Cookies and Cream Ice Cream

Alright. I’ve been holding out on you. By you, I am referring to the 5 people that have forgotten that they are still subscribed to this blog. I know, I’m an awful food blogger. Honestly, I have no idea how Annie from Annie’s Eats manages to have a career, two kids, a seemingly perfect marriage AND a ridiculously adorable and scrumptious food blog.

And then there is me. Yeah, sure I have two jobs and I’m in school full time but for some reason I keep putting this thing I truly do love doing on the back burner.

So the quarter has ended for me today, which means no more excuses, for the next two weeks.


I made this beautiful, oreo filled, creamy Cookies and Creams Ice Cream. If you’ve been around since the beginning, you know how weirdly obsessed I am with Oreo’s. They’re processed cookies?! Why do I love them so much!? I don’t even know, just don’t come between us.

IMG_8933Super easy. Damn delicious. Regardless of my toxic addiction, this ice cream is one to add to the books.


Tip: When mixing in the chopped/smashed Oreo’s, add them in after you transfer the ice cream into your container. This way prevents this awful scratching noise of the cookies in your ice cream maker.

Tip 2: Put the finished ice cream in the freezer for about two hours to let it set up a bit. When it comes straight out of the ice cream machine it is too soft to form a scoop. So unless you like your ice cream soupy, freeze it up.

Since this past week in LA has been beautifully warm, you should get on this recipe ASAP. You won’t be disappointed, I assure you.


I love you. Enjoy.


#63 Brown Butter Ice Cream

If you don’t know what brown butter is already, you’re seriously missing out.

Basically, brown butter is this amazing thing where you melt butter on the stove until it separates and the milk solids sink to the bottom of the pan. Once they’re resting at the bottom, they begin to brown and gives off this nutty, fabulous smell and flavor.

The other day I ended up at the library after attempting to go to a yoga class, but it was so full in the parking lot I couldnt even find a place to park. I took a peak at the cookbook section to see if there was anything exciting there and BOOM, this massive 700 page Bon Appetit Desserts cookbook was shining down upon me.

I went through the entire book, many many times, bookmarking with a post-it note on every recipe I wanted to save/try/pretend i’ll make someday.

My only complaint about this cookbook is that there are not that many pictures in it, and there is nothing I hate more than a cookbook with no pictures. BUT the redeeming factor is that this is Bon Appetit and they know what they’re doing. The recipes are detailed and not so crazy that you couldn’t figure out what it should look like on your own. If all else fails, you can always google what you’re making and I’m sure that theres a picture somewhere.

The recipe called for adding in peanut brittle, which sounds delicious, but alas I did not have any, so I left it out. Instead, I had some crushed up pretzels, caramel, and hot fudge so that one could decide what they wanted on it instead of me forcing the pretzels down throats (although they’re really good with it!).

See? How delicious does that look. If you’re looking for a homemade caramel recipe check this post out.

Verdict: This is a great alternative to vanilla ice cream, if for some crazy reason you’re sick of it. It tastes like a buttery, caramel, ice cream. The caramel flavor comes from that brown butter, and its soooooo good. If you have peanut brittle, or see some in the store, you should definitely try tossing some of that in. I think it would compliment that nutty flavor already present in the ice cream very nicely. Otherwise, take a look in your pantry and see what you could toss in, i’m sure you’ve got something!



#61 Vanilla Bean Ice Cream

Don’t ask me how I managed to stumble upon the most ridiculous Yahoo Answers question about ice cream ever, but I did.

“Is eating ice cream bad for the environment”

I burst out laughing and made everyone remotely near me listen to this ridiculous question. Reading through the responses did give me a sense of hope for humanity though, since no one said, “Yes eating ice cream is bad for the environment”.

Obviously the action of eating ice cream is not somehow wiping out species of animals, but the process of manufacturing, then being shipped across country in a refrigerated plane, to be distributed at your grocery store  – yeah that could be bad for the environment.

My solution for an earth friendly version of ice cream? Make it yourself!

Let’s discuss ingredients.

Ingredients for Dryer’s Vanilla Bean Ice Cream : skim milk, cream, sugar, corn syrup, whey, molasses, acacia gum, guar gum, ground vanilla beans, natural flavors (with vanilla extract), carob bean gum, carrageenan, xanthan gum

Ingredients for Homemade Vanilla Bean Ice Cream: whole milk, vanilla bean, sugar, heavy cream, and egg yolks.

1.  I feel like we shouldn’t eat things that have the letter “x” in one of the ingredients, can we make that be a rule?
2. FunFact: Do you know what “carrageenan” is? I learned this from my job working at the aquarium…it’s red algae! It helps stabilize the ice cream and what not, but really, why do we need this in our ice cream.
3. “Natural flavors”? Why are they adding natural flavors to my ice cream, to balance out the taste of all of those gums and algae?

