National Blueberry Pie Day – Blueberry Pie Ice Cream

April 26, 2013 By

Hey all!

Today’s going to be a super short post, but I wanted to give you a head’s up that Sunday is National Blueberry Pie Day!

If you’re wanting to celebrate, check out Tasty Kake’s recipes at A Bull’s Eye View.  Check out these beautiful photos from Tasty Kake (these are not my photos):

blueberry pie ice cream

blueberry ice cream

For the recipes, click here!

I have actually made my own Blueberry Pie Ice Cream before! However, this was before my photography skills improved… aka the photos are horrendous, but I promise it still tastes good!

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Oh my, that is an embarrassing photo.

Have a happy National Blueberry Pie Day on Sunday and have a wonderful weekend! 

Filed Under: Blueberry, Ice cream Tagged With: , ,



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Robin Eggs Ice Cream (a.k.a. Cream Cheese Ice Cream with Whoppers)

March 27, 2013 By

Robin Eggs Cream Cheese Ice Cream

I just love Easter.  Always have, always will.  It’s been one of my favorite holidays since I was little.

It was probably my favorite when I was little because my mom always made me Easter baskets full of chocolate (that my dad always ate).

However, now it’s one of my favorites for many reasons:

1. Okay, chocolate is still one, I just have to buy it myself now

2. Pretty pastel colors

3. Festive decorations

4. Family gatherings

5. Spring weather (not so sure about this year, but a girl can dream)

6. Full appreciation for whatever I gave up for Lent (this year I gave up unnecessary purchases… which is basically everything but food)

7. And, of course, what Easter’s all about…Jesus’ resurrection

In my hopes for spring weather, I made some ice cream, just beckoning it to come.  Hopefully it works.  If not, I at least have some awesome ice cream.  I had never made ice cream with cream cheese before, but I was definitely missing out.  This stuff is awesome.

 

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easter cream cheese ice cream

easter candy robins eggs

This cream cheese ice cream recipe is adapted from Epicurious.

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Robin Eggs Ice Cream (a.k.a. Vanilla Ice Cream with Whoppers)
Prep time: 
Total time: 

 

Ingredients
  • 8 oz cream cheese, softened
  • 1 ½ cups milk
  • 1 tablespoon fresh lemon juice
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • ½ butter, melted
  • 1 cup robins eggs, crushed

Instructions
  1. Blend cream cheese, milk, lemon juice, sugar, and salt in a blender until smooth. Transfer to a bowl, then stir in butter.
  2. Freeze cream cheese mixture in ice cream maker. Add in crushed Robin Eggs.
  3. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.

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cream cheese whoppers ice cream

Filed Under: Cream Cheese, Ice cream Tagged With: , , , , , , , , , , , , ,



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Salted Caramel Chocolate Chip Ice Cream

December 11, 2012 By

salted caramel chocolate chip ice cream meme

I know it’s freezing out.  I know it’s almost winter.  I know I’m crazy for making ice cream.

Buttttttt…. have you tried Starbucks Salted Caramel Mocha Frappuccino?

salted caramel frappuccino from starbucks

Um, yeah, it’s as delicious as it sounds/looks.  Well, naturally, I had to create a similar product and for that to happen, it had to be a cold product, hence the ice cream.

Don’t worry, just eat it in front of a cozy fireplace and you’ll be fine.

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Trust me, it’s worth eating, even if it is below freezing.

P.S. I shipped a pie to the CBS Baking Show yesterday.  I’m a nervous wreck!! I also have a Skype interview on Thursday, so please keep sending good vibes and prayers.  Thank you all!  I’ll be posting the pie recipe ASAP. :)

pretty salted caramel vanilla chocolate chip ice cream

 

sea salt and caramel chocolate chip ice cream

You can blame My Recipes for this yummy, freezing cold ice cream in December.

