A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

A strawberry almond Romanoff sundae is an easy to make, delicious COLD “no cook” dessert that is perfect for hot Summer days!

You will need to plan ahead, because the strawberries need to be chilled with a couple other ingredients before using.

Why Is It Called A ROMANOFF Sundae?

STORY #1- Strawberries Romanoff is the name of a famous dish (strawberries, liqueur, and cream). It was “supposedly” created by the chef for Czar Nicholas I, a Russian ruler from the well known Romanov family (typically spelled Romanoff in English). 

STORY #2- A different story of it’s origins involves a man named Hershel Geguzin (born in Lithuania). Hershel immigrated to the U.S. as a child. He changed his name from Hershel Geguzin to Harry Gerguson, then later changed his name to Michael Romanoff. He “claimed” to be of Russian royalty, even though it was widely disputed (and allegedly proven false over the years).

Romanoff later became a restaurant owner in Beverly Hills, serving famous movie stars in the 1940’s and 1950’s. He served a dessert called “Strawberries Romanoff” at his restaurant, and it became popular in the United States.

Who truly knows the actual origins of this delicious dessert? All I know is I’ve taken a basic recipe for Strawberries Romanoff and serve it over vanilla ice cream to make a delicious ice cream sundae. Here’s here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Fresh Strawberries

Fresh strawberries are used for this dessert. This recipe (as written in the recipe card at the bottom of the page) will make enough for 4 servings.

You will need about 4 cups of juicy, fresh strawberries, to make this sundae for 4 people.

NOTE: My photos below reflect the amounts used for 2 servings. When I photographed this, I was only making two servings.

Rinse the strawberries, then pat them dry. Remove the leaves and core, then cut each strawberry in half.

Place the strawberry halves in a large bowl, then sprinkle granulated sugar over the strawberries.

Now add almond liqueur (Amaretto) to the strawberries. I use my homemade amaretto, which is wonderful (and convenient to have around)!

Don’t leave out the almond flavoring for the strawberries, because it adds so much flavor, and simply makes this dish perfect.

Macerate The Strawberries

Stir well, to dissolve the granulated sugar, and combine the strawberries with the Amaretto and the sugar. Cover the bowl, and let the strawberries chill in a refrigerator for 2 hours.

This process is called “macerating” the strawberries, because the sugar and amaretto will draw out the natural juices of the strawberries as they chill. It will also infuse almond flavor into the berries.

This is a GOOD thing, so please don’t skimp on this “inactive” prep time. I try to do this early on the day I’ll make the sundaes.

Prepare The Cream Sauce

Right before serving this dish, you will need to make the cream sauce, which is spooned over the strawberry almond Romanoff sundae.

Beat heavy whipping cream and powdered sugar in a mixing bowl until it becomes foamy. Add almond extract to the whipping cream as you are beating it. Continue beating the whipping cream until SOFT peaks form. 

TIP: If you put the bowl and beaters in the freezer about 20 minutes before doing this step it helps the whipping cream form peaks faster.

Make The Strawberry Almond Romanoff Sundae

So, now the strawberries are fully chilled, and the whipping cream has been beaten to soft peaks… now what? IT’s TIME to build a strawberry almond Romanoff sundae!

For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass (or bowl). Add a generous helping of the strawberries on top of the ice cream.

Spoon a generous amount of the whipped cream over the strawberries. Garnish each serving with some toasted almond slices, and serve!

The cold strawberries AND the whipped cream have a hint of almond flavoring, which is unique and delicious! They pair so well with the cold, creamy  scoop of vanilla ice cream under it all! YUM.

A Strawberry Almond Romanoff Sundae is so simple to make, yet it is a decadent dessert to serve. I’m absolutely positive you will enjoy it.

I hope you have the opportunity to try this yummy dessert sometime soon, and hope you enjoy it, like we do.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of amazing dessert recipes to choose from, including:

• Strawberry Cobbler
• Lemon Bars
• Apple Shortbread Tart
• JB’s Best Brownies
• Grandma’s Red Velvet Cake

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Original recipe for Strawberry Almond Romanoff: Janet Eilders, via “Southern Living 1998 Annual Recipes”, page 99, published by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Strawberry Almond Romanoff Sundae

Prep Time

10 mins

Cook Time

0 mins

Refrigeration Time (inactive prep)

3 hrs

Total Time

3 hrs 10 mins

 

A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

Category: Dessert

Cuisine: American

Keyword: strawberry almond Romanoff sundae

Servings: 4

Calories Per Serving: 602 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 cups fresh strawberries de-stemmed, cored, halved
• ½ cup almond liqueur (Amaretto)
• ½ cup granulated sugar
• 1 cup heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon almond extract
• 2 cups vanilla ice cream (½ cup per serving)
• 2 teaspoons toasted almond slices (optional garnish)

US Customary - Metric

Instructions

1. Rinse strawberries; pat them dry. Remove leaves and core, then cut each strawberry in half.

2. Put strawberry halves in large bowl. Add granulated sugar and almond liqueur (Amaretto) to strawberries. Stir well, to dissolve sugar and combine with strawberries. Cover bowl; refrigerate strawberries for 2 hours.

