No-Churn Casper Inspired “I Scream” Ice Cream

Vanilla bean ice cream with massive chunks of white chocolate shell and chewy sugar cookie dough.

The recipes and baking tips shared on Tranquil Trophy Wife are based on my personal experience, research, and kitchen testing. Results may vary depending on ingredients, equipment, technique, altitude, humidity, and individual skill level.

My goal is to make baking approachable, enjoyable, and a little less intimidating. Every baker starts somewhere, and perfection is never required. Happy baking!

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Every October, my husband and I try to watch as many spooky movies as possible. Spooky Movie Month, is what we call it. This tradition began early on in our marriage. Papa is obsessed with horror movies, and I love all things Halloween. Typically, we make a list of movies and draw titles out of a bowl to determine what movie we would watch. Now, we have two kids that love Spooky Movie Month as much as we do! Unfortunately for Papa, the girl hates horror movies. So, we compromise. Halloween movies, spooky movies, and maybe a few mild horror movies thrown in.

This year, I decided to make things more exciting by pairing a no-churn ice cream flavor with each of our favorite movies. Between Halloween and Valentines Day, it’s challenging to avoid artificial food dyes. So, I had to take matters into my own hands to create fun treats for my family. Casper the Friendly Ghost has been a classic Halloween movie for me since I was a kid. I remember wearing a white pillowcase over my head pretending to be a ghost as a kid. This was probably one of the first “spooky” movies I grew up watching! This ice cream is marshmallow flavored with delicious white chocolate shell and sugar cookie dough mixed in. It doesn’t look like much, but it’s a deliciously indulgent treat perfect for Halloween.

The white chocolate shell is super easy to make, and it’s only two ingredients!

Key Ingredients

Heavy Whipping Cream— This is the base for this ice cream. Once whipped, the cream provides a fluffy and creamy element to the ice cream, which is the reason a machine isn’t needed.
Sweetened Condensed Milk— Condensed milk replaces the traditional custard mixture typically found in ice cream. Because the condensed milk has very little water and a high sugar content, it prevents the ice cream from freezing into a solid block.
Marshmallow Cream— This not only provides a creamy texture, it brings a bright white color to the ice cream for that ghostly look.

Suggested Equipment

Stand Mixer— A stand mixer allows you to whip your cream while preparing your flavor mixture.
Handheld Mixer— A handheld mixer ensures the flavor mixture is thoroughly mixed before being combined with the whipped cream. This also quickly mixes the ingredients while keeping the whipped cream thick and fluffy.

Tips

Chill stand mixer bowl and balloon whisk in the freezer for at least 20 minutes before use.
Only use cookie dough that is safe to consume raw.

Directions

1. Using a stand mixer with the balloon whisk attachment in place, or a handheld mixer, pour two cups of chilled heavy whipping cream into your mixing bowl. Whip the cream to stiff peaks by placing the mixer on a medium speed. This will take about 5 minutes. You’ll know it’s ready when the peaks hold their shape. If you overmix, you’ll make butter— so pay close attention.

2. Use a double boiler on medium-low heat to melt white chocolate chips and coconut oil. Stir until combined and remove from heat. I like to pour mine into a parchment paper lined cake pan and set it in the freezer. Then, I use a knife to chop my chocolate shell into chunks. Coconut oil solidifies quickly, so this shouldn’t take long.

3. In a separate bowl, add one can of sweetened condensed milk, marshmallow cream, vanilla bean paste. Using a handheld mixer, thoroughly mix the ingredients until they are fully combined.

4. Pour the heavy whipping cream mixture into the flavor mixture. The flavor mixture is dense and will sink to the bottom of the bowl. Fold the whipped cream into the flavor mixture by taking a rubber spatula and scraping the bottom of the bowl and bringing it above the cream. Use a hand mixer to combine both mixtures. This is now your ice cream mixture.

5. Pour a third of the ice cream mixture into a freezer safe container.

6. Crumble two graham cracker sheets on top of the mixture before adding ⅓ cup of marshmallow cream. Add another third of your ice cream before crumbling two more graham cracker sheets and another layer of marshmallow cream. Pour the remaining ice cream on top of the marshmallow cream and crumble the final graham cracker on top.

7. Place a sheet of parchment paper directly on top of the ice cream before putting the lid on it. This will prevent ice crystals from forming, keeping the ice cream fresher longer! Freeze ice cream for 4 hours, or until firm, before serving.

Modifications

Substitute the white chocolate shell for white chocolate chips.

FAQ

“How do I prevent the ice cream from freezing so hard?”

Try mixing a tablespoon of vodka in with the sweetened condensed milk. Alcohol doesn’t freeze, so it will ensure your ice cream isn’t frozen solid.

“How many servings does this make?”

This will make about 6-8 servings; the recipe yields a little less than half a gallon.

“How long does this last in the freezer?”

The ice cream will stay fresh for up to a month without the flavors being disrupted.

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