Chocolate Marshmallow Ice Cream

This was my favorite ice cream when I was growing up.  I thought about actually buying it by why when I have an ice cream maker sitting in the pantry collecting dust and this is actually much better.  I did cheat and not make my own marshmallow crème but bought a jar instead.

Chocolate Marshmallow Ice Cream

Combine the following in a large bowl ~

2 cups whipping cream
1/3 cup milk
1/4 cup brown sugar
1/3 cup sugar
1/2 cup cocoa (I used King Arthur Double Dutch Dark Cocoa)
2 tsp vanilla
1/8 tsp salt

Place in your ice cream maker and run per the manufacturer's instructions.  Right at the end, add in 7 oz marshmallow crème and allow to blend in.  Place the ice cream in an airtight container and freeze until completely hard.

Peach Bellini Sorbet

Ripe peaches blended with Prosecco make this a refreshing dessert on a hot summer day.   The peaches just keep getting better and better and we still have months of them to enjoy in so many different ways.  You don't even need an ice cream maker for this sorbet.  Just allow the mixture to cool in the refrigerator before placing in the freezer and it turns out perfect.  

Peach Bellini Sorbet

5 ripe peaches

2 tbsp lemon juice

2/3 cup sugar

1/3 cup light corn syrup

2/3 cup Prosecco

Puree the peaches until they are completely liquid.  Pour into a large saucepan with the lemon juice, sugar and corn syrup.  Heat over a medium low heat and stir until the sugar has dissolved. Remove from the head and cool to room temperature.  Stir in the Prosecco and place in the refrigerator in an air tight container.  When it has cooled completely, place in the freezer for 24 hours. 

Mounds Bar Ice Cream

Warmer temperatures outside, windows open and the music from the neighborhood ice cream truck made me think of this idea for ice cream.  I’ve had an ice cream drink made out of various liqueurs to taste like a Mounds bar but wanted to try making an ice cream.  The chocolate took over the coconut flavor so I added some coconut into the ice cream.  If you prefer an Almond Joy, just chop up some almonds or use almond slivers to add into your ice cream when it’s in the machine.

 

Mounds Bar Ice Cream

 

1 pint whipping cream

1 13.5 oz can coconut milk

¾ cup sugar

¼ tsp salt

2 tbsp cocoa powder

4 oz Ghiradelli 60# Cacao Bittersweet

1 cup coconut

1 tsp vanilla

 

In a large saucepan, combine the cream, coconut milk, sugar, salt, cocoa powder and chocolate. Stir over low heat until the sugar dissolves.  Remove from heat, cool and place in the refrigerator for a couple hours.  When chilled, add in vanilla and coconut.  Place in your ice cream maker and run per manufacturer's directions.

Snickerdoodle Peach Ice Cream Sandwiches

Two summertime desserts combine to form another dessert.  You take a cookie and some ice cream for a cinnamon peach ice cream sandwich....a match made in heaven.  It's peach season and that makes me very, very happy.  Our area is getting them from Georgia and Colorado and they are all delicious.  I first thought about making oatmeal cookies to use and adding cinnamon to them but I thought they'd be too wimpy so I went for a Snickerdoodle that has plenty of cinnamon flavor.  This is a dessert you can make ahead and keep in your freezer for a week if you'd like.

Snickerdoodle Cookies ~

1 cup butter, softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 tsp cinnamon
2 3/4 cups flour

Topping to roll dough in ~

1/4 cup sugar
1 tsp cinnamon

Cream together sugars and butter.  Add in eggs and vanilla.  Fold in the dry ingredients.  Scoop into even sized balls and roll in the cinnamon & sugar mixture before placing on a parchment lined baking sheet.  Bake for 12 minutes at 350°.  Remove from oven and allow to sit for a few minutes on the baking sheets before moving to racks to finish cooling.
Makes 40 cookies.


Peach Ice Cream ~

In a large food processor place ~

3 large ripe peaches, peeled and pitted
1 cup sugar

Pulse until peaches are completely pureed.

Add in ~

1 cup whipping cream
1 - 12 oz can of evaporated milk

Place in your ice cream maker and run per manufacturer's directions.  When done, put in an airtight container and place in the freezer for at least 6 hours.

