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Alabama Recipes

Ice Cream

In the summertime, who doesn’t love a great big heaping bowl of homemade ice cream? Why do we like it so much? It’s comfort food. You can add any ingredients you like such as fruit, candies, and toppings galore to fix it exactly like you want it. One of my earliest memories with my grandmother is when a storm rolled through one night. She had the ingredients to make homemade vanilla ice cream with a manual ice cream maker. We churned that ice cream by candlelight in the dark and I think we ate the whole tub by the time the lights came back on! – Mary Tyler Spivey


Cook of the Month


Peach Ice Cream

Ann K. Covington, Cherokee EC

3 cups ripe peaches, chopped and sweetened
1 can sweetened condensed milk
1 large can evaporated milk
1/2 cup sugar
1 package vanilla instant pudding mix
1/2 pint of half and half
1/2 pint whipping cream
1 can apricot or peach nectar
1 teaspoon almond flavoring
8 ounce carton Cool Whip
Extra milk
3 pounds crushed ice
1 box ice cream salt

Set aside peaches after chopping. Mix other ingredients, folding in Cool Whip last. Pour into one-gallon freezer tub. Add peaches and stir. Add extra milk to the fill line, if needed. Close and begin to turn tub. Add crushed ice and salt (3 cups of ice, then 1 cup of salt) until ice covers top of tub. Freeze until freezer strains or stops running. Unplug freezer. Remove ice and salt from top of tub. Serve immediately for soft serve ice cream. For firmer ice cream, add more ice and salt; cover freezer with newspapers, aluminum foil and towels and let ripen 30 minutes to 1 hour. This also can be used for vanilla ice cream by omitting the peaches. It can be made with less fat by using the fat-free versions of the ingredients. Makes one gallon.


Homemade Butter Pecan Ice Cream

5 eggs, well beaten
1/2 cup, white granulated sugar
1 box dark brown sugar
1 1/2 cups butter-toasted pecans, chopped
1 pint half and half
1/2 pint whipping cream
1 gallon whole regular milk

Coat pecans in butter, place in greased pan and bake at 250 for about 15 minutes. You must check them and stir often to prevent them from burning. Beat eggs, white sugar and brown sugar together until well mixed. Add pecans and half and half with the whipping cream. Beat until frothy. Place in ice cream freezer. Use regular milk to fill the freezer tank to the “fill” line. Pack ice and sprinkle ice cream salt around freezer tank. Freeze according to ice cream maker instructions.

Kathy Pittman, Wiregrass EC


Chocolate Cheesecake Ice Cream

1/2 pint heavy cream
1/2 pint sour cream
6 ounces cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 ounces grated milk chocolate

Melt chocolate over double boiler or in microwave. Let cool at room temperature. Place the cream cheese into a mixing bowl and beat until soft and smooth. Slowly add the sugar and then beat in the sour cream and chocolate followed by the double (heavy) cream. Add the vanilla extract and lemon juice and mix until thick and smooth. Cover and chill in the refrigerator for 2-3 hours. Take the chilled mixture and beat until creamy, then transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.

Pamela Parker, Arab EC


Ice Cream Layer Cake


Ice cream sandwiches (amount varies depending on size)
Cool Whip
Hershey’s syrup or chocolate sauce
Butterfinger candy bars (2-3) crumbled, for topping (optional)

The first thing you want to do is determine how many sandwiches you’ll need and the layout for your 9×13 Dish. Arrange them, wrapped. You’ll need two layers. The one sticking out on the side will be broken in half and stacked to fit the small spot in the corner. It doesn’t matter if the sandwiches don’t touch the edges of the dish. Unwrap and place the first layer of sandwiches in your dish, and then cover with Cool Whip and drizzled chocolate syrup. Repeat the layers of ice cream sandwiches, whipped cream, and chocolate sauce. Finish the dish by adding the crushed candy bar on top.

Carmen Bishop, Wiregrass EC



Pop Rouge Ice Cream

In a 4-quart ice cream maker, combine two cans of sweetened condensed milk and two liters of red pop. Stir well and turn on. Enjoy.

Liz Nichols Spicer, Covington EC


‘Handmade’ Ice Cream

1 cup half and half cream
1/4 cup sugar
1-2 teaspoons of real vanilla extract
1 cup salt
4-6 cups crushed ice
A gallon-size ziplock bag
A quart-size ziplock bag

In the quart-size bag combine cream, sugar and vanilla. Try to get the air out carefully and seal. Place the salt and ice in the gallon bag. Then place the quart size bag inside the gallon bag, seal and allow to sit for three minutes. Then begin to shake and knead for 5-10 minutes until cream mix is thick. Eat immediately or freeze. Only enough for one person. My son enjoys making this Ice cream. Good for little ones.

Laura Symonds, Joe Wheeler EMC


Orange Sherbet

1 can Eagle Brand condensed milk
1 can crushed pineapple (20 oz)
1-2 liter Sunkist orange drink
16 oz Cool Whip (thawed)

Combine all ingredients, stir well. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s directions.

Ruth Clements, Cherokee EC


Ice Cream Cake

2 1/2 cups Oreo cookies
1/4 cup melted butter
1 8-ounce carton Cool Whip
1 jar chocolate fudge
1/2 gallon vanilla ice cream

Crush cookies to a fine consistency. Mix cookie crumbs with melted butter. Press into a 13Å~9 pan or a spring form pan. Divide slightly softened vanilla ice cream into sections and press into cookie crust. Spread fudge over the ice cream; it is a little easier to work with if it is slightly warm. Top with Cool Whip. Freeze at least 3 to 4 hours before serving.

Rene’ R. Mason, Dixie EC



Peanut Butter Ice Cream

1 quart half and half
2 cans of Carnation evaporated milk
1 sweetened condensed milk
1 1/2 cups sugar
2 tablespoons vanilla extract
1 small tub Cool Whip
15 ounces crunchy peanut butter

Heat peanut butter on stove top with approximately 1 1/2 cups of the milk, stirring continually. Mix with remaining ingredients. Freeze in electric freezer and enjoy.

Brenda Gunnells, Marshall DeKalb EC