The Ice Cream Pizza I Was Trying to Explain

Ice cream pizza was the only thing I wanted for my birthday, and no one could ever figure out what I meant. I would say it every year and it always turned into the same conversation.

“I want a pizza cake.”
“You mean pizza?”
“No.”
“You mean ice cream cake?”
“No, I want it to look like a pizza.”

And then it would just… stop there.

I didn’t have a better way to explain it. I just knew I wanted something you could cut into slices like a pizza, with a crust, but cold, because my birthday is in August and I always wanted ice cream instead of cake.

What I got instead was always some version of Chuck E. Cheese and a Baskin Robbins birthday celebration, like that was what I was trying to describe.

But in my head, it wasn’t even close.

I had the whole thing pictured, in that very locked-in kid way where I could see it exactly. The slices, the crust, how it would look when someone cut into it, how you’d hand it out. I knew what it was supposed to look like.

And every year it would show up as something else entirely. And I’d just stand there thinking, that’s not it.

I didn’t know how to explain it any better than I already had, and at some point, I realized I was the only one who could see the thing I was talking about, so I stopped trying.

After a while I just stopped pushing it because I could hear it too. It sounded like I was asking for something that didn’t exist. Which I was, because someone needed to make it. That part gives me pause now.

So recently that pizza cake idea came back to me the same way, and I had this moment of, why has no one ever just made this.

So I did. I finally decided to be the person I needed back then and make it myself. So your kids can enjoy it too.

This is that vision of ice cream pizza cake I had and how to make it at home.

It’s an ice cream pizza with an Oreo cookie crust and a layer you can slice, which already puts it ahead of most ice cream cakes. You can keep it simple, or pile stuff on top. Or make a few with different flavors and turn it into a whole thing, which I fully support.

The part that makes it the most authentic is also the part that somehow never got figured out.

It’s the crust. Not the cookies, that part’s obvious. I mean where it looks like it has a pizza crust and not just ice cream sitting in a pan.

All you do is wait until it’s frozen and then go back in and take a little bit of the ice cream off around the outside so the cookie crust shows. Once you see it, you’ll understand that was the missing piece.

Now it cuts into wedges and it finally looks like ice cream pizza instead of pizza and cake trying to share the same table.

It’s super easy, and a very inexpensive alternative to store-bought ice cream cakes, and it’s what I wanted it to be the whole time.

It just took me a while to make it.

Why This Isn’t Just Another Ice Cream Cake

• You don’t need very much ice cream to make this into something. Keeping the layer a little thinner is what makes it look like a pizza slice.
• If you’re looking for a more traditional version, my strawberry chocolate chip ice cream cake is made in a springform pan and goes thicker.
• The Oreo crust isn’t just there for flavor. Once it’s packed in and frozen, it holds together. You can cut through it and hand someone a piece without it falling apart halfway there. It also gives you contrast against the ice cream layer.
• Softening the ice cream just enough before spreading is the difference between a smooth layer and one that freezes back with an icy texture. It’s a small window, but it matters.
• The whole thing comes down to going back in after it’s frozen and trimming that outer ring so the crust shows. That’s the part that makes it look like a pizza instead of a regular ice cream cake.
• You cut it into wedges, not scoops or chunks. This is the visual I wanted as a kid.
• You can keep it simple or take it further if you want. One flavor, five flavors, clean top, covered in toppings. It’s up to you.
• It’s one of those things that looks obvious once it’s in front of you, which usually means it should have been done this way all along.

Ingredients

• Chocolate sandwich cookies (Oreos) – These are the base. Once they’re crushed and mixed with butter, they freeze into a crust that holds together when you cut it.
• Unsalted butter – Melted and mixed into the crumbs so the crust sets solid instead of falling apart when you slice into it. This is how it remains no-bake.
• Ice cream – Use whatever flavor or type you want. Vanilla is simple, but this is where you can go in any direction depending on who you’re making it for.
• Whipped topping (optional) – I usually add a dollop to each slice right before serving.
• Mini chocolate chips – For texture. They add a little bite so everything isn’t smooth all the way through.
• Sprinkles – Any color, obviously. This is what makes it feel like it came straight from the ice cream shop.
• Chopped cookies or candy (optional) – This is where it can get fun. Mix, match, go too far if you feel like it.
• Maraschino cherries – Mostly for the look, but they are classic.
• Chocolate or caramel sauce – For finishing. Not necessary, but a nice add if you use it.

How to Make Ice Cream Pizza

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (pan + crust)
  Line a 9-inch springform pan with parchment on the bottom so you’re not fighting it later. Toss the chocolate sandwich cookies into a food processor, run them until they’re fine crumbs, then add the melted butter and pulse until it looks evenly damp and will hold together when you press it.
• Step Two (press it in)
  Dump that into the pan and press it into an even layer. Use the bottom of a glass or whatever you’ve got to really pack it down so it holds when you slice it later. Stick it in the freezer for 10 to 15 minutes so it firms up.
• Step Three (ice cream timing)
  Let the ice cream sit out just long enough to soften. You’re not melting it, just softening it enough to make it easier to spread. This helps prevent ice crystals when it refreezes.
• Step Four (get it in the pan)
  Scoop the ice cream over the crust and spread it evenly. Keep it level, edge to center, and you’re done.
• Step Five (freeze it)
  Cover it and put it back in the freezer for a couple hours, until it’s solid. Don’t hurry this part.
• Step Six (the part everyone misses)
  Leave it in the pan and use a knife or small spatula to lightly mark a circle just inside the edge. Then trim off that outer ring of ice cream so the cookie crust shows.
• Step Seven (finish it)
  Pop off the springform ring, move it to wherever you’re serving it, and add whatever you want on top. Press things in a little so they stick and don’t slide off.
• Step Eight (cut it like a pizza)
  Run a knife under warm water, wipe it dry, and slice into wedges. Clean it between cuts if you want it neat. Serve right away while it’s still firm.

Recipe Tips

• If your ice cream gets too soft while you’re working, put the whole pan back in the freezer for a few minutes before continuing. It’s easier to fix early than after it’s fully spread.
• If the crust starts to stick when you’re slicing, it usually wasn’t packed firmly enough or didn’t chill long enough before adding the ice cream.
• When trimming the edge, work slowly and take off small amounts at a time. Going too deep will cut into the crust instead of revealing it.
• If you’re adding heavier toppings like candy or chopped cookies, press them in gently so they stay in place when slicing.
• For cleaner slices, wipe your knife between cuts, especially once the ice cream starts to soften.
• If you’re serving outside or in a warm kitchen, slice only what you need and keep the rest in the freezer so it holds its pizza shape.

Storage

• Keep it in the freezer uncovered until it’s fully firm, then wrap or cover it so it doesn’t pick up any odors.
• If you already sliced it, leave the slices where they are or move them to a container once they’re solid.
• If it sits overnight, let it rest for a few minutes before cutting so the knife goes through without forcing it.
• This isn’t something to leave out. Take what you need, slice it, and put the rest back in the freezer.
• It’ll keep for a few days without any issue. After that, it’s still fine, but the texture starts to lose that smooth, just-frozen feel.

FAQs

• Can I use any flavor of ice cream?
  Yes. Vanilla keeps it neutral, but this is where you can go in any direction. Chocolate, strawberry, coffee, whatever you like. This is where you get creative.
• Can I use store-bought ice cream for this?
  Yes. In fact, it works better for this. Let it soften enough to spread, then freeze it again so it sets up properly.
• Do I have to use Oreo cookies for the crust?
  No, but they work well because they pack tightly and hold once frozen. Any chocolate sandwich cookie or similar cookie will do the same job.
• Why do I need to trim the edge?
  That’s what gives you the crust showing around the outside. Without it, it just looks like ice cream in a pan.
• Can I make this ahead of time?
  Yes. You can make it a day or two in advance and keep it in the freezer. Add toppings closer to when you plan to serve it.
• Can I make more than one flavor?
  Yes, you could layer the flavors on top of each other, freezing in between each addition.
• What toppings work best?
  Anything that sticks and adds texture. Sprinkles, chocolate chips, chopped cookies, candy, sauces. Keep it simple or go all in.

From My Kitchen Notes

No rules here. Just observations.

• Most people didn’t misunderstand. They just didn’t want to deal with figuring it out. Things get called complicated when no one wants to be the one to solve them.
• If you had shown me this cake at eight, I would have lost my mind. Not dramatically, but in that very focused, almost suspicious way kids have when something finally shows up how they pictured it. Like, okay… yes. This is what I meant. That would have made me feel seen and understood. Two very important things for a child.
• It’s satisfying to fix something that bothered you for years and realize it wasn’t a big problem, it was just… left unresolved. You don’t always get to go back and do that.
• If you’re paying attention, the part that makes this most authentic is the part most people skip. Not the flavor or the toppings, the crust! It’s the small adjustment that makes everything else fall into place. That tends to be how things go.
• This wasn’t nostalgia. It was unfinished.
• It didn’t need a better explanation. It needed someone to do it.
• The crust showing is the entire theme. Without that, it’s just ice cream in a pan and we are not doing that.
• You can keep this simple or you can take it too far. Both are valid options. I support escalation.
• This would have solved multiple childhood problems in one move.
• Kids are usually clear. Adults just smooth it over when it doesn’t fit what already exists.
• You notice what’s missing long enough, eventually you become the one who fills it.
• At some point you realize the thing you were asking for wasn’t unreasonable, it was just inconvenient for everyone else. Most of the time the gap isn’t skill, it’s attention.
• You don’t forget ideas like this. You just get used to not expecting them to show up.
• It’s rarely the big parts that fail. It’s the piece no one looked at closely.
• There’s a certain kind of person who notices what’s missing instead of what’s there. That tends to follow them into everything else.
• Somethings don’t happen because no one decides they’re worth finishing.
• You can tell a lot by who steps forward and who stays where they are.
• It was simple. No one made it.

Frozen Desserts That Do Something Different

• Lucky Charms Ice Cream – churned cereal milk base.
• Mud Pie – coffee ice cream, chocolate layers.
• Frozen S’mores Lasagna – whipped layers, marshmallow, chocolate.
• Snickers Ice Cream Cake – made from ice cream sandwiches.

This post may contain affiliate links. Please read my disclosure policy.

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Ice Cream Pizza

A no-bake ice cream pizza with an Oreo cookie crust and an even layer that sets up in the freezer. Add whatever toppings you want and cut it just like a pizza. It’s an easy, budget-friendly alternative to ice cream cake.

Course Dessert

Cuisine American

Keyword easy summer dessert, frozen dessert recipe, ice cream cake alternative, ice cream pizza, no bake ice cream dessert, Oreo crust dessert

Prep Time 20 minutes minutes

Chilling 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 8

Calories 420kcal

Author Cathy Pollak

Equipment

• springform pan 9-inch (23 cm) Allows clean release after freezing.
• food processor For fine, even cookie crumbs.
• measuring cups and spoons Accurate ingredient portions.
• offset spatula or rubber spatular. For spreading softened ice cream evenly.

Ingredients

Oreo Crust:

• 24 regular sized Oreo cookies or other chocolate sandwich cookies
• 5 tbsps (70 g) unsalted butter melted

Ice Cream Layer:

• 4 cups (960 g) vanilla ice cream softened enough to spread

Toppings (optional):

• ½ cup (120 g) whipped topping (added to a piping bag)
• ¼ cup (45 g) mini chocolate chips
• ¼ cup (40 g) sprinkles
• chopped cookies or candy pieces
• Maraschino cherries
• chocolate or caramel sauce

Instructions

• Line a 9-inch (23 cm) springform pan with parchment paper, covering the bottom completely to make removal easier after freezing.
• Add the chocolate sandwich cookies to a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again until the mixture is evenly moistened and holds together when pressed.
• Transfer the crumb mixture to the prepared pan and press it firmly into an even layer across the bottom. Use the bottom of a glass or measuring cup to compact it well so the crust sets up solid and doesn’t crumble when sliced. Freeze for 10 to 15 minutes.
• Let the ice cream sit at room temperature just until it softens enough to spread. It should be spreadable but not melted, which helps it refreeze smoothly without forming icy patches.
• Spoon the softened ice cream over the chilled crust and spread it into an even layer, keeping it level from edge to center. Aim for about ¾ to 1 inch (2 to 2.5 cm) thick to keep a pizza-like look.
• Cover and freeze for at least 2 to 3 hours, or until fully firm.
• Once frozen solid, keep the ice cream in the pan and use a knife or offset spatula to lightly mark/draw a circle about ½ inch (1.25 cm) inside the edge. Carefully trim away/pick out that outer ring of ice cream while it is still in the pan to expose a clean border of cookie crust.
• Release and remove the outer ring of the springform pan, then transfer the base to a serving surface.
• Add toppings evenly over the surface, pressing lightly so they adhere to the frozen layer. Add a dollop of whipped topping and a marashchino cherry if you like. Drizzle with chocolate or caramel sauce if using.
• Run a sharp knife under warm water, wipe it dry, and cut into wedges. Clean and warm the blade between cuts for smoother slices. Serve immediately while firm.

Notes

• Use 4 cups (960 ml) of ice cream for a thinner layer (this is the amount that makes it look "pizza like" or up to 6 cups (1440 ml) for a slightly thicker version.
• Softening the ice cream just enough to spread helps it refreeze smoothly instead of turning icy.
• Trimming the edge while the ice cream is still in the pan keeps the crust intact and creates the defined looking, "pizza crust" border.
• Pressing the crust firmly is key to preventing crumbling when slicing.
• For clean looking slices, always use a warm knife and wipe it between each cut.
• This dessert is best served immediately after slicing to maintain its pizza look.

 

 

If you’re making this Ice Cream Pizza, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 150g | Calories: 420kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 220mg | Potassium: 180mg | Fiber: 1g | Sugar: 36g | Vitamin A: 400IU | Calcium: 100mg | Iron: 1mg

Have you made this Ice Cream Pizza? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Ice Cream Pizza appeared first on Noble Pig.

Lucky Charms Ice Cream with Cereal Milk, the Official Breakfast of Our Leprechaun Trap Campaign

This Lucky Charms ice cream exists for one reason: cereal milk. The sweet milk left in the bowl after the cereal and marshmallows have been sitting there for a while. In this Lucky Charms ice cream recipe I used toasted Lucky Charms cereal to create a cereal milk ice cream base, then folded the marshmallows in at the end so they stay colorful and chewy.

And, unfortunately, or maybe fortunately for my boys, this also became the official breakfast of our multi-year campaign to catch leprechauns.

