Frozen Desserts

Chocolate Dipped Ice Cream Cones

Chocolate Dipped Ice Cream Cones  |  Lemon & Mocha

July is National Ice Cream Month so I’m posting ice cream related recipes all this week! I would have posted ice cream recipes all month long, but you got to have balance, right? Also, my freezer is only so big so there’s that. Did you check out the outrageous dipped cones I had in Monday’s Chocolate Brownie Walnut Ice Cream post? If not, go check it out now!

Chocolate Dipped Ice Cream Cones  |  Lemon & Mocha

I love getting dipped cones when I go out for ice cream. The problem is usually the only dipped cones are the waffle cones. Those things fit SO much ice cream! So unless I’m feeling super ambitious it’s a plain cone for me. Then when I was thinking about ice cream month I realized that I could just make my own epic cones! It is actually so simple that I debated even posting it as a recipe, but they are so adorable how could I not share?

Chocolate Dipped Ice Cream Cones  |  Lemon & Mocha

The decoration and topping options are endless, and you all know how I feel about food variation possibilities! I limited myself to just six different varieties with ingredients I already had in my kitchen, but I could have easily kept going. I went with cookie crumbs, walnut pieces (had to pay homage to Monday’s post), crushed M&M’s, pretzel pieces, cornflakes cereal and of course, sprinkles! You could really do any candy, cereal, nut, cookie, or even salty snack. I’m thinking Reese’s Pieces, Fruit Loops, cashews, Chips Ahoy and potato chips – yum!

Chocolate Dipped Ice Cream Cones  |  Lemon & Mocha

The key, which I learned the hard way, is to keep the pieces small. And I mean very small, like almost crumbs, especially if the items are heavier. See my walnut cone and M&M cone? Those pieces were too big and they started sliding down the chocolate the minute I tried to sprinkle them on. The cookie crumbs and sprinkles worked the best because they were so small and light. That’s why I test it though, then you don’t have to make my same mistakes and can have yours come out perfectly!

Chocolate Dipped Ice Cream Cones  |  Lemon & Mocha

Once you have your toppings picked out and chopped you are ready to melt your chocolate. I like to use my liquid measuring cup because it’s microwave safe while also being narrow and deep. A deep and narrow bowl or cup is better because then you can dip your cone deeper without having to use more chocolate. The dipping bowl or cup only needs to be as wide as your cone. I melt the chocolate chips down in the microwave with a little coconut butter to help keep the chocolate shiny and smooth. I used to use vegetable oil, but now I use coconut butter because it’s healthier, but feel free to use whichever one you would prefer or already have in your kitchen. Once the chocolate is melted down you can start dipping. Dunk the whole mouth of the cone right into the chocolate then let all the excess drip off. And I do mean all the excess! You have to be a bit patient with it and let it drip, rotating and giving it a few shakes to help the dripping along. If you don’t let enough excess drip off then your toppings will be more likely to drip right off your cones.

Chocolate Dipped Ice Cream Cones  |  Lemon & Mocha

Then, sprinkle all over with the toppings! I would say this is the fun part, but we all know the real fun part is eating them with a scoop (or two) of ice cream! Simply place the topped cones, opening side down, on a wax paper lined small cookie sheet and place in the fridge for twenty minutes. Then time to eat! What toppings would you pick for your chocolate dipped cones?

Chocolate Dipped Ice Cream Cones  |  Lemon & Mocha

Chocolate Dipped Ice Cream Cones
 
Yield: 6 dipped cones
Ingredients
  • Toppings for dipping (see above for ideas)
  • ⅔ cup semisweet chocolate chips
  • 1 tablespoon coconut oil
  • 6 sugar cones
Directions
  1. Make sure your toppings are crushed small and are ready to go. Line a small baking sheet or sturdy cutting board with wax paper or parchment paper. Make sure the baking sheet or cutting board you choose will fit in your fridge with the cones upright.
  2. Pour the chocolate chips and the coconut oil in a microwavable liquid measuring cup or a deep and narrow bowl. Microwave for 30 seconds, stir. Microwave at 20 second intervals, stirring after each interval, until the chocolate is smooth and melted. Be sure not to over-heat.
  3. Dip the open end of your cone into the chocolate. I dipped mine about 1½ inches deep. Let the excess chocolate drip off, rotating and lightly shaking your cone. Be patient! Too much excess will lead to runaway toppings. After the excess chocolate is dripped off, sprinkle on your toppings. I held my cone sideways over a bowl and sprinkled the toppings over the chocolate dipped cone. Once you’ve added your toppings, stand the cone upright, opening faced down, on the prepared baking sheet or cutting board.
  4. Repeat for the remainder of the cones. You may need to tilt the liquid measuring cup as you dip the cones to get enough of the cone dipped. You will have some leftover dipping chocolate. Once all the cones have been dipped and topped, put the baking sheet or cutting board in the fridge for 20 minutes before filling with ice cream and eating. I stored these in the fridge, but if you weren’t worried about the chocolate getting melty you could store them at room temperature.
Notes
If you don’t have coconut oil or cannot use it for dietary reasons, you can substitute the same amount of vegetable oil

