Though the weather (in theory, anyway) is cooling down, that doesn’t mean you can’t enjoy a nice cold chocolaty treat. Think of it as a farewell to summer!

The delicious drink couldn’t be easier to make. Simply put some chocolate ice cream, some milk and some chocolate syrup in a blender, give it a whirl, and voila — instant snack or dessert.

If you want to really get creative you can gently fold in some crumbled brownies or maybe a chocolate chip cookie, or add in some fresh fruit like strawberries and bananas during the blending process (Oreos would work well blended up, too!).

For a grownup version, you could even try an “Irish Violet Crumble.” I couldn’t actually find a recipe for this (it looks to be a specialty of a restaurant), though the source I got the picture above from says it involves whiskey, Baileys, ice cream, and dark chocolate. It certainly looks amazing!

[image: flickr]

Post from: Chocolate Bytes

It’s National Soft Ice Cream Day, so I thought I’d share a new recipe. I don’t have any pictures of my usual ice cream process because the lid of my ice cream maker was overly-cuddled by one of the cats, who ended up knocking it to the floor where it didn’t survive.

So while I wait for the replacement lid to finally make its way out of New Jersey and to the desert southwest, I’ll leave you with the amusing picture above and a quick, no-maker-needed recipe for soft chocolate ice cream. This is by no means classy or elegant, but it gets the job done!

Soft Chocolate Ice Cream

1/2 gallon chocolate milk
1 can (14 oz) sweetened condensed milk
1 large (16 oz) carton whipped topping (Cool Whip)

Mix the condensed milk and whipped topping, stirring gently. Slowly stir in chocolate milk. Pour in gallon freezer bag and freeze. Makes 1 gallon.

[image: flickr]

Post from: Chocolate Bytes

Today is the last day of school for my kids, and it’s also a half day so I’ve just put a batch of chocolate chip cookies in the oven. I plan on having some homemade ice cream sandwiches ready for them when they get home.

You’ve probably come across this before and it couldn’t be easier: Make your favorite batch of chocolate chip cookies. I’m just making the good old Tollhouse cookies today but I’ve done it with oatmeal chocolate chip as well and they’re amazing.

Let the cookies cool completely, and get your ice cream out of the freezer long enough that it’s softened up just a bit. Using a scoop (not a big one – you want to be able to get your mouth around it!), put a scoop on the bottom of one cookie, and then squish another cookie on top of the ice cream. Voilà! Instant ice cream sandwich!

Play with it! Put the ice cream in a bowl first and let it soften up enough that you can mix in chopped nuts, a swirl of chocolate syrup, a dash of cinnamon (especially good if you’re using oatmeal cookies), etc. And don’t stick with just vanilla ice cream – chocolate is excellent of course, and I like java ice cream in mine.

Eat the sandwiches immediately or wrap in some wax paper and put in the freezer, but not for too long because the cookies will get soft.

Snickerdoodles, ginger snaps, and other cookies work really well too, but we’re all about the chocolate here!

[image: flickr]

Post from: Chocolate Bytes

Very Chocolate Ice Cream
via allrecipes.com:

INGREDIENTS

* 3/4 cup sugar
* 1 cup milk
* 1/4 teaspoon salt
* 2 tablespoons unsweetened cocoa powder
* 3 egg yolk, lightly beaten
* 2 ounces semisweet chocolate, chopped
* 2 cups heavy cream
* 1 teaspoon vanilla extract

DIRECTIONS

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.

2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer’s directions.

Post from: Chocolate Bytes