3 Ingredient Cold Brew Coffee Ice Cream

We LOVE ice cream in the summer and remember our Mom making ice cream from scratch while we were growing up. Ice cream always tastes better when it is homemade and not from the store! 

This is by far, the EASIEST ice cream recipe we have seen and it results in creamy, delicious, rich coffee ice cream that even rivals Häagen-Dazs!

xxx Ivy & Eve

Makes about 2 pints.

Requires an ice cream maker. We use the Cuisinart Ice Cream Maker (only $69.95!)

Ingredients:

• 2 cups heavy cream

• 1 (12 oz) can sweetened condensed milk

• 1/2 cup of your favorite cold brew concentrate

Directions:

1. Combine all ingredients in a large bowl.

2. Pour 1/2 into the ice cream maker (your ice cream maker may be able to fit more. Ours only fit 1/2 of this recipe).

3. Make ice cream according to the machine. Ours took about 20 minutes to become soft-serve consistency.

4. Pour into a freezer-proof container. We use Tovolo ice cream containers.

5. Freeze completely (at least 3 hours.)

6. Repeat steps 1-5, adding the second batch to the ice cream container.

7. Take out of the freezer 10-15 minutes before serving.

8. Scoop into coffee cups, bowls, or cones with an ice cream scoop.

9. Enjoy!

Icebox Pumpkin Pie

As much as we love autumn, for us Californians, fall weather really doesn't begin until pretty late in the season. On the Central Coast, we still enjoy weekends by the pool and lots of warm sunshine until late October. We wanted to make a pumpkin pie a few weekends ago, but it was so hot out that we didn't want to turn the oven on! We loved our Magically Delicious Pie so much that we decided to make a pumpkin version. We chose to use Cinnamon Toast Crunch for the base, which works wonderfully with the pumpkin filling. We like to serve ours pretty frozen, but if you want more of a soft and fluffy texture, just take the pie out a little longer than we suggest. This is a perfect potluck dish because since you freeze it until serving, you can keep it in the freezer until you leave and let it defrost on the way!

We are sure this recipe is soon to be a new favorite!

xxx Ivy & Eve

Makes one pie with 12 small slices.

Ingredients:

• 1 box Cinnamon Toast Crunch

• 8 tablespoons melted butter

• 2 cups heavy cream

• 1/4 cup powdered sugar

• One 7 oz. jar of marshmallow fluff (about 1 1/2 cups)

• 8 oz. cream cheese, softened

• 3/4 cup canned pumpkin

• 1 1/2 tsp pumpkin pie spice

Directions:

1. Preheat the oven to 400F degrees. 

2. Melt the butter in a small bowl.

3. Add 6 cups of the cereal to the food processor. Pulse until you get fine crumbs. Pour in the melted butter and pulse until all the crumbs are moistened.

4. Pour the crumbs into a 9-inch pie pan and press mixture on the bottom and around the sides to form the pie crust.

5. Place the crust in the oven and bake for 5-7 minutes until it is slightly golden. Then place the crust in the freezer to cool while you prepare the filling.

6.  Whip the heavy cream in a mixer until it starts to thicken and then add powdered sugar. Whip until stiff peaks form. Place the whipped cream in the refrigerator while you make the other mixture.

7. Beat the softened cream cheese and marshmallow fluff with an electric mixer until light and fluffy (about 5 minutes). Add the pumpkin and pumpkin spice then mix until incorporated. Fold in the whipped cream. 

8. Pour the mix into the chilled pie crust and smooth with a spatula.

9. Lightly crush 1/2 cup of Cinnamon Toast Crunch in a Ziploc baggie and sprinkle on the edges of the pie filling.

10.  Freeze for at least 3 hours. When it is time to serve, take it out of the freezer and slightly let soften for 10 minutes.

11. Slice and serve! 

Magically Delicious Pie

As children, we spent part of our summer vacations on Lake Erie in Ohio visiting our Grandma C and many aunts uncles and cousins. Those weeks were the highlight of summer, spending the hot and humid days swimming in the lake, walking down the street to buy candy at the corner shop, and convincing the adults to drive us to our favorite drive-in restaurant, White Turkey, AT LEAST once a day. Another perk of being at Grandma's was that she always had sugary sweet cereals and treats in her house during our visits. All the cousins would come down stairs each morning and pour a bowl of their favorite cereal and plan the adventures to be had that day. Our personal favorite was a big bowl of Lucky Charms (We affectionately called them Monkey Germs lol). This pie is a frozen take on our beloved cereal. This recipe transports us back to Grandmas house by the lake. We can almost feel the warm breeze drifting off the lakeshore and hear the distant rumble of a coming thunderstorm. 

xxx Ivy & Eve

Adapted from The Slow Roasted Italian.

Makes one pie with 12 small slices.

Ingredients:

• 1 box Lucky Charms Cereal

• 8 tablespoons melted butter

• One 7 oz. jar of marshmallow fluff (about 1 1/2 cups)

• 8 oz. cream cheese, softened

• 2 cups heavy cream

• 1/4 cup powdered sugar

Directions:

1. Preheat the oven to 400 degrees. 

2. Separate the cereal and the marshmallows into two separate bowls.

3. Melt the butter in a small bowl.

4. Add 4 cups of the cereal to the bowl of a food processor. Pulse until your mixture is crumbs. Pour in the melted butter and pulse until all the crumbs are moistened.

