Tuesday, July 15, 2014

Ice Cream Social Wrap-Up + Giveaway Winner!

Well guys, I couldn't be happier with how our Ice Cream Social turned out. Seven amazing bloggers to introduce to you, eight enticing ice cream recipes ranging from vegan to ultra-decadent to traditionally churned to no machines required. A true ice cream extravaganza!

But now, it's time to announce the winner of our Ice Cream Social giveaway who will be receiving all sorts of goodies for hosting their very own day of frosty fun! And the winner is...

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Congratulations, April B.! I hope you enjoy every scoop!

Don't be sad if you didn't win, because having these recipes at your fingertips makes everyone around here a winner!

The biggest, hugest, warmest thank you to my blogging gals for coming up with such fabulous treats to share this week. I mean, can you see why I can't get enough of their blogs? And another "thanks a bunch" to my friends at Joy Cone Co. and Hardie Grant Books who provided some of the fantastic prizes for our giveaway!

In case you missed any of the fun, here's a recap of the recipes shared this week:

Whew! That's a lot of goodness all in one place. I hope you'll get to try out one {or all!} of these scoopable creations before the summer's over! Need more ideas? Head over to our Ice Cream Social Pinterest board for an even bigger collection of frozen delights!

Monday, July 14, 2014

Ice Cream Social: Peanut Butter Banana Malt Dusty Road Sundaes | Baking a Moment

My apparent inability to count has resulted in your reward. Though Ice Cream Social was supposed to be "a week-long post-a-thon of ice cream recipes", I somehow forgot to count myself among the 7 bloggers and ended up with one extra day of ice cream! Terrible, I know.

And by terrible, I obviously mean absolutely fantastic. Because to wrap up this incredible week, I've got Allie from Baking a Moment sharing a recipe that includes peanut butter and banana and malted milk balls and all sorts of sweetness.

Speaking of sweetness, Allie is probably one of the sweetest people ever. When I met her in May {yes, at BlogHer Food where I seem to have met everyone and their mama}, I felt like I had known her for ages. In fact, I found myself just tagging along with her group throughout the conference day because I just felt so comfortable that I couldn't help myself! {Note: Find nice people to do this with so that they don't give you "Who the heck are you?" looks.}

Her blog keeps me browsing for hours on end. The girl has got some talent in the kitchen and behind the lens. Try not to dive head-first into your computer screen when you take at just about everything her Apple Rose Tart with Maple Custard and Walnut Crust {I'm not kidding, you really have to see this to believe it. Gorgeous.} or her Chocolate Caramel Cheesecake Tartlets. I can't even. There are no words.

Want to check out all of her beautiful baking for yourself? Follow Allie on her pages to get a glimpse of the magic!

*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

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Hi there, Kitchen Prep friends!  I’m Allie, and I usually blog over at Baking a Moment. I’m so happy to be filling in for Dianna today, for this fun Ice Cream Social event!  How awesome is this, to get a new and fabulous ice cream recipe from a different blogger every day?!   

When it comes to homemade ice cream, my philosophy is, you gotta go big or go home.   I mean, let's be honest here: making homemade ice cream is kind of a process.  You have to think ahead, you have to plan, freeze the canister, chill the custard, and on and on and on.  If I am going to invest that kind of time and effort, it had better be bug-your-eyes-out amazing.

So this one is not low-cal by any stretch.  Just want to put that out there from the get-go.  But it definitely fits the bug-your-eyes-out bill. There are a lot of egg yolks (so you've got whites in your fridge for macarons! Or Swiss meringue buttercream), and obvs, cream.  Suuuuper rich, veeeeerrrrrry creamy.  Even after it's had a good nights rest in the freezer, this ice cream is soft and so creamy.  You'll have no trouble scooping it, and it will never be icy.  I could never give you icy ice cream, that is just such a slap in the face and I have too much respect for you to ever do that.

The ice cream base is infused with banana and brown sugar (omg!).  Then, it's ribboned with honey peanut butter (OMG!).  Then, sprinkled throughout with crushed malted milk balls (don't... stop!).  As if that weren't enough, you are going to drizzle it with chocolate sauce and dust it with malt powder (BOOM!).

