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Chocolate Thin Mint Ice Cream

21 Feb

“Girl Scouts need you because you, like children, are enthusiastic, are curious, are energetic, believe in the potential of each girl to contribute, and understand and respect the fact that each girl develops as an individual.”~from the Daisy Leader Handbook, 1989

Thin Mint Ice Cream Galore!

I have a real problem saying no.

I also love Girl Scout cookies.

Together, they are a nasty combination.

My cousin’s adorable daughter was selling Girl Scout cookies, and like any good, young, entrepreneurial saleswoman, she sold cookies at a family-wide Hanukkah party. How could I say no? I couldn’t. So I bought a few boxes.

A week later, a cute little girl dressed in her Girl Scouts uniform rang my doorbell around dinner time. I had just walked in the door, was cooking dinner, and was starving. Boom. The perfect storm.

 “Would you like to buy some girl scout cookies?” You bet your bippy I would! Some wave of short term memory loss must have come over me because right then and there, I bought more cookies. I paid, closed the door and then realized I had purchased way more girl scout cookies than The Husband and I could possibly consume. Ohy. Now what?

Ah ha! Make them into ice cream. That seems to be the solution for everything – and this time, it worked quite well.

Crumbles of thin mint goodness

Thin Mint Ice Cream

Created by 365scoops; fudge mint swirl adapted from David Lebovitz

Ice Cream Ingredients

1 sleeve  of Thin Mint Cookies, chopped (16 cookies)

1 1/2 cups cream

1 1/2 cups half-and-half

3/4 cup sugar

1/4 cup cocoa powder, sifted

1/4 cup semi sweet chocolate chips

1 oz bittersweet chocolate

Fudge Mint Drizzle

Fudge Mint Swirl Ingredients

1/2 cup sugar

1/3 cup light corn syrup

1/2 cup heavy whipping cream

6 tbs unsweetened Dutch-process cocoa powder (sifted!)

1/2 tsp peppermint extract


Chop the thin mint cookies (sample some along the way, of course!) and set aside.

Since this ice cream is not a custard (notice, it’s Philadelphia style no eggs) it is a slightly simpler ice cream and doesn’t require tempering eggs.

Making the chocolate ice cream base

In a medium saucepan, add the cream, milk and sugar. Once the mixture heats and small bubbles form around the edges, add in the sifted cocoa powder, chocolate chips and bittersweet chocolate. Stir vigorously so that the chocolate is entirely mixed, and the mixture continues to heat. Remove from heat and let cool completely before refrigerating for 2 hours.

While the mixture is cooking, make the fudge mint swirl. Mix together the sugar, corn syrup, cream, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly until the mixture begins to bubble ever so slightly at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute (max!), whisking frequently. Remove from the heat, stir in the peppermint extract and let it cool.

Those thin mint kids are having too much fun!

Once the ice cream mixture has chilled in the refrigerator pour into the bowl of the ice cream maker and churn according to the manufacturer’s instructions. Approximately 3-5 minutes before the ice cream is ready, pour in the cookie pieces and let it finish churning. To assemble, drizzle the mint fudge on the bottom of a freezer-safe container, cover with a few scoops of ice cream, drizzle with more fudge and repeat the layering process until you’ve used all the ice cream. Top with more fudge, a few cookie crumbles, and transfer to the freezer for approximately 2 hours before serving.

The Verdict:I am so used to the creaminess of custard ice creams these days that I was slightly concerned that this one would not be up to par. Let me tell you, it was damn good! I churned this one at midnight and snuck more than a few bites before bed. I also ate a scoop for breakfast this morning. And for dessert tonight. Suffice it to say, it was quite tasty! Enjoy.

...and voila!

Vanilla Bean Ice Cream with Salted Caramel and Chocolate Covered Potato Chips

2 Feb

“The old believe everything; the middle aged suspect everything; the young know everything.” ~ Oscar Wilde

Signature Ice Cream - coming right up!

This ice cream is sinful. Not normal. Insanely good. So good, in fact, that it’s topping my leader board and becoming a 365scoops signature flavor.

As you all know, it’s birthday week at 365scoops and I’ve had the distinct pleasure of making ice creams for a few of my nearest and dearests!  I served this flavor on Sunday at Baby S’s first birthday party and all her cool family and friends loved it. So much so, in fact, that her grandfather told me “In my rolodex, 365scoops is listed as #1 under ice cream.” Hilarious! Not to sound like a moron but who uses a rolodex anymore? Too funny!

Needless to say, all the little yentas loved this flavor. In fact, they requested that this become a Signature Flavor for 365scoops. So, your wishes are my command!

Behold, the power of salty and sweet!

This flavor is perfect for anyone with a brain who loves the combination of salty and sweet. The rich vanilla bean ice cream is a great backdrop for the salty yet sweet caramel swirl (heavenly) and the chunks of chocolate covered potato chips. Coming from someone who usually prefers chocolate-based ice creams, this vanilla bean was so creamy and perfect that you should RUN don’t walk to make this flavor at home. Enjoy!

