Dress up your ube milkshakes for Halloween by decorating them to resemble one-eyed one-horned flying purple people eaters!

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Humans and even their pets dressed up in costumes for Halloween is so old news. It’s time to put costumes on your food! Because why have a plain ube milkshake when it could look like a flying purple people eater?

This costume consists of gummy eyeballs, sugar cone horns, and paper cut-out wings. Seriously too easy to look this stinking cute.

While I did in fact make my own ube ice cream solely to make these milkshakes, you don’t have to be that committed – vanilla ice cream and purple food coloring will also do the job.

That being said, I was very pleased with how the flavor and color turned out. Consistency-wise if I were eating it straight I would have preferred it to be creamier. However since it was going to be immediately blended into a milkshake I both didn’t want to deal with tempering the egg yolks and also didn’t want to wait for the chilling step before churning the ice cream.

Once you’ve assembled your adorable flying purple people eater milkshake, may I suggest serving it with some monster hamburgers? What’s better than the combo of a burger and a milkshake?

HAPPY HALLOWEEN!!!

Welcome to 2022’s #HalloweenTreatsWeek event!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Check out all of these great #HalloweenTreatsWeek recipes for today:

• Skull Chicken Pot Pie from Big Bear’s Wife
• Mushroom Skull Spaghetti from Semihomemade Recipes
• Mummy Cinnamon Rolls from Fresh April Flours
• Pumpkin Patch Focaccia from Sweet ReciPEAs
• Spider Cookies from An Affair from the Heart
• Frankenstein Cookies with Peanut Butter Cups from Best Cookie Recipes
• Witch Hat Crescent Roll from Devour Dinner
• Chocolate Pretzel Owls from Savory Moments
• Candy Corn Hot Chocolate from Hezzi-D’s Books and Cooks
• Deathly Hallows Blondies from Simply Inspired Meals
• Oozing Mummy Baked Brie from A Kitchen Hoor’s Adventures
• Halloween Pimento Cheese Brain Dip from Pastry Chef Online
• Eyeball Zucchini Pizza Bites from Our Good Life
• Pumpkin Cheese Ball from Take Two Tapas
• Pretzel Ghosts from Sweet Beginnings
• Pumpkin Spice Rice Krispie Treats from Cheese Curd In Paradise
• Rice Krispy Treat Mummies from Jen Around the World

FLYING PURPLE PEOPLE EATER MILKSHAKES (UBE MILKSHAKES)

Print

Yield: 1 serving Prep Time: 45 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

UBE ICE CREAM

• 1 Tbsp ube powder
• 1/2 cup water
• 3/4 cup whole milk
• 1/2 +2 Tbsp granulated sugar
• 1-1/2 cups heavy cream
• 2 tsp ube extract

MILKSHAKES (per serving)

• Gummy eyeballs
• Bat wings cut out of construction paper
• 3 large scoops ube ice cream*
• 1/2 cup milk or heavy cream
• Whipped cream
• Purple sprinkles
• Wide purple straws
• Sugar ice cream cones

Directions

1. Place the bowl of an ice cream maker in the freezer overnight.
2. The second day, add the ube powder and water to a small saucepan over medium heat. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat, add the sugar stirring until dissolved, and let cool completely.
3. In a medium bowl, whisk together the milk, heavy cream, ube extract, and rehydrated ube until combined. Churn the ice cream according to the manufacturer's directions, about 25 minutes. Use immediately to make a milkshake**.
4. To a tall glass, add gummy eyeball (should stick on its own) and tape on the paper cut out wings.
5. In a blender, combine the ice cream and 1/4 cup milk (add more if needed to reach desired consistency).
6. Pour into the prepared glass, top with whipped cream, and purple sprinkles. Add a straw and place the sugar cone on it upside-down for the horn. Serve immediately.

Notes

*Alternatively, you can use vanilla ice cream and add purple food coloring. ** Store leftovers in an airtight container in the freezer.

Source: Ice cream halved from The Spruce Eats, milkshake adapted from my “Great Butterscotch” Boozy Milkshakes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Treat yourself to this peanut butter and chocolate buckeye milkshake with real ice cream, peanut butter, cocoa powder, and all the toppings!

