Tag Archives: Ice cream

Healthy Cookie: 2-Ingredient Chocolate Banana “Ice Cream”

I couldn’t resist. I had to see what the buzz over the infamous 1-ingredient banana ice cream was about. I’ve seen it all over the internet: frozen bananas that magically morph into creamy ice cream in the blender. It seemed impossible to me that plain old bananas, and nothing else, could result in smooth frozen ice cream. I had to see it with my own eyes.

Alas, it worked! I couldn’t believe it. I merely piled frozen banana slices into the blender, pureed away, and before my very eyes, the bananas turned into smooth ice cream. At first, I didn’t think it was going to work. I was pulsing and pulsing, having to stop every few seconds to push the bananas down into the blades, and it seemed as if nothing would become of it. But after a few minutes of elbow grease, the bananas turned creamy and velvety like magic.

Of course, I’m never satisfied with the basics, so I added some cocoa powder to really take this ice cream to the next level. Once it was done, I dunked a spoon straight into the blender so I could give it a try, and I was astounded at how much it tasted like ice cream. The texture was identical, and the cocoa powder made it really authentic. It was just like having chocolate ice cream with a touch of bananas.

Besides being stupidly easy to make, can we talk about why this ice cream is really awesome? It’s pure bananas, which means it’s purely nutritious. You’re gaining tons of vitamins and potassium from those ‘nanas, and you’re losing that disgusting amount of fat and calories in regular ice cream. It’s truly amazing. Plus, you don’t need as much of it as you do regular ice cream to fill yourself up, and you have those bananas to thank!

If you’ve got yourself some ripe bananas, I implore you to give this chilly chocolatey treat a try. You’re going to be pleasantly surprised!

A Few Tips Before You Get Cooking:

  1. Instead of cocoa powder, try swirling in a bit of peanut butter.
  2. Top with fat-free Cool Whip for added indulgence minus the guilt.
  3. Strawberries would be delicious in here.
  4. You can add a splash of almond milk to make this even creamier without adding calories.
  5. I used a blender since my food processor is too small, but I recommend a food processor. Less work!

2-Ingredient Chocolate Banana Ice Cream
By The Smart Cookie Cook

Ingredients:

  • 6 ripe bananas
  • 2 tsp. cocoa powder

Directions:

  1. Peel and slice the bananas into coins. Arrange slices in an even layer on a baking sheet lined with waxed paper and freeze until completely frozen, about 4 hours.
  2. Pour frozen bananas into a food processor or blender and pulse until smooth and pureed. You will need to pause and scrape the bananas down into the blades as you go. Right before the mixture is smooth to your liking, add the cocoa powder and blend until incorporated. Serve immediately for soft serve or pour into an air-tight container and freeze until firm, about 3 hours.

Banana Split Ice Cream Cake + Video

Banana splits are as iconic to the world of ice cream as red velvet is to the world of cake. When we think of banana splits, we imagine red & white soda fountains from the 50′s and warm summer evenings spent at the ice cream parlor. This special sundae stands the test of time; it is still as beloved today as it was decades ago.

I decided it was time to give this classic a modern day twist. A few weeks ago, I discovered how awesome a homemade ice cream cake can be when I made my father a Buster Bar Ice Cream Cake for his birthday, and I thought to myself, what else can be morphed into ice cream cake form? Thus, here I am, tackling the iconic banana split sundae. I took all the essential flavors and components of the retro treat and compiled them into cake form. The result was both delicious and whimsical.

Here’s the freeze: layers of chocolate, banana, and strawberry ice cream separated by layers of fudge crunch and topped with hot fudge “frosting,” whipped cream, and of course, maraschino cherries. The rainbow of ice cream colors is so pretty to look at, not to mention impressive, but it’s crazy easy to assemble. A monkey could make this ice cream cake as long as he allowed for the proper freezing time. Make this a day in advance or start early, and you’ll have yourself one beautiful and delicious Banana Split Ice Cream Cake.

All the flavors come together beautifully, just like they do in a classic banana split. It’s a fun twist on a frozen favorite.

Check out my video below to see the freeze-by-freeze breakdown!

A Few Tips Before You Get Cooking:

  1. Make sure you watch the video to check out all my tips for making this cake.
  2. Although this cake is easy to make, it requires about 5 hours of freezing time since you have to freeze each layer. I promise it’s worth it!
  3. Since it’s hard to find banana ice cream in the store, I made my own. You can get my Creamy Banana Ice Cream recipe here.
  4. Oreos would have the same affect as the chocolate wafers for making the filling.

