Do you have a foodie on your gift-buying list? If so, here are some great ideas for new products that will get them ready for holiday food and drink.
Starbucks’ new Christmas mug is adorned with snowflakes and features a Christmas tree-inspired handle topped with a star. It’s made for cozy moments and warm festive sips.
This year’s newest CrockPot has a calming Ocean Fog green finish and modern-vintage design. This 4.5-quart slow cooker blends style and function, with flexible cook settings, oven-safe stoneware, and easy cleanup for effortless hosting.
Rubbermaid EasyStore Containers make kitchen organization effortless with stackable, nestable designs and secure lids. They’re perfect for storing, packing, and keeping food fresh at home or on-the-go (and they’re great for holiday leftovers).
The Ninja SLUSHi Professional Frozen Drink Maker uses RapidChill Technology that eliminates the need for ice. It gives you the perfect frozen drink every time.
Another great addition to the Ninja family is the Swirl by CREAMi Soft Serve & Ice Cream Machine. It can turn almost anything into ice cream, soft serve, and much more at the touch of a button.
The Hamilton Beach Digital Air Fryer offers crunchy, golden perfection with less oil. It’s ideal for appetizers, sides, hearty mains, and warm desserts. With its sleek design and generous capacity, it’s a countertop upgrade anyone would be thrilled to unwrap.
Also from the Hamilton Beach collection, the Easy View XL Toaster Oven with Sure-Crisp Air Fry takes the pressure off during busy holiday gatherings, serving up crispy sides, bubbling bakes, and golden roasts with ease. It’s the multitasker every kitchen needs.
The new Black+Decker 4-in-1 Multipurpose Grill offers tons of versatility with interchangeable plates: two waffle plates, two sandwich plates, two griddle plates, and two grill plates, which all work well for a variety of cooking applications. Plus, they’re all nonstick and dishwasher safe for fast and easy cleanup.
Boston Pizza recently launched their new Pizza Gravy. Packed with BP’s signature pizza flavour, it gives tastebuds a holi-break from the tired, usual holiday spread. It’s available at pizzagravy.ca while supplies last. A portion of proceeds from each jar will support local charities.
Unlike the commonplace flavors of vanilla and chocolate, Snow Crane — a new ice cream shop set to open in Hyattsville, Maryland — plans to take your taste buds on a trip.
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Japan-influenced ice cream chef wants to put Hyattsville on the culinary map
Unlike the commonplace flavors of vanilla and chocolate and longstanding toppings like rainbow sprinkles, Snow Crane — a new ice cream shop set to open in the spring in Hyattsville, Maryland — plans to take your taste buds on a trip.
Founder Takeshi Nishikawa, who grew up in central Japan, concocts unique flavors using ingredients like kinako, or roasted soybean flour, and kuromitsu, a syrup made of unrefined black sugar.
One flavor he’ll be featuring is a Japanese Mont Blanc-inspired ice cream that is processed through a noodle press in the same way the French pastry is.
Nishikawa said each flavor tells a story, and the one he wants customers to understand when they try his ice cream is that the world is much more vast than we often think about.
“I try to wrap Central Japan around my concept and really present it so every piece that I’m handling at least has some kind of a story,” he told WTOP.
Nishikawa, 38, moved to the United States in the early 2000s, just two days before his middle school graduation.
Both of his parents worked full time, so he and his sister grew up spending a lot of time with their grandmother. It was in her kitchen that Nishikawa said he found the passion for cooking.
“I would just stand next to her and stir the pot,” he said. “That’s probably the earliest (memory) of cooking that I can remember.”
Hyattsville as the next frontier
When he was 18, Nishikawa trained at the New England Culinary Institute in Vermont, where he built the technical foundation for what would later become a successful career.
Just over a decade later, he would work in Michelin-starred kitchens; as the executive chef of New Heights in Woodley Park; and later as the culinary director of Rose’s Group, which owns Rose’s Luxury and Little Pearl in Capitol Hill.
He made the decision to jump “full speed into Snow Crane” in January — a move he called daunting yet exciting.
“For me, it’s all about learning and growth … what is the next stage?” he said.
A kinako, or roasted soybean flour, flavored sundae with crunchy wafers and a gold chrysanthemum tuile on top.
(Courtesy Snow Crane)
Courtesy Snow Crane
Okinawan sweet potato-flavored ice cream with shredded and dried ube on top.
(Courtesy Snow Crane)
Courtesy Snow Crane
Genmaicha, green tea and puffed brown rice-flavored ice cream with gold leaf.
(Courtesy Snow Crane)
Courtesy Snow Crane
Matcha ice cream sundae.
(Courtesy Snow Crane)
Courtesy Snow Crane
Japanese Mont Blanc-flavored ice cream is pushed through a noodle press.
(Courtesy Snow Crane)
Courtesy Snow Crane
Snow Crane founder Takeshi Nishikawa pours liquid nitrogen into a pumpkin at the Pumpkin Boulevard event in October.
(Courtesy Snow Crane)
Courtesy Snow Crane
Snow Crane founder Takeshi Nishikawa hosted an event at Logan Circle’s Rice Market.
(Courtesy Snow Crane)
Courtesy Snow Crane
The Snow Crane shop will open in March 2026 at 5334-9 Baltimore Ave in Hyattsville, Maryland.
(Courtesy Snow Crane)
Courtesy Snow Crane
Hyattsville, where Snow Crane is set to open in the spring, was an inconspicuous choice as the location of his first business venture, but Nishikawa swears the communal feeling and rapid growth of other nearby small businesses will draw customers in.
“There’s a lot of vibrant small business … that are on fire,” he said. “We’re in the next front. And I do see Hyattsville or Prince George’s County becoming a next front as the Metro line extends, as all these food scenes are coming up.”
He noted Vigilante Coffee, Franklins, Manifest Bread and 2fifty as businesses in the area that are “actually putting up incredible product, but happen to be small businesses.”
“I think we’re just one catalyst short of becoming the next food destination, because D.C. is becoming really saturated,” he added.
Redefining ice cream
Now a father of two, Nishikawa has a dream that Snow Crane will be as much a household name as Ben & Jerry’s.
“I’m not trying to turn this into a mom-and-pop small business,” he said. “The long-term goal for me is … supporting artists, be able to tell the story of Central Japan and who I am, as the chef. I do plan to expand more.”
“The intention is to really turn Snow Crane into what people think of when they think of frozen dessert,” he said. “I think we are really redefining what ice cream is and can be.”
The ice cream shop will open in March 2026 at 5334-9 Baltimore Ave.
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Ice cream might not be the first dessert that springs to mind in late fall, but there’s no bad season for frozen treats, and our favorite ice cream maker is down to $180 for Black Friday. This kitchen gadget, which scored 90 in our review, is guaranteed to make you popular with guests during the holiday season, and at $50 off its regular price of $250 — the lowest price we’ve seen this year for this particular model — now is a great time to buy.
Ninja
Amazon’s Black Friday deals bring the Ninja Creami down to $180, a $50 saving and the lowest price we’ve seen for it this year.
While you’ll definitely need a bit of space to accommodate it, the Creami is a more compact ice cream machine than some of its rivals. It works similarly to a food processor, only here you’ll be using strictly frozen liquid ice cream as a base. Once you have that (you’ll need to give the base around 24 hours in the freezer for the desired consistency) you use Ninja’s machine to blend in your chosen flavors. And if you make a mess (and let’s face it, you probably will), rest assured that most of the components are dishwasher-safe.
It’s admittedly a fairly loud machine during use, but as long as you’re willing to put up with the noise, you can choose between seven one-touch programs, including milkshake if you’re in the mood for a cold drink. And if you’re hosting people with allergies, they can be reassured that you have total control about what’s going into and coming out of the machine, which is much harder to guarantee when you’re buying dessert in a restaurant. This model also includes two pint containers with lids.
If you want the latest and greatest, though, the Ninja Swirl is the ice-cream maker to get. It can make regular and soft-serve ice cream, plus a number of other frozen treats. Right now, QVC has it for the best price we’ve seen, from $350 to $280.
In Charlotte, dessert options are growing by the day, with new and diverse and experiences. New sweet spots often blend creativity with community, drawing food enthusiasts. Last month, Van Leeuwen Ice Cream opened a shop featuring classic and creative scoops, including a special collaboration with a local baker.
SWIRL Dessert Bar gains praise for cookies with CharlotteFive’s readers, crafting inventive flavors like snickerdoodle with coffee powder.
Meanwhile, MJ Donuts remains a staple with its renowned simple glazed doughnuts, making every calorie count.
Additionally, Classy Scoops Ice Cream Lounge brings rolled ice cream and boba teas to a new location, adding variety to Charlotte’s dessert scene. These establishments highlight Charlotte’s growth as a hub for innovative dessert experiences.
Van Leeuwen Ice Cream is opening a new scoop shop in Charlotte’s Plaza Midwood neighborhood in 2025. By Chyna Blackmon
NO. 1: NYC’S VAN LEEUWEN ICE CREAM SCOOPS UP NEW LOCATION NOW OPEN IN CHARLOTTE
This is the New York-based ice cream chain’s first scoop shop in North Carolina. | Published January 27, 2025 | Read Full Story by Chyna Blackmon
SWIRL’s Classic is a chocolate chunk cookie with white frosting, chocolate chips and chocolate sauce, and SWIRL’s Grizzly is a brownie cookie with cookie frosting, brownie cake bites and chocolate sauce. By Alex Cason
NO. 2: THE ULTIMATE SWEET SPOT: THIS DESSERT BAR WAS NAMED CHARLOTTE’S BEST FOR COOKIES
Melt N Dip offers crepes, cakes, waffles and more. Courtesy of American Asset Corporation
NO. 3: CHARLOTTE’S GROWING DESSERT SCENE: 13 NEW SWEET SHOPS AND BAKERIES
Melt n Dip’s Belgian chocolate influence + Charlotte’s first Milkshake Factory location, enriching the city’s dessert offerings. | Published August 26, 2025 | Read Full Story
Kate Kim (left) and owner Songcha Lee at MJ Donuts in Pineville. By Shindy Chen
NO. 4: THE BEST GLAZED DOUGHNUT AROUND IS AT A 29-YEAR-OLD SHOP IN PINEVILLE
In an ordinary strip mall near Pineville’s main street lies a hidden gem of a doughnut shop. | Published September 29, 2025 | Read Full Story by Shindy Chen
Daily Grind Coffee Bar in Waxhaw makes lifelike fruit cakes, such as the pear one shown above. What you see isn’t what you get: The “pear” pastry looks exactly like the real fruit until a bite reveals its true nature: a fluffy, moist and delicate cake center. By Tamia Boyd
NO. 5: SHE DROVE AN HOUR+ FROM HER HOUSE IN CHARLOTTE FOR A $21 VIRAL FRUIT PASTRY. WAS IT WORTH IT?
A few weeks ago, I saw a TikTok post from a woman who was trying the viral fruit pastries at Daily Grind Coffee Bar in Waxhaw. | Published October 14, 2025 | Read Full Story by Melissa Oyler
Classy Scoops Ice Cream Lounge is expanding to Charlotte with a new location in University City.
NO. 6: CONCORD DESSERT SHOP BRINGS ROLLED ICE CREAM, BOBA TEAS TO NEW CHARLOTTE SPOT
A Concord ice cream shop is bringing it scoops and boba teas to Charlotte’s University City neighborhood. | Published October 15, 2025 | Read Full Story by Tanasia Kenney
The summary above was drafted with the help of AI tools and edited by journalists in our News division. All stories listed were reported, written and edited by McClatchy journalists.
This Amish Brown Sugar Dumpling recipe is one your family will love. It’s a wonderful dessert!
❤️WHY WE LOVE THIS RECIPE
This recipe for Amish Brown Sugar Dumplings is adapted from a recipe in a very old Amish cookbook I’ve had for years. I have added a few ingredients and used a little less sugar. It’s delicious and a wonderful dessert. We love it topped with ice cream, but whipped cream would be great too.
SWAPS& ADDITIONS
The Amish recipe I have does not call for the cinnamon, raisins, nuts or vanilla extract. Their recipes very often do not show exact measurements either. You can experiment with this and leave out what you don’t like, etc. The recipe above is the way I make it for my family. If you are not a fan of raisins, leave those out, too, or use craisins instead. Switch up the pecans for walnuts.
⭐TIP
These dumplings are great reheated in the microwave or even served cold. If you like brown sugar you will love this delicious dessert.
OTHER DELICIOUS AMISH RECIPES
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This is an Amish recipe that my family loves. Perfect dessert for any occasion.
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Course Dessert
Cuisine American
Batter Ingredients:
2cupsall-purpose flour
2teaspoonsbaking powder
1/2cupwhite granulated sugar
1/2teaspoonground cinnamon
1/2cupchopped pecans or walnuts
1cupraisins
2tablespoonsbuttersoftened
1cupmilk
Syrup Ingredients:
1 1/2cupsbrown sugar
2cupswater
1tablespoonbutter
1teaspoonvanilla extract
In a large mixing bowl whisk together the flour, baking powder, sugar and cinnamon. Stir in the nuts and raisins. Cut in the softened butter. Add milk and stir. The dough should come together in kind of a large ball. It should all be wet but not real sticky.
Next, combine the syrup ingredients except for the vanilla extract in a pot on top of the stove and bring to a boil. Remove the syrup, stir in the vanilla extract and pour into a 9 x 13 baking dish.
Drop spoonfuls of the batter on top of the hot syrup. Bake in a preheated 350 degree oven 30 to 35 minutes until the batter is done on top
The Amish recipe I have does not call for the cinnamon, raisins, nuts or vanilla extract. Their recipes very often do not show exact measurements either. You can experiment with this and leave out what you don’t like, etc. The recipe above is the way I make it for my family.
There are collaborations—and then there are California collaborations. When Santa Barbara–based McConnell’s Fine Ice Creams announced a partnership with See’s Candies, the beloved chocolate company founded in 1921, it immediately felt like a match made in dessert heaven.
Together, they’ve created three limited-edition ice cream flavors, each blending McConnell’s ultra-creamy, house-made base with See’s signature sweets. On paper, it sounded like the ultimate nostalgic sundae moment. With over 175 combined years of confectionery tradition behind them, this wasn’t just another seasonal flavor drop—it was a meeting of two California classics.
And because I’m someone who lives for both chocolate and ice cream, I knew I had to try all three. This is how I’d rank the lineup, with the final pick earning top spot as my ultimate favorite.
Third place: PB&J with Peanut Butter Patties
According to McConnell’s, this flavor is “creamy peanut butter meets house-made raspberry jam in this nostalgic, nutty-sweet throwback.” They nailed it! The peanut butter base is rich and bold without tipping into sweetness overload, while ribbons of tart raspberry jam run through every scoop, delivering that timeless PB&J comfort in ice cream form.
And yet, this one ended up in third place for me simply because peanut butter ice cream isn’t usually my go-to. The peanut butter flavor here is bold and front-and-center, and while the raspberry swirl was a delightful surprise (I love that they went with raspberry instead of strawberry), it leaned a little heavier than what I typically reach for.
That said, peanut butter devotees will likely fall head over heels for this pint. The quality is undeniable—the texture is silky, the swirl generous, and the balance well-considered. It just wasn’t destined to be my personal favorite.
Second place: Brown Sugar with Milk Bordeaux
This flavor takes inspiration from one of See’s most popular chocolates, the Milk Bordeaux. McConnell’s version features a buttery brown sugar ice cream dotted with milk chocolate sprinkles, all designed to echo the fan-favorite candy.
This one felt like the sleeper hit of the lineup. See’s Bordeaux is already a fan favorite—a melt-in-your-mouth brown sugar–buttercream center coated in chocolate—so turning it into an ice cream flavor just makes sense. McConnell’s translated that classic perfectly: the ice cream has this deep, brown sugar sweetness that tastes warm and nostalgic, while the chocolate sprinkles scattered throughout add both crunch and a little sundae-shop fun.
It’s got that “sneaks up on you” quality too—simple at first bite, but then you find yourself going back again and again. Before I knew it, I was scraping the bottom of the pint.
First place: Strawberry with Strawberry Creams
Now for the flavor that absolutely blew me away: Strawberry with Strawberry Creams. McConnell’s describes it as “a dreamy swirl of strawberry ice cream, chocolate ganache, and See’s iconic chocolate-covered strawberry creams.” And let me tell you—that dreamy swirl is no exaggeration.
The strawberry ice cream alone could have carried this pint. It was vibrant, fruity, and natural-tasting, without that artificial candy-like sweetness you sometimes get in strawberry flavors. Add in the mix-ins, and things reached another level entirely.
