- 2 cups coconut
- 2 cups chocolate sandwich cookies
- 2 cups candy coated chocolate
- 2 cups roasted peanuts
- 3 large resealable bags
- 4 disposable pie tins
- 4 large scoops chocolate mint ice cream
- 4 large scoops vanilla ice cream
- 4 large scoops chocolate ice cream
- 1 cup sweetened whipped cream
- 6 large whole strawberries
- Shaker of powdered sugar
- Preheat the oven to 350 degrees F. Place the coconut on a parchment-lined baking sheet. Place the pan in the oven and cook the coconut until slightly toasted and golden, about 4 to 6 minutes. Remove from the oven and cool.
- Place the cookies in a plastic resealable bags. Place the candy in a plastic resealable bag. Place the peanuts in a plastic resealable bag. Using a small meat mallet or the back of a large spoon, carefully smash each bag. You want to smash the pages enough so that everything is in small pieces.
- Make sure your ice cream is very hard. Shape the ice cream scoops into balls. Place the scoops of ice cream on a parchment-lined baking sheet.
- Place coconut, cookies, candy and nuts on four different pie tins. Roll the ice cream balls in which ever pie tin you want. Place the ice cream back in the freezer.
- To serve, place two ice cream balls in each bowl. Drizzle the chocolate sauce over the ice cream. Garnish with the whipped cream, strawberries, and powdered sugar
Peanut Butter Banana Ice Cream
Adapted from The Daily Scoop, Barrington, RI
- 2 tablespoons unsalted butter
- 2 ripe bananas, cut into 1/2-inch slices
- 1/4 cup granulated sugar
- 3/4 cup whole milk
- 1/2 cup commercial peanut butter (not homemade or natural)
- 1 1/4 cups heavy whipping cream, divided
- 2 tablespoons nonfat dry milk powder
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- Heat the butter in a skillet over medium heat. Add the bananas, and sprinkle the bananas with the sugar. Cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the bananas are soft.
- Combine the bananas, milk, and peanut butter in a food processor fitted with the steel blade or in a blender, and purée until smooth.
- Transfer the mixture to a saucepan and stir in 3/4 cup of the cream. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
- While the mixture heats, combine the remaining cream, milk powder, cornstarch, salt, and vanilla in a small bowl, and stir until smooth and both of the powders have dissolved.
- Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve.
- Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F).
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
Chocolate-Ginger Bathing Beauties
Martha Stewart Kids, Summer 2005
- 3 1/4 cups sifted all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable shortening
- 1 cup packed light-brown sugar
- 1 large egg
- 1 tablespoon cider vinegar
- 1/2 cup unsulfured molasses
- 1/3 cup (2 ounces) candy-coated chocolates
- 1/4 cup chocolate chips, melted
- 2 pints chocolate ice cream
- Whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg in a medium bowl; set aside. Put shortening and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 1 minute.
- Mix in egg. Reduce speed to medium. Mix in vinegar and molasses. Reduce speed to low. Gradually mix in flour mixture until soft dough forms. Let stand at room temperature until slightly firm, 10 minutes.
- Divide dough into thirds. Roll 1 piece between 2 sheets of parchment paper to just over 1/8 inch thick.Transfer parchment and dough to baking sheet. Repeat with remaining dough, stacking them on the same baking sheet. Refrigerate until firm, about 3 hours (or chill in freezer 1 hour).
- Preheat oven to 400 degrees. Transfer 1 sheet of dough on parchment to a lightly floured work surface. Peel off 1 layer of parchment, and then pat it back into place. Flip dough; peel away second sheet of parchment, and discard. Cut out shapes using a 4-inch gingerbread-man cookie cutter, transferring to parchment-lined baking sheets as you work. Roll out scraps; repeat.
- Bake cookies until edges are just browned, about 7 minutes. While cookies are warm, poke eyes and noses on half of them using the blunt end of a skewer. Let cool on sheets on wire racks. Repeat with remaining dough and scraps.
- Decorate the cookies that have faces with candies, using a small amount of melted chocolate to adhere them. Let ice cream stand at room temperature until slightly softened, about 10 minutes. Spread 1/2-inch-thick layer of ice cream onto the underside of an undecorated cookie. Place a decorated cookie on top. Smooth edges using a knife or small spatula. Transfer to a baking sheet in freezer. Repeat with remaining cookies and ice cream. Freeze until set, about 1 hour, before serving.