Browsing Tag

ice cream

Healthier Strawberry Milkshakes

February 20, 2012

Thank you all SO much for entering the J. Crew giveaway! A whopping 328 people entered and I wish I could give more than just one card away. That said, the winner of the giveaway is…

Beth who said “I’m dying for a cute summer dress and shorts that can be dressed up!”

Beth, please shoot me an email and I will get your gift on its way!

Moving on, Joe and I traveled to visit my family this past weekend, so I’ll be back with a recap soon. In the meantime, I’ll leave you with this milkshake that I intended to post before Valentine’s Day as a way to celebrate with something pink.

Although some may argue that milkshakes shouldn’t be made healthier, after eating one of these Healthier Strawberry Milkshakes, I have to disagree. Knowing that I was getting a serving of fruit and a little extra protein along with my dessert made me feel better about having desser all together. I’m sure after tasting these sweet treats, you’ll agree, too!

Healthier Strawberry Milkshake
*1/2 cup no sugar added vanilla ice cream or light vanilla ice cream
*3/4 cup skim or 1% milk
*1/2 to 3/4 cup frozen strawberries
*1/4 tsp. vanilla extract
*1/2 scoop vanilla whey protein powder

*Combine all the ingredients in a blender. Blend until mixture is smooth and creamy. Add additional frozen strawberries to adjust thickness. Serve immediately.

Happy Cooking!

Homemade Chocolate Fudge Sauce

January 20, 2012

A couple weeks ago Joey and I bought some Blue Bunny Vanilla Bean Frozen Yogurt. It may not sound like a big deal to you, but I was more than a little excited. You see, it’s been months since we had ice cream in our freezer. Typically, we avoid buying ice cream because I have zero self control around the stuff. I’m happy to eat a couple squares of chocolate and leave it at that, but ice cream is another story. Since we hadn’t purchase ice cream in forever, we didn’t have any of the traditional toppings, like chocolate or caramel sauce, in the fridge.

I wish I could tell you I found this recipe before the ice cream was polished off, but who am I kidding? The ice cream was long gone, but this homemade chocolate fudge sauce may call for buying a little more this weekend.

While reading through the February issue of Better Homes and Gardens, I came upon this recipe. I honestly had no idea making your own chocolate sauce could be this easy, and it’s certainly causing me to second-guess ever buying the jarred version ever again. It takes just a few minutes to whip together and requires ingredients frequently found in our kitchen, meaning it’s easier than running to the store at a moment’s notice. Especially when it’s -7°F outside and snowy.

Have a warm and happy weekend!

Homemade Chocolate Fudge Sauce
From Better Homes and Gardens magazine, February 2012

*1 cup packed brown sugar
*1/2 cup unsweetened cocoa powder
*1/2 cup (1 stick) unsalted butter
*1/2 cup milk or half and half (I used 2% milk)
*2 tsp. vanilla extract

*In a small bowl, mix together the brown sugar and cocoa powder. Set aside.
*In a heavy saucepan over medium heat, melt the butter. Add in the milk or half and half and cook for 5 to 6 minutes or until bubbles start to appear around the edges. Add in the brown sugar mixture and cook, stirring frequently, for 1 to 2 minutes more or until mixture is thickened and sugar is dissolved. Remove from heat and stir in vanilla. Serve immediately or store in the refrigerator in an airtight container.

Happy Cooking!

Almond Milk Ice Cream

September 26, 2011

Hi, friends! Hope you had a wonderful weekend! Joey and I spent the weekend up in Minneapolis for a little belated birthday celebrating (more on that later), and just got home a little over an hour ago. The weekend was packed full and fun but I’m ready to head to bed and rest up for the week ahead. It’s going to be a crazy one!

Although it might be a bit late in the season to be posting ice cream recipes, I couldn’t resist sharing one more that’s quite different from the others I’ve made. First, it’s low in calories, fat and added sugar. Second, it’s packed with calcium, protein and other good-for-you ingredients that you can feel guilt-free eating.

Being a huge fan of almond milk, I’ve been toying with the idea of making a high-protein frozen dessert for a while now. Toward the end of last week I finally got around to making my dreams a reality when the craving for ice cream hit.

Be forewarned, this ice cream isn’t as smooth and creamy as traditional cream-based desserts. It has a slightly more sorbet-like consistency and is best eaten immediately after it comes out of the ice cream maker. I can only imagine that I’ve got a few more days yet this fall that will allow me to justify making this treat again.

