Chocolate ice cream base with marshmallows and peanuts!

Take any ice cream recipe, sub 3/4 the sugar for Allulose, and the rest with splenda/sucralose.

Took me 12 batches and 4 different artificial sweeteners to figure this out, allulose is the only way to make sure it's creamy and ice crystals don't form, and that it doesnt turn into a rock in the freezer. Erythritol also can work (I'm apparently allergic to it so I haven't experimented much) but the aftertaste is evident and takes away from it imo. However, it's much easier to find than allulose.

If you want to add something like caramel sauce or cake batter or hot fudge to the ice cream, do the same thing. Make your own and sub out the sugar for allulose and splenda.

Neither allulose nor sucralose raise blood sugar, but allulose does have calories, albeit far fewer than sugar. All the store "sugar free" ice cream uses sugar alcohols that raise blood sugar, which doesn't work for people with conditions like diabetes.

By far my most consistently asked for ice cream is peanut butter. Our friend circle is increasingly filled with radicalized peanut butter supremacists. It's also one of the easiest to make. I decided I'm willing to share my secrets ;)

You'll need:

Ice cream maker (obviously)
Batter bucket (big mixing bowl with measures on the side and a spout, I use an 8 cup glass one)
Silicone spatula

Ingredients:

1 cup smooth peanut butter. I've tried crunchy but the bits don't mix well. Skippy Naturals is my recommendation
3/4 cup sugar
1 cup light cream
2 tbsp vanilla extract
Whole milk

First, stir the peanut butter thoroughly to incorporate any oil that's settled to the top. Pour it into the batter bucket using the spatula until you've roughly reached the 1 cup line when leveled. Add the sugar, and mix. Add the cream in portions, stopping to mix it into the peanut butter as you go to avoid lumps. Add the vanilla extract, and then add whole milk until you reach the 4 cup line on your batter bucket. Stir until homogenous. Optional: pre-chill the mixture in the fridge for a faster freezing time. Pour it into your ice cream maker, and churn for 15 minutes if pre-chilled or about 25 minutes if not, until the ice cream is a soft serve consistency. Scoop it into your preferred containers and put into the freezer to firm up.

Serve with a drizzle of your favorite chocolate sauce. I suggest SMALL PORTIONS. It's extremely rich and you can always go back for more.

If you don't have a batter bucket, I can't recommend one enough. Scooping peanut butter out of and then cleaning the measuring cups is a giant pain. Being able to pour the mixture from a spout is a huge upgrade over a bowl. It's immensely helpful in ice cream making and if you plan on making it more than once in your life just get one already.

Enjoy ;)

Think about it. What seems more Christmasy:

A man made of snow, and whom will melt when it gets hot wearing a magic hat

or

A peppermint ice cream man whom will melt when it gets hot. And he's wearing a magic ice cream cone on his head.

I know which one I'd pick.

For Thanksgiving! Since I didn't want to make pie this year. It's nice and creamy, without the sometimes grainy feel pumpkin pie can have. I'll have to try and get some graham crackers to sprinkle on top.

Hi, I recently bought an Ice Cream Maker and I made some basic chocolate ice cream, banana ice cream already which were quite nice. I found a recipe for tiramisu ice cream and tried that and it was amazing. Mixed up some melted rum balls (forgot them in the sun) and it was some of the best ice cream I ever had.

As a next step I tried making some variations of fruity ice cream with melons, strawberries and orange. But they all turned out really watery... Do you have some tips to achieve a good texture with watery fruits?

Anyone have good/interesting stories with swapping out or mixing sweeteners in your recipes?

In my recipes I generally use pure maple syrup. which ultimately adds that flavor into the ice cream, but i’ve been swapping it out with whatever I have in the house.

recently tried unrefined granulated sugar which seemed to stay in it’s crystalline state for some time. it wasn’t bad, just different. the flavor was not affected .

My latest batch I tried confectioners sugar and it was super sweet with a weird drying effect on your tongue.

I think my next try is a sugar alternative called allulose and then maybe start playing around with various combinations.

I've got it loaded with 8 flavors.

Vanilla

Smarties (Canadian)

Oreo

York Peppermint Pattie

Aztec Chocolate

Skor Bits

Skor Bar

Milk Chocolate Almond Crunch

I hope the kids (and their sibkings and parents and the other team and the umpire) like it.

One of my favorites! Finally found some time to make 2 quarts this week.

Easiest way to make it is to just add some premium instant coffee crystals into your favorite vanilla base.

Though I’m sure you could get a lot more fancier.

With peanuts and mini marshmallows instead of tree nuts, because household allergies.

This is probably my favorite ice cream shop. It's located on Fairmont Avenue at Gladstone in Ottawa, Ontario CANADA. They make awesome ice cream including a large vegan selection. You can buy it by the scoop in cones or bowls, as ice cream based treats, in pints, or my favorite, in milkshakes.

