Month: June 2013

Funfetti Cookies & Cream Ice-cream

Funfetti Cookies & Cream Ice-cream1

TGIFF! Thank-God-It’s-Funfetti-Friday! 😉

I’m calling out to all ‘sprinkle-on-everything-makes-everything-taste-better’ followers!

Yup… An ice-cream, inside-out filled with sprinkles, is what you are going to get today!

Truly a treat! For your eyes and your palate! ✿◕‿◕✿

Plus, it has cookies in it! ‘I-never-met-a-cookie-I-didn’t-like’ followers, you too join in!

I have used vanilla pod in this ice-cream, not vanilla extract, but it can be used interchangeably. This was my first time using a pod and I have become a fan! The flavor you get is unmatched! I love the black specks you should be able to admire in the picture below.

Not gonna convince you all much, not that it needs convincing!… Just make this and eat! (I pretty much hogged!) 😀

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Funfetti Cookies & Cream Ice-cream

Ingredients:

  • 2 cups fresh medium fat cream (40%)
  • 2 Tbsp caster sugar
  • 1 vanilla pod or 1 tsp vanilla extract
  • ¼ cup sprinkles (I used a mix of round and non-perils)
  • 8-10 plain vanilla cream sandwich cookies, crushed

Directions:

Take cream, sugar and vanilla beans/extract in a large bowl and whip till you get a creamy, smooth, fluffy, soft peak consistency. Gently fold in sprinkles and cookies and spoon in airtight container. Freeze away for 4-5 hours. Garnish with more sprinkles while serving. Enjoy!

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Fresh Mint & mango Creamsicle Ice-cream

You do not think that ice-cream week on blog will go by without the addition of an ice-cream whipped with our fave seasonal fruit to my repertoire? Of course not… I wouldn’t let that happen! And yes.. You have guessed it right… You know how much I love my mango and they taste best chilled..  So while deciding on 7 flavors to be included in this week-long marathon I am participating alone in (!sigh!), mango unquestionably topped the list!

Fresh Mint & Mango Creamsicle Ice-cream1

But just the plain mango ice-cream wouldn’t do the justice to the ‘ice-cream week’ as the idea is to create something really special in the comfort of your home and without the use of ice-cream maker. Plus, perhaps there are zillion versions of plain mango ice-cream already doing rounds on the internet. So why do another version just like what is already there!

The hunt for that perfect combination started… What do we know and what have we learnt? Mangoes are sweet, juicy and succulent fruit which goes really well with fresh mint. Remember this? Toasted coconut and mango chunks would add a bit of a texture to the otherwise perfectly creamy smooth ice-cream.. And a dash of lemon juice to cut that sweetness.. Done deal!

Fresh Mint & Mango Creamsicle Ice-cream2

Bringing the flavor of fresh mint to the cream was an easy thing. I used the method which worked perfectly for me here. I added mint leaves to the cream and let it sit in the fridge for at least 4 hours. Trust me the flavor kick was there without adding even a drop of mint extract! I toasted the desiccated coconut using gas stove itself though you can use oven, I am more comfortable with this method as I am scared of getting burnt coconut in the oven. Let’s get started then!

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Fresh Mint & Mango Creamsicle Ice-cream

Yields: around 8 scoops

Ingredients:

  • 1 cup fresh medium fat cream (40% fat)
  • 1 handful of fresh mint leaves
  • 2 Tbsp sugar (more if mango used is not sweet enough)
  • 1 mango, peeled, pureed
  • Juice from 1 lemon
  • 1/4 cup toasted coconut
  • 1 mango, peeled, finely diced

Directions:

For toasted coconut:

Toast the desiccated coconut in a pan over a medium heat on gas stove.

For oven: Preheat the oven to 350 F/ 170 C. Put the desiccated coconut in baking tray and bake for 3-5 minutes. Keep a close watch as you do not want burnt coconut.

For making ice-cream:

Mix cream and mint leaves in a bowl and refrigerate for at least 4 hours to extract the flavors from mint to cream. Use sieve to separate mint leaves from cream.

