I'm not an ice cream stylist, nor do I play one on TV.

Let's face it.  I don't take pretty pictures of ice cream.
 
But, please, PLEASE, I beg you...grab your ice cream maker RIGHT NOW and make this ice cream.

{If you don't own and ice cream maker, we'll see what we can do about that later this week.} ;)

Let me introduce you to Nutella Ice Cream with Toasted Almonds.

{I know, I know, Nutella is made with hazelnuts, not almonds, but my hazelnuts tasted funny.  And you know what?  Almonds are always delicious.}

Nutella Ice Cream with Toasted Almonds

1/2 cup blanched, slivered almonds
2 oz. unsweetened chocolate (I like Ghiradelli)
1/3 cup dutch-process cocoa powder (such as Hershey's Special Dark)
1 & 1/2 cups milk
2 eggs
1 cup sugar
1 cup heavy cream
1 tsp vanilla
1/2 cup Nutella

{This ice cream is made with uncooked eggs, so if you feel uneasy about that or are serving to someone with a compromised immune system, try using pasteurized eggs.}

Preheat oven to 350.  Pour the almonds onto a cookie sheet and bake for 3-5 minutes, until lightly toasted.  Set aside.

Place a heatproof bowl over a pot of simmering (not boiling) water.  Melt the unsweetened chocolate. Gradually add the cocoa; the mixture may clump up in the whisk...that's ok.  Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth.  Remove from heat and let cool several minutes.

Whisk the eggs in a large bowl until light and fluffy, 1-2 minutes.  Add the sugar, a little at a time, whisking constantly.  Once all the sugar has been added, whisk 1 minute more.

Add the cream and vanilla; whisk to combine.

Pour the chocolate mixture into the cream mixture and stir.  Cover and refrigerate a few hours or overnight.

Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the Nutella until smooth. *sigh*

Add this back into the main mixture and stir. Process in an ice cream maker.  About 3 minutes before the freezing cycle is complete, add the toasted almonds.

Once the freezing cycle finishes, transfer to a freezer-safe container and freeze a few hours to firm up.
 

***Even if you think you don't like Nutella....oh, I know who you are (I'm lookin' at YOU, Amanda), try this ice cream.  Mr. E "doesn't like Nutella" and ate two servings tonight.  The Nutella makes the ice cream super creamy, dreamy and rich.***

Go make it.  I'm serious....GO!

{PS...you need some cake to go with that?  Check out my friend Amy's glorious Chocolate Hazelnut Cake.}

Dark Chocolate Peanut Butter Ice Cream (you need it)

OK...I'm going to get all first-born-child-bossy on you now. If you like chocolate, and you like peanut butter, and you like chocolate WITH peanut butter, you MUST make this ice cream. (Yes, even if it means biting the bullet and buying that ice cream maker. I promise.)

This dark chocolate peanut butter ice cream is rich; it's creamy; it's dreamy.  It will change your life.  It will make you a happier person.

{Notice I said "happier," not "skinnier."}

The recipe is adapted from the Ben & Jerry's Ice Cream & Dessert Book.   
You'll need this stuff:


Oh, and vanilla...


Dark Chocolate Peanut Butter Ice Cream 

2 oz. unsweetened chocolate ( I like Ghiradelli)
1/3 cup dutch-process cocoa powder (such as Hershey's Special Dark)
1 & 1/2 cups milk
2 eggs
1 cup sugar
1 cup heavy cream
1 tsp vanilla
1/2 cup smooth peanut butter

{This ice cream is made with uncooked eggs, so if you feel uneasy about that or are serving to someone with a compromised immune system, try using pasteurized eggs.}

Place a heatproof bowl over a pot of simmering (not boiling) water.  Melt the unsweetened chocolate. Gradually add the cocoa; the mixture may clump up in the whisk...that's ok.  Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth.  Remove from heat and let cool several minutes.

Whisk the eggs in a large bowl until light and fluffy, 1-2 minutes.  Add the sugar, a little at a time, whisking constantly.  Once all the sugar has been added, whisk 1 minute more.

Add the cream and vanilla; whisk to combine.

Pour the chocolate mixture into the cream mixture and stir.  Cover and refrigerate a few hours or overnight.


Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the peanut butter until smooth.