Are you familiar with Dusty Road Sundaes?  I wasn't sure if that's a regional thing, or what.  Usually it's vanilla ice cream with chocolate sauce and malt powder.  Definitely a favorite of mine, but this is on a whole different level.  I'm going big here, remember?

Peanut Butter Banana Malt Dusty Road Sundaes

8 egg yolks
3/4 cup light brown sugar
1 ripe banana, mashed
1/8 teaspoon kosher salt
1 1/2 cups milk (I used 1%)
2 1/2 cups heavy cream
2 teaspoons vanilla extract
1 cup peanut butter
1/4 cup honey
1 1/2 cups malted milk balls, chopped
chocolate sauce
malted milk powder

1. Freeze the canister of an ice cream maker overnight.

2. Place the egg yolks, brown sugar, banana, and salt in a large bowl and whisk to combine. 

3. Heat the milk in a medium pot until small bubbles form around the edges.  Pour the hot milk into the egg mixture in a slow and steady stream, while whisking.  Transfer the mixture back to the pot.

4. Add the cream and heat over medium-low heat, whisking, until the mixture thickens slightly and is very hot to the touch.  Remove from heat and stir in the vanilla.  Refrigerate the mixture overnight.
5. Mix the peanut butter and honey together in a small bowl.

6. Pour the chilled custard into the ice cream maker (with the machine running).  Allow it to churn for 20-30 minutes, or until it has the consistency of soft serve.

7. Layer the ice cream in a loaf pan, drizzling it with the peanut butter mixture, and sprinkling with chopped malted milk balls (work quickly!).  Freeze until hard.

8. Top scoops of ice cream with chocolate sauce and dust with malted milk powder. 

Thank you so much, Dianna, for inviting me to be a part of your Ice Cream Social!  I had so much fun coming up with this idea, and I hope you guys all enjoyed!  If you’re looking for more fun summer treats, I’d love for you to pop over to Baking a Moment and check out what I’ve been up to.  Here are a few summery dessert ideas you might enjoy:  

...and stay in touch by following me on my social media:

Sunday, July 13, 2014

Ice Cream Social: Coconut Macaroon Ice Cream Pie | Ruffles & Truffles

I just love the fact that the only direction I gave my Ice Cream Social pals was to create something ice cream related, and they all came up with something totally unique! We've had ice cream sandwiches, boozy ice creams, ice creams that don't require ice cream makers... and today, ice cream pie from Katie at Ruffles & Truffles!

Katie is another gal I met during the conference weekend in Miami {I was obviously very busy socializing!}. I didn't really get to chat with her until the last night and I was a little sad because -- after getting to check out her blog -- I think we'd have a lot in common! She's a teacher {as I was many moons ago}, she's got adorable pups and, most importantly, she loves food. Her blog is composed of DIYs, fashion, AND recipes... so versatile & fun to read.

And her recipes? So great! I mean, what's not to love about a Greek Salad Grilled Cheese Sandwich or Chocolate Coconut Macarons with Vanilla Buttercream? You must check out all this goodness yourself over on Katie's social media pages:

*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

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Hi everyone! My name is Katie, and I blog over at Ruffles & Truffles. I share a little bit of fashion, DIY, and of course: food! Today, I am thrilled to be sharing a frozen treat that is near and dear to my heart: a coconut macaroon ice cream pie!

For those of you who don’t know me, there is something important to know right off the bat: frozen yogurt and ice cream are essential elements in my life. I’m incapable of ending my day without indulging in at least a few bites of creamy dessert goodness. But here’s the thing: sometimes JUST a bowl of ice cream won’t cut it for me. Sometimes I want more. Enter: my second dessert obsession. Coconut macaroons. There is something so wonderful about a toasty, sweet, and slightly chewy coconut macaroon. Extra points if it also includes chocolate in some way.

