Healthy Strawberry-Pineapple Cheesecake Popsicles ~ @Chobani #Giveaway

June 5, 2013 By 87 Comments

It’s officially ice cream weather. It went from 70 degrees and breezy to 90 degrees and muggy over night. That’s Maryland weather for ya. My hair is in a perpetual state of what I call the frizzed-out fro. It’s a good look, you should try it some time (insert sarcasm here).

Ice cream season happens to be my very favorite season. I’ll take any excuse to shovel over-size spoonfuls of velvety ice cream into my mouth. A girl’s gotta stay cool, right? At least that’s what I tell myself so I don’t feel guilty.

Popsicles are perfect for this hot summer weather, and I happened to make guilt-free popsicles–even better! You can lick all you want without an ounce of regret. You can even eat two, if you like. I mean, it is scorching outside.

Go ahead, treat yourself.

Strawberry Pineapple Cheesecake Popsicles | www.themessybakerblog.com-7394

You’ll need some popsicle molds for this recipe. I purchased these molds from Amazon a few weeks ago, and I adore them. They slip right out of the mold with a showering of warm water.

Strawberry Pineapple Cheesecake Popsicles | www.themessybakerblog.com-7412

Strawberry Pineapple Cheesecake Popsicles | www.themessybakerblog.com-7397

These popsicles are insanely simple to make, and oh so delicious.

Strawberry Pineapple Cheesecake Popsicles | www.themessybakerblog.com-7414

The nice folks at Chobani recently mailed me enough Greek yogurt to feed an army. It’s a good thing, too, because I adore their yogurt. I always have a container of their plain Greek yogurt stored in my fridge for baking, and their non-fat and low-fat cups swirled with fruit for snacking– pineapple is my absolute favorite! Their yogurt is thick, creamy, and velvety smooth. It’s perfect if you want to lighten up a recipe, which is what I did with these popsicles.

I healthified the cheesecake center by using a combination of reduced-fat cream cheese and Chobani pineapple Greek yogurt. It’s so smooth and creamy.

Strawberry Pineapple Cheesecake Popsicles | www.themessybakerblog.com-7410

I bake with Chobani every chance I get. I love that it lightens up a recipe while still keeping it decadent and scrumptious.

I used Chobani in these Skinny Fudge Brownies, and I recently churned up this Fresh Strawberry Frozen Yogurt. The fun doesn’t stop there. I’ve made muffins, bread, and even cookies.

Strawberry Pineapple Cheesecake Popsicles | www.themessybakerblog.com-7404

These popsicles combine the sweet flavors of strawberry and pineapple with the creaminess of cheesecake. They’re so good!

Strawberry Pineapple Cheesecake Popsicles | www.themessybakerblog.com-7401

Want to give Chobani a try? Well, you’re in luck. Chobani was kind enough to provide me with a case of their assorted 6 oz. cups to give away to one lucky winner.

***The giveaway is for one case of Chobani assorted 6 oz. cups. The giveaway is for U.S. Residents only and will run from Wednesday, June 5th to 6:00 p.m. EST on Tuesday, June 11th. The winner will be chosen at random drawl and will be notified via email. The winner will have 2 days to respond before another winner is chosen.

Required entry:  What is your favorite Chobani flavor?

Additional entries:

Follow The Messy Baker on Pinterest
Like The Messy Baker on Facebook
Follow The Messy Baker of Twitter
Like Chobani on Facebook
Follow Chobani on Twitter
Subscribe to The Messy Baker via email

That’s 7 chances to win. Make sure you leave a separate comment for each entry.

5.0 from 4 reviews

Healthy Strawberry-Pineapple Cheesecake Popsicles
 
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Author:
Recipe type: Popsicle, ice cream

Ingredients
Strawberry Puree
  • 8 oz. fresh strawberries, hulled
  • 4 oz. fresh or frozen pineapple chunks
  • 1 tbs. water
  • 2 tbs. sugar
Cheesecake Center
  • 3 oz. reduced-fat cream cheese, at room-temperature
  • 1-5.3 oz. cup of Chobani pineapple Greek yogurt
  • 1 tsp. vanilla extract
  • ½ cup powdered sugar
  • 2 tbs. pineapple juice

