Ice Cream Archives - The Slow Roasted Italian

Banana Split Popsicles

Donna Elick — Thu, 02 Apr 2026 10:00:00 +0000

Banana Split Popsicles are a show-stopping no-bake dessert packed with fresh bananas and strawberries, vanilla ice cream, and tangy, juicy cherries wrapped up in a crisp chocolate and peanut coating. Each banana split popsicle is like four desserts in one!!

Banana Split Popsicles

We all know the classic banana split: nuts, syrup, cherries, and three whopping scoops of ice cream all layered on top of a banana. It’s the stuff of dreams, but boy, is it messy — and a whole lot to eat!

Well, what if I told you I have a recipe that has all of that creamy, dreamy sundae goodness all contained in one dessert that’s easy to make, serve, and eat… my banana split popsicles!

It’s a fun and kid-friendly way to enjoy banana split flavor, though you should definitely try my cheesecake salad and martini recipes when you have a chance.

Fresh bananas, strawberries, and vanilla ice cream come together to create the base for this ice pop wonderland — complete with a cherry inside!

Coated in homemade magic shell, it has a perfectly crisp chocolate and peanut coating to make this my new favorite ice cream popsicle. I am sure you are going to love it too!

Ingredient Notes and Substitutions

Bananas – The secret to these banana split popsicles is to mix ripe bananas in with the ice cream and then scatter chopped, unripe bananas throughout.

That way, you get solid bites of fruity goodness in addition to a super creamy, super smooth texture!
Vanilla Ice Cream – Plain ol’ classic vanilla ice cream is the creamy base for our banana split pops.

For a healthier alternative, you can use yogurt instead! The pops will still be plenty creamy, though they’ll definitely turn out more dense.
Strawberries – Those bites of tangy strawberries are to die for!! Feel free to use more if you’re in a real berry mood.
Maraschino Cherries – Your banana split ice pop comes with a cherry on top! I love sweet maraschinos for ice cream, but there’s no reason why you can’t use fresh cherries instead.
Magic Shell – Did you know you can make your own homemade chocolate shell with just two ingredients?? You can always just buy it too!

Don’t like magic shell? Raspberry syrup, caramel, regular ol’ chocolate syrup, and peanut butter sauce are all awesome options, too!
Salted Roasted Peanuts – I really recommend salted peanuts for this one to get that mouthwatering combo of salty and sweet

Tips and Tricks to Make Perfect Banana Split Pops

Keep things smooth and creamy with puréed fruit.

Not into fruity chunks in your ice pops? No problem — just purée the bananas and strawberries before mixing them with the ice cream!

And if you do this, then you really have a fun opportunity to layer them in the molds for a really cool presentation and yummy division of fruity flavors.

Add some flair to your pops with different dippers.

No need to limit yourself to the banana split classics here!

Sprinkles, toasted coconut, miniature chocolate chips, and crushed cookies are all other great ingredients that you can dip your popsicles into after coating them in the chocolate shell.

Your only limit is to make sure you don’t use anything too heavy or too slippery (like fresh fruit bits) that will have a hard time sticking to the shell.

Wait a few hours before adding the popsicle sticks.

There’s nothing wrong with adding the popsicle sticks earlier and letting them freeze as-is, but I can really be a perfectionist with my homemade sweets — especially when I want to take pictures!

I learned that if you wait just two hours or so for the banana split popsicles to freeze just a little bit, you can slide the popsicle sticks into the molds dead center easily and cleanly.

Prep Ahead

Chop the strawberries and peanuts
Soften the ice cream

Kitchen Tools You Will Need

Large Bowl – This one is my go-to!
Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks.
Mason Jar – I absolutely love these and use them for tons of purposes. In this case, this is what I pour the magic shell into for dipping.
Sheet Pan – To hold the dipped popsicles while the coating hardens.

Serving Suggestions

Don’t let your banana split pops sit out for too long! The magic shell starts to weep fairly quickly, and they’ll be very messy after 30 minutes or so.

If you’re taking them to a picnic or other outing, I’ve had good luck keeping them in a cooler with ice for a few hours.

It’s always nice to have a variety of desserts, too — blueberry and strawberry should round things out perfectly!

Storing Banana Split Ice Pop

I store these in sandwich baggies in my freezer to keep them fresh until it’s time to eat. Once they’re frozen, they won’t stick together in the bag.

They’ll keep in the freezer for up to 3 months… although I guarantee they won’t last that long!

Banana Split Popsicle FAQ

How do you make popsicles creamy and not icy?

You need to have a fatty, creamy base! In this case, we’re keeping things super simple by using vanilla ice cream. You’ll get the same effect by using yogurt.

If you use low-fat or skim alternatives, you’re more likely to have icy pops. Basically, the higher the water content in the base, the icier the popsicles will be.

What’s the fastest way to soften ice cream?

There are a few different ways to soften ice cream, but it’s important that it softens evenly. Otherwise, you’ll still have rock-hard spots surrounded by soupy liquid.

If you have some time, place the container of ice cream in the refrigerator for 30 minutes. You can also scoop out the ice cream onto a platter, keeping the scoops in an even layer (not stacked).

The microwave works too, though it’s best to heat at 50 percent power in 15-20 second increments until you can easily slide a spoon into the middle of the ice cream.

How can I get homemade popsicles out of their molds in one piece?

Run popsicle molds under warm, running water for a few seconds, and they should loosen right up!

Don’t do this for too long, though, or your banana split ice pop will get soft and lose its shape when you try dipping and coating.

DONNA’S PRO TIPS

Use ripe bananas for maximum flavor.
Work quickly when dipping in the chocolate shell.
Keep popsicles very cold for the best coating.
Chop peanuts finely so they stick evenly.
Freeze coated pops briefly before serving.
Store wrapped individually for easy grabbing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Frozen Treat Recipes

Dole Whip Recipe (Pineapple)

Oreo Ice Cream Sandwich Cake

No-Churn Blueberry Ice Cream

Sublime Strawberry Popsicles

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Banana split flavors in popsicle form
Creamy banana ice cream base
Chocolate shell that cracks when bitten
Strawberries and cherries inside
Crunchy peanut coating
Perfect make-ahead summer treat
Nostalgia on a stick

Banana Split Popsicles

Banana Split Popsicles are just like the classic sundae! This fresh, creamy treat is full of fruity bites all wrapped in chocolate and nuts.

Course Dessert

Cuisine American

Method Freezer

Prep Time 5

Inactive Time 12

Total Time 12 5

Servings – 14 Popsicles

Calories 157cal

Author Donna Elick

Ingredients

2 ripe medium bananas mashed
1 medium banana diced
2 cups vanilla ice cream softened
14 medium strawberries chopped (about 1 cup)
12 to 14 maraschino cherries
1 cup salted roasted peanuts chopped
1 recipe homemade magic shell

Instructions

MASH BANANAS: In a large mixing bowl, mash 2 ripe medium bananas with a fork until mostly smooth.
ADD ICE CREAM: Stir 2 cups vanilla ice cream into the mashed bananas until combined.
ADD FRUIT: Fold in the diced banana and 14 medium strawberries ,chopped until evenly distributed.
FILL MOLDS: Place 1 of the 12 to 14 maraschino cherries in the bottom of each popsicle mold.
ADD MIXTURE: Spoon the banana ice cream mixture into each mold, filling to the top.
INSERT STICKS: Place the lid and sticks on the molds.
FREEZE: Freeze for at least 12 hours, or until fully solid.
PREP COATING: Spread 1 cup salted roasted peanuts onto a shallow plate. Pour 1 recipe homemade magic shell into a tall glass or jar for dipping.
DIP: Remove popsicles from molds and dip each into the magic shell. Immediately roll or sprinkle with chopped peanuts.
SET: Place coated popsicles on a parchment-lined baking sheet and freeze for a few minutes to allow the shell to harden.
SERVE: Serve immediately or store in the freezer.

Notes

Storage: Store finished popsicles in sandwich bags or an airtight container in the freezer for up to 2 weeks.

Fruit Tip: Use ripe bananas for the best flavor and natural sweetness.

Chocolate Coating Tip: Work quickly when dipping because magic shell hardens almost immediately when it touches the frozen popsicle.

Variation: Add crushed pineapple or drizzle with caramel for a full banana split experience

Nutrition

Originally published July 2013, updated and republished April 2026

Disclosure: We are working in partnership with John Boos to review and give away a cutting board. We were not compensated for this post. We did receive a cutting board to review. All thoughts/opinions are of course our own.

The post Banana Split Popsicles appeared first on The Slow Roasted Italian.

Smores Ice Cream (No Churn Recipe!)

Donna Elick — Sat, 30 Aug 2025 10:00:00 +0000

This chocolate-streaked Smores Ice Cream is the dreamy summer dessert you didn’t know you needed. It’s creamy, fluffy, marshmallow-y goodness folded together with crushed grahams and melty chocolate chunks. Everything you love about s’mores, frozen into an irresistible, scoopable treat! No campfire needed… just a mixer and a metal pan to achieve frozen heaven!!

Smores Ice Cream

I mean… come on. Can you ever really have too many no-churn ice cream recipes? Not in this house.

This Smores Ice Cream is what happens when my obsession with no-churn meets my lifelong love for s’mores… and let’s just say, it’s a match made in frozen dessert heaven.

You get everything you crave in a classic s’more: fluffy marshmallow, crunchy grahams, and melty chocolate.

But make it creamy, dreamy, and scoopable straight from your freezer. No campfire. No smoke. No sticky fingers (unless you’re into that).

