Chocolate Chip Almond Ice Cream (Cheat)

Summer is coming to an end (nooo), but that doesn’t mean you have to stop eating ice cream. I have so much ice cream in my freezer, I’ll probably be eating it all the way to October.

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I’m back from South Africa, and it was seriously amazing. God, I love animals. The highlights of my summer vacation were volunteering for a sea turtle conservation project in Sri Lanka and going on game drives in South Africa. Both such unforgettable experiences. I didn’t go to summer camp or write my Extended Essay (because I accidentally lost all my data oops), but nevertheless, it was a summer well spent.

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I’m quite devastated that summer vacation’s coming to an end. School starts tomorrow and I’m not academically prepared to be hit with the workload sitting around the corner. I’m not physically ready either, and by that, I mean I literally had just one night to adjust to a 6-hour time difference. Waking up at 7am will be equivalent to waking up at 1am. Welp.

But of course – I’m incredibly excited to see my friends and teachers again. Hi Anna. Hi Rebecca. Hi Bill. Hi Mr. Lugt.

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Back to the ice cream, though. This chocolate and almond ice cream is amazing. Based on the opinions of others, this recipe, and a recipe for mint chocolate chip ice cream (yet to be posted), are the best ice creams ever. That being said, they haven’t tried all the ice creams I’ve made (sometimes I’ll finish it all before anyone else can get to it – oops), but still, I stand by their opinions. This ice cream is really damn good.

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The ice cream base is a simple one – creamy and perfectly sweet. Then as the ice cream churns, you add in your chopped, aromatic almonds and the best part – the chocolate.

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I used to love making nana ice cream and pouring melted chocolate over the top, watching it set. This is the same. As the ice cream churns, you pour in a thin stream of melted chocolate, which sets instantly when coming in contact with the cold ice cream. Thus, you end up with chocolate distributed throughout all the ice cream, with chocolate in every bite, pairing beautifully with the full crunch of the chopped almonds. It’s a perfect combination, really.

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Note: Feel free to double the recipe if you wish. I made a smaller batch because my ice cream machine is quite small and I’d have to make the ice cream in two batches otherwise.

Chocolate Almond Ice Cream

Adapted from Lovely Little Kitchen

Ingredients

  • 3/4 cups whole milk
  • 1/3 cups granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup dark chocolate chips or chunks
  • 1/4 cup roasted, salted almonds, chopped

Method

  1. Freeze your ice cream maker ahead of time (according to manufacturers instructions)
  2. In a large mixing bowl or the bowl of a stand mixer, whisk the milk and sugar together until the sugar has dissolved
  3. Add in the heavy cream, vanilla extract, and almond extract, and whisk until combined
  4. Pour the mixture into the ice cream maker and churn according to manufacturers instructions
  5. While the ice cream is churning, melt the chocolate in the microwave at 10-second intervals, stirring in between, until the chocolate has completely melted
  6. When the ice cream has reached a soft consistency, pour 2/3 of the melted chocolate in a thin stream over the churning ice cream
  7. Add in 2/3 of the almonds to the churning ice cream
  8. When the ice cream has finished churning, transfer it into a storage container, and sprinkle on  the remaining almonds, and drizzle the last of the melted chocolate over it
  9. Freeze for at least 3 hours. Allow to thaw before serving.

Blueberry Bread (Cheat)

It’s blueberry season (I think)! Have some blueberry bread~

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I’m still in utter disbelief that school starts in half a month. It’s honestly so depressing to think about all that work ahead of me that I’ve been procrastinating – college apps, extended essay, IAs…

GAH ok I won’t think about that now. For now, I’m gonna focus on telling you about this blueberry bread, aight? Blueberry bread. Blueberry bread.

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This blueberry bread is everything you’d want in a loaf cake. It has just the right texture and flavor, not to mention that its full of delicious blueberries! Each slice is guaranteed a generous amount of blueberries.

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I’ve never really cared much about flouring blueberries before mixing them into the batter. It prevents the blueberries from bleeding, but look the gorgeous patterns they make when they bleed! It’s so pretty! Food is art, I tell you.

