17 6 / 2013

Black and White Cookie Ice Cream!

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My friend Christa requested a Black and White Cookie Ice Cream for her birthday this year. My first reaction was: "What? Plain chocolate and plain vanilla? That’s kinda boring…"

[I almost named this blog No Vanilla! but changed my mind when I imagined visitors NOT coming here for ice cream recipes.]

So chocolate and vanilla it is. A two-tone half chocolate, half vanilla ice cream. With cookies.

Day 1: I baked a dozen Black and White cookies following this Smitten Kitchen recipe. (Tip: make your own cake flour) I frosted the cookies and chopped them into small pieces.

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Day 2: I cooked up a Chocolate ice cream and a Vanilla-Lemon ice cream. Let these chill in the fridge overnight.

Day 3: Churned the ice creams. I made “divider cards” for the containers by cutting up postcards to size, and wrapping these in parchment paper.

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I filled half the containers with Choc ice cream and cookie pieces, and let these sit in the freezer for a few hours, on their sides, to prevent the soft chocolate ice cream from seeping under the cardboard onto the other side.

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When the chocolate ice cream had firmed up a bit, I churned the Vanilla-Lemon ice cream (I have a NewAir compressor machine so I can make more than one batch per day) I then removed the cards, and filled the other half of the containers. 

Voila! 

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Black and White ice cream! With black and white cookies!

HAPPY BIRTHDAY CHRISTA! xox

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29 7 / 2012

aka Mexican Chocolate ice cream. The average Mole sauce is made up of a zillion ingredients including at least two different types of chiles. This Choco-Mole ice cream flavor is much simpler - dark chocolate, ancho chiles and a couple of spices - taking inspiration from this White Chocolate Ancho Chile Ice Cream recipe. 

aka Mexican Chocolate ice cream. The average Mole sauce is made up of a zillion ingredients including at least two different types of chiles. This Choco-Mole ice cream flavor is much simpler - dark chocolate, ancho chiles and a couple of spices - taking inspiration from this White Chocolate Ancho Chile Ice Cream recipe. 

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20 7 / 2012

The Ricotta is from Fresh & Easy. I was originally going to try a Ricotta-Sage Ice Cream (Sarah’s suggestion) or swirl in some Fig Compote, but I couldn’t get cannolis out of my mind. I have my mini cannoli shells ready to go!
P.S. Don’t forget to ‘like’ the We All Scream facebook page if you like this blog.

The Ricotta is from Fresh & Easy. I was originally going to try a Ricotta-Sage Ice Cream (Sarah’s suggestion) or swirl in some Fig Compote, but I couldn’t get cannolis out of my mind. I have my mini cannoli shells ready to go!

P.S. Don’t forget to ‘like’ the We All Scream facebook page if you like this blog.

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09 11 / 2011

I used Trader Joe’s Chestnuts which come “peeled and fully cooked”. The Espresso Hot Fudge Sauce is an adaptation of  this recipe.
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I used Trader Joe’s Chestnuts which come “peeled and fully cooked”. The Espresso Hot Fudge Sauce is an adaptation of  this recipe.

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01 8 / 2011

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10 7 / 2011

*Tangerines (or Clementines) are not in season right now so I used bottled 100% tangerine juice in #1. I also used Refined Coconut Oil in #5 because I didn’t want to add a coconutty flavor to my chocolate freckles. If you like the coconut flavor, use Extra Virgin Coconut Oil.

*Tangerines (or Clementines) are not in season right now so I used bottled 100% tangerine juice in #1. I also used Refined Coconut Oil in #5 because I didn’t want to add a coconutty flavor to my chocolate freckles. If you like the coconut flavor, use Extra Virgin Coconut Oil.

08 7 / 2011

Mango, Banana, and Tangerine…


I bought a case of mangoes this week and decided to make my second Ice Cream Terrine with Jamaican flavors. 

Mango: Sweet mangoes with ginger, dark rum and allspice.

Banana: Bananas caramelized with brown sugar and cinnamon, mixed with toasted coconut.

Tangerine: A blend of tangerine juice and coconut rum, with dark chocolate freckles.

As every experiment is a learning process, I know that if I made these ice creams again I would do a few things differently. These are all way too sweet!

When I post the recipes for these flavors, they will be modified from the ones that I originally used.

Next: Mango-Pineapple Gingerbeer Sorbet.

P.S. Wow, Ackee ice cream exists!

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17 6 / 2011

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* I LOVE spicy food, so for me, 1/4 teaspoon of Cayenne Pepper is “mild”. People who don’t generally like spicy food would still be able to enjoy this ice cream.
For the Chocolate Syrup in #1, I used Trader Joe’s 72% Cacao Swiss Dark Chocolate, and the cocoa powder is by Ghirardelli. For #5, I added Triple Sec.
*This recipe has been published on They Draw And Cook. Check it out HERE <— printable!

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* I LOVE spicy food, so for me, 1/4 teaspoon of Cayenne Pepper is “mild”. People who don’t generally like spicy food would still be able to enjoy this ice cream.

For the Chocolate Syrup in #1, I used Trader Joe’s 72% Cacao Swiss Dark Chocolate, and the cocoa powder is by Ghirardelli. For #5, I added Triple Sec.

*This recipe has been published on They Draw And Cook. Check it out HERE <— printable!

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09 5 / 2011

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*Quite possibly the one and only recipe you&#8217;ll find on this blog that uses EGGS because I made this ice cream over a year ago before I became interested in Philadelphia-style or Jeni-Britton-inspired eggless recipes.

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*Quite possibly the one and only recipe you’ll find on this blog that uses EGGS because I made this ice cream over a year ago before I became interested in Philadelphia-style or Jeni-Britton-inspired eggless recipes.

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24 4 / 2011