During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add in your trail mix chunks (make sure they are all about the size of a pea or smaller).When ready, make in your ice cream maker based on the maker’s instructions.Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).After reducing, whisk in the almond butter until uniform. Turn the heat on low once it reached temperature and stir constantly, letting the mixture reduce, for about 10 minutes.Heat on medium low heat until it reaches 162, stirring frequently and scraping the bottom with a spatula to avoid cooking the eggs. Add the egg/sugar mixture to a sauce pan along with the milk and cream.Add the powdered milk and whisk again until well blended. Slowly whisk in the brown sugar and honey until the color turns lighter and the consistency is smooth, about 2 minutes more. Whisk the egg yolks until they are light and fluffy, about 2 minutes.And that’s saying something! This ice cream is definitely worth making! The results were amazing! Definitely one of the creamiest ice creams we have ever made. So, we altered our recipe a bit, added dry milk powder, and oh man. After some research, we found that dry milk powder may be able to solve that for us. Admittedly sometimes our ice cream can get an almost crumbly texture, so we wanted to find a way to ensure that that didn’t happen. (Being the unadventurous type, it is a little crazy for us anyway.) We altered our base recipe a little bit! We love our base, but were just looking for the ultimate creaminess. We decided to go with a mild almond-honey-brown sugar base and threw in all of the actually good parts of trail mix.Īlso, we did something a little crazy. So, when we decided to make a trail mix ice cream the only condition I had is that we leave those nasty, shriveled things out.
The only thing I’m not wild about: raisins. Well, I enjoy most things about trail mix. Honestly, I rarely make a recipe exactly the same each time as I love to mix it up and also just use whatever we have on hand at the time.I really enjoy a good trail mix. Of course, you could use any dried fruit or nuts that you like. We also used hazelnuts instead of pistachios, and dried cherries instead of dried blueberries.In addition, we skipped the cinnamon because I would rather the other flavors shine through.Instead of peanut butter, I used 2 eggs, which added a little protein and made the cookies a bit more cake-like in texture.Plus, I figured this was a good swap for anyone with peanut allergies. One of the main changes I made was taking out the peanut butter-we are just not peanut butter cookie fans in this house! (OK, the exception being my husband).While the base recipe is almost the same, I made several changes to make it a better fit for our family. This recipe is adapted from Kelley’s recipe for Trail Mix Cookies over at Mountain Mama Cooks. These trail mix cookies are like a cross between a granola bar and a cookie-but with less sugar! Click To Tweet Adapted from Mountain Mama Cooks Loaded with nutritious ingredients such as oats, dried fruit, nuts, chia seeds, unsweetened coconut, dark chocolate, and eggs–they are a wholesome treat you will love. (And as you know from several of my other recipe posts, including Oatmeal Chocolate Chip Cookies, Whole Grain Cocoa Cookies, and Whole Wheat Almond Cookies, I love a hearty, slightly less sweet cookie.) These satisfying trail mix cookies hit the spot when you are craving something sweet but more fiber-packed and hearty than your regular cookie.
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