), frost the cupcakes with the peanut butter frosting, drizzle with nutella ganache, then cut a reeses in half (I did fourths) to add it to the top.

Peanut Butter Frosting
*Adapted from the best frosting EVER!*

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

1/4 C Peanut Butter

6 Reeses Peanut Butter cups (chopped)

Directions

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

** Reserve a cup of the frosting when you are done making it and add the chopped up Reese's Peanut Butter cups to it. Use this mixture to put in the hole you made in the cupcakes then frost the cup cakes with the regular frosting.

Nutella Ganache

2 C Nutella
2 C Heavy Cream

Put the Nutella and heavy cream in a bowl and heat it in the microwave for 1 minute. Take it out and stir it. If it is not melted enough heat it for another minute.

-alyssa*

parent conference snacks and treats*

Phew, I am so glad we made it through last weekend! We had several parents from all over to visit their kids and the teachers and staff at Heritage. With the help of my staff, we prepared 4 meals and 3 different snack bars for approx. 320-340 people! HOLY TOLIDO - that's a lot of people! But we survived and it was a great success!

On Thursday night we had a networking and mingle for all of the parents to meet each other and get to know each other a little bit. They had a workshop and then headed on over to the cafeteria for some goodies. On the menu we had meatball sliders, chicken salad croissant sandwiches, veggie tray, hummus w/ pita chips, chocolate chunk and macadamia nut cookies, rice krispy pops, cream puff and strawberry kabobs, and a fresh fruit bowl. My favorites were the chicken salad croissants, rice krispy pops, and cream puff and strawberry kabobs :).

Rice Krispy Pops

*Rice Krispy squares dipped in melted chocolate Candy Melts, drizzled with white chocolate and poked with a lollipop stick!*

Cream Puff and Strawberry Kabobs

from Get Off Your Butt and Bake

*Frozen cream puffs (thawed), drizzled in chocolate Candy Melts, then skewered with some deliciously sweet strawberries*

 

 Chicken Salad Croissant Sandwiches

*Shredded chicken, Miracle Whip, chopped onion, chopped celery, salt and pepper on a buttery croissant*

Meatball Slider
*Meatballs - cooked (I cheated and bought frozen), topped with marinara and shredded mozzarella on a slider bun*

The spread in all of it's glory :)

'Nother angle

Although we prepared WAY too much food, I couldn't be more pleased with the outcome! Everything looked delicious and tasted even better! Tomorrow - a chocolate peanut butter nutella ganache cupcake! Get ready - it's gonna be a doozy!

-alyssa*

red lobster cheddar bay biscuits*

Oh man, what a crazy week! I feel like I haven't blogged in weeks. This weekend is our parent conferences for the students and it is always a very busy week with so much to do that we don't know what to do with ourselves. Tomorrow night we are serving some goodies (chocolate rice krispy pops, chicken salad croissants, meatball sliders, cookies, strawberry and cream puff kabobs, hummus w/ pita chips and more) for about 85 parents while they network and meet other parents. Then the next two days (Friday and Saturday) we are serving about 130 parents, all of the students, and most of the staff around campus breakfast and lunch, with some goodies afterward to snack on. It's pretty insane, but I am excited about some of the stuff that we are planning on serving! Definitely blogging material. With that said, I apologize if you don't hear from me for a few days.


I am also planning a baby shower for my little sister that I am having next Saturday. I have so many cute and new recipes that I am dying to try and and share with all of you! This is what I have planned so far:


*Mini key lime cupcakes
*Mini cookies and cream cupcakes
*Chocolate lollipops (request from the mom-to-be)
*Cake pops
*Fruit kabobs


I can't decide if I want to do something savory, and here is my reasoning. First of all, everyone in attendance will be women. I don't know any woman that doesn't love sweets! The second being, my little sister has basically lived off chocolate her entire life (and has always been skinny as a twig) and I know that she could live without something savory. Give the girl some chocolate and she is good to go. And lastly, how do I make something savory that is blue? That doesn't even sound good...