The couch was on its side, the dining room chairs were overturned, rugs were half rolled up, side tables turned, lampshades off and I made sure every toilet in the house was glowing an alarming shade of green.

Which, if you’re three and five years old and had spent the entire night trying to trap a leprechaun, made perfect sense.

The traps had been elaborate. We tied strings to chair legs and used gold coin candies as bait. I remember one very ambitious contraption involving a mixing bowl, a wooden spoon, and what I can only describe as engineering optimism. The boys had scattered them all over the house the night before, totally convinced that if we set enough traps, one of those little green freeloaders would finally slip up.

The plan, obviously, was to catch one and take him to preschool for show and tell. Makes sense.

Instead, I made sure what they woke up to looked like the aftermath of a very small, very furious home invasion had happened overnight.

I made flour footprints marching across the wood floors. The milk in the fridge had magically turned green. The toilets looked like something medically concerning had happened overnight. And the living room, great room, dining room and kitchen furniture had been flipped over or turned sideways like the leprechauns had staged a tiny riot after discovering the traps.

I may have gone a little too hard into the theatrics. But if I’m doing something, I’m going all the way. If you’re going to antagonize leprechauns, you should expect retaliation. The boys would be in disbelief when they came downstairs to see it.

The only thing left to do before school that morning was serve breakfast.

Which is how this Lucky Charms ice cream became our St. Patrick’s Day tradition.

Because when you’re the kind of mom who stages a full overnight leprechaun uprising, regular cereal or eggs isn’t going to cut it.

Over the years I kept tinkering with the ice cream itself, trying to make it taste like the best part of a bowl of Lucky Charms.

That sweet cereal milk at the bottom after the toasted oats and marshmallows have had time to work their magic. This Lucky Charms ice cream is now essentially a cereal milk ice cream.

This year I finally pushed it even further and did a lot of research on getting the most flavored cereal milk and the creamiest version of this ice cream. I found that toasting the cereal first lets the toasted grain flavor develop before it ever touches the cream. Then the cereal soaks in the dairy so the milk absorbs every bit of that classic cereal milk flavor before the custard base is cooked, along with a couple of other additions and methods that really upgraded the final result.

The outcome is the most accurate Lucky Charms ice cream I’ve made yet, creamy and packed with cereal milk flavor, with the marshmallows mixed in at the end where they belong.

What Is Cereal Milk?

• Cereal milk is the milk left in the bowl after cereal has been sitting there long enough to soften and surrender its whole personality.
• With Lucky Charms, this means the milk slowly absorbs the toasted oat flavor from the cereal and the sweetness from the marshmallows.
• By the time you get to the bottom of the bowl, the milk tastes nothing like plain milk anymore. It tastes like the entire cereal flavor has dissolved into it.
• Kids definitely discover cereal milk accidentally. As adults, we know it’s the best part of the bowl and drink it on purpose.
• This ice cream exists because cereal milk is too good to leave behind in a bowl. And this cereal milk ice cream tastes exactly like the milk left at the bottom of a bowl of Lucky Charms.
• And if you grew up eating Lucky Charms, you already know exactly what I’m talking about.
• Cereal milk has become a flavor on its own in bakeries and dessert shops, showing up in everything from ice cream to cakes and cookies. It’s just the norm now.

Ingredients

• Lucky Charms cereal (marshmallows removed) – Separate the marshmallows first. The cereal pieces soak in the dairy and turn it into cereal milk.
• Lucky Charms marshmallows – These get stirred in later, so they stay colorful and slightly chewy instead of disappearing into the base.
• Heavy cream – Ice cream starts here.
• Whole milk – Keeps the base from turning into something that requires a chisel to scoop.
• Buttermilk – A small amount keeps the sweetness from taking over.
• Granulated sugar – Ice cream without sugar would be a frozen life lesson.
• Nonfat dry milk powder – Adds extra milk solids, which helps the ice cream stay creamy. Don’t skip it.
• Corn syrup (light) – Keeps the ice cream smooth and not icy in the freezer.
• Egg yolks – Turn the base into a custard, otherwise you’d just have frozen cereal milk.
• Kosher salt – A small pinch so the cereal flavor doesn’t disappear.
• Vanilla extract – Because vanilla and ice cream have been working together peacefully for a very long time.

How to Make This Lucky Charms Ice Cream Recipe

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (toast the cereal and freeze the marshmallows)
  Heat the oven to 325°F. Spread the Lucky Charms cereal on a baking sheet, leaving the marshmallows behind in the box, and toast it for about 8 minutes until it smells like cereal warming up in milk. Let it cool for a few minutes. At the same time, toss the marshmallows in the freezer so they stay chewy when they go into the ice cream later.
• Step Two (make the cereal milk)
  In a large bowl, combine the heavy cream, whole milk, and buttermilk, then add the toasted cereal and let it soak for about 15 minutes so the dairy turns into cereal milk. Pour the mixture into a blender and blend until the cereal breaks down into very small pieces, then strain it into a saucepan, pressing gently to get every last bit of that cereal milk out of there.
• Step Three (cook the custard)
  Add the sugar, milk powder, corn syrup, and salt to the saucepan and warm it over low heat while stirring. In another bowl whisk the egg yolks, then slowly whisk in a little of the warm milk mixture so the eggs don’t panic. Pour everything back into the saucepan and cook it slowly, stirring the whole time, until the custard thickens enough to coat the back of a spoon. Then strain it into a clean bowl and stir in the vanilla.
• Step Four (chill the base)
  Set the bowl in an ice bath and stir until the custard cools down, then move it to the refrigerator and chill it completely, preferably overnight. Cold base equals smoother ice cream.
• Step Five (churn and freeze)
  Churn the cold base in your ice cream maker according to the machine’s instructions. During the last minute of churning add the frozen Lucky Charms marshmallows so they mix through the ice cream, then transfer it to a container and freeze for about 4 hours, or until it’s firm enough to scoop.

More “Irish” Desserts Worth the Trouble

• Baileys Irish Cream Tiramisu – Baileys mascarpone cream and cocoa.
• Guinness Stout Chocolate Layer Cake – stout chocolate cake and currant jam.
• Baileys Irish Cream Bundt Cake – Irish cream in batter and glaze.
• Chocolate Guinness Doughnuts – bourbon cream glaze and bacon.

This post may contain affiliate links. Please read my disclosure policy.

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Lucky Charms Ice Cream

Lucky Charms ice cream is a creamy cereal milk ice cream made by soaking toasted Lucky Charms cereal into the base and folding in the crunchy marshmallows at the end.

Course Dessert

Cuisine American

Keyword cereal milk dessert, cereal milk ice cream, homemade Lucky Charms ice cream, Lucky Charms Dessert, Lucky Charms Ice Cream, Lucky Charms ice cream recipe

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chill, Churn and Freezing: 12 hours hours 20 minutes minutes

Total Time 13 hours hours

Servings 8

Calories 306kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate ingredient amounts so everything turns out just right.
• mixing bowls (medium). Used for tempering the egg yolks.
• Saucepan (medium). Gently cooks the custard base.
• ice cream maker Churns the custard into creamy ice cream.
• baking sheet (rimmed). Used to toast the cereal and intensify its flavor.
• Blender or food processor. Blends the soaked cereal into the dairy to create the cereal milk base.
• large fine mesh sieve Removes cereal solids and makes sure you have a perfectly smooth custard base.
• whisk Incorporates the eggs smoothly into the custard.

Ingredients

• 1½ cups (55 g) Lucky Charms cereal (marshmallows removed)
• 1½ cups (360 ml) heavy cream
• 1½ cups (360 ml) whole milk
• ½ cup (120 ml) buttermilk
• ½ cup (100 g) granulated sugar
• 2 tbsps (14 g) nonfat dry milk powder
• 1 tbsp (20 g) light corn syrup
• ¼ tsp (1.5 g) kosher salt
• 4 large (72 g) egg yolks slightly beaten
• 1 tsp (5 ml) vanilla extract
• 1 cup (25 g) Lucky Charms marshmallows

Instructions

• Preheat the oven to 325°F (163°C). Spread the Lucky Charms cereal without the marshmallows on a rimmed baking sheet and toast for about 8 minutes until fragrant. Allow the cereal to cool slightly.
  1½ cups (55 g) Lucky Charms cereal
• Place the Lucky Charms marshmallows in the freezer for about 30 minutes before churning the ice cream.
• In a large bowl combine the heavy cream, whole milk, and buttermilk. Add the toasted cereal and allow it to soak for about 15 minutes, stirring once or twice so the cereal softens evenly.
  1½ cups (360 ml) heavy cream, 1½ cups (360 ml) whole milk, ½ cup (120 ml) buttermilk
• Transfer the soaked cereal mixture to a blender or food processor and blend until the cereal is broken down into very small pieces and the mixture appears slightly frothy.
• Pour the blended mixture through a fine mesh strainer into a medium saucepan, pressing gently with a spoon to extract as much cereal milk as possible. Discard the remaining cereal solids.
• Add the granulated sugar, milk powder, corn syrup, and kosher salt to the saucepan. Heat over low heat, stirring constantly, until the mixture is warm and small bubbles begin forming around the edges.
  ½ cup (100 g) granulated sugar, 2 tbsps (14 g) nonfat dry milk powder, 1 tbsp (20 g) light corn syrup, ¼ tsp (1.5 g) kosher salt
• Place the egg yolks in a mixing bowl. Slowly whisk in about ¼ cup (60 ml) of the warm milk mixture. Repeat with another ¼ cup (60 ml) to gradually bring the eggs up to temperature.
  4 large (72 g) egg yolks
• Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not allow the mixture to boil.
• Pour the cooked custard through a fine mesh strainer into a clean bowl to make sure you have a completely smooth base. Stir in the vanilla extract.
  1 tsp (5 ml) vanilla extract
• Place the bowl in an ice bath and stir until the custard cools to room temperature. Transfer to the refrigerator and chill until completely cold, preferably overnight.
• Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. During the final minute of churning add the frozen Lucky Charms marshmallows and allow them to mix in evenly.
  1 cup (25 g) Lucky Charms
• Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.

Video

 

Notes

• Toasting the cereal first deepens the toasted grain flavor before it infuses into the dairy.
• Blend the soaked cereal mixture so more cereal flavor transfers into the cereal milk before straining.
• Strain the base gently and do not force the soggy cereal through the strainer or the texture can become gritty.
• Cook the custard slowly over low heat while stirring constantly to prevent the egg yolks from scrambling.
• Chill the base completely before churning. An overnight chill produces the smoothest texture.
• Freeze the marshmallows before adding them to the churn so they stay chewy instead of dissolving.
• The ice cream will be soft immediately after churning. Freeze for several hours to firm before scooping.

Additions For When You're Extra (I see you):

I think this Lucky Charms ice cream is perfect as is, but it can be fun to add a few extra toppings.

• Marshmallow fluff - Add it right on top. It goes perfectly with the marshmallow bites.
• Rainbow sprinkles - Mix them into the ice cream while churning or sprinkle them over the top.
• Whipped topping - A simple dollop on top works well here.
• Edible gold glitter- A little sprinkle makes it feel extra festive.
• Extra Lucky Charm marshmallows - You can buy the marshmallows by themselves if you want even more mixed in.

 

If you’re making this Lucky Charms Ice Cream recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 130g | Calories: 306kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 138mg | Sodium: 96mg | Potassium: 210mg | Sugar: 25g | Vitamin A: 650IU | Calcium: 150mg | Iron: 1mg

Have you made this Lucky Charms Ice Cream? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lucky Charms Ice Cream appeared first on Noble Pig.

GRILLED PINEAPPLE RUM SUNDAES, LATE SHIFT

I make these grilled pineapple rum sundaes more often than I probably need to explain, and every time I do, I end up thinking about where the idea came from. Pineapple, warmth, and sugar pushed far enough, with ice cream melting faster than planned. This never started as a recipe. It was just a habit.

I was sixteen when I got hired at Penguin’s Frozen Yogurt, which was kind of ridiculous on its face and somehow even more so in practice. There were four interviews. Four! Actual people from the “corporate office.” Hundreds of teenagers lining up for a job at a brand new frozen yogurt counter like we were auditioning for something. I remember sitting there thinking, this is frozen yogurt, while also hoping I got the job. Because this wasn’t regular frozen yogurt, it was cult-level status and it would be the coolest place to work in town.

Everything about the Penguin’s brand was black and white. Literally. The tile floor, counters, menu boards, uniforms. We could wear black shorts or white shorts, black pants or white pants, but everything had to be crisp. Perfect. A black apron, visor or hat, shirt always tucked in. There was no improvising or slouching. It was very much a look, controlled and put together. For a frozen yogurt place, it took itself extremely seriously.

On nights when the flavors changed, everything had to go. The machines couldn’t sit with yesterday’s yogurt in them, fruit couldn’t roll over, and older toppings couldn’t hang out, so if you worked the late shift, you went home with armfuls of whatever hadn’t made the cut. Quarts stacked in bags, containers of fruit, sauces, and half-used toppings. It felt like raiding, except it was encouraged.

Those were the nights I came home close to midnight, the garage door slamming behind me, keys still in my hand, bags digging into my hip. And before I could even get the door shut, I’d hear my dad from the living room.

“You work tonight?”

Which was never the real question.

My dad absolutely pretended he was waiting up to make sure I got home safely. He was not. He was waiting for the yogurt. Once I came through the door, he was fully awake, already mentally assembling a sundae before I’d even put my keys down.

“I’ve got pineapple,” I’d say. Or coconut, or raspberry, or some flavor they were retiring that week.

And that was it. The news went off. The Los Angeles Times was set aside. He was already on his feet.

The kitchen lights came on, all of them. The harsh fluorescent panels that turned the room into a laboratory instead of a house. We spread everything out across the counters like we were running experiments, not making sundaes. There was never a real plan. Someone, usually him, would crank the stove too high. I’d say, “That’s too hot.” He’d say, “It’s fine.” It never was.

Pineapple would hit the pan, followed by sugar in some form, and juice would go everywhere.

“That smells good,” he’d say. “That’s burning,” I’d say. “Same thing,” he’d answer.

Some nights we grilled fruit that had absolutely no business being grilled. Brown sugar went straight into pans, and butter always followed. Sometimes he poured in rum, or bourbon, apple cider even, or just whatever was open, and we argued about whether it was helping while continuing anyway. We tasted constantly, standing over the stove, enjoying our weird concoctions, and deciding what worked and what absolutely didn’t. Sugar fueled the chaos between us.

“No, that one’s bad.” “No it’s not, it just needs something.” “It needs less.” “It needs more.”

