Remember that one time, when it was too hot for life? Don’t get me wrong, I love summer! I mean—I have to hide my fair skin from the sun the whole time—but I love that blessed sweet blue sky and warm summer nights. But when the sun brings that triple digit heat, you don’t necessarily want to turn on your oven and sweat over it. So, what better solution than to make ice cream? I was hanging out with my sis the other week, and she made some crazy good raspberry ice cream in such a quick amount of time, that I got it in my head to do the same. The base is Ben and Jerry’s Vanilla Ice Cream, and it’s oh-so easy to make! Of course you know I had to go to one of my favorite flavors and threw in Trader Joe’s Dark Chocolate Peanut Butter Cups and some PB chips for my mix-ins. I can’t get over how simple and fast and delicious it was! So, I’m thinking you have new weekend plans, amiright?
- 2 eggs
- 3/4 cup sugar
- 2 cups heavy whipping cream
- 1 cup milk
- 2 teaspoons vanilla extract (I used vanilla paste)
- 1 and 1/2 bags Trader Joe’s Dark Chocolate Peanut Butter Cups cut in quarters
- 1/3 cup peanut butter chips
- Whip the eggs and sugar together with a whisk until fluffy (but not firm).
- Add the rest of the ingredients into the eggs and sugar.
- Whisk together until well mixed.
- Place in ice cream maker, add desired mix-ins and follow it’s directions to make.
- EAT ALL THE THINGS
Recipe adapted from here.
I’ve been looking up ideas lately that are quick and that maybe take a break from our chocolate obsession. This one fit the bill perfectly and seemed like ideal treat to bring to a family BBQ. I love bananas, I love pudding and I love meringue (although it tends to be my nemesis). I added more Nilla wafers and bananas than the original recipe, and everyone was quite pleased with the results.
1 1/4 cups granulated sugar, divided
1/3 cup cornstarch
4 cups whole milk
4 large eggs, separated and divided
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 teaspoon cream of tartar
1 11-ounce box Nilla wafers (you won’t use the entire box, unless you pour the rest in your mouth—which—no judemgent here.)
- Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
- Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes (This will melt the sugar). Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
- Line a 13-by-9-inch oven-safe casserole pan with two layers of Nilla wafers (I did one side face up and the other side face down to fill in the gaps) and layer all of the banana slices.
- Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve. (The author talks about how the meringue can weep a bit, I couldn’t find a way around that, but maybe those who are more masterful with meringue have some tips for that…)