Recipe Ingredients

This muffin recipe is made with basic ingredients. The only exception is rose water. It’s optional, but if you’d like to bake with it, I use this one.

• Shelled unsalted pistachios
• All-purpose flour
• Baking powder
• Sea salt
• Oil
• Sugar
• Eggs
• Yogurt
• Vanilla extract

How to Make Homemade Pistachio Muffins

This recipe is made with real unshelled pistachios. To improve the texture of the topping, I added an extra step to this recipe. Removing the skin improves texture and flavor. Plus, you don’t have to bite into pieces of skin from the shell, which tend to have a sharp, astringent flavor. I learned how to peel the skin off pistachios from a post on Pies and Tacos.

Step 1) Add a handful of pistachios to a medium-sized bowl. Pour boiling water over them for a couple of minutes, then drain and rinse in cold water. Place them onto a clean kitchen towel and rub them to take off the skin. You may have to peel some with your fingers. Once this is done and the nuts are at room temperature, crush the pistachios with a food processor. Mix the peeled ground pistachios, sugar, and cardamom in a small bowl. Set aside.

Next, use the portion of pistachios reserved for the batter and add them to a food processor or nut grinder. Process until they are ground into small uniform pieces. Whisk with the dry ingredients in a large bowl.

Step 2) Whisk the wet ingredients in a medium-sized bowl. Combine the wet ingredients with the dry and mix until just blended.

Step 3) Preheat the oven to 425°F. If you have two 12-cup muffin pans, place a liner inside every other muffin cup. Then evenly distribute the batter in each liner. Sprinkle the topping over the batter before reducing oven temperature to 375°F and baking for 25-30 minutes.

Muffin Storage and Variations

After the pistachio muffins cool, store them in an airtight container at room temperature for up to 5 days. However, heat can make the glaze sticky. Store in the fridge if it’s a hot day.

Fillings – You can fill the muffins with sweet orange curd or tart cranberry curd. This gives each muffin a bright flavor, and all of these flavors work together perfectly.

Want to make something new? Check out my latest posts for recipe inspiration.

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Pistachio Muffins

These homemade pistachio muffins are light and spongy, with a slight crunch.

Course Breakfast

Cuisine American

Keyword pistachio muffins

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 muffins

Calories 292kcal

Ingredients

For the pistachio topping

• 1 cup unsalted shelled pistachios
• 1 ⅔ cups (8 ounces) All-purpose flour 200 grams
• 2 teaspoons baking powder
• ⅛ teaspoon sea salt
• ½ cup (4 ounces) granulated sugar 125 grams
• 2 eggs
• ½ cup (4 ounces) neutral oil 125 ml
• 1 cup (8 ounces) milk 250 ml
• ¼ teaspoon rose water (optional)
• ¾ teaspoon vanilla extract

For the pistachio topping

• ⅙ teaspoon cardamom
• 1 handful salted pistachios, ground
• 2 tablespoons sugar

For the orange icing

• ½ cup (2 ounces) confectioners sugar 50 grams
• 1 tablespoon orange juice
• ½ tablespoon milk

Instructions

For the muffins

• Add a handful of pistachios to a medium-sized bowl. Pour boiling water over them for a couple of minutes, then drain and rinse in cold water. Place them onto a clean kitchen towel and rub them to take off the skin. You may have to peel some with your fingers. Once this is done and the nuts are at room temperature, crush the pistachios with a food processor. Mix the peeled ground pistachios, sugar, and cardamom in a small bowl. Set aside.
• Next, use the portion of pistachios reserved for the batter and add them to a food processor or nut grinder. Process until they are ground into small uniform pieces. Add flour, sugar, baking powder, and sea salt to a medium sized bowl. Whisk ground pistachios into the dry ingredients.
• In a large bowl, add the milk, eggs, and olive oil and whisk until smooth. Add the dry ingredients to the wet ingredients. Then add the rose water and vanilla extract. Whisk until just combined.
  
• Preheat the oven to 425ºF. Line the pan with cupcake liners. If you have two muffin pans, put 6 liners in each tray. Use a large spoon or ice cream scoop to add a scoop of batter to each liner until you’ve used up the rest of the muffin batter. Sprinkle each each muffin with sugar, cardamom, and crushed pistachios. Reduce the temperature to 350ºF, Bake for 25-30 minutes minutes or until a cake tester or tooth pick is inserted into the center and comes out clean. Let the muffins rest on a cooling rack before serving.
  