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Who else is ready for some footbaaaaa-oh… just kidding.

I know some college football conferences are playing and professional football started this week but I could care less (and frankly won’t be surprised if there’s a COVID breakout). I”m not advocating for the Big Ten to play right now, but I can still miss it.

So once again, I will commemorate today’s would be first home game against Rutgers by continuing on with #PBchocSat!

I ate a salad for lunch yesterday and powered through the somewhat lack-luster creation by compromising with myself, like you would with a child, saying I would make myself a milkshake for dessert – obviously this buckeye milkshake.

Yes a milkshake with lunch. This is what happens when you still work part-time from home.

A few scoops of ice cream, milk, and some spoonfuls of peanut butter and cocoa powder later I came through on my promise to myself. And let me tell you, that salad was worth the sacrifice. Imagine buckeye candies but in milkshake form. Next time I think I’ll make a Snickers Milkshake. But if you’d rather something less indulgent try my buckeye milk instead.

This is why owning a blender is dangerous. Sure, I usually make healthy spinach-hidden protein smoothies with it. But then it can do the same thing but even better with ice cream.

Especially when you clearly had no choice but to make this buckeye milkshake because today is also National Chocolate Milkshake Day!

Two years ago: Gluten-Free White Chocolate Covered Strawberry Vanilla Wedding Cake

Four years ago: Grilled Chocolate Chip Cookies

Five years ago: White Chocolate Peanut Butter Milkshakes

Six years ago: Bacon Wrapped Mac & Cheese Jalapeno Poppers

Eight years ago: Carrot Cake Batter Dip

Nine years ago: Strawberry Mojito

BUCKEYE MILKSHAKE

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 large scoops (about 1 cup) vanilla ice cream
• 1/2 cup heavy cream or milk
• 2 Tbsp creamy peanut butter
• 1 Tbsp cocoa powder
• Whipped cream, chocolate syrup, and peanut butter, for garnish

Directions

1. Place one tall glass or two shorter glasses in the freezer to chill.
2. Combine ice cream, milk, peanut butter, and cocoa in a blender. Pulse until blended.
3. Remove glass(es) from the freezer, drizzle extra peanut butter and chocolate syrup around the rim (if desired) and pour in the milkshake.
4. Top with whipped cream and serve immediately.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

If you’re adventurous when it comes to food, or like mixing your sweet and savory, this roasted garlic with honey and balsamic is for you!

If you thought the black pepper ice cream I made was out there, just wait until you try my honey roasted garlic ice cream for my last recipe for #FarmersMarketWeek! The idea came from a trip to San Francisco many years ago when I visited The Stinking Rose, a restaurant that prides itself with the mass quantities of garlic used in its dishes including ice cream.

I’m not sure how they prepared the garlic that went into their ice cream, but I thought that roasting it was the best option because it mellows out and sweetens. I added a bit of honey too just to be sure along with a swirl of balsamic glaze for good measure. Sure it’s weird and not something I would want every day but it’s fun to try something new that is curiously delicious. Would you try this garlic ice cream? How about mushroom ice cream? What’s the weirdest delicious thing you’ve eaten?

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Friday Farmer’s Market Week Recipes

• Arrabiata with Zucchini Noodles by Jolene’s Recipe Journal
• Asian Cucumber Salad by Books n’ Cooks
• Banana Cream Pie by Daily Dish Recipes
• Black Forest Brownies by The Redhead Baker
• Blueberry Margarita by Family Around the Table
• Fun Orange Freakshake by The Freshman Cook
• Honey-Roasted Garlic Ice Cream by The Spiffy Cookie
• Israeli Veggie Skewers by A Day in the Life on the Farm
• Mom’s Southern Squash Casserole by Intelligent Domestications
• Poppy Seed Dijon Slaw by Palatable Pastime
• Sweet Corn Ice Cream by Savory Moments

