Mommiedaze

Summer Chillers: Chunky Chocolate Cherry Ice Cream

I had cherries and whipping cream left over from last week’s Summer Chiller. I’ve made ice cream a few times this summer, and I thought I’d try making it with cherries. Nothing goes better with cherries than chocolate, so I threw in some milk chocolate chips. I actually cobbled together a few different recipes to come up with this. I also used a no-cook, eggless ice cream base this time.

Chunky Chocolate Cherry Ice Cream

2 cups milk

1 cup sugar

2 cups whipping cream or half and half

2 tbs almond extract

1 cup pitted and chopped cherries macerated in 1/4 cup of sugar

1 cup of milk chocolate chips

Pit and chop cherries. Stir in 1/4 a cup of sugar. Refrigerate for one hour.

Combine milk, cream, sugar and almond extract. Stir briskly, about two minutes until sugar is dissolved. (Undissolved sugar crystals may be a cause of large ice crystal formation.)  Pour into a 1-gallon ice cream freezer, and freeze according to manufacturer’s directions. When ice cream is partially frozen, add in cherry mixture and chocolate chips. (Again make sure all the sugar in the cherry mixture is dissolved.) Finish freezing. Put in a covered container and place in the freezer several hours to harden.

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What’s for Dinner: Dairy-Free, Eggless Chocolate Cake

O.K. We didn’t eat chocolate cake for dinner. I’m a slightly better mom than that. We had hamburgers. But I also made dessert last night. I don’t make dessert very often, because, honestly, my hips just don’t need it. However, I was craving chocolate cake yesterday afternoon. I was also due for a trip to the grocery store, so when I went to the fridge to gather the ingredients to make the cake, I realized I was out of eggs and had just enough milk to last until after dinner when I could get to the store.

I got on line and found several recipes for eggless cakes. I settled on the one which was also milkless and butterless. It turned out great. It tastes just fine. I can’t tell the difference between it and a regular chocolate cake. It’ very moist. The only thing I would change is the size of the pan. The recipe said to use a 9X13 baking dish, but that made for a very thick sheet cake, and I had to bake it longer than the recipe called for to get it done in the middle. I think it would have worked better in an 11×17 pan.

We are fortunate and don’t have any food allergies in our house, but this is a great cake alternative for anyone with dairy or egg allergies.

Eggless Chocolate Cake Recipe

4 1/2 cups sifted all-purpose flour
3 cups white sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9×13 inch pan. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together. Add oil, water and vanilla and mix thoroughly. Pour into a 9×13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

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I frosted the cake with Hot Coffee Frosting. Delicious! A recipe I also found on line.

Hot Coffee Frosting Recipe

1 (16 ounce) package confectioners’ sugar
3 tablespoons butter, softened
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup hot, brewed coffee

In a large bowl, combine confectioners’ sugar, butter, cocoa powder and vanilla. Beat on slow speed until ingredients are combined. While beating, slowly add hot coffee until desired consistency is achieved.

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I did use decaf coffee in the frosting. Chocolate cake, caffeine and a three-year-old = bad idea.

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