Tag: icecream


Jun
2017

No Churn Dark Chocolate Cherry Ice cream

categories: Desserts, Ice-creams, Summer

 

Hello beautiful people!

Hope you all had an excellent weekend. I have FINALLY exported all the content from wordpress blog to my own website (yayyy!) and I am ecstatic to be writing this first, fresh blogpost from here. There was a hiatus of 2 months over here due to all the work involved with the website building and understanding all the technical nitty-gritty for a novice like me (using wordpress was definitely a piece of cake!) along with my day job. Please bear with me for days to come (in case you face any technical issues around here) till I work on aesthetics and fine-tune the works. A lot of you had messaged asking for this ice-cream recipe I am sharing today after I posted this picture on my Instagram. So I decided to abandon beautifying the website for now and share the recipe with y’all immediately. So let’s talk about dark dark chocolate, shall we?

This Instagram-fame chocolate ice cream is abso-freaking-lutely delicious. Rich, creamy, decadent, not-over-the-top sweet and most importantly super-simple, no-churn piece of work. Yes sir, no ice cream maker required, just like all the other awesome recipes I have shared with you in the past. No churn does not mean the ice cream is not smooth or forms ice crystals upon freezing but makes utterly good-looking scoops too.

The base of this ice cream is made with the trio of coconut cream, Mascarpone cheese and fresh cream. To this, we add chocolate ganache made with 75% good-quality dark chocolate. Together it forms a fluffy, mousse-like mixture and trust me, you will want to eat it as is, even before it freezes so patience is a key here! Every bite of this over-the-top-chocolatey ice cream is bursting with fresh cherries which are first simmered with dark rum. A-M-A-Z-E-B-A-L-L-S! I urge you to make this ice cream at least once before Summer and cherry season pass you by. Pretty please?

 

Print Recipe
 No Churn Dark Chocolate Cherry Ice cream
Dark, decadent no churn chocolate ice cream bursting with fresh cherries in each bite.
Course Frozen Treats
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 6 hours
Servings
people
Ingredients
Boozy cherries
Chocolate mix
Ice cream base
Course Frozen Treats
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 6 hours
Servings
people
Ingredients
Boozy cherries
Chocolate mix
Ice cream base
Instructions
Boozy cherries
  1. Heat a medium sized fry pan on a medium-high heat and add cherries, rum/water and sugar to the pan. Let simmer for about 20 minutes until syrupy.
  2. Take it off the heat and let it cool for about 10-15 minutes on the counter and then refrigerate until cold, for about 2 hours at least.
Chocolate mix
  1. Put one large mixing bowl and whisk of your electric mixer in the freezer for about 10 minutes.
  2. After 10 minutes, take out the mixing bowl from the freezer. Without tipping, take out overnight chilled pack/can of coconut milk from the refrigerator. Gently scoop out the thick coconut cream from the top and put it into the chilled mixing bowl. Return the bowl to the refrigerator (not freezer this time).
  3. Take the reserved liquid from the coconut milk pack/can to a microwave safe glass bowl. Add milk, chopped chocolate, cocoa powder to this bowl. Microwave on low-power in the burst of 30-seconds 3-4 times, whisking in between, until chocolate completely melts. You could also do this step on double boiler instead. Whisk in vanilla extract at the end. Let the mix cool and in the meantime, proceed to the following steps.
Ice cream base
  1. Take out the bowl with coconut cream from refrigerator and whisk from freezer. Add Mascarpone cheese and heavy cream to the mixing bowl. Whisk with the electric mixer on medium-high speed until light and fluffy for about 2 minutes.
  2. Add confectioners sugar and whisk on medium-high speed until soft peaks form, for another 3-5 minutes.
  3. Decrease the speed to low and slowly whisk in chocolate mix to it, until just combined. The ice cream mix will have mousse consistency at this point.
  4. Gently fold in syrupy cherries to the ice cream mix.
  5. Transfer the ice cream to a loaf pan and freeze. Freeze for couple of hours for softer consistency. Freeze overnight for firmer consistency.
  6. Set out for at least 25 minutes prior to scooping and use a scoop warmed under hot water for proper scoop.
  7. Ice cream will keep in the freezer for a week but tastes best when fresh.
Recipe Notes

If you are using water instead of rum to make syrupy cherries, then strain the liquid before folding the cherries to the ice cream base in step-4 (and discard the liquid) as it may form ice crystals after freezing.

 

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Apr
2017

No Churn Strawberry Cheesecake Icecream

categories: Desserts, Ice-creams, Summer

 

strawberry icecrem-2

Hello everyone,

About 30 months ago, I took a break from blogging to pursue my dream of a Master’s degree in London. After returning to India and back to the nitty-gritty of life, the thought of reviving this space has crossed my mind every single day but I have been lazy procrastinating because Instagram made sure that I was still posting pictures, sometimes even recipes; of all the baked goods and smoothies (my new love) being whipped in my kitchen.

So you may ask why now? Well, there are few recipes which absolutely require they be documented because they’re too legendary to be forgotten as a mere Instagram post. They need to be made multiple times to be shared with your loved ones. Turns out I have accumulated tons of such recipes so it’s about time they get the recognition they deserve. Also, I am not a fan of long Instagram posts so I can’t bear my soul to you guys like I can here on the blog (think long future blog posts, not this though). For now nothing has changed around here as I am still clicking my pictures with iPhone (5s now, ancient I know!) and still want to share good food and things with you all. ❤

I posted a picture of this icecream on my Instagram and Facebook page and got so many requests for the recipe so this is the first recipe I chose to blog about. It’s summer and because last of the strawberries are still gracing the market, I don’t want you guys to not make this recipe at least once! This ice cream is THE BEST I have ever made and doesn’t require churning or icecream maker. It stays creamy and ice-free for about 5 days. The sweetest of strawberries give it an intense berry flavour without adding too much flavouring or colour (you could skip both). So get to it now, quick!

 

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No Churn Strawberry Cheesecake Icecream

Yields: 1 litre icecream | Serves: 6-8 people

Hands-on time: 20 minutes | Chilling time: 6-8 hours | Total time: 7-9 hours

Ingredients:

  • 1 cup (250 ml) whipping cream, chilled in the refrigerator (not freezer) at least overnight
  • 1 cup (225 gram) cream cheese, softened at room temperature
  • 1 1/4 cup powdered white sugar
  • Pinch salt
  • 1 tsp vanilla extract
  • 1/4 tsp strawberry extract (optional)
  • Couple of drops pink colour (optional)
  • 1 cup finely chopped fresh strawberries
  • Digestive biscuits, to serve

Directions:

  1. Put one large mixing bowl and whisk of your electric mixer in the freezer for at least 30 minutes. In the chilled bowl, add the whipping cream and whip with the electric mixer on medium high speed until the soft peaks form (about 5-7 minutes). Keep it in the refrigerator till you finish next step.
  2. In another large bowl, whisk together cream cheese and powdered sugar until light, creamy and thick. On a low speed, whisk in pinch of salt, vanilla extract, strawberry extract and pink colour for about 30 seconds. Then whisk in strawberry pieces for another 10 seconds.
  3. Slowly fold in whipped cream to the cream cheese mixture and transfer the icecream mixture to loaf pan. Let it set in freezer for about 8 hours at least. Serve it scooped as is or topped with some digestive biscuit crumbs.
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Jun
2014

No Churn Fresh Peach Icecream

categories: Desserts, Ice-creams, Summer
No Churn Fresh Peach Icecream2
Celebrating my 29th birthday today with this fresh peach icecream. It is a no churn treat and quite easy to whip up. Making icecream at home takes more time but most of it is not an active time plus all the steps are very easy to follow and the end result makes it totally worth it.
This icecream is a peach lover’s dream with peach chunks in every bite. Peaches cooked with brown sugar lends a caramelized taste to the icecream which I love! It freezes well and is quite easy to scoop too. I photographed it for the blog on the 3rd day of making it and it still scooped perfectly, just like a store-bought or a churned variety!! Plus, it is eggless. So indulge in this perfect summer treat over the weekend.
More update on birthday later!
Happy weekend you all!!
xx
No Churn Fresh Peach Icecream1
No Churn Fresh Peach Icecream
Yields: 2 liters | Prep time: 10 minutes | Cook time: 20 minutes | Chill time: 6-7 hours or overnight | Total time: About 7-8 hours
Ingredients:

