Tag Archives: ice cream

Mini baked Alaskas on kitchen counter

Baked Alaskas Are Making a Comeback — and These Chocolate Hazelnut Treats Are Proof!

Baked Alaskas are totally making a comeback and although they do look a bit intimidating, I promise you — it’s a piece of cake! These Baking Therapy mini baked Alaskas have a layer of moist hazelnut cake, topped with chocolate ice cream and engulfed in the fluffiest meringue. And as an added bonus: these little treats can be made dairy free as long as you substitute in a dairy-free ice cream. Impress your family this holiday season with these cute mini baked Alaskas.

Mini baked Alaskas on kitchen counter

Mini Chocolate Hazelnut Baked Alaskas

Prep Time: 45 minutes
Bake Time: 15 to 18 minutes
Total Time: 1 hour
Servings: 8 mini baked Alaskas

Ingredients:

Hazelnut Cake
1 cup hazelnut meal (store-bought or homemade — place whole hazelnuts in food processor or blender and pulse for 10-12 seconds)
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
3 large eggs
½ cup granulated sugar
⅓ cup sunflower oil or any neutral oil
½ cup almond milk
1 tsp vanilla extract
Chocolate ice cream (opt for dairy-free, if you wish)

Swiss Meringue
6 large egg whites
1 ½ cups granulated sugar
½ tsp cream of tartar

Ingredients of mini baked Alaskas on kitchen counter

Directions:

1. Preheat oven to 375°F. Line and grease a 9 x 13 pan. Set aside.

2. Whisk together the hazelnut meal, flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer with the whisk attachment, whisk together the eggs and sugar on high until it doubles in size, about 5-8 minutes. Stream in the oil, almond milk and vanilla. Mix until well combined.

Related: Ina Garten’s Best Desserts for Cozy Celebrations

4. Fold in the dry ingredients in two batches making sure not to over-mix. Transfer to the prepared pan, give it a couple taps on the counter and bake for 15-18 minutes until the top is golden brown and a toothpick when inserted, comes out clean. Let cool for 15 minutes. Then invert, peel back the parchment paper and let cool completely on a wire rack.

5. Place a piece of plastic wrap in every other cavity of a 12-cup muffin pan, fill with chocolate ice cream, fold the plastic overtop and press to pack the ice cream in. Place into the freezer to set.

Pan filled with mini baked Alaskas on kitchen counter

6. For the Swiss meringue, in the bowl of a stand mixer, whisk together the egg whites and sugar over a pot of simmering water. Whisk until the mixture is hot to the touch and the sugar has dissolved. Place back on the stand mixer, add the cream of tartar and whisk on high for 6-8 minutes. The meringue is ready when it has tripled in size and the bottom on the bowl is room temperature.

Meringue for mini baked Alaskas on kitchen counter

7. To assemble, use a 3” round cookie cutter to cut out round cakes. Unwrap a chocolate ice cream puck and place it in the centre. Completely cover the ice cream and cake with Swiss meringue.

Cake of mini baked Alaskas on kitchen counter

Mini baked Alaskas on kitchen counter - assembly

8. Using a blow torch, gently toast the meringue. Enjoy immediately!

Torch browning mini baked Alaskas on kitchen counter

Like Sabrina’s mini baked Alaskas? Try her whimsical chocolate espresso yule log or her 30-minute gingerbread doughnuts.

These No-Churn Rose-Pistachio Ice Cream Sandwiches Need Just 8 Ingredients

There are times for ice cream made with a custard base that’s cooked over the stove and churned in an ice cream maker, but there are also times for a simple no-churn ice cream that comes together with few ingredients and tools. In this recipe, a simple no-churn rose ice cream studded with raspberries and pistachios is sandwiched between two cookies of your choice. I like using less-sweet and simpler cookies like speculoos cookies or sugar cookies to sandwich the ice cream.

No-Churn Rose-Pistachio Ice Cream Sandwiches

Prep Time: 20 minutes
Rest Time: 4 hours
Total Time: 4 hours, 20 minutes
Servings: 10 to 12 ice cream sandwiches

Ingredients:

9 oz (266 ml) sweetened condensed milk
1 tsp pure vanilla extract
½ tsp culinary-grade rose water
¼ tsp salt
2 cups (480 ml) heavy cream
1 ½ cups (160 g) fresh raspberries, divided
½ cup (60 g) roasted pistachios, coarsely chopped
20 to 24 cookies of choice

Directions:

1. Line a 9 x 13–inch (23 x 33–cm) baking pan with parchment paper, leaving some parchment paper hanging over both sides. Set the baking pan aside.

2. In a large bowl, combine the condensed milk, vanilla, rose water, and salt. Set the milk mixture aside.

Related: 20 Easy Baking Recipes for Kids (All Less Than 10 Ingredients!)

3. In the bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream on high speed for 2 to 3 minutes, until medium-stiff peaks form.

4. Fold about 1 cup (60 g) of the whipped cream into the condensed milk mixture to lighten the milk mixture. Then fold in the remaining whipped cream.

5. In a small bowl, mash ¾ cup (80 g) of the raspberries with a fork. Fold the mashed raspberries and their juices, the remaining ¾ cup (80 g) of raspberries and the pistachios into the ice cream mixture.

Related: This No-Bake S’mores Cheesecake Was Made for Summer

6. Transfer the ice cream mixture into the prepared baking pan and cover the pan tightly with plastic wrap. Freeze the ice cream for 4 to 5 hours (or preferably overnight) until it is firm.

7. Lift the ice cream from the baking pan and use a large knife or cookie cutter to cut out 10 to 12 portions roughly the same size as the cookies you are using.

8. To assemble the ice cream cookies, top a cookie with the ice cream, then place another cookie on top. Serve immediately.


Reprinted with permission from Blooms and Baking by Amy Ho, Page Street Publishing Co. 2020. Photo credit: Amy Ho

Love Amy’s beautiful baking creations? Try your hand at her Nanaimo bar popsicles or sweet honeycomb cake.