This one is pure summer nostalgia. She’s creamy, she’s crunchy, she’s gooey in all the right ways. And that marshmallow fluff? It’s the secret weapon that keeps her soft, scoopable, and ready to slay.

I’ve made this smore ice cream recipe on hot summer nights, after pool days, during family movie marathons, and even once for a midweek “I need something fabulous” moment.

It never lasts more than a couple days in our freezer. And yes, I highly recommend making a double batch. Trust me.

INGREDIENT NOTES

Heavy Cream & Vanilla: All you need to make homemade whipped cream! Whip very cold cream to stiff peaks in a chilled bowl (chill the beaters too!) to start.

Don’t try to sub in milk or half-and-half…it won’t work.
Sweetened Condensed Milk: The other half of our no-churn duo, this sweetens and stabilizes the frozen treat. Use either regular or fat-free.
Marshmallow Fluff & Bits: Fluff keeps the ice cream extra soft and scoopable while lending that signature gooey vibe.

Marshmallow bits are tiny, dehydrated marshmallows (like what comes in hot cocoa packets), typically found in the baking aisle.
Graham Crackers: Crush these by hand as finely or as coarsely as you like! Bigger bits will give you more crunch.
Chocolate Chips: Any kind will work here. Milk, semi-sweet, dark… even chunks or a chopped-up bar of chocolate. Just keep it under 1 cup total.

VARIATIONS

Peanut Butter S’mores Ice Cream: Swirl in ½ cup creamy peanut butter (melt slightly for easier mixing) before freezing. The salty-sweet combo is next-level craveable.

Dark Chocolate Dream: Use dark chocolate chips or chunks and a sprinkle of cocoa powder in the whipped cream for a richer, more indulgent flavor.

Rocky Road S’mores Ice Cream: Fold in ½ cup chopped almonds or walnuts and an extra handful of mini marshmallows for a crunchy, chewy upgrade.

Campfire Crunch: Add ½ cup crushed toffee bits or pretzels to bring that smoky, salty balance to the sweet swirl.

Mint Chocolate S’mores: Add ½ teaspoon peppermint extract to the base and swap the chocolate chips with mint chips for a cool, fresh twist.

Cookie S’mores Ice Cream: Replace the graham crackers with crushed chocolate chip cookies or Oreos. It’s chaos in a cone, and we’re here for it.

ICE CREAM SMORE FAQ

Can I use regular marshmallows instead?

Regular marshmallows tend to become rock hard when frozen, so I wouldn’t recommend it.

If you absolutely must, chop up mini marshmallows into tiny bits. They’ll soften a lot faster and should be easier to chew.

Why isn’t the chocolate melted?

The goal was to make ice cream with smores flavor and not necessarily an exact replica of the classic dessert.

Since there’s plenty of gooey, creamy texture in the marshmallow ice cream, chocolate chips add some needed texture and crunch.

However, you’re welcome to swap those with a chocolate syrup swirl to achieve an ultra-silky scoop!

How long does it take no-churn ice cream to freeze?

Most recipes are ready in 4-6 hours, but it entirely depends on your freezer and the number of mix-ins. To be safe, I usually make mine the night before or early in the morning so my after-dinner treat is guaranteed to be ready!

I’ve been making no-churn ice cream since before it was trendy, and this Smore Ice Cream is one of my proudest sweet tooth creations.

With 18 no-churn flavors already on our site (and more coming!), I’ve tested every trick in the book to get the creamiest, most scoopable ice cream without an ice cream maker.
What makes this version work so well? It’s all about structure and balance.

The heavy cream whipped to stiff peaks creates the airy base, while the sweetened condensed milk binds everything together and adds that velvety texture.
But the real magic? Marshmallow fluff. It keeps the ice cream from freezing rock-solid and mimics the gooey melt you get in a perfectly toasted s’more.

Combined with crushed graham crackers and chocolate chips, you get every texture in one bite… creamy, crunchy, melty, and chewy.
And listen, I’m also a s’mores girl through and through. We have over 16 s’mores-inspired treats on the site, and that obsession isn’t going anywhere.

This ice cream smore recipe is the glorious collision of two dessert addictions, and trust me, you’re gonna want to stock the freezer.

DONNA’S PRO TIPS

Chill the loaf pan first to speed up the freezing process.
Whisk on low when adding mix-ins so you don’t knock the air out of the cream.
Use a warm spoon or knife when serving for a clean presentation.
Want toasted marshmallow vibes? Hit the top of your scoop with a kitchen torch before serving!
Keep no churn ice cream covered in the coldest part of the freezer for up to 2 weeks.
Make a sundae station. Scoop into bowls and top with hot fudge, crushed graham crackers, and toasted marshmallows for a party-style ice cream bar.

TOOLS NEEDED

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Twix Ice Cream (No Churn Recipe!)

No Churn Kit Kat Ice Cream

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Smores Ice Cream (No Churn Recipe!)

Ridiculously creamy Smores Ice Cream is like a summer memory that melts in your mouth. Enjoy toasty, gooey campfire magic in every spoonful!

Course Dessert

Cuisine American

Method Mixed

Prep Time 15

freezer time 6

Total Time 6 15

Servings -8

Calories 723cal

Author Donna Elick

Ingredients

2 cups heavy cream
1 teaspoon vanilla extract
1 14 ounce can sweetened condensed milk
1 cup marshmallow fluff
1/2 cup mini marshmallow bits
3/4 cup crushed graham crackers
3/4 cup chocolate chips milk, semi-sweet, or dark

Instructions

Prepare the Loaf Pan: Place a 9×5-inch metal loaf pan in the freezer. You don’t have to, but I recommend it, it helps the ice cream set faster.
Whip the Cream: Add 2 cups heavy cream and 1 teaspoon vanilla extract to a large mixing bowl. Use a hand mixer to beat the cream on low speed, gradually increasing to high. Beat until stiff peaks form, about 3 to 4 minutes.
Fold in the Remaining Ingredients: Add 1 14 ounce can sweetened condensed milk, 1 cup marshmallow fluff, 3/4 cup crushed graham crackers, 1/2 cup mini marshmallow bits, and 3/4 cup chocolate chips to the whipped cream. Whisk gently on low speed just until combined and smooth.
Transfer and Cover: Remove the loaf pan from the freezer and pour in the ice cream mixture. Smooth the top with a spatula and cover tightly with plastic wrap.
Freeze Until Firm: Freeze for at least 6 hours, or until the ice cream is solid and scoopable.
Serve and Enjoy: Scoop into bowls or cones and serve immediately. Optional: garnish with more graham cracker crumbs or a drizzle of chocolate syrup.

Notes

Storage: Keep your loaf pan covered in the coldest part of the freezer to maintain a soft yet scoopable texture.

Freezing Note: The marshmallow fluff keeps the texture light and creamy, so you won’t need to let it sit out before scooping.

Technique Tip: Whisk on low when combining mix-ins to preserve the air in the whipped cream. That airy base is what gives no-churn ice cream its signature softness.

Nutrition

Originally published August 2025

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The post Smores Ice Cream (No Churn Recipe!) appeared first on The Slow Roasted Italian.

Strawberry Cheesecake Ice Cream (No Churn)

Donna Elick — Sat, 23 Aug 2025 10:00:00 +0000

Say hello to the creamiest no-churn Strawberry Cheesecake Ice Cream, packed with tangy swirls of fresh strawberry sauce and crunchy graham cracker bits. And it comes together in no time at all… until you’re counting down the minutes until it’s ready to dig in, that is. This recipe is the ultimate frozen twist on a classic dessert, combining luscious ice cream with strawberry cheesecake flavor, all without an ice cream machine. Enjoy summery goodness in every scoop!!

Strawberry Cheesecake Ice Cream

This recipe was born from my obsession with all things cheesecake… and all things easy.

I’ve made more batches of no-churn ice cream than I can count (honestly, we probably need to start an ice cream freezer support group), and this one is hands down a favorite in my house.

The secret? Letting the cream cheese sit at room temp so it whips into the silkiest base ever. Oh, and don’t even think about skipping the graham crackers. They give it that classic cheesecake vibe without extra work.

I also learned that a chilled loaf pan keeps the first scoop from melting too fast.

You know I’m all about that rich, creamy texture… and this strawberry cheesecake ice cream recipe totally delivers.

It’s the kind of dreamy dessert that tastes like it took forever… but nope. Just 20 minutes of prep and you’ve got a freezer full of happy.

INGREDIENT NOTES

Fresh Strawberries: Wash, hull, and pat dry before chopping. No need to be precise, as these are going in a blender anyway! When they’re not in season, thaw and drain frozen strawberries instead.
Lemon: Use both the zest and the juice for brightness. If needed, replace the lemon zest with orange or lime zest.
Cream Cheese: Full-fat, block cream cheese is ultra-rich and creamy, and that translates directly into the ice cream. Soften it on the counter for at least 20 minutes before getting started.
Sweetened Condensed Milk: The secret to any good no-churn ice cream. Scrape out every last drop from the can.
Heavy Cream: This whips up so much better if it’s very cold, so leave it in the fridge until you’re ready. Chill the bowl and beaters too… it makes a big difference!
Kosher Salt: Enhances the sweetness of the strawberry cream cheese ice cream, so don’t skip it!
Graham Crackers: For a sweet crunch that mimics cheesecake crust. Swap with crushed vanilla wafers, shortbread cookies, or digestive biscuits if needed.

VARIATIONS

Simple Strawberry Swirl: Leave out the graham crackers for a lighter, just fruit dessert.

