Tag Archives: frozen

Banana Ice Cream

Banana ice cream? Why not? – I thought. It looked simple enough, and it was! This is a one ingredient recipe, you only need to get yourself a few bananas, let them ripen but not to the point where they get too many dark spots on the peel. I am particular about bananas, I don’t like the taste they get when they are a little too ripe.  Freeze the bananas, cut them into chunks and put them in the food processor. Processing them when they are frozen yields a surprisingly creamy texture, it really does take like there’s cream or milk in there.

This is a great dessert for anyone, even babies can have this!  It’s nothing but frozen bananas, which is a very good alternative if you’re trying to keep away from sugary sweets… but have a sweet tooth! (Don’t we all)

Now that I have tested the basic banana recipe, I am of course going to play around with it and try different alternatives such as peanut butter-banana ice cream (add 3 tablespoons and a little cinnamon),  strawberry-banana ice cream, chocolate-banana… and let’s see what else I come up with.

Helga

Banana Ice Cream
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Blackberry & Peach-Mango Yogurt Ice Cream Duo

Who said that you need an ice cream maker to make ice cream? With this method, you can make your own yogurt ice cream (or Frozen Yogurt, as it is its proper name) with a food processor, but it takes a little bit longer. You need to make it, freeze it, re-pulse it in the food processor and freeze it again. Hey, waiting a little time makes more sense to me than spending $80 on an ice cream maker. Not that I don’t want it. Of course I do.

Now, lets talk about the benefits of making your own ice creams: You add fresh fruit, honey and yogurt. Nothing else. Nothing you can’t name. Three magic ingredients that open up so many possibilities! Initially, I was only going to make the Blackberry Yogurt Ice Cream, but then I saw the peaches in the freezer and the mangoes in the counter. It was a sign from above. I found two great recipes!

After I made them, I tasted both ice creams for sweetness and they were perfect. After freezing them and about to pulse the ice cream into creaminess again, I tasted once more, just to find that they were not as sweet as they were the day before. I talked with Helga later that day and she mentioned that the sweetness is lost a bit during the freezing process (because of all the ice), so it was better for me to add more honey later on. Both recipes have been adjusted to show the final amounts of honey used.

Both recipes called for sugar, but I replaced it with honey. We still have some of that gorgeous organic honey we were gifted a month ago, so I am squeezing the last bits of sweetness from that bottle. Now, why the double pulsing on the food processor? Well, turns out that since we don’t have an ice cream maker, that mixes the fruit and dairy while keeping it cold, we are doing it separately. So, when freezing for the first time, we can gain some ice on top of the ice cream (that’s why we covered the top with plastic wrap as we do it with custard), and we need to incorporate that ice with the rest of the ice cream.

See? This is extremely easy and fun. I still can’t get pass the color of the blackberry yogurt ice cream. It’s just too gorgeous.

Kitty

Fruit & Yogurt Ice Cream Duo

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Strawberry Gelatin Pops

This is a great frozen treat for kids. Since they are made from jello, they don’t melt and run as fast as juice pops, which is something I really like if I’m giving these to my 2 year old. I used pureed strawberries to add a real fruit value to these pops.

I recently bought plastic pop molds, but you can use paper or disposable cups and wooden sticks. All you have to do is let them freeze a bit so you can put the sticks in and have them stay in place. Look at these cute little cups you can use.

I’ll be trying out some chocolate milk pops and other natural fruit juice pops for kids soon!

Strawberry Pops

Strawberry Gelatin Pops

Ingredients
Recipe from Kraft Foods
1 cup boiling water
1 pkg.  (3 oz.) Strawberry Flavor Gelatin
1/3 cup sugar
2/3 cup strawberry puree
1/2 a cup plus 3 tablespoons cold water
Procedure:
  1. Make your strawberry puree first, by boiling about 8 strawberries in enough water to cover them. Cook them for about 5 minutes. Puree and set aside.
  2. Add boiling water to combined gelatin mix and sugar in medium bowl; stir 2 min. until gelatin is completely dissolved.
  3. Stir in cold water and strawberry puree.
  4. Pour into 6 paper or plastic cups. Freeze 2 hours or until almost firm. Insert wooden pop stick or plastic spoon in center of each cup.
  5. Freeze 3 hours or until firm.

Strawberry Pops

Strawberry Pops

Strawberry Pops

Strawberry Pops