Häagen-Dazs Ice Cream Recipe Pairings
Häagen-Dazs Ice Cream Recipe Pairing with David Lebovitz:
BlogHer and Häagen-Dazs have teamed up with eleven wonderfully talented food bloggers to create one-of-a-kind creations pairing each blogger’s unique recipe with a Häagen-Dazs flavor. To kick things off, I’ve created a frosty-cold S’mores Ice Cream Pie with Chocolate-Salted Butter Sauce, with a decadent layer of Häagen-Dazs Chocolate-Chocolate Chip Ice Cream.
Also featured this week – Sean from Hedonia scoops up Green Tea Ice Cream with Strawberry Soup and Ginger Gravel, and Maria from Two Peas and Their Pod goes on double-chocolate overload with Raspberry Truffle Brownies with Häagen-Dazs White Chocolate Raspberry Truffle Ice Cream.
Please join me each week as we unveil two additional ice cream treats, for recipes like no other.
UPDATED 8/2: Check out the latest recipes below from Two Peas and Their Pod and Ideas in Food!
DAVID'S RECIPE: S'mores Ice Cream Pie with Chocolate-Salted Butter Sauce
Some of the best things we make in America just don't translate elsewhere. At least not in words. Living in Paris, I was trying to explain to some French friends what S'mores are, a word which is really just the tail end of one word joined up with the beginning of another. Add to that, it's tough to attempt explaining that the word itself has pretty much nothing to do with the dessert - it's about what you say right after you've had your first bite of a S'more.
Fortunately a great ice cream dessert never needs any explanation, no matter where in the world you are, especially if it's a sandwich of ice cream between a crumbly-sweet graham cracker crust and topped with a big pile of billowy marshmallows. But just in case there's any hesitation, dousing the whole thing with a French-inspired salted butter chocolate sauce quells any chance of an international incident.
This almost no-bake dessert just requires a few quick minutes in the oven and is best made in advance so you can leave it in the freezer for a few days, then finish it off right before serving, leaving you more time to spend with your friends and family. (Although if you need a time-out from them, you can spend the additional time in the kitchen, by yourself, perfecting your swirling technique with the marshmallow topping. That's my favorite part of making this dessert. Well, aside from eating it, that is.)
The classic S'more is made by layering chocolate between graham crackers and marshmallows, but there's no reason you can't go rogue and use another flavor, such as Dulce de Leche or Banana Split. Or Java Chip, if you're looking for something a little more adult. Which means you don't have to share any with the kids. Now if I could only find a way to squirrel away one of those pies all for myself, I'd be happy. But then I'd have to explain why I had turned into a squirrel to my French friends, so I think I'll stick with sharing a slice with all.
S'mores Pie with Salted Butter Chocolate Sauce
Don’t worry too much if your crust doesn't look perfect when you press it in the pie tin; once it's filled with ice cream and topped with swirls of marshmallows, it won't matter.
If your pie plate isn't metal, be sure that it's safe to use under the broiler. Since the ice cream is cold, that keeps the dish from getting overheated, but best to check with the manufacturer. If in doubt, use a blow torch instead to brown the marshmallow topping. You can also make this in a metal springform pan as well. It works beautifully.
For the crust:
1 1/2 cups graham cracker crumbs
3 tablespoons unsalted butter, melted and cooled slightly
2 pints Häagen-Dazs Chocolate-Chocolate Chip Ice Cream
For the marshmallow topping:
1 envelope unflavored gelatin powder
1/4 cup plus 1/3 cup cold water
1/3 cup light corn syrup
1/2 cup granulated sugar
3 large egg whites
1 teaspoon vanilla extract
1. Make the crust by mixing together the graham cracker crumbs with the butter until the crumbs are evenly moistened.
2. Butter the bottom and sides of a 9-inch pie pan very lightly, then press the moistened graham cracker crumbs flat across the bottom and up the sides of the pan up to the rim.
3. Chill the crust in the freezer while you preheat the oven to 375º.
4. Bake the crust for 10 minutes. Let cool completely on a wire rack.
5. Remove the Häagen-Dazs Chocolate-Chocolate Chip ice cream containers from the freezer and let stand a few minutes until the ice cream is slightly softened.
6. Spread the ice cream into the chilled pie shell, using a spatula or a metal spoon to smooth the top as evenly as possible. Return the filled pie shell to the freezer.
7. Make the marshmallow topping by sprinkling the gelatin evenly over the 1/4 cup of cold water in a small bowl.
8. In a small saucepan fitted with a candy thermometer, heat the remaining 1/3 cup cold water, corn syrup, and sugar over medium heat.
8. When the temperature reaches about 210º, begin whipping the egg whites in a stand mixer at medium speed.
9. When the egg whites are thick and frothy, and the syrup has reached 245º, increase the speed of the mixer to high and carefully pour the hot syrup into the beaten egg whites in a slow, steady stream. (Avoid pouring the syrup directly over the whip, which will fling away the hot syrup and prevent it from going into the egg whites.)
