No Churn Chocolate Malted Oreo Ice Cream

 

Malt powder is not used nearly often enough. When I was a little girl, I used to be able to get little frozen malt cups from the local dairy, the school cafeteria, or the grocery store. They came with their own little wooden spoon attached, and I don’t know what I miss more, the taste of that malt cup, or the taste of that wooden spoon. I have since gotten some of those wooden spoons in order to wax nostalgic, but, until last weekend, had yet to make my own version of the ice cream used in those malt cups. I stumbled upon this recipe on the Half Baked Harvest website and decided to give it a try with my own adjustments. This is the adult version of malted ice cream and it is, in a word, magnificent! If you plan to share it with the kids, don’t add the Kahlúa, add more vanilla. Either way, you must try this.

No Churn Chocolate Malted Oreo Ice Cream

Adapted from Half Baked Harvest

2½ c. heavy cream

½ c. unsweetened cocoa powder

¼ c. vanilla malted milk powder

2 t. espresso powder

1 14-oz. can sweetened condensed milk

1 t. vanilla extract

1 T. Kahlua

1 t. Fleur de Sel

16-20 Oreo cookies, crushed

Using an electric mixer, whip the cream, cocoa powder, malted milk powder, and instant espresso in a large bowl until soft peaks form, 1-2 minutes. Add the condensed milk, vanilla, Kahlua, and fleur de sel. Whip to gently combine.

 Fold in the crushed Oreo cookies.

Transfer to a 9”×5” loaf pan; cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

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No Churn Fresh Peach Ice Cream

My two favorite fruits are blueberries and peaches. When the fresh peaches come in at local farms, I come home with bags of them. But, as often happens, my eyes are bigger than my stomach, and I can’t possibly eat them before they go bad. Yes, I have frozen them in the past, but this year I was really feeling like ice cream. As I mentioned a week or so ago, when it comes to ice cream, I can take it or leave it, but lately I’ve wanted to take it.

 Today I made a delicious, simple, no-churn peach ice cream. It is absolute heaven. The freshness of the peaches really comes through, making each bite taste like the bounty of summer. I enjoyed mine in a cone, but if you feel inclined, put yours in a bowl and top it with fresh peaches and a drizzle of raspberry syrup. Enjoy summer’s delicious bounty while you still can.

No Churn Fresh Peach Ice Cream

From Eagle Brand

 2 c. heavy cream, whipped

1 14-oz. can sweetened condensed milk

1 T. vanilla extract

1 c. pureed peaches (2 medium peaches)

Food coloring

Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring (if desired). Fold in whipped heavy cream. Pour into 9” x 5” loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

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