Cookie Monster Ice Cream

I seem to have missed the boat when it comes to this month’s food celebration.  You see, July is National Ice Cream month, and aside from this dessert drink, I haven’t posted any ice cream recipes. So if you’re not too sick of all the frozen treats on everyone else’s blog, I have one more for you.

I first encountered cookie monster ice cream when I was in Tallahassee at the beginning of the month.  We had dessert at a very cool hobby shop/ice cream parlor. I promptly ordered a cone of the blue treat and just as quickly my tongue turned bright blue.  As did my son’s.  Fast forward to two weeks later, when I dumped an entire bottle of blue gel food coloring into a batch of ice cream. The resulting shade was waaaaaay too dark.  Like, Gator blue. Not acceptable, especially coming from a ‘Nole.  Back to the drawing board.  This time, I used about a third of a bottle.  If that’s too much food coloring for your taste, cut the amount back to a quarter of a bottle.

cookie dough recipe adapted from The Cookie Dough Lover’s Cookbook, by Lindsay Landis

Cookie Monster Ice Cream

Yield: 1 1/2 pints of ice cream

Cookie Monster Ice Cream

Ingredients

Sugar Cookie Dough
¼ c (4 Tbs) butter, softened
½ c sugar
2 tsp milk
¼ tsp vanilla
⅓ c flour
Dash salt
Ice Cream Base
1 c milk
¾ c sugar
2 eggs
1 vanilla bean, split lengthwise and seeds scraped out
2 c heavy cream
0.33 oz blue food coloring (about ⅓ a bottle)
1 c chocolate cookie pieces (like Oreos)

Instructions

  1. For the cookie dough: beat the butter and sugar together with a hand mixer until fluffy. Add milk and vanilla and mix. Add the flour and salt and mix until combined. Shape mixture into balls and place on a lined baking sheet. Chill until firm, about 1 hour.
  2. For the ice cream: Warm up milk in a saucepan to 170°F, 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 and food coloring. Chill for an hour, or until cool to the touch.
  3. Pour cream mixture into an ice cream maker and churn according to the manufacturer’s directions. Once the ice cream has reached a soft-serve consistency, mix in the cookie dough and the cookie pieces. Mix by hand if necessary. Pour ice cream into a freezer-safe container and freeze until solid.
http://kokocooks.com/2013/07/cookie-monster-ice-cream/

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Cookie Jar Ice Cream

Are you one of those people who loves to eat cookie dough?  I certainly am.  My husband is.  And my son now asks for the beater whenever I’m baking.  I am certain that’s the only reason why he loves helping me bake.  Since there’s three types of cookie dough in this ice cream, there was a LOT of cookie dough eating going on.  Luckily, it was egg free!

One of my favorite family memories from my teenage years is from summertime.  We would eat dinner outside on our deck, and share a pint of ice cream for dessert.  The four of us (Mom, Dad, my sister, and me) would pass the carton and a spoon around the table, policing how long each person had with the ice cream.  We would easily polish off the entire pint in one evening.  I loved digging around for the cookie dough, burrowing down to unearth those nuggets.  So when making this ice cream, I made sure to add plenty of cookie dough gems.  I cut the dough balls up to spread them out even more throughout the ice cream.  Every bite has a bit of dough.

cookie dough recipe adapted from Cookie Dough Lover’s Cookbook, by Lindsay Landis

Cookie Jar Ice Cream

Yield: 1 3/4 pints

Cookie Jar Ice Cream

Ingredients

Chocolate chip cookie dough
4 Tbs butter, softened
¼ c plus 2 Tbs packed, light brown sugar
⅛ tsp salt
¼ tsp vanilla
1 Tbs milk
¼ plus 1 Tbs flour
¼ c mini chocolate chips
Peanut butter cookie dough
2 Tbs butter, softened
3 Tbs peanut butter
2 Tbs sugar
¼ c packed, light brown sugar
1 Tbs milk
¼ tsp vanilla
½ c plus 2 Tbs flour
⅛ tsp salt
Chocolate cookie dough
4 Tbs butter, softened
2 Tbs sugar
¼ c packed, light brown sugar
1 ½ Tbs milk
¼ tsp vanilla
¼ c flour
2 Tbs cocoa powder
⅛ tsp salt
Ice cream
1 c milk
¾ c sugar
2 eggs
1 vanilla bean, split lengthwise and seeds scraped out
2 c heavy cream