Berry Medley: Use a mix of raspberries, blueberries, and strawberries for a mixed berry cheesecake flavor.

Chocolate Chunk: Add chopped white chocolate or chocolate chips for added richness.

Nutty Crunch: Swap chopped toasted pecans or almonds in place of the graham crackers.

Cheesecake-Loaded Bites: Chop a slice of cheesecake into small cubes and fold them into the ice cream base.

STRAWBERRY CHEESECAKE ICE CREAM RECIPE FAQ

Can I use bottled strawberry sauce instead?

Sure! The texture will be a bit thicker, which may work out in your favor… we’re talking literal ribbons of berry goodness.

I’ve got an incredible homemade version that delivers tiny chunks of berries as well, so it’s a double texture win!!

How do I get the best creamy texture?

Use full-fat ingredients and be patient while whipping the heavy cream. It needs to reach the stiff-peak stage before you combine it with the cream cheese base.

Also, avoid overmixing when swirling in the strawberries and graham crackers. This could cause the whipped cream to lose its fluffiness.

Why is my strawberry cheesecake ice cream crumbly?

Aside from messing up the base, the biggest culprit for texture issues is how you freeze it!

Press a layer of parchment or plastic wrap directly onto the surface of the ice cream, then wrap the whole pan tightly in plastic wrap. This keeps air out and prevents ice crystals or freezer burn.

Keep no-churn ice cream well sealed in the freezer for up to 2 weeks and let it warm on the counter for a few minutes before scooping. As it softens, it’ll get nice and creamy again!

As the creator of The Slow Roasted Italian, I’ve spent over a decade turning indulgent desserts into approachable, everyday recipes. This no-churn Strawberry Cheesecake Ice Cream is one of those gems born from years of testing texture, sweetness balance, and freezer-friendliness.

One thing I’ve learned? Room-temperature cream cheese makes all the difference. It whips smoother and blends seamlessly into the base, giving you that rich, velvety bite with no lumps.

Freezing the loaf pan before filling helps the mixture start to set right away. A little trick I swear by for scoopable texture that lasts for days.

And let’s talk about those crushed graham crackers. They’re not just a topping… They’re that crunchy cheesecake magic that brings the whole flavor home. We love crunch in our ice cream!!! Am I right???

I test these recipes the same way I cook for my family: real ingredients, smart shortcuts, and no unnecessary fuss. These little upgrades make it feel like a fancy bakery treat… made right in your kitchen.

DONNA’S PRO TIPS

Use room-temp cream cheese. This ensures a smooth, lump-free base. Cold cream cheese can cause clumping.
Whip cream to stiff peaks. It gives your ice cream structure and that scoopable texture.
Don’t over-swirl. Gently swirl the strawberry mixture into the base so you still get gorgeous ribbons of flavor and color.
Chill the loaf pan first. Popping the loaf pan in the freezer for 15 minutes before adding the ice cream mixture helps it freeze faster and more evenly.
For neater slices: Dip your ice cream scoop or knife in warm water to slice cleanly through the frozen layers.

TOOLS NEEDED

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram

Other Easy No Churn Ice Cream Recipes

No Churn Kit Kat Ice Cream

Easy Raspberry Ice Cream (No Churn!)

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Strawberry Cheesecake Ice Cream (No Churn)

Strawberry Cheesecake Ice Cream is rich, creamy, tangy, and sweet… everything you could want in a frozen treat. And it’s no churn to boot!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20

freezer time 6

Total Time 6 20

Servings -8

Calories 559cal

Author Donna Elick

Ingredients

1 1/2 cups fresh strawberries roughly chopped
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 (8-ounce) cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups heavy cream very cold
3 full graham cracker sheets crushed

Instructions

Prepare the Strawberry Mixture: In a food processor or blender, combine 1 1/2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon lemon zest. Blend until smooth. Set aside.
Make the Ice Cream Base: In a large mixing bowl, beat 1 (8-ounce) cream cheese, softened until smooth. Add 1 (14-ounce) can sweetened condensed milk, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt. Mix until fully combined.
Whip the Cream: Pour in cold 2 cups heavy cream. Beat with an electric mixer until stiff peaks form.
Layer the Ice Cream: Spoon half of the mixture into a 9×5-inch loaf pan. Swirl in half the strawberry mixture and sprinkle with half the crushed graham crackers. Repeat with remaining ingredients. Gently swirl the top layer of strawberry mixture into the ice cream.
Freeze: Cover and freeze for at least 6 hours or until firm.

Notes

Storage: Store in an airtight container in the freezer for up to 2 weeks. For best texture, press parchment or plastic wrap directly onto the surface before sealing.

Freezing Tips: Let sit at room temperature for a few minutes before scooping. This helps achieve that perfect creamy texture.

Nutrition

Originally published August 2025

The post Strawberry Cheesecake Ice Cream (No Churn) appeared first on The Slow Roasted Italian.

Twix Ice Cream (No Churn Recipe!)

Donna Elick — Sat, 16 Aug 2025 10:00:00 +0000

Twix Ice Cream is a full-on candy bar fantasy in a scoop. Imagine rich, velvety vanilla ice cream swirled with golden caramel and ribbons of chocolate, then packed to the brim with buttery, cookie-crunchy pieces of Twix. It’s decadent. It’s dreamy. It’s dangerously easy. No churn, no effort, and no reason not to make it right now. One bite and you’ll be ruined for store-bought ice cream forever!

Twix Ice Cream

We loooove ice cream in our house. Like… can’t-pass-a-scoop-shop-without-stopping kind of love.

We try all the things… every flavor, every topping, every swirl. So you can imagine the energy when I started testing candy bar combos at home. {wink}

This Twix ice cream? Total winner. It’s rich, creamy, and loaded with crunchy caramel cookie magic.

I mean… Twix is one of my favorite candy bars of all time, so turning it into a frozen dessert just had to happen.

Swirls of caramel and chocolate? Check. Little Twix chunks in every bite? You bet. No-churn, no-fuss, no regrets.

It’s the kind of recipe that makes people pause mid-bite and go, “Wait… you made this???”

And yes!!! I absolutely ate it straight from the pan with a spoon. For testing purposes, of course. {haha}

INGREDIENT NOTES

Heavy Cream: It needs to be full-fat (not light) and as cold as possible to get the best structure. It whips faster if your bowl and beaters are cold too.
Sweetened Condensed Milk: Makes this Twix ice cream extra creamy and sweet… no sugar needed! Be sure to scrape out every last drop from the can.
Twix Bars: Fun size candy bars are easier to chop. You’ll need about a dozen. And bonus? It’s a great way to use up any Halloween candy lurking about.
Caramel & Chocolate Sauce: If I’ve got jars of homemade caramel and chocolate sauce in the fridge, I’ll use those.

Otherwise, store-bought is just fine! Thicker sauces create better swirls and ribbons.

VARIATIONS

Twix Lovers’ Edition: Add ½ cup crushed shortbread cookies for extra “cookie crunch.”

Double Chocolate Version: Stir ¼ cup mini chocolate chips into the base before freezing.

Salted Caramel Twist: Use salted caramel sauce for a sweet-salty finish.

Candy Bar Blend: Mix chopped Snickers or Milky Way into the ice cream with the Twix.

Peanut Butter Twix Style: Swirl in 2 tablespoons of creamy peanut butter for a nutty twist.

TWIX BAR ICE CREAM FAQ

Can I mix the sauces directly into the base?

You can, but you’ll miss out on the swirls and ribbons throughout the vanilla ice cream.

Mixing the sauces completely into the base will make the entire ice cream taste like chocolate and caramel (and change the color from white to brown!). Which, hey, you might like that too!

Do the candy bars get hard in the freezer?

They do, which is why it’s best to chop them up really small (no more than ½ inch pieces) before mixing them into the condensed milk base. That way, you can enjoy your Twix ice cream without breaking a tooth!

Can I use other candy bars?

Go for it! You can make no churn ice cream with Twix, Snickers, Milky Way, KitKats… you name it!

I would avoid anything with loads of caramel or a freeform shape (think Payday) since it’ll be hard to chop and the caramel will get really hard once frozen.

Do I need to soften no churn ice cream before scooping?

It’s usually soft enough to scoop right out of the freezer, but you can let it warm on the counter for about 5 minutes first if needed.

Run your ice cream scoop under warm water (and dry it off) to make scooping even easier!

After testing more candy-loaded ice cream combinations than I can count during my 2020 no-churn era, I learned that layering textures is everything.

Folding in chopped candy keeps the base smooth, while swirling sauce on top gives you those rich ribbons in every scoop.

Chopping the Twix into small enough pieces ensures you still get crunch without making scooping a workout. And trust me… no one’s mad about extra caramel on top!

DONNA’S PRO TIPS

Chill your loaf pan before filling for faster freezing.
Use a chilled metal bowl to make whipping the cream easier. Chill the beaters too!
Swirl, don’t stir the sauces to keep those pretty streaks.
Chop the Twix into small pieces no bigger than ½ inch, for scoopable texture.
Keep tightly covered to prevent freezer burn and enjoy within 2 weeks.
Serve with a drizzle of extra sauce and a crumbled Twix bar on top for the full effect.

TOOLS NEEDED

9 x 5-inch loaf pan
Handheld mixer or stand mixer
Large mixing bowl
Measuring cups and spoons
Butter knife

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Strawberry Shortcake Ice Cream (No-Churn Recipe)

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Nutter Butter Peanut Butter Ice Cream (No Churn!)

