"Independence Day" Ice Cream Cupcakes (★ ★ ★ ★ ☆)

Alright, let's just get the fact that it's no longer the 4th of July out of the way.

It's still July and I celebrate birthdays all month long.  So as far as I'm concerned, Happy 7th Day of your 237th Birthday, America!

I made these for you!  Because I love you!

But also,

...Because I love me.

I mean, you can't really eat.
I don't want to be "that" girl.  You know, the one who bakes for her country, and then sits all sad at home while these ice cream cupcakes melt and go to waste because you never showed up.

I knew going into this that I'd have to eat them myself.

Rest assured, though, I made you something worthy.
I took time to stretch my non-decorating skills.
And savored every bite in your honor.

Then, in my honor, I made sure they were super simple and stinkin' good.

But I have something to confess to you.

It's kind of serious.

I broke a self-imposed baking rule for these.  

Probably the second most sacred self-imposed baking rule of all...right after:

"Rule #1: All Artificial Sweeteners Must Be Exorcised From Nat's Presence When Baking Is To Occur."

I don't even know how to tell you, so I'm just going to spit it out...

ppphaaaa ahhhhh hhhhoooo kkkaaaayyy

I'm about to suggest that you use Cool Whip.

Gasp!       Shock!       Awe!

Yes.  It's true.

For this recipe...      Just this once...

I am officially a Cool Whip promoter.

A promoter of chemically, fake, wannabe whipped cream.

I am actually suggesting you abandon the fatty, fluffy, smooth, delicious treat from God Himself, in favor of this man made garbage.

Effectively breaking, "Rule #2: Imitation Whipped Cream Shall Never Cross Thine Lips."

I know!

What is the world coming to?
What is this blog coming to?!!??

You all know I love whipped cream.

Whipped cream is my hommie.  My love.  My main baking squeeze.

But for these delicious morsels, Cool Whip is your guy.

You see, I make ice cream with whipped cream all the time.  And I know two things to be true:
1) It freezes rock solid.
2) It's extremely rich.

Two things you definitely want to avoid for these ice cream cupcakes.

1) You aren't eating these with a spoon.  They need to have "bite-worthy" texture.  I don't need anyone
    chipping a tooth.
2) Mixing ice cream with whipped cream seems like an unnecessary health burden. Heart attack, much?

I double-dog, triple pinky promise that I would never suggest this to you if I didn't think it tasted amazing.

And, oh, it does.

It's like mousse.  Ice cream mousse.
So light and creamy and refreshing from this soul crushing heat wave we've been having.

These are pretty much a summer must.

So please forgive me.
My goal is to give you the best.
And if the best involves Cool Whip, then so be it.

Ice Cream Cupcakes
recipe slightly adapted from The Domestic Rebel, and introduced to me by Aimee.  That one bite changed my life.

• 1 - 1.5 Quart Tub of Ice Cream (I used Cake Batter to get the color I wanted)
• 1 - 8oz Tub of Cool Whip (thawed)**
• 20 Oreos (or small round cookie of choice)
• 20 Cupcake Liners
• (Optional) Sprinkles

Makes 20 Ice Cream Cupcakes
Requires freezing time (2-6hrs)
**Addendum: Apparently Trader Joe's has their own non-hydrogenated oil House Whip.  Wish I knew that before I made these.**

1) Set ice cream out for about 20 minutes before starting.  Cool whip must be thawed from the freezer
    (this can be done overnight in the fridge).
2) Line two muffin tins with 20 cupcake liners.  Place cookie at the bottom of each one and set off to
    the side.
3) In a large bowl, scoop in softened ice cream.  Add tub of cool whip and fold until combined.
4) (Optional) If adding topping/decorations sprinkle a small handle into the mixture for added color and
    texture.

5) Using a kitchen spoon, scoop ice cream mixture into cupcake liners.  Keep adding until the mixture 

     just reaches the top of the liner.  Smooth with the back of the spoon to help level out the tops.