Signature Flavor: Vanilla Bean Ice Cream with Salted Caramel and Chocolate Covered Potato Chips

Flavor created by 365scoops; vanilla ice cream adapted from David Lebovitz’s The Perfect Scoop; Salted Caramel from Smitten Kitchen

Swirling in the vanilla bean paste

Ingredients: Ice Cream

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp vanilla extract

Salted caramel (recipe below)

1 cup chopped (in big pieces!) Trader Joe’s chocolate covered potato chips

Sugar browning, ever so slowly

Ingredients: Salted Caramel

1/2 cup granulated sugar
3 tablespoons unsalted butter
A few grinds of sea salt
1/3 cup heavy cream

Method: Salted Caramel

Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color.

Starting to caramelize

Add the sea salt and butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Taste it and if you think it needs more sea salt, grind in a bit more. Set aside until needed. This can be stored in the refrigerator for up to a week, but you’ll be using it all in this outstanding ice cream!

Adding in the butter and it foams up

Method: Ice Cream

In a saucepan heat the half-and-half until small bubbles form around the sides. Set aside. While the mixture is heating, whisk together three egg yolks and sugar in a large heat-proof bowl until the mixture thickens and turns a pale yellow. Temper the eggs by slowly pouring in the heated half-and-half and whisking together. Pour this mixture back into the saucepan, add in the vanilla bean paste and vanilla extract. Heat the mixture until it reaches 175 degrees or is thick enough to coat the back of a wooden spoon. Let cool completely before refrigerating for 1-2 hours.

Look at that beautiful salted caramel!

The Great Assembly

Once the ice cream is chilled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before the mixture is done churning pour in the chocolate covered potato chips (make sure they are pretty good sized chunks).  Once done churning you’ll need to assemble the ice cream with the salted caramel swirl. Scoop 2 tbs of caramel on the bottom of the freezer safe container. Layer with a hefty scoop of ice cream. Repeat, until you fill the container, each time digging the spoon to the base of the ice cream and swirly very gently so that the caramel swirls throughout the ice cream. Top with a few extra potato chips for good measure and return to the freezer to harden. When you’re ready to eat it, grab and spoon and dive in straight from the container. No need for a bowl on this one.

Dig in!

The Verdict: Considering my peeps said to make this a signature flavor, I think that speaks for itself! In the words of Rachel Ray, Yum-O! Happy Birthday Baby S. I hope you enjoyed it too!

White Chocolate Chip Cookie Dough Ice Cream

31 Jan

Plain old yum!

“Handmade presents are scary because they reveal that you have too much free time.” ~ Doug Coupland

Uh oh. That doesn’t bode well for me.

When I was a little girl I lived for crafting projects. In fact, I watched the infomercial station ad nauseum and learned more about cleaning products, pet de-licing and hair accessories than any other child of the ’80s. I’m not quite sure why it was so mesmerizing to watch this station but truth be told, I loved it. Come to think of it, I was probably the ideal customer for QVC: impressionable, gullible, and plan old naive! Every time the infomercial would end, a very convincing voice would announce “buy now and we’ll throw in two extra mops for the price of one” or my personal favorite “buy now for seven easy payments of $19.99”. Well something about that “buy now” voice really stressed me out. How could I miss out on the opportunity to get the world’s best mop plus two more, for free! And even better, payment was easy! Upon hearing these amazing deals I’d scream “Mom!!!!! Come quick!” and you know what she would do? She’d rush so fast into the family room you’d think someone was hurt. It worked like a charm every single time. Once I had her at my mercy I’d politely ask for her credit card so that I could order said product. I’d have the phone in hand, already having dialed the 1-800 number in hopes of beating some of the other suckers to this deal. Let  me tell you something – it never worked. My mother was too damn smart. I never got the magic bullet, or the knives that cut pennies, or even the goo-gone. Poor. Deprived. Child.

Sifting cocoa powder is a must!

And then, one day, an iron-on transfer art project appeared on QVC. Hmmm, crafty, affordable, and educational. Mom might actually fall for this one. Bless her little soul, because after screaming the obligatory “Mom!!! Come quick!” she actually took out her credit card and purchased that amazing item for me. Well, I waited with bated breath for two, long, dreadful weeks until the iron-on transfer art project came in the mail. And when it did, you know what I did? I made every friend I knew her own set of sheets and pillow cases as a birthday gift. That’s right. I cut out fruits from the colorful iron-on transfers and made cornucopias on each and every pillow case. Boy was I cool. That was the ’90s for you…Truth is, I still have those sheets, and not to toot my own horn, but they’re pretty damn awesome.

And thus began my love affair with hand-made gifts.

Flour and cocoa next to the butter right before added together

Now that 365scoops is in the mix, it follows that for a friend’s birthday, rather than making iron-on transfer presents (you know you want one!) I make ice cream instead. Well, this week is no different. It’s birthday week and in honor of two special friends (one turned 29, the other turned 1) I am making loads of ice cream.  For my “big girl friend”, a college roommate and all-time rockstar of a friend, I made this very special white chocolate chip cookie dough ice cream. It was sinful. Thank heavens not all of it fit in the container and I was able to save some for myself.

These cookies happen to be a personal favorite. Something about the chewy chocolate cookies with white chocolate chips is just perfect. Now think about swirling that into chocolate ice cream. Have you died and gone to calorie heaven? I have!

Creaming the butter, eggs, and two kinds of sugar

White Chocolate Chip Cookie Dough Ice Cream

Ice cream created by 365scoops; cookies from Nestle Toll House Recipe

Cookie Ingredients

A Nestle Toll House Recipe

2 1/4 cups all-purpose flour

2/3 cup NESTLE® TOLL HOUSE® Baking Cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 (12 oz) package White Chocolate Morsels

Adding in the delicious white chocolate chips

Cookie Method

Preheat oven to 350 degrees F.

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels.

To make full size cookies (i.e. normal size) take approximate 1-2tbs of mixture, roll into a ball and place on an ungreased baking sheet. Do not flatten.

Bake for 8-9 minutes (I like them slightly under cooked and gooey). Remove from oven, tap the cookie sheet so that the cookies flatten slightly and then cool.

Mini cookie balls right before baking

To make mini cookies (which I did for the cookie dough) roll small little balls (approximately 20), place on an ungreased cookie sheet, and bake for 3-4 minutes. Let cool completely. Use the mini cookies for the ice cream, and the full-size cookies for garnish or ice cream sandwich making.

Ice Cream Ingredients

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1/4 cup semi sweet chocolate chips

1 oz unsweetened chocolate, chopped into small pieces

1/4 cup Dutch processed cocoa powder, sifted

Two trays of mini cookies...some of those may have disappeared!

Ice Cream Method

Sift the cocoa into a bowl. Pour in the chocolate chips and the chopped unsweetened chocolate.  Set aside.

Pour the half-and-half into a medium saucepan and heat until steam begins rising (but it’s not boiling). Once heated, pour in the triple chocolate mixture whisking vigorously until the chocolate is well-mixed and entirely melted. Continue heating the chocolate milk mixture until small bubbles begin to form around the edges. Set aside.

Three types of chocolates mixed together

Whisk together the three egg yolks in a large heat-proof bowl, slowly adding in the sugar until the mixture thickens and turns pale yellow. To temper the eggs slowly pour in the chocolate mixture and whisk into the egg mixture. Pour back into a medium saucepan and heat until the mixture reaches 175 degrees or is thick enough to coat the back of a spatula. Remove from heat, cool thoroughly and then refrigerate for 1-2 hours.

Triple chocolate swirled into the half-and-half

When you are ready to churn pour into the base of an ice cream maker and churn according to manufacturer’s instructions. Approximately 5 minutes before the ice cream is done, pour in the mini cookies (approximately 20 pieces, each one broken in half) and let it finish churning. Transfer to a freezer safe container and let freeze for 2 hours before serving.  Enjoy!

Hot off the press!

The Verdict: According to the birthday girl aka the college roomie, aka the all around great gal, it was damn good. In fact, I brought this flavor to her birthday party and the party animals loved it too. Lucky for me I had some extra that didn’t fit into the container so I’m noshing on it right now! Go ahead, try this one yourself. I promise you’ll love it. Happy Birthday!

Happy Birthday Ice Cream Treat!

P”heath”nut Butter Oreo Ice Cream

23 Jan

“It’s like peanut butter and chocolate. Each is great, but they’re better together.” ~ Richard Whitehead

Snagging the last scoop!

The name of this ice cream is somewhat of a mouthful, but then again so is the ice cream itself. The Husband and I ventured to my parents for the long holiday weekend, hoping to get a little R&R, good food, and a day of skiing into the mix. The sister requested that I schlep home an ice cream maker (I now have 3!) on the bus just so that we could make ice cream together. I begrudgingly agreed.

This recipe is what came out of our brainstorming session. The sister wanted coffee oreo, but as you know, I just made that. She also loves peanut butter and caramel. Boom, it hit me.  Peanut butter Oreo with Heath Bar crunch. Then I got a little sassy and decided to name it P”heath”nut Butter Oreo. Clever, right?

I have to say that making this ice cream in my parent’s suburban kitchen with every appliance I could dream of, huge counter space, and a large stove top was just a dream. Maybe the suburbs aren’t that bad afterall…

Oh, I should also note that this weekend was the coldest yet this winter… Negative 2 degrees. And guess what, we still ate ice cream. Twice. See, I’m not a fair weather fan. As I say, an ice cream a day keeps the psychiatrist away!


Chopped up Oreos and Heath Bar

P”heath”nut Butter Oreo Ice Cream

Created by 365scoops under the advisement of my darling sister


3 cups of half-and-half

3 egg yolks

1/2 cup sugar

1 cup smooth peanut butter (I used Smart Balance brand — don’t use natural peanut butter)

1/2 tsp vanilla extract

1 cup chopped mini Oreos

2 bars chopped Heath bar

My sister tempering the eggs


Chop the mini Oreos and Heath bar and set aside.

In a medium saucepan, heat 3 cups half-and-half until small bubbles begin to form around the edges.  Slowly whisk in the cup of peanut butter (in 1/4 cup increments) so that it is completely mixed into the half-and-half. Remove from heat.

Whisk together three egg yolks with the 1/2 cup sugar until the mixture thickens and turns pale yellow.

Pouring the hot peanut butter mixture into the egg yolk mixture

Slowly pour the hot milk mixture into the egg mixture, stirring frequently in order to temper the eggs. Pour the blended mixture back into the saucepan and heat until the mixture reaches 175 degrees F or is thick enough to coat the back of a wooden spoon/spatula to ensure that the eggs are fully cooked.  Remove from the heat, stir in the vanilla extract and set aside. Let cool for at least an hour before refrigerating to chill completely, at least 2 hours.

Up close and personal

When ready to churn, pour the mixture into the base of the ice cream maker and churn according to the manufacturer’s instructions (approximately 15-20 minutes). Because this ice cream is a custard (hence the egg yolks) and has 1 cup of peanut butter it’s extremely thick and will therefore require less time to churn. Approximately 5 minutes before it’s done churning pour in the Oreos and Heath bar crumbles and let mix completely. Transfer to a freezer safe container and freeze for a few hours, or enjoy straight from the machine!

Rich and creamy!

The Verdict: My father was over the moon. My sister loved it. And what’s best, my mother, the queen of no dessert, ate a little ice cream. Even she loved it. Now that, my friends, is a complement! Enjoy.



Caramelized Banana Ice Cream

17 Jan

“I want to sit down, and I want to laugh. Nothing works better for me than watching somebody slip on a banana peel. “~ Diane Lane

Caramelized Banana Ice Cream

To say that I hate bananas is a gross understatement. For those of you who know me, you know that I loathe bananas. I despise bananas. I am utterly repulsed by bananas. They smell. The consistency is disgusting. And the sound they make when people eat them? Uch. Fuggedaboutit. And what’s worse? A rotten banana.

Each year for The Husband’s birthday I make him chocolate chip banana bread. It’s a labor of love. I pinch my nose the entire time while baking it, and each time, he calls me a baby. I swear that I am allergic to bananas. In fact, sometimes I tell people that I have a very serious banana allergy just so that I don’t have to explain that I actually dislike bananas.

This year, The Husband turned the big 3o. I’ve been prepping myself for this day for years and as his “much younger wife” it’s my duty to remind him, day in and day out, just how old he has become (and just how young I remain!) As a special treat for his birthday I decided to make an outrageous triple-layer chocolate peanut butter cake (it was breathtaking!) with none other than…drumroll please…banana ice cream.

Now that’s love!

Two rotten bananas + two fresh bananas = gross!

To make this banana ice cream I used two uber-rotten bananas, and two fresh ones. The combination was perfect, and really mimicked the taste of banana bread. (Or so I’ve been told — this is actually the first ice cream that I have not tasted, so technically I cannot vouch for it’s quality). To further enhance the banana flavor I caramelized the bananas first – and again, I’ve been told by the royal taste-testers that this was well worth it. While I’d love to add my own personal opinion of this ice cream, I will never, ever taste it. Mark my word. You’ll just have to trust The Husband and our friends who ate this ice cream. They seemed to like it, a lot, and I think you will too.

Caramelized Banana Ice Cream

Adapted from Brown Eyed Baker and David Lebovitz

Bananas smothered in brown sugar and butter


2 yellow bananas

2 brown bananas

1/4 cup brown sugar

1 tbs butter

1 1/2 cups cream

1 1/2 cups whole milk

1/2 cup sugar

3 egg yolks

1 tsp vanilla


Caramelized bananas

Cut the four bananas into small discs. The very ripe bananas will not cut as cleanly, that’s fine, just break into small pieces. Line a baking sheet with parchment paper and place the bananas in it. Sprinkle with brown sugar and chopped butter. Toss well with hands and bake for 35-40 minutes until the bananas get very soft and begin to roast and caramelize.

While the bananas are cooking combine the cream, whole milk, and vanilla in a medium saucepan. Whisk until small bubbles begin to form around the edges. Remove from heat and set aside.

Whisk together the three egg yolks, slowly adding in the white sugar until the egg yolks thicken and become pale yellow. Slowly temper the eggs by pouring the hot milk mixture into the egg mixture, stirring in between each pour.

At this point, the bananas should be done roasting. Remove them from the oven and set aside.

Tempering the eggs

Pour the egg/milk mixture back into the medium saucepan and heat until it reaches 170 degrees and the eggs are fully cooked. If you don’t have a candy thermometer the mixture is cooked when it is thick enough to coat the back of a spatula or wooden spoon.

Next, add the bananas into the milk mixture. Stir thoroughly to break up the small banana pieces. Transfer to a blender and puree until the mixture is smooth. Let the banana ice cream base chill completely before refrigerating for at least two hours.

Mixing in the bananas before pureeing in the blender

Transfer the fully chilled mixture into the base of an ice cream maker, and churn according to the manufacturer’s instructions, approximately 20 minutes. When it’s done, freeze for at least 2 hours to firm up, or enjoy “soft serve” straight out of the machine.

The Verdict:  I asked The Husband what to write here – after all, I never tasted this flavor, so how could I know. In his words, “this $hit is bananas, B-A-N-A-N-A-S”. Enjoy!

They say it's delicious...

Death by Chocolate Ice Cream

10 Jan

Chocolate is the answer.  Who cares what the question is.”  ~Unknown

Death by Chocolate!

First, I have to apologize. It’s been a while since my last post. Don’t worry I’ve still been making oodles of ice cream, just haven’t shared it yet with the world…

While writing this post I came across a really funny website geared towards chocolate lovers and it’s tagline read “living la vida cocoa”. I must have the sense of humor of a 90 year old man because that’s had me giggling for quite a few minutes now! Ohy, it’s been a long week…

I am a self-proclaimed chocoholic. Sadly, The Husband doesn’t share the same sweet tooth and quite honestly, it’s mind boggling.  I have tried tirelessly to bring The Husband to the dark side. Believe it or not, he doesn’t even crave dessert. He rarely eats it, and quite frankly, I’m fed up!  I remember once in college The Boyfriend (who is now The Husband) bought me a can of cookies to keep at his apartment. He told me he didn’t like them, and therefore wouldn’t touch them. I came over two days later and they were half gone. With a sheepish grin on his face he admitted that the cookies were delicious, and he just couldn’t help himself. That’s my boy! (Sadly a rare occurrence!)

Fast forward eight years. The Husband still doesn’t love chocolate as much as I do. Occasionally he sneaks a treat, or eats some of my coveted goodies, but rarely does he say “let’s go out for dessert.” In fact, he’s never said that. I always do!

The Triple (Chocolate) Threat

Well, hold your horses because I think there’s another man out there for me. Sorry Husband. It’s bound to happen, we knew that this day would come sooner or later. His name is J. He loves chocolate. He also lives for ice cream. We’re kindred spirits.

This ice cream was made especially for him. J’s wife asked for a quart of uber-chocolate ice cream “the richer the better!”, she said.  That was music to my ears. J loves Oreos and chocolate, semi sweet chips were a must, along with a rich fudge swirl. A few text messages later, this flavor was born. I hope you all enjoy it! (Rumor has it that J did!)

Death By Chocolate Ice Cream

Created by 365scoops (and J’s wife)

The beautiful semi sweet chocolate chips

Ice Cream Ingredients

1 cup mini Oreos, chopped in halves or thirds

1 cup semi sweet chocolate chips

Rich Fudge Swirl (recipe to follow below)

2 cups heavy cream

1 cup half-and-half

3 egg yolks

3/4 cup sugar

1 oz bittersweet chocolate

1/4 cup cocoa (sifted is a must!)

1/4 cup plus 2 tbs semisweet chocolate chips

...And some crushed Oreos for a bit of crunch!

Rich Fudge Swirl Ingredients

Adapted from a David Lebovitz recipe here

1/2 cup sugar

1/3 cup light corn syrup

1/2 cup heavy whipping cream

6 tbs unsweetened Dutch-process cocoa powder (sifted!)

1/2 tsp vanilla extract

Prepping the bittersweet chocolate before adding to the milk mixture


Chop the mini Oreos and set aside.

Make the chocolate chips by melting 1 cup of semisweet chocolate chips for 15 seconds in the microwave. Stir, and heat again for 15 more seconds. Repeat until the chocolate is melted completely, but be careful not to burn it. Pour onto a wax paper sheet, spread with a spatula into a thin layer and freeze for approximately 30-45 minutes. Right before you are ready to use, break the chocolate into small pieces/chunks. You’ll use this later on.

Next, let’s start the ice cream. Whisk together the three egg yolks with the sugar until it becomes pale yellow and thick, and the sugar is nearly dissolved. Meanwhile, heat the half-and-half and cream on the stove top. As small bubbles start to form around the sides, and it reaches 170 degrees F, add in the 3 chocolates (unsweetened, semi-sweet chips and cocoa powder) and whisk until fully integrated into the milk mixture. Remove the mixture from the heat and slowly pour into the egg yolk mixture, whisking along the way. Ah ha! You’ve now tempered the eggs.

Whisking the chocolates into the milk mixture

Pour the mixture back on the  stove top and heat slowly until it reaches 185 degrees (at which the eggs will be fully cooked and safe to eat). Again, remove from the stove and let cool to room temperature completely before refrigerating for 2 hours or overnight.

While the ice cream is cooling make the rich fudge swirl. Mix together the sugar, corn syrup, cream, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly until the mixture begins to bubble ever so slightly at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute (max!), whisking frequently. Remove from the heat, stir in the vanilla and let it cool. Chill before adding it to the ice cream.

Assembling the colossal chocolate creation!

Once the ice cream mixture is completely cooled, pour into the base of your ice cream maker and churn according to the manufacturer’s instructions. Approximately five minutes before the mixture is done churning, slowly add in the chocolate chips and the crushed Oreos (alternate so that they swirl in evenly).  To assemble the ice cream: scoop a generous layer of the rich fudge swirl into the bottom of your container. Scoop ice cream on top, repeat until you’ve used all the ice cream. Top off with extra fudge for good luck. Enjoy!!

The Verdict: Imagine the smile on my face whereupon churning this ice cream I noticed that the machine was overflowing! You know what that means?  The recipe made more than a quart and yipee for me, there were leftovers! I made this ice cream for J, knowing full well that I wouldn’t be able to eat any myself. The chocolate g-ds must have been watching over me, because a few extra scoops remained which I thoroughly enjoyed!

The finished product

Even better…J and his wife loved the ice cream. Here at 365scoops we make ice cream dreams come true!

Gluten Free Coffee Oreo Ice Cream

12 Dec

“All the coffee in Columbia wouldn’t make me a morning person.” ~ Unknown

Coffee Oreo. Totally delicious.

Amen to that. I used to think that I was a morning person. Who the hell am I kidding? I am delusional, irritable and flat out cranky in the morning. Don’t even try talking to me if I haven’t slept the night before. You will regret it. I always thought that when I “grew up” I wouldn’t need sleep as much. Au contraire, mon frère! When left to my own devices on the weekend I can sleep until 1pm. And I do. Regularly. Recently someone asked me to go to the gym at 11am on Sunday. Nope, I’ll still be sleeping. The person looked at me like I had 2 heads. Why is that so hard to comprehend?

