Chocolate Peanut Butter Sorbet

Chocolate Peanut Butter Sorbet

I keep seeing things all over the interwebs about the end of summer. Um…I’m not buying it. This happens to me pretty much every year. People are busting out the pumpkin and I’m still sweating it out here is Dallas. This year, we’ve really been sweating it out because our AC has been intermittent at best for the past week. In fact, I had a giant food fail last week while attempting to make scones in my non-airconditioned kitchen. The dough was literally melting as I rolled it out, so I figured ice cream was a better option, at least while it was 100 degrees in my house.

I’ve been experimenting with non-dairy chocolate ice creams all summer long, but none have been good enough to share. The coconut milk versions had strong coconut overtones, and while I’m a fan of coconut, I wanted it to taste like chocolate. Other non-dairy milks gave the ice cream a weird icy texture, so you can imagine my surprise when I came across a decadent looking chocolate sorbet.

Chocolate Peanut Butter SorbetChocolate Peanut Butter SorbetChocolate Peanut Butter Sorbet

I’m always skeptical of water based “ice cream,” but this stuff was so good, I made it twice in one week. It was so creamy, my friends didm;t believe it was sorbet. The first time, I made David Lebovitz’s original recipe. The second time, I replaced some of the chocolate with creamy peanut butter and liked it even better. The peanut butter version is what I’m sharing with you today, but if you’re not a fan, you can replace the peanut butter with an extra ounce of chocolate.

Chocolate Peanut Butter Sorbet

Yield: 1 1/2 pints

Ingredients

  • 1 1/2 cups water, divided
  • 2/3 cup granulated sugar
  • 1/2 cup (75 g) unsweetened Dutch-process cocoa powder (I used Valrhona)
  • Pinch of salt (if your peanut butter is unsalted)
  • 3 ounces bittersweet or semisweet chocolate, finely chopped
  • 2 tablespoons creamy peanut butter
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large saucepan, whisk together the 1 cup of water, sugar, cocoa powder, and salt over medium heat until the mixture begins to boil.
  2. Continue to let the mixture boil for about 45 seconds, whisking constantly.
  3. Remove the saucepan from the heat and mix in the chocolate and stir until it has melted.
  4. Whisk in the peanut butter until smooth.
  5. Add the vanilla and the remaining 1/2 cup of water and mix until smooth.
  6. Transfer the mixture into a blender and blend for about 15 seconds.
  7. Pour the mixture into a heat proof bowl and let it chill thoroughly in the fridge for at least 4 hours.
  8. Freeze the mixture in your ice cream maker according to the unit's instructions.
  9. Transfer the ice cream into a container and let harden in the freezer for at least one hour before serving.
  10. If the ice cream is too hard to scoop, let it thaw for 5-10 minutes before serving.
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Recipe adapted from The Perfect Scoop

Red Velvet Cake Milkshake Shooters

Valentine’s Day is just around the corner, and this is one milkshake that will bring all the boys to the yard.

I know, lame joke, but I just had to get that out of my system. Now, on to more important things, like milkshakes! More specifically, cute little milkshakes in shot glasses. And it gets even better- they taste like cake! After seeing these mini milkshake shooters on heygorg.com, I knew I wanted to make a version of these for Valentine’s day. I started by dipping the rims of some shot glasses in melted white chocolate, and then coating them with mini heart sprinkles.

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Strawberry Ice Cream with Sugar Cookie Dough

 

 

 

 

 

 

 

 

 

 

 

 

When I lived in Los Angeles, I remember going to Scoops, my favorite ice cream place and trying out the all of the unusual flavors. They had flavors like fig and wine, black sesame, and even caramel bacon. Scoops also had a little dry erase board at the shop where the customers could suggest different ice cream flavors.

In 1984, cookie dough ice cream was just as obscure as caramel bacon, until someone suggested it on Ben and Jerry’s flavor suggestion board. Now it’s an American staple, and it’s become a regular in my ice cream making rotation.

Lately, I’ve been experimenting with different kinds of cookie dough ice cream. I┬álove the classic, but I had some lovely strawberries that were just dying to be turned into ice cream, and thought it would pair nicely with some sugar cookie dough. I used an eggless strawberry ice cream recipe, which is not as rich as the custard style ice cream (and also easier to make). Even though it’s cookie dough ice cream, it’s still light, and perfect for a hot summer day. Maybe I’ll suggest it the next time I’m at Scoops.

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