6) At this point, my mixture was very melted so I put in the freezer for about 30 minutes before I added 

    the decorations.  If your mixture is holding its texture go ahead and decorate now, otherwise, pop in 

    the in the freezer for a little bit (just to set) then decorate.  These things thaw out very, very, very 

    quickly.

7) Once decorated, freeze for at least 2 hours before eating.  6 hours to overnight is preferable, but I 

    ate one at 2 hours and it was fine, just not as firm as it could've been.  

8) A side note: these thaw within minutes so they need to be in the freezer until immediately before 

    serving.  The cool whip mixed in prevents these from getting very hard.  

Sure I missed America's Birthday and I endorsed Cool Whip, 

But I just drooled because of my own photo...  

And that's plain embarrassing. 

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This post was featured on:

Thai Tea Two Ingredient Ice Cream (★ ★ ★ ☆ ☆)

So "Phase One" of Rebuild Natalie's world is complete.

My Bestie is all moved and settled into the Coastal Land of the Hippies...more commonly known as Santa Cruz.  

And I've only been to visit her twice!  

She's been gone five whole days!  

That's pretty impressive considering we've seen each other practically every day since we decided to become BFF's three years ago.  

Yes, we literally just decided...like kids in kindergarten.  

And the rest is history!

I have to say, though, I knew I would miss her once she moved out, but I thought I'd miss our lamenting over the decline of "Smash" sessions or her incessant need to show me every. single. item of clothing she bought that day (yes, every. day.).  

So I was surprised that it hit me hardest at 6:30am, the morning after we moved her out.  

Because I am a morning grump!

I've spent the past ten months praying every morning that our paths wouldn't cross for at least a good half hour...or better yet - ever.

I know!  I sound horrible.

It's because I am!

I need the morning to adjust to being alive again. What am I doing?  Why am I here?  Do I really exist?

These are some of life's most difficult questions and I get asked them each and every morning.  

So ya, I'm not really excited to talk about how amazing it will be when we all have a chance to walk on the moon.  At this moment, I kinda want to blow up the moon.

But that morning, it hit me.  I would never inconveniently bump into her again.  Those weepy Dolly Parton serenades that used to aggravate me to no end, now sounded kind of sweet.

Don't get me wrong, I'm still not fully functional until 8am.  

It's been a few days and I think I've gotten the hang of this new routine.

So I think I'll stick with the memories for now. :)

One of my favorite memories, though - untainted by morning grumpiness - has to be the day Bestie introduced me to Thai Tea.

I had dragged her to a Salsa lesson at my University because I needed extra credits for my PE class, and I didn't want to go and face the swarms of creepy men who had no where else to be on a Friday night alone.

I realize now, that this was at the very, very beginning of our friendship because she wouldn't be caught dead going to a Salsa class now.  Oh, the things you'll do in the early stages of a relationship. (Like pretend you can tolerate 80's movies!)

Afterwards, we stopped by the resident college "Boba" shop and I ordered my usual blended coffee with pearls.  But Bestie.  She ordered this orange stuff.  And it changed my life.

Thai Iced Tea is slightly sweet, creamy, and a little spicy.  It's reminiscent of Chai, but has its own unique qualities.

At that moment, I was introduced to one of my new favorite foods.  Where had this drink been all my life???

Best friend?
Who needs a best friend when there is Thai Tea?

"Thai Tea" Two-Ingredient Ice Cream (Machine *Not* Needed)
Utilized Important Information from Use Real Butter

• 3 Cups of Heavy Whipping Cream (set aside 1 cup)
• 1/2 Cup Thai Tea Leaves (found at Asian food stores or here)
• 1 Can (14 oz) Sweetened Condensed Milk

Needed:

-Strainer

-Airtight Storage Container

-Makes 8+ Servings

*Requires Cooking, Cooling, and Overnight Freezing Time*

So I know there are actually 3 ingredients, but the base to make plain ol' ice cream is just two ingredients.  Plus, no machine required!  Hello! Amazing. 

1) In a large saucepan, bring 2 cups of cream to a low boil.  
2) Immediately remove from heat and add in Thai Tea.  Stir until completely combined
    and let steep for 30 mins.

