We are all screaming ice cream as the weather heats up so when OXO asked me to team up with them for their #IceCreamforOXO campaign, I could hardly contain my excitement and really had to reign it in so that I could choose what flavor to make!  Lucky for me, I have an ice cream expert in house, and when I asked him if there was any flavor of ice cream I could make for him what would it be?  Without skipping a beat he answered “Sweet Corn Ice Cream!”  Sweet corn??  Yes, imagine sweet, buttery almost caramel notes with creamy, dreamy ice cream and just the undertones of that sweet summer corn that we all wait for until it’s knee high by the fourth of July and I can assure you, you’ll be singing the same tune after you have your first bite.Sweet Corn Ice Cream {satisfymysweettooth.com}

 

A small cafe within walking distance from our house serves freshly made gelato and among other interesting flavors such as Blackberry Balsamic and Avocado, they have Sweet Corn flavored gelato during a short time each summer.  I am sure this is what inspired my husband to have such a quick answer when I asked him what flavor ice cream I should make.  Think of the best creamed corn you have ever eaten:  it is sweet, creamy and rich and that is the same idea with Sweet Corn Ice Cream.

Sweet Corn Ice Cream {satisfymysweettooth.com}

I chose not to use my ice cream maker attachment for this recipe because I know that many people don’t have that kitchen appliance and so this Sweet Corn Ice Cream requires no churning or ice cream maker at all!  There are a few steps involved to make sure that the flavor of fresh summer corn shines through just enough, but each of the steps is super simple.  The hardest part will be waiting for the ice cream to set before you eat it!  See below for a step-by-step photo tutorial!

Sweet Corn Ice Cream {satisfymysweettooth.com}

add 2 cups of heavy cream to the corn kernels to a medium pot and heat over medium heat to gently simmer for 20 minutes, stirring occasionally (Do not let the mixture boil)

Sweet Corn Ice Cream {satisfymysweettooth.com}

remove the pan from the heat and remove and discard the cobs

place a fine mesh sieve over a medium bowl and pour the cream mixture through the strainer to remove the corn kernels

Sweet Corn Ice Cream {satisfymysweettooth.com} 

allow the cream to cool for 10 minutes, then cover with plastic wrap and refrigerate until cold, about 1-2 hours

place the reserved corn kernels into a blender or food processor and blend until smooth, then chill the blended corn in a small container

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream {satisfymysweettooth.com}once the cream has fully chilled, use an electric mixer to whip the cream to firm peaks

Sweet Corn Ice Cream {satisfymysweettooth.com}
place the sweetened condensed milk and blended corn into a large bowl and mix with a spatula to combine

Sweet Corn Ice Cream {satisfymysweettooth.com}

fold in the whipped cream until the mixture is well combined

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream {satisfymysweettooth.com} pour the mixture into a regular-sized loaf pan or another medium-sized plastic or metal container and place into the freezer for at least 5 hours

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream {satisfymysweettooth.com}

Sweet Corn Ice Cream (no churn)

Prep Time: 6 hours, 30 minutes

Total Time: 6 hours, 30 minutes

Yield: about 3-4 cups of ice cream

Sweet Corn Ice Cream: No ice cream maker needed for this creamy treat that has just the subtle flavor of sweet corn with caramel highlights

Ingredients

  • 2 ears of corn
  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk (I used fat-free)

Instructions

  1. Shuck and clean 2 cobs of corn.
  2. Cut the kernels off the corn cobs and place both the kernels and the bare cobs into a medium saucepan.
  3. Add 2 cups of heavy cream to the corn and heat over medium heat to gently simmer for 20 minutes, stirring occasionally. (Do not let the mixture boil.)
  4. Remove the pan from the heat and remove and discard the cobs.
  5. Place a fine mesh sieve over a medium bowl. Pour the cream mixture through the strainer to remove the corn kernels (do not discard the kernels).
  6. Allow the cream to cool for 10 minutes, then cover with plastic wrap and refrigerate until cold, about 1-2 hours.
  7. Place the reserved corn kernels into a blender or food processor and blend until smooth. Place the blended kernels into a small container, cover and chill along with the cream.
  8. Once the cream has fully chilled, use an electric mixer to whip the cream to firm peaks.
  9. Place the sweetened condensed milk and blended corn into a large bowl and mix with a spatula to combine. Fold in the whipped cream until the mixture is well combined.
  10. Pour the mixture into a regular-sized loaf pan or another medium-sized plastic or metal container and place into the freezer for at least 5 hours or until the ice cream is completely set before serving.