 

Chocolate Brownie Walnut Ice Cream

Chocolate Brownie Walnut Ice Cream  |  Lemon & Mocha

I can’t believe it’s almost August and I haven’t posted a single ice cream recipe this season! I’ve made ice cream a couple times this summer, but I never got around to photographing them for Lemon & Mocha. So today we are going into full ice cream mode! I am a chocolate person through and through and there’s no exception when it comes to ice cream. Chocolate ice cream is delicious on its own, but it’s even better if it has more chocolate in it!

Chocolate Brownie Walnut Ice Cream  |  Lemon & Mocha

Eating at Coldstone Creamery over the years has let me try basically every type of topping in ice cream so I knew brownie would be a perfect addition. Does anyone else put so many toppings in their Coldstone ice creams that they have to put your creation in the next size bowl because it got so big from all the toppings? I can’t be the only topping weirdo out there! Anyways, the brownie adds a chewy and fudge-like texture to the chocolate ice cream. I also love when ice creams have a bit of a crunch so I added in the walnuts as well. My stepmom always makes brownies with walnuts so I was thinking this ice cream is kind of like a play on those brownies. With all my toppings talk, I kept this Chocolate Brownie Walnut Ice Cream fairly simple, but it was still the perfect bite.

Chocolate Brownie Walnut Ice Cream  |  Lemon & Mocha

If you want to make this ice cream, but you don’t have an ice cream maker I definitely suggest you get one! They are relatively inexpensive (under $50) and I’ve had mine for over 14 years! This is the updated version of mine. However, if you wanted to make this ice cream, but didn’t want to wait for all the steps of a homemade custard based ice cream, you could simply fold brownie chunks and walnuts into your favorite chocolate ice cream! Beat the ice cream in the bowl of a stand mixer to make it softer without getting melty then beat or fold in the brownies and walnuts.

Chocolate Brownie Walnut Ice Cream  |  Lemon & Mocha

Did you know this is my 10th ice cream post on Lemon & Mocha? Here are my other ice cream posts if you’re looking for additional flavors: Honey Ice Cream with Pralined Almond Crumble, Orange-Vanilla Frozen Custard, Browned Butter Peach Ice Cream with a Graham Cracker Crumble, Coffee Ice Cream, Vanilla Bean Ice Cream, Double Chocolate Chip Ice Cream, Peanut Butter Cup Ice Cream, Straciatella Chocolate Hazelnut Gelato and Egg Nog Ice Cream.

Chocolate Brownie Walnut Ice Cream  |  Lemon & Mocha

P.S. How adorable are these ice cream cones? I have a fun post going up on Wednesday to show you how to make and customize your own cones. I also cannot wait for you all to see what I use this Chocolate Brownie Walnut Ice Cream for in my Friday post – prepare yourselves to take this chocolately deliciousness to the next level!

Chocolate Brownie Walnut Ice Cream  |  Lemon & Mocha

Chocolate Brownie Walnut Ice Cream
 
Yield: 1 quart
Ingredients
  • 2 cups heavy cream, divided
  • 3 tablespoons unsweetened Dutch-process cocoa powder
  • 5 ounces semisweet (or bittersweet) chocolate chips
  • 1 cup whole milk
  • ¾ cup sugar
  • Pinch of salt
  • 5 large egg yolks
  • ½ teaspoon vanilla extract
  • ⅔ cups chopped walnuts
  • 1⅓ cups brownie pieces
Directions
  1. In a medium saucepan over medium heat warm 1 cup of the cream with the cocoa powder. Whisk until the cocoa is blended then bring to a boil. Once boiling, reduce the heat to simmer for 30 seconds, whisking continuously.
  2. Remove the saucepan from the heat before adding the chopped chocolate and stirring until smooth. Add the remaining cup of cream, stir, then pour the whole mixture into a large bowl. Place a mesh strainer on top of the bowl.
  3. Using the same saucepan combine the milk, sugar and salt over medium heat until warm. In a medium bowl whisk the egg yolks then slowly pour the warm milk mixture into the egg yolks, whisking constantly, to temper the eggs. Pour the milk and egg mixture back into the saucepan. Constantly stir the mixture over medium heat with a heatproof spatula making sure to scrape the bottom and not let any clumps form. Continue stirring until the mixture is thick enough to coat the spatula.
  4. Remove the mixture from the heat and pour it through the mesh strainer into the large bowl with the chocolate mixture. Stir until combined then mix in the vanilla extract.
  5. Insert the bowl into an ice bath and continue stirring until cool.
  6. Chill the mixture in the fridge. Once cold, pour into your ice cream maker following the manufacturer's directions. During the last 5 minutes add the chopped walnuts and brownie pieces. Let firm in the freezer before scooping. If you are using this to make an ice cream pie, you can pour it right from the ice cream maker into your prepared pie crust.
Notes
I find it is easier to cut and incorporate the brownies into the ice cream if they’re already cold so I usually refrigerate a couple brownies before chopping them up and mixing them into the ice cream.
I prefer to use Ghiradelli chocolate.