Six years ago: Pizza Tacos

Seven years ago: Easy S’mores Ice Cream Sandwiches

Eight years ago: Eggplant Stuffed Shells

HONEY ROASTED GARLIC ICE CREAM WITH BALSAMIC SWIRL

Makes 1 quart

Ingredients:

1 large head garlic

1 tsp Pomora olive oil

2 Tbsp + 1 tsp honey, divided

2 cups heavy cream, divided

1 cup whole milk

2/3 cup sugar

6 egg yolks

Pinch salt

1 Tbsp balsamic glaze

Directions:

1. Heat the oven to 400°F. Peel most of the paper off the garlic. Leave the head itself intact with all the cloves connected.
2. Slice the top off (about 1/4 to 1/2-inch) the head of garlic. Drizzle olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Top with 1 teaspoon honey. Place top back on and wrap in foil. Roast in the oven for 40 minutes. Once cooled, remove garlic cloves.
3. In a blender, add 1 cup heavy cream and garlic and process until smooth. Pour into a large bowl and place a mesh strainer on top, set aside.
4. In a medium bowl, whisk together the egg yolks and set aside.
5. In a medium saucepan over medium heat, warm 1 cup of the heavy cream, whole milk, sugar, and 2 tablespoons honey, stirring until all the sugar has dissolved. Remove from heat and while whisking the eggs, slowly pour the warm milk mixture into the eggs, then transfer back into the saucepan over medium heat. Stir constantly until the mixture thickens and coat the back of a spatula/spoon. Pour through the mesh strainer and whisk in the remaining cream. Cover and chill mixture overnight in the fridge (also freeze ice cream machine bucket if necessary).
6. The next day, churn ice cream in ice cream making according to manufacturer’s directions. Pour half the ice cream into a loaf pan or freezer-safe container, drizzle and spread balsamic, and smooth remaining ice cream on top. Wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted from my Black Pepper Ice Cream with Strawberry Chia Jam.

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine. This recipe is for adults 21 and older and does contain alcohol.

Miss running after the ice cream truck on a hot summer day as a kid? These mojito popsicles are the adult interpretation. Although I’d still chase after the truck to be honest.

It’s Friday, it’s hot out, and we are hosting our neighborhood happy hour tonight which means we will be hanging out on our porch with these popsicles in hand! Apparently I really like mojitos because not only do I have scads of flavor variations of the cocktail itself, but I actually made strawberry mojito popsicles for last year’s #SummerDessertWeek, haha oops! Either my memory sucks or I’m obsessed. Honestly it was the prior but heck they are delicious and great served in a cold beverage instead of using ice.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Summer Drinks:

• Mermaid Pineapple RumDum from Big Bear’s Wife

Ice Cream & Frozen Desserts:

• Cotton Candy Cupcakes from Daily Dish Recipes
• Drumstick Layered Dessert from Cheese Curd In Paradise
• Mermaid Milkshakes from Hezzi-D’s Books and Cooks
• Mojito Popsicles from The Spiffy Cookie
• Fried Ice Cream Cake from Cookaholic Wife
• Unicorn Milkshake from For The Love of Food

Sweet Summertime Cakes and Cupcakes:

• Mojito Cupcakes from Jen Around the World
• Pina Colada Cupcakes from The Beard and The Baker
• Lemonade Cupcakes from The Domestic Kitchen
• Summer Sangria Cake from A Blender Mom
• Lemon Meringue Cheesecake Cupcakes from Doughmesstic
• Sunflower Cupcakes from Home Sweet Homestead
• Easy Pina Colada Poke Cake from Love and Confections
• Classic Vanilla Cupcakes + Summer Cupcake Decorating from Books n’ Cooks
• Almond Cupcakes with Almond Buttercream Frosting from The Food Hunter’s Guide to Cuisine
• Peach Upside Down Cake from Home Sweet Homestead
• Jam Breakfast Cake with Streusel from Shockingly Delicious
• Summer Berry Cupcakes with Lemon Icing from Nancie’s Table

No Bake Treats:

• Million Dollar Bar Pies from Fake Ginger
• Blackberry Cream Cheese Dessert from Eat Move Make
• No Bake Lemon Cheesecake from Cooking With Carlee

Baked Desserts:

• S’mores Cheesecake from Kudos Kitchen by Renee
• Strawberry Cheesecake Shortbread Bars from The Bitter Side of Sweet
• Drumstick Babka from Sweet ReciPEAs
• Raspberry Lemon Brownies from Sweet Beginnings
• Peach Streusel Crumb Bars from Blogghetti
• White Tea Peach Panna Cotta from Palatable Pastime

Candies:

• Homemade Strawberry Swirl Marshmallow from My Sweet Zepol
• Blueberry Lemonade Lollipops from Our Good Life

Only a couple more days to enter the giveaway! Scroll to the bottom of this post for more information about the sponsors of #SummerDessertWeek and how to win. Sponsored items used in this recipe: Dixie Crystals sugar and Sweets & Treats wooden rock candy sticks.

Four years ago: Peanut Butter Pie Pops

Seven years ago: Caprese Chicken with Balsamic Reduction

Eight years ago: Beef Negimaki With Broccolini and Rice

MOJITO POPSICLES

Makes 1 dozen, depending on mold size

Ingredients:

MINT SIMPLE SYRUP

1 cup water

1 cup Dixie Crystals pure cane sugar

10 fresh mint leaves, minced

POPSICLES

1-1/2 cups water

1/4 cup lime juice

1/4 cup rum*

Fresh mint leaves, for garnish

* 2 tsp of rum flavored extract can be used instead of rum

Directions:

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. Chill until ready to use.
2. In a large bowl, mix the water, simple syrup, lime juice, rum, and extract (if using).
3. Place a couple leaves of mint into the popsicle molds, pour in the popsicle mixture, insert sticks, and freeze until solid, about 4 hours.

Source: Adapted from my Strawberry Mojito Popsicles.

PRIZE #1

Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker

PRIZE #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar

PRIZE #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips

PRIZE #4

Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9″ Round Springform Pan & an Anolon Advanced Graphite 9″ Square Springform Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Go outside your comfort zone with this black pepper ice cream layered with strawberry chia jam. You might be surprised by how good it really is!

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Let’s try something new today (in more ways than one): instead of a food holiday I am going to put Camilla of Culinary Adventures with Camilla in the spotlight to share some #FoodBloggerLove. I have participated in many virtual blogger events with Camilla and she almost always wins most creative dish, hands down. Not that there is ever a competition but if there was she would win.

People sometimes give me a hard time for not being able to let things be when it comes to recipes and instead always coming up with new varieties, but Camilla is a pro! Heck often times she makes recipes with titles I’ve never heard of and thus lives up to her blog’s mission to inspire her readers to buy that intimidating ingredient and get creative in the kitchen, especially with herbs and spices. So when I was voluntarily tasked with the mission of coming up with a recipe in her honor I knew it had to be something unique and full of spice (not necessarily heat).

I could have recreated one of her own, and seriously considered her recently posted recipe for candy mushroom cap cookies because while I dislike the texture of mushrooms I do enjoy their flavor and to add them to a cookie seems wild yet intriguing.

Instead I decided to share a recipe I have been meaning to make for a long time and it seemed like the perfect time to do it – black pepper ice cream! It’s actually a blend of 4 different ground peppercorns that are used to infuse the base of this ice cream and I thought Camilla would approve because not only is it full of spice, it’s also an unusual place to find that much peppercorn (Camilla herself has added fennel to ice cream before).

Black peppercorn ice cream might sound terribly off-putting until you allow yourself to imagine the aromatics of the peppercorns infused into a creamy rich ice cream. Still a little timid? I also made an easy strawberry jam using chia seeds in order to incorporate something familiar into the ice cream while still trying something new – making jam with chia seeds (inspired by one of Camilla’s many chia puddings)!

The result? While the ice cream alone is exactly as I described it earlier and thus does not need any further adjustments, the added combination of strawberries is also something worth experiencing. The spicy pepper, the creamy ice cream, and the sweet strawberry are all a perfect medley. As an added bonus those flecks of ground pepper resemble vanilla bean so feel free to prank someone.