To assemble ice cream sandwiches, take a cookie and place it upside down.  Add a scoop of the peach ice cream and top with another cookie.  Wrap in plastic wrap and return to freezer for at least an hour before serving.

Grape Crush Frozen Dessert

I'm not sure if this is really an ice cream, an ice milk or just a tasty summer treat.  It's not creamy enough to be an ice cream but it has just the right amount to you down and enjoy it.  The extra dash of cinnamon adds a nice little zing of spice.  

Grape Crush Frozen Dessert

1 cup whipping cream

1 - 14 oz can sweetened condensed milk

1 tsp cinnamon

4 cups Grape Crush

Mix together the whipping cream and sweetened condensed milk.  Stir in the cinnamon.  Add in your Grape Crush and then pour into your ice cream maker.  Run until it freezes and then put into a freezer container.  Leave in freezer an additional 8 hours before serving to completely harden.

Cranberry Chambord Ice Cream

Everyone needs a holiday ice cream and what better for Thanksgiving than a cranberry ice cream.  I added the Chambord for fun but you can leave it out if you are serving children or someone that prefers not to have alcohol.  

Cranberry Chambord Ice Cream

12 oz fresh cranberries
1/4 cup water

Rinse and sort the cranberries and then place in a large saucepan with the water.  Cook over medium heat until the berries pop...approximately 15 minutes.

Allow to cool before running through a food mill and returning to the saucepan.

Add in with cranberry sauce ~

1 cup sugar
2 cups whipping cream
3/4 cup milk

Stir over low heat until the sugar dissolves.  Remove from heat, cool and place in the refrigerator for a couple hours.  When chilled, add in 2 tbsp Chambord (optional) and place in ice cream maker and run per manufacturer's directions.

Sweet Potato & Toffee Ice Cream

One of my favorite sides to a grilled steak is a sweet potato topped with cinnamon, butter and brown sugar.   I made this ice cream to taste just like that but without the butter.  I added in the toffee bits for a little crunch factor but they are optional.  This is a perfect dessert on Thanksgiving for any pie haters you may have.  

Sweet Potato & Toffee Ice Cream

2 cups cooked and chilled sweet potatoes (2 medium sized worked perfect)
1 1/2 cups whipping cream
1 cup whole milk3/4 cup dark brown sugar
1/2 tsp cinnamon
1/4 tsp ginger1 tsp vanilla
1/2 cup Heath Toffee Bits (optional)

Place chilled sweet potatoes in a large bowl and beat using a hand mixer until smooth.   Add in brown sugar, spices and vanilla.  Gradually stir in cream and milk and then transfer to your ice cream maker.

Lemon Ice Cream Sandwich

National Ice Cream Sandwich Day was on August 2nd.  I saw lots of different kinds on Twitter that day that all looked delicious.  I did not have a recipe for an ice cream sandwich to share.  Now I do...  

I used a cookie recipe that has been in my family for as long as I can remember.  My mom still makes these and ginger snap cookies usually at the same time.  It's great.  I added in a simple lemon ice cream that doesn't have eggs in the recipe and it doesn't require using an ice cream maker.  Make the ice cream well in advance since it takes a couple hours longer to reach a solid frozen state.

Lemon Ice Cream Sandwich

White Crack Cookies ~

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
2 cups flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt

Cream together butter, shortening and sugars.  Add in the egg and vanilla.  Mix together dry ingredients in a small bowl and gradually add into batter.  Roll in balls and place on parchment lined baking sheets.  Bake for 10 minutes at 350°.  Let sit on the baking sheets for a couple minutes before transferring to a cooling rack.


Lemon Ice Cream ~

1 cup whipping cream
1 cup whole milk
2 large lemons, the juice measured between 1/3 and 1/2 cup
1 tbsp lemon zest
1 cup sugar
1/2 tsp vanilla

In a small saucepan, combine the cream, milk and sugar.  Heat and stir until sugar dissolves.  Remove from heat.  Stir in lemon juice, zest and vanilla.  Let cool before putting in a plastic container and putting in the freezer.


