My sister’s birthday is in August.  I remember she always wanted a pool party and she always wanted an ice cream cake.  And those new late 80’s ginormous subs that you could get.  You know the ones, right?  The store was new to us in the late 80’s anyway, but it’s the one where you could lose weight with them.  Just for reference.

Anyway, my sister loved those subs and ice cream cakes.  I know we had them on more than one occasion for her birthday. I remembered all those ice cream cakes we ate, the pool parties we had, and those subs.  Man, these parties were killer.  It seemed like all of the neighborhood kids gathered around the table to sing, “Happy Birthday” while we watched the cake start to drip just slightly.  What?  It was dripping because there’s no refrigerator in that pool house!!

We all waited patiently while the first slice was cut and we could see how delicious it was going to taste.  At the same time, we all KNEW what it was going to look like because there aren’t many choices with those cakes.  It was chocolate or vanilla or half and half.  There were chocolate cookie crumbs in the middle.  At least that’s how I remember them.  I look back on 10-year-old me and just laugh at how naïve I was.

What is an Ice Cream Cake?

An ice cream cake is precisely what it sounds like.  It’s dessert that combines the creamy, chilled allure of ice cream with the celebratory structure of cake.

Traditionally, ice cream cakes are composed of one or more layers of ice cream and cake or crushed cookies.  They’re often finished with whipped cream or frosting and decorated for various occasions. Obviously, their popularity surges in summer when the craving for something cold collides with the joy of birthdays or simply the desire to celebrate with something extravagant.

Ice cream cakes don’t require baking.  They are often assembled in stages.  First you layer ice cream.  Then cake or crushed chocolate cookies are in the middle.  Finally, more ice cream on top.  The whole cake is frozen until set. The result is a creamy melt of ice cream and satisfying bite of cake or cookie.  Like ice cream sandwiches, but the ice cream is on the outside and cookie in the middle.

What is No-Churn Ice Cream?

No-churn ice cream is a game changer. Traditionally, ice cream requires an ice cream maker.  It churns the mixture as it freezes to create a smooth, creamy texture. No-churn ice cream bypasses this entirely.

No-churn ice cream relies on a blend of sweetened condensed milk and whipped cream. The condensed milk provides creamy sweetness.  The whipped cream introduces air.  The air makes the ice cream light and creamy.  No-churn ice cream is easily customizable.  You can add any flavorings or mix-ins you want like this no-churn salted caramel pecan ice cream. The beauty lies in its simplicity of this recipe.  Just mix, freeze, and eat!

What is Tiramisu?

Tiramisu is an Italian dessert which means “pick me up” from the coffee and its ability to uplift spirits. Traditional tiramisu consists of layers of ladyfingers and mascarpone filling.  The finished product is often dusted with cocoa powder. This dessert is noted for its delicate balance of chocolate, cream, and kick from a splash of coffee-flavored liqueur.

This recipe combines the fun and ease of no-churn ice cream and tiramisu filling.  First, there’s a layer of ice cream.  Then there’s chopped chocolate and mascarpone filling in the middle.  Lady fingers surround the outside and are also in the middle of the cake.

Ingredients to Make No-Churn Ice Cream

Sweetened condensed milk, whipped topping, mascarpone

Instructions to Make No-Churn Ice Cream

Whip the mascarpone with the sweetened condensed milk.  Next, fold in the whipped topping.  Finally, pour into a freezer safe, air-tight container.

Ingredients to make tiramisu ice cream cake

Pantry ingredients – powdered sugar, lady fingers, chocolate (I used espresso flavored chocolate)

Refrigerator ingredients – mascarpone, cold coffee

Instructions to Assemble the Ice Cream Cake

Line a springform pan with plastic wrap and cover the bottom of the outside of the pan with foil to prevent any leaking as the ice cream freezes.  Then combine the mascarpone with the powdered sugar and the mixture aside.  Finely chop the chocolate and set it aside, too.

Quickly dunk the lady fingers into the coffee and place them vertically around the inside edge of the pan.  Pour half the ice cream mixture into the pan.  Top the mixture with teaspoons of the mascarpone mixture.  Sprinkle with the chopped chocolate and top with any remaining lady fingers dipped into coffee.  Pour the remaining ice cream mixture on top.  Cover with plastic wrap and freeze 6 to 8 hours before serving.

Freezing and Serving Your tiramisu ice cream cake

Remove the cake from the freezer for 10 to 15 minutes before serving.  Open the springform pan and carefully remove the cake from the pan.  You can garnish the cake with chocolate shavings, espresso beans, or dust it with cocoa powder.

To slice the cake, dip a sharp knife in hot water, wipe it dry, and then slice through the cake.  Continue dipping the knife and wiping it dry for each slice. Carefully put the cake back into the springform pan and fasten the pan closed.  Cover in plastic wrap and keep in the freezer.  Remove the cake 10 to 15 minutes before serving.

You see, unlike those OTHER ice cream cakes no-churn ice cream allows you to customize your ice cream cake.  Like this tiramisu ice crema cake that has delicious lady fingers, mascarpone, and espresso chocolate bits. 

That decadently delicious Italian dessert is now an ice cream cake with coffee dipped lady fingers around the edge, mascarpone and espresso chocolate bites in the middle.  And there’s a layer of lady finger pieces in the middle of the cake.  Yup.  There’s a layer of delicate, coffee flavored lady fingers in the middle.

Just think of all the ways you can take this simple recipe and change up the flavors.  For instance, banana split cake?  You got it!  Slices of banana, chocolate fudge sauce, and cherries in the middle.   Grasshopper?  On it!  Add some mint and chocolate chips to the ice cream. 

MUDSLIDE!?  Uh huh.  Stir in some coffee and Irish cream liqueur.  Rocking that grown up cake, too.  Using no churn ice cream to make an ice cream cake isn’t just for kids anymore! 

Yield: 12

Tiramisu Ice Cream Cake

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

Taking the guesswork out of that cookie layer, Tiramisu Ice Cream Cake has the flavors of your decadent tiramisu in a quick and easy ice cream cake form.

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5.0 Stars (1 Review)

Ingredients

For the ice cream:

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• 14 ounces sweetened condensed milk
• 8 ounces mascarpone
• 8 ounces whipped topping

For the ice cream cake:

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• 6 ounces mascarpone
• 1/2 cup powdered sugar
• 4 ounces espresso flavored chocolate
• 24 whole lady fingers
• 2 cups cold coffee

Instructions

1. Combine the instant coffee with the coffee liquor. Allow to set 5 to 10 minutes or until the coffee granules have dissolved.
2. Place the mascarpone and the sweetened condensed milk in a mixing bowl. Using the whisk attached, beat until combined and creamy.
3. Stir in the coffee mixture and continue beating until light and fluffy.
4. Fold in the whipped topping until no streaks remain.
5. Line the inside of an 8 inch springform pan with plastic wrap. Cover the bottom of the outside of the pan with aluminum foil.
6. Combine the mascarpone with the powdered sugar and beat until fluffy. Set aside.
7. Coarsely chop the chocolate and set aside.
8. Quickly dunk the lady fingers into the coffee and place them, vertically, around the inside of the springform pan (I had to break off about an inch of the cookies I purchase to make them fit the height of the pan). Set aside.
9. Pour half the ice cream mixture into the pan. Top with spoonfuls of the mascarpone mixture and sprinkle with the chopped chocolate. Layer any leftover lady fingers.
10. Top with the remaining ice cream mixture. Cover with plastic wrap and freeze 6 to 8 hours before serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 449Total Fat 26gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 7gCholesterol 109mgSodium 240mgCarbohydrates 48gFiber 0gSugar 34gProtein 8g

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July is Ice Cream Month.  And July 9th is Ice Cream Social Day.  That’s why I’m sharing this cherry pie mascarpone ice cream.  It was either this or beer and pretzel ice cream.  I just couldn’t find a single micro brew to use for the ice cream.  So, I went with option two in this cherry ice cream.

