This weekend, something so amazing came out of my ice cream maker that I can hardly believe it was me who made it. Chocolate and peanut butter are a killer combination in every form, but chocolate and peanut butter together in cheesecake ice cream form? Absolutely killer.
I could keep rambling about how the subtle chocolate flavor compliments the creamy peanut butter perfectly. Or comment on how the cream cheese adds a perfect bit of tang and makes for the creamiest ice cream I’ve ever eaten.
Or I could just encourage you to make some for yourself and actually taste what I’m talking about.
Yeah, that sounds about right. Go forth and make ice cream! What are you waiting for?
Peanut Butter Chocolate Cheesecake Ice Cream
Inspired by Jeni’s Splendid Ice Creams At Home
*2 cups 2% chocolate milk
*1 tablespoon plus 1 teaspoon corn starch
*2/3 cups granulated sugar
*1 teaspoon vanilla extract
*1 1/4 cups heavy cream
*4 oz. cream cheese, softened
*1/2 cup creamy or crunchy peanut butter (not natural peanut butter)
*In a small bowl, combine 2 tablespoons of the chocolate milk and the corn starch until smooth. Set aside.
*In a large saucepan over medium heat, combine the remaining chocolate milk, sugar and vanilla extract. Bring to a boil and continue to cook for four minutes, stirring frequently. (I had issues with the mixture boiling over a bit, so watch carefully and remove from the heat for a second or two, if necessary)
*After four minutes, remove from the heat and whisk in the corn starch mixture. Return to heat, bring to a boil and continue to boil for one to two minutes or until mixture is thickened slightly. (A good test: it’s ready when it thinly coats the back of a wooden spoon.)
*Remove from heat and whisk in the cream cheese and peanut butter. Whisk until smooth and well combined. Whisk in the heavy cream. Pour mixture through a mesh sieve and into a bowl.
*Place mixture in the refrigerator and refrigerate for 8 to 12 hours or until mixture is completely chilled.
*Transfer chilled mixture to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Store mixture in an airtight container in the freezer.
I don’t like to over-promise on a recipe, and I’m not fond of people who exaggerate. This post title claims that this is the only chocolate chip cookie recipe you will ever need. And it’s neither an over-promise nor an exaggeration. This is the real-deal, the most amazing cookie I’ve ever made, and a big hit in our house.
I’ve owned a copy of Desserts By The Yard by Sherry Yard for almost a year now. It’s a beautiful book filled with tantalizing recipes. Unfortunately, I have an endless stack of cookbooks that I have yet to dig into, this being one of them. That is, until last week. I was in a major baking mood last week, so when the hankering for a chocolate chip cookie hit me I went ruffling through my cookbooks in search of a new recipe.
Desserts By The Yard did not disappoint, my friends. Sherry is a seasoned and acclaimed pastry chef, and after trying her recipe for chocolate chip cookies I do not doubt why. They were perfect. Like seriously divine. The perfect mix of soft, chewy and dense, chock-full of chocolate and ever so slightly crispy around the edges.
I know that I’ve shared recipes for chocolate chip cookies on this site before, all of them delicious in their own right, but I think I’m done searching for that perfect recipe. Because, you see, these cookies are it.
I had to work this weekend, and although I love my job, working on a Saturday really isn’t my thing. Unless, of course, you are working on the set of a photo shoot and get to take a bunch of swag, like chocolate and cereal, with you. That helps to make working on a Saturday not so bad.
Baking with chocolate isn’t something I do frequently because chocolate is expensive and I find it hard to justify buying something expensive that I don’t really need. But let’s face it, we all have that drawer in our homes that has a half a bag of chocolate chips, and another quarter bag of white chocolate chips, and so on.
And so, after Saturday’s photo shoot, I came home with three half bags of chocolate to add to my already growing stash. What’s a girl to make when she has a whole bunch of mismatched chocolate and cereal on her hands? Chocolate Dumpster Cookies, of course! Upon first glance, you might think I made a typo. Only a quarter cup of flour is no mistake. It’s quite amazing, actually, that these cookies come together and taste as delicious as they do. Except when you combine chocolate, nuts, more chocolate and some yummy cereal it’s not really hard to believe they’re gooey, dense and 100% divine.
Chocolate Dumpster Cookies
*6 oz. semi-sweet chocolate
*2 oz. unsweetened chocolate
*1/3 cup butter
*3 large eggs
*1 cup sugar
*1/4 cup flour
*1/2 teaspoon baking powder
*1/2 teaspoon vanilla extract
*1/8 tsp. salt
*1 1/3 cups Kellogg’s Cracklin’ Oat Bran cereal (or other cereal of choice)
*2/3 cup rolled oats
*1/3 cup chopped nuts (I used pecans)
*6 oz. white chocolate chips
*6 oz. semi-sweet chocolate chunks
*Preheat oven to 325°F. Line a baking sheet with parchmen paper or Silpat baking mat. Set aside.
*In a saucepan over medium heat, combine the 6 oz. semi-sweet chocolate, 2 oz. unsweetened chocolate and the butter. Stir frequently until chocolate and butter are melted and smooth. Remove from heat. Set aside.
*With an electric mixer, beat together eggs and sugar until well combined. Add in the chocolate and beat until combined. Then, add in the flour, baking powder, vanilla and salt and beat until just combined.
*Stir in cereal, oats, chopped nuts, and chocolate chips and chocolate chunks by hand until well combined.
*Spoon by heaping tablespoons onto baking sheet, about 2 inches apart, and bake for 15 minutes. Cool completely on baking sheet and enjoy!