Ya know those crazy delicious Ben & Jerry’s ice creams with the filling center? I became determined to make one a few days ago. My first attempt of a creamy vanilla ice cream with a hot fudge core was a success. The core hardened in the freezer until it was the consistency of a chocolate truffle.
Unfortunately, my peanut butter ice cream with a peanutty salted caramel core didn’t turn out quite so well. The ice cream was amazing but the core got too hard in the freezer but was excellent warm and drizzled on top. That recipe will be coming very very soon.
My history with Ben & Jerry’s goes way back. When we were about 13 & 14 my best friend Meg and I used to walk the mile from her house to the convenience store with pockets full of dollar bills and change. We would normally pick up a pint of Ben & Jerry’s, a bagel or cheese sandwich (we became vegetarians together), a pickle, SunChips, and on special occasions we’d also visit the bakery across the street for a cannoli.
MY LATEST VIDEOSThen we’d walk back past her house and keep walking until we reached the Barnegat Bay. We would sit on the shoreline, eat our junk food, and talk for hours. Those were some of my happiest memories of being a teenager.
If you don’t really care about having a perfect core center you can just spoon in the hot fudge as you fill the pints with the ice cream. Or swirl it. Up to you. I think the core center is pretty neat and worth the use of a piping bag. This makes 2.5 – 3 pints of ice cream.
I was out of chocolate chips or I would’ve added some to the vanilla ice cream so I added in that option to this recipe.
Ingredients:1 1/2 cups heavy cream
1 1/2 cups almond milk
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
2 tsp vanilla
2 tsp glycerin
3 egg yolks***
1 cup sugar free chocolate chips, optional
1 batch of my Hot Fudge, at room temperature
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
Directions:
Combine all the ingredients except the hot fudge in a blender and blend until smooth. Churn in an ice cream maker according to your manufacturer’s instructions. When the ice cream is ready stir in the chocolate chips (if using) divide between 3 pint containers. Using a piping bag pipe the hot fudge into the centers of each. I just shoved the bag down to the bottom and squeezed as I pulled it back up. Freeze the pints of ice cream until firm. At least 4-6 hours.
- 1 1/2 cups heavy cream
- 1 1/2 cups almond milk
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener blend
- 2 tsp vanilla
- 2 tsp glycerin
- 3 egg yolks***
- 1 cup sugar free chocolate chips optional
- 1 batch of my Hot Fudge at room temperature (www.joyfilledeats.com/hot-fudge)
- Combine all the ingredients except the hot fudge in a blender and blend until smooth. Churn in an ice cream maker according to your manufacturer's instructions. When the ice cream is ready stir in the chocolate chips (if using) and divide between 3 pint containers. Using a piping bag pipe the hot fudge into the centers of each. I just shoved the bag down to the bottom and squeezed as I pulled it back up. Freeze the pints of ice cream until firm. At least 4-6 hours.
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
| Nutrition Facts |
| Amount Per Serving based on 12 servings |
Calories 201 |
%Daily Value |
Total Fat 20.6g 32% |
Saturated Fat 14.4g 72% |
TransFat 0.0g |
Cholesterol 80mg 27% |
Sodium 16mg 1% |
Total Carbohydrates 5.3g 2% |
Dietary Fiber 2.2g 9% |
Sugars 1.2g |
Protein 3.0g |
Vitamin A 7% Vitamin C 2% |
Calcium 3% Iron 13% |
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