Instructions
  1. In a saucepan, add strawberries, pineapple, sugar, and water. Cook on medium-low heat for 10 minutes or until the sugar dissolves. Transfer the mixture to a heat-proof bowl and cool in the refrigerator for 30 minutes.
  2. Pour the strawberry-pineapple mixture into a blender or food processor and pulse until smooth. Store in the refrigerator until ready to use.
  3. In a medium-sized bowl, add cream cheese and powdered sugar. Using a handheld mixer, blend until smooth. Add the yogurt, vanilla extract, and pineapple juice; blend until the mixture is smooth.
Assembly:
  1. Pour a few tablespoons of the strawberry-pineapple mixture into the popsicle molds. Then pour in a layer of the cheesecake mixture. Top with the strawberry-pineapple mixture. Insert the sticks and place in the freezer. Freeze until the popsicles are completely solid, about 4 hours.
  2. Run warm water over the mold until the popsicle slides out. Enjoy!

 

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Fresh Strawberry Frozen Yogurt ~ #SundaySupper

April 28, 2013 By 59 Comments

I’m finally participating in #SundaySupper again. I usually participate every week, but recently I’ve been posting sporadically because life has been busy. Finding balance has been tough. I’m getting ready to graduate (May 14th is my last day!), I’m currently training for a 5k, and I’ve been developing several new recipes for various companies I’m working with. It’s all very exciting, but also very time consuming. I’m just happy to be back in action with my virtual family this week!

This week we’re being challenged to make something outside of our comfort zone. Maybe try a new cooking method, saute instead of whisk, bake instead of fry, tackle a new cuisine, or cross something off of your bucket list. No matter how we do it, we’re pushing fear aside and trying something new.

Since a majority of my baking is decadent, full-fat recipes, I decided to challenge myself with a skinny recipe. I have several ice cream recipes on my site, but no frozen yogurt. As Barney Stenson would say, “Challenge accepted!”

Frozen yogurt is a bit tricky. You wouldn’t think it would be, but there are certain rules that need to be followed for frozen yogurt success. Of course I didn’t do my research before I dove in full force–typical! The first time I made the yogurt, I used fat-free greek yogurt. The yogurt base tasted amazing. I took it out of the freezer the next day to taste it, and it was rock solid–hard as a brick! I let it sit at room-temperature for half an hour and tried again with no luck; it was still frozen solid.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7098

“What’s a girl gotta do to get a taste of frozen yogurt,” I yelled. Was it lady like? No. But who can be lady like in a time of yogurt desperation? Back to the drawing board I went.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7100

After some extensive research, I learned that fat-free yogurt freezes into a massive solid brick. Duh! That’s like the weather man telling me it’s raining outside when I’m clearly staring out my window at the monsoon that’s happening on the other side.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7106

When making frozen yogurt, you’ll want to use whole-milk, total-fat Greek yogurt. In this instance, fat is a good thing. The fat prevents the yogurt from over freezing, getting icy, and turning into a blunt instrument. Seriously, I could have inflicted some significant pain with my first batch of yogurt. The fat keeps the yogurt soft enough to scoop.

You want to be able to scoop the frozen yogurt, not use it as a murder weapon. The fat keeps the yogurt at a scoop-able consistency.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7113

I gifted this frozen yogurt to my grandfather, and he loved it…as did everyone else in my family. The Greek yogurt gives this frozen treat a lovely tanginess. The lemon pairs perfectly with the strawberries and brightens it up a bit.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7094

Enjoy!

Check out the other #SundaySupper recipes:

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Meatball Grinders & How to Grind Meat from Cravings of a Lunatic

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines  from Big Bear’s Wife

5.0 from 3 reviews

Fresh Strawberry Frozen Yogurt
 
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Author:
Recipe type: Frozen Yogurt, Ice Cream

Ingredients
  • 32 oz. plain whole-milk Greek yogurt
  • ¾ cup sugar
  • 1 tsp. vanilla paste
  • 2 cups strawberries, chopped
  • ½ tsp. sugar
  • zest of 1 lemon

Instructions
  1. In a large bowl, whisk together Greek yogurt, sugar, and vanilla paste. Cover and place in the refrigerator for at least 1 hour.
  2. In a small bowl, mix strawberries, sugar, and lemon zest. Allow the mixture to macerate for 10 minutes. Using a fork, slightly mash the strawberries.
  3. Freeze the yogurt mixture in your ice cream maker according to the manufacturers’ instructions. During the last few minutes of churning, add the strawberries.
  4. Transfer the yogurt to a freezer-safe container and freeze for at least 4 hours before serving.
  5. Notes- You may need to allow the frozen yogurt to set at room-temperature for 15-20 minutes before scooping.

