Archive of ‘Ice Cream/Frozen Treats’ category

Homemade Hot Fudge Sauce

It’s the middle of summer, it’s extremely HOT in Oregon this week (with temps expected to reach 108-110 degrees), but we do have some yummy ice cream in the freezer and this amazing, thick Homemade Hot Fudge Sauce ready to drizzle on it, so it’s all GOOD! We will be hot, but at least we will have a smile on our faces!Homemade Hot Fudge Sauce / The Grateful Girl Cooks! You may never want to buy hot fudge sauce at the store again after tasting this homemade thick chocolate sauce, ready in 10 minutes!!
This recipe for hot fudge sauce is a keeper, folks… fudge-y, creamy… and ready in under 10 minutes!  I’m NOT kidding… it tastes amazing!  Here’s how you can make this decadent sauce at home, rather than buying it at the local grocery store!

In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Spoon the slightly hot fudge sauce over ice cream, cake, or even drizzled on top of dessert crepes!  It is soooo good!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop.Enjoy!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

This sauce is so delicious and fudgy, you might be tempted to grab a spoon and eat it straight out of the jar (not that I would know… wink, wink!). This recipe is most definitely going into my “keeper” file!  Hope you will give it a try – I just KNOW you’re gonna love it, too!

Homemade Hot Fudge Sauce / The Grateful Girl Cooks!

Recipe Adapted From: https://www.averiecooks.com/2013/04/10-minute-homemade-hot-fudge-html

Homemade Hot Fudge Sauce
 
Prep time
Cook time
Total time
 
Thick, creamy, rich and decadent, this quick and easy hot fudge sauce is so good you may never want to buy it at the store again!
As Prepared By:
Serves: 2 cups
Ingredients
  • ⅔ cup heavy whipping cream
  • ½ cup light corn syrup
  • ⅓ cup dark brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 6 ounces semi-sweet chocolate (can also use dark or bittersweet), finely chopped
  • 2 Tablespoons butter
  • 2 teaspoons vanilla extract
Directions
  1. In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.
  2. Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.
  3. Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop. Enjoy!

Here’s one more to pin on your Pinterest boards!Homemade Hot Fudge Sauce / The Grateful Girl Cooks! You may never want to buy hot fudge sauce at the store again after tasting this homemade thick chocolate sauce, ready in 10 minutes!!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Strawberry Cheesecake Ice Cream

I love cheesecake. I love strawberries. I also love cheesecake with strawberry topping, so it stands to reason that I would also love homemade Strawberry Cheesecake Ice Cream!Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks! Simple to prepare homemade ice cream... and it is delicious!
I love making homemade ice cream in my little electric ice cream maker that I received several years ago for my birthday. The kind I have is perfect for a quick batch… no ice cubes and no salt to freeze it. It just sits on my kitchen counter where I pour in the ice cream mixture and a little over 20 minutes later… boom… ice cream! It’s fun (and dangerous) to be able to make homemade ice cream… even when it might be snowing or pouring down rain outside.

This recipe is a really easy one that I first made one summer while experimenting with a LOT of ice cream recipes. For this recipe I added in the ingredients that I thought would make a great ice cream.  Did I mention that I ate all the different kinds of ice cream I made that summer? Well… SOMEONE had to do it.  Heh heh heh. This recipe for Strawberry Cheesecake ice cream tasted great, and is very simple to make. Here’s how:

Place cleaned, stemmed, cored and sliced fresh strawberries, sugar and lemon juice into a blender. Blend on high until mixture is pureed.  Add 8 ounces of room temperature cream cheese (cut into chunks) to the liquid. Blend again until mixture is well pureed.

Transfer strawberry/cream cheese mixture to a large bowl.  Stir in whipping cream, milk, and vanilla extract, to fully combine.

Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks!

Pour the ice cream mixture into the cannister of an ice cream machine. Freeze, per manufacturer instructions until done (my beloved machine takes just over 20 minutes to freeze to soft-serve consistency).  It’s ready to eat right then and there, but I suggest transferring ice cream to a freezable container with a lid, and freeze for 2-3 additional hours to firm ice cream up to a more “scoopable” consistency.

Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks!That’s it!  When the ice cream’s done, grab a big ol’ scoop, plop down into the nearest chair and enjoy this delicious ice cream.  Sure hope you enjoy it… we sure do!

Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks!

Strawberry Cheesecake Ice Cream
 
Prep time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 1½ quarts
Ingredients
  • 2 cups fresh strawberries, de-stemmed, cored, sliced
  • ¾ cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 8 ounces cream cheese (room temp)
  • 1 cup whipping cream
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
Directions
  1. Combine strawberries, sugar and lemon juice in blender. Blend until mixture is smooth and pureed.
  2. Cut softened cream cheese into chunks and add to blender. Blend until smooth. Transfer fruit puree into a large mixing bowl.
  3. Stir in whipping cream, milk and vanilla until blended.
  4. Pour ingredients into freezer cannister of ice cream machine and freeze according to manufacturer instructions (usually between 20 and 25 minutes).
  5. When done, transfer ice cream to a covered freezer container and place in freezer for 2-3 hours to firm up to a scoopable consistency.
  6. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Strawberry Cheesecake Ice Cream / The Grateful Girl Cooks! Simple to prepare homemade ice cream... and it is delicious!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Piña Colada Ice Cream

Summertime is coming… blue skies, warm weather, evenings spent out on the back deck by the firepit… enjoying a dish of homemade Piña Colada Ice Cream! Oh boy – I can hardly wait!Piña Colada Ice Cream / The Grateful Girl Cooks!  Enjoy a taste of the tropics with this simple, delicious homemade ice cream!
We have had the wettest winter I can remember in a LONG time here in Oregon, and we are LONGING for sunshine and hot weather to finally make it’s appearance!  One of the traditions we have is to make homemade ice cream throughout the year… at least this Piña Colada Ice Cream makes it FEEL like summer, thanks to it’s coconut/pineapple tropical flavor!

The ice cream is very easy to make. Here’s how:  In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (If desired, you can add 1/4 teaspoon of Rum extract, but it is not necessary).  Stir until combined.  Add coconut flakes and stir.  Pour this mixture into the canister of an ice cream maker and freeze according to manufacturer instructions. (I use an electric indoor machine and it takes 20-25 minutes for soft serve consistency).  About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.

When ice cream is done, transfer it to a freezer safe container with a lid. Freeze an additional 3-4 hours until firm.  When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).

Piña Colada Ice Cream / The Grateful Girl Cooks!

That’s it! Enjoy a “taste of the tropics” any time of the year with this simple and delicious ice cream! Sure hope you enjoy it.

Piña Colada Ice Cream / The Grateful Girl Cooks!Recipe Source:  Unknown. Copied recipe onto notebook paper many, many years ago, but did not write down the source. Oops.

Piña Colada Ice Cream
 
Prep time
Total time
 
Enjoy a taste of the tropics with this delicious homemade ice cream!
As Prepared By:
Recipe type: Dessert
Serves: 1½ quarts
Ingredients
  • ¾ cup whipping cream
  • 1 can cream of coconut
  • 1 cup coconut milk
  • 2 Tablespoons pineapple juice (reserved from can of crushed pineapple)
  • ¼ teaspoon Rum extract (optional-not necessary)
  • 1 cup coconut flakes
  • ¾ cup canned crushed pineapple, drained (juice reserved)
  • ¼ cup TOASTED coconut flakes, for garnish (see Notes section for instructions)
Directions
  1. In a large mixing bowl, combine whipping cream, cream of coconut, coconut milk, and pineapple juice. (you can also add ¼ teaspoon of Rum extract, if desired). Stir until combined. Add coconut flakes and stir to incorporate. Pour this mixture into canister of ice cream maker and freeze according to manufacturer instructions. About 5 minutes BEFORE the ice cream is done, add drained crushed pineapple.
  2. When ice cream is done, transfer it to a freezer safe container with a lid. Freeze for an additional 3-4 hours until firm. When it is ready to serve, garnish each scoop with toasted coconut flakes (see notes section of printable recipe for instructions on how to toast the coconut).
Notes
To toast coconut flakes for garnish: Preheat oven to 325 degrees. Spread coconut evenly on cookie sheet lined with parchment paper. Bake for about 15-20 minutes. Check it every 5 minutes. Remove from oven when coconut is golden brown. Remove coconut from cookie sheet; let cool completely before garnishing ice cream.