For ice cream sandwich ~

Remove the ice cream from the freezer a couple minutes before making the sandwiches to soften.  Place a scoop on top of the back of a cookie.  Top with another cookie and lightly press down.  (Optional) Roll the sides of the cookie in a bowl with 1/2 cup of King Arthur Lemon Bits.  Place in a square of plastic wrap and return to freezer to completely harden.

Blackberry Gelato

What do you do with the leftover ingredients from peach gelato in your refrigerator?  Make another!  The remainder of blackberries is now gone from my freezer so I'll be waiting for my plants to produce those, raspberries and blueberries.  The apple tree appears to be loaded too.  

Blackberry Gelato

2 cups blackberries (fresh or frozen)
2 cups whole milk
3/4 cup sugar
3 large egg yolks
1/2 cup whipping cream

In a large saucepan, bring the milk to a simmer.

Lightly beat egg yolks, gradually temper with the milk and then add into the saucepan. Heat until thickened, stirring frequently.

In another large saucepan, heat the blackberries until they soften and release their juice.  Remove the berries from the pan and strain to remove the seeds.  Add the juice and pulp back into the saucepan and stir in sugar and cream.

Cool egg mixture for a few minutes before pouring into the blackberry mixture.  Stir and place a piece of wax paper on top.  Chill in the refrigerator for at least 2 hours.  

Pour into ice cream maker and run per manufacturer's directions.

Peach Pie Gelato

There's no crust but all the flavors of a peach pie is in this frozen treat.  I might crumble some cookies next time for a little more texture but for right now, I'll just savor the peach and cinnamon goodness.

Peach Pie Gelato

1# peaches, peeled and sliced (I used frozen so all the hard work was done)
2 cups whole milk
2/3 cup sugar
3 large egg yolks
1 cup whipping cream
1 tbsp peach vodka (optional)
1/4 tsp cinnamon

In a large saucepan, bring the milk to a simmer.

Lightly beat egg yolks, gradually temper with the milk and then add into the saucepan. Heat until thickened, stirring frequently.

Place frozen peaches in a food processor.  Pour into a bowl and stir in the cream, peach vodka and cinnamon.
Cool egg mixture for a few minutes before pouring into the peach mixture.  Stir and place a piece of wax paper on top.  Chill in the refrigerator for at least 2 hours.  

Pour into ice cream maker and run per manufacturer's directions.

What-Cha-Ma-Call-It Ice Cream

Whatchamacallit candy bars are one of my favorites even though they are hard to find some days.  I wanted to create an ice cream to taste similar and without all the heaviness adding in egg yolks.  Naturally you need a crunch factor and I picked one of my favorite cereals to nibble on to provide it ~ Cap'n Crunch Peanut Butter Crunch.

What-Cha-Ma-Call-It Ice Cream

In a large bowl combine ~

1/2 cup dark cocoa
3/4 cup sugar
1 1/2 cups whipping cream
1 1/2 cups half and half
2 tsp vanilla


Mix together and pour into your ice cream machine. 

When it's thickened, add in ~

2 cups crushed Cap'n Crunch Peanut Butter Crunch
1/2 caramel sauce ~ see below

Put in your freezer until it's firmly set.


Caramel Sauce 

15 caramels
2 tbsp whipping cream

Melt caramels with whipping cream and stir until smooth.  Allow to cool before adding to ice cream.  Gently mix in last so you leave ribbons of caramel in the ice cream. 

Frangelico Chocolate Ice Cream Bars

The temperature is supposed to be in the 90's today so it's the perfect time for ice cream treats and what could be better than adding a little adult beverage to them for summertime fun.

Frangelico Chocolate Ice Cream Bars

1 1/2 cups coconut milk
1/2 cup Nutella
2 tbsp Frangelico

Mix all the ingredients together in a small mixing bowl.  Pour into ice cream bar molds or leave in the bowl and cover.  Freeze for 6 hours.  Makes 5 - 1/3 cup ice cream bars.

Chambord Raspberry Ice Cream

I'm really grasping tightly to the last of summer despite the 30 mph winds outside.  This is a nice ice cream that isn't heavy and not too sweet.

