Quick, Easy, Yum!

Let me preface this by saying that this is NOT a recipe. This is all about coming up with a dessert on the fly with what's available in the pantry/freezer right now. So, we're clear. I'm not claiming that this is a recipe, and I'm not claiming that it's in any way fancy. It's creative assembly, at best. Even so...it's pretty tasty. I give you (drumroll) the Graham Cracker Ice Cream Sandwich!

Seriously, don't underestimate this thing. All you need is a bit of ice cream, a couple of graham crackers, and voila: a tasty dessert in 2 minutes. This is the sort of thing that's super simple but also ridiculously satisfying. Unlike the ice cream sandwiches sold in cardboard boxes at the grocery store, home-assembled Graham Cracker Ice Cream Sandwiches retain the crispy, crunchy bite of a graham cracker. They're not at all soft on the outside, but the inside is quite creamy, of course. I used store-bought graham crackers (Publix brand) and Blue Bell vanilla ice cream, but I'm sure they could be greatly improved by making homemade graham crackers and sandwiching inventive flavors of homemade ice cream. I think salted caramel ice cream would be divine, and I'd also like to try a s'mores ice cream sandwich by making chocolate ice cream with marshmallows and popping that between the cookies.

Store-bought ingredients or not, these are fun and tasty. Give them a shot, and let me know what you think!

Cookies & Cream with Homemade Oreos

My original plan to post five or six ice cream recipes may have to fall by the wayside.  Per usual, the last few days have gone faster than I planned.  Instead I'll focus on the best of the best and get as far as I can before I leave on my trip.

When I asked Charlie what type of ice cream he wanted for the ice cream party we had a couple of weeks ago his immediate response was Cookies & Cream.  This is an easy enough ice cream to make.  You just crunch up Oreo cookies and mix them up with softened vanilla ice cream.  Of course, I needed cookies and vanilla ice cream to do that so I set about finding recipes.  I've made vanilla ice cream a couple of times this summer, and I've used fresh vanilla beans for a super fresh flavor and the little black specks that I like so much.  This time I opted to go another route and use vanilla extract because it's cheaper, and I believe the subtleties of the vanilla bean ice cream would be lost with the addition of the cookies.  I made a basic Philadelphia-style Vanilla Ice Cream.

Philadelphia-style ice cream (also called New York Style) is super quick and easy.  Unlike custard-based ice creams (also known as French-style), it doesn't contain eggs and requires no cooking.  Milk, cream, and sugar are combined, then churned, and that's it!  This recipe makes a great base for a variety of ice creams.  Try adding fresh fruit, various extracts, nuts, chocolate chunks, or crunched up cookies.

Philadelphia-Style Vanilla Ice Cream

ingredients:

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 Tablespoon pure vanilla extract

In a bowl, stir together the cream and milk.  Add the sugar and whisk until the sugar is dissolved, 3 - 4 minutes.  Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar visible on the bottom of the bowl when it is stirred or spooned out.  Stir in the vanilla extract.

Fill a large mixing bowl halfway with ice cubes and enough water to cover them.  Place the bowl with the ice cream mixture into the larger bowl and let cool for 30 - 45 minutes.  Remove the bowl with the ice cream mixture and place a piece of plastic wrap directly onto the surface and on top of the bowl.  This prevents the formation of a skin on top of the liquid and will keep the ice cream smooth when churned.  Refrigerate until mixture is very cold, about 3 hours.

Churn the ice cream in an ice cream maker according to the manufacturer's directions.  Place the churned ice cream in a plastic storage container, cover with plastic wrap (again, pressing the plastic wrap against the surface of the ice cream), and freeze until ready to serve.  The ice cream will keep for up to a week but is best eaten within two days of churning.  

This is a good, easy ice cream recipe.  I really like it as a base for Cookies & Cream, but if I were going to make a vanilla ice cream to serve on its own I would go with a custard-based recipe that uses real vanilla beans.

