It’s National Ice Cream Day….maybe

Homemade coconut milk based Raspberry, French Vanilla and Double Chocolate ice cream. In a triple sunday with blackberry syrup, mango syrup and marshmallow syrup and of course with a cherry on top

Depending on the website you’re looking at, today is National Ice Cream Day. It may also be this coming Sunday. But no matter which calendar you choose to follow, I’ve got you covered with ice cream recipes this week. You can also check out this link to see all my frozen treat recipes.  All of this weeks recipes will be coconut milk based and use sweetened condensed milk as the sweetener. You will need an ice cream maker. I’m aware that there are several recipes out there that don’t require an ice cream maker, I’ve not tried to make these without one so I don’t know how well they’d work without one. If you try it, let me know how it turns out.

So first up is classic French Vanilla

French Vanilla Ice Cream

  • 2 13.5 oz cans coconut milk
  • 1 13.5 oz can sweetened condensed milk
  • 1TBS Vanilla paste

Combine all the ingredients in a large mixing bowl and mix with a whisk or a electric mixer until all the ingredients are well combined. Chill ice cream base in the refrigerator for at least 4 hours. Churn according to you ice cream machines directions. Place churned ice cream into airtight containers and place in the freezer to harden for at least 4 hours but best to make a day ahead. Yield 1 quart of ice cream.

Chocolate Mint Ice Cream

  • 20 mint candies like Andes mints coarsely chopped
  • ½ tsp peppermint oil
  • ½ can of sweetened condensed milk
  • 1 13.5 oz can coconut milk
  • 1 tsp vanilla paste
  • Green Food Coloring (optional)

Combine, coconut milk, sweetened condensed milk, vanilla paste and peppermint oil (and green food coloring if you want that green color) in a large bowl and mix until thoroughly combined. Chill ice cream base in the fridge for at least 4 hours. Churn according to you ice cream machines directions. Once the ice cream has churned, mix in the chopped up mints. Place churned ice cream into airtight containers and place in the freezer to harden for at least 4 hours but best to make a day ahead. Yield 1 pint

Raspberry ice cream all dressed up with mango syrup, blackberry syrup, whipped cream, fruity cereal and a cherry on top

Raspberry Ice Cream

  • ½ cup freeze dried raspberries
  • 1 tsp vanilla paste
  • 1 13.5 oz can coconut milk
  • ½ can sweetened condensed milk

Place all the ingredients in a blender and blend until the raspberries have ben completely broken down. Chill ice cream base in the refrigerator for at least 4 hours. Churn according to you ice cream machines directions. Place churned ice cream into airtight containers and place in the freezer to harden for at least 4 hours but best to make a day ahead. Yield 1 pint

The Ultimate Chocolate Sundae

Double Chocolate Malted Milk Ball, Cookies n Marshmallows

  • 2 13.5 oz cans of coconut milk (divided)
  • 1 13.5 oz can sweetened condensed milk
  • 2 TBS cocoa powder
  • 3 oz extra dark chocolate chopped
  • 1 TBS vanilla paste
  • 1 tsp ground coffee
  • 3 TBS malted milk powder
  • ¼ cup crushed malted milk malls
  • ¼ cup mini marshmallows
  • ¼ cup chocolate wafer cookies chopped
  • 3 oz of chocolate coarsely chopped (which ever kind you prefer)
  • pinch of salt

Pour one can of coconut milk into a microwave safe bowl and heat at 50% until it just starts to bubble. Place 3 oz of the extra dark chocolate into a large mixing bowl and pour the warm coconut milk over the chocolate and whisk until the chocolate is completely melted. Add in the remaining can of coconut milk, sweetened condensed milk, cocoa, vanilla paste, milk powder and coffee. Stir until well combined and then chill in the fridge for a few hours. Churn according to manufacturer’s directions for you ice cream machine. Toward the final 5 minutes of churning add in the the malted milk balls, marshmallows, cookies, salt and the remaining chocolate. Place ice cream base in airtight containers and let chill overnight.

 

 

 

 

 

I Scream You Scream – Riff Off Edition

Cherry Chocolate Sundae with chocolate sauce and my homemade interpretation of Ben & Jerry’s Cherry Garcia Ice Cream.

You may have been able to figure out that I’m a bit of a food nerd, so one of the things I like to do to keep my mind occupied (especially at work when I’m frequently doing repetitive/tedious tasks) is deconstruct recipes in my head. Mostly to try to figure out a way to make a well known recipe using equipment/ingredients I have at home or to be able to sub in and out ingredients because of allergy and intolerance issues.

