Tag Archives: Ice Cream

Lemon Ice Cream

Lemon Ice Cream Print

I had to make just one more ice cream treat before summer leaves us, but choosing which flavor to make…that was a challenge! Sometimes that’s the most challenging aspect of this blogging adventure. After some internal debate, though, I settled on this luscious, tart, and creamy delight: Lemon Ice Cream. Have you ever had lemon ice cream? This was a first for me and to be honest, I wasn’t sure that I was going to love it. But what’s life without a few risks? Right? That tells you a little something about me, when eating a new ice cream flavor is a risk… Turns out there was nothing to fear, ‘cuz this stuff is GOOD! It’s like dipping your spoon into a soft and creamy lemon drop. If you’re a fan of lemon, then I’m pretty sure you’re going to love this one!

Ingredients

    For the Ice Cream:
  • 1 3/4 cups maple syrup-sweetened condensed milk. (Recipe below)
  • 2 cups heavy cream
  • 3 tablespoons maple syrup
  • 1/3 cup fresh lemon juice (4 or 5 lemons)
  • 1 tsp lemon extract
  • 1 tablespoon Limoncello
  • 2 or 3 drops yellow food coloring* (Optional. See Note Below)
  • For the Maple Syrup Sweetened Condensed Milk:
  • 2-14 oz. cans full-fat condensed milk
  • 1/2 cup maple syrup

Directions

For the Maple Syrup Sweetened Condensed Milk:
  1. Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens.
  2. Store maple-sweetened condensed milk in a glass jar in the refrigerator until you are ready to use. It makes about 16 ounces and should last a week or so refrigerated.
  3. For the Ice Cream:
  4. Mix together the maple-sweetened condensed milk, lemon juice, extract, Limoncello, and food coloring, if using. Set aside.
  5. Whip the whipping cream until stiff peaks form.
  6. Fold whipped cream into the lemon mixture. Be sure to fold the whipped cream until all of the white streaks disappear, but use a light hand when incorporating it because you want to keep the texture as light as possible.
  7. Pour into a freezer-safe container (Tupperware or a loaf pan works well), cover with plastic wrap that touches the surface of the cream, and freeze for at least 6 hours before serving.
Yields: About 6 cups

Note: *I used McCormick’s Color From Nature natural food coloring made from plants, vegetables, and seeds. You can find it in most grocery stores. It’s in powder form and I found that it blends better with your cream base if you mix it with a little water first. I used 1/4 teaspoon of the sunflower color mixed with 1 teaspoon of water; then blend it into the cream mixture. Adjust the amount of coloring to preference; as you can see from the photos, the color is pretty saturated, so I’ll probably use less next time.
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Affogato

Affogato Print

Summer’s end might be around the corner, but there’s still plenty of time to fit in an ice cream treat or three. With that in mind, I bring you a classic affogato recipe. My only adjustment to the original recipe is to substitute sugar-free vanilla ice cream. I used espresso, as is customary, but you can absolutely use coffee, just make sure it’s really strong. The next time I make this, I think I’ll sprinkle on some dark chocolate shavings and some finely chopped hazelnuts. Yum! This was my first affogato and I can tell you unequivocally that it won’t be my last! That flavor combo is amazing, and seriously, you couldn’t get much easier than combining three ingredients! Right?! So when you’ve just prepared a multi-dish dinner and don’t feel like making a complicated dessert, but still want something special, this ice cream delight is your solution.

Ingredients

  • 1 pint vanilla-bean ice cream, sugar free (you won’t use the whole pint)
  • 1/3 cup espresso or double-strength coffee
  • 1 ½ ounces hazelnut liqueur, divided

Directions

  1. Pour 1/2 ounce hazelnut liqueur into each serving dish or cup.
  2. Put a generous scoop of ice cream into each dish.
  3. Pour coffee and over ice cream and serve.
Serves: 3
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Peanut Butter Mud Pie

Peanut Butter Mud Pie Print

This Peanut Butter Mud Pie has to be the most decadent and indulgent recipe I’ve brought you yet! But, it’s July, right?! And July is National Ice Cream Month, so that’s all the reason we need to splurge! I’ve been wanting to make Mud Pie for the blog for some time now, and as much as I love the original, I thought I’d change it up by substituting peanut butter ice cream for the coffee ice cream. And oh my gosh, if this isn’t a slice of heaven! If they made a calorie-cancelling potion, I would eat this every day…well, maybe once a week, but oh, that would be something to anticipate. If you brought this pie to a large family function or a big company event, and sliced it thin, you could make the indulgence a little less guilt producing and you’d still have the joy of experiencing this amazing Peanut Butter Mud Pie.

