This Homemade Dark Chocolate Ice Cream recipe has been a long time coming! As I mentioned in my Homemade Chocolate Ice Cream post, I have been trying to emulate Capogiro’s scuro gelato – a beautifully dark chocolate gelato that I have missed since the day Capogiro closed years ago.
This recipe for Dark Chocolate Ice Cream is just that. It’s ice cream, not gelato. Gelato tends to have less egg yolks and is churned at a lower speed. Regardless of the technicality, this Dark Chocolate Ice Cream is silky, decadent, and decidedly dark chocolatey!
Ingredients:
2 cups heavy cream
2 cups whole milk
1 1/4 cups sugar
1 1/4 cups dark chocolate cocoa powder (paid link)
I am having way too much fun making all these different types of ice cream! Homemade ice cream is so SO much better than store bought, and this Homemade Coffee Ice Cream is absurdly delicious!
If you’re a coffee lover like I am, you may have just found your new favorite ice cream.
Well, I’m sure this comes as no surprise but now that I know how easy it is to make homemade ice cream, I’m trying out more and more flavors. This recipe for Homemade Nutella Ice Cream was one of my husband’s first requests.
(He’s a HUGE Nutella fan, which is why I have quite a few Nutella-filled recipes on my blog.)
This recipe is actually even easier than the pistachio one, so I was happy to make this for him. It does not have any egg yolks in the recipe, and you don’t even have to heat the cream mixture! With just five ingredients, it comes together in no time as well!
You will still need some equipment to help make this recipe (paid links):
It’s that time of year where there are plenty of barbecues and outdoor gatherings again. Whenever our friends host, I never want to come empty handed so I like to have a bunch of dessert recipes on hand, especially no bake dessert recipes!
This No Bake Chocolate Eclair Cake is perfect for summer meet ups – you don’t have to turn on your oven and overheat your own home, and it can be made ahead and served chilled or at room temperature.
The cake is super simple to make. It is layers of graham crackers, whipped cream pudding, and chocolate frosting, mimicking the flavors of a chocolate eclair. If you don’t want to make your own frosting, you can also buy store bought and just use that.
Ingredients:
1 pint heavy whipping cream
1 tablespoon vanilla extract
1 (16 oz box) plus 2 tablespoons confectioners’ sugar, divided
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups whole milk, divided
1 cup (2 sticks) unsalted butter, at room temperature
Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.
It’s that time of year again – OXO’s Bake a Difference Campaign is live! Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe, I wanted to tell you a bit about Cookies for Kids’ Cancer.
Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.
For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!
Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:
To help support, you can also register for the Bake a Difference campaign and host a virtual bake sale or an in-person event!
Moving to this year’s cookie: These Creme de Menthe Cookies are chocolate crinkle cookies with a chocolatey mint center. It is based off a cookie recipe I found in an Amish Community Cookbook (paid link) I’ve had for years.
For those that follow me on Instagram or Twitter, it comes as no surprise that I am a huge fan of pumpkin recipes. In fact, I have over 30 recipes that use pumpkin on this blog!
So hopefully you’ll allow me to add another one to the list: Frosted Pumpkin Brownies!
So when I had a nagging sweet tooth recently, I figured it was time to also feed my pumpkin need. This recipe for Frosted Pumpkin Brownies is comprised of a chewy, chocolatey brownie topped with a nice thick layer of pumpkin buttercream frosting, resulting in a decadent treat for the chocolate and pumpkin lovers in your life.
Note: I was sent samples of Divine Chocolate’s cocoa powder in order to write this post for #Choctoberfest. Opinions are mine alone.
I love baking, especially when it helps me prepare for a busy week ahead while also relieving some of my stress. I do a lot of my food prep for the week during the weekends. When I can, I like to make something for breakfast that is easy to bring to work during the week. One of my favorite make ahead breakfasts is this Cranberry Pistachio Zucchini Bread, so when I received samples from Divine Chocolate, I thought it would be a great opportunity to make a chocolate version for #Choctoberfest. (For more information about #Choctoberfest and details about the giveaway, see my post here.)
Divine Chocolate’s baking like consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. To make this Vegan Chocolate Zucchini Bread, I used Divine Chocolate’s Cocoa Powder. The unsweetened cocoa powder is made with the finest fair trade cocoa, in compliance with fair trade standards. Plus, the packaging is gorgeous!
I wanted to highlight vegan baking in this recipe as well, which isn’t nearly as difficult as it seems. This tasty bread is make without butter or eggs, but includes ingredients that are really easy to come by.
These super chocolatey Devils Food Cupcakes are most certainly going to be a favorite of the chocoholic in your life.
There isn’t anything that specifically determines a chocolate cake as devil’s food cake, but they do tend to be a bit more airy and have quite a bit of chocolate in them!
This moist and fluffy recipe for Devils Food Cupcakes also uses coffee extract to further enhance the chocolate flavor.
I make more frosting (and desserts!) than I probably should. Luckily, I have friends, family, and coworkers more than willing to help me out with my baking experiments, and this recipe for Chocolatey Buttercream Frosting is definitely a favorite!
So it’s about time I shared my ultimate chocolatey buttercream frosting!
The secret to this frosting is a hint of coffee to really enhance the chocolatey flavor. I use Nielsen Massey’s Pure Coffee Extract to bring out the best chocolate flavor.
Ingredients (makes enough for 12 cupcakes):
2 sticks (1 cup) unsalted butter, at room temperature
