Homemade Peppermint Ice Cream

November 29, 2018 · by · 4 Comments



This homemade peppermint ice cream is incredibly simple to make, yet delicious beyond belief. At first taste it has a refreshing snowlike consistency, then it melts into a creamy aftertaste/texture. My kiddos fought over the container, feasting on it by the spoonful…until I told them to get a bowl and act civilized.

Then, I did what every mom would do and hid in the kitchen to taste test out of the container. I was caught by my middlest. “Gabby, you hush…when you’re an adult the calories don’t count when you’re taste testing. If I got a bowl, it would be a different story for me.” (You know what I mean, don’t you judge, lol.)

We were over at our little cousin’s birthday party a few weekends ago. While my cousin was cutting the cake, I noticed an ice-cream maker in the kitchen sink. “It was a gift to ourselves. We love ice-cream and it makes a difference when it’s homemade.. My daughter Julia saw it and exclaimed, “Mamakins! Can I have one of these for my birthday?” My cousin served us our cake and scooped out her homemade ice-cream from the churner. I was sold. It really was an added touch.

I love homemade and added touches.

Juju got her wish on her birthday. Then, asked me daily when we were going to finally make this ice-cream.I can only imagine how much the suspense built in her until last night when we finally took the plunge. It was super simple and fun to make together.


Start out with heavy whipping cream, coconut milk (you can use whole milk as well), sugar, salt, and peppermint extract.


Pour everything into a mixing bowl.

 

 

 

 

 

 

 

 


Mix on low speed until all ingredients are incorporated. This doesn’t take long.

 

Pour into the ice-cream maker and turn on for approximately 25 minutes. Place container in freezer overnight.

Serve with crushed peppermints. Ahhh…so refreshing.

Homemade Peppermint Ice Cream
Author: Janelle Paris
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 cup Coconut Milk (or whole milk)
  • 3/4 cup sugar
  • 1 tsp salt
  • 2 cups heavy cream
  • 1 Tablespoon peppermint extract (you can add just vanilla or another flavor of your liking).
Instructions
  1. In a medium mixing bowl add all ingredients and mix with a handheld mixer on low until ingredients are combined.
  2. Pour into ice-cream maker and turn on for approximately 25 minutes.
  3. Put container into freezer overnight.
  4. Serve with crushed candy canes.

 

Signature
Filed Under: Dessert, Kiddos, Uncategorized · Tagged: , ,

Eclair Pudding Cake

May 13, 2015 · by · 2 Comments

IMG_4441
This recipe came from my beloved Mother-in-Law…so for our first Mother’s day without her, I made it in her honor. She made this recipe often- it’s so delicious and incredibly easy! She had great taste.

IMG_4424
In a medium bowl whisk together pudding and milk. Place in refrigerator for 5 mins until set.

IMG_4426
Add Cool Whip and fold in…

IMG_4427

IMG_4423
Place graham crackers at the bottom of a 9×13.

IMG_4428
Top with pudding mixture. Then repeat those steps one more time.

IMG_4431
Frost the top like so- it seems like it’s going to be a mess, but it turns out!

IMG_4432
Refrigerate for 4 hours or overnight.

IMG_4441
It seriously tastes just like an Eclair!

IMG_4436
Me with Grandma Ruth <3

IMG_4444
Grandma and mom <3 Thankful for these beautiful women in my life. They too loved my mother-in-law. When families marry one another it’s a beautiful thing.

Eclair Pudding Cake
Author: Janelle Nehrenz
Prep time:
Total time:
Serves: 12
Ingredients
  • 2 (3.5 ounce) packages instant vanilla pudding mix (Jell-O)
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed (Cool Whip)
  • 1 (16 ounce) package graham crackers
  • 1 (16 ounce) package pre-made chocolate frosting
Instructions
  1. In a medium bowl combine pudding mix and milk. Whisk and refrigerate for 5 mins until set.
  2. Fold in Cool Whip.
  3. Place graham crackers at the bottom of a 9×13.
  4. Add half of pudding mixture.
  5. Then add graham crackers again, then pudding mixture, then graham crackers.
  6. Frost with chocolate frosting.
  7. Refrigerate for 4 hours or overnight

 

Signature
Filed Under: Dessert · Tagged:

Best EVER Banana Pudding

December 8, 2014 · by · 2 Comments

IMG_4152
I love bananas- banana cream pie, banana bread, peanut butter on bananas, chocolate covered bananas, etc. But there aren’t too many “festive” banana recipes that would go along with the Christmas season. When I saw this recipe, I thought to myself “Yahtzee! Pepperidge Farm makes Christmas Chessmen! This is perfect.” I honestly cannot tell you how delicious this banana pudding is…after we had it for dessert, my kids kept opening the refrigerator for extra spoonfuls. It will be my “go-to” dessert… even in winter.

IMG_4139
These are so delicious and buttery.

IMG_4143
Lay cookies down on a 9×13, then layer with sliced bananas.

IMG_4144
Mix your pudding with milk and let sit until firm.

IMG_4147
Beat together condensed milk with cream cheese.

IMG_4149

Mix in pudding and pour over top of bananas, then top with the remaining Chessmen.

IMG_4151

 

Best EVER Banana Pudding
Recipe Type: http://www.foodnetwork.com/recipes/paula-deen/not-yo-mamas-banana-pudding-recipe.html
Author: Paula Deen
Prep time:
Total time:
Serves: 12
Ingredients
  • 2 bags Pepperidge Farm Chessmen cookies
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • 1 (5-ounce) box instant French vanilla pudding
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Instructions
  1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
  2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
  3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture.
  4. Add the cream cheese mixture to the pudding mixture and stir until well blended.
  5. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
  6. Refrigerate until ready to serve.
  7. Recipe courtesy Paula Deen
  8. Read more at: http://www.foodnetwork.com/recipes/paula-deen/not-yo-mamas-banana-pudding-recipe.html?oc=linkback
Signature
Filed Under: Dessert, Seasonal, Uncategorized · Tagged: , ,