Magazine article Essence

Ice Cream Dream

Magazine article Essence

Ice Cream Dream

Article excerpt

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICHES

BY NICOLE NARED-WASHINGTON OF BROWN SUGAR (BSUGARMAMA.COM)

Makes 12 servings.

ICE CREAM

1/2 14-ounce can sweetened condensed milk

1 cup creamy peanut butter

2 cups heavy whipping cream

16 Reese's Peanut Butter Cups, diced

1/4 cup chocolate syrup

COOKIE

2 sticks unsalted butter, softened

1 cup sugar

1 cup light brown sugar

2 large eggs

1 tablespoon vanilla extract

1/2 cup unsweetened cocoa powder

2 1/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

12-ounce bag chocolate chips

To make ice cream, pour sweetened condensed milk in a bowl and add peanut butter. Stir until smooth. In a separate bowl, pour in whipping cream and beat with mixer on high until peaks form. Fold whipped cream into the peanut butter mixture until well combined . Fold in peanut butter cup pieces. Add chocolate syrup and lightly stir so chocolate is swirled but not mixed in. Pour into airtight container and freeze at least 8 hours.

Preheat oven to 350°F. Spray 2 baking sheets with nonstick cooking spray and set aside. In a large bowl, beat the butter until creamy. Beat in both sugars until light and fluffy. Add eggs, vanilla and cocoa powder. In a separate bowl, whisk flour, salt and baking soda. Slowly add flour mixture to the egg and butter mixture until well blended. Fold in chocolate chips. Place tablespoon-size cookie-dough balls on cookie sheet and bake for 10 minutes. Allow the cookies to cool. Once ice cream has set, remove from the freezer to soften. Once softened, spread a spoonful onto a cookie and top with another. Repeat process for remaining cookies. Place sandwiches in freezer for at least an hour before serving.

DARK CHOCOLATE STRAWBERRY BANANA ICE CREAM

BY UTOKIA LANGLEY OF SHE'S GOT FLAVOR (SHESGOTFLAVOR.COM)

Makes 1 quart.

½ 20-ounce bag dark chocolate morsels (or you can melt the whole bag and freeze half for your next batch)

3 tablespoons vegetable oil

2 bananas

1 ½ cups frozen strawberries, plus 8 to 10 finely diced fresh strawberries

1/3 cup coconut milk

Line baking sheet with nonstick foil or parchment paper. Place dark chocolate and vegetable oil into a microwavable bowl and heat in microwave for 1 minute.

Remove and stir, then return to microwave. Repeat this process, heating in 15-second intervals until chocolate is melted, removing the bowl each time to stir. Pour melted dark chocolate onto a baking sheet and spread out into a rectangle. Do not spread too thin.

Place the baking sheet with chocolate in the refrigerator for a minimum of 1 hour or until it hardens. Once the chocolate has hardened, remove it from the baking sheet and put it on a cutting board. Cut the chocolate into small chunks and place them back in the refrigerator until you are ready to fold into the ice cream. Slice bananas and put them in a sealed bag. …

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