Mint Chocolate Chip Cookie Dough Ice Cream

Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!

In celebration of National Ice Cream Month, we've brought you delcious ice cream treats all week long. Check out the list below if you missed a day.  Before we give our ice cream maker a well-deserved break, we wanted to share one last variety:  Mint Chocolate Chip Cookie Dough.

Before our Summer Ice Cream Social started, I asked my husband his favorite flavor of ice cream.  He couldn't decide between mint chocolate chip and chocolate chip cookie dough.  When I said I would make both, he said "you should make them together!"

Turned out to be brilliant!  Mint chocolate chip ice cream is so sweet and refreshing - add chocolate chip cookie dough (one of my favorite things ever) and you've got the Best. Ice. Cream. Ever.  Easy to make too - see how below!

Thanks for stopping by to see what our Summer Ice Cream Social has to offer.  We've had a great time - hope you have too!  Don't forget to check out our Facebook page for more information, and the other posts from this week:

• Peanut Butter Ice Cream
• Cream Cheese Ice Cream in Red Velvet Brownie Cups
• Lemon Gelato
• Roasted Peach and Candied Pecan Ice Cream
• Mexican Hot Chocolate Ice Cream Sandwiches
• Mint Chocolate Chip Cookie Dough Ice Cream

Mint Chocolate Chip Cookie Dough Ice Cream

by Susan @ Love in the Kitchen

Prep Time: 25 mnutes

Keywords: dessert chocolate ice-cream American summer

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Ingredients (about one quart)

• 1 cup milk
• 1 cup cream
• 1 cup half and half
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon peppermint extract
• green food coloring (optional)
• 6 ounces semi-sweet chocolate (1/2 package of chocolate chips)
• 1/2 cup butter (one stick)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 1/4 cups flour
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup miniature semi-sweet chocolate chips

Instructions

• Stir together the milk, cream, half and half, sugar, salt and peppermint extract. Mix until the sugar has dissolved. If using, add drops of green food coloring until you have the green color you want.
• Churn the cream mixture in an ice cream maker for about 25 minutes or according to the manufacturer's instructions.
• Meanwhile, melt the 6 ounces of semi-sweet chocolate pieces in the microwave for 30 seconds. Stir and continue melting in 15 second intervals until the chocolate is melted and smooth. Let cool and transfer the chocolate to a heavy-duty plastic ziploc bag.
• When the ice cream in the machine is ready, snip a corner off the plastic bag and scribble some of the chocolate into the container, then add a layer of the just-churned ice cream to a storage container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring with each layer.
• Put the ice cream into the freezer and freeze for about 20 minutes.
• Now, make the Cookie Dough: Cream the butter in a mixer until soft and fluffy. Add both sugars and mix. Add the vanilla and eggs and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined.
• Remove the ice cream from the freezer, and fold in the chocolate chip cookie dough (you may not need all of it - bake any leftover cookie dough into cookies at 375 for 10 minutes).
• Freeze the ice cream for at least two hours and serve.

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Making Ice Cream at Home

Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!

In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!

I wanted to give you some ideas for a few of the tools that you need if you want to make ice cream at home.

This first ice cream maker uses ice, just like the one we had when I was a kid.  One of the best thing about this one is it is very affordable!

This is the ice cream maker that I have.  It has a bowl that you freeze prior to making your ice cream, so does require a little bit of planning.  I keep mine in my freezer all of the time - and in the summer, when I make lots of ice cream, I keep a second bowl in the freezer as well!

You'll also want a great scoop.  I like this one - it doesn't bend regardless how frozen the ice cream is, and is tapered well to scoop ice-cream easily.  And a great price!

So, you don't actually need these bowls, but these are really fun.   

    

You have to stop by tomorrow for our finale... the best ice cream ever.  Seriously.

Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:

• Peanut Butter Ice Cream
• Cream Cheese Ice Cream in Red Velvet Brownie Cups
• Lemon Gelato
• Roasted Peach and Candied Pecan Ice Cream
• Mexican Hot Chocolate Ice Cream Sandwiches

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Ice Cream... with No Ice Cream Makers

Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!

In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!