3) Place strainer over large bowl and pour tea mixture over it.  Try to press out any remaining liquid 
    to get a much of the tea infused milk as you can out of the leaves.  You'll notice you've lost a lot of 
    volume.  What was once runny and 2 cups is now thick and 1 cup. 
4) Let cream cool to just about room temperature, then let cool completely in the fridge (at least 2   
     hours).  I reused the cream container to store this mixture. 
5) 10-15 mins before starting the next step after the mixture has cooled, place large mixing bowl in  
     the freezer.  This will help the cream whip up faster.

6) Pour Thai Tea mixture along with the extra 1 cup of cream into the cold bowl.  Beat until fluffy and 

    no longer runny.  Stiff peaks should form. 

7) Once cream is whipped, fold in the sweetened condensed milk just until combined. 

8) Place mixture into a covered container (tupperware, etc.) and place in freezer.  Freeze overnight. 

    Scoop.  Enjoy!

Thoughts: This was good, but a little on the sweet side and the tea strength was a bit overpowering.  Next time I would definitely use less tea - probably only 1/3 Cup, and I would play around with the cream to condensed milk ratio.  

I was very skeptical about this whole "two-ingredient" fad when I decided to try it last summer.  I just couldn't believe that something so simple could actually become "ice cream."  But I have to say, it's pretty darn close.  If you want the real deal you've got to use a machine, but if you are looking for quick, simple, and easy this isn't a bad option at all. 

A word of warning though: because it's pure whipped cream and a whole lot of sweetened milk this type of ice cream is very intense and rich.  One scoop is usually plenty. 

Thai Tea is life-changingly delicious.

But I'll admit, it's no substitute for a cherished friend.

Throwing some Boba on top doesn't hurt though.

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This posted was featured on:

Fluffernutter Brownie Batter Ice Cream (★ ★ ★ ☆ ☆)

The Odd Couple.

French Fries and Chocolate Milkshakes.

Peaches and a BBQ grill.

Skinny jeans and stilettos.  

What do all these things have in common?

Um, that they are flipping awesome together?!

Sometimes opposites can make the most compatible pairings.

I offer a poignant example:

I know these two people, you see.

One:                                                                              Two:
Has sophisticated taste in music.                                       Has no problem rocking out to the Beibs.
Needs their stories to be full of whimsy and fantasy.            Needs hard core character development.
Loves animals.                                                                 Likes their cat. (singular)
Is a creative genius.                                                         Is an professional organizer.
Extrovert                                                                         Introvert
Blonde (for today)                                                            Brunette (for years)
Tall                                                                                 Short

...Seriously, the list can go on.

One is my best friend, and Two is, well, me.  Notice I said "Best Friend" as in these two total opposites not only tolerate each other, but purposely spend hours upon hours together...like all the time.

Obviously, we have to have some things in common or our hang out sessions would be short lived.
Things like 60's fashion, The Walking Dead, and cupcakes help make up for the times we spend TWO hours trying to pick a movie. ("[Insert 80's Movie Suggestion here]." "Oh, I'm not really into the 80's." "Eighties?? :)" "Um, I said no." "80's!!!" "That's it. Molly Ringwald is going down!")

One thing we have always been able to agree upon is Peanut Butter.

How awesome is PB?  Am I right?!

Peanut Butter and Jelly.
Peanut Butter in a Milkshake.
Peanut Butter on a spoon.
Peanut Butter and...Marshmallow?

Two things I would have never thought to put together, yet the combination seems so....ordained.

How did I not know about this till like a year ago?????  What kind of childhood did I endure?  To not be introduced to the "Fluffernutter?" This is an utter travesty, I tell you.

So what is a peanut butter lover to do?

Whip up the most peanut buttery ice cream on the planet!  That's what.

Seriously, this two-ingredient ice cream is like the best thing ever!
....Add some marshmallow fluff to rectify childhood trauma,
....Top it off with leftover brownie batter for good measure,

And BOOM.

Earth shattering, I know.

