Mini Chocolate Chip Bundt Cake (& Vanilla Bean Ice Cream)

Several years ago I bought a fancy Pampered Chef stoneware mini fluted pan at a garage sale for like ten dollars. I promptly put it in a cupboard and mostly forgot about it because I have a standard bundt pan as well and if I’m honest, I simply don’t make many bundt cakes other than the delightful lemon one from a few years ago. If I’m more honest, the exhausting trial and error of finding that lemon bundt cake kinda turned me off to the entire style of cake for a while.

In any case, I eventually came across an amazing looking chocolate chip cookie double-bundt cake creation from Sprinkle Bakes and her description of the flavor was basically “yes please”. Chocolate chip cookies in pretty cake form? Please put that in my mouth.

On the other hand I certainly don’t need to make the double-layer version because if I have that much cake around I will just eat it. (M would probably not consider this a problem, to be fair.) I have fantastic willpower when it comes to not buying food that is terrible for me, but I have almost no willpower for anything in my line of vision at home. Things I have learned about myself over the years are summed up by “it’s easier to avoid temptation than it is to resist it.”

But I don’t want to avoid it completely, obviously, which is why I made the “mini” version. I put the mini in quotes because six of these mini cakes is the same amount as one standard bundt, which means each cake really serves two people. A fantastic way to test out my “new” pan and a new recipe all the while being fairly confident it’ll be delightful because both Pampered Chef and Sprinkle Bakes are extremely reliable. Fortunately, my hypothesis was correct.

All the comforting flavor of a chocolate chip cookie baked into a pretty fluted bundt. It is just the kind of cake to pair beautifully with ice cream, and I opted for vanilla bean for the pretty speckles and traditional flavor pairing. I shared my recipe below, but feel free to pair with your favorite store-bought variety instead. If vanilla seems too plain, chocolate is always a good bet, or you could pair with strawberry for a summer flavor and some fun color. One cake and a large scoop is a perfect dessert for two, and is a wonderful way to end a celebratory day.

Since there is no leveling, frosting, or really any extra presentation required, this is a fantastic option for those times you need to need a less time-consuming but still impressive dessert. It also travels well since there’s no frosting to fall off or glaze to slide around, and is quick to assemble once you arrive at your destination. You could even scoop the ice cream ahead of time to save on required utensils and remove the need to let your ice cream soften beforehand. Plop on a scoop, drizzle on some chocolate sauce, and you are all set for a flawless and decadent experience. It would also be a super cute addition to a couples’ dinner party, if you’re in to the host(ess) gig.

As you may have noticed, I molded my ice cream into heart shapes. Since I made this for our anniversary dessert, I like to do a little something extra to make it special. If you’re interested in this, just line mini cake pans of your choice with plastic wrap, then spread softened ice cream (if you’re using homemade, just do this right after churning) into the pans and freeze until firm. They melt quick once they’re out and near the hot fudge sauce, so only assemble right before you’re ready to serve.

Next time you’re in the market for a cake, I highly recommend you give this one a try (whether you invest in the fancy mini-bundt pans or not.)

Chocolate Chip Bundt Cake

Gleefully borrowed from Sprinkle Bakes
Makes six 4.5″ mini bundt cakes (or one standard bundt cake)

Ingredients

Cake
3 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp + 1/8 tsp baking soda

1 cup unsalted butter, softened
1 1/2 cups brown sugar, lightly packed

3 eggs, room temperature
1 1/4 cups sour cream (full fat)
2 tsp vanilla

1 1/2 cups mini chocolate chips

Toppings
Hot fudge sauce
Vanilla bean ice cream (recipe below)

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour one standard bundt pan, or a 6-well mini fluted pan.
  3. In a medium-large bowl, whisk together flour, baking powder, salt, and baking soda until completely combined.
  4. In the bowl of your electric mixer, beat butter and brown sugar on medium speed until light and fluffy.
  5. Add eggs one at a time, mixing between each addition.
  6. Add sour cream and vanilla and mix until completely combined, scraping the bowl as necessary.
  7. Add the flow mixture, mixing on low speed just until combined, then stir in the chocolate chips. Batter should be thick.
  8. Spoon batter into prepared pan and bake 30-35 minutes for mini bundt cakes (or 40-50 minutes for a standard bundt), or until tops are golden brown and a toothpick comes out mostly but not completely clean. Don’t over-bake or cakes will be a bit dry.
  9. Cool in the pan for at least 10 minutes, then invert onto a cooling rack to cool completely.
  10. When ready to serve, top one mini bundt or slice (I like to warm mine briefly in the microwave) with a drizzle of hot fudge sauce and a scoop or two of your favorite ice cream. Share with a friend (or eat it all yourself, I won’t judge.)