3. Make whipped cream right before serving. Beat whipping cream and powdered sugar in bowl until it becomes foamy. Add almond extract to whipping cream as you beat it. Continue beating the whipping cream until SOFT peaks form. TIP: If you put bowl and beaters in freezer for 20 minutes before doing this step it helps whipping cream form peaks faster.

4. For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass or bowl. Add a generous helping of the strawberries. Spoon whipped cream over the strawberries. Garnish each serving with toasted almond slices (see note below). Serve and enjoy!

Recipe Notes

To lightly toast almonds, slice thin and place in a dry skillet. Cook on low heat, stirring often, for 2-3 minutes or until almonds become fragrant and lightly browned. Remove from hot skillet immediately. Let cool.

Nutrition Facts

Strawberry Almond Romanoff Sundae

Amount Per Serving (1 (1/4 of total))

Calories 602 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 18g113%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 96mg32%

Sodium 73mg3%

Potassium 434mg12%

Carbohydrates 67g22%

Fiber 4g17%

Sugar 61g68%

Protein 5g10%

Vitamin A 1170IU23%

Vitamin C 85mg103%

Calcium 153mg15%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!

Homemade vanilla ice cream is practically a part of my genetic DNA makeup. I have such wonderful memories of my parents AND even my aunts and grandmother making homemade ice cream as far back as I can remember. When I was little I would watch my Dad cranking our old ice cream maker on the patio, full to the brim with ice and rock salt, until glorious ice cream was finished freezing.

Such fantastic memories of a simpler childhood that I treasure. Nowadays, I use my handy dandy electric ice cream maker (that doesn’t need ice OR salt), and plug it in, on our kitchen counter. I still get excited to make it though, and enjoy every creamy bite! Homemade vanilla ice cream was my Dad’s favorite, so I post this today in his memory.

Plain old ordinary vanilla ice cream goes with just about any dessert… pie, cake, cobblers, brownies, cookies, etc. It truly is timeless! I’ve made so many varieties of homemade ice cream over the years, but finally am posting my tried and true, simple, basic vanilla ice cream recipe. Go figure! Here’s how I make it, quickly and easily!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Homemade Vanilla Ice Cream

When I make ice cream nowadays, I use my Cuisinart Indoor electric ice cream maker, and it is super easy to make homemade ice cream. It has a cannister which needs to be solidly frozen BEFORE making the ice cream, so I plan ahead and freeze it overnight. This recipe will yield approximately 1½ quarts of ice cream.

To make this version of homemade vanilla ice cream, you will need to whisk together the whipping cream, milk, sugar and vanilla in a medium mixing bowl or a large measuring cup (4 cup). Mix until the sugar has dissolved into the whipping cream mixture.

Once the sugar has dissolved, pour it into the cannister of your ice cream machine, and freeze, according to the manufacturer directions for your particular ice cream maker. Using the Cuisinart machine, after pouring in the ingredients, I simply turn it on by flipping a switch. (See how easy that is?)

Freezing And “Ripening” Homemade Vanilla Ice Cream

The paddle attachment inside the cannister keeps the ice cream mixture moving during the freezing process, so no need for cranking a handle! It’s effortless! As the homemade vanilla ice cream churns, it will thicken considerably, until it is a thick “soft serve” consistency. This usually takes about 20-22 minutes in my ice cream maker.

As soon as the ice cream reaches the desired consistency, I transfer it from the cannister into an airtight container and place the ice cream in my freezer for at least an hour to “ripen” and freeze it a bit firmer before serving. Of course, if you can’t wait that long, by all means dig in to it, straight from the ice cream machine! We’ve been known to do BOTH!

Anyone Want Some Homemade Vanilla Ice Cream?

Once the ice cream has firmed up some more, scoop it up and enjoy it with your favorite toppings! My dad always enjoyed his plain (no toppings), but we love it, especially with my homemade hot fudge sauce, fresh fruit, or on a banana split with multiple toppings! YUM! You can’t go wrong with this simple ice cream!

I hope you enjoy this ridiculously EASY recipe for homemade vanilla ice cream. It’s a family favorite, and I cannot even begin to fathom how many times we’ve made it over the years. Way too many times to count, and it is always yummy!

Thank you for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, friends. Have a wonderful day, and may God bless you with His love, peace and JOY today.

Looking For More HOMEMADE ICE CREAM Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some absolutely yummy homemade ice cream recipes you’ll enjoy, including:

• Cookies ‘n Cream Ice Cream
• Coffee Ice Cream
• Homemade Strawberry Ice Cream
• Perfectly Peachy Ice Cream

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Original recipe source: Cuisinart Ice Cream and Yogurt Maker User Manual (came with the ice cream machine)

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Homemade Vanilla Ice Cream

Prep Time

5 mins

FREEZING TIME (approx.)