5. Pour the crumbs into a 9 inch pie pan and press mixture on the bottom and around the sides to form the pie crust.

6. Place the crust in the oven and bake for 5-7 minutes until it is slightly golden. Then place the crust in the freezer to cool while you prepare the filling.

7.  Whip the heavy cream with a mixer until you can starts to thicken and then add powdered sugar. Whip until stiff peaks form. Place the whipped cream in the refrigerator while you make the other mixture.

8. Beat the cream cheese and marshmallow fluff with an electric mixer until light and fluffy (about 5 minutes). Fold in 1/2 of the whipped cream and a 1/2 cup of the Lucky Charms marshmallows. Pour the mix into the chilled pie crust and smooth with a spatula. Pour remaining whipped cream over top and sprinkle the remaining marshmallows around the edge of the pie. Freeze for at least 3 hours. When it is time to serve, take it out of the freezer and let soften for 10 minutes.

9. Slice and serve! 

Father's Day Float!

Just in time for Father's Day, we decided to share one of our new favorite recipes that is "Dad approved". We discovered this tasty delight at one of our favorite local coffee shops, Crema, in Pacific Grove. Ivy was a little wiry of this concoction when Eve ordered it from the menu, but after taking a sip herself, Ivy decided it was delicious. We didn't get this recipe from Crema, but it tastes pretty darn close! Their espresso shot was super smooth (which was delicious), whereas our espresso was a bit more intense. It totally depends on your preferences. Its fairly simple to make however we recommend trying it out at Crema yourself first. We made this for our Dad before we left for Europe as an early Father’s Day treat. We think any Dad (or beer lover) will love this sweet treat!

xxx Ivy & Eve

Makes two floats.

Ingredients

• 1 bottle Samuel Smith's Organic Chocolate Stout beer (You can find it at most beer shops or at Total Wine & More.)

• Good Chocolate syrup

• 2 shots of espresso- We used our Nespresso machine

• Good vanilla ice cream

 Directions

1. Chill pint glasses in the freezer for several hours. (optional)

2. Brew one shot of espresso for each (2 total) and let cool slightly.

3. Drizzle chocolate syrup on the inside of each glass.

4. Scoop out 2-3 scoops of ice cream into each glass.

5. Add one espresso shot to each.

6. Top with Chocolate Stout.

7. Enjoy!

Lavender Vanilla Bean Ice Cream

Lavender is one of our favorite flowers. We love the way it looks, we love how it smells, and we LOVE to eat anything with lavender. As kids, one of our favorite restaurants, Corkscrew Cafe in Carmel Valley, used to serve up the most delicious lavender ice cream for dessert. It was eventually taken off the menu (if you hear us, PLEASE bring it back!), but we never forgot the deliciously floral flavor of this dessert. Lavender is in full bloom in Carmel Valley right now, so we were reminded of our long lost favorite dessert and decided to try to make it ourselves! If we do say so, we think this even more delicious than the original. We added vanilla bean to complement the lavender, and we believe it is just perfect! The ice cream base is adapted from Jeni's Splendid Ice Cream recipe book. Eve went to undergrad in Ohio, where she first tasted flavors like roasted strawberry buttermilk and goat cheese and cherry ice cream. Jeni's ice cream base is unbelievably creamy. You won't be able to eat just one scoop!

xxx Ivy & Eve

We use the Cuisinart Classic Ice Cream Maker for our ice cream adventures. The machine is super easy, and there is no need for ice and salt like the old machines!

Makes one quart of ice cream.

Ingredients 

• 2 cups whole milk

• 1 tbsp plus 1 tsp cornstarch

• 3 tbsp cream cheese, softened

• 1/8 tsp fine sea salt

• 1 1/4 cups heavy cream

• 2/3 cup sugar

• 2 tbsp light corn syrup

• 1/2 vanilla bean

• 2 heaping tbsp culinary lavender

Directions

1. Combine 1 3/4 cup milk (minus 2 tbsp), 2/3 cup cream, 2 tbsp lavender, and 1/2 vanilla bean sliced open, into a saucepan. Bring to a boil over medium-high heat. remove from heat and let the mixture steep until the desired flavor. (you can steep the lavender in a cheesecloth or strain after this step if you want a smoother texture. We like the lavender left in)

2. While waiting, mix the remaining 2 tablespoons milk with the cornstarch in a small bowl to make a smooth slurry.

3. Then whisk the cream cheese and salt into the slurry until smooth.

4. Fill a large bowl with ice water.

5. Combine the lavender vanilla bean milk mixture with sugar and corn syrup in a 4-quart saucepan and bring it to a boil again for 4 minutes. Remove from the heat and gradually whisk in the cornstarch/cream cheese slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

6. Pour the mixture into a 1-gallon resealable plastic freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

7. Pour the ice cream base into the ice cream machine canister and process according to your ice cream maker's directions.

8. Pack the ice cream into a storage container. Place the ice cream in the freezer until firm, at least 4 hours.

9. Bon Appétit!