Browsing Tag

ice cream

Coffee Ice Cream

July 21, 2011

I’m not going to lie, one of the major perks about getting married had to be all the amazing kitchen gadgets we got from friends and family. It wasn’t that my kitchen was bare and in dire need of pots and pans, but there were a few items that I have had my eye on for some time but was too cheap to actually buy for myself.

One of those things being an ice cream maker.

Thankfully, our amazing friends Kurt, Sarah, Caleb and Jill read my mind (err….our registry) and bought us our very own ice cream maker attachment for my KitchenAid stand mixer. Needless to say, I was pretty excited and got to work making my first batch of ice cream in less than three days after returning home from San Diego.

The results were pretty darn stellar. The ice cream was smooth, creamy and full of rich coffee flavor – better than most coffee ice creams I have purchased. Of course, I can only imagine it would be stellar to stir in some chopped candy bars, chocolate covered espresso beans or a swirl of fudge, but for our first ice cream experiment I kept things simple.

Coffee Ice Cream
Recipe adapted from
*1 1/2 cups whole milk
*2 1/2 cups heavy cream
*1/3 cup granulated sugar
*1/3 cup brown sugar
*1 tablespoon instant coffee (I used decaf)
*1 teaspoon vanilla extract
*Pinch of salt
*4 egg yolks

*In a small bowl, beat together the egg yolks. Set aside. 
*Combine the milk, 1 1/2 cups of the cream, the sugars, coffee, salt and vanilla in a large saucepan. Heat over medium high heat just until mixture begins to steam, stirring frequently.
*When mixture begins to steam, pour some of the mixture into the egg yolks, stirring quickly to combine and temper egg yolks so they warm but do not cook.
*Add egg yolk mixture back to remaining milk mixture in saucepan and continue to cook until mixture reaches 170°F or it coats the back of a wooden spoon.
*Remove mixture from heat and add in the remaining 1 cup cold cream. Transfer to a large bowl. Refrigerate until chilled, preferably overnight.
*Once mixture is chilled, pour through a mesh sieve. Pour strained mixture into ice cream maker and prepare according to manufacturers instructions.

Happy cooking!


Berry-Cherry Soft Serve

June 27, 2011

Write this down.

Are you ready for it?

If you don’t currently own a food processor, put it down at the top of your list of kitchen items you absolutely need. I promise, it will be the best investment you make for your kitchen, and maybe your health, too.

You see, I love ice cream. And if I didn’t have a food processor that enabled me to make healthy, fruit-based soft-serve at home, I would probably eat a lot more of the regular stuff. I’m an absolute sucker for soft, creamy, frozen desserts, and although I’m pretty good at making thick smoothies in the morning, using a food processor and barely any additional liquid makes for a homemade soft serve ice cream that’s eerily similar to the real deal.

Berry-Cherry Soft Serve

*1/2 cup frozen raspberries
*1/2 cup frozen dark sweet cherries
*2 to 3 tablespoons almond milk or other type of milk
*1 tablespoon reduced-sugar chocolate milk powder
*2 tablespoons Greek yogurt (optional)

*Combine all ingredients in the bowl of a food processor. Blend until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Add extra milk, if needed.

Happy cooking!


Coffee Cheesecake Ice Cream Pie

May 16, 2011

Sorry for the delay in posting, friends. I was excited to share this recipe on Friday before I left to celebrate my best friend’s wedding in Minneapolis for the weekend. But blog host site issues kept me from posting before I left and the weekend was 100% computer-free.

Last week was unbelievably hot for Iowa in May. On more than one day, temperatures reached far into the 90’s, turning my thoughts to ice pops and ice cream pie. This ice cream pie in particular will be making an appearance many times this summer, I can already tell.

It’s unbelievably simple, rich, smooth and creamy. The perfect blend of sweet ice cream and tangy cheesecake frozen into a single no-bake pie. I could continue to wax on about this pie, but really, with a name like Coffee Cheesecake Ice Cream Pie, do I really need to?

Didn’t think so.

Coffee Cheesecake Ice Cream Pie

*1 pre-packaged graham cracker crust
*2 (8-ounce) packages cream cheese, softened
*2/3 cup powdered sugar
*1/2 teaspoon vanilla extract
*1/3 cup milk (I used 2%)
*1 pint coffee-flavored ice cream (I used Starbucks), softened
*1/2 cup chocolate chips, melted (optional)

*With an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar, vanilla extract and milk and beat until creamy. Add in the ice cream and beat until smooth. Pour mixture into graham cracker crust and freeze in the freezer for at least 3 to 4 hours, or until completely firm and frozen.
*Before serving, drizzle with melted chocolate, if desired.

Happy Baking!


