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Home » Ice Cream » Chunky Turtle Ice Cream

Chunky Turtle Ice Cream

June 17, 2020 By Kim Beaulieu 89 Comments

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Chunky Turtle Ice Cream collage image, top photo is the ice cream in a blue bowl on a red and white napkin with a red and white checkered spoon nearby. Bottom photo shows ice cream scoops on a metal tray with coloured spoons scattered on tray randomly. Text in between photos is the recipe name and blog name.

This chunky turtle ice cream is made with salted caramel and loaded with toasted pecans, and plenty of chocolate. This delicious ice cream recipe will become your family favourite!

Chunky Turtle Ice Cream in a blue bowl on a red and white napkin with red spoons nearby.

If you are a regular reader you know how much I adore anything “turtle” related. I think I have at least a couple of dozen turtle recipes on the blog. It’s a serious addiction.

As a self-professed ice cream addict, with dozen of ice cream recipes on my site, I can tell you this ice cream will knock your socks off.

Ice cream is something I could make every day and never get tired of. It’s one of the few things I’m content to have a few bites of and not get tempted to eat the whole batch.

Not the case with this ice cream. It is so over the top good I could barely get photos fast enough because I kept gobbling it up while swapping out props.

I will tell you this is not a simple ice cream recipe. It has a complex flavour spectrum, and with that comes some step heavy instructions.

This girl tends to like simple recipes, and while this one is completely worth it in the end, I’ll be honest and say there were some serious curse words flying in my kitchen the day I made this.

The caramel process almost sent me over the edge, it’s a bit more complicated than your average caramel recipe. You will be glad you took the extra steps though. It takes the caramel flavour to a whole new level.

Just be sure to read through it a couple of times so you fully understand all the steps involved. I can assure you it’s worth taking the time to do it the way the author tells you to do it. The flavour will impress the most discerning ice cream aficionado.

Turtle Ice Cream Ingredients:

Be sure to scroll and read the entire recipe card for FULL ingredients and directions!

  • Milk- I used whole milk for this recipe. It’s best for ice cream recipes.
  • Cornstarch- This will help thicken your ice cream base.
  • Sugar- Granulated sugar is the type you should use for this recipe.
  • Heavy Cream- A must for ice cream recipes like this one. You need the higher fat content for recipes like this one.
  • Salt- If you didn’t already know, salt can enhance the sweetness of dessert recipes.
  • Pecans- For this recipes I used salted pecans in the base and unsalted in the toasted pecans. You are adding salt anyway so regular pecans are fine for both.
  • Chocolate- I used semi-sweet but you could use milk or dark chocolate. Personally, I’m a huge fan of milk chocolate.
  • Butter- This will help the roasting process for the pecans.

Turtle Ice Cream Directions:

Be sure to scroll and read the entire recipe card for FULL ingredients and directions!

  1. Fill a bowl with ice and set aside for the ice cream base cooling process.
  2. Make the caramel ice cream base. You are adding milk in stages so please go read the full recipe so you understand the process.
  3. Thicken caramel base. Place in ice bath. Allow to cool.
  4. Place in fridge for 4 hours, or overnight.
  5. Toast the salted pecans in the oven or on the stovetop. Cool.
  6. Remove ice cream base from fridge and transfer to frozen ice cream bowl, then pop that in your ice cream maker.
  7. Churn the ice cream till thick. Fold in pecans and chocolate. Remove ice cream bowl from ice cream maker and pop in the freezer for a minimum of 4 hours, or preferably overnight.
  8. Serve!

Important Notes:

  • The cook time does not reflect all the inactive time.
  • You need two days to make this ice cream.
  • My suggestion is to make the base and the pecans one evening.
  • Churn the ice cream the next morning, allowing it to freeze for the entire day.
  • I made my base one evening, churned it the next day, then froze it all day and overnight. We ate it on the third day.
  • Time this out so you have a minimum of 1 hour prep, 4 hours of chill time, and 4 hours of freezing time.
  • So, the absolute minimum time to make this is 9 hours, 8 of it being inactive.

Chunky Turtle Ice Cream scooped on a platter.