Over time the bowls got bigger, and the combinations got stranger, the whole thing spiraling in ways that felt completely normal at the time.

I rarely went to bed before two on those nights. School in the morning barely registered. The kitchen stayed lit up like a crime scene. Everything was sticky. But really, it was just us, making something unnecessary and perfect out of whatever I happened to bring home.

What’s funny is I didn’t connect this to anything else for years. Not my obsession with pineapple or my love of ice cream. Not even to the fact that when I first encountered Salt & Straw and their completely unhinged flavor combinations, blue cheese, olive oil, fried chicken skin, corn bread, my immediate reaction was yes, obviously. Of course that’s normal. I need to try it. I trust whoever’s brain is behind it.

It took me years to realize those late-night sundae-building sessions weren’t a phase. They were training.

I think those early cooking experiments taught me that wild flavors don’t need someone’s consent, that sugar and salt belong together always, and that you can push fruit until it’s almost gone too far and then pull it back at the last second. Dessert doesn’t need polish to be good.

These sundaes are the grown-up version of that chaos. The flavors are familiar, but my timing is better. The pineapple gets grilled until it smells like sugar and smoke, and the rum gets reduced into something you spoon instead of splash. The ice cream melts just enough to matter, then stops.

I make these now because they still feel like staying up too late with the lights on, knowing who you want to be in the kitchen with, and not needing a reason beyond that.

And every time I grill the pineapple, I can hear him asking, “What else have we got?”

When I make grilled pineapple rum sundaes, I think I’m just making dessert, right up until I’m not, and the back door slams a little harder than it needs to and the house gives that hollow nighttime sound that only happens after everyone else has gone to sleep.

I still think the best things happen after closing time.

WHY I LOVE THIS RECIPE

• Ghee is the difference between char and regret. Butter burns on a grill pan. I learned that the hard way years ago. At its core, this starts as grilled glazed pineapple, but the heat is only the beginning. Ghee gives you real caramelization and grill marks without the bitter edge, which means the pineapple tastes like fruit, not smoke and disappointment.
• The rum sauce comes from what’s already there. Using the pineapple marinade as the base means nothing feels added on. The brown sugar, rum, and juice are already working together, so when you reduce it with butter, it turns into a sauce that makes sense instead of a separate thought.
• Grilled pineapple needs to stand on its own. Thick slices, high heat, and time left alone are required. Treated casually, pineapple turns watery and limp fast. When you treat it properly, it holds its shape, takes on color, and stays juicy all the way through the center.
• Hot fruit and cold ice cream never get old for me. The contrast is my favorite part. Warm, caramelized pineapple, cold vanilla ice cream, and rum sauce that ends up somewhere in between. You don’t need tricks when the temperatures are right.

Ingredients

• Fresh pineapple – You want one that smells sweet at the base and feels heavy for its size. Underripe pineapple won’t caramelize the way this dessert needs it to.
• Fresh pineapple juice (reserved from the fruit) – This keeps the sauce tied to the pineapple instead of drifting into something generic.
• Dark brown sugar – Has the molasses depth that stands up to rum instead of dissolving into plain sweetness.
• Ground cinnamon – Perfect with rum and fruit.
• Sea salt – Pineapple without salt tastes unfinished to me.
• Dark rum – This is where the flavor grows up a little.
• Vanilla extract – Softens the rough edges of the rum.
• Ghee – High heat insurance that lets you grill the pineapple hard without burning the pan or the sugar.
• Butter – For the rum sauce only. This is where richness belongs.
• Vanilla ice cream – Plain on purpose, but use a good quality brand.
• Whipped cream – Optional, but very on theme.
• Maraschino cherries – This is not the moment for a fancy cherry, and you know it.
• Waffle cones, broken up (optional) – Texture and crunch if you want it.

How To Make Grilled Pineapple Sundaes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pineapple)
  Slice off the leafy top and bottom so the pineapple can stand upright on its own, then cut away the peel and any stubborn eyes. Cut the fruit into eight thick rounds, remove the tough center core from each slice, and pay attention to the juice that collects while you work. You’ll want about ⅓ cup of it later, so don’t lose track of it.
• Step Two (build the rum marinade)
  In a large bowl, whisk together the dark brown sugar, cinnamon, sea salt, vanilla extract, dark rum, and the reserved pineapple juice until the sugar loosens and everything starts to come together. Add the pineapple rings, turn them gently so they’re fully coated, and let them sit for about 15 minutes, flipping once so everything gets covered.
• Step Three (grill with ghee)
  Heat a cast iron grill pan over medium-high heat and add the ghee, and swirl it across the ridges so the pan is evenly coated. Lift the pineapple rings from the marinade, letting the excess drip back into the bowl, and set the liquid aside for later. Lay the pineapple in a single layer on the hot pan and let it cook undisturbed for 3 to 4 minutes per side, until deep grill marks form and the edges begin to caramelize. Move the rings to a plate once they’re done.
• Step Four (reduce the hot buttered rum sauce)
  Add the butter to a small saucepan over medium heat. Once it melts, pour in the reserved marinade and bring it to a gentle simmer. Let it cook for 5 to 7 minutes, stirring occasionally, until it reduces into a thick syrup that coats the back of a spoon easily.
• Step Five (assemble the sundaes)
  Place one warm pineapple ring in the bottom of a bowl, add a scoop of vanilla ice cream, then stack a second ring on top and add another scoop. Spoon the hot buttered rum sauce over everything, add whipped cream and a cherry if you’re using them, and serve right away while the pineapple is warm and the ice cream hasn’t completely melted.

Recipe Tips

• Use ghee on the grill pan, not butter. Butter burns fast on cast iron and turns bitter before the pineapple has time to caramelize. Ghee lets you push the heat, get real grill marks, and get the flavor you’re looking for.
• Cut the pineapple thick. Thin slices dry out and tear when you flip them. Thick rings hold together, caramelize at the edges, and stay juicy in the center.
• Make sure to let the excess marinade drip off before grilling. Too much liquid in the pan steams the fruit instead of searing it. You want contact with the ridges, not a puddle.
• Save the marinade and reduce it. Reducing it with butter turns it into a proper hot buttered rum sauce instead of starting from scratch.
• Warm pineapple, cold ice cream is the contrast and the payoff.
• Assemble right before serving. Grilled pineapple stays warm, but ice cream does not. This is not something to stage and wait on.

Storage & Make-Ahead

This dessert works best when the pieces stay separate until the last minute. Once it’s assembled, it’s about contrast, not longevity.

• Grilled pineapple – The pineapple rings can be grilled a day ahead and stored in an airtight container in the refrigerator. Reheat them gently in a skillet or grill pan just until warm.
• Hot buttered rum sauce – The sauce keeps well for up to 4 days refrigerated. It will firm up as it chills. Reheat it slowly over low heat or in short bursts in the microwave, stirring until smooth.
• Make-ahead strategy – If you’re serving this for guests, do all the work earlier in the day. Grill the pineapple, reduce the sauce, and put everything away. When it’s time, reheat the pineapple and sauce, scoop the ice cream, and assemble. It’s all about timing.
• What not to do – Don’t assemble this in advance. Ice cream waits for no one. This is a last-minute dessert by design.

FAQs

• Can I use canned pineapple instead of fresh?
  No, canned pineapple is already cooked and packed in syrup or juice, which means it won’t grill properly and it won’t caramelize the way you want. This recipe is all about fresh pineapple holding together under heat.
• Does it have to be dark rum?
  Dark rum works best because it holds on to the molasses notes that line up with the brown sugar and butter. Light rum would disappear here. Trust me, my dad and I tried it. If you don’t want alcohol, you can substitute apple cider or pineapple juice, but the flavor will be less nuanced.
• Why marinate the pineapple if it’s getting grilled anyway?
  The marinade isn’t about soaking the fruit. It’s about coating it so the sugar and rum caramelize evenly on the grill and give you something worth reducing into a sauce afterward.
• Can I grill the pineapple outside instead of using a grill pan?
  Yes, just make sure the grates are clean and well-oiled. You want char marks, not sticking. Medium-high heat is still the sweet spot.
• Is ghee really necessary?
  For this, yes. Butter burns too fast at grill temperatures. Ghee gives you high-heat protection and proper char without burnt butter bitterness, and the butter comes back later in the sauce where it belongs.
• What kind of ice cream works best?
  Plain vanilla, not French vanilla or vanilla bean with chunks. You want something neutral that melts nicely and doesn’t compete with the rum sauce.
• Can I skip the whipped cream and cherry?
  Yep, they’re optional. The pineapple, ice cream, and sauce are enough.

From My Kitchen Notes

Things I think about while waiting for sugar to melt.

• I’m drawn to flavors that sound wrong on paper but make immediate sense once you try them. That’s true in cooking and elsewhere, and I don’t think it’s accidental.
• Pineapple is sweet, acidic, fibrous, and unforgiving if you mishandle it. That combination keeps my attention.
• Grilled fruit is one of those things that shouldn’t work as well as it does, which is why I like it.
• I’ve never been interested in safe combinations. I’m interested in combinations that survive being questioned.
• Ghee is what happens when you finally admit butter has limits. Don’t think for one second my dad and I ever used ghee during our late-night frozen yogurt quests.
• If I ever wonder why I’ll try any ice cream flavor once, this is why. Somewhere in my brain, it’s still after midnight, the kitchen lights are too bright, and there’s a pineapple on the counter waiting to become something ridiculous.
• There’s something funny about realizing that what felt chaotic at sixteen was actually the beginning of a very specific taste memory that never went away.
• I don’t remember a single “perfect” sundae we made back then. I just remember how seriously we took it anyway.
• I appreciate how food memories attach themselves to people, not recipes or instructions.
• I don’t think my flavor combinations are random. They’re habits that survived trial, error and repetition.
• I have never apologized for my love of pineapple on pizza, and I’m starting to understand exactly where that loyalty came from.
• I once competed in an unhinged Dole Pineapple–sponsored Top Chef–style competition at a Four Seasons hotel where they handed us nothing but a whole pineapple and said go. No basket of helpful things, or safety net, just a timer, a crowd, Dole chefs watching, and shelves you were allowed to raid. The first thing I did was turn on the grill. I didn’t hesitate. I won.
• Which draws my mind to another memory: at a Ritz-Carlton in Key Biscayne, I once entered a dishwasher-loading competition on a whim, threw open the machine, loaded it like a maniac, shut the door, and somehow won that too. Apparently, I do very well when the stakes are worthless, hospitality-based, and totally absurd.
• For reasons I cannot explain, five-star hotels seem to bring out my most savage skill set. Give me a pineapple, a dishwasher, or a vague competitive premise and I will apparently focus enough to win.
• I don’t believe taste is random. It’s memory, repetition, and permission layered over time. Thanks, Dad, for never squashing my desire to push limits, even when you probably should have.

If There’s Pineapple, I’m Using It

• Pineapple Upside Down Cake – Caramelized pineapple, buttery cake.
• Pineapple Delight Cheesecake – Golden crust, pineapple mousse.
• No-Churn Pineapple Ice Cream – Creamy, tangy, freezer-ready.
• Pineapple Coconut Cream Pie – Silky filling, toasted coconut.

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Grilled Pineapple Sundaes with Hot Buttered Rum Sauce

Grilled pineapple sundaes layered with caramelized fruit, hot buttered rum sauce, vanilla ice cream, and whipped cream. Grilled with ghee for real char and finished piled high.

Course Dessert

Cuisine American

Keyword grilled pineapple dessert, grilled pineapple sundaes, grilled pineapple with ice cream, hot buttered rum sauce, pineapple rum sundae

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinate: 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 sundaes

Calories 515kcal

Author Cathy Pollak

Equipment

• cast iron grill pan Holds heat evenly and creates distinct grill marks.
• Saucepan (small). For reducing the marinade into a thick rum sauce.
• mixing bowls (large). To marinate the pineapple evenly.
• whisk Helps dissolve the sugar into the rum juice.
• pineapple corer (or a sharp knife). To remove the pineapple core easily.

Ingredients

• 1 whole (~3.3 lbs / 1.5 kg) fresh pineapple
• ⅓ cup (80 ml) fresh pineapple juice reserved
• ½ cup (110 g) packed dark brown sugar
• ½ tsp (1 g) ground cinnamon
• 1 tsp (6 g) sea salt
• 1 tsp (5 ml) vanilla extract
• ⅓ cup dark rum
• 1 tbsp (14 g) ghee
• 4 tbsps (56 g) unsalted butter
• 4 cups (480 g) vanilla ice cream
• 1 cup (60 g) whipped cream
• 4 maraschino cherries
• waffle cone crumbled (optional)

Instructions

• Slice off the leafy top and bottom of the pineapple. Stand it upright and trim away the outer peel. Slice into eight thick rounds and remove the core from each slice using a pineapple corer or a small round cutter or knife. Reserve ⅓ cup (80 ml) of the fresh juice. Make sure you are slicing and coring the pineapple in a way that you can capture the juice as it comes out of the pineapple.
  1 whole (~3.3 lbs / 1.5 kg) fresh pineapple, ⅓ cup (80 ml) fresh pineapple juice
• In a large bowl, whisk together the dark brown sugar, cinnamon, sea salt, vanilla extract, dark rum, and reserved pineapple juice until the sugar is mostly dissolved. Add the pineapple rings and turn to coat evenly. Marinate for 15 minutes, flipping halfway through.
  ½ cup (110 g) packed dark brown sugar, ½ tsp (1 g) ground cinnamon, 1 tsp (6 g) sea salt, 1 tsp (5 ml) vanilla extract, ⅓ cup dark rum
• Heat a cast iron grill pan over medium-high heat. Add the ghee and swirl to coat the ridges evenly. Remove the pineapple from the marinade, allowing excess liquid to drip off, and reserve the marinade. Arrange the rings in a single layer on the grill pan. Cook for 3 to 4 minutes per side, or until distinct grill marks form and the fruit is lightly caramelized. Transfer to a plate.
  1 tbsp (14 g) ghee
• Place the butter in a small saucepan over medium heat. Add the reserved marinade and bring to a gentle simmer. Cook, stirring occasionally, until reduced to a thick, glossy syrup, about 5 to 7 minutes. Remove from the heat.
  4 tbsps (56 g) unsalted butter
• To assemble, place one warm pineapple ring in a serving bowl. Top with a scoop of vanilla ice cream. Add a second pineapple ring and another scoop of ice cream. Spoon the warm buttered rum sauce over the top. Finish with whipped cream and a maraschino cherry. Crumble waffle cone shards over the top if you like. Serve immediately.
  4 cups (480 g) vanilla ice cream, 1 cup (60 g) whipped cream, 4 maraschino cherries

Notes

• Use ghee for grilling. Butter burns at high heat.
• Let excess marinade drip off before grilling to avoid steaming.
• Reduce the sauce gently to prevent separation of dairy solids.
• Assemble right before serving for best texture contrast.
• Substitute the rum with apple cider if you don’t want to use alcohol.
• If using a pineapple corer: Place the pineapple in a bowl to catch the juice. Position the corer over the center of the fruit. Twist the handle downward firmly until you reach the bottom. Pull the flesh straight up to remove it. Detach the spiral from the tool. Separate the spiral into rings. Measure out ⅓ cup (80 ml) of the fresh juice accumulated.
• If you don’t have a pineapple corer: Use a sharp knife. Peel the skin off the sides. Slice the fruit into eight thick rounds. Use a small round cutter or knife to remove the center core from each slice and reserve the juice.