I made a pistachio mascarpone ice cream a little while ago.  It was rich, creamy, and oh so delicious.  And the mascarpone helped keep the ice cream from freezing rock hard.  I could somewhat easily scoop it out the next day.  Since I had success then, I thought I’d try adding mascarpone to this ice cream recipe, too.

Where does ice cream come from?

The story of ice cream’s invention is woven through centuries and across continents.  Like most recipes, its true origins are hidden in legend and innovation. Ancient Chinese emperors are said to have enjoyed frozen treats made from milk and rice.  They chilled this treat with snow brought down from the mountains. The Persian empire made sharbat crafted from fruit, honey, and snow to cool the summer heat. Sounds like sorbet to me!  The Renaissance Italians refined the idea further.  They created gelato by blending milk, cream, sugar, and flavorings together.

By the 17th century, ice cream had reached France and then England.  As with most cultural culinary creations, it became a favorite among royals and aristocrats. Over time, each culture added its own flair.  And over time ice cream evolved from rare luxury to beloved everyday indulgence.  There are more flavors than I can count.  This is a reflection of how versatile and customizable this treat truly is.

Custard vs. Non-Custard Ice Cream

At the heart of every ice cream recipe lies a decision: custard-based or not? There are some purists who swear that only custard-based ice cream is TRUE ice cream.  It is known as the French-style ice cream.  This type of ice cream consists of a custard base made with egg yolks, sugar, and cream.  This results in a rich, velvety texture.

Non-custard, or Philadelphia-style, skips the eggs in favor of simplicity and a lighter taste. The base in this ice cream omits the eggs and cooking time completely.  It saves time, but can make for a harder scoop on the second day. There is little fat to keep crystals from forming.

Ice Cream vs. Sorbet vs. Sherbet: What’s the Difference?

In the world of frozen desserts, these are sometimes used interchangeably. However, each offers a distinct experience.  Ice cream has a diary base at the very least.  And can have a custard base with the addition of eggs.  Sorbet has no dairy at all.  It relies on fruit and sugar or simple syrup making for a vibrant fruit treat.  Sherbet is a combination of the two.  It adds a little dairy to the fruit and sugar.

What is Mascarpone?

Mascarpone is a fresh, silky cheese beloved for its subtle sweetness and creamy texture.  It originated in from Lombardy, Italy.  It is best known for being part of tiramisu.  But this versatile cheese lends a depth to both sweet and savory dishes. Some use it in cheesecakes and some fold it into pasta.  But when folded into ice cream, it brings a an exquisite creaminess that elevates every bite.

Tips for Keeping Your Ice Cream from Freezing Rock Solid

Homemade ice cream has a tendency to harden in the freezer. However, you can keep your scoops soft and creamy with a few key strategies.  I combined sugar and honey in this recipe.  Honey doesn’t freeze solid.  It just thickens thus making it a good way to keep your ice cream being rock solid.  Another ingredient that doesn’t freeze is alcohol.  Just a little goes a long way.  A tablespoon of alcohol lowers the freezing point which prevents your cherry ice cream from freezing solid.  Some swear by parchment on top of the ice cream, but that hasn’t necessarily worked for me.

The final trick I have not used yet.  I forgot to buy some for this recipe.  Xantham gum or guar gum.  Both gums are stabilizers for ice cream.  They improve the texture and prevent crystals from forming, which causes ice cream to be rock solid. 

Guar gum is natural polysaccharide derived from guar beans.  It acts as a thickening agent to and create a smoother, creamier ice cream.  Xantham gum has similar properties, but it’s a polysaccharide produced by fermenting simple sugars with a specific bacterium.

Ingredients to make Cherry Pie Mascarpone Ice Cream

Pantry ingredients – sugar, honey, vanilla extract, salt

Refrigerator ingredients – eggs, milk, cream, mascarpone cheese, cherries, pie crust

Instructions to Make This Cherry Ice Cream Recipe

First, we start with making the custard base.  Whip the yolks with the sugar and the honey until light and creamy.  Stir in the milk, whipping cream, vanilla, and salt.  Pour the mixture into a medium saucepan.  Cook the custard on medium heat. Make sure to stir every 3 to 5 minutes to keep the eggs from curdling.  Coat the back of a spoon with the custard.  Drag your finger down the back of the spoon.  If the custard doesn’t fill in that line then it’s ready.

Strain the mixture through a fine mesh strainer to catch and bits of cooked egg.  Let the custard cool in the fridge. Or prepare a larger bowl with ice to cool it down faster.  When it’s cooled pour the custard in your ice cream maker.  Follow the instructions for your ice cream maker to mix the ice cream. 

While the custard is cooling, cook the pie crust at 450 for 7 to 10 minutes or until golden brown.  When the ice cream is finished mixing, stir in the chopped cherries.  Break the pie crust up into pieces and stir those into the ice cream.  Spoon the ice cream into an airtight container. Put plastic wrap on top of the ice cream, like you do with custard, before sealing the container.  Chill the ice cream for 2 to 4 hours or overnight.  Garnish with cherries and pie crust pieces before serving.

What does cherry pie mascarpone ice cream taste like?

It is a rich and creamy custard ice cream that is sweet with a lovely flavor of vanilla.  The mascarpone makes the ice cream even more creamy and rich.  It is a luxuriously smooth ice cream recipe that is irresistible.  It’s not your regular store brought ice cream.  You can taste the richness that the mascarpone brings to the party.

I used frozen sweet cherries for this ice cream.  They were not overly sweet.  They had a hint of tart that goes well with the rich, vanilla flavored custard ice cream base.  If you have fresh cherries that are ripe and sweet, feel free to use those.  Then there’s the salty and crunchy bits of pie crust.  They round out all the flavors in this ice cream.  It’s a fun ice cream that’s also rich and luxurious.

Yield: 12

Cherry Pie Mascarpone Ice Cream

Cook Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

Indulge in a decadent dessert with our homemade cherry pie mascarpone ice cream. Every bite is a little bit of heaven.

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Ingredients

• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup honey
• 1 1 /2 cups milk
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 8 ounces mascarpone
• 1/2 teaspoon salt
• 1 cup chopped sweet cherries
• 9 inch pie crust

Instructions

1. First, start with making the custard base. Whip the yolks with the sugar and the honey until light and creamy. Stir in the milk, whipping cream, vanilla, and salt. Pour the mixture into a medium saucepan. Cook the custard on medium heat and stir every 3 to 5 minutes to keep the eggs from curdling. Coat the back of a spoon with the custard. Drag your finger down the back of the spoon. If the custard doesn’t fill in that line then it’s ready.
2. Strain the mixture through a fine mesh strainer to catch and bits of cooked egg. Let the custard cool in the fridge. Or prepare a larger bowl with ice to cool it down faster. When it’s cool enough pour the custard in your ice cream maker. Follow the instructions for your ice cream maker to mix the ice cream.
3. While the custard is cooling, cook the pie crust at 450 for 7 to 10 minutes or until golden brown.
4. When the ice cream is finished mixing, stir in the chopped cherries. Break the pie crust up into pieces and stir those into the ice cream. Spoon the ice cream into an airtight container. Put plastic wrap on top of the ice cream, like you do with custard, before sealing the container. Chill the ice cream for 2 to 4 hours or overnight. Garnish with cherries and pie crust pieces before serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 282Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 102mgSodium 255mgCarbohydrates 26gFiber 1gSugar 19gProtein 4g

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More Ice Cream Recipes:

• Homemade Orange Sherbet by A Day in the Life on the Farm
• Homemade Chai Ice Cream by Art of Natural Living
• Mini Ice Cream Cakes by Easy Recipes for One
• Cinnamon Peach Ice Cream with Grape-Nuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mocha Madness Ice Cream by Jolene’s Recipe Journal
• Mint Chocolate Chip Ice Cream by Karen’s Kitchen Stories
• Ice Cream Sandwich Cake by Our Crafty Mom

The post Cherry Pie Mascarpone Ice Cream is the Ultimate Summer Treat appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I know I’ve said this before, but I love mangoes. They’re tops on my list of favorite fruits. Those include pears, peaches, watermelon, cherries, and MANGOES! Not necessarily in that order.