 

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Brown Butter Butterscotch Pecan Ice Cream

April 11, 2013 By 28 Comments

Um, hello, Mother Nature! Are you out there? Did you leave us to our own devices?

Maybe you decided to retire. If so, it sure would have been nice to warn a sista! Hold on, are you on vacation? That must be it. You’re tanning on a pristine white beach sipping on a frozen cocktail with one of those cute umbrellas and fancy twirly straws, aren’t you?

Either way, it would have been nice to get someone to fill in while you’re gone. You know, a replacement!

It’s April 10th, and it’s hot. Not mild. Not warm. Hot! And, guess what? Friday it’s supposed to cool down again. Oh, and it just snowed two weeks ago. What’s up with that? The world is confused.

Could you hurry back? Thanks!

Since it’s smoldering hot outside, I have a frozen treat for you. Grab your ice cream maker, a scoop, and a few cones, because we’re making brown butter butterscotch pecan ice cream. Can get I get holla!

Brown Butter Butterscotch Pecan Ice Cream | www.themessybakerblog.com -6618

I’ve had my share of ice cream. I’ve made pineapple coconut ice cream. I’ve made chocolate banana cake batter shakes. Heck, I’ve even made a strawberry-pink champagne sorbet. Out of all the ice cream I’ve made and ate, this is my favorite.

Brown Butter Butterscotch Pecan Ice Cream | www.themessybakerblog.com -6616

This ice cream is the total package. It’s velvety smooth and extra creamy. It’s made with brown butter and scotch. Hello, that’s double the delicious. And, as if that weren’t enough, it’s loaded with buttery toasted pecans and topped with wet pecans. Drool!

Brown Butter Butterscotch Pecan Ice Cream | www.themessybakerblog.com -6623

Trust me, this won’t last long in your freezer. Enjoy!

4.7 from 3 reviews

Brown Butter Butterscotch Pecan Ice Cream
 
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Adapted from The Perfect Scoop
Author:
Recipe type: Ice Cream

Ingredients
Ice Cream
  • 5½ tbs. salted butter
  • ¾ cup brown sugar
  • ½ tsp. kosher salt
  • 2 cups heavy cream, divided
  • ¾ cup whole milk
  • 6 egg yolks
  • ½ tsp. vanilla extract
  • 1 tbs. scotch
  • 1 cup buttered pecans, coarsely chopped
Buttered Pecans
  • 1 cup pecan halves
  • 1½ tbs. salted butter
  • ¼ tsp. kosher salt
Wet Pecans
  • 1 cup toasted pecans
  • ⅓ cup maple syrup

Instructions
Ice Cream
  1. In a medium-sized saucepan over medium-low heat, add the salted butter. Simmer until brown and nutty, about 5 minutes. Stir in the brown sugar and salt. Whisk in 1 cup of heavy cream and the milk. Pour the remaining 1 cup of heavy cream into a large bowl and set a strainer on top.
  2. Allow the brown sugar and cream mixture to come to a simmer.
  3. In a separate bowl, add the egg yolks; whisk to combine. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the warmed egg mixture back into the saucepan.
  4. Stir the mixture constantly over medium heat with a whisk until the mixture thickens and coats the back of a wooden spoon. Pour the custard through the strainer and whisk it into the cream. Add the vanilla and scotch.
  5. Place the mixture in an airtight container, then place a piece of plastic wrap directly on top of the custard. Place the lid on the container and refrigerate until completely cool.
  6. Freeze in your ice cream maker according to the manufacture’s instructions. When the ice cream is almost finished churning, add the buttered pecans. Mix with a rubber spatula before storing in the freezer.
  7. Top with wet pecans and dig in!
Buttered Pecans
  1. Preheat oven to 350 degrees F.
  2. Melt the butter over medium-low heat in a skillet. Stir in the pecans until well coated, then sprinkle with salt.
  3. Spread the pecans evenly onto a baking sheet and toast in the oven for 10 minutes.
  4. Remove and let cool completely.
Wet Pecans
  1. Add the toasted pecans to a small bowl. Stir in maple syrup. Allow to sit for 1 hour at room-temperature. Store in an airtight container in the refrigerator for up to 1 month.