{Normally, I'm a natural peanut butter girl, but for this, I go with Jif. It's smooth and creamy and luscious...perfect for this ice cream.}

Add this back into the main mixture and stir. Process in an ice cream maker.  Once the freezing cycle finishes, transfer to a freezer-safe container and freeze a few hours to firm up.


 Time to serve it up.


Ahh, there we go...

It's worth the calories, my friends. Go ahead, indulge. 

4th of July Ice Cream Sundaes . . . (with cookies!)

 
It all started with a cookie cutter.  A sweet little cookie cutter sent to me by my friend, Cindy, over at Sweet.


It's a star with a little cut-out to rest on the edge of a glass. How cute is that?!?

Now, my mind immediately went to martinis, but Mr. E thought of dessert in a glass....duh.  {He's good to have around.}


So, what we have here is homemade strawberry ice cream, topped with a sweet strawberry-blueberry "sauce," whipped cream (ok...it's Cool Whip), and a cookie!  Perfect little dessert for the 4th of July.

First, make the cookies.  These are just vanilla-almond sugar cookies decorated really simply with royal icing.

The ice cream...
...let me tell you, I NEVER order strawberry ice cream at the ice cream shop.  I mean, it's right.next.to.the.chocolate.  Chocolate wins every time.

BUT...this homemade ice cream has me rethinking my priorities.


Here's how you *know* it's going to be good...the melted ice cream makes a ♥-shaped drip on your ice cream maker.  Yep, it's a sign.

Strawberry Ice Cream
{modified from the Ben & Jerry's Ice Cream & Dessert Book}

2 cups sliced & hulled strawberries
1/3 c. sugar
juice from 1/2 a lemon
2 eggs
3/4 c. sugar
2 c. heavy whipping cream
1 c. milk

Stir together the strawberries, 1/3 cup sugar and lemon juice.  Refrigerate for at least one hour.

Mash with a potato masher or a pastry blender.  Set aside.

In a large bowl, whisk the eggs for 1-2 minutes until light and fluffy. (Use pasteurized eggs if raw eggs make you nervous.)  Gradually whisk in the 3/4 cup sugar, whisk for an additional minute once all has been added.

Stir in the cream and milk.  Add the strawberry puree.  Pour into a chilled ice cream canister and process according to manufacturer's directions.  Place the ice cream in a freezer-safe container to harden for several hours.

Twenty minutes before assembling the sundaes, make the sauce.  Combine more sliced and hulled strawberries with 2 tablespoons of sugar in a bowl.  Let sit for 10 minutes.  Stir in some frozen blueberries.  Let sit for 10 minutes more.

Scoop  ice cream into glasses.  Top with the strawberries and blueberries along with the sauce from the bowl.  Dollop on whipped cream (OR Cool Whip)
...don't forget the cookie!

{psst...this is the link to the cutter from Sweet.}

Kiwi & Strawberry Sorbet Parfaits

{Have you heard of Kitchen Play? Each month Kitchen Play hosts a unique Progressive Party with six food bloggers assigned one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée and dessert. This month, I have dessert!}

Recently, I started adding something new to my grocery list.  Kiwi...or kiwifruit.  I'm not sure why it wasn't a regular in our fruit drawer because I always love eating it in fruit salads and on fruit pizza.  Kiddo and Mr. E love them, too.

Let me show you a little something special you can do with your kiwis.  And I'm going to be honest here...even though this is technically dessert, I ate it for lunch twice this week.  It's such a refreshing treat on a hot day!


Kiwi & Strawberry Sorbet Parfaits

Sorbet:
{modified from The Ultimate Ice Cream Book}

1 c. sugar
3/4 c. water
4 Zespri kiwifruit
1 c. sliced strawberries
juice of 1/2 lemon
1 tsp vanilla

Parfaits:
whipped cream or whipped topping
chopped Zespri kiwifruit
chopped strawberries
sliced and toasted almonds

Make the sorbet:

Heat the sugar and water over low heat in a small saucepan.  Stir until the sugar dissolves.   Raise the heat and boil for 1 minute.  Remove from heat and cool to room temperature.

Peel and quarter the kiwi.  Halve the strawberries.  Combine the fruit, cooled sugar syrup, lemon juice and vanilla in a blender on low speed.  Blend until smooth.  Refrigerate several hours, until cold.


Process in an ice cream maker according to the manufacturer's directions.  Transfer to a freezer-safe container, pressing plastic wrap down onto the top of the sorbet.  Freeze a few hours until it becomes more firm.

