White Wedding Cake Milkshake
Yield: 1 large milkshake
Ingredients:
1 1/2 cups of Sweet Cream Cold Stone Creamery ID creamer
1/2 cup White Cake mix
3 medium scoops of plain vanilla frozen yogurt
About 1/2 cup of ice
Whipped Cream for topping
Instructions:
Combine the ingredients in the blender and mix until all smooth.
Top off with some whipped cream.
Optional: Add some pearl sprinkles for a touch of elegance!
http://willcookforsmiles.com/2013/08/white-wedding-cake-milkshake.html
Yield: 1 large milkshake
Ingredients:
1 1/2 cups of Sweet Cream Cold Stone Creamery ID creamer
1/2 cup White Cake mix
3 medium scoops of plain vanilla frozen yogurt
About 1/2 cup of ice
Whipped Cream for topping
Instructions:
Combine the ingredients in the blender and mix until all smooth.
Top off with some whipped cream.
Optional: Add some pearl sprinkles for a touch of elegance!
http://willcookforsmiles.com/2013/08/white-wedding-cake-milkshake.html
Hot Cocoa Popsicles
Yields 6 popsicles
1 3/4 cups (415 ml) whole or 2% milk
3 tablespoons cocoa powder
3 tablespoons granulated sugar
Pinch of salt
1 teaspoon vanilla extract
Mini semi-sweet chocolate chips
Mini marshmallows
In a large saucepan, whisk together the milk, cocoa powder, sugar, and salt. Bring to a simmer over medium heat and remove as soon as the cocoa becomes smooth. Stir in the vanilla extract and cool the mixture to room temperature.
Sprinkle 5-10 mini chocolate chips into the bottom of the popsicle molds. Fill molds half full with the cooled hot cocoa and place in 5-8 mini marshmallows, making sure that each marshmallow touches the hot cocoa. Place in the sticks and freeze for at least 1 hour. Remove from freezer and add another layer of mini chocolate chips, hot cocoa, and mini marshmallows. Freeze for 4-6 hours, or until completely frozen.
www.pastryaffair.com
Yields 6 popsicles
1 3/4 cups (415 ml) whole or 2% milk
3 tablespoons cocoa powder
3 tablespoons granulated sugar
Pinch of salt
1 teaspoon vanilla extract
Mini semi-sweet chocolate chips
Mini marshmallows
In a large saucepan, whisk together the milk, cocoa powder, sugar, and salt. Bring to a simmer over medium heat and remove as soon as the cocoa becomes smooth. Stir in the vanilla extract and cool the mixture to room temperature.
Sprinkle 5-10 mini chocolate chips into the bottom of the popsicle molds. Fill molds half full with the cooled hot cocoa and place in 5-8 mini marshmallows, making sure that each marshmallow touches the hot cocoa. Place in the sticks and freeze for at least 1 hour. Remove from freezer and add another layer of mini chocolate chips, hot cocoa, and mini marshmallows. Freeze for 4-6 hours, or until completely frozen.
www.pastryaffair.com
Fat Free Mocha Popsicles
Ingredients:
2 1/2 cups brewed coffee
2 packets of Stevia or other sweetener
2 Tablespoons unsweetened cocoa powder
1 cup fat free evaporated milk
1/4 tsp vanilla extract
Pinch of salt
Directions:
Blend all of the ingredients together in a bowl. Pour into popsicle molds and freeze completely, about 6 hours. Dip molds briefly in hot water to release.
http://bestrecipesmagazine.com/sugar-free-fat-free-mocha-popsicles-diabetic-friendly-desserts/
Ingredients:
2 1/2 cups brewed coffee
2 packets of Stevia or other sweetener
2 Tablespoons unsweetened cocoa powder
1 cup fat free evaporated milk
1/4 tsp vanilla extract
Pinch of salt
Directions:
Blend all of the ingredients together in a bowl. Pour into popsicle molds and freeze completely, about 6 hours. Dip molds briefly in hot water to release.
http://bestrecipesmagazine.com/sugar-free-fat-free-mocha-popsicles-diabetic-friendly-desserts/
Red Velvet Ice Cream
Ingredients:
1 cup heavy cream
3 egg yolks
1/4 cup sugar (sweeten to taste)
1 cup buttermilk or crème fraiche
1-2 tablespoons unsweetened cocoa powder
1-2 teaspoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
Method:
1. Bring cream to a simmer. Meanwhile, thoroughly whisk together egg yolks and sugar.
2. Pour some of the simmering cream into egg yolks while stirring. Return this mixture to the pan and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat.