First, there were chunks of See’s chocolate-covered strawberry creams, which added a chewy, chocolatey punch in every bite. Then came the ganache swirl—as decadent as a ribbon of fudge sauce poured straight from a sundae fountain. Together, it was a perfect balance of fruit, chocolate, and cream.
This pint didn’t just win—it ran away with the competition. My whole family agreed it was the standout, but my dad put it best: he called it “the best ice cream he’s ever had in his life.” Considering the man has eaten his fair share of desserts, that’s no small statement. For me, it was an easy 100 out of 10.
Why this collaboration matters
Part of what makes this partnership so special is how seamlessly both brands’ strengths come through. McConnell’s brings its from-scratch ice cream, made with Central Coast milk and cream, known for its dense, slow-melting texture. See’s brings its iconic candies—beloved for generations—folded right into the mix.
Each flavor feels nostalgic without being predictable. The PB&J taps into childhood lunchbox memories. The Brown Sugar with Milk Bordeaux channels the comfort of homemade sweets. And the Strawberry with Strawberry Creams reinvents the chocolate-dipped fruit experience in frozen form.
Grab them while you can
So, are these flavors worth the hype? Absolutely, yes. Even the pint I ranked lowest was still high-quality, inventive, and enjoyable—it just came down to personal preference. And that’s the beauty of a collaboration like this: there’s something for every palate.
Like most collaborations, these flavors are limited-edition. They may not stick around forever. If you happen to spot them in your local grocery freezer—or better yet, at a McConnell’s scoop shop—don’t hesitate. Grab them while you can. You just might discover your new favorite pint, too.
As Rhode Island begins to heat up for another New England summer, you may be searching for the perfect place to cool off with some ice cream.
Luckily, the Ocean State is full of waterside stands and old-time shops perfect for a summer scoop. But which of the state’s ice cream stands is the oldest? Opened in 1923 in Tiverton, Gray’s Ice Cream stands as Rhode Island’s oldest ice cream shop at 102 years old.
Here’s the ice cream shop’s story, as well as how to get a sweet treat there this summer.
History of Gray’s Ice Cream
Gray’s features a variety of classic ice cream, frozen yogurt, sugarless ice cream, sorbets, and specialty and seasonal flavors.
According to the Tiverton Historical Society, Gray’s Ice Cream was first opened in 1923 by Annie Gray, who started by selling ice cream from the back window of her house. Originally, Gray sold ice cream that had been made in Fall River from Tiverton milk, but she eventually began selling her own homemade ice cream, offering vanilla, chocolate, strawberry and flavors.
After Annie’s death in 1938, her daughter Florence “Flossie” Brow took over the ice cream stand, adding rum raisin and frozen pudding to the flavor list. Gray’s was later bought by Gil Pontes and David Sylvia, who ran the shop until 1980.
In 1957, a new building was constructed for the business, allowing employees to make ice cream daily in the back room. Since then, Gray’s Ice Cream has been passed through various owners, but the tradition of Rhode Island’s oldest ice cream shop still stands in the 1957 building at Tiverton’s Four Corners.
While Gray’s Ice Cream is the oldest ice cream stand, there is a Rhode Island ice cream business that is even older.
Palagis Ice Cream, originally called Peter Palagi Ice Cream, got its start in Pawtucket in 1896 as an ice cream truck company. The business originally started out selling fruits and vegetables from a horse and wagon before Italian immigrant Pietro Palagi made the switch to ice cream. They now claim the title of oldest ice cream truck business in the county.
Worth knowing, there’s also Palagi Bros Ice Cream and Frozen Lemonade, which was founded by Peter Palagi’s brother Tony Palagi, who immigrated to the United State a few years after Peter. It’s not quite as old as Palagis Ice Cream, but it is still owned by the Palagi family.
Palagis Ice Cream has a physical shack at 55 Bacon St. in Pawtucket.
Mint chocolate chip ice cream in a homemade waffle cone from Gray’s Ice Cream in Tiverton. [The Providence Journal, file / Kris Craig]
Want to try a scoop from Rhode Island’s oldest ice cream shop? Head over to one of Gray’s two locations – the original shop at 16 East Road in Tiverton, and a second shop at 467 Hope St. in Bristol.
Tiverton’s hours are 6:30 a.m. to 7 p.m. Sunday through Thursday or 6:30 a.m. to 8 p.m. Friday and Saturday, and Bristol’s hours are noon to 9 p.m. Sunday through Thursday or noon to 10 p.m. Friday and Saturday.
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Deep fried peaches are rolled in cinnamon sugar then served up with cold, creamy ice cream! This family-friendly treat is warm, crispy, and tastes like peach pie took a spin through the county fair – only faster and easier!
Making a Comeback!
This recipe for deep fried peaches might just be the best summer idea I’ve ever had. Nearly 20 years ago, it was one of the first recipes on our site to go totally viral – websites everywhere were buzzing about this sweet, cinnamon-kissed peach dessert. I felt like I had cracked the code on peach perfection.
Then I had more kids. Got more distracted. And I forgot.
How do you forget a dessert that good? Easy – life gets full. Kids may sleep through the night, but suddenly it’s sports, homework, and snack duty on repeat. But as I looked back through our 2000+ recipes, this one jumped out at me. It was time to bring it back.
I love mine with vanilla ice cream, maybe a spoonful of whipped cream, but the kids go all out with caramel sauce, raspberry drizzle – or both, because of course they do. The whole thing reminds me of my mom’s Dutch Oven Peach Cobbler and our Peach Crisp – those warm, spiced desserts that made every camping trip feel like a feast, even if we were eating cross-legged in the dirt.
Let’s be honest – anything dipped in batter and tossed in cinnamon sugar is already halfway to dessert heaven. Luckily, this easy recipe has simple ingredients that come together fast so you can get straight to the good stuff!
Fresh Whipped Cream: Optional fluff to finish it off just right.
All-purpose Flour: Creates that golden, crispy coating.
Milk: Keeps the batter smooth – whole milk is best, but any kind works.
Sugar: Adds just enough sweetness to balance the cinnamon.
Large Egg: Binds the batter and adds structure.
Baking Powder: Helps the batter puff up light and fluffy.
Sea Salt: Enhances flavor and balances the sweet.
Peaches: Juicy and sweet – fresh is ideal, canned works if well-drained.
Cinnamon Sugar: That classic sweet-spiced coating.
Peanut Oil: Fries up super crisp. Canola or vegetable oil are great backups.
Fresh Raspberries: Optional, but add tart contrast and color.
Vanilla Ice Cream: Melts perfectly over hot peaches – a must.
What are the Best Peaches for Cooking?
Freestone peaches are ideal for deep-fried peaches – they’re sweet, juicy, easy to pit, and hold their shape beautifully during frying. Look for firm, fragrant fruit with vibrant skin that gives slightly when gently pressed.
You want them ripe, but not overly soft, to avoid mushy results in the hot oil. Some of the best freestone varieties include Early Amber, Golden Jubilee, Lucky 13, Nectar, September Snow, and July Prince.
Frying Tips for the Best Results
Use peanut oil if you can, since it handles high heat and gives the crispiest texture. Avoid olive oil because it burns quickly and changes the flavor. Keep the heat at medium to medium-high. If the oil is too hot, the batter will slide off, and if it is too cool the food will soak up oil and turn soggy.
PRO TIP
To check if the oil is ready, dip in the handle of a wooden spoon; steady bubbles mean it is hot enough. You can also add a drop of water, and it should sizzle right away.
Once the oil is ready, fry, coat in cinnamon sugar, and finish with vanilla ice cream and raspberries.
Can I Make Dee-Fried Peach in an Air Fryer?
Yes! You can air fry battered peaches at 350°F for 5-6 minutes. Use a thicker batter so it doesn’t drip, and don’t overcrowd the basket. They won’t get quite as crispy as deep frying, but they’ll still be golden and delicious.
How to Make Deep Fried Peaches From Scratch
Making these deep fried peaches is easier than you’d think – just a few simple steps, a skillet full of hot oil, and a little cinnamon sugar magic.
Prep the peaches: Slice peaches in half, remove the pits, sprinkle with cinnamon sugar, and let sit for 30 minutes.
Make the batter: Whisk flour, milk, sugar, egg, baking powder, and salt until smooth and pourable.
Heat the oil: Heat peanut oil over medium-high. It’s ready when bubbles form around a wooden spoon handle.
Dip and fry: Dip peaches in batter, let excess drip off, and fry for about 3 minutes until golden.