22 mins

Total Time

27 mins

 

Nothing says summer like homemade vanilla ice cream! Grab your ice cream maker and whip up a delicious batch of this simple, frozen treat!

Category: Dessert

Cuisine: American

Keyword: homemade vanilla ice cream

Servings: 12 (1/2 cup per serving)

Calories Per Serving: 200 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups heavy whipping cream , well chilled
• 1 cup whole milk , well chilled
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract

US Customary - Metric

Instructions

NOTE: If your ice cream maker requires it, make sure to place the cannister in a freezer overnight BEFORE making the ice cream. Plan ahead.

1. Whisk together whipping cream, milk, sugar and vanilla in a medium mixing bowl or a large measuring cup (4 cup). Mix until sugar has dissolved into the whipping cream mixture.

2. Once sugar has dissolved, pour ice cream mixture into the prepared cannister of your ice cream machine. Freeze, according to the manufacturer directions for your particular ice cream maker. Mine usually takes between 20-22 minutes to reach thick, soft-serve consistency.

3. As soon as ice cream reaches the desired consistency (for your ice cream machine), transfer it from the cannister into an airtight container. Place ice cream into freezer for at least an hour to "ripen" and freeze it firmer before serving. Serve, and enjoy, plain, or with desired toppings.

Nutrition Facts

Homemade Vanilla Ice Cream

Amount Per Serving (1 1/2 cup serving))

Calories 200 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 10g63%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 56mg19%

Sodium 24mg1%

Potassium 58mg2%

Carbohydrates 15g5%

Sugar 14g16%

Protein 1g2%

Vitamin A 616IU12%

Vitamin C 1mg1%

Calcium 49mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Any time is a great time to make some homemade cookies n’ cream ice cream! Grab an ice cream maker and a few simple ingredients, and get ready to EAT!

It’s summer time in good old Oregon. It is HOT! What better way to enjoy these warm summer days than with a big old scoop of homemade cookies n’ cream ice cream!

We love to make our own ice cream in our little indoor Cuisinart ice cream maker, and this simple recipe is a real winner!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cookies n’ Cream Ice Cream

Begin by placing 10 Oreo cookies into a food processor. Pulse them about 10 times until they are fairly small crumbles. When done, set aside. They will not be added until the last 5 minutes of freezing time!

NOTE: If you do not have access to a food processor, place the cookies in a sealable plastic bag, and give them quite a few good “whacks” with a rolling pin or meat mallet. You can also crumble them in the bag, using your fingers.

In a medium sized bowl or container, whisk together heavy whipping cream, half and half, milk, sugar and vanilla extract. Whisk these ingredients only until the sugar has pretty much dissolved.

Once this is done, turn on the ice cream maker. Pour the cookies n’ cream ice cream base into the freezer canister!

Freezing The Cookies n’ Cream Ice Cream

Freeze the ice cream according to your machines manufacturer’s instructions. I use an older electric Cuisinart ice cream machine, and it takes about 20 minutes to freeze.

Five minutes before the end of the freezing time, pour the Oreo cookie crumbles into the canister of ice cream. The paddle in the machine will continue to mix the cookie crumbles into the ice cream!

When done (approx. 20 minutes), remove the paddle (and any cookies n’ cream ice cream attached to it). Transfer ice cream to a covered container. The ice cream is the consistency of soft serve at this point and can be eaten right away, or it can be frozen more in your kitchen freezer, in order to make firmer scoops.

To Firm Up the Cookies n’ Cream Ice Cream

We almost always freeze it in our kitchen freezer for a couple more hours for a more “scoop-able” consistency! It’s hard to wait, but we do! Transfer the ice cream to a freezer-safe container with a lid. Place it in your freezer for a couple more hours to really firm up.

Once the cookies n’ cream ice cream has firmed up, grab an ice cream scoop and go for it! If desired, you can top the scoops of this delicious ice cream with more crumbled Oreos. Why not serve it with a whole Oreo cookie garnishing the dish? After all, can there ever be too many Oreos? *grins*

Hope you enjoy this easy to make, absolutely delicious cookies n’ cream ice cream! Have a GREAT day!

Looking For More HOMEMADE ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of homemade ice cream recipes, including:

• Rocky Road Ice Cream
• Butter Pecan Ice Cream
• Coffee Ice Cream
• Strawberry Ice Cream
• Copycat Cherry Garcia Ice Cream

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Cookies n' Cream Ice Cream

Prep Time

5 mins

Cook Time

0 mins

Freezing Time

20 mins

Total Time

25 mins

 

Any time is a great time to make some homemade cookies n' cream ice cream! Grab an ice cream maker and a few simple ingredients, and get ready to EAT!

Category: Desserts- Ice Cream

Cuisine: American

Keyword: cookies n' cream ice cream

Servings: 10 (makes 1.5 quarts total)

Calories Per Serving: 304 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 10 Oreo cookies , crushed
• 2 cups whipping cream
• ½ cup half and half
• ½ cup milk
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract

US Customary - Metric

Instructions

1. Place 10 Oreo cookies into a food processor. Pulse them about 10 times until they are fairly small crumbles. When done, set aside. They will not be added until the last 5 minutes of freezing time! NOTE: If you do not have access to a food processor, place the cookies in a sealable plastic bag, and give them quite a few good "whacks" with a rolling pin or meat mallet. You can also crumble them in the bag, using your fingers.

2. In a medium sized bowl or container, whisk together heavy whipping cream, half and half, milk, sugar and vanilla extract. Whisk only until sugar has pretty much dissolved. Turn on ice cream maker. Pour the ice cream base into the freezer canister! Freeze ice cream according to your machines manufacturer's instructions. Five minutes before the end of the freezing time, pour the Oreo cookie crumbles into the canister of ice cream.

3. When done (approx. 20 minutes), remove the paddle (and any cookies n' cream ice cream attached to it). Transfer ice cream to a covered container. The ice cream is the consistency of soft serve at this point and can be eaten right away, or it can be frozen more in your kitchen freezer for a couple hours, in order to make firmer scoops. Garnish with additional cookie crumbles, if desired. Enjoy!

Nutrition Facts

Cookies n' Cream Ice Cream

Amount Per Serving (1 g)

Calories 304 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 71mg24%

Sodium 84mg4%

Potassium 93mg3%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 21g23%

Protein 2g4%

Vitamin A 762IU15%

Vitamin C 1mg1%

Calcium 60mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Nothing says summer like homemade perfectly peachy ice cream, made with a few simple ingredients like fresh peaches, cream, sugar and spices! You will LOVE it!

Made with only a few simple ingredients, this Perfectly Peachy Ice Cream is a scrumptious frozen treat to enjoy during those HOT summer days, or to make any other time of year!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Fresh Ripe Peaches Are the Best!

Each summer I love to pick fresh peaches at a local U-Pick farm (usually in late July/early August).  This year my husband asked if we could have fresh peach ice cream as dessert for July 4th, but the local peaches here in Oregon weren’t fully ripe enough to pick.

He ended up going to Costco, and bought a small flat of gorgeous peaches and brought them home, just so we could have this homemade ice cream for Independence Day!

The peaches he bought at the store were absolutely delicious!  Still, there’s just something about picking those peaches right off the tree that screams “summer” to me.  Here are some of the peaches I’ve been able to pick in the past at my local U-Pick peach farm! Aren’t they gorgeous?

I don’t know about you… but we LOVE peach ice cream!  I have a recipe already on my blog from several years ago for homemade peach ice cream. It uses canned peach nectar and sour cream in it, and tastes wonderful.

This year I wanted to try a simpler peach ice cream recipe with only the basics: peaches, cream, sugar and spices! This delicious ice cream is the result! Boy… is it GOOD! Here’s how to make this wonderful homemade ice cream:

Here’s How To Make Perfectly Peachy Ice Cream

Peel and thinly slice fresh peaches. These were SO juicy! The juice was running down my hands while I sliced them…yum!

Place sliced peaches into a large mixing bowl.  Add granulated sugar, juice of one lemon, vanilla and almond extracts and a bit of cinnamon.

Stir to combine, then let fruit sit for 15-20 minutes.  This resting time will allow the peaches to release some of that juicy goodness, AND let the sugar fully dissolve. Once done “resting”, mash the peaches into small pieces using a potato masher.

Once peaches are mashed, remove 2 cups of crushed peaches. Place them in a blender. Puree peaches until you have a smooth fruit mixture.

Pour the remaining crushed peaches (the ones left in the mixing bowl) into a container, cover, and keep refrigerated until ice cream is finished freezing.

Getting Ready To FREEZE The Perfectly Peach Ice Cream

Add the heavy whipping cream to the 2 cups of peach puree in the blender. Give it a couple pulses to combine peach puree and whipping cream.  Cover blender (or pour into a container with a lid) and refrigerate this peach puree/cream mixture until very cold.

You can also pour the fruit/cream mixture into large bowl, cover with plastic wrap and refrigerate (but it’s one more bowl to clean- just sayin’!).

After peach/cream mixture is really cold, pour it into cannister of ice cream machine, and freeze ice cream according to the manufacturer’s instructions. I use a Cuisinart machine, and the ice cream is thick and soft serve consistency in about 20 minutes.

Let The Ice Cream “Ripen” In the Freezer, Then ENJOY!

Transfer the ice cream to a bowl with a lid as soon as it is done churning in the freezer. Immediately add the reserved mashed and chilled peaches, and stir to combine. Place lid on container and put it in freezer to “ripen and firm up” for a few hours!

Once ice cream has firmed up, it is ready to serve and gobble up!  The recipe makes approximately 1½ quarts, which means you will en up with about 12 (half-cup) servings of this delicious frozen “perfectly peachy ice cream”!