I had a delicious chocolate milk shake this afternoon and it was absolutely delicious. It's not one of those nasty extruded frozen treat things you get at fast food restaurants. It starts with three scoops of hard ice cream and milk and they mix it right in front of you.

If you're in Ottawa please go by and check them out. They're good people and make great ice cream.

https://themerrydairy.com/

I've been making ice cream. My son's softball team plays in a tournament in a couple of weeks. We have what we call the cake challenge where if they do any one of a number of things (hit the fence, score a home run, get a double play, get a bunt double) I'll make a cake and bring it to the next game. I've done it three times so far this year. I Decided that for the tournament I would make ice cream.

So far I've made:

No Nuts

22 x Vanilla

17 x Aztec Chocolate

12 x Smartie

11 x York Peppermint Pattie

12 x Oreo

Almonds

12 x Milk Chocolate Almond Crunch

24 x Skor Bits

12 x Skor Bar

That's 122 x 125 ml cups.

I hope that's enough.

This is just my standard vanilla ice cream base (500 ml 35% cream, 1 L 10% cream, 300 g sugar, 15 ml vanilla extract) with chopped Oreo cookies. I put 12 cookies in each batch and each batch makes twelve 125 ml cups so each cup has a full cookie in it.

One of the oldest icecream parlors in my city serves 1 scoop of chocolate icecream, some whipped cream in a glass topped off with coca cola.

It's surprisingly good.

Their other soda is lemon/lime icecream with whipped cream, some ginger and topped with gingerale.

Excellent too especially on a warm day.

Thought I'd share as they can be easily made at home too.

One of my favorite home made flavors is MANGO! Don't try to tell me it should be a sorbet, I don't care.

Makes about 2qts

Ingredients:

1 cup light cream 2 cups mango puree or blended frozen mangos 3/4 cup white sugar 4 tbps mango or coconut rum (~12% alcohol) ~3/4 cup whole milk

In a blender, add about 2 1/2 cups of frozen mango chunks and the 1 cup cream and blend until smooth. Add some milk as needed for blending. You should end up with approximately 3 cups of a mango and cream mixture. Pour it into an 8 cup "batter bucket"*. Add the sugar and rum and stir until the sugar is dissolved and you no longer feel grains (can take a minute). Add the milk to get the mixture up to the 4 cup line of the batter bucket, approximately 3/4 cup. Stir, and once it's a homogeneous color pour into a 2qt ice cream maker to churn. It should be in a soft serve state within 15min if you used frozen mango, or 20-25min if you used a mango puree. Remove from ice cream maker when it's the consistency of soft serve frozen yogurt and scoop into containers of your choosing. Allow it to firm up in the freezer for a few hours.

*it's a giant measuring cup that also works as a mixing bowl and it's immensely useful for ice cream making and anything else where you need to end up with a finished product that has to be poured.

The alcohol helps keep the ice cream from freezing too hard since this recipe doesn't have as much fat. The mango rum I use is by Cruzan and personally I can't taste it in the ice cream, but serve to kids at your own discretion.

It still needs to chill more and continue to be mixed up. It's more green than yellow but the photo makes it look very yellow to me.

I recorded a short video of the Cuisinart ICE-50 churning a batch of vanilla ice cream. The ICE-50 is a now discontinued and no longer supported with spare parts self-chilling ice cream machine. You just pour in the base, turn it on, and it makes a batch of ice cream in about 45 minutes.

The lumps you see are more frozen pieces of ice cream. It freezes on the wall of the tub and is scraped off by the paddle creating a slurry of more and less frozen ice cream. Once it's put into a container and frozen it's nice and smooth.

I would highly recommend the ICE-50 to anyone who is interested in ice cream making. They have not been made or supported for years but our two are tanks and just keep going. I can't offer an opinion on the newer machines other than to say if you buy one buy spare parts for everything you can. A motor arm, two stem and paddle assemblies or two of each if you buy them individually, a bucket, and at least four covers. That will keep you going for 20 or 30 years as long as the machine keeps running.

Yesterday, I was filling 125 ml cups with ice cream. I got 12 cups filled and in the freezer and had less than 125 ml left so I walked over and handed my 15 year old son the tub and the spoon that I was using to fill the cups.

[Later]

Me: How did you like the ice cream?

Son: It was great. What kind of berries were those?

Me: What berries?

Son: The ones in the ice cream.

Me: Did you not taste them?

Son: No, I don't like berries.

Me: They were (Canadian) Smarties (see NOTE).

Son: Smarties?

Me: Yes. You really should try things that I hand you.

Son: [Nomming on the smarties left in the bottom of the container covered in melted vanilla chocolate.] Uh huh.

NOTE: Canadian Smarties are like M&Ms but with milkier, smoother, better quality chocolate.

We've had the machine on the right for years. We bought it new. We bought the one on the left at the Liquidators restaurant auction. I've got vanilla base in both. I'm going to put one batch in the freezer for the family and the other in 125 ml cups for my sons softball team. (Canadian) Smartie, I think.