Banana Split Ice Cream Cake
By The Smart Cookie Cook

Ingredients:

  • 1.5 quarts chocolate ice cream
  • 1.5 quarts banana ice cream
  • 1.5 quarts strawberry ice cream
  • 1 1/2 boxes Nabisco Famous Chocolate Wafers (9-oz. each)
  • 2 16-oz. jars hot fudge (recommended: Mrs. Richardson’s)
  • 6-8 maraschino cherries, for garnish
  • whipped cream, for garnish
  • chocolate sprinkles, for garnish

Special Equipment: springform pan

Directions:

  1. Allow chocolate ice cream to soften. Either leave it out at room temperature for 30 minutes or microwave for 1 minute and stir. It should be softened, not melted. Meanwhile, crush the chocolate wafers in a food processor until crumbled. They should be textured, not fine.
  2. Pour softened chocolate ice cream into a springform pan and spread out in an even layer. Sprinkle half of the wafer crumbs over top in an even layer. Freeze until firm and frozen, about 1 hour.
  3. Soften the banana ice cream. Pour into the springform pan on top of the frozen chocolate layer. Gently spread out in an even layer. Top with remaining half of wafer crumbs and freeze until firm and frozen, about 1 hour.
  4. Soften the strawberry ice cream. Pour into the pan on top of the frozen banana layer. Gently spread out in an even layer. Freeze until firm and frozen, about 1 hour.
  5. Use the first jar of hot fudge to “dirty ice” the cake. Gently spread it out in an even layer, but do not overwork it or you will tear up the ice cream. Don’t worry about it looking pretty; we will add another layer on top of this. Freeze until firm, about 30 minutes.
  6. Top with the second jar of fudge. You will now be able to spread it out smoothly without affecting the ice cream. You may freeze for another 30 minutes or take it out now. Carefully remove from the spring-form pan. Use whipped cream, cherries, and sprinkles to decorate. Serve immediately and store in the freezer in an air-tight container.

Creamy Banana Ice Cream

Despite the fact that fruit constitutes at least 50% of my diet, I’m really not that big a fan of it. I eat it because it’s good for me, and that is it. The consumption of fruit is rarely ever for pleasure in my world. And if it’s in my dessert? FORGET IT. I’d rather eat my hand. Okay, so that’s a little overboard, but if you give me a choice between a fruity dessert or just about any other dessert, I’ll always take the latter.

There is, however, one exception to my lack of fanaticism over fruit: bananas. I absolutely love bananas. They aren’t tart or intense like other fruits; they’re sweet and mild. I think that’s why we get along so well. I happen to love banana-flavored desserts, like this Banana S’mores Pie or this Banana Peanut Butter Cookie Trifle for example. Don’t ask me why I’ll turn my nose up at any other fruit-flavored dessert, but jump at a slice of banana pie. That’s just how it is.

Ice cream is the same story. Offer me some raspberry ice cream, and I’ll pass. Offer me some of this Creamy Banana Ice Cream, and I’ll say, “Yes, sir, sign me up!”

This icy treat is so easy to make, and yet so very good. In fact, you only need four ingredients to find your way to banana bliss. But don’t be fooled by the basic list of ingredients; the end results are better than anything you could find at a store or ice cream shop. That’s because this is made with 100% real bananas, and nothing else. There’s no artificial flavoring or preservatives. You’re getting straight up banana flavor, and that is exactly how it should be. Plus, you’ll find an insanely creamy texture that will melt away effortlessly on your tongue. It’s smooth and dreamy, perfectly refreshing on a warm summer day.

I love that the spotlight is truly on banana in this ice cream. Too many times, ice cream is watered down with other flavors to the point where the emphasis is taken away from the title flavor. I find that often happens with fruit ice creams especially. But that is not the case here; we’ve got full-fledged bananrama happening here, and it’s wonderful. There’s just the right amount of sweetness, and the flavor is proudly, unmistakably banana.

Whip up a batch of this 4-ingredient ice cream and experience what summer’s simple pleasures are all about.