And that is how easy it is to make this delicious, perfectly peachy ice cream! It tasted soooo good, and we loved this easy to prepare, simple recipe! I hope you will consider making it for those you love.

If you love homemade ice cream like we do, be sure to check out the Recipe Index at the top of each blog post where you will find all the homemade ice cream recipes on this blog. They include Blueberry Cheesecake, Candied Bacon, Chocolate Peanut Butter, Coffee, Strawberry, and many others! Enjoy the, and have a great day. Come back soon.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a wonderful day!

Recipe Source: https://www.makeandtakes.com/fresh-peach-ice-cream

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Perfectly Peachy Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Freezer Firming Up Time

2 hrs

Total Time

2 hrs 30 mins

 

Nothing says summer like homemade perfectly peachy ice cream, made with a few simple ingredients like fresh peaches, cream, sugar and spices! You will LOVE it!

Category: Desserts- Ice Cream

Cuisine: American

Keyword: perfectly peachy ice cream

Servings: 12 (1/2 cup)-1½ quarts total

Calories Per Serving: 265 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 fresh peaches , peeled and sliced thin
• 1½ cups granulated sugar
• 1 large lemon (juice of)
• 2 teaspoons vanilla extract
• 1/8 teaspoon almond extract
• 1/4 teaspoon ground cinnamon
• 2 cups heavy whipping cream (no substitutions!)

US Customary - Metric

Instructions

1. Peel and thinly slice fresh peaches.  Place sliced peaches into a large mixing bowl.  Add granulated sugar, juice of one lemon, vanilla and almond extracts and cinnamon.  Stir to combine, then let fruit sit for 15-20 minutes.  This resting time will allow the peaches to release some of their juicy goodness, AND let the sugar fully dissolve. Once done "resting", smash the peaches into small pieces using a potato masher. 

2. Once peaches are mashed, remove 2 cups of crushed peaches. Place them in a blender. Puree these two cups of peaches until you have a smooth fruit mixture.

3. Pour the remaining crushed peaches (the ones left in the mixing bowl) into a container, cover, and keep refrigerated until ice cream is finished freezing.

4. Add whipping cream to the 2 cups of peach puree in blender. Give it a few pulses to combine peach puree and whipping cream.  Cover blender (or pour into a container with a lid) and refrigerate this peach puree/cream mixture until very cold.  After peach/cream mixture is really cold, pour it into cannister of ice cream machine, and freeze according to the manufacturer's instructions.

5. Transfer ice cream to a large bowl/container as soon as it is done churning in the freezer. Immediately add reserved mashed/chilled peaches; stir to combine.  Place lid on container and place in freezer to "firm up" for a few hours! When firmed up, serve, and enjoy!

Nutrition Facts

Perfectly Peachy Ice Cream

Amount Per Serving (0.5 cup)

Calories 265 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 15mg1%

Potassium 172mg5%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 31g34%

Protein 1g2%

Vitamin A 830IU17%

Vitamin C 6.2mg8%

Calcium 30mg3%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

It’s easy to make delicious, fresh homemade strawberry cheesecake ice cream, with an ice cream maker and only a few common ingredients!
I love cheesecake, and I love strawberries. Believe it or not, I also love cheesecake with strawberry topping! So it stands to reason that I would also love homemade Strawberry Cheesecake Ice Cream!

It’s fun making homemade ice cream in my little electric ice cream maker that I received several years ago for my birthday. The kind I have is perfect for a quick batch… no ice cubes and no salt to freeze it.

It just sits on my kitchen counter waiting patiently for me.  I pour in the ice cream mixture and a little over 20 minutes later… boom… ice cream! It’s fun (and dangerous) to be able to make homemade ice cream, even when it’s snowing or pouring down rain outside.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Came Up With Recipe

This recipe for strawberry cheesecake ice cream is an easy recipe I tried one summer while experimenting with a LOT of ice cream recipes. For this recipe I added in a few ingredients that I thought would make a great ice cream to my standard vanilla base.

Did I mention that I ate all the different kinds of ice cream I made that summer? Well… SOMEONE had to do it.  Heh heh heh. This recipe for Strawberry Cheesecake ice cream tasted great, and is very simple to make. Here’s how:

How To Make Strawberry Cheesecake Ice Cream

Place cleaned, stemmed, cored and sliced fresh strawberries, sugar and lemon juice into a blender. Blend on high until mixture is pureed.  Add 8 ounces of room temperature cream cheese (cut into chunks) to the liquid. Blend again until mixture is well pureed.

Transfer the strawberry/cream cheese mixture to a large bowl.  Stir in whipping cream, milk, and vanilla extract, to fully combine. This is you strawberry cheesecake ice cream base.

Pour the ice cream mixture into the cannister of an ice cream machine. Freeze, per manufacturer instructions until done. My beloved ice cream machine takes just over 20 minutes to freeze to soft-serve consistency.