Chambord Raspberry Ice Cream

2 cups heavy cream
1 cup milk (I used 2%)
1 vanilla bean, split and scraped
3/4 cup sugar
1/2 cup honey
12 ounces fresh raspberries
2 tsp Chambord 


In a large saucepan, combine heavy cream, milk, sugar, honey, vanilla bean and heat to a simmer.

In a food processor or blender, puree the raspberries.  Remove cream mixture from heat and whisk in raspberry puree.

Cool mixture and then refrigerate for at least 4 hours or overnight.  

Remove from refrigerator, add in Chambord and pour into ice cream maker and run per manufacturer's directions

Brownie Ice Cream

A few weeks ago I was wondering what I should try to make next with my ice cream maker.  I almost went for a raspberry (with Chambord) ice cream...that will be next.  Today I was drawn towards a chocolate and vanilla mix.

Vanilla Bean Ice Cream

3 cups heavy cream
2/3 cup sugar
4 egg yolks
1 vanilla bean, cut lengthwise and the seeds scraped out


In a large saucepan, combine heavy cream, sugar and the vanilla bean seeds and heat to a simmer.

Lightly beat egg yolks, gradually temper with cream mixture and then add into saucepan. Heat until thickened, stirring frequently.

Cool mixture and then refrigerate for at least 4 hours or overnight
Pour into ice cream maker and run per manufacturer's directions.


Brownies

1 stick of butter
1 cup sugar
2 large eggs
1 tsp vanilla
1/3 cup dark cocoa powder
1/2 cup flour
1/4 tsp salt
1/2 tsp baking powder

Melt the butter in a large saucepan.  Allow to cool and then add in sugar and beat well.  Add in eggs and vanilla.  Stir in dry ingredients and then pour into a greased 9 x 9 sqare or round cake pan. 

Bake for 25 minutes at 350°.  Do not overbake.

When ice cream is done in the maker, put into a freezable container.  Put half in and then a quarter of the brownies and mix.  Place the rest of ice cream in and another half of the brownies and mix slightly.  Freeze until hard.

You will have half the brownies leftover but I'm sure you can find a good home for them.  I think my hips are going to claim mine.

Chocolate Malted Milk Ball Ice Cream

This ice cream takes me back in time to when my mom would take out her mixer and make the family chocolate malts, although she didn't add in the malted milk balls, the taste of the ice cream is the same as I remember.

                    Chocolate Malted Milk Ball Ice Cream

3 cups heavy (whipping) cream
1 vanilla bean, split and scraped
3/4  cup malted milk powder
3/4  cup sugar
 a pinch of salt
 2 tbsp dark cocoa powder
 6 large egg yolks lightly beaten
 1 1/2  cups malted milk balls, crushed

In a large saucepan, combine heavy cream, sugar, salt, malt powder, dark
cocoa powder and the vanilla bean and heat to a simmer.

Lightly beat egg yolks, gradually temper with chocolate mixture and then add into saucepan.
Heat until thickened, stirring frequently.  Remove the vanilla bean.

Cool mixture and then refrigerate for at least 4 hours or overnight.
 
Pour into ice cream maker and run per manufacturer's directions.

When done, add in crushed malted milk balls and freeze.

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Dark Chocolate Ice Cream

I have warm weather dreams and chocolate cravings...

Dark Chocolate Ice Cream

3 cups heavy cream
3/4 cup sugar
1/4 tsp salt
2 tbsp dark cocoa
3 ounces dark chocolate, chopped (I used Ghirardelli Evening Dream)
3 large egg yolks
1 tsp vanilla

In a large saucepan, combine heavy cream, sugar, salt, dark cocoa powder and chocolate and heat to a simmer.

Lightly beat egg yolks, gradually temper with chocolate mixture and then add into saucepan.  Heat until thickened, stirring frequently.

Cool mixture and then refrigerate for at least 4 hours or overnight.

Pour into ice cream maker and run per manufacturer's directions.

Black Raspberry Cookie Ice Cream

I got the cutest ice cream bowls today from a school fundraiser.  Add in the fact that I had a quart of cream a few days from it's expiration date and you get a new recipe. 