This ice cream is heavenly. The base is worth the effort. I tend to be an impatient cook so I get edgy if things take too long. I have zero patience, not even kidding.

It’s so worth riding the wave while you wonder if you’re messing up the steps. If you get it right it will pay off in spades. I mean look at this ice cream. It’s salty and sweet, with just the right amount of each.

Other Fabulous Turtle Recipes:

  • Chocolate Caramel Pecan Candies aka Turtles
  • Hand Pies
  • Tailgate Mix
  • Caramel Turtle Apples
  • Turtle Popcorn Gone Wild
  • French Toast
  • Waffles
  • Turtle Popcorn
  • Cheesecake Pizza from Crumb: A Food Blog (Guest Post)
  • Turtle Sweet Rolls by Frugal Antics of a Harried Homemaker (Guest Post)

Chunky Turtle Ice Cream scooped onto a platter.

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Chunky Turtle Ice Cream in a blue bowl on a red and white napkin with red spoons nearby.
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Chunky Turtle Ice Cream

This chunky turtle ice cream is made with salted caramel and loaded with toasted pecans, and plenty of chocolate. This delicious ice cream recipe will become your family favourite!
Course Dessert
Cuisine Ice Cream
Keyword chocolate ice cream, turtles ice cream
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 416kcal
Author Kim Beaulieu

Ingredients

For the Ice Cream Base:

  • 1.5 cups whole milk, divided
  • 1 tbsp cornstarch
  • 2/3 cup sugar
  • 1 3/4 cups heavy cream
  • 1/2 teaspoon salt
  • 3/4 cup salted pecans
  • 4 ounces semi-sweet chocolate, finely chopped

For the Salted Pecans:

  • 1 cup unsalted pecan pieces
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
US Customary - Metric

Instructions

For the Ice Cream Base:

  • Fill a large bowl with ice water. (you are going to use it to cool the cooked mixture so you have a medium sized bowl that fits inside it, test it out ahead of time)
  • In a small bowl combine 2 tablespoons (30 ml) of the whole milk with the cornstarch, whisk it until smooth, and set aside.
  • Measure the sugar into a large, deep saucepan. Place it over medium heat and try not to freak out. Trust the process. Now let the edges start to melt, do not touch it until that starts to happen, no matter how tempting it is. Cook the sugar, stirring frequently and gently, until it starts to brown. You want it to turn a nice amber colour. Once it turns amber, quickly and carefully (caramel bubbles and acts a fool so don't freak out if it starts to bubble up and make some noise) add about 1/4 cup (60 ml) of the heavy cream to the saucepan. Remember it's going to bubble and spit, so be careful when doing this step. Stir, the caramel will harden (and you're going to be thinking you ruined but again, trust the process), but it's okay. Add the remaining cream to the saucepan, stirring to combine it.
  • Now pop the saucepan back over medium heat and add the rest of the whole milk (remember you took 2 tablespoons out of it earlier and reserved the rest), stirring while it combines. Bring the mixture to a boil and cook for about 3 minutes, you want the caramelized sugar to dissolve completely.
  • Remove from the heat and add the cornstarch mixture you set aside earlier, whisking gradually till combined.
  • Return to a boil over moderately high heat until the mixture thickens slightly, this should take about a minute.
  • Pour the mixture into into a medium sized bowl, then whisk in the salt. Place that bowl inside the ice water bath and allow it to cool for about 20 or 25 minutes. Whisk it occasionally as it cools.
  • Now cover the bowl and pop it in your fridge for about 4 hours, or overnight.

For the Salted Pecans:

  • The author calls for roasting them in the oven. I actually did mine on the stove-top since I was cooking something else in my oven. I'll give you both options.
  • Option #1- Oven method: Preheat oven to 350 degrees F (180 C). Combine ingredients in a medium sized bowl. Toss to coat the pecans. Spread on a rimmed cookie sheet evenly and pop in the oven for about 10 to 15 minutes. Stir them once during the cook time. They are done when they are toasted and aromatic. Your house should smell like heaven at the moment they are done. Remove from oven and allow to cool completely before adding to ice cream.
  • Option #2- Stove-top method: In a large pan, melt your butter, then toss in the pecans, and sprinkle the salt over top. Cook over medium heat for about 5 to 10 minutes, stirring the pecans until they are toasted and aromatic. Your house should smell like heaven at the moment they are done. Remove from the stove-top, transfer to a plate and allow them to cool completely before adding them to the ice cream.