The strawberry cheesecake ice cream is ready to eat right then and there, but I suggest transferring ice cream to a freezable container with a lid, and freeze for 2-3 additional hours to firm ice cream up to a more “scoopable” consistency.

That’s it!  When the ice cream is done, grab a big ol’ scoop, plop down into the nearest chair and enjoy this delicious strawberry cheesecake ice cream.  Sure hope you enjoy it… we sure do!

Looking For More HOMEMADE ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many ice cream recipes, including:

• Blueberry Cheesecake Ice Cream
• Butter Pecan Ice Cream
• Perfectly Peachy Ice Cream
• Rocky Road

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Strawberry Cheesecake Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

 

It's easy to make delicious, fresh homemade strawberry cheesecake ice cream, with an ice cream maker and only a few common ingredients!

Category: Dessert

Cuisine: American

Keyword: strawberry cheesecake ice cream

Servings: 10 (1/2 cup servings)

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups fresh strawberries , de-stemmed, cored, sliced
• 3/4 cup granulated sugar
• 2 teaspoons fresh lemon juice
• 8 ounces cream cheese (room temp)
• 1 cup whipping cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

1. Combine strawberries, sugar and lemon juice in blender. Blend until mixture is smooth and pureed.
2. Cut softened cream cheese into chunks and add to blender. Blend until smooth. Transfer fruit puree into a large mixing bowl.
3. Stir in whipping cream, milk and vanilla until blended.
4. Pour ingredients into freezer cannister of ice cream machine and freeze according to manufacturer instructions (usually between 20 and 25 minutes).
5. When done, transfer ice cream to a covered freezer container and place in freezer for 2-3 hours to firm up to a scoopable consistency.
6. Serve, and enjoy!

Nutrition Facts

Strawberry Cheesecake Ice Cream

Amount Per Serving (1 (1/2 cup serving))

Calories 203 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 46mg15%

Sodium 121mg5%

Potassium 134mg4%

Carbohydrates 20g7%

Sugar 18g20%

Protein 2g4%

Vitamin A 495IU10%

Vitamin C 17.5mg21%

Calcium 67mg7%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Enjoy a taste of the tropics with yummy Piña Colada Ice Cream, with pineapple, cream of coconut, rum extract, coconut milk, & grated toasted coconut.
Summertime is coming… blue skies, warm weather, evenings spent out on the back deck by the fire pit… enjoying a dish of homemade Piña Colada Ice Cream! Oh boy – I can hardly wait! We have had the wettest winter I can remember in a LONG time here in Oregon, and we are LONGING for sunshine and hot weather to finally make it’s appearance!

One of the traditions we have is to make homemade ice cream throughout the year… at least this Piña Colada Ice Cream makes it FEEL like summer, thanks to it’s coconut/pineapple tropical flavor!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Piña Colada Ice Cream

In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (If desired, you can add 1/4 teaspoon of Rum extract, but it is not necessary).  Stir until combined.  Add coconut flakes and stir.

Pour this mixture into the canister of an ice cream maker and freeze according to manufacturer instructions. I use an electric indoor machine and it takes 20-25 minutes for soft serve consistency.  About 5 minutes BEFORE the piña colada ice cream is done, add the drained, crushed pineapple.

Let Ice Cream Firm Up In Freezer, Then Serve!

When ice cream is done, transfer it to a freezer safe container with a lid. Freeze an additional 3-4 hours until firm.  When it is ready to serve, garnish each scoop of piña colada ice cream with toasted coconut flakes. NOTE: See the notes section of the printable recipe (below) for instructions on how to toast the coconut.

That’s it! Enjoy a “taste of the tropics” any time of the year with this simple and delicious piña colada ice cream! Sure hope you enjoy it.

Looking For More ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few recipes for ice cream. they include:

• Homemade Strawberry Ice Cream
• Butter Pecan Ice Cream
• Rocky Road Ice Cream
• Chunky Monkey Ice Cream (copycat)

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  Unknown. Copied recipe onto notebook paper many, many years ago, but did not write down the source. Oops.

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Piña Colada Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

 

Enjoy a taste of the tropics with yummy Piña Colada Ice Cream, with pineapple, cream of coconut, rum extract, coconut milk, & grated toasted coconut.

Category: Dessert

Cuisine: American

Keyword: piña colada ice cream

Servings: 10 ½ cup servings

Calories Per Serving: 387 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3/4 cup whipping cream
• 1 can cream of coconut use 15 oz. or 13.5 oz (brands vary in weight)
• 1 cup coconut milk unsweetened (canned=13.66 oz.)
• 2 Tablespoons pineapple juice (reserved from can of crushed pineapple)
• 1/4 teaspoon Rum extract (optional-not necessary)
• 1 cup coconut flakes
• 3/4 cup canned crushed pineapple , drained (juice reserved)
• 1/4 cup TOASTED coconut flakes , for garnish (see Notes section for instructions)

US Customary - Metric

Instructions

1. In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (you can also add 1/4 teaspoon of Rum extract, if desired). Stir until combined. Add coconut flakes and stir to incorporate. Pour this mixture into canister of ice cream maker and freeze according to manufacturer instructions. About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.
2. When ice cream is done, transfer it to a freezer safe container with a lid. Freeze for an additional 3-4 hours until firm. When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).

