Ice Cream
It's Ice Cream time again. Today's yummy offerings include Fruity Ice Cream Sodas (yay!) and Strawberry Balsamic Ice Cream. Enjoy!
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Homemade chocolate chip ice cream sandwiches are the ultimate summer treat, and they’re not that hard to make. To keep things as streamlined as possible, these sandwiches are made from one giant cookie that’s halved, filled and sliced into squares. Sprinkling some flaky sea salt into the mini chocolate chip coating at the ice cream’s edges makes everything taste more intense. You can prepare these a week or two in advance; just store them in an airtight container in the freezer, taking them out about 5 to 10 minutes before serving."
Prep Time: 15 minutes; Cook Time: 45 minutes, plus at least 3 hours' cooling and freezing; Total Time: 1 hour, plus at least 3 hours' cooling and freezing; Yield: 12 chipwiches
This was featured in "The Best Summer Desserts Are the Classics," and can be viewed online at https://cooking.nytimes.com/recipes/1024311-chocolate-chip-cookie-ice-cream-sandwiches. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 cups all-purpose flour
1-1/4 teaspoons fine sea salt
1 teaspoon baking powder
3/4 teaspoon baking soda
15 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 cup dark brown sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
12 ounces bittersweet or semisweet chocolate chunks or chips (about 2 cups chips)
Flaky sea salt, for sprinkling
1-1/2 pints vanilla ice cream, softened (or use your favorite flavor)
10 ounces mini semisweet chocolate chips (about 1-1/4 cups), for garnish
Preparation
Heat the oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
In a large bowl using an electric mixer, beat the butter until creamy, 1 to 3 minutes. Add the granulated sugar and brown sugar, then beat until fluffy, about 2 minutes. Beat in the egg until smooth. Beat in the vanilla extract until just combined.
Reduce mixer to low speed and beat in the flour mixture. Use a rubber spatula to scrape down the sides of the bowl, making sure everything is incorporated. If not, beat it again for a few seconds. Beat in the regular (not mini) chocolate chips.
Place dough on the prepared baking sheet. Using your hands or a rubber spatula, spread the dough in an even layer about 1/4 inch thick, almost to the edges of the pan (it won’t quite reach). Sprinkle generously with flaky sea salt. Bake until the edges turn golden brown, about 17 to 20 minutes. The center will still be quite soft, but the dough will firm up as it cools. Transfer the baking sheet to wire racks to cool slightly.
Trim the ragged edges of the cookie to make a neat rectangle (this is the cook’s snack). Cut the cooled cookie in half so that you have two squares. Flip one square over so that the bottom is now facing up. Spread the softened ice cream over the flipped square, then place the second square on top of the ice cream, chip side up. Transfer to a parchment-lined plate and cover loosely with plastic wrap. Place in the freezer to harden, about 1-1/2 to 2 hours.
Remove the plate from the freezer. Once the cookie is soft enough to cut (5 to 10 minutes), cut into 12 squares. A warm knife (run it under hot water) will help with this. If the ice cream starts to melt or spread, place the chipwiches back in the freezer to firm up.
Pour the mini chocolate chips into a shallow bowl or plate and sprinkle chips with flaky sea salt. Press each side of the sandwiches into the chocolate chip-salt mixture. Refreeze for at least another 1 hour so the chips adhere. Remove from the freezer 5 to 10 minutes before serving.
CHOCOLATE COCONUT MILK ICE CREAM
This is from the Taste For Life website. To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-coconut-milk-ice-cream.
Ingredients
3 cups unsweetened coconut milk
2/3 cup of unsweetened cocoa powder
8 Tbsp honey*
Vanilla extract to taste (optional)
Equipment
Ice-Cream Maker (optional)
Directions
Pour coconut milk in a large mixing bowl.
Add cocoa powder a small amount at a time, whisking until smooth each time.
Add honey and mix well.
Pour mixture in a 13 by 9 metal baking pan.
Freeze until firm, approximately 3 hours. Stir with a fork every 1/2 hour until frozen.
Notes
You can use an ice cream maker. Simply follow the directions on your appliance.
*This frozen delight can easily be vegan by replacing the honey with maple syrup.