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Twix Ice Cream (No Churn Recipe!)

This homemade Twix Ice Cream is chocolatey, caramely, and creamy with a crunch. It’s the indulgent, no churn frozen dessert of your dreams!

Course Dessert

Cuisine American

Method Freezer

Prep Time 10

freezer time 6

Total Time 6 10

Servings

Calories 838cal

Author Donna Elick

Ingredients

1 1/2 cups heavy cream
1 (14-ounce) can sweetened condensed milk
1 1/4 cups chopped Twix bars about 11–12 fun-size bars
2 tablespoons caramel sauce
2 tablespoons chocolate sauce

Instructions

Whip the Cream: In a large mixing bowl, use a handheld mixer (or stand mixer) to beat 1 1/2 cups heavy cream on high speed until thick peaks form.
Add the Sweetened Condensed Milk: Pour in 1 (14-ounce) can sweetened condensed milk and beat again until medium to stiff peaks form.
Fold in the Twix: Gently fold in the 1 1/4 cups chopped Twix bars until evenly distributed.
Layer and Swirl: Pour the mixture into a 9 x 5-inch loaf pan. Drizzle 2 tablespoons caramel sauce and 2 tablespoons chocolate sauce over the top. Use a butter knife to gently swirl the sauces into the ice cream.
Freeze: Place in the freezer and freeze for at least 6 hours, or until firm.
Serve: Scoop and enjoy straight from the freezer or let it sit for 5 minutes to soften slightly.

Notes

Make-Ahead Tips: This dessert can be made several days in advance. Cover tightly with plastic wrap or store in an airtight freezer-safe container to keep it fresh.

Storage: Store in the freezer for up to 2 weeks for best texture and flavor.
Candy Tip: Chop Twix bars into ½-inch or smaller pieces so they mix evenly and are easier to scoop once frozen.

Candy Tip: Chop Twix bars into ½-inch or smaller pieces so they mix evenly and are easier to scoop once frozen.

Sauce Swirl Tip: Drizzling the sauces on top and swirling them with a butter knife gives you gorgeous ribbons of flavor. Mixing them in completely will make the entire ice cream taste like chocolate and caramel. Which, hey, you might love too.

Scooping Tip: This no-churn ice cream is slightly softer than traditional churned ice cream, so it may be scoopable straight from the freezer. If not, let it sit for 5 minutes to soften.

Nutrition

Originally published August 2025

The post Twix Ice Cream (No Churn Recipe!) appeared first on The Slow Roasted Italian.

No Churn Kit Kat Ice Cream

Donna Elick — Sat, 09 Aug 2025 10:00:00 +0000

If you’re a chocolate lover, this Kit Kat Ice Cream is for you! Irresistibly decadent with the perfect balance of creamy and crunchy textures… what more could you want from a frozen dessert?? Make sweet, creamy ice cream with Kit Kat pieces scattered throughout, no ice cream machine needed. Only 10 minutes of prep, and you can whip this frozen dessert up anytime a craving strikes. It’ll be ready to eat later that night!

Kit Kat Ice Cream

No-churn ice cream is basically my dessert superpower. When I want something cold, creamy, and ridiculously easy… this is what I make.

And when KitKats are involved? Forget it… I’m all in.

When my sweet tooth is extra strong, I’ll add a drizzle of hot fudge or caramel sauce before serving. Munchkin still loves whipped cream and sprinkles on hers!

This Kit Kat ice cream recipe comes together in minutes, and every single bite is packed with rich chocolate flavor and that signature crunch.

Honestly? If you’re a chocolate lover, this one might ruin all other ice cream for you!!

If you love candies in ice cream like this one, you’ll also adore my no-churn Twix ice cream!

INGREDIENT NOTES

Heavy Cream: Whip this straight from the refrigerator… the colder the better. In fact, chilling the mixing bowl and beaters first helps even more!
Sweetened Condensed Milk: The secret to any successful no churn ice cream. It keeps everything thick and creamy, and it sweetens the dessert without the need for sugar.
Vanilla Extract: Balances the sweetness and adds a classic sweet treat flavor. Pure vanilla extract is best.
Cocoa Powder: For a little extra chocolate flavor, though you can certainly leave it out for more contrast. Sift well before mixing it into the base to avoid clumps.
KitKat Bars: There are enough candy bar pieces in this homemade Kit Kat ice cream to ensure crunch in every bite! For less texture, simply reduce the total amount of chopped candy to 1 cup.

VARIATIONS

Double Chocolate Delight: Mix ½ cup mini chocolate chips into the base before freezing.
Peanut Butter Kit Kat Ice Cream: Swirl in ¼ cup of creamy peanut butter.
Malt Madness: Replace the cocoa with malt drink powder.
Cookies and Cream Twist: Add ½ cup crushed Oreo cookies for extra crunch.
Mint Chocolate Kit Kat Ice Cream: Swap in mint KitKats and add ¼ teaspoon peppermint extract for a cool variation.

KIT KAT ICE CREAM RECIPE FAQ

How long does it take no churn ice cream to freeze?

At the bare minimum, 4-6 hours, but it might still have a soft-serve consistency. And it can take even longer depending on the flavor or mix-ins.

I typically get mine prepped the night before to be sure it’s completely frozen and ready to eat the next day.

Can I add more KitKats?

I wouldn’t recommend it. 1 ½ cups of chopped candy bars give you plenty of crunch. Any more, and you’ll mess up the balance of ice cream and Kit Kat!

That said, you can add less candy if you just want a few fun surprises throughout.

What’s the best way to store homemade ice cream?

Once frozen, transfer no churn ice cream to a container with a lid so it stays nice and creamy.

Store homemade Kit Kat ice cream in the coldest part of the freezer (not the door!) for up to 2 months.

After testing dozens of ice cream recipes over the years, I’ve nailed down the method: whip the cream just enough to hold medium peaks, then gently fold in your mix-ins so you don’t deflate the volume.

Using cold heavy cream right from the fridge is key because it whips faster and holds shape better.

Sweetened condensed milk brings that creamy texture without needing an ice cream machine, and a touch of cocoa balances the sweetness.

And in the case of this KitKat ice cream, the candy pieces stay crisp and chocolaty, even after freezing. That’s the magic!

DONNA’S PRO TIPS

Chill the loaf pan in the freezer while preparing the ice cream to help it set faster.
Make scooping easier by dipping your ice cream scoop or spoon in warm water first.
Use a knife to slice up the whole loaf for parties.
To reduce sweetness, use dark chocolate KitKats and unsweetened cocoa powder.
Crumble KitKats on top just before serving for added texture and flair.
This is a great make-ahead dessert for birthdays, parties, or a freezer stash of chocolate therapy.

TOOLS NEEDED

Knife and cutting board
Large mixing bowl
Handheld mixer or stand mixer – Use the whisk attachment when whipping the cream.
9 x 5-inch loaf pan

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Nutter Butter Peanut Butter Ice Cream (No Churn!)

No Churn Triple Berry Cobbler Ice Cream Recipe

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

No Churn Kit Kat Ice Cream

Kit Kat Ice Cream is creamy, crunchy, chocolaty goodness all in one easy to make frozen treat. The hardest part is waiting for it to freeze!

Course Dessert

Cuisine American

Method Mixed

Prep Time 10

freezer time 6

Total Time 6 10

Servings

Calories 1037cal

Author Donna Elick

Ingredients

1 1/4 cups heavy cream
14 ounce can sweetened condensed milk
1 tablespoon cocoa powder
1 teaspoon pure vanilla extract
1 1/2 cups KitKat bars chopped (about 12 fun size bars)
Extra KitKat bars for garnish

Instructions

Chop the KitKats: Use a sharp knife to chop 1 1/2 cups KitKat bars into 1/2- to 1-inch pieces. Set aside.
Whip the Cream: In a large mixing bowl, use a handheld mixer to beat the 1 1/4 cups heavy cream until firm peaks form, about 3 to 4 minutes.
Combine Ingredients: Add 14 ounce can sweetened condensed milk, 1 tablespoon cocoa powder, and 1 teaspoon pure vanilla extract to the whipped cream. Beat again for 4 to 5 minutes until thickened and peaks begin to form.
Fold in Candy: Gently stir in the chopped KitKat bars.
Freeze: Pour the mixture into a 9 x 5-inch loaf pan and smooth the top. Garnish with extra KitKat pieces.
Freeze Until Firm: Cover and freeze for at least 6 hours or until solid.
Serve: Let thaw slightly before scooping. Enjoy with even more KitKats on top if desired.

Notes

Storage: Keep frozen in an airtight, freezer-safe container for up to 2 months.

Make-Ahead Tips: Prepare the night before to allow for full freezing.
Customization Ideas: Mix in chocolate chips, swirl in fudge, or top with whipped cream and sprinkles before serving.

Crunch Factor: This recipe includes enough KitKats to ensure crunch in every bite. For less texture, reduce to 1 cup chopped KitKats.

Nutrition

Originally published August 2025

The post No Churn Kit Kat Ice Cream appeared first on The Slow Roasted Italian.

Easy Raspberry Ice Cream (No Churn!)

Donna Elick — Sat, 02 Aug 2025 10:00:00 +0000

This Raspberry Ice Cream is as indulgent as it is easy to make, and you don’t even need any fancy equipment. Whip up a real fruit ice cream base in minutes, then let it freeze. Every spoonful delivers smooth sweetness balanced by the tart burst of real raspberries!

Raspberry Ice Cream

Over here, we’ve made more batches of no-churn ice cream than I’d care to admit (I mean… can someone check my freezer stash?).