Middle Eastern Halva Ice Cream Cake with a Waffle Cone Crust

Halva (halawa) is a bitter-sweet Middle Eastern tahini confection with the rich flavours of sesame seeds and vanilla, sometimes jazzed up with rose water, pistachios, almonds, melted chocolate and more. Its crumbly, melt-in-your-mouth texture makes it the ultimate addition to this sophisticated ice cream pie with a buttery waffle cone and oat crust.

The gently bitter notes of the halva, along with a few generous pinches of salt in the recipe’s crust and chocolate topping, balance this dessert’s sweetness for a sliceable ice cream cone that both adults and children will love.

Find halva in Middle Eastern grocery stores, in most international sections of large supermarkets or online.

Middle Eastern Halva and Chocolate Ice Cream Cone Cake

Prep Time: 20 minutes
Chill Time: 7 hours
Total Time: 7 hours 20 minutes
Serves: 8 to 10

Ingredients:

Halva Ice Cream Filling
1.5L vanilla ice cream
400g (from a 454g pkg) halva, any flavour, roughly chopped, divided  

Waffle Cone Crust
1 (199g) box waffle cones (approx. 8 large cones)
½ cup rolled oats
½ unsalted butter, melted
¼ tsp fine-grain salt

Chocolate Shell
125g dark chocolate, chopped
2 Tbsp coconut oil
⅛ tsp fine-grain salt

Directions:

Waffle Cone Crust
1. Remove ice cream from freezer and allow to soften slightly (not melt) while you prepare the crust.
2. Line an 8- or 9-inch springform pan with a round of parchment paper on the bottom.
3. Break up waffle cones into a food processor. Add oats and pulverize until finely ground. Add melted butter and salt and blend until combined.
4. Press waffle cone mixture into the prepared springform pan and freeze while you prepare the filling.

Halva Ice Cream Filling
1. Working quickly, in a stand-mixer fitted with a paddle attachment or in a large mixing bowl with a wooden spoon, mix ice cream until soft enough (but not melted) to fold in two-thirds of the chopped halva.

2. Remove crust from the freezer and spread ice cream mixture on top, smoothing out. Transfer back to the freezer and freeze until firm, about 3 hours, before working on the chocolate topping.

Chocolate Shell and Serving
1. While making the chocolate shell, remove the ice cream cake from the freezer.
2. For the chocolate shell, in a small saucepan over low heat, melt chocolate, coconut oil and salt until liquefied.
3. When the springform pan has warmed enough to release, unhinge the pan and then place cake on a plate that you can fit in your freezer.
4. Working quickly, pour or drizzle over chocolate shell in a rustic pattern, allowing some of the chocolate to drip off the sides.

5. Before the chocolate sets, dot the top with the remaining one-third of the halva pieces.
6. Transfer to the freezer and freeze until very firm, about 4 hours. If not eating immediately, wrap frozen cake in foil to avoid freezer burn and store for up to 2 weeks.
7. To serve, slice cake using a very sharp chef’s knife and place on serving plates. Serve immediately.

Don’t stop there. We’ve rounded up 15 healthy Middle Eastern recipes you’ll make on repeat along with the top 10 Middle Eastern restaurants in Toronto right now.

This Maple Waffle Ice Cream Sandwich is Your Ultimate Canada Day Dessert (or Breakfast)

These red and white ice cream waffle sandwiches make for a scrumptious Canada Day dessert or decadent brunch. They’re best eaten right away, but you can stretch the time before they melt a little bit by freezing them after assembling. If you’d prefer to enjoy them hand-held, just skip the whipped cream and maple garnish, and dig right in!

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Maple-Nut Wafflewich Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 30 minutes
Total Time: 1 hour 15 minutes
Makes: 6 sandwiches

Ingredients:
1 cup whipping cream (35 %)
3 cups maple walnut or vanilla ice cream
1/2 cup maple syrup

Maple-Nut Crunch
1 Tbsp pasteurized egg whites
1 Tbsp maple syrup
1/4 tsp vanilla
Pinch salt
1 cup finely chopped pecans
1/4 cup granulated sugar

Waffles
1 1/4 cups all-purpose flour
1/4 tsp cocoa powder
1 tbsp each baking powder and granulated sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 cups milk
1 cup sour cream
4 tsp butter, melted
1 Tbsp red food colouring

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Directions:
Maple-Nut Crunch
1. In large bowl, whisk egg white until foamy. Whisk in maple syrup, vanilla and salt. Add pecans and sugar, tossing to coat.
2. Place on a baking sheet lined with parchment.
3. Bake in 225°F, stirring every 15 minutes, until crisp and coated, about 45 minutes. Let cool. (Tip: Store in airtight container for up to 1 week.)

Waffles
1. Meanwhile, in large bowl, combine flour, cocoa powder, baking powder, sugar, baking soda and salt.
2. In separate bowl, whisk egg, milk, sour cream and butter. Add to flour mixture, stir just until blended. Using food colouring, tint batter red.
3. Spray electric waffle iron with cooking spray. Heat iron to medium heat. Spoon amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.)
4. Cook according to manufacturer’s directions. When done, lift waffle off grid with fork. Repeat with remaining batter. Let cool.
5. Meanwhile, whip cream to stiff peaks.
6. Place 2 scoops of ice cream onto 6 of the waffles. Top with remaining waffles, pressing to push ice cream to edges. Roll edges in maple-nut crunch. (Tip: Freeze for up to 1 hour.)
7. Transfer each sandwich to a dessert plate. Top each sandwich with a dollop of whipped cream and remaining maple-nut crunch. Drizzle with maple syrup.

8 Vegan Ice Cream Recipes You Need to Make This Summer

Summer desserts are all about ice cream in all forms. And for those who follow a vegan diet, dessert fiends who require their sweets dairy-free and anyone who just loves an ice-cold treat, these veganized recipes deliver. There’s everyday ice pops given a cocktail twist, a zippy apple sorbet, no-churn vegan ice cream that tastes like the real thing, a celebratory ice cream cookie cake and more, all given a plant-based makeover. So embrace that brain-freeze this summer, and scoop up something delicious.

