Annalise Sandberg writes the blog Completely Delicious from her home in Utah, where she lives with her husband Steve, son John and dog Pi. Like us, she believes that life is usually a little better with sugar and butter. You can find Annalise on Facebook, Twitter, Instagram and Pinterest.
Summer may be winding down, but my ice cream consumption is doing anything but. I’m still enjoying a scoop or two almost nightly and as long as this heat continues I see no reason why I should stop anytime soon.
While I definitely indulge in some of my favorite store-bought brands from time to time, I prefer to make my own ice cream. It’s fun, surprisingly easy, and I love to get creative with flavors and combinations.
An ice cream machine may not seem like a necessary kitchen appliance, but I couldn’t live without my Hamilton Beach 1.5 Quart Ice Cream Maker. The drum pretty much lives in the freezer so that it’s ready to go whenever the craving for ice cream strikes.
I’m usually a vanilla ice cream kind of gal, but when I created this recipe I was in the mood for chocolate. And I wanted to take a traditional flavor like cookies and cream and give it a fun twist. Adding coffee to the base as well as chocolate creates a delicious ensemble, superior and unique to pretty much anything you can find in the grocery store.
So don’t say goodbye to summer- and your ice cream addiction- just yet! There’s still plenty of time for homemade ice cream. It’s worth it, trust me.
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 1/2 cup bittersweet or semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- 2 cups chocolate sandwich cookie chunks (about 20 cookies)
- In a medium saucepan and set over low heat, add 1 cup of the heavy cream, the milk, sugar, instant coffee and chopped chocolate. Stirring frequently, warm until sugar and coffee are dissolved, chocolate is completely melted, and mixture is smooth. Remove from heat and stir in remaining whipping cream and vanilla extract. Chill mixture completely in the fridge.
- Pour chilled mixture into ice cream machine and churn according to manufacturer’s instructions, adding cookie chunks during last 5 minutes of churning.
- Transfer churned ice cream to a carton or plastic container and let harden in the freezer for about 2 hours before serving.