Category Archives: Frozen Treats

Peanut Butter cups & Chocolate Ice Cream

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-ICE CREAM MAKER RECIPE-

Ok.. this one was not for me at first but for my husband… I tried it and damn!! It was way better than I thought!! It was incredible! The texture is just PERFECT!!!! Did I say PERFECT?! haha! It’s so creamy!!

It’s a little intense on the calorie count, but I don’t mind at all, after all it’s a treat, not a meal and we only have one life to live right? 😉

I bought an ice cream recipe book the other day.. it’s  Ben & Jerry’s homemade ice cream and dessert book

So I wasn’t able to resist this awesome recipe.. but let me tell you a secret.. I added chocolate, haha!!

Servings

About 1.5L

Ingredients

* 1/4 cup chocolate chips

* 1/2 cup unsweetened cocoa powder

*1 1/2 cup milk (I used 3.25% milk)

* 2 large eggs

* 1cup sugar

* 1 cup heavy cream (I used 35%)

* 1 teaspoon pure vanilla extract

* 9 chopped peanut butter cups

* 1/4 cup chocolate chips, chopped

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Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* In a double-boiler melt the chocolate (1/4 cup), whisk in the powdered cocoa, stir constantly until smooth. Add the milk a little at the time. Whisk. Remove from heat and let cool down.

* In a bowl, whisk the eggs until light and fluffy (few minutes), whisk in sugar until completely blended. Pour in the cream and vanilla and whisk again. pour the chocolate mixture into the cream mixture and mix.

* Put the mixture in a bowl and then in the refrigerator for few hours (I left mine almost 3-4 hours)

* Pour the mixture into the ice cream maker and put it on. Calculate about 25-30 minutes to reach the perfect texture. (the mixture has to thickened). Add the chopped chocolate and peanut butter cups. Continue to run the machine and 2-3 minutes later you can stop it.

* Since the ice cream will be kind of soft, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did) (don’t freeze your ice cream in the ice cream maker bowl.. use another container!)

* Remove from the freezer and serve.

* Enjoy!

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Pomegranate & Blueberry Ice Cream

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-ICE CREAM MAKER RECIPE-

 I wanna try something new, so I looked on the internet for pomegranate ice cream recipes.. I didn’t liked the one I found so I mixed 3-4 recipes together and add blueberries too.. so it was a total experiment but… it’s a success!!! It’s tasty and not overwhelming with the pomegranate taste!

I’m so in love with my ice cream maker, it’s way cooler than buying ice cream, healthier, you know what you put in it, no weird conservation agents (I have a skin reaction to some.. damn you agents!!), it’s cheaper and you can do whatever flavor you want! It’s awesome.. and all that for only 50$ (and it wasn’t even me who paid, muahahhaa!)

Pomegranate is an amazing fruit!! It’s the most powerful anti-oxidant of all fruits and I’m a huge fan of that weird looking red fruit 🙂

Servings

About 1L

Ingredients

* 1 1/2 cups cream (I used 10%)

* 1/2 cup milk (I used 3.25% milk)

* 1/2 cup sugar

* 1 tablespoon cornstarch

* 1/8 teaspoon salt

* 1 cup pure pomegranate juice

* 1/3 cup fresh blueberries

* 1 teaspoon lemon juice

* 1/2 teaspoon pure vanilla extract

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Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* Put the blueberries,pomegranate juice, lemon juice and vanilla in a blender and pulse until smooth.

* In a pan over medium heat combine the cream, milk, salt, cornstarch and sugar. Bring to boil. Whisk for 2 minutes. Remove from heat and let cool a little. Pour in the pomegranate mixture.

* Put the mixture in a bowl and then in the refrigerator for few hours (I left mine almost 24 hours)

* Pour the mixture into the ice cream maker and put it on. Calculate about 35 minutes to reach the perfect texture. (the mixture has to thickened).

* Since the ice cream will be kind of soft, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did) (don’t freeze your ice cream in the ice cream maker bowl.. use another container!)

* Remove from the freezer and serve.

* Enjoy!

