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Recipe: Mason Jar Ice Cream (No-Churn!)

Recipe: Mason Jar Ice Cream (No-Churn!)

Ingredients

Base Ingredients (Vanilla Ice Cream)
½ cup chilled heavy cream
2 tsp granulated sugar
¼ tsp pure vanilla extract
1 salt
Chocolate
1 tsp unsweetened cocoa powder
Maple Walnut (Omit Granulated Sugar)
1 tbsp pure maple syrup
¼ cup chopped walnuts
S’mores
¼ cup chopped chocolate, crushed graham crackers, mini marshmallows
Mint Chip
¼ cup chocolate chips
¼ tsp peppermint extract
Strawberry (or any fruit)
¼ cup chopped fresh strawberries
More Mix-Ins
nutella, caramel, dulce de leche, m&m’s, fruit jam, peanut butter, instant coffee, etc.

Directions

Pour all of the ingredients for the flavor you want into a clean pint-sized (8 ounce) mason jar. Shake for 3 minutes. Freeze for at least 3 hours. Let sit at room temperature for a few minutes before serving.

Recipe: Maple Vanilla Bean Whipped Cream

Ingredients

Directions

Recipe: Blueberry Swirl No-Churn Ice Cream

Ingredients

Directions

Recipe: Maple Vanilla Bean Whipped Cream

I use this simple and delicious Maple Vanilla Bean Whipped Cream in my morning coffee and on ice cream, pie and anything I can think of!

makes 3 1/2 cups

2 cups cold whipping cream
1/4 – 1/3 cup pure maple syrup (sweeten to taste)
1 vanilla bean or 1 tsp vanilla bean paste

Chill the bowl and whisk of a stand mixer.
If using the vanilla bean paste see notes.
If using the vanilla bean: Pour the cream into a medium bowl. Scrape the vanilla bean seeds into the cream and whisk together. Cover and refrigerate for one hour.
Pour the cream through a fine mesh sieve into the chilled bowl of the stand mixer.
Whisk the cream on medium-low for a few minutes until it starts to thicken. Add the maple syrup.
Increase the speed to medium high and continue to whisk until the cream thickens to your liking.
Use immediately or refrigerate and use within a few hours. (If you made the cream very thick it will last a few days.)

If using the vanilla bean paste you can cut right to whisking the cream. Simple add the vanilla when you add the maple syrup. This will cut out lots of time if you are in a hurry!

Recipe: Blueberry Swirl No-Churn Ice Cream

We love homemade ice cream…but this Blueberry Swirl No-Churn Ice Cream recipe couldn’t be easier! Make the most of those delicious summer blueberries!

8-10 servings

1 cup fresh or frozen blueberries
2 tbsp water
2 tbsp cup granulated sugar
1 tbsp key lime juice
1 pint (2 cups) heavy whipping cream
1 can (14 ounces) sweetened condensed milk
1/4 cup fresh blueberries for topping

In a small saucepan, bring the berries, water, sugar and lime juice to a boil over medium heat. Cook for 5 minutes until berries soften. Transfer to a blender and purée the mixture.
With a hand or stand mixer, whip the cream until you have stiff peaks. With a spatula fold in the condensed milk.
Pour the mixture cream mixture into an 8 1/2″ X 4 1/2″ inch loaf pan. Drizzle the blueberry sauce over the top. Swirl around with a knife.
Top with fresh blueberries. Freeze for 5 hours & serve.