 

 

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Chocolate Peanut Butter Cup Ice Cream ~ #SundaySupper

January 13, 2013 By 52 Comments

We have a birthday in the house. Sunday Supper turns one today! I have my party hat and party horn ready. Let’s get this party started.

Happy birthday, #SundaySupper! *Blows party horn*

A year ago today, Isabel of Family Foodie started a mission to bring back Sunday supper around the family table. Isabel’s vision quickly swept the internet, gaining recognition and making an impact amongst the blogging community. Each week, like-minded foodies began gathering around her virtual family table to support her mission and join her on her journey to bring families together.

Today we’re celebrating 52 weeks of recipes that have inspired families to gather around the table and make memories. We’re representing the gathering of family, friends, and food by making a dish from one of our fellow #SundaySupper members.

A birthday isn’t complete without ice cream, right? Exactly! I knew you’d have my back on this one.

Back in October, Kim from Cravings of a Lunatic made this very decadent chocolate fudge brownie ice cream that had me drooling all over my keyboard. I knew I had to make it as soon as I saw that scoop of ice cream loaded with chunks of brownies and fudge. Kim is amazing…for a lunatic. Wink! The girl crafts up some delicious grub. Her lasagna soup… Amazeballs! I know because I made it and ate it all. Yup, consumed the entire pot. It was so good. Strings-of-cheese-curling-over-my-lower-lip good.

While I kept the base of the ice cream the same, I decided to change up the add-ins. Since I have a ton of candy left over from Christmas, I decided replace the brownie and fudge chunks with a peanut butter sauce swirl and chopped peanut butter cups. Holy mother of all things chilly, is this ice cream insanely delicious. It’s everything ice cream should be- creamy, decadent, smooth, and rich.

 

This ice cream is ridiculously easy to make. The recipe doesn’t call for eggs, which eliminates cooking, tempering, and overnight cooling. This method is as close to instant ice cream gratification as you’re going to get, which means less wait time before stuffing ice cream into your face pronto!

Welp, gotta go, because this ice cream is calling my name from the freezer. Enjoy!

Check out what the other #SundaySupper participants are making:

Sunday Supper Appetizers:

Sunday Supper Soups and Breads:

Sunday Supper Main Dishes:

Sunday Supper Veggies:

Sunday Supper Desserts and Snacks:

Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

5.0 from 3 reviews

Chocolate Peanut Butter Cup Ice Cream
 
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Author:
Recipe type: Ice Cream
Cuisine: Adapted from Cravings of a Lunatic

Ingredients
  • Custard:
  • 1 cup cocoa powder
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • Pinch of kosher salt
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 1 cup peanut butter cups, chopped
  • Peanut Butter Sauce:
  • ½ cup creamy peanut butter
  • 2 tbs. powdered sugar
  • ¼ tsp. vanilla
  • ¼ cup half and half
  • 2 tbs. milk

Instructions
  1. In the bowl of a stand mixer, add cocoa powder, granulated sugar, brown sugar, and milk. Whisk until sugars dissolve. Add heavy cream and vanilla and whisk until thick and fluffy, about 3 minutes. You’ll know it’s done when the mixture is the consistency of pudding.
  2. Cover with plastic wrap and place in the refrigerator for an hour.
  3. Remove from the refrigerator and transfer the mixture to the bowl of your ice cream maker. Churn for 15 minutes.
  4. Add half of the mixture to a bowl. Top with half of the peanut butter sauce and peanut butter cups. Swirl with a knife. Top with remaining ice cream. Swirl in the remaining peanut butter sauce and peanut butter cups. Cover and place in the freezer until completely frozen, about 4 hours.
  5. Peanut Butter Sauce: In a small bowl, add peanut butter and powdered sugar. Whisk to combine. Whisk in half & half, milk, and vanilla until smooth.

