Cherry Mint Magic Ice Cream

Silky smooth, delicious, dreamy ice cream.  And here's the magic part: you don't need a machine to make it!  I kid you not!
This recipe is embellished from one by Cook's Illustrated.  The original recipe, vanilla, is wonderful.  Add cherries and mint, though...well, now you've got something really special.  Of course, you can make this ice cream whatever flavor you'd like - just don't add extra liquid or you'll get ice crystals.
I recommend that you drop everything and get started on a batch right this very moment.  You'll be glad you did.  It's magical!

Cherry Mint Magic Ice Cream

Adapted from Cook's Illustrated

Ingredients:

1/2 cup sweetened condensed milk

1/4 cup sour cream (or thickened yogurt)

1 tsp vanilla extract

1/4 tsp peppermint extract

1 tsp maraschino cherry liquid

A drop of red food coloring

1 oz white chocolate, chips or chopped

1 1/4 cups heavy cream

1/4 cup maraschino cherries, drained and chopped (about 1/2 a 10oz jar)

1/4 cup crushed peppermint candies

Directions:

1.  Combine 1/4 cup of the milk with the white chocolate in a small bowl.  Microwave for 30 seconds, stop, and stir.  Repeat until the white chocolate is melted and the mixture is smooth.

2.  Combine the rest of the milk, the sour cream, extracts, and food coloring in a medium bowl.  Mix well.

3.  Stir the white chocolate mixture into the medium bowl.  Stir until well blended and smooth.

4.  Whip the cream in a large bowl (or stand mixer) until soft peaks form.

5.  Whisk 1/3 of the whipped cream into the milk mixture.  Pour the mixture into the whipped cream bowl.  Fold until well blended.  Fold in the cherries and peppermint candy.

6.  Pour the mixture into an 8" baking dish.  Cover tightly with plastic wrap.  Freeze for at least 6 hours.  Serve!

Banana Fudge Popsicles

When I was a kid, my mom used to freeze bananas for me as a treat.  And sometimes, she'd put chocolate on them.  I loved those flavors together then and still do!
These popsicles have all the creamy goodness of pudding pops combined with the deliciousness of chocolate frozen bananas.  Simple, tasty, perfect!

Banana Fudge Popsicles

Adapted from Kraft Foods

Ingredients:

1 cup mashed banana (aprx 2 medium)

1/2 tsp lemon juice (optional: to prevent the bananas from oxidizing)

3 cups milk

3.4 oz vanilla instant pudding (or banana pudding)

3.4 oz chocolate fudge instant pudding

Directions:

1.  Get ready your popsicle molds (or paper cups) and sticks/handles.  This recipe makes about 10 standard popsicles.

2.  In a medium bowl, whisk together the banana and lemon juice.  Whisk in 1 cup of the milk.  Whisk in the vanilla pudding until the mixture thickens.

3.  In a separate medium bowl, whisk the remaining 2 cups of milk together with the chocolate pudding until the mixture thickens.

4.  There are several different ways you can do this next step:

     

     Method 1: alternate pouring tablespoons of the two flavors carefully into the mold cavities, making stripes.  This method ensures equal flavor portions and looks neat and pretty.

     Method 2: alternate pouring tablespoons of the two flavors into the mold cavities, then swirl the mixture with a stick or skewer to create a marbled effect.  This method ensures equal flavor portions and gives a pretty design.

    Method 3: very gently combine the two flavors into one bowl.  Stir once or twice to swirl.  Pour the mixture into the mold cavities.  This is an easy method that gives a pretty, swirled design.

    Method 4: fill each mold cavity halfway with one flavor, then fill the other half with the second flavor.  This is the easiest method and ensures equal flavor portions.

5.  Insert handles/sticks.  Cover and freeze until completely frozen solid (if you try to unmold too soon, the handles will pull out of the parfrozen centers).

6.  Hold the mold under hot running water.  Try to loosen the pops.  Repeat until you can remove the pops from the mold.

7.  Serve!

Banana Split Pudding Pops

All of the deliciousness of a banana split all in one creamy, delightful pop!

