4th of July Ice Cream Sundaes . . . (with cookies!)

 
It all started with a cookie cutter.  A sweet little cookie cutter sent to me by my friend, Cindy, over at Sweet.


It's a star with a little cut-out to rest on the edge of a glass. How cute is that?!?

Now, my mind immediately went to martinis, but Mr. E thought of dessert in a glass....duh.  {He's good to have around.}


So, what we have here is homemade strawberry ice cream, topped with a sweet strawberry-blueberry "sauce," whipped cream (ok...it's Cool Whip), and a cookie!  Perfect little dessert for the 4th of July.

First, make the cookies.  These are just vanilla-almond sugar cookies decorated really simply with royal icing.

The ice cream...
...let me tell you, I NEVER order strawberry ice cream at the ice cream shop.  I mean, it's right.next.to.the.chocolate.  Chocolate wins every time.

BUT...this homemade ice cream has me rethinking my priorities.


Here's how you *know* it's going to be good...the melted ice cream makes a ♥-shaped drip on your ice cream maker.  Yep, it's a sign.

Strawberry Ice Cream
{modified from the Ben & Jerry's Ice Cream & Dessert Book}

2 cups sliced & hulled strawberries
1/3 c. sugar
juice from 1/2 a lemon
2 eggs
3/4 c. sugar
2 c. heavy whipping cream
1 c. milk

Stir together the strawberries, 1/3 cup sugar and lemon juice.  Refrigerate for at least one hour.

Mash with a potato masher or a pastry blender.  Set aside.

In a large bowl, whisk the eggs for 1-2 minutes until light and fluffy. (Use pasteurized eggs if raw eggs make you nervous.)  Gradually whisk in the 3/4 cup sugar, whisk for an additional minute once all has been added.

Stir in the cream and milk.  Add the strawberry puree.  Pour into a chilled ice cream canister and process according to manufacturer's directions.  Place the ice cream in a freezer-safe container to harden for several hours.

Twenty minutes before assembling the sundaes, make the sauce.  Combine more sliced and hulled strawberries with 2 tablespoons of sugar in a bowl.  Let sit for 10 minutes.  Stir in some frozen blueberries.  Let sit for 10 minutes more.

Scoop  ice cream into glasses.  Top with the strawberries and blueberries along with the sauce from the bowl.  Dollop on whipped cream (OR Cool Whip)
...don't forget the cookie!

{psst...this is the link to the cutter from Sweet.}

Kiwi & Strawberry Sorbet Parfaits

{Have you heard of Kitchen Play? Each month Kitchen Play hosts a unique Progressive Party with six food bloggers assigned one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée and dessert. This month, I have dessert!}

Recently, I started adding something new to my grocery list.  Kiwi...or kiwifruit.  I'm not sure why it wasn't a regular in our fruit drawer because I always love eating it in fruit salads and on fruit pizza.  Kiddo and Mr. E love them, too.

Let me show you a little something special you can do with your kiwis.  And I'm going to be honest here...even though this is technically dessert, I ate it for lunch twice this week.  It's such a refreshing treat on a hot day!


Kiwi & Strawberry Sorbet Parfaits

Sorbet:
{modified from The Ultimate Ice Cream Book}

1 c. sugar
3/4 c. water
4 Zespri kiwifruit
1 c. sliced strawberries
juice of 1/2 lemon
1 tsp vanilla

Parfaits:
whipped cream or whipped topping
chopped Zespri kiwifruit
chopped strawberries
sliced and toasted almonds

Make the sorbet:

Heat the sugar and water over low heat in a small saucepan.  Stir until the sugar dissolves.   Raise the heat and boil for 1 minute.  Remove from heat and cool to room temperature.

Peel and quarter the kiwi.  Halve the strawberries.  Combine the fruit, cooled sugar syrup, lemon juice and vanilla in a blender on low speed.  Blend until smooth.  Refrigerate several hours, until cold.


Process in an ice cream maker according to the manufacturer's directions.  Transfer to a freezer-safe container, pressing plastic wrap down onto the top of the sorbet.  Freeze a few hours until it becomes more firm.

For the Parfaits:

Place one scoop of sorbet in each glass. Top with whipped cream/topping, then chopped fruit and toasted almonds.  Repeat 2 more times.

What is your favorite way to eat kiwi?

{This post was sponsored by KitchenPlay & Zespri Kiwifriut.  Wanna check out the other courses?  Come on over!} 

 Each month Kitchen Play also features a contest to involve as many additional bloggers as possible. Visit the Contest page at Kitchen PLAY for more details on how you could win $100 for trying this recipe and posting about it.

