Tag: homemade ice cream

Swedish Cookies & Cream Ice Cream

This recipe for Swedish Cookies & Cream Ice Cream makes the very best homemade vanilla ice cream. Seriously. Thanks to the whole vanilla bean/extract combo, the richness of the heavy whipping cream, and the gooey deliciousness of the sweetened condensed milk, this ice cream is magical. Truly. And don’t let the simple preparation steps mislead you, because the flavor is not at all simple.

Few Ingredients, Few Steps, Fantastic Flavor

The makings of Swedish Cookies & Cream Ice Cream


Made with only 4 ingredients and no special equipment, this homemade ice cream takes just a few steps to prepare. The hardest part is waiting for it to freeze.

  1. Mix your vanilla bean paste (seeds + extract) into the sweetened condensed milk
  2. Whip the heavy cream into stiff peaks
  3. Fold the two mixtures together
  4. Fold in the crumbled cookies


You finish by putting it in a freezer-safe container. Just look at how creamy it is! This is right before freezing it.

Swedish Cookies & Cream Ice Cream in container

The freezing step takes at least 4 hours, so plan ahead with that. I try and make it the day before I want to serve it.

Prep Tips:

  • Use a high quality extract. A few that I really like are Frontier Co-op, Penzey’s and Rodale. For the beans, I have used Penzey’s and ones off Amazon.  I love the strong flavor you get by combining the vanilla extract with the seeds from the vanilla bean. The vanilla bean paste is essential, in my opinion.
  • Be sure to whip the heavy cream until you have stiff peaks. Adding that air makes for such a super creamy texture.
  • Do the gentle folding technique when combining everything together and your mix-ins. This way you maintain the ideal texture and volume you want.
  • A metal loaf pan works well to freeze the ice cream in, or paper containers. If you choose plastic, go with a thick, sturdy container. Thin ones easily crack.
  • You can change up this recipe by using your favorite mix-ins. Some that come to mind: pretzels, peanut butter, cocoa powder, caramel, nuts, and bananas or other fruits. Other extracts and flavors are fun also. Amoretti is a great source for a huge variety of flavorings. I love their cotton candy and pistachio options.
  • The last tip is to place it in the refrigerator 30 minutes before you serve it. The scoops come out well rounded and the flavor really blossoms when you eat it very slightly melted.

Swedish Cookies & Cream Ice Cream in bowl

Ice Cream Inspiration – Blue Ribbon Friends

After making this Chocoholic Homemade Ice Cream a few weeks ago, I vowed to try a version with sweetened condensed milk. My opportunity came when my good friend Chris invited me over to make Swedish pizzas. She had signed up for a Nordic Table Foodways event from the American Swedish Institute in Minneapolis. It was an online video presentation with Patrice Johnson and it made for a great night. Among the information Patrice sent in advance was the simple dessert idea of mixing Swedish Punsch and Swedish cookies into a vanilla ice cream. That was the inspiration behind this Swedish Cookies & Cream Ice Cream recipe. We opted to have the delicious liqueur as an after-dinner drink, and sipped it between bites of our delicious dessert. WOW. What a wonderful experience.  YUM!

Swedish Cookies & Cream Ice Cream with Anna's Ginger Thins

Fun Fact: Patrice is a blue ribbon baker I met years ago when she won a cookie contest I managed.

As a big fan of the cookies and cream ice cream made with Oreo cookies, I knew I would like the texture and taste of this Swedish Cookies & Cream Ice Cream. The cookies soften in the creamy mixture but retain their sweet and snappy ginger flavor. Each spoonful is scrumptious; and each bite, a delight.  Enjoy!



Chocoholic Homemade Ice Cream

This Chocoholic Homemade Ice Cream will delight all of you chocolate lovers out there.

Dish of Chocoholic Homemade Ice Cream

The flavor is bold. Its intensity will wow your senses. Plus its soooo creamy and dreamy. Here’s what goes in it:

  • Egg yolks
  • Sugar
  • Heavy cream
  • Whole milk
  • Vanilla bean & extract
  • Unsweetened cocoa powder
  • Semisweet chocolate chips

That’s it! You won’t need an ice cream maker (but you can use one if you desire), or any special equipment or tools. Note this recipe doesn’t require sweetened condensed milk, which a lot of ice cream recipes do. By the way, they sound good to me as well (ones with sweetened condensed milk). I’ll make one of those next time around, for sure.

Easy to Make

My favorite characteristic of this decadent dessert, besides how it tastes, is how super simple it is to make. To get started, you whisk 6 egg yolks with sugar.

Yolks Sugar for Chocoholic Homemade Ice Cream

Then you add whole milk, cream, and a sliced vanilla bean, then slow cook it over low heat. Be sure to stir it constantly to avoid scorching and lumps.

Custard for Chocoholic Homemade Ice Cream

Together, the vanilla bean seeds and extract, give the custard a wonderful flavor and richness. 

As the last steps you mix in/melt chocolate chips and cocoa. I like to move the chilled custard from a bowl to a parchment-lined loaf pan. Then you stir it a couple times, just as it starts to freeze. I did these steps in the evening, then let it freeze overnight. The parchment made it easy to move the ice cream after the first servings to a sealable container. 

Chocoholic Scooped Homemade Ice Cream 6

Blue Ribbon Winner

Recipe credit goes to Jayson Aguilar. He won first place with it at the State Fair of Texas back in 2006. Dozens of people competed, but this creation stood out most to the judges. Intense flavor was one of the top judging criteria for the tasting panel of judges. One taste and you’ll know why this Chocoholic Homemade Ice Cream is a blue ribbon winner.

Chocolate Lover's Dream Ice Cream

Serving Tips

  • Put the frozen ice cream in the fridge about 30 minutes before you serve it. This results in nice rounded scoops. Since this ice cream recipe is a no churn version, the custard freezes rock hard. If you want it softened faster, set it on the counter for 5-10 minutes or more, depending how solid it has frozen. I prefer the fridge thaw as it softens more uniformly.
  • Serve with a berry dessert wine, or drizzle it over the ice cream, if desired, which is what the winner did when he presented it at the fair.
  • I also think it would work well with Kahlua or a sprinkling of salted nuts on top, i.e. almonds, peanuts, pistachios, or your favorite.
  • You could even mix in the nuts before it’s frozen or customize it with your favorite chocolate pairings. Peanut butter, pretzels, fresh berries are a few items that come to mind.

However you make it, I hope you enjoy it as much as I did.