{Nutella Ice Cream}

This was too good to be true. You can’t go wrong when adding nutella to anything.


1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream
1/4-1/2 cup nutella
1 Tbs pure vanilla extract

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk and sugar and salt until the sugar is dissolved. Stir in the heavy cream Nutella  and vanilla. Cover and refrigerate 1-2 hours or overnight.

Pour the mixture into the freezer bowl of your ice cream maker and let mix until thickened, about 15-20 minutes. The ice cream will be soft and creamy in texture. If you want your ice cream more firm transfer to an air tight container and freeze for about 2 hours.
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{Fresh Peach Ice Cream}

I love my Ice Cream maker, and I absolutely love fresh peaches. The two combined are heaven sent.

3 cups fresh peaches, skinned and chopped
3 tablespoons of fresh lemon juice
1 cup of granulated sugar, divided
1 cup of ice cold whole milk
2 cups of ice cold heavy cream
1 teaspoon of pure vanilla extract

Combine the peaches with 1/2 cup of the sugar and the lemon juice. Stir and allow to macerate for 2 hours. Strain, but reserve the juice. Remove half of the peaches and mash well. Set aside the reserved juice, the mashed peaches and the remaining chopped peaches.

In a small bowl whisk together (or use a hand mixer) the milk and the sugar until the sugar is completely dissolved. Stir in the cream, vanilla, reserved juice and mashed Peaches. Do not add the chopped peaches yet!  Stir until mixture is well incorporated.

Turn on the ice cream maker and pour the mixture into it. Add the chopped peaches to the ice cream in the last 5 minutes of churning.  Stop the machine in 25 minutes – mixture will be soft and creamy, like soft serve.  Place the ice cream into a freezer safe container to set for several hours, or overnight.

Recipe Source: Cuisinart 

{Hot Fudge Sauce}

This was my first time making homemade hot fudge sauce, the original recipe and the one I made had a really deep chocolate flavor so I changed it to 1/4 cup instead of 1/3 cup of cocoa powder. We used this to dip fruit and marshmallows in and it was awesome. It would also me amazing over ice cream.

10 ounces semisweet chocolate ( I used chocolate chips)
1/4 cup sifted cocoa powder, Dutch process or regular 
1/2 cup granulated sugar
3/4 cup light corn syrup
1/3 cup heavy cream
pinch table salt
1/3 cup water
1 teaspoon vanilla extract
3 tablespoons butter, cut into pieces
In a small microwave-safe bowl, melt the chocolate on 50% power at one minute increments, stirring in between, until melted and smooth. Take care not to overheat and scorch the chocolate. Once the chocolate is melted, remove from microwave and whisk in the sifted cocoa until smooth. Set aside.
In a medium saucepan, combine the sugar, corn syrup, cream, salt and 1/3 cup water. Warm the mixture over medium-low heat until the sugar is dissolved. Increase the heat to medium or medium-high; simmer mixture, stirring frequently, about 4 minutes.
Turn off the heat and whisk in the vanilla and butter. Cool the mixture slightly, about 2 minutes; whisk in the melted chocolate. Serve warm.
The hot fudge sauce can be refrigerated in an airtight container for up to 3 weeks. For serving, reheat the sauce on low (in the microwave or over simmering water), stirring several times until the sauce is smooth and shiny. 
Adapted from: Mel’s Kitchen Cafe

{Best Vanilla Ice Cream}

I recently bought an Ice-cream Maker! It has changed my world! There really is nothing better than creamy, soft, delicious homemade Ice Cream. This is the first recipe that I tried and it’s great because there are so many different things to add to it. I added strawberries. YUMMY! I can’t wait until peaches are in season, how good does that sound? I hope every one has a fun, safe and delicious 4th of July 🙂 xo

1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream
1 Tbs pure vanilla extract

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk and sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.

Pour the mixture into the freezer bowl of your ice cream maker and let mix until thickened, about 15-20 minutes. The ice cream will be soft and creamy in texture. If you want your ice cream more firm transfer to an air tight container and freeze for about 2 hours.

*If you want a firmer ice cream with add ins, make sure to add them in before you freeze for 2 hours.

Ideas for add ins:

Fresh Fruit:
Blueberries
Cherries
Mangoes
Peaches
Raspberries
Strawberries

Pomegranate Seeds

Candy:
Chocolate Chips
Heath bars
Peppermints

M&Ms
Oreos
Brownies
Caramel sauce
Fudge sause

Nuts:
Almonds
Cashews
Hazelnuts
Pecans
Walnuts