Dutch Treat Ice Cream

We’re going to start this post a bit bass ackwards.

A young blonde girl walks into the kitchen … no, this is NOT a blonde joke … opens the freezer, grabs a spoon and tries the newest ice cream concoction … there was no sound. Another spoonful. And through an ice cream filled mouth mumbled, this is the best thing I’ve ever put in my mouth.

I don’t think complements come better than that!

So, back to the beginning. This is another of those times I come late to the party. Cookie butter, or Speculoos Paste, is an amazing thing. On toast, on a spoon, on a finger. Why not in ice cream? But a ripple, the ice cream base flavor? There must be something different to try.

Cookie Butter is not one of those ingredients readily available in my neck of the woods. When friends ask what I miss and would like sent … this is one of the ingredients at the top of the list. So now you understand why it had to be the perfect recipe. No way do I want to waste a single drop of this beloved spread on a clunk of a recipe.

I agonized.

I lamented.

I HAD AN EPIPHANY!

• Chocolate Ice Cream Base
• 1/2 C slivered almonds, toasted
• 30 – 35 Chocolate covered cookie butter balls (instructions below)
• Chocolate Ripple (recipe below)

Start off by getting all the goodies that go into the ice cream ready. It’s really the easiest way.

For the chocolate covered cookie butter balls

Using a 1/4 t measure, scoop the cookie butter and place on a cookie sheet lined with parchment. Freeze.

Once completely frozen, dip the frozen cookie butter balls in chocolate. Place the cookie sheet into the freezer again.

NOTE: We cheated a wee bit here. We used a Baker’s Dipping Chocolate tub.

The almonds? Simple. Slivered almonds in a pan and just toast. We went a little more than lightly toasted and the flavor was for this recipe.

For the Fudge Ripple:

• 1/2 cup sugar
• 1/3 cup light corn syrup
• 1/2 cup water
• 6 tablespoons unsweetened Dutch-process cocoa powder
• 1/2 teaspoon vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

So now we’re ready to go …

Make the chocolate ice cream base. In the last few minutes of churning, add the cookie butter balls, add the toasted almonds. Finish churning.

 

 

 

Spread a bit of the ripple in the bottom of the container you’re freezing the ice cream in. Add some ice cream, add some ripple, add some ice cream, some ripple … don’t mix the ripple into the ice cream or move it around too much or you’ll have a muddy mess.