 

 

 

 

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Double #IceCreamWeek Trouble!

July 19, 2012 By 19 Comments

 
Oh no, we’re nearing the end of #icecreamweek! I’m going to be sad to see it go, but there’s always next year.

Because I love ya, and because I’m sad that this very sweet, very chilly week is nearing its end, I’m going to share two chilly treats with you. That’s right, two!

You may remember that I did a guest post for Noelle from Homemaker Chic back in June. I made pineapple coconut ice cream for that post, and today I’m going to share the recipe with you here on my site.

My mom happens to be obsessed with this ice cream and has been begging me to make some more and deliver it to her. What do I look like? The ice cream truck?

I can see why she’s obsessed with this ice cream. It is Deeelish!

The second frozen treat is a s’mores milkshake. It’s a milkshake that tastes just like a s’more! I think I may even like it better than a s’more because I get to slurp it. And, no sticky fingers.

What makes this milkshake so special is the toasted marshmallows and toasted marshmallow syrup that get added to the ice cream. It’s so stinkn’ good.

Don’t forget to visit my #icecreamweek counterparts, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, to see what chilly treats they have for you today.

 

Pineapple Coconut Ice Cream

3/4 cup whole milk

3/4 cup coconut milk

1/4 cup sugar

Pinch of salt

5 egg yolks

1 (14 ounce) can sweetened condensed milk

1/2 cup pineapple juice

1 tsp. coconut extract

1 (8 ounce ) can crushed pineapple, drained of all juice

1/3 cup shredded coconut

Instructions:

In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk to combine. Let the mixture simmer until hot but not boiling, whisking occasionally.

In a medium bowl, add egg yolks and whisk. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, whisking occasionally.

In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk to combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store the mixture in the refrigerator overnight until completely chilled.

Once the mixture has chilled completely, add it to an ice cream maker and follow manufacturer’s instructions. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, about 4 hours. Top with toasted coconut flakes and enjoy.

 

S’mores Milkshake

2 cups rocky road ice cream, about 4 generous scoops

1 graham cracker, broken up into quarters

2 tbs. chocolate chips

1 tbs. toasted marshmallow syrup (optional, but totally yummy)

3 marshmallows, toasted

1/4 cup milk

Turn on the oven to broil. Line a baking sheet with aluminum foil. Place marshmallows on the baking sheet and place the sheet under the broiler. Cook for about 30 seconds to 1 minute on each side. Warning, do not take your eye off of the marshmallows! They can and will catch on fire if you leave them under the broiler for too long. If you have a gas stove, feel free to toast your marshmallows over the gas flame.

In the bowl of a blender, add chocolate chips, graham cracker, toasted marshmallows, syrup, ice cream, and milk. Blend until smooth. Add more milk or ice cream depending on how thick you like your shake. Enjoy!

 

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Lemon Buttermilk Sherbet

July 17, 2012 By 18 Comments

Welcome to day 3 of #icecreamweek!

Can we all agree that this is the best week ever? All ice cream, all week. What’s not to love?

I’ve been so busy churning up ice cream that I’ve be slacking in the housework department just a tad. There may be piles of laundry waiting to be washed, floors that need to be vacuumed, tables that need dusting, and dishes that need scrubbing. There may even be a lingering Skittle or two on the floor that my cat keeps swatting around.

Okay, so I’m a big fat slacker! It was either make ice cream or clean. Psht, ice cream totally won that battle. Seriously, who wants to clean when you can make and eat ice cream?

I made a very exciting, very different ice cream flavor for day 3 of #icecreamweek. It’s a lemon buttermilk sherbet. Now, I know it sounds different, but I promise you it’s delicious. Delicious with a capital D.

Buttermilk and lemon complement each other extremely well in this ice cream. The buttermilk is creamy and tangy, while the lemon is tart and refreshing. The combination is perfect.

I’m not kidding you when I tell you that this is the easiest ice cream I’ve made this week. It only requires three steps. Three steps! How easy is that?

Add some fresh berries and you have yourself a perfect frozen treat. Enjoy!

Don’t forget to check out what my #icecreamweek counterparts, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, are churning up.