 

 

If you’re making these Grilled Pineapple Rum Sundaes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 360g | Calories: 515kcal | Carbohydrates: 68g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 410mg | Potassium: 520mg | Fiber: 3g | Sugar: 60g | Vitamin A: 920IU | Vitamin C: 55mg | Calcium: 140mg | Iron: 1mg

Have you made these Grilled Pineapple Rum Sundaes? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Grilled Pineapple Sundaes with Hot Buttered Rum Sauce appeared first on Noble Pig.

Pumpkin Brown Sugar Crunch Ice Cream, When Pie Feels Too Predictable

Last week it was muffins. One with brown sugar, one with buttermilk, two of pumpkin’s best allies showing off in cake form, disguised as “breakfast.” I didn’t want to stop there, so I brought those same besties back in this ice cream with a new recruit: streusel crunch.

I didn’t want my pumpkin brown sugar crunch ice cream to be another innocently boring fall scoop. I built it on a tres leches-style custard (milk, cream, buttermilk) with pumpkin and dark brown sugar folded in, tasting like fall turned up to full volume. The pecan streusel isn’t just scattered on top; it’s baked, broken, and churned right in, giving every bite the kind of texture you don’t expect from ice cream. A final sprinkle of turbinado sugar at serving gets it exactly where I want it, the perfect interior and exterior crunch.

The steps in this pumpkin ice cream do ask a little more from you, but this isn’t Tuesday night dessert. This is the kind of ice cream that scratches the pumpkin pie itch before Thanksgiving arrives and manages to upstage it when it does, thanks to that brown sugar custard and streusel crunch.

Why I Love This Recipe

• Brown sugar + buttermilk = pumpkin’s dream team.
• My proof that pumpkin doesn’t need crust to be good.
• Creamy and crunchy are the best combo.

Ingredients

These really are the best co-conspirators for a creamy pumpkin ice cream.

• Whole milk, heavy cream, and buttermilk – The trio that carries the custard base.
• Pumpkin purée – The seasonal, center-stage ingredient.
• Dark brown sugar – Molasses-y and moody, in base and streusel. Gives the ice cream its deep caramel flavor. If you’re out, here’s how to make brown sugar in one minute.
• Granulated sugar – Balances the caramel sweetness.
• Pumpkin pie spice – Shorthand pumpkin flavor.
• Egg yolks – The thick custard maker.
• All-purpose flour – Streusel glue for the topping.
• Butter – The streusel flavor driver.
• Pecans – The buttery crunch factor.
• Cinnamon – Extra spice never hurts.
• Turbinado sugar – The crunchy, sparkly finish.

How to Make Pumpkin Brown Sugar Crunch Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the custard base)
  Grab a medium saucepan and whisk together the milk, cream, buttermilk, pumpkin purée, both sugars, and pumpkin pie spice. Keep the heat low and slow. You just want the edges to start bubbling. Boiling will ruin the texture and turn your custard grainy, so take it easy here.
• Step Two (temper the yolks)
  Whisk the egg yolks in a small bowl, then slowly add about ¼ cup (60 ml) of the warm pumpkin mix while whisking constantly. Add another ¼ cup (60 ml) at a time until everything’s smooth, then pour it all back into the pan. Stir over low heat until the custard coats the back of a spoon and leaves a clean line when you swipe your finger through it. That’s your sign it’s ready.
• Step Three (strain and chill)
  Pour the custard through a fine-mesh strainer into a clean bowl to catch any cooked egg bits and keep the base silky. Let it cool to room temperature, then cover and chill it for at least 8 hours or overnight. The long rest sets the custard base and gives you that rich, scoopable texture later.
• Step Four (bake the streusel)
  Mix the brown sugar, flour, and cinnamon in a bowl, then cut in cold butter until it looks crumbly. Stir in the pecans and press it into a greased 9 × 9-inch (23 × 23 cm) or 8 × 8-inch (20 × 20 cm) pan. Bake at 350°F (175°C) for 12 to 15 minutes until golden and fragrant. Let it cool completely and break it into chunks. If you’re planning ahead, you can make it the day before. Just be sure it’s completely cool before churning it in.
• Step Five (churn it all together)
  Pour the chilled custard into your ice cream maker and let it do its thing. When it’s almost done, toss in the streusel pieces so they spin through the ice cream instead of sitting on top.
• Step Six (freeze and finish)
  Spoon the churned ice cream into a metal loaf pan that’s been hanging out in the freezer. It helps the texture stay firm and creamy. Smooth the top, cover it tightly, and freeze for at least 6 hours or overnight. Right before serving, sprinkle on a little turbinado sugar for that cold, sweet crackle.

Recipe Tips

Let’s make sure this brown sugar pumpkin ice cream tastes like it came from an actual creamery.

• Make the custard base a day ahead. Impatience ruins the texture and waiting makes everything sweeter.
• Don’t skip the strainer. Scrambled eggs aren’t invited.
• Bake the streusel until golden. You want those streusel edges to go toasty. Restraint always pays off.
• Cool the streusel completely. Break it into chunks, not dust.
• Use a frozen metal loaf pan. It’s the fastest way to get to the reveal and helps the texture stay firm.
• Add a turbinado sprinkle before serving. The crackle that seals the deal.

Storage

This pumpkin ice cream deserves a plan, not a panic. Here’s how to store it properly.

• Store this custard-style ice cream in a freezer-safe container with a tight lid. Press a piece of parchment directly against the surface before sealing. It prevents ice crystals and keeps that smooth, creamy texture intact.
• Freeze up to two weeks, but the streusel holds its best crunch in the first few days.
• If it’s rock solid, let it sit at room temperature for 5 to 10 minutes before scooping.
• Make it a few days before Thanksgiving, and it’ll still taste just as good when dessert rolls around.
• For Turkey Day itself, freeze individual scoops on a sheet pan so you can easily serve them with a slice of pie.

FAQs

• Can I use light brown sugar instead of dark brown sugar?
  You can, but light brown sugar doesn’t hit the same flavor depth, so it will taste sweeter and less molasses forward, like in my pumpkin brown sugar muffins where light is what you want.
• Do I have to use buttermilk?
  Buttermilk is part of the secret sauce of this recipe, just like in my pumpkin buttermilk muffins recipe. Without it, you lose the tang and richness that make this different from any other pumpkin ice cream.
• Can I skip the strainer step?
  I wouldn’t. Straining removes any tiny bits of cooked egg and keeps the custard base smooth once frozen. If you love a pumpkin dessert that goes full custard mode, my pumpkin chai pots de crème shows exactly why this step matters.
• Can I make the streusel ahead?
  Totally. Bake, cool, crumble, and stash it airtight for a couple of days before folding it in. Keeping it airtight prevents moisture from softening the texture before churning.

More Pumpkin Desserts With a Soft Side

All the pumpkin flavor you love, just a little softer around the edges. Here are a few recipes that show off the creamy side of pumpkin season.

• Pumpkin Tiramisu – Pumpkin mascarpone and coffee-soaked layers.
• Pumpkin Cheesecake Dip – Scoopable pumpkin cheesecake flavors.
• No Bake Pumpkin Icebox Cake – Cream cheese layers with gingersnaps.
• Mini Pumpkin Pies – Creamy bites made in a muffin tin.

Same idea as this ice cream, just pumpkin doing its smooth thing in different ways.

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Pumpkin Brown Sugar Crunch Ice Cream

This custard-style pumpkin ice cream brings together dark brown sugar, buttermilk, and pumpkin pie spice for deep fall flavor. Baked pecan streusel gets folded in for buttery crunch, turning classic pumpkin pie into a frozen dessert worth saving a spot for in the freezer.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, Christmas pumpkin dessert, cold and creamy desserts, cold pumpkin dessert, creamy pumpkin dessert, easy pumpkin dessert for fall, fall ice cream, pumpkin brown sugar ice cream, pumpkin buttermilk ice cream, pumpkin custard ice cream, streusel ice cream, Thanksgiving ice cream

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Chilling + Freezing: 14 hours hours

Total Time 15 hours hours

Servings 10

Calories 335kcal

Author Cathy Pollak

Equipment

• ice cream maker For churning custard into ice cream.
• large fine mesh sieve Keeps the custard smooth.
• loaf pan 9x5 Helps the ice cream set quickly and hold texture - metal.
• baking dish 9x9 (23 x 23 cm) for abking the streusel.

Ingredients

Custard:

• 1½ cups (360 ml) whole milk
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) buttermilk
• 1 can (15 oz / 425 g) pumpkin purée
• ½ cup (100 g) dark brown sugar
• ½ cup (100 g) granulated sugar
• 1½ tsps (3 g) pumpkin pie spice
• 5 large egg yolks lightly beaten

Streusel:

• ⅓ cup (65 g) packed dark brown sugar
• ¼ cup (30 g) all-purpose flour
• ½ tsp (1.5 g) ground cinnamon
• 3 tbsps (42 g) cold unsalted butter cut into pieces
• ½ cup (60 g) chopped pecans

Garnish:

• turbinado sugar for sprinkling

Instructions

• For the custard base, whisk the milk, cream, buttermilk, pumpkin purée, both sugars, and pumpkin pie spice together in a medium saucepan. Warm the mixture over low heat until the sides of the pan are slightly bubbly and the custard feels hot to the touch, but not boiling.
  1½ cups (360 ml) whole milk, 1½ cups (360 ml) heavy cream, ½ cup (120 ml) buttermilk, 1 can (15 oz / 425 g) pumpkin purée, ½ cup (100 g) dark brown sugar, ½ cup (100 g) granulated sugar, 1½ tsps (3 g) pumpkin pie spice
• In a small bowl, lightly whisk the egg yolks. Slowly ladle in about ¼ cup (60 ml) of the warm pumpkin mixture while whisking constantly to temper the eggs. Gradually add another ¼ cup (60 ml) at a time until the yolks are warm and smooth, then pour them back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and leaves a clean line when swiped with your finger. Do not let it boil or it will curdle.
  5 large egg yolks
• Remove from the heat and pour the custard through a fine-mesh strainer into a clean bowl. Straining catches any bits of cooked egg and keeps the custard smooth for churning. Cool to room temperature, then cover and refrigerate for at least 8 hours, or overnight, to fully set the custard base and let the flavors develop.
• For the streusel, combine the brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans. Press the mixture into a greased 9 × 9-inch (23 × 23 cm) or 8 × 8-inch (20 × 20 cm) baking dish. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are golden brown. Cool completely, then break into small pieces. The streusel can be made a day ahead and stored in an airtight container at room temperature, just make sure it’s fully cooled before churning it in.
  ⅓ cup (65 g) packed dark brown sugar, ¼ cup (30 g) all-purpose flour, ½ tsp (1.5 g) ground cinnamon, 3 tbsps (42 g) cold unsalted butter, ½ cup (60 g) chopped pecans
• When ready to churn, pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is nearly finished, sprinkle in the streusel pieces so they mix evenly throughout.
• Transfer the churned ice cream into a metal loaf pan that’s been sitting in the freezer. The cold pan helps the ice cream set faster and maintain texture. Smooth the top, cover tightly, and freeze for at least 6 hours, or overnight, until firm.
• Serve scoops sprinkled with turbinado sugar for that final crunchy, sparkly finish.
  turbinado sugar

Notes

• Make the custard base a day ahead for the smoothest texture.
• Don’t skip the strainer, it keeps the custard smooth.
• Bake the streusel until golden; those toasty edges make the flavor.
• Cool the streusel completely before churning it in.
• Use a frozen metal loaf pan for a faster set and creamier texture.
• The streusel holds its best crunch within the first few days.
• Add a light turbinado sprinkle before serving for sparkle and texture.
• For Thanksgiving, freeze individual scoops on a sheet pan for easy plating.

 

Nutrition Note:
These values are based on a custard-style ice cream with streusel folded in. Exact numbers will vary slightly depending on how much streusel you mix in and the fat content of your buttermilk and cream.

This recipe makes 10 servings of pumpkin brown sugar custard ice cream with buttery streusel crunch.

If you’re making this brown sugar pumpkin crunch ice cream, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 128g | Calories: 335kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 90mg | Potassium: 185mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1450IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg

Have you made this Pumpkin Brown Sugar Crunch Ice Cream? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Brown Sugar Crunch Ice Cream appeared first on Noble Pig.

Snickerdoodle Ice Cream Was Inevitable

My youngest son came into the world with a snickerdoodle fixation. There was a time when my kitchen turned into a test lab for anything snickerdoodle-adjacent… pies, muffins, bars, and eventually this ice cream. As any mom would, I took my role seriously as chief of snickerdoodle operations.

It wasn’t a leap to take the cinnamon-sugar comfort of a snickerdoodle and drop it into a cold, creamy base. Brown sugar gives this ice cream the kind of sweetness you expect from the cookie, while cinnamon and nutmeg nail the aroma. The best part is that it’s a no-cook, no-custard recipe. Just whisk, churn, freeze.

I like mine scooped into a sugar cone, but you don’t have to stop there. Pile this snickerdoodle ice cream next to apple pie, top a bowl of warm brownies, or go all in and sandwich it between two snickerdoodle cookies. It works for summer, the holidays, and anywhere a love for cinnamon shows up.

From Cookie Jar to Ice Cream Maker – Why You’ll Love It

• Cold cinnamon-sugar fix – All the spice and sweetness of a snickerdoodle without turning on the oven.
• Brown sugar richness – Brings the deep, unmistakable snickerdoodle flavor.
• No-cook base – Whisk, churn, freeze. That’s it.
• Works in every season – A cone by the pool or a scoop next to holiday pie.
• Cookie-lover’s dream – Cinnamon, nutmeg, brown sugar… every bite delivers.

