Homemade Chocolate Malt Peanut Butter No Churn Ice Cream

Homemade Chocolate Malt Peanut Butter No Churn Ice Cream

Chocolate Malt Peanut Butter Ice Cream

I’m having so much fun experimenting with different flavors of this easy no churn ice cream. This time I decided to do chocolate malt because I had a craving for a Chocolate Malt. (Aaannd a big diner burger and fries.) Mmmm, don’t you love dipping your fries in a chocolate shake?  Well, I didn’t get the burger and fries but I did make this fantastic Homemade Chocolate Malt Peanut Butter No Churn Ice Cream.

Anyway, like I said it was originally just going to be Chocolate Malt, but we had a house full of family and someone said “let’s add some peanut butter”.  So into the cream went crumbled Malted Milk Balls, Malt, Chocolate Syrup AND Peanut Butter.

It’s pretty tasty, but next time, I’m going to try it without the Peanut Butter and really malt it up! Of course, I’ll let you know how that comes out too!!

Homemade Chocolate Malt Peanut Butter No Churn Ice Cream Recipe is so decadently sweet and creamy you won't believe you made it at home!

Just Mix and Freeze, Easy Peazy!

This recipe is just like my others and is mix and go. I added all the ingredients to the bowl of my Ninja mixer and mixed it for about 45-60 seconds until it was thickened a bit with very soft peaks. Next it was gently spooned into an oval pyrex container (think meatloaf pan size) and put it in the freezer for about 3 hours.

We devoured it with chocolate sauce and extra malted milk balls.

Yum, yum, yum is all I have to say.

After the Homemade Chocolate Malt Peanut Butter No Churn Ice Cream was frozen and the first round eaten, I took what was left in the pyrex container and added it to the smallest wide mouth mason jars I could find. Then I added the chocolate sauce and malted milk balls on top and put them in the freezer for later. It was the perfect small serving size. What’s better is the whole bowl doesn’t have to be taken out every time someone wants a bite. These little mason jar personal ice cream bowls are so cute and would be perfect to serve at your next get together or kids birthday party.

Looking for some more Homemade Ice Cream Recipes? Try my Pumpkin Spice Ice Cream or Salted Caramel Pecan Ice Cream.  Both are just as fast, easy and no churn just like this one!

Homemade Chocolate Malt Peanut Butter No Churn Ice Cream Recipe is so decadently sweet and creamy you won't believe you made it at home!

Homemade Chocolate Malt Peanut Butter No Churn Ice Cream

Ingredients

  • 2 cups heavy whipping cream-use the cartons of liquid cream, not pre-whipped cream
  • 1 cup of regular whipping cream
  • 1 can sweetened condensed milk
  • 15-20 crumbled/broken malted milk balls
  • 4 tablespoons malt
  • 6 tablespoons chocolate syrup
  • 2 tablespoons peanut butter (creamy or crunchy)
  • Optional Toppings: Chocolate sauce, Caramel, Nuts, Whipped Cream or Candy

Instructions

  1. Add all ingredients to a bowl and mix together using a mixer, food processor or blender for 30-45 seconds. It will thicken and form soft peaks.
  2. Pour into a glass, plastic or metal pan and place in freezer for 2-3 hours or until frozen through.
  3. Serve frozen with toppings of your choice
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Homemade Salted Caramel Pecan No Churn Ice Cream

Homemade Salted Caramel Pecan No Churn Ice Cream

Homemade Salted Caramel Pecan Ice Cream

If I had to choose a favorite Ice Cream flavor, I’d say Chocolate Chip that comes from the local Ice Cream parlor. It’s the perfect blend of shaved dark chocolate and cream. I’ve never found any other like it. My second favorite is my very own creation, Homemade Salted Caramel Pecan No Churn Ice Cream.

It’s creamy sweet, with a bit of salt and full of toasty, meaty pecan pieces. It was so easy to make and I even made it while we had grandbabies and their parents visiting. The kitchen was very full-just the way I like it! It pulled together in 5 minutes plus the time it took to freeze it and guess what? It tastes amazing!

Homemade Salted Caramel Pecan No Churn Ice Cream is so quick and easy to make, mix and freeze for a decadent dessert anytime!

If you love real cream, (the kind used to make the real deal, fresh, homemade whipped cream) then you’ll love this ice cream. The heavy cream is blended with rich, perfectly sweetened condensed milk until it’s thick and creamy smooth. A dash of vanilla and you’ve got a great base for chocolate syrup, caramel sauce, nuts, cherries, more whipped cream or fruit. Banana Split anyone?