This ice cream flavor pays homage to my favorite flavor ever: coffee oreo at JP Licks. In fact, coffee oreo yogurt was the first flavor I ever made at 365scoops. This time, however, it’s gluten free!

Look at those cute little Oreos!

Usually I’m not a fan of imitation anything. Fake sugar, no thanks. Fake cheese, eh. Fake milk, hell no. Up until recently I may have even turned my nose up at “fake” oreos as well. Not this time! I was on a mission to make coffee oreo ice cream as a special treat for my gluten-free best friend. In fact, it’s been one year since she started the G-Free diet and it’s going swimmingly! Coffee Oreo used to be her favorite flavor, but those dang oreos are loaded with so much gluten that she can no longer eat them.

Milk, coffee and sugar. Nothing wrong with that!

Lucky for me, an awesome store recently opened in my ‘hood called G-Free NYC and as a result, I was able to make this fabulous ice cream treat just for her!

So, take a spoonful of this sinful G-free coffee oreo ice cream. Trust me, it’s the perfect way to start your Monday morning (some people drink coffee, I eat coffee ice cream!)

Gluten Free Coffee Oreo Ice Cream


3 cups half-and-half

3 egg yolks

3/4 cup sugar

3 1/2 tbs good quality instant coffee (funny enough, I used Maxwell House)

1 1/4 cups chopped Gluten Free Oreos

1/4 tsp ground coffee (I used Cafe Du Monde Coffee and Chicory)

1 tbs Kahlua

Adding the kahlua and instant ground coffee


In a medium saucepan heat 2 cups of half-and-half, the sugar and the instant coffee until bubbles begin to form around the edges. Remove from heat.

Whisk together the three egg yolks, and slowly pour the coffee+milk mixture over the eggs. Stir well.

Pour the mixture back into the medium saucepan, add the kahlua, and heat until it reaches 170 degrees F. If you don’t have a thermometer, it should be thick enough to coat the back of a spatula or wooden spoon. Remove from heat immediately and pour into a heat-proof mixing bowl. Add the last cup of half-and-half and the 1/4 tsp of ground coffee and stir well. Cool completely before refrigerating for at least 2 hours.

Chopped up and ready to go!

Once ready to churn, pour into the base of an ice cream maker and freeze according to the manufacturer’s instructions. While the ice cream is churning chop 1 1/4 cup Oreos and set aside. Approximately 5 minutes before the mixture is done churning  pour in the Oreos and let mix thoroughly. Transfer to a freezer safe container and freeze for 2 hours before enjoying.

Up close and personal. Look at those nice oreo chunks!

The Verdict: Unbelievable! I don’t want to sound like I’m speaking in hyperboles here, but honestly this stuff is good. Real good. Something about those G-Free Oreos enables them to retain their crunch — and the combination of cookie and oreo is, simply put, delectable! I highly recommend making this flavor, even if you aren’t G-free.

Cappuccino Truffle Ice Cream

6 Dec

“There are four basic food groups: milk chocolate, dark chocolate, white chocolate and chocolate truffles.” ~ Unknown

The final scoop, delicious!

I think the fifth basic food group is ice cream, but who’s counting?

I love coffee. I love chocolate. These truffles are the perfect marriage of both. They are silky smooth, just sweet enough to satiate your sweet tooth, but not too sweet that you feel disgusting after eating one. Or two. Or three. Ok who’s counting? (No judging please). Each truffle is meticulously dusted in coffee so that when you open the bag you get a really nice whiff of good quality coffee, and then boom. Chocolate. They’re just delicious.

These truffles were burning a hole in my cabinet. I bought them a few weeks back at the amazing Chocolate Show and have been planning their ice cream debut ever since! Every day I’d walk into my kitchen and these little bundles of joy would stare me in the face saying “eat me” or “make me into ice cream.” I couldn’t resist. I have no self control. And then this flavor came to me.

Let me be very clear right here: If you get easily addicted, please do not try making this ice cream. Everything will spiral out of control. You will stand in the kitchen with your head perched in the freezer, spoon in hand, mouth full of ice cream, wondering how the hell you got there. It’s not a pretty picture.

Truffles galore!

But, if you’re willing to take that risk (and everyone should live on the edge once in a while!) go ahead and make this ice cream. You’ll thank me later.

Cappuccino Truffle Ice Cream

Adapted very loosely from the Chocolate Gourmand


1 cup heavy cream

1 cup half-and-half

1 cup whole milk

3 egg yolks

3/4 cup sugar

2 1/2 tbs cocoa powder (sifted)

3 tbs instant coffee

1/4-1/2 tsp ground cinnamon

1 cinnamon stick

2 tbs Kahlua

15 Cappuccino Truffettes de France , chopped

Cocoa and milk, before the coffee and cinnamon are added


In a saucepan mix the cream, half-and-half, milk, cocoa powder, coffee, ground cinnamon and cinnamon stick. Warm until small bubbles begin to form around the edges and remove from heat.

Meanwhile, whisk together the three egg yolks, adding sugar slowly until the mixture thickens and turns a pale yellow.

Temper the eggs by pouring the hot milk, cocoa, chocolate mixture slowly into the egg yolk and sugar mixture. Whisk until thoroughly blended. Pour back into the saucepan and warm until it reaches 170-175 degrees, or until it is thick enough to coat the back of a spatula. Remove from heat, and add in the Kahlua. Cool completely before refrigerating for at least 2 hours.