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Blueberry Bread

Recipe adapted from Something Swanky

Ingredients

  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 3 tablespoons vegetable oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 teaspoons baking powder
  • 1 cup fresh blueberries

Method

  1. Preheat oven to 175ºC or 350ºF
  2. In a medium bowl, whisk together the flour, vanilla, salt, and baking powder
  3. In a large bowl, whisk together the eggs, sugar, milk, and oil
  4. Gently fold the dry ingredients into the wet until almost combined, with a few streaks of flour remaining
  5. Fold in the blueberries
  6. Transfer the mixture into a lined or greased 5×12 loaf pan and bake for 55-60 minutes, until a toothpick comes out clean. Allow to cool before slicing.

Fruity Rainbow Fro-Yo Popsicles (Clean)

Expect lots of ice cream recipes these days, ’cause my freezer it literally full of it right now.

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Also – I figured out a problem to that Photoshop problem. I had a bunch of recipes with unedited photos, but my laptop died and my brother’s laptop doesn’t have Photoshop. My solution – using a 7-day trial. Hell yes.

So instead of working on my college apps and my math IA, I’ll gladly spend these next 6 days editing all the photos I had procrastinated.

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These fruity popsicles are perfect for the killer heat this summer. I haven’t left my house for the past week until today, when I took my dog for a walk. I had only been outside for about 5 minutes before I started sweating and my dog was panting like crazy. Needless to say, it was a short walk. When I got home, the first thing I went to grab was one of these popsicles. I gave my dog her water, which she lapped up, but then she just stared at me longingly as I enjoyed my cold popsicle. Poor puppy.

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Feel free to sub in whatever fruit you want, depending on what you have on hand. Oh, and no – blueberries do not make a blue layer, but you could experiment around with spirulina powder to get a turqoise-colored layer.

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Fruity Rainbow Fro-Yo Popsicles

Ingredients

  • 3 cups greek yogurt
  • 1/2 cup cherries or raspberries
  • 1/2 cup pineapple chunks
  • 1/2 cup chopped kiwi
  • 1/2 cup blueberries
  • 1 tablespoon açai powder
  • Honey, to taste

Method

  1. Distribute the yogurt evenly among 5 bowls
  2. In a food processor, blend each fruit separately and set aside. Start off with the lightest colors and gradually use darker ones to avoid washing your food processor/blender every time (pineapple -> kiwi -> cherries/raspberries -> blueberries
  3. Stir the pineapple, kiwi, and cherry/raspberry fruit purees into the bowls of yogurt. For the two distinct layers of purple, stir about a tablespoon of blueberry puree in one, and the rest into the other. Add the açai powder to the yogurt with more blueberry.
  4. Stir in half a teaspoon or so of honey into each bowl, if desired.
  5. Layer the yogurt into popsicle moulds. If your yogurt is runny, it may be easier to freeze the yogurt in between layers
  6. Freeze for 4-6 hours

Cake-Infused Ice Cream (Cheat)

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I’m back!

It’s been like 3 weeks since I’ve posted a recipe. Sorry. I’ve been on vacation and my laptop decided to break (as always). I was in Sri Lanka for a week doing volunteering with turtle conservation, which was amazing beyond words. Watching the little turtles hatch and setting them free into the ocean were both unforgettable experiences. Seriously, if you haven’t already, volunteer for some sort of animal conservation. It’s absolutely incredible. I’m already thinking about what I’ll do next – shark conservation? Panda? Bear? Elephant? All of the above?

Other than that, I also went to the UK to make some final decisions about which universities I’d apply to, and then went to the Netherlands to reunite with my brother.

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In case you were wondering, my laptop still isn’t working, but thankfully, I have my brother’s.

Anyways, on to the recipe! I have so many ice cream recipes to share with you guys. Unfortunately, my brother’s laptop doesn’t have Photoshop and I didn’t edit any photos before I left, soo…we’ll see. But I did have this recipe waiting patiently in my hard drive to be posted, so here it is – cake infused ice cream.

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A while ago, I baked a cake. Two actually. It didn’t go so well. They were in the oven for like an hour. The toothpick came out clean and judging from the outside, they looked like they was baked through. They were mud cakes, too, so pressing the middle wasn’t really an option for testing out whether they were done.

After I let them cool, I cut off the top layers (I was making a layered cake), only to find that the insides were still uncooked. Nevertheless, there was a thick ring of the cake on each one that actually cooked through, so I crumbled them up and sat in my kitchen for a bit, thinking what in the world I would do with the cake crumbs. Mind you – there were lots of crumbs.

I settled for cake pops – obviously. It’s the classic thing to make when you have cake crumbs. I made Supernatural Cake Pops, but in addition to that, I figured I’d make ice cream and put cake crumbs into it.