No-Churn Vegan Mint Chocolate Chip Ice Cream

This recipe uses whole-food ingredients to create a no-churn, better-for-you ice cream tinged with summer childhood nostalgia. Rich in healthy fats from avocado and cashews, sweetened with dates and infused with real mint and a surprise, naturally green superfood ingredient, it’s a healthy way to satisfy your ice cream craving during a heat wave.

Vegan Oreo Ice Cream Cake

One of the best-kept secrets in the snack food industry: Oreos are vegan. An entire cookie package forms the base, freckles the filling and garnishes the top of this decadent creation. Use your favourite vegan vanilla ice cream to keep things simple, or prepare your go-to homemade version. A true crowd-pleaser everyone, vegan or not, will scream about.

Dairy-Free Peanut Butter Chocolate Chip Ice Cream

This recipe is doing its best Elvis impression, combining bananas, peanut butter and chocolate chips for a plant-based ice cream that you can make in a food processor. Frozen bananas act in lieu of dairy as the base, whipping up light and fluffy, just like ice cream, when frozen and blended. The peanut butter can be replaced with almond butter, sunflower seed butter or vegan chocolate-hazelnut spread.

Watermelon and Strawberry Icebergs

These pretty pink ice cream floats skip the dairy and soda pop, made instead with lycopene-rich watermelon, vitamin C-loaded strawberries and corn syrup-free sparkling water. This no-churn recipe can be made with the help of your freezer and a food processor or blender. For that “frosé” vibe, use sparkling pink wine in place of water.

Green Apple Sorbet

This (egg white optional) dairy-free sorbet is a refreshing end to a big vegan BBQ feast. Green apples bring a lovely pistachio hue to the finished product, but you could try this with your favourite apple variety like royal gala, pink lady or golden delicious for a rainbow of colours and tastes.

Vegan Strawberry Cheesecake Bites

Skip the scoop and turn to your muffin tin for a no-churn plant-based ice cream option. These freezer treats are like personal-sized icebox cakes, and are completely vegan, tasting like the best strawberry cheesecake ice cream from your local parlour.

Cocktail Popsicles

If a nightcap rather than ice cream is more your style for dessert, chill out with a cocktail popsicle. Choose from Stawberry-Aperol, Cucumber-Gin or Orange-Negroni ice lollies, all made without dairy.

Banana Ice Cream Sundae

Pile scoops of healthy, one-ingredient, frozen banana “ice cream” with your favourite sundae toppings for a vegan treat that both kids and adults will love to build and eat. Garnishes of mashed raspberries, blueberries, chocolate chips, pistachios and toasted coconut add a rainbow of colour, texture and summertime flavour (just skip the Greek yogurt called for or use coconut yogurt or coconut whip in its place). And the best part? Sundae add-ons don’t cost extra at home.

semifreddo

How to Make Semifreddo, Italy’s Dreamy No-Churn Ice Cream

If you’ve yet to make ice cream’s cooler Italian cousin, semifreddo (roughly translated from Italian to mean “half cold”), before, now is the time to whip up a batch. Not only is this dessert delicious with its dreamy, frozen mousse-like texture, it’s easy to make (no ice cream maker required!) and even easier to customize.

Traditionally poured into a loaf pan, frozen and then served sliced like an ice cream cake all grown up, you can also portion the semifreddo mixture into individual bowls, or even simply freeze a batch in a large container and scoop it out, ice cream-style. Starting with a simple vanilla base, the world is your oyster when it comes to flavours you can swirl into the mix.

semifreddo_freshfruit_complete01

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 5 hours
Total Time: 5 hours 30 minutes
Serves: 6 to 8

Ingredients:
5 large eggs, yolks and whites separated
1¼ cups granulated sugar, divided
2¼ cups heavy cream (35%), divided
1 tsp vanilla extract

Directions:

semifreddo_01

1. In a large heat-safe bowl, whisk to combine egg yolks, 1 cup of sugar,  ¼ cup of cream and vanilla.

semifreddo_03

2. Fill a medium saucepan with approximately 2-inches of water and bring to a simmer. Place bowl containing yolk mixture on top and whisk regularly for 6 to 7 minutes, until thickened. Check consistency by dipping the back of a spoon in mixture and run your finger through it; the mixture should form a clean line. If it’s still too runny, continue to cook for another minute or so. Once thickened, remove from heat and let cool, about 1 hour.

semifreddo_05

3. Line a standard loaf tin or small baking pan with plastic wrap, leaving overhang.
4. Using a stand mixer, whip egg whites on high speed until frothy. Continue to whip on high speed while slowly adding ¼ cup remaining sugar. Stop whipping once stiff, glossy peaks form. Transfer whipped egg white mixture to a large mixing bowl.

semifreddo_08

5. In the same stand mixer bowl, whip remaining 2 cups cream to stiff peaks. Transfer whipped cream to whipped egg white mixture.

semifreddo_09

6. Pour cooked and cooled egg yolk mixture into the bowl of the egg white mixture and whipped cream, and fold with a spatula until all three components are combined. Pour mixture into prepared pan, cover top with overhanging plastic wrap and place in the freezer to set, about 4 hours.

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7. To serve, remove from pan, unwrap plastic and slice into thick slabs. Or use a scoop and serve mounded in bowls.

Peanut Butter and Banana Semifreddo

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Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 5 hours
Total Time: 5 hours 30 minutes
Serves: 6 to 8

Ingredients:
1 recipe plain semifreddo, prepared prior to freezing (steps 1 through 6, above)
1 cup chunky natural peanut butter (no sugar added)
¼ cup heavy cream (35%)
2 bananas, peeled and thinly sliced or mashed

Directions:
1. In a small saucepan over low heat, melt peanut butter. Transfer peanut butter to a small bowl and stir to combine with cream and bananas.

semifreddo_13

3. Line a standard loaf tin or small baking pan with plastic wrap, leaving overhang. Working in alternating layers, pouring one-third of the semifreddo followed by dollops of one-third of the peanut butter mixture; repeat with remaining semifreddo and peanut butter mixture. Cover top with plastic wrap and place in the freezer to set, about 4 hours.
4. To serve, remove from pan, unwrap plastic and slice into thick slabs. Or use a scoop and serve mounded in bowls.

