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3 Ingredient, No Churn Peanut Butter & Jelly Ice Cream

In our last post, we talked about improving an old childhood favorite with the addition of ice cream.

today? We’re here to show you how to turn one of your favorite childhood sandwiches into ice cream. The classic peanut butter and jelly sandwich. It’s flavors were pretty much a universal childhood experience. Matter of fact I loved it so much, and had to have it so often growing up, that by high school I had to take a 10 year hiatus before I could appreciate it, let alone love it again.

3 Ingredient, Healthy Peanut Butter & Jelly Ice Cream

And this isn’t just any old ice cream recipe, either. Oh-no. This pb&j ice cream only calls for THREE ingredients, and is pretty healthy as far as indulgent desserts go. I had the hubs as soon as I used healthy and ice cream in the same sentence. And he wasn’t disappointed when it came time to taste-test :) It received universal approval from the sons too ( but mum

3 Ingredient Peanut Butter & Jelly Ice Cream

3 Ingredient Peanut Butter & Jelly Ice Cream 2

5 frozen bananas
1/2 cup creamy peanut butter
1/3 cup grape jelly


  1. Put the peanut butter into a blender or food processor.
    2. Add the frozen bananas.
    3. Blend on high for several minutes, or until you’re sure the bananas and peanut butter are fully processed and incorporated, making sure to scrape the sides as you go, and the mixture is creamy.
    4. Transfer to a freezer safe dish and use a spatula to gently fold in the jelly, but not fully stirring them together. You want ribbons of jelly throughout.
    5. Enjoy immediately for a soft serve ice cream or seal the dish & freeze overnight for firm ice cream.

Circus Animal Cookie Ice Cream

Anybody else remember going to the grocery store, and looking forward to getting an old school box of animal crackers to enjoy when it was over?

I used to live for that.

Now my kids want things like 25 cent soads, and 35 cent bags of cheetos. Same price, but new school snacks. The nostaglis must just be mine. :(

Animal Circus Cookie Ice Cream

I’ll bet between my strawberry cheesecake ice cream, grilled peaches, and healthy cherry cheesecake popsicles, ya’ll thought I was turning into some sort of grown up. We can’t have that, now can we? That was enough adulting for a few posts. At least :)

Animal Circus Cookie Ice Cream 3

Which brings us to a post sure to bring out the kid in all of us. Circus Animal Cookie Ice Cream.

When I found out they made those same cracker/cookies I’d always loved, but frosted?? I had to get those for the sons, as much as for myself. And we’ve all loved them ever since.

Animal Circus Cookie Ice Cream 4

They’re so yummy, what with their signature creamy-coated cookie crunch and all. And something that snack-tastic could only be improved by one thing.

Ice cream.

If you love the cookies, then you’re going to think this ice cream is nothing short of heavenly.

Circus Animal Cookie Ice Cream

Animal Circus Cookie Ice Cream 2

1½ cup whole milk
1 1/2 cup granulated sugar
1/4 tsp salt
1 1/2 cup half & half
1 1/2 tbsp vanilla extract
2 cups heavy whipping cream
3 cups Circus Animal Cookies, gently crushed into large pieces


  1. Mix together all ingredients except for cookies and pour into a 2 qt. ice cream maker (halve the recipe for a quart-sized ice cream maker).
    2. Follow the manufacturer’s directions for churning.
    3. When ice cream is almost completely set up, stir in the cookies and and process, or continue stirring, enough to get them incorporated.
    4. Transfer the ice cream to a freezer-friendly dish, cover, and freeze until completely firm.

Cherry Cheesecake Greek Yogurt Popsicles

Remember last week when I shared with your our roasted strawberry cheesecake ice cream? And I professed my unabashed love for anything cheesecake related/flavored? Well we’re back on this second half of our great ice cream race, with another cheesecake themed treat. This time, cherry cheesecake to be exact.

Cherry Cheesecake Greek Yogurt Popsicles 2

I’ll bet most of you think of cheesecake as a guilty pleasure. Something sinfully delicious to sneak bites of when nobody’s looking or to avoid at all costs lest you be cast out of the loving land of denim and resigned to permament residence in the land of yoga pants.

Not anymore.

Cherry Cheesecake Greek Yogurt Popsicles 3

Healthy cherry cheesecake Popsicles. Need I say more??

