Annalise Sandberg writes the blog Completely Delicious from her home in Utah, where she lives with her husband Steve, son John and dog Pi. Like us, she believes that life is usually a little better with sugar and butter. You can find Annalise on Facebook, Twitter, Instagram and Pinterest.
Summer may be winding down, but my ice cream consumption is doing anything but. I’m still enjoying a scoop or two almost nightly and as long as this heat continues I see no reason why I should stop anytime soon.
While I definitely indulge in some of my favorite store-bought brands from time to time, I prefer to make my own ice cream. It’s fun, surprisingly easy, and I love to get creative with flavors and combinations.
An ice cream machine may not seem like a necessary kitchen appliance, but I couldn’t live without my Hamilton Beach 1.5 Quart Ice Cream Maker. The drum pretty much lives in the freezer so that it’s ready to go whenever the craving for ice cream strikes.
I’m usually a vanilla ice cream kind of gal, but when I created this recipe I was in the mood for chocolate. And I wanted to take a traditional flavor like cookies and cream and give it a fun twist. Adding coffee to the base as well as chocolate creates a delicious ensemble, superior and unique to pretty much anything you can find in the grocery store.
So don’t say goodbye to summer- and your ice cream addiction- just yet! There’s still plenty of time for homemade ice cream. It’s worth it, trust me.