And this one’s a keeper. We are officially obsessed with the raspberry swirl!

This recipe gives you that perfect sweet-tart burst from real berries swirled into the creamiest, dreamiest vanilla base.

We love a crunchy add-in around here, but this raspberry and cream ice cream? She shines solo. Although, if you do happen to toss in a handful of chocolate chips… we won’t judge.

Also, if you’re not straining out the seeds, just go ahead and call it rustic. It’s all good. Just don’t skip that chill time. And definitely don’t skip the licking of the spatula.

If you love the sweet-tart perfection of raspberries as much as we do, try them in cookies, ice pops, and pound cake next!

Ingredient Notes and Substitutions

Frozen Raspberries – Using frozen raspberries ensures the best taste and means you can make this year-round without sacrificing flavor.

If you prefer to use fresh berries, clean them well before cooking down and cooling the same way.
Granulated Sugar – Raspberries are naturally a bit tart, so simmering them with sugar will help sweeten them up! It also helps the syrup thicken a bit so it’s not too watery.
Lemon Juice – Just a touch for brightness. In a pinch, freshly squeezed lime or orange juice will work too.
Heavy Cream – Keep this in the refrigerator until it’s time to whip. And yes, you must use full-fat heavy cream for this raspberry ice cream recipe… half-and-half won’t cut it!
Sweetened Condensed Milk – The key ingredient in any no churn ice cream. It makes the texture extra smooth and velvety.
Vanilla Extract – Quality makes a big difference in flavor, so skip the imitation stuff.

How to Make Raspberry and Cream Ice Cream

There are a couple of different components to this recipe that you’ll have to make from scratch, but neither of them takes too long.

Start by simmering the frozen raspberries with sugar and lemon juice in a saucepan on the stove. You’ll need to stir the entire time, until the berries have fully thawed and start to break apart.

Once you’ve got a thick syrup, turn off the heat and allow the mixture to cool to room temperature so it doesn’t melt the ice cream base.

The next step is whipping the heavy cream. Chill your mixing bowl (stainless steel is best) and beaters first for the best volume. Even 5 minutes in the freezer will do the trick!

Whip until stiff peaks form. The easiest way to test this is by lifting the beaters out of the bowl.

There should be tiny “mountain peaks” in the whipped cream, and when you flip the mixer upside down, the cream should remain upright without drooping over.

Gently add the remaining ingredients to the bowl, along with the cooled fruit syrup. Beat again until combined and thickened.

Pour the mixture into a metal loaf pan or ice cream container, then smooth the top with a spatula. Freeze for at least 6 hours or until solid. I usually leave it overnight.

Prep Ahead

Make berry syrup
Chill mixing bowl and beaters

Over the years of testing and re-testing recipes (and let’s be honest, making more no-churn ice cream than most people will in a lifetime), I’ve learned exactly what makes a freezer dessert you’ll want to make again and again.

First, the berries need to be cooked down. That concentrates the flavor and keeps your ice cream from turning into a rock-solid fruit block.

Second, whipping the cream until it just hits those firm peaks (but not past) is the difference between fluffy and flat. And yes… your heavy cream really does need to be cold-cold.

Not “oh, I took this out a few minutes ago” cold.

Room temp cream cheese? Essential. Sweetened condensed milk? Game changer.

Chilling the loaf pan? Worth it. Even after all these years, it still amazes me how a few small steps can completely change a recipe’s texture and scoopability.

And finally, straining the puree if you’re not a fan of seeds. That’s one of those little moves that turns a great ice cream into a go-to summer treat for everyone.

Donna’s Pro Tips

Strain the raspberry puree to eliminate seeds if you prefer a smoother texture.
Do not overwhip the cream after adding the condensed milk or raspberry puree. Beat just until thickened.
Chill the loaf pan before filling for a quicker freeze.
Use a warm scoop to serve easily after removing the ice cream from the freezer.
Want a layered look? Reserve a little raspberry puree and swirl it into the top of the pan before freezing.

Toppings and Flavor Variations

During the summer, I like to add a few fresh berries to my bowl, especially if we go berry picking.

And if I’ve just made a batch of lemon curd, I might add a drizzle of that on top… or swirl it right in.

There are a few more ways to make this raspberry ice cream recipe your own, so try a different version each time you make it!

Lemon Raspberry Ice Cream: Replace the vanilla extract with 1 teaspoon lemon extract.
Raspberry Chocolate Ice Cream: Stir in ½ cup mini chocolate chips before freezing.
Nutty Raspberry Ice Cream: Add ¼ cup toasted almonds or pecans.
Raspberry Swirl Ice Cream: Swirl the raspberry puree into the ice cream base (instead of fully mixing it in) for a marbled look.

Storing No Churn Raspberry Ice Cream

This raspberry and cream ice cream will keep for up to 2 months in the freezer, which means you can make it ahead of time too!

Store it in a well-sealed container to prevent ice crystals, and keep it in the coldest part of your freezer (usually towards the back).

Before serving, let the frozen dessert soften on the counter for a few minutes so it’s easier to scoop.

Raspberry Ice Cream Recipe FAQ

How can I make the raspberry flavor stronger?

The simplest way is to make a slightly larger batch of the raspberry syrup but reduce it down more to concentrate the flavor. Sometimes, a pinch of salt can help too.

You can also mix or swirl some seedless raspberry jam into the ice cream base for more depth.

Can I use different berries?

You’re welcome to use a frozen mixed berries blend in place of just the raspberries.

But if you’re wanting a completely different flavor, try my no churn strawberry and blueberry ice cream recipes instead.

How do you know when homemade ice cream is ready?

The toothpick test works just as well on frozen treats as it does baked ones! Insert it into the very center and pull it back out.

If it’s clean, the treat is ready to scoop. If it’s still wet, freeze for a couple more hours and try again.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Ice Cream Recipes

No Churn Triple Berry Cobbler Ice Cream Recipe

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Birthday Cake Ice Cream (Easy No Churn Recipe!)

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Easy Raspberry Ice Cream (No Churn!)

No-churn Raspberry Ice Cream is creamy, fruity, and incredibly refreshing. Plus, you can make it any time of year with frozen berries!

Course Dessert

Cuisine American

Method Mixed

Prep Time 15

freezer time 6

Total Time 6 15

Servings

Calories 569cal

Author Donna Elick

Ingredients

2 cups frozen raspberries
1/2 cup granulated sugar
1 teaspoon lemon juice
2 cups heavy cream
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract

Instructions

Cook the Raspberries: In a saucepan over medium-low heat, combine 2 cups frozen raspberries, 1/2 cup granulated sugar, and 1 teaspoon lemon juice. Stir constantly until raspberries are fully melted and begin to separate. Remove from heat and cool completely.
Whip the Cream: In a large mixing bowl, use a handheld mixer to beat 2 cups heavy cream until firm peaks form.
Combine the Ingredients: Add the cooled raspberry mixture, 14 ounce can sweetened condensed milk, and 1 teaspoon pure vanilla extract to the whipped cream. Beat until the mixture thickens again, though it will not be as stiff as before.
Freeze the Ice Cream: Pour the mixture into a 9 x 5-inch loaf pan. Cover and freeze for at least 6 hours or until completely frozen.
Serve: Let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Enjoy!

Notes

Make-Ahead Tips: This ice cream can be made up to 2 months in advance and kept frozen in an airtight container.

Storage: Store in the freezer, tightly covered, for up to 2 months.

Customization Ideas: Add mini chocolate chips, a swirl of lemon curd, or top with fresh berries before serving.

Texture Tip: If you dislike raspberry seeds, strain the raspberry mixture after cooking and only add the liquid to the whipped cream.

Nutrition

Originally published August 2025

The post Easy Raspberry Ice Cream (No Churn!) appeared first on The Slow Roasted Italian.

Nutter Butter Peanut Butter Ice Cream (No Churn!)

Donna Elick — Sat, 26 Jul 2025 10:00:00 +0000

Peanut Butter Ice Cream has all of the creamy, dreamy smoothness you could ever want with crunchy munches of your favorite cookies scattered throughout! This recipe is as quick and simple as it gets… Just whip it up and let it freeze into a cool, crunchy summer treat you’ll be craving all season!

Peanut Butter Ice Cream

Here’s the thing about ice cream… I always want it in the summertime, and I never want to mess with an ice cream maker! I just don’t!!

There are so many parts to clean and instructions to follow, and that’s the last thing I want to deal with when I’m trying to enjoy time with my family.

That’s why no-churn recipes are a total lifesaver. Not only do they make super few dishes for me to clean up (talk about a win!), but all you really need to do is wait for them to freeze.

Peanut butter ice cream is one of my go-tos because I almost always have all of the ingredients lying around.

And if you’re a peanut butter nut like me, then you’ll love that it’s a Nutter Butter ice cream with cookie bits in every bite!

I have no shortage of yummy, nutty recipes here on my site! A few of my personal favorites for the summer are my Reese’s cheesecake, peanut butter bars, and Oreo peanut butter pie.

They’re all no-bake recipes… because who wants to stand in front of the stove or oven during the summer?? Not me!!

Ingredient Notes and Substitutions

Heavy Cream – Keep it chilled right up until you start whipping so that it gets the best volume. And your forearms will thank you… trust me!
Sweetened Condensed Milk – It’s so sweet that we don’t need any extra sugar! And it’s the secret to no-churn ice cream recipes, making it super soft and scoopable with a melt-in-your-mouth texture.
Peanut Butter – You really want to use creamy (not crunchy!) for homemade peanut butter ice cream.