I’ve posted in the past about using coconut milk as a substitute for heavy whipping cream in ice cream recipes (you can see other ice cream related posts here) to reduce the amount of total lactose. This week’s recipe uses that same 1 to 1 whipping cream to coconut milk substitution. While this recipe is lactose free, because I use sweetened condensed milk for the sweetener, it should be a little more gut friendly than traditional ice cream.

Out of all my attempts to make home-made versions of recipes, I think this one comes the closest to matching the original. Give it a try and let me know how you like it.

Cherry Chocolate Ice Cream

Yield: 1 quart

Base:

2 cans full fat coconut milk

1 can sweetened condenses milk

pinch of salt

1/2 tsp food grade cherry oil* or 1 tsp cherry extract

1 tsp vanilla paste

Mix – ins:

⅓ cup coarsely chopped extra dark chocolate

1/4 cup chopped premium maraschino/cocktail cherries (Luxardo, Woodford Reserve or similar)

¼ cup chopped candied cherries (great way to use them up if you have leftovers from holiday baking)

In a large mixing bowl, combine the ingredients for the ice cream base and stir until everything is well mixed, Pour into your ice cream maker and churn according to the manufacturer’s directions. Towards the end of the churn time, add the chocolate and cherries into the base and let churn for a few more minutes to allow the chocolate and cherries to distribute through out the ice cream.

If you like your ice cream super soft you can eat it immediately, otherwise package ice cream into freezer safe containers and let chill for a minimum of 4 hours or overnight. This will allow the ice cream to harden.

*note: Food grade oils are better than extracts for using in ice cream, they are more intensely flavored and the oils stand up to freezing better than water and alcohol based extracts. You can find them online or at specialty cake decorating/candy making shops.  LorAnn is the most common brand.The typical substitution of essential oil to extract is ¼ tsp essential oil to 1 tsp extract.

 

Apple and Pear Tart with Brûléed Top

Apple and Pear Tart with Bruleed top and a scoop of French Vanilla Ice Cream

This weeks recipe is quick and easy and uses store bought puff pastry and fall fruits. In this instance pears and apples since we had quit a few of then delivered with our produce order this week.

Ingredients

  • 3 cups of peeled and sliced apples and pears
  • 1/2 stick of melted butter
  • 1/2 cup brown sugar
  • 1/4 teaspoon each ground ginger, ground cinnamon, ground nutmeg, ground allspice
  • pinch of salt
  • caster or sanding sugar for bruleeing
  • 2 thawed puff pastry sheets

Preheat oven to 425F. In a medium bowl melt butter and add spices and brown sugar. Peel and slice fruit and add to the butter sugar mixture.

Apples and pears tossed with melted butter, brown sugar and spices

Toss the fruit with the butter and sugar then pour into a glass baking dish.

fruit in baking dish waiting to go into the oven

Bake in a 425F oven for 10-15 minutes until fruit softens and starts to caramelize.

While the fruits baking. spread thawed puff pastry onto a floured surface and cut into squares or circles. Make a shallow incision about 1/2 inch from the edge all the way around the puff pastry. This will score it. Dock the center of the dough several times with a fork, which will prevent the interior portion of the dough from puffing up too much and will allow it to easily form a cup once the dough is baked for 10 minutes.   Place the puff pastry shells onto a parchment lined baking sheet. Remove the apples from the oven and let cool while the puff pastry bakes for 10 minutes. After 10 minutes push the centers of the puff pastry down. This should be easy to do where it was scored. Fill the shells with a layer of fruit and sprinkle with a little salt and return to the over for another 5-7 minutes.

layer of fruit lining puff pastry shells

Remove the shell from the oven and let cool. When ready to serve, add sanding or caster sugar to the top and heat with a kitchen torch to for a burnt sugar crust on top.

