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!



#57 Homemade Caramel Sauce

I first stumbled upon caramel sauce when I failed an attempt at salted caramels a few months back. The caramels never ended up setting up, granted it was my first time using a candy thermometer, and I ended up with this pool of caramel. At first I was bummed that my caramels didn’t turn out, but quickly realized that this caramel soup that remained was amazing! Into a mason jar it went and ended up on ice cream, pies, cookies, in coffee, or just on a spoon, hehe.

I wanted to make something for my family back in Minnesota for Christmas but wasn’t sure what to make that would travel well and also appease a bunch of different people’s tastes. Everyone loves ice cream, so this caramel sauce was the perfect thing! I put it in half pint sized mason jars, glued some ribbon onto the rim of the lid, and made my own label for the top. Seriously, these turned out way cuter than I expected 🙂

The one thing about making candy that makes me so annoyed is that the caramel is SO HOT that you can’t really test it (unless you drop some into some water). I’m all about tasting along the way, otherwise you might make this huge batch of cookies and find out that they’re disgusting because you forgot the sugar (this happened…).

For this recipe, I started out using the candy thermometer, but found after making 3 batches that I didn’t really need it to make a good caramel sauce. You let it brown until it gets to an amber color, and then add in the cream. Taking the candy thermometer out of the equation makes the process seem a lot less intimidating.

So if you’re scrambling last minute for a gift for a holiday party that you’re going to, this is an easy fix! After you make it you can put it in the fridge and go get ready for the party. By the time you’re done it will be cooled enough that you wont burn your hand.

Grab a spoon and dig in!


1. Use a large pan! That way when the caramel bubbles up when you add the liquid it doesnt boil up too high to the point where it might cause a mess.

2. Stir with a silicon spatula that can handle serious heat!

3. Understand that this sugar is 300+ degrees! Be careful!

4. Clean up: When you’re done, put the spatula back in the pot and add a few cups of water. Put the pot back on the stove and bring it to a boil. This will boil away all of the hard caramel thats a nightmare to clean on its own.