ice cream Archives - The Midnight Baker

Espresso Milk Shake

Judith Hannemann — Sun, 24 Mar 2019 00:00:56 +0000

Why go to that expensive coffee shop when you can make this espresso milk shake at home?

Be Your Own Barista

Here’s one of those delicacies that you’d pay through the nose for at one of those fancy coffee shops.

I’m glad to say it’s easily made at home and from things you may already have on hand.

I got a little fancy with these because I wanted to see how good it would look, hence the nice hurricane glasses and the crumbs around the rim.

Now, if you serve this to guests for dessert, fancy it up just like these. On the other hand, if you are alone and slouching on the couch and want one, then go simple!

Chocolate Syrup Or Ganache

Chocolate syrup will work just fine in these espresso shakes if you’re pressed for time or just can’t wait to have one.

I thought a nice dark chocolate ganache would be lovely. The reason is once the chilled mixture goes in the glass, the ganache will solidify. Then it’s like a rich chocolate bar. It necessitates using a spoon to eat, but is that difficult? No way!

Simple Ingredients

If you don’t have espresso–brewed or instant–regular old coffee can stand in for that. It’s also a great way to use up any coffee you have left over.

Milk or cream is usually on hand in most folks’ homes too. Same goes for chocolate chips.

About the only things you may have to buy specially for this is ice cream and marshmallow fluff. At least they’re not items I usually have. As I didn’t want any ice cream left over, I bought it in pint containers. Don’t get me wrong, I like ice cream but I tend to forget that it’s in the freezer.

A word about fancy here–if you really want to put on the dog with guests, coat some coffee beans with chocolate and sprinkle a few on top of the whipped topping on top of the shake!

The Recipe

Print Recipe Add to Recipe Box

Espresso Milk Shake

Why go to that expensive coffee shop when you can make this espresso milk shake at home?

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: espresso, frozen drinks, milk shake

Servings: 2

Calories: 768kcal

Author: Judith Hannemann

Ingredients

Shake

4 cups vanilla ice cream
1/2 cup marshmallow cream
1/2 cup room temp espresso OR strong coffee
1/4 cup milk OR light cream
1/4 cup chocolate syrup OR thin ganache (see NOTES)

Garnish

Whipped topping
Coarse graham cracker crumbs

US Customary - Metric

Instructions

Rub about a teaspoon of marshmallow cream on the rim of a
glass. Dip the glass rim in the graham cracker crumbs.Repeat with other glasses
Drizzle the chocolate syrup or ganache down the sides of each glass; set aside.
Place all shake ingredients in a blender and process until smooth. Distribute evenly to all glasses.
Top with whipped topping.

Notes

How many glasses you get depend on the size of the glass. I got enough to fill 2 large hurricane glasses that were approximately 12-16 oz each.

Ganache— Microwave 1/2 cup of chocolate chips with 3 tablespoons of heavy cream for 30 seconds. Stir until smooth. If it’s not of drizzling consistency, add a little more cream and stir thoroughly. In these, I used ganache made with 70% cacao chocolate.

Nutrition

The post Espresso Milk Shake appeared first on The Midnight Baker.

Pumpkin Oreo Cream Dessert Squares

Judith Hannemann — Tue, 07 Oct 2014 23:00:00 +0000

Pumpkin Oreo Cream Dessert Squares

These creamy pumpkin squares have 2 personalities–frozen it’s like ice cream cake; chilled it’s like a creamy and smooth pie. Makes a great Thanksgiving dessert.

Why not surprise guests this Thanksgiving by serving this in place of or in addition to the traditional pumpkin pie?

Of course, it’s just a wonderful fall (or any time) dessert, but this would be really special served at the holiday table.

You all know I’m not into fussing anymore, and this is about as fuss-free as you can get!

Who could ask for more? America’s favorite cookie and creamy pumpkin together. FYI I usually buy the store brand of “America’s Favorite” because they’re way cheaper and taste just the same to me.

Nice change from traditional pumpkin pie

The crust works best if you use the regular sandwich cookies and not the ones with the extra white filling. You could probably use them if that’s what you have, but it could make the crumbs a bit pasty. If you don’t like the idea of the chocolate crust, make a graham or vanilla wafer crust. Same crumb and butter amounts–just switch out the cookie!

I prefer this frozen because it reminds me of those nice hand-made ice cream cakes my mother used to buy for our birthdays at a local ice cream shop–gone for ages now–in Brooklyn (Von Dohlens to all my Avenue D peeps who read my blog), but it’s just as nice served well chilled. Same deal as with my White Chocolate Heath Bar Crunch.

