Ice Cream

No-Churn S’mores Ice Cream #IceCreamWeek

Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!

Ice Cream Week 2014

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one! After checking out the recipe, be sure to enter using the Rafflecopter widget located at the end of this post.

No-Churn S'mores Ice Cream 3

Ever stress yourself out so much you teeter on the verge or vomiting or crying? Yea I’m there. Ever since this part-time adjunct teaching opportunity came up I have been freaking out both in excitement and nervousness. The reason it has been such a challenge deciding whether to accept or not is not a matter of wanting the job, it is a matter of feasibility due to being in Memphis while I currently reside in Knoxville.

Pros: Related work experience, extra money (albeit small), keep current part-time job and free rent with parents in Knoxville, stay at a friend’s while in Memphis
Cons: Only one class for 6 hours a week, driving 11 hours a week (hence the income increase being small)

It is also only for 10 weeks which could be either a good thing and a bad thing. Setting the monetary gain aside (since it is basically negligible) it comes down to one question – is it worth driving 11 hours a week to get experience teaching one class? Maybe I should wait until next term to see if they would have more than one class available? Unfortunately this kind of decision cannot be riddled out by making lists or asking others’ opinions, it’s a gamble. Experience is good to snatch up when you can but sanity is also important.

No-Churn S'mores Ice Cream 1

It’s time like these when I look to food for solace, specifically dessert. Enter in this no-churn s’mores ice cream. I thought for certain that upon freezing the marshmallow creme would cause the ice cream to be rock hard. In fact the exact opposite occurred creating the fluffiest and creamiest ice cream I have ever made. To make things even better, it tastes just like a s’more with plenty of milk chocolate and graham cracker bits. Let your worries drift away for a few scoops-time.

No-Churn S'mores Ice Cream 4

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Blueberry-Kiwi Lemonade Shake #IceCreamWeek

Welcome to Day 3 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!

2014 Ice Cream Week

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All:

1 Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

Enter using the Rafflecopter widget located at the end of this post!

Blueberry-Kiwi Lemonade Shake 1

Guess what? Today also lands on yet another food holiday – National Lemonade Day! Instead of making a milkshake with milk and ice cream, I substituted the milk with lemonade and then added some fresh fruit along with vanilla ice cream. Blend it up and you’ve got a perfect summery shake!

Blueberry-Kiwi Lemonade Shake 2

One year ago: Orange Creamsicle Cupcakes

Two years ago: Mango Frozen Greek Yogurt
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Salted Caramel Ice Cream Pie #IceCreamWeek

Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.

Ice Cream Week 2014

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All:

Ice Cream Week Prizes 1

1 Cuisinart Ice Cream Machine in White

One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips

One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern

One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout

One Microplane Herb and Salad Chopper

One Microplane Premium Classic Grater in White

One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife

Ice Cream Week Prizes 2

One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer

One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb

One Copy of the Cookbook Vegan Scoop by Wheeler del Torro

One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester

One Copy of the Cookbook Eat More Dessert by Jenny Kellar

One Copy of the Cookbook The Perfect Scoop by David Lebovitz

One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

Enter to win using the Rafflecopter widget located at the end of this post!

Salted Caramel Ice Cream Pie 2

The kick off of Ice Cream Week just so happens to land on National Ice Cream Pie Day and obviously I took the opportunity to make an ice cream pie. A salted caramel ice cream pie complete with a pretzel crust.

I know that dulce de leche technically is not caramel but it does have a caramelized flavor. I have recently become obsessed with no-churn ice cream and since it is made with sweetened condensed milk I decided that dulce de leche was the perfect choice for making a caramel-like no-churn ice cream. After all, you can make dulce de leche by cooking sweetened condensed milk while it’s still in the can. And this ice cream pie tasted pretty darn good to me!

Salted Caramel Ice Cream Pie 1

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No-Churn Chocolate Almond Ice Cream & Giveaway

No ice cream maker is needed to make this creamy chocolate ice cream with roasted salted almonds. Less work and all the flavor!

No-Churn Chocolate Almond Ice Cream 2

With ice cream month coming to a close today I thought it was appropriate to not only post an ice cream recipe but also host a giveaway for some delicious pure almond and chocolate extracts. Use the rafflecopter widget located at the end of this post and follow the prompts to enter! But first, this ice cream.

Growing up in Rochester, NY meant that my family loved Abbott’s frozen custard. While locations have started to spread outside of upstate NY, unfortunately they have not made it this far south yet. Since my dad’s favorite flavor is their chocolate almond I decided to try my hand at making my own. I even took it so far as to make a no-churn, no-cook, egg-free version. The basic no-churn recipe starts with 2 cups of heavy cream, whipped, and a can of sweetened condensed milk. From there I added cocoa powder, roasted salted almonds, and almond and chocolate extract. It may not be frozen custard but my dad was very pleased with the results - super creamy and chock-full of almonds, just the way he likes it.