Ingredients for Snickerdoodle Ice Cream

Everything you need for a churn that tastes like a snickerdoodle cookie in frozen form.

• Granulated sugar – Sweet and simple.
• Brown sugar – Adds a hint of molasses flavor. Brown sugar brings that snickerdoodle depth. If you need it soft and fresh, here’s how to make brown sugar.
• Cinnamon – The signature snickerdoodle spice.
• Nutmeg – A tiny bit for extra warmth.
• Heavy whipping cream – The rich base of the ice cream.
• Half and half – Balances the cream for a smooth, scoopable texture.
• Vanilla extract – Adds in that bakery-style flavor.

How to Make Snickerdoodle Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the base)
  In a large bowl, stir together the granulated sugar, brown sugar, cinnamon, and nutmeg. Add the heavy whipping cream, half and half, and vanilla extract. I grab my hand mixer here because it blends everything into a smooth, even base in no time.
• Step Two (churn it)
  Pour the cold mixture into your ice cream maker and let it do its thing according to the manufacturer’s instructions. Mine was ready in about 20 minutes, but times can vary.
• Step Three (freeze until scoopable)
  Transfer the ice cream into a cold metal loaf pan (9 x 5 in / 23 x 13 cm). Cover it and freeze for 4 to 6 hours, or overnight, until it’s firm enough to scoop.

Tips for the Creamiest Ice Cream

If you’re going to make homemade ice cream, you might as well make it the kind you want to guard with your life in the freezer (at least that’s my theory).

• Cold base, always. If your mixture isn’t fully chilled before churning, you’ll get ice crystals instead of smooth scoops.
• Don’t skimp on fat. Heavy cream and half-and-half are what make this rich. Swapping for milk will taste a little like regret.
• Cinnamon blends better early. Whisk the cinnamon and nutmeg into the sugar before adding cream so the spice flavor is even from the first bite.
• Keep the churn steady. Follow your ice cream maker’s timing so the base freezes evenly. Over- or under-churning changes the texture.
• Freeze before scooping. Even if it’s tempting, give the churned ice cream at least 4 hours in the freezer so it’s firm enough to hold shape.
• Serving. If you’re looking for a way to put this ice cream to work, my snickerdoodle apple cobbler is the kind of dessert that was made for a scoop on top.

Storing Your Cinnamon Ice Cream

Good ice cream deserves better than being shoved in the back of the freezer without a plan.

• Use a shallow, airtight container. Less air means fewer ice crystals and a creamier scoop later.
• Press plastic wrap on the surface. This simple trick keeps the top from getting icy.
• Eat within 2 weeks. Homemade ice cream doesn’t have stabilizers, so the flavor and texture peak fast.
• Let it soften before scooping. A few minutes on the counter makes for smoother scoops and saves your wrists.

FAQs

• Can I make this without an ice cream maker?
  Yes, but the texture will change. Freeze the mixture in a shallow dish, stirring every 30 minutes until mostly firm. It won’t be as creamy as churned, but the flavor’s still there.
• Does cinnamon really work in ice cream?
  Absolutely. Cinnamon brings warmth that plays right against the cold creaminess, so you get spice in every bite without overpowering the sweetness.
• Can I swap the half-and-half for milk?
  Technically yes, but it won’t be as rich or scoopable. If you’re after the full, velvety texture, keep the cream-to-half-and-half ratio as written.
• What kind of cinnamon should I use?
  A good-quality ground cinnamon makes a difference here. If your jar is older than some of your kitchen appliances, it’s time for a fresh one.
• Can I add mix-ins?
  Go for it. Crumbled snickerdoodle cookies, cinnamon chips, or even a swirl of caramel all fit right in.

More of My Homemade Ice Cream Recipes

If small-batch ice cream with big flavor is your thing, here are a few to try next.

• Pistachio Ice Cream – Smooth and nutty.
• Chocolate Caramel Pretzel Ice Cream – Salty-sweet with crunch.
• Maraschino Cherry Ice Cream – Sweet cherry nostalgia.
• No-Churn Pineapple Ice Cream – Tropical and bright.
• Cookie Dough Ice Cream – Packed with dough chunks.
• Baseball Nut Ice Cream – Cashews and berry swirls.
• Lemon Poppy Seed Ice Cream – Buttermilk and lemon curd.
• Fresh Cherry Coconut Chocolate Chip Ice Cream – Juicy, chocolatey, coconut mix.

The Cold Scoop on Snickerdoodle Ice Cream

This ice cream’s been a regular in my freezer ever since I first made it. It’s cold, creamy, and loaded with the cinnamon-sugar flavor my youngest has loved forever. I always make sure there’s some in the freezer when he visits.

This post may contain affiliate links. Please read my disclosure policy.

Print

Snickerdoodle Ice Cream

Cold, creamy snickerdoodle ice cream with brown sugar, cinnamon, and nutmeg for that classic cookie flavor. This no-cook recipe is ready to churn and freeze in minutes.

Course Dessert

Cuisine American

Keyword brown sugar ice cream, cinnamon ice cream, homemade ice cream without eggs, no-cook ice cream recipe, snickerdoodle ice cream

Prep Time 30 minutes minutes

Freezing 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8

Calories 331kcal

Author Cathy Pollak

Equipment

• mixing bowls For combining ingredients.
• ice cream maker For churning the base into creamy ice cream.
• hand mixer Quickly blends the sugars, spices, and cream until smooth.
• loaf pan 9x5 (23 x 13 cm) – Ideal for freezing and storing the finished ice cream.

Ingredients

• ½ cup (100 g) granulated sugar
• ½ cup (110 g) packed light brown sugar
• ½ tsp (1.3 g) ground cinnamon
• ⅛ tsp (0.3 g) ground nutmeg
• 2 cups (480 ml) heavy whipping cream
• 1½ cups (360 ml) half and half
• 1½ tsps (7.5 ml) vanilla extract

Instructions

• In a large bowl, combine the granulated sugar, brown sugar, cinnamon, and nutmeg. Add the heavy whipping cream, half and half, and vanilla extract, then mix until smooth. I like to use a hand mixer for this step.
  ½ cup (100 g) granulated sugar, ½ cup (110 g) packed light brown sugar, ½ tsp (1.3 g) ground cinnamon, ⅛ tsp (0.3 g) ground nutmeg, 2 cups (480 ml) heavy whipping cream, 1½ cups (360 ml) half and half, 1½ tsps (7.5 ml) vanilla extract
• Pour the cold mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Mine took about 20 minutes.
• Scoop the ice cream into a cold metal loaf pan (9 x 5 in / 23 x 13 cm) and freeze for another 4 to 6 hours or overnight before serving.

Notes

• Crumble in snickerdoodle cookies, cinnamon chips, or a caramel swirl for extra flavor.
• Use fresh cinnamon and nutmeg for the best flavor.

 

For optimal outcomes when making this snickerdoodle ice cream, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 115g | Calories: 331kcal | Carbohydrates: 29g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 81mg | Sodium: 43mg | Potassium: 106mg | Sugar: 28g | Vitamin A: 894IU | Calcium: 73mg

Have you made this Snickerdoodle Ice Cream? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Snickerdoodle Ice Cream appeared first on Noble Pig.

No Tea, No Simmering, Just Spice and a Spoon

I’m not proud of how fast I can clear out a pint of vanilla ice cream, but here we are. I’ll eat it plain if I have to, but I prefer it buried in toppings. I especially love it when there’s something cold, spiced, and sweet poured over the top. That’s where this chai-spiced ice cream syrup makes its entrance.

Technically, yes…chai means tea. But in the U.S., we’ve somehow turned it into culinary shorthand for that warm mix of cardamom, cinnamon, cloves, and nutmeg. And honestly, “spiced ice cream syrup” doesn’t really give off the same dreamy feels or relay what you’ll be tasting.

My easy version skips the tea, skips the simmering, and skips the strainers. Just sweetened condensed milk and a few pantry spices stirred into something that feels way too good for how easy it is. Keep it in the fridge, grab a spoon, and drizzle it over whatever ice cream you didn’t already eat straight from the carton.

This Chai-Spiced Ice Cream Syrup Makes Vanilla Feel Like a Party

• You don’t have to cook a thing. No simmering, no steeping, no straining. Just whisk and chill.
• Turns plain vanilla into a signature dessert. Nobody needs to know you didn’t churn a thing.
• You’ll actually enjoy your own party. Keep a bowl of vanilla and this syrup on hand. It’ll look intentional.
• Hostess gift that doesn’t feel phoned in. Fill a mason jar, add a cute scoop or bowls, and skip the candle aisle.
• Tastes like you spent way more time than you did. People will ask how you made it. You’ll smile and say it’s “just a little something.”
• Stays good in the fridge. Not that it’ll last long.

What Goes Into Chai-Spiced Ice Cream Syrup (Spoiler: Not Tea)

You only need a few pantry spices and a can of sweetened condensed milk to make it taste like you planned dessert all week.

• Sweetened Condensed Milk – Rich, creamy, and sweet. This is your base and your body.
• Granulated Sugar – Just a touch to balance the spice and bump the sweetness.
• Cardamom – The floral, citrusy heart of all things chai-spiced.
• Cinnamon – Adds that warm, spiced note you expect the second you hear the word “chai.”
• Cloves – A bold little kick that cuts through the sweetness in the best way.
• Nutmeg – Earthy and mellow, it softens the edges and keeps everything in check.

How to Make Chai-Spiced Ice Cream Syrup Without Brewing a Thing

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (grab a bowl or a big measuring cup)
  Dump in the sweetened condensed milk, then add the sugar, cardamom, cinnamon, cloves, and nutmeg. That’s it. No tea leaves, no boiling water, no stovetop involved.
• Step Two (whisk until smooth)
  It might take a minute for the spices to fully blend in. Give it a good whisk until it looks like spiced caramel and there aren’t any clumps floating around.
• Step Three (jar it up)
  Pour the syrup into a clean half-pint jar (8 oz / 240 ml capacity) or any small airtight container you’ve got. Pop on the lid.
• Step Four (chill before using)
  Let it sit in the fridge for at least 4 hours so the flavors can settle in and it’s nice and cold for drizzling. It keeps for 2 to 3 weeks, but good luck making it last that long.

Recipe Tips

This is already an easy recipe, but a few little things can make it feel even smoother.

• Use a pouring vessel to mix – A large measuring cup or anything with a spout saves you from extra mess when you transfer it to a jar.
• Chill before serving – Give it at least four hours in the fridge so it thickens up and feels like a proper syrup.
• Shake or stir before each use – The spices like to settle, so a quick swirl gets things back in line.
• Scale it up – This doubles cleanly if you want to fill a few jars for gifting.
• Don’t limit it to ice cream – Try it on pancakes, use as dip for your air fryer French toast sticks, or stir into your cold brew coffee. It’s not picky.

How to Store It (and How Long It’ll Keep)

This syrup keeps well in the fridge and stays ready for action whenever the ice cream craving hits.

• Fridge life – It stays good for up to 2–3 weeks in the coldest part of your fridge, tightly sealed.
• No need to reheat – It’s pourable straight from the fridge. Just give it a shake or stir if the spices have settled.
• Not freezer-friendly – The texture doesn’t love freezing and thawing. Keep it cold, not frozen.
• Make-ahead approved – You can prep this days before your dinner party or gathering. The flavors only deepen with time.

FAQs

• Does it really taste like chai without the tea?
  It does. What most people associate with chai is the spice blend, not necessarily the steeped tea. This syrup has all those familiar warm notes without needing a tea bag.
• Can I use this on desserts other than ice cream?
  Yes. It’s good on everything from baked apples to warm banana bread. Basically, anywhere you’d want a spiced drizzle, this shows up ready.
• Is it a good hostess gift?
  Absolutely. It’s a small-batch something that feels thoughtful without requiring an oven. Pour it into a mason jar, tie on a ribbon, and add a gift tage that says, “Chai-Spiced Ice Cream Syrup – Keep cold. Shake well. Spoon generously.“
• Can I adjust the spices?
  Yes. If you want more cinnamon, less clove, or a sprinkle of ginger, change it. Taste as you stir and make it yours.

If You’re in a Chai Spice Mood

Here are a few more recipes that move you into the warmer side of the spice drawer.

• Chai Eggnog – spiced from-scratch bliss.
• Pumpkin Chai Pots de Crème – pumpkin custard with pumpkin seed brittle.
• Apple Chai Cake – maple cream cheese drizzle.

Not Your Average Ice Cream Topping

This isn’t chocolate sauce or caramel. It’s something people don’t expect, which is exactly why they remember it. Keep a jar ready in the fridge, gift one in a cute basket, or just eat it standing over the sink with a spoon (always my move). No judgment.

This post may contain affiliate links. Please read my disclosure policy.

Print

Chai-Spiced Ice Cream Syrup

This chai-spiced syrup is made with sweetened condensed milk and pantry spices. No tea, no simmering. Just whisk and chill. Keep it in the fridge and drizzle it over vanilla ice cream whenever the craving hits.

Course Dessert

Cuisine American

Keyword chai dessert sauce, chai drizzle, Chai Ice Cream Syrup, chai topping, chai-spiced ice cream syrup, sweetened condensed milk syrup

Prep Time 5 minutes minutes

Refrigerate 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 (2 tablespoons / 30 ml) each

Calories 135kcal

Author Cathy Pollak

Equipment

• whisk or wooden spoon. For blending everything together smoothly.
• measuring cups and spoons For accuracy.
• mixing bowls For combing ingredients.
• mason Jar For storing the syrup.

Ingredients

• 1 can (14 oz / 396 g) sweetened condensed milk
• 1 tsp (4 g) granulated sugar
• 1 tsp (2 g) ground cardamom
• 1 tsp (2.6) ground cinnamon
• ½ tsp (1 g) ground cloves
• ½ tsp (1 g) ground nutmeg

Instructions

• In a medium-sized bowl or large liquid measuring cup, combine the sweetened condensed milk, sugar, cardamom, cinnamon, cloves, and nutmeg.
  1 can (14 oz / 396 g) sweetened condensed milk, 1 tsp (4 g) granulated sugar, 1 tsp (2 g) ground cardamom, 1 tsp (2.6) ground cinnamon, ½ tsp (1 g) ground cloves, ½ tsp (1 g) ground nutmeg
• Whisk until fully blended and smooth, making sure there are no spice clumps.
• Pour the mixture into a clean half-pint jar (8 oz / 240 ml capacity) or airtight container. Seal with a lid.
• Refrigerate for at least 4 hours before serving to let the flavors meld and the syrup chill completely.
• Store in the refrigerator for up to 2 to 3 weeks. Shake or stir gently before each use.

Video

Notes

• Makes about 1 1/4 cups (300 ml) total syrup.
• Each serving is 2 tablespoons (30 ml), perfect for drizzling over a scoop of ice cream.
• A large measuring cup makes it easier to pour into the jar without spilling.
• Chill time helps the flavors blend and gives the syrup a thicker texture.
• Give it a stir before using, as the spices may settle over time.
• You can double this recipe to make extra for gifting.
• Try it in cold brew. It’s not just for ice cream.
• The recipe makes about two tablespoons more than will fit into a half-pint jar if you are giving it as a gift. Enjoy the extra over a bowl of ice cream for yourself.

 

For optimal outcomes when preparing this chai-spiced ice cream syrup, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 40g | Calories: 135kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 42mg | Potassium: 155mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 0.3mg

Have you made this Chai-Spiced Ice Cream Syrup? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chai-Spiced Ice Cream Syrup appeared first on Noble Pig.

This Is What Happens When a Milkshake Goes Off the Rails

This chocolate freakshake isn’t something you sip casually—it’s the kind of dessert that makes the table go quiet while everyone figures out where to start. At its best, it’s edible maximalism, at its worst, it’s a sugary nervous breakdown, but here we are. I made three of them, each with a different rim and a pile of toppings, just to see how far I could push it. These are unapologetically messy, rich, and completely ridiculous in the best way. If your sweet tooth has ever whispered, “What if we just threw everything on top?”—this is for you.

The shake itself is simple—vanilla ice cream, chocolate milk, and a hit of chocolate syrup to pull it all together. But the fun part is everything else. Each freakshake gets its own theme, and I am fully committed to the chaos that sits on top: from a crushed Oreo rim to toffee bits and Biscoff cookies, with toppings stacked on top that look like more of a structural hazard than a drink.

These aren’t for a quiet Tuesday night (unless that’s your thing). They’re for interactive parties, celebrations, for creating a core memory summer break activity, or any day you decide to ditch the rules and dive headfirst into something a little different. They’re fun to make, even more fun to eat, and they always get a reaction.

What Makes a Freakshake, Freaky

A freakshake isn’t just a milkshake with a topping or two. It’s what happens when dessert loses all sense of proportion—and that’s the whole point. The base is thick and creamy, but what really defines a freakshake is the absurd level of add-ons. Crushed cookie rims, towering toppings, and sauce drips that don’t care about staying in the glass. And when the kids are allowed to add doughnuts or a slice of cake to the top of their milkshake, yes, they’re going to F-R-E-A-K!

It’s more like dessert architecture than a drink. A freakshake needs structure, height, and enough variety to keep your eyes bouncing. You want someone to look at it and think: “There’s no way they’re actually going to eat that.” Then you dig in anyway. And finish it.

The freakshake was born in Australia back in 2015, and let’s be honest, it was made for Instagram before food fatigue set in. My versions are not so much museum pieces, they are messier, moodier and probably a bit more unstable. Which is exactly why it works. A little cracked. A lot delicious. It’s dessert therapy with a straw.

Why These Chocolate Freakshakes Are Worth the Mess

• It’s a full-send sugar bomb — no restraint, no regrets.
• Customizable chaos — use what you have: leftover cake? Crushed candy? Half a cookie? Add it. I’ve tried it all.
• A fun birthday party activity — who wouldn’t love a buildable shake theme around the kitchen island?
• Dessert drama and a little therapy in one glass — don’t underestimate what a sugar tower can do for your mood.

I’ve tested my fair share of “freakshakes” from Boston to Vegas, and I promise: it feels wild in the best way to be handed one of these masterpieces. But it’s even more fun to build them yourself—at least for me.

Ingredients for Building Your Chocolate Freakshake

Here’s how I made mine, but the real fun is customizing the top with whatever sweet chaos you’ve got around. This is less of a strict list and more of a starting point.

For the Rims

This is where the freakshake starts making its first impression. I made three versions:

• Crushed Toffee Crunch Oreos (or any Oreos). If you have extra Toffee Crunch Oreos, use them to make my toffee tiramisu.
• Crushed Biscoff cookies
• Heath toffee bits

You’ll also need semi-sweet or dark chocolate chips to melt and help everything stick.

For the Shake Base

• Vanilla ice cream
• Chocolate milk
• Chocolate syrup

Simple, creamy, and not too thick—just enough to hold everything together.

Toppings (Pick a Lane or Go Off-Road)

I like to group mine depending on the mood:

• The Candy Route: chopped Reese’s, chocolate chips, toffee bits, pretzels
• The Cookie Crowd: Oreos, Biscoff, half a waffle cone, chocolate wafer sticks
• The Bakery Stack: brownies, mini donuts, leftover cake pieces, chocolate waffles
• The Finishing Touches: whipped cream, chocolate syrup, caramel drizzle, chocolate bark

Use whatever you have. Half a cookie? Throw it on. A broken cone? Make it work. This is all about drama, not perfection.

How to Assemble Your Chocolate Freakshakes (Step-by-Step)

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get everything ready)
  Crush your cookies, chop up any brownies or candy, and lay it all out in bowls. You want your toppings ready to go before anything melts.
• Step Two (melt the chocolate)
  Toss your chocolate chips in a microwave-safe bowl and heat in short bursts—30 seconds at a time—stirring until smooth and glossy.
• Step Three (decorate the rims)
  Dip each mug into the melted chocolate, then straight into a plate of crushed toppings. I did one with Oreos, one with Biscoff, and one with toffee bits. Chill the mugs in the fridge or freezer so the rims can set.
• Step Four (blend the shake)
  Throw the ice cream, chocolate milk, and chocolate syrup into a blender and let it run until smooth. Nothing fancy here, just creamy and pourable.
• Step Five (pour and pile on the toppings)
  Grab your chilled mugs and pour in the shake. Then it’s showtime—whipped cream first, then start stacking. Use a skewer or toothpick if you need help keeping heavy stuff like donuts or waffles in place.
• Step Six (serve immediately)
  These don’t wait around. Serve them fast, with trays underneath and plenty of napkins nearby. They’re messy, dramatic, and totally worth it.

Pro Tips for Freakshake Success (and Less Stress)

Making these chocolate freakshakes is a blast, but a few smart moves will make the process smoother.

• Prep Everything First: Before you melt the chocolate or blend the shake, have all of your toppings ready. Crush your cookies, chop your candies, and arrange everything in small bowls. This will make the assembly process smooth and fast.
• Keep it Cold: The colder your ingredients, the thicker and more stable your shake will be. Don’t skip chilling the mugs; it helps the chocolate set faster and keeps the shake from melting too quickly.
• Work Quickly: Once the shake is poured, assemble your toppings with creative urgency before it begins to melt. Time is critical for a sturdy freakshake.
• Anchor Heavier Toppings: For heavier items like brownies and waffles, don’t be afraid to use a hidden toothpick or a small piece of a wooden skewer or straw to anchor them securely to the whipped cream or inside the glass.
• Embrace the Mess: These are called freakshakes for a reason. They are designed to be over-the-top and messy. Make sure everyone gets a small tray or plate to catch any drips and hand out plenty of napkins.

Freakshake FAQs

• What kind of ice cream is best for the shake?
  Vanilla ice cream is a great base that lets the chocolate milk and syrup stand out, creating a classic chocolate milkshake. You could also use chocolate ice cream for an even richer, darker chocolate freakshake.
• Can I make these freakshakes ahead of time?
  You can do some prep: crush your cookies and toppings, and chill your mugs. You can even melt the chocolate and dip the rims ahead of time and keep them in the freezer, especially for a party. However, the shakes themselves should be blended and assembled right before serving to prevent them from melting and separating.
• What if I don’t have all the toppings?
  Don’t worry about having every single item on the “topping ideas” list. The point is to be over-the-top with what you have. Use your favorite candies, cookies, or leftover baked goods. It’s your chance to be creative.
• How do I melt chocolate chips without burning them?
  Use a microwave-safe bowl and melt in short intervals (30 seconds at a time), stirring thoroughly after each interval—even if it doesn’t look melted at first. The residual heat will continue to melt the chips as you stir.
• Can I make other freakshake flavors?
  Yes, please do this. The concept is highly adaptable. You could use strawberry ice cream and fresh berries for a berry freakshake, or coffee ice cream and espresso powder for a mocha version. Just change out the base flavors and match your toppings. One of the best freakshakes I’ve ever had was a strawberry shortcake version.

More Decadent Desserts To Try

If you’re looking for more ways to indulge, I’ve got you:

• Snickers Ice Cream Sandwich Cake – Frozen, layered, candy bar vibes.
• S’mores Parfaits – Chocolate, graham, no fire.
• Lemon Pop Tarts – Tart, glazed, toaster-style.
• Coconut Poke Cake – Creamy, fluffy, coconut overload.
• Cherry Cheesecake Tacos – Crispy, creamy, cherry-filled.

Look, It’s Not Subtle

At its best, a freakshake is a sugar tower with no self-control. It’s not classy, it’s not clean, and it’s definitely not necessary. But it hits the spot—and that’s reason enough… for me.

This post may contain affiliate links. Please read my disclosure policy.

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Chocolate Freakshakes

These chocolate freakshakes are a full-send sugar bomb with no restraint. Made with a thick chocolate milkshake base, three unique cookie-crusted rims, and your favorite toppings stacked high. Not classy. Not clean. Totally worth it.

Course Dessert

Cuisine American

Keyword chocolate freakshake, chocolate milkshake toppings, dessert shake, extreme milkshake, freakshake recipe, over-the-top milkshake

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 freakshakes

Calories 680kcal

Author Cathy Pollak

Equipment

• Blender To blend the milkshake smooth and creamy.
• microwave safe bowls For melting chocolate chips without burning.
• rubber spatula To stir melted chocolate chips and with spreading onto mugs.
• 16 oz. mugs To hold the freakshake and it's toppings.

Ingredients

For the Rims:

• ½ cup (60 g) crushed Oreo cookies I used Toffee Crunch Oreos
• ½ cup (60 g) crushed Biscoff cookies
• 1/2 cup (80 g) Heath toffee bits
• 1½ cups (270 g) semi-sweet chocolate chips or dark chocolate chips

For the Chocolate Shake:

• 9 scoops (~ 675 g) vanilla ice cream
• 1 cup (240 ml) chocolate milk
• ¼ cup (60 ml) chocolate syrup
• whipped cream

Instructions

• Crush your cookies, chop your toppings, and set everything out in small bowls so you’re ready when it’s time to build.
  ½ cup (60 g) crushed Oreo cookies, ½ cup (60 g) crushed Biscoff cookies, 1/2 cup (80 g) Heath toffee bits
• In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
  1½ cups (270 g) semi-sweet chocolate chips
• Dip each mug rim in melted chocolate, then press into a different topping—Oreos, Biscoff cookies, or toffee bits. Chill the mugs in the fridge or freezer to set.
• Blend the ice cream, chocolate milk, and chocolate syrup until smooth.
  9 scoops (~ 675 g) vanilla ice cream , 1 cup (240 ml) chocolate milk, ¼ cup (60 ml) chocolate syrup
• Pour the milkshake into each chilled mug.
• Top with whipped cream and start layering on your toppings—cookies, brownies, cones, candy, whatever works.
  whipped cream
• Serve right away with a small tray or plate underneath to catch any delicious mess.

Notes

• Nutrition info only includes the milkshake and chocolate-dipped rims—not the toppings, since those vary too much.
• You can prep the rimmed mugs ahead of time and store them in the freezer until you're ready to use.
• Toothpicks, wooden skewers, or even straws work great for keeping heavy toppings like brownies or waffles in place.
• Don’t stress about making them perfect—these shakes are supposed to be messy and over-the-top.
• Use a 16 oz (475 ml) mug or mason jar to give yourself enough space for the shake, whipped cream, and toppings. Anything smaller and things will start sliding off.

 

For optimal outcomes when making this chocolate freakshake, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 400g | Calories: 680kcal | Carbohydrates: 85g | Protein: 10g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 240mg | Potassium: 520mg | Fiber: 3g | Sugar: 68g | Vitamin A: 720IU | Vitamin C: 1mg | Calcium: 280mg | Iron: 3mg

Have you made this Chocolate Freakshake? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Freakshake: The Ultimate Over-the-Top Milkshake Recipe appeared first on Noble Pig.

My Frozen Take on a Classic Bakery Combo

I grew up poppy seed obsessed. My grandmother used to make Makowiec—the Polish poppy seed roll—almost every week, not just for holidays. It’s still one of my favorites to this day, and I suppose that was just the gateway to everything poppy seed from there on out.

This lemon poppy seed ice cream feels like a natural extension of that love. The flavor reminds me of a bakery-style loaf—but obviously colder, creamier, and a little softer around the edges. The lemon curd goes in after the churn starts, so the citrus really shows up without messing with the texture.

The poppy seeds get stirred in right before freezing, giving just enough crunch to keep it interesting. I keep the texture closer to soft serve before transferring it to a loaf pan, where it firms up just enough to scoop. It’s one of those flavors that surprises people in the best way.

What Makes This Lemon Poppy Seed Ice Cream Unique

This isn’t your average lemon ice cream. Here’s why this recipe stands out:

• Buttermilk Base: Most ice creams use just milk and cream. I incorporated buttermilk to create a richer, tangier base that cuts through the sweetness and gives it a distinct flavor with an incredibly smooth texture.
• Intense Lemon Curd Flavor: Instead of lemon juice, I used two full jars of lemon curd to deliver both sweetness and a mouth-puckering lemon punch.
• Perfect Texture: Since this is a churned ice cream, you get that dense, creamy, scoopable texture—not an icy, granular one. The poppy seed–studded scoops add a subtle, familiar texture without overpowering the creaminess.

Why You’ll Love This Recipe

• It’s an ode to your favorite bakery muffin.
• The buttermilk ties all the flavors together, adding to that classic lemon poppy seed combo.
• It’s a fun flavor to pull out, and more unique than a lemon custard ice cream flavor.

Ingredients

Just a few good things come together for this incredibly rich and tangy lemon poppy seed ice cream.

• Whole Milk & Heavy Cream – The classic base for a rich, creamy ice cream.
• Buttermilk – The secret ingredient for tang and texture. Use the highest fat content you can find.
• Granulated Sugar – Sweetens the base and helps with the texture.
• Large Egg Yolks – Creates a custard base, making the ice cream rich and smooth, preventing ice crystals. Use the leftover egg whites to make my fluffy angel food cupcakes or my chocolate blackberry pavlovas.
• Lemon Curd – The powerhouse for intense lemon flavor. Using jarred makes it easy. Or you can make my homemade lemon curd found in my lemon tiramisu recipe.
• Poppy Seeds – For that characteristic crunch and subtle, floral and earthy note.
• Lemon Slices – For garnish, only if you want to jazz up your presentation in a bowl.

