101 Gourmet Ice Cream Creations Review Plus Chunky Brownie Ice Cream

Let's be real honest right now . . . . this ice cream is

I-N-C-R-E-D-I-B-L-E!

The best chocolate ice cream I have ever had!

I was so excited to join the blog tour for Wendy Paul's new 101 Gourmet Ice Cream Creations Cookbook!  Cedar Fort Publishing was kind enough to send me a copy of the cookbook to test out a recipe and give my opinion about the book.

I was honestly drooling over the majority of the recipes and not only are there recipes for ice cream, but there are also shakes, various ice cream treats, toppings and ice cream cakes and pies!  A few that caught my attention right off the get-go were Ann's Lemon Supreme, Coconut Cream Pie, Banana Nut, Harvest Apple Walnut, Brown Sugar, Egg Nog, Pepperminty (I LOVE Peppermint Ice Cream), Red Velvet Ice Cream Cake Roll and Frozen Mexican Hot Chocolate just to name a few.  There are all of your favorite traditional flavors along with lots of new gourmet flavors.

The recipes all sound easy and I know that anyone, whether you are a cook/baker or not, could make amazing homemade ice cream with this cookbook.  I am sold on this book even after trying just one recipe!

If you are an ice cream lover and would like some easy recipes.  I know, without a doubt, that you will be a fan of this cookbook.

Now, onto this amazing Chunky Brownie Ice Cream.

Remember when I made this easy vanilla ice cream and I said that my mom makes the best vanilla ice cream, but since it has eggs in it, I was a little nervous about trying her recipe for my first attempt.  Well . . . this chocolate brownie ice cream has eggs in it and it was a piece of cake to whip up.  Nothing to be nervous about.  All you have to do is combine the ingredients and cook until it reaches 160 degrees.  You actually don't even have to cook it if you don't care about the raw eggs, but I personally prefer to make sure those eggs are cooked.

  

I tasted it when I was done heating it up and my first thought was "OMG - this is divine"  While it was warm, it tasted like a decadent hot chocolate.  I had to hurry and put it in the fridge to keep myself from drinking the whole thing.  

Not only was this so easy to whip up, but it only took about 25-30 minutes to freeze.  My ice cream maker stopped turning, so I figured a piece of ice must be jammed, but nope - it was done.  That is fast enough that you can easily make homemade ice cream on a weeknight.  I made the base the night before, cooled it in the fridge overnight and when I got home from work the next day, I put it in the ice cream maker.   

It is so good!  The chocolate flavor is out of this world.  It is thick and creamy and the brownies remain chewy even with the ice cream being frozen.  I love that it didn't make a huge batch.  That way, I can try all of the awesome flavors and not have to eat 10 gallons of each.  With that said, if you are making this for your family, you may want to double the recipe.

Chunky Brownie Ice Cream

adapted from: 101 Gourmet Ice Cream Creations
(Printable Recipes)

2 egg yolks

3/4 c. sugar

2 c. heavy cream

1 c. 2% milk

1 tsp. pure vanilla extract

1/3 c. unsweetened cocoa powder

1/2 c. semisweet chocolate chips (I used milk)

1 recipe Fudge Brownies

Whisk together egg yolks and 1/4 cup of sugar until eggs are light yellow in color and fluffy.  Whisk in the rest of the sugar.  Combine the cream, milk and vanilla extract and whisk into egg mixture until completely combined.  Heat over medium heat, whisking constantly.  Add the cocoa powder and chocolate chips and whisk together until chocolate is smooth and no lumps appear.  Heat until temperature reaches 160 degrees, stirring constantly, about 8-10 minutes.  Remove from heat and cool completely in the fridge (I cooled mine overnight).  Place your creamy mixture into your ice cream maker and freeze according to manufacturer directions.  During the last 5 minutes of mixing, fold in the brownie chunks.  Yield: 1 quart.   

Fudge Brownies

1/2 c. butter

1 (12 oz.) bag semisweet chocolate chips (I used milk)

1 c. brown sugar

3 eggs

1 1/4 c. flour

pinch of salt

Preheat oven to 350 degrees.  In a large sauce pan, melt butter and chocolate chips on low, stirring frequently.  Once melted, remove from heat and stir in the sugar until well combined.  Add the eggs, one at a time, stirring after each one.  Add the salt and flour and mix until no flour is seen.  Pour into a greased 9x13 baking dish.  Bake for 25-28 minutes or until middle is set.  Do not overbake.  Cool completely and then break into small chunks.  

Jenn's Notes:  Make sure to use a brand of chocolate chips that you really like, since a lot of the flavor will come from that.  I used Guittard Milk Chocolate Chips, which are my absolute favorite.  I made a half batch of the above brownie recipe and I baked them in an 8x8 baking dish.  I think a half a batch was plenty and I got some brownie in each bite!   

Cheesy Zucchini Rice

Have you guys been seeing this recipe all over Pinterest?  Who am I kidding - of course you have! Doesn't it sound yummy?  Well . . . zucchini season has officially started and I am ready for it.  Bring it on!  I have a long list of recipes to try!  So, consider yourself forewarned!  

This rice was great!  I couldn't actually taste the zucchini and if it wasn't for the green color, I probably wouldn't even have known it was in there.  Even though I couldn't taste it, just knowing it was in there made me feel good, since I was eating my serving of vegetables for the day!  I will definitely be making this one again.  

Cheesy Zucchini Rice
adapted from: Buns In My Oven
(Printable Recipe)

1 Tbl. extra virgin olive oil

1 c. long-grain rice

2 c. low-sodium chicken broth

2 Tbl. butter, opt.

1 med. or 2 sm. zucchini, grated (I added around 1 - 1 1/2 cups)

1 c. shredded sharp Cheddar cheese

1/2 tsp. garlic powder, opt. 

salt and pepper

splash of milk, as needed (I added 2-3 Tbl.)

Heat olive oil in a medium saucepan over medium heat.  Add the rice and stir to coat.  Toast the rice, stirring often, until golden.  Add the chicken broth and bring to a boil.  Turn heat to low and cover.  Cook 15-20 minutes or until liquid is mostly absorbed.  Stir in the butter, grated zucchini, shredded cheese and garlic powder.  Cover and let sit 5 more minutes.  Taste and add salt and pepper, to taste and add a little milk if you would like it creamier.  Serves: 4    

Jenn's Notes: I forgot to add the butter and garlic powder and it still tasted yummy.  I used Medium Cheddar and my rice only had a slight cheesy flavor.  I chose not to peel my zucchini, but if you want it to be a little more hidden, you could peel yours.   

Blueberry Cinnamon Roll Cake

Have you ever had a blueberry cinnamon roll?  There is a local bakery where I live that makes the BEST EVER blueberry cinnamon rolls.  I would pick that roll over a regular cinnamon roll or even over an orange roll any day of the week.   I had high hopes for this cake.  The cake itself was delicious.  It was moist, had great texture and was loaded with cinnamon flavor.  Plus anything with glaze on top is a winner in my book.  The only problem was, it wasn't loaded with blueberry flavor and since it is called "Blueberry Cinnamon Roll Cake", it should taste like blueberries.  

However,  I think I have figured out how to get more blueberry flavor packed inside.  I think it would be perfect to layer half the batter, then a whole layer of blueberry sauce, then the rest of the batter.  That way you get blueberry in every single bite.  What do you think?  Either way this cake was yummy and you could even leave the blueberry out entirely and just have regular cinnamon roll cake!    

Blueberry Cinnamon Roll Cake

adapted from: My Shiny Life
(Printable Recipe)

Blueberry Sauce 

1 pt. blueberries

1/4 c. water

1 Tbl. sugar

juice of 1/2 a lemon

1 tsp. vanilla extract

Cake

3 c. all-purpose flour

1/4 tsp. salt

1 c. sugar

4 tsp. baking powder

1 1/2 c. milk

2 eggs

2 tsp. vanilla extract

1/2 tsp. orange zest, opt.

1/2 c. (1 stick) butter, melted

Topping

1/2 c. butter

1 c. brown sugar

2 Tbl. flour

1 Tbl. cinnamon

Glaze

2 c. powdered sugar

2 - 3 Tbl. milk (more if needed)

1 tsp. vanilla extract

To make the blueberry sauce:  Add the blueberries, water, sugar and lemon juice to a saucepan.  Cook over medium heat until thickened, mashing the blueberries as you go. (A potato masher worked best for me, but you could also use a wooden spoon).  Once thickened, remove from heat and stir in the vanilla.  Set aside to cool.  To make the cake: Preheat oven to 350 degrees.  Combine the flour, salt, sugar and baking powder.  In  a separate dish combine the milk, eggs, vanilla, orange zest and melted butter.  Add wet ingredients to dry and stir until combined.  Pour into a greased 9x13 inch cake pan (or see my notes below for my suggestion).  Dollop blueberry sauce over cake batter and swirl using a butter knife.  For the topping:  Combine brown sugar, flour and cinnamon.  Cut in the butter until it looks like wet sand.  (My fingers worked best for this, but you could always use a fork or spoon).  Sprinkle evenly over the cake.  Bake for 30-33 minutes.  Let cake cool for 20-30 minutes.  To make the glaze:  Whisk together all ingredients until smooth, adding only enough milk until it reaches desired consistency.  Pour over slightly cooled cake.  Let cake sit for 1 1/2 - 2 hours before cutting and serving.  Don't rush this part or you might end up with a completely sunken cake.    

