So I’ve recently been snatching up all different kinds of flavored Oreos. Sandwich cookies are my favorite cookies. Don’t even think about getting me Snackwell’s Creme Sandwich Cookies
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ice cream
Peanut Butter Cup Peanut Butter Ice Cream
post from 4/30/12, pictures updated 7/6/17
What a crazy month!
April has been crazy for us with procedures to buy our first house. It’s been very exciting and stressful… so many phone calls, emails, and things to do! Crazy!
Well, that is exactly why I picked this recipe from A Cook’s Quest for this month’s Secret Recipe Club posting. I loved flipping through all the recipe filled pages debating over different things to make but I kept going back to doing this amazing ice cream.
When I saw the recipe for Peanut Butter Cup Ice Cream I knew that I had to do it. It would be super simple but so intense.
And that is what we needed this month considering everything going on. Sometimes a big bowl of ice cream helps melt away all the stress.
It would be the perfect sweet treat to enjoy to end the month. Plus, it would give the ice cream maker a bit of work before being packed up for a bit.
This is one the creamiest ice creams I ever made. The high fat content from the peanut butter and that fact that everything is mixed so thoroughly really made this so smooth and creamy.
Plus, who can resist the combination of chocolate and peanut butter!?
I found the recipe really easy to make and would definitely make it again and again!
Peanut Butter Cup Ice Cream
Serves 8 (1/2 cup portions)
Ingredients
- 1 1/2 Cups smooth peanut butter
- 3/4 Cup sugar
- 2 Cups 2% milk (alt, 1 Cup skim milk, 1 Cup whole milk)
- 1 1/4 Cups heavy whipping cream
- 8 ounces of mini peanut butter cups (alt, chop up regular or miniture sized cups)
Process
- To create the ice cream base, use a mixer to combine the peanut butter and sugar until smooth.
- Slowly add in the milk and mix until all the sugar is dissolved, approximately 2 full minutes. Add the heavy cream, beat until well combined and smooth.
- Refrigerate at least 1 hour to chill the mixture. Freeze the mini peanut butter cups.
- After the ice cream base as chilled, follow your ice cream makers directions to process the ice cream.
- When you ice cream is done, mix in the frozen peanut butter cups.
- Transfer to a storage container. Ensure the peanut butter cups are well mixed throughout.
- You can enjoy the ice cream now with a soft-serve consistency at this point. Or you can let it chill again, for a least another hour to set up
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Post contains affiliate links
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Check out my previous Secret Recipe Club Posts:
March: Sauteed Green Beans with Lemon and Almonds
February: Fried Pickles
December: Shrimp Sriracha Stir Fry
November: Vegetable Enchiladas
October: Pumpkin Cheesecake Bars
Check out the rest of the reveal day posts!
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Waffle Ice Cream Sandwiches
When I was a kid I used to walk about a half mile to get to the penny candy store. Mr. Fina had a great selection of things like sour belts, lollipops, watermelon sours, and chocolate covered gummy bears. But for just a quarter I used to get these tiny square ice cream sandwiches. Since then I have loved ice cream sandwiches, from the ones that are super soft to chipwiches. I even consider that Choco Taco a pretty decent ice cream sandwich relative.
Since I’ve been gluten free, I have had a hard time finding every day treats that are gluten free. I can’t just walk into a convenience store and grab an ice cream sandwich, so I decided to make mine own that I can at least have a home. Waffle ice cream sandwiches just fell into place because I have been heavily relying on them for breakfast, lunch and dinner. For a long time I could not find a gluten free bread I liked so I was using waffles I made in large batches as my bread substitute for sandwiches. So waffles are a pretty neutral flavor, even slightly sweet, so they would work well with ice cream.
I have been giving my ice cream maker a decent work out this summer with sorbet so I figured I would actually make some ice cream with it this time. I made a simple vanilla ice cream that I packed with vanilla beans, by using vanilla extract and homemade vanilla sugar. The waffles were simple since I used a mix since it was might convenient for something gluten free, however I highly suggest making waffles from scratch whenever possible. The overall process was really simple, but the thing to keep in mind is the time it takes for the waffles to get COLD. While I think room temperature waffles are acceptable, I think that you run less risk with ice cream melting with really cold waffles.
Waffle Ice Cream Sandwiches
Ingredients
For Waffles
- use your favorite recipe or mix*
For Simple Vanilla Ice Cream (from Cuisinart)
- 1 cup whole milk
- ¾ cup granulated sugar
- pinch salt
- 2 cups heavy cream
- 1 tablespoon pure vanilla extract
Instructions
For Waffles:
Follow recipe instructions. Ladle batter into hot waffle iron, cook until waffle is a brown color. Waffle should be slightly crisp. Lay out all waffles, do not stack, allowing to cool and not get soggy from steam. Place waffles in fridge or freezer to get cold.
For Ice Cream:
In a chilled bowl, combine all ingredients using a hand mixer or whisk. Let mixture chill over night or at least one hour. Process the ice cream according to machine’s manufacturer’s instructions. Once the ice cream is formed, transfer to bowl and freeze until the consistency is thicker, but not hard to spread.
Assemble Sandwiches:
Once the waffles are cold, halve with a serrated bread knife. Spread a thick layer of ice cream over one half of waffle. Gently place other waffle portion on top to create sandwich. Immediately place into freezer. Freeze over night, or at least 2 hours, prior to serving,
Optional:
Melt chocolate in a double boiler. Dip frozen ice cream sandwiches into chocolate, place back into freezer immediately. Freeze for 15 minutes, prior to serving.
*I used Pamela’s Baking and Pancake mix because it’s one of my favorite gluten free mixes
Strawberry Mint Ice Cream
I have to admit that I used to hate Strawberry Ice Cream. I think it always tasted so fake to me so I avoid it. I would eat it in a Napoleon ice cream bar or something but it was only because it was only 1/3 of it.
Since I had a massive load of strawberries I decided I should try making strawberry ice cream and see if I like it better when I control the quality of the ingredients. Since I also had a huge bunch of mint I decided I would add that to the ice cream as well. Why not? I can do whatever I want. (I also made mint chocolate chip ice cream which was a total failure, but that’s another story)
The ice cream is sweet, creamy, and flavorful with the strawberries and the mint. I really enjoyed this ice cream since i love the fresh flavors in sorbet so the addition of cream didn’t seem that different to me. The mint adds a nice touch to the strawberries. If you don’t like mint that much than you could cut back and use less. Or pull some out before blending. I just love the flavor of mint and strawberry and I loved the specks of green in it so I kept it in there prior to blending.
Strawberry Mint Ice Cream
1 lb of strawberries 1 1/2 cup sugar 1 cup whole milk 1/4 cup mint leaves 1 vanilla pod, split for the beans 1 cup heavy cream 1/2 cup milkWash, destem, and slice strawberries.
In a medium pot, combine the strawberries, sugar, whole milk, mint, and vanilla beans. Simmer for 5 minutes. Blend mixture in blender until completely smooth. Strain blended mixture.
Chill blended mixture until completely cold, at least 2 hours, but preferably over night.
Measure 2 1/2 cups of the blended mixture*, add the heavy cream and remaining whole milk to mixture.
Prepare ice cream according to manufacture’s instructions. For a soft serve consistency, serve immediately or freeze for a harder consistency.
*Instead of discarding the extra strawberry mixtures, you could add a bit of it to milk for flavored milk.
Pumpkin Pie Ice Cream
New England has the highest ice cream consumption per capita in the US. I’m still so shocked to hear that since I’d imagine some hot place like FL or TX would rain supreme. Why would someone want cold ice cream in the middle of winter is beyond me but we do it anyway. So making ice cream in the fall is nothing strange. A pumpkin pie ice cream make perfect sense and is sooo good.
This recipe is really simple but produces great results. The ice cream is creamy and tastes exactly like pumpkin pie. Exactly like pumpkin pie- from the puree and spices. I’m the first person to pick pumpkin pie over apple of pecan but I really enjoyed this. This is just like pumpkin pie a la mode- just combined.
I prefer soft serve ice cream which is why the photo at the top is horrible. Fresh from the ice cream maker is not that pretty. At least it tasted amazing.