How to Make Lemon Poppy Seed Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the base)
  Pour the milk, cream, buttermilk, and sugar into a medium saucepan and warm it up over low heat. You’re not trying to boil it—just heat it enough so the sides start to bubble and it feels warm to the touch.
• Step Two (temper the yolks)
  Lightly beat the egg yolks in a bowl. Now take about 1/4 cup (60 ml) of the warm milk mixture and slowly whisk it into the yolks so they don’t scramble. Keep adding small splashes until everything feels the same temp.
• Step Three (thicken the custard)
  Pour the yolk mixture back into the saucepan and cook it over low heat. Stir constantly until it thickens enough to coat the back of a spoon. Still—don’t let it boil.
• Step Four (chill everything)
  Take it off the heat and let it cool down a bit. Then cover and chill the custard and lemon curd in the fridge—overnight is best. While you’re at it, stick a loaf pan (or whatever container you’re using) in the freezer so it’s cold when ready to use.
• Step Five (churn the ice cream)
  Pour the chilled custard into your ice cream maker and start churning. Once it’s moving, spoon in the cold lemon curd a little at a time and let it fully mix in.
• Step Six (add the poppy seeds)
  When the ice cream’s almost done and starting to look like soft serve, sprinkle in the poppy seeds. Go slow so they mix evenly.
• Step Seven (freeze it)
  Scoop the ice cream into your cold container and freeze it for at least 6 hours, or until it’s firm enough to scoop.

Recipe Tips

A few things to keep in mind for perfect lemon poppy seed ice cream:

• Don’t Boil the Custard: This is key. Boiling can curdle the eggs, so keep the heat low and stir constantly until the mixture coats the back of a spoon.
• Chill Completely: Your custard needs to be fully chilled before it goes into the ice cream maker. If it’s even slightly warm, you’ll end up with an icy texture instead of creamy.
• Add Poppy Seeds Late: Stir the poppy seeds in toward the end of churning so they stay evenly distributed and don’t sink to the bottom.
• Buttermilk Fat Content: Skip the 1% and use at least 2% if that’s what your store has. Bulgarian buttermilk—harder to find, but it’s out there (my grocery store carries it)—is thicker and tangier since it’s made with yogurt cultures, and it gives the ice cream even more richness and tang.
• Ice Cream Maker Type: Churning times vary, but expect a softer, almost soft-serve texture when it’s done. That’s normal—lemon curd keeps this ice cream naturally softer, even after freezing.
• Container Matters: A cold loaf pan or freezer-safe container helps the ice cream freeze faster and more evenly.
• Serving Temperature: If the ice cream’s too firm, let it sit out for 5–10 minutes before scooping for the best texture.
• Check Your Poppy Seeds: Don’t just grab the old jar from the back of the pantry—poppy seeds can go rancid over time due to their natural oils. If they smell off or bitter, it’s time for a fresh batch.

Storage

Keep your homemade lemon poppy seed ice cream tasting fresh and creamy.

• Airtight is Key – Store the ice cream in a tightly sealed, freezer-safe container. This prevents freezer burn and keeps it fresh.
• Optimal Spot – Keep it toward the back of your freezer, where the temperature stays most consistent—away from the door.
• Shelf Life – Homemade poppy seed ice cream is best eaten within 1–2 weeks for peak flavor and texture, though it’s safe to eat for longer.

FAQs About This Lemon Poppy Seed Ice Cream

• Can I use homemade lemon curd instead of jarred?
  Yes, homemade lemon curd works great here. Just make sure it’s fully chilled before adding it to the ice cream maker, and keep the quantity consistent (about 20 oz total). If your curd is especially thick, you might want to stir it a bit first to loosen it up.
• Is there a way to make this without an ice cream maker?
  This particular recipe is churned for texture, so a machine really helps. You could technically freeze it in a shallow dish and stir it every 30 minutes for a few hours to break up ice crystals, but it won’t be quite as smooth or scoopable.
• What if I only have low-fat buttermilk?
  You can still use it, but your ice cream won’t be quite as rich or creamy. Adding an extra tablespoon or two of heavy cream can help balance it out. Skip 1% entirely—it’s just too thin for this.
• Can I use lemon juice instead of lemon curd?
  Not in this recipe. Lemon juice on its own is too acidic and would throw off the balance of the custard base. The lemon curd adds both flavor and body, which you wouldn’t get from juice alone.

More of My Homemade Ice Cream Recipes

If you’re into small-batch ice cream with big flavor, these are worth a look.

• Maraschino Cherry Ice Cream – Sweet, creamy, and full of that nostalgic cherry flavor.
• Chocolate Caramel Pretzel Ice Cream – A salty-sweet combo with crunch in every bite.
• Cookie Dough Ice Cream – Packed with chunks of dough—no oven involved.
• Fresh Cherry Coconut Chocolate Chip Ice Cream – Juicy cherries meet chocolate and coconut in a churned favorite.
• Baseball Nut Ice Cream – A throwback classic with roasted cashews and berry jam swirls.
• No-Churn Pineapple Ice Cream – Tropical and bright, no machine needed.
• Pistachio Ice Cream – Smooth and nutty with a true pistachio flavor.
• Snickerdoodle Ice Cream – That cinnamon-sugar classic flavor.

One Last Scoop

If you’re already a fan of lemon poppy seed anything, this buttermilk and lemon curd version is a no-brainer. It’s cold, creamy, and just different enough to stand out.

Keep a container tucked in the freezer—you’ll be glad it’s there when that lemon craving hits.

This post may contain affiliate links. Please read my disclosure policy.

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Creamy Lemon Poppy Seed Ice Cream (Buttermilk & Lemon Curd)

This lemon poppy seed ice cream starts with a rich, custard-style base made from whole milk, heavy cream, and buttermilk. Lemon curd is added during churning for bold citrus flavor, while poppy seeds give it a subtle crunch. Smooth, tangy, and incredibly scoopable, it’s a frozen take on a classic bakery combo.

Course Dessert

Cuisine American

Keyword buttermilk ice cream, custard-based ice cream, homemade lemon ice cream, lemon curd ice cream, lemon dessert recipe, lemon poppy seed ice cream, poppy seed dessert

Prep Time 1 hour hour 5 minutes minutes

Cook Time 15 minutes minutes

Chill time + Freeze time: 14 hours hours

Total Time 15 hours hours 20 minutes minutes

Servings 10

Calories 290kcal

Author Cathy Pollak

Equipment

• Saucepan For heating the custard base.
• mixing bowls For tempering egg yolks and chilling.
• whisk To mix and temper ingredients smoothly.
• ice cream maker Required for churring the custard base into ice cream.
• loaf pan For freezing overnight.

Ingredients

• 1½ cups (360 ml) whole milk
• 1½ cups (360ml) heavy cream
• ½ cup (120 ml) buttermilk Use at least 2% or look for Bulgarian buttermilk
• ¼ cup (50 g) granulated sugar
• 5 large egg yolks
• 2 (10 oz) jars lemon curd (total 20 oz / 570 g)
• 1 tbsp (9 g) poppy seeds
• lemon slices optional garnish

Instructions

• In a medium saucepan, combine the milk, cream, buttermilk, and sugar. Heat over low until the edges start to bubble and the mixture is warm, but not boiling.
  1½ cups (360 ml) whole milk, 1½ cups (360ml) heavy cream, ½ cup (120 ml) buttermilk , ¼ cup (50 g) granulated sugar
• In a separate bowl, lightly beat the egg yolks. Slowly whisk in about 1/4 cup (60 ml) of the warm milk mixture to temper the eggs. Continue whisking in small amounts until the yolks are warmed through.
  5 large egg yolks
• Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil. (You can strain the mixture iy you think any of the egg got cooked.)
• Remove from heat and let cool slightly. Cover and refrigerate the custard and lemon curd until fully chilled—preferably overnight. Place your loaf pan or storage container in the freezer so it’s cold when ready to use.
• Pour the chilled custard into your ice cream maker and begin churning per your machine’s instructions. Once churning starts, slowly add the lemon curd and let it fully incorporate.
  2 (10 oz) jars lemon curd
• When the ice cream is nearly done, sprinkle in the poppy seeds a little at a time.
  1 tbsp (9 g) poppy seeds
• Transfer the soft ice cream to your cold container and freeze for at least 6 hours, or until firm enough to scoop. Add lemon slices to garnish your bowls if you like.
  lemon slices

Video

Notes

• Do not let the custard boil—keep the heat low to avoid curdling the eggs.
• Chilling the base and curd overnight gives the best texture.
• Poppy seeds should be added at the end so they stay suspended in the ice cream.
• Use at least 2% buttermilk. Bulgarian-style is especially good for richness and tang.
• This recipe creates a soft-serve consistency out of the machine, with final firmness developing during the freezer step.

 

For optimal outcomes when making this lemon poppy seed ice cream, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 150g | Calories: 290kcal | Carbohydrates: 19g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 155mg | Sodium: 55mg | Potassium: 150mg | Sugar: 16g | Vitamin A: 1000IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 0.4mg

Have you made this Lemon Poppy Seed Ice Cream? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Creamy Lemon Poppy Seed Ice Cream (with Buttermilk & Lemon Curd) appeared first on Noble Pig.

Your Next Obsession: This Easy Snickers Ice Cream Cake

I came up with this Snickers ice cream cake recipe as something to make at a summer beach rental. It didn’t require any pre-planning—just pick up the ingredients and layer everything in a pan. No oven, no mixer, and no extra tools needed.

It’s cold, creamy, sweet, salty, and stacked with everything that makes a Snickers bar good—ice cream sandwiches, whipped topping, caramel, chocolate, peanuts, and big chunks of candy. You get a little bit of everything in every bite.

I’ve made it for long weekends, birthday celebrations, and all those in-between situations where you need a dessert that’s easy to throw together and goes straight into the freezer. It’s simple, it’s loaded, and it works.

Why This Snickers Ice Cream Cake Works for Summer Parties

This really is one of the easiest no-bake desserts you can make. There’s no baking, no cooking, and no appliances—just a few layers and a freezer. Using ice cream sandwiches means you don’t have to mess with softening pints or spreading anything sticky. You line them up, layer on the toppings, and that’s it.

Everything about this tastes like a frozen Snickers bar—between the caramel, chocolate, peanuts, and actual chopped Snickers pieces, it’s all there. Served in a 9×13 pan, it works well for parties because it can be made ahead, sliced cleanly, and scooped out without falling apart. It’s a freezer dessert that doesn’t melt into a mess the second it’s on the plate, which makes it easy to serve when people are already crowding around dessert.

Why You’ll Love This Ice Cream Sandwich Cake

• Tastes like a Snickers sundae, only better.
• Simplest dessert to make at your Airbnb or VRBO rental.
• Ice cream cakes have a nostalgia to them.

What You Need For Your Snickers Ice Cream Cake

Just a few simple things and you’re ready to assemble.

• Ice cream sandwich bars – The base. No baking, just layering.
• Whipped topping – The fluffy, creamy binder.
• Chocolate sauce – Rich chocolate drizzle.
• Caramel sauce – Sweet, gooey caramel.
• Roasted, salted peanuts – For the crunch and salty flavor.
• Fun size Snickers – The main event—obviously.

How to Make a Snickers Ice Cream Cake (Step-by-Step)

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (line the pan)
  Unwrap 12 ice cream sandwiches and fit them into the bottom of a 9 x 13-inch (23 x 33 cm) pan. You’ll probably need to cut a couple to fill in the edges—just trim and tuck them in.
• Step Two (add the first layer)
  Spread on half the whipped topping. Then drizzle about 1/4 cup (60 mL) of chocolate sauce and 1/4 cup (60 mL) of caramel sauce right over the top. Add half the chopped peanuts and half the chopped Snickers bars.
• Step Three (build the second layer)
  Repeat the same steps: layer on the rest of the ice cream sandwiches, whipped topping, sauces, peanuts, and Snickers.
• Step Four (freeze it)
  Cover the pan with foil and freeze for at least 4 hours so it firms up.
• Step Five (serve)
  When it’s frozen solid, slice it into squares and serve straight from the pan.

Recipe Tips

Here are a few extra tips to make your ice cream sandwich cake even better.

• Let the ice cream sandwiches sit out for a few minutes before unwrapping—this makes them easier to cut and fit into the pan. You can also pop your pan in the freezer for 10 to 15 minutes before starting to help everything stay cold while you build the layers.
• Make sure the whipped topping is fully thawed but still cold so it spreads easily. Have all your ingredients out and ready to go, because once those sandwiches start melting, things move fast.
• Don’t skimp on the Snickers—rough chop them so you still get big chunks in every bite. Salted peanuts are a must here too. That little bit of salt keeps the whole thing from tasting too sweet.
• Stick to the full four-hour freeze time so the layers set up properly and slice clean. When it’s time to cut, serve straight from the freezer for the best texture.
• You can also mix it up with other candies if you want. Peanut butter cups work great, or even chopped-up cookies or pretzels for extra texture.

If you’re into cold, layered desserts with that rich caramel-chocolate combo, you might also like my Rolo no-bake cheesecake or this frozen s’mores lasagna. Both stay in that same flavor zone and keep things no-bake and easy.

Serving & Storing

For the best results, follow these storage tips.

• Serving – This cake is best served straight from the freezer. Let it sit out for 5 to 10 minutes if it’s too firm to slice, but don’t leave it out too long or it’ll start to melt.
• Storage – Cover any leftover cake tightly with plastic wrap or foil. It will keep well in the freezer for up to 2 to 3 weeks. The texture might change slightly after extended freezer time, but it will still be delicious.

Frequently Asked Questions

• Can I make this Snickers ice cream cake ahead of time?
  Yep. This cake needs to be made ahead. You can assemble it a day or even a few days in advance. Just keep it tightly covered in the freezer until ready to serve.
• Is this an easy Snickers ice cream cake recipe?
  Yes, it’s one of the easiest. Since it’s no-bake and uses pre-made ice cream sandwiches, the hardest part is waiting for it to freeze.
• What if I can’t find fun size Snickers bars?
  You can buy regular or king-size Snickers bars and chop them into smaller pieces. The fun size just makes the chopping a little quicker.
• Can I substitute other candy bars?
  Yes, you can easily adapt this recipe. Milky Way, Twix, or even Reese’s Peanut Butter Cups would work well for a different flavor profile. The method remains the same.
• Is this a Snickers ice cream casserole?
  This Snickers ice cream cake is often called a Snickers ice cream casserole because of its easy 9×13 pan format and convenient layered setup. It’s designed to be scooped or sliced right from the pan.

