NoBake Peanut Butter & Coconut Cookies Freezer Cookies.

Ingredients

1⅓ cups creamy peanut butter

2 tsp vanilla extract

2 TBSP cocoa powder unsweetened

2 cups coconut flakes unsweetened

2 TBSP butter (or margarine) melted

Instructions

Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.

In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined.

(If you like your cookies a little sweeter, feel free to add 1 or 2 teaspoons stevia or other artificial sweetener).

Scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.

Option: sprinkle a little stevia or erythritol on top.

Place in freezer for 30 minutes to set.

Store in an airtight container in the freezer.

Chocolate Chocolate Chip Cookie Dough Ice Cream:

For the Ice Cream: 

Ingredients: 

¾ cup Hershey’s cocoa powder

⅓ cup granulated sugar

⅓ cup packed dark brown sugar

pinch salt (oops. Forgot this.)

2 cups Half & Half

½ TBSP vanilla extract

For the Cookie Dough: 

½ package Nestle Toll House cookie dough

    (I used Ultimates Turtle Cookie Dough)

Powdered sugar.

Cut the dough into small pieces.

Roll into little balls (pea to marble size).

Coat in powdered sugar to keep separate.

Freeze for at least an hour before using.

Directions: 

·         Mix the ice cream ingredients together. Alternate stirring and waiting (no cooking, no cooling) every few minutes until the sugar dissolves (might take 20 minutes).

·         Load it into your ice cream maker and fire it off.

·         When you’re just about ready to take it out of the machine, drop in the cookie dough balls, one at a time, letting them mix evenly into the ice cream.

·         Freeze for an hour or two (or more) before eating.

Double Chocolate Espresso Custard Ice Cream

Ingredients

3 cups heavy cream

1 cup milk

1½ cups sugar

⅔ cup espresso coffee beans
1 TBSP coffee emulsion

6 egg yolks

6 ounces bittersweet chocolate, melted

¼ cup Dutch-processed cocoa

2 teaspoons vanilla extract

Directions

Combine the cream, milk, and sugar together in a heavy saucepan over medium heat. Stir until the mixture becomes hot and the sugar dissolves. Heat to about 175⁰.

Grind the beans very roughly; goal is just to crack the beans: a pulse or three. When the milk mixture is hot, add the cracked beans, and steep in the hot milk for 30 minutes or so. 

Strain the mixture into another bowl, clean the strainer, and strain the mixture a second time, back into the saucepan.

Whisk the egg yolks together in a spacious, heat-tolerant bowl. Temper the yolks by slowly adding one cup of the hot cream mixture while whisking vigorously. Re-heat the mixture to 175⁰. Stir constantly until the custard thickens slightly. Stir carefully and do not let the custard boil, or the yolks will curdle.

Add the melted chocolate, finely ground powder and cocoa to the custard and stir until smooth. Add 1 TBSP coffee emulsion. Stir well. 

[The first trial involved adding some extra dark chocolate, maybe an additional ounce (with the appropriate sugar and a bit of cream), and an additional ½ TBSP of coffee emulsion, making it "Double Chocolate Espresso Overload Custard Ice Cream ." The Mrs. thought it was "perfect." Tough to argue with "perfect." ]

Allow the custard to cool to room temperature (maybe an hour). Stir in the vanilla, then refrigerate for 4–6 hours, or overnight. We put it in the freezer for an hour one time, put it warm into the ice cream canister the second time, but transferred it to a second canister before it was done.

Pour the cold custard into the canister of your ice cream maker and fire it up.

Transfer the ice cream to a container, cover, and freeze for at least 4 hours to firm up. For best flavor, always remove ice cream from the freezer 20 minutes before serving, or place it in the microwave for 15–20 seconds.

Comment: If you use caffeinated coffee, this will have a pretty substantial caffeine kick. Probably need to have this for breakfast. 

Summary: this is one of the finest ice cream recipes I've ever encountered. It's not easy, but it comes out pretty darned good. It tasted like it was still a "75%" dark chocolate bar, with espresso. 

Dairy Free Chocolate Ice Cream

Ingredients: 

3½ cups chocolate almond milk

4 TBSP soy milk powder

4 TBSP Hershey’s cocoa powder

½ cup white sugar

1 tsp vanilla extract

Instructions:

• Put the dry ingredients in a mixing bowl. Heat ½ cup of the almond milk to modestly warm. Mix it into the dry ingredients to form an epic chocolate paste. 
• Resist the temptation to pour this over vanilla ice cream and hide away eating it. 
• When it’s mixed smoothly, add the rest of the (refrigerated) almond milk. You might cool this in the fridge for an hour or three. 
• Then load it into the ice cream maker & let ‘er run. It’ll be best if you freeze it for a couple of hours before serving it.

