Roasted Strawberry Cheesecake Ice Cream

For Easter Brunch this year, I was asked to bring a "fun" ice cream.  I wasn't sure what that meant (isn't ALL ice cream fun?!?) but later it was clarified that strawberry cheesecake ice cream would be great. So that is what I made and it was delicious!

ROASTED STRAWBERRY CHEESECAKE ICE CREAM
adapted from Handle the Heat

1 quart fresh strawberries, hulled and quartered
3/4 c. raw cane sugar, divided (1/4 c for the berries; 1/2 c. for the ice cream mixture)
1 T. balsamic vinegar
6 oz. cream cheese, softened
3/4 c. whole milk
1/2 c. heavy cream
3 tsp. lemon juice
2 T. Lyle's Golden Syrup (or corn syrup)
1/4 t. fine sea salt
2 t. vanilla bean paste
4 whole (rectangle) graham crackers, chopped

Preheat the oven to 300.  Line a half sheet baking pan with parchment paper.

Mix the quartered strawberries with 1/4 c. sugar and the tablespoon of balsamic vinegar.  Spread the strawberries over the parchment paper in one layer.  Roast for about 30-40 minutes, or until they are darker in color, soft and the juices have released. (and they will smell heavenly!)  Transfer the strawberries to a medium bowl and mash until only small pieces of fruit remain.  (I used a hand blender so they were chopped probably a bit more than they should have been.  But it was still delicious!!)  Chill the berry mixture in the refrigerator about 1 hour, till completely chilled.

In the meantime, blend the remaining ice cream ingredients (except the graham crackers) in a food processor until the mixture is smooth.  I pulsed for about 30 seconds. Transfer to a medium bowl and cover tightly. Refrigerate at least 30 minutes or up to one day.

When ready to churn, pour the mixture into an ice cream maker.  Freeze according to manufacture's directions.  During the last 5 minutes of freezing, add most of the roasted strawberries and chopped graham crackers. Pour into an ice cream container and press plastic wrap or parchment against the ice cream.  Freeze until firm, at least 2 hours.

*  I put about half of the ice cream into the container and added a layer of roasted strawberries and then garnished the top with a few more strawberries and chopped graham crackers. 

I let my machine churn a few more minutes so the strawberries blended a bit more than they "should" have, but the end product was delicious and tasted like wonderful strawberry cheesecake..

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No Churn Peanut Butter Chocolate Chip Ice Cream

It has been so miserably hot here. I know - I shouldn't complain as people in the south and even Midwest have it so much worse.  But we are not used to humidity in the high 80% - it is stifling and there have been days where there has been NO ocean breeze to move the air, even a little bit.  Ugh!

And when it's too hot to cook or bake or even eat (!), what better use of energy than to indulge in a cooling frozen treat!  This is truly delicious.  I cut the calories a little by using Swerve confectioner's sugar that has NO calories.  The taste didn't suffer at all, in fact I think I like it better than the first time I made it with regular powdered sugar.

If you like peanut butter and chocolate (and who doesn't?!?), you just HAVE to make this ice cream!

Peanut Butter Chocolate Chip Ice Cream

adapted from Created by Diane

2 c. heavy cream
1 - 14 oz. can sweetened condensed coconut milk
1/2 c. peanut butter  (split in half - 1/4 c for the ice cream and 1/4 c for the crumble)
1/4 c. Swerve confectioner's sugar (zero calories )
1/4 c. Enjoy Life (dairy free) mini chocolate chips

Chill the mixing bowl and beaters in the freezer for at least 3 hours - I like to do it overnight.

Mix 1/4 c. of the peanut butter with the confectioner's sugar until the mixture is almost dry and crumbly.  Add an extra tablespoon or two if needed to help "dry out" the peanut butter so it's not a liquid.  You want it kind of dry.  Set aside.

Whip the heavy cream until soft peaks form - 2-3 minutes.  With a chilled bowl you won't need more than 3 minutes (and you don't want it to turn to butter!)

