It’s time for the monthly Fantastical Food Fight and I’m so excited for this month’s theme – Mint Chocolate. I knew immediately I wanted to make ice cream – it’s one of my kids favorite flavors.
This ice cream is creamy and rich, plus packed full of mint flavor. My kids thought it was a little strong with their first bite, but after a few more bites, they were loving it! So much so, they ate it all and already asked me to make another batch. Ice cream is simple to make and I love that I can control what ingredients I’m using.
We’re in a crazy heat wave and it’s the perfect time to share a new recipe for ice cream! I was looking for something different to make when I stumbled across this recipe. Grilled peaches and cinnamon crumble….yes, please! I knew this would be the perfect recipe to make for this month’s Fantastical Food Fight! Each month, a theme or ingredient is featured and anyone participating the challenge will share their recipes with everyone else. Check out the blog hop below the recipe for more ice cream recipe.
I know last month’s theme was Peaches and Cream, but this recipe was too good not to make. The grilled peaches really enhance the peach flavor and then the cinnamon crumble adds a great texture to the decadent and creamy ice cream. I asked my husband to describe it since I only had spoonful and he just mumbled “mmmmmm” at me. I guess it’s a winner of a recipe!
Welcome to this month’s Secret Recipe Club reveal! This month, my assignment was Our Eating Habits. Jamie’s blog is all about sharing recipes both from her kitchen as well as restaurant reviews. Jamie home-schools her three children and they all are Disney lovers. I might need to pick her brain since I won some hopper passes in a basket party last month and need to start planning our first family trip to Disney!
I had a full list of recipes picked from Jamie’s blog and had originally planned to make these pizza stuffed pretzels, but didn’t plan my time well this month. I love how Jamie lets her kids have their pick of the month – I might need to do that with my kiddos too! I went back to my original list and decided to go with her recipe for mint chocolate chip ice cream. My son helped me make it and had a great time. He was the first one to taste test it and kept telling me how delicious it was. Yes, my almost four-year old uses delicious all the time to describe food.
This month is national ice cream month and I knew I had to make ice cream. I love ice cream, but it doesn’t love me back. I know…it’s not fair! I was browsing through the July/August Eating Well Magazine and came across this easy recipe for ice cream pie. It gave a master recipe and then five different flavor combinations. I would recommend making it only a day before you need the pie and not letting it sit in the freezer for an extended amount of time. I found that a couple days after, it started turning icy.
2 cups coarsely crumbled graham crackers
3 Tbsp canola oil
3/4 cup heavy cream
1/2 cup sugar
1 cup nonfat vanilla Greek yogurt
2 cups blueberries and raspberries, pureed
Preheat your oven to 350 degrees. Process the graham cracker crumbs in a food processor until they are finely crushed. Add the oil and then process until the oil is combined. Lightly coat a pie pan with nonstick cooking spray and then press down the crumbs with the back of a spoon onto the bottom and sides of a pie pan. Bake for 10 to 12 minutes and then allow to cool completely before adding the filling.
Using a handheld mixer, whip the heavy cream until it starts to thicken. Add in the sugar and whip until stiff peaks form. Fold in the yogurt and pureed berries. Pour the mixture into the cooled crust and then cover with a piece of plastic wrap. Place in the freezer for at least 5 hours. Allow the pie to sit at room temperature for 15 minutes until it has slightly softened before slicing.
Source : Eating Well Magazine, July/August 2014
I know during these cold months, ice cream isn’t the first thing that comes to mind to make…but sometimes it’s nice to step outside of the box. My husband is a big fan of peanut butter cups and I happened to pick up a bag of the minis during my last trip to Target. They were on clearance in the Valentine’s Day section, so I figured why not.
After I came home I knew I wanted to make ice cream with them, but was just going to do vanilla bean and add them in, but then it hit me to find a recipe that had peanut butter ice cream. I found the perfect recipe and this ice cream was amazing! If I buy peanut butter cup ice cream from the grocery store, the peanut butter flavor is subtle – not with this recipe! You could taste the peanut butter in every spoonful and my husband asked that when I make it next time to leave out the peanut butter cups. I know it’s not the healthiest version, but after the crazy busy week I’ve had, it was nice to sit down with a small bowl and indulge.
1 1/4 cups smooth peanut butter
3/4 cup sugar
1 1/4 cups whole milk
2 cups heavy whipping cream
1 1/2 tsp vanilla extract
1 1/2 cups chopped peanut butter cups
In a medium bowl, mix the peanut butter and sugar with a hand mixer until the sugar is incorporated into the peanut butter. Add the milk and mix on low. Allow time for the sugar to dissolve into the milk before moving on to the next (no one likes ice crystals in their ice cream). Stir in the heavy cream and vanilla extract.
Using your ice cream maker according to the manufacturer’s instructions, process the ice cream until it has thickened. Pour in the chopped peanut butter cups when there’s only a few minutes left in the process. Remove from the ice cream maker and place into freezer safe containers. Freeze for several hours to have a soft-serve consistency or longer for a more firm ice cream.
Try not to eat all of it in one sitting! 🙂
Source: Recipe Girl
I was away over the weekend in Nashville for my business’ leadership summit – it was an amazing time! I met so many great people, learned so much more about Rodan + Fields and ate some amazing food. I enjoyed the most delicious shrimp and grits one night for dinner…..amazing! I also picked up some nasty cold while I was there, so this week has been all about chicken noodle soup and grilled cheese. I feel horrible and hope to kick this bug soon. Pity party for one here!
I made a batch of rocky road ice cream before I left for Nashville so my husband would have a little snack at night to indulge in after taking care of the kids all weekend. Needless to say, he enjoyed it since it was gone when I got back on Sunday! I did get to taste-test a small bowl before I left. It was delicious, the perfect amount of chocolate and of course, I added extra marshmallows and pecans.
2 cups heavy cream
3/4 cup skim milk
1/4 cup sugar
1/3 cup brown sugar
1/2 Tbsp vanilla
1/4 cup unsweetened cocoa powder
1/2 cup toasted chopped pecans
1 cup mini marshmallows
In a medium bowl with a spout, whisk together the cream, milk, both sugars and cocoa powder for 2 minutes until the sugar is dissolved.
Using an ice cream, make the ice cream according to the instructions. Once the ice cream has finished churning, fold in the pecans and marshmallows. Transfer to a freezer safe container and freeze for at least 1 to 2 hours until the ice cream has harden.
Scoop a big bowl and enjoy!