Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels


 
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream
Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream

Hi hi! Happy Friday! I’ve been working loads this week on some really fun projects I’m excited to share with you! All of them will be live in the next month or so, and I just sent the last thing off for approval - it’s a kind of weird feeling because I’ve shot about five things this week, but it feels like I have nothing to show for it because none of them are posted yet. Instead I’ll share this with you - it’s a Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. And it’s a massive mouthful, but in the best way possible.

This ice cream isn’t really something that you can scoop. It’s basically all kinds of yum stuff, held together by a philadelphia ice cream base. We’ve talked about Philadelphia style ice cream here before - it’s egg free, so it’s easy to make, and super super yum. You do need an ice cream machine to make it, but as far as preparing the base goes, it’s a super easy from scratch ice cream base. You should definitely try it.

As far as the yum stuff goes, there’s a whole lot of peanutty, sweet, salty, goodness. I really wanted to make a peanut butter ice cream, but when it came to churning it, things got weird and the mixture came out a super strange texture - likely from all of the oil in the peanut butter. A quick workaround was to ditch the peanut butter ice cream base, and replace it with a peanut butter swirl throughout the ice cream. I also added in a couple more things - some peanut brittle, which is sweet, and salty, and super delicious even on its own, and a healthy dose of salty, crunchy pretzels. This is super chunky ice cream. But it’s also super delicious ice cream. Don’t say I didn’t warn you.

A few wee tips:

  • You want to stay away from Natural peanut butter in this recipe as it will separate and freeze weirdly. Go for the stuff that comes out homogenous from the container. It stays smooth when you warm it and freeze it.

  • This is definitely more of a chunky ice cream than a smooth, scoopable one. Just bear this in mind if you make it - we ended up using a knife to cut slices and eat them with a spoon instead of trying to scoop it. The taste makes it 100% worth it, I promise!

  • The peanut brittle goes quickly, so you will want to have your baking soda all ready to go!

 

 

Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels

- Makes one litre / one quart / one loaf pan worth -

Ice Cream Base and peanut brittle from The Perfect Scoop

Peanut Brittle
1/2 tsp baking soda
180g light corn syrup (glucose, golden syrup or honey would work here too)
100g sugar
2 Tbsp water
225g Salted, roasted peanuts

Ice Cream Base
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
250g (1 cup) whole milk
1/2 tsp vanilla bean paste

Other Mix-ins
250g smooth peanut butter, warmed slightly in the microwave until it is a little runny
100g pretzels, chopped

 

- PROCESS -

PEANUT BRITTLE

Line a sheet pan with parchment paper or a silpat, and grease lightly with cooking spray. Measure out the baking soda, and sift if there are any lumps. Set aside ready to be used.

Place the corn syrup, sugar, and water in a heavy bottomed saucepan. Bring to a heavy boil, then add the peanuts. Cook, stirring frequently with a rubber spatula, until the mixture reaches 300°f / 149°c.

Remove from the heat and add the baking soda, stirring quickly to combine. Working quickly, transfer the mixture onto the prepared baking sheet, and spread with the spatula into a thin layer.

Leave the brittle to set, before breaking up into chunks and chopping coarsely. Store in an airtight container or use immediately.

ICE CREAM BASE

Combine 250g (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering). 

Churn the ice cream base in your ice cream maker according to manufacturer's instructions. In the last 5 minutes of churning, add in the peanut brittle and chopped pretzels.

 
ASSEMBLY

Place a loaf pan in the freezer. Once the ice cream has finished churning, remove it from the machine. Layer a third of the mixture into the loaf pan, then drizzle over about a third of the warmed peanut butter, swirling with a knife. Repeat the layering process, layering up ice cream and peanut butter, until you have used up all your ice cream mixture - leave some peanut butter swirl on the top.

Press a piece of wax paper directly against the surface of the ice cream, and freeze until solid, ideally overnight.

Peanut Butter Ripple Philadelphia Style Ice Cream with Peanut Brittle and Pretzels. This extra chunky philadelphia style ice cream is filled with crunchy peanut brittle, salty pretzels, and a creamy peanut butter swirl, making it the perfect treat for peanut butter lovers! #peanutbuttericecream #vanillaicecream #peanutbrittle #pretzelicecream

Strawberry Shortcake Macaron Philadelphia Style Ice Cream


 
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream
Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream

Hi hi! We just realised that today is #nationalicecreamday (who decides these things?!), so thought would be a perfect time to share this recipe we shot a while back! Jase and I have been meaning to throw the leftovers from our Macaron making into an ice cream for a while now, and finally got around to it! We found that we always have a lot of little bits and bobs floating around after we finish shooting - never quite enough to do anything with, but too much to throw away. Enter macaron ice cream!