Coconut Matcha Ice Cream

Coconut Matcha Ice Cream with fresh plums and blueberries

Its been fairly hot and humid (I know that’s relative) the past few days here in Southern California. So there’s been a lot of ice cream making going on. This time around I made Coconut Matcha Ice Cream and played with combining matcha and another one of my favorite flavors, ube. This is pretty straight forward, I used 1 can of full fat coconut milk, ¼ cup sweetened condensed milk, a teaspoon of vanilla extract for the base and added 2 heaping tablespoons of finely ground matcha powder. I whisked it all together until the matcha powder was incorporated and most of the larger clumps had been worked out. Then I chilled the base for a couple of hours before I churned in the machine for 25 minutes. Yield 1 pt/16oz of ice cream

Now for me the real fun came with different ideas for how to serve the ice cream. So I decided to make ice cream sandwiches. I’ve been on an ube (a vibrantly purple Filipino sweet potato that’s all the rage in these parts) kick for a while. So I hit up my local Red Ribbon (a Filipino bakery chain) and picked up some ube mamon, which is a Chinese style sponge cake. I sliced the ube mamon in half, then I formed 2 scoops of the coconut matcha ice cream into a disk and coated the sides with crushed Froot Loops and coated the sides of the ice cream disk and placed the disk onto the one of the slices of ube mamon and then topped that with the other slice. This is what the final one looked like (there were a few fails which are up on my Instagram)

Spongy ube mamon from Red Ribbon Bakeshop is paired with coconut matcha ice cream that’s been coated with crushed Froot Loops.

Stay tuned, figs are coming into season and our trees have tons of fruit….

Ube love

 

Ube Ice Cream with Mango Coulis and garnished with Fruity Pebbles cereal, whipped cream and lychee, mango and coconut flavored jellies.

What the heck is ube? Well, ube is an extremely bright purple sweet potato that’s widely used in Filipino cuisine, it’s an extremely popular flavor for desserts. It’s often confused for taro but they are in fact entirely different. I love it, not only for its sweet taste, but also the intense vibrancy of the color makes for really colorful and striking photos. Today was National Ice Cream Day (I’m not sure who got to decide that) in the States. To celebrate, I made Ube Ice cream (I also made Coconut Matcha Ice cream which I’ll post another time). Here’s the recipe:

Ube Ice Cream

4 cups heavy whipping cream

1 cup ube jam such as ube halaya

½ cup sweetened condensed milk

1 tsp ube extract*

Whisk all the ingredients together until they ube jam and sweetened condensed milk are thoroughly incorporated then chill the mixture for at least 2 hours. Churn in your ice cream maker according to the manufacturers directions. Then place ice cream into freezer safe container and freeze. I usually try to let this freeze over night. Then serve.

 

*Ube extract is both ube flavoring as well as food coloring. I get mine from my local Filipino grocery store (shout out to Island Pacific in Bixby Knolls). You can order it online through Amazon.

Here’s a bonus video showing what happens to the ice cream base when I add the ube extract.

6 Second Heath Bar Crunch Ice Cream

Me and dairy don’t get along too well so I’ve been looking for alternatives to using milk and cream in recipes. This recipe evolved as part of my effort to reduce the amount of dairy that I consume yet still be able to enjoy the occasional bowl of ice cream.

Ice cream has a very specific texture and mouth feel. The challenge with milk alternatives like soy milk, rice milk and almond milk is that they have too much water by volume. This causes large ice crystals to form during the churning and chilling process which makes gritty ice cream.

I’ve found that coconut milk is a good compromise that doesn’t sacrifice the texture of the ice cream. When coupled with flavorful ingredients like caramel and salt the slight coconut taste becomes more subtle.

Coconut milk isn’t particularly more healthful than heavy cream, it has only slightly less fat than heavy cream and double the carbs. So this substitution is strictly to reduce the total amount of dairy used in an ice cream recipe.

This recipe is a good base for other ice cream recipes. If you substitute sweetened condensed milk for the dulce de leche, you’ve got a sweet cream base. The sweet cream base can be used to start just about any flavor of ice cream simply by adding your favorite fruits and candies.

4 Heath Bars crumbled or
¼ cup heath toffee bits from the baking aisle
1 13.5oz. can coconut milk
1 can of dulce de leche (usually found on the ethnic food aisle)
1 tsp vanilla extract
1 tsp salt
½ & ½ enough so the total liquid for the recipe is 1 qt

In a large mixing bowl, combine the coconut milk, dulce de leche, salt, vanilla and ½ & ½. Stir until the all the ingredients are well incorporated. Pour into ice cream maker and churn according to the instructions of your particular make and model ice cream machine. Add the candy bits toward the end of the churning process. This will keep them from getting broken up too much and get them integrated in to the ice cream before it hardens too much. If you like softer ice cream, you can eat it right away, but its better when its had a chance to ripen in the freezer for at least 4 hours. Makes 1 Qt.

Heath Bar Crunch Ice Cream with crumbled toffee and Twix

Heath Bar Crunch Ice Cream with crumbled toffee and Twix