Tag Archives: ice cream

pumpkin cookies & cream ice cream

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I’ve been waiting SO LONG to tell you guys about this. Two whole weeks, to be exact.

Remember how I got those pumpkin spice Oreos and they didn’t suck? Well, immediately I started thinking about one of my favorite ice creams – which is cookies & cream, with Oreos, naturally.

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I looked over at Mr. Eats after tasting my first pumpkin spice Oreo and the conversation went something like this:

Me: Oh. My. God.

Mr. Eats: What?

Me: WHAT IF I MAKE COOKIES AND CREAM ICE CREAM WITH THE PUMPKIN SPICE OREOS?

Mr. Eats: [contemplating this idea]

Me: BUT INSTEAD OF VANILLA ICE CREAM, I DO PUMPKIN ICE CREAM! WITH THE PUMPKIN OREOS! PUMPKIN COOKIES AND PUMPKIN CREAM!

Mr. Eats: And then will you clean up the pieces of my skull? Because you just blew my mind.

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Unlike most of my ideas which take months if not years to finally make… this one only took a few days (only because we didn’t have any heavy cream in the house so I had to wait until my next trip to the grocery store).

The base, adapted from Jeni’s Ice Creams (shocking, I know) was a breeze to make.  Then I just crushed up my cookies and mixed the two together… If you are into pumpkin at all then you need to make this ice cream because it is CRAZY good. It may even be one of my greatest accomplishments to date.

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Imagine, if you will, a rich and creamy pumpkin ice cream full of crushed pumpkin-spiced Oreo cookies. It’s like if pumpkin pie and cookies and cream ice cream had a baby, then scooped that baby up and put it inside of a deliciously crunchy waffle cone.

You’re welcome.

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pumpkin cookies & cream ice cream

Ingredients

  • 3/4 cup pumpkin puree
  • 1 1/2 ounces cream cheese
  • 2 cups whole milk
  • 1 Tablespoon + 1 teaspoon cornstarch
  • 1/4 teaspoon sea salt
  • 1/4 cup honey
  • 1 1/4 cups heavy cream
  • 2/3 cup light brown sugar
  • 2 Tablespoons light corn syrup
  • 1 Tablespoon pumpkin pie spice
  • 1 sleeve pumpkin spice Oreo cookies (or Joe Joe's)

Instructions

    Make the base:
  1. In a small bowl, make a slurry by mixing the cornstarch with 2 tablespoons of milk.
  2. In a large bowl, whisk cream cheese and salt. Add honey and pumpkin puree and continue whisking until smooth. Fill another large bowl with ice water and set aside.
  3. In a 4-qt saucepan, combine the cream with the remaining milk. Stir in the sugar, corn syrup, and pumpkin pie spice. Heat over medium-high heat until boiling.
  4. Boil for 4 minutes then remove from heat to whisk in the cornstarch slurry. Return to heat and continue cooking, stirring with a heat-proof spatula, one minute more until the mixture is thickened.
  5. Carefully whisk the hot milk mixture into the pumpkin mixture until smooth. Pour into a 1-gallon freezer-safe bag and seal. Submerge in ice water about 30 minutes, until chilled. Dry bag and store in refrigerator until ready to spin the ice cream.
    6. Spin the ice cream
  6. Pour ice cream base into frozen canister and spin until thick, about 20 minutes. You can either pour in the crushed cookies at the end of your spinning process, or layer them with the ice cream when transferring the ice cream into a container for storage. My finished ice cream required a 5 cup storage container.
  7. Press parchment paper onto the top of the ice cream and freeze in coldest part of your freezer for at least 4 hours.
  8. When ready to enjoy, set ice cream on counter about 10 minutes to soften. Scoop and enjoy!