  • 6 medium ripe yet firm peach, peeled, pitted and cubed
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 can (400 gm) sweetened condensed milk
  • 600 ml medium-fat fresh cream (I used 25% fat Milkymist Cream)

Directions:

  1. In a medium saucepan over medium-high heat, combine the peaches, brown sugar and salt. Cook until the peaches have softened and the mixture is thick and jam-like, about 17-20 minutes. Mash with a potato masher, stir in the vanilla, cinnamon, nutmeg and condensed milk, and set aside to cool completely.
  2. With the hand mixer or stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form, about 2-3 minutes. Gently fold the cooled peach mixture into the whipped cream until just combined. Transfer the mixture to two lidded liter containers (Do not pack it tightly). Freeze for at least 6-7 hours before serving.No Churn Fresh Peach Icecream3

 

 

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Jun
2014

3-Ingredient Watermelon Kiwi Popsicles

categories: Breakfast, Desserts, Ice-creams, Summer

3-Ingredient Watermelon Kiwi Popsicles3

 

Hello lovely people! Let me give you an update on whats been going on in life, you don’t know if you’re not following me on Instagram. It’s been more than 2 weeks since I last posted. Very eventful 2 weeks they were. Hubs & I visited my parent’s house for about 10 days. We celebrated Father’s day, spent some time with my grandmother, met up with couple of school friends after long long time, visited some cool, hip places for meal, watched drama after ages, shopped with my mom & sis, visited beach, bought way too many peach fruits, brushed up on some childhood memories, had an early birthday celebration and consumed liters and liters of Aamras (unsweetened mango pulp) accompanied by some kickass mom-made Gujju food! List is quite long and don’t ask me how I was able to fit ALL of this in my stomach in our such a short stay!!! But it was all too much fun!

I celebrate my 29th birthday this Saturday. I’m freaking out as big 3-0 is approaching and my life in twenties as I know it is going to end. I am excited too ‘coz CAKE!!! Yeah, my brain is confused on how to react to this situation. Anyhoo, Friday can not get here sooooner! It is going to be a funtastic weekend!! 🙂

 

3-Ingredient Watermelon Kiwi Popsicles1

 

After dealing with unpacking, laundry and a health check before I apply for the Visa, I finally got some time to sit down today. I made these popsicles before we left to visit my parents (more than 3 weeks back). It was so dang hot there, I missed these very very much. I had to constantly drink ice water/tea or eat ice-creams in order to stay cool. These popsicles are child’s play to make with just 3 ingredients and only 2 if you skip kiwi slices (do not skip though!). The watermelon I used was quite sweet so I didn’t have to use any form of sweetener for these popsicles. In case the watermelon you use is not sweet enough, feel free to add a tablespoon of honey or maple syrup or any sweetener of your choice while blending. These are just perfect for breakfast, post-workout snack or dessert.

Happy Hump Day you all! 😀

3-Ingredient Watermelon Kiwi Popsicles

Yields: 4 Popsicles | Prep time: 2 minutes | Chill time: 6-7 hours or overnight

Ingredients:

  • 2 cups watermelon cubes, seeded
  • 1 Tbsp freshly squeezed lemon juice
  • 4 kiwi slices

Directions:

Blend together watermelon and lemon juice in a blender. Slide in kiwi slices in each Popsicle-mould and pour watermelon mixture on top, dividing equally. Insert stick in the centre of each mould, cover and freeze for about 6-7 hours. To demould, run the moulds under warm running water for 30-50 seconds. Dig in immediately!

*Recipe can be easily doubled or tripled or quadrupled!
*For less sweet watermelons, add 1 Tbsp of sweetener of your choice while blending.