Instructions

  1. For the chocolate chip cookie dough: beat the butter and sugar(s) together with a hand mixer until fluffy. Add milk and vanilla and mix. Add the flour and salt and mix until combined. Stir in chocolate chips. Shape mixture into balls and place on a lined baking sheet. Chill until firm.
  2. For the peanut butter cookie dough: repeat above instructions, adding the peanut butter in with the butter.
  3. For the chocolate cookie dough: repeat above instructions, adding the cocoa powder in at the same time as the flour.
  4. When ready to make the ice cream, cut the cookie dough balls in quarters (if desired.) Set aside.
  5. 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.
  6. Pour cream mixture into an ice cream maker and churn according to the manufacturer’s directions. Once the ice cream has reached a soft-serve consistency, mix in the cookie dough. Mix by hand if necessary. Pour ice cream into a freezer-safe container and freeze until solid.
http://kokocooks.com/2013/06/cookie-jar-ice-cream/

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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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Blueberry Swirl Cheesecake Ice Cream

 

July is national ice cream month. It also happens to be national blueberry month. What better way to combine the two than cheesecake ice cream with a blueberry swirl and graham cracker crust?  I had conceived this ice cream back in April, when I was blueberry picking every week during the season.  For one reason or another, it took another three months before I was able to make some.

 

It took me two tries to get this ice cream right.  The first time, the cheesecake flavor of the ice cream overpowered the blueberry flavor.  In fact, I couldn’t taste the blueberry at all.  So I reduced the sour cream, and the flavors merged much better.  Now I have a double batch of ice cream hanging around my freezer.  I’ve been giving lots away to neighbors and friends.

 

swirl and crust adapted from Better Homes and Gardens New Cook Book
ice cream base from Food and Wine, via the Curvy Carrot

Blueberry Swirl Cheesecake Ice Cream

Blueberry Swirl Cheesecake Ice Cream

Ingredients

Blueberry Swirl
1 ¼ c fresh blueberries
3 Tbs sugar
1 Tbs cornstarch
1 Tbs water
1 tsp fresh lemon juice
Graham Cracker Crust
1 c finely crushed graham cracker crumbs
3 Tbs sugar
¼ tsp salt
¼ c butter, melted
Cheesecake Ice Cream
6 oz. block cream cheese, softened
¾ c superfine sugar
½ c sour cream
1 ½ c heavy cream
Pinch kosher salt
3 Tbs fresh squeezed lemon juice
¼ tsp vanilla extract

Instructions

  1. For the blueberry swirl: In a small saucepan, crush the blueberries with a potato masher. Stir in the sugar. Set over medium-high heat and bring to a boil. While the blueberries are heating up, form a slurry by
  2. stirring together the cornstarch and water in a small bowl. Add the slurry to the blueberries, stirring constantly. Continue stirring for one minute as the mixture thickens up. Remove from heat and stir in the lemon juice. Pour blueberry mixture into a heatproof bowl, cover, and chill until cooled. Keep in refrigerator until ready to add to the ice cream.
  3. For the graham cracker crust: Preheat oven to 375°F. Mix together graham cracker crumbs, sugar, and salt in a bowl. Add the melted butter and mix until well combined. Press mixture into a thin, even layer in the bottom of an 8x8” baking pan. Bake until lightly browned, about 5 minutes. Cool on a wire rack. Break into pieces, and store in an air-tight container until ready to add to ice cream.
  4. For the cheesecake ice cream: In a medium bowl, beat cream cheese until smooth. Add sugar and continue to beat until fluffy. Add the sour cream, heavy cream, salt, lemon juice, and vanilla and beat until smooth. Cover and chill overnight.
  5. When ready to churn, remove mixture from refrigerator. Whisk a little to make sure the mixture has no lumps. Churn in an ice cream maker according to the manufacturer’s instructions. When the ice cream has finished churning, remove the attachment. Crumble ¾ of the graham cracker crust into the ice cream and mix well. (Use the remaining graham cracker crust to garnish individual servings.) Spoon the blueberry mixture into the bowl and mix just enough to swirl through the ice cream. Pour ice cream into a freezer-safe container and freeze until hardened.
http://kokocooks.com/2012/07/blueberry-swirl-cheesecake-ice-cream/

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Shamrock Ice Cream

Happy St. Patrick’s Day! I should have posted this recipe sooner. Ah well, life keeps getting in the way of blogging. I’m spending the weekend at Disney, attending the Food Blog Forum. I’m so looking forward to meeting tons of fellow bloggers, exploring the Polynesian resort, and playing in the parks! I’ll be sure to report back later…

Shamrock shakes are enormously popular at this time of year, so why not make some shamrock ice cream? Since I also love hunks of chocolate in my ice cream, I decided to add the truffle bits. The bits of green cake remind me of a patch of clovers. Hope you all celebrate the holiday (as always) with some tasty food and drink!

original recipe

Shamrock Ice Cream

Shamrock Ice Cream

Ingredients

2 ½ c heavy cream
½ c whole milk
1 c sugar
½ tsp peppermint extract
1 c green cake pieces
1 c chocolate chunks (I used chopped truffles)

Instructions

  1. Combine heavy cream, milk, sugar, and extract in a bowl. Pour into the base of an ice cream maker and churn according to the manufacturer’s directions. At the very end of churning, add the cake pieces and chocolate chunks, and churn to combine. Place ice cream in a freezer safe container and freeze until set.
http://kokocooks.com/2012/03/shamrock-ice-cream/

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Waffle Cone Bowls


What better way to improve ice cream than to serve it in a homemade, edible receptacle? Since ice cream is Hubs’ favorite late night snack, I’m always looking for ways to alleviate the monotony.