Lemon Buttermilk Sherbet

1/3 cup water
2/3 cup sugar
1 lemon, zested
2 cups buttermilk
1/3 cup freshly squeezed lemon juice

In a medium saucepan, add water, sugar, and lemon zest. Heat until sugar is just dissolved, stirring occasionally. Remove from eat and let cool to room temperature (I placed the mixture in the fridge to cool quicker).

Whisk the buttermilk and lemon juice into the cooled syrup. Freeze in your ice cream maker according to the manufacturer’s instructions. Place in an airtight container and store in your freezer until ready to serve. Serve with fresh berries.

Adapted from The Perfect Scoop

 

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Taste the Rainbow Ice Cream for #icecreamweek

July 16, 2012 By 20 Comments

I scream, you scream, we all scream for Skittles ice cream. Did you just do a double take there? You read correct. I made Skittles ice cream for day two of #icecreamweek. You know who else made Skittles ice cream? Jen from Juanita’s Cocina and Carla from Chocolate Moosey.

The idea derived from Jen’s love (verging on obsession) of the rainbow colored treat. The girl has a skittles addiction. Does anyone know of a Skittles Anonymous group? Just kidding. I don’t think it’s that bad… yet. I thought, why not turn this glorious fruit flavored treat into something everyone loves. So, here it is in all of its frozen glory.

In order to get the Skittles flavor imparted into the ice cream, I melted the candies into a simple syrup and added it to the ice cream custard base. It was all very easy.

This ice cream tastes just like you’re eating a bag of Skittles, except it’s frozen and creamy. I even crushed up some Skittles and folded them into the ice cream for an extra boost of fruity flavor. It looks like rainbow confetti running through the pale pink ice cream. Super cute, right?

Kids are going to love this ice cream! If I were a kid, and this ice cream were an option at a creamery, I would totally pick it. It just screams fun.

Don’t forget to come back tomorrow. I’ll be here all week serving up scoops of the frozen stuff.

 

Skittles Ice Cream

1 cup whole milk
1 1/2 cups heavy cream
6 egg yolks
1/2 tsp. vanilla extract
1 cup Skittles
1/4 cup water

1/4 cup crushed Skittles- Add Skittles to a plastic bag. Using a rolling pin or meat mallet, crush Skittles until they become a fine crumble.

Skittles Syrup:

Add Skittles and water to a sauce pan. Heat over medium heat until Skittles melt and mixture becomes thick and bubbly, about 4 minutes. Strain skittles syrup and set aside.

Custard:

In a large bowl, add 1 cup of heavy cream and place a mesh strainer on top.

In a medium bowl, add the egg yolks and whisk to combine.

Heat the milk and 1/2 cup of heavy cream in a medium saucepan, just until the mixture is hot to the touch (do not boil).

Slowly pour the heated milk mixture into the egg yolks, whisking constantly. Add the egg mixture back to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 3 minutes. Pour the mixture through the strainer and stir into the cream. Add the vanilla extract and Skittles syrup, stir to combine.

Place the mixture in an airtight container and chill completely before churning, at least 8 hours.

When the mixture is completely chilled, place it in your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is finished churning, stir in your crushed Skittles with a rubber spatula. Place ice cream in an airtight container and freeze. Enjoy!

 

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#SundaySupper Espresso & Toasted Almond Semifreddo

July 15, 2012 By 65 Comments

It’s here, #icecreamweek is finally here! I hope you have your expandable pants ready, because I’m knee deep in ice cream, and I’m going to need help eating it. Who’s in?

It’s also Sunday, which means it’s time to celebrate another #SundaySupper. The theme this week is “Beat the Heat.” I don’t know what the weather is like in your neck of the woods, but it’s hot Baltimore. Big, frizzy hair, upper lip sweat hot. That’s hot! So, we’re making meals that require little effort and no oven.

Did know that July is National Ice Cream Month? Jen from Juanita’s Cocina, Carla from Chocolate Moosey, and I decided to celebrate this glorious food holiday with an entire week of the cold stuff. That’s 21 different ice cream recipes. Wowza!

I made an espresso and toasted almond semifreddo to kick off this scoop-filled, caramel-drizzled, cherry-topped week of frozen deliciousness.