We used to only get one type of mango even though there are many more out there! There’s thousands of varieties of mangoes, but we only get two that I know of. In my store, we have Ataulfo and Florida mango. Both taste delicious, but I think the Ataulfo are sweeter and have a better mango flavor.

What is mango sorbet made of?

Mango sorbet, or any sorbet for that matter, is made with just a few ingredients. There’s fruit, simple syrup, and some citrus juice to brighten the flavor. It’s that simple. Sorbet is usually dairy and fat free, which makes it relatively healthy. And if you make your own homemade mango juice, you can control the ingredients even more.

You can add some other flavors if you want, like extracts or spices. You can even flavor the simple syrup to add flavor, too. If you don’t want to use simple syrup, then you can use honey or agave syrup. Just be sure to use a liquid sweetener. It helps prevent the sorbet from getting too solid in the freezer. There’s nothing less appealing than having to chisel your sorbet our of the container.

What is the secret of a good sorbet?

First, there’s the fruit. Since there are basically 3(ish) ingredients in sorbet, you want to make sure to pick the best, most flavorful fruit you can find. It should be ripe, sweet, and full of flavor. And the type of fruit changes the results of the sorbet. Fruits with pectin like berries, stone fruits like peaches and apricots, and grapes make for a creamier sorbet. Same for fruit with lots of fiber like mangoes, pears, and bananas.

Next, there’s the fruit to sugar ratio. For the best results, you want to use 4 cups of fruit to one cup of sugar or sweetener of choice. If you use a simple syrup, like I did in this recipe, it can dilute the flavor of the fruit. I just happened to have simple syrup handy for this recipe. It’s not like simple syrup is difficult to make. It’s sugar and water simmered together until the sugar is dissolved. But feel free to use agave, maple syrup, honey, or other liquid sweetener or choice.

How do you pick the ripest mangos for sorbet?

When it comes to picking the ripest mangos for sorbet, there are a few key things to look out for. First, you want to pay attention to the color of the mango. A ripe mango will have a vibrant color. Depending on the mango, this can be a bright yellow or a bright red color.

Next, check the firmness. Gently squeeze the mango. A ripe mango will give slightly under pressure but should not be mushy. If you can’t find a ripe mango, you can purchase some that are a little firmer and place them in a paper bag with a banana to ripen. Or, just plan ahead and let them ripen on the counter until you’re ready to use them. Or, just grab some frozen mango!

Finally, give the mango a sniff near the stem end. That’s the end that was attached to the tree. A ripe mango will have a sweet, fragrant aroma. It should smell like mango. By selecting mangos that are ripe and full of flavor, you can ensure that your mango sorbet is bursting with tropical goodness.

What ingredients are in mango sorbet?

Sorbet typically has very few ingredients. Mine has 4. There’s mangoes, simple syrup, some maple syrup, and a little lemon juice. There’s no magical ingredients. And there are no difficult ingredients to find or make. I happened to have simple syrup on hand, so I used that. Granted, it was mint simple syrup, but I made up my mind to use it all up in this recipe.

So, in order to cut some of the mint flavor and make it more about the mangoes, I added in some maple syrup. The rounded flavor of the maple syrup was the perfect syrup to level out the mint simple syrup. Feel free to omit if you don’t want to add more sweetener in syrup form.

How do you make homemade sorbet?

It is super easy to make a sorbet. Even if you don’t have simple syrup, it’s still super easy to make. If you’re making simple syrup, then combine one cup of sugar with one cup of water and simmer until the sugar is dissolved. Let it cool to room temperature before continuing with the recipe.

Next, you puree the ripe mangos and the simple syrup (and maple syrup) in a blender until smooth. Blend all the ingredients together until well combined. I put my mango mixture into the bowl of my ice cream maker to process until smooth and creamy. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and cover with plastic wrap. Make sure to press the plastic wrap onto the surface of the mango mixture to prevent additional crystals from forming.

How do you serve mango sorbet?

Once your mango sorbet has reached the desired firmness, it’s time to dig in and savor the fruits of your labor. To serve, use a sturdy ice cream scoop to create perfectly rounded scoops of sorbet. For an extra touch of elegance, consider garnishing your scoops with fresh mint leaves or a of pistachios or macadamia nuts.

If you’re feeling creative, you can also experiment with different serving options such as pairing the mango sorbet with a slice of angel food or pound cake. Try topping it with a drizzle of honey or some more maple syrup. The possibilities are endless when it comes to serving this refreshing and delightful dessert.

This mango sorbet is super simple to make, takes minutes to prepare, and will be a frozen treat your family and friends will love. It’s full of sweet and delicious mango flavor. Mangoes make for a super creamy and rich sorbet. It almost looks like ice cream it’s so creamy. The color is gorgeous and makes everyone aware of the tropical flavor hiding in this simple sorbet.

Yield: 6

Mango Sorbet

Cook Time: 5 minutes

Additional Time: 8 hours

Total Time: 5 minutes

Take your taste buds on a tropical journey with this creamy and flavorful Homemade Mango Sorbet.

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Ingredients

• 16 ounces frozen mango chunks
• 1 cup simple syrup (I used mint simple syrup)
• 1/2 cup maple syrup

Instructions

1. Put all the ingredients in a blender and process until smooth.
2. Pour the mango mixture into the bowl of an ice cream maker and follow the manufacturer's instructions for making sorbet. See notes.
3. Pour the whipped sorbet into an air tight container and freezer for at least 8 hours before serving.

Notes

If you don't have an ice cream maker you can pour the mango mixture into a shallow dish, place platic wrap on top of the sorbet, and freezer 8 hours.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 212Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 5mgCarbohydrates 54gFiber 1gSugar 52gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out Friday’s Recipes:

• Glazed Blueberry Cake Donuts from Jolene’s Recipe Journal
• Cranberry Posset from Karen’s Kitchen Stories
• Strawberry Piñata Cupcakes from Blogghetti
• Strawberry Shortcake Ice Cream Terrine from Sweet ReciPEAs
• Snickers Apple Salad from Cheese Curd In Paradise
• Blackberry Lemon Bread from Jen Around the World
• Cookie Dough Cupcakes from It’s Shanaka
• Team USA Cheesecake Fruit Tarts from For the Love of Food

The post Ultimate Guide to Making Mango Sorbet at Home appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Y’all it is hot. I mean, like, you want to sit on an ice cube hot. We’ve had record highs this week with heat indexes of over 100 F. That is so not fun when I’m already struggling to do basic things like walk. For those that don’t know, I’m recovering from knee replacement number 2. So, walking is not the easiest thing in the world. And walking in record high heat is just gross.

That’s why I’m sharing this pistachio mascarpone ice cream recipe. To help cool you off in a rich, creamy, and pistachio-y goodness way. Why mascarpone? Because it decadent and rich and elevates any ice cream. And I saw it on Master Chef Junior. Why pistachio? Because I had this giant bag of pistachios in the shell that needed to be eaten because I ate them all. Marry the two and you have a pistachio flavor decadently rich homemade ice cream.

What makes ice cream custard?

This, and most good homemade ice cream recipes, start with a custard. Okay, for those of you that are being snobs, yes. Technically this is frozen custard. Tomato tomahto in my book. Now, to achieve that creamy texture in your ice cream, it’s important to understand what makes ice cream custard.

