All about my adventures with cooking, crafts, and travel
Easy Homemade Coffee Ice Cream is a wonderfully simple ice cream made without eggs. The perfect way to use up leftover day old coffee. Enjoy the sweet pick me up!
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What is your favorite ice cream? Mine is Cookies and Cream, but my husband loves Coffee Ice Cream. So this Easy Homemade Coffee Ice Cream is for him. As well as all of you fellow coffee ice cream lovers.
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This mouthwatering Homemade Strawberry Sorbet is the perfect fresh strawberry treat to enjoy this summer. The touch of lemon gives it a pop of flavor to finish it off.
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Apparently, a lot of food blogs were sorta hacked yesterday and were redirecting their site visitors to porn sites. Fun times!
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Today’s high is predicted to match a record high temp of 87 degrees.
I no longer have any concept of winter.
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S’mores Chocolate Chip Cookie Ice Cream Sandwiches – The perfect summer treat for the s’mores lover and ice cream lover in all of us.
It’s the last day of S’mores Week 2017!!!
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Happy Monday!!!!
It’s our 1 year anniversary! We have been enjoying a long weekend away in Disney celebrating our anniversary. It’s been a blast. So so so much fun.
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Did you know that the fine folks in New England eat more ice cream than anywhere else in the country?
Yep, we do!
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I really believe that we all need to give each other a break more often.
I had a rough week last week. Too busy. Too rough around the edges. Just too much.
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So I’ve recently been snatching up all different kinds of flavored Oreos. Sandwich cookies are my favorite cookies. Don’t even think about getting me Snackwell’s Creme Sandwich Cookies
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When I was growing up I would remember my dad eating melons (typically cantalope and honeydew) at night. He would cut them and throughout the week would eat the pieces slowly, one at a time, with a toothpick while watching TV. I think that has led to my love of melons, specifically honeydew melons.
Since it has a roasty, toasty summer I have been trying to keep cool all the time so that I don’t hate my favorite season. I sure would love to eat ice cream all the time but that is just not going to happen so I have been loving mixing up sorbets. My newest favorite is honeydew sorbet. Bliss on a hot, steamy night.
Honeydew melon sorbet lets the flavors of the honeydew melon shine through. The simple syrup just sweetens and brightens up the natural flavors. I like to add a bit of lime or lemon to mellow out that sweetness and enhance the flavors as well, similar to adding a bit of salt to a tomato. It just works! To keep with the citrus flavors, I like to garnish the melon with a bit of lemon verbena instead of mint. Dig in and cool off!
serves 4
Ingredients
Process
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post from 4/30/12, pictures updated 7/6/17
What a crazy month!
April has been crazy for us with procedures to buy our first house. It’s been very exciting and stressful… so many phone calls, emails, and things to do! Crazy!
Well, that is exactly why I picked this recipe from A Cook’s Quest for this month’s Secret Recipe Club posting. I loved flipping through all the recipe filled pages debating over different things to make but I kept going back to doing this amazing ice cream.
When I saw the recipe for Peanut Butter Cup Ice Cream I knew that I had to do it. It would be super simple but so intense.
And that is what we needed this month considering everything going on. Sometimes a big bowl of ice cream helps melt away all the stress.
It would be the perfect sweet treat to enjoy to end the month. Plus, it would give the ice cream maker a bit of work before being packed up for a bit.
This is one the creamiest ice creams I ever made. The high fat content from the peanut butter and that fact that everything is mixed so thoroughly really made this so smooth and creamy.
Plus, who can resist the combination of chocolate and peanut butter!?
I found the recipe really easy to make and would definitely make it again and again!
Serves 8 (1/2 cup portions)
Ingredients
Process
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March: Sauteed Green Beans with Lemon and Almonds
February: Fried Pickles
December: Shrimp Sriracha Stir Fry
November: Vegetable Enchiladas
October: Pumpkin Cheesecake Bars
Check out the rest of the reveal day posts!
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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
When I was a kid I used to walk about a half mile to get to the penny candy store. Mr. Fina had a great selection of things like sour belts, lollipops, watermelon sours, and chocolate covered gummy bears. But for just a quarter I used to get these tiny square ice cream sandwiches. Since then I have loved ice cream sandwiches, from the ones that are super soft to chipwiches. I even consider that Choco Taco a pretty decent ice cream sandwich relative.
Since I’ve been gluten free, I have had a hard time finding every day treats that are gluten free. I can’t just walk into a convenience store and grab an ice cream sandwich, so I decided to make mine own that I can at least have a home. Waffle ice cream sandwiches just fell into place because I have been heavily relying on them for breakfast, lunch and dinner. For a long time I could not find a gluten free bread I liked so I was using waffles I made in large batches as my bread substitute for sandwiches. So waffles are a pretty neutral flavor, even slightly sweet, so they would work well with ice cream.
I have been giving my ice cream maker a decent work out this summer with sorbet so I figured I would actually make some ice cream with it this time. I made a simple vanilla ice cream that I packed with vanilla beans, by using vanilla extract and homemade vanilla sugar. The waffles were simple since I used a mix since it was might convenient for something gluten free, however I highly suggest making waffles from scratch whenever possible. The overall process was really simple, but the thing to keep in mind is the time it takes for the waffles to get COLD. While I think room temperature waffles are acceptable, I think that you run less risk with ice cream melting with really cold waffles.
For Waffles
For Simple Vanilla Ice Cream (from Cuisinart)
For Waffles:
Follow recipe instructions. Ladle batter into hot waffle iron, cook until waffle is a brown color. Waffle should be slightly crisp. Lay out all waffles, do not stack, allowing to cool and not get soggy from steam. Place waffles in fridge or freezer to get cold.
For Ice Cream:
In a chilled bowl, combine all ingredients using a hand mixer or whisk. Let mixture chill over night or at least one hour. Process the ice cream according to machine’s manufacturer’s instructions. Once the ice cream is formed, transfer to bowl and freeze until the consistency is thicker, but not hard to spread.
Assemble Sandwiches:
Once the waffles are cold, halve with a serrated bread knife. Spread a thick layer of ice cream over one half of waffle. Gently place other waffle portion on top to create sandwich. Immediately place into freezer. Freeze over night, or at least 2 hours, prior to serving,
Optional:
Melt chocolate in a double boiler. Dip frozen ice cream sandwiches into chocolate, place back into freezer immediately. Freeze for 15 minutes, prior to serving.
*I used Pamela’s Baking and Pancake mix because it’s one of my favorite gluten free mixes
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