Pour in the sweetened condensed milk and 1/4 cup of the peanut butter and mix on low until well combined.

Place half of the ice cream in an ice cream freezer tub (I really love the Tovolo tubs on Amazon).  Then sprinkle half of the peanut butter crumble over the top and half of the mini chips.  Pour the rest of the ice cream into the container and top with the remaining peanut butter crumble and mini chips.

Yes those are a plethora of mini chocolate chips and peanut butter "fluff" chunks.  It's sheer heaven!

Freeze for at least 4 hours and ENJOY!  This may be my new favorite flavor (until the next one!)

What is left to say...... but YUMMMMMMMM!!!!   

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No Churn Vanilla "Coconut" Ice Cream

I have been wanting to try this idea for a long time and with the temperatures beginning to climb this week (and my ice cream supply in the freezer at an all time low) - well - there was no time like the present.

So the no churn ice cream is nothing new on this blog - or on most blogs.  It is clearly something people are happily embracing and enjoying.  But I wanted to work toward a "healthier" version and this is step 1.  Instead of using sweetened condensed milk, I used coconut sweetened condensed milk.  The downside of this product is that it is made with cane sugar, and I am trying so hard to eliminate refined sugars from my diet.  That is why this ice cream is step 1.

It is super easy to make your own coconut sweetened condensed milk.  I have found recipes using full fat coconut milk and either honey, coconut sugar or maple syrup.  It does however need to simmer on the stove top for a long time.  But that would be an easy project to do in the evening.  So I am going to make all three varieties (depending on reviews out there and other ideas), and then try them with a basic no churn vanilla recipe and see which delivers the best flavor.  This will definitely be a fun experiment and I hope to end up with a tasty, "healthier" ice cream.  Once I have the base, then I can play around with flavor.  Such fun!

In the meantime, this step one preliminary recipe is fabulous.  I used vanilla bean paste because I love getting all of that rich vanilla flavor in the ice cream.  And if you don't like the flavor of coconut - never fear.  I could not even tell that there was coconut milk in it.  I will try it  again when it is frozen to see if there is a difference, but so far so good. (full disclosure:  I love it whether or not the flavor of coconut is present.  I am not a coconut hater, but I understand that many are, so trying to find a way to be sure this appeals to all!)

NO CHURN VANILLA "COCONUT" ICE CREAM

1 can unsweetened coconut sweetened condensed milk
1 pint heavy cream
2 tsp. vanilla bean paste (extract is fine, but the paste gives the flavor more depth)

Always chill a mixing bowl and beaters in the freezer for at least a few hours - overnight is even better.

In a small bowl, combine the coconut condensed milk and vanilla bean paste and set aside.  Pour the pint on heavy cream in the chilled bowl and beat on high for about 3 minutes - until soft peaks form.  Fold in the coconut condensed milk mixture and nix well.  Pour into ice cream freezer container and freeze for at least 4 hours before serving.  This is so creamy and good.

I served it on grilled nectarines (mouthwatering good - but failed to take photos). Next time....
But, I DO  have a mini "cake and ice cream" recipe  WITH photos to share soon - it got a big thumbs up from the neighbors!

Enjoy!

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Rocky Road Ice Cream - No Churn

Well it's election day across the country and no matter how you feel about where things are headed politically, it's always a great day for ice cream...right???

And if you are living in Southern California, it's even a better day for this frozen delight because Fall has decided to go into hiding for a few days as our temperatures soar into the 80s!  YEP - that's not a typo - low 80s today and high 80s tomorrow ON THE COAST!!  I am so NOT a fan of warm weather in November.  I want to put my socks and sweats on and get comfy.  Guess I have to wait a while for that.

So I will make myself feel a little better with a cup (or more) of this taste treat!  And since we will have warm weather for a while, be prepared for more delicious and easy ways to cool yourself off and feel nurtured all at the same time!

