Two kinds of ice cream sandwiches: both made with homemade chocolate ice cream on graham crackers. One: s’mores with melted marshmallow, one with crunchy peanut butter. I wish you could taste either of them, you wouldn’t care that it only took a modicum of creative energy to make ’em.
In addition to being Day 8 of 30 Days of Creativity, it is also, of course, still Rem’s birthday month. He mixed up a batch of chocolate ice cream base last night and stuck it in the fridge so we could freeze and eat some tonight. It is best if the mixture is really chilled well before processing in the ice cream maker. My big contribution: pouring it into the machine!
This “Simple Chocolate Ice Cream” recipe, right out of the Cuisinart recipe booklet that came with our little Cuisinart Ice 21 Ice Cream Cream Maker, is a winner. It freezes up beautifully and is chocolaty, rich and delicious. You just want to keep eating it. I thought if I put a little bit between two graham crackers it would be using portion control. Chocolate ice cream and graham cracker…I was 2/3 of the way to a s’more! And we had mini-marshmallows in the cupboard, so I put about 6 on one cracker square and microwaved it for 20 seconds or so. They puffed up dramatically and then deflated. Not the same as roasting marshmallows over a campfire, but still nice.
What I didn’t think about is how cold ice cream would work with soft, gooey melted marshmallow. I scooped some fresh chocolate ice cream onto the marshmallow, sandwiched it with another cracker and put it in the freezer on a plate to firm up. When the ice cream comes out of the ice cream machine, it has the consistency of soft serve. I think if I could have waited until tomorrow, the crackers would have softened up a bit and it would have worked better. But I couldn’t wait. The flavor of the graham cracker and chocolate is great but this concept would be more successful with marshmallow fluff from a jar, slightly firmer ice cream (the homemade stuff melts fast) and slightly softer crackers.
A second sandwich seemed like a good idea (so much for portion control) and I went with the classic combination of peanut butter (Trader Joe’s unsalted, crunchy) and chocolate. Graham cracker spread with PB and topped with a scooplet of ice cream, popped into the freezer. This was better than the first one, but still had the too-crisp cracker with the too-soft ice cream problem.
If you want to try this chocolate ice cream at home, your best bet is probably to have it with a spoon! Enjoy it soft and melty out of the ice cream maker or firmer after freezing. Skip the whole sandwich idea and simply enjoy your ice cream.
Simple Chocolate Ice Cream
Makes about 5 cups (10 1/2 cup servings)
3/4 C cocoa powder, sifted
1/2 C granulated sugar
1/3 C packed dark brown sugar
a pinch of salt
1 C whole milk
2 C heavy cream
1/2 Tbsp pure vanilla extract
1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and using a hand mixer on low speed, or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate one to two hours or overnight.
2. Turn the Cuisinart Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Thank you and good night. I hope you stop by to see what I create tomorrow.