Avoid natural nut butters, too, where oil tends to separate and create an unappetizing texture.
Nutter Butter Cookies – Don’t chop them up too small. This peanut butter ice cream recipe is best with a few big chunks in every scoop!

Save a few as a topping too. I like to have a mix of chopped and whole cookies on top of the loaf pan before freezing as the perfect sweet and salty cherry on top!

How to Make Perfect Nutter Butter Ice Cream

Peanut butter ice cream really is the perfect summer dessert for busy families always on the go.

Just whip it up in the morning, toss it in the freezer, and enjoy it for dessert! It’s so luscious you’ll wonder why you ever bothered with any other ice cream!

To make sure it has that ridiculously dreamy texture, make sure you’re using full-fat heavy cream and not overwhipping it… Especially once the cookies are added!

And, unfortunately, we gotta go with regular peanut butter for this one. Natural nut butters and alternatives are all well and good, but the textures aren’t quite right for this recipe.

Since every freezer is different, make sure you’re giving it at least 6 hours to freeze and know that it might take longer.

That’s why I recommend whipping it up in the morning (or the night before), well before you plan on serving. Better safe than sorry!

Prep Ahead

Crush the cookies
Chill the bowl and beaters

Donna’s Pro Tips

Chill your bowl and beaters: Just 15 to 30 minutes in the freezer helps whip up the heavy cream faster and fluffier.
Use smooth peanut butter: Chunky peanut butter will affect the creaminess of the base. If you really want texture, stir in chopped peanuts after mixing.
Don’t overmix once cookies are added: You want to keep those chunks whole to give this peanut butter ice cream some texture.
Make it fancy: Top each scoop with whipped cream and a whole Nutter Butter cookie.

Flavor Variations and Toppings

No-churn recipes like these are awesome because you can really mix anything you want into ‘em! Chopped nuts, chopped candy bars, Reese’s Pieces, M&Ms… you name it!

Chocolate fiends will want to stir in swirls of chocolate syrup or fudge. Nutella is an awesome choice too.

The chocolatey hazelnut flavor combined with the creamy peanut base takes this peanut butter ice cream from scrumptious to downright seductive… no one will be able to resist it!

It’s also super fun to add a combination of fillings. With different candies, flavors, and textures in each spoonful, you can guarantee that each bite will be just as exciting and delicious as the last!

Storing Homemade Peanut Butter Ice Cream

Keep your homemade ice cream in the loaf pan you froze it in or transfer to a different airtight container.

Make sure it’s wrapped up snug and tight to avoid freezer burn… a tight seal is critical! If you take care, it’ll keep for up to 2 weeks.

And you’ll always want to let it thaw for 5 to 10 minutes before serving so that it’s soft enough to scoop.

Peanut Butter Ice Cream Recipe FAQ

Won’t the Nutter Butter cookies get soggy?

Nope! They get a little softer, but that’s actually perfect. They get a little chewy, super tender, and perfect for biting into and still getting a bit of that cookie crunch.

How can I tell when the ice cream is finished freezing?

You know the toothpick test for baking? We’ll do something similar here!

Take a knife or skewer and stick it into the center of the ice cream. If it comes out liquidy, it needs to freeze a little longer.

But if it comes out clean or with just a few cookie crumbs? It’s ready to go!

What’s the best way to crush the cookies for Nutter Butter ice cream?

You definitely don’t want to crush them up too much. I’d say you want to “coarsely chop” them, but you can probably break them up by hand or just press down with a butter knife once or twice per cookie to get them to the right size.

Don’t chop them up too small. We want really noticeable cookie chunks!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Ice Cream Recipes

No Churn Triple Berry Cobbler Ice Cream Recipe

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Nutter Butter Peanut Butter Ice Cream (No Churn!)

Peanut Butter Ice Cream is a creamy, unapologetically rich dessert. Make it even more scrumptious with soft cookie chunks in every bite!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20

freezer time 6

Total Time 6 20

Servings

Calories 851cal

Author Donna Elick

Ingredients

1 3/4 cups heavy cream
14 ounce can sweetened condensed milk
1/2 cup peanut butter
1 1/2 cups Nutter Butter cookies chopped
Optional topping: Chopped or whole Nutter Butters

Instructions

Prep Cookies: Chop Nutter Butter cookies and set aside.
Whip Cream: In a large bowl, beat the heavy cream with a hand mixer until thick peaks form.
Add Base Ingredients: Add sweetened condensed milk and peanut butter to the whipped cream. Beat again until soft peaks form.
Mix in Cookies: Stir in 1 cup of the chopped Nutter Butters.
Transfer to Pan: Pour the mixture into a 9 x 5-inch loaf pan. Sprinkle remaining chopped cookies on top.
Freeze: Freeze for at least 6 hours, or until firm.
Serve: Let sit at room temperature for 5–10 minutes before scooping and serving.

Notes

Make-Ahead Tips: This is a make-ahead dessert and must freeze for at least 6 hours or overnight.

Storage: Store in the loaf pan, tightly covered, or transfer to an airtight freezer container for up to 2 weeks.

Freezing: Always freeze in a loaf pan or container with a tight seal. Thaw for 5–10 minutes before serving for best texture.

Nutrition

Originally published July 2025

The post Nutter Butter Peanut Butter Ice Cream (No Churn!) appeared first on The Slow Roasted Italian.

Best Italian Affogato (2 Ingredient Recipe) + Video

Donna Elick — Fri, 18 Jul 2025 10:05:00 +0000

Affogato is an Italian dessert featuring hot espresso poured over creamy gelato. You can make this affogato recipe for one, or prepare a tray full to impress your guests. This 2-ingredient espresso dessert will have you feeling fancy in minutes!!

If you’re a fan of coffee desserts, this will quickly become a popular choice for your sweet tooth. To find out how to make the perfect after-dinner ice cream dessert, see the recipe card below.

I know what you’re thinking…A shot of espresso over perfectly good gelato?

Trust me when I say that the simple ingredients combined creates one of my favorite Italian coffee-based dessert recipes!

Coffee lovers will appreciate how the warm espresso slightly melts the gelato, creating a perfect flavor for their sweet tooth cravings. It’s also a good caffeine fix!

The next time that you’re looking for a simple dinner dessert, this Italian affogato is perfect!

You can even let everyone add their own favorite toppings like dark chocolate chips or crushed Oreo cookies!

Affogato

Learn how to make affogato the classic way in the recipe card below, or try one of the many suggested flavor combinations.

You only need a little bit of time to make this Affogato ice cream coffee, which makes it perfect for a dinner party or a delicious idea to end the evening.

Want more Italian desserts? I’ve got a few different tiramisu trifle recipes like peanut butter chocolate or Southern cherry.

There’s also a rich tiramisu ice cream cake that reminds me of this homemade affogato ice cream recipe, or blend up a frosty caramel macchiato milkshake with just five ingredients!

Recipe Video

Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.

Affogato Meaning

Did you know that this term doesn’t just refer to the espresso dessert?

Affogato, meaning “drowned” in Italian, describes liquid poured over any food (usually cold).

It can also refer to cooking techniques that require minimal liquid and never reach boiling temperatures.

That said, most assume you mean affogato al caffe — the traditional name of affogato meaning “drowned in coffee.”

How To Make Affogato

It doesn’t get much simpler than this — scoop your frozen treat into a bowl or glass, then pour a shot of hot espresso over the top!

While gelato is what’s typically used, you can get away with any high quality ice cream that’s just as dense and creamy.

You can even add a shot of your favorite liqueur if you want your dessert to be a little boozy!

Obviously, affogato ice cream melts pretty quickly, so be sure to dig in right away. That’s the best part of making one of the easiest dessert options like this!

Affogato Ice Cream Flavor Combinations

Set up a “create your own” station for guests so everyone can try their favorite concoctions.

For alcohol-free versions of these affogato flavors, simply leave out the liqueur and make it into a great affogato drink that is alcohol-free.

Creamsicle – vanilla gelato, Grand Marnier (or orange juice), whipped cream, orange zest
Peppermint – vanilla gelato, peppermint schnapps, crushed peppermint candies
Turtle – caramel gelato, Frangelico, chocolate and caramel sauce, chopped pecans
Smores – vanilla gelato, Godiva liqueur, chocolate syrup, marshmallow
fluff, chopped chocolate
Tiramisu – vanilla gelato, dark rum, chocolate syrup, whipped cream, crushed lady fingers
Cookies & Creme – cookies and cream gelato, Baileys, dollop whipped cream, hot fudge, crushed Oreos
Peanut Butter Cup – peanut butter gelato, Kahlua, hot fudge, chopped Reese’s

More Topping Ideas

There’s really no limit to what you can come up with for affogato. You can even go a little savory if you prefer.

Search through your pantry to see what you have — the options may surprise you!

Caramel sauce
Shaved chocolate bar
Crushed biscotti
Liqueur: 1 ounce of Amaretto or Kahlua ( just a splash of liquor is all you need for this delicious dessert)
Sea salt flakes
Cookie crumbles
Toasted and chopped hazelnuts or pistachios
Cinnamon or nutmeg
Chocolate shavings

Affogato Recipe FAQ

How can I make affogato kid friendly?

If you think they would like the flavor, brew some decaf coffee for them to use.

Otherwise, crack open a can of root beer and pour them a float instead!

I don’t have an espresso machine. What can I use instead?

Brew a small pot of strong coffee or combine espresso powder with hot water.
Follow the directions on the container of powder for exact measurements.