Notes

The ice cream base used in this recipe was adapted from Jeni's Splendid Ice Creams at Home which I highly recommend you pick up. It's only $9.99 right now and worth every penny!

https://wee-eats.com/2014/10/11/pumpkin-cookies-cream-ice-cream/

 

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thursday things and a real ice cream sandwich

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I know I’ve been really busy lately and have neglected the “food” section of this food blog. Shame on me. Don’t worry, I will get cooking again soon. I promise. Just once we finish unpacking from that trip we took last week… 🙂

I mean, I HAVE BEEN MAKING STUFF. Honest! I even made A Periodic Table’s tsoureki last weekend – see? Learn from my mistake – Don’t mash the ends of the braid together until you’re ABSOLUTELY 100% SURE THAT YOU’RE NOT MAKING A ROUND LOAF.

It is also helpful to make sure that you roll out your ropes to a length that you know will fit on your sheet pan, so that you don’t have to turn your regular loaf into a round loaf because it’s too big for your sheet pan… Not that I learned that from experience or anything…

Though it’s not as beautiful as hers, I’m sure it tasted every bit as good. And it definitely made some killer french toast. I mean, it tasted really good, not that it went on a murder spree or anything.

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In other super extremely important food news – TRADER JOE’S HAS PUMPKIN KRINGLE!!! So RUN DON’T WALK (or – even better – drive (safely)!) to your nearest Trader Joe’s and GET IT BEFORE IT’S ALL GONE BECAUSE IT’S FLIPPIN’ DELICIOUS! So much so that I even had to use ALL CAPS to express my excitement. Just do it.

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Apparently maple water is a thing and now I’m super intrigued and need to find it.

And so is Kale Soda, which I fully intend to locate at our local hippie grocer.

Oreo released their Pumpkin Spice flavor yesterday and for the first time ever my usual grocer actually had the new Oreos on release day! Clearly it was a sign that I had to buy them, even though I was fairly confident that they would probably taste like perfume. You know, for science.

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And, the verdict? Surprisingly not terrible. Although the cookies definitely smell like a pumpkin-scented candle they do not taste like potpourri. They actually taste kinda… good. They have a decent amount of pumpkin-spice flavor that really pairs well with the vanilla cookies. I think the cookies actually mute the flavor of the filling ever so slightly to prevent it from being overwhelming. I was pleasantly surprised.

In case you, like me, end up in various random debates about things like the difference between apple juice and cider, turns out there really isn’t one (depending on where you come from). So just agree to disagree and move on with your lives, OK? It’s better for everyone. 🙂

This New Mexico dairy farm became my hero when it fired all of its workers when it found out they were abusing its animals.

Krispy Kreme has Ghostbusters donuts for the month of October because, well, Ghostbusters is awesome.

If you’re a fan of Arrested Development, you’ll probably love a few of these Lucille Bluth quotes…

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And now, since you’ve been so patient with me… a (kind of) recipe.

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There is one huge issue I have with these alleged “ice cream sandwiches” – mainly that they aren’t actually sandwiches. They are cookies with ice cream in between them.

If you made a roast beef sandwich with cookies on the outside I am certain that people would tell you that it was NOT a sandwich, yet somehow if you put ice cream in between the cookies it’s totally OK.

This, on the other hand, is a real ice cream sandwich. Using a sweet “bread” (well, cake baked into a bread shape, which is way more sandwich-y than a cookie). Although, I suspect that a sweet brioche or challah would do just fine in this application.

Print
thursday things and a real ice cream sandwich

Ingredients

  • 1 loaf loaf cake or quick bread, even challah or brioche would work!
  • 1 to 2 pints ice cream (depending on how much you want to spread as filling), softened

Instructions

  1. Slice pound cake into desired number of slices (thinner slices = more sandwiches!)
  2. Spread softened ice cream onto one slice of your loaf and top with other slice. Quickly wrap in plastic wrap and place in freezer.

Notes

I used my condensed milk pound cake and cherries and cream biscuits recipes but any loaf cake/bread and ice cream should work (even store bought)

https://wee-eats.com/2014/09/25/thursday-things-and-a-real-ice-cream-sandwich/

Oh, and here is a video of a helper puppy because my bestie sent it to me and it’s amazing. Enjoy!

rocky road ice cream

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Something about the summer, I just want to eat ice cream all day every day.

