Yogurt Ice Cream

I've adapted my basic Ice cream recipe to combine yogurt and cream for the perfect high protein creamy treat.  This will make 2 quarts of homemade goodness.

Yogurt Ice Cream

3 c. plain Greek yogurt (I use my homemade strained yogurt)

1 c. heavy cream

3/4 c. sugar or 1/2 c. raw honey

1 T. vanilla

1/4 t. salt

Stir together to dissolve the sugar.  Cover and refrigerate for 1 hour.  

Churn in chilled ice cream bowl attached to kitchenaid mixer.  Be sure and start the mixer in the STIR speed before adding the chilled yogurt mixture.  Churn for 20 to 25 minutes.  If adding fruit or other mix ins add them the last 5 minutes of churning.  Enjoy immediately or chill for 3 to 4 hours for a firmer scoopable consistency.  

Note: Plain unstrained yogurt. contains too much water and will result in an icy dessert. Using full-fat Greek yogurt combined with heavy cream gives the fats needed for a creamy texture.  The use of  Greek yogurt adds considerable protein, 15 to 20 grams per serving, along with some great probiotics.  

Homemade Ice Cream

I bought a 2 qt. ice cream maker for my Kitchen Aid Mixer with my birthday money from Granny!!  While I was waiting for it to arrive I did a little research and adjusted my favorite recipe so it would fit in the 2 qt. bowl without overflowing.  

Homemade Ice Cream Base Recipe 

1 c. milk

​3/4 c. sugar

Pinch of salt

2 c. heavy cream

​1 T. pure vanilla extract

​Alternative Liquid Bases

​Lighter Version (Half-and-Half): Replace the 2 cups of heavy cream and 1 cup of milk with 3 cups of Half-and-Half. This results in a lighter, less "buttery" mouthfeel.

​Dairy-Free (Coconut Milk): Replace all dairy with 2 cans (approx. 27 oz) of full-fat coconut milk. Ensure you whisk it well to incorporate the coconut cream.

​Extra Creamy: Use 2 ½ cups heavy cream and ½ cup whole milk for a very rich, premium texture.

​Instructions

​Mix: Whisk the milk (or alternative base), sugar, and salt until the sugar is fully dissolved. Stir in the cream and vanilla.

​Chill: Refrigerate the mixture for at least 2 hours (or overnight). A cold base churns faster and creates smaller ice crystals for a smoother result. Freeze the churning bowl so it is cold too.  

​Churn: Pour into your 2-quart freezer. Churn for 20–25 minutes until it reaches a soft-serve consistency.

​Add-ins: During the final 5 minutes of churning, fold in 1 cup of crushed cookies, chocolate chips, or fruit preserves.

Storage & Freezer Burn Prevention

​Surface Seal: Press plastic wrap directly onto the ice cream's surface before putting the lid on. This prevents a "skin" from forming and blocks ice crystals.

​Deep Freeze: Store the container in the back of the freezer (never the door) where the temperature is coldest and most consistent.

​Container Choice: Use a shallow, insulated container. This helps the ice cream freeze faster and stay creamy rather than becoming a hard block. 

Hint: add 1 T. corn syrup to base for a softer ice cream consistency.

My most recent batch:

5 c.  cream

1/2 to 1 c. sugar

1 1/2 T. vanilla 

1/4 t. salt

Chilled overnight and bowl in the freezer overnight.  Churned 25-30 minutes to freeze. 

The last few minutes I added 1/2 c. caramel syrup and 1/2 c. crushed pretzels.  Filled the 2 qt. bowl nicely.  

Another favorite is a half pint of jam added the last few minutes of churning.  

When adding other sweet things I cut the sugar back to 1/2 c.  If no additions I use 1 c. sugar. 

No Churn Ice Cream

No Churn Ice Cream

2 ½ c. heavy cream

7 oz. (½ can) sweetened condensed milk

1 T. vanilla extract

Directions

Combine all ingredients in a large mixing bowl.

Beat on high speed with an electric mixer until thick, stiff peaks form.

Pour the ice cream into an 8x5-inch loaf pan, and cover tightly with plastic wrap.

Transfer to the freezer and freeze until solid, at least 4 hours.

Serve with your favorite ice cream toppings.

Cream Cheese Ice Cream

 Justin makes this every year for the 4th of July!  I made it this year too!!  I adjusted the recipe to make 1 gallon.  His version took 5 batches for 2 gallon of ice cream.  

Cream Cheese Ice Cream

4 c. cream

3 1/2 c. milk

3 1/4 c powdered sugar

5 eggs

16 to 20 oz. cream cheese

2 T. vanilla

 

Whisk together the first 4 ingredients in large heavy saucepan.  Cook over medium heat, while stirring for 10 minutes or until mixture thickens slightly.  Remove from heat and whisk in cream cheese and vanilla.  Cool and pour into ice cream tin.  Chill mixture for 8 to 24 hours.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

Blackberry Ice Cream

 This is my version of Blackberry Ice Cream.  There are so many blackberries out there and I needed another use for them!!  

Blackberry Ice Cream
10 to 12 c. blackberries (pureed and strained = 4 c. puree)

1 to 1 1/2 c. sugar (depending on how sweet your berries are)

1 T. lemon juice

1 T. vanilla

1/4 to 1/2 t. cinnamon

5 to 6 c. cream (only fill to fill line)

Place all ingredients in 1 gallon ice cream maker. Chill for 2 hours if possible.  Freeze according to ice cream maker directions.  Transfer ice cream to a sealed container and chill for 4 hours before serving. 

SNOW Ice Cream

With all this crazy snow we decided to put some of it to good use.  Katie shared this with us, she got it from Jenny Erickson.  

SNOW Ice Cream

1 gallon snow
1 cup sugar 
1 T. Vanilla
2 c. milk or cream

Mix well and enjoy 

Healthy Ice Cream......Neopolitan Loaf

A great non-dairy frozen treat, with no sugar.  It is really yummy!!  If you don't want to make a Neopolitan Loaf each flavor is great by itself.  

Vanilla 

Place in blender or food processor:

3 bananas, frozen chunks

1 t. vanilla

Process for about 5 minutes until it turns creamy.

Strawberry 

Place in blender or food processor:

1 c. frozen strawberries

2 bananas, frozen chunks

Process for about 5 minutes until it turns creamy.

Chocolate 

Place in blender or food processor:

3 T. cocoa

1 T. coconut oil

3 bananas, frozen chunks

Process for about 5 minutes until it turns creamy.

Neopolitan Loaf

Place each flavor in a loaf pan side by side.  Freeze until frozen solid.  

Brownie Bowls

Brownie Bowls
Spray muffin pan and fill half full with brownie batter.  Spray the back side of another muffin pan and place on top of the filled muffin pan.  Place in oven at 350 for 20 to 30 minutes. Cool.  Fill with ice cream and enjoy!! 

Soda Pop Ice Cream

A great summer treat....hopefully it will soon be warm enough to give this a try.

Soda Pop Ice Cream
4 c. cold soda pop, any flavor (Orange, Root Beer, Black Cherry
14 oz. sweetened condensed milk
1 c. whole milk
Mix all ingredients together and pour into 2 qt. ice cream maker.
Freeze as directed. Place in freezer after finished to harden up

Orange Cream Freezer Dessert

Orange Cream Freezer Dessert
4 c. graham cracker crumbs
3/4 c. sugar
1 c. butter, melted
3-1/2 qts. vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed

In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 hours. Remove from the freezer 15 minutes before serving.  Serves: 2 desserts...24 servings each.

Sweet as Kisses Pie

♪☆★♫ Happy Valentine's Day ♫★☆♪

If you are needing a fast dessert for your special 
someone this one should impress him and his tastebuds. 


 Have a great day!


Sweet as Kisses Pie
8 oz. Cream Cheese, softened
1/3 c. sugar
8 oz. whipped topping, thawed & divided
1 c. cherry pie filling
1 graham cracker pie crust

Beat together cream cheese & sugar.  Stir in 2 cups of whipped topping.  Add pie filling.  Cut through batter with a knife several times for a marble effect.  Pour into crust.  Top with remaining whipped topping.  Freeze at least 3 hours or overnight.  Let stand 10 minutes before cutting.


http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=56210

Nutella Pie

I've got some nutella that needs to be used.....and this sounds easy and delicious.  It turned out great....I used 3/4 c. nutella and filled (heaping)  the one cup measure the rest of the way with peanut butter.  I left off the whipped topping.....

From Charla S. of  RWOP........Oh ya’ll!!! I just can’t wait for you to try this recipe! One of my favorite restaurants has Nutella Pie on their dessert menu. After searching for a recipe with no success, I finally got the courage up to ask our waiter when we were there for my birthday. You would have thought that I had asked him to give me a kidney or something! Anyway, they left me no choice. My husband and I sat and savored every bite until we had identified the flavors and had an idea for a recipe. With no further delay…I give you MY recipe…NUTELLA PIE!

Nutella Pie
16 oz. Philadelphia Whipped Cream Cheese
1 c. Nutella spread
1 T. Creamy peanut butter
9 inch graham cracker pie crust
caramel-flavored ice cream topping
chocolate syrup (ex. Hershey’s Chocolate Syrup)
Whipped cream, to garnish
Mix Philadelphia Whipped Cream Cheese, Nutella, and peanut butter until all ingredients are fully combined.
Spread mixture into 9 inch graham cracker pie crust.
Freeze for at least 45 minutes.
To serve, pour caramel topping over slices of pie, drizzle with chocolate syrup, and dollop with whipped cream.   ENJOY!!!!!

Scrumptious Sherbet

• Years ago I needed a fast dessert for a baby shower and my Mom said, "try this". She then rattled off this recipe. I've made it for years now and everyone loves it. This is the most refreshing summertime dessert you will ever taste. And the best part is it is fast and easy to make. I like it best when it is not frozen solid....still kinda soft and creamy...Scrumptious!!
• Scrumptious Sherbet
• 1/2 gal. Pineapple Sherbet softened
• 2 c. sliced strawberries fresh or frozen (save some for garnish)
• 2 large bananas broken in 1 inch pieces
• Place softened sherbet in mixer bowl. Turn on mixer and mix until sherbet is smooth. Add strawberries and bananas. Beat well. Pour into individual serving dishes. Garnish with a quartered strawberry. Place in freezer until serving time. Yield: serves 20
• A fresh sprig of mint would also be a nice garnish. 