Ingredients

  • 24 Famous Chocolate Wafers or 1/2 package of Oreo cookies, crushed (I used a food processor)
  • 1/4 cup butter, melted
  • 2/3 cup chocolate chips
  • 2/3 cup heavy whipping cream
  • 1 recipe peanut butter ice cream (see below)
  • 1 cup heavy whipping cream
  • 3 tablespoons maple syrup
  • Peanuts, chopped and lightly toasted

Directions

    For the crust:
  1. Using food processor, crush wafers or Oreo cookies; blend together with the melted butter. Press into a 9” deep-dish pie plate. Bake crust at 350 degrees for 15-20 minutes. Cool crust.
  2. For the chocolate ganache layer:
  3. Pour chocolate chips into a heat-resistant bowl. Heat the heavy cream until hot but not boiling and pour it over the chocolate chips, whisking until smooth. Pour ganache on the cooled cookie crust and spread across the bottom of the crust until you have a ¼-inch layer. Chill in the freezer for 30 minutes.
  4. For the pie filling:
  5. Set out *peanut butter ice cream to soften, stirring a bit so that it’s spreadable but not too melted.
  6. Mound the ice cream into your chilled crust; carefully spreading into a slightly domed pie shape. Return to the freezer for at least 1 hour.
  7. Pipe whipped cream on top of the pie. Drizzle warm ganache over the top of the pie. Chop toasted peanuts; sprinkle over the whipped cream on the top of the pie.
    *For the peanut butter ice cream:
  • 1 3/4 cup maple syrup-sweetened condensed milk. (*Recipe below)
  • 1 cup creamy peanut butter, divided
  • 2 cups heavy cream, whipped to soft peaks
  • /2 teaspoon vanilla extract
  1. Combine *condensed milk, peanut butter, and vanilla, whisking until smooth. Gently fold in whipped cream until completely combined with no white streaks remaining. Pour into a loaf pan and freeze overnight or at least 5 hours.
    *For the maple-syrup sweetened condensed milk:
  • Bring 2-14 oz. cans of full-fat condensed and 1/2 cup maple syrup milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens slightly (It won’t be as thick as the canned, but that’s OK).
  • Store in a glass jar in the refrigerator until you are ready to use.
  • It makes about 16 ounces of maple sweetened condensed milk and should last a week or so refrigerated.
Serves: 8-10

Adapted from: Handle the Heat
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Root Beer Float Print

It’s an oldie, but oh what a goodie! The Root Beer Float is such a classic that I couldn’t let the summer go by without including it in the mix of ice cream treats I’ve been bringing you. I used one of my favorite brands of root beer, but if you have your own root beer recipe – all the better. And of course, if you want to make this treat super easy, just use your favorite premium store-bought ice cream and your go-to root beer. To make this an “adult” drink just add in a shot of bourbon or vanilla vodka. Yum! Did you all know it was the hottest July in recorded history? I hope this Root Beer Float is part of your solution to finding relief from the sultry summer heat! Cheers!

Root Beer Float

Root Beer Float

Ingredients

    For the ice cream:
  • 2 cups (1 pint) heavy cream
  • 1 3/4 cups maple-syrup sweetened condensed milk, cooled (*Recipe below)
  • 1 vanilla bean, split with seeds scraped out
  • 2 tablespoons vanilla liqueur
  • For the float:
  • 3-4 16-oz. root beers, chilled

Directions

    To make the ice cream:
  1. In a large chilled bowl, whip heavy cream to stiff peaks. In another large bowl, whisk cooled condensed milk, vanilla bean seeds, and vodka. Gently fold in whipped cream with a rubber spatula until completely combined.
  2. Pour into a 2-quart container ( a loaf pan works well) and cover with plastic wrap. Freeze 6 hours or until it firms completely. Makes about 4 cups
  3. To make the floats:
  4. Fill a chilled glass two-thirds full with cold root beer. Carefully add 1 scoop of vanilla bean ice cream, then add another scoop, being careful not to overflow the glass.
    *Maple Syrup Sweetened Condensed Milk
  • 2-14 oz. cans full-fat condensed milk
  • 1/2 cup maple syrup
  1. Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens
    as desired.
  2. Store in a glass jar in the refrigerator until you are ready to use.
  3. It makes about 16 ounces of maple sweetened condensed milk and should last a week or so refrigerated.
NOTES:
◊You can omit the liqueur if you want; it’ll just make the ice cream texture a little harder. Add 2 teaspoons vanilla extract, instead.
◊The colder the root beer and serving glasses are, the better; the ice cream won’t melt as quickly in your float.
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No-Churn Chocolate Hazelnut Ice Cream Print