Recipe Notes

To toast coconut flakes for garnish: Preheat oven to 325 degrees. Spread coconut evenly on cookie sheet lined with parchment paper. Bake for about 15-20 minutes. Check it every 5 minutes. Remove from oven when coconut is golden brown. Remove coconut from cookie sheet; let cool completely before garnishing ice cream.

Nutrition Facts

Piña Colada Ice Cream

Amount Per Serving (0.5 cup)

Calories 387 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 20g125%

Cholesterol 24mg8%

Sodium 35mg2%

Potassium 177mg5%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 35g39%

Protein 1g2%

Vitamin A 285IU6%

Vitamin C 4.8mg6%

Calcium 25mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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A copycat recipe for yummy chunky monkey ice cream – with bananas, chocolate chunks and toasted pecans helping to make this frozen treat amazing!
Happy Fourth of July week! One of the ways we celebrate this holiday each year is by making homemade ice cream. One of our favorites is this copycat recipe for Chunky Monkey Ice Cream.

I am fortunate to have an indoor Cuisinart ice cream maker I was given for a birthday several years ago, and have loved trying LOTS of different recipes with my family. The first time I made this recipe (I was experimenting with flavors), we all crowded around the ol’ ice cream maker taking spoonfuls out when it was done.  Our reactions were priceless.

We were ALL amazed how delicious this chunky monkey ice cream was. This ice cream is ridiculously GOOD, and I’ve continued making it to this very day!

Scroll Down for A Printable Recipe Card At the Bottom Of The Pge

How Do You Make Chunky Monkey Ice Cream?

The ice cream is frozen, then during the last few minutes the banana puree, toasted pecans and chocolate chunks are added to mixture.

Here is what it looked like, right when the chunky monkey ice cream was done. All I needed was for someone to hand me a BIG spoon at this point, and I was in my happy place!

Ice Cream Is Best When “Ripened” In The Freezer

I placed the rest of the ice cream into a covered container (you know… what we didn’t devour), and put it into our kitchen freezer for a couple hours.

This extra time in the freezer is recommended, because it helps to  “ripen” or firm up the chunky monkey ice cream even further. That will result is some good scoops later.

Time For A Scoop Of Chunky Monkey Ice Cream!

So there you have it… a perfectly scoopable and an incredibly delicious “copycat” version of chunky monkey ice cream! Now… where’s my spoon and a bib? (I’m drooling!)

Have a wonderful 4th of July celebration, friends. Hope you enjoy this yummy chunky monkey ice cream! I am truly grateful and blessed to be a proud citizen of this great country.

Looking For More Homemade ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of my ice cream recipes include:

• Perfectly Peachy Ice Cream
• Blueberry Cheesecake Ice Cream
• Homemade Strawberry Ice Cream
• Butter Pecan Ice Cream

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From:  Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Instruction And Recipe Booklet, published 2002 by Cuisinart.

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Chunky Monkey Ice Cream (copycat)

Prep Time

25 mins

Cook Time

0 mins

Total Time

25 mins

 

A copycat recipe for yummy chunky monkey ice cream - with bananas, chocolate chunks and toasted pecans helping to make this frozen treat amazing!

Category: Ice Cream

Cuisine: American

Keyword: chunky monkey ice cream

Servings: 10 ½ cup servings

Calories Per Serving: 372 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 cups heavy whipping cream
• 1 cup milk (NOT skim!)
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2-3 drops yellow food coloring (optional, but it does add a bit of color!)
• 2 really ripe bananas
• 1 ½ teaspoons fresh lemon juice
• 3/4 cup semi-sweet chocolate chips (may substitute dark chocolate, if preferred), refrigerated
• 1/2 cup toasted pecans (or walnuts), chopped

US Customary - Metric

Instructions

1. In a large bowl, whisk together the whipping cream, milk, granulated sugar, vanilla extract and yellow food coloring. Whisk this mixture for about a minute, until fully blended, and sugar has dissolved.
2. Place this mixture into your cold ice cream maker canister; freeze ice cream according to manufacturer's directions.
3. Refrigerate the chocolate chips while ice cream is freezing (this will help them from softening).
4. Mash the bananas with lemon juice in a small bowl, until smooth. (I use a fork to mash).
5. About 5 minutes before the ice cream is finished freezing, add the banana mixture, toasted pecans and chocolate chips to the ice cream. Continue freezing until done.
6. Ice cream can be eaten right away (soft style), OR place it in a covered container in your freezer for a couple hours to let it "ripen" and firm up more. Enjoy!