For the Parfaits:

Place one scoop of sorbet in each glass. Top with whipped cream/topping, then chopped fruit and toasted almonds.  Repeat 2 more times.

What is your favorite way to eat kiwi?

{This post was sponsored by KitchenPlay & Zespri Kiwifriut.  Wanna check out the other courses?  Come on over!} 

 Each month Kitchen Play also features a contest to involve as many additional bloggers as possible. Visit the Contest page at Kitchen PLAY for more details on how you could win $100 for trying this recipe and posting about it.

Lemon Buttermilk Sherbet

 
Michelle Stern is the woman responsible for my child uttering these words,

"Will you call Dad and ask him to pick up some kale on his way home?"  

Yes. My child. Said. Those. Words.   All thanks to Michelle's Kale Chips.

So, when Michelle asked if I would like to try a recipe from her new book, The Whole Family Cookbook,  and share it with you on the blog, I said, "sure!"   (And flipped straight to the dessert section.)
 
The Whole Family Cookbook is perfect if you want to get your kids involved in the kitchen.  I think my favorite part of the book is how Michelle has each recipe's steps color coded for different aged helpers.

The book also contains lots of "green" tips, tips on eating healthy and local, and I'm guessing she probably wouldn't be happy to know I like canned frosting.  I think the kale chips balance that out.

But, anyhoo...

Michelle's Lemon Buttermilk Sherbet is super tangy and really refreshing in the warmer weather we've been having here in Texas.  Kiddo & I both love lemon...and the combination of the lemon and buttermilk really packs a tart punch!  And it couldn't be easier to make.

Lemon Buttermilk Sherbet
{directions slightly adapted from The Whole Family Cookbook}

4 c. buttermilk
4 large lemons
1/2 c. sugar

Pour the buttermilk into a large bowl.

Zest the lemons and set the zest aside.  Juice the lemons to measure 1/2 cup.

Add the lemon juice and sugar to the buttermilk; whisk to combine.

Refrigerate for 15 minutes to chill and let the sugar dissolve.

Pour the mixture into the (prepared/frozen) bowl of an ice cream maker.  Process according to the manufacturer's instructions.
 
5-10 minutes before the sherbet is finished, add the zest.

Once finished, pour into an airtight container and place in the freezer for 2 hours to firm up.  At the point the sherbet is scoopable and creamy.
 
(Kiddo & I loved it this way.  Goofy face optional.)

After several hours, or overnight, the sherbet becomes more like a sorbet....icier.  If sorbet is your favorite, you'll love it this way.  Take it out of the freezer and let sit for 15-20 minutes to make it easier to scoop.


Guess what?  Michelle was nice enough to offer a copy of her book to a Bake at 350 reader!  To enter, leave a comment answering the question, giveaway closed...congrats, Erica!!!

"What is your favorite warm weather sweet treat?"

And, PLEASE, please leave a way to contact you in your comment.  Make sure your name links to an email or blog where I can contact you, or leave your email in your comment.

***Oh! And since I've had a couple people ask....winners are emailed within 48 hours after the giveaway ends.  Usually a week...or two...or FIVE....when I remember...I will update the original post with the winner's name.  Sometimes I forget.  I'm sorry!  I PROMISE I am not hoarding the giveaway prizes! ;) I'm just forgetful when it comes to updating those posts.***

Random winner will be chosen Thursday, April 21st at 8pm CST.  Good Luck!

Congrats, Erica!

Brownie Batter Ice Cream ( and a giveaway! )

Have you heard of Naturally Nora?  Naturally Nora is a line of baking mixes, such as cake, frosting and brownie, that is all-natural with no artificial colors, flavors or preservatives. What's more? They're really yummy!

Naturally Nora sent me a (big!) box of their goodies and wants to send one to a Bake at 350 reader, too!

{There is something very exciting about a box full of baking mixes arriving on your doorstep!}

I love to bake from scratch, but I'm not opposed to using a boxed mix....sometimes I need a little help!

So far, we've made Chocolate Chunk Brownies (no picture as we ate them all too fast), cupcakes from the ALot'a Dots cake and frosting mix and Brownie Batter ice cream from the regular brownie mix.  I think I'm using the next box of cake mix & frosting to make Pumpkin Spice Cake Truffles!

Everything has been delicious!  And my boys went ga-ga over this ice cream!

