Copycat Recipe Cold Stone's Cake Batter Ice Cream

Hello!

How is everyone? Have I ever told you I played the piano? Well did. I haven’t played in a few years. My keyboard still works but its missing a key and sustain pedal does not work so it’s harder to play. I watched a tape of myself playing and I realized how much I missed it.

I just need to bring out my keyboard and play it again. I shouldn’t let my talent and something that I love go to waste, especially after all that money spent for piano lesson’s.

Speaking of music, yesterday was one of my favorite singers birthdays so today instead of cake, I have birthday cake ice cream! And the best thing about this is you don’t need a ice cream maker! You get pieces of cake, and frosting and ice cream. Here is how you do it.

Ingredients/recipe

1 pint of heavy cream (16 oz)

1 can of sweetened condensed milk (14 oz)

Left of cake, any kind, I used chocolate,-no frosting*** broken into small chucks

1 can of frosting (its up to you how much you put in there)

¾ cup of sifted yellow cake mix

First, whip up your heavy cream until soft peaks form. In another bowl pour your sweetened condensed milk into a bowl and slowly mix in your sifted cake mix. Add your cake chunks, then fold in your heavy cream.

 Next, layer your sweetened condensed milk/heavy cream mixture and frosting into containers. I start with the mixture than do a tablespoon or two of frosting and keeping going back and forth until the container is full. The frosting part is really up to you on how much of a bite of frosting you want. I LOVE frosting so I used a lot, but didn’t use a whole container. 

Put in the freezer for a few hours and than enjoy!

This ice cream was amazing! It was like Cold Stones Cake Batter Ice Cream. You get chunks of cake and pockets of frosting, delicious! 

***If you have left over cake, or have to buy a cake with frosting, use that in this but don’t take off the frosting. Let the frosting on the cake or cupcakes be the container of frosting.

I hope you guys try this and enjoy!

Two Ingredient Red Velvet Cake Ice Cream!!!!

How is everyone today? I had a really nice three day weekend, but it went so fast! I stayed busy and tried to get as many things done as I could, but I still have a long list of things to do.

So tomorrow is the big day for lovers…and if you don’t have someone, don’t worry. You can go out with one of your best friends, or a family member or even take yourself out. Valentine’s Day doesn’t have to be a day where we only share our love with a girlfriend, boyfriend, wife or husband we should share our love with those around us.

I say this because this weekend while I was running around, I was at one store and they had a TON of balloons and there was an old man in front of me. He told me to go ahead of him and went and grabbed a whole bunch of balloons and passed them out to all the ladies in the store. It was so cute! He was talking to the ladies and said that he feels better to give that receive.

Today’s recipe is one to share and I am so excited to share it with you. Remember those cookies I made from my last post? Well you need some of those for this recipe. I used about 12-14 cookies. You need those cookies because the recipe today is Two Ingredient Red Velvet Cake Ice Cream!

This recipe is so easy and so good! Now before you guys get on me because technically this is more than two ingredients, but the base for the ice cream is only two ingredients. I discovered this recipe over the summer and have been playing around with it for some time now.  I’ve had this idea in my head and I am so excited to finally have it done. What’s still great about this recipe is it still only takes four ingredients (ok ok 7 when you make the cookies too) still not that bad. You could also cut the ingredients down by buying pre-made red velvet cookies. I wanted to use cookies because I thought they would hold up the texture and bite to them more than the cake, but you could used cake if you would like. 

Here’s how to make it.

Ingredients/Recipe

1 14oz can of Sweetened Condensed Milk

1 pt (2 Cups) of Heavy Cream

12-14 Red Velvet Cookies

1 Tub of Cream Cheese Frosting

First chill your bowl and mixers for about 30 minutes. While those are chilling, pour your can of sweetened condensed milk into a large bowl.  Break up your cookies into pieces, do all different sizes, and put them in the bowl with the sweetened condensed milk.

Take about half of the cream cheese frosting and put into a small bowl and microwave for about 3 seconds until slightly melted. If you go too far it will be too loose. You want it to have some body to it. If this happens just take some of the frosting from the tub and mix it in.

 After the bowl and mixers have been chilled, take out and pour the heavy cream in the bowl. Whip until soft peaks form. If you take it too far it will become butter. So watch closely it happens fast. It takes about 2-3 minutes. You can do this by hand it just takes a little longer.

Fold the whipped cream into the sweetened condensed milk and cookie mixture. Once you have it all incorporated you should have a pinkish/red mixture.

Place about a cup of the mixture into a container (I find large cottage cheese containers work great). Layer in some of the slightly melted cream cheese frosting, about a 1-2 tablespoons. When you serve it you want there to be pockets of the frosting. NOTE: you can use as much or as little of the cream cheese frosting, it’s really up to you. Repeat until you reach the top of the container. Continue with the next container.  I had a little left over so I used a smaller container for the rest and repeated the same process.

Place the containers into the freezer for about 4 hours. Once frozen take out and enjoy!

If you decide to go with premade Red Velvet Cake or Cupcakes, chop into pieces and mix in with the sweetened condensed mix right before mixing in the whipping cream. I would also skip the cream cheese frosting part because you have that from the cake or cupcakes.

The ice cream is creamy, sweet and chewy because of the cookies. You get those pockets of frosting that just take it over the top!

This recipe is a winner in my book. I hope you try it and enjoy!

Mint Chocolate Chip Cookie Ice Cream-Two Ingredients!

