Hey guys! If you’re looking for a little Sunday treat, I’ve got something for ya! These ice cream sandwiches are super easy, plus they are insanely tasty! We’re using an easy cookie recipe plus a no-churn ice cream that comes together super quick.

Hey guys- it’s about time to pull out the ice cream maker again right? Right. I’m coming back today with a similar method but a different flavor for Coffee Chocolate Chip Ice Cream that really hits the spot on a hot afternoon in my house.

Hey guys! I hope you had a happy July 4th this year! Today we’re talking homemade ice cream, which is a bit of a process, but well worth it!

Hey guys! Today we’re on homemade ice cream, and it’s a no-shortcut kinda recipe. Sometimes you just gotta do the whole thing guys. And the taste of fresh mint ice cream is insane. It’s not like the mint chip you’re used to, and in the best way. It’s a lot more earthy and fresh feeling, I absolutely love it.

As a last summer moment, let’s all enjoy some Concord Grape Ripple Ice Cream because honestly, it’s super nom.

I got a ton of pretty fresh Concord grapes from a friend, and decided it was time to experiment with them. I’ve never really worked with grapes- to be honest, I just don’t like them very much. But also, I’ve never actually had Concords before, so here we are.

Grape Ripple Ice Cream 1 Grape Ripple Ice Cream 2 Grape Ripple Ice Cream 3

Things to know that I at first did not- one, these grapes have seeds in them. I had no idea and we just chomped down on them haha. I didn’t even know there was anything other than seedless grapes. Okay, my knowledge about grapes might be shockingly low, whatever.

Grape Ripple Ice Cream 6

Two- the skins are something serious here. But it’s cool, we’re going to take care of the seeds and the skins all at once in a food processor (or blender if you please), and then a mesh siv.

Basically there’s two components- a super creamy vanilla ice cream base, and a fruity grape curd that we’re swirling (or rippling) all throughout the base. The results are really special. TBH, I was ready to not like this because ya know, grape, but I’m totally into it. The vanilla ice cream is the perfect compliment, and everything is really tasty together.

Grape Ripple Ice Cream 8

So, this is a no churn recipe, and there’s some shortcuts along the way. For one thing, we’re using instant vanilla pudding mix as a thickener and for flavor on the vanilla ice cream base. I actually love instant vanilla pudding mix, and I keep some in a mason jar in my pantry. It’s great to be able to throw a few tablespoons into whipped cream whenever you need some stabilizer.

Grape Ripple Ice Cream 4

Alright, onto the recipe guys. I hope you enjoy it, make it as a last ditch effort to eat ice cream while it’s hot outside. Is it still hot where you are? It is here haha. Enjoy!

Grape Ripple Ice Cream

This makes about 2 quarts of ice cream. 


  • 2 cups Concord grapes, with seeds and skins
  • 3 tbs. sugar
  • 1 tbs. cornstarch
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup instant vanilla pudding mix
  • 2 cups heavy cream, additional
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt


  1. In a food processor or blender, blend your grapes until the mixture is purple and liquid-y. Pour through a mesh siv to remove the seeds and skins, pressing to get as much liquid out as possible. 

  2. Transfer the liquid into a small saucepan, and stir in the sugar and cornstarch. Cook over medium heat, stirring frequently, until the mixture is thickened. Remove from heat and pour into a bowl to chill in the fridge for 30 minutes to an hour. 

  3. In a medium bowl, whisk together the milk, 1/2 cup heavy cream, and instant vanilla pudding mix. Set aside to thicken. In a large bowl, beat the remaining 2 cups of cream until soft peaks form. Then add in the powdered sugar, vanilla extract, and salt, and beat until stiff peaks form. 

  4. Fold the vanilla pudding mixture into the whipped cream until completely combined. That's your base! In either two loaf pans or two quart-sized containers, start by spooning a layer into the bottom of the vanilla base. Then, spoon some of your grape curd on top, and use a knife to swirl it in. Then, layer more vanilla cream, and repeat the process until your containers are full and all the mixtures have been used. 

  5. Freeze for at least 6 hours. When serving, leave on the counter for 5 minutes to help make scooping easier. Enjoy!

grape ripple ice cream

Phew, that’s a long name!

I’ve been trying to make ice cream sandwiches right for a long time. Honestly, it sounds easy, and then it’s just not. And now summer is here and I knew I had to get it right. For the sake of pregnancy cravings guys.

Butterscotch Ice Cream Sandwiches 1 Butterscotch Ice Cream Sandwiches 2

So, the problem is typically the cookie. What would be a nice, chewy, cookie with slightly crisp edges at room temperature, when frozen, becomes rock hard and tooth-shattering. It’s so annoying. I feel like there’s a specific kind of texture that I go for when I’m making a normal cookie, and it’s totally achievable for me at this point. But finding that balance for a cookie that’s going to be frozen… it’s a whole other thing.