This ice cream custard consists of egg yolks whipped with sugar and honey. That’s the sugar and some of the fat in this recipe. The rest of the fat is in the whipping cream and milk. The two combined makes a custard when heated.

There are two schools of thought for making the custard. One says you heat the milk mixture first then add a little bit of the milk to the egg and sugar mixture to temper it before pouring all the egg mixture into the milk mixture. The other combines it all in one and slowly brings it to a simmer stirring constantly. I’m gonna admit I combined them all at once and did NOT stir constantly. And it still turned out thick and delicious.

When it comes to making custard for ice cream, there are a few common mistakes that can trip up even experienced home chefs. One of the biggest errors is overheating the custard mixture, which can cause the eggs to curdle and ruin the texture of the ice cream. A great way to solve this is to strain the custard through a fine mesh strainer to remove curdled egg bits.

Another mistake is not stirring the custard constantly while cooking, leading to uneven thickening and potential lumps in the final product. Of course, I didn’t stir constantly. I did stir frequently though. Finally, adding the flavorings too early in the process can result in a muted or unbalanced taste in the finished ice cream. I add my flavors after the custard is cooked.

Is flour or cornstarch better for custard?

There are two schools of thought in the thickening of the custard. One is the egg yolk method I used in this recipe. The other is the eggless cornstarch method. The choice between egg yolks and cornstarch will depend on personal preference. So, if you have an egg allergy, you can use 2 teaspoons of cornstarch for each egg yolk in the recipe. Just make sure to bring the mixture to at least 208 F for it to thicken unlike eggs that need to cook to 165 F.

I haven’t found what the structural differences are between the two in making ice cream. Does egg yolks custard make a more creamy ice cream? Does the cornstarch keep crystals from forming more than egg yolks? These are the questions I was hoping to answer. I guess I will just have to test the theory and see which works best. Stay tuned!

How do you make homemade pistachio butter?

I took the roasted pistachios I had and shelled them. Then I put them in a food processor and processed them until they formed a thick paste. It was thicker than I thought, but since I was adding it to the custard for this ice cream I didn’t want to thin it. If your pistachios are super thick you can add a little oil to thin them out and make it more manageable to use in this recipe.

How to make homemade ice cream creamy and not icy?

I struggle with this all the time! I hate having to chisel ice cream out of the container after making it the night before. To ensure your homemade ice cream turns out creamy and not icy, it’s essential to focus on the texture of the base. One key tip is to use a higher fat content in your base, such as heavy cream like I used in this recipe.

I added egg yolks to the custard to up the fat content. They also help to bind the mixture together and prevent ice crystals from forming. Stirring in the pistachio butter to the custard base also adds fat to keep crystals from forming. Finally, there’s the richness from the mascarpone. This will also keep crystals from forming which are the culprit in making ice cream rock hard.

You can also incorporate stabilizers like gelatin or tapioca starch to improve the creaminess and prevent a gritty texture. Stirring in ingredients that don’t freeze well like honey or corn syrup keep it from getting too hard. Also alcohol is excellent as a flavor and ingredient that keeps the ice cream from freezing rock solid.

What are the ingredients needed for pistachio mascarpone ice cream?

I used egg yolks, sugar, honey, milk, whipping cream, pistachio butter, mascarpone, chopped pistachios, vanilla extract, and salt in this recipe. Nothing extravagant or difficult to find. At least not where I live. I mean, even Walmart has mascarpone!

To make the ice cream I whipped the yolks with the sugar and the honey. Next, I combined the milk with the whipping cream in a small saucepan. Then I whisked the egg yolk mixture into the milk and cream and turned the burner on to medium. I let it do it’s thing while I prepared the pistachio butter and chopped pistachios.

I stirred it every 3 to 5 minutes to make sure it didn’t stick to the bottom of the pan and the eggs didn’t curdle. Next, I did the spoon test when it started to thicken. That’s when you coat the back of a spoon with the custard and drag your finger down the back of the spoon. If the custard stays off where your finger went, then it’s thick and ready.

I strained the mixture and let it cool in the fridge. When it was cool enough to put in my ice cream maker, I let it do it’s thing for about 25 minutes. Then I stirred in the pistachios for about 2 to 3 minutes. Finally, I spooned the ice cream into an airtight container. I put plastic wrap on top of the ice cream, like you do with custard, before sealing the container. This is a trick to keep crystals from forming. The ice cream chilled in the freezer for about an hour before I served it up with some chopped pistachios and caramel sauce.

This ice cream is so creamy and delicious. The flavor of pistachio is throughout every bite. It was not rock hard but wasn’t as easy as store bought to scoop the next day. However, this one is made with ingredients you can pronounce and know where they came from. It was definitely worth the little bit of effort it takes to make the custard for this pistachio mascarpone ice cream.

Yield: 10

Pistachio Mascarpone Ice Cream

Cook Time: 25 minutes

Additional Time: 5 hours

Total Time: 25 minutes

Life's too short for average ice-cream. Taste the luxury of this Pistachio Mascarpone Ice Cream. A luscious delight that will take your love for ice cream to a new level!

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Ingredients

• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup honey
• 1 1 /2 cups milk
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 8 ounces mascarpone ice cream
• 1/2 cup pistachio butter
• 1/2 teaspoon salt
• 1 cup chopped pistachios

Instructions

1. Whip the yolks with the sugar and the honey.
2. Combine the milk with the whipping cream in a small saucepan. Whisk the egg yolk mixture into the milk and cream and turn the burner to medium. stir frequently, every 3 to 5 minutes to make sure the eggs don't curdle.
3. Coat the back of a spoon with the custard and drag your finger down the back of the spoon. If the custard stays off where your finger went, then it’s thick and ready.
4. Strain the mixture and let it cool in the fridge. Or prepare a larger bowl with ice to cool it down faster.
5. When it is cool enough to put in your my ice cream maker pour the custard into the liner and mix for 25 minutes. Stir in the chopped pistachios for about 2 to 3 minutes. Spoon the ice cream into an airtight container. Put plastic wrap on top of the ice cream, like you do with custard, before sealing the container.
6. Chill the ice cream for 2 to 4 hour or overnight before topping with additional chipped pistachios and drizzling with caramel sauce before serving.
   

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 399Total Fat 29gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 14gCholesterol 131mgSodium 337mgCarbohydrates 29gFiber 2gSugar 25gProtein 9g

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Here are more ice cream recipes:

• Pistachio Mascarpone Ice Cream by A Kitchen Hoor’s Adventures
• Stracciatella Gelato by Art of Natural Living
• Vanilla Bean No Churn Ice Cream by Blogghetti
• No-Churn Layered Blueberry & Vanilla Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Chocolate Chunk Ice Cream by Jolene’s Recipe Journal
• Cognac Ice Cream by Karen’s Kitchen Stories
• Dragonfruit Kulfi by Magical Ingredients
• Vegan Chocolate Nice Cream by Shockingly Delicious

The post Make Rich and Creamy Homemade Pistachio Mascarpone Ice Cream appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re like me, you’re addicted to cannoli. If you’re not, try this ice cream and you might just be looking for those little cones of dessert heaven to see what all the fuss is about. Cannoli are crispy, fried dough tubes that are filled with cannoli filling made with whipped, sweet cheese (ricotta and/or mascarpone). Sometimes there’s chocolate chips sometimes not. Sometimes the ends are dipped in pistachios, sometimes not. Either way you serve them up, cannoli are heaven to me and I could probably eat my weight in them.

How do you Make Ice Cream at home?

You don’t need fancy equipment or years of experience to make ice cream at home. Though it does help to have an ice cream maker. All you need is a basic understanding of the ingredients and a simple process to follow. Homemade ice cream allows you to customize flavors, control the quality of ingredients, and ultimately create a dessert that is uniquely your own. You can easily master the art of crafting creamy, dreamy ice cream right in your own kitchen.