This time though, I wanted to use some jarred salted caramel and pecans in my ice cream. I simply put all the ingredients into my food processor with the mixing attachment, blended for about 45 to 60 seconds until it formed soft peaks, then put it in a glass pan and froze it for a few hours. The family was in awe and could hardly wait for me to get the pictures done so they could dig in! And they weren’t disappointed. It was a huge hit.

I hope you love this as much as we did! Check out my Pumpkin Spice Ice Cream recipe for more deliciousness!

Melissa

Homemade Salted Caramel Pecan No Churn Ice Cream is so quick and easy to make, mix and freeze for a decadent dessert anytime!

Homemade Salted Caramel Pecan No Churn Ice Cream

Ingredients

  • 2 cups heavy whipping cream-use the cartons of liquid cream, not pre-whipped cream
  • 1 cup of regular whipping cream
  • 1 can sweetened condensed milk
  • 1/2 cup chopped pecans
  • 1/2 cup jarred salted caramel
  • Optional Toppings: Whipped cream, Caramel, Chocolate sauce, nuts, sprinkles or other candies.

Instructions

  1. Put all ingredients into a mixer or food processor and mix on high for 45-60 seconds.
  2. The cream will be thick with soft peaks.
  3. Put in a glass, metal or plastic container that can be put in the freezer.
  4. I used an 8 x 8 square glass pan.
  5. Place in freezer for about 3 hours or until frozen through.
  6. Serve with more of the salted caramel, some whipped cream, toasted pecans or any of your favorite toppings.
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Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes

Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes

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It’s fall y’all! Time to break out the pumpkin spice everything!

What better way to welcome the fall than with Pumpkin? No one seems to get tired of it in their coffee. It’s a huge hit in pies, breads and soups. My favorite though is Ice Cream! No churn, fix it really fast, creamy and delicious ice cream. It’s perfect when you live in the south and the weather doesn’t feel like fall until Christmas. Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes are the perfect way to celebrate the season with the flavors even if the leaves aren’t falling yet!

Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes are the perfect desserts for fall!

You’ve got to love a one dish, easy to prepare dessert that’s creamy cold, sweet and delicious!

Pumpkin Spice Ice Cream and Creamy Milkshakes - the perfect fall dessert for all ages!Click To Tweet

 

Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes are the perfect desserts for fall!

Love Milkshakes? Throw some of this pumpkin ice cream in the blender with some milk and voila!

Then, add some crumbled candy, ( I used peanut butter malted milk balls) and some whipped cream to top it off with a little more sweetness. Not that it needs it, but why not? It’ll only make it that much more delicious!!

 

Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes are the perfect desserts for fall!

 

Need another great holiday recipe? Try my Green Bean and Artichoke Casserole it’s the perfect side dish for your holiday feast!

 

 


Creamy Pumpkin Spice Ice Cream and Creamy Milkshakes

Ingredients

  • 1/2 can pumpkin-about 6-7 ounces. This is a light pumpkin flavor, add a little more if you want a richer pumpkin flavor.
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 can sweetened condensed milk
  • 16 ounces heavy whipping cream

Instructions

  1. Mix all ingredients together well using a mixer until soft peaks form.
  2. Place in a loaf pan and cover with plastic wrap or a lid if you have one.
  3. Freeze for 2-4 hours or until it's frozen completely through.
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St. Patrick’s Day Cream Cheese Filled Rainbow Cake

St. Patrick’s Day Cream Cheese Filled Rainbow Cake

Make A Fun St. Patty’s Day Cream Cheese Filled Cake For The Holiday This Year!

This year I am having so much fun using my Grandmother’s Yeast Roll Dough to make some unique creations for the holidays. The Mardi Gras Cream Cheese Filled King Cake was a big hit and so I thought, why not make a special cake for St. Patrick’s day? This St. Patrick’s Day Cream Cheese Filled Rainbow Cake is just what I had in mind.

How cute is this?

 

Bake a St. Patrick's Day Cream Cheese Filled Rainbow Cake for your St. Patty's Day celebrations this year. Serve it for breakfast on the big day or take one to work to share with your co-workers for a special holiday treat!

 

Using Mimi’s Best Yeast Roll Dough as the base, this is more of a pastry or breakfast type “cake” than a traditional cake. It’s perfect for breakfast or afternoon tea.

Roll out the dough and spread it with delicious cream cheese blended with some powdered sugar and vanilla. Next roll it into a jelly roll and shape like a rainbow or half circle. After rising for a couple of hours, it’s time to bake. It’s super easy to do and the dough can be made ahead of time and left in the refrigerator overnight for use the next day.

This recipe is quite optional and the cake can be shaped in any number of ways to celebrate special occasions. You can fill them with fruit, or cinnamon and sugar or even some type of savory filling. Use your imagination and create the cake of your dreams!

