Cooking Live Recipes 5/14/2025

We had so much fun making ice cream cones on this week's live! This chocolate ice cream is amazing and inspired by blogger The Hungry Mouse after I was a judge in an ice cream contest. She made the most decadent chocolate ice cream which I tried to recreate here using Hippy Pilgrim products plus some coffee to make the chocolate taste even richer!! I have to say my favorite item of the live was the Sweet Tart Strawberry Rhubard Ice Cream Topping. I literally ate it with a spoon for two days. The waffle cones were also insanely delicious thanks to the Maple Vanilla Sugar which gave it such a decadent touch. 

Here are the Hippy Pilgrim Products we used in the following recipes:

Hippy Pilgrim Vanilla Extract

Hippy Pilgrim Vanilla Sugar with Cinnamon

Hippy Pilgrim Maple Vanilla Sugar

Hippy Pilgrim Chocolate Vanilla Sugar

Hippy Pilgrim Maple French Toast Waffle Cones

Ingredients

2/3 cup bread flour

¼ teaspoon ground cinnamon

¼ teaspoon salt

2 large eggs

¼ cup Hippy Pilgrim Maple French Toast Vanilla Sugar

¼ cup packed dark brown sugar

¼ cup unsalted butter, melted

¼ cup whole milk

1 tablespoon Hippy Pilgrim Vanilla Extract

 

Directions

1. In a small bowl, combine flour, cinnamon, and salt. Set aside
2. Ina medium bowl, whisk together eggs and sugars until well blended, about 1 minute. Add flour mixture and stir until blended. Add butter, milk and vanilla extract and stir until well blended.
3. Pour 3-4 tablespoons waffle cone batter in center of Waffle Cone Maker. Lower Lid onto batter, do not push down. Cook for 2-3 minutes. Waffle cones are thinner than waffles.
4. Using tip of Cone Roller, lift edge of waffle and move Cone Roller under cooked waffle to remove. Or use heat-proof, non-metal utensil. Use a paper towel to quickly shape waffle around Cone Roller. Or form around waffle Cup Mold. Hold until set. Remove cone from Roller and place on a parchment paper-lined tray. Repeat with remaining batter.
5. When cool, fill with ice cream to serve.

Serves: 8 large waffle cones

 

 Triple Chocolate Ice Cream

Ingredients

2 cups heavy cream

1 cup whole milk

1 tablespoon instant coffee granules

½ cup cocoa powder

1 3.3 oz bar dark chocolate broken into pieces

6 egg yolks

1/4 cup Hippy Pilgrim Chocolate Vanilla sugar

¼ organic sugar

½ cup sour cream

2 teaspoons Hippy Pilgrim Vanilla Extract

Directions

1. On low warm heavy cream and milk plus instant coffee granules.
2. Break up chocolate bar into a bowl.
3. 6 egg yolks
4. Add ¼ cup Hippy Pilgrim Chocolate Vanilla Sugar, and ¼ cup of organic sugar. Whisk together.
5. Take the pot of milk and cream off the burner.
6. Add ½ cup unsweetened cocoa powder and pieces of chocolate into the pot.
7. Whisk all together until melted and temp reduces a bit
8. Tiny bit at a time, temper the chocolate mixture into the egg/sugar bowl while constantly whisking.
9. Add 2 teaspoons Hippy Pilgrim Vanilla Extract
10. Strain the mixture into a 13X9 glass dish to remove any lumps, unmelted chocolate, coffee granules or egg bits. All this is normal which is why we are going to strain it.
11. Add ½ cup of sour cream and whisk into the mixture.
12. Place pan into the fridge for at least 4-6 hours. It is going to look like pudding once cooled
13. Pour into a chilled ice cream maker and churn for 20 minutes or until it begins to firm up like ice cream.

 

Vanilla Ice Cream

Ingredients

2 cups heavy cream

1 cup milk

½ cup white chocolate chips

2 egg yolks

¼ cup Hippy Pilgrim Vanilla Sugar with Cinnamon

¼ organic sugar

½ cup sour cream

2 teaspoon Hippy Pilgrim Vanilla Extract

Directions

1. On low, warm heavy cream and milk.
2. Add white chocolate chips and melt into the milk and cream.
3. Once melted completely, take off heat.
4. Add ¼ cup Hippy Pilgrim Vanilla Sugar, and ¼ cup of organic sugar. Whisk together
5. Add 2 teaspoons Hippy Pilgrim Vanilla Extract
6. Add ½ cup sour cream and whisk together
7. Add 2 egg yolks
8. Pour a little bit at a time into the yolks and whisk constantly
9. Strain the mixture into a glass dish and refrigerate for 4-6 hours.
10. Pour into a chilled ice cream maker and churn for 20 minutes or until it begins to firm up like ice cream.

 

Sweet Tart Strawberry Rhubard Ice Cream Sauce

Ingredients

4 cups chopped rhubarb

1 cup Hippy Pilgrim Strawberry Vanilla Sugar (buy two)

1 tsp Hippy Pilgrim Vanilla Extract

Directions

1. Combine the rhubarb and sugar in a saucepan and cook over medium heat until the rhubarb softens and the mixture begins to thicken and carmelize.
2. Remove from heat, add the vanilla extract and allow to cool. Serve luke warm or store in the fridge and use it as a cold ice cream topping.