Putting it all together:

  • Remove the ice cream base from the fridge. Pour into your ice cream maker (Please ensure your ice cream bowl has been in the freezer and ready for this step! I have two bowls and leave them in my freezer all the time so they are ready for any ice cream emergency.)
  • Churn the ice cream for about 10 to 15 minutes, depending on your particular ice cream maker the time can vary. Most take from about 10 to 20 as a general rule.
  • Fold in the pecans and chocolate as the last step.
  • Cover your ice cream maker bowl, or attachment (whatever you are freezing the ice cream in) with plastic or tinfoil. My method of choice is tinfoil over top, then I wrap an elastic around it, makes it super easy to peek in to check on it, but also seals the top from any air getting in. Just a trick I learned from making way too much ice cream.
  • Allow your ice cream to set up in the freezer for at least 4 hours, preferably overnight.
  • Serve with a big old "turtle" loving smile.

Video

Notes

Please note the cook time does not reflect all the inactive time. You need two days to make this ice cream. My suggestion is to make the base and the pecans one evening. Then churn the ice cream the next morning, allowing it to freeze for the entire day. I made my base one evening, then churned the next day. Then froze it all day and overnight. Then we ate it on the third day. Just force of habit. I like my ice cream set up really well. So time this out so you have a minimum of 1 hour prep, 4 hours of chill time, and 4 hours of freezing time. So the absolute minimum time to make this is 9 hours, 8 of it being inactive.
Recipe credit to Scoop Adventures by Lindsay Clendaniel. Used with permission by author and editor. I received a copy of Lindsay's book for free before I made the recipe. 

Nutrition

Calories: 416kcal | Carbohydrates: 25g | Protein: 4g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 275mg | Potassium: 215mg | Fiber: 3g | Sugar: 20g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg

Chunky Turtle Ice Cream scooped on a platter.

Thanks for visiting today!

Check out my recipe index for more amazing recipes. You can find more ice cream recipes as well as dessert recipes.

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Toodles! xx

Post originally published in 2014.

Updated July 23, 2018 to add video.

Content updated on June 17, 2020.

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Comments

  1. Alice F says

    March 22, 2014 at 4:06 AM

    My favorite ice cream if French Vanilla. …such a delicious favorite.

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:20 AM

      I love French Vanilla.

      Reply
  2. Maureen | Orgasmic Chef says

    March 22, 2014 at 6:56 AM

    I don’t think I’ve ever tasted turtle ice cream but I’ve never met a bowl of ice cream that wasn’t my friend. My best friend. 🙂

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:20 AM

      You must try this one Maureen. It’s my favourite to date.

      Reply
  3. VERONICA says

    March 22, 2014 at 8:06 AM

    ROCKY ROAD YUM !!!

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:21 AM

      I love Rocky Road.

      Reply
  4. Linda K. says

    March 22, 2014 at 10:38 AM

    Um… any ice cream is my favorite ice cream? Chocolate with cherries. Peach. Vanilla. Anything really. I’m not kidding.

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:22 AM

      Ha, me too. Love the stuff.

      Reply
  5. Kate | Food Babbles says

    March 22, 2014 at 10:57 AM

    My favorite flavor ice cream is Haagen Dazs White Chocolate Raspberry Truffle! So good. But I gotta tell ya, this ice cream is sure to become a new favorite. Love everything going on here!! I have a major salted caramel addiction so this needs to happen in my kitchen.

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:22 AM

      That one is the bomb. You must try this one. It’s so freaking amazing.

      Reply
  6. Kim Porter says

    March 22, 2014 at 11:49 AM

    Salted caramel is on the top of my list!

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:22 AM

      It’s so good.