This is somewhat of a non recipe recipe in that I am not going to give you specific proportions or recipes for the mix-ins. You can literally just throw whatever you have into the base, layering up mix ins with the churned ice cream. I did something similar with this S’mores ice cream last year, using up leftovers from these macarons, but we haven’t added shells to the mix before, which turned out to be a great idea, as they added a lovely chewy texture to the ice cream. We used the rest of the leftovers from these Strawberry Shortcake macarons, so layered the base up with the pink shells and the strawberry filing, along with the pie crumb to give an additional texture element. The creamy base paired perfectly with the chewy shells, crunchy crumb, and sweet strawberry ripple - I think that throwing random ingredients at an ice cream base is going to be my new go to (watch this space - there’s a peanut butter pretzel situation coming your way soon where I utilised this exact technique)

Let’s take a quick sec to talk about Philadelphia style ice cream because I get a lot of questions about it whenever I post about it! Basically, it differs to a traditional ice cream base in that it is not custard based, so doesn’t have any egg yolks, but it also doesn’t require the making of a custard. You simply dissolve the sugar into the cream, then incorporate in the milk and vanilla, and churn it up. The result is a slightly lighter ice cream, both in flavour and in colour, but it is super simple to make, and by removing the step of making and chilling the custard, which often puts people off, it is a great wee mini shortcut to take to get ice cream faster! I always use David Leibovitz’s recipe from his book - it’s a great go to and so easy to make variations of!

A few wee tips:

  • There aren't many ingredients in this, so for the base, if possible, use the best quality ingredients that you can.

  • This is absolutely a choose your own adventure situation - add whatever you like to it!

  • Don’t forget to freeze your ice cream bowl if your machine requires it!

  • This would also work great with a no-churn ice cream base! (here is a link to a base - please excuse the super old pics!)

 

 

Strawberry Shortcake Macaron Philadelphia Style Ice Cream

- Makes one litre / one quart / one loaf pan worth -

Ice Cream Base Slightly adapted from The Perfect Scoop

Ice Cream Base
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
250g (1 cup) whole milk
1/2 tsp vanilla bean paste

Strawberry Shortcake Macaron Mix-ins
Leftover strawberry filling from Strawberry Shortcake Macarons
Leftover Pie Crumb from Strawberry Shortcake Macarons
Leftover Shells from Strawberry Shortcake Macarons
Pink and White Sprinkles to finish (optional)

 

- PROCESS -

ICE CREAM BASE

Combine 250g (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering). 

Churn the ice cream base in your ice cream maker according to manufacturer's instructions.

 

ASSEMBLY

Layer about a third of the churned ice cream into the loaf pan. Top with a few dollops of the strawberry filling, add 3-4 broken up macaron shells, and sprinkle with a handful of the pie crumb. Add another third of the ice cream, and repeat the layering process. Add the final third, and then garnish with a few macaron shells, a couple of dollops of filling, and some pie crumb.

Loosely cover with plastic wrap, and transfer to the freezer until totally frozen, at least 4 hours or up to overnight.

Strawberry shortcake macaron ice cream - the makings of strawberry shortcake macarons are layered up in a creamy philadelphia style ice cream base and frozen up into the perfect treat #philadelphiastyle #icecream #macaronicecream

Black Cocoa Brownie Ice Cream Sandwiches with Oreo Mint Chip Philadelphia Style Ice Cream


 
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream

Hi hi! Same old same old around here - we go to Canada on Saturday which I am SO excited about, but I am also trying to haul ass to get as much shot before I leave so that I have some sneaky computer work to do while I am there to hopefully get a wee bit of a backlog of posts ready so that I can plan ahead a little! I also just finished shooting a whole bunch of Christmas cookies (!!) for a little project that I can tell you about in a few months, so there’s a weird mix of summer desserts and Christmas cookies kicking around in my fridge right about now.

I made these Black Cocoa Brownie Ice Cream Sandwiches a few weeks ago as sort of a procrastination situation, and OH BOY am I glad I did. I basically just mashed up two of my favourite recipes - these black cocoa brownies (which are adapted from the amazing Sarah Kieffer’s book), and a Philadelphia style ice cream, which I turned into a mint Oreo chip kind of thing, and combined them to make ice cream sandwiches! Philadelphia ice cream is made without eggs, so the process of making the base is super simple, as you don’t have to make a custard. I think there’s a place for both - I love custard based ice cream if you are serving it alone, but if you are pairing it with something else rich like these brownies, or you are after something a little lighter, Philadelphia is perfect!

Black cocoa is what is used to give Oreos their distinctive flavour, so it made sense to pair the brownies with an Oreo ice cream. Mint chip will be my forever fave ice cream flavour, so it made sense to add some peppermint extract in too. That is totally optional - these would also be amazing with a vanilla ice cream base with the Oreos added in. You could also ditch making your own ice cream all together and soften some store bought ice cream and freeze it between the brownies - you could even get super fancy and use two flavours, one on each half, for a bit of a choose your own adventure vibe.

