Pistachio, Peach, and Oreo Ice Cream Recipes

By  Bill Curreri 

I mixed one packet of your Junket Vanilla ice cream plus 1 3/4 cups of fat-free/lactose free Half & Half as my go-to vanilla ice cream base (my favorite flavor), and then added two teaspoons of pistachio pudding for the pistachio ice cream, 1/2 can of sliced peaches for the peach ice cream, and 4 teaspoons of chopped-up Oreo Mini cookies for the Oreo ice cream. I mixed all three using a Toastmaster hand held aerator mixer and then froze all three Ninja canisters overnight.

Next day I mixed each canister in my Ninja Creami Deluxe ice cream maker (using the Lite Ice Cream setting) and served. If you serve these dishes immediately after mixing with the Ninja you have more of a soft serve type ice cream. However, if you wait another 24 hours and then serve, you have a much more traditional hard ice cream taste, texture and feel.

The peach and pistachio ice creams were both first time experiment recipes. On my next effort I probably will cut back on the canned peach slices to give that dish a creamier texture. (My grandkids love peaches and that’s why I used them as much as I did.) And I would also like to try cutting back on the Oreo Mini cookies to give that recipe a more vanilla/Cookies N’ Cream look, flavor and texture. (However, I will admit that my favorite recipe is your Junket Vanilla Ice Cream served using the above vanilla base recipe.)

I have found that the advantage to using your Junket Vanilla Ice Cream mix together with the Ninja Creami Deluxe is that you only have to mix the ice cream in the Ninja Creami Deluxe the very first time you prepare it. Essentially, most ice cream recipes for the Ninja Creami Deluxe require you to re-spin the ice cream mix everytime you serve it. Not so when using any of your Junket Ice Cream mixes. With Junket, you just take the ice cream out of the freezer and serve! No additional fuss or mess. And less wear and tear on the Ninja Creami Deluxe mixer as well. This plus the texture, taste and mouthfeel pairing your Junket Ice Cream mixes with fat-free half & half and a Ninja Creami Deluxe really does create an outstanding and rich tasting ice cream product.

My grand daughters went crazy over all three dishes! My daughter also has the Ninja Creami Deluxe ice cream maker and is constantly looking to create healthier ice cream dishes for my grandkids. So everyone was impressed by how using your vanilla flavor ice cream mix in the above recipes led to a richer/creamier ice cream taste and texture.

Junket Peanut Butter and Fudge Ice Cream Bars

Ingredients

  • Junket vanilla ice cream mix
  • Junket Fudge mix
  • 3 cups powdered sugar
  • 2 cups marshmallow creme
  • 1/2 cup peanut butter
  • 2 tablespoons whole milk
  • ½ cup Semi sweet Chocolate chips
  • 1 Table spoon coconut oil
  • Peanut chip morsel or Reese pieces

Make Junket ice cream per box instructions. Put in container and freeze until ice cream firms up but not completely set. 1 to 2 hrs

Make Junket Fudge mix per box instructions and pour fudge into 8×8 parchment lined baking dish. Level fudge into single smooth layer. Place in fridge to firm up.

Peanut Butter Marshmallow Cream

  1. Mix together the powdered sugar, marshmallow creme, peanut butter and milk in a medium bowl until it has a soft, doughlike consistency.
  2. After fudge has set spread marshmallow cream on top of fudge. (this mixture is incredibly sticky, and you may need to use your hands. Wet your fingertips and press the marshmallow filling down over the chocolate fudge making an even marshmallow layer.
  3. Take semi hard ice cream and smooth over top of marshmallow cream. Cover and freeze mixture 4 to 6 hours or over night.
  4. Take knife and run around the baking dish to loosen dessert. Flip dish upside down and remove from pan.
  5. Flip back over and place onto parchment covered baking sheet, so fudge is on the bottom.
  6. Cut into 2×2 squares with warm knife.
  7. Heat Chocolate chips and coconut oil in microwave 20 to 30 seconds at a time until chocolate is melted.
  8. Swirl chocolate over squares and place Peanut chip morsel or Reese pieces in center of square.

Toasted Almond Ice Cream

1 package Vanilla Junket® Ice Cream Mix
1 cup (1/2 pint) heavy cream
1 cup cold milk
1-1/2 teaspoons almond extract
1/2 teaspoon green food color
1/4 cup chopped toasted blanched almonds
2 tablespoons chopped maraschino cherries
Beat cream, mild and Junket® Ice Cream Mix in a bowl. Beat with egg beater until thick, 1 to 2 minutes. It will not stiffen. Add almond extract and food color and mix well. Pour 1/2 the mixture into freezing tray and freeze according to directions on package for refrigerator ice cream. Leave other half in the bowl in refrigerator. When partly frozen sprinkle almonds and maraschino cherries on top of ice cream. Pour on remaining mixture and continue freezing.

Strawberry Ice Cream

1 package Vanilla Junket® Ice Cream Mix
1 cup cold milk
1 cup (1/2 pint) heavy cream
1 cup crushed sweetened strawberries
A few drops red food color

Chill bowl thoroughly.  Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Mix thoroughly. Add the crushed strawberries and food color. Mix well. Pour into freezing tray or container. Freeze to desired hardness.

 

Rocky Road Ice Cream

1 package Chocolate Junket® Ice Cream Mix
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/2 cup chopped nuts
8 chopped marshmallows

Chill bowl thoroughly. Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Add chopped nuts and marshmallows. Mix thoroughly. Pour into freezing tray or container. Freeze to desired hardness.

 

Orange Freeze

2 packages Junket® Vanilla Ice Cream Mix
3 cups whole milk
1-1/2 cups orange juice
3 drops orange food coloring
Combine Junket® Ice Cream Mix and milk. Stir until Ice Cream Mix is dissolved. Stir in orange juice and food coloring. Pour mixture into freezing container of ice cream maker. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.

Chocolate Peppermint Ice Cream

1 package Chocolate Junket® Ice Cream Mix
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/4 cup finely crushed peppermint candy

Chill bowl thoroughly.  Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Add the finely crushed peppermint candy. Mix thoroughly. Pour into freezing tray or container. Freeze to desired hardness.

Chocolate Peanut Butter Ice Cream

1 package Chocolate Junket® Ice Cream Mix
2 cups cold milk
1 cup (1/2 pint) heavy cream
12 teaspoons peanut butter
Chill bowl thoroughly. Warm 1/2 cup of milk and dissolve peanut butter in it. Cool and add 1/2 cup of cold milk.  Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Mix thoroughly. Pour into freezing tray or container. Freeze to desired hardness.

Angel Ice Cream

1 package Vanilla Junket® Ice Cream Mix
1 cup cold whipping cream
1 cup milk
3/4 cup angel food cake (pieces)
1/3 cup candied fruits
1/3 cup maraschino cherry juice
Whip cold whipping cream until it holds its shape – do not over-whip. Add Junket® Mix for Ice Cream to milk and beat with egg beater until smooth. Mix thoroughly with whipped cream without beating. Stir in angel food cake, finely chopped candied fruits and maraschino cherry juice. Mix well and freeze.