Butterfinger Ice Cream Pie

This ice cream pie is inspired by my favorite candy bar, the Butterfinger! We go way back. It's my Mom's favorite candy bar, and the apple doesn't fall far from the tree. Isn't it funny how we tend to like the same foods and products as our parents? I can see my girls picking up likeness from both me and Daddy.

This sweet treat is easy to whip up, but it does need time to set up in the freezer for about 4 hours.

Ingredients:

1 - graham cracker crust (Keebler)
1 - pint vanilla ice cream (Blue Bell), slightly softened
1 - container Cool Whip, thawed
1/4 cup creamy peanut butter
1 tsp pure vanilla extract
12 fun size Butterfingers, or 3 regular size Butterfingers, chopped

In a large bowl, stir together softened ice cream, Cool Whip, peanut butter, vanilla extract, and chopped Butterfingers. Spread evenly into graham cracker crust. Cover and freeze for about 4 hours, or until firm.

Serve and garnish with Cool Whip and Butterfinger, if desired. Enjoy!

Espresso Ice Cream

Here is a frozen sweet treat to end your work week and help start up your weekend.  My parents were coming over to play with my girls and give me a little break.  I made this Espresso Ice Cream for my MIL and The Country Cook's Chocolate Frostys for my FIL and kiddos.  Neither frozen treat lasted very long around here! 

Ingredients:

5 egg yolks
3/4 cup sugar
2 cups heavy cream
1 cup milk (I used 2% reduced fat)
1 T instant espresso (I used Medaglia d'Oro)
1 tsp pure vanilla extract

In a medium bowl, whisk together the egg yolks and sugar.

In a medium sauce pan over medium heat, whisk together the heavy cream and milk.  Bring to a simmer, then whisk in the instant espresso until it is dissolved.  

While whisking the egg yolks/sugar mixture, slowly pour in 1 cup of the hot cream mixture.  This will temper the eggs.  Pour the eggs into the sauce pan and reduce heat to low. Whisk constantly until thickened, about 5 minutes.  Do not let the mixture boil.

Rinse out the bowl from earlier.  Place in a larger bowl filled 1/4 of the way full with ice and water (ice bath).  Pour the thickened custard through a fine mesh strainer into the cleaned bowl.  Whisk until cooled to room temperature.  Stir in the vanilla extract.

Place in the refrigerator until well chilled.  When ready to make, pour into your frozen ice cream canister and freeze according to manufacturer's directions.  It took about 25 minutes in my ice cream maker. 

This would be really good served with chocolate covered espresso beans or shaved dark chocolate.  Enjoy!

Reese's Peanut Butter Ice Cream

I'm back in the kitchen! We are home from vacation, unpacked, and settled into our summer routine. We stay up late, sleep in, and just relax during the day. My girls wanted to make cookies, but it's just too hot to turn on the oven during the day. Luckily, we had all the ingredients for ice cream.

I looked in the pantry for some inspiration on a new and exciting flavor. We have a whole bag of mini Reese's peanut butter cups. I thought a peanut butter ice cream base would be better than vanilla. The recipes I found are not custard based, so no standing over the stove top stirring...bonus! This is a very simple ice cream recipe that can be whipped up in 5 minutes, then frozen sooner than you can run to the grocery store to buy a gallon of ice cream. Peanut butter lovers beware, this is highly addictive!

Ingredients:

1 cup creamy peanut butter
2/3 cup sugar
1 cup milk
2 cups heavy cream
2 tsp pure vanilla extract
25 mini Reese's peanut butter cups, quartered

In a large stand mixer bowl, cream together the peanut butter and sugar until smooth. Add the milk and beat on low until combined and the sugar is dissolved, scraping down the sides and bottom as needed. Remove bowl from mixer and add the heavy cream and vanilla.  Whisk just until combined.  Pour into ice cream maker and freeze according to manufacturer's instructions.  During the last 5 minutes, add the quartered peanut butter cups.  Transfer to an airtight container and freeze for 2 hours until firm.  Enjoy!

Strawberry Popsicles~2 Ways

My girls spent the weekend with their Mimi and Dandad playing, eating, shopping, and watching movies.  I missed them so much and couldn't wait for them to come back home.  I decided to make them a special frozen treat to enjoy while we played in the backyard on Sunday afternoon.  I bought some popsicle molds from Wal-Mart last week so we can make popsicles all summer.