Banana Split Pudding Pops

Katie Christy

Ingredients:

3.4 oz pkg vanilla instant pudding

1 3/4 cups + 1 tbsp milk

1/4 cup strawberry pie filling, mashed (can sub mashed fresh berries or dessert topping)

1/4 cup crushed pineapple, drained

2 tbsp chocolate or fudge sauce

1/2 cup banana, mashed (aprx 1 small)

Directions:

1.  Get ready a popsicle mold and handles/sticks.  This recipe makes ten standard pops.  Set out 5 medium bowls.  These bowls will be referred to as: vanilla bowl, strawberry bowl, pineapple bowl, chocolate bowl, and banana bowl.

2.  Measure the dry pudding mix as follows: 2 tbsp in the vanilla bowl, 1 tbsp in the strawberry bowl, 2 tbsp in the pineapple bowl, 1 tbsp in the chocolate bowl, 1 tbsp in the banana bowl.

3.  Pour 1/2 cup of milk into the vanilla bowl.  Whisk until thickened (1-2 minutes).  Distribute evenly among the popsicle cavities (1 tbsp each).

4.  Pour 1/4 cup + 1 tbsp of milk into the strawberry bowl.  Add 1/4 cup mashed strawberries.  Whisk until thickened (1-2 minutes).  Distribute evenly among the popsicle cavities (1 tbsp each).

5.  Pour 1/4 cup milk into the pineapple bowl.  Add 1/4 cup crushed pineapple.  Whisk until thickened (1-2 minutes).  Distribute evenly among the popsicle cavities (1 tbsp each).

6.  Pour 1/4 cup + 3 tbsp milk into the chocolate bowl.  Add 2 tbsp chocolate sauce.  Whisk until thickened (1-2 minutes).  Distribute evenly among the popsicle cavities (1 tbsp each).

7.  Pour 1/4 cup + 1 tbsp of milk into the banana bowl.  Add 1/4 cup mashed banana.  Whisk until thickened (1-2 minutes).  Distribute evenly among the popsicle cavities (1 tbsp each).

8.  Insert handles/sticks.  Cover and freeze until completely frozen solid (if you try to unmold too soon, the handles will pull out of the parfrozen centers).

9.  Hold the mold under hot running water.  Try to loosen the pops.  Repeat until you can remove the pops from the mold.  

10.  Serve!  Garnish with whipped cream and/or maraschino cherries if you'd like.

Caramel Fudgsicles

Fudgsicles are a magical thing - chocolatey delicious.  Caramel is also delicious.  So, why not combine the two into one awesome pop?

Caramel Fudgsicles

Fudge flavor from Baking Bites

Ingredients:

Fudge -

1 cup milk

1/4 cup cocoa powder, sifted

1/3 cup sugar

1 tbsp corn syrup

1/2 tsp vanilla extract

Caramel -

1 cup + 2 tbsp milk

2/3 cup caramel sauce (I used Hershey's topping)

Directions:

1.  For the Fudge flavor: in a large measuring cup, whisk together 1/2 cup of the milk with the cocoa powder.  Microwave for 30 seconds.  Whisk until smooth.  Whisk in the sugar, corn syrup, and vanilla.  Whisk in the remaining 1/2 cup of milk.  Place in the freezer until ready to use.

2.  For the Caramel flavor: in a second large measuring cup, stir together the milk and caramel sauce until thoroughly blended.  Set aside.

3.  Get ready a popsicle mold and handles/sticks.  This recipe makes 10 standard pops.

4.  Pour both mixtures at the same time into each of the popsicle mold cavities.  Pour from opposite ends of each cavity to avoid excessive flavor mixing.  This makes a marbled pop.  You could also pour in one flavor (filling each cavity halfway), freeze, then pour in the second flavor and freeze to make a layered pop.

5.  Insert the handles/sticks.  Cover and freeze until completely frozen solid (if you try to unmold too soon, the handles will pull out of the parfrozen centers).

