Triple Chocolate Ice Cream Pie

If you want a fast and easy dessert to cool you down, this is it.  This is as easy as… well, pie!

Buy a chocolate cookie crumb crust from the supermarket.  While you’re there, grab a tub of your favorite chocolate ice cream.  Before heading to the check out counter, drop by the aisle where they keep the chocolate syrup.

Upon reaching home, let the ice cream soften a little, then scoop into the cookie crumb crust.  Freeze until solid, then top with with the chocolate syrup!

Done!

(The easy version is always the sweeter version.)

Of course, if you want to do it the hard way…

For the crust – Mix 2 cups of chocolate cookie crumbs with 6 to 7 tablespoons of melted butter.  Press evenly into a 9-inch pie plate and bake at 350F for about 5 to 10 minutes.  Cool completely.

(I don’t add sugar anymore since I feel the cookies are sweet enough especially if whole Oreo cookies are used.  But, if you like a sweeter crust, by all means, add sugar as you prefer, but don’t go over a third of a cup or it will be too much.)

For the chocolate ice cream –

1 cup full cream milk
1 vanilla bean
1/2 cup cocoa
pinch of salt
100 grams at least 62% bittersweet chocolate, chopped coarsely
1 cup condensed milk
60 grams cream cheese, softened
1 cup heavy whipping cream

Place the full cream milk in a heavy saucepan. Split the vanilla bean and scrape the “caviar” into the milk; throw in the pod too. Stir in the cocoa and salt. Heat over low-medium fire until the cocoa is dissolved and the mixture is almost boiling. Stir constantly.

Remove from the heat, add the chopped chocolate. Stir until the chocolate is fully melted and mixed in. Stir in condensed milk. Cool in the fridge.

When the chocolate mixture is fully cool, whip the cream cheese until soft and fluffy. Add the cream in fourths and whip until soft peaks. Fold in the the chocolate mixture.

Churn in an ice cream maker, according to machine instructions, or freeze for 6 hours or so, stirring the mixture every hour to minimize formation of ice crystals.

Scoop the chocolate ice cream into the chocolate cookie crust and freeze until solid.

Finally for the topping – Heat 120 grams whipping cream until almost boiling (but do not boil). Stir in 60 grams (at least 62%) bittersweet chocolate (chopped) and mix util chocolate is melted. Cool. Then pour onto the ice cream pie. Freeze until ready to serve.

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Choco Banana Choco-Mint Froyo, No Machine

It is not summer yet, but for some reason I was in the mood to make some ice cream… ah, frozen yogurt, I mean…

The little girl, who had been ill for the last several days, was excited.  Because she would be allowed to have some!

As usual, I preferred a no-machine method since my ice cream maker is in deep storage and I did not want to go into the storage area to look for it.  Besides, it would take another day or two to have it ready since it needs pre-freezing in the freezer…

So anyway, here is the recipe –

180 to 200 grams frozen banana
1/4 cup condensed milk
1/3 cup dutch processed cocoa
200 grams greek style yogurt
1/2 tbsp vanilla extract
1/2 cup whipping cream, whipped softly

100 grams chopped peppermint flavored chocolate

Dump the frozen banana, condensed milk, cocoa, yogurt and vanilla into a blender and whiz until everything is mixed.  Fold into the softly whipped cream.

Place in a plastic container with a tight lid, then freeze for an hour.  Take it out and stir (mixture should still be liquid-y with the sides staring to freeze).  Freeze another hour and stir again (less liquid-y, sides more frozen.  Fold in chopped chocolate.  Repeat freezing and stirring 2 to 3 times more (this is to reduce iciness) then freeze until solid.

Enjoy!!!!!

Honeycomb-Vanilla-Yogurt Ice Cream

I went through an ice-cream making phase and the first thing I did was to buy “The Perfect Scoop” by David Lebovitz.  I love, love, love his Philadelphia-style Vanilla Ice Cream! (p. 25)  It’s fast, easy and delicious!!!

And after getting rave reviews of my first attempt, I wanted to try it again, this time with a few adaptations – adding leftover honeycomb and using a little yogurt (my homemade Greek-style yogurt).

2-1/2 cups heavy cream, divided
3/4 cup sugar
pinch of salt
1 vanilla pod, split and scraped
1 teaspoon (my homemade) vanilla extract
1/2 cup (my homemade) Greek-style yogurt
100 grams honeycomb

Place 1 cup cream, sugar, salt, scraped vanilla seeds, and the vanilla pod in a small pot.  Heat over low to medium heat and stir until sugar is melted and incorporated completely.  Remove from heat and cool completely.  Then add the remaining 1-1/2 cups heavy cream, yogurt and vanilla extract.  Chill thoroughly in the refrigerator.

Meanwhile, crush the honeycomb ( I used a crab mallet — it was so much fun!) and set aside.

I didn’t have an ice cream maker so I used the 2-bowl, ice and salt method to “churn” my ice cream. (Don’t forget to take out the vanilla pod!)  It took about 30 minutes or so until it came to a soft-serve consistency.

Fold in and folded the honeycomb pieces (some large and others quite powdery) into the ice cream.  Transfer to a 1 liter container and freeze.

Just look at that lovely texture (after being frozen overnight) and the lovely crunch pieces.

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The little girl wanted hers with chocolate syrup.

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This batch of ice cream (almost a liter) was gone in 24 hours! Wow!