Toasted Marshmallow Shake

The first time I had a toasted marshmallow shake was when I was six months pregnant.  Joey and I were visiting my sister in Washington, D.C. and had been trudging all around the mall looking at landmarks.  We hiked over the hill and found Good Stuff Eatery, where we chowed down on burgers, fries, and shakes.  Oh the shakes.  After walking around in ninety degree weather, that marshmallowy shake was heaven.

There are several things to love about this shake.  First, it’s super easy to make.  Three ingredients.  Boom.  Next, you get to toast lots of marshmallows.  The more toasted they get, the better.   Then, the shake gets interspersed with teeny bits of squishy marshmallow, which are easily sucked up through the straw.  And lastly, you can make s’mores with all the leftover marshmallows.

If you’re in the mood for more shakes, check out my other two recipes:

Pistachio Cookies and Cream Shake

Nutella Shake

Still in the mood for more?  Below are a list of other contributors to #MilkshakeWeek.  Special thanks to Julie and Lindsey for organizing this week, and for putting together an awesome giveaway!

original recipe

Toasted Marshmallow Shake

Yield: 1

Toasted Marshmallow Shake

Ingredients

½ c milk
3-4 scoops vanilla ice cream (depending on how thick you like your shake)
12 marshmallows, well toasted

Instructions

  1. Combine milk, ice cream, and 10 of the marshmallows in a blender. Blend on high until smooth. Pour into a tall glass. Top with remaining marshmallows.
http://kokocooks.com/2014/07/toasted-marshmallow-shake/

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Pistachio Cookies and Cream Milkshake

It’s #MilkshakeWeek on the internet!  So declared Lindsey and Julie.  What better way to cool off this summer than with a frozen, portable drink?  As with any event, there is a fun giveaway.  Need a new blender to make more frozen treats?  Well, click here or here see how you can win a brand new blender and a set of vintage milk bottles (perfect for toting around more shakes!)

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I missed Monday’s round up, but got my act together in time for today’s list.  I love  blending stuff into my frozen concoctions.  Just take a look at some of the ice cream flavors I’ve made.  I couldn’t make just a pistachio shake.  No, I had to mix other stuff into it – in this case, some Oreo cookies.  It looks like a typical mint chocolate chip shake, but has that wonderful nutty pistachio flavor.

Check out the other recipes that have posted today in honor of Milkshake Week! Looks like my blender is going to get a lot of use.

original recipe

Pistachio Cookies and Cream Milkshake

Yield: 2

Pistachio Cookies and Cream Milkshake

note: color of the milkshake will vary depending on the brand of ice cream you use.

Ingredients

¾ c milk
2 Tbs pistachio pudding mix
8 scoops pistachio ice cream
4 chocolate cookies (like Oreos)
Whipped cream
Chopped pistachios

Instructions

  1. Blend milk and pudding mix in a blender until well combined. Add in the ice cream and three of the chocolate cookies, breaking them up before throwing them in. Blend on high until smooth.
  2. Pour into two tall glasses. Top with whipped cream and pistachios. Crumble the remaining cookie and sprinkle on top.
http://kokocooks.com/2014/07/pistachio-cookies-and-cream-shake/

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Apple Pie Banana Split

Sometimes, I forget the beautiful simplicity of vanilla ice cream.  My favorite flavors usually are chocolate based, with lots of yummy stuff mixed in.  Even the ice cream recipes that I’ve posted usually have two (or more) added ingredients to make a unique flavor.  But any other flavor than vanilla would distract from the other components of this sundae.

The dessert is like apple pie a la mode, but with a quarter of the effort.  The first bite I took of it I exclaimed, “holy c**p, this is good!”  My son kept pestering me because I didn’t want to share.  And one word of advice: don’t skip the pie crust!  Even if you’re not comfortable with making your own, use a pre-made roll out one.  It’s so worth the extra step.

P.S.  Wondering what’s written on the spoon?  Get a better view of it here.

original recipe

Apple Pie Banana Split

Yield: 2

Apple Pie Banana Split

Ingredients

For the topping
2 medium apples (I prefer Macintosh or Rome), peeled, cored and cut into ¼” slices
3 Tbs sugar
¼ tsp ground cinnamon
Dash nutmeg
½ tsp fresh lemon zest
1 tsp flour
2 Tbs water
For the banana split
Pastry dough for one pie (use roll out type or homemade)
2 bananas, peeled
1 pint vanilla ice cream
Whipped cream
Caramel sauce

Instructions

  1. Stir together the apples, sugar, cinnamon, nutmeg, lemon zest, and flour in a medium saucepan. Place over medium heat until sugar has dissolved. Add water and bring to a gentle boil. Keep cooking mixture for another 15 minutes, stirring occasionally, until apple slices have cooked through.
  2. While the apples cook, roll dough on baking sheet to ¼” thickness. If using a premade crust, simply unroll it onto the baking sheet. Bake at 375°F until lightly browned, about 15 minutes. Let cool for 10 minutes, then cut crust into desired shapes for the dessert.
  3. To assemble the sundae, split each banana in half lengthwise and lay each in the bottom of a dish. Layer with three scoops of vanilla ice cream. Top with whipped cream, caramel sauce, and the pie crust pieces.
http://kokocooks.com/2014/07/apple-pie-banana-split/

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Mickey Ice Cream Bars

By far, my most favorite treat when I go to the theme parks is the chocolate covered ice cream bar shaped like a Mickey head.  It has the perfect ratio of chocolate coating-to-ice cream.  The first bite when I break the shell is the most satisfying.  I’ve been sharing my love of these ice cream bars with Tyler, and he’s thoroughly hooked.