Rocky Road Ice Cream - No Churn

adapted from Oh Nuts

2 c. heavy cream, chilled
1 can (14 oz.) sweetened condensed milk
1/2 c. unsweetened cocoa powder
3/4 c. miniature marshmallows
3/4 c. roasted almonds (used Trader Joe's roasted honey almonds)


Coarsely chop the roasted almonds (you don't have to use the honey almonds that I did, but I love the flavor and texture they added).  You want them sized so they are easy to eat - no large pieces!

At least several hours before making this recipe, place a medium mixing bowl and beaters in the freezer.  I usually leave them in overnight to get them icy cold and make the whipping process even easier.

In a separate bowl, combine the sweetened condensed milk and the unsweetened cocoa. Whisk well until blended and well combined.  You should have a shiny, smooth, rich chocolate mixture.  Add the mini marshmallows and chopped almonds (reserving a few of each for the top) and gently fold into the chocolate mixture.  You will be tempted to stop now and just dig in with a spoon, but if you can hang on until you have finished all of the steps, this ice cream is worth the wait.

Now pour the heavy cream into your chilled bowl and beat about 2-3 minutes until soft peaks form. Fold in the cocoa mixture until well blended and no streaks are showing.  Pour into a freezer storage container  and top with a few remaining mini marshmallows and chopped roasted almonds.

This is delicious served in a bowl, a cone, or right out of the container! (I won't tell)!

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Salted Caramel Toffee Pretzel Chocolate Chip Ice Cream!

Does it look like I was trying to see how many words I could fit into a recipe title?  Challenge accepted!  The recipe that started this journey did not have chocolate chips, and I thought adding a few of the "mini" would be a great addition. And so, I couldn't leave them out of the headline!

No Churn Salted Caramel Toffee Pretzel Chocolate Chip Ice Cream

adapted from Two Peas and their Pod

Ingredients:

1 - 14 oz. can sweetened condensed milk
1/4 c. salted caramel sauce (plus extra for swirling)
1/2 t. vanilla extract
2 c. very cold heavy cream
1/2 c. chopped pretzels
1/2 c. Heath toffee bits (in the baking section)
1/4 c. mini-chocolate chips (optional)
Additional chopped pretzel and toffee bits to sprinkle on top before freezing. (about 2 T each)

Directions:

In a medium bowl, combine the sweetened condensed milk, vanilla and 1/4 c. salted caramel sauce.  Set aside.

In a large chilled bowl (I put the bowl and the whisk attachment in the freezer for at least 15 minutes to chill) beat the heavy whipping cream on high until stiff peaks form. I used a hand mixer and it took just about 3 minutes - not bad at all.

With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture.  Stir in the chopped pretzels, toffee bits, and mini chocolate chips.

Pour the ice cream mixture into a freezer safe canister (I love the Tovolo tubs found on Amazon).Pour the 2 T. of caramel sauce over the top of the ice cream and swirl it in with a butter knife.  Smooth the top and then sprinkle with the remaining chopped pieces.

Cover with parchment paper (prevents the ice from forming) and seal tightly.  Freeze at least 6 hours before serving.

Enjoy every bite!

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Peanut Butter Brownie Swirl Ice Cream

This may be my new favorite.  But then again, my list of favorites is growing as rapidly as the ice cream varieties in the freezer!  This one......with the peanut butter swirling through this ice cream is decadent yet  light and has a nougat-like texture.  It tastes so good in this ice cream and the little bits of brownie pieces just add to the unbeatable flavor combination.  The ice cream itself has a richness about it, but you don't need a lot of it to satisfy any sweet tooth or ice cream craving.  This is definitely a winner and easy to make because you don't need an ice cream machine.  Don't get me wrong - I LOVE my ice cream machine and when I have the time and desire to go through the additional steps, it makes mouth watering ice cream  concoctions.  But these "all over the internet no churn ice cream recipes" are a great alternative.  (and no one else will know you didn't spend hours making it!)  I promise there are more ice cream recipes to share in the near future - I just need some current photos!  If you knew what was coming you would be SO excited!!

But this is a great one in the meantime and was a big hit with all who tried it!

