Cookie Dough Ice Cream Balls

Cookie Dough Ice Cream Balls

Ingredients:

  • 1/3 cup light brown sugar
  • 1/4 cup granulated sugar
  • 3 tsp. milk
  • 2 tsp. pure vanilla extract
  • A pinch of salt
  • 3/4 cup mini chocolate chips
  • 1 cup all-purpose flour
  • 1 stick of unsalted butter, softened
  • 1 pint of cookie dough ice cream

Supplies:

  • Baking tray
  • Parchment paper
  • Mixing bowl
  • Mixing spoon
  • Measuring cup
  • Ice cream scooper

Directions:

1. Combine all wet ingredients, sans ice cream, in a mixing bowl. Stir to combine. Add in all dry ingredients, again sans ice cream, and stir until dough forms.
2. Place dough in the fridge for 15 to 30 minutes.
3. Line a baking tray with parchment paper. Scoop out ice cream into single circles and place them on the paper. Repeat 10 times.
4. Place the tray, covered in ice cream, into the freezer for 20 minutes. Remove dough from the fridge.
5. On a separate piece of parchment paper, place one tablespoon of dough roughly six inches apart. Roll out each piece until it’s 1/4 inch thick. Remove ice cream from the freezer.
6. Place a ball of ice cream in the center of each piece of dough. Wrap dough around the ice cream until you can no longer see the ice cream. Place on a baking tray, and set back in the freezer for two hours. Enjoy!
This recipe originally appeared at Bustle.

VEGAN CHOCOLATE-ALMOND SORBET

VEGAN CHOCOLATE-ALMOND SORBET

Makes 1 generous quart

2¼ cups (18 ounces/510 grams) unsweetened almond milk

2 teaspoons cornstarch

¾ cup (6 ounces) firmly packed dark brown sugar, preferably the unrefined muscovado

⅔ cup (2⅓ ounces/67 grams) unsweetened natural cocoa powder

1 tablespoon light agave nectar

½ teaspoon fine sea salt, plus extra for salting the almonds

4 ounces (113 grams) dairy-free bittersweet chocolate (60-70 percent cacao), finely chopped

1 teaspoon pure vanilla extract

⅔ cup (2⅝ ounces/75 grams) raw almonds, chopped

Make thickener: In a small bowl, combine ¼ cup of the almond milk with the cornstarch. Whisk to dissolve and set aside.

Cook sorbet base: In a large (4-quart) saucepan, whisk together the remaining 2 cups almond milk, sugar, cocoa powder, agave nectar, and salt. Place the pan over medium-high heat and bring the mixture to a low boil. Boil for 1 minute.

Thicken the mix: Whisk in the cornstarch mixture. Continue whisking one minute more, until thickened. Remove the pan from the heat and add the chopped chocolate and vanilla extract. Whisk until smooth.

Strain, chill, churn: Set a fine-mesh sieve over a medium heatproof bowl. Pour the sorbet base through the sieve. Cover the bowl with aluminum foil and refrigerate until completely chilled, at least 4 hours. Whisk vigorously to smooth

out any lumps. Pour into an ice cream maker and churn according to the manufacturer’s instructions.

Prepare almonds: Place a dry, medium skillet over medium-high heat. Add the almonds and sauté until pale golden in spots and fragrant, 6-7 minutes. Sprinkle with fine sea salt. Cool completely.

Mix in nuts: When the sorbet is finished churning, fold in the cooled almonds.

Freeze to firm: Pack into an airtight container and freeze until firm. Let soften for about 15 minutes before serving.

Source: Adapted from Shauna Sever’s “Real Sweet: More Than 80 Crave-worthy Treats Made With Natural Sugar” (William Morrow Books, 2015).

This recipe originally appeared at Cleveland.com.

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Vegan Chocolate Chip Cookie Dough Ice Cream | So creamy and rich you'd never guess it was #vegan