Now for the kicker: smash my two favorite desserts together and you get a coconut macaroon ice cream pie! I mean, who can resist cookies and ice cream together? When I first created this pie in my kitchen, I was worried it wouldn’t work as well as I imagined it in my head. However, the crunchy yet chewy cookie crust paired with the creamy ice cream (and whipped topping) is definitely delicious. I couldn’t help but cut extra large slices for myself. Oops.

The nice part about this pie is that it is completely customizable. I used vanilla frozen yogurt for mine, but a different flavor combination could be just as awesome! I’m thinking a chocolate ice cream version would be pretty delectable, or maybe even my current favorite flavor: pistachio. You could even use the macaroon batter to create individual sized pies if you prefer. Oh, the possibilities! I hope you think about trying this out for yourself if you happen to be a macaroon enthusiast like myself - you won’t be sorry...

Coconut Macaroon Ice Cream Pie

For the crust:
7oz shredded sweetened coconut
2 egg whites
¼ cup sugar
½ tsp vanilla
Pinch of salt

For the pie filling:
¼ gallon vanilla frozen yogurt or ice cream
6oz mini chocolate chips
8oz whipped topping
3 oz shredded sweetened coconut

1. Preheat your oven to 350° F. Spread the sweetened coconut (7oz for the crust, and 3oz for the garnish in a single layer on a baking sheet. Toast the coconut in the oven for about 20 minutes until golden brown, stirring occasionally. When the coconut is golden brown, remove from oven and allow it to cool completely (you can also place it in the freezer/fridge to speed the process). Keep the oven at 350° F, as you will need it for the pie crust.

2. Meanwhile, whip the egg whites and sugar in a large bowl with a mixer on high speed for 5-7 minutes until stiff peaks form. Then, add the vanilla and salt. Next, use a spatula to fold 7oz of toasted coconut into the mixture.

3. Thoroughly cover the inside of a pie plate with cooking spray. Then, add the coconut macaroon mixture to the pie plate. Use your spatula to press the batter into the bottom and up the sides of the plate evenly to form the crust.

4. Bake at 350° F for 15-20 minutes, until crust is golden brown. Remove from the oven and allow the crust to cool completely.

5. To assemble the pie, remove ice cream/frozen yogurt from the freezer and allow it to rest on the counter for 5 minutes to soften slightly. Scoop ¼ gallon of the ice cream into a large bowl and add the mini chocolate chips. Use a spatula to stir the mixture together. Scoop the ice cream mixture on top of the cooled coconut macaroon crust and spread it evenly inside. Place back into the freezer for at least 10 minutes to allow the components to set.

6. Finally, to complete the pie, top with whipped topping and the additional shredded coconut. Slice, serve, and enjoy!

Saturday, July 12, 2014

Ice Cream Social: Honey Whiskey Peach Crumble Ice Cream | Food Faith Fitness

Taylor from Food Faith Fitness has joined the ice cream party today -- and man, is it a good way to start off the weekend! 

I met Taylor at BlogHer Food {this seems to be a pattern, huh?} and was thrilled to connect with another Florida blogger. She's further north, but still, we gotta stick together! :) When I got home from the conference, I scoped out her blog and found that her recipes are right up my alley. Girlfriend loves avocado, keeps things healthy but flavorful, and also indulges with healthified versions of naughty treats after walking the long road of a health journey that has led her to where she is today. 

Some of her eye-catching recipes include these Healthy Chicken Enchiladas with Egg White Tortillas and Gluten Free Brownie Strawberry Cheesecake Sandwiches. Um, let's move you down to South Florida so we can be neighbors, shall we?

I urge you to check out Taylor's pages. You won't be sorry!

*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

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Hi Guys!

I’m Taylor and I blog over at Food Faith Fitness! I was first introduced to Dianna, and her beautiful blog, in Miami at the BlogHer Food Conference, and have enjoyed reading it ever since! So, now I am SO pumped to be part of the Ice Cream Social here on The Kitchen Prep!

Without further ado, let’s get onto the frosty goodness shall we?

I have had this ice cream flavour (I’m Canadian, don’t judge the “u”) on my “things I should probably try to make because they sound like they would taste really yummy” list for all the evers.