Yep, I’m back with yet another no-churn ice cream recipe. But, hey, July is National Ice Cream month, so how could I not?!! Especially when it’s this No-Churn Chocolate Hazelnut Ice Cream. The hazelnut flavor is subtle, just enough for you to know it’s there, enhancing that dark chocolate richness. Of course, another benefit of this no-churn method is that it eliminates the need for the bulky ice cream machine insert that takes up valuable real estate in your freezer; and I don’t know about you, but I never seem to have enough room in that space. I hope you’ll try this yummy, creamy, No-Churn Chocolate Hazelnut Ice Cream and add it to your collection of summertime treats!
Chocolate Hazelnut Ice Cream

Ingredients

  • 1 3/4 cup maple syrup-sweetened condensed milk. (Recipe below)
  • 1/2 cup dark chocolate chips (Guittard or Ghiradelli are good)
  • 1/2 cup good quality unsweetened cocoa
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons hazelnut extract
  • 1 teaspoon vanilla extract
  • 3 tablespoons hazelnut liqueur
  • 2 cups heavy cream
  • Maple Syrup Sweetened Condensed Milk
  • 2-14 oz. cans full-fat condensed milk
  • 1/2 cup maple syrup
  1. Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens
    as desired.
  2. Store in a glass jar in the refrigerator until you are ready to use.
  3. It makes about 16 ounces of maple sweetened condensed milk and should last a week or so refrigerated.

Directions

  1. Combine 1 3/4 cups maple-sweetened condensed milk and chocolate chips in a medium saucepan and cook over low heat until the chocolate chips are melted. Whisk in the next 4 ingredients (cocoa through vanilla extract); bring to a boil and then reduce to a simmer, stirring for 2 minutes. Let cool for 30-45 minutes. Whisk in the hazelnut liqueur. Refrigerate for 3-4 hours.
  2. In a large chilled bowl, whip heavy cream to stiff peaks. With a rubber spatula, gently fold whipped cream into chocolate mixture until thoroughly combined (you shouldn’t be able to see any whipped cream streaks).
  3. Pour into a 2-quart container (a loaf pan or rectangular Tupperware-like container works well) and cover surface of cream with plastic wrap (make sure it’s touching the cream to help avoid ice crystals).
  4. Freeze 6 hours or until it firms completely.
  5. Yields: About 6 cups

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No-churn Dark Cherry Amaretto Ice Cream Print

It’s summertime and the livin’ is easy, especially when you’re slurping down this dreamy, No-churn Dark Cherry Amaretto Ice Cream! Sweet cherries swirled in a creamy, hint-of-almond, base – Yes, ma’am! The no-churn part of this recipe helps to make the process pretty easy and 6 hours of freezing time isn’t that long to wait – just whip it up in the a.m. and it’ll be ready to go for your weekend B.B.Q.s or movie night! For many people, ice cream is a year-round treat, but summer is pretty much the only time I indulge in ice cream, mostly due to the fact that it’s so cold and because I live in the Northern Rockies where winter is essentially six months long, so…. After the long wait for the frosty stuff, let me tell ya, the flavor and texture of this ice cream did not disappoint. I hope you’ll enjoy it too!

Cherry Amaretto Ice Cream-M

Ingredients

  • 1 3/4 cups maple syrup-sweetened condensed milk. (Recipe below)
  • 2 cups heavy cream
  • 4 cups pitted, dark (sweet) cherries, cut in half
  • 3 tablespoons maple syrup
  • 1 tablespoon cherry juice
  • 1 small vanilla bean (3 inches), cut in half with seeds scraped out
  • 2 tablespoons Amaretto liqueur
  • 1/4 cup slivered almonds, lightly toasted (for sprinkling), optional

Directions

  1. In a medium-sized, sauce pan or skillet set over medium heat, add cherries, maple syrup and cherry juice.
  2. Cook cherries, smashing them (I used a potato masher) to release their juices. Once the cherries are soft and a lot of juice has been released, remove from heat. Strain the cherries (save the juice for another use), and put both the mashed cherries and cherry juice in the fridge to cool.
  3. Mix together the maple-sweetened condensed milk, cooled, mashed cherries, vanilla bean seeds, and amaretto liqueur.
  4. Whip the whipping cream until stiff peaks form.
  5. Fold whipped cream into the cherry mixture. Be sure to fold the whipped cream until all of the white streaks disappear, but use a light hand when incorporating it because you want to retain as much volume as possible.
  6. Pour into a freezer-safe container (Tupperware or a loaf pan works well),cover with plastic wrap that touches the surface of the cream, and freeze for at least 6 hours before serving.