Since I’ve made Klondike-type bars already, I thought that Mickey shaped bars would be easy. Luckily, they were!  I can’t wait to experiment with different ice cream flavors.  There is a lot of unused ice cream after cutting out the shapes – I just added the leftovers back to the original ice cream container.

One thing I’ve noticed when I make ice cream bars is that I usually get a few leaks on the surface (see below.)  I usually patch them up by first wiping off the ice cream with a paper towel.  Then I brush the leaky spots with a bit more of the chocolate. The leaks usually disappear after the second dip, and the surface smooths out as well.

 

original recipe

Mickey Ice Cream Bars

Yield: 2 bars

Mickey Ice Cream Bars

Ingredients

1½ pints vanilla ice cream, softened (see note)
8 oz. semi-sweet chocolate
⅔ c coconut oil

Instructions

  1. Line a 9x9” baking pan with waxed paper, making sure the waxed paper goes up the sides of the pan by about 1 inch. Pour softened ice cream into lined baking pan, spreading evenly and smoothing out the top. Freeze until solid, about 1 hour.
  2. Lift ice cream out of the baking pan and cut into four Mickey shapes. Place ice cream cutouts on a waxed paper-lined baking sheet. Insert a popsicle stick into the bottom of each cutout. Place ice cream back in the freezer.
  3. For the shell: Melt chocolate in the top of a double boiler over simmering water until completely melted. Stir in the coconut oil. Pour into a deep, bowl. Let cool to room temperature. Line a second baking sheet with waxed paper. Dip ice cream in chocolate and place on clean waxed paper. Freeze for 20 minutes. Patch up any leaks with by brushing over them with some of the chocolate. Dip ice cream squares again, transferring them to a baking sheet lined with clean waxed paper. Freeze until solid.
  4. Note: For better results, freeze the baking sheets before placing ice cream squares on them. Always transfer ice cream to clean waxed paper. To avoid drips, place them on the waxed paper furthest from you first.

Notes

To soften ice cream: place in the bowl of a stand mixer with the paddle attachment. Whip ice cream on medium speed until it reaches a soft-serve consistency.

http://kokocooks.com/2013/09/mickey-ice-cream-bars/

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Brownie Ice Cream Sandwiches

September’s arriving, which means autumn. Pumpkins, apples, cooler weather.  Not so much in Florida.  So I’ll still be enjoying summery treats like iced drinks and grilled veggies.  And ice cream.

Ice cream sandwiches are one of Joey’s favorite frozen treats.  While these were in the house he hoarded them like gold bars.  Luckily, I ended up making a few batches so we could share them with the neighbors. I loved how the brownie’s soft texture made it easy to bite into the sandwich.  No waiting for it to warm up – you could enjoy it immediately from the freezer.  This especially pleased my impatient husband.

original recipe

Brownie Ice Cream Sandwiches

Yield: 6-10 sandwiches, depending on size

Brownie Ice Cream Sandwiches

To soften ice cream, place in the bowl of a stand mixer with the paddle attachment. Whip on medium until the ice cream is smooth and easy to spread.

Ingredients

17 oz. box of brownie mix (weight of box will depend on the brand)
2 eggs
⅓ c oil
¼ c water
2 ½ pints of ice cream, softened

Instructions

  1. Preheat oven to 350°F
  2. Cut 2 swaths of parchment paper - one to line a 10x15” baking pan horizontally, and one to fit the baking pan vertically (see picture in post.) Coat parchment with non-stick spray.
  3. Mix brownie mix, eggs, oil, and water in a large bowl. Pour into the baking pan.
  4. Bake until set, about 20 minutes. Remove from oven and let cool to room temperature.
  5. Lift brownie from the pan. Cut in half widthwise, so you have two 10x7.5” pieces.
  6. Place parchment back in the baking pan, along with one brownie piece. Slide brownie so that it is up against one side of the pan.
  7. Spread ice cream in an even layer on top of the brownie. Use an off-set spatula to level the surface. Place second brownie piece on top of ice cream. Pat down to remove air pockets.
  8. Freeze baking pan for an hour to set the ice cream. Cut sandwiches into bars.
http://kokocooks.com/2013/08/brownie-ice-cream-sandwiches/

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Homemade Klondike Bars

Who knew that making chocolate-covered ice cream squares (aka Klondike bars) at home would be so easy???  The secret is mixing coconut oil into the chocolate.  The oil helps prevent the chocolate from seizing when it comes into contact with the ice cream.  I think it also adjusts the freezing and melting point of the chocolate, which produces that beautiful shell that coats the ice cream.  I’m planning on selling these at the Central FL Food Blogger Bake Sale tomorrow.  I’ve tested the ice cream in a cooler packed with ice, and I believe they will stay frozen during the bake sale.  If not, I’ll be cleaning up a cooler of ice cream soup tomorrow afternoon.