Possibly related to it being hotter than the sun outside.  I’m not sure.

So, recently I’ve been keeping cool with this delicious, decadent, deeply-chocolatey ice cream.  Swirled with fudge ripple, chocolate-covered peanuts, and marshmallows.  Home-made rocky road.

And don’t think that just because there are toppings mixed in, that you can’t make a sundae out of it.  See down there?  It’s got this whole S’mores-Rocky-Road hybrid thing goin’ on.  And it’s good.  Very good. You may remember it from such hits as “my way to use Jeni’s gravel” (below)

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I was never a fan of rocky road growing up… I’ve had a long-standing prejudice against nuts in my baked goods.  I still refuse to eat brownies with walnuts, but ice cream with peanuts (especially these ones, which are covered in chocolate) is something I have managed to make room for in my life.

To make this ice cream, you just use your favorite chocolate ice cream (I provided my favorite chocolate ice cream recipe below), layered with chocolate sauce, peanuts, and marshmallows.  Super easy.

If you have your own favorite chocolate ice cream recipe, feel free to use that one.  But, if you’ve never made Jeni’s, I highly recommend giving it a try.  I don’t think you’ll be disappointed.

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This ice cream is so good it’s even making itself drool.

Rocky Road Ice Cream

Makes: 1 pint

Printable Recipe

  • 1 recipe chocolate ice cream (recipe below)
  • 1 recipe fudge sauce (recipe below)
  • 1/2 cup chocolate-covered peanuts, roughly chopped
  • 1/2 cup mini marshmallows

For the sauce:

  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tablespoons unsweetened cocoa powder, dutch-processed
  • 1/2 teaspoon vanilla extract
  • pinch salt

1.  Whisk all ingredients except salt and vanilla in a medium saucepan.  Heat over medium heat until the mixture begins to boil, whisking constantly.

2.  Once it boils, continue whisking for 1 minute over heat.  Remove from heat and stir in vanilla and salt; set aside to cool to room temperature.  Once cooled, transfer to an air-tight container and refrigerate until ready to use.

3.  Sauce can be stored up to 2 weeks in the refrigerator.

For the base:

  • 1 C whole milk
  • 1 Tbsp + 1 tsp cornstarch
  • 2 oz bittersweet or semisweet chocolate (I used Trader Joe’s 72% Dark, figuring it was close enough)
  • 1/4 C heavy cream
  • 1 C evaporated milk
  • 2/3 C sugar
  • 2 Tbsp light corn syrup
  • 1/3 C unsweetened cocoa powder
  • 1/4 tsp fine sea salt

1. Mix 2 tablespoons of the milk with the cornstarch in a small bowl (this is called “making a slurry”). Set aside.

2. Chop chocolate and put it into a medium bowl. Fill a separate large bowl with ice water.

3. Combine the remaining milk, the cream, evaporated milk, sugar, and corn syrup in a large saucepan and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until well-mixed. Continue boiling for 4 minutes.

4. Remove the pan from heat and gradually whisk in the cornstarch slurry. Return to heat and bring back to a boil, stirring with a spatula, until slightly thickened (about 1 minute).

5. Gradually whisk the hot milk mixture into the chocolate. Add salt and whisk until chocolate is melted and mixture is smooth.

6. Pour mixture into a 1-gallon freezer bag and submerge sealed bag in ice water until cold (appx 30 minutes).

7. Pour bag contents into frozen ice cream machine and spin until thick and creamy (about 25 minutes in Cuisinart 2 gallon machine).

8. Layer ice cream in 1 quart storage container (those Ziploc ones work perfectly) – First spread a layer of fudge sauce, sprinkled with peanuts and marshmallow, then a layer of ice cream, then another layer of fudge sauce, peanuts marshmallows, etc… (see video for reference if this instruction isn’t clear) 😉  When done, press a layer of plastic or parchment against the top of the ice cream and cover with lid.  Place in coldest part of freezer for at least 4 hours, or until firm.