A Few Tips Before You Get Cooking:

  1. Although this ice cream is wonderful on its own, it’s also a great canvas for mix-ins. Try chocolate chunks, strawberries, peanut butter, or vanilla wafers.
  2. Under-ripe bananas will not provide you with as much banana flavor.
  3. Stop back tomorrow to see me do AMAZING things with this ice cream. Then, make sure you’re here Thursday to see a healthified version of this treat.
  4. Don’t have a food processor? Use a blender instead.
  5. The mixture needs a few hours to chill before mixing in the ice cream maker, so plan ahead.

Creamy Banana Ice Cream
Adapted from Alton Brown

Yield: about 1 quart

Ingredients:

  • 6 ripe bananas
  • 1 tablespoon fresh squeezed lemon juice
  • 1 cup light corn syrup
  • 1 tbsp. vanilla extract
  • 1 1/2 cups heavy cream
  • optional: yellow food dye

Directions:

  1. Peel the bananas. In a food processor, puree the bananas with the lemon juice until completely smooth. Pour into a large mixing bowl and mix in the corn syrup, vanilla, and heavy cream until well-combined. Cover and chill in fridge until mixture reaches 40 degrees or cooler, about 4 hours.
  2. Pour mixture into the freezer bowl of an ice cream maker and churn according to manufacturer’s instructions. It should take about 25 minutes. Serve immediately for soft serve or store in an air-tight container in the freezer for about 3 hours until firm to achieve traditional ice cream texture.

Homemade Confetti Cake Blizzards

Dairy Queen, why must you taunt me?

You know I love you, but this long-distance relationship is hard. Not having a DQ within driving distance brings me daily heartbreak, but then you go and rub salt in my wounds by flaunting your latest tantalizing Blizzard of the Month all over my television (side note: WHY do they show commercials for places nowhere even remotely near your area? I’m looking at you, Sonic!). For the month of May, Dairy Queen dished out a Confetti Cake Blizzard.

Seriously, kill me.

I was both elated and distraught the second I saw the ad. On the one hand, what an awesome Blizzard flavor! Who doesn’t love birthday cake-flavored goodness? But on the other hand, it dawned on me that I had no travel plans for the month of May, and therefore would probably never get to try the Confetti Cake Blizzard.

Cue the violins.

Dairy Queen, from the way you treat me, I don’t think you realize that I’m your biggest fan. Not having you here in CNY has been rough, but every time I step out of the area, I go ridiculously out of my way to see you. Lord help the poor individual driving the car if we should pass a sign foretelling a Dairy Queen at the next exit.

I guess my point is, how can you hurt someone who loves you so much? Either give me a DQ, or don’t taunt me with your deliciousness. I grew up with you, Dairy Queen, and you’ll always be number one in my heart. But in the words of Jewell, “These foolish games are tearing me apart.”

I had two options: consume a Confetti Cake Blizzard or die. The way I see it, since death was not okay with me, the only thing left to do was make Homemade Confetti Cake Blizzards. This is where I must mention that you should really hire me, Dairy Queen. Because my homemade version of your treat was FREAKIN’ AMAZING.

I’m still getting over it: the super creamy and smooth vanilla soft serve studded with fluffy vanilla cupcakes and sweet frosting. Sweet Jesus, they were good. But how did I achieve soft serve at home? Simple! I just made my favorite vanilla ice cream in the ice cream maker as per usual, but instead of popping it into the freezer to firm up before eating, I served it straight out of the machine while it was still so soft, creamy, and airy. Basically, the stuff that comes straight out of the ice cream maker IS soft serve. Mind blown.

Then, my friends, you simply stir in whole chunks of delicious, soft vanilla cupcakes, and viola! You’ve got the most amazing frozen confection your mouth will ever experience. I can’t compare it to the real thing since I haven’t tried it, but I feel confident saying this is just as good, if not better. In fact, I’ve talked to a few people who tried the real Blizzard and weren’t crazy about it. So maybe I’m better off with my homemade one…

A Few Tips Before You Get Cooking:

  1. It’s really not necessary to make homemade cupcakes. As long as you have a decent grocery store, you can get some pretty delicious ones from their bakery.
  2. You’re going to have to work fast when the soft serve come out of the ice cream maker. It stays firm pretty long, but if you dilly dally or go crazy mixing in the cupcakes, it will melt. Remember, these are Blizzards, not milkshakes!
  3. Sprinkles make everything better!
  4. Serve with a red plastic spoon if you really want to feel like you’re at DQ.
  5. Got extra? Just store it in an air tight container and pop it in the freezer. You can take it out and let it soften when you’re ready for another or pop it into the blender to speed up the softening process. Or, if you don’t wan to wait at all, eat it as is like Confetti Cake Ice Cream!
  6. Freezing the mixing bowl before stirring the ice cream together with the cupcakes keeps the ice cream from melting.