The steps and ingredients to make ice cream at home are simple. You cook milk and cream in a saucepan with sugar. Then you add in your extracts or flavorings like vanilla beans. Next, you pour the mixture into your ice cream maker and let it churn per the manufacturer’s instructions. Finally, you can serve it immediately, or put in the freezer to serve for later.

What is cannoli ice cream made of?

Now, let’s delve into the delicious ingredients that come together to create the delightful concoction known as cannoli ice cream. Cannoli have ricotta and sugar as the main ingredients for the filling. Sometimes there’s chocolate chips in there and sometimes there’s pistachios. This cannoli ice cream has cream, sugar and honey, vanilla bean paste, ricotta cheese, pistachios, and dark chocolate chips.

These are all simple ingredients that you can get at any grocery store. If you can’t find vanilla bean paste, then you can use regular vanilla extract. I just love the paste over extract because I think it has a more intense flavor then extract.

Is homemade ice cream better with or without eggs?

When it comes to making homemade ice cream, one common debate among dessert enthusiasts is whether to include eggs in the recipe. Eggs are often used in traditional ice cream recipes to create a smooth and creamy texture, as well as to help emulsify the ingredients. Some believe that the addition of eggs can help create a custard-like base that is velvety smooth and luxurious, making for a decadent treat.

Others prefer to leave them out for a lighter and more straightforward dessert. Some people may also choose to leave out eggs for dietary reasons or to simplify the recipe. Ultimately, whether or not to use eggs in homemade ice cream is a matter of personal preference and desired outcome. Experimenting with different recipes and variations can help you discover what works best for you and your preferences.

What ingredient makes homemade ice cream soft?

This is something I struggle with all the time. Here are some tricks to make sure you achieve that perfectly soft and scoopable texture in homemade ice cream. One key ingredient that plays a crucial role in this is sugar. Sugar not only adds sweetness to the ice cream but also lowers the freezing point of the mixture. This prevents it from becoming too hard when frozen.

If you don’t want to alter the recipe and add more sugar or one of the other suggestions, then try storing your ice cream in a shallow container instead of a tub. And try covering it with plastic wrap that should help prevent ice crystals from forming. Ice crystals make ice cream harder in the freezer. If you can prevent those from forming, then you’re golden when you go to serve it right from the freezer.

How do you make this Cannoli Ice Cream with Pistachios and Chocolate?

To make this delicious Cannoli Ice Cream with Pistachios and Chocolate, you first need to heat the cream, sugar, and honey in a saucepan until the sugar is dissolved. Remove this from the heat and stir in the vanilla. Let the mixture come to room temperature. Stir in the ricotta cheese and pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Once the ice cream is finished churning, transfer it to a container and swirl in the pistachios and chocolate. Freeze the ice cream for a few hours to allow it to set before serving. Get ready to enjoy a scoop of homemade Cannoli Ice Cream with Pistachios and Chocolate that will impress your friends and family with its delicious flavor and creamy texture.

Now, if you have cannoli shells those would be spectacular as an addition. They would add more crunch and cannoli experience. I didn’t have any. Of course, if you have some tortillas you can fry this up as a substitute or even some corn flakes. Yes, it sounds weird, but they could add crunch and be a substitute for cannoli tubes.

What does cannoli ice cream with pistachios and chocolate taste like?

I loved this ice cream. And I mean that, honestly. I will definitely be making this again. I loved the texture of the ricotta. It really adds to the cannoli experience. It’s full of pistachios and chocolate to add the ultimate experience of this ice cream.  I served mine immediately.  And when I took it out to serve it for later, I let it sit on the counter for about 30 minutes so it was softer to scoop.  I will be trying some of those tips next time I make this.

Yield: 8 servings

Cannoli Ice Cream with Pistachios and Chocolate

Cook Time: 20 minutes

Total Time: 20 minutes

With all the flavors of the delicious cannoli, this Cannoli Ice Cream with Pistachios and Chocolate has rich flavors laced with sweet honey, creamy ricotta and salty pistachios.

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Ingredients

• 1/2 cup fat free half and half
• 1/4 cup sugar
• 1/4 cup local honey
• 1/2 teaspoon vanila bean paste
• 1 3/4 cup part-skim ricotta cheese
• 1/4 cup pistachios
• 2 ounces dark chocolate

Instructions

1. Combine the first five ingredients (half and half through ricotta) in the bowl of a food processor and process until smooth.
2. Pour into a prepare ice cream maker and freeze according to package directions.
3. For the last 3 to 5 minutes allow the maker to stir in the pistachios and chocolate.
4. Serve immediately or freeze, in a airtight container, until ready to serve.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 134Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 58mgCarbohydrates 16gFiber 1gSugar 13gProtein 5g

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Chill Out with Frozen Desserts

• Cannoli Ice Cream with Pistachios and Chocolate from A Kitchen Hoor’s Adventures
• Fresh Watermelon Slush from Palatable Pastime
• Frozen S’mores from Hezzi-D’s Recipe Box
• Homemade Fudgesicle from Art of Natural Living
• Mango Float (Frozen) from Karen’s Kitchen Stories
• Plum Sorbet from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Cannoli Ice Cream with Pistachios and Chocolate appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

School is out or will be soon. Independence Day is around the corner. Where has the time gone? Next thing you know it will be August and time for school again. So, make the most of the summertime and get outside to spend time with family and friends. Here are some of my favorite summer desserts to get me through the barbecue party season.

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.  A simple cake full of banana flavor is topped with a simply delicious peanut butter glaze.  This cake is easy to make ahead of time and refrigerate until you’re ready to top and serve to your guests.

Summer sweet watermelon and mint are blended with rum in these scrumptious poptails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a mocktail version.  

For me, easy summer desserts are make-ahead friendly. They have simple ingredients and whip up in little time with little effort. Easy desserts are made with ingredients you have on hand. For me, I always have bananas in the freezer for an easy banana bread or a batch of banana peanut butter blondies.

Simply sweet and simply delicious, Fresh Strawberry Pie is easy to make and worth every bite.  The fresh strawberries swimming in fresh strawberry jelly are the epitome of summer in a dessert!

S’Mores Popsicles are full of chocolate fun with marshmallow fluff coated with more chocolate and graham cracker pieces. They’re fun to make and oh so delicious for summer.

The exotic flavors in these Cardamom Saffron Pistachio Yogurt Pops have you traveling from your kitchen. They’re quick to make and OH so delicious!

If you want to highlight fresh summer produce, then letting the ingredients speak for themselves is the best way to make a summer dessert. From a simple fresh strawberry pie to delicious tropical icebox cakes, these are simple recipes that let the ingredients really shine.

Tropical Icebox Cake has mango and pineapple buried in the custard and mousse style filling between the graham cracker layers.  It’s simple and simply delicious.

No Churn Caramel Apple Ice Cream is light and delicious with all the flavors of fall!  Double the batch because you’re family will devour this quickly.

Fresh Pineapple Upside Down Cake has fresh, sweet pineapple on top light and moist cake underneath.  It’s a simple and quick cake that bakes up easily.

Easy Peanut Butter Cookies come together in minutes with simple pantry ingredients. They are chewy and crispy with delicious peanut butter flavor.

Banana Peanut Butter Blondies are full of banana and peanut butter flavor. They’re a one bowl dessert that is easy to make!

Of course, there’s nothing simpler and more delicious than no churn ice creams. They require no special equipment, are easy to make, and you can change up the ingredients easily. And they pair well with easy to whip up cookies. Combine the two for a delicious ice cream cookie sandwich.

