One thing I have yet to come across during the season of pumpkin spice craze is pumpkin spice ice cream. Now, I am sure if you go to a specialty ice cream shop you may find it, but what I am referring to is a pint or carton of it at your local grocery store. I have seen pumpkin cheesecake, but, never just plain old pumpkin. Quite a few years ago I actually made a pumpkin ice cream using my ice cream maker but recently while chatting with a friend she mentioned the same thing, that she wished they would sell a pumpkin spice ice cream and that got me thinking to tweak my original recipe to create a no-churn version.
I began by placing a metal bowl and the beaters of my hand mixer in the freezer for about 30 minutes. While those items chilled I combined a can of condensed milk, pumpkin puree, pumpkin pie spice and vanilla extract in a large bowl and whisked them together until they were well blended. Once the bowl and beaters were chilled I used them to beat heavy cream until stiff peaks formed making sure not to overbeat the cream. Next, I gently folded in the whipped cream to the pumpkin mixture. I added about half of the whipped cream at first and then the remaining half and continued folding the two mixtures together until no streams of either remained.
Once the two mixtures were combined I transferred it to a metal loaf pan. I smoothed the top and then placed a piece of wax paper directly on the surface so ice crystals wouldn’t form on the ice cream. I wrapped the pan with aluminum foil and let it freeze overnight.
The following day I removed the aluminum foil and wax paper and let the ice cream sit at room temperature for a few minutes before scooping some out to enjoy.
And while I loved it and it tasted just as good as my original ice cream maker version, I will point out that due to the addition of real pumpkin you will get an authentic pumpkin taste with this ice cream. Not just the pumpkin spice flavor that many people prefer over actual pumpkin.
No Churn Pumpkin Spice Ice Cream
2 cups cold heavy whipping cream
1 14oz. can sweetened condensed milk
1 cup pure pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
In a medium bowl beat the heavy cream using a hand held mixer until stiff peaks form, do not overbeat. Set aside.
In a large bowl whisk together the condensed milk, pumpkin puree, pumpkin pie spice and vanilla extract in a large bowl until well combined.
Gently fold half of the whipped cream into the pumpkin mixture for a few folds and then add in the remaining whipped cream. Continue to gently folding the whipped cream into the pumpkin mixture until no streaks of either remain.
Transfer the mixture to a 9×5-inch metal loaf pan. Smooth the top and place a piece of plastic wrap or wax paper directly on the surface and then cover with aluminum foil.
Freeze for at least 8 hours or overnight. When ready to scoop, remove the aluminum foil and the plastic wrap (or wax paper) and let sit for a few minutes at room temperature.
I scream, you scream, we all scream for ICE CREAM! Happy 1st (official) day of summer. I say official, because I am sure there are plenty of people who feel that Memorial Day is the kick-off to summer. Which, I don’t completely disagree with, but, the weather in my neck of the woods has been saying otherwise. There have been some warm days, but, quite a few days have felt like we are back in April with the rain, wind and chill in the air. As you know, April showers bring May flowers, well, we are well into June now Mother Nature so we don’t need so much of the rain. Hopefully she’ll listen. So, what better way to kick off summer than with some homemade ice cream. Last year I shared with you a No Churn Coffee-Caramel Ice Cream to kick off the summer and this year I am sharing with you a No Churn Passion Fruit Ice Cream. YUM! Passion Fruit happens to be my favorite Chobani Yogurt flavor. That’s where the idea for this ice cream flavor came about. I figured if it tasted good as a yogurt it ought to taste just as good as ice cream (and I was right.)
While I came across quite a few different recipes for this ice cream, I opted to go with one that required only 3 ingredients and less than 15 minutes of prep time. I purchased frozen passion fruit pulp from my local supermarket. To defrost it, I placed it in my refrigerator for about a day. Once it was defrosted I combined it with a can of sweetened condensed milk, whisking the two together until they were well combined. In another bowl, using my hand mixer, I whipped extra cold (I placed it in the freezer for 10 minutes) heavy cream until stiff peaks formed. I then added in the passion fruit mixture and beat everything together until just combined. I transferred the mixture to a loaf pan and placed a piece of wax paper directly on the surface before covering the pan with aluminum foil and then placing it in the freezer. And of course, I snuck a taste of it beforehand and it tasted just like my favorite Chobani yogurt, without the pesky little black seeds
After letting the ice cream set in the freezer for a few days (I am sure it was ready after a few hours, but, I happen to make this in the middle of week and was busy some doing baking and other things and totally forgot it was in freezer) I scooped myself a scoop or two and enjoyed it.
Passion Fruit Ice Cream
1 14 oz. package of Passion Fruit Pulp, defrosted
1 14oz. can sweetened condensed milk
1 cup of cold heavy whipping cream
Place the heavy cream in the freezer for 10 -15 minutes.
In a medium bowl whisk together the defrosted passion fruit pulp and sweetened condensed milk.
In another medium bowl beat the heavy cream until stiff peaks form. Add the passion fruit mixture and continue beating until the two mixtures are combined.
Transfer the mixture to a loaf pan and place a piece of wax paper directly on the surface and the cover with a piece of aluminum foil before placing in the freezer. Free for at least 2 hours and up to two weeks.
Recipe from Olivia’s Cuisine
It’s the first day of summer and while the day started off rainy the sun has finally made an appearance. Are you ready and excited for the summer? I’ve been doing a good amount of yard work to get my yard ready. It seems like wherever I look there is a weed to pull or a tree/bush to trim back, it just never ends. Summer is synonymous with one of my favorite treats… Ice Cream. Granted, I can eat ice cream in the winter, but, the warmer days are definitely prime time for an ice cream treat. I was racking my brain to think of an ice cream flavor to make but I was coming up empty. I think I have too many things running around in my mind and a slew of mental to-do lists to focus on one thing. And then, just in time, the current issue of Food Network magazine showed up in my mailbox and wouldn’t ya’ know they had 3 recipes for no-churn ice cream. Granted, I do have an ice cream maker, but, the simpler the better sometimes (usually all the time to be honest.) I settled on trying the No Churn Coffee-Caramel Ice Cream. A little disclaimer, the original recipe included toffee chips with I decided to omit.
The prep time for making this ice cream took me less than 10 minutes. In a large bowl I whisked together condensed milk, espresso powder (I used Café Bustelo Espresso Instant Coffee), heavy cream and salt until it was smooth. You will have speckles from the espresso powder, don’t worry, once you incorporate the whipped heavy cream the speckles will go away. Speaking of the whipped heavy cream, in another large bowl beat heavy cream on medium-high speed until stiff peaks form. Fold half of the whipped cream into the condensed milk mixture until fully combined and then fold in the remaining whipped cream until completely incorporated. I tasted the mixture at this point and it tasted like my favorite coffee flavored ice cream…. YUM! I would have been happy to just put this in the freezer, but, I decided to follow the recipe and added in dulce de leche (a milk-based caramel) and then swirled it in the mixture. I transferred the mixture to a 9×5 metal loaf and dotted the top of the mixture with more dulce de leche. I covered the pan with plastic wrap and then placed it in the freezer.
The next day I enjoyed a scoop or two and it was delish! The coffee and dulce de leche flavor go together so well. I’ll definitely be making this again a few more times during the summer (and winter.)
Looking for more ice cream flavors to try… Check out some of my previous ice cream posts:
Malted S’mores Ice Cream
Blueberry Vanilla Ice Cream
Pumpkin Ice Cream
Lavender Vanilla Ice Cream
No Churn Coffee-Caramel Ice Cream
3 / 4 cup sweetened condensed milk
2 tablespoons instant espresso powder
1 1 / 2 cups plus 1 tablespoon heavy cream
Pinch of salt
1 / 3 cup dulce de leche
In a large bowl whisk together the condensed milk, espresso powder, 1 tablespoon heavy cream and salt.
In a separate large bowl beat the remaining heavy cream with a mixer on medium-high speed until stiff peaks form. Using a rubber spatula fold half of the mixture into the condensed milk mixture until combined and then fold in the remaining heavy cream until completely incorporated and no white streaks remain. The color will look like coffee with milk added in.
Dot the mixture with the dulce de leche and using the rubber spatula swirl the dulce de leche into the mixture. Transfer to a 9×5 metal loaf pan and then top with more dulce de leche. Cover with plastic wrap and freeze for at least 6 hours or overnight.
Recipe from Food Network
Happy National S’mores Day! In honor of the day I am sharing with you a Malted S’mores Ice Cream recipe that I came across in a recent issue of Everyday with Rachael Ray magazine. And best of all… you don’t need an ice cream maker to make it.