And now for the glamourous part -- homemade Oreos.  These were so much easier to make than I anticipated.  In fact, these were some of the easiest cookies I've made in a while, and I think the results are pretty impressive.  They would be really great with a simple glass of cold milk and would be just lovely for a picnic.  

The recipe originates from Retro Desserts by Wayne Brachman.

  

Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:

1 1/4 cups all-purpose flour

1/2 cup unsweetened Dutch process cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1/2 cup plus 2 Tbsp room-temperature, unsalted butter

1 large egg

For the filling:

1/4 cup room-temperature, unsalted butter

1/4 cup vegetable shortening

2 cups sifted confectioners' sugar

2 teaspoons vanilla extract

Set two racks in the middle of the oven.  Preheat to 375 degrees F.  In the bowl of an electric mixer thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar.  On low speed add the butter and then the egg.  Continue mixing until dough comes together in a mass.

Take rounded teaspoons of batter (it won't look like enough but will spread when baked) and place on a parchment paper-lined baking sheet approximately two inches apart.  With moistened hands, slightly flatten the dough.  

Bake for 9 minutes, rotating once for even baking.  Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.  Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, spread teaspoon-size blobs of cream into the center of one cookie.  Place another cookie, equal in size to the first, on top of the cream.  Lightly press, to work the filling evenly to the outsides of the cookie.  Continue this process until all the cookies have been sandwiched with cream.  Store in the refrigerator for up to a week.

I really wish I'd taken more pictures as they were very pretty.  Unfortunately, I crunched up half the cookies for the ice cream, served a number of them, and gobbled down all but the two pictured before photographing them.  The two I had left were a little wobbly and uneven, so expect yours to be prettier than those pictured.  

And now, for Cookies & Cream!  Crush up about 10 cookies and gently fold them into softened Philadelphia-style vanilla ice cream.  Serve with a whole cookie.  

Make Mine A Double Scoop

Summer demands homemade ice cream, and I am happy to oblige. A few weeks ago I made this fabulous double chocolate ice cream for my Dad. My wonderful sister found the recipe on a fellow blogger's site, and it turned out just beautifully.  A ripple of peanut butter revs up the richness of this fantastically decadent treat, but you can leave it out if you'd rather stick with just the chocolate.  

Double Chocolate Peanut Butter Ice Cream

courtesy of Joy the Baker

ingredients:

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 (all-natural is the best!)

In a sauce pan over medium heat stir together 2 cups whole milk, sugar, cocoa powder, and salt.  Heat until the milk starts to steam but before it boils.

In a small bowl stir together the remaining 1/2 cup of whole milk and the cornstarch 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 have the consistency of chocolate pudding.  (This is a good time to sample the beginnings of your creation!)  Remove from heat.

In a small sauce pan heat 1/2 cup 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.  (Another perfect moment to pause and try a spoonful.  It's delicious.  In fact, it's so good you could simply chill it and serve as a pudding with a little whipped cream.) Place in a bowl, cover with plastic wrap, and put in the fridge until cool.

Once cool, follow the manufacturer's directions on your ice cream maker to churn.  Once the mixture has chilled and thickened in the ice cream maker slowly drizzle 1/4 cup of peanut butter.  (Notice the velvety texture of the all-natural peanut butter.  Also,  there's no pesky high fructose corn syrup.)

Transfer the ice cream into a freezer-safe container and fold in the remaining 1/4 cup of peanut butter.  Cover with plastic wrap and press the plastic wrap so it touches the surface of the ice cream.  This prevents ice crystals from forming in the ice cream.  Freeze for at least two hours before serving.

Get ready for an intense chocolate experience.  This stuff is going to knock your socks off!  

I think the chocolate base of this ice cream would be tasty with other things in it as well.  Ever tried Ben and Jerry's Phish Food?  It has crunchy fish-shaped chocolate bits sprinkled throughout, gooey marshmallow cream, and caramel.  Some day I'm going to add all of those things to this ice cream along with some peanut butter chips and see how that works out.  :)