Decorating Your Cake

Decorating this St. Patrick’s Day Cream Cheese Rainbow Cake is really easy and would be a fun family project. You can use Sugar crystals, edible glitter or colored frosting for decorating the cake. For a less sweet version, the edible glitter is perfect. Like it sweet? Use the colored sugar crystals!  You can find all different colors of edible cake glitter and sugars at Hobby Lobby.

This Rainbow cake is such a fun way to observe the holiday. Make it a family project for a St. Patrick’s Day to remember. This is a perfect recipe to serve for breakfast, dessert or at your St. Patrick’s Day gathering.

I hope you enjoy this recipe as much as we have!

Melissa

Link up your recipe of the week

Bake a St. Patrick's Day Cream Cheese Filled Rainbow Cake for your St. Patty's Day celebrations this year. Serve it for breakfast on the big day or take one to work to share with your co-workers for a special holiday treat!

Mardi Gras Cream Cheese Filled King Cake

Ingredients

    This recipe will make two rainbow cakes
    For the Dough: 1 batch of Yeast Roll Dough
    For the Filling:
  • 2 8-oz. packages of cream cheese, softened
  • 1 cup confectioner’s sugar
  • 2 tsp vanilla
  • For the Topping:
  • 12-16 oz. cream cheese frosting (you can make your own or buy it premade)
  • Sugar sprinkles- Blue, Red, Yellow, Green, Purple, Pink-whatever your favorite colors of the rainbow are!

Instructions

  1. Make a batch of Mimi's Yeast Roll Dough -Recipe here and refrigerate as directed. After the dough has been refrigerated for at least 4 hours you can begin to make your St. Patrick's Day Cake.
  2. Using an electric mixer, mix softened cream cheese, vanilla, and powdered sugar until smooth. Set aside.
  3. Remove the dough from the refrigerator. If making two rainbow cakes, divide the dough in two.
  4. On a lightly floured surface, roll the dough out into a rectangle to ¼ inch thickness.
  5. Spread the filling mixture over the entire dough rectangle. If you are making two cakes, spread half of the mixture over each dough rectangle.
  6. Roll into a jelly roll, then form a half circle or rainbow shape.
  7. Place the cake on parchment paper lined pan. Cover with a cloth, and place in a warm area to rise for two hours.
  8. Bake cake(s) at 375-400 degrees for about 30 minutes or until golden brown.
  9. Cool completely.
  10. Spread cream cheese frosting over the top of the cake(s), then sprinkle with sugar crystals in your favorite rainbow colors.
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Mardi Gras King Cake With Cream Cheese Filling

Mardi Gras King Cake With Cream Cheese Filling

Cream Cheese Filled King Cake

The King Cake is a time honored Mardi Gras tradition. Did you know that people from all over the world order King Cakes each year online? Those that live in the south, can’t wait for the stores and bakeries to put them out on the shelves shortly after Christmas. What if I told you can make a Mardi Gras King Cake With Cream Cheese Filling right in your own kitchen? Yes my friend, you certainly can!!!

 

Celebrate the season with this delicious and festive Mardi Gras King Cake with Cream Cheese Filling!

These delectable cakes start with delicious bread dough and come with all kinds of unique fillings from sweet to savory, so feel free to experiment with your own favorite flavors. Maybe you’d like to add some cherries to the cream cheese, or maybe just cherries and no cream cheese? Strawberries, chocolate chips, nuts, caramel, the sky’s the limit. If you want some advice on altering the fillings, please leave your questions in the comments and I will be glad to help!

OK now, let’s get started making your very own Mardi Gras King Cake with Cream Cheese Filling! This recipe starts with my grandmother’s yeast roll dough. Plan to prepare the dough first and refrigerate it overnight, or for a minimum of four to six hours. You can find that recipe here.
 Celebrate the season with this delicious and festive Mardi Gras King Cake with Cream Cheese Filling!

Tips

I sometimes use a store bought frosting, just to save a little time. You can check with the bakery at your favorite grocery store to see if they will sell you a little or you could always make your own, just to keep the recipe “from scratch”. It doesn’t have to be cream cheese frosting any type will do!
This recipe will make a very large king cake. I recommend dividing the dough in half to make two smaller king cakes or halving the recipe to make one. If you do make the larger cake, you will need to bake it for longer to ensure it is cooked through.

I hope you will enjoy this recipe as much as I do! Remember, if you have any questions you have concerning this or any of my other recipes, please let me know!

Recipe featured on Awesome Life Friday at RHC Reviews!

Awesome Life Friday - I Was Featured!