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I stuck with the easiest possible ice cream base. It’s 2 ingredients and is no-churn! My favourite ice cream base ever. Then, I just tossed in a couple cups of cake crumbs, threw the whole thing into the freezer, and voila! Cake-infused ice cream.

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Cake-Infused Ice Cream

Ingredients

  • 2 cups whipping cream
  • 14oz sweetened condensed milk
  • 2 cup chocolate cake crumbs

Method

  1. In the bowl of a stand mixer, or in a regular mixing bowl using an electric hand mixer, whip the cream on high speed until stiff peaks form
  2. Gently whip/fold in the condensed milk until fully combined
  3. Gently fold in the cake crumbs
  4. Pour into a container and cover with plastic film/aluminum foil. Freeze for at least 6 hours
  5. Allow to thaw for 10 minutes before serving

Coconut Chocolate Chunk Cookies (Clean)

I think I found my new favorite cookie recipe.

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I pulled my first batch out of the oven and omg the chocolate was all melty and it looked so good. Seriously, this recipe is definitely not short of chocolate. I grabbed a cookie without letting it cool and gobbled it down. It was delicious. I did burn my fingers on the melted chocolate, but all was worth it. I knew this was a killer recipe. But then, after I had let the cookies cool for a bit, I went to grab another one and – would you believe it – this one was better than the first!! The chocolate doesn’t set very easily, as it’s been in such a high temperature, so the chocolate was still ooey and gooey, but the cookie itself had firmed up. The straight-out-of-the-oven cookie was still a little crumbly and had a very even texture throughout. The cookie I’d left to cool for about 10 minutes had a crispy exterior layer with a soft inside. I know it doesn’t sound like much, but it made it so much better.

Then? I had another cookie. Yeah, that’s like three cookies within 15 minutes. #noshame

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The next morning, I added two cookies onto my papaya smoothie bowl, and yet again the cookies awed my taste buds. Either they had gotten better or I was just really hungry – and I had just eaten half a large papaya, so I’m pretty sure they’d gotten better. I couldn’t stop myself. I ate another two. That’s four cookies within 15 minutes. Are you starting to see a pattern?

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The weird thing is, I’m not usually a fan of coconut in sweets. Macaroons? Bounty bars? Never liked them. Never even really liked coconut yogurt (then again, I only had that once). But undoubtedly, this cookie wouldn’t be the same if it weren’t for that coconut. It adds texture and flavor that is addicting and irresistible. Hence, why I’ve been eating about a dozen of these a day…

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By the way, you might notice some darker chunks of chocolate in these photos that don’t seem to have melted. In case you were wondering, for my first batch, I mixed in some chunks of chocolate date fudge, just as an experiment. It was fine, but it didn’t really make the recipe any better or anything, so I omitted it in the second batch.

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These photos do not do the cookies justice. You have to eat one to know how insanely and unexplainably delicious they are. Please make them now. They’re suuper easy to make too! One-bowl and you basically just dump all the ingredients together.

Coconut Chocolate Chunk Cookies

Adapted from Half Baked Harvest

Makes 20-30 cookies

Ingredients

  • 2 cups old fashioned oats
  • 2 cups white whole wheat flour
  • 1 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/2 cup canola oil (or another 1/2 cup coconut oil)
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 2 tablespoons unsweetened coconut or almond milk
  • 2 cups dark chocolate chunks
  • 1 cup unsweetened shredded coconut*

*You can also use sweetened, depending on how sweet your chocolate is as well

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a large bowl, stir together all the ingredients except for the chocolate chunks and shredded coconut until well combined
  3. Stir in the chocolate chunks and shredded coconut
  4. Clump together a tablespoon or two of the dough into a ball (if it’s a little too crumbly, add another tablespoon of oil) and place it onto a lined baking sheet
  5. Repeat with the rest of the dough
  6. Bake for 8-10 minutes, until set and golden

Fluffy Blueberry Muffins – SORTED (Cheat)

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I know that I ramble about SORTED Food a lot, but I usually ramble about how they’ve changed my life by igniting the side of me that loved baking. Now, I’m gonna continue rambling, but this time, about how insanely amazing their recipes are. In particular – this recipe: “American Blueberry Muffins“.

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Firstly, you’re probably wondering why I decided to rename the recipe, changing “American” to “fluffy”. Well, here’s why: they’re fluffy as hell.

I don’t think I need to say more to that.

In all seriousness though, these muffins are so damn fluffy and so damn delicious and I found my new favorite muffin recipe. Mind you, I make muffins all the time, but these muffins are so good. They rise mile-high and have a soft, delicate crumb with a textured top layer. Not to mention, they’re filled with juicy blueberries that break open so that you get blueberry in every bite.

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I’ve never really used vanilla sugar much. I just use vanilla extract. This time, I decided to just go with the recipe and use vanilla sugar and it was so worth it. When my mom first tried it, she commented about how it was a vanilla blueberry muffin, and when I tried it out myself, I was in awe – the vanilla flavor was there. Not just a barely-noticeable sweet flavor, but vanilla.

But – on that note. I wouldn’t recommend going out and buying vanilla sugar, cause let’s be honest – that stuff is expensive. So what do you do? Why, you make your own, of course.

Last year when I went to Bali, I stocked up on vanilla pods because they’re really cheap there. I used the seeds and pod to make creme brulée, and then dried out the pod. I placed the pod into a jar and filled it with sugar and left it on my counter. Now, a few months later, the sugar has absorbed all that wonderful flavor of vanilla. Not only does it smell amazing, but it seriously heightens your baked goods! Vanilla sugar is my new favorite thing.

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These muffins are little bundles of heaven, I tell you. Little bundles of heaven…

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Fluffy Blueberry Muffins

Adapted from SORTED Food

Makes 10-12 muffins

Ingredients

  • 350g all-purpose flour
  • 3 teaspoons baking powder
  • 1 generous pinch of salt
  • 200g vanilla caster sugar
  • 2 eggs
  • 240ml buttermilk
  • 120ml sunflower oil
  • 1 teaspoon vanilla extract
  • 225g blueberries
  • 1 tablespoon demerara (raw) or brown sugar

Method

  1. Preheat oven to 220 degrees Celsius and prepare a muffin tray
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar
  3. In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract
  4. Add the wet mixture into the dry mixture and fold gently until just combined. Do not over mix. The batter should be slightly thick and sticky
  5. Fold in about 3/4 of the blueberries
  6. Divide the mixture between the muffin cases, filling them 3/4 of the way up. Top with the rest of the blueberries and sprinkle with demerara/brown sugar
  7. Place into oven and immediately turn heat down to 180 degrees Celsius. Bake for 25 minutes until golden and an inserted toothpick comes out clean

Chocolate Sprinkle Banana Bran Muffins (Clean)

You guys should probably all know by now that I love muffins. They’re perfectly sized on-the-go snacks, especially when traveling! In a couple of weeks, I’ll be heading off to Sri Lanka, so I’m going to need lots of yummy snacks for my long hours of traveling, and that’s where these guys come in.

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These muffins are everything you could want. They’re fluffy, and are covered in chocolate sprinkles and granola (my favorite part).

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I’m literally getting hungry just from looking at these photos. I really want a muffin now.

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In case any of you were wondering, the chocolate sprinkles I used in these muffins is “hagelslag”, which is a Dutch chocolate sprinkle for putting on bread. We always buy a ton of them when we go back to the Netherlands, but I seem to be the only one who eats them, so I figured I’d incorporate them into these muffins to get the rest of my family to eat them. It’s not that they don’t like chocolate, but they just don’t actively crave chocolate like I do.

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Chocolate Sprinkle Banana Bran Muffin

Ingredients

  • 2 eggs
  • 2/3 cup coconut sugar
  • 1 cup mashed ripe bananas
  • 1 cup soy or almond milk
  • 1/2 teaspoon apple cider vinegar
  • 1 cup unprocessed wheat bran
  • 1/4 cup coconut oil, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 + 1/4 cup chocolate sprinkles, divided
  • 1/4 cup banana nut granola (or granola of choice)

Method

  1. Preheat oven to 180 degrees Celsius or 370 degrees Fahrenheit
  2. In a medium bowl, whisk together the eggs and coconut sugar, before whisking in the bananas, milk of choice, apple cider vinegar, wheat bran, coconut oil, and vanilla
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt
  4. Pour the wet ingredients into the dry, and fold together gently until just combined
  5. Fold in 1/2 cup chocolate sprinkles
  6. Scoop the batter into a greased muffin tin and sprinkle with the remaining 1/4 cup chocolate sprinkles and the granola
  7. Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean