Category Archives: Ice Cream and other frozen treats

Cookies and Cream Ice Cream

2020 has been a tough year for everyone.  Dealing with all the unknowns, stress, worries, even the lost of loved ones…..Reading all the news everyday can be depressing and exhausting.  For me, one way to deal with the stress is to do what I love.  Baking, making desserts……

I was making some macarons couple weeks ago. It is one of the trickiest thing to bake, even if you follow the recipe religiously, or you’ve made it a thousand times, it can still turn out to be a disaster !  Well, that’s what happened to me……I eventually succeeded but left with A LOT of egg yolks ! So 
I turned them into this Cookies and Cream Ice Cream ! It’s super easy to do, yummy and a perfect treat for hot summer days ! 

Makes about 1.5 L

  • 200 g granulated sugar
  • 6 egg yolks
  • 3 cups whole milk
  • 1.5 cup whipping cream
  • 1 vanilla bean or 1 tablespoon vanilla paste
  • 15-20 Oreo cookies (crushed)
    1. Whisk together egg yolks, sugar and 1/4 cup of milk
    2. In a non-stick pot, heat remaining milk, vanilla bean (scraped) or vanilla paste, over medium heat until just boiled
    3. Add 1/3 cup of hot milk into egg mixture to temper, then pour everything back into pot
    4. Heat over low heat, stirring constantly until just thickened. Mixture should coat back of spoon. Alternatively, you can use a thermometer, and heat until it reaches 82 ºC / 180 ºF 
    5. Remove from heat immediately, strain through a fine mesh twice
    6. Let sit in an ice bath, stir in whipping cream
    7. Let cool completely, cover with plastic wrap and refrigerate for at least 3 hours or overnight 
    8. Place in ice cream machine and churn according to manufacturer’s instructions
    9. Stir in crushed Oreo cookies and freeze until serve

     

 

Blueberry Cheesecake Ice Cream 

Our summer has been pretty hot, I am not complaining, it’s been great ! And nothing is better than having a bowl of ice cream on a hot summer day…..and it’s homemade ! Blueberries are in season, so why not make good use of them ! This recipe is really simple, yet flavourful. No kidding, it’s probably the best ice cream I have ever made ! It looks amazing too ! I am so glad I bought the ice cream machine, trust me, it’s totally worth it !  Oh, here are some extra tips …….

  • Don’t skim on the dairy if you want your ice cream to be rich and creamy, use full fat
  • Make sure your mixture is very cold before putting into the ice cream machine
  • Don’t mesh all of the blueberries when making the compote if you want some “blueberry crunch” in your ice cream

Hope you will give this a try and have a great summer !

Makes about 1 L

  • 150 g blueberries 
  • 30 g granulated sugar (adjust if needed)
  • 10 mL lemon juice 
  • 250 g soft cream cheese 
  • 250 mL whipping cream
  • 250 mL full-fat milk 
  • 180 g granulated sugar 
  1. To make the blueberry compote, cook blueberries, 30 g of sugar and lemon juice over medium heat 
  2. Turn heat down when liquid starts to bubble 
  3. Gently mesh blueberries with back of wooden spoon and cook until slightly thicken 
  4. Let cool then refrigerate until use 
  5. Blend cream cheese, whipping cream, milk and sugar together for a few minutes until smooth 
  6. Refrigerate for about 2 hours or until mixture is very cold
  7. Pour into ice cream maker and churn according to manufacturer’s instructions 
  8. Spoon and swirl blueberry compote into ice cream 
  9. Freeze until serve 

Peanut Butter Nice Cream Sandwiches

Summer is always busy for me….working, driving the kids, getting together with friends and relatives, etc. But it seems like everything I do revolve around food or desserts…..snacks, lunches, picnics, BBQ’s. Making something that are easy and healthy would be great when I am running a tight schedule. These Peanut Butter Nice Cream Sandwiches are super simple and most of us probably have all the ingredients at home already. Nice cream is a much healthier alternative to ice cream using frozen bananas. I added peanut butter, but there are many variations you can do, like cocoa powder, chocolate chips, berries, nuts, etc. You can also use other cookies or crackers for the sandwiches. Don’t think that you have to compromise on taste by making a healthier dessert because they are really really yummy ! They didn’t last long at all in my house !

Makes 12 sandwiches  

  • 4 ripe bananas 
  • 100 g smooth peanut butter 
  • 30 mL milk (or you can use almond or coconut milk) 
  • 24 squares graham crackers 
  • 60 g melted chocolate for drizzling (optional)
  1. Peel and cut banana into small pieces 
  2. Freeze for 3-4 hours or overnight 
  3. Lay half of the graham crackers on a square or rectangular pan lined with parchment paper 
  4. In a food processor or blender, blend together frozen bananas, peanut butter and milk until smooth 
  5. Spoon on top of graham crackers in pan, smooth evenly with a spatula 
  6. Arrange the other graham crackers on top
  7. Freeze until set 
  8. Cut into squares and top with melted chocolate or other toppings as desired 

Strawberry Sherbet 

My son used to be a picky eater when he was little and was very reluctant to try new things. Meal time was a real challenge back then. Luckily, he would never say no to fruits, especially strawberries and blueberries. He is now 12 years old, not as picky as before, eats more than me, almost as tall as I am and still loves his berries. Strawberries are in season right now and he can easily eat half to one pound a day ! I love fresh strawberries, they taste yummy as a fruit but can also be used for many desserts. With the warmer weather finally showing up, I brought out my ice cream maker and made this strawberry sherbet. Sherbet is like a cousin of sorbet. Sorbet is mainly made with fruit juice and sugar without any dairy. On the other hand, milk or cream is added to sherbet. Its texture is in between a sorbet and an ice cream. So if you are craving for a cool treat, but don’t want something too rich, a sherbet will be perfect. And this recipe is approved by the strawberry fan in my house ! 

Makes about 1 L

  • 800 g fresh strawberries (after washed and hulled)
  • 120 g granulated sugar (adjust according to taste)
  • 1/4 teaspoon salt 
  • 250 mL milk 
  • 15 mL lemon juice 
  1. Blend all ingredients together and press mixture through a fine strainer with a spatula   
  2. Refrigerate for 3-4 hours or overnight 
  3. Pour into an ice-cream maker and churn according to manufacturer’s instructions 

If you don’t have an ice cream maker, you can pour the mixture in a shallow tray, cover and put in the freezer for at least 4 hours or overnight; then break the frozen mixture into large chunks and blend again until smooth. 

Ice Cream Machine that I used 

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Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

Frozen Banana Pops

I love bake, cook or do crafts with my kids whenever they are free, especially my daughter. Spring break is here and it’s a perfect time to have some fun together.  I love to do them with my son too, but I think he has “outgrown” that stage…Well, he would still cook some noodles for himself as he loves them. These banana pops are super easy and they made a great healthy snack. It can get a little messy with the melted chocolate but that’s the best part mom, right ?!  Our favourite topping is the maple roasted pecans,  you can find the recipe here…..Carrot Spelt Muffins with Maple Roasted Pecans

Makes about 12-16 pops

  • 300 g semi-sweet or dark chocolate 
  • 3-4 bananas (Do not use bananas that are too ripe, otherwise they will be too soft to work with)
  • Toppings of choice (sprinkles, roasted nuts, shredded coconut, etc) 
  1. Place toppings in separate dishes 
  2. Melt chocolate in a heat-proof bowl over a pan of simmering water, cool slightly 
  3. Slice bananas into big chunks 
  4. With the help of a fork, coat banana chunks with melted chocolate, tap off excess 
  5. Roll in desired toppings 
  6. Place on a tray lined with parchment paper 
  7. Insert popcicle sticks 
  8. Freeze until frozen 

Bran Frozen Yoghurt Cups

During the summer, when my kids are at home, they are always hungry, especially my son. I feel like I am feeding him constantly ! So, I like healthy snacks that are easy to make and can be prepared ahead of time. This recipe is really simple, even the kids can do it ! You probably already have all the ingredients at home and what I’ve made is very basic. You can choose your cereal, yoghurt and fruits. I am sure the kids would enjoy making and eating them ! I eat them after my workouts too !

Makes about 12 mini cups 

  • 50 g bran flakes 
  • 1 tablespoon honey (depends how sweet your cereal is)
  • 1+1/2 tablespoons melted coconut oil 
  • 250 g vanilla-flavoured Greek yoghurt 
  • 50-100 g fresh or frozen fruits (I used fresh strawberries, blueberries and kiwi)
  1. Crush bran flakes into small pieces 
  2. Mix in honey and coconut oil 
  3. Spoon about 1-2 teaspoons into each small silicone cup and press down firmly to form base 
  4. Place in freezer for about 20 minutes to harden
  5. Spoon in yoghurt, then top with fresh fruits
  6. Freeze until set

 

 

Iced Coffee Popsicles 

For a lot of people, summer is a relaxing season, but if you are a mom, you would know, summer can be very busy too! For the last few weeks, I have been driving my kids to swimming and other activities almost every day, trying to keep them active and occupied….so they don’t spend too much time in front of the computer ! It’s busy, but they’ve been having a good time. For me, many days, by the afternoon, I am pooped ! And I need my afternoon “fuel” to keep me going, which is usually a light snack and a cup of iced coffee.  It was so hot the last few days, so I decided to transform my “fuel” into popsicles ! Oh, and I found a bottle of Kahlua in my fridge so I added some extra boost ! Sorry kids, you can’t have these, but you know what ?  When mom is cool, everything is cool ! 