      Reply
  7. [email protected] Riffs says

    March 22, 2014 at 12:37 PM

    Sounds like a fun cookbook! This recipe is a bit time-intensive, but I really enjoy a recipe like that from time to time. Good stuff — thanks.

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:23 AM

      It really is. It’s really a lot of steps but so worth it. I was so impressed, and I’m not easy to impress.

      Reply
  8. Emily @ Life on Food says

    March 22, 2014 at 3:04 PM

    Coconut Chocolate Chip

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:23 AM

      Love.

      Reply
  9. Lena jones says

    March 22, 2014 at 3:11 PM

    Homemade rich and creamy chocolate ice cream

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:24 AM

      Sounds perfect.

      Reply
  10. Amanda P says

    March 22, 2014 at 3:26 PM

    Salted caramel

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:24 AM

      So good.

      Reply
  11. Vickie B says

    March 22, 2014 at 4:03 PM

    I love dark chocolate raspberry truffle. Pretty much any kind of ice cream…..vanilla is my least favorite! This chunky turtle looks awesome!

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:25 AM

      That dark chocolate raspberry truffle sounds amazing.

      Reply
      • Vickie Baity says

        April 8, 2014 at 5:10 AM

        It is REALLY, REALLY good……no…..IT IS AWESOME! Been trying to find a good recipe.

        Reply
        • Kim Beaulieu says

          April 8, 2014 at 7:11 PM

          Ha, I am so glad you loved it. The depth of flavour from the salted caramel process is spectacular.

          Reply
  12. Adrienne @ Whole New Mom says

    March 22, 2014 at 4:35 PM

    The fave depends, but I LOVE crunchy stuffola like chocolate almond chip :).

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:26 AM

      Oh that sounds so good.

      Reply
  13. Stephanie-Oh says

    March 22, 2014 at 5:04 PM

    Butter Pecan but I never met a (Big) bowl of ice cream I wouldn’t eat!

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:26 AM

      That was my dad’s favourite.

      Reply
  14. Marcia says

    March 22, 2014 at 6:14 PM

    Ice cream is my favorite food!! Jamocha Almond Fudge is my favorite

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:27 AM

      Oh I love that one. Good choice.

      Reply
  15. Kayle (The Cooking Actress) says

    March 22, 2014 at 6:42 PM

    I think this is my favorite turtle recipe yet!!! oh that salted caramel ice cream and the pecans and chocolate !!!! LOVE it Kim!!!!

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:28 AM

      It’s really good, the flavours are so intense. Absolutely spectacular.

      Reply
  16. keshakeke says

    March 22, 2014 at 7:04 PM

    I love Moose Tracks

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:33 AM

      Me too.
      https://www.cravingsofalunatic.com/2012/07/copycat-moosetracks-ice-cream-for-ice-cream-sundays-guest-post-for-the-black-peppercorn.html

      Reply
  17. Lindsay Lee says

    March 22, 2014 at 7:31 PM

    Chocolate Chip Cookie Dough!!!

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:34 AM

      Such a good one.

      Reply
  18. Chris says

    March 22, 2014 at 7:41 PM

    This Ice Cream looks fantastic … I love any kind of ice cream actually … one of my favorites is Strawberry because every year my grandmother and I would go pick strawberries and she always made strawberry ice cream for me so it is kind of a “comfort food”. I love cookie dough ice cream … well I love anything with cookie dough.

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:34 AM

      I love strawberry too, especially with fresh picked berries. So good.

      Reply
  19. Debbie Bray says

    March 22, 2014 at 8:06 PM

    chocolate

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:35 AM

      Classic choice.

      Reply
  20. MaryAnn says

    March 22, 2014 at 8:19 PM

    My new fav flavor is one I pinned and made recently called Salted & Buttered Walnut Maple Ice cream. It was so amazingly good, I ate the whole thing by myself. Don’t judge. At least I spread it out over 2 days Haha! Would love to win this ice cream book!

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:36 AM

      Ha, I cracked up. I would never judge. I just inhaled a party pack of reeses peanut butter cups. It’s all good.

      Reply
  21. Asiya @ Chocolate and Chillies says

    March 22, 2014 at 8:31 PM

    My fave is Baskin Robbins’ Chocolate Mousse Royale

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:36 AM

      Now that sounds divine.