 

3-Ingredient Watermelon Kiwi Popsicles2

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Sep
2013

Frozen Sweet Lime~Pomegranate Cheesecake

categories: Cheesecakes, Fall, Ice-creams, Summer

Frozen Sweet Lime~Pomegranate Cheesecake1

You know how much I love cheesecake… It is my go-to comfort food more often than I would like to admit. Happy days and stressed days equally call out for cheesecake around here! I’m very finicky about my cheesecakes. Till now my most favorite has been a blueberry cheesecake from a particular cafe. It is heavenly and just how I like my cheesecake to be. And I would never dare to make one in my house as long as that cafe exists!
After trying and making so many different varieties of cheesecakes, I decided to whip up this no-bake, gelatin-free, creamy, cheesy, frozen dessert. Let me simplify this for you. This dessert is nothing but a cheesecake ice-cream which is layered over a salty, buttery, chocolaty crust.
My refrigerator was bursting with sweet and juicy pomegranates. It was a flavor I had never tried before in a cheesecake. I thought it would make a delicate and lovely pairing with cream cheese. To make things tangy, I used up zest and juice from a sweet lime. The result was such a gorgeous baby pink color cheesecake! I just fell in love with it 🙂
Frozen Sweet Lime~Pomegranate Cheesecake3
I went sweet and salty route this time. The crust for this cheesecake is made with chocolate Oreos, butter and just a pinch of salt. This salty kick enhances the cheesecake flavor to another level. If you’re not a fan of sweet-n-salt, feel free to skip the salt as it will still taste divine! But I highly recommend salt as it is not too over-powering. So promise me you’ll add it to know what I’m REALLY talking about… You’ll thank me! 😉
Frozen Sweet Lime~Pomegranate Cheesecake2
Frozen Sweet Lime~Pomegranate Cheesecake4
I made a big batch as I was having company but you can easily halve the recipe and make it in 4-inch spring-form pan. The frozen cheesecake tastes best when eaten within 12-15 hours of being made. It becomes harder and icier the more it stays in the freezer. In case of leftovers, let it thaw for 15 minutes before serving.
Frozen Sweet Lime~Pomegranate Cheesecake with Salted Oreo Crust
Makes: 10-12 slices | Prep time: 20 minutes | Cook time: 0 minute | Chilling time: 4-5 hours
Ingredients:
Crust:

  • 15 chocolate Oreos or any chocolate sandwiched biscuits
  • 3 Tbsp melted butter
  • 1/4 tsp salt
Cheesecake Filling:
  • 3 pomegranates
  • Zest and juice from 1 sweet lime
  • 1/2 cup + 1 Tbsp icing sugar
  • 2 8 oz. package cream cheese, at room temperature
  • 2 cups medium-fat fresh cream (40% fat), chilled

Direction:

  1. Line 9-inch round spring-form pan with parchment paper. Grind Oreos in a food processor until you have fine crumbs. Add melted butter and salt. Spoon the crust and press down firmly over the base using flat base of a glass. Chill in refrigerator while you make the filling.
  2. Remove morsels from pomegranates, save morsels from half pomegranate and juice rest of the morsels with lime juice. Strain the juice into a bowl, add icing sugar and whisk to dissolve.
  3. In a large bowl, take cream cheese and whisk until smooth. Use electric hand mixer/stand mixer for this. Add juice and sweet lime zest to cream cheese and whip till combined.
  4. In a separate bowl, whip the fresh cream till soft peaks form. Gently fold it with cream cheese mixture to achieve a lump-free consistency.
  5. Remove spring-form pan from the refrigerator and spoon the cheesecake filling over the crust. Let it chill in freezer covered in cling film. After 1 hour, sprinkle with pomegranate seeds and return to chill in freezer for another 3-4 hours. Once set, release from spring-form pan, slice and serve. Run the knife under hot water before slicing.

Note: Can be consumed as a sweet lime~pomegranate cheesecake ice-cream if frozen without the Oreo crust.

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