More Semifreddo Flavour Options:

– Salted caramel and diced green apple
– Honey-roasted apricots and dark chocolate shavings
– Macerated berries and mint
– Sautéed plums and crushed hazelnuts
– Lemon zest and crumbled shortbread
– Cocoa powder and chopped roasted almonds

semifreddo_peanutbanana_complete02

Don’t touch that oven! Here are even more no-bake desserts to satisfy your sweet tooth.

black ice cream

Why Charcoal is the Inky New Ingredient of Summer

If you’ve noticed an eerie new food trend this summer, you’re not alone. Pitch-black foods from ice cream to breads to cocktails and smoothies are popping up on menus and on your Instagram feed in droves. The colour of these concoctions is thanks to activated charcoal, the newest (and eeriest) addition to the ever-growing roster of superfood boosters.

Activated charcoal bread

Activated charcoal bread.
laurapeill.com

Activated charcoal is popular in the health food realm as it’s thought to assist in detoxification, likely because it’s frequently used if a patient is rushed to the hospital for an overdose or ingested poison. There is reason to be cautious when consuming, as its binding properties can also remove important vitamins and minerals from the body, along with the “bad.” In terms of using it as a health food supplement, the amounts are miniscule versus those used in hospitals, so you can rest easy. But don’t think of activated charcoal as a panacea – it’s a supplement and natural colourant, not a medication.

Also, don’t go searching for activated charcoal by harvesting backyard barbecue coals – they are not the same thing. Activated charcoal is a byproduct of burning plant fibres, like coconut husks. Overall, in moderation, charcoal can be a funky add-in here and there for the average, healthy adult.

So, if you’re ready to give the raven-hued trend a try, consider a playful bite of ebony pizza crust, “burnt” sourdough, inky ice cream or a sable-hued latte. Bartenders are even creating detox-retox sips using activated charcoal, like The Carbon Bar in Toronto, which created the Black Mamba Margarita with charcoal-infused Avion tequila, St. Germain, Bowmore, lime and a sea-salt rim.

Black Mamba Margarita

This cocktail is made with charcoal-infused Avion tequila, St. Germain, Bowmore and lime with a sea-salt rim.
The Carbon Bar

The recently opened iHalo Krunch, “Toronto’s first charcoal ice cream shop,” is swirling up dreamy combinations, complete with activated charcoal cones.

And for the health nuts, to whom the activated charcoal trend in food should be attributed, find cold-pressed lemonade, vegan soft serve, almond milk lattes, sourdough breads and edible body treatments (whitening toothpastes and facemasks) to satisfy your curiosity.

Ihalo Krunch cones

At iHalo Krunch, the ice cream is served up in activated-charcoal cones.
ihalo Krunch

While the trend has some latte-slinging baristas up in arms, as activated charcoal can leave a gritty texture and off taste when combined with coffee and milk, it is, for the most part, a visual barrier more than a physical one.

Let us know if you have or would join in the activated charcoal food movement.

vegan-ice-cream-cake feature image

A Dreamy Ice Cream Cake You’d Never Guess is Vegan

Treat yourself to an amped-up Oreo with this chocolate-and-vanilla cookie ice cream cake. It’s so deliciously decadent, you wouldn’t guess it’s vegan. But the classic sandwich cookie is vegan-friendly, making them perfect for that crumbled cookie crust, filling and topping for this stacked creation. Homemade chocolate shell is the “icing” on this crowd-pleaser of a cake, good for big celebrations or as an everyday dessert.

Vegan Oreo Ice Cream Cake

Prep Time: 30 minutes
Chill Time: 7 hours
Serves: 8 to 10

Crust:
15 Oreo cookies (one sleeve)
2 Tbsp coconut oil, melted

Filling:
6 cups dairy-free vanilla coconut milk ice cream, such as PC or Coconut Bliss
15 Oreo cookies (one sleeve)
1/2 tsp flaky salt

Topping:
2 cups dairy-free vanilla coconut milk ice cream, such as PC or Coconut Bliss
8 Oreo cookies (half of one sleeve)

Chocolate Shell:
1/2 cup dairy-free mini chocolate chips
2 Tbsp coconut oil

Vegan Oreo Ice Cream Cake

Directions:
1. Remove ice cream from freezer while preparing crust and let sit at least 10 minutes. Line a dinner plate (or any other flat surface that will fit in your freezer) with parchment paper.

Crust:
1. Line a 7- to 8-inch springform pan with a round of parchment paper on the bottom.
2. In a food processor, pulse Oreo cookies until finely crushed. Add coconut oil and pulse until mixture is uniform. Sprinkle over parchment paper in springform pan and gently press into bottom.

Vegan Oreo Ice Cream Cake

Filling:
1. Roughly chop Oreo cookies. In a large stand-mixer fitted with a paddle attachment, slowly mix 6 cups of ice cream until smooth and whipped. Add chopped Oreos and salt, mixing again to fully combine and smoothing over prepared crust. Transfer to freezer for at least 6 hours.

Vegan Oreo Ice Cream Cake

Topping:
1. Scoop 2 cups worth of ice cream into balls and place on a parchment lined plate and transfer to freezer along with springform pan (crust and filling).
Chocolate Shell:
1. After chilling for 6 hours, make the chocolate shell. In a small saucepan over low heat, heat chocolate and coconut oil until melted, about 2 minutes.

Vegan Oreo Ice Cream Cake
Assembly:
1. Remove springform pan from freezer and let sit at room temperature for 5 minutes. Run a knife around the perimeter of the cake and unhinge springs. Remove bottom and place on a serving plate that will fit in your freezer.
2. Working quickly, drizzle cake with chocolate shell, reserving 1 tablespoon for finishing, allowing it to fall over the edges. Crumble 4 of the 8 remaining Oreos for the topping.