More Ice Cream Cakes You’ll Want in Your Freezer

Here are a few more ice cream cakes to keep on your radar.

• Strawberry Chocolate Chip Ice Cream Cake – Strawberry, chips, and a chocolate crust.
• Whoppers Malted Milk Ice Cream Cake – Malted and chocolatey.
• Mud Pie – Coffee ice cream and chocolate.

Your Easiest Way to Snickers Perfection

This Snickers Ice Cream Sandwich Cake comes through with all the rich, nutty, chocolate, and caramel flavor you crave—without much effort. It’s the perfect lazy summer no-bake dessert for any occasion, and it comes together in minutes. Go make it.

This post may contain affiliate links. Please read my disclosure policy.

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Snickers Ice Cream Cake (Made with Ice Cream Sandwiches)

This easy Snickers ice cream cake is made with layers of ice cream sandwiches, whipped topping, caramel, chocolate, peanuts, and chopped candy bars. No oven, no mixer—just freeze and slice.

Course Dessert

Cuisine American

Keyword easy snickers dessert, ice cream cake with snickers, no-bake Snickers cake, snickers frozen dessert, Snickers Ice Cream Cake, snickers ice cream casserole, Snickers Ice Cream Sandwich Cake

Prep Time 15 minutes minutes

Chilling 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12 to 16 squares

Calories 383kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• baking dish 9x13 (23 x 33). Used to layer and freeze dessert.
• offset spatula For spreading whipped topping.

Ingredients

Ice Cream Sandwich Cake:

• 24 ice cream sandwich bars, divided
• 16 oz. (450 g) frozen whipped cream topping, thawed, divided
• ½ cup (120 ml) chocolate sauce divided
• ½ cup (120 ml) caramel sauce divided
• ½ cup (70 g) chopped roasted, salted peanuts, divided
• 1 (18 oz / 510 g) bag fun size Snickers, roughly chopped, divided

Instructions

• Unwrap and line up 12 ice cream sandwiches into the bottom of a 9 x 13-inch (23 x 33 cm) pan. You’ll have to cut a couple of the sandwiches to fit into the pan.
  24 ice cream sandwich bars, divided
• Spread half of the whipped topping over the ice cream sandwiches.
  16 oz. (450 g) frozen whipped cream topping, thawed, divided
• Drizzle about 1/4 cup (60 mL) of the chocolate sauce and 1/4 cup (60 mL) of the caramel sauce over the whipped topping. Sprinkle half of the peanuts and half of the chopped Snickers bars over the top.
  ½ cup (120 ml) chocolate sauce, ½ cup (120 ml) caramel sauce, ½ cup (70 g) chopped roasted, salted peanuts, divided, 1 (18 oz / 510 g) bag fun size Snickers, roughly chopped, divided
• Repeat the above steps with the remaining ingredients to make one more layer.
• Cover the dish with foil and place in the freezer for at least 4 hours before serving.
• Slice into squares when ready to serve.

Notes

• You can use any ice cream sandwiches you prefer. Feel free to use a different flavor, or more than one flavor. You can use low fat, or non-dairy if you prefer. However, you do not want a "thicker" in size ice cream sandwich that is going to overfill the pan, unless you have  a deeper pan to make it in.
• Let the ice cream sandwiches sit out for a few minutes before unwrapping so they’re easier to cut and fit into the pan.
• You can use any size Snickers bars—just chop them into bite-sized pieces.
• Peanut butter cups, Twix, or other candies can be substituted if you'd like to switch up the flavor.

For the best results when making this Snickers Ice Cream Cake, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 120g | Calories: 383kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 195mg | Potassium: 165mg | Fiber: 2g | Sugar: 35g | Vitamin A: 135IU | Calcium: 85mg | Iron: 1mg

Have you made this Snickers Ice Cream Cake? I’d love to hear how it turned out — leave a comment below and let me know.

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The post Snickers Ice Cream Sandwich Cake (Made with Ice Cream Sandwiches) appeared first on Noble Pig.

This Is Your Fresh Cherry Ice Cream Fix

This fresh cherry coconut chocolate chip ice cream is one I make every summer. It’s a no-custard recipe, so you don’t have to mess with eggs—just mix, chill, churn, and freeze. What you get is an ultra-creamy coconut base, loaded with juicy cherries and chopped chocolate.

I use crème of coconut to bring in that rich coconut flavor and a smooth texture. It also sweetens the base without needing extra sugar. The cherries get cooked down slightly so they swirl in without turning icy, and the chopped chocolate gives you that classic cherry-chip combo.

If you’re into cherry ice cream with chocolate chunks, or if coconut anything is your thing, this will probably be your favorite. It’s bright, rich, and a great way to use fresh cherries (my cherry tree is currently loaded with fresh cherries) while they’re around. Once it’s frozen solid, the texture holds up beautifully—no icy bits, just soft, scoopable homemade ice cream.

Why This Homemade Ice Cream Beats the Rest

Most cherry ice cream recipes toss in raw cherries and hope for the best. I cook mine down just a little, which means you get a better texture and deeper flavor without frozen fruit bits. It makes a difference you can taste in every bite.

And instead of a custard base or regular coconut milk, I use crème of coconut. It’s sweet and thick, and it gives this ice cream its smooth, almost velvety texture—no eggs needed. The texture is closer to premium ice cream, not icy or airy like some no-churn recipes.

Chopped chocolate gives this just the right contrast. Not too sweet, not too rich—just a hit of bittersweet that works with the coconut and cherry. It’s that mix of creamy, fruity, and slightly bitter that makes it stand out from simpler versions.

The Payoff: Your Next Favorite Ice Cream

• Tastes like nothing else – that fresh cherry, coconut, and chocolate combo just works.
• Super creamy – no ice crystals, just smooth, churned ice cream.
• Made with real fruit – none of that fake stuff.
• Full experience of a churned ice cream machine recipe – dense and rich.

What Goes Into This Homemade Cherry Coconut Classic

These are the essentials that make up this ice cream.

• Cherries – Fresh, cooked slightly so they blend into the base without freezing solid.
• Sugar – Helps break down the cherries and brings out their natural sweetness.
• Lemon juice – Adds brightness and keeps the flavor sharp.
• Heavy cream – Makes the ice cream rich and smooth.
• Crème of coconut – Sweetens the base and brings full coconut flavor.
• Whole milk – Keeps the texture creamy without making it too thick.
• Chocolate chunks – Chopped from a bar for uneven bits of chocolate in every bite.

You can chop up a bar of chocolate like I usually do, or just use chocolate chips if that’s what you have. Both work. I’ve used semisweet, bittersweet, and even dark chocolate depending on what’s open in my pantry—they all match nicely with the cherry and coconut.

Churning Up This Delicious Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (chill the base)
  A few hours before you plan to churn, stir together the heavy cream, crème of coconut, and whole milk in a big container. If it has a pour spout, even better. Pop it in the fridge so it gets nice and cold—give it at least a few hours or let it sit overnight.
• Step Two (cook the cherries)
  Grab a saucepan and add the cherries, sugar, and lemon juice. Cook over medium-low heat for about 10 minutes, smashing the cherries gently with a spoon as they soften. Let the mixture cool down, then stick it in the fridge too.
• Step Three (start churning)
  Once everything is well chilled, turn on your ice cream machine and pour in the cream mixture. Let it churn until it thickens into soft-serve consistency.
• Step Four (add the mix-ins)
  When the ice cream’s almost done, toss in the cherry mixture and chopped chocolate. Let it churn just long enough to swirl everything together—about a minute.
• Step Five (freeze to firm up)
  Scoop the ice cream into a container and freeze for at least four hours or overnight until it’s firm enough to scoop.

Get Your Homemade Ice Cream Right

A few simple things can help this freeze and scoop just right.

• Chill everything first – The colder your mix, the better it churns. I let mine sit overnight.
• Don’t skip cooking the cherries – It keeps them from turning icy later.
• Use chopped chocolate – Whether it’s from a bar or chips, chopped pieces make every bite more interesting.
• Let it sit before scooping – If it’s super firm from the freezer, a few minutes on the counter helps.
• Taste before freezing – You can always adjust the cherry mixture before adding it in.

Keep Your Fresh Cherry Ice Cream Good

Homemade ice cream takes a little care to stay scoopable and fresh. Here’s what to know:

• Use an airtight container – Keeps the texture smooth and prevents ice crystals.
• Store it in the back of the freezer – That’s the coldest, most stable spot.
• Let it sit before scooping – A few minutes at room temp helps if it’s too firm.
• Eat within two weeks – It’s best during that window for flavor and texture.

FAQs About This Coconut Chocolate Chip Ice Cream

• Can I use frozen cherries instead of fresh?
  Yes, but thaw and drain them first. Then cook them just like you would with fresh. The texture might be a little softer, but the flavor still works well.
• Can I substitute coconut milk or coconut cream for crème of coconut?
  Not for this recipe. Crème of coconut is sweetened and much thicker, which gives the ice cream its smooth, creamy texture. Using unsweetened coconut milk or cream would make it less rich and more icy.
• Can I make this without an ice cream machine?
  This recipe is designed for a churned texture, so you’ll get the best result with a machine. You could try a no-churn method, but the texture won’t be as dense or creamy, and the cherries and chocolate may not distribute as well.
• What kind of chocolate works best?
  I usually chop up a bar of semisweet or bittersweet chocolate. You can use chocolate chips too—whatever you’ve got. Just give them a quick chop so you get those smaller, uneven bits that make each bite more interesting.
  If you’re more into that sweet, nostalgic cherry flavor, I also have a maraschino cherry ice cream you might want to check out.
• Why does the ice cream get so hard after freezing?
  Homemade ice cream doesn’t have the stabilizers store-bought versions use, so it will firm up over time. Let it sit at room temp for a few minutes before scooping—it’ll soften up nicely.
• What’s the best way to pit cherries?
  A cherry pitter makes it fast and easy if you’re working with a lot. If you don’t have one, you can use a sturdy straw, a chopstick, or even a pastry tip—just push the pit out from the stem side. It’s a little messier, but it works.

More Ways To Use Real Cherries

If you’ve got extra cherries or just can’t get enough of them while they’re in season, here are more of my fresh cherry recipes:

• Chocolate Cherry Cupcakes – Rich, fruity, and topped with cherry buttercream.
• Fresh Cherry Greek Yogurt Bites – Frozen yogurt bites with real cherries.
• Fresh Cherry-Almond Coffee Cake – Easy, no mixer required.
• Corn and Cherry Salad – Juicy cherries with sweet corn.
• Mixed Berry-Cherry Clafoutis – Cherries, raspberries, and blueberries baked together.
• Fresh Cherry Berry Crisp – Cherry and raspberry filling with an oat topping.

It’s Exactly What Ice Cream Should Be

This fresh cherry coconut chocolate chip ice cream has everything going for it—smooth texture, real fruit, rich chocolate, and a creamy coconut base that freezes beautifully. It’s easy to make, no eggs or custard needed, and delivers that flavor you just don’t get from store-bought. Go make it. You won’t regret it.

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Print

Fresh Cherry Coconut Chocolate Chip Ice Cream (No Custard)

This fresh cherry coconut chocolate chip ice cream is churned, creamy, and loaded with real cherries and chopped chocolate. No custard or eggs—just rich flavor and smooth texture in every scoop.

Course Dessert

Cuisine American

Keyword cherry chocolate chip ice cream, Cherry Coconut Chocolate Chip Ice Cream, cherry coconut ice cream, coconut cherry chocolate ice cream, coconut chocolate chip ice cream, fresh cherry coconut chocolate chip ice cream, fresh cherry ice cream, homemade cherry ice cream, ice cream with real cherries, no custard ice cream recipe

Prep Time 25 minutes minutes

Freezing Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 8

Calories 370kcal

Author Cathy Pollak

Equipment

• ice cream maker Required for that dense, churned texture.
• Saucepan For cooking down the cherries.
• large pourable measuring cup Makes it easy to chill and pour the base.
• wooden spoon For breaking down the cherries while they cook.

Ingredients

• 2 cups (480 ml) heavy cream
• 1¾ cups (or 14 oz / 396 g can) cream of coconut
• ¾ cup (180 ml) full-fat whole milk
• 1½ cups (225 g) whole fresh cherries pitted
• ¼ cup (50 g) granulated sugar
• juice of half a lemon
• ¾ cup (130 g)chopped chocolate semi-sweet chocolate chips, roughly chopped or any chocolate bar you prefer

Instructions

• Several hours before churning, combine heavy cream, cream of coconut, and milk in a large container. Stir well. Chill in the refrigerator for several hours or overnight.
  2 cups (480 ml) heavy cream, 1¾ cups (or 14 oz / 396 g can) cream of coconut, ¾ cup (180 ml) full-fat whole milk
• In a medium saucepan, combine cherries, sugar, and lemon juice. Cook over medium-low heat for about 10 minutes, mashing the cherries gently as they soften. Let cool, then refrigerate until cold.
  1½ cups (225 g) whole fresh cherries, ¼ cup (50 g) granulated sugar, juice of half a lemon
• Once both mixtures are fully chilled, turn on your ice cream maker and pour in the cream base through the spout.
  ¾ cup (130 g)chopped chocolate
• When the ice cream has thickened and is nearly frozen, add the cherry mixture and chopped chocolate. Churn for about 1 more minute to mix everything evenly.
• Transfer the ice cream to a freezer-safe container and freeze for at least four hours or overnight, until firm enough to scoop.

Notes

• You can use fresh or thawed frozen cherries—just make sure to cook and cool them first.
• Cream of coconut is sweetened and thicker than coconut milk; don’t substitute with unsweetened versions.
• Chocolate chips can be used if preferred—just chop them for smaller pieces.
• If the ice cream is too firm to scoop, let it sit at room temperature for a few minutes.

 

For the best results when making this fresh cherry coconut chocolate chip ice cream, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 130g | Calories: 370kcal | Carbohydrates: 31g | Protein: 3g | Fat: 19g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 40mg | Potassium: 170mg | Fiber: 1g | Sugar: 26g | Vitamin A: 750IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg

Have you made this Fresh Cherry Coconut Chocolate Chip Ice Cream? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Fresh Cherry Coconut Chocolate Chip Ice Cream appeared first on Noble Pig.