Four years ago: Homemade Soft Pretzels with Cheddar-Cream Cheese Spread

Five years ago: Cookie Dough Oreo Cake

Six years ago: Pepperoni Pasta Bake

Eight years ago: Butterscotch Haystack Cookies

BLACK PEPPER ICE CREAM WITH STRAWBERRY CHIA JAM

Print

Yield: 1 quart Prep Time: 20 Hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

ICE CREAM

• 2 cups heavy cream, divided
• 1 cup whole milk
• 2/3 cup sugar
• 2 tsp freshly ground black peppercorns
• 2 tsp blend of freshly ground green, pink, and white peppercorns
• Pinch ground allspice (or coriander)
• 6 egg yolks
• Pinch salt

JAM

• 1/2 lb. fresh or frozen strawberries, hulled and sliced
• 1 Tbsp sugar
• 1-1/2 Tbsp chia seeds

Directions

1. In a medium saucepan over medium heat, warm 1/2 cup of the heavy cream, whole milk, sugar, and pepper, stirring until all the sugar has dissolved. Cover and remove from heat, letting the pepper infuse into the milk mixture at room temperature for 1 hour.
2. Pour the remaining heavy cream in a large bowl and place a mesh strainer on top, set aside.
3. In a medium bowl, whisk together the egg yolks and set aside.
4. Rewarm the milk mixture but do not boil. Remove from heat and while whisking the eggs, slowly pour the warm milk mixture into the eggs, then transfer back into the saucepan over medium heat. Stir constantly until the mixture thickens and coat the back of a spatula/spoon. Pour through the mesh strainer and whisk in the remaining cream. Cover and chill mixture overnight in the fridge (also freeze ice cream machine bucket if necessary).
5. Meanwhile, make the jam. In a small saucepan over medium heat, cook the strawberries for 5-7 minutes or until the break down. Use a potato masher (or blend) to mash the berries into desire consistency. Remove from heat and stir in sugar and chia seeds then let rest for 10 minutes. Tightly cover and chill in the fridge.
6. The next day, churn ice cream in ice cream making according to manufacturer's directions. Pour ice cream into a loaf pan or freezer-safe container, alternating with spoonfuls of the jam, then swirl lightly with a knife (or freeze plain and use as topping). Wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

When you stumble upon peanut butter ice cream sandwiches and cannot help but turn them into an epic peanut butter and chocolate ice cream sandwich cake!

Today our home is going to war because my alma mater Ohio State is playing Bob’s alma mater Penn State. Last year I was surrounded by Penn State fans while attending a wedding in Pennsylvania, getting all the snarky comments as they were ahead most of the game, but then we sneaked in a win at the very end and myself and the only other fan there had to celebrate in near silence to avoid all the scorn, mostly from the bride and groom who themselves were also Penn State alumni.

This year we are watching them game from the comfort of our own home and while Bob won’t be subjected to an entire wedding guest list of enemies most of our friends coming over to watch the game are Ohio State fans. Of course he wasted no time in hanging up his Penn State flag in our front window which then prompted me to pull out all my Ohio State decor as well.

Of course I had to make sure my #PBchocSat was as game-face ready as I am so I used the peanut butter ice cream sandwiches I serendipitously discovered not long before this game. At first I was just going to annihilate them straight up but then I remembered how popular my banana split ice cream sandwich cake was and decided it was the perfect time for a peanut butter and chocolate version. It’s like it was meant to be!

Can’t find peanut butter ice cream sandwiches? You could use plain or chocolate and then use peanut butter ice cream instead. Honestly, the possibilities are endless to make whatever flavor profile you desire. 

PEANUT BUTTER & CHOCOLATE ICE CREAM SANDWICH CAKE

Serves 8

Ingredients:

• 8 peanut butter ice cream sandwiches (I used Velvet Buckeye classic sandwiches)
• 2 cups chocolate ice cream, softened
• 1 (8 oz.) container frozen whipped topping, softened
• 1 cup chopped chocolate peanut butter cups
• Chocolate topping

Directions:

1. Arrange 4 ice cream sandwiches together in a row on a large serving platter. Spread the ice cream on top in an even layer. Lightly press the remaining 4 ice cream sandwiches on top, then place in the freezer for 2 hours. Meanwhile, thaw the whipped topping.
2. Spread the whipped topping evenly over the cake, covering the top and sides. Top with chopped peanut butter cups, cover with plastic wrap, and freeze until set, about 2-4 hours.
3. Remove from the freezer and drizzle with chocolate topping. Serve immediately or cover and freeze for up to 2 days.

