Hot Mocha with Mint Chocolate Cookie Ice Cream

by Michelle on March 6, 2011

Even though I am a tad Irish on my Dad’s side, St. Patrick’s Day has never been much of a holiday for me but I do make Corned Beef and Cabbage and try to get into the spirit even if it’s just a little bit. I enjoy wearing green and toasting a few and the big St. Patrick’s Day Parade in Chicago is always a lot of fun and yes they really do dye the Chicago River green! I swear Chicago has 2-3 parades every week celebrating just about everything.

Speaking of parades, it was a gorgeous, sunny Saturday in June…….

And I had to go to the kitchen store and being this turned into a very eventful day, I remember exactly what I needed, a new cupcake tin. But what I didn’t realize was that the Gay Rights Parade was the same day and in the same neighborhood as the kitchen store. When we finally arrived at the store, as always there was no where to park. Since I just needed to pick up the cupcake tin and I would only be a minute or two I told Joe, aka Mr. Tastebuds, to just drop me off and drive around the block and I would be waiting for him at the corner. Well, he dropped me off and picked me up like clockwork but the Police Officer that was directing traffic would not let us make a left turn, so Joe made a right instead. And Joe being a typical Chicagoan started zigzagging through the maze of Chicago alleys and all of a sudden we were in the Gay Rights Parade! Yep, only a feathered drill team and a cowboy band separated us from the Liza Minnelli tribute float.

The street was mobbed with people and there was no way we could exit out of the parade. Police were every where and most of the cross streets were blocked off. Once you were in the parade, there was no going back, so we had to go with the flow. It’s not that we don’t support Gay Rights, we do, but we just didn’t expect to be participating in a parade, any parade, that day! I just kept saying “OMG, what do we do now?” And Joe said, “Just wave and smile.” So we drove along in Joe’s little gray Honda at about 5 mph waving and smiling at the crowds for at least 6 to 8 blocks before we finally could turn onto a side street. Truly one of the funniest situations I’ve ever been in!

This year I wanted to do something a little different for St. Patrick’s Day and I thought this would be an easy recipe but I couldn’t have been more wrong. Oh the recipe itself was easy but getting the ice cream the right shade of green was a l.o.n.g process. I had to make the Mint Chocolate Cookie Ice Cream three times before I could get the right shade of green. Good thing the Mint Ice Cream was delicious because we sure had our fill of it. It will be a long time before I make green ice cream again!

Hot Mocha
Recipe developed in the kitchen of BigBlackDog

2 c milk **See Note
2-3 TBL chocolate syrup **See Note
1 shot of freshly made espresso (If you don’t have an espresso maker you can use 2-3 tsp instant espresso powder)
Variation: 2-4 TBL Kahlua
Topping: Whipped Cream

**Note: Instead of the milk and chocolate you can use a good quality chocolate milk

1. Add syrup to the milk and whisk. Steam or heat milk in a small sauce pan. If you’re steaming the milk do not agitate the pitcher, just hold it still. Agitating just makes the bubbles larger and smaller bubbles taste better.
2. Add espresso. If using espresso powder stir until powder is dissolved.
3. Pour Hot Mocha into thick mugs and top with whipped cream. Enjoy!!

Mint Chocolate Cookie Ice Cream
Recipe developed in the kitchen of BigBlackDog

3 egg yolks
1/2 c. sugar (I used Nevella, a sugar substitute)
2 c. heavy cream (I just used cream or you can use milk)
1/4 tsp mint flavoring
2-3 Chocolate Cookies, broken up into small bits
Green Food Coloring **See Note

Garnish: Fresh Mint and Whipped Cream

1. Whisk eggs, add cream and beat for several minutes gradually adding sugar. Pour mixture into a small sauce pan and heat until it becomes thick.
2. Remove from heat. Cool to room temperature.
3. Put mixture in the refrigerator and cool completely.
4. Gently blend in chocolate cookie bits.
5. **Note for adding food coloring
6. Pour chilled ice cream mix into your Ice Cream Maker and follow manufacturers directions.
7. Put ice cream in the freezer until completely frozen.
8. Garnish with fresh mint and whipped cream. Serve.

**Note: If you’re using food coloring, dip a toothpick in the food coloring and swirl it around in the ice cream. Making sure that the food coloring is thoroughly mixed. If you need a deeper shade, just dip the toothpick in the food coloring and mix until the color is what you want.

I am sending in this post for the Paddy’s Day Food Parade at The Daily Spud.

Thank you so much for visiting my blog for Pink Saturday and please visit Miss Beverly of How Sweet the Sound and see what the other Pinksters are up to!

And don’t forget our Pink Saturday motto:

Get Pink !!!

It’s not just a color, it’s an attitude.

AllRightsReserved@BigBlackDog

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Comments

  • rebecca March 6, 2011 at 10:24 pm

    great recipe and wow they really dye the river green

  • kat March 7, 2011 at 10:30 am

    Funny, I made mint chocolate chip ice cream for my nephew & we also had the hardest time getting the right color. We used fresh mint & the original color was nasty grey!

  • natalie (the sweets life) March 7, 2011 at 11:55 am

    ha what a hilarious story!! :) and the ice cream looks pretty delish!

  • San March 7, 2011 at 1:23 pm

    That is one of the funniest stories I’ve heard to date. I’m glad it wasn’t a very long parade.

  • Amanda March 7, 2011 at 8:00 pm

    The ice cream looks and sound delicious! i have to say Michelle, funny story about the parade! LOL!

  • katrina March 7, 2011 at 8:30 pm

    Hilarious story, Michelle! My stepfather got lost during Mardi Gras in New Orleans once, and fumbled around a curtain just as they called out ” And King Rex is….” and they opened the curtain. He bowed and threw kisses before they got the right “King” :) Your ice cream is looking lovely!

  • deeba March 7, 2011 at 10:53 pm

    Love the parade story…fun fun fun! Need ice cream now, I seriously do! Love that the recipe is developed in the kitchen of the Big Black Dog! Got something for you. You won my CSN giveaway! Yay!!

  • Ryan March 8, 2011 at 6:50 am

    lol what a story, I think you should stay away from parades this month. Your ice cream has me looking forward to the 17th already.

  • Daily Spud March 9, 2011 at 12:03 pm

    Sounds like you got more parade than you bargained for there! Meanwhile, that ice cream will be a most delicious addition to the Paddy’s Day Food Parade – so glad to have you joining in.

  • Bren March 14, 2011 at 12:45 pm

    I love the guy holding the sign “I am not with these guys!” Reminds of the guy from The Hangover! LOL! Love the recipe. So perfect for transitional weather!

  • Popeye’s Coconut Ice Cream March 16, 2011 at 12:01 pm

    […] ice cream which was totally unintentional, it’s just the way it worked out. Last week I made Mint Chocolate Cookie Ice Cream and then this week I had all intentions of posting Irish Cupcakes. But I got a bit carried away […]

  • Paddy's Day Food Parade 2011 March 17, 2011 at 5:20 am

    […] from Big Black Dog gets into green ice cream mode for St. Patrick’s Day and serves us up some Hot Mocha with Mint Chocolate Cookie Ice Cream. Somebody get me a spoon, quick. Big Black Dog's Hot Mocha with Mint Chocolate Cookie Ice […]

  • Paddy's Day Food Parade 2011 March 17, 2011 at 5:20 am

    […] from Big Black Dog gets into green ice cream mode for St. Patrick’s Day and serves us up some Hot Mocha with Mint Chocolate Cookie Ice Cream. Somebody get me a spoon, quick. Big Black Dog's Hot Mocha with Mint Chocolate Cookie Ice […]

  • Beverly March 19, 2011 at 6:35 am

    Happy Pink Saturday, Michelle. I am so glad to see you here today. I’ve missed you.

    Your parade adventure gave me a big smile. How funny! Did you use the “royal” hand wave?

    All of your effort creating the proper shade of green looks perfect – and delicious.

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