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Ingredients
ICE CREAM
  • 1.25 cups raw cashews, soaked overnight (or at least 6 hours), then drained
  • 1/4 cup brown sugar (or granulated)
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1 14-ounce can full fat coconut milk (reserve 2 Tbsp for the cookie dough)
  • 2.5 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract
COOKIE DOUGH
  • 3 Tbsp vegan butter or coconut oil
  • 1/2 cup crunchy or creamy salted natural peanut butter (I like Trader Joe’s)
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)
  • 1/4 cup dairy free mini chocolate chips (such as Enjoy Life)
  • 1-2 Tbsp coconut milk or other non-dairy milk
Instructions
  1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  2. Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it. You want it to be completely creamy and blended.
  3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. If for some reason it doesn’t thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
  5. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and stir until thick and slightly crumbly. Add in a little coconut or other non-dairy milk to add moisture. Lastly, add chocolate chips and stir once more. Transfer to fridge or freezer to chill.
  6. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in.
  7. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm.
  8. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
Notes
*Nutrition information is a rough estimate for ~2/3 cup ice cream. In total, the recipe yields about 4.5 – 5 cups.
*Cookie dough adapted from Cupcake Project
*Prep time does not include additional freezing time – only hands-on prep.
Nutrition Information
Serving size: ~2/3 cup Calories: 542 Fat: 36g Saturated fat: 16g Carbohydrates: 47g Sugar: 36g Sodium: 134mg Fiber: 2.6g Protein: 9.7g
This recipe originally appeared at Minimalist Baker.

Sugar Free Cheesecake Frozen Custard

Cheesecake Frozen Custard (Sugar Free, THM~S, Low Carb)

Sugar Free Cheesecake Frozen Custard

Ingredients
  1. 2 eggs, scrambled in coconut oil
  2. 1/2 cup 1% cottage cheese
  3. 1/4 cup heavy whipping cream
  4. 1 cup unsweetened almond milk
  5. 2 TBS THM Super Sweet Blend (1/4 cup THM Gentle Sweet)
  6. pinch of salt
  7. 2 TBS cream cheese
  8. 1 tsp vanilla extract
  9. 2 TBS Melted coconut oil
  10. 1 TBS Vegetable Glycerine, optional
  11. 1 TBS Vodka, optional
Instructions
  1. scramble eggs in coconut oil, allow to cool to room temperature
  2. place next 8 ingredients into blender, add scrambled eggs and process until smooth.
  3. Add coconut oil to blender as it is running so that it will emulsify.
  4. pour batter into Ice cream maker and process until soft serve consistency.
Notes
  1. You can serve this frozen custard from the freezer bowl of the ice cream maker or place it into a freezer safe container and freeze for 2 hours prior to serving.

This recipe originally appeared at Wonderfully Made and Dearly Loved.

KATAIFI ICE CREAM NESTS

KATAIFI ICE CREAM NESTS

Makes 18-24 servings

1 cup (2 sticks) unsalted butter

1 cup honey

One 1-pound package frozen kataifi (shredded phyllo dough), thawed

Coarse sea salt, preferably Maldon

Preliminaries: Heat the oven to 375 degrees.

Melt butter: Combine butter and honey in a large saucepan and heat over medium-low heat, stirring just until the butter is melted. Whisk to combine and set aside.

Shape nests: Unfold the thawed kataifi on a countertop. Grab one end of a bundle of strands about ½-inch thick with one hand and use your other hand to wrap the kataifi around the fingers (but not the thumb) of the hand holding the kataifi. When you have almost completely wrapped the kataifi around your fingers, twist the loose end into the nest to secure it and place on an ungreased baking sheet. Repeat with the remaining kataifi.

Bake nests: Bake 10-15 minutes, or until golden brown. Remove the nests from the oven and brush or dab them with the honey butter. Sprinkle each one with a few flakes of salt.

Serving and storing: Serve warm or cool with a scoop of your favorite frozen yogurt. Once cooled and placed under air-tight cover, the nests will stay fresh at room temperature for up to 3 days.

Source: Excerpted from “Jeni’s Splendid Ice Cream Desserts” by Jeni Britton Bauer (Artisan Books).

Cantaloupe Sorbet

Cantaloupe Sorbet | thekitchenmccabe.com
Cantaloupe Sorbet
Ingredients
  • 1 C. Sugar
  • 1 C. Water
  • 4 C. Cantaloupe, cubed & chilled
  • Juice of 1 small Lemon
Instructions
  1. Make a simple syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat, place in a airtight container, and refrigerate until cold.
  2. Place the chilled cantaloupe cubes, cold simple syrup, and lemon juice in a blender. Puree until very smooth.
  3. Freeze in an ice cream maker according to manufacturers directions.
  4. When thick and frozen, scoop into a container and freeze until firm.
  5. Let sit out for 5 minutes before scooping.

This recipe originally appeared at The Kitchen McCabe.

