Gingerbread Rocky Road Ice Cream

This is weird, I know, but when it's cold outside, I crave ice cream.


They say (I can't remember who "they" are) that if you want to warm up on a cold day, taking a hot bath will actually make you feel colder when you get out. Maybe this is the reverse with ice cream in winter?  Eat ice cream, feel warmer on the outside.
That's my story and I'm sticking to it.


Here's the ice cream I've been eating for the last two days:
Gingerbread Rocky Road Ice Cream

My inspiration?  First, these guys...

JET-PUFFED Gingerbread Mallows.  Gingerbread marshmallows, people!!!
(Be warned.  You'll be eating these straight from the bag.)


The second inspiration?  Marshmallow Creme.  To me, the holidays aren't complete without a jar of JET-PUFFED Marshmallow Creme set aside for my dad's fudge.

We're making over rocky road ice cream for winter with Gingerbread Mallows, chopped ginger snaps, bittersweet chocolate, and a spiced marshmallow ribbon throughout a lovely chocolate ice cream base.  Not only do all of the add-ins add flavor, they add texture.  Chewy marshmallows, crunchy cookies and chocolate, creamy and slightly sticky marshmallow creme...it's all in there. Oh, it's yummy.



Gingerbread Rocky Road Ice Cream
{makes 1 quart}

1 ounce unsweetened chocolate, chopped
1/4 cup Dutch-process cocoa
1 cup 2% milk
1 egg
2 egg yolks
3/4 cups sugar
1 & 1/2 cups heavy cream
1/2 teaspoon vanilla
pinch kosher or sea salt
1 cup roughly chopped ginger snap cookies
1/2 cup bittersweet chocolate chips
1 cup JET-PUFFED Marshmallow Creme
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon allspice
pinch ground cloves
1 cup roughly chopped JET-PUFFED Gingerbread Mallows


(Be sure the bowl to your ice cream maker has chilled in the freezer for at least 24 hours.)

Place a heat-proof bowl with the chopped chocolate over a pan of barely simmering water.  Stir occasionally until melted.  Whisk in the cocoa.  The mixture will clump; that’s ok.  Gradually whisk in the milk.  Continue whisking over the simmering until the chocolate has dissolved into the milk.  Remove the bowl from the heat and let cool.

In a large bowl, whisk the egg and yolks for 1 minute.  Gradually whisk in the sugar and whip until thick, combined and pale yellow.  Whisk in the cream, vanilla, and salt.  Stir in the chocolate mixture.  Cover with plastic wrap and refrigerate for at least 1 hour.


Meanwhile, toss the chopped ginger snaps and chocolate chips in a bowl.  Place in the refrigerator to chill.

In a small bowl, stir together the marshmallow creme, ginger, cinnamon, allspice, and cloves.  Cover with plastic wrap and set aside.

Pour the chilled ice cream mixture into the ice cream maker and process according to manufacturer’s instructions.


Two to three minutes before the end of the processing time, add in the ginger snaps, chocolate, and the chopped marshmallows.

Once the freezing cycle has finished, scoop the soft ice cream into a freezer-safe container, adding in some of the spiced marshmallow creme throughout.  Press a piece of plastic wrap onto the ice cream and freeze until hard enough to scoop, about 4 hours.


Scoop into cones, bowls, or even muffin liners for serving.  Top with a gingerbread marshmallow.

*This post is sponsored by JET-PUFFED Marshmallow.  As someone who has purchased their products for years, this makes me so happy.  All opinions are my own.*

You can follow the Jet-Puffed fun on Facebook, Twitter, Instagram, and Pinterest.


Ice cream for winter.  Who's with me?

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Trashed Up Chocolate Chip Cookie Ice Cream Sundaes (with brown butter cinnamon sugar panko + amaretto fudge sauce)

Totally, totally appropriate to call something "trashed-up" for a baby shower...IF it is a baby shower for How Sweet Eats. ;)

Jessica is the QUEEN of trashed-up food. (Meaning: so much deliciousness combined in a way you never though possible.)  Take these nachos, or ice cream, or cheeseburgers, or even homemade graham crackers! 

