Tag Archives: Ice cream

Hot Chocolate Fudge Sauce

6 Apr

If  the “Hot Chocolate Fudge Sauce” label wasn’t tempting enough, perhaps a little illustration will help…

Hot Chocolate Fudge Sauce 5

I’m not typically a sauce-and-sprinkles kind of gal; I’m more of a plain-jane when it comes to ice cream.  One of my favorite indulgences is purely a great vanilla bean ice cream.  I like it simple .   But it’s my sweet boy’s 9th birthday this weekend, and I wanted to make an extra special ice-cream cake in honor of his precious 9 years in our lives. (More to come on how that cake turned out.)  For now, we’ll focus on this decadent hot chocolate fudge sauce.

Hot Chocolate Fudge Sauce

In search of the “best” hot fudge sauce, we padded around the kitchen and tinkered with variations of popular recipes, culminating in the gruesome task of taste-testing each chocolatey creation.  Many recipes for hot fudge sauce include corn syrup, but the hands-down favorite ended up being a recipe with no added corn syrup.

Hot Chocolate Fudge Sauce 2

This super chocolatey hot fudge sauce is well balanced with just the right amount of sweetness, buttery-ness, and fudge-y goodness.  It’s smooth and rich, and thickens nicely as it cools.  Lukewarm sauce is perfect for drizzling over ice cream, allowing the fudge to gain that soft chewy texture – the sure sign of a successful hot fudge sauce.

Hot Chocolate Fudge Sauce 4

This hot chocolate fudge sauce keeps well and reheats beautifully.  It is delish over fresh fruit, over pancakes or waffles, over cake… let those creative juices flow.  You can’t go wrong with this.

Hot Chocolate Fudge Sauce 3

My boys will probably beg to make their own chocolate milk with this.  Let the fun begin!




3 oz semi sweet chocolate
1/2 cup heavy cream
6 TB brown sugar
2 TB unsweetened cocoa powder
1 TB regular salted butter
1 tsp vanilla extract
small pinch kosher salt


Combine all ingredients in small, heavy saucepan set over medium heat.  Bring to a boil, whisking constantly.  Once it reaches a boil, immediately reduce to simmer.  Simmer and whisk for 5 minutes.  Remove from heat and let cool to warm or lukewarm before serving.  Keeps well in sealed container in fridge.

Source:  Chew Out Loud, adapted from iowagirleats

Pure, Creamy Vanilla Bean Ice Cream

27 Aug Creamy Dreamy Vanilla Bean Ice Cream

As we hang onto the final summer days, we are clinging to all things warm-weather related around here.  I’m truly a summer girl who adores living in flip flops.  It is with reluctance that I’ll bid sweet summer goodbye.  Sniff sniff.

It’s true, you did just read about Bananas Foster “Split last week.  I  have a mini obsession with ice cream right now.  I am determined to make – and eat – as much ice cream as possible before the weather turns.  It turns in  a matter of days here.  Like, after a 72-hour fall season, we’ll launch into a 6-month deep freeze.  Okay, I exaggerated.  But only a little.

Moving on.  Onto our happy topic – ice cream! 🙂

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – all natural goodness

Yeah!  Ice cream somehow just makes people smile.  If you’re like me, you like to keep things pretty simple on a day-to-day basis.  That’s what this is – simple and oh-so-satisfying.  Vanilla bean is my favorite ice cream flavor in the whole wide world.  Pure, natural, and nothing artificial about it.

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – Just a handful of ingredients

There are only 5 ingredients that go into this treat.  This recipe uses eggs, which results in a rich, creamy ice cream.  I also like to make the basic no-egg version, which is much lighter in texture.  I guess it depends on mood and preference.  The boys and I easily devour both.

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – got a spoon?

Because of this ice cream’s thick/creamy texture, it can set up pretty firmly in the freezer.  If it does, just set it on the counter to soften a bit before serving.  It’s soooo worth it.

The flavor of this ice cream reminded me of vanilla bean creme brulee.  Except it’s frozen.  Can’t go wrong with that.  Enjoy, and save some for your peeps!

RECIPE (about 10 servings)


1 1/2 cups whole milk
1 1/2 cups heavy cream
1 whole vanilla bean
2 large eggs + 3 large egg yolks
1/2 cup white sugar


Combine milk and cream in medium saucepan.  Using sharp knife, split vanilla bean in half, lengthwise.  Scrape out all the seeds into the saucepan.  Put bean pod in saucepan (there’s lots of flavor left in pod.)  Bring mixture to slow boil.  Reduce heat to low, and simmer 30 minutes.  Stir frequently.  If you get a little milky film on top, don’t worry about it.   Just stir away.

Combine 2 eggs, 3 yolks, and sugar in a medium bowl.  Lightly beat until mixture is thick, smooth, and pale yellow.  Remove bean pod from milk mixture.  Measure out 1 cup of the hot mixture.  Gradually pour the cup of milk mixture into the egg mixture in a slow, steady stream while whisking (can also use a mixer on low speed.)  When combined, pour egg/milk mixture back into saucepan.  Stir constantly over low heat until mixture is thick enough to coat spoon.  Do not let it boil.  If using thermometer, it should be around 170F.

Transfer to a bowl, cover with plastic wrap directly over custard, and chill completely.   Takes at least a few hours chill, so do this overnight if you like.

Pour chilled custard into ice cream maker and churn until thickened, about 25 min.  Transfer to airtight container and place in freezer to set.

posted by chewoutloud

Bananas Foster “Split”

22 Aug bananas foster banana split

Banana and banana split lovers, you’ve come to the right place.  This one is for you.  If you follow food holidays, you already know August is not only the final month of glorious summer, but it’s also the month of bananas.  Additionally, it’s the month that features a guilty pleasure known as banana splits.  In celebration of National Banana Lovers Day and Banana Split Day, I present this scrumptious and not-as-guilty dessert.

Bananas Foster banana split

Bananas Foster – caramelized brown sugar, rum, and cinnamon!

OK,  it’s a teeny bit of a guilty pleasure still.  But a little sauce goes a long way (for some), so you may not have to use much to satisfy your sweet tooth.   Leftover sauce is wonderful on waffles, pancakes, etc.   I used reduced fat ice cream, which tastes amazing in this dessert, but almost anything will taste awesome with this bananas foster and the caramel-like sauce.   I added a bit of orange zest to the sauce, which was fantastic, and reminiscent of Grand-Marnier without the alcohol.

bananas foster banana split

Bananas Foster – add whatever toppings you want to this!

I left my sweet treat pretty basic – just bananas foster over classic vanilla bean ice cream.   It’s a great place to start (and end), but if you’d like, add any toppings you wish to amp up the banana split factor.  Whipped cream, chocolate, chunks of fruit… whatever rocks your socks!

Bananas Foster Split 3

Bananas Foster – easy, quick, and impressive

The gooey warm sauce started melting my ice cream, so this is the last photo I could manage before I… I mean we…had to put away the lens and take care of business.   You definitely want to drizzle the warm sauce on the ice cream just when you’re ready to serve and eat.

Oh, and I nearly forgot to mention… this sauce is unbelievably easy.  It took me literally minutes to cook it up.  No need to flambe, either.  You can do it for show if you want to impress guests, but it’s not necessary.  The alcohol in the rum can be cooked off with simmering.   If you want to be extra sure the alcohol has burned off, you can use a long candle lighter to see if anything ignites.  The alcohol is burned off if there is no flame.




3 slightly under-ripe or barely ripe bananas, peeled and sliced
1/4 cup butter
1/2 cup packed brown sugar
3 1/2 TB rum
1 TB vanilla extract
1/2 tsp ground cinnamon
Optional: 1 tsp orange zest, fine
Vanilla bean ice cream


Melt butter over medium heat in large skillet.   Add sugar, rum, vanilla, and cinnamon.  Stir frequently.  Bring to slow simmer, reducing heat to medium-low.  The sauce will bubble as it simmers.  Simmer until alcohol taste is mostly or completely burned off, 1-2 minutes.  If you can still taste alcohol, simmer a bit longer.  Place sliced bananas in pan and gently cook 30 seconds to 1 minute or just until soft, but not mushy.  Serve immediately over ice cream.

* If flambe:  Add the rum last, just before adding bananas.  Pour rum into skillet, slightly and carefully tilting pan to expose alcohol to heat source, and it should ignite.  If not, use long candle lighter to ignite.  Cook until flame dies out.  Then add bananas.