To begin, I softened a pint of vanilla ice cream by letting it sit uncovered on my kitchen counter for a few minutes. Meanwhile, I roasted (in actuality lightly toasted, but we gotta go with roasted since this is a s’mores ice cream) 1/2 cup of mini marshmallows in a 425 F preheated oven by spreading them on parchment lined baking sheet and popping them in for a minute or two. Don’t worry if they stick together while roasting, once they cool just pull them apart.
Once the ice cream is softened, mix it along with a 1/4 cup of malted milk power. Once the two were well blended I folded in the cooled marshmallows and 3 crumbled graham crackers. I used cinnamon graham crackers, but, I am sure that honey graham crackers would be just as good. Once all of the ingredients are incorporated transfer the ice cream to a metal loaf pan (or any other freezer safe container) and freeze until firm, at least an hour.
And you may be wondering, “How is this s’mores ice cream without chocolate?” No need to worry, the chocolate comes in the form of chocolate syrup as a topping. Add as little or as much as you like!
And there you have it… A quick, easy and delicious way to enjoy your own version of a s’more on this National S’mores Day or any other day!
Malted S'mores Ice Cream
1 pint vanilla ice cream, softened
1/4 cup malted milk powder
1/2 cup mini marshmallows
3 graham crackers, crumbled
Chocolate syrup, for topping
Pre-heat oven to 425 F. On a parchment lined baking sheet spread marshmallows and bake until golden, 1 to 2 minutes. Let cool.
In a large bowl mix softened ice cream with the malted milk powder.
Using a rubber spatula gently fold in the graham cracker crumbles and marshmallows.
Transfer to a freezer-safe containers and freeze until firm, at least an hour.
Serve topped with chocolate syrup.
Recipe from Rachael Ray Magazine
With berries in season there’s so many delicious treats you can make with them… Pies, Cakes, Muffins and probably something that doesn’t come as quickly to mind… ice cream! Ever since I got my ice cream maker a few years ago I am always trying to come up different flavors to make – Pumpkin, Lavender Vanilla, Mint Chocolate Chip – some common and some not so common. I’ve even made Hibiscus Sorbet. So, with a fridge full of blueberries I decided to make a vanilla ice cream base and then swirl in a blueberry compote, hence Blueberry Vanilla Ice Cream.
To make the vanilla ice cream base I combined milk, sugar and salt in a medium bowl and blended it with a hand mixer on low speed until the sugar was dissolved. I then stirred in heavy cream and vanilla bean paste (you could use vanilla extract.) I covered the bowl and refrigerated it for about 5 hours (you could do as little as 1 to 2 hours, you just want to make sure that the mixture is cold.)
Meanwhile, to make the blueberry compote, I combined blueberries, sugar and lemon juice in a small saucepan over medium-low heat and let the mixture simmer until some of the blueberries burst and the mixture began to thicken. I removed it from the heat to let it cool and then covered it and refrigerated it as well.
Once the ice cream and compote were properly chilled it was time to combine them to make the Blueberry Vanilla Ice Cream. Per the instructions of my ice cream maker, I turned it on and poured in the vanilla ice cream base and let it churn for about 15-20 minutes until it had a soft creamy mixture. With the machine still running, I then poured in the compote and let the machine run for about another 30 seconds until the compote had swirled through the ice cream and was lightly incorporated. I then transferred the ice cream to a freezer-safe container and placed it in the freezer so the ice cream could firm up – about an hour.
And then it was time to enjoy… And one simple sentence sums up the flavor…. There’s nothing like homemade!
But, if you don’t have an ice cream maker here are two quick ideas on how to make your own Blueberry Vanilla Ice Cream. Use the compote as a topping on your favorite vanilla ice cream. Or take it one step further and soften a pint of your favorite vanilla ice cream and then add it to a large bowl and using a rubber spatula fold the compote into the ice cream. Place the ice cream in a freezer-proof container and place it back in the freezer so it can firm up, about 1-2 hours.