But, for some reason, I just kept putting it off.

So, when Dianna asked me to be a part of The Ice cream Social, I knew this was the time to make the idea go from list --> tastebudz.

And, for serious guys, I am SO glad that I finally got around to this.

It’s no secret that peach crumble is a classic, summer dessert. It’s also no secret that it’s best eaten with a scoop (or 5) of ice cream on top.

But, how about some peach crumble IN your ice cream?

Oh, and with HONEY WHISKEY.

Did your taste buds fall off your face?

There are a few reasons for the boozy addition:

1. It helps lower fat ice cream stay creamy and smooth, since alcohol has a very low freezing point.
2. It’s Saturday. HELLO.
3. It’s just plain yummy.

Really though, those last 2 points are all you need to know. Agree? Good.

The ice cream itself has a light peach flavour, which is multiplied by eleventy billion when you bite into a
tiny little piece of frozen peach chunk.

Then you hit a crunchy, pecany (spell check is telling me that’s not a word. Lies.) piece of crumble
and...the world just makes sense.

You know what else would make sense?

If you stop reading this and get your boozy, peach ice cream on.

Like I said...


You know what to do.

Honey Whiskey Peach Crumble Ice Cream {Gluten Free!}

1 1/2 Cups Peaches, diced
1/4 Cup + 2 Tbsp Granulated Sugar
3 Tbsp Tennessee Honey Jack Daniels*
2 1/4 Cups Fat-free Half and Half
3/4 Cup 2% Milk
1/4 Cup + 2 Tbsp Agave
Pinch of Salt
1/2 tsp Cinnamon
1 1/2 Tbsp Cornstarch
2 Tbsp 2 % Milk
1/2 tsp Vanilla extract

For the crumbles:

1/4 Cup + 2 Tbsp Pecans, diced
3/4 Cup Oat flour
3 1/2 Tbsp Brown sugar, packed
3 Tbsp Coconut oil, melted

1. Combine the diced peaches, granulated sugar and the bourbon in a medium bowl and stir until well
combined. Cover and refrigerate for at least 4 hours - overnight (overnight is best.)

2. In a large sauce pan over medium heat, combine the half and half, 3/4 cup 2% Milk, Agave, salt and
cinnamon. Cook, stirring constantly, until it comes to a boil.

3. While you are waiting for the milk mixture to boil, whisk together the cornstarch and remaining milk until the cornstarch is well dissolved. Stir it into the milk mixture once it begins to boil, whisking well to ensure that the cornstarch does not get lumpy.

4. Boil on medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7 minutes.

5. Take the pot off the heat and place a fine strainer over top. Pour the peach mixture into the strainer so that only the juices are released into the milk mixture. Cover the peaches and place back into the refrigerator.

6. Whisk in the vanilla extract, and stir until well combined. Let the mixture cool to room temperature and then transfer to a covered container and refrigerate for at least 6 hours.

7. While the milk mixture cools, preheat your oven to 375 degrees and line a baking sheet with parchment paper.

8. In a large bowl, combine the diced pecans, oat flour and brown sugar. Stir until well mixed. Pour in the melted coconut oil and stir until fine crumbles form.

9. Spread the crumbs onto the prepared baking sheet and cook until golden brown, about 10-12 mins. **

10. Once the milk mixture has chilled, process according to your ice cream makes directions. Add the crumbs and diced peaches in during the last few minutes of churning.

DEVOUR immediately as soft serve or place into the freezer for 2 hours to let the ice cream harden.

Prep time: 10 mins Cook time: 25 mins. Serves: 4-6


 *NOT regular Jack Daniels.
**Your crumbs will feel soft when they come out of the oven, but they crisp up once cooled!

Friday, July 11, 2014

Ice Cream Social: Grilled Peach & Porter Ice Cream | Life Food & Beer

Not ALL of my blogging friends live hundreds of miles away from me. Sloane from Life Food and Beer happens to live right around the corner! {Not that we get to see each other as often as we'd like with life and all, but still.} 

When Sloane first contacted me a while back and let me know she was local, I was so happy to hear from her! Blogging can get a little lonely when you only chat via comment box and tweets. We met up and hit it off, roadtripping to Food Blog Forum in Orlando together, and I'm glad to now call her a friend.