For the Orange Icing

• In a small bowl, mix confectioners sugar, orange juice, and milk until smooth.

Notes

• Use a large spoon or ice cream scoop to add a scoop of batter to each liner until you’ve used up the rest of the batter.

• Remove the skin from the pistachios. That paper thin layer revealed after removing the pistachio’s shell taste sharp and astringent which may be  overwhelming if you leave them on.

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Why This Recipe Works

My love for citrus-forward desserts inspired this recipe. Lemon meringue cheesecake and key lime pie are just a few of my favorite treats. So I embraced these flavors during a summer of weekly ice cream-making.

At some point, I had a bunch of extra limes in the fridge, which led to the creation of this recipe. Because the lime juice is cooked with sugar over the stove, its flavor intensifies, adding depth to this frozen dessert. Made with fresh limes and packed with flavor, you can enjoy this lime ice cream no matter the season.

With simple ingredients, home bakers of all skill levels can make this dessert. The only requirement is your time and attention to detail.

Ingredients

Please review the recipe card for a full list of ingredients and instructions.

Lime curd: The curd uses fresh limes. I use Sam’s (2023) homemade lime curd recipe from Buttermilk By Sam. Alternatively, in some cases, you can find ingredients like lemon or lime curd at speciality stores like Williams Sonoma. Read my post about homemade fruit curds to learn what they are and how to bake with them.

Heavy Whipping Cream: Cold heavy whipping cream helps the ice cream thicken as air is incorporated into the mixture.

Vanilla extract: Balances and brings out these strong flavors.

How to Make Lime Ice Cream

1. Make the ice cream base: Whip cold heavy cream until medium-stiff peaks form.
2. Add flavor and sweeteners: Mix the sweetened condensed milk, lime curd, vanilla, honey, zest, and salt together in a separate bowl.
3. Start to add the condensed milk mixture: Slowly fold the mixture into the whipped cream. Add the mixture to your airtight freezer-safe container. Cover and freeze overnight or for 12 hours.

Here are a few options for serving:

• Crushed graham crackers
• Fresh lime zest
• With a side of key lime pie

Seasonal Variations

Key limes: Limes are available year-round, but you can use key limes instead. Key lime flavor is a bit more tart than regular limes.

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Lime Ice Cream

Course Dessert

Cuisine American

Keyword lime ice cream

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 35 minutes minutes

Servings 6 servings

Calories 604kcal

Ingredients

• 2 cups heavy whipping cream
• 14 ounces (1 can) sweetened condensed milk
• 1 cup lime curd
• ½ teaspoon sea salt
• ½ teaspoon vanilla extract
• ½ teaspoon honey
• zest from 1-2 limes

Instructions

• In a stand mixer bowl with fitted with a whisk attachment, whip the heavy whipping cream until medium-stiff peaks form.
  
• Whisk the sweetened condensed milk, vanilla, salt, honey, and lime curd and zest to a large bowl.
• Pour the sweetened condensed milk mixture on top of the whipped cream and gently fold until everything comes together. Transfer to your freezer safe container and set in the freezer for at least 12 hours to chill.
  

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Every winter, I get excited about seasonal flavors, but… I have one guilty pleasure. Making a trip to Starbucks for a hot gingerbread latte. There is something about gingerbread that feels like a warm, cozy sweater easing the winter chill.

Since I’ve slowly become one of those home cooks who make everything from scratch, my annual holiday trips to Starbucks have come to an end, thanks to The Pioneer Woman’s wonderful Gingerbread latte recipe (it’s pure joy in a mug). Erica Kastner’s recipe inspired me to make this homemade gingerbread ice cream.

While I love a pint of seasonal ice cream from Trader Joe’s. There are some flavors you can’t find in the frozen section.

Using my tea-based ice cream recipe (my chai ice cream) as a starting point, I used a standard ratio of heavy whipping cream with an additional source of fat used to infuse the gingerbread simple syrup. Since heat is a conduit of flavor, the simple syrup gets added to warm milk. Then it chills in the fridge before adding it to the ice cream base.

Gingerbread ice cream step-by-step:

1. In a small pot, add the milk and heat it. Stir in the gingerbread syrup and maple syrup, then cover with plastic wrap to prevent a skin from forming. Set in the fridge for 30 minutes to chill. The milk can be heated in the microwave as well. However, the milk should not boil.
2. Once it’s cold, pour the gingerbread-infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
3. In a separate bowl, pour the cold heavy cream, vanilla paste, and sea salt. Then use a hand mixer or stand mixer to whip to medium- stiff peaks.
4. Add the gingerbread milk mixture, slowly with the mixer on, and whip until combined. Don’t overmix! Overmixing will adversely affect the texture. Pour into an airtight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving. Serve with whipped cream and a dash of cinnamon if desired.

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Gingerbread Ice Cream

Get that cozy, comforting feeling you get from sipping on a hot gingerbread latte in a bowl of homemade gingerbread ice cream. Enjoy it with crushed gingersnaps to add a crunch.

Course Dessert

Cuisine American

Keyword gingerbread ice cream

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 hours hours

Servings 6

Calories 514kcal

Ingredients

• ½ cup milk heated between 150F-155F
• 2 tablespoons gingerbread Syrup See Note
• ½ teaspoon maple syrup
• 2 cups heavy whipping cream
• 14 ounces sweetened condensed milk
• ½ teaspoon sea salt
• 1/2 teaspoon vanilla bean paste

Instructions

• In a small pot, add the milk and heat it. Stir in the gingerbread syrup and maple syrup, then cover with plastic wrap to prevent a skin from forming. Set in the fridge for 30 minutes to chill. The milk can be heated in the microwave as well. However, the milk should not boil.
• Once it’s cold, pour the gingerbread-infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
• In a separate bowl, pour the cold heavy cream, vanilla paste, and sea salt. Then use a hand mixer or stand mixer to whip to medium- stiff peaks.
• Add the gingerbread milk mixture, slowly with the mixer on, and whip until combined. Don't overmix! Overmixing will adversely affect the texture. Pour into an airtight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving. Serve with whipped cream and a dash of cinnamon if desired.

Notes

1. You will have to make the gingerbread syrup separately. The recipe from Pioneer Woman is linked in the blog post. 

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How Do Convection Ovens Work

The main benefits of using convection are:

• Use less energy
• Cook in less time
• Less likely to experience uneven browning because the environment doesn’t trap moisture.

When to Avoid Baking with Convection

Alternatively, convection is the enemy of delicate desserts or pastries. For instance, the intensity of the oven’s fan would cause a soufflé to collapse.

Avoid using the convection setting when baking:

• Custard-based pies
• Cake layers
• Loaves of bread made without yeast

How to Convert Oven Temperatures

In the end, there’s no need to be afraid of convection baking. Instead, take the time to get familiar with convection and conventional ovens to achieve the best results in your kitchen. Be brave and don’t be afraid to try recipes that use convection settings. Have a cookbook that only has recipes with convection temperatures like: 180°C/160°C Gas 4? Read this guide and reference the chart to convert convection oven temperatures to convectional.

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Every person who has tasted this ice cream appreciated the noticeable amount of sea salt. This recipe has more salt than my other recipes to prevent overwhelming sweetness.

There’s a little bit of everything in this cookie butter ice cream. Silky texture, crunchy cookies, and sweet and salty flavors work in harmony.

So, without a doubt, you must try this frozen dessert. Especially during the holidays. The spices in cookie butter evoke those warm, cozy flavors that we cherish in a holiday dessert. You can serve this with a cookie butter cheesecake, but it’s just as delicious on its own.

Where to Buy Cookie Butter

Cookie butter is a sweet spread that’s sold at Trader Joe’s. You can also find Biscoff spread ( another brand of cookie butter) at Walmart. If you can’t find it inside a grocery store, you can order it online. In some instances, cookie butter is an online-only product.

If you love eating this spread with crackers, it’s time to make some for yourself! Then grab a bowl and devour this homemade cookie butter ice cream.

If you’re unfamiliar with no churn ice cream, check out my guide that teaches you how to make ice cream without a machine.

More Homemade Ice Cream Recipes

• Chai Ice Cream
• No Churn Oreo Ice Cream

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Cookie Butter Ice Cream With Biscoff Cookies

This no churn cookie butter ice cream recipe is a treat for anytime of year. But it's just as special during the holidays. With layers of crumbled Biscoff cookies giving each spoonful a crunchy bite.