No-Churn Chocolate Almond Ice Cream 1

Two years ago: Garden Vegetable Cream Cheese, Corn, and Bacon Waffles
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Black Cherry-Peach Crisp Ice Cream

If you thought fruit crisp topped with ice cream was good, try mixing it all together. Sweet and crunchy black cherry-peach crisp layered throughout vanilla ice cream.

Black Cherry-Peach Crisp Ice Cream 3

The affliction of living with a food blogger is waiting to devour the food until all the photos have been taken at all possible angles. Waiting to be given the go-ahead to eat that gorgeous plate/bowl of food is just as torturous for you as it is for us, I promise. But how do you know for sure when the photo shoot has been completed, particularly for multi-step recipes such as ice cream? Without asking it’s a risky business.

Black Cherry-Peach Crisp Ice Cream 4

Yes, this ice cream was dug into before I was finished (photo evidence above). It’s my fault for not stressing this fact to my parents but I was still upset to find a large chunk already scooped out, especially when it was not even completely set yet. Normally I don’t bother with pictures of ice cream in the container but I purposely used a loaf pan this time to get all stupid-food blogger on you by putting ice cream in a baking pan and then taking aerial shots of it being scooped out. Like those first steps in pristine just-fallen white snow. I’ll just have to make more ice cream soon – darn.

Black Cherry-Peach Crisp Ice Cream 1

Thankfully the flavor of the ice cream did not suffer from it’s premature scooping. My parents’ inability to wait just shows how much they could not wait to try it. It starts out simple enough with a vanilla base which is then layered with bits of black-cherry peach crisp (notice those beautiful chunks of crisp topping in the post-churn/pre-freeze photo above). I baked a crisp just to turn it into ice cream. Which means this ice cream tastes just like a black cherry-peach crisp a la mode. Cannot really blame my parents, can I?

Black Cherry-Peach Crisp Ice Cream 2

One year ago: Greek Yogurt Everything Bagels

Three years ago: Cosmic Brownies
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Roasted Balsamic Strawberry Ice Cream

Finish off strawberry season with this homemade strawberry ice cream. The strawberries and roasted with balsamic vinegar for an exceptional flavor!

Roasted Balsamic Strawberry Ice Cream 1

What a whirlwind of a week! I traveled all over the place and got to see a lot of friends, including a wedding, but I have to admit I am glad I am done driving long distances for awhile. It’d be wonderful if everyone lived in the same city or at least state but at the same time it’s awfully nice to have places to visit.

I made this ice cream before I left on my journey. The last batch of strawberries my dad and I picked were starting to look a little sad which meant they were the perfect candidates for some ice cream. I roasted them in the oven with some balsamic vinegar, pureed them and mixed into the ice cream base before churning. When it came to putting the ice cream in the freezer to harden further it took a lot of self control to not dig in right away – it was so good! Super creamy and a rich flavor thanks to the roasting and balsamic vinegar.

Roasted Balsamic Strawberry Ice Cream 2

One year ago: Simple Chicken & Sweet Pepper Stir Fry

Two years ago: Strawberries and Cream Pie

Three years ago: Blueberry Pomegranate Smoothie
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Review: Halo Top Ice Cream Giveaway & Neapolitan Ice Cream Pie

If you love Neapolitan ice cream then check out this ice cream pie. Simply layer thawed chocolate, vanilla, and strawberry ice cream into a chocolate cookie pie crust and you’ll have an impressive dessert.

Neapolitan Ice Cream Pie 1

Have you heard of the new Halo Top ice cream yet? It is a low calorie ice cream that is non-gmo, 100% natural, high in protein and fiber, and sweetened with organic stevia to lower the sugar content. One pint of Halo Top vanilla bean contains 280 calories, 28g protein and 16g net carbs (compared to 1,080 calories, 16g of protein and 96g net carbs in a pint of Haagen-Dazs vanilla bean ice cream)! Additionally, it is made with premium ingredients such as Belgian chocolate, pure Madagascar vanilla, and real California lemons and strawberries. If that isn’t heavenly enough for you, the pints are also donned with golden tops to look like halos.

Halo Top comes in four flavors: Vanilla Bean, Chocolate, Strawberry and Lemon Cake. I was lucky enough to try all four and the lemon cake was my favorite. It reminded me of the lemon chalet girl scout cookies! But overall I was impressed with how delicious the ice cream tasted, especially being someone who tends to dislike sugar alternatives. The only tricky part is that Halo Top ice cream freezes a little harder because of its lower fat content, which tested my patience a bit as I waited for it to thaw a little into a scoopable consistency.