Homemade Confetti Cake Blizzards
Adapted from Cusinart

Yield: about 8 servings

Ingredients:

  • 1 cup whole milk
  • ¾ cup granulated sugar
  • pinch salt
  • 2 cups heavy cream
  • 1 tablespoon + 2 teaspoons pure vanilla extract
  • 8 vanilla frosted vanilla cupcakes, chopped into chunks
  • sprinkles, for garnish

Special Equipment: ice cream maker

Directions:

  1. Make the soft serve base:  In a medium bowl, use a whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
  2. When ready to make the blizzards, put a large mixing bowl into the freezer to chill. Then pour the ice cream mixture into an ice cream maker and churn according to manufacturer’s directions, about 20 minutes. It should be soft and creamy like soft serve. Immediately remove the chilled bowl from the freezer and pour the ice cream into the bowl. Gently fold in the cupcake chunks, but don’t over mix. Divide between bowls or cups, top with sprinkles, and enjoy immediately. Store extra ice cream in the freezer in an air-tight container for up to two weeks.

Peanut Butter Oreo Ice Cream

Way back when Smart Cookie was still a baby in the world of blogs, I professed to you my love of peanut butter and Oreos. It sounds like an odd combo if you’ve never tried it, but those who have know how magical a pairing it truly is. PB and Oreos have a cult-like following, and for good reason. It’s a sinfully delicious combination. So the next time you’re about to pop a plain Oreo into you’re mouth, reconsider. Grab that jar of peanut butter from you pantry and slap some on the cookie. Then proceed to enjoy.

It’s like crack for your taste buds.

Now, we’ve all had cookies and cream ice cream. In fact, I’d argue it’s one of the best classic ice cream flavors of all time. You just can’t beat creamy vanilla ice cream coupled with crunchy, chocolatey Oreo cookie crumbles. There is only one way I could think of to make this crunchy-creamy classic even more incredible: add peanut butter.

Continue reading →

Birthday Cake Oreo Milkshake: Happy 100th, Oreo!

Ever since my childhood, there has been one black and white cookie consistently present in my life: the Oreo. Its cream-filled center and crunchy chocolate cookies are indescribably enticing. I never could, and still cannot, eat just one.

Is it the plethora of ways to consume an Oreo that makes it so exciting? You can screw off the top cookie and enjoy two delicious halves. Perhaps you save the cream-covered cookie for last, or maybe you can’t wait that long. You can lick off the cream before eating the cookies plain. Some people like to peel off that sweet cream and stack it layer upon layer so you have a quadruple-stuffed Oreo. Or you can always go the classic route of dunking the cookies in milk until they reach the point of melt-in-your-mouth perfection.

Or maybe you’re too impatient for any of that, maybe you just like to stuff ‘em in your mouth, as many as you can handle at once.

Continue reading →

Waffle Brownies

What will a waffle maker want when waffles won’t work?

It’s a riddle. And a tongue twister.

The answer: BROWNIES.

At the risk of stating the obvious, brownies are such a wonderful treat, even in their most basic form. Almost every loves brownies. They’re soft and comforting, like a delicious chocolate bear who decided he wanted to be friends and encased you in an embrace of sweet love. If a bear like that ever came up to you requesting a hug, would you turn him away? Of course not, just as you would never pass up a perfectly good brownie.

However, there is always a way to make fantastic things even more fantastical. In the case of brownies, you can swirl in some peanut butter, throw in some nuts, or maybe add a layer of cookie dough if you’re feeling adventurous. What’s my latest and greatest way of serving up these chocolatey treats?

Make ‘em in the waffle maker.

Continue reading →

Toasted Marshmallow S’mores Ice Cream

The Marshmallows and the Human: A Tale of Two S’mores

Once upon a time, in a bonfire far, far away, two marshmallows were roasting and toasting in the heat of the flames. They sat perched on (or should I say, impaled by) their skewers, just out reach of the fire’s curling clutches. The bonfire’s pleasant warmth permeated their powdery skins as it seeped through to their gooey interior. Slowly, their insides turned to molten marshmallow goo, and the inevitable charring of their exterior began.

