Classic Chocolate Ice Cream (with Peanut Butter Cookie Sprinkles)
Sometimes nothing beats a classic, and a bowl of this classic chocolate ice cream (with peanut butter cookie sprinkles) is the perfect dessert to enjoy while you soak up the last of these summer nights!
It’s been a busy, but incredibly rewarding, exciting and life-changing summer. Although our vacation was post-poned until next year and we STILL haven’t made it to a beach yet, I have to say, it’s been a really fun few months anyway. Now, with just two weeks left, I’m trying to plan little moments that will allow us to soak up the last bits of summer before life gets a little crazy.
As you know, I’ve been interviewing for full-time jobs, so it’s only a matter of time before I have to put my big girl pants back on (in the form of tailored fit, skinny work pants), pack a lunch and schlep myself to an office. That and I have 5 more trips to round out this year, two of which are on the complete other side of the world (hello Fiji, New Zealand and Australia!) I’m thrilled to be traveling again, but it’s hard to jump back into the swing of that once you’ve taken a month and a half off.
With those long trips and a new job prospect, I’m trying my best to enjoy what we have left of this beautiful summer. That means lazy afternoons by the pool, dinners outside, day trips to the fair, wineries and beach and one last hurrah over Labor Day at my family’s lakehouse. Plus as much of this classic chocolate ice cream I can physically stomach.
Thank god for one-piece bathing suits, that’s all I’m saying.
Classic Chocolate Ice Cream
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Serves about 8.
Prep time: 5 minutes
Chill time: 1 hour
- 1/2 cup unsweetened Dutch cocoa powder
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 cup 2% milk
- 3/4 cup heavy cream
- 3/4 cup + 2 tablespoons light cream
- 1/2 tablespoon pure vanilla extract
- + Peanut butter cookies for garnish
- In a large mixing bowl, whisk the cocoa powder, sugars, milk, heavy cream, light cream and vanilla extract together until sugar dissolves completely. Cover with saran wrap and chill for at least an hour.
- Once chilled, pour into a frozen bowl (fitted for your ice-cream maker) and attach. Turn on your ice cream maker and let churn for at least 20 minutes, or until the consistency of custard. Freeze for about 10 minutes for firmer ice cream.
- Serve in waffle cones with cookie pieces or enjoy on it’s own!
Nutritional information per serving (1/2 cup):
Fat: 10 grams
Carbohydrates: 18.25 grams
Fiber: 1 gram
Protein: 2.75 grams
Weight Watchers Points: 4