I had the opportunity to try Victory Brewing Company’s new line of ice creams. Yes, I said ice cream!
|(left to right) Hopped-Up Devil, Triple Monkey, and Storm Drop|
Victory offered ice cream for some time at their brewpubs. This is the first time the ice cream will be available for the public to purchase retail. If you are in the Philadelphia area, this is worth the road trip to their Downingtown location!
Available now are three flavors based on their craft beers called: Hopped-Up Devil, Triple Monkey, and Storm Drop. For my readers who abstain from beer and the like, you should know that they are all non-alcoholic. Made with wort, which is the flavorful liquid that is the base of the beer, each ice cream is distinctly unique.
As I tasted each ice cream, summertime frozen dessert ideas started dancing in my head. More than just sundaes or milkshakes. I wanted to accompany these ice creams with something fun. So every free moment – driving, exercising, or working – I wondered what pastry would go best with each ice cream.
Without further adieu:
Victory Brewing Ice Cream Frozen Confections
|Storm Drop Ice Cream Cupcakes|
Storm Drop Ice Cream Cupcakes
I originally planned on making an entire cake. Then I thought a cupcake allows one to eat chilly yummies without the guilt of overindulging. I mean who would eat an entire ice cream cake?
:: raises a hand in shame::
As a lover of all things chocolate, Storm Drop combines deep chocolate drops against a creamy chocolate stout base. Because of that, I used Storm King Imperial Stout in the cake base as well. So you will need a bottle of the stout. Actually, you will only need a cup, but waste not, want not.
The original recipe is from Epicurious.com, but I cut the ingredient amount in half.
Chocolate Stout Cupcakes
2 sticks softened unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 and 1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1/2 cup sour cream
2 sticks of softened unsalted butter
1/2 cup of unsweetened cocoa powder
1/4 cup of milk
- Preheat oven to 325°F. Line muffin pan with cupcake wrappers.
- Bring the stout and butter to simmer in a saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined.
- Spoon batter into cups not quite half full. Bake cakes until tester inserted into the center of the cakes come out clean, about 25 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
- Beat the butter and vanilla until smooth. Combine the powder sugar and cocoa powder. Slowly add to the butter mixture. Add the stout. Once incorporated add the milk by tablespoon until creamy.
- Place the icing into a piping back with the tip of your choice. Starting at the base, frost the entire exposed cake and ice cream.
- Optional: Decorate with white chocolate flakes and cocoa nibs.
|Peanut Butter Sandwiches featuring Triple Monkey|
Triple Monkey Peanut Butter Sandwiches
This ice cream uses Victory’s Golden Monkey beer wort. Each spoonful combines fruity banana and a crunchy delicious pecan swirl. I thought enclosing Triple Monkey with tender peanut butter cookies would give a nice twist to ice cream sandwiches.
Peanut Butter Cookies
2 and 1/4 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
2 sticks of softened unsalted butter
3/4 cups of white sugar
3/4 cups of brown sugar
1/3 cup of creamy peanut butter
Preheat the oven to 350°F.
- Put the dry ingredients in a bowl and whisk.
- Mix the butter and sugars until fluffy, add eggs, and finally the peanut butter. Add in the dry ingredients.
- Scoop a tablespoon of batter onto a cookies sheet covered with parchment paper.
Bake for 10-15 minutes.
Crunchy Banana / Chocolate Nib Garnish
1 cup dried banana chips
1/4 cup cocoa nibs
- In a food processor or just in a plastic bag, crush dried banana chips and chocolate nibs.
- Place in bowl and place to the side.
- Take a scoop of Triple Monkey ice cream and place it on a peanut butter cookie. Put another on top and roll in the banana and nib mixture.
- Wrap up the sandwiches in plastic wrap and freeze for 30 minutes to an hour.
Makes 6 sandwiches.
|Hopped-Up Devil Butterscotch Brownies|
Hopped-Up Devil Butterscotch Brownies
Although not as elaborate at the previous desserts, I like this one because it gives a hit of everything: white chocolate morsels and nuts from the brownies; Hopped-Up Devils’ dark chocolate, coffee, spices, and a bit more beer!
1/4 cup shortening or butter
1 cup packed brown sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup white chocolate chips
2 tablespoons of HopDevil India Pale Ale
- Heat oven 350°F. Heat shortening (or butter) over low heat until melted; remove from heat. Mix in brown sugar, egg and vanilla, and ale. Stir in remaining ingredients. Spread in greased pan (8x8x2 inches).
- Bake for 25 minutes
- Remove from pan while warm and cut into squares.
- Place a scoop of Hopped Up Devil Ice Cream on one bar and top it off with another.
Makes 5 sandwiches
That’s it and dig in!
Of course, eating it out of the pint is fun too. Let me know what’s your favorite flavor and how you prefer to serve it.
Where I found it:
Victory Brewing Company
Brewpub Retail Store
420 Acorn Lane