Course Dessert

Cuisine American

Keyword cookie butter ice cream, cookie butter ice cream recipe

Prep Time 10 minutes minutes

Freeze 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 403kcal

Author Lala

Equipment

• 1 Stand mixer or electric hand mixer

Ingredients

• 2 cups heavy whipping cream
• 1 ½ teaspoons vanilla extract
• ½ teaspoon maple syrup
• ½ cup cookie butter melted
• ¾ teaspoon sea salt
• 10 Biscoff cookies crushed

Instructions

• In a stand mixer bowl fitted with a whisk attachment, whip the Heavy Cream until medium stiff peaks form. You can also use an electric hand mixer to do this.
• In a microwave-safe bowl, add the cookie butter spread and microwave for 25-30 seconds, mix with a spoon and set the bowl aside.
• In a separate bowl combine the Sweetened Condensed Milk, melted cookie butter, vanilla, maple syrup, and sea salt. Whisk until combined.
• Pour the cookie butter mixture into the whipped cream and use a silicone spatula to fold the ingredients together without deflating the cream.
• Transfer the ice cream to a freezer safe container and store it in the freezer for at least 8 hours. Before serving, I recommend leaving it on the counter for 15 minutes to soften before scooping! Place Biscoff cookies in a Ziplock bag and crush them with a rolling pin. Sprinkle crushed Biscoff cookies over each scoop and enjoy!

Notes

• Yields 1 quart of ice cream.

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How to Pick Fresh Figs

When buying fresh fruit, pay close attention to texture. Avoid soft, overripe figs. Instead, look for  ones that are firm and hold their shape. Streaks of green on the skin are a good sign that they’re not mushy. In my experience, they last longer when the figs are separated individually in their packaging. Avoid the plastic containers with holes (grapes are usually stored in them).

Fresh figs are seasonal produce that’s available during the fall. You can find them at Costco or your local farmers’ market.

Ingredients

• Fresh Figs: are best when  cooked as soon as possible. You can refrigerate up to 5-7 days.
• Wildflower honey: This is my favorite honey to use because I don’t have issues with crystallization. So far, I’ve used wildflower honey to make tea, roast pears, and bake granola without complications.

How To Make Air Fryer Roasted Figs

1. Preheat the air fryer to 350°F: Then spray the basket with cooking spray. Don’t line the basket with parchment – it will burn. With a small knife, slice the figs in half. Mix honey and ground thyme in a bowl, and brush the honey over the figs, and place them cut-side down in the air fryer basket.
2. Roast the figs: Roast the figs at 350°F for about 3 minutes. Halfway through, flip them over. Cook for an additional 2-3 minutes, and let the roasted  figs with honey cool to room temperature. Serve with a bowl of yogurt and fresh raspberries or add them to a charcuterie board.

Ready to make other fall recipes? Try making this no churn chai ice cream.

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Roasted Figs With Honey

Air fryer roasted figs with honey are an easy treat to make during autumn. In under 15 minutes your figs are ready to enjoy! After roasting the fruit, the flavor transforms into a subtle, sweet flavor.

Course Dessert

Cuisine American

Keyword roasted figs with honey

Prep Time 7 minutes minutes

Cook Time 5 minutes minutes

Total Time 12 minutes minutes

Servings 4

Calories 109kcal

Author Lala

Equipment

• air fryer

Ingredients

• 1 cup Fresh Figs, sliced in half
• ¼ cup Wildflower Honey
• ½ teaspoon dried thyme

Instructions

• Preheat Air Fryer for 2 minutes at 350°F. Spray with cooking spray.
• Slice figs in half and remove the stems. Mix honey and thyme together. Brush figs with honey glaze on both sides. Arrange cut side down inside the basket without overcrowding. Cook for 3 minutes. Flip and cook for 2-3 minutes.

Notes

Don’t line the basket with parchment – it will burn.

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For more ice cream recipes, try my no churn Oreo ice cream and one bowl vanilla ice cream!

Why Using Masala Chai Is Best

Masala chai comes from India. In India, tea is the most popular beverage. Masala chai contains aromatic spices, like cardamom, cloves, and pepper. Typically, these spices are infused with black tea, simmering in a pot filled with milk. Before adding the spices to the milk, you crush cardamom seeds and spices with a pestle and mortar to release their oils. This process is similar to massaging sugar and lemon zest with your fingers to bring out more citrus flavor.