How is everyone doing this week?  Does this seem like a long week to anyone? I feel like it is dragging by. The leaves are changing colors so fast where I live. I can’t believe fall here! I have a lot of fall recipes I want to try so I cannot wait to share those with you. 

For now though I want to give you guys something easy, inexpensive and fun to make. It’s the perfect thing to make before the weather really starts turning cold. I paired this up with my Chocolate Bread I posted about earlier this week.  It’s so simple, seriously you guys should try it. My take on mint chocolate chip ice cream was throwing in real chocolate chip cookies. I also didn’t have greed food coloring hence the reason it is not green. I know traditionally mint chocolate chip cookie ice cream is green, but I am trying to save some cash.

It is really rich and creamy and I love the mint with the bite of the chocolate chip cookies.

For the Ice Cream you need only two ingredients:

1 pt of Heavy Cream

1 can of Sweetened Condensed Milk

Here is how you make it:

Two Ingredient Ice Cream adapted from Eagle Brand

• 2 Cups (1 pts) Whipping Cream (original recipe uses Heavy Whipping Cream)
• 1 (14 oz.) can Sweetened Condensed Milk
• 1 tablespoons Mint extract
• 2 Cups of chopped Chocolate chip Cookies (homemade or store bought)

Place your mixing bowl and beaters in the freezer for about an hour before making this. You want them nice and cold. Also make sure the Whipping Cream is also right out of the refrigerator. These ingredients have to be cold to ensure nice peaks.

Mix 1 can of Sweetened condensed milk with the mint extract and your chopped cookies. Set aside. Pour your whipping cream into your mixing bowl and slowly start mixing. Keep increasing the speed and mix until stiff peaks form. (This is your basic whipping cream. If you have never made homemade whipping cream do it! It is super simple and so much better than the canned or plastic container stuff)

When you have stiff peaks carefully add some of the whipped cream to the condensed milk mixture and fold in. Do not stir. Keep adding your whipping cream until it is all combined.  Pour into a tightly sealed container and freeze for 6 hours.  When ready take out and enjoy!

****You can whip heavy cream with normal handheld beaters.  Just make sure your bowl and beaters are very cold and follow the same directions.

Two Ingredient Ice Cream and NO Machine!

So how is everyone so far this week??? My week as been an interesting one to say the least.  Mainly at work due to a poorly written schedule and managers not making good decisions. 

I do have something for you that will make your week.  Two Ingredient Ice cream with no ice cream machine.  

Go ahead and read that line again. I can wait. 

Yes you did read that right. Two Ingredient Ice Cream with no ice cream machine.  You must think I am joking or lying.  Nope.  Why would I do that to you? 

I saw this recipe last week before I left on my road trip and I thought this recipe was so perfect because I have been looking into buying an attachment for my kitchen aid machine to make ice cream. I decided I had to try this before I ran out and use my Bed, Bath and Beyond gift cards on the attachment.  I was actually saving this recipe but I saw this on one of my favorite blogs yesterday and decided I better share this with you guys before this becomes the next craze. 

So when I saw this the possibilities of what I could throw in it were endless.  I still had quite a bit of No Bake Cookies left that I made last week, so before I ran out and bought ingredients I decided these would be a perfect mix in. 

Ok I am sure you are ready for the recipe.  Here it goes. All you need is 1 pint of Heavy Whipping Cream and one 14 oz can of Sweetened Condensed Milk.  

Yep that’s it. What you add is your choice and I guess it is not so much two ingredients when you add your mix-ins even if you decide to throw anything in.  If you want just a basic vanilla just add in two tablespoons of vanilla (according to Eagles brand website).

It was very easy to make, and it only takes about 10 minutes. I was worried about how it would taste but it came out very rich and creamy and who could go wrong with chocolate and peanut butter?! No need for that attachment now.  I am becoming ice cream obsessed lol. I have so many things I want to do with this and I can’t wait to show you I am not ready for the holidays but they are just calling my name for this).

Let me know if you try it and what you think. Enjoy!

Look at that goodness!

Ok ok not the best picture, but scroll down

 

Recipe adapted from I am Baker originally from Kevin &Amanda. You can also find the recipe here on Eagle brand website.

Two Ingredient Ice Cream

• 2 Cups (1 pts) Whipping Cream (original recipe uses Heavy Whipping Cream)
• 1 (14 oz.) can Sweetened Condensed Milk
• 1 tablespoons vanilla extract
• 2 Cups of Chopped No Bake Cookies

Place your mixing bowl and beaters in the freezer for about an hour before making this. You want them nice and cold. Also make sure the Whipping Cream is also right out of the refrigerator. These ingredients have to be cold to ensure nice peaks.

Mix 1 can of Sweetened condensed milk with the vanilla and your chopped cookies. Set aside. Pour your whipping cream into your mixing bowl and slowly start mixing. Keep increasing the speed and mix until stiff peaks form. (This is your basic whipping cream. If you have never made homemade whipping cream do it! It is super simple and so much better than the canned or plastic container stuff)

When you have stiff peaks carefully add some of the whipped cream to the condensed milk mixture and fold in. Do not stir. Keep adding your whipping cream until it is all combined.  Pour into a tightly sealed container and freeze for 6 hours.  When ready take out and enjoy!

****You can whip heavy cream with a normal hand held beaters.  Just make sure your bowl and beaters are very cold and follow the same directions.

Ok a little over board but so good!