It was worth the wait because once they did temper I was able to make you a fantastic little ice cream pie using three of the flavors – Neapolitan ice cream pie! Who knew an impressive-looking dessert could be made so easily? And better yet, I am giving away a coupon for a free pint of Halo Top ice cream so you may try it out for yourself. Use the Rafflecopter widget at the bottom of this post to enter, then check out their website to find out more about their ice cream and where to buy it!

Neapolitan Ice Cream Pie 2

One year ago: Asian Fried Quinoa

Three years ago: Black Forest Stuffed Cupcakes
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Pass the Cook Book Club: Mini Bananas Foster Ice Cream Pies

For Pass the Cook Book Club this month, we (figuratively) passed around Cooking Up a Storm by Marcelle Bienvenu and Judy Walker.

PtCBC 2014

This cookbook was compiled by a New Orleans newspaper, as it became a post-Katrina swapping place for old recipes that were lost in the storm. With 250 authentic recipes including their background stories, this cookbook contains the very best of New Orleans cuisine. Seems like a great cookbook choice for this month, especially with Mardi Gras next week.

I decided to divide up the bananas foster ice cream into six individual mini pies. They were really easy to make: just scoop the ice cream into the pie crusts, freeze, and right before serving you whip up the bananas foster. My parents had never actually had bananas foster before and they really enjoyed their pies. Just make sure to serve immediately as that hot bananas foster starts melting the ice cream!

Don’t miss out on the fun, join us for next month! Click on over to the Facebook group page to sign up.

Mini Bananas Foster Ice Cream Pies

Two years ago: Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting
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Honey Almond Ice Cream with Fudge Ripple

The other day while walking around Knoxville, a cute black tuxedo kitten came running up to me and showed no fear as I bent over to scoop him up. My first thought of course was “I want to take you home!” but this cat was so friendly I just knew he had to have an owner, despite the lack of a collar and the apparent conjunctivitis (poor little guy). So I resisted the urge to steal him and set him down. However, he had other plans as he continued to follow me around for the remainder of the walk and even parked outside my friends door for awhile. If I were still in Memphis I would’ve known exactly where to take him (The House of Mews non-kill shelter and adoption agency) but alas I am now on the other side of the state. I have started researching for similar organizations in this area in case he shows up at my friends door again.

Honey Almond Ice Cream with Fudge Ripple 2

Not going to lie, I hope he shows up again. I still have regrets about not keeping the last friendly-possibly-homeless-kitten that tried to force it’s way into my life (oh, Fenna). But I digress…

One of the things I did not put into storage when I left Memphis and moved in with my parents was my ice cream maker attachment for the Kitchenaid (thankfully they own a standmixer so I didn’t have to lug here that as well). My parents always have ice cream on hand but when their stock ran low I made sure to let them know to not buy any – I was making it homemade!

Honey Almond Ice Cream with Fudge Ripple 1

I let them have a say in the flavor choices and ended up deciding on this toasted almond ice cream made with honey and swirled with a fudge sauce. The honey flavor was very subtle while the toasted almonds were the stars. I used some leftover fudge sauce as topping but actually preferred it without the extra chocolate on top. As many of you already know, I’m a minimalist most of the time when it comes to chocolate. But however chocolate-y you like it there’s no denying this ice cream.

Honey Almond Ice Cream with Fudge Ripple 3

One year ago: Garlic Lover’s Pizza

Three years ago: “Creamed” Berry Cheese Spread
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Krispie Pumpkin Ice Cream Dessert

Who says ice cream is just for the summertime? I enjoy it year-round whether it be a homemade creation or from the grocery freezer. While attending Ohio State in Columbus, I became a lover of Graeter’s Ice Cream – particularly their peanut butter chocolate chip, blackberry chocolate chip, and Buckeye blitz ice creams. They also make festive specialty flavors such as pumpkin and the newly added salted caramel just in time for fall! Unfortunately I don’t live in Ohio anymore to stop by their stores first0hand but that didn’t stop them from sending me a supply of their ice cream! If you don’t live in Ohio, you can locate their ice cream by the pint at select grocery stores and online at graeters.com.

Graeters-Salted-Caramel-Ice-Cream

So what did I do with my ice cream treasures? Well first I sandwiched the salted caramel ice cream in between two chocolate chip cookies as an ice cream sandwich. Let me just say, the salted caramel ice cream is frozen gold! Sandwiching it between cookies was a fantastic and easy idea, and I bet it’d be great on brownies, and pies, but I have a feeling the rest will be devoured by spoons ;-). For the pumpkin I decided to get a little fancier and actually made something with it – a krispie dessert that resembles fried ice cream. Ever wanted to know what pumpkin pie would taste like in ice cream bar form? Well I think this might be it.

Krispie Pumpkin Ice Cream Dessert

One year ago: Purple Sweet Potato Gnocchi with Guiltless Goat Cheese Alfredo
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