August 8, 2023
Friends reminisced recently about ice cream treats of our youth. Specifically, how they’ve changed. Ice cream sandwiches evolved into elaborate affairs with gourmet ice cream between real chewy homemade cookies. Sherbet became sorbet and ice cream choices are gelato, frozen yogurt and nondairy frozen desserts. Variety appeals to everyone. One iconic childhood treat was the Nutty Buddy cone. Fortunately, it can still be found, along with regional and national ice cream shops combining all the favors and textures. This ice cream is pretty close to what we love and remember, albeit without the chopped peanuts.
The ideal is to represent everything I craved. Notably, the ice cream recipe should include : chocolate, sugar cones ( I like Joy brand gluten free), peanuts and creamy, slightly salty, vanilla base.
Nutty Buddy Ice Cream only looks busy, with all the delicious add-ins. In reality, as long as you have an electric ice cream maker, it’s a cinch. Moreover, like all my ice cream recipes, this is “Philadelphia style” or egg free. Even easier. My other homage to vintage ice cream treats is this one . I bet it will remind you of a soda fountain banana split.
Instead of chocolate chips, I use Ghirardelli dark chocolate melting wafers which are softer and creamier in the frozen state. Sugar cone bits are coated with some of the melted chocolate. Swirl the remainder into the finished ice cream.
Walk down memory lane, make your mouth happy and cool off with this tasty treat.
Nutty Buddy Ice Cream
recipe by Michele Humlan, The Good Eats Company
makes about one quart
1 ½ cups whole milk
¾ teaspoon fine sea salt
1 cup cane sugar
3 cups heavy cream
1 cup crumbled by hand sugar cones (gluten free if preferred)
10 ounce bag of Ghirardelli dark chocolate melting wafers
1 tablespoon whole milk
1 tablespoon light corn syrup
1 cup dry roasted peanuts, salted or unsalted
- In medium heavy saucepan, stir together over medium low heat milk, salt and sugar just until sugar is melted.
- Stir in cream and chill this mixture at least 4 hours or overnight.
- Microwave ¾ cup of the melting wafers for 30 seconds, stirring until melted (longer if needed).
- Add crumbled cone bits and spread out on sheet of waxed paper or parchment to harden; may set overnight, covered, until cream mixture is chilled.
- After cream mixture is chilled, microwave remainder of chocolate wafers with 1 tablespoon milk and corn syrup, in 15 second bursts, whisking, until smooth.
- Pour chilled cream mixture into running electric ice cream maker.
- When ice cream begins to resemble soft serve, after about 20 minutes, add the peanuts and chocolate coated cone bits, a handful at a time, until they are incorporated.
- Work quickly so ice cream does not become too firm to add the pieces.
- Place half the ice cream in freezer safe container.
- Scatter spoonfuls of half the creamy chocolate mix, then spoon in rest of ice cream.
- Finish with the remainder of the creamy chocolate, then swirl with knife to create chunks.
- Freeze at least six hours to set.