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Chocolate & Raspberry Sorbet

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-ICE CREAM MAKER RECIPE-

We love sorbets… a lot! And since my sis was coming over to have lunch I made some because she’s kind of lactose intolerant.. so no dairy here 😀

The taste is like… eating a dark chocolate truffle! I’m in love.. AGAIN! Mmmmmm! Even if the taste is a little strong I was surprise to see that my big girl was a fan.. wow! I guess it was very good, haha!

Servings

About 5 cups (1.25L)

Ingredients

* 3 cups water

* 1 2/3 cups sugar

* 1 pinch of salt

* 1 2/3 cups cocoa powder, sifted (I used a weird reddish kind I found at bulk barn, it’s called RUDDY RED chocolate..hehe!)

* 1 teaspoon pure vanilla extract (I used my Mexican vanilla)

* 1 cup fresh raspberries, pureed

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Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* In a saucepan over low heat, combine water and sugar. Stir until the sugar is totally dissolved. Boil for 1-2 minutes. Add gradually the cocoa by whisking constantly. Add the vanilla and the raspberries. Mix. Pour the mixture into a container and put it in the fridge.

* Pour the mixture into the ice cream maker and put it on. Calculate about 20-25 minutes to reach the perfect texture. (the mixture has to thickened)

* Since the sorbet will a little softer than usual, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did)

* Remove from the freezer, wait few minutes and serve.

* Enjoy!

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Tropical Ice Cream

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-ICE CREAM MAKER RECIPE-

The other day I wanted to try something new so instead of cream I used coconut milk and it was very good! 🙂

Servings

About 5 cups (1.25L)

Ingredients

* 1 small very ripe mango, peeled, and cut

* 1 cup ripe diced pineapple

* 3/4 cup milk (I used 3.25% milk)

* 2/3 cup sugar

* A pinch of salt

* 1 1/2 cups of coconut milk

* 1 teaspoon pure vanilla extract (I used my Mexican vanilla)

* 1/3 cup shredded coconut, roasted (I roasted it in the oven for like 3-4 minutes and I use unsweetened coconut)

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Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* Put the mango and the pineapple dices in a food processor and pulse until you reach the texture you want.

* In a bowl, whisk  the sugar, the milk and the salt together until all the sugar is dissolved. Stir in coconut milk and vanilla. Add the fruit puree and mix well.

* Cover and put the bowl in the refrigerator for few hours (I left mine there for about 2-3 hours)

* Pour the mixture into the ice cream maker and put it on. Calculate about 20 minutes to reach the perfect texture. (the mixture has to thickened) Add the roasted coconut and wait 2-3 minutes before stopping the machine.

* Since the ice cream will be kind of soft, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did) (don’t freeze your ice cream in the ice cream maker bowl.. use another container!)

* Remove from the freezer and serve.

* Enjoy!

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Blackberry Ice Cream

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-ICE CREAM MAKER RECIPE-

Still totally addicted to my ice cream maker.. hahaha!!! Next one will be an orange sorbet.. can’t wait to taste it! I’m sure it will be super awesome like all the previous kind I try 🙂

The fun thing about blackberry ice cream is that it’s very hard to find in stores, but also the color.. it’s soo lovely (and delicious!) I’m a super huge berry fan.. all kinds.. blackberries, strawberries, raspberries, blueberries… name it! Can’t wait to be in July so I’ll be able to use fresh berries from Quebec! (They are the best!)

I wonder how babies taste what we eat.. since doctors and researches says that they can taste what you eat in your breast milk.. I guess we have the same tastes because he’s always drinking like crazy, hahahaha! 😀

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Servings

About 5 cups (1.25L)

Ingredients

* 1 1/2 cup fresh blackberries

* 3/4 cup milk (I used 3.25% milk)

* 2/3 cup sugar

* A pinch of salt

* 3/4 cup 35% cream

* 3/4 cup 10% cream

* 1 teaspoon pure vanilla extract (I used my Mexican vanilla)

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Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* Wash the blackberries.

* Put the blackberries in a food processor and pulse until you reach the texture you want (I wanted a smooth texture with some tiny pieces in it)

* In a bowl, whisk  the sugar, the milk and the salt together until all the sugar is dissolved. Stir in cream and vanilla. Add the fruit puree and mix well.