6.  Hold the mold under hot running water for a few seconds.  Try to loosen the pops.  Repeat until you can remove the pops from the mold.  Serve!

Lime Cream Popsicles

When it's hot outside, there's nothing like a cold treat to help cool you down.  These creamy lime pops are just perfect for the occasion.
This recipe was inspired by a dessert I found in the Jello & Cool Whip Favorite Desserts cookbook.  The bright layer is adapted from a recipe by J. Benkenstein at allrecipes.com.
If you don't want to bother with the dual flavors, worry not!  Make a double batch of either one - both layers are wonderful all on their own.  These pops would also be excellent in other flavors like lemon or orange.  Yum!

Lime Cream Popsicles

Inspired by Jello & Cool Whip Favorite Desserts

Bright layer adapted from allrecipes.com

Ingredients:

Bright Layer -

1/4 cup sugar

2 tbsp (1 oz) lime Jello

1/4 cup water

1 cup milk

1 tsp lime juice

Light Layer -

6 oz cream cheese

1/2 cup sweetened condensed milk

1/4 cup milk

1/4 cup + 2 tbsp lime juice

Directions:

1.  Get ready a popsicle mold.  This recipe makes 10 standard pops.

2.  For the Bright Layer: stir the sugar and jello together with the water.  Microwave for 30 seconds.  Stir until the gelatin is completely dissolved.  Stir in the milk and then the 1 tsp lime juice.  

3.  Pour the mixture evenly into the mold cavities.  Cover and freeze until semi-firm (don't let it freeze too hard or the handle/stick won't go in).

4.  For the Light Layer:  beat the cream cheese in a medium bowl until smooth.  Add the sweetened condensed milk, milk, and 1/4 cup + 2 tbsp lime juice to the bowl.  Beat until smooth.

5.  Pour the mixture evenly into the mold cavities, filling them.  Add handles/sticks.  Cover and freeze until completely frozen (if you try to unmold too soon, the handles will pull out of the parfrozen centers).

6.  Hold the mold under hot running water for a few seconds.  Try to loosen the pops.  Repeat until you can remove the pops from the mold.  Serve!

Mojito Popsicles

These pretty pops are the ultimate in summer refreshment.  A cooling concoction of lime mint perfection.  Make up a batch today and beat the heat tomorrow.  Yum!

Mojito Popsicles

Katie Christy

Ingredients:

Mint Mix-

2 cups cold water

6 tbsp sugar

1/4 tsp peppermint extract

6 drops green food coloring

Lime Mix -

1 1/2 cups water

3/4 cups fresh lime juice (aprx 6 limes)

1/2 cup sugar

1/4 tsp rum extract (optional)

This recipe makes 10 standard popsicles

Directions:

1.  Mint Mix: stir all of the mint mix ingredients together in a large measuring cup or medium bowl until the sugar has dissolved.  Pour the mixture into a 9" X 13" baking dish.  Cover and freeze until completely solid.

2.  Meanwhile for the Lime Mix: stir all of the lime mix ingredients together in a large measuring cup or medium bowl until the sugar has completely dissolved.  Cover and chill.

3.  When the mint mix is frozen, place the popsicle mold in the freezer to get it cold.

4.  Using a fork, rake under the mint ice, breaking it into large shards.

5.  Working quickly, place a few shards of mint ice into each popsicle mold cavity.  Return the mold to the freezer for a few minutes to refirm the mint ice.

6.  Fill the popsicle cavities with lime mix.  Place a handle/stick into each.  Freeze until completely frozen solid (if you try to unmold too soon, the handles will dislodge from the parfrozen centers).

7.  Hold the molds under hot running water for a few seconds.  Try to loosen the pops.  Repeat until you can remove the pops from the mold.  Serve!

Blueberry Cheesecake Popsicles

The blazing general sun marched through the sky with a vast troop of inexorable heat wave soldiers.  Across the world they stormed, a power so insurmountable that all humans fell and cowered in their light.  But the blazing army showed no mercy, running the people through with their fiery bayonets in a horrible tour de force.  There mankind lay on the parched earth, all but defeated.
And then, out of the blinding inferno walked a warrior.  And she did wield the one weapon that could save...them...all...