Once fully chilled, remove the cinnamon stick and pour into the bowl of an ice cream maker. Churn according to the manufacturer’s instructions.

The cinnamon stick and ground cinnamon are the secret ingredients in this cappuccino ice cream

While the mixture is churning, pop 15 truffles into the freezer for 10 minutes. Remove and chop into small pieces. Five minutes before the mixture is done churning add in the truffle pieces. One finished churning transfer to a freezer-safe container and freeze for at least 2 hours before serving.

Note: Because this ice cream is made with alcohol, it will be much softer than others even after fully churned. Don’t worry, once it freezes for a few hours it will harden – though it will never be as firm as alcohol-free ice cream. Personally, I prefer the consistency of alcohol-infused ice cream – it’s truly so creamy!

The Verdict: In my humblest opinion, this cappuccino ice cream is incredible. Adding the alcohol to this ice cream was a great move, as it created an incredibly creamy consistency. I’m a texture and flavor girl and this passes both tests with flying colors! Bold cappuccino flavor, with a subtle cinnamon and coffee taste coupled with chocolate truffle chunks. What more could a girl ask for? Enjoy!

Up close and personal: Cappuccino Truffle Ice Cream

Peanut Butter Chocolate Rice Krispie Treat Ice Cream Cones

30 Nov

“Life is like an ice cream cone. You have to lick it one day at a time.” ~ Charles M. Schulz

Chocolate ice cream cone, coming right up!

Spoiler alert. This post is not about ice cream. I know, I know. I’m breaking a cardinal rule of this blog.

But, if you quit whining for 10 seconds and continue reading, you’ll see that this post is definitely in the spirit of ice cream. In fact, it’s a perfect “frozen treat” for the fall and winter months.

Ooey gooey chocolate peanut butter rice krispie treats

Here’s how these treats came to be:

My office hosts an annual secret snowflake gift exchange during the holiday season. For the three weeks prior to the gift reveal we are left with little clues and gifts from our secret snowflake. Last week, I received two adorable cookie cutters and one, of  course, was in the shape of an ice cream cone.  Wanting to use up some leftover ingredients in my kitchen, I immediately decided that rice krispie treats were in order. I marched home and started cooking, and these cute creations are the result of lots of fun in the kitchen.

Since I’m so used to making ice cream, I don’t really have as many baking tools as I do ice cream tools, so anyone with a formal baking education would have gotten quite a chuckle seeing me pipe chocolate icing with a ziploc bag! But, like the old adage says,  it’s not what you do, but how you do it – and let me tell you, I did this with dedication and a positive attitude!

Mmm...Fluff and butter. What could be better?

It dawned on me that these little chocolate ice cream cones needed a cherry on top. Lucky for me, I had a bag of leftover M&Ms. I poured out the bag, and much to my chagrin, there was only 1 red M&M left. In a panic, I texted The Husband in hopes of catching him on his way home from work. Please get me one bag of M&Ms, stat. Ten minutes later, The Husband waltzed into the apartment with none other than a bag of M&Ms. I dumped them out into a container, only to find 5 red M&Ms in the whole bag. Lucky for me, I only made a half dozen of these treats (don’t worry though, we managed to eat most of the remaining scraps in the pan, just the two of us!)

Moral of the story: If you ever find yourself in an M&M color guessing contest – you can bet your sweet bippy that red is the most sparse. In the words of The Husband: Those poor little red M&Ms are so neglected. They get no love. They are the red headed step child of M&Ms. (He thinks he’s funny. I humor him.)

Happy Baking! Enjoy

Pouring the fluff and butter over the rice krispies

Peanut Butter Chocolate Rice Krispie Treat Ice Cream Cones

Adapted quite a bit from Smitten Kitchen and Rice Krispie Cereal Recipes


For the crust:

4 cups rice krispies

4 tbs butter

2 cups marshmallow fluff

For the chocolate peanut butter layer:

1/2 cup plus 2 tbs semi-sweet chocolate chips

1 cup natural peanut butter

Mmm...chocolate peanut butter goodness

For the chocolate topping:

1/2-3/4 cup milk chocolate frosting

Red M&Ms


Spray the bottom of a 9×13 baking dish. Set aside.

In a saucepan, melt the butter and marshmallow fluff until the butter is fully melted and dissolved into the fluff.

Remove from the stove and pour over the rice krispies. Stir well so that the mixture is completely blended. Pour the mixture into the baking dish, cover with saran wrap, and flatten out. Using the saran wrap is a neat trick because it saves your fingers from getting covered in a sticky mess, while enabling you to smooth out the rice krispie marshmallow mixture.

Almost there...

Rinse the sauce pan for round two. Melt the peanut butter and chocolate over a low heat, stir frequently and remove from heat as soon as it’s fully melted. No one likes burnt chocolate – so be careful!

Pour the chocolate peanut butter mixture over the rice krispie treats and refrigerate for at least 1.5 hours or until the chocolate peanut butter topping has completely hardened. If you are in a rush, feel free to freeze the bars instead until the topping has hardened.

Once hardened, use the cookie cutter and cut out individual ice cream cone treats and set aside.

Cutting out the "ice cream cones"

For the last step, you’ll need to channel your cake decorating skills. In the microwave, melt the chocolate frosting for 10-15 seconds so it’s thinner and more liquid. Pour the melted chocolate frosting into a ziploc bag. Using sharp scissors cut a very small piece off the bottom corner of the bag. Remove all the air from the bag, push all the frosting towards the bottom of  the bag, and seal the ziploc.

Look at those adorable ice cream cones!

You will use this frosting to create the “ice cream” scoop. Squeeze the bag very lightly, and in one fluid motion, create three ‘u-shapes’ mid-way down the ice cream cone. This will be the bottom of the ice cream scoop. Fill in the whole area with frosting, and if necessary, smooth with a knife. Repeat this process on all the cookies. If you are feeling particularly artsy, try making half with chocolate frosting, the other half with vanilla. Top with a red M&M and enjoy!

The Verdict: If you like chocolate and peanut butter, this treat is for you. The Husband loved them, and I think my office enjoyed them as well. I thought they were good, not amazing, but still tasty! Definitely store these in the refrigerator, they’re best when served chilled. Enjoy!

Salt of the Earth Chocolate Ice Cream

16 Nov

“Any sane person loves chocolate.” ~ Bob Greene

Seriously. I never understood people who don’t like chocolate. Something must be wrong with them (sorry Mom!)

Last week I had the distinct honor of attending the Chocolate Show in NYC. It was, simply put, one of the highlights of my year life. All the credit goes to my friend. You see, her friend does PR for the show, so not only did we get in for free, yes, free, but we also got the sweet PR gift bags, which included hundreds of dollars worth of chocolate. I died and went to heaven.

Salt of the earth chocolate chip cookies. Do you see that beautiful sea salt?

Picture this. Thousands of square feet of chocolate, vendor after vendor offering free samples. This is my idea of girls gone wild. I went to every single booth and sampled whatever creation they had to offer. Needless to say, I did not eat dinner. I also got incredibly jolted and slightly insane (read: sugar high) after eating all that chocolate, but who cares!

All the treats were delicious, and of course, anything with salted caramel and chocolate got my vote. But, what absolutely stole the show was Salt of the Earth Bakery. I had recently heard of them through a friend, and being a lover of the sweet and salty combination I made a b-line for their booth. What were they sampling, you ask? Only the best salted chocolate chip cookies, ever. I ate one. Then another one. Then a salted brownie. It was outrageous. Oh, and then another one. After I stuffed my face, I told their representatives that I make ice cream and would love to use their cookies in a recipe. Without hesitation, they bagged up some cookies for me to use, and I was on my merry way.

This, my friends, is how salt of the earth chocolate ice cream came to be.

Before I give you the recipe, I have to share my coolest “celebrity” moment yet. When I was leaving the show I began talking with one of the PR representatives about ice cream. She told me that she recently bought an ice cream maker, and really enjoys making home-made flavors. I told her that I write an ice cream blog and handed her my card. She looked at the card. She looked at me. And then she looked at the card, one more time. You’re 365scoops?? she asked. Sure am! I said. I use your recipes all the time!  she exclaimed. And that’s when I died and went to heaven for the second time in one night. She uses my recipes. She reads my blog. Ah! Love it.

So, without further ado…

Adding in the sifted cocoa

Salt of the Earth Chocolate Ice Cream

Adapted from Make It Naked; Cookies by Salt of the Earth Bakery


2 oz unsweetened chocolate

1 tbs instant coffee

3 cups half-and-half

3/4 cup sugar

1/3 cup unsweetened cocoa

3 egg yolks

1/4 tsp kosher salt

Approximately 6-8 Salt of the Earth Chocolate Chip Cookies, chopped


Chop the unsweetened chocolate and sift the cocoa powder. You will thank me for the sifting later.

Heat 2 cups of half-and-half in a saucepan along with the sugar until small bubbles begin to form around the edges. Add in the unsweetened chocolate, coffee, cocoa powder, and sugar. Whisk vigorously until everything is well blended. Remove from heat.

Whisking the egg yolks

Meanwhile, in a large heat-proof bowl whisk together the three egg yolks. Slowly pour the hot chocolate mixture into the egg mixture, whisking after each addition. Pour the blended mixture back into the saucepan, add in the remaining cup of half-and-half and heat until the mixture reaches 170 degrees or is thick enough to coat the back of a spatula. Remove from the stove and let cool completely. Add in the salt and refrigerate for at least 2 hours to chill.

Just the right temperature!

Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions. While the ice cream is churning chop up the cookies into bite-sized pieces, making sure to keep them large enough that you can taste the cookie and salt in each bite. Approximately five minutes before the mixture is done churning add in the cookie chunks. Scoop the ice cream out of the machine and transfer to a freezer-safe container. Let it harden in the freezer for 2 hours before serving (if you can wait that long).

When you serve the ice cream, you’ll notice that the cookie chunks are beautifully woven into the ice cream, and within each bite, you’ll get a burst of chocolate, then cookie, and then you’ll finish with a salty note. Perfection.

Chunks of cookies before they were added to the ice cream

The Verdict: This was good, really good. So good, in fact, that I don’t have a photo to show for it. You should know that I was so distraught about this fact, that I woke up at 3am on Monday morning in a cold sweat when I realized that all the ice cream had been devoured before I was able to photograph it. True story. We shared this ice cream with some friends, and then the The Husband and his friends devoured it Sunday night while watching Da Bears demolish the Detroit Lions.  But, I did hear The Husband yell from the other room, “Honey, this stuff is damn good.” You’ll just have to trust me on this one.