      Reply
  22. Christy Spurlock says

    March 22, 2014 at 10:24 PM

    I love Blue Bell Dutch Chocolate!

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:36 AM

      Dutch Chocolate is always a hit here.

      Reply
  23. Heather B says

    March 22, 2014 at 10:48 PM

    Mackinac Island Fudge! It is sinfully delicious.

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:37 AM

      Oh sweet baby Jesus. I forgot all about that.

      Reply
  24. Georgette Helton says

    March 22, 2014 at 11:26 PM

    Homemade vanilla and peach

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:37 AM

      That’s a favourite of mine too. It’s so good, I always add a little cinnamon. So yummy.

      Reply
  25. Sally Tews says

    March 22, 2014 at 11:37 PM

    My favorite is butter pecan~but I think the new New will be chunky-turtle.;-)

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:38 AM

      My dad loved that one. This one is stellar.

      Reply
  26. Annette says

    March 22, 2014 at 11:42 PM

    My favorite is strawberry when made with fresh berries.

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:38 AM

      It’s so good with fresh berries.

      Reply
  27. Amy S. says

    March 22, 2014 at 11:44 PM

    My favorite flavor of ice cream is butter pecan.

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:38 AM

      My dad just loved butter pecan.

      Reply
  28. MaryB says

    March 23, 2014 at 12:05 AM

    Vanilla is my absolute favorite but almond fudge is a close second.

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:39 AM

      Vanilla is good infused with a bit of saffron. I just love it like that. Almond Fudge sounds lovely.

      Reply
  29. Verna Buchanan says

    March 23, 2014 at 2:35 AM

    Although mint chocolate chip is my hands-down fave, there’s no such thing as bad ice cream!! I especially love it when it has gotten melty, then refrozen. I love how those ice cream crystals melt in my mouth! Yum!!!

    Reply
    • Kim Beaulieu says

      April 8, 2014 at 4:40 AM

      Mint chocolate chip is my sis-in-law’s fave. There’s something so comforting about a bowl of ice cream.

      Reply
  30. Tina W says

    March 23, 2014 at 5:23 AM

    Phish Food is my fave.

    Reply
  31. Debbie says

    March 23, 2014 at 8:31 AM

    Mint Chocolate Chip

    Reply
  32. Melanie | Melanie Makes says

    March 23, 2014 at 11:00 AM

    Mint chocolate chip is always my fave but this recipe looks absolutely delish! Pinned!

    Reply
  33. Jodee Weiland says

    March 23, 2014 at 11:36 AM

    This is one of my favorite flavors and also, Mocha Almond Fudge. I love all the flavors included in each of these…add coffee flavor, I love it even more. Thanks for sharing!

    Reply
  34. Pam Sohan says

    March 23, 2014 at 1:19 PM

    Butter Pecan or Pralines and Cream

    Reply
  35. Yvonne McGowan says

    March 23, 2014 at 1:21 PM

    Chocolate mint brownie is my favorite!

    Reply
  36. Brianne @ Cupcakes & Kale Chips says

    March 23, 2014 at 2:50 PM

    Dyyyyying for this ice cream Kim!!

    Reply
  37. Amy R says

    March 23, 2014 at 2:59 PM

    Butter pecan is my ABSOLUTE favorite!

    Reply
  38. Ashley Bee @ Quarter Life Crisis Cuisine says

    March 23, 2014 at 8:02 PM

    It’s beginning to get WARM in Texas so I know my ice cream maker will be pulled out soon 😀 So excited! Turtle is one of my FAVORITE flavors, too.

    Reply
  39. Carol at Wild Goose Tea says

    March 23, 2014 at 10:42 PM

    You made me laugh when you said that you were experienced about evaluating turtle recipes. Wow I am going to have to add you to my reference list for that skill. Laughing here. I gasped when I scroll down on your post and the picture of that ice cream came into view. I am not a turtle recipe expert, but I would say I have evaluating a lot of ice cream—laughing again—-and this is definitely a winner.

