Chocolate Coconut Ice Cream


1 cup water
1 cup sugar
5 ounces bittersweet chocolate, coarsely chopped
2 cups canned coconut milk
1 tablespoon dark rum


Heat water and sugar in a medium saucepan until sugar is dissolved. Add chocolate to the syrup and stir until chocolate is completely melted. Remove from heat, and stir in coconut milk and rum.

Chill completely (at least 2-3 hours), then freeze in ice cream machine according to manufacturer’s instructions. Transfer to a freezer safe container and freeze overnight.


Mint Chocolate Chip Ice Cream


3 cups of fresh mint leaves (not stems), rinsed, drained, packed
1 cup milk
2 cups heavy cream (divided, 1 cup and 1 cup)
2/3 cup sugar
A pinch of salt
6 egg yolks
1/2 teaspoon vanilla
6 ounces semisweet chocolate or dark chocolate, chopped fine


Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until it starts to steam (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture again until steaming, then remove from heat and let stand for 15 more minutes to steep.

Strain the cream mixture through a fine mesh seive, pressing against the mint leaves with a rubber spatula to squeeze all the liquid out of them. Return the cream mixture to the saucepan. Add sugar and salt to the mixture. Heat until just steaming again, stirring until sugar has dissolved. Remove from heat.

Whisk the egg yolks in a medium sized bowl. Slowly ladle about 1/3 of the heated cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan with the remainder of the cream.

Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the back of the spoon, about 10 minutes.

While the custard is cooking, prepare an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water (with lots of ice) inside a larger bowl. Set a mesh strainer on top of the bowls.

Pour the thickened custard through the strainer and stir into the cold cream to stop the cooking. Add vanilla, and continue to stir until fully cooled. Cover with a double layer of cling wrap (one layer pressed down to the surface of the custard, and another pulled tight over the top of the bowl), and chill overnight (or at least a few hours).

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions until the consistency of soft-serve. Gently fold in the finely chopped chocolate. Spoon into an airtight container and freeze for at least an hour, preferably several hours, or until firm.

Chocolate Chip Cookie Dough Ice Cream


Ice Cream:
1 cup whole milk
2 cups heavy cream
1 vanilla bean, split and seeded
A pinch of salt
3/4 cup brown sugar
4 large egg yolks

Cookie Dough (this makes twice as much as you need, but I don’t think you’ll have any problem using up the leftovers!):
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips


Warm the milk, sugar, 1 cup of the cream, vanilla bean and seeds, and salt in a medium saucepan. Mixture should be warm and steaming but not boiling. Cover, remove from the heat, and let steep at room temperature for 30 minutes.

Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside. Return milk mixture to burner, and heat until just barely steaming.

In a separate medium bowl, whisk together the egg yolks. Slowly spoon 1/3 of the warm milk mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan and whisk to incorporate with the rest of the milk mixture.

Stir over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 10 minutes. Pour the custard through the strainer, pressing out and solids, and stir it into the cream. Return strained vanilla bean to custard. Stir until cool.

Cover and chill the mixture thoroughly in the refrigerator (at least 3-4 hours, overnight is better).

To prepare cookie dough. Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill until ready to use.

Freeze thoroughly chilled custard (remove vanilla bean prior to freezing) in your ice cream maker according to the manufacturer’s instructions until it is the consistency of soft serve. Stir in bite-sized chunks of cookie dough before transferring to a freezer-safe container. Freeze until firm.

Peanut Butter & Honey Ice Cream


2 cups heavy cream, divided
1 cup whole milk
1/3 cup granulated sugar
3 tablespoons honey*
pinch salt
4 egg yolks
1 teaspoon vanilla extract
2/3 cup creamy peanut butter


To make the ice cream, pour 1 cup of the heavy cream into a heat-proof bowl and nest inside a larger bowl filled with ice water. Place a fine mesh sieve over the top of both bowls.

In a saucepan, combine remaining cream, milk, sugar, honey, and salt. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Remove from heat.

In a small bowl, whisk egg yolks. Slowly whisk in some of the warm cream mixture, 1/3 cup at a time, until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.

Pour yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 to 170ºF. Do not allow it to boil. Pour mixture through sieve into cold cream, discarding any solids. Add vanilla extract and stir until cool. Cover mixture with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture. This will prevent a skin from forming on top of the custard. Refrigerate until completely cool, at least 3 hours or overnight if possible.

Just prior to churning the ice cream, spoon peanut butter into a piping bag fitted with a medium size round tip (you can also drop dollops of peanut butter in if you prefer, but I found the piping bag produced a more swirl-like result).