* Cover and put the bowl in the refrigerator for few hours (I left mine there for about 2-3 hours)

* Pour the mixture into the ice cream maker and put it on. Calculate about 20 minutes to reach the perfect texture. (the mixture has to thickened)

* Since the ice cream will be kind of soft, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did) (don’t freeze your ice cream in the ice cream maker bowl.. use another container!)

* Remove from the freezer and serve.

* Enjoy!

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Cookies & Cream Ice Cream

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ICE CREAM MAKER RECIPE

This one was for my husband… and he was VERY happy about it, it was super delicious! I used 35% cream and not the usual 10% because the higher your fat % is, the creamier the ice cream will be!

Let me tell you than even plain (with the cookies..) is was fantastic! the texture was PERFECT!! and the taste… Mmmmm!!!

Servings

About 5 cups (1.25L)

Ingredients

* 3/4 cup milk (I used 3.25% milk)

* 2/3 cup sugar

* A pinch of salt

* 1 1/2 cups cream (I used 35% cream)

* 1 teaspoon pure vanilla extract (I used my Mexican vanilla)

* 12-15 cookies (the oreo type), chopped

* 1/2 cup chocolate chips, chopped

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Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* In a bowl, whisk  the sugar, the milk and the salt together until all the sugar is dissolved. Stir in cream and vanilla.

* Cover and put the bowl in the refrigerator for few hours (I left mine there for about 2-3 hours)

* Pour the mixture into the ice cream maker and put it on. Calculate about 20 minutes to reach the perfect texture. (the mixture has to thickened) When the texture is fine, add the cookies a little at a time then the chocolate chips.

* Since the ice cream will be kind of soft, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did) (don’t freeze your ice cream in the ice cream maker bowl.. use another container!)

* Remove from the freezer and serve.

* Enjoy!

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Strawberry Sorbet

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-ICE CREAM MAKER RECIPE-

Yesterday I had family members (mom and sis) who came to my house to spend the day… so I made this sorbet because my sis is lactose intolerant.

It was very delicious and everyone enjoyed it! Especially our big girl Dalie, she’s like me, a big fan of frozen desserts, haha, and it’s ok since it’s almost like eating plain strawberries.. but frozen! It’s very hot since 2 weeks in Quebec (over 25’C each day and super sunny, no rain at all) so it’s always refreshing to eat something cold.

Another thing.. I made a recipe without a huge amount of sugar, since my husband is dieting. (Ohhh and even if I’m not, I’m trying to get in a better shape too.. I already lost 18.5 pounds in 3 weeks (since my boy is born) Hooray!) )

Servings

4-5 servings

Ingredients

* 1/3 cup water

* 1/3 cup sugar

* 1 pound of fresh strawberries

* 1 tablespoon lemon juice

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Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* In a saucepan over low heat, combine water and sugar. Stir until the sugar is totally dissolved. Boil for 1-2 minutes then remove from heat. Pour the mixture into a container and put it in the fridge.

* Put all the strawberries (washed and cut) into a food processor and process until the strawberries are pureed. In a bowl combine the puree and the lemon juice. cover and put it in the fridge.

* Once the syrup and the fruits are cold, combine both.

* Pour the mixture into the ice cream maker and put it on. Calculate about 15 minutes to reach the perfect texture. (the mixture has to thickened)

* Since the sorbet will a little softer than usual, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did)

* Remove from the freezer, wait few minutes and serve.

* Enjoy!

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Strawberry & Banana Ice Cream

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I’m totally ADDICTED to my ice cream maker, hahahaha! In two days I made two different kind and you know what… the bowl is still in the freezer so I can try another kind tomorrow! HAHA!

I love the texture that the banana gave to that ice cream, it’s fun and like the mango ice cream, it’s super delicious and…. HOMEMADE! Yeah!

