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Ice Cream Madness

Updated on March 12, 2010

You scream, I scream, We all scream for Ice Cream!!!! I believe ice cream has been one of Americas favorite frozen treat for quite some time now. There are so many flavors to choose from. The sky is the limit when we talk about ice cream. We consume it many ways, in a bowl, on a cone, on a cookie, in a cake, but what about ice cream keeps us coming back for more? Is it the creaminess? Is it the toppings? Is it the flavors? Maybe its all of the above! We spend a ton of money on ice cream every year from buying it in stores and at restaurants. Let's dive into the freezer and see how make can make all this happen right from home!

Homemade Ice Cream

Creamy Vanilla Ice Cream (No maker or machine required)


  • 1 cup milk
  • 2 cup whipping cream
  • 1 tbsp vanilla extract
  • 3 eggs yolks, beaten
  • 1/2 cup sugar
  • 1 cup and 1/4 tsp salt
  • 4 small zip lock baggies
  • 4 gallon size zip lock baggies


In the top pan of a double broiler combine sugar, milk, and (1/4 tsp) salt. Stir egg yolks into milk and sugar. Cook mixture until the water on the bottom comes to a boil. The mixture will be ready when the mixture has a thick texture. It should coat a wooden spoon, when dipped into it. Turn off heat and bring to room temperature. When mixture is at room temperature stir in vanilla and whipping cream. Pour one cup of mixture in a zip lock baggy. Fill a gallon size zip lock baggy with ice about one third full. Add a (1 cup) salt into the ice. Place your mixture baggy into the ice baggy. Make sure your mixture bag is directly on the ice inside the ice baggy. Sit on the counter wrapped in a towel. kneading bag for about 10 minutes. It will be done with the mixture goes from a liquid to thicker texture. (like ice cream) Makes 3-4 servings.

Homemade Ice Cream Fudges

Carmel Nut Fudge


  •  1 can (5 oz) evaporated milk
  •  1 pkg. (14 oz) caramels
  •  1 cup chopped walnuts

Directions: In a saucepan on low heat, stir together milk and caramels. When caramels are melted stir in nuts. Cool to room temperature. Drizzle over Ice cream. Makes 12 servings.

Hot Chocolate Fudge


  • 1 can (14 oz) sweetened condensed milk
  • 4 squares (1 oz ea) semi sweet chocolate
  • 2 tbsp butter
  •  tsp vanilla extract

Directions: In a heavy saucepan, combine milk, chocolate and butter together. Cook and stir on medium heat until chocolate is melted. Remove from heat and stir in vanilla. Makes: 1 1/2 cups.

Peanut Butter Fudge


  • 1/2 cup creamy peanut butter
  • 1/2 cup whipping cream
  • 2 tbsp light corn syrup
  • 1/4 cup brown sugar

Directions: In a medium saucepan over low heat, combine all ingredients stirring until sugar is dissolved and mixture is creamy. Makes 1 cup

Ice Cream Combinations

Ice Cream Peanut Butter Cup

Ingredients For Chocolate Cup:

  • 1 cup chocolate chips
  • 1 tbsp shortening
  • cupcake liners

Ingredients For Ice Cream:

  • 2 cups vanilla ice cream
  • peanut butter fudge
  • whipped cream
  • reeses pieces candies
  • crushed nuts (optional)


To make the cup: Mix chocolate chips and shortening in the microwave until melted. Brush evenly on the inside of the cupcake liner. (sides and bottom) Chill in freezer until hard, about 20 minutes. Take out and carefully remove liners.

Putting ice cream together: Fill cups half full with ice cream, then pour a little bit of peanut butter fudge in the middle. Add more ice cream until you reach the top of the cup. Drizzle some peanut butter fudge again. Top with whipped cream. Sprinkle with reese pieces and serve.

Colorful Ice Cream Sandwiches


  • 4 egg whites
  • 2 cups creamy peanut butter
  • 1 2/3 cup sugar
  • 1 cup chocolate m&ms
  • vanilla ice cream
  • colorful sprinkles (jimmies)


In a small bowl, whisk egg whites until stiff peaks form. In a large bowl combine peanut butter and sugar, fold into egg whites. Drop by tablespoon spoonfuls 2-in apart onto a greased baking pan sheet. Flatten with a fork covered with sugar. Place m&ms on top of each cookie. Bake for 325° for 15-20 minutes. let cool on baking sheet for about 2 minutes, then proceed to move them to a cooling rack.

To assemble sandwich: Place 1/2 cup of ice cream on the bottom of each cookie. Top with another cookie. (should look like a sandwich now). Wrap in saran wrap. Place on a new baking sheet and freeze. When you are ready to eat them. Unwrap each one and roll the sides in sprinkles. Makes: 15

Toppings, Toppings, Toppings!

There are so many different kinds of toppings you can add to your ice cream. Lets see how many toppings there are........

Candy - Cinnamon Imperials, Skittles, Gummy Bears and Worms, Gum Drops, Gumballs, Runts, Lollipops, Jolly Ranchers, Gummy Raspberries, Sweetish Fish, Fruit Slices, Jelly Beans, Licorice, Red Hots. Sprinkles (Rainbow - Chocolate)

Chocolate - Reeses Pieces, M&Ms, M&M's Peanut, Malt Balls, Hershey Kisses, Crushed Chocolate Bars -Kitkats - Snickers - Reeses Cups - Almond Joy - Butter finger - Crunch - Heath. Chocolate Chips (semi sweet, white, milk, butterscotch, peanut butter).

Fruit - Cherries, Pineapple, Apples, Oranges, Kiwi, Banana, Blueberries, Raspberries, Grapes, Strawberries.

Nuts - Cashews, Pistachios, Walnuts, Peanuts, Pecans. Almonds, Hazelnuts, Chestnuts, Macadamia Nuts.

Other - Mini Marshmallows, Shredded Coconut, Toffee Chunks, Chewy Caramels.


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    • Sweetkisses9187 profile image

      Sweetkisses9187 8 years ago from Essex, Maryland

      Your welcome! It made me hungry just writing about it. lol

    • tim-tim profile image

      Priscilla Chan 8 years ago from Normal, Illinois

      It looks so good! Thanks for sharing:)