Easy & Delicious Blackberry Chip Ice Cream

Yesterday, Josh and I went to our local fruit farm and picked donut peaches and blackberries. I kid you not, they were the sweetest, juiciest peaches and berries I’ve ever tried. It took every ounce of self control to not devour them as soon as I got home. My mouth is watering just thinking about them.

I knew exactly what I was going to do with the berries. I don’t know about you but I love ice cream. It’s my one true (food) love. I could eat an entire meal and ALWAYS have room for ice cream. I could eat ice cream for breakfast, lunch and dinner, during spring, summer, fall and winter. You think I’m kidding but I’m being completely serious. I just really like ice cream. And my love for ice cream is what’s bringing this sweet, fruity, creamy goodness to you.

This recipe is great because it’s both delicious AND easy – it doesn’t require an ice cream maker! I was inspired by a family favorite, Black Raspberry Chip ice cream.

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Ingredients:

  • 2 c. heavy whipping cream
  • 1 can sweetened condensed milk (14 oz.)
  • 1 tsp. vanilla extract
  • 1 qt. fresh blackberries
  • chocolate chunks

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Start by freezing your fresh blackberries. The best way to do this is to lay them on a lined baking sheet in one layer. This will help keep the berries from lumping together. Leave in the freezer overnight. I really struggled with this step – I kept eating all of my berries before they hit the sheet. They were SO juicy!

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Once your berries are frozen, throw them in a food processor and blend until smooth. If you need something to help the berries blend better, add a little heavy whipping cream or water. (I personally like having the seeds in the pureed berries because it makes it seem like a more natural berry ice cream, rather than just artificial flavoring.) Set blended berries aside.

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Using a standing mixer or hand mixer, beat the heavy whipping cream until it forms a whipped cream like texture (or soft peaks). Once your cream is the right texture, add in the sweetened condensed milk and vanilla.

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Slowly mix in spoonfuls of the berry puree until you get the desired berry flavor. I added all of my berry puree because I wanted a richer berry flavor. This is my favorite part because the mixture starts to turn a pretty purple color!

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Once you’ve added in all of your berry puree, fold in your chocolate chunks using a spatula.

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Once you’re done making your ice cream mixture, pour into baking pans or a container and let sit in the freezer. I froze mine for about 5 hours.

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Viola! This ice cream was so good and it took hardly any time at all! I can’t wait to try out new flavors. 🙂

Naturally,

Ari.

 

 

This recipe is an altered version of Martha Stewart’s No-Churn Vanilla Ice Cream.

Snickers Brownie Truffles

As much as I enjoy choosing healthier alternatives for things, sometimes you just can’t beat the “original” – and that’s okay. Life is all about balance, right? So don’t be afraid to indulge a little! If you are going to indulge, I definitely recommend this sweet treat ; ). It has chocolate, brownie (need I say more?) and Snickers all rolled up into one perfect little truffle.

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Ingredients:

For the brownies:

  • 1/2 c. all-purpose flour
  • 1/3 c. unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/2 c. melted shortening (butter and margarine will also work well)
  • 1 tsp. vanilla extract
  • 2 large eggs

For the truffles:

  • Prepared brownies
  • 2 Snickers bars
  • Chopped peanuts
  • Milk chocolate chips

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Put all of the dry ingredients (flour, cocoa powder, sugar, salt and baking powder) into a large bowl and thoroughly mix until it’s even throughout.

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Once dry ingredients are evenly mixed, add in the wet ingredients (butter, vanilla and eggs) and combine into a batter. The batter should be thick, almost like a dough.

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Preheat oven to 350 degrees Fahrenheit. Coat a 8×8 or 9×9 pan with non-stick spray or butter. Plop the brownie batter into the pan and spread out. It doesn’t have to be perfect. The brownies will even out a decent amount when they’re in the oven. Bake the brownies for 20-25 minutes.

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While the brownies are baking, cut your snickers bars into small squares. I cut mine the long way once and then horizontally five or six times.

Remove the brownies from the oven and allow to cool before cutting into small squares. Your brownies should be more on the “fudgy” side, rather than cake-like. The smaller the squares, the more truffles you’ll have. The edges of the brownies don’t make for the best truffles so consider that when cutting your squares. They do make a good pre-truffle snack though 🙂

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With each brownie square, flatten it in the palm of your hand, place a Snickers piece in the middle and fold the edges of the brownie over the Snickers chunk. Form the brownie into a ball.

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Place the brownie/Snickers balls into the freezer for about 10 minutes. While these are freezing, melt the chocolate chips in the microwave in 20 second increments, stirring in between, until fully melted.

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Take the brownie/Snickers balls out of the freezer. Roll the truffles in the melted chocolate until evenly coated and place on a baking sheet with wax paper. Quickly sprinkle with chopped nuts before the chocolate hardens. Once all truffles are coated in chocolate and peanuts, place back in the freezer for another 10-15 minutes, or until the chocolate shell hardens.

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I love making truffles and out of all the different kinds I’ve made so far, these have to be my favorite (and that’s saying a lot for someone who hates peanuts)! If you need a second opinion, I made these for Josh’s dad’s birthday and he seemed to enjoy them!

Let me know what your favorite truffle recipes are!

Enjoy!

Naturally,

Ari.