Lemon Buttermilk Sherbet

 
Michelle Stern is the woman responsible for my child uttering these words,

"Will you call Dad and ask him to pick up some kale on his way home?"  

Yes. My child. Said. Those. Words.   All thanks to Michelle's Kale Chips.

So, when Michelle asked if I would like to try a recipe from her new book, The Whole Family Cookbook,  and share it with you on the blog, I said, "sure!"   (And flipped straight to the dessert section.)
 
The Whole Family Cookbook is perfect if you want to get your kids involved in the kitchen.  I think my favorite part of the book is how Michelle has each recipe's steps color coded for different aged helpers.

The book also contains lots of "green" tips, tips on eating healthy and local, and I'm guessing she probably wouldn't be happy to know I like canned frosting.  I think the kale chips balance that out.

But, anyhoo...

Michelle's Lemon Buttermilk Sherbet is super tangy and really refreshing in the warmer weather we've been having here in Texas.  Kiddo & I both love lemon...and the combination of the lemon and buttermilk really packs a tart punch!  And it couldn't be easier to make.

Lemon Buttermilk Sherbet
{directions slightly adapted from The Whole Family Cookbook}

4 c. buttermilk
4 large lemons
1/2 c. sugar

Pour the buttermilk into a large bowl.

Zest the lemons and set the zest aside.  Juice the lemons to measure 1/2 cup.

Add the lemon juice and sugar to the buttermilk; whisk to combine.

Refrigerate for 15 minutes to chill and let the sugar dissolve.

Pour the mixture into the (prepared/frozen) bowl of an ice cream maker.  Process according to the manufacturer's instructions.
 
5-10 minutes before the sherbet is finished, add the zest.

Once finished, pour into an airtight container and place in the freezer for 2 hours to firm up.  At the point the sherbet is scoopable and creamy.
 
(Kiddo & I loved it this way.  Goofy face optional.)

After several hours, or overnight, the sherbet becomes more like a sorbet....icier.  If sorbet is your favorite, you'll love it this way.  Take it out of the freezer and let sit for 15-20 minutes to make it easier to scoop.


Guess what?  Michelle was nice enough to offer a copy of her book to a Bake at 350 reader!  To enter, leave a comment answering the question, giveaway closed...congrats, Erica!!!

"What is your favorite warm weather sweet treat?"

And, PLEASE, please leave a way to contact you in your comment.  Make sure your name links to an email or blog where I can contact you, or leave your email in your comment.

***Oh! And since I've had a couple people ask....winners are emailed within 48 hours after the giveaway ends.  Usually a week...or two...or FIVE....when I remember...I will update the original post with the winner's name.  Sometimes I forget.  I'm sorry!  I PROMISE I am not hoarding the giveaway prizes! ;) I'm just forgetful when it comes to updating those posts.***

Random winner will be chosen Thursday, April 21st at 8pm CST.  Good Luck!

Congrats, Erica!

Brownie Batter Ice Cream ( and a giveaway! )

Have you heard of Naturally Nora?  Naturally Nora is a line of baking mixes, such as cake, frosting and brownie, that is all-natural with no artificial colors, flavors or preservatives. What's more? They're really yummy!

Naturally Nora sent me a (big!) box of their goodies and wants to send one to a Bake at 350 reader, too!

{There is something very exciting about a box full of baking mixes arriving on your doorstep!}

I love to bake from scratch, but I'm not opposed to using a boxed mix....sometimes I need a little help!

So far, we've made Chocolate Chunk Brownies (no picture as we ate them all too fast), cupcakes from the ALot'a Dots cake and frosting mix and Brownie Batter ice cream from the regular brownie mix.  I think I'm using the next box of cake mix & frosting to make Pumpkin Spice Cake Truffles!

Everything has been delicious!  And my boys went ga-ga over this ice cream!

Brownie Batter Ice Cream
{modified from Ben & Jerry's Homemade Ice Cream Book 's French Vanilla}

1 tsp. vanilla
1/2 tsp. instant espresso powder
2 eggs (pasteurized if you'd like)
3/4 c. sugar
2 c. heavy cream
1 c. milk
1 c. brownie mix

Combine the vanilla and espresso powder, set aside.

Whisk the eggs 1-2 minutes until light and fluffy.  Add the sugar a little at a time, whisking until completely blended.  Once all the sugar is added, whisk for 1 minute more. 

Add in the cream, milk, vanilla/espresso and brownie mix.  Whisk until smooth. 

At this point, the mixture can be refrigerated until ready to use or transferred to an ice cream maker.  Follow the manufacturer's instructions for freezing.