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[ ice cream base adapted from Jeni’s Splendid Ice Creams at Home ]

[ fudge ripple adapted from The Perfect Scoop ]

strawberry shortcake ice cream

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Summer is upon us!  Yes, I realize that summer doesn’t officially arrive until June, but our high today is 100.  And tomorrow?  103.

So yeah, it’s hot and I’m sad and I probably won’t go outside again until October.  Not if I can help it, at least.

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Needless to say I found the perfect way to cool down – vanilla ice cream swirled with strawberries and angel food cake.

It’s best to make the strawberry swirl first, that way it has time to adequately chill before you add it to the ice cream.

Strawberry Shortcake Ice Cream

Makes 1 quart

Printable Recipe

  • 1 recipe vanilla ice cream (below)
  • 1 recipe strawberry sauce (below) or good quality strawberry jam
  • 1 cup angel food cake or pound cake, cut into ½-inch cubes
  • 1 gallon-sized storage bag
  • 1 32-ounce freezer-safe storage container

Vanilla Bean Ice Cream

  • 2 cups whole milk
  • 1 Tablespoon + 1 teaspoon cornstarch
  • 1 ½ ounces (3 Tablespoons) cream cheese, softened)
  • 1 ¼ cups heavy cream
  • 2/3 cup sugar
  • 1 1/2 tablespoons light corn syrup
  • 1 teaspoon vanilla bean paste
  • 1/8 teaspoon kosher salt

In a small bowl, mix the cornstarch into 2 tablespoons of the milk.  In a large bowl, whisk the cream cheese, salt, and vanilla bean paste until smooth.  Fill another large bowl with ice water.

In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn syrup.  Bring the milk mixture to a boil and cook over medium heat until the sugar, about 4 minutes.  Remove the pan from the burner and gradually whisk in the cornstarch mixture.  Return the milk mixture to a boil and cook over medium-high heat for exactly 1 minute. The mixture will be slightly thickened.

Gradually whisk the hot milk mixture into the cream cheese until smooth.  Let cool slightly and transfer to a gallon-sized ziploc bag.  Submerge the bag in the ice water and let stand until cold, about 20 minutes.  Once chilled you can dry the bag and put it in the refrigerator until ready to mix, or up to one day.

When ready to churn your ice cream, snip the corner off of the bag and empty into an ice cream maker; freeze according to the manufacturer’s instructions.  Pack the ice cream into your storage container (a 32-ounce ziploc storage container is the perfect size), layering with the strawberry swirl and the cake cubes. (ice cream, then strawberry, then cake, repeat).

Press a sheet of plastic wrap or parchment paper directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hour

For the Strawberry Swirl

  • 2 cups strawberries, hulled (I actually used frozen because my fresh strawberries weren’t as ripe as I’d have liked)
  • 1 cup granulated sugar

Bring berries and sugar to a boil in a small saucepan over medium high heat.

Continue boiling until berries break down and a thick sauce forms (5 to 8 minutes), stirring occasionally.

Let cool to room temperature, then refrigerate until ready to use.

 

[ ice cream recipe adapted from Jeni’s Splendid Ice Creams at Home ]

 

 

 

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strawberry buttermilk ice cream + bombesticks

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Apparently Jeni Britton Bauer and I are soul mates, because I was churning Strawberry Buttermilk Ice Cream on Friday when they posted on their Facebook that the very same flavor was debuting for the season in their ice cream shops. Then Sunday, just two days after I made my very own bombe sticks, they posted about them on their page! Clearly, we are meant to be, and obviously you guys need to get on it and make these STAT.

Since I don’t have an ice cream cone maker, I had to use store-bought ice cream cones. Everything else, though, was made from scratch. Who knew that all you needed to do to make magic shell coating was mix some coconut oil with chocolate? If you’re not a fan of coconut, look for refined coconut oil which has none of the coconut flavor. It also magically turns your chocolate into an amazing magic chocolate shell sauce. Liquid when it’s warm and solid once it’s cold.

I’m not gonna lie, these are a bit of work, so don’t feel guilty if you decide to use store-bought ice cream. If you’re feeling extra motivated, though, scroll down for Jeni’s strawberry buttermilk ice cream recipe. I just wanted to surprise the Boyfriend with one of his favorite flavors from our local ice cream shop, and there happened to be a similar recipe in Jeni’s book. You can also try one of my other ice cream recipes: green tea, peanut butter, or chocolate.

Chocolate Bombesticks

Printable Recipe

Chocolate Bombe Shells

  • 12 ounces chocolate (I used dark), chopped
  • 1/3 cup coconut oil

Optional:

  • Sugar
  • 8 standard sugar ice cream cones
  • 2 pints ice cream, softened
  • 1/2 cup garnish, such as Rice Krispies, chopped nuts, crushed pretzels, or cornflakes

Preparation

  • Combine dark or white chocolate and coconut oil in a medium metal bowl; set over a medium saucepan of simmering water. Stir until chocolate is almost melted. Remove from heat and continue stirring until completely melted and smooth. **Or you can melt it in 30 second intervals at 50% power in the microwave, but be very careful not to burn it!
  • Let cool slightly (if it’s too hot, it’ll melt your ice cream), 10–15 minutes.

Assembly

  • To hold cones upright, fill 8 medium glasses halfway with sugar and set aside. OR – I used a long plastic container and covered it with a couple sheets of foil, poking holes for where I would put my ice cream cones. This doesn’t work as well as I’d like, but it gets the job done.
  • Working with 1 cone at a time, spoon chocolate mixture inside cone and swirl to coat. Pour excess back into bowl, then dip top 1/2 inch of cone into chocolate, allowing excess to drip back into bowl. Set cone upright in prepared glass (or other rigged container) and chill in refrigerator until chocolate hardens, about 15 minutes. Repeat with remaining cones.
  • Line a large rimmed baking sheet with foil. Pack some ice cream into cones, then top each with a small scoop of ice cream. Lay cones on prepared sheet and freeze until hard, about 1 hour.
  • Rewarm bombe shell. Working with 1 cone at a time, dip ice cream into bombe shell, rolling to coat. Quickly sprinkle on desired garnish. Freeze until hard, about 10 minutes. Wrap each cone in foil and return to freezer until ready to use.

Book says this can be made 1 week ahead, but I suspect they will last longer

Roasted Strawberry Buttermilk Ice Cream

[ Printable Recipe ]

Roasted Strawberries :

  • 1 pint strawberries, hulled and sliced ½ inch thick
  • 1/3 cup sugar
  • 3 Tbsp lemon juice

Ice Cream Base :

  • 1 ½ cups whole milk
  • 2 tablespoons corn starch
  • 2 oz cream cheese, softened
  • 1/8 teaspooon fine sea salt
  • 1 ¼ cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • ¼ cup buttermilk

For the strawberries:

Preheat oven to 375F degrees. Combine strawberries and sugar in glass or ceramic baking dish and mix well. Roast just until soft, 8 – 10 minutes. Let cool slightly

Puree strawberries in food processor with lemon juice. Measure ½ cup of pureed berries and refrigerate the rest for another use (like to pour on top of pancakes later)

For ice cream base:

Mix about 2 tablespoons of the milk with cornstarch in a small bowl to make a slurry. Whisk cream cheese and salt in medium bowl until smooth. Fill a separate large bowl with ice water.

Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan; bring to a rolling boil of medium-high heat. Boil for 4 minutes, then remove from heat and gradually whisk in the cornstarch slurry. Bring mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 minute.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add reserved ½ cup strawberry puree and the buttermilk; blend well. Pour mixture into a 1 gallon Ziploc freezer bag and submerge sealed bag in ice water and chill in fridge until cold – about 30 minutes.

Churn ice cream base in canister until thick and creamy – about 20 minutes. Pack ice cream into storage container ( a large, square Ziploc container is the perfect size ), top with parchment and seal with lid. Place in coldest part of your freezer until firm, at least 4 hours.