Tag Archives: Ice Cream

Homemade Chocolate Shell

Homemade Chocolate ShellHomemade Chocolate Shell has appeared on here a few times over the years, but always as a part of another recipe. I’ve used it to finish an ice cream cake, as a dip for truffles, and just as a drizzle, but we all know chocolate shell shines brightest on a scoop of ice cream. It’s high time that it gets its own post.Homemade Chocolate ShellChocolate shell is both entertainment and dessert. It goes on ice cream (or anything cold) like chocolate syrup and then magically transforms into a hard edible shell right in front of your eyes! It’s no wonder the popular store brand is marketed as Magic Shell.Homemade Chocolate ShellThe “magic” of chocolate shell was a mystery to me for years—how did they do that?! Turns out, mostly with ingredients and preservatives that I’d rather not ingest whenever I get a hankering for a bowl of ice cream with a snappy chocolate topping. Imagine my utter delight when I discovered Homemade Chocolate Shell could be made with just two easy-to-find, vegan ingredients!Homemade Chocolate ShellHomemade Chocolate ShellYes, all you need to make Homemade Chocolate Shell are four ounces of bittersweet chocolate and two tablespoons of coconut oil. Melt them together, stir until smooth, and then drizzle—or let’s be real, pour—it over a scoop (or three) of ice cream. Then watch as the glossy sauce magically turns into a matte shell in a matter of seconds! It works because coconut oil solidifies at 76F, but that’s way less fun than calling it magic.Homemade Chocolate ShellNot only is Homemade Chocolate Shell made of less-terrifying ingredients than the store bought stuff, it’s more delicious, too. You control the quality of ingredients here, and that goes double since there are only two of them. This batch was made with Trader Joe’s Pound Plus Dark Chocolate and refined coconut oil because those are things that I like and keep on hand.

You may wonder, why refined coconut oil? The answer is simple: because it doesn’t taste like coconut. I like my Homemade Chocolate Shell to taste only of chocolate. That said, if you only have extra virgin coconut oil and don’t mind a little coconut flavor in your chocolate shell, it will work just fine.Homemade Chocolate ShellHands down, my second favorite part of eating Homemade Chocolate Shell is thwacking through it with the side of a spoon. There’s nothing quite like that satisfying snap and the shards of cold chocolate that melt in your mouth.

My first favorite part of eating Homemade Chocolate Shell? Actually eating it. Duh.Homemade Chocolate Shell

Homemade Chocolate Shell
makes about 3/4 cup

4 ounces bittersweet chocolate, chopped
2 tablespoons coconut oil (preferably refined/high heat)

Combine chopped chocolate and coconut oil into a small bowl. Microwave in 15 second increments, stirring in between, until melted. Let cool 8-10 minutes for optimal pouring consistency (so it doesn’t melt off whatever it’s coating). Pour or drizzle over ice cream or use as a dip for other frozen treats.

Leftover chocolate shell will keep in an airtight container at room temperature for up to a week. Reheat by microwaving in 10 second increments, stirring in between, until pourable.Homemade Chocolate ShellHomemade Chocolate ShellHomemade Chocolate Shell

No-Churn Peanut Butter Cookies & Cream Ice Cream

No-Churn Peanut Butter Cookies & Cream Ice CreamDo you think Nancy Meyers knows how many lives she changed when she wrote peanut butter and Oreos into the 1998 remake of The Parent Trap? Mine, for one, and probably millions more. Certainly more than when she had Meryl Streep make croissants in It’s Complicated (and in an absurdly short period of time, I might add). Probably way less than when Steve Martin had a meltdown over the quantity disparity between packages of hot dogs and hot dog buns in Father of the Bride. That one still hasn’t been resolved.

Hi, I guess I am a Nancy Meyers completist.No-Churn Peanut Butter Cookies & Cream Ice CreamAnyway, since I started baking, I’ve thrown peanut butter and Oreos into many recipes because they just *work.* This salty, creamy, bittersweet combination is one of the easiest ways to take a dessert from fine to fabulous.

Exhibit A: my most popular recipe of last year (and all time), Peanut Butter Oreo Magic Bars. Regular magic bars are good. Oreo-Peanut Butter Magic Bars though? Ho-ly crap. Seriously, I’ve never once made a peanut butter and Oreo recipe and regretted it. Not once. They are a perfect pair. Period. End of story. Sorry friends with peanut allergies, I’ll get you next time.

*gets off soap box Costco-sized box of Oreos*No-Churn Peanut Butter Cookies & Cream Ice CreamToday’s offering is one you probably saw coming from a mile away: No-Churn Peanut Butter Cookies & Cream Ice Cream! Of course—of course!—I was going to combine them in an ice cream someday. And by someday, I mean today, which just so happens to be National Ice Cream Day. I swear I didn’t plan it like that.

The base of No-Churn Peanut Butter Cookies & Cream Ice Cream is rich, peanut buttery and incredibly easy to make. It’s made from just two ingredients: sweetened condensed milk and whipped heavy cream. Together they make for a thick, rich, airy and decidedly not-icy ice cream, no machine required. Here, I added a touch of salt, some vanilla and 1/3 cup of creamy peanut butter to the sweetened condensed milk before folding in the whipped cream. Just a warning that this is very difficult not to eat right out of the mixing bowl, but patience is a virtue and you should (mostly) hold off because Oreos.No-Churn Peanut Butter Cookies & Cream Ice CreamOh yes, it’s the big chunks of Oreo cookie that are the real magic here. That’s one thing I have a lot of feelings about: big chunks of cookie instead of cookie crumbs in my cookies & cream. It’s not called crumbs & cream, am I right?!

The “secret” (not a secret) to getting big chunks of cookie in your scoops? Quartering the Oreos before folding them into the base. The pieces will seem too big, but I promise they’re not. They’ll soften slightly while the ice cream freezes so that, when scooped, each portion gets some big pieces and some little, which is absolute heaven for a texture person like myself.No-Churn Peanut Butter Cookies & Cream Ice CreamActually, this whole situation is heaven. Cold, creamy, sweet & salty, Oreo-studded heaven piled in a cone.No-Churn Peanut Butter Cookies & Cream Ice Cream

No-Churn Peanut Butter Cookies & Cream Ice Cream
makes about 8 cups

1 14-ounce can sweetened condensed milk
1/3 cup creamy-style peanut butter (not natural)
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2 cups heavy whipping cream, very cold
24 Oreo cookies, cut into quarters

In a large mixing bowl, whisk together sweetened condensed milk, peanut butter, salt and vanilla.

In a separate medium-large mixing bowl, use an electric mixer to whip heavy cream to stiff peaks. Stir 1/3 of the whipped cream into sweetened condensed milk mixture just until combined. Gently fold in the another 1/3 of the whipped cream, followed by the last 1/3. Carefully fold in quartered Oreos.

Transfer ice cream into a 9×5″ loaf pan, or other 8 cup vessel. Press plastic wrap onto the surface of the ice cream. Cover plastic wrap with aluminum foil. Freeze ice cream for 6 hours or overnight, until completely frozen. Scoop and enjoy!No-Churn Peanut Butter Cookies & Cream Ice CreamNo-Churn Peanut Butter Cookies & Cream Ice CreamNo-Churn Peanut Butter Cookies & Cream Ice Cream

Easy Gluten-Free Ice Cream Sandwiches

Easy Gluten-Free Ice Cream SandwichesWhen I posted Flourless Chocolate Cookies a couple months ago, my first thought was “these would be perfect for ice cream sandwiches.” Short story shorter, I was right.

Like all the best ice cream sandwich cookies, Flourless Chocolate Cookies are fairly flat and aren’t too hard or too soft. They also have this lovely, crinkly brownie-like quality, and are super easy to make and naturally gluten-free. Like I said, perfect.Easy Gluten-Free Ice Cream Sandwiches These cookies are on the sweeter side (confectioner’s sugar provides a lot of the structure), so I added a teaspoon of granulated espresso to the recipe to keep them from being cloying with ice cream. I also cut the size of the cookies in half for a dozen medium cookies instead of six large ones.

The assembly process begins by matching cookies, meaning determining which are the most compatible shapes. Mine all turned out fairly round, but there are always a couple that are a little oblong. Easy Gluten-Free Ice Cream SandwichesNext up, you’ll need to freeze the cookies for about 30 minutes. This helps the ice cream to stay on the solid side and the cookies from getting too soft during assembly. This step is not strictly necessary, but it is good insurance against ice cream sandwich frustration.Easy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesRegarding ice cream, use whatever flavor you want. I went with a mid-level nationwide brand’s vanilla here and it was fine—good, even—but I will go higher quality next time. Oh, and I’ll probably go with mint chocolate chip because it’s my favorite. The point is to use what you love and not settle for less. Cookies are an important part of ice cream sandwiches, but ice cream is the *most* important part.

There are many ways of getting ice cream into ice cream sandwiches—slicing it, pressing it into molds, etc.—but I like to use the very easy and imprecise method of measuring out roughly 1/4 cup (1 small scoop) and lightly smashing it on a cookie.Easy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesFreeze the sandwiches before rolling them in your sprinkles of choice or chopped nuts or mini chocolate chips or candy bar pieces or crushed Oreos. Again, use what you love and don’t settle for less. <—good life advice? Easy Gluten-Free Ice Cream SandwichesThe last step is to freeze your ice cream sandwiches again for several hours or up to a day before digging in. Yes, you can eat them right after assembly, but the ice cream squidges out the sides and then you’re just eating two cookies with a translucent smear of ice cream and a weird smattering of sprinkles and then licking ice cream off a salad plate like a wild animal.

Maybe that’s just me.Easy Gluten-Free Ice Cream SandwichesAnyway, freezing the completed ice cream sandwiches for a few hours allows the ice cream to adhere to the cookies so that the sandwiches become single entities. That’s something I really care about with my ice cream sandwiches. Considering how much I loathe the patriarchy, I sure do love to be able to eat things in a ladylike manner.Easy Gluten-Free Ice Cream SandwichesI assure you, they’re worth the lengthy freezer time. The cookies never fully freeze, instead softening a tiny bit and getting extra chewy. And then there’s the ice cream and crunchy sprinkles. Like I said, perfect.Easy Gluten-Free Ice Cream Sandwiches

Easy Gluten-Free Ice Cream Sandwiches
makes 6 medium-large ice cream sandwiches

For cookies:
1 1/4 cups confectioners sugar
6 tablespoons cocoa powder (natural or dutch processed)
1 teaspoon granulated espresso
1/2 teaspoon Kosher or sea salt
2 large egg whites, room temperature

For assembly:
1 1/2-2 cups (about a pint) ice cream of choice
sprinkles of choice, optional
chopped nuts, optional
chopped candy bars, optional
crushed cookies, optional
miniature chocolate chips, optional

Preheat oven to 325F. Line a rimmed baking sheet with parchment. Set aside.

In a medium mixing bowl, whisk together confectioners sugar, cocoa powder, espresso granules and salt. Add egg whites and whisk until smooth, glossy and a bit thick. If it seems dry during mixing, just keep going—it will get smooth. Let batter rest for 10 minutes–it will thicken slightly.

Drop batter in 1 tablespoon increments on the prepared baking sheet, making sure to leave them at least 3 inches apart. Bake 11-12 minutes, until puffed and crackly.

Let cool completely on their pan on a rack. Carefully peel parchment away from each cookie to release.

Line a rimmed baking sheet with parchment. Place cooled cookies on the prepared pan and freeze for 30 minutes.

Assemble the ice cream sandwiches. Match cookies by shape and size so that you have six pairs. Turn 6 cookies upside down. Place 1/4-1/3 cup ice cream (roughly 1 small scoop) on each upside down cookie and use the back of the scoop to lightly smash it so that there’s a small perimeter (1/4-1/2 inch) of bare cookie all the way around. Top with one of the bare cookies. Smash down lightly with the heel of your hand to adhere. Freeze for 1 hour.

Place sprinkles (or other toppings of choice) in a shallow bowl(s). Working with one ice cream sandwich at a time, dip the edge into the sprinkles and carefully rotate the sandwich until the entire perimeter is covered. Use a clean finger to brush off any toppings stuck to the cookies. Repeat with remaining sandwiches.

