Chocolate chip cookies recipes

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1. Chocolate Almond Butter

Ingredients:

– 2 oz bittersweet chocolate
– 5 Tbl cocoa powder
– 2 cup milk
– 3 eggs, lightly beaten
– 1 cup sugar
– 1 cup cream
– 1.5 tsp pure vanilla extract
– 3/4 cup almond butter

Directions:

– Melt chocolate over low heat.
– Gradually stir in cocoa powder and milk while continuing to heat.
– You want the consistency to be thick but not solid as you add the milk and cocoa powder.
– Beat sugar into eggs.
– Stir hot chocolate/milk mixture into eggs.
– Add cream and vanilla extract.
– Cool.
– Just before adding to ice cream maker, stir a cup of ice cream mixture into almond butter.
– Once mixed, stir into rest of ice cream mixture.
– Freeze in ice cream maker according to manufacturer’s instructions.

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2. Chocolate Banana

Ingredients:

– 3 eggs
– 1 cup sugar
– 2 oz bittersweet chocolate
– 2 cups table cream (18% milkfat)
– 1 1/2 cups milk
– 6 tablespoons cocoa powder
– 1 tablespoon vanilla extract
– 3 over-ripe bananas
– Juice of 1 lemon

Directions:

– Beat eggs lightly.
– Beat sugar in to eggs.
– Melt chocolate in milk and cream.
– When chocolate partially melted, stir in cocoa powder.
– Continue stirring chocolate/cream mixture until hot but not quite boiling.
– Stir hot chocolate/cream mixture in to eggs.
– Stir in vanilla extract.
– Cool.
– When ready to make, mash bananas and lemon juice together.
– Make chocolate mixture in ice cream maker.
– Just before ready, add banana mixture.

Note: Use good quality, *very* ripe bananas. Otherwise your ice cream will have a strange flavor.

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3. Chocolate Chip Cookie Dough

Ingredients:

– 2 c Milk
– 1 3/4 c Sugar
– 1/2 ts Salt
– 2 c Half & Half
– 1 tb Vanilla Extract
– 4 c Whipping Cream
– Pillsbury Chocolate Chip – Cookie Dough (large size) – OR homemade cookie dough

Directions:

– Take the chocolate cookie dough out of fridge and leave out till needed.
– Scald milk until bubbles form around edge.
– Remove from heat.
– Add sugar and salt.
– Stir until dissolved.
– Stir in half and half, vanilla, and whipping cream.
– Cover and refrigerate 30 minutes.
– Freeze as directed by your ice cream machine’s instructions.
– Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough.
– Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream.
– Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream.
– Put the ice cream in the freezer for several hours until hardened.

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4. Chocolate Expresso

Ingredients:

– 2 C heavy cream, whipped stiff
– 1/4 tsp salt
– 3/4 C chocolate syrup (ie Nestles)
– 1 whole fresh egg, slightly beaten
– 1 serving of instant coffee powder, your choice of international flavor (mocha, vienna, etc)

Directions:

– Add the salt and egg to the whipped cream.
– Beat until well blended.
– Add, folding gently, but thoroughly, the chocolate syrup and instant coffee.
– Freeze as is for 3 hours.

Enjoy!

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