healthy-ish shamrock shake

I love a shamrock shake. Every year I get myself at least one. A few weeks ago, I was craving a milkshake (I have a milkshake problem) and headed out for one. I started towards Jack in the Box (like I said, I have a problem) but then I realized it was shamrock shake season and beelined towards McDonalds.

As I drove home and sipped my favorite seasonal shake, I was so disappointed! It was soupy, so sweet it burned the back of my throat, and they forgot the cherry. Major let down, but maybe I have outgrown these shakes? Probably not. I just think the McDonald's by my house is the worst. I will try again in the future but for now, I made my own version. The McDs version is good but so bad. They are full of chemicals, the opposite of natural in all ways, and not at all good for you.

Despite my disappointment, I love the shamrock shake idea. They are minty and green and so cute for St. Patrick's Day. I looked around on Pinterest for a healthier option and almost all the recipes I found have spinach in them. I get that spinach is an all natural way to make the shake green but personally, I don't want spinach in my milkshake. I am fine with it in a smoothie, but a milkshake should be just a little bit indulgent, don't you think?

I whipped up this version that is healthy-ish. Much healthier than any McD's shake and not full of crazy chemicals and green dye. I used two scoops of vanilla ice cream, a handful of fresh chopped mint leaves, a frozen banana, and unsweetened coconut milk. I topped the shake off with a raspberry, a tiny bit of real (not cool whip) whipped cream, and dark chocolate shavings.

This version is really good. It isn't super green, but it's delicious and has a great minty flavor. If you add more ice cream, it would probably be even better....

Happy St. Patrick's Day!

strawberry sweet cream ice cream sandwiches

I love ice cream and I love cookies, so I put these two loves together and make ridiculously good ice cream sandwiches.

I "ruined" one plate by trying to build these when the ice cream was super soft.  Not a good idea.  I thought it would be easier since I could scoop and spread without utilizing any upper body strength but my laziness got the best of me.  The ice cream oozed out of the cookie sandwich and filled the plate with a puddle of ice cream and soft cookies.  

In the end, it was a delicious mistake because I froze it and then had a plate of cookie/ice cream goodness.  Sometimes laziness pays off.

By the time I got to the second plate, I had learned my lesson and used firm ice cream. Tip - build these suckers fast, ice cream melts!

strawberry sweet cream ice cream sandwiches {makes about 18}

for the cookies
-1/2 cup unsalted butter - softened 
-1/2 cup sugar
-1 egg and 1 egg white
-1/4 cup milk {I used non fat but whatever you have is fine}
-1/4 cup International Delight Sweet Cream {if you don't have this on hand, substitute with milk or cream}
-1/2 teaspoon vanilla extract
-2 1/2 cups all purpose flour
-1 1/2 teaspoons baking powder
-1/4 teaspoon salt

for the ice cream
-a pint of vanilla ice cream {you might need a bit more depending on how many cookies you have and how thick you want the filling}
-1 1/2 cup chopped strawberries
-the juice from one half a lemon
-2 tablespoons International Delight Sweet Cream {again, you can skip this and add in honey if you want the strawberries to be super sweet}

1. In a bowl, whisk together the flour, baking powder, and salt and set aside.
2. Use an electric mixer to cream together the butter and sugar.  Let mix for about a minute and add in the eggs and vanilla extract.  Continue to mix until well combined - about another minute.
3. While the mixer is on low, add in 1/3 of the dry ingredients, then the milk, then 1/3 more of the dry ingredients, then the Sweet Cream, then the remaining dry ingredients.  Mix until just combined.
4. This dough is sticky, so lightly flour parchment or waxed paper and roll the dough out onto it.  Using floured hands, make the dough into a log shape, wrap up in the paper and refrigerate for a few hours, until firm.
5. Once the dough is firm, slice in 1/4" thick pieces and lay out on a cookie sheet lined with parchment paper.  Bake in a 350 degree oven for about 10 minutes.  Longer if you want the cookies crisp, but I like mine soft.  Allow the cookies to cool for a few minutes on the cookie sheets then transfer to a plate to cool completely.

6. Once the cools are completely cooled, make the strawberry syrup.  Just chop the strawberries into tiny pieces and put in a small saucepan set over low heat.  Mix in the lemon juice and let the berries cook for about 10 minutes.  They will reduce and thicken.  Remove the mixture from the heat and allow to cool completely.  Once cooled, whisk in the Sweet Cream.
7. In a large bowl, combine the vanilla ice cream and strawberry mixture.  You could just skip all of this and use strawberry ice cream but the flavor from the fresh strawberries is pretty amazing....far better than any standard store bought strawberry ice cream.
8. Pop the bowl of ice cream into the freezer so it hardens.  This is where I messed up and began building my sandwiches that became a soupy delicious ice cream mess.

9. Once the ice cream is firm but still scoop-able, build your sandwiches and immediately place them in airtight containers {lining with parchment paper helps with stacking them on top of each other} in the freezer.

