Nutella Ice Cream

“Without ice cream, there would be darkness and chaos.”

— Don Kardong

Don’t let this quarantine bring you down remember: it could always be worse. Many are fighting for their last breath, have had to say goodbye to loved ones, and you and I are just “stuck inside.” Yeah, it could be worse , way, way worse!

Rather than let this be the focus though, look around and see how so many have found something to stay positive. They sing from their balconies, have remembered what it means to laugh and play inside with their children, stop and smell the coffee beans, and sit around the table thankful to have those they love with them. Yes, they are being grateful for the little things, happy to be alive, be in the moment.

So if you are quarantined but healthy, let’s be on the same page and change the focus; let’s find the moments you have right now to remember the good times, and pray for those who might not have the circumstances to just be “quarantined” but are fighting for their lives or the lives of others.

And if you have the ingredients already in the house, make some ice cream, watch your kids smile, and send me a note about why you are grateful for the moment you are living right now.

-the white radish

Adapted slightly from Donna Hay

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INGREDIENTS

• 3 CUPS (750ML) Evaporated whole milk

• 1 CUP (250ML) MILK (whole milk-fresh if possible)

• 1 TABLESPOON VANILLA EXTRACT

• 1 CUP (330G) CHOCOLATE-HAZELNUT SPREAD (aka Nutella)

• ½ CUP (50G) DUTCH COCOA (or any cocoa powder not sweetened)

• CONES, (optional)

• Verona chocolate or any dark chocolate melted (optional for cones)

• 1/2 tsp vegetable oil (optional)

• 1/2 cup toasted hazelnuts largely crushed with kosher salt (optional for cones)
  
  
  

Instructions

1. Place the cream (evaporated milk), milk, vanilla, chocolate-hazelnut spread (Nutella) and cocoa in a large bowl and whisk until the mixture is combined and the cocoa is dissolved.
   
   
   

2. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal. Lay each bag flat on a baking tray and freeze for 3 hours or until firm and just frozen.
   
   
   

3. Remove the bags from the freezer and, using your hands, gently bend each bag to break up the mixture into small pieces. Place the mixture in a food processor, in 2 batches, and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon.
   
   
   

4. Spoon into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. Or if you do not have a loaf pan; pre-scoop with ice cream scoop and freeze scoops on a metal tray until hardened.
   

5. Meanwhile, if you have cones melt Verona chocolate (or any chocolate you prefer) and 1/2 tsp vegetable oil and stir. Dip the cones into the chocolate and then immediately dip the toasted hazelnuts and salt.

Tips

• Hand-dipped Cones can be placed in freezer as well until ice cream is ready.

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milkshakes

“Take what people give you. Drink their milkshakes.”

— Wally Lamb

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Dark Chocolate Peanut Butter cup Milkshake

Summer ☀️is slowly fading and fall🍂 is coming to Seattle but that doesn't mean we can't have milkshakes as the sun still shines.  I know many of you who don't live in Seattle only know that it rains☔️ here all of the time and while that is the hype to keep the tourists at bay or at least keep them hanging out in Pike Place Market🐽🍇🍐☕️ our sunny days of summer are numerous and fantastic.  The autumn season brings cool evenings and mornings perfect sleeping weather.  Can you tell I wanted to sleep in this morning? Not happening yet as the daylight calls and the sun shines.

Not sure what happened to summer it seemed to come and be gone full of 

picnic planning 🐜, barbeques,

backpacking trips🎒🌲, outdoor movie nights 🎥,

and ice cream in a bowl 🍧 or on a cone.🍦

Therefore milkshakes before fall hits seemed like a good plan.  I tried a few flavors but I always come back around to something with chocolate.  Strawberry is out of my plan as it does not ever appeal to me.  Sorry to all of you strawberry milkshake lovers.🍓😖  I just don't understand you please convince me!

I don't eat ice cream in the cold months even if I have it in the freezer.  I am one of those rare people so I have heard that can let ice cream develop ice crystals if it sits in the winter at my house.  So it was important to use up any ice cream left in the freezer now before it gets too cold.  A good excuse to make a milkshake.

 Being that chocolate peanut butter ice cream is my favorite and I had dark chocolate peanut butter cups on hand (very dangerous) from Trader Joe's I decided upon the best of both worlds.  Vanilla ice cream and dark chocolate peanut butter.  

Can't go wrong with these flavors don't you agree?😋

Makes: 1 large shake or two small ones

Ingredients

• 5-6 miniature dark chocolate peanut butter cups

• 2 1/2 scoops vanilla ice cream

• 1/4 cup milk

• heavy cream for topping

Instructions

Step 1

Place a milkshake glass or two small glasses in the freezer one hour prior.

Step 2

Whip heavy cream until white peaks and using a kitchen aid and whisk or hand held balloon whisk.

Step 3

In a blender place peanut butter cups, vanilla ice cream and milk in that order. Blend until mixed well and thickened.  If you want it thinner add a tablespoon of milk at a time until thinness is achieved.

Step 4

Pour shake into frozen glass top with whip cream and a peanut butter cup or chopped pieces. 

Enjoy! Happy National Chocolate Shake Day!

Tips

• Trader Joe's mini dark chocolate peanut butter cups are the best

• Do not add ice as you will water down the milk shake if you want it thinner add milk little by little

• Buy the best ice cream you can or make your own

• Freezing the glasses keeps the milkshake cold even after it has been blended