Blueberry Chocolate Chip Ice Cream + 5 Must Try Ice Cream Recipes!

bcci043

My birthday was last month and Bubba gave me an ice cream maker. I usually give him a couple of gift ideas when my birthday rolls around. My first idea was a full day of peace and quiet. My second suggestion was this ice cream maker. I guess he knew a full day of peace and quiet wasn’t realistic with three kids, six and under. When I opened the ice cream maker I felt excited and anxious to try one of the million recipes for frozen sweets I see on Pinterest. Then my excitement turned into fear. Make ice cream? Why not just call it a day and buy some Breyer’s. Ice cream sounds complicated. My grandmother made ice cream. Standing in front of the kitchen window, the light highlighting her eyebrows, her wrinkles, her beautiful face, she poured this and that into an ice-cold container, surrounded the container with salt, lots of salt, and churned it. Several, long hours later we ate her delicious, creamy ice cream for dessert. Witchcraft!

Last week I said what the hell, and made ice cream: blueberry chocolate chip ice cream. We received extra farm fresh blueberries in our fruit share and they were incredibly sweet. I quickly googled blueberry ice cream and found an easy, egg-less recipe. I made the base in about 20 minutes, including cooling time and refrigerated it over-night. I churned it for about 30 minutes and popped it into the freezer. The next day, I taste tested my first batch. Creamy, sweet and a bit tart with chunks of chocolate throughout, this was a strong first attempt at homemade ice cream. Bubba and the kids loved it and I learned ice cream making is not witchcraft! Now, I just need to get my hands on my grandmother’s recipes.

bcci014

bcci031bcci024bcci037

 

Blueberry Chocolate Chip Ice Cream

recipe slightly adapted from Driscoll’s

serves 6-8

Ingredients:

1 1/2 cups heavy cream

3 cups fresh blueberries

1 cup sugar

1/8 teaspoons kosher salt

1 cup whole milk

1 tbsp. fresh lemon juice

1 cup semi-sweet chocolate chips, chopped (I didn’t chop my chips enough, so give them a good chop!)

Directions:

Using a heavy saucepan , set over medium-high heat, combine blueberries, sugar, and salt. Stir occasionally until sugar completely dissolves. Bring to a boil and then reduce heat and simmer for about 10 minutes. Remove from the heat and allow the mixture to cool to room temperature.

Once cool, puree in a blender. Pour puree into a large bowl. Add heavy cream, milk and lemon juice and stir together. Transfer to air-tight container and refrigerate overnight.

Pour base into an ice cream maker and freeze according to manufacturer’s directions.  About 15 minutes before the ice cream is done, add 1 cup of chocolate chips. Continue to process ice cream according to the directions. (I processed mine for about 30 minutes.) Transfer to an air-tight container and freeze for several hours or overnight. (I froze my ice cream overnight and it was perfect the next day.) The ice cream will last frozen in an air-tight container, for up to a week. Enjoy!

5 Must Try Ice Cream Recipes

August is corn season, so why not use some of your sweet summer corn and make sweet corn and black raspberry ice cream! You can the find this creative recipe on Annie’s Eats. Yum!

If you love coconut be sure to check out Edible Perspective’s homemade coconut milk ice cream. It’s vegan, dairy-free and promises to change the way you look at vegan ice cream. I’m fascinated!

Looking for a sweet and savory ice cream? Check out The Tart Tart’s recipe for honey thyme ice cream. I can’t wait to try this!

Bubba loves chocolate chip cookies and ice cream. I might need to make this ice cream for him very soon!

Bon Appetempt is one of my favorite blogs. Amelia is so funny and I love recipes. I also love blackberries, so her blackberry ice cream recipe is on my must make list!

 

Classic Ice Cream Cake + 5 Ice Cream Cake Links

 

cic0028I turned 36 last week and suddenly it feels like I am on a fast train to 40. One of my best friends called to wish me a happy birthday and said “I can’t believe we are 36.” I hear ya, Bethie. Didn’t we just turn 30? Part of me would love to be 30 again; mainly because I looked a hell of a lot less tired. At this point, my exhaustion feels like a chronic illness. My 36-year-old self has dark circles under the eyes which, luckily, a good Laura Mercier concealer hides. Each baby has left their mark on my body. C-spider veins. G-bulging belly button. N- thinning hair, and I’m anticipating breasts that point due south once I stop nursing. My stomach and butt are less taut than they were six years ago despite running religiously several times a week and eating quinoa. (Thanks for nothing super grain! Somehow, I thought eating gobs of quinoa and kale would make my ass tighter. No such luck!) Despite my physical changes over the last six years, I’m much happier in my skin today. I get know myself a little more every year. I have things to work on, things that will never change and I ok with it.