Sloane's blog started out a lot like mine -- as a place to journal and keep recipes. Now, she's shifted her focus to the intoxicating world of cooking with beer! She and her husband, Huck, are big brewing enthusiasts and I love expanding my hoppy horizons by watching and learning through what they brew and drink. Most of Sloane's recipes include some form of beer: Banana Nut Bars with Brown Butter Glaze & Brown Ale and Beer Mac & Cheese with Bacon and Broccoli, just to name a few. Today, she's sharing an ice cream recipe to fit right in to her niche... follow Sloane to see how else she incorporates beer into her cooking!

*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

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Hello everyone! I'm Sloane from Life Food and Beer. In 2011, my husband and I moved to South Florida. LF&B started as a way to share our adventures and my recipes with family and friends in Georgia. My blog has come a long way since then. Now, all the recipes I share are made with craft beer. It's my little way of contributing to the craft beer community I love so much.

I found Dianna's blog through an online blog community shortly after moving to Florida. When I realized she lived in Jupiter, I knew we had to be friends. I actually think that's what my first email said, "I'm a blogger in Jupiter, too. Want to be BFFs?" We met for coffee and donuts a few days later, and we've been friends ever since. We don’t see each other that often, considering she only lives a mile away, but we're constantly going back and forth through email and text messages about blog stuff. It's really nice having someone to talk to about blogging even if she is a Gator fan!

When she asked me to be a a part of her Ice Cream Social, there was only one answer. Of course! That answer was followed up with, "Can I borrow your ice cream maker?" :) Again, it's so nice having a blogging buddy a block away!

It took me a few days to figure out what kind of ice cream I wanted to make. I had so many ideas and an awesome ice cream maker I was excited to experiment with. It wasn't until I saw a sign for Georgia Peaches that I knew what to make. Besides, The Kitchen Prep needs a little more Georgia influence. If only this recipe was black and red!

For the beer, I used a local favorite. If you've follow me on social media, you know I'm a huge fan of Tequesta Brewing Company. My original plan was to use a fruity, lighter, beer for this recipe, but after some persuasion from one of the brewers, I went with their Baltic Porter.

I wasn't sure how the porter would pair with the peaches. Three batches later I had the perfect combination of the two, and a freezer full of Ice Cream! As I’m sure most of you can’t get TBC’s Baltic Porter, I recommend looking for a sweet porter or stout for this recipe.

I didn't peel the peaches either. I'm way too impatient for that kind of stuff, and I believe the peel added extra texture. Make sure you're using ripe, sweet, peaches for this recipe. You want them to be just firm enough to hold up during grilling.

I hope you guys enjoy this recipe as much as I did. Thanks Dianna for asking me to be a part of
the fun!

Grilled Peach and Porter Ice Cream
Adapted from Bless This Mess Fresh Peach Ice Cream

{Reminder: since the beer isn’t cooked, there is alcohol in this recipe. Great for the adults; not so great for children}

3-4 Medium Peaches- Pitted and Cut into thick slices
Cooking Spray (Optional)
1⁄2 Cup 2% Milk
1 Cup Heavy Cream
1 Cup Porter or Stout
1 Tbsp. Vanilla
1 Cup Sugar
Pinch of Salt

1. Preheat the grill or grill pan over medium heat. Lightly spray the grill or peaches with cooking spray
to prevent from sticking, if desired.

2. Place peaches flesh side down and cooking until peaches start
to brown. Flip.

3. Once peaches have nice grill marks on both sides, place half of the peaches in a food processer and blend until smooth. You can add some of the milk to help thin out the mixture if needed.

4. Dice the additional peaches into small pieces. Place in a bowl, in the refrigerator to cool.

5. Add the blended peaches to the refrigerator and cool for 30 minutes.

6. While the peaches are cooking, whisk together the Milk, Heavy Cream, Beer, Vanilla, Sugar, and Salt.
Once the sugar is dissolved, place in the refrigerator until the peach mixture is ready.

