Sweet tooth

I’ve finally made it, 52 weeks of ice cream. While I have enjoyed the creativity of a new flavor each week, I’m not going to lie, I’m a little relieved not to have to make another flavor next week (who knew ice cream could be so exhausting). I’m also looking forward to having more room in my freezer. Overall it has been great to experiment with new flavors and create things from mostly in season ingredients. Some flavors have certainly been more successful than others. I hope all of you enjoyed this year as much as I did.

For my final flavor, I was inspired by Christina Tosi of Milk Bar and her compost cookies. I like this flavor because you can really add whatever you want to it and aren’t limited by what I suggest. I had originally grabbed mini Reeses PB cups, but was pretty thrilled when I found them on the baking aisle in chocolate chip form (who knew?) I recommend pairing this one with a summer barbecue dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
0.25 cup mini marshmallows
0.125 cup pretzels (cracked into small pieces)
0.125 cup mini chocolate chips
0.125 cup mini Reeses chips
0.125 cup mini M&Ms

Directions

In a sauce pan create the base by combining the heavy cream, milk, and sugar. Whisk until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

Once the ice cream begins to form, slowly add in all of your sweets

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Ricotta Chocolate Chip

This flavor was a suggestion from a crowd source that I did on instagram. I was pleased to see it because I actually had ricotta in my fridge. I had planned to make a lasagna that week only to realize I forgot to buy noodles. Thankfully I was able to repurpose the ricotta for a better life. All in all, I think I would increase the amount of ricotta in this recipe. It was very faint. It mostly tasted like chocolate chip ice cream. I am not sure if it is because of the other dairy or if I simply needed more. Perhaps in the future I will experiment more. I recommend pairing this flavor with a lasagna dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
0.5 cup ricotta
0.25 cup mini chocolate chips

Directions

In a sauce pan create the base by combining the milk, cream, and sugar. Whisk until the smooth.

Add the base to your ice cream maker and churn to the manufactures instructions.

Once the ice cream has formed, slowly fold in the ricotta and chocolate chips

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Oatmeal Chocolate Chip

Like many of you, I have fallen down the quarantine baking hole. To be honest, I have never really been much of a baker, but going to the grocery store brings me so much anxiety these days that I have switched out my fresh veggies for flour and chocolate chips. Oatmeal chocolate chip cookies are my favorite and I made a huge batch last week. Although we inhaled most of them in about 2 days, I stored away two of them for this weeks flavor. You could easily switch this one out for your favorite cookie. I recommend pairing it with a good red.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
2 medium cookies

Directions

In a saucepan create the base by combining the milk, cream, and sugar. Whisk until the smooth.

Smash the cookies until they are completely crumbled. I recommend putting them in a ziplock and hitting them with a rolling pin

Add the base to your ice cream maker and churn to the manufactures instructions.

Once the ice cream has formed, slowly fold in the cookie bits

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Banana Chocolate Chip

I wish I could say I am less frazzled this week, but after returning from vacation we moved, so it’s been a bit non-stop. In the midst of moving, I will admit that I grabbed the easiest thing available for this weeks flavor.

We eat an insane amount of bananas each week and I always have at least two bunches in stock. I mostly use frozen ones, while my husband likes fresh ones in his oatmeal. Since I have been experimenting with fruit lately, I figured bananas would be easy, but I was cautious on how it would taste. I was very pleasantly surprised, it’s delicious. I’ve actually been wondering how I could tweak this a bit to give it more of a banana bread flavor (maybe in a few weeks). Hopefully you will enjoy it as much as I did. I recommend pairing this was some sipping whiskey.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
Dash of vanilla

The Rest
2 Bananas
0.3 cup mini chocolate chips

Directions

Blend the bananas and the whole milk together until fully blended.

In a sauce pan create the base by combining the milk-banana mixture, heavy cream, sugar, and vanilla. Whisk until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

Once fully churned, slowly add in the chocolate chips

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Coffee Chocolate Chip

I’ll admit, I am not a very big fan of coffee ice cream. Strange I know, because I can’t start my morning without a cup or two, but when it comes to the flavor, I tend to pass. Since I am not a huge fan, I decided to jazz up this version a bit with some chocolate. I guess you could say it’s mocha. This version is caffeinated, but only because I did not feel like buying decaffeinated coffee (which would never be used again). If you are sensitive to afternoon caffeine like me, and want to be able to eat it at night, you should definitely use decaf. I would recommend pairing this ice cream with a shortbread cookie.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup brown sugar
1.5 tablespoon instant coffee

The Rest
0.5 cup mini chocolate chips

Directions

In a bowl create the base by combining the heavy cream, milk, brown sugar, and instant coffee. Whisk until the sugar and coffee have dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

Once the ice cream has fully churned, slowly fold in the chocolate chips.

Refrigerate for a few hours.

Serve and enjoy!

Rating:

Mint Chocolate Chip

I wish I had made this back in August when I was practically drowning in mint. This recipe has been on my mind for a while, but I haven’t gotten around until making it until now. I regret it so because it’s delicious. The fresh mint does not even compare to store bought extract. I recommend pairing this with a chicken caesar salad dinner on a hot day.

Ingredients
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
Handful of mint
0.5 cup mini chocolate chips

Directions
Combine all of the ingredients except for the chocolate chips in a sauce pan. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container. Store in the fridge overnight to let the mint diffuse.

The next morning, strain the mint and add the mixture to your ice cream maker. Churn to the manufactures instructions. Once the ice cream has begun to form, slowly feed in the chocolate chips.

Refrigerate for a few hours.

Enjoy!

Rating:

S’more

I can’t take credit for this recipe. It was dreamed up by a friend as a suggestion for the blog, but I was more than happy to create and post it because it is delicious.

I ate an absurd number of s’more this summer. I only get them during a select few warm weeks here in the PNW, so I always take full advantage. This recipe is the perfect treat as we move into fall, a last grasp of summer. It makes me yearn for the warn days of summer and campfires. You can modify this recipe to your preference. In the future, I would probably hunt out some dark chocolate instead of milk. I would recommend this recipe with any fireside drink- red wine, baileys, or a coors light.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
Dash of vanilla extract

S’More
4 graham crackers, smashed into fine pieces
0.5 cup mini chocolate chips
0.5 cup marshmallow fluff


Directions

In a sauce pan create the base by combining the heavy cream, milk, sugar, and vanilla extract. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, transfer the base into a heat proof container and add in the graham cracker pieces. Store in the fridge until cooled.

Once the base has fully cooled (I prefer to cool them overnight), add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the chocolate chips to the base. Once the ice cream has fully formed, slowly fold in the marshmallow fluff

Refrigerate for a few hours.

Serve and enjoy!

Rating: