Double Chocolate Chip Cookie Cups and Ice Cream

Source - http://www.loveveggiesandyoga.com/2012/05/double-chocolate-chip-cookie-cups-and-ice-cream.html

Makes about 18 cups

1/2 cup butter, softened (1 stick)

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 1/2 teaspoons vanilla extract

1 3/4 cups all-purpose flour (plus 2 tablespoons, if dough is sticky)

1/2 teaspoon baking soda

1 cup semi-sweet chocolate chips

1/2 cup white chocolate chips (or use butterscotch, peanut butter, or exclusively use all semi-sweet chocolate chips)

Häagen-Dazs® Ice Cream – I used the Chocolate Chip Cookie Dough flavor

hot fudge or chocolate ice cream sauce, optional

whipped topping or whipped cream, optional

Preheat oven to 350F. Line a standard 12-count muffin pan with paper liners. In the mixing bowl of a stand mixer fitted with the paddle attachment, add the butter, sugars, and cream for 2 to 3 minutes on medium-high speed, stopping at least once to scrape down the sides of the bowl. Add the egg, vanilla, and beat for 2 to 3 more minutes on medium-high speed, stopping at least once to scrape down the sides of the bowl. Add the flour, baking soda, and mix until just combined, no more than one minute. Add the chips and beat for 5 to 10 seconds or fold in by hand.

Place 2 rounded tablespoons of dough into each paper muffin liner and press down firmly to pack down the dough. The liners should be filled about three-quarters of the way full. Add more (or less) dough to each cup as needed, pressing down after each addition. (The dough does rise while baking, but not tremendously so, as with a muffin or cupcake.) Bake for 11 to 15 minutes or until the tops have risen and have barely begun to brown, taking care not to overbake. It’s okay if these seem a bit underdone as they will continue to set up as they cool and you want them gooey. Allow the cookie cups to cool in the muffin pan for at least 15 minutes before removing them.

Top each with cookie cup generous scoop of ice cream. Optionally, garnish with whipped topping or whipped cream; chocolate, caramel, or butterscotch sauce, maraschino cherries, sprinkles, coconut flakes, nuts, diced candy pieces, or other favorite ice cream sundae toppings.

Store extra cookie cups in an airtight container for up to one week on the counter or refrigerator or up to three months in the freezer.

Note: If desired, use refrigerated pre-made cookie dough rather than making your own cookie dough. I suggest doctoring up the dough by adding semi-sweet and/or white chocolate chips as premade dough tends to be a little skimpy on the chips. I estimate that you could make between 8 and 10 cups per standard flat package of dough. I’d buy two packages for a 12 to 15 cup yield (guesstimate).

Nutella Ice Cream

Source - http://www.prettygoodfood.com/2011/08/nutella-ice-creamwith-other-tasty.html

Makes 2 quarts 

Ingredients

2 cups heavy cream 

1 can (14 oz.) sweetened condensed milk 

3 tablespoons salted butter, melted 

1/2 cup Nutella 

1/2 cup peanut butter chips 

1/2 cup mini marshmallows

Preparation Instructions

Whip the heavy cream to stiff peaks in large bowl.

Whisk sweetened condensed milk, melted butter, and Nutella in large bowl. 

Stir in peanut butter chips and marshmallows. 

With a rubber spatula, fold in whipped cream.

Pour the mixture into a 2-quart container and cover. Freeze for at least 6 hours, preferably overnight. 

Store in freezer.

Spumoni Ice Cream Layer Sundae Cake
 

Source - http://www.mrsregueiro.com/2012/02/spumoni-ice-cream-layer-sundae-cake.html

Inspired by OSF; Cakes adapted from Sweetapolita; Chocolate Ganache & Whipped Vanilla Buttercream Frosting adapted from Sunny Side up in San Diego; Pistachio Ice Cream adapted from I Was Born to Cook
Printable Recipe
Ingredients:
Pistachio Ice Cream: 
1 cup salted shelled pistachios
3/4 cup sugar
2 cups whole milk
1/2 teaspoon almond extract
4 egg yolks
1 cup heavy cream
3/4 cup salted shelled pistachios, chopped
Preparation:

Chocolate cake:
¾ cup plus 2 tablespoon all-purpose flour
6 tablespoon dark cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sugar
¼ cup vegetable or canola oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½  teaspoon vanilla extract

Preparation:
To make the chocolate cake, butter and flour the edges of a 8-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. 