For this recipe, it’s best to use masala chai tea bags filled with rich spices. Chai alternatives, such as chai latte mix, contain too much sugar, making the drink overly sweet in  taste. Use tea bags or loose leaf tea for the best results.

This recipe takes a few extra steps than my other ice cream recipes. It starts by heating whole milk (I use lactose-free milk) in a small pot. It’s important to prevent the milk from boiling. If this happens, the milk will scald, causing it to stick to the bottom of the pot or develop a skin.

Another method for heating the milk is to use a temperature controlled electric tea kettle. Simply pause the heating once the temperature reaches 150°F. You can also use a thermometer when using a pot. Once the milk is warm, steep the tea bags in the milk for 2-5 minutes.

When using loose leaf tea, strain it into a mug before refrigerating. Cover with plastic wrap and refrigerate until the tea is cold. After chilling the chai, finish the recipe, transfer to a freezer-safe container, and freeze overnight. Thaw your ice cream for 10-15 minutes before scooping. Top with roasted figs glazed with honey if you like!

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Chai Ice cream

Course Dessert

Cuisine American

Keyword chai ice cream

Prep Time 35 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 35 minutes minutes

Servings 6

Calories 498kcal

Equipment

• electric mixer
• small pot

Ingredients

• 1/2 cup milk heated to 150F-155F
• 14 ounces sweetened condensed milk
• 2-4 masala chai tea bags
• 1/2 teaspoon maple syrup optional
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions

• In a small pot, add the milk and heat until it reaches 150-155°F. Transfer the milk into a mug, place the tea bags inside. Steep for 2-5 minutes. Stir in maple syrup. Cover with plastic wrap before refrigerating to prevent a skin from forming. and set in the fridge for about 15 minutes (or until cold) to chill.
• Once it’s cool, pour chai infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
• In a separate bowl, pour the cold heavy cream, add the vanilla and sea salt. Then use a hand mixer or stand mixer to whip the cream to medium-stiff peaks. When you lift the mixer you'll notice an imprint of the whisk in the cream.
  
• Add the chai milk mixture, slowly with the mixer on, whip until combined. Pour into an air-tight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving.
  

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Knowing how to make ice cream at home is a must. Whether you plan to make dessert for upcoming festivities or to simply satiate a craving for comfort food, this recipe’s got you covered. I like to serve it with roasted peaches. A smooth, creamy frozen dessert served with warm, juicy peaches is the perfect treat to celebrate the beginning of autumn. For more ice cream ideas, check out my no churn Oreo ice cream recipe.

Ingredients

My no churn vanilla ice cream recipe uses fewer than five ingredients.

• Vanilla bean paste – For rich, vanilla flavor.
• Sea salt – Brings out the flavors in the ice cream.
• Heavy cream – I have tried cutting down the heavy cream with whole milk. It was unsuccessful. Don’t substitute the heavy cream. The fat content is necessary to bring it to medium-stiff peaks.
• Sweetened condensed milk – adds texture and sweetness to the ice cream without adding sugar, and is a key ingredient in the ice cream base.

How to Make Homemade Ice Cream

For the ice cream:

Step 1) Whip the heavy cream in a stand mixer or use an electric hand mixer. It should be fluffy and hold a stiff peak. Add sea salt and vanilla bean paste.

Step 2) Add the can of sweetened condensed milk and fold in using a baking spatula, being careful not to deflate the cream.

Step 3) Freeze for 12 hours or overnight.

For the roasted peaches:

Step 1) Preheat the air fryer to 350°F for 2 minutes. Cut the peaches in half and remove the pits. Roast peaches in the air fryer. Brush balsamic vinegar over the peaches. Place the peaches, cut side facing down, in an air fryer lined with parchment paper.

Step 2) Cook for 4 minutes. Flip them over and cook for another 4 minutes. Let the peaches cool and serve with homemade vanilla ice cream!