“It’s happening just like they said it would,” remarked the bigger of the two marshmallows.

“Yes, a roast over the fire, then straight down the human’s gullet,” the smaller marshmallow agreed. “I don’t know why I imagined it would be any different for us.”

The two marshmallows sighed in unison. The human holding the two marshmallows, who up until this point had been ignoring the marshmallows’ banter, looked down upon them with his eyebrows furrowed and said,

“What have you two to complain about?”

“The human is speaking to us,” the little marshmallow whispered to the bigger one. “What do we do?”

“Pretend you can’t hear him,” The big marshmallow whispered back.

” I know you can hear me,” remarked the human. “Although you seem to have forgotten that I can hear you as well.”

The two marshmallows remained silent and he continued on,

“All I ever hear is how marshmallows long for the day they are toasted, that it is like the coming of age in the marshmallow world. And yet you two act so insufferable and unsatisfied. Why is this?”

Continue reading →

Double Fudge Brownie Ice Cream

For many people, ice cream is a modern day link to nostalgic memories of a carefree childhood. It’s one of life’s few pleasures that is just as acceptable to enjoy now as it was when you were a kid (although perhaps not as waist-line friendly). Moreover, ice cream can bring out that same pure excitement that it used to. It appeals to your inner-child, a part of you that never really went away.

I have a vivid memory of playing in the yard of my childhood home many years ago. I couldn’t have been more than 5 years-old. Evening was just beginning to settle over my quiet neighborhood, and the sky was turning orange as it always did during early summer nights. The street was quiet and still until my mother’s blue van came chugging along, returning from what was likely a trip to the grocery store. I recall running to the car to see her, and she had a special surprise: a carton of Double Fudge Brownie Ice Cream.

I was overcome with glee. Ice cream was a special treat when I was a kid, something I really appreciated; and here was one of my favorite flavors just within arm’s length! I couldn’t wait to dig into the chocolatey ice cream and the chewy brownie pieces. It seemed so decadent, a momentous occasion to be savored. The only bad part was having to wait until after dinner to indulge my feverish childhood desires.

Those childhood desires have turned into feverish young adult desires. The promise of Double Fudge Brownie Ice Cream still brings to me the same elation it did as a child. Call me young at heart, but there’s something so fun about enjoying a bowl of ice cream (or a cone, if that’s more your style). It’s hard to be unhappy when there’s ice cream afoot. Why do you think so many broken hearted souls curl up on the couch with a carton and a spoon?

However, as my adult taste buds developed, I noticed that the “brownies” in store-bought ice cream aren’t all that brownie-like; they’re more like chocolate-flavored clay. Now, I won’t pretend I didn’t still find that ice cream delectable, but I wanted to experience real brownies in my ice cream. When at last an ice cream maker came into my possession, I was provided with an opportunity to do so.

Continue reading →

Colossal Chocolate Chip Cookie Sundaes

Is there anything better than a warm chocolate chip cookie fresh from the oven?

Yes, actually, there is: a warm, over-sized chocolate chip cookie, fresh from the oven, topped with cold vanilla ice cream, light whipped cream, and rich hot fudge, all homemade.

I’ve seen chocolate chip sundaes on restaurant dessert menus many times. But I can promise you those won’t hold a candle cookie to this masterpiece. I start with the best chocolate chip cookie recipe ever: so thick, chewy, and abundant with chocolate chunks. I make it about 3 times the size of an average cookie because it’s got to be able to stand up to the ice cream. That heavenly cookie, delicious enough on its own, gets baked in the oven until it reaches the point of warm, ooey, gooey perfection.

Then, while the cookie is still soft and warm, I top it with a mountain of rich and creamy homemade vanilla ice cream. Upon contact, the ice cream begins to melt, and a river of vanilla runs across the cookie’s crackled surface, seeping into every crevice. A dollop of freshly whipped cream is like the snowy peak that caps the ice cream mountain top. Finally, rich hot fudge is sent gushing over top of the entire creation like molten, fudgy lava. If you can hold out this long, it is now time to dig into this beautiful creation. I suggest bracing yourself before diving in. The complete joy that is about to overcome you may be too much to handle.

Continue reading →