I made two kinds of popsicles:  Strawberry/Pink Lemonade and Strawberry/Vanilla Yogurt.  The flavor combinations are endless.  All you need is some fresh fruit, fruit juice, yogurts, and flavored extracts.

Strawberry/Pink Lemonade Popsicles:

1 cup strawberries, hulled
1/2 cup prepared pink lemonade
Splenda to sweeten, if needed

Strawberry/Vanilla Yogurt Popsicles:

1 cup strawberries, hulled
1/2 cup Dannon light 'n fit vanilla yogurt
1 tsp pure vanilla extract
Splenda to sweeten, if needed

In a blender, add all ingredients for desired popsicle.  Blend until well combined.  Pour into popsicle molds and freeze, about 4 hours.  Run bottoms of popsicle molds under warm water to help release.  Enjoy!

Strawberry Ice Cream

This has to be the best strawberry ice cream I've ever tasted.  It tastes very similar to the ice cream my mom made when I was growing up.  It reminds me of fun summers with my family.  My mom would make the ice cream base, and my brother and I would layer the ice and rock salt into the loud churning ice cream maker on the back patio.  We would either add in fresh strawberries or peaches, but sometimes, we would just keep it vanilla.  Our little family trick is to use pure vanilla extract from Mexico.  It makes all the difference!

Ingredients:

8 large egg yolks
1 cup sugar
1/4 tsp kosher salt
2 cups 2% milk
2 cups heavy cream
1 T pure vanilla extract
1 lb strawberries, diced small
1/4 cup sugar

In a medium sauce pan off the heat, whisk together egg yolks with 1 cup sugar,  and salt until blended.  Slowly whisk in the milk.  Turn the heat on medium and cook, stirring frequently with a wooden spoon until thickened, about 12 minutes.  The mixture should coat the back of wooden spoon when ready.  Don't let mixture boil as it will curdle.  If it begins to boil, turn heat down to low and stir constantly.

Prepare an ice bath using a large bowl.  Place a smaller glass bowl in ice bath and pour thickened mixture through fine sieve into bowl.  Stir mixture until chilled.  Stir in heavy cream and vanilla extract. 

Pour mixture into ice cream machine and freeze according to manufacturer's instructions.  Meanwhile, place chopped strawberries and 1/4 cup sugar in bowl and mash using potato masher.  Let sit for 10 minutes, then add to churning ice cream.

When ice cream is soft serve consistency, remove to an airtight container and freeze until firm, about 2 hours.  Enjoy!

Recipe from Martha Stewart

Vanilla White Chocolate Chip Strawberry Ice Cream

I made this ice cream a few days after seeing it on Monster Mama.  My girls love white chocolate and strawberries, and the ice cream is a bonus!  I used the vanilla custard ice cream base from the recipe, then stirred in white chocolate chips and fresh strawberries during the last 10 minutes of freeze time in the ice cream maker.  I also topped it with a fresh strawberry sauce when serving.  It only lasted a day...it was that good!

Ingredients:

1 cup milk
2/3 cup sugar
dash of salt
5 large egg yolks
2 cups heavy cream
2 tsp vanilla extract
1/4 cup white chocolate chips
1 lb strawberries, hulled and chopped

In a medium sauce pan, heat the milk, sugar, and salt over medium heat until sugar is dissolved.  Place egg yolks in a glass bowl.  Whisk, then slowly stream in 1/2 cup of the warm milk mixture while constantly whisking.  This will temper your egg yolks.  Pour mixture back into sauce pan and reduce heat to low.  Stir until mixture thickens and can coat the back of your wooden spoon.  Place a fine mesh strainer over glass bowl from earlier, and pour thickened custard mixture through to remove any thickened egg.  Place bowl in the refrigerator until cooled, about 30 minutes. 

Get your ice cream machine ready.  Stir the heavy cream and vanilla extract into the cooled custard mixture.  Pour into your ice cream machine and freeze according to manufacturer's instructions.  During the last 10 minutes of freeze time, add the white chocolate chips and strawberries to ice cream.  Store in an airtight container and place in freezer to set up completely.  Enjoy!

Mint Chocolate Chip Ice Cream

My girls are home all week for Spring Break, so I've been cooking their favorite meals...tacos, bbq, hot dogs, pizza, and ice cream.  I thought it would be nice to make something green for them in celebration of St. Patrick's Day.  This mint chocolate chip ice cream is so refreshing with the peppermint flavoring and rich with the chocolate chips! 

