Okay, so who doesn’t love ice cream? And I mean any time of the year? Well, I do know one person who doesn’t but most everybody does. I LOVE ice cream! And it’s no coincidence that my very first job was at Dairy Queen!
Of course that was a dream job short of having to deal with the tourists. This particular Dairy Queen was located in St. Andrews on the way to the beach in Panama City. Every July 4th holiday they would have a banana split special. I forget what the price was but apparently it was really good because every person driving down Highway 98 had to stop and get one. To this day, I have yet to have a banana split. I just haven’t ever really wanted to try it – not after making and serving a gazillion of them when I was 16 years old!
Working at the ole DQ did have it’s perks though. My Mom would call me about once or twice a week to ask me to bring a quart of vanilla and/or a quart of chocolate ice cream home. My family loves ice cream too and my Dad especially, would have a dish most every night. The soft serve is the best and only DQ can do it better than everyone else!
I still have an affinity to their ice cream and marvel if the server doesn’t quite get the swirl on the cone quite right. That is their trademark, that beautiful little swirl. They train and train their employees to “pull” that ice cream out of the machine so that the swirl is there and it must be perfect! If not, it goes into the sink and you do it again (no kidding).
This chocolate ice cream recipe is definitely not comparable to DQ’s soft serve but it is really, really, good and is fairly easy. Definitely a recipe to keep as a favorite as I have. Try it and you’ll see!
Chocolate Ice Cream
Author: Patti Peterson
Recipe type: Sweet Endings
- ½ cup Cocoa
- 3 cups Half-and-half cream
- 1 cup Heavy cream
- 8 Egg yolks
- 1 cup Sugar
- pinch Salt
- 2 teaspoon Vanilla
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In mixing bowl beat the egg yolks until they lighten in color. Gradually beat in the sugar, occasionally scraping down the beaters and sides of mixing bowl. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about ⅓ of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Add in the pinch of salt and continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. Pour the mixture through a mesh strainer and into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
- Cover container and refrigerate for 4-8 hours.
- Pour into an ice cream maker and process according to the manufacturer''s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Serving size: ¼ cup Calories: 200 Fat: 12.8g Saturated fat: 7.1g Unsaturated fat: .8g Trans fat: 4.1g Carbohydrates: 3g Sugar: 18.8g Sodium: 34.2mg Fiber: .4g Cholesterol: 174.5mg
This scrumptious concoction truly needs no introduction. I mean, honestly, what isn’t appealing about chocolate, peanuts and vanilla ice cream? It’s definitely a win-win dessert and a crowd pleaser. And it’s kid friendly to boot! And it’s frozen! During the hot summer months, who doesn’t want something frozen to cool the taste buds?
The only thing I might do differently next time? I might decrease the amount of vanilla ice cream to half of a half gallon, freeze that layer, and then add a similar size layer of strawberry ice cream! Now, wouldn’t that be the bomb! A Neapolitan peanut square!
And I have just the Strawberry Ice Cream recipe forthcoming! It would be perfect but even store bought would do. It’s funny, I’ve made this recipe a few times (and it is always the best, as is) and I just thought of adding a Strawberry Ice Cream layer the other day. Wonders never cease, huh?
Frozen Chocolate Peanut Squares
Author: Patti Peterson
Recipe type: Sweet Endings
- ¾ cup butter
- 2 cups vanilla wafer crumbs
- 2 cups powdered sugar
- 3 eggs
- 6 ounces semisweet chocolate chips
- 1½ cups peanuts, dry-roasted
- ½ gallon vanilla ice cream; slightly softened
- Melt ¼ cup of the butter. Mix into wafer crumbs and press evenly over the bottom of a 9 x 13 pan. Chill crust.
- In a large bowl, beat the remaining butter (1/2 cup) with powdered sugar until creamy. Beat in eggs one at a time. Then beat in melted chocolate until well blended. Fold in 1 cup chopped peanuts. Spread evenly over chilled crust. Freeze until chocolate mixture is firm (at least 30 minutes).
- Spread softened ice cream evenly over top. Sprinkle with remaining chopped peanuts. Cover and freeze and 12 hours.
- Let stand at room temperature about 5 to 10 minutes before cutting to serve.
Serving size: 1 Calories: 405 Fat: 21.3g Saturated fat: 8.3g Unsaturated fat: 7.8g Trans fat: 2.5g Carbohydrates: 51g Sugar: 49.6g Sodium: 228mg Fiber: 1.4g Protein: 5.3g Cholesterol: 65.5mg
There is no better chocolate loaf than the one you are looking at right now. It’s moist, very chocolatey with a Guinness undertone that is barely noticed. The glaze is a but more powerful with the Bailey’s but it all marries quite nicely.
The title indicates it’s a “bread” but it’s really much more than that. It’s really a dessert cake. Soft and spongy in texture, and just sweet enough. Paired with a cup of coffee (or a shot of Bailey’s) and it’s the perfect ending to a delicious meal!
Definitely something you’ll want to bake more often than just around St. Patrick’s Day!
Bailey's Dark Chocolate Guinness Bread
- 1½ cups All purpose flour
- ¼ cup Cocoa
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ¼ teaspoon White pepper
- ½ cup Semisweet chocolate chips
- ½ cup Walnuts chopped
- ½ cup Unsalted butter softened
- ½ cup Brown sugar packed
- 1 whole Egg
- 1 Cup Guinness beer
- 1¼ cup Powdered sugar
- 2 tablespoon Bailey's Irish Cream
- 2 teaspoon Half-and-half cream
- Preheat oven to 350 degrees F. Spray a 9×5 pan with baking spray.
- In a large bowl, sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside.
- Using a stand mixer (or hand mixer + large bowl), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer.
- Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible.
- Gently fold in chocolate chips and walnuts, then pour batter into prepared loaf pan.
- Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs.
- Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, Baileys, and cream.
- If you’d like the frosting to be thinner, add a small splash of baileys until desired consistency is reached. If you’d like the frosting to be thicker, add 1 tbsp powdered sugar at a time until frosting is thick enough.
- Once bread has cooled, drizzle Baileys glaze on top of bread.
- Bread can be stored in a sealed container and kept on the counter for up to 5 days.
Serving size: 1 slice Calories: 405 Fat: 19g Saturated fat: 9g Unsaturated fat: 3g Trans fat: 6g Carbohydrates: 51g Sugar: 34g Sodium: 299mg Fiber: 2g Protein: 8g Cholesterol: 129mg
Yes, the chocolate covered strawberry is the world’s most perfect dessert. It encompasses chocolate (and who doesn’t love chocolate?) and strawberries (and who doesn’t love strawberries?) and it’s so fast and easy to accomplish.
In just a few minutes, you, too can whip up these special delights for your family, love of your life, or as is the case with me (sad to say), your co-workers!! Ideally you will want to make these the day they are to be served.
I start with the biggest, freshest strawberries I can find. Usually Sam’s Club has some beauties but lately I have found the best ones at my local grocery, Kroger.
I then melt almond bark, purchased from the same grocery, Kroger, and located on the isle where baking supplies can be found.
Depending on how many strawberries I have will depend on how much of the bark I melt. I usually use the microwave to melt it and do it in 1-2 minute increments, stirring in between, to be sure it doesn’t burn.
I use white almond bark and chocolate almond bark and dip strawberries in either. Immediately after dipping, decorate with crushed peanuts, candy sprinkles or flaked coconut or drizzle with the opposing color almond bark. Let dry on parchment paper. Store in a cool, dry location.
It’s truly so easy and so decadent that the recipient of the fruits of your labor will honestly think you spent all night in the kitchen when, in fact, it was only minutes.