Is there an easy way to prep this affogato recipe?

Scoop the ice cream into individual glasses, then cover them with plastic wrap and freeze until you are ready to serve.

Espresso should be made fresh since the shots will “die” (become bitter) if they sit for too long — sometimes, in as little as 10 seconds!

Enjoy!

With love, from our simple kitchen to yours.

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Other Italian Dessert Recipes

Tiramisu Cake

Pizzelle Cookies

Bomboloni Italian Donuts

Italian Rainbow Cake

Best Italian Affogato (2 Ingredient Recipe) + Video

Affogato is an Italian dessert featuring hot espresso poured over gelato. This 2 ingredient dessert will have you feeling fancy in minutes!!

Course Dessert

Cuisine Italian

Method Mixed

Prep Time 5

Total Time 5

Servings

Calories 279cal

Author Donna Elick

Ingredients

1/2 cup vanilla bean gelato or good quality vanilla bean ice cream
2 shots espresso freshly brewed, or strong brewed coffee

Instructions

Place gelato in a glass or bowl. Pour hot espresso over the ice cream.
If desired, add any of the flavor combinations shown in the notes section, below.
Serve and enjoy! Best eaten immediately.

Video

Notes

If you do not have an espresso machine, you can make this recipe using espresso powder and water, or freshly brewed strong coffee.

To prep ahead you can scoop the ice cream into glasses. Cover them with plastic wrap and freeze until ready to use.

Try these affogato flavor ideas or create one of your own:

Creamsicle Affogato – vanilla gelato, grand Marnier (or orange juice), whipped cream, orange zest
Peppermint Affogato – vanilla gelato, peppermint schnapps, crushed peppermint candies
Turtle Affogato – caramel gelato, Frangelico, chocolate and caramel sauce, chopped pecans
Smores Affogato – vanilla gelato, Godiva liqueur, chocolate syrup, marshmallow fluff, chopped chocolate
Tiramisu Affogato – vanilla gelato, dark rum, chocolate syrup, whipped cream, crushed lady fingers
Cookies & Creme Affogato – cookies and cream gelato, Baileys, dollop whipped cream, hot fudge, crushed Oreos
Peanut Butter Cup Affogato – peanut butter gelato, Kahlua, hot fudge, chopped Reese’s

Nutrition

Originally published July 2021, updated and republished July 2025

The post Best Italian Affogato (2 Ingredient Recipe) + Video appeared first on The Slow Roasted Italian.

Tiramisu Ice Cream Cake + Video

Donna Elick — Sun, 29 Jun 2025 10:00:00 +0000

Tiramisu Ice Cream Cake is an unforgettable transformation of the classic Italian dessert into a simple recipe for a glorious ice cream cake unlike anything you have had before. It is rich, creamy, and absolutely special occasion worthy!

Tiramisu Ice Cream Cake

When I am brainstorming new recipes, my mind often wanders off to my favorite Italian dessert. Of all the desserts out there, I have to say I absolutely love love love tiramisu!

I am sure you have noticed with all of the tiramisu recipes I have shared with you: cookies, brownies, and even a play on strawberry shortcake.

But none of them compare to the true classic…until now…

I combined my love for tiramisu and ice cream to create one glorious Italian-inspired dessert: Tiramisu Ice Cream Cake.

This recipe is so easy, and the flavor that is imparted to this cake is absolutely divine. We couldn’t stop devouring it!

Recipe Video

To see us make tiramisu cake with ice cream from start to finish, watch the video in this post!

It makes me think of my childhood and the amazing Italian desserts that we enjoyed while the adults sipped on espresso or coffee.

Tender ladyfingers are dipped in an unusually rich, aromatic, and delicious espresso, then layered with rich vanilla ice cream. The flavors kind of remind me of my favorite affogato.

Drizzled with a scrumptious chocolate espresso ganache and sprinkled with hazelnuts to really take it over the top, this ice cream tiramisu cake is one you’ll be making all year long!!

Ingredient Notes and Substitutions

Vanilla Bean Ice Cream – Use the highest-quality brand you can manage as it will make a big difference in both texture and flavor.

Cheaper ice creams are often not real ice cream, so they tend to be too soft or too icy. Watch out for anything labeled as “frozen dessert.”
Instant Espresso – I love the flavor of Medaglia D’Oro Espresso Instant Coffee — you’ll find it in almost every Italian kitchen!

Combine the powder with hot water to make the espresso, which you’ll use in the ganache and to dip the ladyfingers.

Substitute your favorite brand of instant espresso powder, but don’t swap it for freshly brewed espresso. The flavor won’t be as concentrated, and shots tend to become bitter the longer they sit.
Lady Finger Cookies – These are soft, sponge cake cookies in a long, narrow shape — like delicate fingers!

Brand and quality can make a big difference here, too. Try to find an Italian or English brand, often at higher-end or specialty stores.
Chocolate Ganache – Heat heavy cream and light corn syrup with a little bit of the espresso, then use it to melt semisweet chocolate chips. It makes a rich and shiny topping for the dessert!

Feel free to substitute dark chocolate chips for something less sweet, or use milk chocolate if sweet is your thing.
Hazelnuts – With all the smooth and creamy textures going on in this ice cream tiramisu cake, a little crunch makes a big difference!

I love the flavor of hazelnut with coffee, but sliced almonds are a great alternative.

Tips and Tricks to Make Perfect Ice Cream Tiramisu Cake

Beat the ice cream in a stand mixer.

This helps it soften quickly and creates a smooth, consistent texture. A handheld mixer will work too, but I like being able to set it and walk away.

You can also simply let the ice cream soften on the counter for 15-20 minutes.

Be sure to stir it really well before you start your layering, or you’ll end up with big chunks of firmer ice cream and lots of melted liquid.

Either way, you want it to be easy to spread into the pan!

Layer the ice cream and cookies carefully.

Start with the ice cream, then add a row of soaked ladyfingers. It’s important that you dip them into the espresso on both sides so the texture is consistent (and for the best flavor).

Carefully spread more ice cream on top, then add another row. Add the last of the softened ice cream before gently pressing the rest of the cookies just under the surface.

Move quickly since the ice cream will continue to soften and melt as you go. You want it to hold the ladyfingers in place to get those gorgeous layers when you slice into the dessert!

Heat the cream mixture just until it starts steaming.

You don’t want it to boil or it could spill over the sides of the cup — or worse, start to thicken too much.

It just needs to be hot enough to melt the chocolate chips into a smooth ganache, and the microwave is easier than trying to do it on the stove. Though, you could use the stove if needed.

Once melted, allow the chocolate to cool so it doesn’t melt the ice cream. I’ll usually pop it in the fridge for 10-15 minutes to speed up the process.

Prep Ahead

Soften ice cream
Make espresso
Chop hazelnuts

Kitchen Tools You Will Need

A Stand Mixer to soften the ice cream quickly.
9×5 Bread Pan – The perfect size for ice box or ice cream cakes! Line it with Plastic Wrap to make removing your tiramisu ice cream cake easier.
Microwave-Safe Bowl or Measuring Cup – To quickly heat the water with espresso powder, then to make the ganache.
A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing, and is easy to clean too!

Decorating Tips

If you have piping bags already, you can definitely put them to use. Or, I usually just pour the cooled ganache into a quart-sized zip-top bag and snip off the bottom corner. Easy peasy!

Have your chopped nuts ready — you’ll need to sprinkle those on immediately after adding the ganache so they stick properly.

The cold from the tiramisu cake ice cream will cause the chocolate to set faster than usual.

Once your dessert is done, pop it back in the freezer for a few minutes to make sure everything is set, or until you’re ready to serve!

Storing Ice Cream Cake

While ice cream cake is typically good for 1-2 months, homemade versions often last about a week before the texture starts getting a bit funky.

Really, this tiramisu version is best within a few days since the lady finger cookies aren’t as dense as regular cake. They simply won’t hold up as well in the freezer.

Keep the dessert wrapped tightly in plastic wrap and foil, or in an airtight container, and store it in the coldest part of your freezer — typically towards the back.

Tiramisu Cake Ice Cream FAQ

Is there alcohol in tiramisu?

That depends on the recipe! Ladyfingers are often soaked in a mixture of espresso or coffee and a small amount of alcohol.

I like to make mine with dark rum, but other popular choices include amaretto, Marsala wine, or a coffee liqueur.

There’s no alcohol in this tiramisu ice cream cake, but you can add some to the instant espresso if you’d like!

What’s the best way to slice ice cream cake?

Start with a large knife (like a chef’s knife) and run it under hot water for a few seconds to warm the metal. Dry it thoroughly with a clean towel, then press straight down into the cake.

The blade will glide easily through the layers, and you’ll get perfectly clean edges. Wipe the knife clean between slices if anything sticks to the surface.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Freezer Cake Recipes

Strawberry Icebox Cake (Easy No-Bake Recipe) + Video

Easy Lemon Icebox Cake (No-Bake Recipe) + Video

Oreo Ice Cream Cake with Ice Cream Sandwiches

Banana Pudding Icebox Cake

Tiramisu Ice Cream Cake + Video

This Tiramisu Ice Cream Cake transforms the classic Italian dessert into a rich and creamy frozen treat worthy of any special occasion!

Course Dessert

Cuisine Italian

Method Freezer, Mixed

Prep Time 20

Freeze 3

Total Time 3 20

Servings

Calories 216cal

Author Donna Elick

Equipment

Ingredients

6 ounces water
1 teaspoon Medaglia D’Oro Espresso Instant Coffee
lady finger cookies about 24-28 cookies
1 1/2 quarts good vanilla bean ice cream
2 tablespoons heavy cream
1 teaspoon light corn syrup
1/4 cup semisweet chocolate chips
2 tablespoons chopped hazelnuts or sliced almonds

Instructions

Add the ice cream to the bowls of a stand mixer and beat it until it is soft and spreadable about 3 minutes. Or you can allow your ice cream to sit at room temperature for 15-20 minutes until softened.
Double line a 9″x5″ baking pan with plastic wrap, leaving enough hanging out the sides to wrap over the top.
Combine espresso powder and water in a microwave-safe measuring cup. Heat for 1-2 minutes until it is warmed. Reserve 1/2 tablespoon espresso to use in the ganache. Pour the remaining espresso into a shallow bowl.
Scoop about 1/3 of the soft ice cream into the bottom of the pan. Use a spatula to smooth it into an even layer. Be careful the plastic wrap will move around a little.
Dip the lady fingers into the espresso mixture one at a time and then quickly flip to soak both sides. Only keep it in the liquid for a second or so. Line the bottom of the baking pan with a row dipped lady fingers, about 8.
Top with about 1/3 of the remaining softened ice cream, smooth into an even layer. Repeat the lady finger layer of cookies and ice cream again and then top with 1 final layer of lady fingers. Gently wiggle the top layer of cookies into the ice cream and cover with the excess plastic wrap. Place the cake in the freezer for 3 hours-overnight.
Meanwhile; prepare the ganache topping by heating the cream, remaining 1/2 tablespoons espresso and corn syrup in a small microwave safe bowl or measuring cup until steaming. Be careful, as the cream may bubble over if it boils. Add the chocolate chips and whisk until the chocolate is smooth. Place in the refrigerator for 15 minutes to allow it to cool.
Remove the cake from the freezer and invert it onto a serving tray. Use the excess plastic wrap to help lift it out of the pan. If it will not come out easily. Allow it to rest on the counter for a minute until it comes out easily. Remove the plastic wrap. Transfer the ganache to a quart size bag or piping bag. Drizzle the ganache over the cake making sure to leave space between the drizzle lines so the ganache will firm up. Quickly top with nuts before the ganache sets. Freeze until ganache is set or you are ready to eat. Enjoy!

Video

Notes

If you do not run the ice cream in the stand mixer be sure to stir it up really well after it has softened or you will end up with big scoops of firmer ice cream and lots of melted ice cream which will make it harder to smooth it out.

To easily cut the frozen cake, run a chefs knife under hot water and wipe it dry with a towel. Use the warm knife to easily slice through the cake.

Nutrition

Originally published July 2017, updated and republished June 2025

The post Tiramisu Ice Cream Cake + Video appeared first on The Slow Roasted Italian.

How to Make Ice Cream in a Bag Recipe + Video

Donna Elick — Thu, 26 Jun 2025 09:51:38 +0000

Learn How to Make Ice Cream in a Bag in just 10 minutes! All you need is milk, cream, sugar, and vanilla — plus salt and ice to make the magic happen. Even the kids can help make rich and creamy homemade ice cream when there’s no machine required!

Forget about the ice cream machine or fancy ice cream maker, and give this delicious homemade ice cream recipe a try!

Eating a bag of ice cream might sound unique, but I promise you it’s such a fun way to make summer-y ice cream recipes like this!

And while you actually don’t eat this easy homemade ice cream out of the bag, it’s a fun way to show the kids that simple ingredients can literally turn into an amazing homemade dessert.

Gather the basic ingredients needed to make this treat – and have the kids join in the fun. It’s so much fun to create a simple ice cream base – it can even be an edible science experiment for a hot summer day.

This is a great way to make the perfect treat and learn at the same time!

If you want to make your own ice cream easily, this is a personal favorite in my house! You can also try our birthday cake ice cream!

How to Make Ice Cream in a Bag

Have you ever wondered how to make ice cream in a bag? It’s as easy as it sounds!

You simply put ice and salt in a large freezer bag. Then, you fill a smaller sandwich bag with all of the ingredients.

A little while later, you have ice cream!

Kids will enjoy seeing how easy it is to make ice cream in a bag. And, it’s a fairly mess free way to get them interested in helping in the kitchen.

Recipe Video

Along with this no-churn vanilla ice cream, I have recipes for strawberry and blueberry flavors — stack a scoop of each for a patriotic dessert!

Craving more grown-up flavors? You’ll have to try peaches and cream, strawberry shortcake, and maple bacon instead!

Ingredient Notes and Substitutions

Heavy Cream and Milk – These make up the dairy base for your homemade ice cream in a bag.

You could use all cream for an extra rich dessert, or use all milk for a lighter version. Opt for whole milk for the right amount of fat.
Vanilla – Use more or less extract to achieve just the right flavor. You could also use vanilla bean paste if you prefer, as long as it’s whisked into the milk really well.
Sugar – Regular granulated sugar is best for this ice cream in a bag recipe.
Ice and Salt – These two ingredients make the magic happen! You will need whole ice cubes, not crushed ice.

Tips for Making Homemade Ice Cream in a Bag

Let everyone make their own.

Keep in mind that this recipe makes enough for one person. So, if more than one person wants ice cream, they can each work on their own bag.

Put the salt in the outer bag.

The salt goes with the ice, while the ice cream ingredients go in the inner bag.

You want the contents of each bag to remain separate — otherwise, you’ll have salty ice cream!

Make sure you buy name-brand locking freezer and sandwich bags to be safe.

Generic bags may not seal as tightly, which will allow everything to mix together in the worst way.

Avoid frozen hands.

Smaller hands are more sensitive to cold, and things can get pretty frosty when you’re shaking everything up!

Winter gloves are an easy solution, though oven mitts will work in a pinch.

Don’t forget your favorite toppings!

Fresh fruit or chocolate chips are always a favorite with no-churn vanilla ice cream. In fact, you can toss them right in the bag if you’d like!

This ice cream mixture is versatile, and adding toppings just makes it even more of a fun activity for the kids!

While you’re at it, add some mint extract and green food coloring with the chocolate chips for mint chip ice cream. Different flavors are always better!

Otherwise, squeeze the finished product into a bowl and go to town with your favorites: rainbow sprinkles, caramel sauce, strawberry topping, crushed cookies, and more! You can even add whipped cream.

Ice Cream in a Bag Recipe FAQ

How does homemade ice cream in a bag work?

Basically, the salt lowers the melting point of the ice just like it does when we put salt on the roads in the winter.

In order for the ice to melt, it has to pull the heat from somewhere. In this case, it’s the cream.

The salt pulls the heat away from the cream to melt the ice, which turns the ice, cream, and sugar into homemade ice cream in a bag!

Do you have a chocolate ice cream in a bag recipe?

There’s a very easy way to transform this no-churn vanilla ice cream into chocolate.
Simply add two tablespoons of cocoa powder or chocolate milk powder to the ingredients before you put them in the bag.

You will want to use a whisk to make sure the mixture is well blended before you start. Then, proceed with the ice cream in a bag recipe.

When you’re done, you can also add chocolate syrup or sprinkles for extra chocolatey goodness!

Can you make ice cream in a bag with regular salt?

Yes, you can use regular salt to make ice cream in a bag. Or, if you have it, sea salt or kosher salt will work as well.

While many traditional recipes call for rock salt, you don’t have to have rock salt for this project to work.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Frozen Dessert Recipes

Lemon Icebox Cake

No Churn Blueberry Ice Cream

Triple Berry Sangria Ice Cream

Strawberry Ice Box Cake

How to Make Ice Cream in a Bag Recipe + Video

Learn How to Make Ice Cream in a Bag in just 10 minutes! Even the kids can help make rich and creamy homemade ice cream, no machine required.

Course Dessert

Cuisine American

Method Freezer

Prep Time 10

Total Time 10

Servings

Calories 378cal

Author Donna Elick

Ingredients

2/3 cup heavy cream
1/3 whole milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
ice
1/4 cup ice cream salt or kosher

Optional Toppings

rainbow sprinkles (jimmies), crushed cookies, fruit, little candies, crushed candy canes, hot fudge, marshmallows, crushed cereal, caramel.

Instructions

Combine cream, milk, sugar and vanilla in a quart size freezer bag. Press the air out as you seal the bag.
Put that bag into another quart size freezer bag and again, press the air out as you seal the bag. This will help keep the salt from accidentally seeping into the ice cream.
Fill a one-gallon freezer bag halfway with ice and the salt. Place the quart size freezer bag on top of the ice and then add more ice on top.
Now here is where the fun starts. Grab that bag and shake the living tar out of it. It will take about 7-10 minutes to become ice cream and believe me when I tell you the ice gets really cold, so you may want to wear gloves.
When the mixture is frozen and looks like ice cream, remove the quart bags from the large bag of ice and take the inner quart bag out.
You can snip off the corner of the bag or scoop the ice cream out with a scoop. If you feel like it still needs to be frozen you can pop it in the freezer until it is a little firmer.

Video

Notes

Ice cream is best served immediately.

Chocolate Ice Cream
2 tablespoons cocoa powder

Mint Chocolate Chip Ice Cream
1 tablespoon mini chocolate chips, rough chopped
1/4 teaspoon mint extract
4 drops green food coloring, optional

Strawberry Ice Cream
1/2 cup chopped fresh strawberries

Nutrition

Originally published May 2020, updated and republished June 2025

The post How to Make Ice Cream in a Bag Recipe + Video appeared first on The Slow Roasted Italian.