    *Maple Syrup Sweetened Condensed Milk

  • 2-14 oz. cans full-fat condensed milk
  • 1/2 cup maple syrup
  1. Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens.
  2. Store in a glass jar in the refrigerator until you are ready to use.
  3. It makes about 20 ounces of maple-sweetened condensed milk and should last a week or so refrigerated.

Yields: About 6 cups

Adapted from: Nutmeg Nanny

*NOTE: I recommend making the maple syrup-sweetened condensed milk ahead of time to speed up the day-of ice cream making process.

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Chocolate Orange Ice Cream Print

If it were possible to cancel out the calories, I’d eat chocolate ice cream everyday in the Summer! Reality being what it is, I only indulge once a week. This Chocolate Orange ice cream, however, is completely worth the twinge of guilt from an indulgent mid-week scoop! Adding orange to the chocolate was a bit of a “risk” for me, because I’m a purist with my chocolate ice cream, but I was very pleasantly surprised and pleased to discover that this is a whole new way to love the chocolate frosty stuff! I adapted this recipe from Barefoot in the Kitchen’s Dark Chocolate Orange Ice Cream into a no-churn recipe making it especially easy to enjoy. And if you want to adapt this recipe further, and don’t care for dark chocolate, just substitute milk chocolate for the dark. Voila! Also, if you prefer to leave the liqueur out, you can certainly do so, the cream will just be a bit harder. There you have it – an easy and cool way to get your summertime chocolate fix. Ahhh!

Chocolate Orange Ice Cream

Chocolate Orange Ice Cream
[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]

  • 1 14-ounce can of sweetened condensed milk
  • 1/2 cup dark chocolate chips
  • 2 cups heavy cream
  • 1/2 cup special dark unsweetened cocoa
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon finely grated orange zest
  • 2 tablespoons orange liqueur
  • 1/4 cup orange juice
  • 2 teaspoons vanilla extract
  • [fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]

    1. Combine sweetened condensed milk and chocolate chips in a medium saucepan and cook over low heat until the chocolate chips are melted. Whisk in the next 4 ingredients (cocoa through orange zest); bring to a boil and then reduce to a simmer, stirring for 2 minutes.
    2. Remove from the heat and stir in the orange juice and vanilla extract. Let cool, stir in the orange liqueur and then chill in the refrigerator for at least 4 hours.
    3. In a large chilled bowl, whip heavy cream to stiff peaks. With a rubber spatula, gently fold whipped cream into chocolate mixture until thoroughly combined (you shouldn’t be able to see any whipped cream streaks).
    4. Pour into a 2-quart container (a loaf pan works well) and cover with plastic wrap that touches the cream.
    5. Freeze 6 hours or until it firms completely.
    6. Yields: About 6 cups

      [/fruitful_ibox][/fruitful_ibox_row]

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Salted Caramel Bourbon Ice Cream Print

It’s Summer! And that means ice cream, lots and lots of ice cream!! I have a few flavors I want to share with you over the summer months (stay tuned for a fabulous chocolate concoction I discovered!), but thought I’d start with this Salted Caramel Bourbon flavor. And oh my goodness, are we ever off to a delicious start! This recipe and the ones that will follow are made using a no-churn method; you only need a hand mixer! So simple, so easy, and so habit-forming! Lately I’ve been debating about whether to get an ice cream machine, but it’s hard to argue for a freezer-space-consuming, fairly expensive machine, when I can make ice cream this good with simple, readily available equipment and so little effort. No-churn ice cream’s soft and creamy texture is due in part to the addition of a small amount of liquor; the alcohol keeps the cream and condensed milk mixture from freezing too hard. If you want to leave the booze out, you certainly can, but just know that the ice cream texture will be a bit harder.
Salted Caramel Bourbon Ice Cream

Salted Caramel Bourbon Ice Cream

Ingredients

  • 2 cups (1 pint) heavy cream
  • 1 – 14 oz. can of sweetened condensed milk
  • 1/2 cup caramel sauce, homemade or store bought (I used King’s Cupboard brand*)
  • 1 teaspoon sea salt
  • 2 tablespoons bourbon
  • Directions

    1. In a large chilled bowl, whip heavy cream to stiff peaks. In another large bowl, whisk sweetened condensed milk, caramel sauce, sea salt, and bourbon. Gently fold in whipped cream with a rubber spatula until combined.
    2. Pour into a 2-quart container ( a loaf pan works well) and cover with plastic wrap. Freeze 6 hours or until it firms completely. Store in freezer.
    3. Yields: About 4 cups

      *King’s Cupboard caramel sauce can be found here. You can also find it at Costco.

      Note: The heavy cream will whip more easily if the bowl you mix it in is cold. It also helps if the beaters are chilled prior to use.

      [/fruitful_ibox][/fruitful_ibox_row]

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