Science Xplained: Ice Cream Chemistry

In this segment, Dr. Ainissa Ramirez describes the science behind a tasty bit of chemistry—ice cream. She shows how to make ice cream using liquid nitrogen, which is as cold as the surface of Neptune, and describes why these cold temperatures makes ice cream, creamier. She demonstrates how our knowledge of how ice freezes can be applied to ice cream and avalanches.

SNICKERS Blood Red Crinkle Cookies

These festive Halloween cookies are bursting with lots of Snickers flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 20 cookies

Ingredients: 

 
1/4 cup butter, softened
3/4 cup granulated sugar, divided
6 tbsp dark brown sugar
1 egg, at room temperature
2 tsp red food coloring
1 tsp vanilla extract
1 cup all-purpose flour
2 1/2 tbsp cocoa powder
2 1/2 tsp baking powder
Pinch salt
3 (1.8 oz) Halloween Fun Size Snickers, chopped
1/2 cup icing sugar

Instructions:

Preheat oven to 350°F. In bowl, beat butter, 1/4 cup granulated sugar and dark brown sugar until light and fluffy. Beat in egg; beat in food coloring and vanilla.

Whisk together flour, cocoa, baking powder and salt; stir into butter mixture until incorporated. Fold in chopped Snickers.

Divide batter into 20 portions; roll into balls. Roll each ball in remaining granulated sugar, then in icing sugar. Place on parchment paper lined–baking sheet, at least 2 inches apart.

Bake for 10 to 12 minutes or until puffed and cracked but still slightly gooey in center. Let cool completely on baking sheet.

Tip: Decorate cookies with candy eyes if desired.

A Tour of the Ben & Jerry's Factory

On the first episode of THE ICE CREAM SHOW, we visit the Ben & Jerry's factory to see how this beloved ice cream company makes their products.

DOVE Chocolate Mini Seasonal Tart

This indulgent caramel-chocolate tart is one that everyone will love.

Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes (+ 1 hour 30 minutes standing time)
Makes: 12

Ingredients:

Tart Shells:
1/4 cup + 2 tbsp butter, at room temperature
3 tbsp icing sugar
1 egg yolk
3/4 cup + 2 tbsp all-purpose flour
3 DOVE Dark Chocolate & Sea Salt Caramel Promises, finely chopped

Caramel:
1/2 cup granulated sugar
1 tsp corn syrup
2 tbsp heavy cream
2 tbsp butter
Pinch sea salt

Ganache:
8 DOVE Dark Chocolate & Sea Salt Caramel Promises
3 tbsp heavy cream
1 tbsp butter

Garnish:
6 DOVE Dark Chocolate & Sea Salt Caramel Promises
Sea salt

Instructions:

1. Tart Shells: Using electric mixer, beat together butter and icing sugar until blended and smooth; beat in egg yolk. Mix in flour just until combined. Mix in chopped Promises. Refrigerate for 25 to 30 minutes or until chilled.
2. Preheat oven to 350ºF. Grease 12 mini muffin cups. Using rolling pin, roll out dough into 1/8-inch thickness. Using 3-inch round cookie cutter, cut out 12 rounds; press lightly into mini muffin cups to come about 1/4 inch above top of each cup. Refrigerate for 15 minutes. Prick tart shells all over with fork. Refrigerate for 15 minutes. Bake for 12 to 15 minutes or until pastry is lightly golden and crisp. Let cool completely.
3. Caramel: Meanwhile, in small skillet set over medium heat, cook sugar, corn syrup and 1 tbsp water for 8 to 10 minutes or until mixture is golden brown and sugar is dissolved. Stir in cream, butter and salt; cook for 3 to 5 minutes or until thickened and syrupy. Spoon into tart shells, about three-quarters full.
4. Ganache: Finely chop Promises. In microwave-safe bowl, combine Promises, cream and butter. Microwave, stirring every 30 seconds, for 60 to 90 seconds or until smooth and melted. Spoon evenly over caramel to cover. Refrigerate for 25 to 30 minutes or until layers are chilled and set.
5. Garnish: Just before serving, cut Promises in half. Garnish each tart with half of a Promise, and pinch of salt. 

Tip: Serve with a dollop of whipped cream and berries if desired.

Snickers Mini Werewolf Cupcakes

These adorable mini Halloween “werewolf” cupcakes will make you howl with delight.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Makes: 24 cupcakes

Ingredients:

1 box (15.25 oz) vanilla cake mix

6 (3.6 oz) Halloween Fun Size Snickers, chopped

1 tub (16 oz) dark chocolate frosting

48 small candy eyes

24 chocolate chips

48 peanut halves

Instructions:

Preheat oven to 350°F. Line 24 mini muffin cups with paper liners. Prepare cake mix according to package directions; fold in chopped Snickers.

Scrape 2 tbsp batter into each muffin cup, reserving remaining batter for another use.

Bake for 10 to 15 minutes or until tester inserted in center comes out clean. Let cool completely on rack.

Spoon frosting into piping bag fitted with small star tip. Starting from center, pipe spikes all over top of each cupcake to resemble fur, ears and whiskers of “werewolf.” Decorate each cupcake with 2 candy eyes, chocolate chip for nose and 2 peanut halves for fangs.

Tip: For more elaborate decoration, pipe red mouth onto each cupcake with store-bought tube of red icing.

Science Ice Cream - Cool Science Experiment

Legend has it that the Roman emperor, Nero, is credited as the first person to make ice cream. Nero commanded servants to bring snow down from the mountains, which was then used to freeze the flavored cream mixture. The secret was to lower the freezing point of snow in order to freeze the cream. How? The scientific secret is SALT! Here's a scientific recipe that you can use at home to make your own ice cream

Why You Always Seem to Have Room for Dessert

There's a scientific reason behind your "second stomach."