Coat in cinnamon sugar: Transfer directly from oil to cinnamon sugar and roll to coat.
Serve: Serve warm with ice cream, whipped cream, and raspberries, or let cool on a rack to eat by hand.
Storing and Freezing Deep Fried Peaches
Deep fried peaches are best fresh. Leftovers should be cooled completely and stored in an airtight container with a paper towel in the fridge for up to 2 days.
To freeze, place cooled peaches on a baking sheet, freeze until firm, then transfer to a sealed container. Reheat from frozen in the oven or air fryer to keep the crust crisp.
For a head start, prep the batter and slice peaches the night before. Store both in the fridge with a splash of lemon juice on the peaches to prevent browning.
Variations and Substitutions
Use canned peaches: Well-drained canned peaches work if fresh ones aren’t available, just handle gently, as they’re softer.
Try nectarines or plums: Great alternatives that hold up well and offer a slightly different flavor.
Sub buttermilk for milk: Adds a rich, tangy depth to the batter if you have it.
Add nutmeg or allspice: A pinch in the cinnamon sugar mixture gives cozy, warm spice.
Top with pecans or maple syrup: A peach pie-inspired twist that’s just as comforting.
Switch out the oil: Canola oil or vegetable oil are great if peanut oil isn’t an option.
Try this delicious and indulgent easydessert recipe for deep fried peaches and ice cream. Perfect for summer gatherings and special occasions all summer long!
More Mouth-watering Summer Fruit Desserts:
Prevent your screen from going dark
Place the open peach halves on a cutting board and sprinkle with cinnamon sugar. Set aside for 30 minutes.
4 Large Peaches, Cinnamon Sugar
Fill a pie dish or bowl with about 3/4 Cup Cinnamon Sugar, set aside.
Cinnamon Sugar
Whisk together the flour, milk, sugar, egg, baking powder and sea salt. The batter should end up nice and smooth. Set aside.
1 Cup Flour, 1 Cup Milk, 1 Tablespoon Sugar, 1 Large Egg, 3/4 teaspoon Baking Powder, 1/4 teaspoon Sea Salt
Fill a large pot with peanut oil (if you have allergies use Canola, peanut just heats up hotter and doesn’t burn as fast). Heat over medium high heat. Once the oil begins to pop and snap (drop a little water in or put a wooden spoon handle to the bottom to test it) you are ready to go.
Peanut Oil
Add each peach half to the batter and coat evenly. Quickly lift out and let drip a little, add to the hot oil. Fry for about 3 minutes (I swear my stove heats weird so keep an eye on these), turning occasionally, until lightly golden.
Immediately drop the peach in the reserved cinnamon sugar, turning to coat. Set into ice cream dishes, top with ice cream, whipped cream, cinnamon sugar and fresh berries. Die and go to heaven, it’s that good.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
It’s the most loved/hated time of the year when pumpkin spice seemingly takes over North America even when some of us are still sweltering and praying for a cold front. It’s everywhere and not just at Starbuck’s. We saw our first glimpses in late August: shelves or orange-colored, pumpkin-spiced everything lining our grocer’s shelves.
Need spiced dish detergent? No problem. Have a hankering for pumpkin hummus? Easy. You love bagels, but how will you survive without autumn harvest cream cheese? They got you.
This is as fascinating as it is pretty annoying. Do we really need everything in our pantry and home in general to smell like someone is cooking a pie every day, all day? Probably not. Yes, so many are obsessed. HBO’s This Week Tonight pokes fun at this obsession almost ever year. But we are here to tell you that this is NOT all bad. So much of this is leading to “eating season” when we devour food as if we were going to be dead by January. From Halloween candy to Thanksgiving turkey to god forsaken candy canes at Christmas. Definitely the wrong time to start a diet, but a great time to get in on the great foods that are typically reserved for this time of year.
And, yes, pumpkin spice can be among those delicacies including this offering from H-E-B: Creamy Creations Pumpkin Pie Ice Cream.
We will fully admit that we obsess over pumpkin pie each fall, often making a second pie that we hide from guests solely for ourselves. So, it’s no shock we would be all over this dessert, especially since the first time we ever had anything like this, it was at Galveston’s famous La King’s (it was crazy good).
In fact, when purchasing the H-E-B version, we were nervous simply because our experience with pumpkin pie frozen desserts had been so previously positive. Well, be not afraid, ghouls and boys. It’s not quite La King’s (what is?), but it is damn close.
It’s orange — of course it is — and loaded with those warm cinnamon, clove and ginger spices we love (and sometimes love to hate). Personally, we feel like the Creamy Creations 1905 Vanilla is the best store-bought vanilla ice cream around, so adding a bunch of pie spices to that? Yes, please.
But, perhaps the best part are the bits of pie crust mixed in. This was one of the highlights of that La King’s version we had years ago and we didn’t imagine H-E-B would follow suit, but they did. So, every bite or two, you get some bits of the flaky crust, the thing that some people claim is better than the filling (they are wrong, but still).
It’s not actual pumpkin pie, but it really does satisfy that craving a few weeks before the day of the year that made that pie famous. We have only had one half gallon in the house so far because we fear for our waist lines this far ahead of Thanksgiving, but it will make its return to our freezer soon enough because it’s that damn good.
NEW YORK — A broken McDonald’s McFlurry machine, arguably one of life’s greatest nuisances, has finally been solved thanks to a court ruling.
McDonald’s franchises haven’t been able to fix the soft serve ice cream machines on their own because manufacturing company Taylor owns the copyright and exclusive rights to fix the machines – until now.
The United States Copyright Office granted a copyright exemption last week that gives restaurants the “right to repair” the machines by bypassing the digital locks that prevented them from being fixed. The inability to make timely fixes has been a bane of the customers’ existence, so much so, that there’s a third-party website called McBroken.com that tracks their availability.
The exemption, which goes into effect Monday, was requested by advocacy group Public Knowledge and repairs website iFixIt to allow third parties to circumvent digital locks on the machines for repairs. Although the full request wasn’t granted, commercial restaurant equipment received a narrow exemption.
Public Knowledge and iFixIt teamed together on the issue after the latter group broke apart an ice cream machine and found “lots of easily replaceable parts.”
The decision will lead to an “overdue shake-up of the commercial food prep industry,” according to Meredith Rose, senior policy counsel at Public Knowledge.
“There’s nothing vanilla about this victory; an exemption for retail-level commercial food preparation equipment will spark a flurry of third-party repair activity and enable businesses to better serve their customers,” Rose said in a statement.
McDonald’s and Taylor didn’t immediately respond to CNN’s request for comment.
Broken ice cream machines have been such a blemish on McDonald’s reputation that even competitors mock them for it. And perhaps a fix can’t come quick enough: Nearly 15% of ice cream machines are broken as of Monday, according to McBroken.
The-CNN-Wire & 2023 Cable News Network, Inc., a Warner Bros. Discovery Company. All rights reserved.
NEW YORK — A broken McDonald’s McFlurry machine, arguably one of life’s greatest nuisances, has finally been solved thanks to a court ruling.
McDonald’s franchises haven’t been able to fix the soft serve ice cream machines on their own because manufacturing company Taylor owns the copyright and exclusive rights to fix the machines – until now.
The United States Copyright Office granted a copyright exemption last week that gives restaurants the “right to repair” the machines by bypassing the digital locks that prevented them from being fixed. The inability to make timely fixes has been a bane of the customers’ existence, so much so, that there’s a third-party website called McBroken.com that tracks their availability.
The exemption, which goes into effect Monday, was requested by advocacy group Public Knowledge and repairs website iFixIt to allow third parties to circumvent digital locks on the machines for repairs. Although the full request wasn’t granted, commercial restaurant equipment received a narrow exemption.
Public Knowledge and iFixIt teamed together on the issue after the latter group broke apart an ice cream machine and found “lots of easily replaceable parts.”
The decision will lead to an “overdue shake-up of the commercial food prep industry,” according to Meredith Rose, senior policy counsel at Public Knowledge.
“There’s nothing vanilla about this victory; an exemption for retail-level commercial food preparation equipment will spark a flurry of third-party repair activity and enable businesses to better serve their customers,” Rose said in a statement.
McDonald’s and Taylor didn’t immediately respond to CNN’s request for comment.
Broken ice cream machines have been such a blemish on McDonald’s reputation that even competitors mock them for it. And perhaps a fix can’t come quick enough: Nearly 15% of ice cream machines are broken as of Monday, according to McBroken.
The-CNN-Wire & 2023 Cable News Network, Inc., a Warner Bros. Discovery Company. All rights reserved.
NEW YORK — A broken McDonald’s McFlurry machine, arguably one of life’s greatest nuisances, has finally been solved thanks to a court ruling.
McDonald’s franchises haven’t been able to fix the soft serve ice cream machines on their own because manufacturing company Taylor owns the copyright and exclusive rights to fix the machines – until now.
The United States Copyright Office granted a copyright exemption last week that gives restaurants the “right to repair” the machines by bypassing the digital locks that prevented them from being fixed. The inability to make timely fixes has been a bane of the customers’ existence, so much so, that there’s a third-party website called McBroken.com that tracks their availability.
The exemption, which goes into effect Monday, was requested by advocacy group Public Knowledge and repairs website iFixIt to allow third parties to circumvent digital locks on the machines for repairs. Although the full request wasn’t granted, commercial restaurant equipment received a narrow exemption.
Public Knowledge and iFixIt teamed together on the issue after the latter group broke apart an ice cream machine and found “lots of easily replaceable parts.”
The decision will lead to an “overdue shake-up of the commercial food prep industry,” according to Meredith Rose, senior policy counsel at Public Knowledge.
“There’s nothing vanilla about this victory; an exemption for retail-level commercial food preparation equipment will spark a flurry of third-party repair activity and enable businesses to better serve their customers,” Rose said in a statement.
McDonald’s and Taylor didn’t immediately respond to CNN’s request for comment.
Broken ice cream machines have been such a blemish on McDonald’s reputation that even competitors mock them for it. And perhaps a fix can’t come quick enough: Nearly 15% of ice cream machines are broken as of Monday, according to McBroken.
The-CNN-Wire & 2023 Cable News Network, Inc., a Warner Bros. Discovery Company. All rights reserved.
Two scoops of pistachio, one of corruption. For years holidaymakers have guzzled Sicilian gelato at famous parlours in Palermo, unaware that the booming businesses were controlled by organised crime.
The fraud was a textbook case for detectives trained to sniff out dirty money, but even with three mobster classics — a suspicious bankruptcy, a front man and a scheming “Godfather” — it took years for investigators to shut the operation down.
The Brioscia brand, made up of two ice cream parlours, was thriving at the end of the 2010s, attracting locals and foreign visitors alike with its glittering gold stars on travel websites.
The shops were run by Mario Mancuso. Behind the scenes was Michele Micalizzi who had served several stretches in jail for Mafia association.
Mancuso took care of the ice cream, Micalizzi managed the rest.
That included taking a cut of the profits for protecting Mancuso from extortion attempts by other gangsters, a judicial source told AFP.
But the company was in the name of Mancuso’s wife and when divorce loomed, the men feared they would lose control.
They declared Brioscia bankrupt in 2021, blaming the four million euro ($4.3 million) hole in the books on the Covid lockdown, the source said.
“It was a flourishing business, very well known in Palermo. The bankruptcy was therefore unjustified,” he told AFP.
Suspicious investigators used wiretaps to discover the two men — far from being bankrupt — had grand plans to open parlours abroad.
The pair launched a new company called Sharbat, renaming the shops, the source said.
“I’m not even sure the employees knew who they were working for”, a nearby shop worker said on condition of anonymity.
Investigators say the men divided the windfall, with Micalizzi passing part of it to his jailed relatives to pay for legal fees or sundries.
But on August 12, the police pounced, arresting both men and four accomplices, and seizing 1.5 million euros.
Mancuso and Micalizzi are being prosecuted for criminal association of a mafia nature, extortion and fraudulent bankruptcy.
The Mafia’s billions
Between drug trafficking, racketeering, public procurement, legal companies or empty shells dedicated to money laundering, Italy’s Central Bank estimates the annual turnover of the country’s organised crime groups at 40 billion euros, or two percent of national wealth.
The mob still makes good money from traditional crimes such as drug trafficking. The ‘Ndrangheta in the southern region of Calabria, for example, is responsible for much of Europe’s cocaine trade.
“It also makes direct investments in the legal economy,” according to Rocco Sciarrone, who teaches criminal psychology at Turin University.
Over two-thirds of mafia infiltrations are in the construction, trade, real estate and manufacturing sectors, according to a 2022 report by economist Antonio Parbonetti.
The mob also has tentacles in agriculture, hotels and restaurants, logistics, transport, and waste management.
How much the crime groups “invest” in each sector varies significantly from one region to another.
“The socio-economic fabric (in Sicily) is made up of small family businesses that lend themselves very well to money laundering,” said Eliseo Davi from Palermo University.
According to the Parbonetti report, one in two companies controlled by the mafia is a so-called “star” company, which generates comfortable income and employs people, and therefore has a broad social, economic and political support.
In the Palermo gelato affair, the company did not have the necessary permits for one of the two shops, prompting calls for a probe into whether there was collusion with public officials.
Near the parlours lies the former home of Giovanni Falcone, an anti-mafia judge whose 1992 assassination by the mob triggered a crackdown by the state that permanently weakened Cosa Nostra.
Just like US law enforcement agent Eliot Ness, who brought down gangster Al Capone, Falcone had a simple rule: follow the money.
For more than 30 years, the Choco Taco brought delight through the unlikely combination of taco shells, ice cream and chocolate before being discontinued by Klondike in 2022.
The dessert is being revived in Philadelphia, its birthplace, on Thursday – but you’ll have to act fast to get your hands on one before the Choco Taco is gone again.
Starting at 11 a.m., Choco Tacos can be ordered in Philadelphia through Gopuff as part of the delivery service’s “Nostalgia Week” — which also features discounts on childhood favorites like SpongeBob SquarePants popsicles and Furby toys.
The Choco Tacos cost $3.99 each and will be sold until their limited quantity runs out – likely by the end of the day, Gopuff said. But don’t expect the Choco Taco you once loved, because this iteration has sprinkles instead of nuts on its shell.
Provided Image/Gopuff
Choco Tacos will be available to purchase Thursday in Philadelphia through Gopuff.
The Choco Taco was invented by Northeast Philly native Alan Drazen, who was an employee at the family-run Jack & Jill Ice Cream company at the time. He came up with the patented concept in 1983. Serving ice cream inside a taco — a Mexican staple that was rapidly gaining popularity in the U.S. at the time — turned out to be a massive success. Taco Bell started selling the novelty dessert at its stores in 1989.
Taco Bell stopped selling the treat in 2015, but Choco Tacos continued to be sold out of trucks, at supermarkets and in freezers owned by Klondike’s parent company Unilever — which had acquired the right to manufacture them. That is, until Klondike nixed the treats in 2022, with a halfhearted promise that they may return one day – a response to public outcry and petitions.
A version of the Choco Taco was supposed to return this summer through a collaboration between Taco Bell and Oregon-based ice cream chain Salt & Straw. The companies promised Ice Cream Chocolate Tacos that mixed sweet and spicy flavors, but it’s August and they are nowhere to be found online.
Jack & Jill, which was founded in Philly and now is headquartered in Moorestown, New Jersey, retains the patent to the Choco Taco. That’s how Thursday’s rebirth came about. Gopuff worked with GlacierPoint, which acquired Jack & Jill in 2021.
Maybe high demand Thursday will prompt Jack & Jill to bring the beloved treat back on a permanent basis. If not – and if you can’t order a Choco Taco before they sell out Thursday – Philadelphia ice cream shop Milk Jawn sells a version of the ice cream taco from time to time.
Harry Potter still has a massive amount of fans….so why not have a bowl of butterbeer ice cream to celebrate!
We are a couple of years away from Harry Potter series, but there is still raging interest in the Potter Universe. The series continues to excite readers both young and old. In fact, new merchandise ties are doing well including Legos, Squishmellows and the books. It is such a phenomenon, it has worked itself into a variety of corners of culture. So during this summer, why not have a treat and enjoy this Harry Potter butterbeer ice cream. Add a little magical midweek fun.
The author of the series, J.K. Rowling, was quoted in Bon Appetit‘s saying: “I made it up. I imagine it to taste a little bit like less sickly butterscotch.” So why not try to make some yourself? Butterscotch appeared in the mid 19th century and the main ingredients are brown sugar and butter. While not as popular as chocolate or vanilla, it is still a popular candy, especially hard candy.