    Reply
  40. Simone says

    March 24, 2014 at 1:51 AM

    I’m a lazy ice cream maker… Which is why I usually go for yoghurt ice ream as it is so easy and quick to make compaired to proper ice cream. However… This looks sooooo good that I’m gonna have to get making this really really soon!

    Reply
  41. Cori @olivetorun says

    March 24, 2014 at 3:36 PM

    Mint Chocolate Chip HANDS DOWN!! There is no competition.

    Reply
  42. Nikki says

    March 24, 2014 at 3:54 PM

    schwans used to have a flavor called sweet and salty, it was butter pecan flavored ice cream with caramel and chocolate covered pretzel pieces…nothing compares lol

    Reply
  43. itzia says

    March 24, 2014 at 4:58 PM

    mint cookie

    Reply
  44. Barb says

    March 24, 2014 at 6:26 PM

    butter pecan

    Reply
  45. Jennie @themessybakerblog says

    March 25, 2014 at 11:40 AM

    Ice cream is my weakness. I can easily overdue it and take down an entire pint-sized carton in one sitting. While this does look step-heavy, it also looks amazing. Love is!

    Reply
  46. Shannon @ Bake. Frost. Repeat. says

    March 25, 2014 at 12:11 PM

    I do love mint chocolate chip!!!

    Reply
  47. Jeffrey says

    March 26, 2014 at 6:26 PM

    Vanilla ice cream with peanut butter cups.

    Reply
  48. Paige Hilgers says

    March 27, 2014 at 10:29 AM

    My first time here and I love your blog!

    Right this moment I am absolutely crazy for Black Cherry!

    Reply
  49. Kathleen @ Fearlessly Creative Mammas says

    March 28, 2014 at 12:11 AM

    Mint chocolate chip! Your recipe sounds yummy!

    Reply
  50. [email protected] Cooking with Curls says

    March 28, 2014 at 12:14 PM

    My favorite ice cream is Chocolate Chip Cookie Dough! I am loving this Chunky Turtle version and must give it a try. 🙂

    Reply
  51. Meri says

    March 28, 2014 at 8:39 PM

    Oh my goodness, thins looks amaze!!! This might be my new favorite… I love traditional Vanilla Bean (homemade) ice cream, but a runner up is homemade cherry chocolate chip…

    Reply
  52. Terri/LoveandConfections says

    April 14, 2014 at 2:09 PM

    I need to make some ice cream soon – this one looks delicious!

    Reply
  53. Heidi says

    June 8, 2015 at 4:36 PM

    Hi. I can’t wait to make this tomorrow! One question: when you say you cover your ice cream maker with foil, is that to keep it from melting as it churns? or what?

    Reply
    • Kim Beaulieu says

      June 13, 2015 at 6:29 PM

      I cover it when it sets up in the fridge and the freezer. Usually you mix the ice cream base then pop it in the fridge for an hour, then you churn it, then pop it in the freezer. I find covering it with foil then wrapping an elastic around it the perfect way to keep any ice crystals from forming, or allowing any smells into the ice cream from the fridge. Hope you love it. It’s one of my favourite ice cream recipes.

      Reply
      • Anonymous says

        November 11, 2018 at 12:20 PM

        New to the site. Love it already. There’s a bar to change the servings in the recipe! Have never seen that before. Beings as I live alone, cook just for me usually, that’s most helpful.

        Reply
        • Kim Beaulieu says

          November 13, 2018 at 9:47 PM

          I’m so glad you like the blog. I always love hearing that.

          I’m working on converting all the recipes on the site so they have that bar. It makes it so easy for readers to adjust things. It will probably take me 3 to 6 months to convert over 1000 recipes but I’m determined to rip through them all.

          Reply
  54. Lily says

    September 26, 2018 at 11:07 AM

    This ice-cream looks soooo yummy!and delicious! Great post 🙂 x
    It’s never too late for ice cream. 😉 One of my favorite flavors!! 🙂

    Reply
    • Kim Beaulieu says

      November 2, 2018 at 8:44 PM

      Thanks so much Lily. I’m a sucker for ice cream year round.

      Reply

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