Just make sure not to reconstitute the evaporated milk if you are using that instead of the light cream or half-and-half. You need a cream-like consistency so the dessert is more substantial and holds up to freezing–it won’t get ice crystals!

Print Recipe Add to Recipe Box

Pumpkin Oreo Cream Dessert Squares

These creamy pumpkin squares have 2 personalities–frozen it’s like ice cream cake; chilled it’s like a creamy and smooth pie. Makes a great Thanksgiving dessert.

Prep Time15

Total Time15

Course: desserts

Cuisine: American

Keyword: pumpkin bars

Servings: 9

Calories: 318kcal

Author: Judith Hannemann

Ingredients

CRUST

2 1/2 cups Oreo cookie crumbs don’t use double-stuff
4 tbsp unsalted butter melted

FILLING

1/2 cup pumpkin puree solid-pack, not pie filling
1 pkg 4 serving size instant vanilla pudding mix
1/2 cup evaporated milk -OR- light cream/half and half
1 tsp pumpkin pie spice
1 tub 8 oz extra creamy whipped topping

Instructions

Mix cookie crumbs with melted butter, making sure all the crumbs are coated.
Press crumbs into a 8 x 8-inch or 9 x 9-inch square pan.
Whisk together all the filling ingredients except the whipped topping, being careful that it’s all blended well.
Fold in half the container of whipped topping. Spread on top of cookie crumb layer.
Top with the remaining whipped topping.
This may be frozen or served well chilled. If it gets hard-frozen, like ice cream sometimes does, let the dessert stand on the counter for 10-15 minutes.

Nutrition

Pumpkin Oreo Cream Dessert Squares

<Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Pumpkin Oreo Cream Dessert Squares appeared first on The Midnight Baker.

Spiked Blackberry Ice Cream

Judith Hannemann — Thu, 17 Jul 2014 23:00:00 +0000

Spiked Blackberry Ice Cream

A blackberry ice cream strictly for grown ups!

Definitely not for the kiddos! This one contains a wee dram.

This is a nice creamy ice cream that goes down really easily. Of course you don’t have to add the liquor if you don’t want to do so, but it does add a nice dimension to it.

Have your hooch and eat it too!

Because of the liquor, which will lower the freezing point–remember your chemistry??? LOL–it won’t freeze hard as a rock if you choose, like I do, to put it in your deep freeze. It may also take a little longer to set up in your machine because of this. I always make sure my ingredients are ice cold. I also chill my ice cream maker’s bowl and dasher–even though I have a machine with the compressor already in it. Here’s my machine:

Be careful with the berries though–blackberry juice stains like the devil!

One recipe of custard gives me 2 batches of ice cream in the Lello since the smaller model makes about 1 scant pint. You can keep the custard in the fridge for about a week if you only use half of it. I do suggest you keep it in the coldest part of the fridge. I use a cheapie plastic pitcher from the dollar store as my container since it works quite well for pouring.

No food coloring necessary because of the berry juice

Spiked Blackberry Ice Cream

2 cups fresh or frozen (defrosted) blackberries
1/4 cup sugar
1/4 cup liquor of your choice (I used brandy)
Custard:
3 cups heavy cream
1 cup light cream
4 egg yolks
3/4 cup sugar

Place berries in a medium bowl. Add the 1/4 cup sugar and the liquor. Using a mudder -OR- a potato masher, mash berries. Cover and refrigerate for later use–ice cream relies on a cooked custard that also must be chilled, so I always do the berries and custard at least a day before I make the actual ice cream.

In a small bowl, beat egg yolks.

Heat the creams and 3/4 cup of sugar over medium heat in a 3 quart saucepan, stirring constantly. When custard is hot (do not boil this!), take about 1 cup of the cream mixture and whisk it into the egg yolks (tempering). Then add this back to the cream mixture, whisking the tempered eggs into the cream mixture to incorporate. Stir the mixture constantly until it reaches 160 degrees F -OR- mixture will coat the back of a spoon–this should take about 5 minutes–again, do NOT let the mixture boil.

Remove from heat and cool to room temperature. I stir this to prevent a skin from forming, you could also just remove the skin and discard it once the mixture is cooled.

When custard is room temp, transfer into a covered container and refrigerate until completely chilled.

To make ice cream: Stir the entire contents of the fruit bowl into the chilled custard. Follow directions for your ice cream maker. I use a model with a compressor and it takes about 30 minutes to form soft-serve ice cream. At that point, I transfer to another container to hard freeze, however, it can be served soft if you prefer.

Spiked Blackberry Ice Cream

Follow The’s board Hot Fun in the Summertime Blog Hop on Pinterest.

The post Spiked Blackberry Ice Cream appeared first on The Midnight Baker.