Blueberry Cheesecake Popsicles

Adapted from Fun and Food Cafe

Ingredients:

12 oz blueberries (frozen, thawed work perfectly)

1/4 cup sugar

1 1/2 tsp lemon juice

1 cup cream cheese, softened

1/2 cup plain yogurt

5 tbsp sugar

1/2 tsp vanilla extract

1/2 tsp lemon oil

Directions:

1.  Get ready popsicle molds and handles.  This recipe makes 10 standard popsicles.

2.  Puree the berries, sugar, and lemon juice in a blender or food processor until smooth.  Set aside.

3.  Beat the cream cheese in a medium bowl until smooth.  Beat in the yogurt, sugar, vanilla, and lemon oil.

4.  Pipe or spoon 1 tbsp of the cream cheese mixture into the popsicle molds.  Pipe or spoon 1 tbsp of the berry mixture into the molds.  Repeat, alternating, until the molds are filled.  Tap the molds on the counter to get rid of any air pockets.

5.  Using a skewer or knife, gently swirl the mixtures in the molds.

6.  Freeze until completely frozen solid (if you try to unmold too soon, the handles will dislodge from the parfrozen centers).

7.  Hold the molds under hot running water for a few seconds.  Try to loosen the pops.  Repeat until you can remove the pops from the molds.  Serve!

Frozen Bananaberry Salad

It is a common occurrence that I find myself with extra bananas and I'm always looking for new recipes to use them in.  Some of my favorites are banana bread (of course), banana jam (a recipe I'll be posting), and banana ice cream.  Yummy!
This contest-winning recipe is one I found at Taste of Home.  It is quick and easy to put together (though you do need to allow freezing time) and it's tasty.  
The only changes I made were: to reduce the Cool Whip to 8 oz and to quarter the bananas lengthwise before cutting instead of halving them (for smaller pieces).  I also omitted the nuts (due to the family's allergies).  The cranberries are just right in this salad, but if you have some aversion, you could substitute pie filling (though you'd probably want to reduce the sugar).
I served this salad alongside burgers on a hot day and it was just right.  Fruity, cool, and creamy.

Frozen Bananaberry Salad

Taste of Home

Ingredients:

1 20 oz can pineapple tidbits
5 medium firm bananas, quartered lengthwise and sliced
1 14 oz can whole-berry cranberry sauce
1/2 cup sugar
1 8 oz (or 12 oz) package Cool Whip, thawed
1/2 cup chopped walnuts (optional).

Directions:

1.  Strain the pineapple juice into a medium bowl.  Gently toss the bananas in the juice.

2.  In a large bowl, mix the drained pineapple, sugar, and cranberry sauce.

3.  Fold the Cool Whip into the pineapple mixture.

4.  Strain the bananas, discard the juice (or drink it), and fold them into the mixture.

5.  Pour the mixture into a 9" X 13" baking dish.  Smooth the top.  Cover and freeze until solid.

Banana Ice Cream

Here we have an unusual frozen treat.  The ingredients aren't what I'd usually think of when I hear the words "ice cream", but actually, that's just what they turn out to be.  And the best part?  You don't even need to dig out the ice cream maker for this one.  Maybe it should've been called Banana Easy Cream!

I had some bananas and wanted to try something new with them (man cannot live on banana bread alone).  The search began and, hey presto!  I came across an easy to make treat that's a snap to make.  I found this ice cream, from Bon Appetit, on epicurious.

Quite a few people were leaving comments about the sweetness - or overabundance thereof.  I have two suggestions to overcome this: use bananas that are ripe, but not as ripe as you might use for a bread.  And, add semi-sweet chocolate to the mix.  I did this in the form of mini chips, but I think ribbons of fudge or peanut butter would be wonderful, too.  I found the finished ice cream to be just right - not at all too sweet. 

