Category Archives: Summer

Oreo Coffee Ice Cream Cake + 5 Frozen Treat Links

Posted on by

This ice cream cake is based off the of my grandmother’s coffee ice cream recipe. Though I always enjoyed her pistachio ice cream the most, her version of coffee ice cream is excellent. This version of coffee ice cream is for coffee lovers. The flavor is strong but not overwhelming. The addition of the Oreos is inspired by my youngest son’s love of coffee Oreo ice cream. He has a surprisingly mature palate for a seven year old. I hope you enjoy it as much as we did.

Coffee Oreo Ice Cream Cake

Makes 1 8×3 inch cake.

Serves 6-8

Ice cream recipe adapted from my grandmother’s coffee ice cream recipe.

Ingredients for Ice cream:

2 cups heavy cream

2 cups whole milk

¾ cup sugar

3 tablespoons instant powdered coffee

1/8 teaspoon salt

1 dozen Oreos crushed plus more for decorating

Store bought chocolate sauce ( I used Stonewall Kitchen’s Bittersweet Chocolate Sauce.)

Directions for Ice cream:

Chill a medium sized bowl for about 20 minutes before proceeding.  Pour cream and milk into chilled bowl. Add instant coffee and stir until completely blended.  Next, add sugar and salt.  Stir the mixture until the sugar dissolves.  Chill the mixture for 20 minutes.

Line an 8×3 inch round cake pan generously with plastic wrap, so it hangs off the sides of the cake pan.  Set aside.

Churn the ice cream according to the ice cream manufacturer’s instructions.  5 minutes prior to the end of churning add the crushed Oreos.  Scoop the soft ice cream into the prepared cake pan.  Smooth out the top with a spatula.  Cover entire cake pan with plastic wrap and freeze for 12 to 24 hours.

Ingredients for Whipped Cream Frosting:

2 cups heavy cream

2 tablespoons sugar

2 teaspoons vanilla

Directions:

Using a stand mixer or handheld mixer with a whisk attachment, add heavy cream, sugar, and vanilla to the bowl. Better if bowl is chilled prior to making whipped cream as it helps the cream whip faster.  Whip on medium speed until the cream holds soft to medium peaks.  Proceed with recipe.

Assembly

Remove the ice cream cake from the cake pan by pulling on the plastic wrap and lifting the cake out of the pan.  Place on a cake plate or any plate. Using an offset spatula, quickly frost the sides with half of the prepared whipped cream.  Using a clean offset spatula spread store bought chocolate sauce on the top of the cake.  Freeze for 20 minutes.  Remove cake from freezer and pipe remaining whipped cream around the top of the cake.  Decorate with additional Oreos and chocolate sprinkles if desired.  Freeze for 30 minutes unwrapped.  Then wrap cake with plastic wrap and freeze until ready to serve.  Allow cake to sit out for about 5-10 minutes before cutting it.  Enjoy!

5 Frozen Treat Links

Brownies and ice cream anyone? Head here.

Samoa Ice Cream Sandwiches are a thing. My mouth is watering.

My own roasted strawberry and rhubarb frappe and vanilla raspberry swirl ice cream pie.

Looking for a no churn ice cream recipe? Head here.

Blueberry Blackberry Spoon Cake + 5 2021 Random Recipes I Need to Make

Posted on by

“There can be no rebirth without a dark night of the soul, a total annihilation of all that you believed in and thought that you were.” Hazart Inayat Khan

2021 is finally here. I have been away from this space for far too long with no real excuse other than not making it a priority. I plan on returning monthly in 2021. I hope this year brings you good health, hope, and peace. More writing and recipes to come. Stay healthy and safe!

Blueberry Blackberry Spoon Cake

Recipe adapted just slightly from The Baking Bible by Rose Levy Beranbaum

Serves 6

Ingredients for Blueberry Blackberry Filling:

2 teaspoons of lemon zest

Juice of 1 lemon

½ cup superfine sugar

1 tablespoon of flour

A pinch of Kosher salt

2 cups fresh blueberries

2 + ½ cups of fresh blackberries

Ingredients for cake batter topping:

2 large egg yolks, at room temperature

1/3 cup of sour cream

¾ teaspoon of vanilla extract

1 cup of unbleached all-purpose flour

½ cup superfine sugar

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

6 tablespoons of unsalted butter, at room temperature

Directions:

Preheat your oven to 375F.  Place a sheet pan covered in foil on the bottom oven rack to catch any spills.

Using a 9-inch-deep dish pie plate mix together the lemon zest, lemon juice, sugar, flour, and salt.  Add the blueberries and blackberries. Stir gently to coat them.          Set aside.

Next, whisk together the egg yolks, 1 tablespoon of sour cream, and vanilla in a medium bowl until just combined.

Using a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, baking soda, and salt on low speed for about 30 seconds.  Add the butter and sour cream.  Mix on low speed until the dry ingredients are just wet.  Increase the speed to medium and beat for about 90 seconds. Scrape down the sides and bottom of the bowl.  Add the egg mixture in two parts beating on medium-low speed for about 30 seconds after each addition.  Scrape down the sides and bottom of the bowl.  Pour the batter of the berry mix leaving a 1-inch border.  Bake until a cake tester inserted into the center of just the cake topping comes out clean, about 30 to 40 minutes.  If the cake browns too quickly, cover loosely with foil.  Be sure to coat the foil with non-stick spray prior to using.  Remove from the oven and allow to cool on a wire rack until it reaches room temperature.  Serve with a scoop of vanilla ice cream if desired.  Store any leftovers in an air-tight container for 2 days.  Enjoy!

5 Recipes to Try for 2021

Some pasta.

S’more brownies.

Samoas- enough said.

Make ahead breakfast sandwiches– yes please.

Seared scallops because it feels like a restaurant meal and I miss restaurants.