Pumpkin Pie Ice Cream
adapted from Christie’s Corner
1 cup pumpkin puree 2 teaspoons vanilla extract 2 cups whipping cream 1 cup whole milk 1/2 cup sugar 2 tablespoons pumpkin pie spice pinch of saltCombine the pumpkin and vanilla extract in a large bowl. Gently heat the cream, milk, sugar, spices, and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan. Pour the milk mixture into the pumpkin, combine. Chill the mixture in the refrigerator until cold. Freeze in an ice cream maker according to manufacturer’s instructions
10.10.10
There was nothing really signifigant about today. Just another day but still really enjoyable.
1. Price and I nursed massive hangovers from our amazing Saturday night out. We saw The Dirty Pearls, Lady Starlight, and Semi Precious Weapons. Can’t get enough of SPW- it was my 3rd show in about year.
2. Gatorade is amazing and a life saver.
3. We napped on and off for 5 hours. It was fantastic.
4. The Giants won!!! I managed to stay awake for that game!
5. We listened to early 90’s rap this afternoon. Like When I Dip, You Dip, We Dip by 2 Live Crew, Tootsee Roll by 69 Boyz, Fantastic Voyage by Coolio, and Motown Philly by BoyIIMen.
6. We ate dessert before dinner. (Pumpkin Pie Ice Cream to be posted soon) We ate Trader Joe’s Roasted Poblano Peppers for dinner- which took 2x the amount of time to cook than what the box said. Weird.
7. I made 2 loaves of banana oatmeal bread. The house smells so good because of them.
8. We have so many appliances running now that we have all the lights off. Can’t risk blowing a fuse, just too much work to flip it.
9. The 4th load of laundry is going right now.
10. Not excited for tomorrow since I don’t have it off. boo…
Quiet Corner Adventures:2
“hunny let’s go to Someplace Special….”
Like a moth to a flame…. Emily and I are drawn to the Quiet Corner of CT. This got started last year when she had to renew her licence and we went to the Putnam DMV outlet. The DMV location is basically a permanent construction trailer plopped into a parking lot… so sad. We spend that wintery morning driving around Putnam and Pomfret, enjoying a good breakfast at The Vanilla Bean Cafe, doing some xmas shopping at small stores and galleries, and laughing our asses off at the DMV since they put her really old Washington DC address on the new licence… smmmart.
Well our fascination with the Quiet Corner has reached a new level. I wanted to go to Logee’s Greenhouse to get a little lime tree so that became a good enough reason to head down there. Some may think that driving an hour and fifteen minutes each way just to get a lime tree that I can order on-line is insanity but that is the type of thing that makes for our Quiet Corner Adventures.
Our first stop in the QC was Bill’s Bread and Breakfast. A breakfast place known for their muffins and english muffins. I brought Pricer back some muffins and english muffins, which really are not like english muffins but are damn good anyway. Then we headed back to Martha’s Herbary, just a town over in Pomfret. I could do some serious damage here because everything is so damn cute. I restrained myself from getting a lamp since Price would have killed me and instead got his mom her birthday present. (see you next week Elaine!)
Logee’s looked unimpressive when we pulled up. I as hoping that we did not just drive this far for no reason. Well, once inside the place opened up into several connected greenhouses. Row after row and aisle after aisle were loaded with flowering plants, ferns, cacti, and fruiting trees. I went with the goal of getting some citrus trees so I stuck with that but it was hard at times with beautiful begonias and hibiscus all over the place.
I purchased a key lime tree and a Meyer lemon tree. These guys are just little planting in 2.5″ pots. I’m hoping they will be big enough in a few years to product real fruit until then I will just enjoy them growing and producing tiny flowers.
Now one of the best moments of the day was getting ice cream for lunch from creamery I got too excited about as we passed by it. Quiet Corner Creamery is actually located in a landscaping supply store. We picked out flavors and asked about sizes. Why do we ask about sizes? We live in Boston where a small is teeny tiny and costs like $3. So the girl helpfully explained that smalls are huge and that would be more than enough. Okay great. Well, she when the total came to $4 we figured they were going to be decent smalls and to see what we get. Holy Hell. We ended up with 3/4 of a pint of ice cream. Of course this is hilarious to us. Emily lobbed off half of her ice cream in the trash while I was getting gas and I mine melted since I was driving. Still the half of a small we had was more than enough. Good ice cream at a cheap price… I sense a trip to the Quiet Corner Creamery on a hot summer day. ha
“Emily! You just threw out 75 cents of ice cream!!!”
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