Comments:

1.      This is really quite good.

2.      It could be better. Try soy milk next time. Add a little more sugar.

3.      Be really careful to mix things very well before adding to the ice cream maker.
4.      Don't hesitate to add other chocolatey goodness: chopped dark chocolate peanut butter cups is a favorite. 

Chocolate Overload Ice Cream

Ingredients:
4 TBSP cocoa powder

¾ cup sugar

3 cups half & half

2 tsp vanilla extract

½ cup dark chocolate chips

¾ cup dark chocolate peanut butter cups, chopped (half a package)

Instructions:

• Put the dry ingredients in a mixing bowl. Heat ½ cup of half & half to modestly warm. Mix it into the dry ingredients to form an epic chocolate paste. 
• Resist the temptation to pour this over vanilla ice cream and hide away eating it. 
• When it’s mixed smoothly, add the rest of the (refrigerated) half & half. You might cool this in the fridge for an hour or three. 
• Then load it into the ice cream maker & let ’er run.
• About 10 minutes after starting the process, add the chocolate chunks.
• When it’s done, it’ll be best if you freeze it for a couple of hours before serving it.

Non Dairy Ice Cream

Ingredients:

3 cups dairy free milk (Soy, Hemp, Almond, Rice)

2 tablespoons soy milk powder

3/4 cup granulated sugar

1 to 2 teaspoons pure vanilla extract

Instructions:

1. In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate, 1 to 2 hours, or overnight. 

 

2. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. 

 

If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Cuisinart’s comments: “We have created a basic vanilla ice cream where any type of dairy free "milk" can be used, be it Soy, Almond, Rice, Hemp, etc. The final product is a bit icier than traditional ice cream, but the flavor has not been compromised!

Variations: When it's halfway there, add: 

• 1 cup frozen, sliced strawberries, sweetened. Thaw them a little.
• 1 cup frozen blackberries, sweetened. Mash them up a little. 
• 1 cup Trader Joe's dark chocolate peanut butter cups, chopped

Ice Cream Sandwich

Take a slice of hard-frozen ice cream. I like chocolate with chunks for this.

Slather it with peanut butter, at least a ¼ inch thick. Organic peanut butter, of course. We wouldn’t want this to be unhealthy.

Cover it with another slice of hard-frozen ice cream. Let’s go with peach for this one.

Press the whole thing together. Then dip it in cake batter. White is sufficient.

Deep fry quickly. Don’t want the ice cream to melt.

Drain. Set on a plate. Drizzle lightly with dark chocolate sauce. Lay two slices of fairly firmly cooked bacon on top and sprinkle a bit of powdered sugar over it all.

Enjoy.

PS: You might want to keep "911" on your speed dial.

Chocolate Banana Cream Pie Recipe

OK. Confession time. I don't make this one. I didn't invent the recipe. This is one the real cooks in my family make for me on special occasions. (I love it when they do! This is good!) But please don't deceive yourself: this is not health food.

One pie:

Here are the ingredients:

• 1 cup semisweet chocolate morsel, divided
• 1/4 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons flour
• 2 egg yolks, beaten
• 1 cup milk
• 1/2 cup light cream
• 1 tablespoon butter
• 1 banana, divided- 1/2 mashed, 1/2 sliced for garnish
• 3 bananas (sliced)
• 1 (9 inch) baked pie crusts (they use a graham cracker crust; even better richer with an Oreo cookie crust.)
  
• whipped cream

Here are the directions:

1. In a saucepan mix together sugar, salt and flour.
2. In a medium bowl combine egg yolks, milk and cream. Mix well.
3. Slowly add milk mixture to dry ingredients in saucepan, stirring with a whisk.
4. Cook over low heat until thick.
5. Remove from heat and add butter and mashed banana. Stir to combine.
6. Slice bananas into the pre-baked pie crust. Over the bananas, put in 1/2 cup of the morsels, spread evenly.
7. Pour filling over bananas and morsels, shake slightly to settle filling.

Refrigerate pie at least 4 hours until well chilled. Garnish top of pie with whipped cream, sliced bananas and the remaining chocolate morsels.