Lemonade Ice Cream

This recipe is from Kate Ensign-Lewis.....one of the authors of "Our Best Bites"........When I think of summer, I think of this refreshing dessert.

There’s something about this recipe that just whispers to me across the sands of time. From summers spent eating it on the patio at my grandma’s house to stealing an extra piece after our Fourth of July celebration when I was 9 (and owning up, unsolicited, to the pilfered piece later, like a good little Mormon girl)—it just speaks of summer throughout. Maybe it’s the freshness of the lemon. Maybe it’s the cold sensation of ice cream. But I have a theory that it’s both.

It’s super easy:
She didn't name it and so I will call it "LEMONADE ICE CREAM"  and I am thinking that I would make it without the crust too just in an individual serving cup.  
1 box Nilla wafers
¼ cup butter, melted
1 ½ tablespoons sugar
½ gallon vanilla ice cream (softened)
8-ounce pink lemonade from freezer section (thawed)

Pulse 1 box (or about 36 cookies) of Nilla wafers in food processor until pulverized (like what you would expect in a graham cracker crust). Add butter and sugar and stir. Press into bottom of 9×13-inch pan.

Stir softened ice cream and lemonade in a large bowl until well combined. Spread over crust and allow to freeze until hardened, about 3 hours.

Homemade Ice Cream

Yesterday while judging at the fair this little girl came in with a fresh batch of this Homemade Ice Cream. It was very tasty and refreshing on a hot summer fair day!!! Yes, she got a BLUE RIBBON.

HOMEMADE ICE CREAM
4 eggs
1 T. vanilla
1 t. salt
1 c. sugar
2 cans sweetened condensed milk
1 c. whipping cream
8 c. milk (1/2 gallon)
Ice and 2-3 c. rock salt
Beat eggs, add; vanilla, salt, sugar, condensed milk and cream. Mix well. Pour mixture into 4 qt. ice cream freezer bucket and add the milk. Place bucket in ice tub and pack with layers of ice and salt. Plug in and let it churn until it turns to ice cream; adding more ice and salt as needed.

Mini Ice Cream Cookie Cups

This is the 2010 Pillsbury Bake Off Million Dollar Winner!!!! A sweet treat by Sue Compton of New Jersey.

I'm going to make them with my own cookie dough....

Mini Ice Cream Cookie Cups
INGREDIENTS
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries

DIRECTIONS
1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.

Chocolate Mousse Ice Cream Ball

I saw one of these online and it looked so good...but it was made with liquor and weird ingredients I had never heard of. So here is my revision. I think it turned out yummy!!!! Let me know what you think.....
The chocolate mousse part doesn't freeze solid, it stays velvety soft with the center ice creams frozen solid. Next time I am going to make it with some kind of carmel ice cream and top it with crushed heath bar. You can change the flavors of ice cream & toppings according to your tastes.

CHOCOLATE MOUSSE ICE CREAM BALL
1 1/2 c. semi-sweet chocolate chips
5 eggs, separated & at room temperature
1/4. c. Hershey's chocolate syrup
2 T. sugar
3 c. vanilla ice cream
3 c. peppermint ice cream (I used RoeAnn's candy cane yogurt), or flavor of choice
Crushed candy canes, or topping of choice

Line an 8 cup glass measuring cup (Large batter bowl) with plastic wrap. I used the heavier Glad Press N Seal wrap and it came out fine. Don't worry about the wrinkles. Melt the chocolate chips in the microwave at 50% power stirring every minute for 3 minutes or until melted and smooth. Whisk in the egg yolks and chocolate syrup. In mixer beat egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time, continue beating until stiff peaks form. Add the melted chocolate mixture to the egg white mixture and whisk together with mixer until well blended. Spoon the mousse into the prepared batter bowl. Freeze for one hour, or until the mousse is firm enough to spread up the sides of the bowl and forms a hollow shell. Return the bowl to the freezer until the chocolate is firm.
Slightly soften the first layer of ice cream & spread it over the chocolate mousse leaving the center hollow. Return to freezer, and repeat for the second layer of ice cream filling the hollow cavity full of ice cream. Cover with foil and freeze until solid. These can be frozen for several months, if desired. But I doubt you can wait that long to eat them.
Several hours before serving, invert the bowl onto a serving platter. It is best if the platter has an indented center, a large plate works nicely and keeps it from sliding off and keeps any melted ice cream from running all over. (I learned this after having put it on a flat platter and then had to move it...that is why the above photo has messed up edges.) If it doesn't want to come out of the bowl dip the bowl briefly in hot water and then invert onto the platter. Remove the plastic wrap and smooth the chocolate with a spatula. Return to freezer until firm. Decorate with crushed candy or decorations of choice. Remove from the freezer about 20 minutes before serving. Cut into wedges and serve.