Sweet Corn Ice Cream {satisfymysweettooth.com}

*OXO provided me with some wonderful kitchen tools for participating in their #IceCreamforOXO campaign, but all opinions are, as always, my own. 

Here are some of my favorite OXO products that I personally use just about every time I cook and bake:

Small silicone spatula:  Amazing because there is no seam between the spatula surface and handle so it is super easy to clean!  And it is heat resistant to 600 degrees!

 

LockTop Containers literally will not allow anything to spill out, so they are my go to if I am bringing soup to work for lunch or transporting anything that I want to be absolutely leakproof.

 

Angled measuring cups:  I already had the 4-cup version and OXO sent me the 2-cup one and I was so happy to receive it!  It is so much easier to measure anything liquid when you can just look directly down on the measurement numbers.

Screen Shot 2014-07-15 at 3.03.32 PM

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Oh boy sweet teeth, have I got a treat for you today!!  There are certain things that I make that when I taste them, I am just overwhelmed with excitement about sharing them with you and these Monster Cookie Ice Cream Sandwiches are exactly the type of treat I am talking about!

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

Monster Cookie Ice Cream Sandwiches, how I love you, let me count the ways:

  1. First, you know that I love miniature things, and each of the peanut butter M&M cookies that are the “bread” in this sandwich begin with just a tablespoon of dough, so the cookies end up being just a few bites each.
  2. Second, I love peanut butter anything and the peanut butter flavor is so prominent in these Monster Cookie Ice Cream Sandwiches.
  3. Third, I love soft cookies and because these Monster Cookie Ice Cream Sandwiches are made with a flourless peanut butter cookie recipe, the cookie sandwiches are soft enough to eat straight out of the freezer.  No need to wait until the sandwiches thaw for a few minutes.  Instant gratification people, it’s a beautiful thing.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

The peanut butter M&M cookies that sandwich the ice cream only require 6 ingredients that you will undoubtedly have on hand.  As I mentioned, the cookies are flourless which is not only great for those individuals who are gluten intolerant, but it also equates to the cookies being some of the softest cookies I have ever had.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

I bought a small tube of the Mini M&M’s because I like how colorful and fun they make the cookies but you could make just as delicious a cookie using mini chocolate chips if you don’t want to run out and grab some Mini M&M’s.  And since I made these cookies “bite-sized”, you will only have to wait about 8 minutes per tray for them to bake, which means you will be able to have these perfect soft and oh so peanut buttery cookies on their way to becoming ice cream sandwiches in no time.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

I sandwiched Light Monster Cookie Ice Cream in between my perfect peanut butter M&M cookies (hence the name Monster Cookie Ice Cream Sandwiches), but I can’t think of a flavor of ice cream that wouldn’t be fantastic in these sandwiches.  Cookies n’ Cream would be phenomenal, strawberry ice cream would give you a lovely peanut butter and jelly taste and just straight up vanilla or chocolate would be just dreamy.  The possibilities are endless.  Let’s try them all, shall we?

