Don’t have an ice cream maker? You can still make fabulous ice cream at home. This no-churn ice cream is so decadent!
This creamy, dark chocolate ice cream is dotted with chocolate chips and a raspberry swirl. My son dreamed up this flavor and it sounded just perfect! I had to make it a reality for today’s virtual ice cream social.
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Both kids got cookbooks for Christmas, so for the past several weeks, both kids have been obsessed with playing restaurant. They browse through their stack of cookbooks, deciding what to make, and then cook and serve it out of their play kitchen.
It’s adorable, and I’ve been eating up every second of it.
This post is like a love letter shout-out to my moms club friends. Because, oh, do they humor me.
It’s hard to make friends as an adult, and I was super lucky to fall into this group shortly after becoming a mom. Having a local group of women going through the same stage of life has been invaluable for my sanity.
And, like I said, they humor me. When I come up with something I get excited about, I can count on them to jump in and be excited too. My latest pet project? Monthly potluck dinners. This month’s theme was “Back to School” so everyone brought slow cooker meals and freezer-friendly casseroles. Next month, we’re doing “Fall Favorites”.
Besides the good company and the opportunity to try things I wouldn’t normally make, this also gives me a captive audience for recipe testing. I’ve been making cinnamon rolls for Christmas for the last few years, but I keep eyeing recipes that are variations. This sweet combo is amazing as a decedent breakfast or special dessert.
For the dough:
1 cup milk
2/3 cup granulated sugar
1 and 1/2 Tbsp. active dry yeast
1/2 cup unsalted butter, softened to room temperature
2 large eggs
1/2 teaspoon salt
4 1/2 cups all-purpose flour
For the filling:
12-oz. package frozen raspberries
1/4 cup plus 2 Tbsp. granulated sugar
1 tsp. cornstarch
2/3 cup mini chocolate chips
For the glaze:
1 cup powdered sugar
3 Tbsp. heavy cream
To make the dough:
In a small saucepan over low heat, heat the milk until lukewarm. Add the warm milk to the bowl of a stand mixer fitted with a dough hook. Stir in the sugar and yeast using a spoon. Cover with a towel and let stand 5-10 minutes, until yeast is activated and looks foamy. Add the softened butter, eggs, and salt and mix until combined but the butter will be chunky. Slowly add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and pliable, about 10 minutes longer.
Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
Line the bottom of a 9×13 baking dish with parchment paper, sprayed with non-stick spray.
Place the dough on a floured work surface. Roll the dough into an even 10×24 inch rectangle.
To make the filling:
In a medium bowl, toss the still-frozen raspberries with the sugar and cornstarch. Gently mash the raspberries so they are small pieces. Spread evenly over the dough. Sprinkle with the mini chocolate chips. Tightly roll up the dough to form a 24-inch-long log. Cut into 15 even pieces. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours.
Preheat the oven to 400F degrees. Cover the rolls with foil and bake for about 25 minutes, until they are golden and the chocolate chips are melted. Transfer the whole pan to a rack to cool for about 15 minutes.
To make the glaze:
Whisk the confectioner’s sugar and heavy cream together in a small bowl until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls. Serve warm.