FRUITY ICE CREAM SODAS
This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Using homemade berry or cherry syrup adds a colorful, fruity take on the usual chocolate or vanilla ice cream soda. Feel free to play with the different combinations of syrup and ice cream. Some great ones include chocolate ice cream or fudge ripple ice cream with cherry syrup; salted caramel ice cream with blackberry syrup; and vanilla or strawberry ice cream with raspberry syrup. A froth of whipped cream on top makes them even more ethereal."
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 servings
This was featured in "The Best Summer Desserts Are the Classics," and can be viewed online at https://cooking.nytimes.com/recipes/1024312-fruity-ice-cream-sodas. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Berry Syrup
20 ounces (about 4 to 5 cups) fresh or frozen berries or cherries (pitted sweet cherries, raspberries, blackberries or blueberries)
3/4 to 1 cup granulated sugar
1 to 3 teaspoons fresh lemon juice or balsamic vinegar, more to taste
Whipped cream (optional)
For Assembly
1 to 2 liters plain seltzer
1 to 2 pints ice cream
Preparation
In a large saucepan, heat berries (or cherries) and sugar over medium heat (use 3/4 cup sugar for cherries or blueberries, and 1 cup for raspberries or blackberries). Bring to a simmer and let cook, stirring occasionally, for 5 to 7 minutes, or until the syrup is thick and the fruit has begun to fall apart. Use a fork or potato masher to mash the fruit thoroughly.
Place a fine sieve over a bowl and strain the syrup, using a flexible spatula to push the purée through the sieve. Stir in lemon juice (or vinegar), starting with a teaspoon and adding more to taste. The syrup should be tangy-sweet.
Fill the bottoms of 4 tall glasses with syrup and stir in seltzer until the glass is two-thirds of the way full. Add scoops of ice cream to fill the glass, stir and top with whipped cream, if using. Serve immediately with a straw.
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, my dad would bring out the ice cream freezer for the annual summer treat. True, there were other summer holidays when he could be persuaded to make ice cream. But homemade ice cream on the 4th of July was almost mandatory.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2-1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Homemade chocolate chip ice cream sandwiches are the ultimate summer treat, and they’re not that hard to make. To keep things as streamlined as possible, these sandwiches are made from one giant cookie that’s halved, filled and sliced into squares. Sprinkling some flaky sea salt into the mini chocolate chip coating at the ice cream’s edges makes everything taste more intense. You can prepare these a week or two in advance; just store them in an airtight container in the freezer, taking them out about 5 to 10 minutes before serving."
Prep Time: 15 minutes; Cook Time: 45 minutes, plus at least 3 hours' cooling and freezing; Total Time: 1 hour, plus at least 3 hours' cooling and freezing; Yield: 12 chipwiches
This was featured in "The Best Summer Desserts Are the Classics," and can be viewed online at https://cooking.nytimes.com/recipes/1024311-chocolate-chip-cookie-ice-cream-sandwiches. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 cups all-purpose flour
1-1/4 teaspoons fine sea salt
1 teaspoon baking powder
3/4 teaspoon baking soda
15 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 cup dark brown sugar
1 large egg, at room temperature
1 tablespoon vanilla extract
12 ounces bittersweet or semisweet chocolate chunks or chips (about 2 cups chips)
Flaky sea salt, for sprinkling
1-1/2 pints vanilla ice cream, softened (or use your favorite flavor)
10 ounces mini semisweet chocolate chips (about 1-1/4 cups), for garnish
Preparation
Heat the oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder and baking soda.
In a large bowl using an electric mixer, beat the butter until creamy, 1 to 3 minutes. Add the granulated sugar and brown sugar, then beat until fluffy, about 2 minutes. Beat in the egg until smooth. Beat in the vanilla extract until just combined.
Reduce mixer to low speed and beat in the flour mixture. Use a rubber spatula to scrape down the sides of the bowl, making sure everything is incorporated. If not, beat it again for a few seconds. Beat in the regular (not mini) chocolate chips.