This semifreddo is delicious and extremely easy to make. The hardest part is whisking the egg yolks over simmering water until they become thick. I promise you that the 10 minutes of whisking is completely worth the effort.

You’re going to want to whisk the egg yolks until they become thick and the mixture doubles in size. The process took me exactly 10 minutes.

It was hard to wait the four hours this dessert takes to chill. I did cheat and take a little nibble before I placed it in the freezer. Oh my, was it good. I just wanted to forget freezing it and eat it by the spoonfuls directly out of the bowl I mixed it in.

This semifreddo is a coffee lovers dream come true. It has a nice bold coffee flavor without overwhelming the dish. It’s smooth, creamy, and light. I proceeded to eat this as soon as I was finished photographing it. Yum!

Gone!

Enjoy your #SundaySupper and come back tomorrow for more #icecreamweek frozen treats.

Check out what the other #SundaySupper foodies are making:

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:

#BeatTheHeat Main Dishes:

#BeatTheHeat Desserts:

#BeatTheHeat Drinks & Cocktails:

Wine Pairings Provided By: ENOFYLZ

Espresso & Toasted Almond Semifreddo

1 cup heavy whipping cream
1 tbs. plus 1 tsp. instant espresso powder, divided
3 tbs. honey
3 tbs. sugar
3 egg yolks
1/2 cup toasted almonds

Measure out 1 cup of heavy cream and add 1 tbs. of instant espresso powder. Whisk to combine. Once dissolved, whip the cream with an electric mixture until medium peaks form. Place in the refrigerator.

Make an ice bath in a large bowl and set aside. Add an inch of water to a medium-sized sauce pan and heat to simmer. In a large heat-proof bowl, add egg yolks, remaining espresso powder, honey, and sugar. Whisk to combine. Set the bowl over the simmering heat (making sure the water doesn’t touch the bottom of the bowl) and whisk constantly until the mixture becomes thick, about 10 minutes.

When the mixture becomes thick, remove from heat and place the bowl in the ice bath. Whisk the mixture until it cools, about 3 minutes. Fold in the whipped cream. Place the mixture in a shallow bowl and top with toasted almonds. Cover with plastic wrap and chill for at least 4 hours to set.

Adapted from Hungry Girl Por Vida

 

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Cookies & Cream Ice Cream #SundaySupper

July 8, 2012 By 84 Comments

It’s Sunday, so you know what that means. It’s time to celebrate another #SundaySupper. This week we’re cooking with the kiddies. Now, I don’t actually have children, but I made something any child couldn’t resist. Heck, it’s something I could never resist, either. I made ice cream, y’all. Cookies & Cream ice cream! What child could resist the lure of a big ol’ bowl of ice cream filled with chunks of America’s favorite cookie, the Oreo? No child that I know.

I’m a huge fan of ice cream. It may even be one of my favorite sweet treats. There’s something about the sweet, creamy, custardy cool treat that induces excitement every time I scoop it out of the carton. When I was a child, Cookies & Cream ice cream was my absolute favorite flavor and, to this day, it still is. My Mom-mom always had a carton of Cookies & Cream stashed in her freezer when she knew I was coming to visit. I would come in, give my grandparents a hug, and run straight to the freezer to see what flavor ice cream was on the door. It was always Cookies & Cream. Don’t tell my mom, but she would let me eat it for breakfast when I was little. I have to say, that is one of my most fondest childhood memories. My Mom-mom was the coolest.

I woke up around 11pm last night and treated myself to a small scoop of this ice cream. I’m pretty sure that my ice cream snowball fight dream triggered my sudden craving. Just knowing that there’s a treat in my kitchen waiting to be eaten causes lack of sleep.

Ice cream is one of the easiest treats to make. You make a custard, you let the custard chill in the fridge until completely cool, then you churn it. Simple and absolutely rewarding.

This ice cream was the creamiest ice cream I have ever eaten. I think it has something to do with the six egg yolks. Hey, I never claimed it to be healthy.

Enjoy cooking with the kiddies and, most of all, enjoy eating with your family around the table.

I have a little HUGE announcement. I’m dedicating an entire week on the blog to ice cream! That’s right. One solid week of nothing but the cold stuff. Exciting, right? Jen from Juanita’s Cocina and Carla from Chocolate Moosey are joining me in the celebration of #icecreamweek! Thanks to Jen, we have a very adorable, very exclusive button.

