Chocolate Ice Cream

I scream, you scream….we all scream for ice cream! July is National Ice Cream month and I’m planning to make a variety of ice cream over the last 2 weeks of the month. I made a batch of chocolate ice cream the other day and it was delicious. So perfect, creamy and full of flavor. I need to hide the container in the freeze to make sure Madeline doesn’t see it, otherwise she’ll want to eat the last serving!

3/4 cup cocoa powder, sifted
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch of salt
1 cup milk (I used skim and it turned out fine)
2 cups heavy cream
1/2 Tbps vanilla extract

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and using a hand mixer on low speed, beat to combine until all ingredients are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours or overnight.

Using your ice cream maker, follow the manufacturers’ instructions to make.

Source: Cuisinart Recipe booklet

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Bananas-Foster Ice Cream

After making the banana chocolate chip cake the other day, I still had more ripe bananas to use up and what better way than making Banana Fosters ice cream! Yes, roasted bananas ice cream. It’s so delicious and what’s even better, I topped a piece of the warm cake with some of the ice cream. HEAVEN! I am so loving my ice cream maker and can’t wait to make my next batch. I think I’m going to need to buy a chest freezer to be able to make more than one variety at a time.

3 medium sized ripe bananas, peeled
1/3 cup light brown sugar
1 Tbsp unsalted butter, cut into small pieces
1 ½ cups whole milk
2 Tbsp granulated sugar
½ tsp pure vanilla extract
1 ½ tsp lemon juice
¼ tsp coarse salt.

Preheat oven to 400 degrees. Slice bananas into ½ inch pieces. In a 2 quart casserole dish, add the sliced bananas, brown sugar and butter pieces. Bake for 40 minutes, stirring once, until the bananas are browned and cooked through.

Pour the roasted bananas and syrup into a blender. Add the milk, granulated sugar, vanilla, lemon juice and salt. Puree until smooth.

Chill the mixture for at least 8 hours, preferably overnight in the refrigerator. Following the instructions from your ice cream maker, add the chilled mixture and watch your ice cream come together!

Source: Brown-Eyed Baker

Secret Recipe Club
Recipe made by: Quick, Easy, Cheap & Healthy

Butter Pecan Ice Cream

Ice cream!!! I didn’t waste anytime breaking in my new ice cream maker! I bought the Cuisinart ICE-21 model. Just a quick wash, dry and into the freezer the bowl went.  Butter pecan ice cream is my husband’s favorite and since I had some fresh pecans, I knew this was the first recipe I’d attempt. It was so easy, Madeline even helped me until she was bored with just watching the ice cream go round and round. It’s delicous, so smooth and creamy. Of course I had to add extra pecans in it. 🙂

4 Tbsp unsalted butter
1 cup pecans
1 tsp salt
1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream
1 Tbsp pure vanilla extract
In a medium skillet, melt the butter. Add the pecans and 1 tsp of salt. Cook over medium-low heat until pecans are toasted and golden, stirring frequently. It takes approximately 6-8 minutes until they are completed toasted. Remove from heat and place pecans on a paper towel lined plate to soak up the excess butter. Allow them to completely cool and then chop into small pieces (about the size of chocolate chips).
In a medium bowl, whisk together the milk, sugar and pinch of salt until the sugar is dissolved. Stir in the heavy cream and vanilla. cover and refrigerate for 1 to 2 hours or overnight.
Once you’re ready to make the ice cream, remove the bowl from the freezer. Place the mixing paddle in the bowl and put the lid on. Turn on the ice cream maker and pour the mixture into the frozen freezer bowl. Mix until the mixture is thick, about 15 to 20 minutes. Five minutes before the mixing is complete, add the chopped pecans and mix to incorporate the pecans evenly.
At this point, the ice cream will be a soft, creamy consistency. If you like harder ice cream, place it in an airtight container and place it into the freezer to firm up.
Source: Cuisinart Recipe Booklet

Chocolate Banana Faux Ice Cream

I’ve been trying to eat healthier and finally lose the baby weight…only 3+ years later – whoops! My one downfall is ice cream so I’ve been trying not to buy it but with this crazy heat and humidity we’re having, I need something! I found this recipe on Tasty Kitchen, on of my new favorite websites, and it’s so good and refreshing! You’ve been warned – it’s super chocolately!

4 bananas
8 Tbsp unsweetened cocoa powder
2 Tbsp honey (or raw sugar)

Slice the banans into a blender. Add the cocoa and honey. Blend until smooth and there are no lumps. Store in an airtight container and freeze!