3. Stir in buttermilk or crème fraiche, cocoa powder, food coloring, vinegar, and vanilla extract. Pour into a bowl and leave to cool. Cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours). I placed mine in the freezer for 45 minutes to expedite things.
4. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to a covered container and place in your freezer for at least 2-4 hours to get the best consistency.
Ingredients:
1 cup heavy cream
3 egg yolks
1/4 cup sugar (sweeten to taste)
1 cup buttermilk or crème fraiche
1-2 tablespoons unsweetened cocoa powder
1-2 teaspoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
Method:
1. Bring cream to a simmer. Meanwhile, thoroughly whisk together egg yolks and sugar.
2. Pour some of the simmering cream into egg yolks while stirring. Return this mixture to the pan and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat.
3. Stir in buttermilk or crème fraiche, cocoa powder, food coloring, vinegar, and vanilla extract. Pour into a bowl and leave to cool. Cover with plastic wrap so that the wrap is in contact with the top of your mixture; refrigerate until thoroughly chilled (around 4-8 hours). I placed mine in the freezer for 45 minutes to expedite things.
4. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to a covered container and place in your freezer for at least 2-4 hours to get the best consistency.
Five Minute Ice Cream
Ingredients:
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream
Directions:
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
http://trickschefs.net
Ingredients:
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream
Directions:
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
http://trickschefs.net
No-Churn Blueberry Cheesecake Ice Cream
Spreadable cream cheese (about 3/4 cup)
1 can (14oz) sweetened condensed milk
2 teaspoons vanilla extract
2 cups heavy (whipping) cream, cold
3/4 cup blueberry syrup
Blueberry Syrup
1 cup fresh or frozen (not thawed) blueberries
2.5 tablespoons sugar
1/2 tablespoon lemon juice
1/8 teaspoon salt
1/4 teaspoon vanilla
Place blueberries, sugar, lemon juice and salt in a small saucepan. Bring to a boil, crushing berries as they cook. Let boil 1 minute. Remove from heat and stir in vanilla.
In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.
Spread half into an 8×8 inch, square baking dish. Dollop with half of blueberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.
Makes: 9 servings
*Allow to sit out for 20-30 minutes before serving.
*This is best eaten within one week.
Spreadable cream cheese (about 3/4 cup)
1 can (14oz) sweetened condensed milk
2 teaspoons vanilla extract
2 cups heavy (whipping) cream, cold
3/4 cup blueberry syrup
Blueberry Syrup
1 cup fresh or frozen (not thawed) blueberries
2.5 tablespoons sugar
1/2 tablespoon lemon juice
1/8 teaspoon salt
1/4 teaspoon vanilla
Place blueberries, sugar, lemon juice and salt in a small saucepan. Bring to a boil, crushing berries as they cook. Let boil 1 minute. Remove from heat and stir in vanilla.
In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.
Spread half into an 8×8 inch, square baking dish. Dollop with half of blueberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.
Makes: 9 servings
*Allow to sit out for 20-30 minutes before serving.
*This is best eaten within one week.
Strawberry Ice Cream
2 c coconut milk fat
6 oz frozen strawberries (about 1 1/2 c)
1/3 c honey
In a blender, blend all ingredients until smooth. Pour ice cream base into ice cube trays and freeze completely. Once the cubes are frozen, place up to one tray’s worth into a food processor (or a high speed blender with a plunger). Process until creamy, serve, and eat with a small spoon (it’s more fun that way).
[Coconut milk from a can is not necessarily 100% raw, but is still high in nutrition. It is one, of a handful, of foods I eat that are not raw. When I say coconut milk fat, I mean only the fat off the top of the can. As usual, I only use organic.]
http://www.immerwachsen.com
2 c coconut milk fat
6 oz frozen strawberries (about 1 1/2 c)
1/3 c honey
In a blender, blend all ingredients until smooth. Pour ice cream base into ice cube trays and freeze completely. Once the cubes are frozen, place up to one tray’s worth into a food processor (or a high speed blender with a plunger). Process until creamy, serve, and eat with a small spoon (it’s more fun that way).