In a stand mixer or with an electric mixer, whip the heavy whipping cream until stiff peaks form
Stir in the sweetened condensed milk until the mixture is thick and fluffy
Add about 1/3 cup of the butterscotch syrup and mix until combined
Pour the ice cream into a loaf pan lined with parchment paper
Drizzle 1-2 tbsp of butterscotch syrup on top and use a toothpick to swirl
Freeze the ice cream for at least 6 hours or overnight until it’s set
When serving, drizzle more butterscotch syrup on top if desired
Butterscotch Syrup Recipe
Ingredients
4tbspbutter(unsalted)
1cupbrown sugar
3/4cupheavy whipping cream
1tbspvanilla extract
1tspsea salt
Create
Have all ingredients measured and ready for butterscotch
In a medium saucepan, melt butter over medium-low heat
Add in brown sugar and stir until wet from butter
Stir occasionally until the mixture looks molten, about 3-5 minutes
Turn the heat to low and add the cream, whisking to combine
Turn heat up to medium and cook until it reaches 225F on a candy thermometer, about 2-3 minutes, whisking occasionally
Turn off the heat and let the syrup rest for a few minutes
Transfer to a heat-resistant container and add the vanilla and salt
Let the syrup cool to room temperature (anywhere from 1-3 hours)
Store in an airtight glass jar in the refrigerator for up to one month
To use, microwave on low power for 10 seconds
Yuengling’s Ice Cream has the butterbeer flavor on its website. It’s made with half buttercream ice cream, half butterscotch ice cream, and twisted with a butterscotch swirl.
The Harry Potter novels burst on the scene in 1997 making them 27! They chronicle the lives of a young wizard Harry Potter, and his friends, Hermione Granger and Ron Weasley. They attend Hogwarts School of Witchcraft and Wizardry with a variety of other characters and adventures. The books and movies introduced a whole new wizard lexicon into language and people. While it a take a bit of time to cool and firm, it is worth it to enjoy. this Harry Potter butterbeer ice cream.
If I could use a season to describe myself, summer would definitely be the one. It’s my favourite time of year – between spending time in nature, hanging out in the sunshine, sipping summer mocktails, and eating a ton of delicious foods like this no-churn easy coconut ice cream, summer is so sweetly awesome. I also appreciate how many of us take time this season to get away from it all – we could all use a little more slowness in life, even if this just means taking a few minutes to rest and enjoy some delicious homemade dairy-free ice cream.
Coconut milk is one of my favourite ingredients. I always have it in my pantry and it’s especially wonderful in dairy-free and vegan ice cream recipes. It’s super thick and creamy, but also offers us a load of health benefits. I delve into coconut milk in more detail in 12 Delicious Ways to Use Coconut Milk, but here’s a quick recap.
Health Benefits of Coconut Milk
It’s a source of beneficial fats, which helps reduce inflammation, balance blood sugar, keep our skin glowing and our hair and nails healthy, nourish the brain and nervous system, and even help with weight loss
Contains lauric acid, which has anti-bacterial properties
It’s easy to absorb and use, which makes it great for digestion, energy and weight loss
High in magnesium for muscle relaxation
Source of potassium for fluid balance and heart health
Contains small amounts of antioxidants
Easy Coconut Ice Cream (No Churning Involved!)
What I love most about this no-churn coconut ice cream is that you don’t need an ice cream maker. All you need are ice cube trays, and either a blender or a food processor. A high-speed blender will yield a very smooth ice cream, but depending on the strength of the motor in your food processor you can get this to soft-serve consistency in there too.
1–2 Tbsp organic vodka, optional (it will lower freezing point and make ice cream smoother)
For the crackle:
1/2 cup raw cacao
1/4 cup coconut oil
1/4 cup cacao butter
2 Tbsp honey or maple syrup
For the ice cream:
Place banana, lemon juice and honey in a blender and process until well mashed.
Add coconut milk, dried coconut and optional vodka and blend.
Reserve 1/2 cup of the ice cream mixture in the fridge.
Freeze the rest in ice cube trays for 3 or more hours, until frozen.
Place the cubes into your blender or food processor, add the reserved non-frozen mix and process until smooth.
For the crackle:
Fill a pot with 2 inches of water and place a stainless steel bowl over top to fashion a double boiler.
Over medium heat, add all the ingredients to the bowl.
Stir continuously until the ingredients melt together.
Drizzle over your favourite ice cream, or dip fruit in it and set the fruit on parchment, and then chill in the fridge.
The best way to store extra sauce is in ice cube trays. Once solid, pop the cubes out and keep in an airtight container in the freezer. Melt back to liquid as needed. Makes 1 cup.
Prep Time:10 mins
Cook Time:5 mins
Category:Dessert
11 Awesome Dairy- and Gluten-free Ice Cream Toppings
Of course, this recipe is completely delicious on its own, but you can also take it to the next level with some delicious toppings.
Dairy-Free Coconut Whipped Cream
Why not top your coconut ice cream with more coconut goodness?
Go a little outside the box with a drizzle of fruity olive oil or a splash of balsamic if you’ve used berries
And don’t forget to eat your ice cream with an attitude of gratitude and celebration. Negative emotions associated with food are very powerful. When we are experiencing anything delicious – something that should be savoured, nourished, indulged in, shared, and celebrated – we must grant ourselves the sweet luxury to rest and digest it all, too.
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Massachusetts is home to 95 dairy farms that annually contribute about $61 million to the local economy. In an effort to highlight the crucial role that such farms play in the state’s food ecosystem, state officials have teamed up with local dairy farmers to create the first-ever Massachusetts Ice Cream Trail. The trail is a compilation of more than 100 Massachusetts businesses, whether they’re beachside ice cream stands or year-round ice cream parlors, that use locally produced milk to for their ice cream. The trail is designed to celebrate the rich history of ice cream making in Massachusetts coupled with supporting the local businesses that make it possible, Massachusetts Office of Travel & Tourism Executive Director Kate Fox said. “To help you navigate this delicious adventure we’ve created a user-friendly online and printable map that guides you to all of the participating locations so you can plan your own personalized ice cream trail adventure,” she said. “This is the perfect way to explore Massachusetts. You’ll discover hidden gems, charming towns, and unique ice cream shops with incredible flavors and beautiful farm settings.” Participating locations were required to submit an application to the Office of Travel and Tourism, as well as requiring them to use local milk and cream from local dairy farms, ensuring that from cow to cone, their ice cream represents the state’s best. “This particular trail is ensuring that we’re benefiting our Massachusetts dairy farms, the folks who are working hard every day to provide these sweet treats,” Lt. Gov. Kim Driscoll said at a launch celebration at Richardson’s Farm in Middleton. “We are the ice cream capital — we eat more ice cream per capita than just about any other place, and we’re here to demonstrate why these products are so great.” Earlier this year, the Healey-Driscoll Administration proposed the Mass Leads Act that prioritizes investing in many capital improvements across a variety of business sectors in the state, including workforce and talent development and transitioning to climate tech. One of these capital improvements includes $40 million for Destination Development Grants to support critical capital improvements at tourism assets statewide. “As a part of the Mass Leads Act we’re focusing really meaningfully on small businesses, the creative economy, and tourism,” Undersecretary of Economic Strategies Sarah Stanton said. “With all of these beautiful farms and great food, agro-tourism is the future. Great ice cream is great for young and old alike, and this administration’s economic development bill supports great efforts like these, while also making sure we keep this ecosystem flourishing.” The North Shore is heavily represented on the trail map with 19 different locations available. The full trail map and further information can be found at visitma.com/ice-cream-trail Michael McHugh can be contacted at mmchugh@northofboston.com or at 781-799-5202
MIDDLETON — Massachusetts is home to 95 dairy farms that annually contribute about $61 million to the local economy.
In an effort to highlight the crucial role that such farms play in the state’s food ecosystem, state officials have teamed up with local dairy farmers to create the first-ever Massachusetts Ice Cream Trail.
The trail is a compilation of more than 100 Massachusetts businesses, whether they’re beachside ice cream stands or year-round ice cream parlors, that use locally produced milk to for their ice cream.
The trail is designed to celebrate the rich history of ice cream making in Massachusetts coupled with supporting the local businesses that make it possible, Massachusetts Office of Travel & Tourism Executive Director Kate Fox said.
“To help you navigate this delicious adventure we’ve created a user-friendly online and printable map that guides you to all of the participating locations so you can plan your own personalized ice cream trail adventure,” she said. “This is the perfect way to explore Massachusetts. You’ll discover hidden gems, charming towns, and unique ice cream shops with incredible flavors and beautiful farm settings.”
Participating locations were required to submit an application to the Office of Travel and Tourism, as well as requiring them to use local milk and cream from local dairy farms, ensuring that from cow to cone, their ice cream represents the state’s best.
“This particular trail is ensuring that we’re benefiting our Massachusetts dairy farms, the folks who are working hard every day to provide these sweet treats,” Lt. Gov. Kim Driscoll said at a launch celebration at Richardson’s Farm in Middleton. “We are the ice cream capital — we eat more ice cream per capita than just about any other place, and we’re here to demonstrate why these products are so great.”
Earlier this year, the Healey-Driscoll Administration proposed the Mass Leads Act that prioritizes investing in many capital improvements across a variety of business sectors in the state, including workforce and talent development and transitioning to climate tech. One of these capital improvements includes $40 million for Destination Development Grants to support critical capital improvements at tourism assets statewide.
“As a part of the Mass Leads Act we’re focusing really meaningfully on small businesses, the creative economy, and tourism,” Undersecretary of Economic Strategies Sarah Stanton said.
“With all of these beautiful farms and great food, agro-tourism is the future. Great ice cream is great for young and old alike, and this administration’s economic development bill supports great efforts like these, while also making sure we keep this ecosystem flourishing.”
The North Shore is heavily represented on the trail map with 19 different locations available. The full trail map and further information can be found at visitma.com/ice-cream-trail
This Eggless Oreo Ice Cream is smooth and creamy, and every bite is packed with delightful Oreo chunks, making it a truly indulgent treat. It is also completely eggless, making it a safe and tasty option for anyone with egg allergies. This recipe is super easy to whip up with just a few simple ingredients. If you have kids who adore cookies and cream ice cream, this recipe will be a big hit! My kids can’t get enough of it, and it’s always a crowd-pleaser at family gatherings and parties.
Oriana’s Thoughts On The Recipe
Hey friends! I am beyond excited to share with you one of my all-time favorite homemade treats: Eggless Oreo Ice Cream. This recipe is such a hit in our household, especially with my kids. They adore the creamy texture and those delightful Oreo chunks that are scattered throughout. I love making it because it’s super easy and quick—no need for fancy equipment or complicated steps.
What makes this ice cream even more special to me is that it’s completely eggless. As a mom, I am always cautious about what my family eats, especially my daughter, who has an egg allergy. Making this ice cream at home gives me peace of mind that it’s safe for her to enjoy, and I can see the joy on her face with every bite!
Another great thing about this recipe is that it’s incredibly smooth and creamy. The combination of sweetened condensed milk and heavy cream creates a luscious base that pairs perfectly with the crunchy Oreo pieces. It’s a treat that’s both comforting and indulgent, perfect for any occasion. This is the ice cream I use to make my famous Eggless Ice Cream Cake.
So go ahead and give this Eggless Oreo Ice Cream recipe a try. It’s a delightful treat that brings smiles, satisfies sweet cravings, and is made with love right in your own kitchen!
What I Love About This Recipe
Eggless & Allergy-Friendly: Many traditional ice creams contain eggs, which can be a problem for those with allergies. By making my own eggless version, I ensure that it’s safe for my daughter to enjoy without any worries. Plus, it tastes just as delicious as the store-bought varieties!
Quick & Easy Delight: This recipe is a lifesaver when you’re craving something sweet but don’t have much time. With just a few simple ingredients and no special equipment needed, you can whip up this ice cream in no time.
Kids’ Favorite – Cookies & Cream: Known as cookies and cream ice cream, this flavor is a big hit with my kids. They love the familiar taste of Oreos in a creamy, dreamy ice cream form. It’s always a winner, whether we’re having a family movie night or a summer barbecue.
Smooth & Creamy Texture: Every spoonful melts in your mouth, delivering a rich and satisfying texture that is hard to resist.
No Fancy Equipment Needed: This recipe doesn’t require an ice cream maker or any special gadgets. Just a mixer and a few bowls are all you need. It’s accessible and straightforward, making homemade ice cream a breeze.
Potential Cons Of The Recipe
High Caloric Content: Due to the heavy cream and sweetened condensed milk, this ice cream is quite rich.
Density: No-churn ice cream can sometimes be denser and less airy than traditional ice cream, which might affect the mouthfeel.
Melts Quickly: Homemade ice cream tends to melt faster than store-bought varieties.
Tips To Mitigate These Cons
Moderation Is Key: Enjoy this ice cream in moderation to keep your intake in check.
Proper Mixing: Whip the cream to stiff peaks to incorporate enough air, which helps create a smoother texture.
Serve Immediately: For best results, serve the ice cream immediately after scooping. If it melts, pop it back in the freezer for a bit.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Sweetened Condensed Milk: Adds sweetness and helps create a creamy texture. Note: Make sure you use the full-fat version.
Vanilla Extract: Enhances the flavor and adds a pleasant aroma. Pure vanilla extract is best for flavor.
Salt: Just a pinch to balance the sweetness and enhance the overall flavor.
Heavy Cream: Provides richness and creaminess. Note: Make sure it has at least 35% fat content.
Oreo Cookies: The star of the show! Use your favorite brand of chocolate sandwich cookies.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Whisk
Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.
Step 2 – Whip
Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to Cool Whip. This happens quickly, so watch it closely!
Step 3 – Fold
Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream. Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.
Gently fold in the broken Oreos; fold into the mixture until completely combined.
Step 4 – Freeze
Pour the ice cream mixture into a 9×5” loaf pan. Gently press more broken Oreo cookies into the top of the ice cream, if desired. Cover the loaf pan tightly with plastic wrap. Freeze for at least 6 hours or until fully firm, preferably overnight, before scooping and serving.
Recipe Tips
Chill Your Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
Don’t Overmix: When folding in the Oreos, be gentle to avoid deflating the whipped cream.
Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.
Oreos: We don’t need our Oreo cookies to be crushed into fine bits, so just use your hands to break them up.
Storage: Pressing plastic wrap against the surface helps prevent freezer burn. The ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.
Food Allergy Swaps
Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.
Gluten-Free: Substitute gluten-free chocolate sandwich cookies for Oreos.
Nut-Free: Ensure all ingredients used are free from cross-contamination with nuts.
Variations & Additions
Chocolate Chips: Add 1/2 cup mini chocolate chips for an extra chocolatey twist.
Marshmallows: Fold in 1 cup of mini marshmallows into the base mixture.
Mint Oreo: For a refreshing mint flavor, mix in a few drops of peppermint extract, and use Mint Oreos or add crushed mint candies.
Fruity: Use golden Oreos or add small strawberry pieces.
Serving Suggestions
Serve this Eggless Oreo Ice Cream in a bowl, cone, or even sandwiched between two cookies for an extra special treat. Top with hot chopped fudge sauce, whipped cream, or extra Oreo crumbles for added indulgence.
Storing and Freezing Instructions
Store the ice cream in an airtight container in the freezer. To prevent ice crystals, place a piece of plastic wrap directly on the surface of the ice cream before sealing the lid. For optimal freshness, it’s best enjoyed within 1-2 weeks. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.
Frequently Asked Questions
Can I use low-fat ingredients?
I do not recommend using low-fat ingredients for this recipe. Your ice cream won’t set up properly.
How long does it take to freeze?
It typically takes about 4-6 hours to freeze completely, but overnight is best.
Can I add other mix-ins?
Absolutely! Feel free to get creative with additional mix-ins like chocolate chips, nuts, or fruit.
What if I don’t have a loaf pan?
You can use any other metal pan, like cake pans or pie dishes. Metal pans conduct cold well and help the ice cream freeze evenly.
This Eggless Oreo Ice Cream is smooth and creamy, and every bite is packed with delightful Oreo chunks, making it a truly indulgent treat. It is also completely eggless, making it a safe and tasty option for anyone with egg allergies. This recipe is super easy to whip up with just a few simple ingredients. If you have kids who adore cookies and cream ice cream, this recipe will be a big hit! My kids can’t get enough of it, and it’s always a crowd-pleaser at family gatherings and parties.
Prep Time 10 minutesmins
Freezing Time 6 hourshrs
Total Time 6 hourshrs10 minutesmins
Servings 10servings (1/2 cup each)
Instructions
Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.
Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to cool whip. This happens quickly, so watch it closely!
Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.