Black Forest Snack Cake has all the delicious chocolate and cherry flavors in an easy to make snack cake. The chocolate snack cake has cherry flavors inside the cake and has a cherry topping.

Key Lime Curd Mousse is creamy with a sweet and tangy flavor. I used leftover key lime curd, but you can easily make your own in the microwave.

Here’s a few more summer dessert recipes to try!

No Churn Salted Caramel Toffee Pretzel ice Cream

S’mores Pie

No Churn Fresh Peach Frozen Yogurt

Triple Berry Slab Pie Recipe

Peanut Butter and Jelly Blondies

10+ Desserts to Celebrate Summer recipes here:

10+ Desserts to Celebrate Summer

Black Forest Snack Cake is Simple to Make

Read More

Banana Peanut Butter Blondies

Read More

Easy Peanut Butter Cookies

Read More

Fresh Pineapple Upside Down Cake

Read More

No Churn Caramel Apple Ice Cream

Read More

Tropical Icebox Cake

Read More

Cardamom Saffron Pistachio Yogurt Pops

Read More

S'Mores Popsicles

Read More

Fresh Strawberry Pie

Read More

Watermelon Mojito Popsicles

Read More

Banana Snack Cake with Peanut Butter Glaze

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.

Get the Recipe

The post Make these 10+ Desserts to Celebrate Summer appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Y’all know I’m a peach fiend, right? It’s tops on my list of fave fruits behind mango and pear. But when summer rolls around, it jumps to the top of the list because they’re ripe and in season. Which makes them oh so much more desirable!

I could have sworn that I wrote a post about the history of the popsicle. And maybe it was this post that, for some reason, magically disappeared. Because I remember writing a narrative for this post. But I can’t seem to find it anywhere. So, who knows? Maybe I dreamt that I wrote this post.

Who invented the popsicle?

A kid. An 11-year-old kid from the San Francisco Bay area in Cali. You know that saying about San Fran, right? The coldest winter I ever spent was summer in San Francisco. And I can attest to the chilly days there. I had to buy a fleece when I was there with my ex for our honeymoon.

So, the story goes that he mixed some sugared soda powder with water and let it out overnight. It got so cold that night that the mixture froze. When Epperson saw his creation the next morning, he devoured it. Who wouldn’t? It tasted so delicious that he started selling it around the neighborhood.

All the kids loved it. So much so that he decided to expand his entrepreneurial marvel. He started selling them at a local amusement park called Neptune Beach. Sort of the Coney Island of Cali. Then dubbed the Epsicle, consumers devoured his treat as quickly as he did.

In 1924, he even applied for a patent for his creation. He described it as a “frozen confection of attractive appearance, which can be conveniently consumed without contamination by contact with the hand and without the need for a plate, spoon, fork or other implement.” It describes the best wood for the stick along with the requirements for the perfect sicle.

So how did the name change to popsicle? Well, his kids urged him to change the name. They called them Pop’s cicle. This eventually changed to popsicle because pop’s sicle is just not as fun to say. And doesn’t flow off the tongue like popsicle does.

How do you make popsicles that are soft and not like ice cubes?

This is something I struggled with quite a bit. You can adjust a few ingredients in your popsicle to make them softer. Basically, you want to inhibit crystals from forming in your popsicles to make them more bite-able. Because no one wants to chip a tooth when eating a popsicle. And most of us don’t lick them like a Tootsie Pop. Maybe they do and it’s just me that likes to bite into them.

Sugar. The more sugar there is in a popsicle the lower the freezing point Yes, that makes your popsicle sweeter. You could try a liquid form of sugar like corn syrup or maybe even some maple syrup. Both of these do not freeze well if at all.

Another thing that doesn’t freeze well is alcohol. You could add some alcohol to your popsicles. I’ve tried this. I think you need more alcohol than most are willing to put in there for it to work. And it must be a high proof. So, yes you will taste it if you put enough in there to inhibit crystals from forming.

Glycerine can also inhibit crystals from forming. It has a range of uses both in food and medicine. You can easily find some food grade glycerine on Amazon. Even Wilton makes glycerine which aids in storing fondant and icing colors.

I remember having pudding pops when I grew up. So, I started adding pudding mixtures to my popsicles. And then some Jell-O packets for fruit flavors. These gelling agents can inhibit the formation of crystals. And can add some flavor while they’re working their gel magic in your popsicles.

What about churning the mix before freezing?

If you church the mixture, adding air and slowly freezing the mixture, it can inhibit crystallization. Though this might still make your popsicles hard, but not as hard as freezing the juice like you would ice cubes. Of course, you can use this method along with any of the others listed above and you could decrease the formation of crystals in your popsicles. Which could lead to softer popsicles.

Of course, you can’t churn the granola in there. It might completely disintegrate, and you lose the whole crisp part of these popsicles. You could stir the granola in before pouring into the molds. So, you could STILL get the crisp part. And you want the crisp part. It makes these popsicles super fun and extra delicious.

Yield: 14

Peach Crisp Popsicles

Cook Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 5 minutes

Peach Crisp Popsicles have delicious summer flavor in an easy to whip up frozen dessert. The granola adds the texture of a crisp without heating up the kitchen.

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5.0 Stars (1 Review)

Ingredients

• 3 cups diced ripe peaches
• 1 1/2 cups nonfat yogurt
• 1 cup milk
• 3 ounces vanilla pudding mix
• 1 1/2 cups vanilla granola

Instructions

1. Combine 1 cup peaches, yogurt, milk, and vanilla pudding into a blender.
2. Pour the mixture into a measuring bowl with a pourable spout.
3. Carefully pour a little peach mixture into the bottom the popsicle molds.
4. Sprinkle a half teaspoon of granola into each mold.
5. Stir the remaining granola and chopped peaches into the blended peach mixture.
6. Carefully pour the peach mix unto each popsicle mold.
7. Insert a popsicle stick into each mold and place in the freezer for at least 2 hours before serving.

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories 144Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 118mgCarbohydrates 17gFiber 1gSugar 14gProtein 3g

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Here’s more Farmer’s Market Week Recipes

Starters and Sauce Recipes

• Pineapple Cheese Ball by Take Two Tapas
• Quick Refrigerator Pickles by Cookaholic Wife

Side Dishes Recipes

• Air Fryer Corn on the Cob by Devour Dinner
• Chow Chow by Palatable Pastime
• Roasted Eggplant Raita by Magical Ingredients

Main Dish Recipes

• Greek Farro Salad by SueBee Homemaker

Dessert Recipes

• Peach Crisp Popsicles by A Kitchen Hoor’s Adventures

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I am not a huge milkshake drinker. It’s probably been at least a decade since I had one. But you see, I had this vanilla ice cream and this peanut butter cheesecake and, well, peanut butter. So, I thought, “Why not make a milkshake for today’s event?” And that’s exactly what I did.

So, a brief interlude about this cheesecake. I used to bake. All the time. However, S always says my baked goods are dry. I don’t think so, but whatever. Apparently, S works with this guy who’s a chef and is planning to open his own bakery. S brought home this blueberry bundt bake. It tasted good, but man was it dry. Almost like eating saw dust.

So, then he brings home this cheesecake and it is dense. I could legit stick my fork up in it and it would stay upright. It tasted good, but not light and creamy like a cheesecake should be. Which is why I didn’t mind using some for this milkshake. And let me tell you, it is delicious in this milkshake.

What is a milkshake?

Yes, I know it seems pretty obvious to most of us, but I have this friend who’s 38 and just tried ice cream this year. No. I’m not kidding. A milkshake is typically some combination of milk, ice cream, and other flavorings blended together in a delicious drink. That’s the basics. Of course, with the full array of alternative frozen treats and milk options, the sky is the limit.

