In the peppermint no-churn ice cream, I’ve used also their Organic Pure Peppermint Extract, which provides a cool and refreshing twist to the cake, and Watkins Organic Vanilla Bean Paste with Seeds is used in the meringue. Put remaining 1/2 cup milk into a small bowl. Add mint extract and food color (see NOTE below) to vanilla pudding and mix well. Make vanilla pudding according to directions of package, using 2 cups milk. Watkins products are available online at and at select retailers nationwide. Make chocolate pudding according to directions on package, using 2 cups of milk. It’s a perfect choice for this ice cream dessert, and any other holiday baking as well, like cake, pies, cookies, and crème brulee.Īll Watkins products are free from dyes, high-fructose corn syrup, added Pour batter evenly (about 2 cups per pan. Stir together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl. Whisk in oil, sour cream, eggs, and vanilla until smooth. Stir until chocolate is melted, about 1 minute. Unlike high-alcohol vanilla extracts, the Baking Vanilla doesn’t evaporate when baking or freezing, which helps retain its delicious flavor. Discard mint, and stir in chocolate chips let stand 2 minutes. I’ve used Watkins Organic Original Gourmet Baking Vanilla for both the chocolate and peppermint ice creams. The meringue topping puts this over the edge, and a little toasting from your kitchen blow torch will impress any holiday guests. This ice cream cake is an attempt at a grown-up version of that minty goodness I’ve added chocolate (of course) and a layer of cookie crumbs replaces the sprinkles. I also have a lot of nostalgia surrounding ice cream during the holidays every Christmas Eve of my childhood was spent at my grandma’s cozy little house, and she, without fail, had a box of sprinkled minty green ice cream Christmas Trees in her freezer. I’m a big fan of no-churn ice cream, as you may have figured out if you’ve been reading here for a while. They’re a local Minnesota company that’s been in American kitchens for more than 150 years, which is also pretty special. This post is sponsored by Watkins, a valued partner of The Vanilla Bean Blog.
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