5.0 from 1 reviews

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Salted Caramel Chocolate Chip Ice Cream
Prep time: 
Total time: 

 

Ingredients
  • 2 cups milk
  • 2 large egg yolks
  • ½ cup brown sugar sugar
  • ¼ cup honey
  • ⅛ cup milk
  • 2 teaspoons butter
  • ½ teaspoon sea salt
  • ½ cup melted chocolate
  • 1 tablespoon vegetable oil

Instructions
  1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil).
  2. Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
  3. Combine brown sugar sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring.
  4. Remove from heat; stir in sea salt and flake salt.
  5. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°.
  6. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Melt chocolate chips in a microwave safe bowl for about 1 minute. Remove from microwave and pour in oil. Stir until smooth.
  7. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions and slowly drizzle in melted chocolate.
  8. Once frozen, store in freezer-safe container and freeze.

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sea salt caramel ice cream with chocolate chips in december

Filed Under: Caramel, Caramelized, Chocolate, Chocolate Bark, Chocolate Chips, Chocolate Drizzle, Ice cream Tagged With: , , , , , , , , , , , , ,



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Giveaway Winner + Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

October 3, 2012 By

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Congratulations to Jennie over at The Messy Baker Blog for winning the Redwood Hill giveaway!

She is a lucky girl!  But, if you didn’t win, don’t worry… I will have more giveaways.

Okay, two really exciting things happened this week:

1.  The president of Micronesia visited my college on Sunday.

preseiddent

2. I got Homecoming Queen.  Funny story, though… they got two “Homecoming King” sashes, so I got to rep a king sash all night long.  Don’t care!

ktkelvin

ktkel

Anyway, before it gets too cold, I want to share one more freezing cold recipe with you.

I have eaten Gelato a few times, but this is the first time I had ever made it.  I could not believe how creamy it was.  So decadent and the chocolate peanut butter topping was also smooth and creamy, so there were some nice textures going on.

If you happen to get another unseasonably warm day, I suggest you make this Gelato.

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Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

Ingredients:

  • 3 1/2 cups vanilla Kefir (I’m obsessed with Kefir right now if you can’t tell)
  • 1 cup greek yogurt
  • ¼ cup creamer
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/3 cup peanut butter
  • 1/3 cup chocolate chips
  • 2 tbsp oil

Directions:

  1. Mix sugar, cornstarch, salt, and Kefir in a medium saucepan. Whisk and heat over medium heat, frequently scraping the bottom, until the mixture begins to barely simmer around the edges.
  2. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2.5 to 3 minutes to fully cook the cornstarch.
  3. Scrape the hot mixture into the bowl and whisk until well blended
  4. Set in the freezer to cool for about 10-15 min.
  5. When cool, whisk in the frozen yogurt until you get a smooth consistency.
  6. Pour the Gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
  7. Once frozen, melt the peanut butter, chocolate chips, and oil in a microwave safe bowl in the microwave until melted, about 1 minute.  Whisk until blended and spread evenly on top of the Gelato.
  8. Freeze again until the chocolate layer has hardened.

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Filed Under: Chocolate, Chocolate and Peanut Butter, Chocolate Chip, Fudgy, Ganache, How to Chocolate, Ice cream, Italian, Peanut Butter, Peanut Butter Frosting, Peanut Butter Fudge



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Strawberry/Blueberry Cheesecake Popsicles from Pops: Icy Treats for Everyone!

August 30, 2012 By

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Every once in a while, I score a really cool cookbook.  This is one of those times.

Pops: Icy Treats for Everyone has so many refreshing popsicle ideas, plus a bunch of decadent popsicles and even ice cream sandwich recipes.

pops_icy_treats_for_everyone

You’d never believe how easy they are to make because they all look so intricate.  The best part is when you’re able to make yours look just as good.  And they even taste good, too.

Even if you don’t feel like making anything from the book, you can just check out all of the awesome pictures and drool, but that’s up to you.  Ha!

For the recipe, you can buy Pops: Icy Treats for Everyone on Amazon.

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PS:  I’ll be having a giveaway on Monday, so check back! 

Filed Under: Cheesecake, Cream Cheese, Cream Filling, Graham Crackers, Ice cream, Strawberry, Streusel



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No Cook Brown Sugar Peach Pineapple Ice Cream

August 4, 2012 By

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I don’t know where all of you live, but where I live, the average temperature lately has been about 105 degrees.

Yesterday, it was around 90 and I’m sure everyone in town got excited.  And there was an overcast. It was a good day.

Unfortunately it’s back to 108 degrees today.  If it’s hot where you live, you have to make this “ice cream”. I say it’s ice cream, but the consistency is more of a slushy/granita.  The vodka is used so that the ice cream doesn’t fully freeze and keeps the correct texture.

Pineapple and peach are wonderful combination, and this is a super refreshing dessert.

Is the temperature unbearably hot where you live?

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No Cook Brown Sugar Peach Ice Cream
Adapted from:  Make and Takes

Ingredients:

  • 4 peaches, pitted and chopped
  • 1 cup brown sugar
  • ¼ cup sour cream
  • ½ cup heavy cream
  • ½ cup water
  • 1 cup milk (I used flax milk, but any would be fine)
  • ¼ cup pineapple vodka
  • 1 tsp vanilla

Directions:

  1. Mix all ingredients in a bowl until fully combined.
  2. Pour into ice cream maker and follow maker’s instructions.

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Filed Under: Ice cream Tagged With: , , , , , , , , , , , ,



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No Cook White Chocolate Biscoff Cinnamon Ice Cream

June 26, 2012 By

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You know how I told you I’m obsessed with making ice cream right now?

Well, I kind of went overboard with the additions.  First, I was just going to make cinnamon ice cream and then I thought, “Why not add Biscoff Spread…and some white chocolate?”

So, I did it.  I don’t regret it.  It’s super sweet and you can probably only eat a little bit at a time (if you’re lame) but it’s really, really good.  If you like Biscoff spread, cinnamon, ice cream, and white chocolate, there’s no doubt you’ll like this ice cream.

Have you had Biscoff Spread or TJ’s Cookie Butter?  Do you like it? I’m obsessed with it!

 

b64a1fac-f826-4672-b78c-cec6a5544b62wallpaper

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White Chocolate Biscoff Cinnamon Ice Cream

Ingredients:

  • ½ cup sweetened condensed milk
  • 1 can evaporated milk (12 oz)
  • 1 cup milk of choice
  • Dash of salt
  • ½ Tbsp cinnamon
  • 1 tablespoon creamer of choice
  • 2 squares melted vanilla almond bark
  • 1/3 cup melted Biscoff Spread

Directions:

  1. Combine sweetened condensed milk, evaporated milk, milk, creamer, salt, and cinnamon in a bowl.
  2. Mix well and add to ice cream maker, following the makers instructions.
  3. While the ice cream is churning, slowly pour in melted Biscoff spread, followed by the melted almond bark.
  4. Continue to churn until finished. Freeze and enjoy!

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Filed Under: Ice cream Tagged With: , , , , , , , , , , , , ,



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Homemade Wendy’s “Frosty” – Chocolate Frozen Yogurt

June 20, 2012 By

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I’m obsessed with making ice cream right now.

I got my mom an ice cream maker last year for Mother’s Day and she’s never used it…. I might have had myself in mind when I bought this. But, before you start judging, she loves when I make her homemade ice cream.

Last summer, I only made ice cream a couple of times because it always turned out runny no matter how long I left it in the machine.  This year, though, I’ve figured out that if you keep the main piece of the machine in the freezer and never take it out, the ice cream thickens up super quickly.