Brownie Batter Ice Cream
{modified from Ben & Jerry's Homemade Ice Cream Book 's French Vanilla}

1 tsp. vanilla
1/2 tsp. instant espresso powder
2 eggs (pasteurized if you'd like)
3/4 c. sugar
2 c. heavy cream
1 c. milk
1 c. brownie mix

Combine the vanilla and espresso powder, set aside.

Whisk the eggs 1-2 minutes until light and fluffy.  Add the sugar a little at a time, whisking until completely blended.  Once all the sugar is added, whisk for 1 minute more. 

Add in the cream, milk, vanilla/espresso and brownie mix.  Whisk until smooth. 

At this point, the mixture can be refrigerated until ready to use or transferred to an ice cream maker.  Follow the manufacturer's instructions for freezing.

To enter the giveaway for a box of goodies from Naturally Nora:

• visit Naturally Nora and leave a comment here with the mix you'd most like to try,
• for an EXTRA entry, tweet about the giveaway and leave a separate comment letting me know that you did: " Win a goodie box of Naturally Nora all-natural baking mixes from @bakeat350tweets http://ow.ly/2L8xP! "

A winner will be randomly chosen October 3rd at 8pm CST.  Good luck & happy baking! :)

Electrolux #splits : Dastardly Mash Banana Splits

I'm so pleased to be joining Eletrolux and FoodBuzz again in support of the Ovarian Cancer Research Fund!  Remember when you could vote for or make a cake in Kelly's Cakery and Electrolux would donate $1 to the OCRF?

Well, they're at it again...this time with banana splits!  For every banana split you create, Electrolux will donate $1 to the OCRF.


FoodBuzz has joined in as well.  For every FoodBuzz featured publisher who posts about banana splits, FoodBuzz will donate $50 to the OCRF!!!

Now, let me tell you about our banana splits!  Since my dad is visiting, I decided to make his favorite ice cream from Ben & Jerry...Dastardly Mash.  Although it's a discontinued flavor, it lives on in the "Flavor Graveyard" (love that!) and Ben & Jerry's Homemade Ice Cream & Dessert Book!

Before you look at the recipe and say "Ew....raisins!" like I did every time my dad ate it, can I tell you a secret? It's AWESOME!  I am not a raisin-lover, but the combo here is delicious.  You really don't taste raisins so much as they add a little "chewy" texture.  Trust me?

Dastardly Mash
{adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book}

1/2 c. raisins
1 c. water
1/2 c. pecan halves
1/2 c. whole, roasted, salted almonds
1/2 c. chocolate chips, semisweet
2 oz. unsweetened chocolate, chopped
1/3 c. dutch-process cocoa (or natural)
1 and 1/2 c. milk
1 c. sugar
2 eggs (pasteurized if you're a worrier)
1 c. heavy cream
1 tsp. vanilla

Soak the raisins in the water in the refrigerator.  (This can also be done the night before.)

Combine the pecans, almonds and chocolate chips. Place in the refrigerator.

Melt the unsweetened chocolate in a bowl over simmering (not boiling) water.  Whisk in the cocoa.  This may lump up in your whisk.  It's ok. Whisk on the milk, a little at a time...this will dissolve the cocoa....heat until blended.  Remove from heat and let cool.

In a large bowl, whisk the eggs until light and fluffy, 1-2 minutes.  Gradually whisk in the sugar, then  whisk 1 minute more.  Whisk in the cream and vanilla.  Add in and whisk the chocolate mixture.

Cover and refrigerate 1-3 hours. 

Transfer the mixture to an ice cream maker and freeze following the maker's instructions.

Meanwhile, drain the raisins and add them to the nut mixture.

Two minutes before the freezing cycle is over, add the raisin/nut/chip mixture.  Once completed, transfer to a freezer-safe container, press plastic wrap on top, cover and freeze to harder ice cream.


For the banana splits

Whip cream with a little sugar.  Slice bananas.  Scoop ice cream into dishes.  Surround with banana slices. Top with a dollop of whipped cream and a maraschino cherry.  Ta-da!

Now....go make your OWN banana split and help Electrolux raise money for the Ovarian Cancer Research Fund.  Do it for your mom, your nana, aunt, sister, daughter...yourself.  Don't make me get bossy! ;)

---

I love Electrolux's commitment to the OCRF, I love being a part of Foodbuzz and I love ice cream.  Yep, I'm linking this up at TidyMom's I'm Lovin' It party!