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Pistachio Semifreddo with a Nutella Magic Shell Topping

Pistachio Semifreddo with a Nutella Magic Shell Topping  |  Lemon & Mocha

I know, I know. It’s early in the morning and you’re already drooling over a dessert. I’m sorry, but I had to share this one, especially just in time for Father’s Day on Sunday! I kind of consider this an all-parent dessert since I actually made and photographed it for Mother’s Day with the intention of posting it for Father’s Day. I have to work ahead over here so I’m often doing odd things like celebrating 4th of July in June or Christmas in September. This Pistachio Semifreddo with Nutella Magic Shell Topping would be good for any occasion, but I made it with my Dad in mind.

Pistachio Semifreddo with a Nutella Magic Shell Topping  |  Lemon & Mocha

My Dad loves ice cream, but I’ve made him so many ice cream desserts over the years that I wanted to try something different. I’ve also always wanted to try a semifreddo, which to me tastes like ice cream mixed with whipped cream that’s been semi-frozen. The creaminess of the semifreddo with the crunch from the pistachios was an addictive combination. It would be delicious if you just left it at that. But I could never, ever in good conscience discourage you from topping the pistachio semifreddo with this Nutella magic shell! Adding coconut oil to the Nutella makes it act like that amazing magic shell topping you can buy in the bottle where the topping hardens when it touches the ice cream. This Nutella topping starts to harden as soon as you pour it over the semifreddo and will harden to completion if you just pop it in the the freezer for a little bit. Whacking off big hunks of the hardened Nutella to eat with the creamy semifreddo felt downright sinful. And so, so good.

Pistachio Semifreddo with a Nutella Magic Shell Topping  |  Lemon & Mocha

The recipe seems like a lot of steps, but it’s actually fairly simple. A lot of the comments on the original recipe were from people who said they don’t cook or bake often and they were surprised at how easy it actually was to make. You are basically whipping a meringue base, whipping a whipped cream and folding them together with the chopped pistachios. Then it goes into the freezer for at least eight hours so you will definitely want to plan ahead.

Pistachio Semifreddo with a Nutella Magic Shell Topping  |  Lemon & Mocha

You all know I love my food memories so of course I have some to share about my Dad and pistachio ice cream. The first is that my Dad’s company always had an ice cream sundae party every summer – and still do! My Dad is retired, but they still do the ice cream parties. Back when there weren’t as many people they would have everyone vote on the flavors by marking their vote on a printout of the flavors from the local ice cream shop. My Dad and another guy who worked there loved the pistachio ice cream and somehow that flavor would always win even though everyone else made fun of them for liking an “old man” flavor. I will always think of it as an “old man” flavor even though now I love it. I guess that makes me an old man? Anyways, my second memory I want to mention is when I got accepted to Boston College my Dad and I went to visit the campus that weekend. Of course we had to check out the closest ice cream shop, which is White Mountain Creamery. Funny enough, I don’t remember what flavor I got, but I remember my Dad got the pistachio ice cream. I was so happy in that moment being on a high from excitement to go to Boston College sitting there eating ice cream with my Dad.

Pistachio Semifreddo with a Nutella Magic Shell Topping  |  Lemon & Mocha

Now even though I made this dessert with my Dad in mind it kind of backfired on me. For those of you that don’t know, my Dad can be very picky. He’ll eat everything, but he will finish the meal saying that it was good, but he prefers his classic favorites. This was one of those times. He liked it, but thought it was a little too sweet for him and wanted it to be ice cream – haha – but everyone else had seconds so I think it’s safe to say that 98% of your guests will go nuts for it. I hope you all have a wonderful weekend and make lots of delicious food memories with your loved ones! Happy Father’s Day to all the awesome Dads out there, especially my Dad, Lee, and my father-in-law, Floyd!

Pistachio Semifreddo with a Nutella Magic Shell Topping  |  Lemon & Mocha

Pistachio Semifreddo with a Nutella Magic Shell Topping
 
Yield: 8-10 servings
Ingredients
for the semifreddo
  • 1½ cups shelled pistachios
  • ½ cup granulated sugar, divided
  • 6 egg whites
  • 2 cups heavy cream, kept in the fridge until ready to use
  • ¼ teaspoon almond extract
for the Nutella magic shell
  • 1 cup Nutella
  • ⅓ cup coconut oil
Directions
for the semifreddo
  1. Line an 8½” by 4½” loaf pan with plastic wrap so it hangs over all the sides then set aside. Roughly chop ¼ cup of the pistachios and set aside.
  2. Pulse ¾ cup pistachios with 2 tablespoons of the sugar until the pistachios are finely chopped. Add the remaining ½ cup pistachios and pulse a few times until the pistachios are very roughly chopped and large chunks still remain. Set aside.
  3. Whip the egg whites in the bowl of a stand mixer or in a large bowl with a hand mixer on medium speed until there are soft peaks. This mean the peak is just barely holding its shape and would flop if you lifted the beater. Increase the speed to high and add ¼ cup plus 2 tablespoons of the sugar a little at a time. Once the sugar has been added continue to beat until the egg whites are holding stiff peaks. This means the peaks hold their shape completely straight even when beaters are lifted.
  4. In a different bowl of a stand mixer or in a large bowl with a hand mixer, beat the cold cream and the almond extract on medium speed. Carefully increase the speed to high and beat until you have stiff peaks. Carefully fold the egg white mixture into the cream mixture, then gently fold in the pistachio mixture. Pour and scoop into the prepared loaf pan. It will probably go over the top of the pan. Just keep adding and smooth to create an even surface on top. Lightly cover with plastic wrap and freeze for 8 hours.
  5. Remove the semifreddo from the freezer. Invert onto a serving dish (or plate/container that will fit in your freezer if you aren’t serving right away) and carefully remove the pan and plastic wrap. Top with the Nutella magic shell. Look harden slightly then sprinkle the reserved chopped pistachios on top. Return to the freezer until ready to serve. Let soften slightly before serving
for the Nutella magic shell
  1. Microwave the Nutella and coconut oil in a small microwave safe bowl until melted. I start at 30 seconds, stir then continue microwaving and stirring at 15 second intervals. Once the mixture is melted and smooth let cool slightly at room temperature before using.
Notes
This recipe contains uncooked egg whites, which may be a concern if salmonella is a problem where you live.
Using a metal mixing bowl for the egg whites and heavy cream makes a big difference, especially if you can chill them in the freezer, along with the metal beaters, before using. If your egg whites or cream isn’t coming to peaks it may be that your ingredients or bowl wasn’t cold enough so I always chill mine.

Semifreddo recipe slightly adapted from Epicurious.

Chocolate Covered Strawberry Frozen Yogurt

Chocolate Covered Strawberry Frozen Yogurt  |  Lemon & Mocha

Happy Valentine’s Day! I have a delicious sweet treat for you today. Chocolate covered strawberry frozen yogurt. Also known as strawberry frozen yogurt with stracciatella. This frozen dessert is bursting with strawberry flavor and since it’s on Lemon & Mocha, it is of course also chocolatefied.

Chocolate Covered Strawberry Frozen Yogurt  |  Lemon & Mocha

Valentine’s Day weekend is always especially meaningful for Matt and I because our anniversary is on the 15th! Tomorrow will mark 7 years since we starting dating, woo-wee! I’m going to keep it short and simple today so my Valentine’s Day present to you all sweet readers is this recipe and a bunch of drool-worthy photos. Enjoy!

Chocolate Covered Strawberry Frozen Yogurt  |  Lemon & MochaChocolate Covered Strawberry Frozen Yogurt  |  Lemon & MochaChocolate Covered Strawberry Frozen Yogurt  |  Lemon & MochaChocolate Covered Strawberry Frozen Yogurt  |  Lemon & Mocha

