This post is sponsored by Watkins 1868, a valued partner of The Vanilla Bean Blog. They’re a local Minnesota company, and one of the world’s top purveyors in natural and gourmet flavoring products that have been in American kitchens for more than 150 years. I’m a big fan of no-churn ice cream, as you may have figured out if you’ve been reading here for a while. I also have a lot of nostalgia surrounding ice cream during the holidays; every Christmas Eve of my childhood was spent at my grandma’s cozy little house, and she, without fail, had a box of sprinkled minty green ice cream Christmas Trees in her freezer. This ice cream cake is an attempt at a grown-up version of that minty goodness; I’ve added chocolate (of course) and a layer of cookie crumbs replaces the sprinkles. The meringue topping puts this over the edge, and a little toasting from your kitchen blow torch will impress any holiday guests. What is baking vanilla? I’ve used Watkins 1868 Organic Original Gourmet Baking Vanilla for both the chocolate and peppermint ice creams. Unlike high-alcohol vanilla extracts, the Baking Vanilla doesn’t evaporate when baking or freezing, which helps retain its delicious […]
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