With a homemade cherry syrup, chunks of fresh sweet, dark cherries, and a healthy, but rich and creamy tasting, cheesecake filling layered together, these Popsicles are nothing short of gourmet.

Cherry Cheesecake Greek Yogurt Popsicles

Cherry Cheesecake Greek Yogurt Popsicles

1½ lbs. fresh cherries, or 2 cups + 8, thawed frozen cherries
4 tbsp maple syrup or granulated sugar

For the cheesecake filling:
8 oz, ⅓ less fat neufchâtel cream cheese, softened
4 oz plain Greek yogurt
¼ cup + 2 tbsp skim milk
4-5 tbsp granulated sugar, you can use artificial sweetener instead, but will need less
1 tsp vanilla extract


  1. Remove 8 cherries, stem and pit them, then chop them into large pieces and set aside.
    Stem and pit the remaining cherries, or use 2 cups of thawed frozen cherries, and place in a blender with the maple syrup or sugar. Puree until smooth. Place in a fine mesh strainer set over a medium bowl and use a spoon to help it through. You’ll have about 1 cup of puree. Set aside.

2. In the bowl of a stand mixer, beat the cream cheese until smooth. Add the yogurt, milk, 4 tablespoons of sugar, and vanilla, and beat until well combined. Taste, and add the last tablespoon of sugar if you’d like the filling to be sweeter.

3. Place some cherry puree in 6-8 popsicle molds, then layer with the cream cheese filling, dropping the chopped cherries into the filling as you go. Continue layering until you’re out of filling and puree, and place the sticks in the pops and freeze for a minimum of 3 hours or overnight. Unmold by running under cold water for 30 seconds, serve, and enjoy!

Asian Cucumber Salad

We’re interrupting our regularly scheduled program. Ice Cream/Frozen Treat Week ( # 2 ) will return bright and early Monday morning. Until then, we’re going to leave you with these snack-tactic cucumber recipe. You’re not gonna want to miss it.

This quick and easy recipe makes the perfect summer side salad. Seriously. Even better? It only uses a few simple ingredients, but it’s chock full of crispy, crunchy cucumbers and packs a ton of flavor with just the right amount of kick. It’s a great addition to any end of summer bash.

Asian Cucumber Salad

  Asian Cucumber Salad

2 English cucumbers, finely sliced

3/4 cup rice wine vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon soy sauce
3 cloves minced garlic
1 teaspoon sesame oil

dash of red pepper flakes

1-2 tbsp sesame seeds


  1. In a small bowl, whisk together the vinegar, water, sugar, soy sauce, garlic, oil, and red peppers flakes (if using) until evenly incorporated. Pour the dressing over the slo Ed cucumbers, tossing to coat. Let the cucumbers ‘marinate’, chilled, for about an hour.
  2. Before serving, sprinkle sesame seeds over top. Serve chilled, but the longer these sit they will eventually turn into Asian-flavored pickles ;) We make sure to use them within 24 hours.

No Churn Chocolate Fudge Brownie Ice Cream

Guys! I finally figured it out. This summer the sons and I managed to crack the code with this whole easy to make, no churn, no fancy-schmancy ice cream maker required thing. You can go ahead and trash that ice cream maker that you got 3 Christmases ago that’s still in the box now without any guilt if you so choose. No need for it. After you learn how simple it is to make homemade ice cream you may not even want to buy some from the grocery store again. And it does not require making and stirring custard on the stove or any crazy 100 step process.

No Churn, Chocolate Fudge Brownie Ice Cream

That said, we will still feature recipes ‘occasionally’ that ‘require’ an ice cream maker just because the sons love using their ice cream ball so much, BUT I’ve just handed you the keys to the ice cream kingdom. And any future recipes should be easily adaptable.

This creamy chocolate ice cream is none too rich, but it is ridiculously delicious. It’s studded with fudgey bits of brownie and laced with lines of hot fudge running throughout. It’s any choco-holics new bff.

That’s what I’d call lick the spoon, like the bowl good.