Monster Cookie Ice Cream Sandwiches

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 38 minutes

Yield: 15 ice cream sandwiches

The softest and most peanut buttery cookies filled with miniature M&M's and sandwiched around monster cookie ice cream, it doesn't get any better than this

Ingredients

  • 1 cup smooth peanut butter (not natural peanut butter, it will make the cookies gritty)
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/3 cup mini M&Ms
  • a pint of ice cream (I used Light Monster Cookie flavored ice cream, but use whatever flavor you like)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, use an electric mixer to cream together the peanut butter and brown sugar.
  3. Add egg, vanilla and baking soda and mix until combined.
  4. Fold in the mini M&Ms using a spatula.
  5. Place 1 Tbsp sized balls of dough on to a cookie sheet leaving at least 1 inch in between cookies.
  6. Bake for 8 minutes and cool completely on the cookie sheet.
  7. Place the cooled cookies into the freezer for a couple of minutes so that they are chilled when you sandwich the ice cream in between them.
  8. Remove cookies from freezer and flip half of them over. Top half of the cookies with 1 Tbsp of ice cream and then use the other cookies to top the ice cream to make the sandwiches.
  9. Place ice cream sandwiches into the freezer in a covered container or zip top bag for at least an hour before serving.
  10. Store the ice cream sandwiches in the freezer in a covered container or zip top bag.
  11. Cookie recipe adapted from King Arthur Flour

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

 

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I promised that I would be back today with a perfect summer dessert and I am a girl who keeps her word.  S’mores Ice Cream Cake is the perfect dessert to bring to any backyard barbecue or 4th of July party you will be attending this summer!

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

 

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

I don’t think I will ever grow out of loving the taste of a perfectly toasted marshmallow that is just hot enough to melt the milk chocolate onto my graham crackers creating the perfect s’more.  Any dessert that I see that has a s’mores theme, I am instantly drawn to.  This S’mores Ice Cream Cake was made at the request of my husband who claims any ice cream cake as one of his favorite desserts.

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

The base for the cake is the only part of the recipe that needs to be baked and even that only requires a mere 8 minutes in the oven for the graham cracker crust to be perfectly golden brown.  This is no ordinary graham cracker crust though.  Just before you put the crust into the oven to bake, you sprinkle it with miniature chocolate chips so that the chocolate (aka best part of a s’more?) is not missed in any component of the S’mores Ice Cream Cake.

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

Two different flavors of ice cream are used for the layers of the cake.  Now you could just use vanilla as one of the two layers, but I wanted to make sure that my favorite flavor of a s’more (didn’t I just say my favorite part is the chocolate??), the toasted marshmallow, shined through, so I toasted a bag of mini marshmallows to golden brown perfection and blended them up with a tub of softened vanilla ice cream to create “homemade” toasted marshmallow ice cream.

As if the graham cracker crust wasn’t enough, the layers of toasted marshmallow and chocolate ice cream are separated and topped with broken pieces of chocolate dipped graham crackers.  The crackers stayed delightfully crispy which was such a nice texture contrast to the creamy dreamy ice cream.  I had a little extra chocolate coating that I used to dip the graham crackers so I drizzled it over the top of the S’mores Ice Cream Cake so that it looked as fun to eat as it was!

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake

Prep Time: 1 hour

Cook Time: 5 hours

Total Time: 6 hours

Yield: 12 pieces

S'mores Ice Cream Cake: Graham cracker crust is topped with toasted marshmallow and chocolate ice creams with chocolate-dipped graham crackers layered throughout the cake

Ingredients

    For the crust!
  • 1 1/2 cups graham cracker crumbs
  • 1 Tbsp sugar
  • 5 Tbsp unsalted butter, melted
  • 1/2 cup miniature chocolate chips
  • For the chocolate coated graham crackers!
  • 2 cups milk chocolate, chopped (or you can use milk chocolate chips)
  • 1 Tbsp canola oil
  • 6 whole graham crackers (sheets), broken in half
  • For the ice cream!
  • 1 quart vanilla ice cream (I used Edy's Slow-Churned)
  • 1 quart chocolate ice cream (I used Edy's Slow-Churned)
  • 1 bag miniature marshmallows