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One Bowl Homemade Vanilla Ice Cream

Course Dessert

Cuisine American

Keyword Homemade Vanilla Ice Cream

Prep Time 15 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 15 minutes minutes

Servings 6

Calories 819kcal

Equipment

• Stand mixer or electric hand mixer
• air fryer

Ingredients

For the ice cream

• 2 cups  heavy cream
• 1 tablespoon  vanilla bean paste
• 14   ounces condensed milk
• ¼ teaspoon sea salt

For the air fryer roasted peaches

• 4 peaches – sliced in half, pitted
• Balsamic Vinegar to taste

Instructions

For the ice cream

•  In a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Add sea salt and vanilla bean paste.
• Pour the sweetened condensed milk into the bowl of whipped heavy cream. Use a silicone spatula to gently fold in the condensed milk until everything is combined.
• Transfer to an freezer-safe container. Freeze for 12-24 hours. Serve and enjoy!

For the air fryer roasted peaches

• Preheat the air fryer to 350F for 2 minutes. Cut the peaches in half and remove the pits. Roast peaches in the air fryer. Brush balsamic vinegar over the peaches. Place the peaches cut side facing down, in an air fryer lined with parchment paper.
• Cook for 4 minutes. Flip them over and cook for another 4 minutes. Let the peaches cool and serve with homemade vanilla ice cream!

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I love Oreo desserts, but I find they can be a bit too sweet. This recipe doesn’t have that artificial aftertaste you get from store-bought cookies and cream ice cream. No fuss. No preservatives. Just simple ingredients in a recipe that you can prep in 10 minutes!

Ingredients

Oreos: You can use generic or off-brand Oreos. The ice cream will taste just as good. Personal preference is what matters here.

Vanilla bean paste: gives this frozen dessert a richer flavor. I prefer bourbon vanilla bean paste because it has better flavor than the alternatives I’ve tried.

Condensed milk: is part of the recipe’s base. Since it adds sweetness, there’s no need for added sugar.

Heavy Whipping Cream: creates a good consistency for this no churn Oreo ice cream.

Sea salt: You might think 1/2 a teaspoon of salt is too much for an ice cream recipe. However, there’s sugar in the cookies and the cream. The salt prevents the sweetness from overwhelming your palate.

Instructions

Step 1: Crush the Oreos with a rolling pin. For easy clean up, I like to use Glad Press N’ Seal. Or you can use a Ziplock bag instead. With this method, the cookies are crushed into smaller pieces without the help of a food processor. Plus, fewer dishes to wash is a win-win!

Step 2: In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy whipping cream for about 3 minutes or until medium peaks form. Add in the vanilla bean paste (I use bourbon vanilla bean paste) and sea salt. Then mix for about 1 additional minute, until the mixture holds stiff peaks.

Step 3: Add in half of the crushed Oreos. Gently fold the condensed milk into the whipped cream. Before the mixture is completely combined, add the rest of the crushed Oreos to the bowl and gently fold until combined.

Step 4: Use a baking spatula to pour the ice cream into a quart-sized freezer-safe container. Freeze for 12 hours. Top the ice cream with extra toppings before serving.

Best Toppings For Oreo Ice Cream

Here are some options for additional mix-ins for your ice cream:

• Chopped waffle cones
• Hot fudge
• chocolate chips
• whipped cream

More Summer Recipes

• Lime buttercream frosting
• Almond buttercream frosting
• Iced Strawberry Matcha Latte
• Vegan Green Smoothie

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No Churn Oreo Ice Cream

Course Dessert

Cuisine American

Keyword no churn oreo ice cream, oreo ice cream

Prep Time 10 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 10 minutes minutes

Servings 8

Calories 422kcal

Equipment

• 1 Stand Mixer
• 1 silicone spatula
• 1 set of measuring spoons

Ingredients

• 2 Cups Heavy Whipping Cream
• 1/2 Teaspoon Sea Salt
• 2 Teaspoons Vanilla Bean Paste
• 8 Crushed Oreos
• 14 ounces (1 Can) Sweetened Condensed Milk

Instructions

• In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy whipping cream for about 3 minutes or until medium peaks form. *See note. Add in the vanilla paste and sea salt, and mix for about 1 additional minute, until the mixture holds stiff peaks.
  
• Add in half of the crushed oreos. Gently fold the condensed milk into the whipped cream. Before the mixture is completely mixed together, add the rest of the crushed oreo to bowl and gently fold until combined. Use a baking spatula to pour the ice cream into a 1 quart freezer-safe container. Freeze for 12-24 hours. Top the ice cream with extra toppings before serving.
  

Notes

• An electric hand mixer can be used to whipped the heavy cream as well
• This recipe makes 8 servings (2 scoops per person) or 6 servings (3 scoops per person).