No Churn Chocolate Fudge Brownie Ice Cream

 No Churn, Chocolate Fudge Brownie Ice Cream 2

2 cups heavy cream
1 cup milk
2/3 cup brown sugar
1/3 cup unsweetened cocoa powder
1/8 tsp salt
1 tsp vanilla extract
2 cups chopped cooked brownies
1/2 cup hot fudge


1.In the bowl of a stand mixer, use the whisk attachment to beat the heavy cream on medium speed until it slightly thickens – about 3 minutes.
2. Add milk, brown sugar, cocoa powder, salt, and vanilla. Beat on medium speed for 5 additional minutes.
3. Pour mixture into a metal loaf pan. Freeze for 90 minutes.
4. Remove ice cream from the freezer after 90 minutes and add in the chopped brownies. Add dollops of hot fudge over the entire surface of the ice cream and use a knife to cut/swirl it into the ice cream.
5. Freeze for 8 hours or overnight before serving.

Lemon Pie Pops

Do you love a cold glass of lemonade on a hot day? How about looking forward to a slice of cool lemon merengue pie, or even lemon ice box cake?

I feel like lemon anything is the quintessential summer flavor. Like an unofficial mascot or something.

And speaking of summer necessities… Heeelllooo, Popsicles.

.Lemon Pie Pops 2

So it was just good common sense to combine these things into one epic, refreshing treat.

lemon pie pops

Even better? They’re not Popsicles made from sugar water. They’re Popsicles made from Greek yogurt, so they’re relatively healthy AND a yummy way to cool off. And they’re a filling snack.

Lemon Pie Pops

Lemon Pie Pops 3

 2 cups nonfat vanilla Greek yogurt (regular yogurt may be substituted)
3 tbsp lemon juice
1/2 cup granulated sugar
1/4 tsp pure lemon extract
2-3 drops yellow food coloring
2-3 shortbread cookies, Nilla wafers, or golden Oreos, crushed


  1. Stir together the  yogurt, lemon juice, sugar, extract, and food coloring until evenly combined .
    2. Scoop equal amounts of lemon mixture into paper dixie cups or into popsicle molds.
    3. Sprinkle about 2 teaspoons of cookie crumbs on top of the yogurt mixture. Use a toothpick or popsicle stick to gently stir the crumbs into the mixture slightly. Pack down whatever crumbs are left on top.
    4. Insert sticks or colorful straws into the center of the mixture, sticking straight up. Freeze for at least 4 hours or overnight. Remove paper or remove popsicles from molds and enjoy!

Strawberry Cheesecake Ice Cream

Anybody else have a thing for dessert? The hubs will put sugar on his sugar. The sons all inherited his sweet tooth. Me? My tastes are a bit more refined. Well maybe not really, but about the only dessert that I will consistently go ga-ga over is cheesecake. Flavor or type? Doesn’t really matter.

I’m ALL about the cheesecake.

And now I’ve found a way to perfectly bring all those flavors together into one perfectly replicated bowl of ice cream.

For real.

 Strawberry Cheesecake Ice Cream 2

The flavors in this No Churn Strawberry Cheesecake Ice Cream will floor you. You get all the creaminess of the ice cream, the cream cheese of the ‘cheese cake’, the fresh chunks of juicy, ripe strawberries, and then the traditional graham cracker crumb ‘crust’ in every bite. Absolutely perfection (if I say so myself). It may have taken several years, err tries, if you will but now we’ve got this no churn ice cream thing down pat.

Strawberry Cheesecake Ice Cream 4

Just look at it. All those sinfully tempting flavors in every scoop  every bite of this ice cream.

Ahhhh. Dreams DO come true.

Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream

1 cup whole milk
1 cup heavy cream
8 oz cream cheese, softened
1/4 tsp salt
1/2 tsp vanilla
1 1/4 cups granulated sugar, divided
2 cups strawberries
1/3 cup graham cracker crumbs, roughly 3 sheets


1. Blend milk, cream, cream cheese, salt, vanilla and 3/4 cup sugar until smooth. Transfer to clean container, cover and chill overnight.
2. Meanwhile, preheat oven to 425 degrees. Hull and slice strawberries, tossing with remaining 1/2 cup sugar. Roast on a parchment lined baking sheet for 15 minutes. Transfer to a clean bowl, cover and chill.
3. Churn liquid according to manufacturer’s directions. In the last 5 minutes, drop strawberries and liquid a a small spoonful at a time.
4. Alternate layers of ice cream and spoonfuls of graham cracker crumbs in a freezer safe container. Freeze until firm.


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