Today is Jessica's (surprise) online baby shower!  Yay!!!  Jessica and her hubby are just BEYOND cute, BEYOND fun...I cannot wait to meet this baby How Sweet!  Boy or girl, I see lots of neon in this baby's future.


My contribution to the shower...dessert, of course.  In true How Sweet fashion, I thought I'd trash up some ice cream sundaes.
(The bad thing about having a baby shower with invisible internet friends? You are the one to do all of the eating.  I ate 4 of these for lunch yesterday.  Not kidding.)


First, these sundaes are mini.  It is a BABY shower after all.

Second, we have chocolate chip cookie cups.

Third, brown (browned?) butter, cinnamon-sugar panko bread crumbs.

Fourth, amaretto fudge sauce.

Fifth, hello.  SPRINKLES.

Let's put them all together.

Trashed Up Chocolate Chip Cookie Ice Cream Sundaes (with brown butter cinnamon sugar panko + amaretto fudge sauce)

for the cookie bowls:
1 cup whole wheat pastry flour
1 & 1/4 cup unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup salted butter, cut into chunks
3/4 cup sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla
2 eggs
1 & 1/4 cups mini chocolate chips

for the panko bread crumbs:
1 TBSP browned butter
1/2 cup panko bread crumbs
3/4 teaspoon cinnamon-sugar
pinch kosher salt

for the amaretto fudge sauce:
1 cup water
1/3 cup sugar
1/3 cup light corn syrup
1/4 cup dutch-process cocoa (such as Hershey's Special Dark)
1/2 teaspoon vanilla
2 ounces unsweetened chocolate, finely chopped
6 ounces bittersweet chocolate, finely chopped
2 TBSP amaretto


for the cookie shells:

Preheat oven to 350.  Combine the flours, baking soda, and salt.  Set aside.


Cream together the butter and sugars until light and fluffy.  Beat in the eggs and vanilla.  On low, add the flour mixture in 2 additions, mixing until just combined.  Stir in the chocolate chips.


Use a 2-teaspoon scoop to form the dough into balls.  Place in an ungreased mini muffin tin. (Do not overfill the tins; use 2 teaspoons only.)  Use your thumbs to press the dough up the sides of the tin cavity.


Press a mini muffin liner into the center of each dough lined cavity.  Fill with dried beans.  Bake for 9-11 minutes, or until brown around the edges.  Let cool in the pan 5 minutes.


Lift the cookie shells out of the pan (they should slip right out), and place on a wire cooling rack.  Gently pull the liner out of the shells.  Beans can be reserved for more blind-baking.  Let cool completely.


for the panko:
Heat 1 tablespoon browned butter in a skillet over medium-low heat. (The butter shown here is NOT browned...this was when I was making the brown butter.) ;) Add in the panko, cinnamon-sugar and salt.  Stir constantly until golden brown.  Remove from pan.


for the amaretto fudge sauce:
In a medium saucepan, heat the water, sugar, and corn syrup together until boiling.  Stir frequently.  Remove the pan from the heat and whisk in the cocoa.  Add the vanilla and whisk again until combined.

Add the chopped chocolate and let the mixture sit for 3 minutes.  Use a silicone spatula to stir the mixture until the chocolate is melted and smooth.  Place over low heat if needed to smooth, stirring constantly.  Stir in the amaretto. Let the mixture cool and refrigerate.  (You'll want this cooled for the ice cream sundaes.)


Scoop 2 teaspoons of ice cream into each cookie shell.  Top with panko, sauce, and sprinkles.  These are best eaten out of hand in a couple of bites.  Use a spoon if you must. ;)

{cookie recipe: adapted from the Tollhouse Bag; fudge sauce recipe adapted from Jeni's Splendid Ice Creams at Home}

Happy baby shower, Jessica!!!  We are ALL so EXCITED to meet your little bundle of joy!!!