Churn ice cream according to manufacturer’s instructions. When ice cream is the consistency of soft serve, squeeze in the peanut butter, swirling it evenly throughout the ice cream, then transfer to a freezer safe container and freeze overnight until firm.

*Note: I used a very dark local honey, one with a very strong flavor. I chose to use only 3 tablespoons so the honey flavor would be delicate and not overpowering. If you’re using a lighter honey, you may want to increase this a bit. Use your best judgement.

Ice Cream Sandwiches


1 quart(ish) homemade Andes mint ice cream or store bought mint chip ice cream
1/2 cup vegetable shortening
1 1/4 cups light brown sugar, packed
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup dark or Dutch-processed cocoa powder, sifted
1/2 teaspoon instant espresso powder
1/2 teaspoon vanilla extract
2 cups all-purpose flour, divided


Line a quarter sheet pan or 9×9-inch baking pan with foil or parchment paper. If using store bought ice cream, let it soften at room temperature until it is the consistency of soft-serve. If using homemade ice cream, churn ice cream according to manufacturer’s instructions. Spread ice cream into the prepared pan to desired thickness (for these particular sandwiches, the ice cream is about 3/4-inch thick. In a quarter sheet pan I used about 2/3 of a quart. For a thicker layer, use an entire quart in a 9×9 baking pan). Cover with plastic wrap and freeze overnight or until firm.

Preheat oven to 350 degrees F.

In a large mixing bowl, beat together shortening and sugar with an electric mixer for 2 to 3 minutes. Add baking powder, salt, cocoa powder, espresso powder, and vanilla and mix until incorporated. Mix in 1 cup of the flour, followed by 2 tablespoons of water, and then add the remaining 1 cup flour and another 2 tablespoons of water, mixing well until no dry ingredients remain. Dough should be soft and pliable but not sticky; if necessary, add more water until dough comes together.

On a lightly floured surface, turn out half the dough and roll it to an even 1/4-inch thickness. Using a ruler and a rotary cutter or paring knife, cut dough into 3-inch squares. Alternatively, use a 3-inch round or novelty cookie cutter to cut out cookies.

Transfer cookies to a baking sheet lined with parchment paper or a silicone baking mat. Using a chopstick or skewer, poke an even pattern of holes on each cookie’s surface. Roll out, cut, and poke remaining dough, rerolling scraps as you work. You should have just enough for 18 cookies. Place sheets of cookies in the freezer for 10 minutes before baking.

Bake 7 to 8 minutes, or until tops are matte and cookies are just set. Do not overbake. Remove from oven and let cookies cool 2 to 3 minutes on baking sheet. Transfer to cooling racks to cool to room temperature. Freeze cookies in an airtight container until ready to use.

To assemble sandwiches, use the edges of the parchment to carefully lift the block of firm ice cream from baking pan and place it on a cutting board. Using a large knife, cut ice cream into 9 equal squares. (If you used a shaped cutter for your cookies, use the same cutter for the ice cream.) Place 1 piece of ice cream between 2 chilled cookies and press cookies lightly to adhere. Freeze sandwiches until ready to serve.

Cookie Dough Ice Cream Sandwiches


  • 1 cup whole milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 cups heavy cream
  • Pinch of salt
  • 1 package of refrigerated cookie dough, broken into bits
  • Store bought chocolate chips cookies


  • In a stand mixer combine the whole milk and sugar. Whisk on high speed until sugar dissolves. (always start slow so you don’t splash liquid all over the place)
  • Add vanilla. Give it a quick whir.
  • Add the heavy cream and salt to the mixer. Whisk until it becomes fluffy and almost whipped cream in texture.
  • Cover the bowl and pop in the fridge for at least an hour, or overnight.
  • Remove and transfer to an ice cream maker.
  • Turn on and churn for about 10 minutes, just until it starts to thicken and harden a bit.
  • Now toss in the broken bits of cookie dough. Keep whisking until they mix into the ice cream.
  • Stop the machine and remove the bowl. Cover and pop in the freezer until ready for it. I find it takes about 2 to 4 hours to harden.
  • If you want to make it easier to form the ice cream sandwiches you can forgo freezing it in the machine. Instead pop it in a shallow 9 x 13 inch casserole dish lined with parchment. Smooth it out and pop in the freezer overnight.
  • Now when you take it out you can cut the ice cream with a biscuit cutter or a glass that’s the same size of the cookies you’re using.
  • Cut your ice cream and place it between two cookies. Press together.
  • Eat right away or wrap in plastic wrap till you need them.
  • Serve with a big old cookie dough smile!Image