We've been bringing you some wonderful ice cream recipes - but they have all required ice cream makers.  Today I've got something for you that you can make in just 5 minutes in your blender!

This frozen fruit ice cream has only 3 ingredients:  frozen fruit (10 ounces), cream (2/3 cup) and sugar (1/2 cup).  Put them all in a blender and you've got ice cream!


Click here for more ways to make ice cream without an ice cream maker!

Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:

• Peanut Butter Ice Cream
• Cream Cheese Ice Cream in Red Velvet Brownie Cups
• Lemon Gelato
• Roasted Peach and Candied Pecan Ice Cream
• Mexican Hot Chocolate Ice Cream Sandwiches

* Ice cream photo credit to allrecipes.com

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Mexican Hot Chocolate Ice Cream Sandwiches

Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!

In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!

Today I've got an ice cream sandwich that has its first origins at a bar in Stillwater, Minnesota.  We went to Smalley's Pirate Bar several years ago and had the hottest wings ever.  Seriously.  To help alleviate the pain, they offered ice cream sandwiches.  And it mostly works to help with the pain.

I thought, why not combine the heat with the cold?  And I came up with these ice cream sandwiches.

Now, I didn't use ghost peppers, nor did I make it intolerably hot, but this ice cream does pack a bit of a kick.  It leaves a wonderful confusion of creamy-cold and tingly-hot in your mouth.  My co-workers all lined up for seconds!

Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:

• Peanut Butter Ice Cream
• Cream Cheese Ice Cream in Red Velvet Brownie Cups
• Lemon Gelato
• Roasted Peach and Candied Pecan Ice Cream
• Mexican Hot Chocolate Ice Cream Sandwiches

Mexican Hot Chocolate Ice Cream Sandwiches

by Susan @ Love in the Kitchen

Prep Time: 30 minutes

Keywords: dessert chocolate ice-cream American Mexican summer

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Ingredients (12 sandwiches)

• 2 ounces Mexican chocolate squares (or 2 ounces semi-sweet chocolate squares or chips)
• 1 cup milk
• 1 cup half and half
• 1 cup cream
• 1 cup sugar
• 2 teaspoons cinnamon
• 2 tablespoons cayenne pepper (more or less depending on the amount of heat you like)
• 1/2 teaspoon salt
• 1 dozen oatmeal cookies (approximately 3 inch diameter)

Instructions

• Melt chocolate in microwave for 20 seconds. Stir and melt in 10 second increments until smooth and completely melted. Let cool completely.
• Stir cinnamon and cayenne pepper into chocolate.
• Add chocolate to milk and stir until combined. Stir in half and half, cream and salt. Add sugar and stir until fully combined and smooth.
• (If your chocolate does not combine smoothly into your cream and milk mixture, you can microwave the mixture in 30 second increments, stirring after each 30 seconds until the chocolate is completely combined.)
• Chill in regrigerator for 2 hours (four if you have heated the mixture) or 30 minutes in the freezer (1 hour if you have heated the mixture.)
• Proces in an ice cream maker for about 25 minutes or according to the manufacturer's instsructions.
• While ice cream is at soft-serve consistency, spread one half cup of ice cream onto the bottom of one cookie. Place another cookie on top of the ice cream to make a sandwich. Repeat with remaining cookies.
• Place sandwiches on cookie sheet and cover with plastic wrap. Freeze for 1 hour and serve.

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Roasted Peach and Candied Pecan Ice Cream

Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!  

In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!

Today I'm indulging in a bit of nostalgia.  We had an ice cream maker when I was a kid.  It was wooden, and you needed ice and salt for churning.  The very first ice cream I can remember eating was peach.  Peach Ice Cream is the essence of summer to me.

This recipe uses roasted peaches to really bring out the flavor of the fruit.  I added pecans to this for the delicious sweet crunch.  And because I always think of peaches and pecans as going hand in hand.  Definitely worth the extra effort!

I love this ultra-creamy peach and pecan ice cream.  And it really does transport me back in time!


Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:

• Peanut Butter Ice Cream
• Cream Cheese Ice Cream in Red Velvet Brownie Cups
• Lemon Gelato
• Roasted Peach and Candied Pecan Ice Cream

Roasted Peach and Candied Pecan Ice Cream

by Susan @ Love in the Kitchen

Prep Time: 15 minutes

Cook Time: 4 hours

Keywords: dessert peaches pecans ice-cream American summer

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Ingredients (about one quart)

For the Ice Cream

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon table salt
• 2 cups milk
• 1 cup heavy whipping cream
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1 1/2 cup chopped peaches
• 2 tablespoons butter, melted
• 1/2 cup brown sugar

For the Candied Pecans

• 2 tablespoons butter
• 1 1/2 cups chopped pecans
• 1/2 teaspoon salt
• 1/4 cup brown sugar

Instructions

• Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
• Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla extract. Cool 1 hour, stirring occasionally.
• Meanwhile, place the peaches on a baking dish in a single layer. Pour the melted butter, 1/2 cup of brown sugar and water over the peaches. Stir to combine, then roast at 375F for about 25 minutes, or until soft and fragrant.
• Once the peaches are cool, coarsely mash them and add them to the cooled cream mixture. Stir to combine.
• Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
• Meanwhile, melt butter in a small skillet over medium heat; add pecans and sugar and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with salt. Cool completely (about 30 minutes).
• Pour chilled cream mixture into your ice-cream maker, and process for about 25 minutes or according to manufacturer's instructions. Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.

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Lemon Gelato

Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!  In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!

Today I am bringing you some memories from Rome.  On our recent trip, I fell in love with gelato.  Not that it was a hard sell.  Gelato is kind of high-octane ice cream - deep, rich flavors, with less fat in the base and less air churned into it during the freezing process. What's not to love?

And it was literally everywhere.  So lots of opportunity to taste!

I loved lemon gelato in particular, and am sharing my recipe with you today.  Meyer lemons are particularly good here with their sweet and almost floral tangy-ness.  If you can't find Meyer lemons, use regular lemons but add sugar to taste.

I used my ice cream maker for this recipe (I don't have a gelato maker).  I chilled the base longer than I would for ice cream to try to limit the amount of air I churned into the gelato, giving it a more authentic texture.

While this may not be perfectly Italian gelato, it is certainly perfectly delicious, and a new mainstay in my frozen treat repertoire!

Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:

• Peanut Butter Ice Cream
• Cream Cheese Ice Cream in Red Velvet Brownie Cups
• Lemon Gelato

Meyer Lemon Gelato

by Susan @ Love in the Kitchen

Prep Time: 15 minutes

Cook Time: 3 hours

Keywords: dessert lemon ice-cream Italian summer

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Ingredients (about 1 quart)

• 1 cup Meyer lemon Juice, about 6 lemons
• zest from one Meyer lemon, very fine
• 1 1/4 cup sugar
• 1/2 cup milk
• 1 cup fat-free half and half
• 1/2 cup heavy cream
• 1/2 tsp salt

Instructions

• Stir the milk, cream, half and half, lemon juice, zest, sugar and salt together.
• Using a wire whisk, mix until the sugar is dissolved and completely incorporated, and the mixture has thickened slightly.
• Chill the mixture in the refrigerator for two to four hours or in the freezer for thirty minutes to one hour.
• Pour the mixture into a Gelato or ice cream maker and process for about twenty minutes or according to the manufacturer’s instructions.
• Serve right away at soft-serve consistency or freeze for 2 hours for firmer gelato.

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Cream Cheese Ice Cream in Red Velvet Brownie Cups

Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!  In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!

Is your favorite part of cake the icing?  I know when it comes to cream cheese icing, it can be a tough choice for me.

Okay.  Let's be honest here.  I would totally choose cream cheese icing over the cake any day if I had to.  Because I love it so, I have been wanting to create a Cream Cheese Ice Cream that replicates the flavors of my favorite icing... in a summer-friendly and socially acceptable format.

So this Ice Cream is absolutely perfect.  Sweet and smooth and creamy, with the slightly tangy flavor of cream cheese, this frozen treat pairs with all kinds of things, from cake to chocolate sauce to fresh fruit.  Or just plain.

Red Velvet Brownies are the perfect vessel for this rich and smooth Cream Cheese Ice Cream.

Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:

• Peanut Butter Ice Cream
• Cream Cheese Ice Cream in Red Velvet Brownie Cups

Cream Cheese Ice Cream in Red Velvet Brownie Cups

by Susan Zentmyer

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Ingredients

For the Ice Cream

• 8 ounces cream cheese, softened
• 1 cup milk
• 1 tablespoon fresh lemon juice
• 1 cup sugar
• 1 teaspoon salt
• 1/2 cup heavy cream

For the Red Velvet Brownie Cups

• 1 box red velvet cake mix
• 3/4 cup butter, melted
• 1 egg
• 1/2 cup water

Instructions

Make the Ice Cream

Blend cream cheese, milk, lemon juice, sugar, and salt in a blender until smooth. (a blender or food processor is necessary in this step to ensure a very smooth mixture)

Transfer to a bowl, then stir in cream. Chill mixture in the refrigerator for two to four hours or in freezer for one hour.

Process cream cheese mixture in ice cream maker for 25 minutes, or according to manufacturer's instructions.

Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.

Make the Brownie Cups

Preheat oven to 325 degrees F.

Combine egg, butter, water in a bowl. Add red velvet mix, stir until the ingredients are combined, and lumps are gone.

Spray a 12-cup muffin tin with cooking spray. Divide the batter between them.

Bake for 10 minutes.

Spray the bottom of another muffin tin, and pull the brownies out of the oven. Lay the second muffin tin on top and lightly press.

Continue baking the brownies for another 5 - 10 minutes.

Let brownies cool for 15 minutes - with the second tin still in place. Once cooled, carefully remove the top tin. Remove the brownie cups from the tin and place on wire cooling rack.

Assemble

Place a brownie cup on a plate. Scoop two scooops of ice cream into the cup and enjoy!

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Tuesday's Table for July 22, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your great ideas!  I get such inspiration from everyone's links.  This week we've got our Summer Ice Cream Social!  Have you got anything to bring to celebrate National Ice Cream Month with us?

<center> <a href="http://zentmrs.blogspot.com/p/tuesdays-table.html" target="new"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_v75srsCQV_KCkh-PdU51jywq62t3RKYSLT3k1hatjAsRKSJF5FMG0yQ5aGanF6fOFzmPxEIaC-yr6W_WmNE88UaA-CsiixlvHwSf8vbR45UgapWXbQN9TgpK15hqc3xmEb0Hw/s1600/TuesdaysTable150x150-horiz+peppers.gif" /></a></center>

This week's feature is Pink Wing's Lemon Berry Eclairs.  How perfectly delectable do these treats look?!  For step-by-step instructions on how to re-create these in your kitechen, head over and see her site.

Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:

• Please share as many links as you like, but only if you haven't shared them here before
• Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
• Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)

No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!

An InLinkz Link-up

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Peanut Butter Ice Cream

Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!  In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!

Today I'm bringing you Peanut Butter Ice Cream.  This is a totally amazing ice cream, packed full of salty roasted peanuts and sweet smooth cream.

You could add chocolate to this - a thick super-chocolatey fudge sauce would be wonderful - but really, it is pretty darn amazing just as is.  Even better, dare I say, than peanut butter straight from the jar!

Check back here all this week for more from Love in the Kitchen's Summer Ice Cream Social!  And head over to Love in the Kitchen on Facebook for even more tips and recipes to help you make your favorite ice cream... and maybe even find a couple of new contenders for that #1 spot!

Peanut Butter Ice Cream

by Susan @ Love in the Kitchen

Prep Time: 15 minutes

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Ingredients (1 quart)

• 1 1/4 cup chunky peanut butter
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 cups half and half
• 1 cup heavy whipping cream

Instructions

• In a stand mixer, mix the peanut butter, sugar, salt and vanilla. Add cup of the half and half, and beat on low speed until fully incorporated.
• Add the remaining 1 cup f half and half and the cream and mix together completely.
• Transfer the ice cream base into 1 gallon Ziploc freezer bag and seal tightly. Place the bag in the freezer and let chill for 30 minutes.
• Process the ice cream according to your ice cream maker’s instructions, or about 25 minutes.
• Transfer to a freezer container and freeze for at least two hours.

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