Well, it’s official. All the boxes are unpacked (for the most part), all the clothes are hung, all the pots and pans are put away, and I’ve made my first cup of coffee, so I’d say I’m about 85% of the way there. I now know why I haven’t moved in four years… it’s a total pain. I can’t wait until my new place is all put together with everything in it’s place, I’m thinking a blog tour is in order, don’t you?
It wasn’t easy leaving my old apartment. I think I would have stayed there until the bulldozers came, although everyone I know advised me against that, so when the perfect opportunity presented itself, I went for it. As you know if you know me or if you read my last post, the place I left really was my own little piece of home, but I’m really excited for the new adventures, new recipes, and new shenanigans to be had in my new home-sweet-home.
Before I moved out, Amy and I had one last Hooray before I packed up the kitchen. It’s only fitting since we’ve had so many blog-able moments in the kitchen together that I share this last one with you.
It’s actually perfect, with this being Labor Day weekend and all, the official close of the summer is here, and we closed out the kitchen with a perfect end of summer recipe. You guessed it, some more no churn ice cream!
A few weeks ago I posted a recipe for Vanilla Bean Bourbon [No Churn] Ice Cream. With the toasted candied pecans, I swear, it tastes just like a fresh-baked bourbon pecan pie in ice cream form.
These next two ice creams are very similar, however they don’t require the booze, so if you’re trying to dry out from the weekend or you’re making this for a little one, or God forbid you don’t like bourbon [Amanda] then these recipes are perfect for you!
We wanted to try two different variations. Why you ask? Well why the heck not? So we decided on Cake Batter and Vanilla with a Blueberry Cheesecake Swirl. Two solid choices, don’t you think?
I know, Cake Batter is so basic, but it’s also so delicious, so don’t judge. As far as the cheesecake swirl and blueberries, the idea behind that one was a little more complicated. It all came to me through a chain of events. When berries were in peak season a few weeks ago, I made some blueberry, raspberry, blackberry jam. I try to make some form of jam every year. For some reason, this year, the recipe I used made twice as much jam as it was supposed to, so I thought to myself, hmm. There’s no way I can eat all of this… what should I do with it? I thought about the traditional thumbprint cookies, and thought, naw, too traditional. Then I thought one day, as I was eating my jam on my english muffin with cream cheese, that this jam (due to its intense sweetness) would be so great with cheesecake! Then I thought, I hate making cheesecake, but I’ve really been craving some cheesecake ice cream, why don’t I make some vanilla ice cream with a cheesecake and jam swirl? So it is, without further adieu.
No Churn Vanilla Ice Cream Two Ways: Cake Batter Ice Cream & Vanilla Ice Cream with a Blueberry Cheesecake Swirl
get the recipe
If one or the other appeals to you more, just double the recipe for the ingredients you like. The vanilla base makes enough for both recipes when divided.
Make the base by combining the cream, condensed milk, and vanilla. Whipping until peaks form.
For the Cake Batter Ice Cream: Add the cake batter mix and sprinkles, stir until well mixed and then freeze.
For the Vanilla Ice Cream with Blueberry Cheesecake Swirl: First make your “crust” bits by combining melted butter and graham crackers. Then make your cheesecake swirl by combining softened cream cheese and powdered sugar. Next layer in the container you’re freezing in, vanilla ice cream, blueberry jam, crust, and cheesecake, repeating until you get to the top. Then using a long thin spatula or butter knife, swirl the layers.
That’s it! It couldn’t be any easier, hope you enjoy! We went with the ice cream sandwich approach, mini chocolate chip approach, really anyway you go for it, it’s amazingly delicious. Ice cream happy hour at work should be required weekly. Don’t you agree Corey?
- 600 ml heavy cream
- 1 can condensed milk
- 2 teaspoon vanilla
- 1/2 package graham crackers
- 2 tablespoons butter
- 2 teaspoons granulated sugar
- 1/2 block cream cheese
- 2 tablespoons powder sugar
- Blueberry jam of your choice
- 1/4 cup+2 tablespoons funfetti cake mix
- For the base of the ice cream combine the heavy cream, condensed milk, and vanilla. Whip together until peaks form.
- For the Cake Batter Ice Cream: take 1/2 of the vanilla base and add 1/4 cup + 2 tablespoons funfetti cake mix and as many sprinkles as you can stand, mix until well combined, and freeze overnight.
- For the Blueberry Cheesecake Swirl: Make the "crust" layer by combining graham crackers, melted butter, and granulated sugar. Next, make the cheesecake layer by combining the cream cheese and powder sugar. Now it is time to start making the ice cream, layer each layer one on top of each other, starting with the vanilla base and ending with the jam. You should repeat the layers 2 times. Finally, with a long spatula or knife, swirl all of the ingredients, being careful to swirl them and not combine them too much, you don't want to over stir or you will miss the swirl effect.