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Three Many Cooks: Ice Cream
Three Many Cooks: Ice Cream: Easiest 'homemade' ice cream recipe ever, from Three Many Cooks.
Pictured front to back: Strawberry Shortcake, Mocha Latte, and S'more home made ice creams. / Brian Leatart/USA WEEKEND

From the cooks

Pam: I love ice creams with fun names, but there’s never enough good stuff in commercial brands. I want just enough ice cream to bind all the chunks. Plus, I like creating my own flavors. Here’s the result of one of my trips to the grocery store. Follow what I’ve done or use them as a model to create your own.

Sharon: My approach to food is usually clean, simple and fresh. Not so with ice cream. Though I appreciate great ice cream, I love the goodies mixed into it — the more the better! (Yes, I am the person who eats all the cookie dough out of the ice cream and puts the rest back in the freezer.) These recipes provide amazing flavor and texture contrasts and give the perfect ice-cream-to-goodies ratio.


Maggy: There’s nothing better than ice cream, but this technique is the best because it has what we all want: loads of toppings held together by a bit of ice cream.

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Easy as 1-2-3!

Start with 1 pint of store-bought premium ice cream.

Smash in your favorite flavors. (Check out the video for a great how-to!)

Enjoy the party for your taste buds.

Tips for mixing

Don’t soften the ice cream too much — you want it firm but pliable.

Quickly cut the carton away from the ice cream and then cut the ice cream into chunks on a work surface to facilitate folding.

Return the ice cream to the freezer to firm up and for flavors to blend — 30 minutes to 2 hours. After that, the crunchy ingredients start to soften.

Vanilla variations

Banana Pudding: Fold 1 coarsely mashed large banana, 1 cup crumbled vanilla wafers and 1 cup crumbled meringue cookies into vanilla ice cream.

Rum Raisin with Toasted Walnuts: Plump ½ cup raisins in 3 Tbs. rum over low heat; let cool. Fold into vanilla ice cream with ½ cup toasted, coarsely chopped walnuts.

Lemon Meringue: Fold ¼ cup prepared lemon curd, 1 cup crumbled meringue cookies and 1 cup crumbled graham crackers into vanilla ice cream.

Salted Caramel: Fold ¼ cup caramel sauce and 1 cup coarsely crumbled pretzel nuggets (peanut-butter-filled, if you like) into vanilla ice cream.

Strawberry Shortcake: Mix 1 cup sliced strawberries with 2 Tbs. strawberry jam. Fold into vanilla ice cream along with 2 slices pound cake (about 1½ cups crumbled) and 1 cup crumbled meringue cookies.

Ginger-Peach Cobber: Plump ½ cup finely diced dried peaches in 3 Tbs. peach schnapps over low heat. Fold into vanilla ice cream along with ½ cup coarsely chopped pecan pralines or candied pecans and 1 cup coarsely crumbled ginger snaps.

Chocolate variations

Black Forest: Stir 2 Tbs. of brandy into ½ cup cherry preserves. Fold into chocolate ice cream along with 1 cup crumbled Famous Chocolate Wafers.

Turtle: Stir ¼ cup caramel sauce, ½ cup chopped pecan pralines or candied pecans and ½ cup chopped semi- or bittersweet chocolate into chocolate ice cream.

S’more: Broil 1 cup miniature marshmallows in a cooking spray-coated baking pan until deflated and dark brown. Scrape mixture onto a cutting board and let stand until cool and crisp; chop into small pieces. Fold into chocolate ice cream along with ½ cup room temperature hot fudge sauce, 1 cup crumbled graham crackers and ½ cup miniature marshmallows.

Chocolate-Hazelnut: Stir ¼ cup Nutella, 1 cup crumbled Famous Chocolate Wafers and ½ cup roasted chopped hazelnuts into chocolate ice cream.

Coffee variations

Cookies and Coffee: Stir 1 cup crumbled refrigerated chocolate-chip cookie dough and 1 cup crumbled chocolate chip cookies into the slightly softened coffee ice cream.

Mocha Latte: Stir ½ cup crushed chocolate-covered espresso beans, ½ cup heavy cream, whipped to stiff peaks, and 1 cup crumbled Famous Chocolate Wafers into the slightly softened coffee ice cream.

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Meet Pam Anderson and her daughters, Maggy and Sharon, together known as Three Many Cooks. Pam and the girls are contributing editors who write our CookSmart column. Check out their blog threemanycooks.com.