Here’s one more to pin on your Pinterest boards!Piña Colada Ice Cream / The Grateful Girl Cooks!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Chunky Monkey Ice Cream (copycat)

Happy Fourth of July week! One of the ways we celebrate this holiday each year is by making homemade ice cream. One of our favorites is Chunky Monkey Ice Cream (copycat).  Creamy, cold ice cream featuring bananas, chocolate chunks and toasted pecans make this special!Chunky Monkey Ice Cream (copycat) / The Grateful Girl Cooks!
I am fortunate to have an indoor Cuisinart ice cream maker I was given for a birthday several years ago, and have loved trying LOTS of different recipes with my family. The first time I made this recipe (I was experimenting with different flavors), we all crowded around the ol’ ice cream maker taking spoonfuls out when it was done, and our reactions were priceless. We were amazed how delicious this ice cream was… I’ve continued making it to this very day!

Ice cream is frozen, then during the last few minutes banana puree, toasted pecans and chocolate chunks are added to mixture.

Chunky Monkey Ice Cream (copycat) / The Grateful Girl Cooks!

Here is what it looked like, right when the ice cream was done. All I needed was someone to hand me a spoon at this point, and I was in my happy place!

Chunky Monkey Ice Cream (copycat) / The Grateful Girl Cooks!

I placed the rest of the ice cream into a covered container (you know… what we didn’t devour), and put it into the freezer for a couple hours to firm up even further, for some good scoops later.

Chunky Monkey Ice Cream (copycat) / The Grateful Girl Cooks!

And there you have it… perfectly scoop-able and an incredibly delicious “copycat” version of Chunky Monkey! Now… where’s my spoon?

Chunky Monkey Ice Cream (copycat) / The Grateful Girl Cooks!

Have a wonderful 4th of July celebration, friends. I am truly grateful and blessed to be a proud citizen of this great country.

Chunky Monkey Ice Cream (copycat)

Recipe Adapted From:  Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker Instruction And Recipe Booklet, published 2002 by Cuisinart.

Chunky Monkey Ice Cream (copycat)
 
Prep time
Total time
 
Homemade Ice Cream with ripe banana puree, toasted pecans and chocolate chips! YUM!
As Prepared By:
Recipe type: Ice Cream
Serves: 10 ½ cup servings
Ingredients
  • 2 cups heavy whipping cream
  • 1 cup milk (NOT skim!)
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2-3 drops yellow food coloring (optional, but it does add a bit of color!)
  • 2 really ripe bananas
  • 1 ½ teaspoons fresh lemon juice
  • ¾ cup semi-sweet chocolate chips (may substitute dark chocolate, if preferred), refrigerated
  • ½ cup toasted pecans (or walnuts), chopped
Directions
  1. In a large bowl, whisk together the whipping cream, milk, granulated sugar, vanilla extract and yellow food coloring. Whisk this mixture for about a minute, until fully blended, and sugar has dissolved.
  2. Place this mixture into your cold ice cream maker canister; freeze ice cream according to manufacturer's directions.
  3. Refrigerate the chocolate chips while ice cream is freezing (this will help them from softening).
  4. Mash the bananas with lemon juice in a small bowl, until smooth. (I use a fork to mash).
  5. About 5 minutes before the ice cream is finished freezing, add the banana mixture, toasted pecans and chocolate chips to the ice cream. Continue freezing until done.
  6. Ice cream can be eaten right away (soft style), OR place it in a covered container in your freezer for a couple hours to let it "ripen" and firm up more. Enjoy!

 

Save

Save

Mint Chocolate Chip Ice Cream

“I Scream, You Scream… We ALL Scream For Ice Cream!” It seems like just about everyone loves a good scoop of ice cream. I know I sure do!  Here’s a quick and easy recipe for one of my favorites… Mint Chocolate Chip Ice Cream, just in time for good ol’ Summertime!Mint Chocolate Chip Ice Cream / The Grateful Girl Cooks!
Growing up in sunny Southern California, I have such fond memories of my Mom and Dad making many varieties of homemade ice cream for our family and friends, as an extra special cold and creamy treat in the HEAT of summertime.