The great thing about Brownie Ice Cream Sandwiches is that they are super simple to assemble - you just layer up the brownie and the ice cream, and freeze it, and you have a dessert that will feed loads! They are a little less involved than a cookie sandwich which you have to assemble individually - with these you can just pop them together, then all you have to do is cut them up and you are ready to go! I conveniently timed the making of these with two BBQs that we were invited to, so I took half along to each, and they were a giant hit!

A few wee tips:

  • This needs overnight to freeze down. I made the ice cream base, then chilled that while I baked the brownies and allowed them to cool, then churned the ice cream and assembled, before freezing overnight. If you like, you can store the brownies in the freezer or fridge until you are ready to assemble to ensure that they are cool and there is minimal melting when you add the ice cream.

  • You need the brownie to be fudgy when you bake it, so you want it to come out of the oven juuuuust cooked so it doesn’t go rock solid when you freeze it.

  • The green food colouring is totally optional - it’s only a tiny bit and I love how it looks! I know some people don’t like green mint stuff, so you do you here.

  • These last for so long in the freezer! They are also super rich so I would cut them up into smaller pieces to serve (I just had them in larger pieces to shoot then ended up cutting them all in half before serving)

  • If you don’t want to make your own ice cream, then store bought works great! You can just let a litre / quart of ice cream soften slightly, spread it onto one layer of brownie, top with the second, and freeze it down!

  • When I am assembling these, I like to put the top layer of brownie onto the ice cream upside down to ensure that the outside edges of the sandwiches are flat and level. This is totally aesthetic, but just thought I would mention!

 

 

Black Cocoa Brownie Ice Cream Sandwiches with Oreo Mint Chip Philadelphia Style Ice Cream

- Makes 12 large or 16 smaller ice cream sandwiches -

Brownie recipe adapted from The Vanilla Bean Baking Book, Ice Cream Base Slightly adapted from The Perfect Scoop

Black Cocoa Brownie
85g cold unsalted butter
170g dark chocolate, coarsely chopped
40g Black cocoa, or extra dutched cocoa
105g all-purpose flour
1/4 tsp plus 1/8 tsp baking powder
3/4 tsp salt
3 large eggs, at room temperature
90g neutral oil
200g sugar
75g brown sugar
1 tsp vanilla

Oreo Mint Chip Philadelphia Style Ice Cream
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
250g (1 cup) whole milk
1/2 tsp vanilla bean paste
1 tsp peppermint extract
1-2 drops of mint gel food colour
20 oreo cookies, chopped

 

- PROCESS -

BLACK COCOA BROWNIE

Preheat the oven to 350˚f / 180˚c. Grease two 9” square baking tins and line with parchment paper slings.

Melt together the butter and chocolate in a medium pan over low heat, stirring well until smooth. Add the cocoa powder and mix well to combine, then set aside to cool.

Whisk together the flour, baking powder, and salt in a small bowl. In a large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla. Mix until well combined. Add the chocolate mixture and mix until combined. Gently fold in the dry ingredients until just combined.

Divide the mixture between the two prepared tins. Bake for 18 to 20 minutes, until the top of the brownie is set and a skewer inserted comes out with still a few crumbs attached. You want them to be slightly on the underbaked side so that when they freeze they stay soft. Remove from the oven and allow to cool completely.

 

OREO MINT CHIP PHILADELPHIA STYLE ICE CREAM

Combine 250ml (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, vanilla bean paste, peppermint extract, and gel food colouring, if using. Transfer to a container, and place in the refrigerator until completely cool.

Line a 9” square baking tin with two parchment paper slings (so that you have pieces of parchment extending from all of the edges - this will help removing the ice cream sandwiches). Place one layer of brownie into the pan.

Churn the ice cream in your ice cream maker according to manufacturer’s instructions. When the ice cream is almost churned, add the chopped oreo cookies and churn to incorporate.

Give the ice cream mixture a few turns by hand using a rubber spatula to ensure that the oreos are distributed evenly, then transfer it to the pan, smoothing down with a small offset spatula. Top with the second layer of brownie, making sure to turn it upside down so that the smooth side is on the top. Press down lightly to adhere.

Wrap the baking pan in plastic wrap to ensure it does not pick up any freezer smell, then transfer to the freezer and freeze overnight until solid.

Remove the ice cream sandwiches from the pan by pulling on the parchment paper sling. Cut into squares using a sharp knife which has been run under warm water and dried off, wiping between each cut.

Store leftovers in an airtight container in the freezer until ready to serve.

Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream