Where most would say January felt long and dragged, I on the other hand felt it was long in every perfect way! The kind of slow and long that allowed time for work, free creative time, time for personal stuff and simple relaxing things like stitching, cooking, baking and reading. But February. Now, February has been going by in a blink of an eye.
I can’t quite believe how fast the month has been and yet how, I don’t know, off it’s been. Maybe because it’s been busy but also low key, maybe because it’s the end of February, on a lovely Saturday afternoon and the weather is just perfect for for pruning the garden. The birds have been chirping like they do as spring begins to near, and in a way it makes sense since we’re a month away from the start of Spring. Yes, how is that also possible?!
And today is Mardi Gras! Everyone is always down for some Mardi Gras fun right? To party, listen to jazz and lively music, eat king cake, indulge and drink — certainly doesn’t sound like what more religious folk do on Fat Tuesday, although they too indulge in Carnival, sweets and in Portugal, wrap up fruit cake season {yes I’m serious}, since most give up sweets for the time of Lent.
Whether you revel in Fat Tuesday’s indulgences or are already gearing up for warmer days, then we need to make this Chocolate Cookie Dough Ice Cream pronto!
Velvety smooth dark chocolate ice cream that will make any sweet and chocolate loving heart swoon…..
I had a bit of fun and creative burst styling this ice cream — using clematis bulbs the petals had fallen off, blue thistle buds and astilbe greens. A delightful vintage glass coupe and lovely afternoon lighting, made for some pretty and dare I say so myself, mouthwatering photographs!
This cookie dough is vegan and safe to eat raw, which is why it’s what I always use in my ice creams.
Don’t worry, go ahead eat a bit as a little sweet treat, it’s why the recipe for this cookie dough yields more than needed for a quart of ice cream. Hey, I’m looking out for you 😉
This chocolate ice cream base is certainly one of my favorites too! It’s a bit richer than regular chocolate ice cream as it’s made with pretty dark chocolate. I love eating 80% plus cocoa chocolate bars and have been wanting to experiment with it as ice cream.
I did mix in a bit of semi-sweet chocolate chips to balance off the dark chocolate’s bitterness, as well to avoid using too much sugar. And it’s just the right chocolate blend!!
The things we food bloggers do. Play with our food arranging it all pretty, splattering our dishes with flowers and garden stems to create a “scene”, we’re too funny. But it is fun indeed! I can say for myself, I love the idea of doing something simple like using a special serving dish or yummy topping, something is presented in a nice way can certainly make a difference in the experience someone has with their food.
Why shouldn’t something yummy look pretty, but in a simple way anyone can put it together way, food can and should be both. Look good, taste good — all part of the enjoyment of eating!
- 1 cup – Whole Wheat Flour
- 1/4 cup – Coconut Oil, melted
- 3 tablespoons – Pure Maple Syrup or Honey
- 2 teaspoons – Pure Vanilla Extract
- 1/2 cup – Dark or Semi-Sweet Chocolate Chips
- Line a baking sheet with silicone pad or parchment paper. Add the flour into a medium bowl, then stir in the melted coconut oil, maple syrup {or honey} and vanilla. Blending until mixture is smooth.
- Stir in the chocolate pieces, mixing until just incorporated. Spread the cookie dough onto the baking sheet and freeze until ready to use.
- Note : Leftover cookie dough can be kept in an air-tight container, frozen up to 3 months.
- 3/4 cup - Milk
- 2 cups - Heavy Cream
- 5 large - Egg Yolks
- 3/4 cup - Sugar {I use Pure Cane Sugar}
- 1/4 teaspoon – Coarse Salt
- 2 teaspoons - Pure Vanilla Extract
- 1 cup - Dark Chocolate chunks
- 1 cup - Semi-Sweet Chocolate Chips
- 1/4 cup – Unsweetened Natural Cocoa Powder {measure, then sift}
- Whisk the yolks in a medium heat-proof bowl, just to break them up, then whisk in half the sugar {6 tablespoons}. Set aside. In a medium saucepan, whisk the cocoa powder, and remaining sugar with 1/4 cup of milk, to create a smooth paste. {This ensures the chocolate will not be lumpy}.
- Whisk in the remaining milk, cream, salt, 1/2 cup dark chocolate and 3/4 cup Semi-Sweet Chocolate Chips. Bring to a simmer, whisking frequently to break up the chocolate. Allow to sit for 5 minutes to make sure chocolate is completely melted.
- Prepare a heat proof bowl, over an ice bath with a fine mesh strainer over the bowl. Scoop out 1/2 cup of the heated cream-milk mixture and whisk rapidly into the yolk mixture. Repeat with another scoop of heated cream-milk mixture. Stir the yolk mixture back into the pan.
- Cook the base over medium heat, constantly stirring until it has thickened {It should coat the back of your wooden spoon or rubber spatula, about 2 minutes longer}. Strain the base through a fine mesh strainer into your container over ice-water bath.
- Stir the base until it has cooled to room temperature, cover directly with plastic. Refrigerate for at least 2 hours or overnight. Place container you’ll be storing the ice cream into the freezer.
- When ready to churn, stir the vanilla into your base. Freeze in your ice cream machine according to the manufacturer's directions. {It can churn as quickly as 10 minutes, or up to 25 minutes - So be attentive!}.
- Add half of the churned ice cream into your storage container, then stir in half of the chocolate chips and chunks of the cookie dough. Top with remaining ice cream, and then the chocolate and cookie dough as desired. Swirl lightly to distribute the toppings evenly.
- Enjoy immediately, if texture is like soft serve ice cream, or freeze at least 4 hours until lightly firm.
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