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A fruit-based curd is a custard spread made with eggs, fresh fruit, and sugar. Since the curd simmers over the heat of your stovetop, it’s the ideal vehicle for infusing flavor into a bowl of no-churn ice cream, to fill flaky brioche donuts, or even a slice of plain cheesecake that needs a bit of freshness or acidity to improve flavor.

In the book Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves, Beard-award-winning author Nicola Twilley (2024) adds:

When food or drinks cool the tongue to below fifty-nine degrees, the channels through which these three taste receptors message the brain seem to close up, and the resulting signal is extremely weak. This is why a warm Coca-Cola or a melted ice cream is so sickly sweet: because they’re intended to be consumed cold, they have to contain too much sugar to boost the signal and register in our brains as tasting sweet at all. (Twiley, 2024, p.236).

The essence of flavor can stem from a curd due to the sugar content and cooking process, especially in frozen desserts. Lemon is one of the most popular fruits of choice for curds. However, despite the love for citrus desserts, there are other types of curds you can make: pomegranate, blueberry, orange, raspberry, etc.

How to Make a Curd From Scratch

Proper equipment is the secret to successfully making homemade curd. Here’s a list of tools you’ll need and how you will benefit from them.

Baking Spatula: For mixing the ingredients.

Silicone whisk: I’ve found whisking is much easier with a silicone whisk because it prevents friction when stirring the curd inside the pot.

Digital thermometer: Technically, you don’t have to use a thermometer, but the room for error increases substantially. When you use a thermometer, you can avoid overcooking the eggs and wasting ingredients.  

Sieve: Will stop the bits of cooked egg from getting into your dessert. Not straining it will lead to an off-putting chewy texture. Always strain for optimal results.

Mason jars: To refrigerate your curd for later use. An excellent choice if you’re making an elaborate cake with a filling or more complex pastry recipes.

The ratio of juice, eggs, and sugar varies depending on the fruit. Because citrus fruits like limes are more acidic, they require more sugar to prevent your palate from getting overwhelmed. Egg yolks add richness and volume, thus creating a thicker consistency. Many recipes instruct the baker to strain the cooked egg mixture over butter. It improves the texture, giving it a silky, smooth finish. The spread glides across cake layers and can serve as a filling for countless pastries.

1. Typically, curd recipes made in a saucepan require you to add sugar to the pot first. Of course, massaging zest with the sugar intensifies the flavor.
2. Pour freshly squeezed citrus juice into the pan.
3. Then crack the egg yolks (or whole eggs) and whisk over low heat, whisking continuously.
4. Once it’s done, the thermometer should register a temperature of 170°F. Immediately take the pan off the heat.

In the book Zoë Bakes Cakes, Cookbook author Zoë François (2021, p.235) explains which indicators suggest your lemon curd is the ideal texture: “it will be the consistency of smooth pudding.”

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Citrus Curd Recipe

A fruit-based curd is a custard spread made with eggs, fresh fruit, and sugar. Since the curd simmers over the heat of your stovetop, it’s the ideal vehicle for infusing flavor into a bowl of no-churn ice cream, to fill flaky brioche donuts, or even a slice of plain cheesecake that needs a bit of fruit to improve flavor.

Course Dessert

Keyword curd

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Calories 53kcal

Equipment

• 1 Sauce pan
• 1 silicone spatula
• 1 Strainer
• 1 Large mixing bowl
• measuring spoons
• microplane for zesting
• 1 Thermometer
• 1 liquid measuring cup

Ingredients

• Granulated sugar
• zest of a citrus fruit lime, lemon, or orange
• egg yolks
• freshly squeezed lemon, orange, or lime juice

Instructions

• Measure the sugar called for in the recipe and add it to the sauce pan. Zest the fruit over the sugar.
  
• Pour the freshly squeezed juice into the pan. Separate the eggs in a separate bowl, if the recipe only uses egg yolks. Add the eggs or egg yolks to the pan. Whisk continuously over low heat. Once the temperature reading on your thermometer reaches 170°F, remove the saucepan from the heat.
  
• Strain the curd over a mixing bowl using a large sieve, use a spatula to push the curd through. *See Note
  

Notes

• If straining over butter, stir until the butter is completely melted. 
• Store in the fridge for up to 2 weeks.
• Listed calories are an estimate. Total calories depend on how much fruit is used, number of eggs in the recipe, etc.

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