Source: Adapted from my Banana Split Ice Cream Sandwich Cake.

It’s the first football Saturday of the Ohio State Buckeyes season which means it’s time for the first #PBChocSat of the year! Being that it still feels like summer I am fixing the fact that I failed to make ice cream all summer right now with this white chocolate based ice cream with peanut butter swirls. Never mind the fact that I enjoy ice cream 12 month a year.

I love no-churn ice cream. Sure I own an ice cream maker, but with this method I can have scoopable ice cream up to 24 hours sooner than the traditional method. And it turns out so dang creamy every time! It’s almost too good to be true. And then you add peanut butter and chocolate into the mix and I may never go back. Sorry ice cream maker that is collecting dust…

Two years ago: Root Beer Sticky Buns

Four years ago: Baked Chicken Fajitas

Five years ago: Single Serving Peanut Butter Krispie Chocolate Balls

Seven years ago: Petri Dish Cookies

NO-CHURN WHITE CHOCOLATE PEANUT BUTTER SWIRL ICE CREAM

Makes approximately 1-1/2 quarts

PEANUT BUTTER SWIRL

1/4 cup peanut butter

1/4 cup heavy whipping cream

1 Tbsp light corn syrup

2 Tbsp packed light brown sugar

ICE CREAM

1 (14 oz.) can sweetened condensed milk

4 oz. white chocolate chips (melt into milk)

1 Tbsp light corn syrup

2 cups (1 pint) heavy whipping cream

Directions:

1. Make the peanut butter swirl: Combine the peanut butter, whipping cream, corn syrup, and brown sugar in a saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Chill in fridge for 30 minutes.
2. Make the ice cream: Microwave condensed milk in a medium bowl. Stir in white chocolate, cover with saran wrap, and let sit for 5 minutes. Add corn syrup and stir until smooth. Chill in fridge for 30 minutes.
3. In a large, chilled bowl, whip heavy cream to stiff peaks.
4. Using a rubber spatula, gently fold in the cooled white chocolate-milk mixture into the whipped cream.
5. Pour ice cream into a loaf pan or freezer-safe container, alternating with spoonfuls of the peanut butter mixture; swirl lightly with a knife. Wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted from my No-Churn Chocolate Almond Ice Cream and The Spruce Eats.

It’s ice cream season and I have the perfect addition to literally top off your favorite Turkey Hill Dairy ice cream – a peanut butter magic shell!

Obviously I kind of have a thing for desserts, and with the weather finally agreeing with the calendar telling us it’s almost summer I have been digging into all the ice cream. And since the rest of the country is probably on the same wavelength, Turkey Hill Dairy launched the Good Mooed Tour in select U.S. states spanning the East Coast to the Midwest.

On their tour they will be handing out free ice cream samples for you to try along with the giant cow for a great photo-op. This past weekend they were spotted at Rock on the Range here in Columbus, OH! Want to find the giant cow and enjoy some delicious ice cream? The cow will be at Taste of Cincinnati on May 27 and then in the Detroit area June 11-19th. More tour dates are being added! Find out more online at https://www.turkeyhill.com/events/good-mooed-tour. Also visit the Dairy online at www.TurkeyHill.com, on Facebook, or on Twitter (@TurkeyHillDairy).

Turkey Hill Dairy makes a high-quality all natural ice cream in Lancaster County, PA, using only the simplest of ingredients, like milk, cream, sugar, and natural flavors for unforgettable richness. (Turkey Hill’s All Natural Homemade Vanilla contains just four ingredients!) There’s also no artificial colors, no artificial flavoring, and no stabilizers. It’s ice cream the way it used to be made when Turkey Hill first started, more than 80 years ago. With these simple ingredients they are able to make 20 different all natural flavors including classics like Vanilla Bean and Belgian Style Chocolate, and fruit-infused favorites like Blueberry, Mango, and Blackberry Swirl.