The waffle cone maker is the newest small appliance to grace our (already crowded) counter tops. They’re a snap to make, and cook in about a minute and a half. I prefer to shape them into bowls because 1) they stand up on their own, and 2) they hold more ice cream.


I plan on making lots of these for the upcoming Central Florida Food Blogger Bake Sale.


It is being hosted by Julie of The Little Kitchen and Aggie of Aggie’s Kitchen. It takes place on Saturday, May 14th, and proceeds go to Share Our Strength. Interested in stopping by and browsing all the fantastic baked goods? More information can be found here. If you can’t make it to the bake sale, but would still like to contribute, visit the Share Our Strength site.

adapted from the Chef’s Choice recipe

Waffle Cone Bowls

Waffle Cone Bowls

Ingredients

1 egg
1 egg white
1/4 tsp salt
2/3 c granulated sugar
2/3 c sifted all-purpose flour
2 Tbs melted butter

Instructions

  1. Beat egg, egg white, salt, and sugar in a medium bowl until sugar has incorporated and the mixture turns thick and light yellow. Add the flour and stir until just incorporated. Add the melted butter and stir until well blended.
  2. Preheat the waffle cone maker to desired setting. Spoon about 3 Tbs of batter into the center of the iron. Close the lid, fasten the latch, and cook until light brown, about 90 seconds. Carefully peel the waffle from the iron (I use a wooden chopstick) and either shape into a cone, or drape over and upturned glass to form a bowl. Cool until set (a few minutes.)
http://kokocooks.com/2011/05/waffle-cone-bowls/

 

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Chocolate Trinity Ice Cream


Our local supermarket carries Chocolate Trinity Ice Cream. It is one of my favorite flavors. Chocolate ice cream with fudge swirl and chocolate truffle bits – yes please! I set about making my own version. I loved the richness and denseness of the Ben & Jerry’s recipe for chocolate ice cream, so I used that for the base. I made a batch of hot fudge, and let it cool to room temperature. And then I used these truffles, quartering them into bite-sized bits.


Base adapted from Ben & Jerry’s Ice Cream & Dessert Book
By Ben Cohen and Jerry Greenfield

Chocolate Trinity Ice Cream

Chocolate Trinity Ice Cream

Ingredients

4 oz unsweetened chocolate
2/3 c whole milk
2 large eggs
1 c sugar 1 1/3 c heavy cream
1 tsp vanilla
Pinch of salt
½ c fudge sauce (store bought, or homemade)
2/3 c truffle bits

Instructions

  1. Melt the chocolate the top of a double boiler set over simmering water. Gradually stir in the milk. Heat the mixture, whisking constantly, until smooth. Let cool.
  2. Whisk the eggs in a mixing bowl until light yellow and fluffy. Whisk in the sugar a little at a time until completely blended. Whisk in the cream, vanilla, and salt. Pour the chocolate mixture into the cream mixture and blend. Cover and chill until cold, about 4 hours.
  3. Transfer the mixture an ice cream maker and churn according to the manufacturer’s instructions. In the last minute of churning, add the fudge sauce and truffle bits. Freeze until solid.
http://kokocooks.com/2011/03/chocolate-trinity-ice-cream/

 

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Peppermint Bark Ice Cream

I teach about 180 students. I pass out candy canes before our winter break, and always end up with extras. Usually I hang the leftover candy canes on our tree, and then toss them when we take the decorations down. This year, I actually put them to use. I ended up using about 7 of the regular size (not mini) candy canes in the ice cream. I still have extras, so another batch may be in the making soon.


Adapted from Peppermint Ice Cream
From Ice Cream, published by Williams-Sonoma

Peppermint Bark Ice Cream

Peppermint Bark Ice Cream

Ingredients

2 ½ c heavy cream
½ c whole milk
1 ¼ c sugar
2 tsp vanilla extract
½ c crushed peppermint candies
3 oz white chocolate chopped
4 oz milk or dark chocolate, chopped

Instructions

  1. Stir the cream, milk, sugar, and vanilla together in a bowl until the sugar dissolves. Chill for 1 hour.
  2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. Just before stopping the machine, add the peppermint candies, and both chocolates. Transfer to a freezer safe bowl and freeze until firm.
http://kokocooks.com/2010/12/peppermint-bark-ice-cream/

 

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Ghiradelli Luxe Chocolate Review and Chocolate Hazelnut Gelato

 

I had the opportunity to try a few samples of Ghiradelli’s Luxe Chocolate as part of Foodbuzz’s Tastemakers program. The Luxe line of chocolates uses 100% all natural ingredients. I received three flavors, the plain milk chocolate, the almond, and the hazelnut. My father-in-law ate one before I tried it, so technically I only tasted two of the flavors.