Check out what the other #SundaySupper foodies are making:

Start your day:

Healthy Snackers:
Main Squeeze:

Sweet Treats:

Cookies & Cream Ice Cream

1 cup whole milk
3/4 cup sugar
2 cups heavy cream
1/2 tsp. vanilla paste
6 large egg yolks
1 tsp. vanilla extract
1 1/2 cups oreo cookie crumbs, about 8 cookies

In a large bowl, add 1 cup of heavy cream and place a mesh strainer on top.

In a medium bowl, add the egg yolks and whisk to combine.

Heat the milk, sugar, and 1 cup of cream in a medium saucepan, just until the mixture is hot to the touch (do not boil). Take off the heat and add the vanilla paste. Stir to combine.

Slowly pour the heated milk mixture into the egg yolks, whisking constantly. Add the egg mixture back to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 3 minutes. Pour the mixture through the strainer and stir into the cream. Add the vanilla extract and stir to combine.

Place the mixture in an airtight container and chill completely before churning, at least 8 hours.

Place Oreo cookies in a ziploc bag and crush into a coarse crumb with a rolling pin.

When the mixture is completely chilled, place it in your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is finished churning, stir in your cookie pieces with a rubber spatula. Place ice cream in an airtight container and freeze. Enjoy!

 

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Strawberry Basil Milkshake and a Giveaway

June 25, 2012 By 70 Comments

I was invited to the Great Shake 2012 with Adam Ried, an online milkshake party that celebrates Adam’s new book, The Thoroughly Modern Milkshake.

I have read and re-read Adam’s book, and some of the pages are even a bit sticky with melted ice cream. I thinks it’s safe to say that I love this book. It’s full of creative milkshake tips and tricks. Did you know that sorbet adds a major boost of flavor when combined with ice cream? It makes a world of difference. And, flavored simple syrups add a depth of flavor. Adam’s book discusses several different methods to take your milkshake from good to amazing.

I had a very difficult time deciding which milkshake recipe I wanted to make, but I kept coming back to the strawberry basil milkshake. I mean, doesn’t that sound amazing? I had fresh basil in the garden just waiting to be used in a milkshake.

This milkshake is creamy, smooth, and extra thick. Just when you think you’re drinking a plain old strawberry milkshake, the basil shines through and tantalizes your taste buds with its earthy, anise flavor.

The strawberry sorbet creates an intense strawberry flavor in this milkshake. Thanks to Adam, I will always use sorbet in combination with ice cream in my milkshakes. It really takes the flavor to another level.

Join the party tonight on twitter at #Greatshakes from 8-9pm EST. Adam will be there answering milkshake questions and participating in some milkshake trivia.

I have some exciting news! I love this book so much that I’m going to give on lucky follower a copy of Adam’s book. All you have to do is leave a comment telling me what your favorite milkshake flavor is.

For more chances to win:

Follow me on twitter
Follow my blog on Facebook
Subscribe to my blog
Follow Adam on twitter

That’s five chances to win! Make sure you leave me a separate comment for each entry.

Strawberry Basil Milshake

6 tbs. sugar
2/3 cup dry white wine
1 cup fresh basil leaves
1/4-1/2 cup cold milk
4 medium scoops strawberry ice cream
4 medium scoops strawberry sorbet

For the syrup:

Mix the sugar and wine in a small saucepan over medium heat, swirling the pan occasionally to dissolve the sugar. Bring the mixture to a boil, reduce the heat, and simmer for 3 minutes. Off the heat, add the basil and stir to immerse in liquid. Let steep for 1 hour. Strain the syrup, pressing the basil to release all the liquid, cover, and refrigerate for at least 30 minutes (or up to 3 days).

For the shake:

Place 1/4 cup of chilled basil syrup, the milk, ice cream, and sorbet in a blender and pulse several times to break up the ice cream. With the motor off, use a wooden spoon or spatula to mash the mixture down into the blender blades. Continue pulsing until the mixture is smooth. Add more milk if the mixture is too thick. Pour shake into 2 glasses and enjoy.

 

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