This is one of those recipes where I have a hard time editing photos because each is equally as delicious to me and so I think you need to see the close-up detail of the waffle cones and the ribbons of sweets that are swirled around. I’m not sure, but I think I might love sugar an inappropriate amount. But that’s just an observation. Not a true statement yet. Whenever we have friends over for dinner, there is ALWAYS dessert. We make a lot of our ice cream at home and that’s always a big request by our pals when they know we’ll be enjoying a treat after a meal. At any given moment, there is ice cream in our freezer and I thought I’d share the recipe here so that you can have the ice cream in your freezer. At any given moment. You’re welcome. This homemade brownie batter & cotton candy ice cream is a tasty treat that has the same base, but we just load in different mix-ins! This base is the perfect base for any ice cream you can imagine!
Now, you don’t have to have an ice cream machine. But you should. I’m so glad we have one because we are living in this crazy Arizona heat and our family is craving a frozen treat every hour of the day. I use this Cuisinart machine because it doesn’t have a billion crazy bells and whistles. It’s straight forward. You pour the base in and press “ON” and it starts-a’-churnin’. The Cuisinart can be found at Bed Bath & Beyond and that’s a perfect time to use those 20% off coupons we all know that we have at home on our counter, but never with us when checking out at that store.
Once your ice cream has finished churning (usually takes about 20 minutes), it’s time to transfer it to an airtight food storage container. This is the time to add your mix ins. For these particular flavors, I used an egg-free brownie batter so that you don’t have to worry about the Salmonella factor. And some cotton candy. We always have cotton candy in our pantry. It’s not for me (thanks, diabetes), but it’s for Vita-girl. She loves the stuff! I may be creating another diabetic…
The recipe for this ice cream is at the bottom of the post so keep reading! 🙂
To add your mix-ins, start by scooping 1 or 2 spoonfuls and placing them in the bottom of your tupperware. Swirl in a few spoonfuls of the brownie batter. Add more ice cream on top and then swirl in more brownie batter. Repeat these steps until you’ve got the amount of swirled ice cream your heart desires. Place the lid on the tupperware and freeze for several hours. Of course, you don’t have to freeze this right away! If you like your ice cream to be a runnier consistency, this is it. But I like it to firm up a bit before serving.
The same thing goes for the cotton candy. Scoop a few spoonfuls of ice cream into the tupperware and then add a few pieces of the cotton candy. Repeat until you’ve got the amount you like. Some of the cotton candy will appear to “melt” into the ice cream. It’s good. It’s delicious. Don’t fight it.
Freeze for several hours and then serve!
I sometimes just stare at those ribbons of cotton candy in awe. It’s totally normal.
I feel like we need another post entirely to talk about waffle cones and sugar cones. I could honestly just eat them alone. Dipped in nutella. You like nutella, right? Tell me you do. It’s important.
I like to add brownie batter to our ice cream because it reminds me of Ben & Jerry’s brownie batter flavor that is now discontinued. My life ended for a bit when that happened. I’m thinking of starting a change.org petition to get it reinstated after seeing that rainbow chip frosting is coming back! Good things can happen to ordinary people! 🙂
It is honestly so easy to make your own ice cream. And it feels a little more rewarding when devouring it knowing that you built it yourself. This recipe is for a basic vanilla base, but go crazy with flavors! Throw in anything you like! Cereal, candy bars, granola, chocolate chips, syrup, fruit, the sky is the limit!
Pure Sweet Cream Ice Cream (adapted from Ample Hills Creamery)
- 3/4 cup sugar
- 1 2/3 cups whole milk
- 1 2/3 cups heavy cream
- 1/2 cup dry milk powder (non-fat)
- 3 egg yolks
- 1/4 tsp vanilla
Make an ice bath in your sink or in a large heatproof bowl. In a medium saucepan, combine the sugar, milk powder, and milk. Mix until smooth and the powder is dissolved. Cook over medium heat until the mixture reaches 110 degrees F (about 5-10 minutes). Use a candy thermometer to be accurate! Remove the pan from heat. In a separate bowl, add the egg yolks and vanilla. Slowly stir in 1/2 cup of the hot milk and whisk gently to temper the eggs. Once it’s mixed well, slowly pour the egg and vanilla mixture back into the hot milk mixture. Place the pan back on the stovetop and cook over medium heat until it reaches 165 degrees F. Be sure to stir often to avoid burning on the bottom of the pan. Milk burns easily!
Once you’ve reached the right temperature, remove the pan from the heat and place in the ice bath to cool for about 15-20 minutes. Once it has cooled, pour it through a mesh sieve into a food-safe storage container. Place in the refrigerator for another hour or two until completely cooled or until you are ready to churn. This mix can stay in the refrigerator for up to 3 days before churning, so you’ve got some time if you forgot to freeze the churning bowl of your ice cream maker! 😉
Once ready to churn, be sure the bowl is frozen, assembled, and spinning. Slowly pour in the cream mixture and churn for 20 minutes until it has doubled in volume. It will be thick, but still somewhat soft and runny. Add your mix-ins and serve. Or freeze for an additional 4-6 hours to get a more firm, scoopable ice cream!
If you were here, I’d serve you up a nice big bowl of this stuff! If you’re looking for other tasty treats, check out our sweet, tasty archives!
Do you make your own ice cream? Would you ever? There’s a special place in my heart for Cold Stone, so there is no judgment there! I must tell you that I worked there for a time in high school. Hello, extra pounds thanks to the ability eat the mix-ins when I was alone! I basically stole cookie dough. Stole it right in my mouth. Shhh.
styling & photography \\ Lexy Ward