Initially the milkshake was the name for a drink with alcohol in there. It was more like an eggnog from what I can tell. However, this type of technique morphed into something with no alcohol and consisted of milk and flavored syrups. It wasn’t until the invention of the electric blender did the milkshake really come into it’s own. Before that, milkshakes were, well, shaken not stirred.

It was a Walgreen employee that invented the milkshake as we know it today. Ivan “Pop” Coulson, a wizard of the soda fountain, had a hankering for making their malt beverage more appealing to the masses. Originally it contained milk, chocolate syrup, and malted milk powder which was delicious in it’s own right. But when Pop added ice cream for a richer flavor? That’s when the milkshake as we know it is born.

Ironically, the milkshake has come full circle again. The popularity of milkshakes with alcohol are on the rise. All be it they’re not the same eggnog style concoction from back in the day. They’re a new and improved version of that late 1800’s recipe.

The struggle is real when decorating the glass. 

I normally take more photos than these few that are in this post. Truth be told, I had issues with the cookies in this peanut butter cheesecake milkshake. For the love of all that is holy they would not stay at the rim. They kept sliding down the glass. Not matter how much peanut butter I used, they slid down constantly.

It doesn’t help that the peanut butter was really soft. In hindsight, I should have put them on the glass them stuck them in the freezer. Next time, that’s what I will do. If there is a next time. So, if you plan on decorating your glass with peanut butter as the glue, you’ve been warned.

What does this peanut butter cheesecake milkshake taste like?

Y’all. This was delicious. It has just enough peanut butter flavor without being overpowering. There’s a hint of the cheesecake tang in there. You don’t want this to have too much cheesecake tang. It’s supposed to be a sweet milkshake. Then the rich vanilla ice cream rounds out the whole milkshake for a delicious, cool treat your family will love.

The added bonus is that these milkshakes come together in a snap! I know not everyone keeps peanut butter cheesecake on hand. If you don’t happen to have a slice or 4 laying around, add some cream cheese to the milkshake. I would imagine 2 to 4 ounces for 2 milkshakes would be a good amount of tang. If it’s a little too tangy, try adding in a little powdered sugar to cut the cream cheese down a bit. And make it taste more like a cheesecake.

Don’t look too closely at the cheesecake slice. It cracked when I put it on the straw. Because it’s thicker than molasses in winter. I used the photo software to erase it. Yes. It does sort of defeat the purpose of erasing the crack if I tell you about. I’m telling you because it added to the frustration I had photographing this milkshake.

However, even with all this frustration, I still had fun making and drinking this delicious peanut butter cheesecake milkshake. It tasted much better than I could even have imagined. I hope you try it. With or without the cheesecake. I think you can buy single slices at some grocery stores. Just saying. You don’t have to garnish yours with a slice, but put a slice in there. You’ll thank me.

Yield: 2

Peanut Butter Cheesecake Milkshake

Cook Time: 5 minutes

Total Time: 5 minutes

Peanut Butter Cheesecake Milkshakes tastes like a peanut butter cheesecake in a glass. It is sweet, full of peanut butter flavor with a hint of cheesecake tang.

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Ingredients

• 3 cups vanilla ice cream
• 2 cups milk
• 4 slices peanut butter cheesecake (or 4 ounces cream cheese)
• 1 cup creamy peanut butter
• Toppings (peanut butter, peanut butter sandwich cookies, peanut butter candies, etc.)

Instructions

1. Place 2 high ball or water glasses in the freezer.
2. Combine the ice cream, milk, peanut butter, and 2 slices of the cheesecake in a blender. Process until smooth.
3. Remove the glasses from the freezer and decorate your glass with toppings.
4. Pour the milkshake into the glasses.
5. Top with remaining cheesecake slices.
6. Serve.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 2478Total Fat 175gSaturated Fat 66gTrans Fat 0gUnsaturated Fat 87gCholesterol 383mgSodium 1771mgCarbohydrates 180gFiber 12gSugar 115gProtein 68g

Drink at your own risk.

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Get More Monster Milkshake Recipes:

• Mango Falooda Monster Milkshake from Magical Ingredients
• Old Fashioned Chocolate Malt from Art of Natural Living
• Peachy Keen Monster Milkshake from Hezzi-D’s Books and Cooks
• Peanut Butter Cheesecake Milkshake from A Kitchen Hoor’s Adventures

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The post Peanut Butter Cheesecake Milkshake appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This recipe and the giveaway included in this post is part of a sponsored event. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.

Popsicles are so fun, aren’t they? You can make them with pretty much anything. You can whip up pudding or make your own mix. I have done both. But I think I love the popsicles made with pudding more than all the others.

Wicked witch popsicles are made with pistachio pudding.

Pistachio pudding has the best color for Halloween. Doesn’t it? It’s the perfect color of green without having to add any additional coloring. And it’s perfectly delicious without having to add any additional flavoring. It’s the best kept secret for Halloween desserts.

I knew the color would be perfect for these Wicked Witch Popsicles . It just screams wicked witch color doesn’t it? She was green and black and hideous with the moles on her face. I hated every inch of her when I was growing up because she hurt the dog. You don’t hurt the dogs!

I was going for the whole melting wicked witch scene at the end of The Wizard of Oz. You know the scene. They toss water on her and she just starts to melt. The fluff is there to represent the smoke that comes off her as she’s melting. And the pistachios are the chunks of the witch as she’s melting or has melted.

So, true story.

When I was little, and I mean like 5 or 6 little, we went to the church for a Halloween party. I wanted to be a genie so much! Mom made me this cute genie outfit that I loved! It had sparkly black tuille that was slit up the legs. I had my hair in as much of ponytail as I could. I loved I Dream of Genie so much and loved that costume so much. I remember wearing it a long time after Halloween.

Anyway, it was a great party! I won a costume category. And I won a large box of delicious chocolates. As a little kid, chocolates were the best thing on earth! The mystery of what was in the middle, the delight of finding a caramel or a toffee chocolate. I was in heaven. I couldn’t wait to go home and ran to get my things when they told me it was time to go home.

Then I heard it.

A cackle that was witch worthy!! There was commotion and my sister was horrified as the witch picked her up and carried her out of the church. I’m told she was crying and screaming as the witch took her out of the church.

However, I knew that voice. I had heard that cackle before. Regardless of the green make up and the warts on her face made with bread, I wasn’t fooled. I knew immediately that Mom was the witch that carried my sister off. I was not afraid at all and even laughed when I heard the cackle. That was until I knew my sister was terrified. Then, I think I laughed even harder!

She’s the older sister so it’s only fair.

Ever since that time, I can’t think of The Wizard of Oz without thinking of that memory. Mom looked almost exactly like the wicked witch in the movie. The green color, hideous nose, and the warts on her face. I remember getting home and Mom peeling the warts off her face. All the while having a chuckle at my sister thinking she was a real witch.

I was only focused on the chocolate in the box! It was fancy chocolate! I tried to make the box last. Of course I had to share with the rest of the family. Dad decided he didn’t want to get another fruit jelly. He poked his finger in the bottom of almost all the chocolates to get the good ones! I was so upset. He ruined the whole box!

Well, there’s no chocolate to poke with this Wicked Witch Popsicles  recipe. There’s pistachio pudding, pistachios, and marshmallow fluff. Oh, and milk, of course. Pudding almost insinuates milk because you can’t make instant pudding without it.

You could totally put some chocolate chips in there if you wanted to. But I prefer the creamy pudding, sweet swirls of marshmallow fluff and crunch from the whole pistachios stirred into the Wicked Witch Popsicles . Wicked witch popsicles are creamy and delicious. They’re full of pistachio flavor and super simple to whip up!

You can see it, right? The whole wicked witch reference, right?

The color, the swirls, and the mix ins all remind of that one part of the movie. You know the part, right? The part where she says, “AH! You cursed little brat! Look what you’ve done! I’m melting, melting! Ohhhhh, what a world, what a world. Who would have thought that some little girl like you could destroy my beautiful wickedness?”