 

Let the good times roll!
Melissa
Mardi Gras Cream Cheese Filled King Cake

Ingredients

    This recipe will make two rainbow cakes
    For the Dough: 1 batch of Yeast Roll Dough
    For the Filling:
  • 2 8-oz. packages of cream cheese, softened
  • 1 cup confectioner’s sugar
  • 2 tsp vanilla
  • For the Topping:
  • 12-16 oz. cream cheese frosting (you can make your own or buy it premade)
  • Sugar sprinkles- Blue, Red, Yellow, Green, Purple, Pink-whatever your favorite colors of the rainbow are!

Instructions

  1. Make a batch of Mimi's Yeast Roll Dough -Recipe here and refrigerate as directed. After the dough has been refrigerated for at least 4 hours you can begin to make your St. Patrick's Day Cake.
  2. Using an electric mixer, mix softened cream cheese, vanilla, and powdered sugar until smooth. Set aside.
  3. Remove the dough from the refrigerator. If making two rainbow cakes, divide the dough in two.
  4. On a lightly floured surface, roll the dough out into a rectangle to ¼ inch thickness.
  5. Spread the filling mixture over the entire dough rectangle. If you are making two cakes, spread half of the mixture over each dough rectangle.
  6. Roll into a jelly roll, then form a half circle or rainbow shape.
  7. Place the cake on parchment paper lined pan. Cover with a cloth, and place in a warm area to rise for two hours.
  8. Bake cake(s) at 375-400 degrees for about 30 minutes or until golden brown.
  9. Cool completely.
  10. Spread cream cheese frosting over the top of the cake(s), then sprinkle with sugar crystals in your favorite rainbow colors.
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Celebrate the season with this delicious and festive Mardi Gras King Cake with Cream Cheese Filling!

 

Savory and Sweet Cheese Cookies

Savory and Sweet Cheese Cookies

I would love it if you would share this on Pinterest!
Savory and Sweet Cheese Cookies

I don’t know about you but I don’t like to make the same old things all the time. The same goes for holidays when it’s time to deliver cookies and goodies to the neighbors and friends. I like to do something a little bit different and these cookies fit that bill.

Even though they are called cookies they aren’t sweet, but do have a touch of sweetness that is delivered via the stuffing of raspberry preserves baked between the flaky layers. The cookie itself is cheesy and savory. My recipe was inspired by a recipe for Pimento Cheese Cookies I found in the February 2012 issue of Southern Living.

My version omits the pecans and uses cream cheese combined with jalapeño pimento cheese. I also chose to use Raspberry preserves instead of Strawberry. This would also be really good with Pepper Jelly!

The cream cheese version is flakier and a tad bit softer than the other version, but both are equally delicious!

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Print Recipe
Savory and Sweet Cheese Cookies
A delicious flaky, cheesy, slightly spicy and sweet cookie that would be perfect for a unique twist at your holiday cookie swap!
Savory and Sweet Cheese Cookies
Prep Time 30-45 minutes
Cook Time 12-15 minutes
Passive Time 2 hours to chill dough
Servings
cookies
Ingredients
Prep Time 30-45 minutes
Cook Time 12-15 minutes
Passive Time 2 hours to chill dough
Servings
cookies
Ingredients
Savory and Sweet Cheese Cookies
Instructions
  1. Beat the flour, cream cheese and pimento cheese with an electric mixer for one minute until well combined. Add the butter and beat until blended. Wrap dough in plastic wrap and refrigerate for 2 hours.
    Beat the flour, cream cheese and pimento cheese with an electric mixer for one minute until well combined. Add the butter and beat until blended. Wrap dough in plastic wrap and refrigerate for 2 hours.
  2. After chilled, preheat oven to 400 degrees. Roll dough out to 1/8 inch thickness on a well floured surface.
  3. Cut your cookies into your desired shape. (I made leaves and acorns for fall and stars for Christmas and decorated them up a bit. Normally I would just make rounds.)
    Cut your cookies into your desired shape. (I made leaves and acorns for fall and stars for Christmas and decorated them up a bit. Normally I would just make rounds.)
  4. Place 1/2 of the cookies on the parchment paper. Add approximately 1/2 tsp of raspberry preserves to each cookie and top with remaining cookies pressing the edges with a fork to seal.
    Place 1/2 of the cookies on the parchment paper. Add approximately 1/2 tsp of raspberry preserves to each cookie and top with remaining cookies pressing the edges with a fork to seal.
  5. Bake at 400 degrees for 12-15 minutes until golden brown. Cool on baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
    Bake at 400 degrees for 12-15 minutes until golden brown. Cool on baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
  6. These are the fall leaves decorated with a little green and gold just for fun!
    These are the fall leaves decorated with a little green and gold just for fun!