10/22/2023 0 Comments Chocolate mint ice cream cake recipe![]() In the peppermint no-churn ice cream, I’ve used also their Organic Pure Peppermint Extract, which provides a cool and refreshing twist to the cake, and Watkins Organic Vanilla Bean Paste with Seeds is used in the meringue. Watkins products are available online at and at select retailers nationwide. It’s a perfect choice for this ice cream dessert, and any other holiday baking as well, like cake, pies, cookies, and crème brulee.Īll Watkins products are free from dyes, high-fructose corn syrup, added Unlike high-alcohol vanilla extracts, the Baking Vanilla doesn’t evaporate when baking or freezing, which helps retain its delicious flavor. Step 4 Heat the remaining 2 tablespoons heavy cream with the chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring, until smooth and melted, 3 to 5 minutes. I’ve used Watkins Organic Original Gourmet Baking Vanilla for both the chocolate and peppermint ice creams. Add 1¾ cups heavy cream and the vanilla, stir to combine and set aside. To get the checkerboard layers even, use a cardboard milk carton as a mold. ![]() The meringue topping puts this over the edge, and a little toasting from your kitchen blow torch will impress any holiday guests. Tiles of chocolate cake and mint ice cream alternate in this creative reimagined ice cream cake. Line the outside of a 9 inch round baking pan (or springform pan or pie plate) with plastic wrap. This ice cream cake is an attempt at a grown-up version of that minty goodness I’ve added chocolate (of course) and a layer of cookie crumbs replaces the sprinkles. I also have a lot of nostalgia surrounding ice cream during the holidays every Christmas Eve of my childhood was spent at my grandma’s cozy little house, and she, without fail, had a box of sprinkled minty green ice cream Christmas Trees in her freezer. I’m a big fan of no-churn ice cream, as you may have figured out if you’ve been reading here for a while. They’re a local Minnesota company that’s been in American kitchens for more than 150 years, which is also pretty special. This post is sponsored by Watkins, a valued partner of The Vanilla Bean Blog.
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