And then she disappears into a puddle with just the hat sitting on top of everything. All in the effort to obtain the broom so Dorothy can take it back to the Wizard. He claims he can send her back home. But then he says that she has the power to go home all along. Isn’t that always the case? No matter what we want, we have the power to obtain it ourselves all along.

The Wizard of Oz also teaches us that the grass isn’t always greener on the other side. And that we should learn to love the ones that are nearest and dearest to our hearts. Disagreements will always happen, but we are family. And we should always have each other backs and be there no matter what. Put differences aside and love those that love us.

I know. Not what you were expecting with a Halloween Wicked Witch Popsicles recipe, but it’s where my mind went with these delicious wicked witch popsicles.

Yield: 8

Wicked Witch Popsicles

Prep Time: 5 minutes

Additional Time: 4 hours

Total Time: 4 hours 5 minutes

Wicked Witch Popsicles are fun and delicious! Made with pistachio pudding, marshmallow fluff, and pistachios, they are simple and simply delicious.

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Ingredients

• 3.4 ounces pistachio pudding mix
• 2 cups milk
• 1 cup marshmallow fluff
• 1 cup pistachios

Instructions

1. Combine the pudding mix with the mix and stir with a whisk until the pudding begins to thicken.
2. Stir the marshmallow fluff into the pudding mixture with a spatula.
   Fold in the pistachios.
3. Pour into popsicle molds and freezer at least 4 hours.

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Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 172Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 5mgSodium 124mgCarbohydrates 20gFiber 2gSugar 10gProtein 6g

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The post Wicked Witch Popsicles appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This recipe and the giveaway included in this post is sponsored by Torani and Republic of Tea. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.

I have made one, count them ONE, no churn ice cream recipe in my lifetime. Until this one, that is. Now I’ve two, count them TWO no churn ice cream recipes in my lifetime. I was surprised at how easy, delicious, and soft the ice cream is. Even after being in the freezer almost a week for my creamy no churn coffee ice cream recipe.

Now, I have an ice cream maker. And we’ve made ice cream in the past. It’s okay for the first day, but the second day? It’s like chiseling ice off a crab ship in the north Pacific. You could chip a tooth on it if you’re not careful. I spent some time trying to figure out why and how to prevent that from happening, but I wasn’t very successful. So, I just gave up.

I know sugar plays a part in it. And fat. Which doesn’t bode well when you’re trying to eat a low fat diet. The hubs has issues with cholesterol. In particular, triglycerides. So, we always try to eat a low fat diet. Granted it doesn’t always work out. No, this isn’t a low fat recipe.

When we found out what flavors Republic of Tea sent for this event, I knew I wanted to make an ice cream. I mean, who wouldn’t love a caramel apple ice cream? The trick was how to infuse the ice cream with the tea flavor.

The answer is no churn ice cream.

No churn ice cream is pretty much to ingredients: cream and sweetened condensed milk. Yes, there are version that call for no cream and some that don’t call for sweetened condensed milk. But the most popular recipes call for these two ingredients.

I’ve never infused whipping cream with anything before ever. That was my initial thought with infusing the cream with the caramel apple tea. So, I did a bit of Googling and found out you can scald the cream to infuse it with flavor. Then you cool it in the fridge and it whips like normal.

Mind blown.

That’s exactly what I did. I put the whipping cream in a saucepan with some of the tea. I heated it up until the bubbles started to form around the edges. This what scalding is. Actually, I forgot about it for a minute and when I checked it was a little more than scalding. Oops.

Then I turned the heat off and let it cool. I poured it into a jar to chill until I was ready to whip it and make the ice cream. However, I’ve got to tell you that it smells amazing. You will want to drink the cream straight out of the jar but resist the temptation. It will be well worth it when you do.

Of course, I had to fry up some apples to add some more apple flavor to the ice cream. They’re slightly sweet with a little crunch and a hint of cinnamon flavor. I didn’t want to put too much cinnamon in the pan. The caramel apple flavor needs to the star and not cinnamon apple. If you get their hot apple cider tea, you could totally make cinnamon the star with the applies.

Then, as a final icing on the cake of this ice cream, I added a little apple vodka. If you haven’t seen the Absolut Juice Apple, get it. It tastes so good! I added just a little, but it made a huge apple flavor impact. Just that perfect amount of bright apple flavor. Of course, you can skip it and maybe try some Torani apple flavoring. But I didn’t want to try the green apple in this no churn ice cream.

Just look at that sundae!

It’s a no brainer to top it with more Torani caramel sauce and some chopped pecans. Adds a little extra flavor and crunch making this oh so irresistible. And it really is irresistible. I tasted the cream mixture and it was delicious, but once it’s frozen? Oh my word off the charts delicious. I cannot wait until dessert time to serve up a bowl of this no churn caramel apple ice cream.

I completely forgot I had that glass. When I searched all my cubby holes for props and found it in the back corner. I knew I had something to put ice cream in but didn’t realize it was such a cute glass. So, I put it in the freezer for an hour because I didn’t want the ice cream dripping while I photographed it. Worked like a charm!

You know you’re drooling. You want to grab that spoon and just take a bite! With all it’s carmel oozing goodness topped with crunchy pecans. The sweet surprise buried in there are the apple chunks to bite into.

If that’s not fall on a spoon, then I don’t know what is!

Yield: 10

No Churn Caramel Apple Ice Cream

Cook Time: 20 minutes

Additional Time: 8 hours

Total Time: 8 hours 20 minutes

No Churn Caramel Apple Ice Cream is light and delicious with all the flavors of fall!  Double the batch because you're family will devour this quickly. #FallFlavors

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Ingredients

• 2 cups heavy whipping cream
• 6 caramel apple tea bags
• 2 cups chopped apples
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1/8 teaspoon cinnamon
• 14 ounces sweetened condensed milk
• 1/2 cup pecan pieces
• 1/2 cup caramel sauce
• 1 tablespoon apple liquor (I used Absolute Juice Apple)

Instructions

1. Place the heavy whipping cream and the tea bags in a medium saucepan over medium heat. When bubbles begin to form around the edge of the pan, turn the heat off and cool completely.
2. Pour the whipping cream into an airtight container and refrigerate overnight.
3. Place the apples, butter, brown sugar, and cinnamon in a skillet over medium-high heat.
4. Sauté until the apples start to soften and the brown sugar thickens and coats the apples; about 15 to 20 minutes.
5. Cool to room temperature.
6. Place the whipping cream in a large mixing bowl. Using the whisk attachment, beat on high speed until stiff peaks form being careful not to over beat the cream.
7. Fold in the sweetened condensed milk, apples, pecans, caramel sauce, and apple liquor.
8. Pour the mixture into a freezer safe container and cover with plastic wrap. Chill overnight.
9. Top with pecans and caramel before serving.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 638Total Fat 28gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 11gCholesterol 78mgSodium 354mgCarbohydrates 94gFiber 4gSugar 89gProtein 7g

Eat at your own risk.

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Tuesday Fall Recipes

• Caramel Apple Pie Bombs by Cheese Curd In Paradise
• Gingered Pear Crumble Galette with Whipped Mascarpone by The Spiffy Cookie
• Green Apple Mule by Cindy’s Recipes and Writings
• Herb Roasted Sunchokes by Blogghetti
• No-Churn Caramel Apple Ice Cream by A Kitchen Hoor’s Adventures
• Pear & Apple Sauce by Hezzi-D’s Books and Cooks
• Roasted Butternut Squash with Apples by Eat Move Make
• Tea Brined Pork Tenderloin by A Day in the Life on the Farm
• Gluten-Free Vanilla Apple Fritters by Frugal & Fit

The post No Churn Caramel Apple Ice Cream appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.