This short recipe is for people who want classic ice cream, but with texture

As you may know, there are four fierce cookie personalities of my childhood, I and my sister, Victoria and my sister-in-law, Kate, all among them. Let’s just say I’ve lost count of the number of times we have fought over small things; I still get peeved and annoyed if she orders a quiche sandwich in my presence.

It’s generally not sweet-sad, sweet-sad at all, and is usually bitter-sweet, the specific bitterness of the cookies (when they’re really big and puffy, that is). I have loved them since I was a kid, and I still love them to this day — except when they’re not like that.

Bakeries do a lousy job of wrapping all that sugar and fat in fresh-tasting ice cream, so I was pleasantly surprised when this past summer I was approached by the folks at Chapman’s: they were looking for a recipe that would wrap their orange-violet cream and attract attention to the company. I knew my niece had been to their ice cream shop and held some promise, but I hadn’t expected to find the recipe. It’s one of the most creative ever made.

When I recently made my pint at home, I think I heard a bee in my pie, but the entire thing was strangely, pleasantly sweet. The fruit-flavored chocolate chip ice cream looked great and was amazing, maybe the most delicious thing I have ever tasted. It is simple, to the point, and thoughtful, and so satisfying, I have a hard time going back to regular ice cream. The original recipe is available on the company’s website; for small groups, you can invite friends over for dessert. It’s the ultimate company treat.

Orange Violet Cream

Serves 10-12

4 cups prepared Homemade Orange Violet Cookie Dough

8 ounces creamy, semi-sweet chocolate chips (I like Reese’s, Nestle, Oreo or whatever they have), melted

1 cup heavy cream

1 cup milk

3 cups whole milk

2 large eggs

2 large egg yolks

1½ cups granulated sugar

1 teaspoon vanilla extract

1½ cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

½ cup chopped walnuts

1 cup vegan dark chocolate chips

1. Preheat oven to 325 degrees. Line two 13×9-inch baking pans with parchment paper. Set aside.

2. Beat the cream and sugar until light and fluffy, stirring occasionally.

3. Add the eggs, one at a time, mixing well after each addition, then continue beating for 30 seconds after each addition.

4. Beat in the egg yolks, mixing well after each addition, then continue beating for 30 seconds after each addition.

5. Beat in the vanilla. Mix in the dry ingredients and then the chocolate chips. Stir well and spoon the batter into the prepared pans. Sprinkle the walnuts on top of the batter.

6. Bake until set and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans on a wire rack.

7. Cut into 12 pints.

8. Dust with more cocoa and return to the refrigerator until serving.

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