So, since I’ve learned that trick (last week) I’ve made ice cream several times.  This chocolate ice cream/frozen yogurt tastes just like a chocolate Frosty.

icecream

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Chocolate Frozen Yogurt
Adapted From: All Recipes

Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 3 cups milk (I suggest full-fat milk, but any will work)
  • 1 cup plain Greek yogurt
  • 3 tbsp cocoa powder
  • Dash of salt

Directions:

  1. Mix all ingredients in a large bowl. (I added the cocoa powder while the ice cream was churning, but it really doesn’t matter when you add it).
  2. Add ingredients to ice cream maker and follow the machines instructions.
  3. Freeze and enjoy!
  4. When I take mine out of the freezer, I like to put it in my KitchenAid and whip it up so it’s nice and creamy.

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Filed Under: Chocolate, How to Chocolate, Ice cream Tagged With: , , , , , , , , ,



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Coffee Milkshake

July 29, 2011 By

Hey friends!

Still enjoying Portland… pretty sure I’m going to move here.  It’s so beautiful and the weather is perfect!  I can’t wait to tell you all about it.

Anyway, I’m pretty disappointed because I missed National Coffee Milkshake Day.  If you missed out, too, here’s a delicious and refreshing recipe from KRUPS!

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National Coffee Milkshake Day was July 26th, giving you the perfect opportunity to indulge and cool off as the temperatures soar. Without having to leave your kitchen, the KRUPS KB710 Blender easily whips up this cool and sweet summer treat. 

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Celebrate the delicious holiday today with this 600 watt blender that will make that perfect coffee milkshake.  With 6 variable speeds plus an ice crusher, the KRUPS KB710 Blender  chops, purees, blends and whisks your food with ease. It has a 50 ounce durable and heat resistant borosilicate glass jar, detachable blade for easy cleaning and heavy-duty die cast metal base for stability and durability.


INGREDIENTS:
1 scoop vanilla ice cream
2 tablespoons strong brewed coffee, cold
1/4 teaspoon unsweetened cocoa powder
PREPARATION:
In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.


(Photos, recipe, and article courtesy of KRUPS)
Filed Under: Coffee, Guest Post, Ice cream, Milkshake



Fruity Banana Smoothie? Sorbet? Ice Cream?

May 27, 2011 By

Sometimes you just have to stop and relax.

It’s harder to do than you think.  Most of us are constantly on the go and never have any down time.

Think about the last time that you just sat down for 20 minutes doing absolutely nothing but relaxing.

Was it a long time ago?

If so, I’d advise you to do some relaxing.  Just sit down for 20 minutes and maybe even meditate.  Meditating isn’t some weird thing freaks do, I promise.  I do it all the time (not that that proves anything.)  Meditating is just controlling your breaths and releasing all thoughts.  It’s been proven to reduce Cortisol levels and Cortisol is what (apparently) causes stress and mindless eating.  So, there you have it.  Take some time for yourself just to relax.  You deserve it!

And before you head off to relax, make a banana mango smoothie.  Check out the title… I wasn’t quite sure what to call it because I couldn’t decide if it’s a smoothie, sorbet, or ice cream.  It’s just like the “1 ingredient banana ice cream” except it’s got 3 ingredients… so does that make it a smoothie?  Or a sorbet since one of the other ingredients is frozen fruit?!  Don’t ask me; I’m obviously confused!  Whatever it is, it’s so simple, delicious, and healthy.  I’ve made one almost every day for the past two weeks.  And if you make it, please tell me what you’d call it.  :)

Fruity Mango Smoothie/Sorbet/Ice Cream


1 frozen banana, chopped up
1/2 large frozen mango, chopped up (or fruit of choice)
1/4 cup yogurt

1.  Chop your banana and mango.
2.  Put in freezer a couple of hours or until frozen.
3.  Blend all ingredients in a food processor.
4.  Enjoy!

I also made one with about a cup of frozen strawberries.  Delicious!

Filed Under: Banana, Healthy, Ice cream, Mango, Smoothie, Sorbet



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