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk together and set aside. In the bowl of the stand mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. 

With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth.  Mix in the remaining dry ingredients, blending until incorporated.

Preheat the oven to 350 degrees. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

Strawberry cake:
1¼ cups plus 2 tablespoon all-purpose flour
1¼ teaspoon baking powder
¼  teaspoon salt
1 cup sugar
1½ ounce strawberry Jello Mix
8 tablespoon unsalted butter, at room temperature
2 large eggs
½ cup whole milk
1½ teaspoon vanilla extract
¼ cup strawberry jam
*Pink food gel*optional, if desired a bright pink color

Preparation:
To make the strawberry cake, butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. 

In a small bowl, combine the flour, baking powder and salt. Whisk together and set aside. In the bowl of the stand mixer, cream the sugar, strawberry gelatin and butter until combined. Beat on medium-high speed until light and fluffy, about 2-3 minutes.

Slowly add the eggs into the sugar mixture one at a time, mixing well after each addition. With the mixer on low speed, add half of the dry ingredients to the batter and blend until incorporated. Blend in the milk and vanilla extract. Add in the remaining dry ingredients, mixing just until incorporated.  Add in the strawberry jam and a couple swirls of hot pink food gel and mix to combine.

Preheat the oven to 350 degrees. Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely.

Whipped Vanilla Buttercream
3 sticks unsalted butter, softened
3 cups sifted powdered sugar
3 tablespoons whole milk
1 tablespoon vanilla bean paste (or 1 teaspoon of vanilla extract & scrapings of one vanilla pod)
pinch of salt

In the bowl of a stand mixer, cream the butter for 5 minutes on medium speed, until light and fluffy. Add the powdered sugar, milk, and vanilla bean paste and mix until combined.

Chocolate Ganache
1/2 cup heavy cream
6 ounces semi-sweet chocolate, finely chopped

Place chocolate in a medium heat-proof bowl. Bring heavy cream to a boil. Pour the heavy cream over the chocolate and stir until the chocolate is smooth and melted. Allow the ganache to cool to room temperature before pouring over cake.

To assemble the cakes:
Torte each of the cake layers evenly. Place the chocolate cake layer on the bottom of the the cake board. Remove the ice cream from the pan and place on top of the chocolate cake. Top with the strawberry layer. Place in the freezer until firm, preferably overnight. When ready to decorate the cake, prepare the frosting and chocolate ganache. Frost the top and sides of the cake with the whipped vanilla buttercream.  Pour the chocolate ganache over the cake. Garnish with chopped pistachios, whipped cream and a cherry if desired. 

Gucci Muu Muu Ice Cream

Source - http://elrasbaking.blogspot.com/2012/02/not-quite-gucci-muu-muu-ice-cream-for.html

Recipe adapted from Jeni’s Splendid Ice Cream at Home

1 cup full fat goat milk

1 tbs + 1 tsp corn starch

2 oz (70%) Valrhona Guanaja chocolate*

1 cup evaporated milk

1/4 cup heavy cream

2/3 cup sugar

2 tbs light corn syrup

1/3 cup Valrhona poudre de cacao* (cocoa powder)

Fit a one gallon size ziplog bag into a 1 quart measuring glass (don’t know what measuring glass is? it look like this). Set aside

Add water and ice cube in to a large bowl to make ice water bath. Set aside.

Make a slurry by combining 2 tablespoon of goat milk and corn starch in a small bowl. Set aside.

Put the remaining goat milk in a large sauce pan along with evaporated milk, heavy cream, sugar, and corn syrup. Set the pan over medium high heat stove, and bring it to a rolling boil.  Add cocoa, whisking until well blended, about 4 minutes. Remove from the heat, slowly whisk in the slurry. Return the pan to the heat, stirring continuously (rubber spatula will do a great job here) until a little bit thickened for another one minute. Remove from the heat. Gradually whisk the hot milk mixture into the chocolate, keep stirring until the chocolate is fully melted. Pour the mixture into ziplock bag, zip it, then submerge in ice bath bowl, add more ice cubes if necessary. Let stand until very cold for about 30 minutes.