Vanilla Bean Ice Cream 

Makes ~6 cups

Ingredients

2 cups heavy whipping cream
1 cup half and half
3/4 cup sugar
1/2 cup egg substitute
2 tsp vanilla
1/2 tsp vanilla bean powder

Directions

  1. In a large bowl, whisk together all ingredients until completely combined.
  2. Cover bowl and chill in the refrigerator until thoroughly cold, or overnight. (Overnight is better as it will allow the vanilla bean flavor to really permeate the mixture.)
  3. Freeze according to your ice cream maker’s directions, then place in a cold freezer-safe bowl (or cake tins lined with plastic wrap) to freeze for an additional three hours, or overnight.
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Peppermint Crunch Ice Cream

Despite the (hopefully) chiller temperatures, December is just as good a time for ice cream as the more traditional summer months. There are some flavors that just scream winter, and although I don’t have too many qualms eating them in June, it’s nice to have them during their so-called proper time. Eggnog, for example, is just not something one typically enjoys in mid-summer, but it’s just as delightful in ice cream form.

This year I went after another Christmas classic – peppermint. I drink copious amounts of peppermint tea all year round, but typically save the more decadent uses of the flavor for winter. Peppermint is found in everything from candies and hot chocolate to brownies and truffles, and everything in between. Admittedly I feel a little goes a long way, but during the right season peppermint certainly has its place.

I opted for the white chocolate and peppermint pairing, a favorite as a hot beverage that I figured would play just as well in a chillier twist. Melted white chocolate paired with crushed peppermint candy for flavor, color, and a tiny bit of crunch. The smooth vanilla flavor is nicely complemented by the sharper flavor of peppermint, and should be reminiscent of your favorite peppermint truffles.

Crushed peppermint candy gives us our flavor profile, and a little pink color as a side effect. I cheated and bought pre-crushed peppermint candy, but crushing your own candy canes is a fun way to get the kids involved. The peppermint flavor is given some extra punch with a little extract, but be careful not to go overboard as it’s very easy to venture closer to toothpaste than candy. I recommend starting with half a teaspoon and letting it all chill overnight, then tasting right before you churn. If you feel it’s not quite strong enough, add that extra quarter teaspoon and churn away. You can also add a few drops of red food dye if you want to deepen the pink hue.

Creamy, cold, and chalk full of a favorite winter flavor, this ice cream is delightful on its own or an excellent match for a gooey chocolate brownie. Top it with a sprinkle of candy for extra flair.

Peppermint Crunch Ice Cream 

Makes ~6 cups

Ingredients

1 cup half and half
1/2 cup white chocolate chips

2 cups heavy whipping cream
1/2 cup egg substitute
1/4 cup sugar
1/4 cup plus 1-2 T crushed peppermint candy, divided1

1/2 – 3/4 tsp peppermint extract
1 tsp vanilla

optional: a few drops red food dye

Directions

  1. In a medium bowl, combine cream, egg substitute and sugar. Set aside.
  2. In a small saucepan over medium heat, combine half and half and white chocolate chips. Heat, whisking often, until chips are melted and mixture is smooth.
  3. Let cool about 10 minutes, then slowly stream into the heavy cream, whisking constantly.
  4. Whisk in vanilla, 1/2 tsp peppermint extract, and 1/4 cup peppermint candy1, then chill completely in fridge, or overnight. (The peppermint candy will likely have completely dissolved.
  5. Taste briefly, and add additional peppermint extract if desired. You can also add the red food dye now.
  6. Freeze according to your ice cream maker’s directions, adding remaining candy during the last 5 minutes of churning.
  7. Transfer to a freezer-safe bowl to freeze for at least four hours, or overnight.
  8. Serve garnished with a sprinkle of crush candy canes, solo or atop a warm chocolate brownie.

Notes

If you don’t want the crunchy aspect, you can either nix the extra 2 tablespoons, or add them at the beginning.

Lemon Basil Ice Cream

[Welcome to July AKA National Ice Cream Month! To celebrate, each Friday I will be posting a new delicious ice cream flavor alongside my regularly scheduled posts. Hope you enjoy the series!]

Once again we have arrived at the final week of National Ice Cream Month. It’s been a whirlwind of a month (at least for me) and hard to believe August is nearly upon us. With three weddings and two extremely intense races ahead of me, the next five weeks are set to be pretty crazy. Here’s hoping I make it out alive and unbroken. In the meantime, we can enjoy one more ice cream recipe together.

This one is easily my favorite of this year’s ensemble. Although I’ve really enjoyed the other three, this is the one that really struck home for me. Light and refreshing lemon with the herbal notes of basil, it’s a concoction more often found in a savory entrée than sweet desserts, but I assure you it works extremely well in both situations. I originally tasted this pairing at a gelato shop in Boulder, Colorado last summer, during a work trip. I loved how the basil added a different note to the whole experience, without being overpowering.

This year I attempted to create my own version to share with all of you. Although it took a few tries to get right, it was worth those mediocre batches to get to the final product. The superbly creamy texture is brightened with a pronounced lemon flavor without it tasting sour. The basil comes as a surprise since there’s no indication in the pale yellow coloring (unless you miss a few leaves when you strain it…which I did), so I recommend warning consumers ahead of time. The two are a flawless pairing and perfect on a hot summer day, but might be shocking if you aren’t expecting it.

Like the blueberry lavender from a few weeks ago, this ice cream tastes much lighter than it actually is, but I assure you it’s as high in fat and sugar as ever. I portioned mine into small 4-6oz servings as it’s very easy to get carried away, and then I can just grab them straight from the freezer. This makes it easier to serve, and to make sure it’s a reasonable amount – it’s also much faster to serve to guests! I will admit the containers I use have a tendency to fall over, but I’ve yet to find stable ones that are both small enough and not crazy expensive. The search continues.

This ice cream is delightful all on its own, but I think it’d also be lovely with a scoop of blueberry crisp. Lemon and blueberry are always a sure bet, and I think the basil would blend wonderfully into the whole shebang. The next time I make crisp or cobbler I will definitely make a batch of this to pair with it.

I hope you have enjoyed this month’s series and have some fun new flavors to try, or at least drool over. We will now resume our regularly scheduled programming, with plenty of deliciousness ahead!

Lemon Basil Ice Cream 

Makes ~6 cups

Ingredients

1 1/4 cups whole or 2% milk
1 oz fresh basil leaves (a large handful), chopped
zest of 2 lemons

3/4 cup sugar
2 cups heavy whipping cream
1/2 cup egg substitute
juice of 2 lemons

Directions

  1. In a small saucepan, lightly muddle basil and lemon zest. Add milk and heat to a light simmer.
  2. Remove milk from heat and let steep at least 15 minutes.
  3. In medium bowl, whisk together remaining ingredients until completely combined.
  4. Slowly stream in milk with the basil and zest, whisking constantly.
  5. Cover bowl and chill in the refrigerator at least 4 hours, or overnight. (Mixture will likely be rather thicker than normal – this is expected!)
  6. Using a fine-mesh sieve, strain mixture to remove leaves and zest.
  7. Freeze according to your ice cream maker’s directions, then place in a cold freezer-safe bowl to freeze overnight, or until firm.

London Fog Ice Cream

[Welcome to July AKA National Ice Cream Month! To celebrate, each Friday I will be posting a new delicious ice cream flavor alongside my regularly scheduled posts. Hope you enjoy the series!]

Ten years ago (wow time flies) whilst gallivanting around London with a few high school friends, one of them introduced me to what has remained a favorite of mine ever since. Called a London Fog, it’s comprised of steamed milk, vanilla, and Earl Gray tea. Warm and caffeinated without being overly sweet, it’s one of my go-to treat beverages during the winter months.

It’s not even vaguely chilly outside, but I bribed a friend into watering my garden during a recent vacation with promises of homemade ice cream and she requested I attempt an Earl Gray version (as well as maple chipotle). Given my love of the London Fog I had no qualms about doing so and set off to make it happen. After a stop at our local Townshend’s Tea House for some loose leaf tea, I was pretty much set to give it a whirl. I chose to use loose leaf tea because it is not only typically much better quality, but it infuses into thicker liquids (i.e. milk) much better than bags do. You can certainly try a bagged tea if you really want, but I highly recommend splurging here if you can.

This is one of those flavors that worked beautifully the first time I tried, basically following my usual method for infused ice creams, like the coffee and lavender from years past. The wonderful and cozy flavor of Earl Gray works just as well in chilled dessert as it does in a warm beverage, and makes it much easier to enjoy during this 90*F nonsense we’ve been having. A dash of vanilla adds a mellow touch and, in my opinion, balances the tea nicely with the cream.

 

I like my flavors quite strong so I used a full half-cup of tea and let it infuse in the fridge overnight. It is critical to heat the milk before adding the tea, as the cold-brew method doesn’t quite work here, but it doesn’t take too long to heat some milk on the stove. If you prefer a milder flavor, you can use less tea or steep it for less time (or both). However, keep in mind it will be a bit more mild after churning than straight out of the fridge, since the volume of the ice cream is much larger.

This ice cream is a perfect way to bring a favorite cold-weather beverage into a warm-weather dessert. I enjoyed it plain, but for a little flair it’d be delightful with a shortbread cookie topping.

 

London Fog Ice Cream 

Makes ~6 cups

Ingredients

2 cups heavy whipping cream
1/2 cups egg substitute (optional)
3/4 cup sugar

1 1/2 cups whole or 2% milk
1/3 – 1/2 cup loose-leaf Earl Grey tea

1 tsp vanilla

Directions

  1. In a medium bowl, whisk together cream, egg substitute (if using) and sugar. Set aside.
  2. In a small saucepan, heat milk on medium until it just starts to simmer, then remove from heat. Add tea to the milk and allow it to steep for about 30 minutes.
  3. Slowly stream into cream mixture, whisking constantly (leave the tea in!)
  4. Cover and chill in the refrigerator completely, or overnight.
  5. Whisk in vanilla, then strain mixture with a fine mesh sieve, pressing on the tea to extract as much milk as possible.
  6. Freeze according to your ice cream maker’s directions
  7. Place in a cold freezer-safe bowl to freeze until firm, or overnight.

Chocolate Merlot Ice Cream

[Welcome to July AKA National Ice Cream Month! To celebrate, each Friday I will be posting a new delicious ice cream flavor alongside my regularly scheduled posts. Hope you enjoy the series!]

Despite not regularly imbibing in day-to-day life, alcoholic ice creams are typically some of my favorite concoctions. Having experimented with Baileys, Kahlúa, beer, and champagne, this year seemed like a red wine was in order. Although for drinking purposes I don’t stray far from the sweet white delight of a Riesling or Pinot Grigio, I enjoy reds for adding complexity to desserts and entrées alike.

Several years ago I tasted a dark chocolate red wine fudge that was just fantastic. Rich and chocolatey with just the right balance of red wine flavor, it didn’t slam you in the face with the alcohol, but just enhanced the whole chocolate experience. I kept this in mind as my flavor goal and set off to create the chocolate wine dessert of my dreams.

For Christmas my mom gave me Molly Moon’s ice cream recipe book, with the idea that even if I didn’t use exact recipes it would likely spark ideas and give guidance to my own creations. It is a delightful book even just to read, equally filled with traditional flavors as it is more exotic combinations. Their melted chocolate ice cream seemed like the perfect starting point for my newest creation, and it does not disappoint.

High quality dark chocolate bars melted into a pretty standard cream base results in a velvety smooth and rich chocolate experience. It’s worth it to splurge for the fancy chocolate bars instead of the standard Hershey’s. The chocolate will not only have a more decadent flavor, but it will be easier to find a truly dark chocolate with 70-75% cacao. Quality chocolate also has fewer additives and will melt much more smoothly, for a creamier texture in the final product. As an added bonus, you’ll likely be supporting a smaller Fair Trade farm which is always a good idea in my book.

To supplement the chocolate, I chose a Barefoot Merlot. Since I know approximately nothing about red wine, and don’t care for it in its standalone form, it can be challenging to choose a product. If you have a favorite red, go with that. If, like me, you’re not a red wine aficionado, go with one that describes a chocolate note or pairing on the back. After being reduced on the stove and mixed in with a quality chocolate, even a fairly inexpensive red wine will do just fine here.

Velvety smooth and with a light alcoholic bite, this flavor is sure to please any chocolate or wine lover. The wine flavor is not overpowering, and doesn’t slam you in the taste buds, but somewhat slowly grows with each bite. A small serving would be the perfect end to a dinner party, be it anywhere from casual to cocktail.

Chocolate Merlot Ice Cream 

Adapted from Molly Moon
Makes ~6 cups

Ingredients

1 bottle (3-4 cups) dry red wine (I used a Merlot)

1 cup heavy whipping cream
1 cup half and half
3/4 cup sugar

6 oz dark (~70%) chocolate, coarsely chopped

1 tsp vanilla

Directions

  1. Place chopped chocolate in a medium bowl. Set aside.
  2. In a small saucepan, gently heat wine at a light simmer until reduced to 1/4 the original amount (3/4 – 1 cup). Let cool on the counter or chill in the fridge at least 10 minutes or until ready to use. (This is a slow process; set aside at least 30 minutes and feel free to do it ahead of time.)
  3. Meanwhile in a medium saucepan, heat half and half, whipping cream, and sugar until sugar is dissolved and mixture is just coming to a simmer.
  4. Pour over chocolate and whisk vigorously until smooth.
  5. Slowly stream in wine reduction (especially if it’s still a bit warm), whisking constantly.
  6. Cover bowl and chill in the refrigerator completely, or overnight.
  7. Freeze according to your ice cream maker’s directions, then place in a cold freezer-safe bowl to freeze for an additional three hours, or overnight.
  8. Enjoy solo or with a fudgy dark chocolate brownie for an extra decadent dessert.