By Jessica Tomes, TMD Social Media Director

I have wanted a Cuisinart ice cream maker for as long as I can remember. I will let you in on a little secret: I imagine myself a bit of a genius in the kitchen; in reality this is not so much the case. Needless to say I was ecstatic when my supportive husband—indulging my (slightly delusional) domestic diva fantasies—surprised me with a shiny red ice cream maker for Christmas this year! Best husband ever.

Guys, I am a huge ice cream fan. I am not kidding; one of the things I miss most about the South (besides the sub-tropic winter temperatures) is Blue Bell. Moving to Montana has not been easy on my addiction. But now, armed with an ice cream maker in my possession and a million billion Pinterest recipes to choose from, I can whip up my own deliciously frozen treats from the comfort of my own kitchen. Score! In fact, I officially resolve to eat more ice cream in 2014. And to maybe put the treadmill currently collecting dust in our basement to good use…the two go hand-in-hand, don’t you think?

Before attempting to tackle one of the more complicated ice cream recipes I found online, I decided to build my confidence with a simple chocolate ice cream recipe, straight out of the Cuisinart recipe book that came with my fancy new appliance. Plus, chocolate ice cream is my husband’s favorite. It turned out fabulously!


Here is the recipe, adapted from the Cuisinart Recipe Booklet.

Step One: Clean and thoroughly dry the freezer bowl attachment to your ice cream maker. Place the freezer bowl in the coldest part of your freezer for approximately 24 hours, or at least until you can no longer hear the liquid inside the bowl moving when you shake it. (This only makes sense if you have the bowl in front of you, trust me.)

Step Two: Gather your ingredients.

¾ cup cocoa powder (I used special dark cocoa)

½ cup granulated sugar

½ cup packed dark brown sugar

A pinch of salt

1 cup whole milk

2 cups heavy cream

½ tablespoon pure vanilla extract

Step Three: Combine your dry ingredients (the sugars, the cocoa, and the salt). I whisked mine together in the mixing bowl of my Kitchenaid stand mixer. Next add in the milk, the cream, and the vanilla, mixing until all the ingredients are well combined. Cover the mixing bowl (I used saran wrap) and refrigerate for at least one to two hours.


Step Four: Place the frozen freezer bowl onto the ice cream maker, securing the mixing paddle and the lid in place. Turn the ice cream maker on before pouring in the refrigerated mixture. Allow the mixture to churn until the ice cream has reached the desired thickened consistency; this will take approximately 15 to 20 minutes. The ice cream should have a soft, creamy texture. If desired, place the ice cream in the freezer in an airtight container for two hours for a firmer consistency. This is also a great way to store leftovers.


Simply searching “ice cream” on Pinterest brings up dozens of recipes and ideas. Some recipes are easier than others (think training wheels), and other recipes are much more involved. I plan to try at least one new ice cream recipe per month in the New Year. We would love to hear some of your favorite ice cream recipes, and please feel free to share titles of your favorite ice cream cookbooks in the comments section below. From all of us at TMD, here’s hoping everyone has a deliciously fabulous 2014! Cheers!

Born and raised in Southeast Texas, Jessica currently lives in Billings, Montana with her husband Tyler, and her one year old daughter Savannah. Jessica graduated from Texas Christian University where she studied Broadcast Journalism. (Go Frogs!) A writer, blogger, and fashion enthusiast, Jessica also owns her own business: Jessica Morgan Photography and Events. She loves everything about weddings, and is so excited to have joined the team at Tamara Menges Designs! She is expecting her second baby girl, Emma Kate, in March of 2014.