Happy Tuesday, Noshers! So you may remember a few months ago I declared this the “Summer of Ice Cream.” You know, that my ice cream maker would be churning full force, and I’d try making a new flavor each week. While I started strong with this recipe for roasted banana ice cream, I quickly learned that one batch makes A LOT. You know, more than this girl should eat in a week (although I could eat that much ice cream a week. Sigh, moderation). So it turns out that the Summer of Ice Cream turned out to be the Summer of Two Ice Creams, but hey – two ice creams are better than none, right? My birthday present from my niece and nephew was David Lebovitz’s The Perfect Scoop, and I knew which recipe in that book I had to try next.
Happy Friday, Noshers! Today I’m stopping by with a quick post about my attempt to make David Lebovitz’s Roasted Banana ice cream – and I’m happy to report it was amazing! This first batch of home made ice cream kicks off my self-declared “Summer of Ice Cream.”
Unfortunately, I didn’t realize how much ice cream one recipe makes. While my capacity for ice cream consumption is impressive, I sadly admit I probably shouldn’t be consuming a quart a week. And while I love to share my culinary creations with coworkers and friends, ice cream is a little challenging to transport. So unless you have any suggestions, my Summer of Ice Cream might be a bit abbreviated ;).
ANYHOO, below is the super-easy and delicious recipe for roasted banana ice cream – as you might have seen in a previous post, it was perfect for making Walkers mini ice cream sandwiches! If you’re a banana fan, and even if you’re not, I’d suggest giving this recipe a whirl in your ice cream maker. It’s like banana bread for summer weather 🙂
Roasted Banana Ice Cream
From David Lebovitz – The Perfect Scoop
- 3 medium overripe bananas, peeled and cut into large pieces
- 1/3 packed brown sugar
- 2 tbsp butter, cut into small pieces
- 1 1/2 cups half and half
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 1/2 tsp fresh squeezed lemon juice
- 1/4 tsp salt (sea salt is recommended)
- Preheat the oven to 400 degrees F.
- In a shallow baking dish toss together the banana, brown sugar and butter. Bake in the preheated oven for 40 minutes, stirring occasionally. Once caramelized and delicious, remove from the oven.
- In a blender combine the banana mixture, half and half, sugar, vanilla extract, lemon juice and sea salt. Blend until smooth. Chill until very cold, 8-36 hours.
- Once thoroughly chilled mix in your ice cream maker according to the directions. Freeze over night or serve immediately as soft serve.
For my next ice cream attempt, I’m learning towards herbs – such as lemon basil sorbet or maybe mint! Thoughts?
What’s your favorite ice cream flavor?
These ice cream sandwiches are sooo mini! I could eat 20. Yum.
Happy Monday, Noshers!! I know, I know – Mondays can be a bit of a drag. However, I hope to turn that frown upside down with today’s post, featuring Walkers Shortbread Mini Ice Cream Sandwiches!
If you’ve been following the blog, you’ll know that I am a Walkers Shortbread Blogger Ambassador – and as an Ambassador, I receive classic as well as new Walkers products to sample. And as an Ambassador, I am able to provide all of you (!) with promo codes each month that allow you free or discounted product! Here are the details for this month’s code – and this is the last month of my ambassadorship, so make sure you stock up!
- Code is BASUMMER2014 for 20% off your entire purchase
- Valid through June 28 (this Saturday!!!)
This month, I received the following samples in the Walkers Shortbread line-up:
- Mini Shortbread Fingers
- Mini Shortbread Rounds
- Mini Scottie Dogs
The whole mini collection, as featured on the Walkers Shortbread website – stock up!
The theme this month is “Recipes for Summer Entertaining.” I was excited to combine my first ice cream recipe from my self-declared “Summer of Ice Cream” with these minis to make Walkers Shortbread Mini Ice Cream Sandwiches! The end result was seriously cute – teeny tiny ice cream sandwiches (about 1″ across) that could be consumed in a bite – or in my case, 5 bites (for 5 sandwiches…mmmmm). I used this recipe from David Liebowitz for roasted banana ice cream, which is amazing. However, feel free to experiment with different ice cream flavors, or use store bought – go ahead, I won’t tell 😉
Walkers Shortbread Mini Ice Cream Sandwiches
(recipe makes 10 mini sandwiches)
- 20 Walkers Shortbread Pure Butter Mini Shortbread Rounds
- 1 cup your favorite ice cream
1. Line a baking sheet with wax paper. Lay out 20 mini shortbread rounds in two rows of 10 each. Place in the freezer for at least 30 minutes.
2. Using a melon baller and working quickly, scoop 10 mini scoops of ice cream onto one row of the chilled shortbread rounds. Top with the second row of rounds to make mini sandwiches.