Place dough on the prepared baking sheet. Using your hands or a rubber spatula, spread the dough in an even layer about 1/4 inch thick, almost to the edges of the pan (it won’t quite reach). Sprinkle generously with flaky sea salt. Bake until the edges turn golden brown, about 17 to 20 minutes. The center will still be quite soft, but the dough will firm up as it cools. Transfer the baking sheet to wire racks to cool slightly.
Trim the ragged edges of the cookie to make a neat rectangle (this is the cook’s snack). Cut the cooled cookie in half so that you have two squares. Flip one square over so that the bottom is now facing up. Spread the softened ice cream over the flipped square, then place the second square on top of the ice cream, chip side up. Transfer to a parchment-lined plate and cover loosely with plastic wrap. Place in the freezer to harden, about 1-1/2 to 2 hours.
Remove the plate from the freezer. Once the cookie is soft enough to cut (5 to 10 minutes), cut into 12 squares. A warm knife (run it under hot water) will help with this. If the ice cream starts to melt or spread, place the chipwiches back in the freezer to firm up.
Pour the mini chocolate chips into a shallow bowl or plate and sprinkle chips with flaky sea salt. Press each side of the sandwiches into the chocolate chip-salt mixture. Refreeze for at least another 1 hour so the chips adhere. Remove from the freezer 5 to 10 minutes before serving.
CHOCOLATE COCONUT MILK ICE CREAM
This is from the Taste For Life website. To view this online, go to https://tasteforlife.com/healthy-recipes/desserts/chocolate-coconut-milk-ice-cream.
Ingredients
3 cups unsweetened coconut milk
2/3 cup of unsweetened cocoa powder
8 Tbsp honey*
Vanilla extract to taste (optional)
Equipment
Ice-Cream Maker (optional)
Directions
Pour coconut milk in a large mixing bowl.
Add cocoa powder a small amount at a time, whisking until smooth each time.
Add honey and mix well.
Pour mixture in a 13 by 9 metal baking pan.
Freeze until firm, approximately 3 hours. Stir with a fork every 1/2 hour until frozen.
Notes
You can use an ice cream maker. Simply follow the directions on your appliance.
*This frozen delight can easily be vegan by replacing the honey with maple syrup.
FRUITY ICE CREAM SODAS
This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Using homemade berry or cherry syrup adds a colorful, fruity take on the usual chocolate or vanilla ice cream soda. Feel free to play with the different combinations of syrup and ice cream. Some great ones include chocolate ice cream or fudge ripple ice cream with cherry syrup; salted caramel ice cream with blackberry syrup; and vanilla or strawberry ice cream with raspberry syrup. A froth of whipped cream on top makes them even more ethereal."
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 servings
This was featured in "The Best Summer Desserts Are the Classics," and can be viewed online at https://cooking.nytimes.com/recipes/1024312-fruity-ice-cream-sodas. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
For the Berry Syrup
20 ounces (about 4 to 5 cups) fresh or frozen berries or cherries (pitted sweet cherries, raspberries, blackberries or blueberries)
3/4 to 1 cup granulated sugar
1 to 3 teaspoons fresh lemon juice or balsamic vinegar, more to taste
Whipped cream (optional)
For Assembly
1 to 2 liters plain seltzer
1 to 2 pints ice cream
Preparation
In a large saucepan, heat berries (or cherries) and sugar over medium heat (use 3/4 cup sugar for cherries or blueberries, and 1 cup for raspberries or blackberries). Bring to a simmer and let cook, stirring occasionally, for 5 to 7 minutes, or until the syrup is thick and the fruit has begun to fall apart. Use a fork or potato masher to mash the fruit thoroughly.
Place a fine sieve over a bowl and strain the syrup, using a flexible spatula to push the purée through the sieve. Stir in lemon juice (or vinegar), starting with a teaspoon and adding more to taste. The syrup should be tangy-sweet.
Fill the bottoms of 4 tall glasses with syrup and stir in seltzer until the glass is two-thirds of the way full. Add scoops of ice cream to fill the glass, stir and top with whipped cream, if using. Serve immediately with a straw.
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, my dad would bring out the ice cream freezer for the annual summer treat. True, there were other summer holidays when he could be persuaded to make ice cream. But homemade ice cream on the 4th of July was almost mandatory.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2-1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
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