Mudslide Pie

Mudslide pie is so easy and really delicious!!!

This recipe is adapted from the Betty Crocker website.



Mudslide Pie
26 Oreo cookies, divided
1/4 C butter, melted
6 C coffee ice cream, softened (don't skimp! buy the good stuff!)
3 TBLS Kaluha
3 TBLS Bailey's Irish Cream
Caramel sauce, for garnish
Whipped cream, for garnish

Put 20 Oreos into the food processor and pulse until you have fine crumbs.
Add melted butter and process until combined.
Press cookie crumbs into the bottom and up the sides of a ungreased 9in pie plate.
Freeze for 15 minutes.
Mix softened ice cream with Kaluha and Bailey's.
Spread ice cream mixture into pie crust. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight.
Remove pie from freezer 15 minutes prior to serving. Crush remaining 6 cookies in food processor. Serve Mudslide Pie topped with whipped cream, a drizzle of caramel and a sprinkle of cookie crumbs.
Enjoy!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is what you need.


Don't skimp on cheap ice cream. You want creamy, delicious, strongly flavored coffee ice cream. If I'm not making it myself, I always choose Starbucks Coffee Ice Cream. It's spendy for those little containers, but SO worth it!!

Crush the cookies in the food processor then mix in the melted butter.


That little bottle of Bailey's isn't in the food processor. It's on the counter behind it.

Anyway, then press the buttery cookie crumbs into a glass pie plate.

Anyone remember when I asked Santa for a nice red pie plate??

See... he reads my blog. =)


Freeze that for 15 minutes.

Now mix up the ice cream and booze.

Mmmm... I licked all the lids before I threw them out.


6 cups of coffee ice cream


If you try stirring it up a bit first, it's easier to mix in the alcohol.




Fast forward 15 minutes.

Spoon your ice cream mixture into the cookie crumb crust.

Oh, look at that spoon, all covered with frozen mudslide... I should definitely lick that so it doesn't get the sink messy!


Cover with plastic wrap.

I didn't have plastic wrap. I only had plastic bags that go inside my heated pedicure booties. So I cut one open and used that.


But it wasn't very clingy, so I covered it with foil too.

Then into the freezer next to the Trader Jose's Chicken & Cheese Tamales overnight.


It doesn't have to be overnight, but it should be for at least 6 hours. And it doesn't have to be next to Trader Jose's Tamales either.

Take it out of the freezer about 10 - 15 minutes before you're ready to serve it.

Top slices with whipped cream, caramel sauce and a sprinkle of cookie crumbs.


This was SO good!! Perfect on a hot summer day. But really a yummy treat any time!

Try this!! It's delicious!!

Creamsicle

August 14th is National Creamsicle Day!

This is a grown up version of the ice cream pop you used to get from the Ice-Cream Man when you were a kid. If you're in Bartlesville, OK, I bet you can get one from my Uncle David's ice cream truck!

I think this is one of my sister Jeannie's favorites. As soon as I heard National Creamsicle Day was coming up I thought of her and asked her to make one for the blog. Being the awesome sister that she is, she agreed.



Creamsicle
Licor 43
Vanilla Vodka
Orange Juice
Cream
Ice
16 oz Tupperware Shaker

Use any 16 ounce shaker.  Jeannie said any shaker, but I'd go with a Tupperware one, that has the measurements on it.
Start by filling it completely full of ice.
Then fill 1/3 full with Licor 43 To the 6oz marker
Next add Vanilla Vodka (about half the amount of the Licor 42) To the 10oz marker
Then add Orange Juice (the same amount as the Vanilla Vodka) To the 14oz marker
Last add a splash of cream (roughly an ounce - I use Fat Free half & half and pretend that makes it Weight Watcher friendly) To the 15oz marker with whatever milky product you choose
Strain into the glass of your choice (makes roughly a 9 oz drink... can be served over ice too)

I'll actually be up at her house tomorrow... I'll have her make me one!

You should try one too!

Root Beer Float

Guess what today is?

It's National Root Beer Float Day!

Root beer floats are one of Bobby's favorite drinks, so when I told him he'd have to drink one so I could get pictures for a post, he was pretty willing.



Root Beer Float
Cold Root Beer
Vanilla Ice Cream
Whipped Cream
Cherry

Put a big scoop or two of vanilla ice cream in a tall glass.
Slowly pour the root beer over ice cream. There will be a lot of foam, so really, pour slowly. ** I usually have Bob suck up the root beer foam with a straw as I pour. Well, only on his float!
Top with whipped cream and a cherry.
That's it!!



Enjoy one today!!

Coffee Frappe

That's pronounced Kawfee Frap.

It's not a Frappé (frappay)

A frappe is a thick milkshake containing ice cream. It doesn't have to be coffee flavored, but that's my favorite. I grew up in the Boston area, and it seems not everyone calls them that.