Jenn's Notes: I made 1/2 a batch.  I did add orange zest, but I couldn't taste it at all, so you could totally leave that out or add it to the glaze instead.  Next time, I am going to spread half the batter into the cake pan, then spread an entire layer of blueberry sauce over the batter (instead of just dolloping).  Then, I will top with the remaining cake batter and continue with the rest of the cake as instructed.  By just dolloping and swirling the sauce, you end up with only a few patches of blueberry and by adding an entire layer of blueberry sauce, I think it will add much more blueberry flavor, since you will get some in every bite, but the choice is up to you. 

Oven Baked Garlic Parmesan Fries

These potatoes were good.  Then,  I dipped them in ranch dressing and they were So Good!  Although they don't get super crunchy, they do get slightly crunchy. The thinner you can slice your potato, the more likely they will end up crispy.  They are like little, bite-size, healthier potato skins! Imagine a bacon and Cheddar cheese version (of course that wouldn't be a healthy version).  

By-the-way, on a little side-note, I recently purchased a bottle of Light ranch dressing.  I got the same brand that I love, but I went with light instead of original and I swear - it tastes the EXACT same.  The bottle even said "I bet you can't tell it is Light" and boy is that statement true.  So, if you want to save a few calories and a lot of fat grams, consider trying out light salad dressings.  Either way, make these soon and be sure to dip them in ranch!!!  

Oven Baked Garlic Parmesan Fries

adapted from: Babble
(Printable Recipe)

3 small - medium russet potatoes
2-3 Tbl. extra-virgin olive oil
1/4 c. panko bread crumbs
1/4 c. Parmesan, freshly grated
garlic salt
freshly ground black pepper
chopped Italian parsley, for garnish

Clean and roughly peel the potatoes, leaving a few strips of skin intact.  Slice potatoes into 1/4'' pieces, using a knife or a food processor.  Place slices in a bowl and drizzle with olive oil; toss to coat each potato.  Add the panko, parmesan, garlic salt and pepper.  Stir again to make sure each slice is coated with a bit of the ingredients.  Spread evenly onto a baking sheet that has been lined with parchment paper.  Bake at 450 degrees for 18-25 minutes or until cheese is melted and panko are golden brown and desired crispiness is achieved.  Garnish with chopped parsley and serve.  

Jenn's Notes:  These didn't get super crispy, but they were slightly crispy.  They were way good dipped in ranch dressing.

Cheesy Chicken Taco Pasta

For someone that used to say they didn't like pasta very much, I sure have been making a lot of it lately.  Guess I like it now - you think? 

I think this Taco Pasta and this Cheesy Chili Mac are what jump-started my new found love for pasta, but both of those use ground beef and I wanted a chicken version of a Mexican pasta.  I wanted a creamy dish, but I didn't want to have to make a roux.  What could work instead of a roux?  How about cream of chicken soup?  I took that idea and turned it into a Mexican style dish by adding some Rotel, cumin, chili powder and cilantro.  It totally worked.  

It turned out creamy, cheesy and yummy.  

Cheesy Chicken Taco Pasta

from: Jenn@eatcakefordinner
(Printable Recipe)

1 1/2 - 2 c. cooked and seasoned chicken, diced

2 c. shell pasta, cooked (measure before it is cooked)

1 3/4 c. Cheddar cheese, divided

1 (10 3/4 oz.) can cream of chicken soup

1 can mild Rotel, undrained (diced tomatoes and green chiles)

3/4 tsp. cumin

1/2 tsp. chili powder

salt and pepper

2 - 3 Tbl. chopped cilantro, opt.

1/4 c. milk (or more if needed)

Combine cream of chicken soup, Rotel, cumin, chili powder, salt, pepper, chopped cilantro and milk.  Add the cooked chicken, cooked pasta and 1 1/4 cups of cheese.  Stir to combine. If you think it needs a little extra milk, now is the time to add it (I did not add any extra to mine).  Taste and add more seasonings, if needed.  Pour into an 8x8 inch casserole dish.  Top with remaining 1/2 cup of cheese.  Bake at 350 degrees for 20 minutes or until bubbly and cheese is melted.  Garnish with more cilantro, if desired.  Serves: 4-5  

Jenn's Notes: I baked one very large chicken breast that I had seasoned with some salt, pepper, cumin, chili powder and garlic powder.  I accidentally cooked a little more than 2 cups of pasta, so your dish might end up looking a little more saucy than in my photo.  If you are not a pasta person, I think this would taste great with rice too.  Feel free to switch this up however you like.  You could add Pepper Jack cheese if you want a little extra kick, you could add some corn and beans or you could even use ground beef instead of chicken.  

Teriyaki Chicken and Noodle Bowl

I LOVED this noodle bowl!!  It was such a nice change using noodles instead of rice like I do with so many other dishes, like this Slow Cooker Honey Sesame Chicken and this Bourbon Chicken over Rice.  However, if you don't want the noodles, I think it would be great over rice too.  

I had no idea teriyaki sauce was so incredibly easy to make.  I even had all of the ingredients on hand, including the sesame oil.  I really like the flavor of sesame oil and even using only 1 teaspoon in the sauce, you can really taste it.  It tastes way better than store bought sauce and it makes quite a bit, but Jamie says it will keep in the fridge up to a week.  I think it would be way good served on a chicken sandwich, maybe with some bacon too???    

I want to try and pre-cut some carrots and red peppers and freeze them to have readily available and to help cut back on some of the prep work.  Has anyone tried freezing either of those? How about chopped onions?  

Teriyaki Chicken and Noodle Bowl

adapted from:  Jamie Cooks It Up
(Printable Recipe)

4 chicken thighs, boneless and skinless (I used breasts)
2 Tbl. olive oil
salt and pepper
3 large carrots
1 red bell pepper
1/2 med. onion
any other veggies: mushrooms, broccoli, peas, zucchini, etc . . .
1 (16 oz.) pkg. angel hair pasta or thin spaghetti noodles

Teriyaki Sauce
1 1/2 c. cold water
3/4 c. packed brown sugar
1/2 c. soy sauce
1 tsp. garlic powder
3 Tbl. cornstarch
1 tsp. sesame oil

Cut chicken into strips (or cubes if using breasts). Heat 1 tablespoon oil in a large skillet over medium-high heat.  Add the chicken; season with salt and pepper.  Let cook for about 10 minutes, stirring frequently.  You want it to get nice and golden brown on each side.  While your chicken is cooking, chop up the veggies.  You want to be sure they are chopped pretty small (about 3/4 of an inch).  Now is the time to heat up a pot of water and cook the noodles according to package directions.  When the chicken is cooked through, remove it from the pan and set aside.  

Add the other tablespoon of oil to the hot pan.  Add the veggies and cook until they are crisp tender.  While the veggies are cooking, mix all the teriyaki sauce ingredients together in a medium sized bowl, making sure there are no lumps.  Once the veggies are cooked, remove them from the pan and set aside with the chicken.  Pour the teriyaki sauce into the hot pan.  Whisk it around until it thickens up.  This should only take about 3 minutes.  Serve.  Place hot noodles in a bowl or plate, top with chicken, veggies and top with the sauce.  Serves 4 - 6     

Jenn's Notes: I used carrots, red pepper, yellow onion and steamed broccoli for my vegetables.  I used chicken breasts instead of thighs.  I cooked my teriyaki sauce in a separate pan and kept the vegetables in the pan they were in and I added the chicken back in to ensure everything would be warm.   

Easy Weeknight Chicken Tacos

These tacos were quick and easy and they tasted DELICIOUS.  I knew I wanted to try them after seeing they called for orange juice.  My favorite carnitas recipe calls for orange juice and I figured it would be perfect with chicken too.  Since these call for chipotle chiles in adobo, I think they would be too spicy for kids.  Even the smallest amount of those chipotle chiles adds a big kick.  You can buy chipotle chili powder seasoning and I think that would be a great substitute, because you still get that nice smoky flavor, but not so much heat.

Easy Weeknight Chicken Tacos

adapted from: America's Test Kitchen
(Printable Recipe)

3 Tbl. butter

1 garlic clove, minced

1 tsp. chipotle chiles in adobo, seeds removed, minced

1/2 c. orange juice

1/2 c. + 1/4 c. cilantro, minced, divided

1 Tbl. Worcestershire sauce

4 boneless skinless chicken breasts (I used 2)

1/2 tsp. yellow mustard
salt and pepper, to taste

Heat a large skillet over medium heat.  Melt the butter.  Add the garlic clove and minced chipotle chiles and cook for about 30 seconds.  Add the orange juice, 1/2 cup minced cilantro and Worcestershire; stir well.  Add the chicken breasts and simmer for 10-15 minutes or until chicken is done. Flip over halfway through.  The thickest part of the chicken should register 160 degrees.  Remove chicken and set aside to rest for a few minutes.  Continue heating the sauce and reduce to a glaze.  Add 1/2 tsp. of yellow mustard (this helps emulsify it) and stir well.  Shred the chicken and add back to the glaze; toss to coat.  Stir in 1/4 cup of chopped cilantro.  Season with salt and pepper to taste.  Serve in toasted tortillas with diced tomato, fresh lime juice, diced avocado, shredded lettuce, sour cream and Feta or whatever toppings you desire.  Serves 4.    

Jenn's Notes: I made the recipe as is, except I used 2 large Costco chicken breasts.  I was worried about adding yellow mustard, but it did not stand out at all. I really really liked these!!