If you're missing Blue Bell's famous Moo-llennium Crunch Ice Cream, you can now make it at home! Super easy and no ice cream maker required.
So, I'll let y'all in on a little secret... my fiance' is actually not a dessert person. Gasp! The horror! I know, you guys. I know. But something he does love is ice cream. More specifically, Blue Bell's special Moo-llennium Crunch ice cream. If you live in Texas or anywhere in its vicinity, you probably heard of the "tragedy" (clearly I'm using the word lightly here) that happened like a year ago where the Blue Bell plant had to shut down due to contamination or something or other. Anyways, since reopening, they've been re-releasing flavors one by one... and of course the beloved Moo-llennium Crunch has not made its comeback yet. So I decided that as someone who has a food blog and also knows how to make ice cream, it was my duty to make some at home. And y'all, it is aweeesomeeeeee.
If you've never had the original moo-llennium crunch before, fear not, because this is seriously just as good as the real stuff! Creamy vanilla base, chocolate chunks, caramel bits, and a mixture of toasted pecans, almonds, and walnuts. It may sound like there's a lot going on, but I promise it all works together perfectly to deliver an ice cream that is well-balanced in flavors and textures. This is so good and I have no doubt that it will become one of your new favorite things!
So of course I didn't recreate the infamous moo-llennium crunch for my fiance's benefit alone... I love it too, and while we tried to be patient and wait till it got back on the market... we've been waiting a year. A YEAR! Sometimes you just have to take matters into your own hands, ya know? This homemade ice cream is really so easy to make, and it's no-churn so you don't even need an ice cream maker! The ice cream base gets whipped up in your stand mixer, then you pour it into your desired ice cream container {I find that loaf cake pans work especially well}, mix in all the toppings your heart desires, and let it freeze until solid. The hardest part is waiting until it's cold enough to eat!
homemade moo-llennium crunch ice cream
Ingredients
- 1 pint heavy whipping cream
- 1 14 oz can sweetened condensed milk
- ½ tablespoon vanilla extract
- 1 cup finely chopped chocolate
- 1 cup chopped caramel bits about 15 of the individually-wrapped ones
- ⅓ cup pecans
- ⅓ cup walnuts
- ⅓ cup almonds
Instructions
- First, prepare all the mix-ins. For the chocolate, I simply chopped up a king-sized Hershey's chocolate bar in small bits which ended up being about one cup. For the caramel, I bought the bag of individually-wrapped chewy caramels and chopped them into small bits.
- I decided to toast the nuts which you can also do if you want (optional). I simply heated them up in a dry skillet over medium-high heat, stirring often, until they smelled fragrant and were lightly toasted about 2-3 minutes. Let the nuts cool slightly then chop roughly.
- In the bowl of a stand mixer fitted with the whisk attachment (or handheld beaters), whip the heavy cream to stiff peaks.
- Once stiff peaks are reached, slowly drizzle in the sweetened condensed milk while the mixer is still running, until everything is well incorporated. Finally, mix in the vanilla extract.
- Pour about ⅓ of the ice cream base mixture into your desired ice cream container (I like using 9x5 loaf pans}, and top with ⅓ of each topping. Using a knife or small spoon, lightly swirl and mix the toppings into the ice cream. Repeat twice more with the base and toppings.
- Cover the ice cream pan tightly with foil, and freeze until solid (at least 6 hours). Enjoy!
DarkSideRunner says
I love my corner ice cream store, but this looks amazing!! Open an ice cream shop near me? 🙂
Tricia says
Did your caramel pieces not get rock hardv when frozen? I tried your recipe but got the little round kraft caramel pieces thinking I wouldn't have to cut them, and they were like biting into rocks. I just bought the squares to try again, but was wondering if there is a trick before I try again. Thanks
valentina says
Hi Tricia! My caramel bits did get a little chewy but I think the trick is chopping it up small enough to where it does not give that effect. If worse comes to worse, you could also try buying the caramel sundae topping and drizzling it in with the ice cream instead of mixing in the bits. Not as authentic but you would still get the flavor!
Tricia says
Thank you so much for your response. I put a cube in the freezer to test before making another ice cream batch and the cube was rock hard when I tried to bite it. I hadn't cut it up small though, so I will give that one more shot tomorrow (trying to make it as a gift so I don't want to give something dangerous and those tiny round caramels were so hard they would break a tooth). Hope cutting the cubes changes it, thanks.
tricia says
Weeeell, I am back again trying to make another batch of this ice cream. I loved everything about it except trying to figure out how to make the caramel work. I purchased the tiny caramel balls, the squares, caramel topping from Braums, and caramel syrup. I tried freezing the liquid caramels ahead of time and cracking them up and then cutting the squares, but no matter what I did everything turned out either rockhard or still so Liquidy that it just mixed with the vanilla ice cream. I would sure love to know what other people are using to make the caramel chewy as stated in the moo llenium crunch ingredients.
valentina says
I am so sorry this has been so frustrating, Tricia! But welcome back and thank you so much for your feedback! I have been seeing "caramel flavored" chips in the baking aisle next to the chocolate chips, so I am wondering if those would be a good option. Kroger has their own store brand, and I have seen Hershey's as well. The only one I could find online to show you are Ghirardelli, which I'm sure are delicious, I just haven't seen them in stores.
https://www.amazon.com/gp/product/B01NCQU93H/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01NCQU93H&linkCode=as2&tag=thebakingfair-20&linkId=f2dccd69c8e997d6a49eef293893ecf6
They aren't really caramel, so they should stay a little softer, but I would think the flavor would come through! If you decide to go that route, I would definitely say to chop the chips up a bit to make smaller pieces. If you can't find the caramel chips, I'm even wondering if butterscotch chips could work!
Kellie says
Psst, instead of 'making ice cream' just mix the stuff in with Blue Bell Homemade Vanilla!! I mean you can't get any better than the OG Blue Bell!! I'm patiently waiting for the return of Rocky Mountain Road.....and they need to hurry up with it dang it. In the meantime I tried Walmart's brand Great Value flavor called Hashtag Chocolate and O-M-G is it good!! I hope it isn't a temporary flavor. We all know how Walmart is about not keeping really yummy things in stock for very long. UGH!!
Tanya says
FYI, the BB version also had coconut. The only reason I know that is that I excitedly shared some with my sister-in-law (not knowing it had coconut and she is allergic). I am so heartbroken about the absence of BB Moollenium Crunch. It is available now, but isn't the same recipe. I will try your version!
Tresia says
Moo-linium Crunch ice cream has been my favorite since they came out with it in 2000. You could also add toffee bits for the caramel and dark chocolate instead of milk chocolate.