Recently, Dandy Foods held (well, is currently holding) a contest to use celery as a dessert. Whaaa? I am not a fan of celery really at all so thinking about spending part of my “me” time indulging in a watery, stringy celery dessert sort of makes me want to puke. But, you know me, I like a good challenge.
I bring you: Ants on a Log Ice Cream! And I will tell you what — it’s not bad. Actually it’s so not bad that my husband asked for me to make this again for his birthday treat. So there’s your endorsement right there. The use of dark chocolate-covered raisins protects the raisins from getting too hard or brittle during the freezing process so I was very pleased with this. It is a great summer treat! Hope I win.
Ants on a Log Ice Cream
Makes 1 quart
¼ C. Celery Simple Syrup (recipe below)
1 cup heavy whipping cream
1 cup half and half or nonfat coffee creamer
1 teaspoon vanilla extract
1 pinch salt
1/2 cup smooth peanut butter
2 ounces dark chocolate-covered raisins, chopped
For Celery Simple Syrup:
¼ cup water
¼ cup white granulated sugar
2 medium stalks celery, coarsely chopped
Directions for simple syrup:
Combine water, sugar, and chopped celery in small saucepan and bring to a boil. Boil for about 8 minutes, until sugar is completely dissolved. Set aside until completely cooled. (Note: strain out celery pieces if you would not like celery bits in the ice cream; I left them in)
Directions for ice cream:
Combine all ingredients in mixing bowl, stirring until peanut butter is well blended. Freeze in ice maker according to manufacturer directions. During the last 2 or 3 minutes of freezing, add in chocolate-covered raisins. Store in airtight container in freezer until ready to serve.