Add sugar to cream and whip till you get soft and fluffy consistency. Gently fold in pureed mango, lemon juice, toasted coconut and diced mangoes to the cream and spoon the mix in airtight container. Let it freeze for 4-5 hours and serve it.

*For any left-overs, let the ice-cream thaw for 15 minutes before serving. Run hot water on the ice-cream scoop before scooping the ice-cream out.

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Skinny Strawberry And Banana Frozen Whip

Skinny ice-cream??!! Not joking guys!

A delicious, skinny, dairy-free, sugar-free, 2-ingredient breakfast treat!

Is that an oxymoron?! 😉 Not anymore!

Skinny Strawberry & Banana Ice-cream1

It’s a Wednesday… Middle of the week… So I thought of giving my creamy ice-cream posts a break and present this totally guilt-free fruity treat!

Still can not believe your eyes?

Trust me guys… This ice-cream is magical! Totally melt-in-your-mouth kind!

Tastes totally rich (even if it’s not!) and decadent!

Make it either post-workout and gobble it up immediately (which is just what I did!) or make it pre-workout, chuck it in a freezer and polish it off once you’re back from sweating out!

Totally acceptable as a dessert too!

So how did I accomplish this? If you remember my Mango & Banana Oatmeal Smoothie with a hint of Basil and Peach, Apricot & Banana Minty Milk Smoothie recipe, then you know how I had used frozen banana chunks to get a silky smooth consistency for my smoothies.  Frozen banana chunks get a total make-over when they are whipped in a blender. If you don’t like bananas then this is even better because they don’t even taste like bananas anymore after freezing and whipping! Super-ripe bananas give the best of results! I always have frozen bananas sitting in my freezer waiting to be used! If you don’t then freeze the fruit for at least 2 hours prior to making this.

To whipped frozen banana goodness, I added frozen strawberries and the result is in front of you! Put on your thinking caps and start thinking of all the different flavors you can eat this way and that too guilt-free! Add cocoa powder or peanut butter or Nutella or frozen mango cubes or frozen peach cubes… Let me know what you would like to experiment with!

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Skinny Strawberry & Banana Ice-cream

Yields: 4 scoops

Ingredients:

  • 1 large overripe banana, cut in to chunks and frozen
  • 4 large strawberries, frozen
  • chocolate-chips for topping (optional)

Directions:

Add the frozen fruit in a blender or food processor bowl and whip for 30 seconds. Scrap down the sides and whip it again till you get a smooth, soft-serve kinda consistency.

Serve immediately topped with chocolate-chips (if using) or re-freeze any left-overs and let soften slightly before enjoying!

*This recipe is my entry for Event by Archana’s Kitchen – Summer Fiesta

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Fresh Mint and Chocolate Chunks Ice-cream

Hello beautiful people.. I hope you all enjoyed my yesterday’s ice-cream post!

But if you have not read my previous post then let me tell you that I am doing an ice-cream week on the blog and I am going to post super-easy ice-cream recipes which does not require the use of ice-cream maker! Week-long of deliciousness! Excited??!! I really am… Imagine 7 beautiful ice-cream treats for 7 days of the week! 7 gorgeous flavors! Yup.. I’ll be blogging continuously for 7 days! Anything for you guys! 🙂

Fresh Mint & Chocolate Chunks Ice-cream1

So keeping up with this week’s ice-cream theme, I have got you a Fresh Mint and Chocolate Chunk Ice-cream… Sounds refreshing right? Feeling of cold running down your spine while having the first lick of this ice-cream is what you should expect and nothing less! That too made with fresh mint.. No mister, no mint extract involved here!

Mint and chocolate is a match made in heaven! This is one of my favorite ice-creams to have in summer… Love the splash of green it has! I know… Girls and colors!!! 😉

If you do not like green color, no worries, simply omit it as it is only for the visual effect! But I bet your kiddos or kids in you will love it!

Large chunks of chocolate really compliments cool mint, mellows down the flavor and yet packs a punch!