Here's the rest of the party...

trashed up salads

1. Gimme Some Oven - Asian Broccoli Salad with Peanut Sauce
2. The Lemon Bowl - Brussels Slaw with Tahini Dressing and Za'atar Crostini
3. With Style & Grace - Kale Salad with Apple, Hazelnuts & Bacon

trashed up cocktails

1. Dine & Dish - Hot Buttered Rum Cocktail
2. Food For My Family - Cranberry Orange Dark and Stormy Cocktail
3. Minimalist Baker - Bourbon Pumpkin Milkshakes
4. Stylish, Stealthy & (sometimes) Healthy - Apple Cider Shandy
5. A Spicy Perspective - Preggy Punch Mocktail
6. Girl vs. Dough - Boozy Maple Peanut Butter Cup Milkshake
7. Honestly Yum - Maple Bacon Pisco Sour
8. Cookin Canuck - Pink Grapefruit Margaritas
9. A Thought For Food - Mezcal Citrico Cocktail
10. A House in the Hills - Pomegranate Rosemary Spritzer
11. The Novice Chef - Ginger Bourbon Apple Cider
12. Bran Appetit - Citrus Cider Punch Floats

trashed up burgers

1. Edible Perspective - Meatloaf Veggie Burgers with Mashed Potatoes + Gravy
2. The Little Kitchen - Salmon BLT Sliders with an Avocado Aioli & Brie
3. Daisy At Home - Balsamic Beef Burger with Mac and Cheese
4. Cookies & Cups - Candied Bacon Maple Cheddar Burger
5. Climbing Grier Mountain - Trashed-Up Steak Burger with Chicken Fried Bacon & Dijon Gravy
6. Dessert For Two - Bleu Cheese Burgers + Sweet Potato Fries
7. Country Clever - Fig Rosemary Roast Chicken Brie Brussels Sprout Panini
8. Foodie Crush - The Best Cheeseburger Soup
9. Lady and Pups - Spicy Sambal Chicken Meatball Sub with Eggs
10. Two Peas & Their Pod - Sweet Potato and Kale Grilled Cheese
11. Bake Your Day - Ultimate Breakfast Sandwich

trashed up tacos

1. Spoon Fork Bacon - Crunchy Ground Beef and Cheesy Tacos
2. The Fauxmartha - Boozy Beef and Butternut Tacos
3. With Food + Love - Harvest Hash Breakfast Tacos
4. Mountain Mama Cooks - Crispy Kale and Brussels Sprout Tacos with Bacon
5. Heather Christo - Bahn Mi Tacos with Spicy Sriracha Honey Sauce
6. A Couple Cooks - Loaded Huevos Rancheros Tacos
7. Fitnessista - San Diego Lobster Street Tacos

trashed up desserts

1. Table for Two - Salted Caramel, Dark Chocolate, and Brown Butter Shortbread Bars with Sprinkles
2. My Name is Yeh - Mini Vanilla Loaf Cakes, All Trashed Up
3. Picky Palate - Pumpkin Spice Butterscotch Sprinkle Cupcakes
4. Sprinkle Bakes - Cake Batter Confetti Cupcakes
5. Averie Cooks - Easy Homemade Funfetti Cake with Vanilla Buttercream
6. Sweet Phi - Trashed Up Shortbread Cookie Bars
7. Love & Olive Oil - Loaded Junk Food Brownies
8. Lauren’s Latest - Bakery Sugar Cookies
9. Cookie + Kate - Peanut Butter, Banana, Honey and Oat Chocolate Chip Cookies
10. Flourishing Foodie - Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting
11. The Sugar Hit - Salted Caramel Popcorn Ice Cream Cake
12. Hummingbird High - Breakfast Cereal Cake Donuts
13. Top With Cinnamon - Triple Chocolate Vanilla Swirl Crumb Cake
14. Bake at 350 - Chocolate Chip Cookie Ice Cream Sundaes
15. Simple Bites - Lemon Layer Cake
16. Bakerella - Baby Block Cake Pops
17. She Wears Many Hats -  Chocolate Covered Grapefruit

trashed up pizza

1. Bev Cooks - Beer Battered Fried Calamari Pizza
2. Rachel Cooks - Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust
3. Foodie With Family - Trashed Up Barbecue Turkey Pizza
4. Shutterbean - Pesto Potato Bacon Pizza
5. i am a food blog - Grilled Cheese Pizza
6. My Life as a Mrs - Chili Cheese Dog Pizza
7. Simply Scratch - Steak + Blue Cheese Pizza with Crispy Fried Shallots and Honey Balsamic Drizzle
8. The Beeroness - Beer Cheese Tater Tot Pizza
9. Yes I Want Cake - Roasted Pumpkin Pizza
10. Two Red Bowls - Bacon Mashed Potato Pizza
11. Dula Notes - Pork Bahn Mi Pizza
12. Weelicious - Trashed Up Mexican Pizza Pockets
13. Take a Megabite - Roasted Beet Pizza
14. Hungry Girl Por Vida - Hard Cider Braised Pork with Sour Cherries and Cheesy Polenta

       15. Bakers Royale - Trash’d Street Tacos

Vanilla Bean Frozen Custard ... my new favorite ice cream

You guys.  This chocolate ice cream lover has just fallen head over heels for vanilla.  Big time.

Lately, I can't stop thinking about frozen custard.  I blame you, Freddy's.

This vanilla bean frozen custard is luscious, creamy, rich, and it's also officially my new favorite.

Ice creams and frozen custards are a cinch to make.  This one starts with a cooked custard base.  Don't let that scare you.  I promise...it's easy.


Once the custard finishes freezing in your ice cream machine, it'll be soft.  Pop it in the freezer for a few hours to let it harden up and become scoopable.  (That is, if there's any left to freeze...you may eat it all before it gets there.)

Click on over to Imperial Sugar; I'm sharing the recipe there.


Chocolate, there's a new kid in town!

Pie for My Guy: Chocolate Mint Ice Cream Pie(S)!

I know, I know...it seems like I forgot the month of August pie for my guy, but I promise, this was made, and consumed in AUGUST! ;) (Instagram will back me up.)

This ice cream pie is one of my mom's recipes and one of my absolute favorites.
{PLUS: the recipe makes TWO PIES!!!  #winning}

I have to tell you about this crust.  The ingredients may seem a little strange...

...but they come together to make this insanely fudgey, sticky, rich, chewy, chocolaty crust.  Ohmygoshsogood!

You can absolutely use green mini chocolate chip ice cream for this recipe...Mom always did.  I'll tell you the truth, though...sometimes, when you stir the chocolate into the ice cream, the green looks...not so beautiful.  So, I used this ice cream from Haagen-Dazs:

Mr. E is not a traditional cake person, so this was his birthday cake.

Over the last several years of blogging, I've learned something.  It's ok if your family wants to slice into dessert after it's dark outside and you've lost the good light for photography.

Life is not about the blog, but about enjoying the moment. ;)

Aaaaaand, dessert can always be photographed and eaten the next day for lunch. *cough*

Chocolate Mint Ice Cream Pie

{makes 2 pies, from bakeat350.blogspot.com}

1 box chocolate cake mix

¾ c. water

¼ c. canola or vegetable oil

1 (16 oz.) jar chocolate fudge frosting, divided

4 pints (or ½ gallon) mint chocolate chip ice cream

optional: chocolate chip, melted

            whipped cream

Preheat oven to 350.

Combine the cake mix, water, oil, and 1 cup of the fudge frosting in the bowl of a mixer on low speed. Beat for 15-30 seconds, then increase the speed to high and beat for 2 minutes.

The mixture will be very fluffy.  Divide into 2 pie pans. Bake for 25-30 minutes, until they’re not liquidy in the center. Place on wire cooling rack to cool.  The crusts will sink in the middle.

Once the crusts are cool, place the ice cream on the counter for 15 minutes until softened.  Place the remaining frosting in the microwave and heat for about 15 seconds on 50% power, until melted and warm.

Place the softened ice cream in a large bowl along with the heated frosting. Stir with a wooden spoon until combined. (Don’t worry if a few places aren’t totally combined.) Divide between the two cooled crusts, smoothing with an offset spatula. Freeze at least 4 hours before serving.

(Optional: melt some chocolate chips and squiggle across the top. Add some piped whipped cream for decoration, if desired.)

For easiest serving, dip the bottom of the pan in hot water for a few seconds. Cut and wiggle a cake server all the way underneath the crust.  It’s fudgey and sticky and needs a little help getting out of the pan. :) 

I don't want to peer pressure you, but DO IT! ;)

Pie for My Guy, June: blueberry cheesecake pie

Pie for My Guy, July: fried cherry pies

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Everything Goes with Ice Cream...it's true!

{These are make-ahead sundaes with homemade fudge sauce. More on them in a minute.}

I received this book, Everything Goes with Ice Cream by Koralee Teichroeb of Bluebird Notes, several weeks ago and my very first thought was "joy!"  Yes, ice cream brings joy, obviously,  but this book is jam-packed with joyfulness!

Ice cream, sprinkles, parties, aprons, china tea cups, gingham, color, celebrations...JOY!

Oh, and look who I found waiting in the pages....Miss Teresa from Blooming on Bainbridge.  Everyone say hi.  "Hi Teresa!"

Teresa & I thought it would be fun to make a recipe from this charming book to share with you all, and (AND!)...giveaway a copy of Everything Goes with Ice Cream, plus (what do we have for them, George?) a brand new ice cream maker!!! (Sorry, I was channeling The Price is Right there for a minute.)

Here's what I made....Koralee's Hot Fudge Sauce.  Oh baby.

Then, I used the idea from the book to make up some individual sundaes and pop them in the freezer.  After the fudge sauce cooled, I layered it in jars with store-bought coffee and mint chocolate chip ice cream.  My boys thought this was the coolest thing ever.

Baker's twine, wooden spoons, jars?  It's the cute trifecta.  If I had added sprinkles, my kitchen would have exploded from cuteness overload.

I can just picture these at a party, too!  How fun would that be?!?  The jars stay really cold, so let them sit out at room temperature for about 5 minutes or so before serving.

 
Hot Fudge Sauce
(from Everything Goes with Ice Cream)

1 cup heavy cream
1/3 cup light corn syrup
2 cups bittersweet chocolate, chopped (I used Ghiradelli bittersweet chips)
1 teaspoon vanilla extract

In a medium saucepan, combine the cream and corn syrup.  Bring to a boil over medium heat, stirring constantly.

Remove from heat, add the chocolate. Stir until smooth and combined.  Stir in the vanilla.

Let cool completely before storing. Makes 2 cups.

So, now for the giveaway.  To enter, all you have to do is leave a comment on this post (if you're reading this in an email, click the post title to open the post in your browser) telling me your favorite ice cream flavor.  For an EXTRA entry...pop on over to my Pinterest page and leave a separate comment here to tell me any pin that strikes your fancy.

**update** Giveaway closed! Congrats, Lee! 

OH! And don't forget to scoot over to Teresa's blog for another chance to win!
{Enter through 11:59pm CST, July 25th.}

YAY, ice cream!!!

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Two-Ingredient Ice Cream...it's a real thing.

Did you know that you can make ice cream from frozen bananas?  No cream, no eggs...just frozen bananas.  You will not believe how they transform into (ice) creamy goodness.

I first saw it last summer on Two Peas and Their Pod.  I cannot believe it has taken me a year to try it.  Mr. E is always going on and on about how frozen bananas are such a good dessert.  (That is typically where I roll my eyes and reach for a cookie.)  I'm gonna say...he may have been onto something.

Here's what you do:

Freeze up about 4 bananas.  Go ahead and peel and slice them.  It's easier to freeze them in a single layer...

....or an *almost* single layer in my case.  Once frozen, transfer to a freezer baggie.

When you're ready for ice cream, blend it up.  Oh, and add Nutella.  You know you want to.

{Note: this is definitely a banana ice cream with a little taste of Nutella, not the other way around.  I was a little worried when kiddo said, "This REALLY tastes like banana."  In the next breath, though, he said, "This ice cream is SO good."  *whew*}

 
Nutella Banana Ice Cream
{serves 4-6} 

4 bananas, sliced and frozen
5 TBSP Nutella

In a heavy-duty, high-powered blender (or food processor), process the bananas, scraping down the sides of the blender every so often.  (If you're having a hard time with the blending, add a splash of milk or coconut milk.)

This will take several minutes, then all of a sudden, it's smooth and creamy.  Add the Nutella and process until blended.

Serve immediately for soft serve (as shown), or freeze for a few hours until scoop-able.

Two-ingredient ice cream...it's a real thing.  I'm thinking for the next batch: Oreos? Cookie Butter? Nilla Wafers? Marshmallow Cream?  (I think you see where this is going.)