For a little history lesson, Turkey Hill Dairy was founded in 1931 by Armor Frey, with the ideals of hard work and dedication to the community. Armor started by selling milk to friends and neighbors in Lancaster County and a few years later used extra milk to make ice cream! Years later this modest dairy farm and milk delivery route has grown into one of the nation’s leading producers of ice cream. Their products are available in 49 states and a dozen different countries!

Their high availability means it was easy to locate at a store near me, so I scooped up a carton to share a fun and easy recipe for you. You know those coatings that freeze on top of cold ice cream, resulting in a shell? I made a peanut butter version that was the perfect addition to the vanilla bean ice cream – not that I wouldn’t eat it straight up but I cannot resist an excuse to consume peanut butter. All you need is peanut butter and coconut oil and you have all you need to make your own magic shell!

Two years ago: BBQ Bacon-Wrapped Hot Dogs

Five years ago: Simple Lamb Meatball Gyros

Six years ago: Spicy Basil Chicken

Seven years ago: Buttermilk Ranch Mac & Cheese

PEANUT BUTTER MAGIC SHELL

Makes about 1/4 cup

Ingredients:

1/4 cup creamy peanut butter

2 Tbsp coconut oil (or unsalted butter)

Directions:

1. In a microwave-safe bowl, heat peanut butter and oil, stirring every 30 seconds for about a minute, until smooth.
2. Let cool to almost room temperature before drizzling over your favorite ice cream and add any other desired toppings.

Source: Adapted from my Dark Chocolate Shell.

After a week filled with crossed off M’s on campus (because M is a profane letter) the day has finally arrived – THE GAME! It doesn’t matter if the Buckeyes had the crappiest season of all time, winning this game is all that would count because that’s what rivalries are all about. And to celebrate I made an ice cream worthy of #PBChocSat. Yes ice cream, because the temperatures will never suppress my cravings.

This recipe came from a collaboration with Indulgence Ice Cream, made right here in Columbus, which is the creamiest ice cream I’ve ever had and I’ve inquired into what kind of sorcery is required. I swear this isn’t even a sponsored post. Sure I got free ice cream but there were no strings attached. We conferred over Instagram that we should collaborate so we brainstormed and came up with this ice cream flavor. He made the peanut butter cheesecake base and I mixed in the homemade egg-free chocolate peanut butter chip cookie dough. Clearly our two peanut butter and chocolate loving hearts were meant to create ice cream together.

Want to score some Indulgence ice cream for yourself? Find them at La Tavola in Grandview or on Instagram and Facebook to place an order. I highly recommend the Belgium Bliss – cookie butter base with speculoos cookies and chopped dark chocolate mixed in! Not local and still want to try this concoction? You can either make your own peanut butter cheesecake ice cream (replace cookie butter with peanut butter in this recipe) or find some in store and mix in the homemade cookie dough like I did!

Three years ago: Gingered Turkey & Rice Soup with Basil

Four years ago: Egg in a Hole Waffles

Six years ago: Apple Cider Pancakes

CHOCOLATE COOKIE DOUGH & PEANUT BUTTER CHEESECAKE ICE CREAM

Makes 1/2 gallon

Ingredients:

1/4 cup (1/2 stick) unsalted butter, room temperature

2 Tbsp sugar

1/4 cup packed brown sugar

1 Tbsp heavy cream or milk

1/2 tsp vanilla extract

1/2 cup all-purpose flour (heat treated*)

2 Tbsp cocoa powder

1/8 tsp salt

1/4 cup mini or chopped peanut butter chips

1/2 gallon peanut butter cheesecake ice cream*

Directions:

1. In a medium bowl, using a hand mixer cream together the butter and sugars on medium speed until light and fluffy. Add milk and vanilla then mix in flour, cocoa powder, and salt on low speed until fully incorporated. Stir in peanut butter chips. Roll into small marble-sized balls, place on a nonstick tray, cover and freeze for 1 hour.
2. Transfer ice cream to a large metal bowl and stir in the frozen cookie dough pieces (if using home made add cookie dough after churning). Transfer to a freezer-safe container and freeze for at least 3 hours or until firm.

* I got the ice cream from Indulgence but could make your own using this recipe by substituting the Biscoff spread for peanut butter.

**Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Adapted from my Cookie Dough White Chocolate Fondue.

Disclosure: I was provided complimentary ice cream from Indulgence. All thoughts and opinions are my own.

You cannot resist a good ice cream sandwich but what if you could have it in jumbo form? I present to you the ice cream sandwich cookie cake!

So I realize all I’ve posted for the last 2 weeks has been desserts, but in my defense last week was #SummerDessertWeek. Today’s excuse is that it is #NationalIceCreamSandwichDay and without even planning it I had made this ice cream sandwich cookie cake two weekends ago for Bob’s 33rd birthday – you know, the birthday where he proposed to me?!

It all made so much more sense afterwards why he was so adamant about going to Lindey’s with just us, no friends. He normally has zero opinions. And yet I was still clueless, but I digress.

After celebrating his actual birthday just the two of us we also had a cookout in our backyard with friends over the weekend!

As usual I made too many desserts for the party but this one was his actual birthday cake. While Bob claims he is not a dessert guy, he definitely enjoys a good dessert so I stuck with the basics: ice cream cookies, Oreos, and Reese’s.

But then I made them anything but basic by forming them into one giant ice cream sandwich cookie cake. Because Bob truly is not a huge cake fan but ice cream is definitely a favorite. Step aside ice cream cake, there’s a new guy in town.

One year ago: Grilled Chicken with Strawberry-Jalapeno Salsa

Four years ago: Good ‘n’ Nutty Ice Cream Sandwiches

Six years ago: Feta, Spinach, Sun-Dried Tomato and Pine Nut Pizza with Sourdough Crust

REESE’S-OREO ICE CREAM SANDWICH COOKIE CAKE

Serves 8-12

Ingredients:

ICE CREAM

1 cup heavy cream

1 tsp vanilla extract

1/2 can sweetened condensed milk (about 3/4 cup)

1/2 cup creamy peanut butter

1/2 cup chopped Oreos (regular or peanut butter filled)

COOKIE CAKE

1-3/4 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, room temperature

1 cup light brown sugar, lightly packed

3/4 cup Peanut Butter & Co Dark Chocolate Dreams peanut butter (or regular + 1/4 cup cocoa)

1 egg

1 tsp vanilla extract

1-1/4 cups chopped Reese’s peanut butter cups

Directions:

1. Line a 10-inch (or 9-inch) cake pan or springform pan with plastic wrap and set aside.
2. In a large, chilled bowl, whip heavy cream to soft peaks. Add the vanilla and whip to stiff peaks.
3. Using a rubber spatula, gently fold in the sweetened condensed milk and peanut butter into the whipped cream. Fold in chopped Oreos.
4. Pour ice cream into the plastic lined cake pan, cover with more plastic wrap and freeze for 6 hours or overnight.
5. Preheat oven to 350 degrees. Place parchment paper in the bottom of two 10-inch (or 9-inch) cake pans or springform pans. Grease the sides.
6. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
7. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in peanut butter, egg and vanilla extract. Add flour mixture until combined. Fold in chopped peanut butter cups.
8. Divide and spread the cookie dough out evenly into the pans. Bake for 20-22 minutes or until set.
9. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
10. Once completely cooled, arrange one layer of the cookie cake on a large plate or platter. Remove ice cream from freezer, unwrap, and place on top. Sandwich with the second layer of the cookie cake. Slice and serve immediately. Store any leftovers in the freezer covered in foil or plastic wrap. Remove from freezer at least 15 minutes prior to serving again.

Source: Adapted from my Pumpkin & Ginger Ice Cream Sandwich Cookie Cake, Reese’s Peanut Butter Cookie Cake, and No-Bake Butterfinger Peanut Butter Cup Ice Cream Pie.