Here’s the deal. Ice Cream doesn’t need all of this stuff in it if you’re making it from scratch, and honestly its not difficult at all. All you need is an ice cream maker, which you can find on Amazon for $49 or you can go down to Bed Bath and Beyond with your purse full of 20% off coupons and get one there, I love those coupons.

This is the ice cream machine I use

My intentions are not to scare you away from store bought ice cream, because I go out and get it myself too. I’m just showing you how making your own ice cream will yield a much more delicious and real flavor. Trust me, I love some good ole’ Haagen Dazs, (wow, am I the only one that didn’t realize that is how you spell Haagen Dazs. Guess I’m too distracted by the insides to care about the packaging) but this is better.

It was hard to resist not just grabbing this freezing bowl of ice cream and running far, far away…but I managed to share peacefully.

Honestly, this stuff was eaten so quickly that it was super difficult to get any decent pictures in. You’re just going to have to trust me on this one.

Verdict: Best vanilla bean ice cream I’ve ever made. I think what took it to the next level of creaminess was adding that extra egg yolk. So glad I did. Last time I made ice cream, that little bit that was left over would taste icy from being in the freezer over night. This one holds up very nicely the next day (no guarantees there will be any left), just like a store bought one, minus all the algae ;).

Tip: Since you’re going to have a bunch of left over egg whites, I figured I would include some ideas for you to not let anything go to waste such as: Angel Food Cake, Meringue Cookies, Macaroons, Pavlova, and Swiss Meringue Buttercream Frosting. I made Meringue cookies but they didnt turn out the way that I hoped. I thought they weren’t done, when they were, and cooked them a little (a lot) too long. My plan is to crush them up and put them on ice cream/cupcakes/anything. No waste when it comes to desserts!



#30 Coffee Ice Cream

Welcome to summer!

First off, Happy Summer everyone! With that official June 21st date came the 90-something degree weather. To kick off the summer, I just got my grades back from this last semester and I got a 4.0 🙂 So my break will be filled with no regrets of what I could have done better in my classes. My next challenge is figuring out what I’m going to do this summer! I’m awful with relaxing, I go crazy and start cleaning/organizing everything.

Some background on why I went crazy baking yesterday. I went to the store and bought eggs. Then my mom went to the store and bought eggs. All of the sudden, the expiration date is approaching and we have 15 eggs left.

First I made Meringues, which were so cute and seemed pretty impossible to mess up, right?

Well of course, they never hardened! I looked back at the recipe and I did everything right.  There are basically 2 steps so I don’t know how you can mess this up, but I always manage to find a way ;). BUT I consulted with my sister-in-law and she said that when she makes them, she cooks them at 200 degrees for 3 hours. My recipe said 175 degrees for 1.5 hours. Hmmm….something seems wrong. I think my problem is I trust recipes off the internet way too easily.

They look like they worked...but no...

To continue on my path of using up the eggs, I decided to make ice cream! Normally I make Vanilla Bean Ice Cream but I decided to switch it up and I made Coffee Ice Cream. Turned out delicious! It’s nice and creamy with that amazing coffee flavor. Next time I think I’ll add some chocolate chips into it to make it more like that Java Chip ice cream I always get from the store.

The best thing about making ice cream yourself, is seeing how many ingredients go into it. Go into your freezer, take out the store bought ice cream you have, and tell me how many ingredients are on the back of that thing. WAY TOO MANY! They add all of these crazy things to preserve it. You’ll see things like xanthan gum. I’m sorry, but when I was a kid my Granny always told me that if I swallowed my gum it would stay in my stomach for 7 years. Judging by the amount of ice cream I eat, theres got to be a lot of gum stuck in my stomach then.

They were so pretty in that pot

Here is the story with my ice cream. There are pretty much only 7 ingerdients: Whole Milk, Heavy Cream, Sugar, Coffee Beans, Vanilla Extract, and Eggs. THATS IT.

Chopped up some chocolate and added it on top.



Sorry there isn’t an abundance of pictures of the process, but it all went really fast and if I stopped to take pictures, I might let the eggs curdle and you dont want scramble eggs in your ice cream. Gross.

Recipe Here

PS: Since there are no crazy preservatives in this ice cream, its best to eat it within a few days of making it. But honestly, you’ll have trouble keeping it more than 3 days anyways, it’s that good. 

Now go outside and enjoy the weather. Don’t forget your sunscreen though, you’ll thank me when you’re older and dont have sun spots and wrinkles 😉