Nutrition Facts

Chunky Monkey Ice Cream (copycat)

Amount Per Serving (1 (1/2 cup serving))

Calories 372 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Cholesterol 68mg23%

Sodium 30mg1%

Potassium 249mg7%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 24g27%

Protein 3g6%

Vitamin A 760IU15%

Vitamin C 2.6mg3%

Calcium 72mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Nothing quite beats the taste of homemade Mint Chocolate Chip Ice Cream! Enjoy this cool, creamy treat any time of the year!
“I Scream, You Scream… We ALL Scream For Ice Cream!” It seems like just about everyone loves a good scoop of ice cream. I know I sure do!  Here’s a quick and easy recipe for one of my favorites… Mint Chocolate Chip Ice Cream, just in time for good ol’ Summertime!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Memories Of Homemade Ice Cream

Growing up in sunny Southern California, I have such fond memories of my Mom and Dad making many varieties of homemade ice cream for our family and friends, as an extra special cold and creamy treat in the HEAT of summertime. Back in those days, my Dad would be the one to hand crank the old wooden ice cream maker, then carefully wrap the finished ice cream and canister in lots of towels, etc. to keep it frozen while it firmed up a bit.

We would stand around, giddy with excitement, licking our lips in eager anticipation of the frozen treat we would soon be served. It was (and still is) one of my favorite summertime treats! Lucky for me, my husband has the same memories with his family, so we can enjoy this together! Nowadays, there are all kinds of electric homemade ice cream makers, which have taken some of the hard work out of it (all that hand-cranking!), but with the same delicious results.

I don’t know about you, but I find the prospect of having some freshly frozen ice cream hard to resist… especially Mint Chocolate Chip… I love it!  And it’s so easy to make (with or without an electric ice cream maker).  I’ve included directions for both in the printable recipe.

Perhaps you will consider trying this easy recipe… the mint flavor shines, and the flecks and pieces of chocolate…well, you know… it’s so delicious!

I sincerely hope you enjoy this ice cream.  I’ve posted at least 14 flavors, including this Mint Chocolate Chip Ice Cream (so far), from the summer I had my “Great Ice Cream Experiment” to try many different recipes! Have a great day, treat yourself and enjoy a big old scoop (or two) of ice cream!

Looking For More ICE CREAM Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of homemade ice cream recipes, including:

• Strawberry Cheesecake Ice Cream
• Chocolate Peanut Butter Ice Cream
• Coffee Ice Cream
• Chunky Monkey Ice Cream (copycat)

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source:  Cuisinart Instruction and Recipe Booklet for Automatic Frozen Yogurt-Ice Cream & Sorbet Maker, copyright 2002, Cuisinart, page 4.

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Mint Chocolate Chip Ice Cream

Prep Time

25 mins

Cook Time

0 mins

Total Time

25 mins

 

Nothing quite beats the taste of homemade Mint Chocolate Chip Ice Cream! Enjoy this cool, creamy treat any time of the year!

Category: Desserts- Ice Cream

Cuisine: American

Keyword: mint chocolate chip ice cream

Servings: 10 (1/2 cup servings)

Calories Per Serving: 303 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup whole milk (well chilled)
• 3/4 cup granulated sugar
• 2 cups heavy whipping cream (well chilled)
• 1 to 1½ teaspoons pure peppermint extract (to taste)
• 3 drops green food coloring
• 4 ounces semi-sweet chocolate (chopped into tiny, uneven pieces)

US Customary - Metric

Instructions

1. Mix milk and sugar in a medium bowl until sugar has dissolved (about 1-2 minutes on low speed).
2. STIR in the heavy whipping cream, peppermint extract, and 3 drops green food coloring, until fully combined.
3. Turn ice cream machine on, and pour the mixture through the spout into the machine. Freeze ice cream, according to manufacturer's instructions, until thick and creamy (approx. 20-25 minutes). During the last 5 minutes of mixing, add the chopped chocolate pieces and all the leftover chocolate flakes to the ice cream.

4. Store ice cream in a covered container in the freezer for a couple hours to let it firm up more. Scoop, serve... and enjoy!

Recipe Notes

No ice cream maker? In a large bowl, whip the heavy cream on high for about 10 minutes until stiff peaks begin to form. In separate bowl, stir together milk, peppermint extract, food coloring and chocolate bits and flakes. Fold the whipping cream gently into milk mixture until combined. Pour mixture into a 2-3 quart container; cover. Put the covered container into the freezer; let it freeze for a minimum of 6 -7 hours. Serve, and enjoy!

Nutrition Facts

Mint Chocolate Chip Ice Cream

Amount Per Serving (1 (1/2 cup serving))

Calories 303 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 68mg23%

Sodium 29mg1%

Potassium 132mg4%

Carbohydrates 23g8%

Sugar 20g22%

Protein 2g4%

Vitamin A 745IU15%

Vitamin C 0.2mg0%

Calcium 66mg7%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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