Black raspberry cookie ice cream

3 cups cream
1 cup sugar
4 large egg yolks lightly beaten
1 cup black raspberry preserves, seedless
8 Pepperidge Farm Milano raspberry cookies, crushed

Cook cream and sugar until warm.  Add 1 cup of mixture to the beaten egg yolks to temper before adding to saucepan.  Stir constantly.

Cook until mixture coats the back of your spoon.

Strain and pour into your ice cream maker.  Add preserves to strained mixture.

Right before it's finished, add in the crushed cookies.

Cookies n' ice cream

Had a good weekend catching up with a friend who came to visit.  I made strawberry ice cream to go with burgers on the grill on Saturday and today I made my favorite form of oatmeal cookies.

Oatmeal Dark Chocolate Covered Raisin Cookies

1 cup butter, softened
1 3/4 cup dark brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 tbsp milk
2 cups flour
1 tsp baking soda
1 tsp salt
2 cups quick cooking oatmeal
2 cups chocolate covered raisins (I prefer dark chocolate)

Cream butter and sugars together.  Gradually beat in eggs, vanilla and milk.  Combine all the dry ingredients and slowly add into butter mixture.  Stir in chocolate covered raisins last.  Bake at 325°F for 10-12 minutes.
Makes 5 dozen cookies.


Strawberry Ice Cream

1 quart heavy cream
1 cup sugar
2 tsp vanilla
1 pound strawberries, mashed

Clean and mash strawberries in a large bowl.  Add in sugar and vanilla.  Gradually stir in cream and then transfer to your ice cream maker.

Sunday evening dessert

This is a wonderful summertime dessert ~ chocolate covered potato chip ice cream.  I've loved chocolate covered potato chips ever since that I found them at a local candy store.  I've used them as gifts, a cure for PMS, you name it - these are wonderful.  I've been trying to come up with ideas for out of the ordinary ice creams and I decided to combine 2 of my favorite treats.

Chocolate covered potato chips

This is enough for the ice cream.  Double if you want to use them for snacking or gift giving.

1 cup milk chocolate chips
1 tsp shortening
a couple handfuls of ripple potato chips, I use Old Dutch brand because they are a stronger chip and you need that for dipping

Melt together chips and shortening in a microwave safe container.  Immerse potato chip and tap on side of container to get off excess chocolate.  Place on a parchment lined baking sheet.  Refrigerate for a hard set.

Chocolate covered potato chip ice cream

2 cups heavy cream
1 cup whipping cream
3/4 cup sugar
1 vanilla bean, split and scraped
1 1/2 cups chocolate covered potato chips, broken into small pieces

Mix together creams, sugar and vanilla bean per your ice cream makers instructions.  Right before it's finished, add in chocolate covered potato chips and mix just long enough so they are evenly distributed throughout ice cream.

A new toy

Yesterday I got a Cuisinart ice cream maker.  They said it makes a few other things too and maybe I'll actually veer away from ice cream in a couple months.  I would have tried this last night but it had sat my front porch with the temperatures in the nineties and I didn't think the basket would freeze soon enough.

Today I had a request from A Year on the Grill for more peach recipes.  This is the first ~

Peach Ice Cream
3 large peaches, peeled and diced
1/2 cup peach preserves
1 cup Mini Nilla Wafers, pureéd
1 cup whipping cream
2 cups heavy cream
1/2 tsp vanilla
2 large eggs
1 cup sugar

In a food processor, blend Mini Nilla Wafers first.  Remove and then put in peaches.  Puree.  Add peach preserves to the peaches and give a quick whirl.

In a large bowl, mix together lightly whisked eggs, creams, sugar and vanilla.

Put all ingredients in ice cream machine and follow their directions.

It was more of a soft-serve since my dinner was 2 heaping tablespoons of peanut butter and a vitamin pill.  The rest is in the freezer for tomorrow...I will be back for more soon because it was an excellent first attempt at a new food adventure.
I will pick up more peaches tomorrow.  I'm working on a peach coffee cake recipe and the one I tried last weekend wasn't worthy of blogging.