Raspberry Swirled Chocolate Chunk Ice Cream

With the feeling of spring in the air, I've been craving more summer sweets. Fruits, light desserts, and cold treats are topping the list. Even though the weather has not been very cooperative in my neck of the woods lately, I've decided I will try to bring my own spring to my kitchen (wearing my winter coat and all). In the lastest of my desperate pleas to will actual spring into finding me, I thought I might be able lure it in with delicious foods.

After all this effort (and all the pink and yellow delights gracing the pages of this blog), I think I've finally done it.

About time.

One of the side effects of all this spring baking is a serious (and possibly life threating) lack of chocolate. For nearly a month I haven't shared any chocolate recipes with you. Not one. That must be some kind of record and I'm not sure its one I should be proud of. As a self-proclaimed chocoholic, I'm no longer living up to my name.

So this week, in order to fix this grave mistake, I challenged myself to make a spring dessert with chocolate just to prove that it can indeed be done. And it can. In this decadent dessert, raspberries, coconut, chocolate, and ice cream come together to make a sweet treat you're certainly not going to want to miss.

This Raspberry Swirled Chocolate Chunk Ice Cream has complex flavors that meld just beautifully together. The base of the ice cream is not a custard, but rather a combination of coconut milk, cream, and sweetened condensed milk. While this does yield a subtle coconut flavor to the final product, the raspberry swirl overwhelms this flavor in most spoonfuls. Nevertheless, raspberry and coconut are good friends and you will not mind the match. The chocolate chunks are there simply because I believe chocolate makes everything better (and in this ice cream, it truly does), but you could omit this ingredient if you just wanted a fruity treat.

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Chocolate Blueberry Ice Cream

I find the attitudes towards winter and summer interesting. 40 degrees in the middle of winter is equivalent to a summer heat wave, where people start wearing shorts and sandals and children want to eat ice cream and go swimming (I kid you not, just drive by a school and you will understand what I mean). 40 degrees in the middle of summer is equivalent to a bad case of frostbite. All I want to wear is my winter coat and snow pants and snuggle up to the fireplace and cry.

Today it was a whopping 35 degrees F. From the frigid, ice cold, people-start-hibernating-like-bears temperatures North Dakota has been experiencing all week, this was a very welcome change. It felt like the middle of spring.

Scarves and mittens (even coats!) suddenly became scarce. I didn't wear pants. I drove around with my windows down because it was so warm. And I made ice cream. Because when it is the middle of winter and it suddenly feels like summer, this is what you should do.

Perspective is everything.

This chocolate blueberry ice cream is soft and oh so creamy. When the rich chocolate base is combined with the blueberries something magical happens. These aren't just frozen blueberries added to chocolate ice cream; the blueberry juices penetrate the ice cream creating a blueberry infusion. The ice cream is littered with pieces of blueberry. If you are wary of this flavor combination, you will miss out. I guarantee it.

Also, if you are still in need of some last minute Valentine's Day ideas for Monday (or the weekend), I have selected a few ideas for you!

1. Quick Chocolate Cake
2. Vanilla Rum Soaked French Toast
3. Chocolate Truffles
4. 30 Second Sangria
5. Zuppa Toscana
6. Chocolate Espresso Pots de Creme

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Peppermint Ice Cream

I've decided we all get a free pass until the new year. Since I discovered that it is impossible for me to eat healthy with all this holiday baking lying around, I am releasing myself (and you) from guilt. No more feeling guilty about sneaking an extra cookie. No more regret over a smuggled chocolate or two. And certainly no more shame over taking an extra scoop of ice cream (especially if its peppermint).

Perhaps I am just the one that needs a free pass (or possibly a bit of self control). Though I don't think two more days of gluttony would do anyone much harm at this point, right?

As my sister put it this morning through a mouthful of puppy chow, "I am going to eat all of this anyway. I might as well get it over with now so I can finally move on."

Truer words have never been spoken.

So I say eat the rest of the holiday goodies. Share them with friends. Neighbors. The office. Let's banish (or devour) the sweets from our homes so we can start off the new year right (you know, without a sugar high and mild case of diabetes).

This peppermint ice cream is thick and creamy. It is made using the same method as French vanilla, rendering it smooth and absolutely divine. Candy canes are mixed into the ice cream, which add a unique texture and little peppermint flavor pockets to each and every bite. If you want a little extra crunch, feel free to add a sprinkling of crushed candy canes to the top just before serving. Make this for the holidays, make this for New Year's, or you could just make it all for yourself.

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