To enter the giveaway for a box of goodies from Naturally Nora:

• visit Naturally Nora and leave a comment here with the mix you'd most like to try,
• for an EXTRA entry, tweet about the giveaway and leave a separate comment letting me know that you did: " Win a goodie box of Naturally Nora all-natural baking mixes from @bakeat350tweets http://ow.ly/2L8xP! "

A winner will be randomly chosen October 3rd at 8pm CST.  Good luck & happy baking! :)

Electrolux #splits : Dastardly Mash Banana Splits

I'm so pleased to be joining Eletrolux and FoodBuzz again in support of the Ovarian Cancer Research Fund!  Remember when you could vote for or make a cake in Kelly's Cakery and Electrolux would donate $1 to the OCRF?

Well, they're at it again...this time with banana splits!  For every banana split you create, Electrolux will donate $1 to the OCRF.


FoodBuzz has joined in as well.  For every FoodBuzz featured publisher who posts about banana splits, FoodBuzz will donate $50 to the OCRF!!!

Now, let me tell you about our banana splits!  Since my dad is visiting, I decided to make his favorite ice cream from Ben & Jerry...Dastardly Mash.  Although it's a discontinued flavor, it lives on in the "Flavor Graveyard" (love that!) and Ben & Jerry's Homemade Ice Cream & Dessert Book!

Before you look at the recipe and say "Ew....raisins!" like I did every time my dad ate it, can I tell you a secret? It's AWESOME!  I am not a raisin-lover, but the combo here is delicious.  You really don't taste raisins so much as they add a little "chewy" texture.  Trust me?

Dastardly Mash
{adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book}

1/2 c. raisins
1 c. water
1/2 c. pecan halves
1/2 c. whole, roasted, salted almonds
1/2 c. chocolate chips, semisweet
2 oz. unsweetened chocolate, chopped
1/3 c. dutch-process cocoa (or natural)
1 and 1/2 c. milk
1 c. sugar
2 eggs (pasteurized if you're a worrier)
1 c. heavy cream
1 tsp. vanilla

Soak the raisins in the water in the refrigerator.  (This can also be done the night before.)

Combine the pecans, almonds and chocolate chips. Place in the refrigerator.

Melt the unsweetened chocolate in a bowl over simmering (not boiling) water.  Whisk in the cocoa.  This may lump up in your whisk.  It's ok. Whisk on the milk, a little at a time...this will dissolve the cocoa....heat until blended.  Remove from heat and let cool.

In a large bowl, whisk the eggs until light and fluffy, 1-2 minutes.  Gradually whisk in the sugar, then  whisk 1 minute more.  Whisk in the cream and vanilla.  Add in and whisk the chocolate mixture.

Cover and refrigerate 1-3 hours. 

Transfer the mixture to an ice cream maker and freeze following the maker's instructions.

Meanwhile, drain the raisins and add them to the nut mixture.

Two minutes before the freezing cycle is over, add the raisin/nut/chip mixture.  Once completed, transfer to a freezer-safe container, press plastic wrap on top, cover and freeze to harder ice cream.


For the banana splits

Whip cream with a little sugar.  Slice bananas.  Scoop ice cream into dishes.  Surround with banana slices. Top with a dollop of whipped cream and a maraschino cherry.  Ta-da!

Now....go make your OWN banana split and help Electrolux raise money for the Ovarian Cancer Research Fund.  Do it for your mom, your nana, aunt, sister, daughter...yourself.  Don't make me get bossy! ;)

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I love Electrolux's commitment to the OCRF, I love being a part of Foodbuzz and I love ice cream.  Yep, I'm linking this up at TidyMom's I'm Lovin' It party!

Coconut Almond Ice Cream Drumsticks : TLC Cake Crew Challenge

 

{They are not the prettiest, but I promise you, they are oh-so-good!}

You may or may not have noticed a little button my my sidebar that says "TLC Cake Crew."  Well, TLC (yes,the channel of Cake Boss and Stacy & Clinton) asked me (me!) to be one of about 20 bloggers in their Cake Crew.  Of course, after checking to make sure they didn't send the offer to me by mistake (shhh...don't tell TLC I make cookies), I said, "YES!"

They issued a little challenge to us....make a video about a summer dessert.  Oh yeah, and they mailed us all cute little TLC Flip camcorder to make the videos.  Now that's an offer I can't refuse.

So, here's my video of Coconut Almond Ice Cream Drumsticks. Think of  an Almond Joy candy bar, frozen.