Blueberry Vanilla Ice Cream
For the vanilla ice cream
1 cup whole milk
3/4 cup granulated sugar
Pinch of salt
2 cups heavy cream
1 tablespoon pure vanilla extract*
*can substitute vanilla bean paste
For the blueberry compote
1/2 cup fresh blueberries
2 tablespoons sugar
1 teaspoon lemon juice
For the vanilla ice cream; In a medium bowl, use a hand mixer on low speed (or by hand use a whisk) to combine the milk, granulated sugar and salt until the sugar dissolves. Stir in the heavy cream and vanilla extract. Cover the bowl and refrigerate for 1 to 2 hours, or overnight.
For the blueberry compote; In a small saucepan combine the blueberries, sugar and lemon juice and simmer over medium-low heat until the blueberries begin to burst and the sauce thickens. Let cool, cover and refrigerate.
Follow the directions for your ice cream maker to churn the vanilla ice cream. Once the ice cream thickens slowly pour in the compote and continue to churn for about 30 seconds to lightly incorporate the compote into the vanilla ice cream.
Transfer the ice cream to a freezer-proof container and freeze for about 1 to 2 hours to firm.
Vanilla ice cream recipe from Cuisinart
Whenever I go to Target I can never stick to the items that are on my list. Somehow, someway other things creep into my shopping cart. I’m sure I’m not alone in this. I just can’t resist walking down random aisles to see what’s available; my favorite though is passing by the end caps to see what items are on clearance. You never know when you can pick up a nice dish, a colorful shower curtain or a cute notebook at a ridiculously low price. That’s how I found the ice pop molds I used to create the Coconut Cinnamon Popsicles I am sharing with you today. I randomly saw them sitting on an end cap for more than 50% off so I figured why not… The deal was too good to pass up and I really liked how the molds sat on the base. Not your typical ice pop mold!
These ice pops couldn’t be more simpler. In a large bowl I combined cream of coconut, coconut milk, vanilla extract, cinnamon and shredded coconut and mixed them together with my hand mixer until everything was well combined. I then transferred the mixture to a measuring cup to make pouring it into the molds easier (and less messy!) Once that was done I placed them in the freezer overnight so they could harden.
And the next day I had a delicious (and cold – which is imperative for these final dog days of summer) coconut treat that had a hint of cinnamon! I can’t wait to try out some other flavor combinations with these nifty ice pop molds!
Coconut Cinnamon Popsicles
1 13.5 oz. can of coconut milk
1 15oz. can of cream of coconut
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup sweetened shredded coconut
Combine all ingredients in a large bowl and mix together with a hand mixer until well blended. Transfer the mixture to a measuring cup and pour into ice pop molds.
Freeze until solid, 3-4 hours, preferably overnight
A few weeks ago I picked up some dried hibiscus flowers and at the time I wasn’t sure what I would make with them. I thought maybe I could steep them and incorporate the flavor into cupcakes or something, but, when the temps and humidity began to rise I decided that a cold treat was in order instead… hence Hibiscus Sorbet.
After creating the base for the sorbet, which is basically making hibiscus tea, I refrigerated the mixture overnight and then added in a tablespoon each of lemon and lime juice before churning it in my ice cream maker for about 20 minutes. I then transferred the sorbet to an airtight container and froze it for a few hours so it could harden.
And while it did firm up it was still on the softer side which made it very easy to scoop out and enjoy! Overall, it was tasty. I will say the flavor is not for everyone though. It sort of reminded me of some the lavender treats I have made. Maybe there is something about dried flowers and the flavor they give off. I researched a little to see if hibiscus and lavender were somehow related but I couldn’t come up with anything; I did come across recipes that incorporated the two flavors though. So maybe they somehow complement each other which may be the reason why they tasted similar to me.
2 cups water
1 cup dried hibiscus flowers
1 cup sugar
1 tablespoon lemon juice
1 tablespoon lime juice
Bring water to a boil in a small saucepan. Stir in the hibiscus flowers and remove from the heat and let steep for 15 minutes.
Pour the hibiscus steeped water through a fine mesh sieve into a bowl, pressing on the flowers. Discard the flowers and return the water to the saucepan along with the sugar and a pinch of salt and bring to a boil, stirring until the sugar is dissolved. Transfer the mixture to a bowl and let cool to room temperature. Once it does, cover and refrigerate overnight.
The following day, stir in the lemon and lime juice and churn in an ice cream maker. Transfer the sorbet to an airtight container and freeze until it hardens, at least 2 hours.
Modified from Epicurious