Chocolate Covered Strawberry Frozen Yogurt
 
Yield: 1 quart
Ingredients
  • 1 pound fresh strawberries, rinsed and hulled
  • ⅔ cup sugar
  • 1 cup plain whole-milk yogurt
  • 1 teaspoon lemon juice
  • 5 ounces bittersweet chocolate, chopped
  • Chocolate covered strawberries, for garnish, optional
Directions
  1. Slice the strawberries then toss in a medium bowl with the sugar. Stir until the sugar begins to dissolve then cover and let sit at room temperature for 1 hour. Stir occasionally.
  2. Using a blender or food processor puree the entire contents of the strawberry bowl, the yogurt and the lemon juice. If you would like to get rid of any seeds push the mixture through a mesh strainer.
  3. Refrigerate the mixture for 1 hour then pour into your ice cream maker according to the manufacturer's directions.
  4. While the mixture is in the ice cream maker, melt the bittersweet chocolate over a double boiler and stir until it's smooth. Transfer the chocolate into a measuring cup with a pouring spout.
  5. During the last couple minutes of churning in the ice cream maker pour the melted chocolate into the ice cream maker in a thin stream to create the stracciatella swirl.
Notes
Although this is a frozen yogurt, to me it had more of a sorbet texture. It is still delicious, but just wanted to give a heads up so you weren't surprised by the texture.

Frozen yogurt recipe from The Perfect Scoop.

Honey Ice Cream with Pralined Almond Crumble

Honey Ice Cream with Pralined Almond Crumble  |  Lemon & Mocha

It is part two of the Lemon & Mocha honey series! Weren’t you just sitting there in anticipation since Wednesday’s sweet and sticky honey baked wings? I won’t be upset if you weren’t. I will, however, be upset if you don’t shout with joy now that you are finally reading the second honey post. No pressure.

Honey Ice Cream with Pralined Almond Crumble  |  Lemon & Mocha

Honey is found in many desserts from honey cakes to sticky buns. My grandma uses honey to amp up her oatmeal cookies. One of my favorite ways to eat honey at dessert time is in ice cream. No surprise there.

Honey Ice Cream with Pralined Almond Crumble  |  Lemon & Mocha

This honey ice cream with candied almond crumble is sweet, smooth and crunchy all at once. The honey flavors comes through very strong, which is perfect if you want a bold dessert featuring honey. If you are not a huge honey fan you can either use a more subtle honey or substitute half the honey with another flavoring of your choice, such as peanut butter.

Honey Ice Cream with Pralined Almond Crumble  |  Lemon & Mocha

Did I mention the almonds yet? They are coated with a sugar syrup then left to cool and harden making them sweet, snackable and impossible to stop eating. But save some for your ice cream!

Honey Ice Cream with Pralined Almond Crumble
 
Yield: 1 quart
Ingredients
for the ice cream
  • 1½ cups heavy cream
  • ½ cup good-flavored honey
  • 1½ cups whole milk
  • ¼ cup sugar
  • Pinch of salt
  • 5 large egg yolks
for the pralined almond crumble
  • ¼ cup water
  • ½ cup sugar
  • 1 cup whole almonds, unblanched and untoasted
  • ⅛ teaspoon coarse salt
Directions
for the ice cream
  1. Add the heavy cream and the honey to a large bowl. Place a fine mesh sieve over top and set aside.
  2. In a medium saucepan over medium-low whisk together the milk, sugar and salt until warm. Meanwhile whisk together the egg yolks in a medium bowl. Carefully pour the warmed milk mixture, whisking constantly, then pour the whole mixture back into the medium saucepan.
  3. Place the saucepan over low heat and cook the mixture while stirring until thick enough to coat the back of a spoon, about 8 minutes. Make sure the mixture never reaches a boil. Remove from the heat and pour through the fine mesh strainer into the large bowl.
  4. Place the large bowl in an ice bath. Slowly add the cream and continue to stir while sitting in the ice bath until cool.
  5. Once cool, remove from the ice bath then cover and chill in the fridge overnight.
  6. Freeze in your ice cream maker according to manufacturer's instructions, pouring in 1 cup of the pralined almond crumble with 5 minutes left.
for the pralined almond crumble
  1. Line a baking sheet with nonstick foil and set aside.
  2. In a large skillet over medium-high heat combine the water, sugar and almonds. Cook and stir continuously with a wooden spoon until the liquid comes to a boil and the sugar has dissolved then reduce heat to medium.
  3. Continue to cook until the liquid mixture has become sandy in texture. Continue to stir the dark syrup making sure to scrape from the bottom and completely coat the almonds. Keep stirring until the almonds are shiny and glossy.
  4. Remove the pan from the heat before sprinkling with the salt. Pour onto the prepared baking sheet and spread them out. Let them completely cool, breaking up any clusters as needed.
  5. Roughly chop. Pour 1 cup into the ice cream mixture with 5 minutes left. Reserve the rest for topping.

Ice cream slightly adapted from The Perfect Scoop.