Almond Milk Ice Cream
Adapted slightly from Bay Area Bites

*1 1/2 cups unsweetened almond milk
*1/2 teaspoon vanilla extract
*1 medium ripe banana
*2 heaping tablespoons low-sugar chocolate milk powder
*2 heaping tablespoons chocolate protein powder
*1/2 teaspoon stevia or other sweetener

*Blend all the above ingredients together in a blender until smooth. Transfer mixture to the bowl of an electric ice cream maker and freeze for 20 minutes or until mixture reaches an ice cream-like consistency. Serve immediately.

Happy Cooking!


Peanut Butter Chocolate Cheesecake Ice Cream

August 22, 2011

This weekend, something so amazing came out of my ice cream maker that I can hardly believe it was me who made it. Chocolate and peanut butter are a killer combination in every form, but chocolate and peanut butter together in cheesecake ice cream form? Absolutely killer.

I could keep rambling about how the subtle chocolate flavor compliments the creamy peanut butter perfectly. Or comment on how the cream cheese adds a perfect bit of tang and makes for the creamiest ice cream I’ve ever eaten.

Or I could just encourage you to make some for yourself and actually taste what I’m talking about.

Yeah, that sounds about right. Go forth and make ice cream! What are you waiting for?

Peanut Butter Chocolate Cheesecake Ice Cream
Inspired by Jeni’s Splendid Ice Creams At Home

*2 cups 2% chocolate milk
*1 tablespoon plus 1 teaspoon corn starch
*2/3 cups granulated sugar
*1 teaspoon vanilla extract
*1 1/4 cups heavy cream
*4 oz. cream cheese, softened
*1/2 cup creamy or crunchy peanut butter (not natural peanut butter)

*In a small bowl, combine 2 tablespoons of the chocolate milk and the corn starch until smooth. Set aside.
*In a large saucepan over medium heat, combine the remaining chocolate milk, sugar and vanilla extract. Bring to a boil and continue to cook for four minutes, stirring frequently. (I had issues with the mixture boiling over a bit, so watch carefully and remove from the heat for a second or two, if necessary)
*After four minutes, remove from the heat and whisk in the corn starch mixture. Return to heat, bring to a boil and continue to boil for one to two minutes or until mixture is thickened slightly. (A good test: it’s ready when it thinly coats the back of a wooden spoon.)
*Remove from heat and whisk in the cream cheese and peanut butter. Whisk until smooth and well combined. Whisk in the heavy cream. Pour mixture through a mesh sieve and into a bowl.
*Place mixture in the refrigerator and refrigerate for 8 to 12 hours or until mixture is completely chilled.
*Transfer chilled mixture to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Store mixture in an airtight container in the freezer.

Happy Cooking!


Peppermint Patty Ice Cream

August 1, 2011

I bopped into Williams-Sonoma a couple weeks ago to make a few returns and came out with this amazing ice cream book. I was on the hunt for David Lebovitz’s The Perfect Scoop, but when they didn’t have it, I settled on another option that looked equally as impressive: Jeni’s Splendid Ice Creams At Home.

Upon browsing through the ice cream recipes, I was immediately struck by the fact that most of the recipes were different than those I had seen before. The recipes didn’t use egg yolks and required that you create a slurry made of milk and corn starch to thicken the ice cream instead.

The results were amazingly delicious. Ice cream that was some of the creamiest I’ve ever tasted without any of the ice crystal formation or grainy texture that’s typically associated with homemade creamy desserts. And by making at home, it allowed me to fill the ice cream with big chunks of chopped peppermint patties, a quality I find most commercially-produced ice creams to be lacking.

With that said, I’m off to go finish watching a movie with Joey before an absolutely crazy week of work. It appears that a hectic July is only going to transfer over into a manic August!

Peppermint Patty Ice Cream
Adapted from Jeni’s Splendid Ice Creams At Home 

*2 cups whole milk
*1 tablespoon plus 1 teaspoon corn starch
*1/8 teaspoon fine sea salt
*1 1/4 cups heavy cream
*2/3 cups sugar
*1 teaspoon mint extract
1 (12-ounce) bag peppermint patties, chopped

*Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Add in the sea salt and stir to combine.
*Combine the remaining milk, the cream and the sugar in a large saucepan. Bring to a rolling boil over medium high heat. Boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry.
*Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minutes. Remove from heat. Whisk in the mint extract.
*Stir in half the chopped peppermint patties and stir until candies are melted and incorporated into the milk mixture.
*Pour mixture through a mesh sieve set atop a large bowl to sift our any chocolate bits that didn’t melt.
*Refrigerate mixture for 4 to 12 hours, preferably overnight. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.

Happy Cooking!