I want to make these again, except as a sort of cake.  My idea is to bake to halves of cookie crust in large sheets and then layer it all in a rectangle pan and slice into sandwich pieces.  I think this will make the sandwich building part a little easier because everything will be able to freeze together.

Also, different kinds of fruit would be amazing - peaches or plums sound pretty good to me :).

Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they're celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social!  To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

sunday dessert - banana cookies and cream ice cream

A few weeks ago, I bought the Jeni's Splendid Ice Cream at Home cookbook and I love it!  I have owned an ice cream maker for over six years and love experimenting with different recipes but none I have tried are as amazing as Jeni's.

When writing her cookbook, Jeni really wanted the at home cook, with the basic ice cream maker, to be able to make good ice cream.  The recipes she developed are perfect for any of us with a simple ice cream maker {like this Cuisnart one that I own} and her flavor combinations are crazy!  So adventurous and unique.  I cannot wait to try them all.

The other day, I used Jeni's base recipe and added a little vanilla extract and pureed banana.  After freezing the mixture in my ice cream maker, I layered it with crushed Trader Joe's JoJo cookies {they're like Oreos}.  You can use any cookies you love or even chocolate chips, candy, etc.  I think M&M's would be amazing in this ice cream.

Vanilla ice cream + banana + crushed cookies or candy is one of my favorite desserts.  This recipe has such a nice banana/vanilla flavor and the crunch from the cookies is perfect.

banana cookies and cream ice cream {base recipe from Jeni's Splendid Ice Cream at Home}
-2 cups whole milk
-1 tablespoon + 1 teaspoon cornstarch
-3 tablespoons softened plain cream cheese
-1/8 teaspoon salt
-1 1/4 cups heavy cream
-2/3 cups sugar
-2 tablespoons light corn syrup {the kind with NO high fructose}
-1 teaspoon vanilla extract
-1 banana, pureed
-1 cup crushed cookies

1. In a small bowl or cup, mix 2 tablespoons of the milk with the cornstarch to create a slurry.  Set aside.
2. Put the cream cheese in a medium bowl {one that will be large enough to hold all the milk, cream, and sugar} and whisk with the salt.  Set aside.
3. Combine the remaining milk, cream, sugar, corn syrup, and vanilla extract in a heavy bottom saucepan and bring to a boil.  Allow to boil for about four minutes and remove from the heat.  You will need to watch the mixture as it is boiling and stir occasionally so that it doesn't boil over and the milk doesn't stick to the sides and bottom of the pan.
4. Add the milk/cornstarch slurry to the pan and return to the heat.  Set over medium-high heat and stir constantly with a wooden spoon or silicone {high heat} spatula.  Make sure you are scraping the sides and bottom of the pan as you are stirring.  After about a minute, the mixture will thicken and you can remove it from the heat.
5. Pour a small amount of the hot mixture over the cream cheese and whisk until smooth.  Gradually pour in the rest of the hot liquid while whisking all together.  Last, whisk in the pureed banana.
6. Now you will need to cool down the mixture before putting it into the ice cream maker.  Jeni's book suggests pouring the liquid into a Ziploc freezer bag and submerging in a bowl of ice water.  I didn't have any freezer bags {I don't buy or use a lot of plastic bags} so instead, I filled a big bowl with ice and cold water and set the bowl with the hot liquid in it for about 30-40 minutes.
7. Finally pour the cooled down mixture into the ice cream maker and churn for about 25 minutes.  You will know it is done when it begins to pull away from the sides.
8. In a large airtight container, layer ice cream, crushed cookies, ice cream, crushed cookies, and so on until all is gone.  Freeze for a few hours before serving.

When you first remove this ice cream from the freezer, it will be very hard and impossible to scoop.  I let it sit on the counter for about ten minutes before scooping.

I have made several variations of this ice cream using Jeni's base and each time it tastes a little better.  The recipe is simple but might take a little practice....so have fun experimenting.  It's summer and the best time of year for ice cream :).

guinness ice cream float

You guys.  I think I found my new "thing."  Boozy ice cream drinks.  I had a root beer float the other night with whipped cream vodka in it and I was SOLD.  My mind starting churning with possibilities.  

In honor of St. Patrick's Day this weekend, I decided to sacrifice one bottle of Guinness and a few scoops of vanilla ice cream in the off chance that a Guinness ice cream float might be the best thing ever.  Well guess what??  It is.

Not too sweet, not too strong, just right.  The smooth Guinness is made even creamier when the ice cream melts and the chocolate on top is the perfect little addition to the float.

Before your mind goes "this looks gross....." try it!  

Two scoops vanilla ice cream, one bottle of Guinness, and a drizzle of chocolate syrup.  If you want to get crazy, throw in a little Baileys.

This was my attempt at making a shamrock out of chocolate syrup.  No, I am not three years old, I am really just that bad at drawing shamrocks.

What do you think?  Will you try it?