Pour the cold mixture into ice cream canister,  process until thick and creamy. Transfer the ice cream into container, press a piece of parchment paper directly on top of ice cream, cover the container with its  airtight lid. Freeze in coldest part of freezer at least 4 hours.

Brown Butter Chocolate Chip Cookies with Vanilla Bean Ice-Cream and Mocha Fudge Sauce

Source - http://www.portuguesegirlcooks.com/2012/01/warm-brown-butter-chocolate-chip.html

Brown Butter Chocolate Chip Cookies

Makes 4-8 servings (depending on the vessels used), or 16 Cookies

1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons (1 3/4 sticks) unsalted butter

1/2 cup (3 1/2 ounces) granulated sugar

3/4 cup packed (5 1/4 ounces) dark brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

1 large egg plus 1 egg yolk

1 cups semisweet chocolate chips

1. Adjust oven rack to the middle position, and preheat oven to 350 degrees. Prepare ramekins or vessels.

2. In a small bowl, whisk together the flour and baking soda together and set aside.

3. Melt 10 tablespoons butter in an uncoated skillet over medium high heat, for about 2 minutes. Continue to cook while swirling the pan constantly, until the butter is dark golden brown and has a nutty smell, and little brown bits have formed in the bottom of the pan, about 1 to 3 minutes. Remove skillet from the heat, and using a heatproof spatula, transfer the butter to a large bowl. Stir in the remaining 4 tablespoons of butter into the hot butter until completely melted.

3. Whisk, both sugars, salt, and vanilla into the bowl with the butter until fully incorporated. Add the whole egg and yolk and whisk until the mixture is smooth, about 30 seconds. Let the mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat the 3 minute rest and 30 seconds of whisking 2 more times until the mixture is thick, smooth, and shiny. Using a wooden spoon or spatula, stir in the flour mixture until just combined. Fold in the chocolate chips, and ensure no more flour pockets remain.

4. Divide the dough evenly amongst the ramekins, and press lightly to make sure it is even. The baking times will vary depending on the size of vessel you use. You want the cookie to be slightly brown around the edges and puffy in the centre, just like when making a cookie. This will give you a soft cookie. I found that about 15 minutes was perfect, but suggest checking after about 10.

Vanilla Bean Ice-Cream

Makes about 1 quart (1 litre)

1 cup (250ml) whole milk

3/4 cup (150g) sugar

2 cups (500ml) heavy cream

pinch of salt

1 vanilla bean, split in half lengthwise

6 large egg yolks

1 teaspoon pure vanilla extract

1. Warm milk,sugar, 1 cup of the heavy cream, and salt in a medium saucepan over medium heat until hot (do not boil). Scrape the seeds from the vanilla bean into the hot milk, and add in the vanilla bean pod. Remove from the heat, and cover. Let the mixture steep at room temperature for 30 minutes. 

2. Pour the remaining 1 cup of heavy cream into a large bowl with a strainer set on top and set aside. 

3. In a medium bowl, whisk the egg yolks until fully combined. Slowly, while whisking constantly, pour the hot milk mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan.

4. Heat the egg yolk mixture over medium heat, and stir constantly with a heatproof spatula. Heat until the mixture has thickened, coats the spatula, and has reached about 170 degrees on an instant read thermometer. 

5. Pour the custard through the strainer into the cream. Add the vanilla extract and the the vanilla bean pod. Place the bowl over an ice bath and mix until mixture has cooled. Chill mixture throughly in the refrigerator. Once the mixture is cold, remove the vanilla bean pod, and freeze in your ice cream maker according to manufacturers instructions. 

Mocha Fudge Sauce

Makes 1 Cup (you can halve this recipe, or make it all and save for other things)

1/2 cup (100g) sugar

1/3 cup (80ml) light corn syrup

1/2 cup (125ml) freshly brewed espresso

6 tablespoons (50g) unsweetened dutch-process cocoa powder

1 teaspoon vanilla extract

1. Whisk the sugar, corn syrup, espresso and cocoa powder together in a small saucepan. Whisk the mixture constantly over medium heat, until the mixture begins to bubble at the edges at it comes to a low boil. Once it comes to a low boil, whisk constantly for 1 minute more.

2. Remove from heat, stir in the vanilla extract, and let cool. Chill in the refrigerator until very cold before using, preferably overnight.