Peanut Butter Brownie Ice Cream

adapted from Bakerella

2 c. heavy whipping cream
14 oz. can sweetened condensed milk
1 1/2 t. vanilla
1/2 c. peanut butter
1 1/2 c. small brownie pieces
chopped peanuts (4-5 T.) - optional
1 T. vodka (optional - the alcohol will help it not freeze quite so solid)

Chill mixing bowl and beater in the freezer for at least 30 minutes.

Warm the peanut butter in the microwave and stir about a third of the can of sweetened condensed milk.

Whip heavy cream until soft peaks form, about 3 minutes.  Take about a third of the whipped cream and add it to the peanut butter mixture and set aside.

Fold together the remaining whipped cream and remainder of can of sweetened condensed milk.  When blended, add the vanilla.  Then fold in the brownie pieces.

Fill an ice cream container (I love these Tovolo containers) , alternating the cream mixture with the peanut butter mixture. (start with the whipped cream mixture and spoon about 1/3 into the container.  The dollop the peanut butter mixture in top and swirl gently with a knife.  Repeat the layers two more times).  Top with chopped peanuts, if desired.

Cover with parchment paper (helps prevent ice crystals) before freezing.  Will be ready in six hours

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Strawberry Cheesecake Ice Cream

I just found out this weekend that July is Ice Cream Month.  How convenient because I have quite a few ice cream recipes to share with you - and since I didn't know there was a whole month dedicated to ice cream,  I started my obsession with this frozen delight in June!!  I like to be early with things that are so good - and the recipes I am sharing with you are really THAT good - and I have more in the works so stay tuned.  I don't know why I have a fascination with ice cream these days.  The weather hasn't even been that hot (although reports are that a heat wave is coming the end of the week - yikes!)  so I cannot use that as an excuse....yet.  Maybe I just want to have all of my favorites figured out so when it is hot and miserable and the only thing that tastes good is a cold bowl or cone of ice cream, I will be totally prepared!  Makes sense to me!!  I currently have four different flavors in the freezer - how absurd is that?  The only redeeming (barely) fact is that I only make a quart at a time, so that makes it more acceptable in my book. If they were the half gallon size, then you could conclude that I have a serious ice cream addiction  - but quart size is totally acceptable. Right?  And I don't even eat it that often - that is the funny thing. You would think I would be attacking it on a daily basis, but since it's there in a variety of flavors, and I know I can easily make more, it just doesn't seem to have control over my whole being - at least not this week!  Will keep you posted on that one.

So - now that I have tempted you with the idea of more deliciousness to come, I will share this winner with you.  You do need an ice cream machine to make this one, but it is worth it.  The next time I make it, I would add graham cracker crumbs for a little more cheesecake texture - but it is fabulous as it is.

Strawberry Cheesecake Ice Cream

adapted from Hip Foodie Mom

8 oz. cream cheese, softened

3/4 c. organic cane sugar

1 c. cold heavy cream

8 oz. strawberry Greek yogurt

1 T. fresh lemon juice

3 T. strawberry jam (good quality)

1 t. vanilla extract (I use Vanilla Bean Crush from King Arthur flour that has bits of vanilla beans in it)

2 heaping cups of fresh strawberries, hulled and chopped.

OPTIONAL:  If you don't want it to freeze quite so hard, add 1 T. vodka when you are mixing all of the ingredients. Alcohol doesn't freeze, so that makes it a little easier to scoop out.

With a stand mixer or good hand mixer, use the whisk attachment and blend together the cream cheese, heavy cream, sugar, strawberry yogurt, lemon juice, and vanilla extract and beat until smooth, scraping down the sides of the mixing bowl as needed.

Using a rubber spatula, fold in the chopped strawberries gently until well combined. Cover with plastic wrap and chill well in the refrigerator - for about an hour.  Pour into your ice cream canister.

When done processing, put it in an airtight container and freeze for at least 6 hours before heating (although licking the ice cream beater when it is finish in the machine is certainly acceptable - and even necessary!

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