By chewoutloud, adapted from Allrecipes

Mint Chocolate Ice Cream Bon Bons

13 Jul Mint Chip Ice Cream Bon Bons

My last post featured our family recipe for homemade mint chip ice cream.  Before the fam could polish off the entire batch, I decided to put my speed skills to test and whip up a batch of Mint Chip Bon Bons.  True, these little guys require some quick juggling.  Oh, but they are adorable and so fun to pop into your mouth.

MInt Chip Ice Cream Bon Bon

Mint Chocolate Chip Ice Cream Meets Bon Bons!

I found a few great tips on how to quickly coat the ice cream balls from food plus words .  The more frozen solid your ice cream balls are prior to working in the melted chocolate, the easier it will be.  You will definitely want to make the ice cream balls the night before so they can set solidly overnight.

Mint Chip Ice Cream Bon Bons

Creamy, minty ice cream covered by rich chocolate coating

If you appreciate mint chip ice cream, you’ll adore these cute bon bons.  My favorite part is that they can be kept frozen for however long and easily brought out for an impressive sweet treat when friends come calling.  Make-ahead-so-you’re-not stressing-last-minute type of dessert.  I love it.

RECIPE (maybe 20-30 bon bons, depending on how big you make them)

1.5 quart mint chip ice cream
1/2 – 1 cup semi sweet chocolate chips
1-2 tsp vegetable oil
sugar crystals for decoration

Make mint chip ice cream a day or two beforehand, or buy a good carton of it (i.e., Dreyers/Edy’s).  Using firmly frozen ice cream, scoop ice cream into small balls and place onto parchment or wax lined plate.  You might have to put plate back in freezer here and there are you work, especially if your ice cream starts getting a bit soft.  Insert toothpick into each ice cream ball.   Leave all ice cream balls in freezer to firm up well overnight.

Melt chocolate and oil in a bowl over saucepan of simmering water, not allowing bowl to touch water.  Stir until melted and smooth.  Remove from heat and let cool off a bit, so it’s still melted but not hot.

Working quickly and with small batches at a time, hold each ice cream ball by toothpick and spoon melted chocolate all around it.  Set bon bon down on parchment/wax lined plate and remove toothpick.  Quickly sprinkle sugar crystals over top before chocolate firms up.  Repeat in batches until all bon bons are complete.  Freeze for a couple of hours, if you can wait that long!

Source:  Chew Out Loud

Homemade Mint Chocolate Chip Ice Cream

12 Jul mint chip ice cream

For whatever reason, I didn’t care for chocolate as a kid.  My mom would buy chocolate bars that would remain untouched by me.  As an adult, I could quite possible live on aforementioned food.  I can also survive on ice cream.  In fact, I eat at least one teeny tiny bowl of ice cream almost every day, to ensure I continue to survive.

So, I heard it’s ice cream week.  In honor of this very important week, I made my family’s favorite flavor:  Mint Chocolate Chip Ice Cream.

mint chip ice cream

Mint chip ice cream, aka “peppermint bon bon”

Ooooh, gooood.  Did you know mint chip ice cream is referred to as peppermint bon bon in the Midwest?  I did not know.  Until I stepped up to the window at an ice cream shop a year or two ago and asked to “see what the bon bon flavor looks like.”  Oh.  Isn’t that the same as mint chip?  Why didn’t they write that on the chalkboard menu?

mint chip ice cream

creamy ice cream, lots of chocolaty bits, and cool peppermint

When Hubby finally was able to sample (after the kids swooped in front of him to grab their minty bowls), he didn’t speak.  Bite, swallow, bite.  Yes, he affirms:  His favorite frozen treat is just as good home-made as the ones he would stand in line to buy.  Maybe even a tad better, because you can amp up the mint factor and chocolate bits as you wish.

mint chip ice cream

Grab your spoon and go!

Just try, try to give the ice cream time to firm up in the freezer for a few hours before digging in.  Of course, some of us don’t mind taking a few test bites of slightly melty ice cream.

RECIPE (approx 1.5 quarts)

1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1.5-2 tsp pure peppermint extract, or to taste
4 oz semi-sweet chocolate bar, chopped into tiny pieces
Special Equipment:  Ice cream maker

In bowl, use whisk to combine milk and sugar until dissolved.  Stir in heavy cream and peppermint.  Turn ice cream maker on and pour mixture in for about 25 min.  During the last 5 minutes of churning, slowly put in chopped chocolate.  Put ice cream in airtight container for a few hours before enjoying, if you can wait that long.

Source:  Chew Out Loud

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