Storage: the fudge sauce can be stored up to 2 weeks, covered, in the refrigerator.

Note: If you prefer a plain fudge sauce, substitute water for the espresso.

Let the cookie rest a few minutes out of the over before scooping on the ice cream so that it doesn’t melt too quickly. Best served warm.

Homemade Fried Ice Cream

Source - http://sorumblyinmytumbly.blogspot.com/2012/01/homemade-fried-ice-cream.html

Toasted Marshmallow Ice Cream S’morewiches

Source - http://traceysculinaryadventures.blogspot.com/2012/01/toasted-marshmallow-ice-cream.html

ice cream from Roasting Rambler

10 oz bag marshmallows

1 vanilla bean

2 cups milk (I used 1%) 

5 large egg yolks

scant 1/2 cup sugar

pinch salt

1 cup heavy cream

1 teaspoon vanilla

graham cracker squares (homemade or store-bought)

mini chocolate chips

Spread the marshmallows in a single layer on a parchment-lined baking sheet. Toast the marshmallows with a kitchen torch, flipping them to toast all sides (be careful when flipping, they’ll be hot). If you don’t have a torch, you could probably also toast the marshmallows using the flame on a gas stove or under the broiler in your oven. If you use the broiler, keep a close eye on the marshmallows. Set the marshmallows aside.

Use a small paring knife to split the vanilla bean down the middle. Scrape the bean with the back of the knife to remove the seeds. Add the seeds and the vanilla bean to a medium saucepan along with the milk. Set over medium heat and bring the mixture to a simmer. 

Meanwhile, whisk the egg yolks, sugar, and salt in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into a heatproof bowl. 

Let the mixture cool for a few minutes (you can stir it vigorously to cool it faster). Add the toasted marshmallows to your blender, and once it’s cooled slightly, add the custard to the blender too (my blender was almost filled to the top, but it worked out fine - you could do it in batches if you’d rather). Blend until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla to the blender and blend to combine.

Transfer the mixture to a bowl, cover with plastic wrap and refrigerate until thoroughly chilled (overnight is best). Before churning, whisk the mixture vigorously until the custard is smooth and has a pourable consistency (it might be slightly spongy when you first pull it from the fridge). Freeze in your ice cream maker according to the manufacturer’s instructions. Transfer to airtight container and freeze until firm, at least 2 hours.

To make the ice cream sandwiches: Spread some slightly softened ice cream in a layer of the thickness you want for your sandwiches. Freeze until fairly solid, then use a cookie cutter roughly the size of your graham cracker squares to cut blocks of ice cream. Sandwich the ice cream between 2 graham cracker squares, and if necessary, pop in the freezer briefly to firm up. Press mini chocolate chips into the sides of the ice cream before serving. You can wrap the sandwiches individually in plastic wrap and store in the freezer.

fit-fab-happy:

definitely trying this! i love bananas :)

Cookie Dough Eggroll with Ice Cream

enmaai:

Prep Time: 10 minutes Cook Time: 5 minutes

Total Time: 15 minutes 

Yield: 6 servings

Serving Size: 1 eggroll

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 cup flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips
• 6 eggroll wrappers
• Vegetable oil
• Vanilla ice cream
• Caramel and hot fudge ice cream toppings

In a large mixing bowl, cream together the butter and sugars. Add the flour, salt and vanilla. Mix until fully combined, then stir in the chocolate chips. Position the eggroll wrappers on a flat, clean surface. Place a handful of the cookie dough in the center of each wrapper. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way. Brush the last corner with water to seal it. Heat about a 1/2-inch of vegetable oil in a large deep skillet. When hot, flash fry each eggroll, one or two at a time. Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel. Repeat with remaining rolls. Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.

next thing i’ll be making, no doubt, although I already know how to roll egg rolls…and all that jazz.

Nutmeg Ice Cream

Source - http://daydreamerdesserts.com/2011/11/nutmeg-ice-cream.html/

• 2 cups half-and-half
• 1 whole nutmeg, cracked
• 3/4 cups granulated sugar
• 6 egg yolks
• 1 cup heavy cream
• 2 teaspoons freshly grated nutmeg
• 1/2 teaspoon vanilla extract

Serve with graham crackers.