Fluffernutter Brownie Batter Ice Cream
-1 can (14 oz) Sweetened Condensed Milk
-2 cups Heavy Whipping
-1/2 cup Peanut Butter
-1/2 cup Marshamallow Fluff
-Prepared Edible Brownie Batter:
       1/4 Box Brownie Mix
       2 Tbsp Butter
       1 Tbsp Water
       Mix together and roll into bite sized bits.


1) Place large mixing bowl in freezer.  (It helps when whipping the heavy cream).  While waiting for
    bowl to chill (approx. 10 min), in a medium sized mixing bowl beat 1/2 cup peanut butter and 1 can
    sweetened condensed milk until well blended.  *1/2 cup is a LOT of peanut butter.  Use 1/4 cup for
    a less overwhelming flavor.

2) After peanut butter and condensed milk are combined add in 1/2 cup marshmallow fluff.  Mix/beat
    till just combined.  Do not over mix.

3) Take large bowl out of freezer and beat 2 cups heavy cream till stiff peaks form.  Fold peanut butter
    mixture into whipped cream. Add brownie bits, folding till dispersed throughout.

4) Place mixture into a covered container (tupperware, etc.) and place in freezer.  Freeze overnight.
    Scoop.  Enjoy!

Tip: Keep a glass of milk handy.

Prepare to have your peanut butter lover socks knocked off.  

Photography provided to you by Travis Howland Photography

Featured June 2013:

     

Two Ingredient Ice Cream: Avocado Chip (★ ★ ★ ★ ☆)

You'll either hate me or love me.

Just to clarify, that's this weeks featured treat talking -- not me.  

I guess you can hate or love me.  But that seems a little rash doesn't it?

I mean, you don't even know me!!  Sniff....tear. 

Nope, this week I tried something a little out of the ordinary: Avocado Chip Ice Cream.

Now you understand my comment, huh?  

Honestly, I have never once made something that stirred up such controversy.  

This is recreational baking, right?  Not a debate on whether you should eat at Chick-fil-A or not.

People were legitimately offended. 

For fun I took a casual poll: Avocado Ice Cream?  Yes or No?

And I received every response from:

Um, yes please!

to

I'm writing Obama.  

Guys need to chill.  It's ice cream.  And pretty darn good ice cream at that.  

Put aside the avocado for one sec.  I want you to at least realize how amazing this whole two-ingredient ice cream is.  And if you need to put the avocado from your mind to do it...then please, I'll wait.

You good?

Okay.

This ice cream is so easy, anyone can do it: Heavy Whipping Cream + Sweetened Condensed Milk.  No machine required.  And to top it off, it is totally, completely, 100% customizable.  

Always loved PB&J?  

Have a thing for Dirty Chai Lattes?

Black licorice makes your heart flutter?

Boom.  Make it an ice cream.

Which brings us to the present.  So why avocado?

Basically, I like to try new things.  

I've seen this two ingredient recipe for ice cream floating around the blogosphere for awhile now and it wasn't until I saw this that I decided the time had come.  It seems avocado is the way to my heart.  Who knew, right?

I was a little skeptical about it actually having the consistency of ice cream, but it really does taste like the creamiest, most fattening ice cream you'll ever have.  *A tip: it freezes rock solid.  Leave it out for about 15 minutes before scooping.

As for the the flavor, my sister's bff said it best: "Sweet avocado is [at once] weird/delicious/disgusting/intriguing." Put that on a plaque, people.   

Although, I have to say.  It grows on you.  Pulls you in with just enough titillation, that by the end of 

the week you realized you have scooped your last scoop.  Ninja'd by a fatty fruit.

"Hey! Avocado Ice Cream,...

I misssssssssssss youuuuu!"

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You've probably noticed the drastic improvement in my photo quality.

All credit goes to my friend Travis.  He's helping me set up a little blog "studio."
In the meantime, you'll be graced with his excellent photos.
Check him out at Travis Howland Photography and info@travishowland.com

Don't get too spoiled. :)

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What awesome flavor would you dream up?