On my 36th birthday we went to the beach; me, Bubba and the kids. We played in the water and we looked for treasures. I left them at the shore and took a swim in the ocean and it felt so good, 62 degrees good.  I swam to the sand bar that had formed and stood up. I took a big, deep breath of the salty, warm air and stared out at the horizon for a minute. I always think at moments like this, alone, staring out at the ocean, I’ll have sort of epiphany about life, but I never do. I turned back to see my sweet family waving from the shoreline, calling me back. I swam back feeling exhilarated from the freezing, take your breath away, cold water. We left the beach tired and happy. Bubba made fish tacos for dinner and they were awesome! He offered to make me a cake, but I insisted it wasn’t necessary. Cake not necessary? I know, it sounds crazy. I said that, because I wanted to make an ice cream cake to share with you. I can’t handle to much cake in the house. I just don’t have that kind of will power.

cic034cic088

Just like a Carvel ice cream cake, the center is a thick layer of crunchies.  My “crunchies” are a combination of dark chocolate and chocolate wafer cookie crumbs. This my favorite part of the entire cake. In fact, I could eat just this layer and be happy. The cream frosting tastes just like the frosting you find on store-bought ice cream cakes, except fresher.

This cake is so easy to make and the flavor combinations are endless! I used a combination of vanilla and strawberry ice cream. The only down side to this cake, as with many cakes, you need to plan ahead of time. So plan ahead, be creative and enjoy!

cic57

Classic Ice Cream Cake

barely adapted from Kinfolk Magazine

Serves 10-12, makes a nine-inch cake

Ingredients:

1 quart vanilla ice cream

1 recipe Chocolate Crunches (see recipe below)

9 ounces  chocolate wafer cookies, crushed

1 quart  of a different flavor ice cream, whatever you like ( I used strawberry.)

1 recipe Cream Frosting (see recipe below)

*This cake takes time to freeze so plan ahead before serving!*

Directions:

Place a 9-inch cake ring on a baking sheet lined with parchment paper in the freezer for at least 2 hours. Remove the vanilla ice cream from the freezer and allow to sit at room temperature for about 5 minutes or until a bit soft. Remove the vanilla ice cream from the container and using a spatula spread it evenly across the bottom of the chilled ring.  Freeze ice cream in its ring until completely hard, about 2 hours.

Place 9 ounces of chocolate wafer cookies in a Ziploc bag and seal the bag. Using a rolling-pin crush the cookies. Place the wafer crumbs in a medium bowl and stir into the chocolate topping until the crumbs are completely damp.

Remove the cake ring from the freezer and spread the chocolate crunchies over the vanilla ice cream. *Remember to work quickly!* Freeze for another hour.

Remove second ice cream flavor from the freezer and allow to soften a bit. Remove the ice cream from the container and spread quickly over the chocolate crunches. Cover with plastic wrap and allow to freeze overnight or for a few days.

When ready to serve, remove the metal ring from the spring form pan.(If it is really hard to get off you could use a blow dryer for a few seconds to loosen the ring.) Freeze the cake for another 30 minutes. Decorate your cake with the cream frosting. You can place it back in the freezer until ready to use or serve it immediately. Run your knife under warm water and then cut into the cake. Enjoy!!

Recipe for Dark Chocolate Crunchies

chocolate sauce recipe adapted from This Homemade Life

Ingredients:

2/3 cup good quality dark chocolate chips

4 tablespoons unsalted butter

1, 9 ounce box of chocolate wafer cookies, crushed

Directions:

Place chocolate chips and butter in a microwave safe bowl. Heat the chocolate chips and butter in the microwave in 10 second intervals. Stir after every ten seconds until melted and smooth. Set aside and allow to cool to room temperature. When ready to use, stir in chocolate wafer crumbs. Spread evenly over vanilla ice cream layer. (**Do not place sauce in the refrigerator because it will harden!** Can be stored in an air tight container at room temperature for several days.)

Recipe for Cream Frosting

recipe from Kinfolk Magazine

makes about 3 cups

Ingredients:

1 1/2 cups heavy cream

1/2 tsp. vanilla extract

2 tbsp. sugar

1 tsp. powdered gelatin

2 tbsp. milk

food coloring – optional

chocolate jimmies or sprinkles optional

Directions:

Chill your mixing bowl. Once the bowl is chilled beat the cream, sugar and vanilla in the chilled bowl until firm peaks form.

Using a small saucepan, soak the gelatin in the milk. Once all the milk is absorbed, heat the gelatin over low heat until it melts. Gently but quickly fold the gelatin into the whipped cream. Use immediately or tint it with a food coloring. Spread over entire cake. If desired, sprinkle with chocolate jimmies. Enjoy!

5 Ice Cream Cake Links

If you love Chipwich ice cream sandwiches, you should make Bon Appetit’s ridiculously good chocolate chip cookie ice cream cake with butterscotch sauce. I made it last summer and it was a huge hit!

Want to make go all out and make an ice cream cake your loved one will remember for years? Check out Heather Cristo’s recipe for Neapolitan Ice Cream Cake! Chocolate brownies, strawberry cake and cookies and cream ice cream all covered in chocolate ganache frosting-wow!

I love Oreos and so does Bubba. For Bubba’s next birthday, I am making the Ktchn’s frozen chocolate oreo ice cream cake. Yum!

Brownies and ice cream are so good together. Zoe Bakes makes an ice cream cake that incorporates brownies and 3 different layer of ice cream. Her cake looks beautiful and I bet tastes even better!

So your best friend is a vegan and she prefers to eat only raw food. Making a birthday cake for her may sound impossible, but thanks to This Rawsome Vegan Life, it’s not. Emily created a beautiful banana chocolate caramel ice cream cake that will make your friend swoon! Check it out!