Ice cream sandwiches may be enjoyed immediately, but will not stay intact. For the most “stable” results, freeze for 4 hours before serving. For longer storage, double-wrap each ice cream sandwich in plastic wrap and store in the freezer for up to a month.Easy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream SandwichesEasy Gluten-Free Ice Cream Sandwiches

Friday Favorites: Ice Cream

If it’s not already scorching hot everyday where you are, it probably will be soon. NYC rarely hits triple digits, but the sun, concrete and humidity can somehow transform relatively mild 85 degree temperatures into a sweaty hellscape nightmare.

This doesn’t keep me from baking in the summer, but it means I try to delve into cooler territory, namely ice cream. Whether you’re looking for an ice cream cake to serve on the Fourth of July or the perfect topping for a homemade sundae any day of the year, I’ve got you covered! Here are a few of my favorites from the archives.Friday Favorites: Ice CreamHot Fudge

There is no ice cream concoction more iconic than the hot fudge sundae. While you can top it with sprinkles or nuts, or skip the cherry if you really want to, quality hot fudge is non-negotiable. For me, that mean homemade. Not too sweet and made with dark chocolate and cocoa, mine is better than anything you’ll find in stores.Friday Favorites: Ice CreamPeanut Butter Caramel Sauce

Want a more non-traditional ice cream topping? Go for this rich Peanut Butter Caramel Sauce. Sticky and buttery in all the best ways, this is guaranteed to become a new favorite.Friday Favorites: Ice CreamButterscotch Sauce

The simplest recipes always require the most testing! The key to this Butterscotch Sauce is to do nothing. Put all the ingredients in a pot, turn on the heat and do nothing. Really. I promise you’ll be rewarded for your lack of effort.Friday Favorites: Ice CreamFresh Strawberry Malts

I love a malted milkshake! Chocolate is my usual preference, but this version made with fresh seasonal strawberries gives it a run for its money.Friday Favorites: Ice CreamNo-Churn Mint Chocolate Chip Cookie Dough Ice Cream

This was my first ice cream post and it’s still my favorite. A combination of two of my favorites, mint chocolate chip and chocolate chip cookie dough, it’s smooth and minty with bite-sized pieces of edible mint chocolate chip cookie dough. I’ve made lots of no-churn ice creams since, but this one is still my favorite.Friday Favorites: Ice CreamMint Chocolate Chip Ice Cream Cake

And speaking of mint chocolate chip…sandwich a quart and a half of it between two thin rounds of chocolate cake, then top it with some whipped cream, homemade magic shell and mint baking chips. And then slice it and serve it to all your friends, or keep it all to yourself. Either way.

Have you made these or any of my other ice cream recipes? Let me know in the comments or on social media!

Banana Malts

Banana MaltsRemember three months ago when everyone was making banana bread all the time? And then how we all got tired of that and decided to put our very ripe bananas in the freezer and dismantle white supremacy instead?Banana MaltsBanana MaltsWell, here’s something to do with those frozen bananas. Throw ‘em in a blender with a couple big scoops of vanilla ice cream, a hefty dose of malted milk powder and some milk and blitz until super thick and banana-y and malty and luxurious.Banana MaltsYes, luxurious–what else would you call something this rich and smooth? The creamy banana-vanilla flavor is only deepened by the addition of malted milk powder. So good.

Oh, and when I say these Banana Malts are thick, I mean it. You could probably stand a spoon in one if you really wanted to. I only didn’t do that because I wanted to drink a malt more than I wanted to defy gravity.Banana MaltsBanana MaltsBanana MaltsNow, I know not everyone loves malted milk powder, but I do. This is the third malted milkshake recipe on this site and I have little doubt that there will be more to come, maybe even this summer. But again, I know not everyone is a malted milk powder fan girl like me. Feel free to leave it out, or try my Caramelized Banana Milkshakes!Banana MaltsEither way, don’t forget the whipped cream and cute straws.Banana Malts

Banana Malts
makes 2 small milkshakes

2 large very ripe bananas, frozen
1 1/3 cup vanilla ice cream
1/2 cup malted milk powder
3/4 cup milk (I used whole), or to preference

For garnish:
whipped cream
banana slices

Slice bananas into chunks. Add to a high-powered blender along with vanilla ice cream, malted milk powder and milk. Put on the lid and blend until completely smooth, scraping down the sides of the container as necessary.

Divide between 2 small glasses and garnish with whipped cream and banana slices, if desired. Enjoy immediately.

Banana MaltsBanana MaltsBanana Malts