Onto this amazing recipe. I made these biscuits tonight for dinner. I have only been to Red Lobster twice in my life. I probably would have never gone even once, except my husband was raving about how good it was (he eats their steak...no seafood....hmmmm..) and about their cheddar biscuits. I finally caved and one day we were off to Red Lobster. I ordered CHICKEN pasta. I crack myself up. This was before I realized that I actually like fried shrimp. That is basically the only seafood I am a fan of. Anyway, on this day I was introduced to the Red Lobster Cheddar Bay Biscuits. AMAZING!!! Those things are incredible! So when I decided that I wanted to try and replicate these biscuits today, I didn't want to get high hopes. First of all, the recipe was very simple and basic and seemed too good to be true. In the first bite I was in love! We may never go to Red Lobster again (sorry Red Lobster, we can get steak and chicken pasta elsewhere)!

Red Lobster Cheddar Bay Biscuits
from BigOven

2 1/2 cups Bisquick baking mix
1 cup Cheddar Cheese; finely grated
3/4 cup whole milk (I used 2%)
2 Tbsp. butter
1/8 tsp. garlic powder
1/4 cup butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes
1 dash salt

Preheat oven to 400 degrees.

Combine Bisquick with cheddar cheese, milk, 2 Tbsp. butter that has been melted in the microwave, and 1/8 tsp. garlic powder in a medium bowl. Mix until well-combined.

Drop approx. 1/4 cup portions of the dough onto an ungreased cookie sheet.

Combine 1/4 cup butter with 1/2 tsp. garlic powder, parsley flakes and salt. Brush the mixture over the tops of each unbaked biscuit.

Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.

-alyssa*

easy homemade ice cream without a machine*

Yes, you heard me right. Homemade ice cream WITHOUT a machine! Music to my ears. Ice cream is one of my favorite foods - maybe my favorite but I'm not ready to make it official. I dream about ice cream all day. I have not met an ice cream I didn't like. Well, I'm not a huge fan of the ice cream at Sizzler. And one time I got a cheap kind from the store that I didn't care for. However, did I eat them? Yes, of course I did! It's ice cream!

This ice cream is so easy to make! It has a different texture than your typical ice cream, but it still comes out creamy and delicious. I was pleased with it's simplicity and it's overall taste. I think I would still prefer ice cream that was made with a machine, but since I do not own a machine this is definitely a great alternative that I will be taking advantage of on a regular basis I am sure!

I made two different kinds of ice cream my first go round. My first ice cream was a Nutella chocolate chunk ice cream. The second was a Girl's Scout Thin Mint ice cream. Both very tasty. My favorite of the two would have to be the Nutella chocolate chunk, but I am a new found Nutella fanatic.

Easy Homemade Ice Cream Without a Machine
basic recipe from Kevin and Amanda

2 cups heavy whipping cream
1 can sweetened condensed milk
any add in your little heart desires!

Whip the heavy cream to stiff peaks. Add your flavors, topping, and mix-ins to the sweetened condensed milk. Then fold this mixture into the whipping cream. Freeze and enjoy!*

Nutella Chocolate Chunk Ice Cream

 Whip your whipping cream to stiff peaks.

Mix 1/4 cup nutella with 1/2 cup chocolate chunks (melted chocolate spread out on wax paper and chilled in the fridge until firm, then break into chunks) with the sweetened condensed milk.

Fold mixture into the whipping cream and freeze.

Eat up!

Thin Mint Ice Cream

 Beat whipping cream until stiff peaks.

Combine sweetened condensed milk with 1 cup Thin Mints or Grasshopper cookies.

Fold mixture into whipping cream until well combined.

Pour into container and freeze.

Enjoy!*

Sound too easy to be true? Well, it is definitely easy, but it is also true! Imagine the possibilities...

-alyssa*