Tag Archives: home-made

Recipe: Oatmeal Chocolate Chip Cookie Dough Ice Cream

12 Aug

I love ice cream and adore oatmeal chocolate chip cookies. And when temperatures soar, I think of cool things to eat. So what could be better than cinnamon ice cream with chunks of oatmeal chocolate chip cookie dough on a hot summer day? Not much. (Though I confess I’d eat this on a cold winter day, too.)

There are no eggs in the cookie dough (hence, it is quite safe to eat, meaning some of it may not make it into the ice cream). And since homemade ice cream doesn’t contain stabilizers, this is one dessert to eat immediately upon serving; if you are like me, you will not need any coaxing on that front…. It also does not last as long in the freezer as regular ice cream does (homemade ice cream tends to get icy after a few days), so you will have no choice but to eat this in a timely manner.

Final note: it’s important to freeze the ice cream for a while after you make it (as opposed to eating it immediately).The ice cream maker can get it most of the way there, but this will need some finishing time to get as firm as commercial ice cream. Having said that, feel free to ignore this advice if you like a soft-serve consistency (or are desperate to taste your creation).

Oatmeal Chocolate Chip Cookie Dough Ice Cream
Makes about 1 quart

Ice Cream
2 eggs
1/4 c. brown sugar
1/2 c. white sugar
2 c. heavy cream
1 c. whole milk
1 tbsp. vanilla
1 tbsp. ground cinnamon

Cookie Dough
1/3 c. all-purpose flour
2.5 tbsp. whole-wheat flour
1/3 c. quick oats
1/4 tsp. salt
1/3 c. brown sugar
2 tbsp. canola oil
2 tbsp. milk
1 tsp. vanilla
1/4  c. mini chocolate chips

Preparation

1. Whisk eggs for 1-2 minutes until light and creamy. Add about 1/3  of the sugar, whisk well, and repeat until all sugar has been incorporated.
2. Add cream and milk, then add vanilla and cinnamon and stir to combine.
3. Prepare ice cream in ice cream maker according to the manufacturer’s directions.
4. When ice cream is done, quickly fold in Cookie Dough mixture, and place in freezer-proof container. Cover container and freeze for at least two hours before serving.

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Recipe: Chocolate Waffles

11 May

Because I’m leaving on a work trip tomorrow, I was treated to an early Mother’s Day breakfast of my choosing. But really, I didn’t have to think about it at all — I asked for the same thing I  always ask for: Chocolate Waffles. My 16-year-old daughter made them this year, and they looked absolutely gorgeous:


They tasted fantastic, too, with some whipped cream, maple syrup, and a sprinkle of cinnamon. A heavenly combination. And long after breakfast or brunch, you can grab a plain waffle and break off pieces to eat along with a nice cup of coffee or tea.

Chocolate Waffles
Makes 8-12 waffles
2 oz. unsweetened chocolate
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. canola oil
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. milk

Preparation

1. Melt chocolate, let cool.
2. Preheat waffle iron.
3. Sift dry ingredients together over medium bowl.
4. Mix oil and sugar together, then beat in eggs until well blended. Add vanilla and melted chocolate.
5. Add sifted ingredients to wet ingredients in three batches, alternating with milk.
6. Spray waffle iron with cooking spray. Pour batter onto iron and cook according to manufacturer’s directions. (Our waffle iron makes 4 waffles–we pour about 1 c. batter into the center of the iron, close, and wait for the waffle iron to beep.)
7. For these waffles, it’s important to spray the waffle iron each time you make a set of waffles.
8. Serve with whipped cream and maple syrup.

Adapted from Joy of Cooking.

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