{Even if you're not up for making the drumsticks, give the ice cream a try.  Just serve it in a bowl with a couple big ol' dollops of fudge sauce.  Mr. E told me last night that this is his new favorite ice cream!}

Coconut Almond Ice Cream

2 pasteurized eggs
3/4 c. sugar
1 c.  milk
2 c. heavy cream
1 (15 oz) can cream of coconut
1/2 c. salted almonds, roughly chopped
1 c. sweetened, shredded coconut

Whisk the eggs until light and fluffy, about 2 minutes.  Gradually add in the sugar, whisking until incorporated and then 1 more minute.  Whisk in the cream and milk.  Add the cream of coconut, whisking until blended.

Add this to your ice cream maker and follow the instructions for freezing.

With 2-3 minutes to go in the freezing cycle, add in the almonds and coconut.

Transfer this soft ice cream to freezer-safe containers.  Cover with plastic wrap, pressing into the ice cream.  Place in the freezer to harden, 4 hours or overnight.

Cones:

1 and 1/2 c. chocolate chips
1 TBSP shortening
18 chocolate chips
6 sugar cones

When the ice cream is hardened, melt the chocolate chips and shortening in a bowl over a pan of simmering water.  Let cool several minutes.

Place 3 chocolate chips in the bottom of each cone to prevent leaks.  Add a spoonful of melted chocolate to the inside of each cone, twirling it with the spoon to coat the insides.  Place in the freezer for a few minutes.

Fill the cones with the ice cream, then add a scoop on top.  Spoon over more melted, and cooled, chocolate onto the tops.  (A thick coating is difficult to bite through, so use a light hand.

Return to the freezer to set up.  Serve with LOTS of napkins!!!

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Two other items for you:

1. My friend, Mandy, from Gourmet Mom on-the-Go competed in the Real Woman of Philadelphia (as in Philly Cream Cheese) competition, hosted by none other than Paula Deen.  You guys, SHE WON!!!  Mandy is one of 4 winners and I could not be happier for her!  Click here to read more about it.
2. There are some new videos over on University of Cookie...and more to come in the next two weeks.  We also have a new feature called, "Cookie Maker of the Month."  Want to know who our Miss July is? Come have a look!

One of Mr. E's Favorites : Mocha Toffee-Crunch Terrine

Desserts for Dudes

{We just call this "layered ice cream dessert", because we're fancy like that.}

Mr. E can't decide on his very favorite dessert, but this is one of them.  Frozen and creamy...it's like a combination of cheesecake and ice cream. 

You know what I love about it?  It HAS TO be made ahead of time.  In my book, that makes it perfect for holidays and company! 

Mocha Toffee-Crunch Terrine {or Layered Ice Cream Dessert}
(modified from Everyday Food , issue #2)

19 chocolate wafer cookies
2 tsp. instant espresso powder
11 ounces cream cheese
1/2 c. sugar
1 TBSP vanilla bean paste (or vanilla extract)
1 & 1/4 c. heavy cream
1/2 c. toffee bits
1/3 c. chocolate chips, melted and cooled
1 TBSP dutch-process (or natural) cocoa powder

Line a 9x5" loaf pan with 2 sheets of plastic wrap, long sides overhanging by about 3". Arrange 3 wafers, flat side up in the bottom of the pan.

Dissolve the instant espresso powder in 1 tsp. water and set aside.

Beat the cream cheese with the sugar several minutes until light and fluffy.  Beat in the vanilla bean paste.  Set aside.

In another bowl, beat the cream until soft peaks form.  Fold the whipped cream into the cream cheese mixture in 3 additions until fully combined.

In one bowl, mix 1 and 1/3 cup of the vanilla cream mixture with the toffee bits.  In another bowl, add the cooled chocolate and cocoa with another 1 & 1/3 cup of vanilla cream.  Finally, add the coffee mixture into the remaining cream.

With a rubber spatula, spread the coffee mixture into the bottom of the pan.  Cover with 8 wafers, overlapping if necessary.  Add the chocolate mixture and spread evenly; cover with 8 more wafers.  Add the toffee mixture and spread.

Press the plastic wrap onto the top and freeze at least 4 hours.  Invert onto a serving platter; remove plastic.  Let sit 5 minutes and cut into slices.

 

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Are you guys feeling lucky?  The dancing queens, Molly & Amanda, from idance ordered cookies, but not for themselves, for YOU!!! They are giving away a half dozen cookies baked by little ol' me!

{Have you been to idance?  It's so fun!  Be sure to read their "revolution" page...I think it's something a lot of us can relate to!}

So, GO!  Go enter!  What are you waiting for?!?