Ingredients:

1 cup milk (I used 2%)
3/4 cup sugar
dash salt
3 egg yolks, lightly beaten
2 cups heavy cream
1 tsp vanilla extract
1 1/2 tsp peppermint extract
green food coloring
1/2 to 3/4 cup mini semi-sweet chocolate chips

In a medium sauce pan over medium low heat, whisk together the milk, sugar, and salt.  Bring to a simmer, then reduce heat to low.  In a glass bowl, lightly beat 3 egg yolks, then whisk in 1/4 cup of the warm milk mixture to tempur the eggs.  Slowly whisk the eggs into the sauce pan and cook until custard is just thickened, whisking constantly.  Be careful not to bring to a boil. 

Pour thickened custard into a chilled glass bowl and refrigerate until cool, stirring occasionally, about 2 hours.  Note:  If there are any lumps in your custard, strain through a fine mesh sieve into the chilled glass bowl.

Prepare your ice cream machine.  Add the heavy cream, vanilla extract, and peppermint extract to the cooled custard.  Stir in some green food coloring until you get a pretty light green.  Pour the mixture into your ice cream machine.  After 10 minutes, pour the chocolate chips into the ice cream machine.  Continue to freeze according to your ice cream manufacturer's instructions.  Mine usually takes about 25 minutes total.  

Pour the soft serve ice cream into an airtight container and freeze until ready to serve.  Enjoy!

Frozen Strawberry Cheesecake Ice Cream Pie

I'm baaaaack! I'm finally in the kitchen and it feels good to cook again.  Yesterday was family day and we spent the day outside playing with our girls.  My little Jordyn was jumping on the trampoline with her big sisters.  They had a blast and nobody got hurt! 

My hubby and I researched planting apple trees in our backyard.  Our local nursery didn't have Granny Smith apple trees in stock yet, so we will hopefully get them planted next weekend.  I can't wait until we get to pick apples out of our own backyard since I absolutely love making apple desserts. 

My hubby smoked a brisket and ribs, and the whole neighborhood was filled with the smell of BBQ.  I made a pasta salad and baked beans to go with the meat.  I made this dessert early in the afternoon and let it set up in the freezer to have after dinner. 

This dessert is simply amazing! It's so easy to make and requires just a few ingredients.  You do have to plan ahead as it takes time to set up.  This dessert consists of store bought strawberry ice cream, frozen store bought cheesecake, and a simple homemade sweet graham cracker crust.  Top it with a fresh strawberry sauce and it's done.

Strawberry Cheesecake:

1/2 gallon Blue Bell strawberry ice cream
1 1/2 cups finely ground graham cracker crumbs
6 T unsalted butter, melted
1/4 cup sugar
1 Sara Lee frozen cheesecake, partially thawed

Strawberry Sauce:

1 lb fresh strawberries, hulled and cut into pieces
1/2 lemon, juiced
2 T sugar
1 tsp vanilla

Set the ice cream and cheesecake out at room temperature for 30 minutes to soften.  Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl.  Press this mixture into a 9-inch springform pan along the bottom and halfway up the sides.  Use a glass or metal measuring cup to press and pack the mixture tight.

When the ice cream has softened, place in a large stand mixer with a paddle attachment.  Mix until soft and creamy, but not melted.

Remove the thawed cheesecake to a cutting board.  Cut into 1/2 inch cubes and add to softened ice cream.  Use a large spatula or spoon to gently fold cheesecake into the ice cream.  Pour mixture into graham cracker crust.  Cover with plastic wrap and place in freezer to set up.

Make the strawberry sauce by adding all ingredients to a small sauce pan.  Cook over medium heat for 5 minutes.  Pour into a bowl, cover with plastic wrap, and refrigerate until ready to serve.

To serve, remove the sides of the springform pan and put the frozen cheesecake on a plate.  Cut into slices and top with strawberry sauce.  Enjoy!

Adapted from Tyler Florence
How to Boil Water

Pineapple Lime Sherbet

I have a new subscription to Cooking Light magazine.  I read it while I'm sitting in the carpool pick up line at school waiting for my kids.  I found so many new recipes I want to make, and this is one of them.  This recipe is adapted from the March 2011 Cooking Light issue.

The original recipe is simply called "Tropical Sherbet" because it uses 3 parts pineapple, 1 part papaya.  We don't care for papaya, so I just used all pineapple.  I also added lime zest.  This is a great tropical treat that will make you want to be at the beach listening to the ocean.

Ingredients:

2/3 cup granulated sugar
2/3 cup water
4 cups fresh pineapple, cubed (1 whole)
3/4 cup coconut milk (found on Asian aisle)
1 T fresh lime juice
zest of lime (optional)
1 T light corn syrup

In a small sauce pan over medium heat, stir together the sugar and water until sugar completely dissolves.  Remove from heat and let cool.  This is a simple syrup.

Combine cooled simple syrup , pineapple, coconut milk, lime juice, lime zest, and light corn syrup in a blender, and process until smooth.

Note:  Original recipe says to strain the mixture over a fine sieve and discard solids.  I chose not to do that to have more texture.

Pour sherbet mixture into the freezer can of an ice cream maker, and freeze according to manufacturer's instructions.  Transfer to an air tight container, and freeze for 2 hours, or until firm.  It was also very good soft serve!  Enjoy!

Whopper Ice Cream Pie

I found this recipe over at Brenda's Canadian Kitchen that she posted for her Cookbook Sundays.  I made it the next day, and didn't change a thing...it was absolutely perfect! My family ate the entire ice cream pie within a day, and I wish I would have made another. 

I saved this recipe to share with you when the weather was nice and warm again, and today was the day!  It was so beautiful in Texas, with a high of 78 degrees with a great breeze.  My girls enjoyed playing outside when they got home from school.  My little J even jumped on the trampoline with her big sisters.  They played soccer, pulled flowers from the yard, played with our dogs, hoola hooped, dribbled the soccer ball, and played on their swingset and fort.  For dinner, we grilled cheeseburger sliders for dinner.  I wish we had this dessert afterwards, but as I said, this was made a while ago.  I hope your day was as fun as ours! 

Ingredients:

Keebler graham cracker crust

1 - Pint vanilla ice cream, softened (I used Blue Bell)

8 oz container Cool Whip

8 oz Whoppers malted milk balls, more for garnish

In a large bowl, stir together the softened ice cream and Cool Whip. Crush Whoppers and stir into ice cream. Spoon mixture into graham cracker crust and freeze for 4 hours. When ready to serve, top with more Cool Whip and garnish with more Whoppers.  Enjoy!

Very Chocolate Ice Cream

I wanted to make a fun dessert my kids would enjoy for our New Year's Day party.  I made this homemade chocolate ice cream to use in some chocolate chip cookie ice cream sandwiches.  

I am a chocolate ice cream connoisseur and this is the best I've ever eaten!  I tasted much more than I should have while transferring it from the ice cream maker to our ice cream container.  This very rich chocolate ice cream made our Chocolate Chip Cookie Ice Cream Sandwiches even more special.  I added more cocoa powder and chocolate than the original recipe called for to make it just right.

Ingredients:

3/4 cup white sugar
1 cup milk
1/4 tsp salt
3 T unsweetened cocoa powder
3 egg yolks, lightly beaten
3 oz. semi sweet chocolate bar, chopped
2 cups heavy cream
2 tsp vanilla extract

Combine sugar, milk, salt, and cocoa powder in a medium sauce pan over medium heat, stirring constantly.  Bring to a simmer and lower heat.  In a small glass bowl, add the egg yolks and lightly beat them.  Add about 1/2 cup of the hot chocolate mixture to the egg yolks, whisking constantly.  Add the egg yolk mixture into the sauce pan, whisking constantly.  Heat until thickened, but do not boil.  Remove from the heat and stir in the chopped semi sweet chocolate.  

Pour the mixture into a chilled glass bowl.  Refrigerate for 2 hours, stirring occasionally. 

After the mixture is cool, whisk in the heavy cream and vanilla extract.  Pour into ice cream maker and freeze according to manufacturer's instructions.  Transfer to an airtight container and freeze until ready to serve.  Enjoy!

Adapted from All Recipes

Vanilla Ice Cream

This is a simple ice cream with just a few ingredients that can be made quickly. You can add any mix-ins you like at the end of the freezing process. Some of our favorites are strawberries, peaches, chocolate chip cookie dough, broken oreos, and chocolate chips. You will need a 2 quart ice cream machine for this size recipe. 

Ingredients:

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 T pure vanilla extract

Whisk all ingredients together until sugar dissolves. Pour into the frozen bowl of the ice cream machine. Freeze according to machine instructions. I use a Krups machine and it usually takes 30 minutes until soft set. You can add your mix-ins at this point and let the machine stir another 5 minutes. Ice cream will be soft at this point. Transfer to an airtight container and freeze until ready to serve.