White Chocolate Oatmeal Cookie Ice Cream Sandwiches

June 17, 2010

I officially have no life. Wait, check that, I have a life and it consists of traveling in the car and going to weddings. Case in point? My last six days.
They went something like this…
Drove three hours back to northwest Iowa for a wedding. Spent a day baking hundreds of cupcakes and a wedding cake. Went to said wedding. Drove back home early Monday morning (6 a.m. early) and went straight to work. Sweated it out at hot yoga. Went to bed. Slept ten glorious hours. Woke up. Blogged about veggie burgers. Went to work. Sweated it out at spin class with my editor. Returned home. Did laundry. Packed again. Made cookies. Decided they needed ice cream. Nine more hours of sleep. Went to work. Returned home. Made ice cream sandwiches. High-tailed it back to northwest Iowa for yet another wedding. Now prepping to make another cake. 
Don’t make a wedding cake. Ever. Even for fun. Because if you show the slightest aptitude for it, you may find yourself making many cakes, unable to say no. You’ll question why you said yes, then swell with pride when you see your finished creation and forget about all the stress and hours of hard labor.
Instead, make these Oatmeal Cookie Ice Cream Sandwiches. I made them, and now they are back home in my freezer, waiting to be eaten since I didn’t have time this week. But believe me, when I return it will be at the top of my to do list.

And, as promised, pictures of the wedding cake from last week! 
You can view the cake by clicking here. 

White Chocolate Oatmeal Cookie Ice Cream Sandwiches
(Printable Recipe)
*2 sticks butter, softened
*1 1/2 cups sugar
*1/2 cup brown sugar
*2 large eggs
*1 tsp. baking soda
*1 tsp. baking powder
*1/2 tsp. salt
*1 tsp. coconut extract
*2 cups quick cooking (instant) oats
*1 1/2 cups all-purpose flour
*1/2 cup whole wheat flour
*1 cup white chocolate chips
*2 pints caramel ice cream (I used Ben & Jerry’s Dulce Delish)
*Preheat oven to 350*F. Line a baking sheet with parchment paper and set aside.
*Beat butter with an electric mixer until creamy, about 30 seconds. Add the sugar and brown sugar. Beat 2 minutes, until fluffy. Add in eggs, one at a time, beating until well combined.
*Beat in the baking soda, baking powder, salt and coconut extract.
*Add in the oats, followed by the flours, beating until just combined. Stir in the white chocolate chips by hand.
*Drop dough by rounded spoonfuls onto the parchment lined baking sheet. Bake for 12 minutes, until lightly golden around the edges. Cool completely on wire racks.
*Scoop ice cream onto half of the cookies. Top with remaining cookies. Serve immediately or refrigerate until ready to use.
Happy Baking!

Too Good to Be True Banana Ice Ceam

October 14, 2009

I’m constantly stuck between a rock and a hard place, where my health-nut side battles it out with my sweet tooth’s love of ice cream. There are many sweets I could do without, but when it comes to ice cream, I’m hopeless. Something about the cool, creamy goodness draws me in, no matter the season. But even low-fat and reduced-sugar varieties of ice cream can hardly be considered healthy, so alas, ice cream remains a treat rather than a dietary staple. Until now…..

For those of you in the same boat as me, I give you reason to rejoice and eat ice cream without guilt. I can’t begin to claim any part in the discovery of this brilliant idea, the credit goes to Kath of Kath Eats Real Food, who found it from yet another blogger. When I first read about this Banana Ice Cream, I thought there was no way it actually worked. The idea seemed so simple, and I was too curious not to give it a try. If I could make ice cream out of only bananas and nothing else, it was worth the risk of a kitchen disaster just to find out!

The ingredient list isn’t even worth writing down it’s so simple. Freeze 2-4 bananas for at least 1 day before you plan on making this ice cream; however, if you want to keep bananas on hand in the freezer for a couple weeks at a time, that’s fine too and a great way to take advantage of leftover bananas before they go bad.

Chop the bananas into large pieces, and place in a food processor for 4 minutes. About half way through, scrape down the sides, then let the processor do its magic. The bananas go from being, well, bananas to sweet, creamy goodness in just 4 minutes. I added just a touch of vanilla extract to mine, but it’s by no means necessary.

That’s it! I can hardly believe that frozen bananas in a food processor turn into soft-serve ice cream in four minutes with no added ingredients. Since my first experiment with this banana soft serve, I’ve topped it with a bit of caramel for a dessert, and also eaten a bit for breakfast with a quarter cup of low-fat granola. It’s a perfect way to satisfy your sweet-tooth in one of the healthiest ways possible. Funny thing is, I’m not a huge banana person, and you don’t need to be to enjoy this dessert. Banana flavor is present, without being overwhelming, and the vanilla extract takes away a bit of the banana flavor.

Got to run! Off to class. Happy food-processing!