Posts Tagged Ice Cream

Ice Cream French Toast

I think that whenever I step outside these last few weeks my flesh begins not-so-gently cooking in the sun. This has led to more than a few dinners consisting of cold sandwiches and yogurt. Combine that kind of heat with illness requiring heavy doses of Nyquil, and you get some crazy ideas. Ideas like melting ice cream and using it to make French toast.

Sometimes antihistamines can lead to good ideas.

Ingredients (serves 2)

6-8 slices of baguette, or 3-4 slices challah

1 great big scoop of ice cream (I used vanilla, because Mr. B thought coffee ice cream French toast would be gross. I disagree, but I haven’t had the chance to prove it. But by all means, experiment with the ice cream.)

1 egg

1 T vanilla

pinch salt

butter, for frying


Start with your ice cream.

Either wander off for a few minutes and let it melt, or microwave it for 30-40 seconds. Mix the egg, vanilla, and salt into the melted ice cream.

Drench each slice of bread in the ice cream mixture for 30-40 seconds. You want them thoroughly soaked.

Melt a thin layer of butter in a large skillet over medium-high heat.

Fry the French toast for about 3-4 minutes on the first side.

Flip them and give them another 2-3 minutes to fry on the second side.

Now, you could go crazy here and serve this with a scoop of ice cream on top. But really, I’ll take any excuse to eat maple syrup. Serve with artichoke hash browns and something very cold to drink.

This was really good. I only needed the stove on for a little more than five minutes (well, for the French toast. I spent a little longer on the hash browns.) and got to eat ice cream while making breakfast for dinner. The ice cream makes the dish very rich and the extra egg enhances that. This is definitely the new way to make French toast.


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Peanut Butter Milkshakes

You probably don’t want to know how much peanut butter I go through in a week. From sandwiches to cookies to spreading on apples, peanut butter joins me in meals at least once a day. At least. And now I’ve started adding it to liquids.

Owning a milkshake machine is a huge responsibility. You have to use it enough to justify the use of precious counter space, but use it much more than that and your waistline will suffer. Mine is gonna suffer for this.

Ingredients (makes 2 milkshakes) 2 big scoops of vanilla ice cream (about 2 cups)

1/2 cup of whole milk*

2 T peanut butter

3 T malt powder or brown sugar, optional

*This recipe isn’t going to be healthy. Don’t bother watering it down with low-fat milk or ice cream. If the calories worry you, I recommend iced tea.)


Combine milk and ice cream in the canister of a milk shake device (Or try a blender. I can’t try a blender; I don’t own one.)

Add peanut butter and mix until smooth. Taste to check the consistency. If it’s too thin, add ice cream. If too thick (unlikely), add a bit of milk. Add malt powder and/or sugar if desired and mix again. I don’t always want it too sweet, but it tastes a lot more like dessert with the malt.

Pour milkshake into a pair of nice big glasses and enjoy.

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Ice Cream Sandwiches

I defy anyone to resist these. It’s almost midnight as I’m writing this, but after a tiring day at the renaissance fair (I know, my life is so hard, right?) in Texas heat all I wanted was to eat these. Not just one. A whole plateful. I was that hungry and that overheated. Unfortunately, as we’ve just discussed, my life is terribly difficult because instead of making another batch of these and scarfing them down, I had to go see Thor with my friends. Also, I should probably get to the food part instead of just admitting to a bunch of people on the Internet (not to mention my mother) that I’m an irredeemable geek. Sorry mom! For those of you who don’t live 1,262 miles from your mothers, these would be a great treat for mother’s day.  (No, seriously. I checked on Google Earth. 1,262 miles. It’s 1,270 to my dad’s house. That’s really, really far away.) For those of you who are mothers, but your kids are lame/far away/vegans, these are super easy to make and contain enough chocolate to cheer you up. (Psst, mom: Tell your other daughter to cook them. But I still get good kid points, okay?)  

Ingredients (makes 36 cookies, therefore 18 cookie sandwiches, but still about 2 dozen servings. I brought these to work and most people cut the sandwiches in half. I don’t blame them; these cookies are enormous.) For the cookies:

16 T (2 sticks, 1/2 pound) butter

1 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 t vanilla extract

1/3 cup Nutella

1 cup cocoa powder*

1 3/4 cups flour

1 t baking powder

1 t baking soda

1/2 t salt

1/3 cup cocoa nibs or chocolate chips (optional)

For the cookie sandwiches:

1 quart ice cream

1/2 cup cocoa nibs, chocolate chips, or espresso beans (optional)