The chocolates are delicious. The individual squares are the perfect snack size. The ground nuts add a pleasant crunch. The hazelnut chocolate inspired to make a chocolate hazelnut gelato, topped with toasted hazelnuts. I love this gelato. It freezes softer than ice cream, so I don’t have to wait for it to partially melt before I scoop it out. And the topping enhances the hazelnut flavor.

Adapted from Giada De Laruentiis

Ghiradelli Luxe Chocolate Review and Chocolate Hazelnut Gelato

Ghiradelli Luxe Chocolate Review and Chocolate Hazelnut Gelato

Ingredients

2 c whole milk
1 c heavy cream
¾ c sugar
4 egg yolks
1 tsp vanilla
2/3 c chocolate hazelnut spread
Topping
½ c toasted hazelnuts, ground
2 Tbs sugar

Instructions

  1. Combine milk, cream, and ½ c of sugar in a saucepan. Cook over medium heat until the sugar dissolves.
  2. In a medium bowl, whip the egg yolks and ¼ c of sugar until the eggs have become thick and pale yellow. Pour ½ c of the milk mixture into the egg mixture, stirring as you pour. Pour this mixture into the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture coats the back of a wooden spoon, about 7-10 minutes. Remove from heat and add the vanilla and chocolate hazelnut spread. Stir until spread has dissolved.
  3. Chill mixture completely before pouring into an ice cream maker. Follow manufacturer’s instructions for churning, and freeze.
  4. Preheat oven to 300˚F. Spread the hazelnuts in an even layer on a baking sheet. Toast nuts in the oven until browned, stirring once (about 10 minutes.) Place hazelnuts in a clean towel, and rub the skins off. Let the hazelnuts cool off, and grind. Mix with the 2 Tbs of sugar. Sprinkle over a scoop of gelato.
http://kokocooks.com/2010/11/ghiradelli-luxe-chocolate-review-and-chocolate-hazelnut-gelato/

 

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Peach Ice Cream

I once heard a statistic that New Englanders consume twice the national average of ice cream. Thinking back on the amount of ice cream I ate when I was a child, I totally believe it. In our area, there were three dairies that sold homemade ice cream, as well as a Friendly’s. Going to get ice cream was the thing to do on a summer evening, and even in the cold months, my friends would pack into a booth and gobble sundaes.

 
One of my favorite childhood flavors was peach ice cream. It was only available during the summer, when peaches were in season. That made it taste even better. One bite of this ice cream took me right back to those hot summer days.


From Williams-Sonoma, Ice Cream
By Mary Goodbody

Peach Ice Cream

Peach Ice Cream

Ingredients

4 large, ripe peaches
1 ½ Tbs fresh lemon juice
½ c sugar, plus 2 Tbs
1 ½ c whole milk
1 ½ c heavy cream
4 large egg yolks
Pinch of salt
1 tsp vanilla extract

Instructions

  1. Boil some water in a large pot. Cut a small ‘x’ on the surface of the bottom of each peach, just breaking the skin. Blanch the peaches in the boiling water for 1 minute. Lift the peaches out of the water and set them into a bowl of ice cold water. Let the peaches cool for a few minutes. The skin should peel easily away. Remove all the skin, and chop peaches into small chunks.
  2. Put half the peaches in a bowl and mash slightly. Sprinkle with lemon juice and 2 Tbs sugar. Toss to combine. Cover and chill.
  3. In a heavy saucepan, combine the milk, 1 c of cream, and the remaining peaches. Cook over medium heat until slightly thickened, about 4-5 minutes. Do not let the mixture boil. Strain through a fine mesh sieve into a bowl, pressing the peaches with the back of a spoon. Discard the solids.
  4. Meanwhile, combine the egg yolks, ½ c sugar, salt, and the remaining ½ c of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve. Gradually whisk about ½ c of the warm milk mixture into the egg mixture until smooth. Pour the egg and milk mixtures into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon. Keep the custard at a low simmer until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4-6 minutes. Do not let the custard boil. Add the vanilla and stir to combine.
  5. Place the bowl in a larger bowl partially filled with ice and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Chill at least 3 hours or up to 24 hours.
  6. Pour the custard into an ice-cream maker and freeze according to the manufacturer’s instructions. When nearly frozen and the consistency of thick whipped cream, add the reserved peaches. Churn until just mixed. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm.
http://kokocooks.com/2010/09/peach-ice-cream/

 

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