Instructions

  1. Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Allow the 2 quarts of ice cream to sit out on the counter while you prepare the crust so that it softens and then it will be easier to use.
  3. For the crust!
  4. Preheat oven to 325 degrees.
  5. In a bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter and mix to combine.
  6. Pour graham cracker mixture into prepared pan and pat it down firmly and evenly with your fingers.
  7. Sprinkle the top of the crust with the miniature chocolate chips and bake until golden brown, 8 minutes.
  8. Remove from oven and set aside to cool completely.
  9. For the chocolate coated graham crackers!
  10. Line a baking sheet with parchment paper.
  11. Place the chocolate and oil into a microwave-safe bowl and microwave in 30 second increments until the chocolate is melted. Stir in between microwaving and stop heating once chocolate is smooth.
  12. Pick up one of the graham cracker squares by a corner and dip it into the melted chocolate to coat each side. Shake gently to remove excess chocolate.
  13. Place the dipped graham cracker onto the parchment-lined baking sheet.
  14. Repeat with remaining graham crackers.
  15. Place the dipped crackers into the refrigerator to cool completely.
  16. Save any extra chocolate coating for the top of the cake.
  17. Once cooled and set, break the graham crackers into irregular pieces or cut with a knife into triangles.
  18. For the toasted marshmallow ice cream!
  19. Line another baking sheet with parchment paper and lightly grease the paper with nonstick cooking spray.
  20. Turn oven to broil.
  21. Pour miniature marshmallows in a single layer over the prepared parchment paper.
  22. Place under broiler AND WATCH VERY CLOSELY! The marshmallows will only take a matter of seconds to turn golden brown. Remove them IMMEDIATELY when they turn golden brown.
  23. Use a spatula to scrape the toasted marshmallows off of the baking sheet and place them into a blender.
  24. Place the vanilla ice cream into the blender with the marshmallows and blend until combined and smooth. It's ok if there are a few whole marshmallows that don't get blended, they will look cute!
  25. To assemble the ice cream cake!
  26. Scoop softened chocolate ice cream onto cooled graham cracker crust and spread it into an even layer with a spatula.
  27. Top the chocolate layer with a single layer of the chocolate coated graham crackers.
  28. Top the graham crackers with the toasted marshmallow ice cream (it should be almost pourable after being blended).
  29. Place the cake into the freezer for one hour.
  30. Top cake with any remaining chocolate coating and with remaining chocolate coated graham crackers.
  31. Freeze for at least another 4 hours before removing from the pan, cutting and serving.
  32. *Note, if you do not have a springform pan, you can use a 9-inch square pan and simply line the pan with parchment paper so that it overhangs the edges. You will be able to use the overhanging edges to lift the cake out of the pan.
  33. *Marshmallows can go from barely browned to black and scorched in a matter of seconds, so never leave them unattended under the broiler.

Notes

The 6 hours includes making each of the layers, assembly and freezing.

Recipe adapted from Lunds and Byerly’s Real Food

line pan with parchment paper

S'mores Ice Cream Cake {satisfymysweettooth.com}

mix together ingredients for graham cracker crust and press evenly into pan

S'mores Ice Cream Cake {satisfymysweettooth.com}

S'mores Ice Cream Cake {satisfymysweettooth.com}

sprinkle the crust with miniature chocolate chips

S'mores Ice Cream Cake {satisfymysweettooth.com}

bake and cool

S'mores Ice Cream Cake {satisfymysweettooth.com}

prepare chocolate coating and dip graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

toast marshmallows under broiler

S'mores Ice Cream Cake {satisfymysweettooth.com}

blend marshmallows with the vanilla ice cream

S'mores Ice Cream Cake {satisfymysweettooth.com}

spread softened chocolate ice cream over cooled crust

S'mores Ice Cream Cake {satisfymysweettooth.com}

top with broken chocolate coated graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

top with toasted marshmallow ice cream

S'mores Ice Cream Cake {satisfymysweettooth.com}

freeze then top with any remaining chocolate coating and rest of chocolate coated graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

freezer at least 4 hours before serving

S'mores Ice Cream Cake {satisfymysweettooth.com}

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