Directions Preheat the oven to 350°F. Cream the butter well, then add the sugars and mix them in. Add eggs, vanilla, and Nutella and mix again. Sift in cocoa powder, flour, baking powder and soda, and salt. I know it’s a lot of chocolate. That is a very good thing. Do not fight it. Mix everything well and stick the dough (which I did not take a picture of, sorry) in the fridge for ten or twenty minutes. This dough is incredibly sticky, and it’s much easier to manipulate when it’s chilled. Form the dough into about 2-tablespoon sized balls and arrange them on parchment lined baking sheets. I don’t always use parchment for cookies, but again, these guys are sticky. You probably want to line ’em up. I had fun squashing each dough ball with the heel of my palm, but I doubt it’s necessary. These cookies need no encouragement to spread nicely. Incidentally, Mr. B said the dough balls looked like cow patties. He added, in case I wasn’t sure, that they looked gross. He was surprised, for some reason, when I threatened not to share the poor insulted cookies with him. Don’t insult the cookies, okay? Bake at 350°F for 8-10 minutes, rotating the pans halfway through if you suspect, as I do, that your oven cooks unevenly. These develop lovely cracked surfaces, and I kind of wish I had dusted the dough balls with powdered sugar to enhance the effect. Just look how nice they are! Now we just need to turn these things: into sandwich form. First I froze the plate of cookies, to minimize melting of ice cream while I prepared things. Yes, I’m going to keep showing you cookie pictures. I can’t get over how pretty these cookies are. Scoop some ice cream into a bowl and mix with cocoa nibs or chocolate chips or whatever other textural filling you want to use. Sorry, I can’t bring myself to measure ice cream. Just use an amount. Plop a generous scoop (still not measuring) of ice-cream mixture onto a cookie, top with another cookie, and smoosh the two cookies together. Repeat until all of the cookies are sandwiched. I used raspberry sherbet for most of the sandwiches, but made a few coffee ones as well. The nibs add a delightful bitter crunch to the filling, but I understand that there are people out there who do not like cocoa nibs. The cookies need to be kept in the freezer (obviously) until you’re ready to serve. I made sure to freeze my serving plate as well, because they had to survive a 20 minute drive to work on a rather hot day. *Yes, this recipe calls for a whole cup of cocoa powder. I use Hershey’s special dark, because it’s both palatable and cheap. I won’t use regular Hershey’s cocoa powder, because it has a chalky aftertaste and believe me, when you’re using it in this quantity, you will notice it. I’ve used Valrhona before, and would do so consistently if it weren’t (a) expensive and (b) only available, as far as I know, at Sur La Table which is like a twenty-five minute drive from both work and home and I am really, really lazy. Plus, if I go into a Sur La Table for cocoa powder I will leave with a pile of other things I don’t actually need and my kitchen will officially explode from its inability to contain all the stuff I try to fit into its poor little cabinets. Also, if you want a comparison of cocoa powders, I recommend this here, which is way more put together and informative than anything I could ever do, even if I were willing to buy 17 different kinds of cocoa powder and consume them each in shot form. Which I am not.

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Ice Cream Cones: Keeping Tidy

Ice cream cones, fun as they are, can be really annoying. Ever try to make more than one at a time? What do you do with the other ones? You could let them roll around the counter getting ice cream everywhere, or you could hope that whatever other people you’re making ice cream cones for are willing to come and get theirs right away, but these never work. They always choose that exact moment to be incredibly busy. So just alter the box the cones came in to be a cone holder. Cut an X shape about an inch across in the side of the box and let the ice cream cone stand in it. Each box can hold about 4 of these crosses without losing stability. See? That was easy.

Also, they make sorbet with wine in it. How cool is that?

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Apple Tart with Sorbet and Lime

I really do eat an apple a day with my lunch. Usually a PB&J as well, and often a cheese stick. Some of my eating habits, in other words, have not changed since the first grade. Apples are great. They’re good raw and plain, with peanut butter or cinnamon sugar, diced into yogurt, and of course made into pie.

But an American apple pie just wouldn’t do to follow fondue. It’s too heavy and rich, and when you’ve just eaten enough cholesterol to stagger a moose and are picking at carrots in guilty recollection of New Year’s Resolutions,  “rich” and “rib-sticking” are not the adjectives you want in your dessert. “Fruity” and “subtle,” on the other hand, will do nicely.

I cheated making this. I used frozen puff pastry. I’m sorry.  I’m even sorrier that it tastes no different than the stuff I used to spend hours on in the kitchen. Oh well. Here it is:

Apple Tart

1 sheet of frozen puff pastry

4-5 small apples

1 t lemon or lime juice (I had lime juice handy because of the sorbet and lime balls)

1 t vanilla

2 T butter, plus more for buttering pan

1/4 cup brown sugar (not packed)

1/2 t cinnamon or 1T Goldschlager

Butter an 8×8 pan and line with thawed puff pastry, turning down the edges to make a little crust. If you made your own puff pastry, I applaud you. I doubt I’ll be doing it again. Slice apples very thin and arrange in overlapping layers in a pattern of your choice. Brush with lime juice and vanilla (I just mixed ’em) to keep apples from browning. Cut butter into itty-bitty pieces and dot the tart with them. Sprinkle brown sugar over it all. You might not want as much sugar as that; it really is supposed to be pretty subtle. Dust with cinnamon or sprinkle with Goldschlager or other liqueur of your choice. This will keep in the fridge for a day or two. When you’re ready to make it, heat oven to 400ºF and bake for 20-22 minutes until it smells apply and the pastry edges are nice and crisp. Enjoy!

But wait! I promised you sorbet and lime balls. They’re super easy. You need: 1 lime per 2 people, and a scoop of sorbet for each lime half.

Cut the bottom and top 1/4 inch of each lime off, then cut the limes in half. Scoop out the delicious innards, but let the juice pool in the skins. Fill with a scoop of raspberry or orange or even lime sorbet. Wrap loosely in foil and put in the freezer until ready to serve. They do make an impression!

It started to melt on the counter while I was looking for the camera. Came out yummy though. I love how the lime juice gets sucked up into the sorbet, making it tart and limey.

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