Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one! After checking out the recipe, be sure to enter using the Rafflecopter widget located at the end of this post.
Ever stress yourself out so much you teeter on the verge or vomiting or crying? Yea I’m there. Ever since this part-time adjunct teaching opportunity came up I have been freaking out both in excitement and nervousness. The reason it has been such a challenge deciding whether to accept or not is not a matter of wanting the job, it is a matter of feasibility due to being in Memphis while I currently reside in Knoxville.
Pros: Related work experience, extra money (albeit small), keep current part-time job and free rent with parents in Knoxville, stay at a friend’s while in Memphis
Cons: Only one class for 6 hours a week, driving 11 hours a week (hence the income increase being small)
It is also only for 10 weeks which could be either a good thing and a bad thing. Setting the monetary gain aside (since it is basically negligible) it comes down to one question – is it worth driving 11 hours a week to get experience teaching one class? Maybe I should wait until next term to see if they would have more than one class available? Unfortunately this kind of decision cannot be riddled out by making lists or asking others’ opinions, it’s a gamble. Experience is good to snatch up when you can but sanity is also important.
It’s time like these when I look to food for solace, specifically dessert. Enter in this no-churn s’mores ice cream. I thought for certain that upon freezing the marshmallow creme would cause the ice cream to be rock hard. In fact the exact opposite occurred creating the fluffiest and creamiest ice cream I have ever made. To make things even better, it tastes just like a s’more with plenty of milk chocolate and graham cracker bits. Let your worries drift away for a few scoops-time.
Be sure to visit all of today’s Ice Cream Week Participants:
- Roasted Blueberry Cheesecake Ice Cream by Cravings of a Lunatic
Blackberry Peach Ice Cream by Scoop Adventures
Chocolate Peanut Butter Ice Cream Sundaes by The Redhead Baker
Maple Whisky Ice Cream by Cookistry
Chocolate Ganache Ice Cream by Life Tastes Good
Coffee Chip No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
Caramel Macchiato No Churn Ice Cream by Renee’s Kitchen Adventures
Lemon Meringue Pie Ice Cream by Love and Confections
Snickerdoodle Cinnamon Ice Cream Sandwiches by Farm Fresh Feasts
Gluten Free Ice Cream Sandwiches by Gluten Free Crumbley
No Churn S’mores Ice Cream by The Spiffy Cookie
Cocoa Pebbles Ice Cream Cake by Wishes and Dishes
Mocha Mint Milkshake by The Gunny Sack
No Churn Low Carb Peanut Butter Coffee Ice Cream by Yours and Mine are Ours
One year ago: Cheddar Swirl Breakfast Buns
Two years ago: Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce
NO-CHURN S’MORES ICE CREAM
Makes approximately 1-1/2 quarts
2 cups (1 pint) heavy whipping cream
1 (14 oz.) can sweetened condensed milk
1 (7 oz.) container marshmallow creme
2 (1.5 oz. each) milk chocolate bars, chopped
4 graham cracker sheets, chopped
16 fudge coated graham crackers, chopped
- In a large, chilled bowl, whip heavy cream to stiff peaks. In a separate large bowl, mix together the sweetened condensed milk and marshmallow creme.
- Using a rubber spatula, gently fold in 1/3 of the whipped cream into the sweetened condensed milk mixture. Gently fold in remaining cream until fully combined. Fold in chopped chocolate, graham crackers, and fudge grahams.
- Pour ice cream into a loaf pan or freezer-safe container, wrap with plastic warp or tin foil and freeze for 6 hours or overnight.
- Serve topped with additional graham cracker, chocolate, or miniature marshmallows.
Source: Adapted from my No-Churn Chocolate Almond Ice Cream.
Here’s what is up for grabs, One Winner Takes All:
- 1 Cuisinart Ice Cream Machine in White
- One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
- One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
- One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
- One Microplane Herb and Salad Chopper
- One Microplane Premium Classic Grater in White
- One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
- One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
- One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
- One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
- One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
- One Copy of the Cookbook Eat More Dessert by Jenny Kellar
- One Copy of the Cookbook The Perfect Scoop by David Lebovitz
- One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel