Ice Cream

Chocolate Cherry Ice Cream

by Shawnda on July 12, 2012

in Cherries,Chocolate,Fruit,Ice Cream

Chocolate Cherry Ice Cream

If you love chocolate, cherries, and ice cream, you are in luck today. If you love skinny jeans and have problems with will power… I’m sorry. But look! I made you ice cream!

Our second recipe to celebrate National Ice Cream month is a dark chocolate ice cream, swirled with fudge ripple and chopped roasted cherries. I had intended to make the ice cream as a sundae, drizzling leftover fudge ripple over top and adding a cherry but the look in my husband’s eyes said, “Please don’t.”

Or maybe it said, “Do it and I’ll have you committed.” The two looks, they’re very similar.

Chocolate Cherry Ice Cream

I stopped looking for a chocolate ice cream recipe the day I stumbled across this one in The Perfect Scoop. It’s everything a chocolate ice cream should be: rich, dark, and insanely chocolatey (I even add an extra tablespoon of cocoa powder).

Making this ice cream involves making the ice cream and chilling it for a couple of hours in the fridge; roasting the cherries, chopping them, and then chilling them in the fridge; making the fudge ripple and then chilling it in the fridge. But you only have to make the fudge ripple once all summer. It keeps forever in the fridge.

Chocolate Cherry Ice Cream

A decadent dark chocolate ice cream swirled with chunks of roasted cherries and fudge ripple.


  • For the ice cream
  • 2 cups heavy cream, divided
  • 4 Tbsp Dutch-process cocoa powder
  • 5 oz good semisweet chocolate, chopped
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 5 large egg yolks
  • 2 tsp vanilla extract
  • For the roasted cherries:
  • 1/2 lb cherries, pitted and halved
  • 1 Tbsp sugar
  • For the fudge ripple:
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tbsp Dutch-process cocoa powder
  • 1/2 tsp vanilla


  1. Warm 1 cup cream with the cocoa powder and whisk thoroughly.
  2. Bring to a boil and then simmer for 30 seconds, whisking constantly.
  3. Remove from heat, add the chocolate, and stir until smooth. Then stir in the remaining cream.
  4. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible.
  5. Set a mesh strainer over the bowl.
  6. Warm the milk, sugar, and salt in the saucepan.
  7. In a separate medium bowl, whisk the yolks together.
  8. Slowly whisk the warm milk into the egg yolks and then pour the yolk mixture back into the saucepan.
  9. Stir the mixture constantly over medium heat , scraping the bottom, until the mixture thickens and coats the back of your spoon.
  10. Pour the custard through the strainer and stir it into the chocolate mixture until smooth.
  11. Add the vanilla.
  12. Set the bowl in an ice bath (put several cups of ice into the sink and fill with a few inches of water).
  13. Stir every 15 minutes until cool and then chill mixture thoroughly in the fridge (~2 hours).
  14. While the ice cream is chilling, roast the cherries and make the fudge ripple.
  15. Preheat the oven to 425.
  16. Toss cherries with sugar and place in a small baking dish.
  17. Bake for 20-25 minutes and let cool slightly before transferring to a small food processor or blender and pulsing to chop the cherries into small pieces.
  18. Transfer the cherries to a covered bowl and refrigerate thoroughly.
  19. To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
  20. Let boil for 1 minute, stirring constantly, and then remove from heat.
  21. Stir in vanilla.
  22. Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
  23. Pour the chocolate custard into your ice cream maker and freeze according to manufacturer directions.
  24. Transfer 1/3 of the ice cream into the storage container.
  25. Drizzle 2 Tbsp of fudge ripple and half of the cherries over top.
  26. Repeat, with the next 1/3 of the ice cream, 2 Tbsp fudge ripple and remaining cherries.
  27. Transfer the last of the ice cream to the bowl, drag a spoon or a knife held upright through the bowl in a figure 8 pattern to lightly swirl.
  28. Cover with a lid, and freeze completely.


Yields: Chocolate ice cream and fudge ripple from The Perfect Scoop

Estimated time: 4 hours



Rolo Ice Cream

by Shawnda on July 1, 2012

in Chocolate,Ice Cream

Rolo Ice Cream

Did you know that July is National Ice Cream Month? You do now!

On a stick, in a cone. In a cup, a bowl, or floating in a frosty mug of Dr. Pepper… doesn’t matter how you eat it, it has the ability to turn back the “feels like” number on the calendar and the thermometer and has magical cooling powers.

Especially when it’s 104 out and you’re lugging 35 lbs of ticked-off toddler around the zoo. I speak from very, very recent experience.

We’re big ice cream fans, store-bought and homemade alike. And because you can never have too many recipes, we have a a couple of new ice cream flavors to share with you this month! So let’s get to that Rolo ice cream!

Growing up, we didn’t live close to anything. We were almost 40 miles from Houston, right in the middle of no man’s land between two really small dots on a map. When we went to church, it meant we were driving in to Porter (and lunch at the Hot Biscuit!) and when we went “to town,” that meant we were driving all the way to Humble.

Going to town meant a stop at the “big” Shell station for gas. And Rolos. Dad was a Rolo junkie. He’d break the roll in two and pitch our half into the backseat where 4 kids were crammed into a spot meant for 3. It was kind of like tossing a bucket of chum into shark-infested waters. 11 seconds later, there was little evidence left aside from a few chocolate smudged smiles and the occasional gold foil shred.

When my family was over for one of our weekend “you have a pool, it’s hot, you win” get-togethers, I made Rolo ice cream for Dad. I swirled leftover caramel sauce and leftover fudge ripple (make them once and you’re set – they keep forever) into our favorite vanilla ice cream recipe and added a mountain of chopped Rolo candies.

The ice cream was a hit, I barely had enough to eek out a photograph (I would have loved just *one* more scoop). Ice cream shouldn’t have to come with a warning but do make sure that you chop the Rolos into at least quarters – anything bigger and there’s too much hard caramel filling to bite.

Rolo Ice Cream

Vanilla ice cream swirled with caramel, fudge, and Rolos.


  • For the ice cream
  • 2 cups heavy cream, divided
  • 1 cup milk
  • 3/4 cup sugar
  • 6 egg yolks
  • 1 Tbsp vanilla
  • ~40 Rolo candies, unwrapped and chopped into small pieces
  • 1/4 cup caramel sauce, homemade or purchased, at room temp (or slightly warmed to pourable)
  • For the fudge ripple
  • 1/2 cup sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tbsp Dutch-process cocoa powder
  • 1/2 tsp vanilla


  1. In a large bowl, add 1 cup cream and set a strainer over top.
  2. In a medium sauce pan over medium heat, stir remaining cream, milk, and sugar until very hot.
  3. In a small bowl, whisk together the egg yolks.
  4. Stream in 1 cup of the hot milk mixture into the egg yolks while whisking.
  5. Pour the egg yolks into the sauce pan and heat the custard until thickened, stirring constantly (if you're watching a thermometer, this will happen around 175F).
  6. Turn off the heat, stir in the vanilla, and pour the mixture through the strainer into the large bowl.
  7. Stir the custard into the cream and refrigerate overnight or until completely cold (I speed up the process significantly by placing the bowl in the sink, adding 2 bowls of ice, and adding just enough water to meet the level of custard in the bowl. Stir occasionally until cool, about 30 minutes, and then transfer to the fridge for another 2 hours before churning.)
  8. To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
  9. Let boil for 1 minute, stirring constantly, and then remove from heat.
  10. Stir in vanilla.
  11. Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
  12. Pour the custard into your ice cream maker and freeze according to manufacturer directions.
  13. Add the chopped rolos and let the mixer run another minute more (or fold them in manually).
  14. Transfer 1/3 of the ice cream into the storage container.
  15. Drizzle 2 Tbsp each of caramel and fudge ripple over top.
  16. Repeat, with the next 1/3 of the ice cream and 2 Tbsp each of caramel and fudge ripple.
  17. Transfer the last of the ice cream to the bowl, cover with a lid, and freeze completely.


Yields: ~1 quart

Source: Vanilla ice cream and fudge ripple from The Perfect Scoop

Estimated time: 4 hours



Roast Cherry Brownie Sundaes

Has any single pound of cherries ever been so decadent? I’m not so sure. And I’m not so sure it should ever be again.

The hardest part of buying cherries is not polishing off the entire bag before you even get to your bookmarked recipes. It’s a difficult race to pit the cherries fast enough for the 2-Year-Old. Because when I fall behind, she simply pops a whole one into her mouth, stem, pit, and all.

After making the Roasted Cherry Chocolate Cake for Project Pastry Queen, we were (I was) hooked on roasted cherries. I’ve had these brownies from Annie’s Eats bookmarked since last summer. Roasted cherries and dense, fudgey brownies? Sign me up.

Roast Cherry Brownie Sundaes

I roasted the cherries in some of our port to concentrate the rich berry flavors and then folded that almost magical reduction into my current favorite brownie recipe – Ghirardelli Dark Chocolate Brownies. I have a couple of friends who swear that no homemade brownie can touch a from-the-box brownie. And after one bite of the Ghirardellis, I can at least temporarily agree.

For the sauce, I was looking for something less sweet. something to pair with the rich brownies and sweet vanilla bean ice cream. We simmered more cherries in more port to make a very grown-up topping for a very grown-up sundae.

I can’t even imagine how many miles in 863% humidity I’ll have to run to wipe that brownie sundae off the books. It’s probably better if I don’t dwell on it.

Roasted Cherry Brownie Sundaes

A rockstar brownie sundae celebrating cherry season: rich brownies studded with cherries roasted in port wine, topped with vanilla ice cream and a roasted cherry-port sauce.


  • For the brownies:
  • 1/2 lb cherries
  • 1/4 cup port
  • 1 box brownie mix (I use Ghirardelli Dark Chocolate Brownies), or your favorite brownie recipe, prepared according to direction
  • Vanilla ice cream, for serving
  • For the roasted cherry-port sauce:
  • 1/2 lb cherries
  • 1/2 cup port
  • 1/3 cup sugar


  1. Preheat oven to 425.
  2. Remove stems, pit cherries, and then cut in half (or quarters if very large).
  3. Place in a small baking dish with 1/4 cup of port.
  4. Roast for 30 minutes, until the cherries are very soft and the port has slightly reduced (you'll have 2-3 Tbsp of liquid).
  5. Set the cherries aside to cool while you prepare your brownies according to directions.
  6. Reduce oven heat according to your brownie recipe.
  7. Grease an 8x8 baking pan.
  8. As the last step in making the brownie batter, stir in the cherries and accumulated juices and then transfer to the baking pan.
  9. Bake until a knife inserted in the center of the brownies comes out with moist crumbs attached (~45 minutes in my oven).
  10. To make the cherry port sauce, remove the stems and pits from the remaining 1/2 lb cherries.
  11. Quarter the cherries and then coarsely chop.
  12. Add to a small sauce pan with the port and sugar, cooking over medium-high until it begins to boil.
  13. Reduce heat to medium and simmer for 35-40 minutes, until very thick and syrupy (you'll have ~1 cup of sauce).
  14. Serve brownies topped with a scoop of ice cream and a spoonful of warm cherry-port sauce.
  15. Leftover sauce will keep in the fridge for several days, serve rewarmed.


Yields: ~1 cup cherry-port sauce; sundae servings very

Brownies inspired by Annie's Eats, Cherry-Port Sauce from Confections of a Foodie Bride

Estimated time: 2 hours 30 minutes




I don’t need a calendar to tell me that summer is nearly here. The days get longer, the electric bill skyrockets, we enjoy weekend lunches by the pool, evenings are capped with dinner and a beautiful sunset on the patio, and the neighborhood kids get louder with each passing day as they pile off the school bus. They know that there’s an end in sight.

I totally remember those days.

Nearly two years ago, we decided that we just couldn’t take another Texas summer without a swimming pool. We loaded up our 8-month-old daughter and moved to the suburbs. We found the perfect pool that just happened to have a house attached. Lucky us.

When the school year ends, that new backyard quickly becomes family barbecue central. Nieces and nephews pour in from Dallas and San Antonio with my sisters, brothers, and in-laws in tow.

I love entertaining, but I’d much rather throw an informal, potluck-style backyard barbecue with friends and family than a fancy dinner party. One requires food that’s far less fussy and lets me spend more time with family. And one requires mascara. It’s really a no-brainer.

Carafes of margaritas, sweet tea, and fresh-squeezed lemonade sit on ice next to a stack of Solo Cups. The smell of pork ribs and mesquite smoke in the air mix with chlorine and 50+ SPF sunscreen. The little ones squeal with excitement when the Cannonball Championship starts – biggest splash has bragging rights for at least a week!

The picnic-style lunch menu is rounded out with dad’s baked beans (it’s not a barbecue without them), hot dogs and burgers with a spread of fixins to make everyone happy, grilled vegetables, and a bowl of potato chips.

An ice cold watermelon is perfectly chilled and sliced into wedges piled high on a platter next to the salt shaker. We are a family divided: 1) my mother and I, who salt our watermelon before eating it and 2) everyone else.

No one’s perfect.

And just when you think you couldn’t – shouldn’t – eat one more bite, out comes a bowl of banana pudding and a baking sheet full of ice cream cones for dessert!

Is there another dessert that makes people as happy as eating ice cream in a cone? Adults relish in memories of childhood summers; the melody of the ice cream truck and camping out in the backyard seem much more recent than 20 years ago. And the kids giggle as they race to catch the dripping ice cream before it hits the patio. It’s the stuff that makes 30-somethings feel like teenage-somethings and cannonball into the deep end of the pool.

Nestlé® Drumstick® Lil’ Drums are one of my favorite summer treats. They’re smaller than the classic Drumstick – something that’s extremely important when we’re talking about desserts and bathing suits in the same sentence – but still have that signature chocolate-coated sugar cone. Do not stand between me and the Caramel Graham cone. With a drizzle of caramel sauce and graham cracker pieces on top of vanilla ice cream, it was love at first bite – try it, you’ll see. There are several new flavors, you can check them out here.

My husband typically shuns the Lil’ Drums and heads straight for the classic full-sized Drumstick.

Regardless of the flavor, anyone who doesn’t bite the bottom of the cone off first doesn’t get invited back.

I kid, I kid.

And now for the giveaway! Nestlé is kicking off the summer in a very fabulous way for one lucky reader with a $100 Walmart gift card! To enter the giveaway, simply answer this question in the comments below: What is your favorite summer activity with your friends and family?

Giveaway Rules
1. No duplicate comments.
2. You may receive (2) total entries by selecting from the following entry methods:
– Leave a comment in response to the question “What is your favorite summer activity with your friends and family?”
– Tweet about this promotion and leave the URL to that tweet in a comment on this post
– Blog about this promotion and leave the URL to that post in a comment on this post
– For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
3. This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
4. The Official Rules are available here.
5. This sweepstakes runs from 5/14/2012 to 6/15/2012.

Be sure to visit the Nestlé Drumstick page on, where you can read other bloggers’ reviews and find more chances to win!

This post was sponsored by BlogHer and Nestlé.