3. Chill the sandwiches for at least another 30 minutes. Serve immediately.
These tiny sandwiches are a hit with kids and kids-at-heart like myself! YUM!
My previous Walkers Shortbread posts:
- 20% off Walkers Shortbread! (And I’m an Ambassador!)
- Recipe: Mini Cranberry Cheesecakes with a Walkers Shortbread Crust
- Recipe: Hazelnut Banoffee Tartlets with a Walkers Shortbread Crust
- Recipe: Ginger Citrus Parfait with Walkers Shortbread
- Recipe: Walkers Shortbread Dippers
FTC Disclosure: As a Walkers Shortbread Blogger Ambassador, I do not receive monetary compensation. However, I do receive Walkers Shortbread product to sample. All opinions expressed in this and all blog posts are my own.
What ice cream flavor would you try for your Walkers Shortbread mini ice cream sandwiches?
Happy Wednesday, Noshers! 3 more days ’till the weeeekend! Can you handle the excitement? I hardly can, seriously. Do you have any fun weekend plans? Please share!
If you’re currently in a warm-weather area, I am super jealous. Yesterday, my workday required a bit of outdoor walking, and it was so cold in NYC that my legs were literally in pain. I’ve experienced biting cold, having lived in the NYC area all my life – but I’ve never felt such pain in my legs. It was a bit scary! Of course it didn’t help that I was wearing a skirt and tights instead of pants – I know, I know. It sounds ridiculous, but my work wardrobe only has skirts and dresses – they’re a bit more accommodating to fluctuations in weight from all the eating I do, you know? I’m completely serious!
ANYWAY, today I’m excited to share a luxurious recipe that’s perfect for a cozy day indoors, especially on a bitingly cold day like today or yesterday. There are several reasons why I like this recipe so much:
- It was created by Christina Tosi of Momofuku Milk Bar, and I absolutely love MMB (check out my write-up on their cookies)
- It features Häagen-Dazs Peppermint Bark ice cream, a limited edition flavor – I love limited edition flavors because I’m a sucker for pull marketing, especially anything featuring peppermint. The availability of this particular flavor is now winding down post-holidays, but I still found a few delicious rogue cartons in my grocery store :)
- It features the opposite elements of hot/cold, and I like to keep my tongue alert
- The recipe is simple and easy, yet the end result is impressive and amazing. And delicious. Yum.
Häagen-Dazs Peppermint Bark Ice Cream Float
Makes 4-6 servings
- ½ cup cocoa powder (Dutch processed with alkali)
- ½ cup sugar
- 4 oz dark chocolate
- ½ teaspoon kosher salt
- 2 cups whole milk
- 1 carton of Häagen-Dazs Peppermint Bark Ice Cream
1. In a medium mixing bowl, combine cocoa powder, sugar, chocolate and salt.
2. In a medium sized saucepan on medium heat, bring milk to a near scalding boil. Pour milk immediately over the bowl of cocoa, sugar, chocolate and salt. Allow it to sit for 1 minute. Whisk slowly to combine. Continue whisking until mixture is evenly combined and silky smooth. You can always pass it through a fine mesh strainer if you’re
worried there are lumps!
3. Pour hot chocolate evenly into mugs, scoop Häagen-Dazs Peppermint Bark Ice cream on top and garnish with a candy cane or peppermint stick if you’re feeling fancy!
Mmm. I might make one for myself tonight when I get home from work. I’m worth it! If you make one as well, let me know and we’ll have a virtual party :)
Happy Tuesday, Noshers! While the days have seemed long recently (though daylight itself is short), the weeks have just been flying by for me. I seriously cannot believe it is almost Christmas; I am WAY behind on my Christmas shopping. I’m usually not a procrastinator, so this is causing me a bit of agita as you can imagine! Things always seem to come together in the end though, and I certainly hope that’s the case this year. Today I’m happy to share with you my experience reviewing the latest seasonal ice cream flavors from Adirondack Creamery. I admit I’m a bit of a sucker for seasonal flavors (peppermint Ghirardelli squares are a guilty pleasure of mine) so when the folks at Adirondack reached out to see if I’d be interested in receiving some sample pints to try, of course I jumped at the chance. I also went to the Adirondacks for the first time a few weeks ago, so you know, I’m pretty much an expert on the area ;).
Adirondack Creamery produces rich, decadent ice cream using local ingredients – the milk and cream they use is all rbsT free and comes from nine small family farms located in the Hudson Valley. The milk is turned into ice cream within 36 hours of leaving the farm, with only the addition of cream, sugar, eggs and natural flavorings (the names of which you would recognize, like vanilla and black cherries :)) The simplicity with which they produce their ice cream makes me feel less guilty about devouring an obscene amount in a miniscule amount of time 😉