-ICE CREAM MAKER RECIPE-

Servings

About 5 cups (1.25L)

Ingredients

* 1 cup sliced strawberries

* 1 very ripe medium banana

* 3/4 cup milk (I used 3.25% milk)

* 2/3 cup sugar

* A pinch of salt

* 1 1/2 cups cream (I used 10% cream)

* 1 teaspoon pure vanilla extract (I used my Mexican vanilla)

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Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* Put the strawberries and the banana in a food processor and pulse until you reach the texture you want (I wanted a smooth texture with some tiny pieces in it)

* In a bowl, whisk  the sugar, the milk and the salt together until all the sugar is dissolved. Stir in cream and vanilla. Add the fruit puree and mix well.

* Cover and put the bowl in the refrigerator for few hours (I left mine there for about 2-3 hours)

* Pour the mixture into the ice cream maker and put it on. Calculate about 20 minutes to reach the perfect texture. (the mixture has to thickened)

* Since the ice cream will be kind of soft, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did) (don’t freeze your ice cream in the ice cream maker bowl.. use another container!)

* Remove from the freezer and serve.

* Enjoy!

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Ataulfo Mango Ice Cream

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For my birthday, well it’s only on May 20, hehe, my husband surprised me with a Cuisinart Ice cream maker. I was super glad to received it!! It’s so easy to use, I’m totally in love with it!

Homemade ice cream (well frozen tofu, frozen yogurt and sorbets too) is the best! Not only because homemade is always better, but because the ingredients are simple and healthy. When you read the label of a commercial ice cream, even the one that are more homemade style, damn!!!! the ingredients list is super intense with words you cannot even pronounce and since I’m a fan of frozen desserts, I decided to start making my own. It’s way better for me and my family.

So today I tried for the first time and it was a total success! I made some ataulfo mango ice cream… (you know.. the yellow small mango kind..) After dinner I prepared some bowls for my husband, my big girl Dalie and I and it was super delicious! It was soooo smooth and creamy! Everyone loved it! Dalis was wanting more.. so I guess it was a true success, haha!

I can’t wait to try tons of recipes, flavors, experiments.. awww I’m addicted, haha!! Next one will be strawberry-banana 🙂

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-ICE CREAM MAKER RECIPE-

Servings

About 5 cups (1.25L)

Ingredients

* 2 very ripe ataulfo mangoes (about 1 1/2 cups), peeled.

* 3/4 cup milk (I used 1% milk)

* 2/3 cup sugar

* A pinch of salt

* 1 1/2 cups cream (I used 10% cream)

* 1 teaspoon pure vanilla extract (I used my Mexican vanilla)

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Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* Put the mangoes in a food processor and pulse until you reach the texture you want (I wanted a smooth texture with some tiny pieces in it)

* In a bowl, whisk  the sugar, the milk and the salt together until all the sugar is dissolved. Stir in cream and vanilla. Add the mango puree and mix well.

* Cover and put the bowl in the refrigerator for few hours (I left mine there for about 2-3 hours)

* Pour the mixture into the ice cream maker and put it on. Calculate about 20 minutes to reach the perfect texture. (the mixture has to thickened)

* Since the ice cream will be kind of soft, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did) (don’t freeze your ice cream in the ice cream maker bowl.. use another container!)

* Remove from the freezer and serve.

* Enjoy!

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Fruity Ice Pops

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I wanted to make some Popsicle for my family because like always, I prefer homemade…it’s always fun to know exactly what you are eating or feeding others.

These pops are awesome, they only have fruits in it.. fresh fruits! How fun! My husband is a big fan and our daughter too. It’s a cool way to eat fruits during the warm season (because yeah finally in Quebec it’s more than Spring.. the past almost 2 weeks were hot.. always over 20-24’C!)

I love to put bananas in frozen pops because they are giving a great texture to the popsicle.  (and a cool taste too..)

Servings

8 pops

Ingredients

* 1 large ripe mango

* 1 large ripe banana

* handful of pineapple chucks

* handful of strawberries

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Directions

* Wash and cut all the fruits.

* With a blender or food processor reduce all the fruits into a puree.

* Pour into ice pops molds. (I used Tupperware molds.. they are like THE best I ever used!)

* Freeze, then enjoy!

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