10. Scrape the gelatin into the still-warm saucepan and stir it until it's dissolved, then whip it into the egg whites. Add the vanilla extract and continue to whip until the marshmallow topping has cooled to room temperature, about 5 to 10 minutes.
11. Turn on the broiler of the oven.
12. Spread the topping over the filled, frozen pie shell then broil the pie in the upper third of the oven until the top is nicely browned. Depending on your broiler, it will take between 1 and 4 minutes, so watch it carefully.
To slice the pie, dip a thin, sharp knife in a very hot water. Then use it to make clean slices, removing the slices with a pie server. Drizzle each serving with Salted Butter Chocolate Sauce.
Salted Butter Chocolate Sauce
1 cup whole milk or half-and-half
6 tablespoons salted butter, cubed
1/4 cup light brown sugar
8 ounces bittersweet or semisweet chocolate, chopped
1 teaspoon vanilla extract
scant 1/8 teaspoon flaky sea salt
1. Heat the milk or half-and-half, butter, and brown sugar in a saucepan until it begins to steam.
2. Remove from heat and add the chocolate, vanilla, and salt, stirring gently until smooth.
Maria and Josh of Two Peas and Their Pod satisfied a strong craving for brownies by creating most decadent brownies of all time - Raspberry Truffle Brownies with Häagen-Dazs White Chocolate Raspberry Truffle Ice Cream. “The white chocolate ice cream is swirled with a tangy raspberry ribbon and dotted with chunks of chocolate fudge truffles. The ice cream is superb on it’s own, but I have to say I really really enjoyed it with the Raspberry Truffle Brownies.” Read Maria and Josh’s recipe post here.
Aki and Alexander of Ideas in Food enjoyed the chance to indulge their inner child and create a unique recipe, Breakfast for Dessert - Strawberries and Cream. “The idea of breakfast stuck and our minds turned to bowls of sweet cereal with milk. This evolved into maple-glazed cornflakes blended with freeze dried strawberries. This mixture had everything we were looking for.” Read Aki and Alexander’s recipe post here.
Holly from Nothing But Bonfires fancies herself and “inventor of desserts” and shares her development process for Individual Dulce de Leche Apple Crumble Sundaes. “So apples: good. Ice cream: good. Dulce de leche: good. Individual Dulce de Leche Apple Crumble Sundaes? There is no way that could be bad. In fact, you know how you like dipping apple slices in caramel? This is like that, but colder, with a craggy, crumbly topping, and also three thousand times better.” Read Holly’s recipe post here.
Terry of Seduction Meals was inspired by a recent gourmet-filled trip to Spain to create a Chilled Pea Soup with Mint-Infused Vanilla Häagen-Dazs recipe. She immediately thought to recreate the soup “that was not only memorable for its refreshing taste but also for the chef's creative use of ice-cream in a non-dessert dish.” Read Terry’s recipe post here.
Todd and Diane from White On Rice Couple reveal their secret to the Bonnie & Clyde of summertime desserts, Cookies and Ice Cream. “Individually, they are a couple of trouble makers that may capture your attention for a moment. A sexy little mischievous one and a handsome punk. But if you throw them together, unforgettable.” Read Todd and Diane’s recipe post here.
Karly of Buns In My Oven shares her breakfast inspired desert, Pecan Crusted French Toast with Caramel Sauce and Bacon. “Decadent, rich, and full of flavor, this pecan crusted French toast is a perfectly sweet dessert when you pour on the yummy caramel sauce, but it gets even more out of this world when you top it with Häagen-Dazs® Butter Pecan ice cream.” Read Karly’s recipe post here.
Nika from Nikas Culinaria built on the delicious taste combination of caramel and salt by creating a Caramel/Salt Surprise Summer Salad with the Häagen-Dazs Dulce De Leche ice cream. She was not sure she could pull off something this delicious, but managed to make something quite tasty and very unexpected. Read Nika’s recipe post here.
Sydney from Crepes of Wrath took this great opportunity to combine some of summer’s most plentiful fruit with the rich butter flavor of Häagen-Dazs Pecan ice cream. “What better ice cream to pair with a grown-up dessert such as this Whisky Peach and Plum Galette?” Read Sydney’s recipe post here.
Sean from Hedonia doesn't have much of a sweet tooth except when it comes to ice cream. He has created a soup like no other using Häagen-Dazs Green Tea ice cream. His Green Tea Ice Cream with Strawberry Soup and Ginger Gravel combines unique flavors that blend and harmonize to excite your palate. Read Sean's recipe post here.
Naomi from Bakers Royale wanted something a little different for desert, “Hello, tender chocolate chip cookie crust, get yourself ready for an ice cream pie!” She shares a great tip that puts some baking conventions on pause when creating the crust for her Chocolate Chip Ice Cream Pies. Read Naomi’s recipe post here.
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By Mary Burris