We had a really lovely Memorial Day Weekend. Mark’s been working long hours the last few weeks and his CFA exam is only a few weeks away so things have been generally crazy around here. Having three days of him home with no real plans was glorious. We played in the baby pool with Jake, had a picnic with friends, walked over to the town parade – such a perfect, laid-back weekend.
And I spent a lot of time in the kitchen, which is something that’s been hard to do lately. I got to try out a whole bunch of summery recipes I’m super excited to share – but figured that kicking off summer with popsicles was a sweet way to start.
Oreos are a favorite around here so these were a big hit. I got four popsicles out of the recipe but my molds are fairly large so I think you’d get six with most others.
Cookies and Cream Popsicles
3/4 cup milk
1/2 frozen whipped topping, thawed
2 Tbsp. sugar
In a blender, combine the milk, whipped topping an sugar. Add the Oreos and pulse until they are small bits.
Freeze in popsicle molds until solid.
You know what the best part of today’s snow storm is? That most news outlets are calling it the “last” of the season. I have a feeling they’re just getting our hopes up to crush them with a late-March blizzard but instead of irresponsible reporting, I’m choosing to see it as optimism. I am over winter.
To be fair, we haven’t gotten that much snow this winter. Instead, we’ve been getting ice storms. I prefer snow.
I’m using the “last” storm today to do all the things I feel like I’ve been missing out on this winter – more snowman making, more cuddling under a blanket reading, more hot chocolate drinking while watching the flakes come down and, of course, more snow ice cream.
Mint Chocolate Chip Snow Ice Cream
(a Kate’s Recipe Box original)
1/4 cup sugar
1/2 tsp. vanilla extract
1/2 tsp. mint extract
1/2 c. milk
Large bowl of snow
1/2 cup mini chocolate chips
In a large bowl, whisk together the sugar, vanilla, mint and milk until well combined. Stir in snow until you reach the desired consistency. Fold in chocolate chips. Serve immediately.
During the last two winters, I’ve shared my recipes for snow ice cream and the chocolate version after snowstorms. It usually takes me a few storms to get the recipe right. This winter, though, I’ve been getting lots of time to play with new flavors. Strawberry seemed like the obvious next choice. It’s one of my favorite ice cream flavors and if you make all three flavors and you can have Neapolitan snow ice cream! This would be excellent with diced strawberries mixed in too.
In other news, what are your favorite ice cream flavors? We’re getting another snow storm today so I’m looking to experiment with even more variations!
Strawberry Snow Ice Cream
1/4 c. sugar
1 c. strawberry milk
Large bowl of snow
In a large bowl, mix together sugar and strawberry milk. Stir in enough snow to make an ice cream consistency. Enjoy immediately!
Its nearly August – AUGUST! – and I haven’t made any popsicles or ice cream yet this summer. It’s tragic. Especially considering I bought a whole bunch of popsicle molds to start off the season. As soon as I realized this unfortunate fact, I started browsing for a batch to kick off what will undoubtedly be a rest-of-the-summer popsicle binge.
I couldn’t find exactly what I wanted, so I combined a few recipes to create these Cake Batter Popsicles. These came out amazing. They totally taste like you’re slurping down the last of the cake better from the bowl. My only regret is that I didn’t make these sooner!
Cake Batter Popsicles
(inspired by Mrs. Happy Homemaker and Rachel Cooks)
1 (3.4 oz.) box instant vanilla pudding
1/3 c. yellow cake mix
1 3/4 c. cold milk
2 T. rainbow sprinkles
In a medium bowl, whisk together the pudding mix and cake mix. Whisk in the cold milk and stir until it starts to thicken slightly. Stir in the sprinkles.
Pour the mixture into popsicle molds and freeze for at least 6 hours before enjoying.
For me, Shamrock Shakes appearing at McDonald’s are a sign that spring is coming. By the time you hit St. Patrick’s Day, the weather around here is starting to get decent again. And by decent, I mean you probably won’t need the scarf, gloves, hat AND your car warmed up so you don’t freeze on the way to work. I’ve grabbed two so far this season and have sipped them happily dreaming of warmer weather.
Of course, Friday morning we woke up to some unexpected snow – total buzz kill. I decided another dose of the minty goodness was what I needed to shake the snow blues. Luckily, these are ridiculously easy to whip up yourself at home.
I used low-fat ice cream and low-fat milk to keep these slightly healthier and it didn’t feel like I was missing calories at all. I also opted for the more generic mint extract over peppermint extract, which a lot of the Shamrock Shake recipes call for. I think the flavor of the mint extract is closer to what you get at McDonald’s. Add on some whipped cream, a cherry and a green straw and you’ve got a perfectly festive treat.
(adapted from Number 2 Pencil)
Makes 1 Shake
1 1/4 c. vanilla ice cream
1/4 t. vanilla extract
2-3 drops mint extract
1/4 c. milk (plus additional if needed to thin the shake)
1 T. sugar
2-3 drops green food coloring
Whipped cream and cherry, for garnish
In a blender, combine the ice cream, vanilla extract, mint extract, milk, sugar and green food coloring. Blend until smooth. If too thick, blend in a little more milk until the desired consistency is reached.
Top with whipped cream and a cherry.
We spent a good part of our weekend snowed-in in Connecticut. We had friends from Oregon and Texas staying with us last week and our plan was to meet other friends in CT for the weekend so they could transport the crowd up to Boston for their flights home. We raced the storm up Friday morning and then spent most of Friday and Saturday hunkered down at our hotel waiting for the roads to clear.
The Texans hadn’t ever seen so much snow so we gave them the full snowstorm experience – snowball fights, shoveling out cars and, of course, snow ice cream.
We bought some chocolate milk from the gas station next to our hotel (and begged a cup of sugar from the gas station owner) to make this variation of my snow ice cream recipe. We made it in the hotel ice bucket and ate it with forks – when you’re snowed in you’ve got to work with what you’ve got!
The pictures are courtesy of my friends’ cell phones, so they’re not the best but this was a great variation on the classic!
Chocolate Snow Ice Cream
1/2 c. sugar
1 c. chocolate milk
Large bowl of snow
In a large bowl, mix together sugar and chocolate milk. Stir in enough snow to make an ice cream consistance. Enjoy immediately!
Linked up with Ingredient Spotlight: Chocolate at Finding Joy in My Kitchen.
The theme for our annual New Year’s Day party this year was Fiesta. We made Honey Lime Chicken Enchiladas and Refried Beans for lunch, and this treat for dessert. I completely forgot I’d taken pictures of it so I could share it here!
I made a ton of cakes and cookies for Christmas so I wanted something a little different – and not as heavy. Instead of actually being deep-fried, this ice cream is rolled in a seasoned cereal mixture to give it a crunch. I used low-fat ice cream to make it even more guilt-free – it was the perfect way to top off our meal.
“Fried” Ice Cream
(from Mr. Food)
1 quart vanilla ice cream
2 1/2 c. frosted corn flakes cereal, coarsely crushed
1 T. butter, melted
1 t. ground cinnamon
Honey and whipped cream, for topping, optional
Line a baking sheet with parchment. Scoop ice cream into eight even balls and place them on the baking sheet. Freeze for one hour.
Preheat the oven to 350F degrees. In a medium bowl, combine the crushed cereal, melted butter and cinnamon. Toss until cereal is covered evenly. Spread on a baking sheet and bake for 5 minutes. Remove from oven and let cool completely.
When the cereal mixture is cooled, roll ice cream bowls in the mixture to coat all sides and return to freezer for at least two hours.
Serve with a drizzle of honey or whipped cream (or both!).
I love candy corn. Finding it in the stores is my official beginning of fall. I snagged my first bag last week and it was gone embarrassingly fast.
This week I was itching to start some fall baking – but with the temperatures in the 70s and lots of humidity it didn’t seem like the right time. Candy corn ice cream was the perfect compromise. It’s fantastic – and tastes just like candy corn.
Candy Corn Ice Cream
(from Culinary Concoctions by Peabody)
2 c. heavy cream
1 c. whole milk
1 bag (13 oz.) candy corn
Pour 1 cup of the cream into a medium saucepan and add the candy corn. Warm over medium heat, stirring, until you start to see the candy corn dissolve. Turn heat off and let cream come to room temperature. Add the remaining cream and milk.
Put into an air tight container and refrigerate overnight, at least 12 hours. When you can remember to, shake the container up to get the candy corn loose.
Remove from refrigerator and strain the milk/cream mixture through a sieve or really small strainer to catch the candy corn pieces that did not disintegrate.
Freeze in your ice-cream maker according to the manufacturer’s instructions.
Recently, one of my blogging buddies, Veronnica, posted a recpie for easy ice cream cookie sandwiches. They were adorable, and jogged my memory – when I made Grammy’s chocolate cookies for Christmas, I promised myself I’d make them into ice cream sandwiches once warmer weather rolled around. At Wegmans this week, I noticed red, white and blue sprinkles in the bulk bins and decided it was fate – our 4th of July dessert was going to be ice cream sandwiches.
The concept of these are easy – some ice cream sandwiched between cookies and rolled in sprinkles. In a time crunch you could use store-bought cookies and ice cream, but if you have the time to make both from scratch you get something really magical. I believe the chocolate cookies are perfect for this – they’re flat, chewy and regardless of how lumpy your dough balls are, they come out round.
Whatever dessert you’re having today, I hope you all have a very happy and relaxing 4th of July!
Ice Cream Sandwiches
(inspired by The Adventures of Miss V)
Makes approx. 18 sandwiches
1 batch of Grammy’s Chocolate cookies, leaving off rolling the cookies in sanding sugar
1 batch of simple vanilla ice cream (below)
1/2 c. sprinkles
Match up cookies in pairs of about the same size and shape. Add a dollop of ice cream to one cookie and gently press on partner cookie to make the sandwich. Roll gently in sprinkles and place on a parchment-lined cookie sheet. Quickly transfer to freezer and freeze until set.
Simple Vanilla Ice Cream
(from Cuisinart Ice Cream Maker recipe booklet)
Makes approx. 5 cups
1 c. whole milk, well chilled
3/4 c. granulated sugar
2 c. heavy cream, well chilled
2 t. vanilla extract
Place milk and sugar in a medium bowl. Mix with a hand mixer on low speed for 1 to 2 minutes or until sugar is dissolved. Stir in heavy cream and vanilla. Freeze according to ice cream maker directions. If not making the ice cream immediately, cover and refrigerate until ready to use.