Chocolate-Hazelnut and Toasted Marshmallow Gelato

Chocolate-Hazelnut and Toasted Marshmallow Gelato

Chocolate-Hazelnut and Toasted Marshmallow Gelato

Ingredients

  • 4 egg yolks
  • ½ cup heavy whipping cream
  • ¾ cups sugar
  • ¼ tsp. salt
  • 1/3 cup chocolate-hazelnut spread (I used Nutella)
  • 3 cups whole milk
  • 4 ounces dark or semi-sweet chocolate, roughly chopped
  • About 16 marshmallows
  • Waffle or regular ice cream cones for serving, if desired

Instructions

  1. Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for a minimum of 6 hours.
  2. Make the ice cream base. In a medium bowl, whisk together the egg yolks, cream, sugar and salt. Set aside. In a large heavy-bottom saucepan, combine the chocolate-hazelnut spread and the milk over medium-high heat, stirring frequently, until the chocolate-hazelnut spread is dissolved and small bubbles have formed around the edge of the pan, about 5 minutes. Don’t bring the mixture to a full boil. Remove the saucepan from the heat. Temper the egg mixture by whisking in about ½ cup of the hot milk mixture. Then whisk the tempered egg mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 5-6 minutes. Remove the saucepan from the heat. Add in the chopped chocolate and stir until the chocolate is fully melted. Strain the ice cream base through a fine mesh sieve into a clean bowl. Cover with plastic wrap, pushing the plastic wrap directly down onto the surface of the ice cream base so a skin doesn’t form, and refrigerate until completely chilled, at least 4 hours or up to 24 hours.
  3. Churn the ice cream. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. While the ice cream is churning, toast your marshmallow. I threaded the marshmallows on skewers and used the flame on my gas stove. You can also place the marshmallows under the broiler in your oven for 30-60 seconds. When the ice cream is almost finished churning, start adding in the toasted marshmallows a couple at a time, pushing them down into the ice cream base to make sure they get mixed in.
  4. Transfer the ice cream to a freezer safe container. Cover the top with plastic wrap, pushing the plastic all the way down to the surface of the ice cream, and freeze until firm, about 3 hours. The ice cream can be stored in your freezer for several days.

This recipe originally appeared at Floating Kitchen.

Kaffir Lime Gelato

Kaffir Lime Gelato

Ingredients

2 cups milk
1 cup heavy cream
34 cup sugar
1 tbsp. lime zest
14 tsp. salt
6 egg yolks
4 Kaffir lime leaves, very thinly sliced, plus more for garnish

Instructions

Whisk milk, cream, sugar, lime zest, salt, and yolks in a 4-quart saucepan. Stir in Kaffir lime leaves and cover with plastic wrap; refrigerate 1 hour. Set pan over medium heat; cook, stirring, until sugar is dissolved and mixture comes to a simmer, 20-25 minutes. Remove from heat and pour through a fine strainer; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.
Pour custard into an ice cream maker and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours. Serve garnished with thinly sliced kaffir lime leaves, if you like.
This recipe originally appeared at Saveur.

Chocolate Rum Cherry Coconut Milk Ice Cream

Chocolate Rum Cherry Coconut Milk Ice Cream

Ingredients


  • 2 cup of fresh cherries, pitted or frozen cherries
  • 1 1/4 cup of dark rum
  • 2 cans of coconut milk – unsweetened
  • 1 tbsp arrowroot powder
  • 1/4 cup of dutch-processed cocoa powder
  • 1/2 cup of raw sugar
  • 1 tsp of instant coffee
  • 2 tsp of vanilla extract

How to make it


  • 1. Pour the dark rum into a large measuring cup and slowly add the cherries while mixing them until they are all covered with the rum. Soak the cherries overnight.
  • 2. Pour the coconut milk, arrowroot, cocoa powder, raw sugar, instant coffee, and vanilla extract into a saucepan and mix well until blended. Turn the burner to medium-high heat and heat until a slow boil starts while whisking the mixture to prevent burning. Turn the heat down to low and allow the mixture to heat for 5 minutes.
  • 3. Remove from heat and pour mixture into a heat-resistant mixing bowl or measuring cup. Cover the mixture and place into the refrigerator to cool down overnight.
  • 4. Remove the cherries-rum mixture and chocolate coconut milk out of the refrigerator. Strain the cherries and save the cherry infused rum for a future special cocktail. Place the cherries into a food processor and pulse them in order to get a rough chop. You may want to restrain the cherries after placing them into the food processor because the liquid may loosen up afterwards.
  • 5. Whisk the chocolate coconut milk mixture until it regains some of the consistency. It may be in thick like a chocolate pudding, but will be still okay to make into ice cream. Slowly add the chopped cherries into the mixture and add them to a prepared ice cream maker bowl. Prepare the ice cream mixture in accordance of the ice cream maker’s instructions and then freeze for about 2-4 hours until desired texture.

This recipe originally appeared at Group Recipes.