How is it that ice cream can come in so many varieties, yet I still can't find a flavor that is exactly what I want?
Blame our culture of customization. We're so used to the have-it-your-way business model, it's easy to be frustrated that while you can find pints of cake batter ice cream and pints of chocolate cookie ice cream, you won't find chocolate cookie cake batter ice cream.
Which is why I have become a fan of doctored ice creams. It's pretty simple really buy a brand of chocolate or vanilla ice cream that you like, soften it, add to it whatever you like in whichever proportions you like, then refreeze and enjoy.
AP Photo - - Doctored ice creams are really pretty simple – buy a brand of chocolate or vanilla ice cream that you like, soften it, add to it whatever you like in whichever proportions you like, then refreeze and enjoy.
This is how I came up with my personal favorite balsamic strawberry chocolate cookie ice cream. Try finding that at the grocer.
Yes, I know there are online services that let you customize ice cream right down to the fat content of the milk base. But that comes at a cost, not to mention way more of a wait than I'm willing to endure when the hankering for a chilly treat strikes.
So I offer this simple method and list of suggested add-ins for making your own doctored ice creams.
Doctored Ice Cream
Start to finish: 2 hours (10 minutes active). Serves 6
1 pint vanilla or chocolate ice cream
Add-ins (see list at right)
Open the pint of ice cream and microwave on high power for about 30 seconds. Timing will vary widely depending on the power of your microwave. You will need to watch this very carefully. It's best to work in 10-second intervals, checking the ice cream between each. You are aiming for soft enough to mix with a spoon, but not melted.
Transfer the softened ice cream to a large bowl and add the ingredients of your choice. Mix well, then transfer to a quart-size container with a tight lid. Freeze until solid, about 1 to 2 hours.
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