Over the weekend I hosted an ice cream social for some friends. It was SO much fun!! Definitely something I plan to do again in the near future.
Ice creams included French Vanilla, Chocolate Peanut Butter and Northwest Blackberry with Dark Chocolate Chunks
Toppings included brownie crumbles, cookie dough, sprinkles, hot fudge and caramel sauces, chopped peanut butter cups, gummy worms, mini swedish fish and homemade whipped cream.
I offered sugar and cake cones and waffle bowls for serving.
Other items included freshly baked brownies and homemade mini chocolate chip ice cream sandwiches. I LOVED the ice cream sandwiches! Thank you Martha Stewart!
Recipes all found below.
The set up
Some of the Toppings
Ice Cream Sandwiches
Amazing Chocolate Peanut Butter Ice Cream
Cute little taste testers
And onto the most important part…. THE RECIPES!!
Chocolate Peanut Butter Ice Cream
Makes 1.5 quarts
2 1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth peanut butter
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter (microwave peanut butter until it’s pourable). Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and drizzle in the remaining 1/4 cup of peanut butter. Cover and freeze about 3 hours or until firm.
Source: Joy The Baker
French Vanilla Ice Cream
Makes 1 quart
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
Mini Chocolate Chip Ice Cream Sandwiches
1 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup sour cream
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups mini chocolate chips
1 pint vanilla ice cream, softened
Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You’ll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours; then wrap individually in plastic. Freeze up to 2 weeks.
Source: Martha Stewart