Gently fold in the broken Oreos; fold into the mixture until completely combined.
Pour ice cream mixture into a 9×5” loaf pan. Gently press more broken Oreo cookies into the top of the ice cream, if desire. Cover loaf pan tightly with plastic wrap. Freeze for at least 6 hours, or until fully firm, preferably overnight, before scooping and serving.
Store the ice cream in an airtight container in the freezer. To prevent ice crystals, place a piece of plastic wrap directly on the surface of the ice cream before sealing the lid. For optimal freshness, it’s best enjoyed within 1-2 weeks. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.Food Allergy Swaps:
Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.
Gluten-Free: Substitute gluten-free chocolate sandwich cookies for Oreos.
Nut-Free: Ensure all ingredients used are free from cross-contamination with nuts.
Recipe Tips:
Chill Your Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
Don’t Overmix: When folding in the Oreos, be gentle to avoid deflating the whipped cream.
Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.
Oreos: We don’t need our Oreo cookies to be crushed into fine bits, so just use your hands to break them up.
Storage: Pressing plastic wrap against the surface helps prevent freezer burn. The ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.
Variations & Additions:
Chocolate Chips: Add 1/2 cup mini chocolate chips for an extra chocolatey twist.
Marshmallows: Fold in 1 cup of mini marshmallows into the base mixture.
Mint Oreo: For a refreshing mint flavor, mix in a few drops of peppermint extract, and use Mint Oreos or add crushed mint candies.
Fruity: Use golden Oreos or add small strawberry pieces.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This Eggless Vanilla Ice Cream is unbelievably smooth and creamy! Plus, it’s a breeze to make. With just three simple ingredients, you can whip up a batch in no time. You can customize it with your favorite mix-ins or toppings. Add some chocolate chips, swirl in some fruit, or sprinkle on some nuts. The possibilities are endless!
Oriana’s Thoughts On The Recipe
This eggless vanilla ice cream is a staple in my freezer. It’s perfect for making chocolate chip ice cream sandwiches, which my kids absolutely adore. Plus, it’s such a relief to know exactly what’s in it, especially since my daughter has an egg allergy.
The best part? It’s ridiculously easy and quick to make! With just three simple ingredients, you can whip up a batch in no time. You don’t need any fancy equipment either, which is a huge plus in my book. The texture is so smooth and creamy, it’s hard to believe it’s homemade. Trust me, once you try this recipe, you’ll never go back to store-bought ice cream again.
It’s a great recipe for getting the kids involved, too! They love watching the ingredients transform into a delicious, creamy dessert. Let me tell you, there’s something so satisfying about making your own ice cream. You know exactly what’s in it, you know that it’s safe for your loved one, and it feels great to serve something made with love. Give it a try, and I promise you’ll be hooked!
What I Love About This Recipe
Totally Eggless: Many ice creams have eggs in them, but not this one! Making my own gives me peace of mind that it’s safe for my daughter, who has an egg allergy. Plus, it’s just as creamy and rich as any traditional ice cream.
Simply Delicious: This recipe couldn’t be more simple or more delicious. I always keep it in my freezer to make chocolate chip ice cream sandwiches. The combination of creamy vanilla ice cream and crunchy chocolate chip cookies is simply irresistible.
Quick and Easy: This ice cream is incredibly easy and quick to make. No need to spend hours in the kitchen; you can have this ready in a flash, perfect for when those sweet cravings hit.
Just 3 Ingredients: This delightful ice cream only needs three ingredients: sweetened condensed milk, heavy cream, and vanilla. It’s amazing how something so simple can be so delicious.
Smooth and Creamy: The texture of this ice cream is so smooth and creamy, you’d never guess it’s homemade. It’s the perfect base for adding your favorite mix-ins or toppings.
No Special Equipment: No ice cream maker? No problem! This recipe doesn’t require any special equipment. A hand mixer or even a whisk will do the trick.
Potential Cons Of The Recipe
To be honest, it’s hard for me to find cons for this recipe. However, there are a couple of potential cons to keep in mind.
Density: No-churn ice cream can sometimes be denser and less airy than traditional ice cream, which might affect the mouthfeel.
Fat and Sugar Content: To achieve a creamy texture without churning, no-churn recipes often use higher fat and sugar content, which might not align with all dietary preferences.
Tips To Mitigate These Cons
Proper Mixing: Whip the cream to stiff peaks to incorporate enough air, which helps create a smoother texture.
Fat and Sugar Content: If you are looking for a healthier option, this might be the recipe for you. You could experiment with lower-fat or alternative sweeteners, though these might affect texture.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Sweetened Condensed Milk – This adds sweetness and helps create that creamy texture. Note: Make sure you use the full-fat version.
Heavy Cream – Provides the rich, creamy base. Note: Make sure it has at least 35% fat content.
Vanilla Extract – Gives the ice cream its lovely vanilla flavor. Note: Use pure vanilla extract for the best taste. You can also use vanilla paste for a more intense vanilla flavor.
Salt – Just a pinch enhances the flavors and balances the sweetness.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Whisk
Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.
Step 2 – Whip
Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to Cool Whip. This happens quickly, so watch it closely!
Step 3 – Fold
Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream. Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently fold the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.
Step 3 – Freeze
Pour the ice cream mixture into a 9×5” loaf pan. Cover the loaf pan tightly with plastic wrap. Freeze for at least 6 hours or until fully firm, preferably overnight, before scooping and serving.
Recipe Tips
Chill the Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
Don’t Overwhip: Be careful not to overwhip the cream. You want it to form stiff peaks but not turn into butter.
Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.
Storage: Pressing plastic wrap against the surface helps prevent freezer burn. Vanilla ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.
Food Allergy Swaps
Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.
Wheat-Free: This recipe is naturally wheat-free.
Variations & Additions
Chocolate Chips: Add mini chocolate chips for a bit of texture.
Cookie Dough: Mix in chunks of edible cookie dough for a fun variation.
Serving Suggestions
Serve this ice cream in a bowl with your favorite toppings, such as fresh fruit, hot chocolate fudge sauce, or sprinkles. You can also use it to make decadent ice cream sandwiches with your favorite cookies.
Storing and Freezing Instructions
Store the ice cream in an airtight container in the freezer. For the freshest taste, it’s best enjoyed within a week. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.
Pro-Tip:Pressing plastic wrap against the surface helps prevent freezer burn. Vanilla ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.
Frequently Asked Questions
Can I make this ice cream without a mixer?
Yes, you can whisk by hand, but it will take longer and require more effort.
How long does it take to freeze?
It typically takes about 4-6 hours to freeze completely.
Can I add flavors or mix-ins?
Absolutely! Feel free to get creative with your favorite flavors and mix-ins.
This Eggless Vanilla Ice Cream is unbelievably smooth and creamy! Plus, it’s a breeze to make. With just three simple ingredients, you can whip up a batch in no time. You can customize it with your favorite mix-ins or toppings. Add some chocolate chips, swirl in some fruit, or sprinkle on some nuts. The possibilities are endless!
Prep Time 10 minutesmins
Freezing Time 6 hourshrs
Total Time 6 hourshrs10 minutesmins
Servings 10servings (1/2 cup each)
Instructions
Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.
Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to Cool Whip. This happens quickly, so watch it closely!
Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently fold the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.
Pour the ice cream mixture into a 9×5” loaf pan. Cover the loaf pan tightly with plastic wrap. Freeze for at least 6 hours or until fully firm, preferably overnight, before scooping and serving.
Store the ice cream in an airtight container in the freezer. For the freshest taste, it’s best enjoyed within a week. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.Food Allergy Swaps:
Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.
Wheat-Free: This recipe is naturally wheat-free.
Recipe Tips:
Chill the Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
Don’t Overwhip: Be careful not to overwhip the cream. You want it to form stiff peaks but not turn into butter.
Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.
Storage: Pressing plastic wrap against the surface helps prevent freezer burn. Vanilla ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.
Variations & Additions:
Chocolate Chips: Add mini chocolate chips for a bit of texture.
Cookie Dough: Mix in chunks of edible cookie dough for a fun variation.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
![Mint chocolate chip ice cream in a homemade waffle cone from Gray's Ice Cream in Tiverton. [The Providence Journal, file / Kris Craig]](https://s.yimg.com/ny/api/res/1.2/JaaPp5k7bVMccbpkKkQ5EA--/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTkyNztjZj13ZWJw/https://media.zenfs.com/en/the-providence-journal/9092d68303feee08caefcd39c608b878)