7. Combine the Beer mixture with the pureed Peaches and add to an ice cream maker. (For the ice
cream maker I was using, it took about 20 minutes for the mixture to be a soft serve consistency.)

8. Add the diced up peaches half way through the process.

Enjoy right away or freeze to enjoy later.

Wednesday, July 9, 2014

Ice Cream Social: Vanilla Brownie Ice Cream | Hip Foodie Mom

Today we're continuing the frozen treat fun with Alice from Hip Foodie Mom

I discovered Alice's blog during one of my Pinterest-a-thons {you know, minutes that turn into hours pinning pretty things}. I couldn't help but notice her fabulous pics and mouthwatering recipes! She's one of those bloggers that makes it look so easy and makes every recipe look totally doable. From appetizers like Coconut Lemongrass Chicken Curry Crostini to simple dishes like Arugula and Artichoke Pasta Salad, Alice manages to keep cooking practical and delectable all at the same time. Now that's talent.

As it turns out, she is just as wonderful in person. I totally stopped her in the middle of BlogHer Food and picked her brain about blogging related questions. And she was kind enough to stand there and humor me. I learned more in about 20 minutes of chatting with Alice than I could have from an entire weekend of conferencing! She's kind of awesome. Get a little dose of her awesomeness yourself by following her on:

*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

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Hello everyone!

I'm Alice from Hip Foodie Mom. Hip Foodie Mom is primarily a fresh food blog, featuring recipes using local, seasonal and organic ingredients. You’ll find a little bit of everything from vegetarian to meat dishes to Asian food but one thing remains constant: my use of fresh, quality, local ingredients.

I'm thrilled to be here guest posting today for ice cream week! I had the pleasure of meeting sweet Dianna in Miami at BlogHer Food. We hit it off immediately and spent the afternoon with friends gabbing about blogging, business, working with brands and everything else in between. I love that Dianna got us all together this week because it's July and National Ice Cream Month!

What better way to celebrate than to share some pretty fabulous recipes and enter a giveaway?

So, before I get to the recipe here, I've got to explain why I did what I did. Two years ago, almost to the day, I discovered how to make homemade ice cream without an ice cream maker! It changed my life and I blogged about it here and here. Since then, I did end up getting an ice cream maker attachment for my stand mixer and began experimenting with all kinds of flavors and I also received some feedback from people who attempted to make the ice cream (without the ice cream maker) but had no success.

So, I wanted to introduce this way of making ice cream again, since many of you out there do have stand mixers but no ice cream makers. So, this one is for you and there are some tips below. Now, let me say this: the texture is a little different and you will get creamier ice cream when you use an ice cream maker. However, this method is a great alternative and you get to experiment with different flavors and mix-ins! So after you've mastered this basic recipe, the possibilities are endless! I hope you enjoy!

Vanilla Brownie Ice Cream (no ice cream maker required)

-  Place your stand mixer bowl and whisk attachment in the freezer for 20 to 30 minutes before using. This will help when mixing your ice cream ingredients.
- Use very cold heavy cream

2 cups very cold heavy cream
1 can (14-ounce) sweetened condensed milk
1 1/2 teaspoons pure vanilla extract
1 to 2 cups chopped brownies; homemade or store bought (I used day old brownies I had left in the freezer)

1. Using an electric stand mixer fitted with the whisk attachment, beat the heavy cream, condensed milk, and vanilla on HIGH speed until thick, stiff peaks form, or for about 8 minutes. It's important to get the stiff peaks (as much as possible). You should after about 8 minutes. Remove the bowl from the stand mixer.

2. Using a rubber spatula, gently fold in the chopped brownie pieces by hand. Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, for at least 8 hours and up to 2 weeks. The ice cream is best if left to freeze overnight.