Nowadays, you get frozen coffee drinks and they are often called frappé (frappay). But those are coffee blended with ice; not thick milkshakes with ice cream.

You can really make one with just milk & ice cream.

But this is the grown up version!



Premium coffee ice cream
milk
coffee syrup
espresso powder
coffee liqueur

If you're not in New England, good luck finding coffee syrup!!

I usually pick some up every time I visit mum. You can probably get it online too!

Throw everything in the blender and blend!!



Yours doesn't have to be coffee... it can be whatever flavor you like!

Now enjoy!

It's-Its ~ the San Francisco Treat!

So Jon has been asking me to make It's-Its for him for probably over a year. I'm kind of a slacker... or procrastinator.

I like to try to recreate the foods he remembers.

Anyway... what's an It's-It you ask?

If you're not from the Bay Area, you probably have never heard of them. I know I hadn't.

An It's-It is a Chocolate Covered Ice Cream & Oatmeal Cookie Sandwich.



It's-It
Oatmeal Cookies
Vanilla Ice Cream (or any flavor you like)
Chocolate

That's all you need.

Unfortunately I missed that they were covered in Dark Chocolate, so mine ended up being covered in Milk Chocolate. But they still turned out yummy.

Since I was making them at home, I used Homemade Oatmeal Cookies and Homemade Vanilla Ice Cream. And since Jon loves chocolate, I made some with chocolate ice cream too. But I only have one ice cream maker... so only the vanilla was homemade!

First, get the chocolate melted.


Now you have to work kind quickly.

Warm melty chocolate & cold ice cream, don't play nice out in the hot kitchen.

So start with cookies, flat side up.


Top with a big scoop of ice cream.


Top with another cookie.


It helped that these cookies were pretty flat and chewy, so they didn't snap when I pressed everything together.

Now into the melty chocolate...

This super fast action shot is kinda blurry...


That came out way better than you thought it would, didn't it?


Ok, it came out way better than I thought it would!

Working with warm chocolate and ice cream was a little more challenging than I anticipated.

I did a couple of vanilla... now time for some chocolate.




And into the chocolate.


Ok... two of each.


Now quickly into the freezer!

Fast forward a couple of hours after dinner...


Ok... some leakage definitely occurred.


It kinda looks like it has a tongue!

At a couple/few hours... these were still kind of a melty tasty mess.


But Jon definitely liked them.

But, the next day, after sitting over night in the freezer, the remaining It's-Its were much better looking. And they held together when you ate them!


Less leakage...and neat and tasty!


Jon considered this a win!

If you're longing for this San Francisco treat, you can totally make it at home!

Homemade Vanilla Ice Cream

Back when I thought the worst of the summer heat had finally retreated, we had a week of gorgeous weather in the 70s... but then, much to my dismay, the sweltering 90+ degree days came creeping back! YUCK! Thankfully, we're back in the 70's again!

But during the last scorching week, I decided to make some ice cream!

Jon bought me an Ice Cream maker a few years ago. I've only used it a couple of times. You might remember the Espresso Ice Cream I made last year. It was WICKED good!!

Anyway... this time I went with straight up vanilla.

What better recipe to choose for this endeavor, than an Alton Brown recipe!



Serious Vanilla Ice Cream
2 C half-and-half
1 C whipping cream
1 C minus 2 tablespoons sugar
2 TBLS peach preserves (not jelly) (I omitted this)
1 vanilla bean, split and scraped

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

~~~~~~~~~~~~~~~~~~~~~

Ok... so I thought I could double this recipe and it would fit in my ice cream maker, but it didn't quite fit!


Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat.


I omitted the peach preserves. I was afraid of little peach chunks... so I just decided to leave them out.

I had to whisk the heck outta this to break up all of the vanilla pulp.

Also, I no longer have a functional thermometer. So I just made sure that it didn't boil.


Let it cool a bit and pour it into a covered container.


Then into the fridge overnight to cool and let the flavors get all blendy.

Fast forward to the next day...

Pour it into your ice cream maker.





This is where I found out that I couldn't really do a double batch. I could have done an extra half batch.

Follow your ice cream maker instructions.

It's getting thicker...


And thicker...


In the machine, it will only get to soft serve consistency.

Pour it a container with a cover.


And back into the freezer for at least an hour... several hours would be better!

I scream! You scream! We all scream! For Ice Cream!!


This was some seriously delicious vanilla ice cream!! And it was so easy! Also a perfect base for all kinds of add ins!

I'll definitely be making some variations of this!

Oh yeah... that leftover unfrozen ice cream that didn't fit in the ice cream machine? I kept it in the fridge and used it as a base for Milk Shakes! YUM!!!!