Vegan Oreo Ice Cream Cake
3. Remove ice cream balls from freezer and place on top of chocolate shell. Mound ice cream balls in the centre of the cake, drizzle with remaining 1 tablespoon chocolate shell and remaining 4 Oreos, halved or crumbled.
4. Immediately transfer back to freezer to firm up for at least 1 hour. Remove cake from freezer, slice and serve. Store leftovers covered in freezer in a large container or cake box.

Looking for more tasty treats? Try these Vegan Desserts Even Non-Vegans Will Love.

No-Churn Vegan Mint Chocolate Chip Ice Cream

This easy, no-churn vegan ice cream is going to become your new go-to treat this summer. It’s creamy, minty, refreshing and totally dairy-free. No need to feel guilty after eating a whole pint either; it’s sweetened only with dates and packed with nutrient-rich avocados, cashews and coconut. Top your bowl with a healthy drizzle of melted chocolate and you’ve got the perfect no-bake dessert.

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Prep Time: 15 minutes
Total Time: 4 hours, 15 minutes

Ingredients:
2 ripe avocados, peeled and pitted
1 14 oz can full fat coconut milk
1 cup cashews
1 Tbsp coconut oil
10 dates
1/4 cup cacao nibs
3/4 cup fresh mint leaves
1 tsp pure vanilla extract
1/4 tsp sea salt
1 Tbsp liquid chlorophyll (for colour, optional)

vegan-mint-chip-ice-cream1

Chocolate Sauce Topping:
1/3 cup dark chocolate chips
1 tsp coconut oil

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Directions:
1. Place the can of coconut milk in the freezer for 2 hours or in the fridge overnight.
2. Soak the cashews for 2 hours and soak the dates in warm water for 15 minutes.
3. Once the coconut milk has chilled, open the can and remove the hard coconut cream from the top and pop it into your blender. Reserve the liquid, you can use it to make smoothies.
4. Drain the cashews and dates and add them to the blender with all ingredients except the cacao nibs. If your blender comes with a plunger use it to push the ingredients towards the blade while it’s blending. Or continue to stop, scrape down the sides and mix. This will take about 3-5 minutes.
5. Pour the ice cream into a parchment-lined loaf pan, using a silicon spatula to ensure you get it all out of the blender.
6. Mix in the cacao nibs until they’re well incorporated.
7. Cover the loaf pan with plastic wrap and freeze for 4 hours or until you’re ready to eat.
8. Make homemade chocolate sauce by melting chocolate chips in a double boiler, then spoon in coconut oil until silky; drizzle it directly on top of ice cream.

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Get 40 more delicious vegan dessert recipes here.

Photos by Sarah Grossman.

Dairy-Free Peanut Butter Chocolate Chip Ice Cream

Ice cream equals summer. But for those that can’t enjoy dairy versions, there’s an extremely healthy solution to satisfy your ice cream cravings.

This vegan peanut butter chocolate chip ice cream uses frozen bananas as its base, creating the smooth and creamy texture of regular ice cream, just without the cream (and calories!). You’ll think you’ve died and gone to heaven after you try this.

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Ingredients (1 serving):
2 sliced and frozen bananas
2 Tbsp natural peanut butter
3 Tbsp raw cacao nibs
Pinch sea salt
Drizzle of agave (or maple syrup), optional

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Directions:
1. Place frozen banana slices in a food processor and run the machine until it resembles a crumb like consistency.
2. Add peanut butter, cacao nibs, sea salt and agave, and whiz a little longer until you get a soft-serve ice cream consistency.

Tip: You can add many other things to this frozen banana ice cream base. Try candied nuts, almond butter or another favourite nut butter, cinnamon, frozen blueberries, chopped dates, candied ginger… The options are endless.

See more from hot for food on their YouTube channel.

Scrumptious Pecan Butter Tart Ice Cream

If you’re looking for new and delicious ways to satisfy your sweet tooth this summer, we’ve got just the ticket. This decadent ice cream is chock-full of butter tart pieces and a luscious butter pecan swirl, all packed into a chocolate-dipped, pecan-crusted waffle cone.

Freezing the butter tart pieces and adding them after pureeing the frozen custard ensures the pieces don’t sink to the bottom of the mixture. No ice cream maker? No problem! The pan-freezing method makes this mouth-watering recipe a total cinch.

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Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Time: 7 hours
Total Time: 7 hours, 30 minutes
Serves: 8 scoops

Ingredients:
Ice Cream:
1 vanilla bean
1 1/4 cups whole milk
1 1/4 cups 35% cream
4 egg yolks
1/2 cup packed brown sugar
3 pecan butter tarts, chopped
8 waffle cones
3 oz semisweet chocolate, chopped
1/2 cup finely chopped pecans, toasted
2 butter tarts, quartered

Butter Pecan Swirl:
1/4 cup corn syrup
2 Tbsp butter
2 Tbsp packed brown sugar
1 tsp sea salt
1/2 cup chopped pecans, toasted
1/4 tsp vanilla

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Directions:

Ice Cream Base:
1. Scrape seeds out of vanilla bean.
2. Add milk, cream, vanilla bean pod and seeds saucepan; bring to a boil.
3. Remove from heat; cover and let stand for 10 minutes.
4. In a medium bowl, whisk sugar and egg yolks; slowly whisk in cream mixture.
5. Return to saucepan; cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon.
6. Strain into a clean bowl; discard vanilla bean pods.
7. Place plastic wrap directly on surface; refrigerate until cold, about 1-2 hours.
8. Pour into a 9-inch square metal baking pan; freeze until almost solid, about 1-2 hours.
9. Freeze chopped butter tarts on parchment paper-lined baking sheet until hard, about 1 hour.

Butter Pecan Swirl:
1. Meanwhile, in a small saucepan over medium heat, cook butter, corn syrup, brown sugar, and salt until melted, about 3 minutes.
2. Bring to a boil. Stir in pecans and vanilla; remove from heat and set aside.

Assembly:
1. Break ice cream into pieces and purée in food processor until smooth. Transfer blend into a bowl and add in frozen butter tarts.
2. Scrape into 6-cup airtight container, and then swirl in butter pecan mixture.
3. Cover and freeze until firm, about 3 hours.
4. Meanwhile, arrange pecans in a shallow bowl.
5. In microwave-safe bowl, melt chocolate on medium, stirring once, until melted, 1 to 2 minutes.
6. Dip top rim of each waffle cone into the chocolate letting excess drip back into bowl. Immediately press chocolate edge into pecans to coat.
7. Scoop ice cream into cones and garnish each cone with a quarter butter tart.

Learn how to make the perfect butter tart pastry with these easy tips.

Must-Make Nanaimo Ice Cream Cake

Nanaimo bars are a timeless and popular addition to any dessert platter. In fact, the popular treats, which hail from Nanaimo, B.C., are usually the first to disappear at a party.

Turn the classic sweet tray favourite into a decadent frozen True North dessert by layering the traditional base and custard filling with ice cream, then topping it off with a layer of chocolate. Slice and serve at your next get together for a new twist on a winning dessert that’s sure to disappear before it even starts to melt.

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Prep Time: 45 minutes
Cook Time: 15 minutes
Cool Time: 9 hours (minimum)
Total Time: 10 hours
Makes: 8 servings

Ingredients:
4 cups premium quality vanilla ice cream

Base:
½ cup butter, softened
¼ cup granulated sugar
¼ cup cocoa powder
1 egg
1 cup sweetened flaked coconut
1 ¾ cups graham cracker crumbs

Custard Filling:
1 cup butter, softened
5 Tbsp custard powder
6 Tbsp 35% cream
3 ¾ cups icing sugar

Topping:
1 oz semisweet chocolate, chopped
2 tsp butter

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Directions:

Base:
1. In top of a double boiler or metal bowl set over saucepan of simmering water, melt butter, sugar, and cocoa powder until smooth, about 3 minutes. Remove from heat.
2. In a large bowl, beat egg. Slowly whisk in stovetop mixture (to temper egg) until smooth. Stir in coconut and graham cracker crumbs; set aside.

Custard Filling:
1. In large bowl and using an electric mixer, beat butter, custard powder, and 35% cream until light and fluffy. Beat in icing sugar in 2 additions until combined.
2. Cover with plastic wrap and set aside.

Topping:
1. In a microwave safe bowl, melt chocolate and butter on low, for about 1 minute, stirring once or until melted.

Assembly:
1. Let ice cream stand at room temperature until spreadable, about 10 minutes.
2. Meanwhile, line an 8-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Press base into bottom of pan. Spoon half of the ice cream on top of base; spread evenly. Freeze along with remaining ice cream for 15 minutes.
3. Spread custard filling over ice cream. Freeze for 15 minutes. Spread with remaining ice cream. Cover with plastic wrap and freeze until firm, about 3 hours.
4. Spread chocolate topping over ice cream. Return to freezer until firm, about 15 minutes.
5. To serve log, using plastic wrap overhang as handles, remove from loaf pan. Remove plastic wrap and place on serving platter. Cut into 1-inch thick slices using a hot knife. Serve.

Looking for more delicious recipes? Try our oh-so-tasty Nanaimo S’mores.

Ice Cream Tacos

A fun summer treat that is great for the whole family, these crunchy ice cream tacos will be a guaranteed hit with kids! Get creative with this recipe and add in your garnish of choice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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Ingredients:
Smallest tortilla shells you can find (white or whole wheat)
1 Tbsp cinnamon
¼ cup white sugar
3 Tbsp melted butter
Tinfoil (create small tubes to use as spacers when baking tortillas)
Any flavour ice cream or frozen yogurt
2 cups chocolate melting wafers (or chocolate chips)
1 Tbsp butter
1 Tbsp corn syrup
Decorating items (nuts, sprinkles, smarties, etc.)

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Directions:
1. Preheat oven to 350°F.
2. Brush the melted butter onto one side of the tortilla shells.
3. Combine cinnamon and sugar together and generously sprinkle over the buttered tortilla shell.
4. Using the tinfoil tubes, fold the tortillas in half, with the cinnamon sugar side to be on the inside, creating the taco shell.
5. Place in oven for 10-15 minutes until golden brown and stiff to touch.
6. Allow your taco shells to cool.
7. Melt chocolate, butter and corn syrup until a nice dipping consistency has been achieved.
8. Take taco shell, pack full with ice cream and smooth around the edges with a spoon or knife.
9. Quickly dip in chocolate and sprinkle with choice of decorations.
10. Place in freezer for 15-20 minutes to allow the ice cream to set.

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10 Must-Try Ice Cream Spots from Coast to Coast

We are definitely entering the dog days of summer so being able to track down a good scoop or two (or three) of ice cream should be top of everyone’s priority list. If you’re looking for an ice-cold treat, here are 10 places that won’t let you down.

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Photos Courtesy of BlogTO

Bang Bang Ice Cream & Bakery (Toronto, ON)

With a name like Bang Bang, people should be walking into this funky little joint expecting some interesting flavours, which of course, this ice cream shop has. For starters, try a scoop of the stout ice cream, made with beer from a neighbouring microbrewery, Bellwoods, and move onto other cool creations like the candy apple cheesecake or peanut butter and jelly. There’s plenty to explore in the Ossington area, so make sure to do some strolling around, cone in-hand!

Beacon Drive-In Restaurant (Victoria, BC)

If you’ve been handing out ice cream cones to kids and adults alike for almost 60 years, then you know you must be doing something right. This Victoria joint has grown to offer more than just sweet treats with breakfast dishes and burgers, but leaving here without a caramel hot fudge sundae sort of feels like a sin.

DeeDee’s Ice Cream (Halifax, NS)

With several locations in Halifax, DeeDee’s prides itself on using top quality ingredients to make their different types of ice cream that include flavours like mint chocolate chip or mango. Their seasonal shop by Peggy’s Cove is worth the drive out because the only thing better than a breathtaking ocean view is taking it all in with an ice cream cone in-hand.

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Photos Courtesy of BlogTO

Dutch Dreams (Toronto, ON)

There are about 50 different flavours of ice cream to opt for here, but for something a little more spectacular, try one of the over-the-top garnished sundaes like the “Cantaloupe Delight” that’s served in the hollowed fruit and topped with more fresh fruit and a waffle cone. They also make giant baked Alaska to take home as a fun alternative to ice cream cakes.

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Earnest Ice Cream (Vancouver, BC)
Like any Vancouver hipster will tell you (i.e. roll their eyes, not answer your question and walk away slowly), Earnest makes some of the best scoopable sweet treats in the city. Anything London Fog-inspired is right up there in my books, so make sure to try a scoop of that flavour when you stop in. Interestingly enough, the London Fog drink was actually invented in this city in the late 1990s.

Homestead Ice Cream (Saskatoon, SK)

A long time go-to for frozen treats in the prairie city, Homestead does oh, so many things right. More specifically, their maple walnut ice cream. They’re also set to launch a truck this summer, so you’ll likely be able to find their tasty flavours at Saskatoon’s summer festivals.

LICS (Calgary, AB)

When it’s warm outside, LICS (which stands for “Leavitt’s Ice Cream Shop”) almost always has a line-up out the door. The offerings are pretty standard from strawberry to chocolate mint to bubblegum, but the best thing about Leavitt’s is the fact that you can just walk across the road (no jaywalking!) and sit right beside the beautiful Bow River.

Sargent Sundae (Winnipeg, MB)
With big parfaits layered with chocolate and caramel, banana splits perfect for sharing, vanilla and chocolate soft serve, and plenty of hard ice cream varieties to choose from, this little shop in Winnipeg can make all your icy, creamy dreams come true.

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Soft Peaks (Vancouver, BC)

If you never thought soft serve could be a truly special experience, head to this spot in the Gastown area of Vancouver and prove yourself wrong. The soft serve vanilla ice cream is made fresh every morning onsite, and with toppings like a huge chunk of local B.C. honeycomb, it’s hard not to enjoy what you’re eating here.

Village Ice Cream (Calgary, AB)

This popular spot doesn’t aim to appeal to everyone, but instead offers a small selection of handmade ice creams like maple, cardamom and their most well-known batch, the salted caramel. I bet you can’t have just one spoonful.

Dan-Clapson-Avatar Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

Bourbon Soaked Cherries with Vanilla Ice Cream

This dessert is simple and quick to make, and the combination of smooth vanilla ice cream topped with tender, bourbon-spiked cherries is to die for. Enjoy this boozy treat outside during those hot summer months, after a long day at work.

Cherries Jubilee

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 6

Ingredients:
1 pound pitted sweet cherries, halved
1/2 cup brown sugar
3 tablespoons unsalted butter
1 tablespoon lemon juice
1 fluid ounce bourbon
pinch of kosher salt
1 pint vanilla bean ice cream

Directions:
1. In a medium-sized sauce pan over medium heat, combine the cherries, brown sugar, and unsalted butter. Cook gently until the butter and sugar have melted and the cherries begin to release some of their juice. Continue to stir until the mixture is bubbling gently, about five minutes.
2. Stir in the bourbon and kosher salt. Cook for an additional five minutes.
3. Remove from the heat and stir in lemon juice to taste and let the mixture rest for 5-10 minutes.
4. Divide ice cream between six bowls and top with a cherry mixture.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Blog Network family.

Top 18 Ice Cream Cake and Sandwich Recipes

 

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Tomorrow is National Ice Cream Sandwich Day! Now we know ice cream is yummy all by itself, but when sandwiched between cookies or layered in cake, ice cream becomes irresistible. Maybe it’s the perfect combination of soft, chewy and crumbly, paired with smooth, cool and creamy. We really should be eating more ice cream especially since they’re super quick and easy to put together.

Either way these, finger-lickin’ good ice cream desserts are bound to make you smile.

1. Teri-Vani Ice-Cream Waffle 2. S’Mores Frozen Treat 3. Caramel-Ripple Ice Cream Pie

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4. Ricardo’s Ice Cream Sandwiches 5. Dark Chocolate Ice Cream Roll 6. Quick & Snappy Ginger Lemon Ice Cream Sandwiches

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7. Ice Cream Layer Cake 8. Cranberry and White Chocolate Oatmeal Cookie Ice Cream Sandwiches 9. Easy Ice Cream Pie

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10. Guerilla Ice Cream Sandwiches 11. Chocolate Chip Ice Cream Cake 12. Anna Olson’s Ice Cream Sandwiches

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13. Bee-Nut Butter Ice Cream Sandwiches 14. Ice Cream Celebration Cake 15. Peppery Gingersnap Ice Cream Sandwiches

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16. Ice Cream Sandwiches 17. Brown Butter Bacon Ice Cream 18. Cappuccino Ice Cream Cake

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Related:

3 Frozen Desserts with a Twist

July is here! Not only does that mean sun, vacations, beaches and patios, it also means ice cream month! That’s right, a whole month dedicated to enjoying the creamy delicacy that’s a summer time classic.

Here are three recipes from Double Chocolate Fountain that add a unique tea and cordial-infused twist to your beloved ice cream.

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  1. Crushed Strawberry, Pomegranate and Elderflower Cordial Sorbet
  2. Forever Nuts Rocky Road Ice Cream
  3. Cookies N’ Organic Cream of Earl Grey Ice Cream

 

Related:

3 Must-Try Vanilla Ice Cream Topping Combos

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When it comes to ice cream sundaes, we’re pretty easy going. Hot fudge, caramel, strawberry, we don’t care, just give it to us. And the truth is, we don’t really get tired of them. They’re classic, just like your morning cup of coffee or Friday pizza nights.

But what if we told you your typical at-home vanilla ice cream sundae can get a huge, upgrade? We’re not talking about a little whipped cream and maybe some sprinkles. We mean an haute restaurant-worthy makeover.

We’ve put together three recipes of tasty toppings to take that plain dessert to a whole new level. And what better time to test out these toppings than on National Vanilla Ice Cream Day? (That’s today!)

One: Baileys, Caramel & Chocolate Chip Cookie Chunks

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Ingredients:

Vanilla Ice Cream
1 shot Baileys
Caramel sauce
Chocolate chip cookie, broken into pieces
Whipped cream
Maraschino cherry

Directions:

  1. Scoop the ice cream, add the Baileys, caramel sauce and then the chocolate chip cookie pieces. Finish with the whipped cream and the maraschino cherry.

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Two: Strawberry Rhubarb &Shortbread Cookie Crumble

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Ingredients:

Vanilla ice cream
1 cup strawberries
½ cup rhubarb, chopped in ½ inch pieces
¼ cup sugar
Shortbread cookie

Directions:

  1. In a saucepan, bring strawberries, rhubarb, sugar and 1 tablespoon of water to a simmer. Cook and stir occasionally until rhubarb breaks down.
  2. Let cool, then scoop ice cream into a bowl, pour on the strawberry rhubarb, and crumble the shortbread cookie on top.

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Three: Hot Fudge & Peanut Fried Banana Split

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Ingredients: 

Vanilla ice cream
1 banana, sliced in half lengthwise
1 tsp. butter
1/2 tsp. sugar
Chopped roasted and lightly salted peanuts
Hot fudge sauce
Whipped cream
Maraschino cherry

Directions:

  1. On high heat, melt the butter in a frying pan and then place the banana halves on top. Sprinkle sugar on them, and after about 2-3 minutes, flip the bananas over carefully to cook the other side, and sprinkle the rest of the sugar on top.
  2. Carefully transfer the banana halves to the bowl, scoop ice cream on top, drizzle on the chocolate sauce, sprinkle on the peanuts, and finish with the whipped cream and maraschino cherry.

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headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

Related:

What Floats Your Boat?

I scream, you scream—we all scream for ice cream (soda)!

One of the tastiest summer treats, ice cream soda, is the perfect combination of sweet, creamy and fizzy—no wonder they dedicated one day to this awesome dessert.

So since today is National Ice Cream Soda Day, why not find out which flavour is best suited for your mood!

 

If you’re feeling nostalgic: This Gingerbread Ice Cream Float will make you feel like home.

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If you’re feeling silly: Go back in time with the Shirley Temple Ice Cream Soda.

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If you’re feeling relaxed: Sit by the fire and enjoy a sweet Caramel Apple Cider Float.

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If you’re feeling discouraged: Revive your day with an Orange Soda Float.

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If you’re feeling sad: Brighten up your day with an Adult Cherry Coke Float.

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If you’re feeling bitter: Sweeten up your mood with this Ginger Beer Float with Eggnog Ice Cream.

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If you’re feeling stressed: Take one sip of this Rum and Coke Float and all your worries will fade away.

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If you’re feeling whimsical: Skip reality and have a taste of this Vanilla Dream Float.

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If you’re feeling sleepy: This Firecracker Float will wake you right up!

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If you’re feeling excited: Take date night to the next level with this Dirty Dr. Pepper Float.

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If you’re feeling mellow: A Mint Chip Ice Cream Soda will be sure liven up your mood.

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If you’re feeling flirty: Have a Cupid Float and hit the town with your friends.

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If you’re feeling gloomy: This dark Guinness Float will have your spirits up in no time.

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If you’re feeling optimistic: This S’mores Float with Chocolate Soda is the key to success.

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Related:

Chopped Canada: Ice Cream Round Up

When life hands you a mystery basket of ingredients and it’s the dessert round, be prepared to make ice cream.

 

We’re 10 episodes into the first season of Chopped Canada and it’s safe to say that ice cream – in its many incarnations – is a trend with the competing chefs.
Here’s a history of delicious, odd, and oddly delicious ice creams on Chopped Canada so far.

In episode three, champ Ryan Reed, made a traditional peach sorbet to go with his molten chocolate clove cake.
Roger Mooking said his sorbet was the best he’s tasted in a long time.
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Chef Alvin Viguilla, episode four winner, made a Benedictin blue cheese-flavoured ice cream and paired it with sweet and salty chocolate-covered saltine crackers and mint toasted coconut.
Roger Mooking really liked the ice cream and said that the strong flavour of the blue cheese was mellowed out in this dish.
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Chef Alvin’s competitor in episode four, Steve Glavicich, attempted to make ice cream, too, but his didn’t chill in time. He didn’t give up though and plated what he had.

He served the judges his unfrozen ice cream as a Benedictin blue cheese gazpacho with raspberry millet cream and coconut saltine caramel.

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In episode nine, Trevor Ritchie created a  raspberry sorbet flavoured with tarragon and served that with marzipan, meringue and chocolate.
Anne Yarymowich said that the sorbet was quite delicious and pairing the tarragon with the raspberry was very clever.
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Both chefs left standing in episode ten’s dessert round attempted a frozen delight to win over the judges.
Mark McCrowe, who took the Chopped Canada title that night, made a butter tart soft serve ice cream with caramelized uni, rosemary sugar lace, and taro fruit salad.

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Mark’s competitor, Kai Zyganiuk, made a cinnamon and butter tart semifreddo (semifreddo means ‘half-frozen’ in Italian).
While not a traditional ice cream, semifreddo is similar to ice cream except that it’s made with whipped cream being folded with the rest of the ingredients instead of churning air into the mixture as it freezes. It’s just as delicious, trust us.
Chuck Hughes
called Kai’s semifreddo perfect in texture and flavour.

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The Chopped Canada kitchen has a professional ice cream maker and blast chiller but you don’t need heavy duty gear to make your own.

Here are some ice cream recipes with traditional and not so traditional flavours you can make at home:
Caramel Balsamic Swirl Ice Cream
Homemade Brown Sugar Ice Cream
Spicy Strawberry Sorbet

French Vanilla Ice Cream

Minted Milk Chocolate Semifreddo

Pink Grapefruit Sorbet