Yes, it is the middle of January in Western New York, which means it is freezing outside! However, that isn’t the case everywhere in the world, so I thought I would share some interesting and fun ice cream recipes to brighten a gloomy winter day!
Ice cream sandwiches
- 6 scoops of your favorite ice cream
- 1 dozen cookies (approximately 2-3 inches in diameter, if using another size, adjust ice cream amounts accordingly)
- an assortment of additions: sprinkles, nuts, crushed candy/candy bars, mini chocolate chips (get creative!)
- Place a scoop of ice cream between two cookies. Gently press together. Smooth any ice cream that squeezes out.
- Sprinkle additions on exposed ice cream all the way around the sandwich.
- If not eating right away, place on a baking sheet, cover with wax paper or wrap individually, and place in freezer until ice cream firms back up, or until ready to serve.
Cotton candy ice cream
- 3/4 cup granulated sugar
- 1 cup milk whole
- 2 cup heavy whipping cream
- 1/2 cup cotton candy syrup (I used Jelly Belly Cotton Candy Syrup)
- 1 tsp vanilla extract
- food coloring (optional)
- Before mixing ingredients, be sure that your chosen ice cream maker is ready to churn the ice cream (attachments frozen, ice added, etc).
- In a medium bowl, whisk together milk and sugar until sugar is dissolved.
- Pour vanilla, heavy whipping cream, and cotton candy syrup into the bowl and whisk until combined.
- If using food coloring: Depending on the brand of cotton candy syrup you used, the mixture might already have a pink hue. If you’d like the ice cream to be pink, keep this in mind – you won’t need to add much pink food coloring to get your desired color. If you’d like the ice cream to be another color than pink, don’t worry – as pictured, I used blue food coloring, and only had to add a few drops to achieve a nice light blue color. No matter what color you’re using, add the food coloring slowly (one drop at a time) and whisk thoroughly between each until the desired color is reached. Also, the hue of the cream should be a few shades darker than the color you’d like the final ice cream to be, as the whipped and frozen cream will appear lighter. TIP: If you’re still worried about how your chosen color will look, add a little bit of the cotton candy syrup and milk to a separate glass or bowl and test your food coloring with it.
- Pour the mixed ice cream mixture into the chilled bowl/attachment of your ice cream maker.
- Churn ice cream for 25-30 minutes or until desired consistency is reached. If you’d like soft ice cream, serve cotton candy ice cream immediately. If you’d like firmer ice cream, transfer the ice cream to your chosen storage container and let it freeze for another 4-6 hours.
Chocolate Chip Cookie Dough Hot Fudge Sundae
- 4 cups vanilla ice cream
- hot fudge sauce
- caramel sauce
- chopped peanuts
- optional: sprinkles, maraschino cherries
Cookie Dough Batter
- 4 tablespoons butter, softened
- 1/4 cup brown sugar
- 1 tablespoon sugar
- 1/4 teaspoon vanilla
- 1/8 teaspoon salt
- 1/2 cup flour
- 1 tablespoon milk
- 2 tablespoons mini semi-sweet chocolate chips
- Prepare the cookie dough: Cream together butter and sugars. Add vanilla, salt, flour, and milk and mix to combine. Stir in chocolate chips. Use immediately, or wrap in plastic ready and chill until ready to prepare sundaes.
- Place 1 cup ice cream in the bottom of each of two glasses (you could also do this in mason jars!) Add 1/4 of the cookie dough to each glass. Top with hot fudge sauce (as much as you would like, at room temperature). Add another cup of ice cream on top of the hot fudge. Split the cookie dough in half and add each half to the glasses. Top with more hot fudge sauce (warm), caramel sauce (warm), chopped peanuts, sprinkles, and maraschino cherries if desired. Serve immediately.