Makes about 8-10 popsicles 

  • 1/2 cup hot brewed coffee 
  • 1/2 cup condensed milk 
  • 3/4 cup whole milk 
  • 3/4 cup half and half cream
  • 1 teaspoon pure vanilla extract 
  • 2 tablespoons coffee liqueur (optional)
  • 60 g semi-sweet or dark chocolate, melted (optional for drizzles) 
  1. Mix hot coffee and condensed milk together
  2. Add all other ingredients except the melted chocolate, stir until blended 
  3. Pour into popsicle molds and freeze until set, about 4 hours 
  4. Drizzle with melted chocolate if desired 

Iced Coffee Popsicles

 

 

 

 

Raspberry Yoghurt Popsicles (for Canada Day)

Happy Canada Day!
Can’t believe I have been in this country for 26 years! I am so thankful that my parents made the decision to move to Canada. I love this country, the friendly people, the weather (especially for us who are in the west coast), the amazing scenery. It’s a fantastic place for my kids too, so many activities they can enjoy. (Well, only now I am worried they won’t be able to afford to have their own house when they grow up….)
Our weather has been really nice and today is a great day for a picnic or BBQ. These little popsicles make a perfect cool treat and are so easy to make.

Makes about 12 popsicles

  • 850 g vanilla flavoured Greek yoghurt
  • 1 kg fresh raspberries
  • 200 g granulated sugar (adjust to your own taste)
  • 3 tablespoons lemon juice
  1. Prepare raspberries by heating them together with sugar and lemon juice in a non-stick pot over medium heat
  2. Turn heat down to low when liquid starts to bubble
  3. Gently mesh raspberries with a wooden spoon, cook until thickened
  4. Strain seeds, let cool
  5. To make popsicles, layer yoghurt and raspberry sauce alternately in small paper cups or popsicle molds, freezing in between layers (You can also swirl them together to make a marble effect). That’s it, enjoy!

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Chocolate Ice Cream

I made this ice cream about 2 weeks ago. Since then I have been thinking what I should write about this post. I wanted to share something special other than just telling you how good this ice cream is. (It is REALLY good !) The day that I made this ice cream, I actually just finished a very good session of rock climbing. So, I decided to share the experience. I started indoor rock climbing about a year ago, and I absolutely fell in love with it. Back then, I never thought I could do it. Yes, my arms “hurt like hell” every time I finished, but I feel good, it’s a good kind of pain. For a 40 something-year old mom, who was not very active, being able to finish a 5.8 route, it’s a big achievement…..(Oh, FYI, a climbing route is graded according to its difficulty. It ranges from 5 all the way to 5.15) Through rock climbing, and also running, I have become more healthy physically and mentally. (Well, I guess that’s a good excuse to make more desserts !) I have learned to be more patient and perseverance.  As a mom, I feel it is important to teach my kids to pursue their dreams and goals no matter how hard they seem…..I have to thank my daughter too ! She likes to climb and keeps me going.  Actually she is even tougher than I am !  Well done, girl ! …. and well done mom too ! 
OK, back to the ice cream ! I have made chocolate ice cream before but without the ice cream machine.  Now that I own one, I thought I should make the “real” thing.  And the “real” thing does taste better !  I added some chopped chocolate for extra flavour and crunchiness, you can omit it if preferred.  

Makes about 1 L

  • 2 cups whipping cream
  • 1 cup whole milk
  • 4 egg yolks
  • 200 g granulated sugar
  • 50 g unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 100 g dark or semi-sweet chocolate, finely chopped (optional) 
  • ice and water for ice bath
  1. Whisk together egg yolks, sugar and 1/4 cup milk
  2. In a non-stick pot, heat remaining milk, 1 cup of whipping cream and cocoa powder over medium heat until just boiled, stirring constantly (Keep the other cup of whipping cream in the fridge)
  3. Add 1/3 cup of hot mixture into egg mixture to temper, then pour everything back into pot
  4. Turn heat down to low, stir constantly until just thickened, mixture should coat back of spoon (You can draw a streak in the middle of the spoon with your finger, if the streak stays clear, it is ready)
  5. Remove from heat immediately, strain through a fine mesh twice
  6. Let sit in an ice bath, stir in vanilla extract and remaining cold whipping cream
  7. Let cool completely, cover with plastic wrap and refrigerate for at least 3 hours or overnight
  8. Place in ice cream machine and churn according to manufacturer’s instructions
  9. Fold in chopped chocolate
  10. Serve soft immediately or keep in freezer

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Oreo Cookies and Cream Cups

Oreos! One of kids’ favourite cookies! Actually they are one of my favourites too. They are super yummy and they make great desserts like these little cookies and cream cups. Great easy idea for pot luck or kids’ parties !  And I think they would taste extra yummy when the weather is so warm and nice !  

Makes about 10-12 cups

  • 20 Oreo Cookies
  • 3 tablespoons unsalted butter, melted
  • 100 g soft cream cheese
  • 1/4 cup icing sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whipping cream
  1. Crush about 15 Oreo cookies into fine crumbs
  2. Mix crumbs with melted butter
  3. Put into silicone baking cups and press firmly to form base
  4. Using an electric mixer, cream icing sugar and cream cheese until fluffy
  5. Add vanilla, mix well
  6. In a separate bowl, using an electric mixer, beat whipping cream until stiff peak is formed
  7. Gently fold whipped cream into cream cheese mixture
  8. Spread on top of cookie base
  9. Coarsely crush remaining cookies and sprinkle on top or you can decorate them with mini Oreos
  10. Freeze for at least 3 hours or overnight