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So you would be curious as in how did I manage to extract so much flavor from fresh mint without adding even a drop of mint extract? Actually it was very simple! I added mint leaves to the cream and let it sit in the refrigerator for around 4 hours. Kind of let the mint marinate the cream and after 4 hours you get the base for your ice-cream! Dang easy!

Whip this cream with a drop of green color and add as many chocolate chunks as you like to it, hide it in freezer for 4-5 hours and it’s ready to be devoured!

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Just a 4-ingredient treat!

Fresh Mint and Chocolate Chunks Ice-cream

Yields: around 12-14 scoops

Ingredients:

  • 2 cups fresh medium fat cream (40% fat)
  • 2 large handfuls of mint leaves
  • 3 Tbsp caster sugar
  • 1 drop of green food color (optional)
  • 1 cup dark chocolate chunks (I like lots of it, you can use less)
  • chocolate sprinkles and/or chocolate sauce, to garnish

Directions:

In a bowl, add mint leaves to the cream and place it in a refrigerator for at least 4 hours. Use sieve and strain the cream in another large bowl to separate mint leaves. Add sugar and food color to it and whip using a electric mixer till you get a light and fluffy mix. Fold in chocolate chunks and spoon the mix in airtight container. Freeze it for 4-5 hours and serve it as is or with chocolate sprinkles or chocolate sauce.

Tips:

*When serving leftovers, remove container from freezer about 15 minutes before serving to soften.

*Dip your ice-cream scoop in a warm water for scooping out the ice-cream easily.

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No-Churn Coffee and Nutella Ice-cream with Oreo Chunks

Coffee & Nutella Ice-cream with oreo Chunks3

I am soooo thrilled to host a ‘No-Churn Ice-cream Week’ on my blog! This is going to be a first hand experience for me to be blogging around one theme throughout the week. Challenge accepted!

I love ice-creams and I love to experiment with different flavors which can be made without investing into an ice-cream maker. I bet you would too! I mean… come’on… who wouldn’t like a bowl full of this home-made goodness when it is so easy to whip up! Plus, you know what has gone into making of this ice-cream so perfectly safe for your kiddos! Give them as much as they wish to eat! 😉

Coffee & Nutella Ice-cream with oreo Chunks2

Coming first in this series is Coffee & Nutella Ice-cream with Oreo Chunks… Oreos and Nutella are kids’ favorite and a kick of caffeine will make it gratifying for adults too.. So all in all it is a win-win-win for everyone!

Coffee & Nutella Ice-cream with oreo Chunks1

The ice-cream has only 4 ingredients! Don’t believe me? Believe me!… Only 4 ingredients… Okay if you count few droplets of water as an ingredient then 5!

You might have all these ingredients already in your pantry so no extra trip involved to supermarket! So whip this up right away and surprise your kid with it when he is back from school, treat your hubby with it when he is returns from office or just pamper yourself!

Oh… Forgot to list another advantage! No extra sugar required to be added as Oreos and Nutella already have enough sweetness to it. Plus, the cream used here is medium fat so the resultant ice-cream is light and does not taste too rich.  Soooo Deee-liish! 🙂

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No-Churn Coffee & Nutella Ice-Cream with Oreo Chunks

Yields: around 20 large scoops of ice-cream

Ingredients:

  • 3 Tbsp instant coffee powder
  • 2 Tbsp hot water
  • 2 Tbsp Nutella, at room temperature
  • 500 ml medium fat cream (approx 40% fat)
  • 20 Oreo cookies, chunks
    (I used combination of choco-creme and plain sandwich Oreo cookies)

Directions:

In a large bowl, add hot water to instant coffee-powder and dissolve coffee completely. Add Nutella and cream to this and whip till you get a light, fluffy mix and soft peaks form in the mix.

Oreo chunks to this mix (In a zip-lock bag, add Oreo cookies and use roller-pin to form chunks). Fold in Spoon the mixture in a airtight container and freeze for 4-5 hours. Your ice-cream is ready to be gobbled up!

*Use electric whipper for your convenience and if your are whipping with hand, all the best, your muscle strength will be definitely put to test! 😉

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