Being at altitude, I’ve tried a ton of recipes for classic ice cream sandwich cookies, and they’ve also ended up too hard. Basically, what you need is a very, very chewy cookie, and you’ll need to bake it just slightly less than you normally would.

Butterscotch Ice Cream Sandwiches 7

The cookies for this one are thin and very, very chewy. Another option, or so I’ve heard, is to opt for a cake-like cookie. In either case though, you absolutely have to make sure you don’t over bake anything! I would also note that even if you aren’t freezing them for later, as in you’re just going to serve the sandwiches right away, the coldness of the ice cream will be enough to make your cookies hard, I promise.

Butterscotch Ice Cream Sandwiches 5

This cookie is basically a classic chocolate chip cookie without the chocolate chips. I know, I know, we love chocolate.¬†Trust me, you won’t miss them. I think brown sugar cookies stand alone, especially when you sprinkle them lightly with salt just when they come out of the oven. It’s got a ton of flavor, and you may have never known since chocolate is the star normally!

Butterscotch Ice Cream Sandwiches 6

Onto the ice cream. I went for a no-churn style here, and it’s popular for a reason guys. This stuff is so easy to make, it’s criminal. Couple of things to note- butterscotch chips melt way faster and differently than chocolate chips, so keep a close eye on them, stirring more frequently than you would with chocolate. Also, going in the opposite direction, they will harden back up easily, which is how you get the little chunks you can see in the pictures! You just want to fold vigorously into your cold (not frozen) ice cream mixture, and it’ll happen like magic!

Butterscotch Ice Cream Sandwiches 8

I’m super pleased with this recipe, to say the least. I recommend¬†storing them in small plastic bags individually to keep everything fresh and easy, and freeze them for the first time in one layer before stacking them up- this helps keep the ice cream where it should be!


Salted Brown Sugar Butterscotch Ice Cream Sandwiches

Servings 14 sandwiches


For the salted brown sugar cookies:

  • 2 1/4 cups flour
  • 1/4 cup bread flour
  • 3/4 tsp. baking soda
  • 1 tsp. salt
  • 1 cup softened butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2-3 tbs. coarse salt

For the butterscotch ice cream:

  • 4 cups heavy cream
  • 2 14oz cans sweetened condensed milk
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 bag butterscotch chips, melted and slightly cooled


For the salted brown sugar cookies:

  1. Preheat your oven to 350 degrees, and line two baking sheets with parchment paper or nonstick sheets. In a medium bowl, whisk together the flour, bread flour, baking soda, and salt. Set aside. 

  2. In a large bowl, beat together the softened butter, sugar, and brown sugar until fluffy. Beat in the eggs and vanilla until smooth. Slowly add in the flour mixture, and beat until completely incorporated. 

  3. Scoop dough by 2 tablespoonfuls onto your baking sheet. These will spread quite a lot, so leave a good amount of space between. Bake for 8-10 minutes, or until the cookies have just started to become golden brown on the edges. Do not over bake. When you remove them from the oven, immediately sprinkle on some coarse salt. Cool completely on the cookie sheets before removing. 

  4. Chill the cookies in the fridge once cooled to room temperature until you are ready to use them for the sandwiches. 

For the butterscotch ice cream:

  1. Line two 9x13 inch cake pans with foil. Set aside. 

  2. In a large bowl, beat the heavy cream until stiff peaks form. You want it to be slightly over-whipped. Then, stir in the condensed milk, vanilla extract, and salt until combined. 

  3. Moving quickly, stir in the melted butterscotch. It will immediately start to cool and harden some, so you want to stir it in quickly to ensure that it gets incorporated completely. 

  4. Divide the ice cream between the two cake pans, and spread evenly. It should be about 3/4 inch thick, but does not have to be perfect. Freeze both pans of ice cream until solid, about 2 hours. 

  5. Remove from the freezer, and use the foil to pull the ice cream out of the cake pan, working with only one pan at a time so it doesn't melt too quickly. Using a round cutter that is slightly smaller than your cookies, cut out rounds of ice cream, and sandwich between two cookies, pressing together slightly. 

  6. You want to work in small batches here, and move quickly so the ice cream doesn't melt too fast! Wrap each sandwich tightly in plastic wrap or place into individual zipper bags and freeze immediately. Enjoy! 

Recipe Notes

**You will have extra ice cream here. You can absolutely cut the recipe for the ice cream in half and still have enough- I only prefer to make a larger batch so you don't have to re-spread and freeze to use the scraps. I simply freeze the extra in a container to eat as a stand-alone treat later! 

salted brown sugar butterscotch

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