I found the recipe for the chocolate shell at Mind Over Batter, who has a great tutorial.  There are lots of tips in the comments section.   Here are a few of my own:

1) Freeze the baking sheets before placing the ice cream on them.  This will help prevent melting.

2) Always place the ice cream squares on a clean sheet of waxed paper.  Things work much easier when the waxed paper isn’t lifting off the pan because the ice cream is sticking to it.

3) Definitely double dip the ice cream.  This produces a higher shell-to-ice cream ratio, and who wouldn’t love that? Don’t wait too long for the second dipping.  I did mine on separate days, which is why you can see two distinct layers of chocolate (see below picture.)  Double dipping also smooths out the surface.

4) Between dips, patch up any leaks with more chocolate.  I left out this crucial step once, and the second dipping did not seal up the leaks.  I was left with an irreparable (albeit delicious) mess in the freezer.

ice cream adapted from Ben and Jerry’s

shell adapted from Mind Over Batter

Homemade Klondike Bars

Homemade Klondike Bars

Note: For better results, freeze the baking sheets before placing ice cream squares on them. Always transfer ice cream to clean waxed paper. To avoid drips on the squares, place them on the waxed paper furthest from you first.

Ingredients

Ice cream
1 c milk
¾ c sugar
2 eggs
1 vanilla bean, split lengthwise and seeds scraped out
2 c heavy cream
Shell
6 oz milk chocolate, roughly chopped
6 oz semi-sweet chocolate (or bittersweet), roughly chopped
1 c coconut oil

Instructions

  1. For the ice cream: Warm up milk in a saucepan to 170 degrees, stirring occasionally. Do not let milk boil. While the milk heats up, whisk sugar, eggs, and vanilla bean seeds in a medium bowl. Very gradually drizzle milk into the egg mixture, whisking continuously. You do not want the egg to start cooking when the milk gets mixed in. Whisk in the heavy cream. Chill for an hour, or until cool to the touch.
  2. Line a 9x9” baking pan with waxed paper, making sure the waxed paper goes up the sides of the pan by about 1½ inches. Pour cream mixture into an ice cream mixer and churn according to the manufacturer’s directions. Scoop ice cream into lined baking pan, spreading evenly and smoothing out the top. Freeze until solid, about 2 hours.
  3. Lift ice cream out of the baking pan and cut into 3” squares. Place ice cream squares on a waxed paper-lined baking sheet. Place back in the freezer.
  4. For the shell: Melt chocolate in the top of a double boiler over simmering water until completely melted. Stir in the coconut oil. Pour into a deep, bowl. Let cool to room temperature. Line a second baking sheet with waxed paper. Dip ice cream squares in chocolate and place on clean waxed paper. Freeze for 20 minutes. With a spoon or a knife, patch up any leeks in the bars with more chocolate. Return bars to freezer for another 10 minutes.
  5. Dip ice cream squares again, making sure to cover the entire surface. Transfer them to a baking sheet lined with clean waxed paper. Freeze until solid.
http://kokocooks.com/2013/05/homemade-klondike-bars/

 

 

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Nutella Milkshake

 

It’s that time of year, one of my favorite foodie days ever….World Nutella Day, hosted by Sara from Ms. Adventures In Italy, and Michelle from Bleeding Espresso. This is my third year participating, and decided to revisit an old recipe. I hope everyone enjoys a nutella creation today!


Here is one more then and now comparison. Two years ago, I posted a recipe for a nutella milkshake with toasted marshmallows. The picture was this:


It was taken on my point and shoot, in a makeshift lightbox, without much thought to the camera settings. Both my camera and the milkshake have gone through some changes.


The basic recipe stayed the same, but the marshmallows are different. As “toasted marshmallow” fanatics, we decided our kitchen torch was much better for even toasting. And because we are marshmallow fanatics, I made homemade mini-marshmallows because they taste so much better than store-bought ones. And because we are nutella fanatics, we spiked the homemade mini-marshmallows with a little Frangelico for an extra hit of hazelnut.

original recipe

inspired by the shake at Flip
World Nutella Day 2011

World Nutella Day 2011

Ingredients

3 scoops chocolate ice-cream
3/4 c milk
2-3 Tbs nutella
mini-marshmallows

Instructions

  1. Place ice-cream, milk, and nutella in a blender. Cover and blend until smooth. Pour into a tall glass.
  2. Spread mini-marshmallows onto a foil-lined baking sheet. Toast under a hot broiler until lightly brown. Top shake with marshmallows. If you have a kitchen torch, you can skip the broiler, and toast the marshmallows after topping the shake.
http://kokocooks.com/2011/02/nutella-milkshake/

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