The work and effort required for this recipe are minimal.  The only real time spent here is in the freezer.  And what you end up with is a creamy, dreamy, yummy treat with a banana punch.  So, next time you have some extra bananas on hand, this is a great recipe to use them in!

Banana Ice Cream

Adapted from Bon Appetit

Ingredients:

2 cups mashed ripe banana (about 4)

14 oz can sweetened condensed milk

½ tsp vanilla extract

¾ cups heavy whipping cream

1 cup mini semi-sweet chocolate chips

Directions:

1.  Stir the banana together with the sc milk and vanilla.  Place in the freezer while you work on the whipped cream.

2.  Whisk the cream in a clean bowl to stiff peaks (the bowl of a stand mixer works well).

3.  Fold 1/3 of the banana mixture into the cream.  Fold in another 1/3.  Fold in the last third of banana mixture.

4.  Cover and freeze until soft set, stirring occasionally (about 2 hours).

5.  Beat the mixture until fluffy.  Stir in the chocolate chips.  Pour the mixture into freezer-safe container.  Cover and freeze until firm (4-6 hours).

Frozen Pink Velvet Salad

This summer in Washington State has been truly lovely. Lots of blue skies and sunshine, but still with fairly mild temperatures. This is the weather for me! But, the sweet is never as sweet without the sour.
It is hot hot hot today. The dragonflies are humming, the kids are in the sprinklers, and BBQs are fired up all over the neighborhood. It's the kind of day made for frozen treats.
I found a recipe, credited to The Nashville Cookbook, on Ezra Poundcake. Pink Velvet Salad - A Cool Whip salad with a twist. It's frozen. When I first read this, I thought it might freeze hard. I thought it might be overrun with ice crystals. Not so! The sweetened condensed milk, along with the Whip, keep this soft and creamy.
It is a fast and easy recipe that requires only a few ingredients: Cool Whip, Pineapple, Pie Filling, Sweetened Condensed Milk, and Mini Marshmallows. It is my husband's humble opinion that the marshmallows should be omitted (conflicting texture and too sweet, he says). I personally love marshmallows and think them right at home here, but let no one's voice go unheard!
I really wanted to follow the original recipe, but the ingredients available at the stores just didn't come in the right sizes. The recipe below shows the measurements I used. Also, the recipe calls for cherry pie filling. Because one of the people I'd be serving this to is allergic to cherries, I substituted with strawberry pie filling (and saw online that people also make it with blueberry). The result was quite pleasing. It may not be a fancy gourmet ice cream, but it's good!

Frozen Pink Velvet Salad
Adapted from The Nashville Cookbook

Ingredients:
1 21 oz can pie filling (cherry, strawberry, or blueberry)
1 20 oz can crushed pineapple, any extra liquid drained
14 oz can sweetened condensed milk
2 8 oz packages of Cool Whip
1 - 2 cups mini marshmallows

Directions:

1. Mix the pie filling, pineapple, and sc milk together in a large bowl.

2. Gently stir the Cool Whip into the fruit mixture.

3. Gently stir the marshmallows into the mixture.

4. Cover and freeze.

Ginger Honey Shake

You might have seen my recent post for Ginger Syrup. Well, I enjoyed it so much, I just made another batch today. It's like liquid gingersnaps. So yummy! And so versatile, too. On that first post, I gave some serving suggestions. Here you have another one.

This shake has a bit of Asian flare and would be the perfect dessert to follow a Chinese or Thai meal (though it would be just as delicious alongside your favorite burger). You can also serve with ginger cookies or garnish with cookie crumbs if you'd like. The shake in the photo is topped with whipped cream. 

Once you have the syrup, this is a quick and easy treat - and a pleaser, too. The recipe makes two large shakes.

Ginger Honey Shake

Ingredients:
1 ½ quarts Vanilla Ice Cream

½ cup honey

½ cup ginger syrup

½ cup milk (makes a medium-thick shake, use less if desired)

Directions:

1.   Scoop the ice cream into the blender (in scoops, not a huge chunk) along with the other ingredients.

2.   Blend until smooth.

3.   Serve!