[Coconut milk from a can is not necessarily 100% raw, but is still high in nutrition. It is one, of a handful, of foods I eat that are not raw. When I say coconut milk fat, I mean only the fat off the top of the can. As usual, I only use organic.]
http://www.immerwachsen.com
Coconut Crumbed Bananas
Ingredients:
About 3 large ripe but firm bananas. The size of your fruit is, of course, your choice ;)
Plain flour
1 large egg, beaten with about a tablespoon of coconut milk
1/2 cup of breadcrumbs (Japanese Panko is best)
1/2 cup dried shredded coconut
Canola or Sunflower oil
Quick Coconut Ice Cream (makes around 1 litre)
320ml pure cream (aka heavy cream or whipping cream or any cream around 35% fat content)
500ml coconut milk *
120g palm sugar **
* My favourite brands are Kara and Ayam. Just make sure it says about 80-100% coconut extract in the ingredients list.
** Make sure the palm sugar is grated or chopped so it’ll melt easier. Can be substituted with light brown sugar.
Instructions:
Mix the breadcrumbs and coconut until combined in a dish and set aside.
Peel and cut the bananas in half (across the width) and set aside.
Place oil in the pot about 1.5-2 inches thick and heat up to 180°C. Oil is ready when a cube of bread turns golden brown in about 15-30 seconds. Another way to test is to stick the handle of a wooden spoon or wooden chopsticks in. If it starts to bubble around the spoon immediately then it’s ready.
Simple rule for deep-frying – if the oil is too hot, the outside will burn and cook too fast without the insides heating up adequately. Too cold and food will be greasy and heavy so it’s important to moderate the temperature of the oil correctly.
Coat the banana halves with the flour, patting off the excess then dip it in the egg mixture before dropping it on the crumbs to coat. If you wish to double coat it for extra crunch, dip it back into the egg wash and crumb it again.
Drop it gently into the hot oil and deep fry, turning it once until it’s golden all over. Remove with a slotted spoon and drain on paper towels. Continue with the remaining bananas.
Ice cream
In a medium-sized saucepan, bring all the ingredients to a boil.
Reduce the heat and simmer gently for 5 minutes, stirring occasionally to dissolve the sugar. Remove from heat, and chill the mixture thoroughly (preferably overnight).
Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Voila! How friggin’ easy was that?http://www.citrusandcandy.com/2010/11/easy-coconut-ice-cream-with-coconut.html
Ingredients:
About 3 large ripe but firm bananas. The size of your fruit is, of course, your choice ;)
Plain flour
1 large egg, beaten with about a tablespoon of coconut milk
1/2 cup of breadcrumbs (Japanese Panko is best)
1/2 cup dried shredded coconut
Canola or Sunflower oil
Quick Coconut Ice Cream (makes around 1 litre)
320ml pure cream (aka heavy cream or whipping cream or any cream around 35% fat content)
500ml coconut milk *
120g palm sugar **
* My favourite brands are Kara and Ayam. Just make sure it says about 80-100% coconut extract in the ingredients list.
** Make sure the palm sugar is grated or chopped so it’ll melt easier. Can be substituted with light brown sugar.
Instructions:
Mix the breadcrumbs and coconut until combined in a dish and set aside.
Peel and cut the bananas in half (across the width) and set aside.
Place oil in the pot about 1.5-2 inches thick and heat up to 180°C. Oil is ready when a cube of bread turns golden brown in about 15-30 seconds. Another way to test is to stick the handle of a wooden spoon or wooden chopsticks in. If it starts to bubble around the spoon immediately then it’s ready.
Simple rule for deep-frying – if the oil is too hot, the outside will burn and cook too fast without the insides heating up adequately. Too cold and food will be greasy and heavy so it’s important to moderate the temperature of the oil correctly.
Coat the banana halves with the flour, patting off the excess then dip it in the egg mixture before dropping it on the crumbs to coat. If you wish to double coat it for extra crunch, dip it back into the egg wash and crumb it again.
Drop it gently into the hot oil and deep fry, turning it once until it’s golden all over. Remove with a slotted spoon and drain on paper towels. Continue with the remaining bananas.
Ice cream
In a medium-sized saucepan, bring all the ingredients to a boil.
Reduce the heat and simmer gently for 5 minutes, stirring occasionally to dissolve the sugar. Remove from heat, and chill the mixture thoroughly (preferably overnight).
Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions. Voila! How friggin’ easy was that?http://www.citrusandcandy.com/2010/11/easy-coconut-ice-cream-with-coconut.html