Ice Cream Social: Nutella-Swirled Vanilla Ice Cream with Reese's-Style Chunks | The Food Charlatan

We're on Day 3 of our ice cream making shenanigans, and we're showing no signs of stopping! Today's recipe is coming to you from Karen of The Food Charlatan

Karen is truly a hoot. {Just read her "About" page.} I know she says that when she started her blog she did so despite the possibility that it may be "ugly as sin", but taking a glance at her work will prove there's nothing "ugly" about it! In fact, it's quite the opposite! I just love the look of Karen's blog AND her super duper drool-inducing photography. 

Tell me you don't want to stuff your face with Overnight Bacon & Cheddar Scones or Malaysian Chicken Pizza. That's what I thought. So, on to Karen's ice cream amazingness. Be sure to follow Karen so you can keep up with her recipes!

*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

Hello Kitchen Preppies! (Sorry Dianna I couldn’t resist) Props to you by the way, Dianna, for coming up with this whole Ice Cream Social week thing.  Now the only question is how we are going to convince the masses that it’s completely appropriate to have week-long ice cream fests In Real Life.

I mean wouldn’t that be awesome? Different ice cream. Every day. All week long. I was just talking to my husband Eric about this. He interpreted it as a subversive tactic to persuade him to buy me a chest freezer. He knows me well.

I’ll make you a deal, kind reader; you buy me a chest freezer, and I will fill it with Nutella-Swirled Vanilla Ice Cream with Reese's-Style Chunks. And then I will invite you over every day for a week to help me eat it. Deal? Deal.

This ice cream may seem like an odd combo to some. I mean, why not just crush some Reese's peanut butter cups into some vanilla ice cream? Here’s the thing: I’m a weirdo and hate cold chocolate. Those ice cream cones dipped in magic shell? Hate ‘em. Chocolate chip ice cream? Please. I have better things to spend my calories on.

I love Reese's peanut butter cups but they are surrounded by pesky frozen chocolate when they are mixed in ice cream. So I skipped the chocolate and made Reeses peanut butter filling chunks, sans chocolate. And swirled it into some ice cream. With Nutella. Because let’s be real, peanut butter is 1000x better with chocolate, and *bonus!* Nutella freezes way softer than regular ol’ chocolate. Plus you get a sophisticated hazelnut flavor. We’re pretty fancy around here what can I say.

Happy Ice Cream Social week everybody! And happy no-more-waxy-chocolate-stuck-in-your-teeth-day. Bring on the peanut butter filling. 

Nutella-Swirled Vanilla Ice Cream with Reese's-Style Chunks

1 quart good-quality vanilla ice cream
1/4 cup butter, melted (half stick)
1/2 cup + 1 tablespoon graham cracker crumbs
1/3 cup powdered sugar
1/4 cup + 1 tablespoon peanut butter 
1/3 cup Nutella, Nocciolata, or other chocolate hazelnut spread

1. Set out the ice cream for about 20-30 minutes to soften. When the ice cream is soft, scoop it into a mixing bowl.

2. Meanwhile, in another bowl or stand mixer, (or use a spoon) beat together the melted butter, graham cracker crumbs, powdered sugar, and peanut butter. Combine until smooth. Stick the bowl in the fridge for about 10-15 minutes so that it firms up a little. 

3. Use a 1/4 teaspoon or other small spoon to make little bite size chunks of peanut buttery goodness. You can either plop them right on top of the softened ice cream and throw it in the freezer for 10 minutes, or line them up on a wax-paper lined sheet pan. However you want to do it, freeze or refrigerate them for a bit so they hold their shape. (I didn't add all of the peanut butter filling to the ice cream. Probably only a little more than half. I ate the rest, oops.)

4. If you haven't already, add the peanut butter balls to the softened ice cream. Add the 1/3 cup Nutella in small dollops, then use a spoon or knife to swirl it all together. Don't mix, just swirl. 

5. Transfer the ice cream to a tupperware or other ice cream container. Return the ice cream to the freezer until completely frozen, a couple hours at least. 

Note: I only used a little more than half of the peanut butter mixture for this recipe. Add as much or as little as you want.

Source: Reese's peanut butter filling adapted from Real Housemoms