Back in those days, my Dad would be the one to hand crank the old wooden ice cream maker, then carefully wrap the finished ice cream and canister in lots of towels, etc. to keep it frozen while it firmed up a bit. We would stand around, giddy with excitement, licking our lips in eager anticipation of the frozen treat we would soon be served. It was (and still is) one of my favorite summertime treats! Lucky for me, my husband has the same memories with his family, so we can enjoy this together!

Nowadays, there are all kinds of electric homemade ice cream makers, which have taken some of the hard work out of it (all that hand-cranking!), but with the same delicious results.  I don’t know about you, but I find the prospect of having some freshly frozen ice cream hard to resist… especially Mint Chocolate Chip… I love it!  And it’s so easy to make (with or without an electric ice cream maker).  I’ve included directions for both in the printable recipe.

Mint Chocolate Chip Ice Cream / The Grateful Girl Cooks!

Perhaps you will consider trying this easy recipe… the mint flavor shines, and the flecks and pieces of chocolate…well, you know… it’s so delicious!

Mint Chocolate Chip Ice Cream / The Grateful Girl Cooks!

I sincerely hope you enjoy this ice cream. Be sure and check out all the flavors I have listed in my Recipe Index for you to try: http://www.thegratefulgirlcooks.com/recipe-index/desserts/ice-creamfrozen-treats/.  I’ve posted at least 14 flavors (so far), from the summer I had my “Great Ice Cream Experiment” to try many different recipes!

Have a great day, treat yourself and enjoy a big old scoop (or two) of ice cream!

Mint Chocolate Chip Ice Cream / The Grateful Girl Cooks!Recipe Source:  Cuisinart Instruction and Recipe Booklet for Automatic Frozen Yogurt-Ice Cream & Sorbet Maker, copyright 2002, Cuisinart, page 4.

Mint Chocolate Chip Ice Cream
 
Prep time
Total time
 
Classic homemade ice cream, featuring mint flavoring and flecks and pieces of chocolate!
As Prepared By:
Recipe type: Desserts- Ice Cream
Serves: Ten ½ cup servings
Ingredients
  • 1 cup whole milk (well chilled)
  • ¾ cup granulated sugar
  • 2 cups heavy whipping cream (well chilled)
  • 1 to 1½ teaspoons pure peppermint extract (to taste)
  • 3 drops green food coloring
  • 4 ounces semi-sweet chocolate (chopped into tiny, uneven pieces)
Directions
  1. Mix milk and sugar in a medium bowl until sugar has dissolved (about 1-2 minutes on low speed).
  2. STIR in the heavy whipping cream, peppermint extract, and 3 drops green food coloring, until fully combined.
  3. Turn ice cream machine on, and pour the mixture through the spout into the machine. Freeze ice cream, according to manufacturer's instructions, until thick and creamy (approx. 20-25 minutes). During the last 5 minutes of mixing, add the chopped chocolate pieces and all the leftover chocolate flakes to the ice cream.
  4. Store ice cream in a covered container in the freezer for a couple hours to let it firm up more.
  5. Scoop, serve... and enjoy!
  6. See NOTES section for how to make this recipe without an ice cream machine.
Notes
No ice cream maker? In a large bowl, whip the heavy cream on high for about 10 minutes until stiff peaks begin to form. In separate bowl, stir together milk, peppermint extract, food coloring and chocolate bits and flakes. Fold the whipping cream gently into milk mixture until combined. Pour mixture into a 2-3 quart container; cover. Put the covered container into the freezer; let it freeze for a minimum of 6 -7 hours. Serve, and enjoy!

 

 

Save

Save

Candied Bacon Ice Cream

What do you do when providing dessert for a “Bacon-Themed” Dinner? You make Candied Bacon Ice Cream, of course! And, oh boy… was it ever good!Candied Bacon Ice Cream / The Grateful Girl Cooks!
Last summer a small group of friends enjoyed another Themed Dinner. This time our theme was BACON. Everything, from beverages, appetizers, main courses, to desserts had to include some form of bacon. Oh my goodness. It was amazing!

Candied Bacon Ice Cream / The Grateful Girl Cooks!

I am usually in charge of bringing several desserts to our themed dinner parties, so I scoured the internet to find some good choices utilizing BACON. This homemade ice cream recipe was one of them, from celebrated author David Lebovitz… and let me tell you… it was FANTASTIC! Here’s how you make this decadent dessert treat:

First thing I did was to “candy” some thick cut bacon. The instructions are in the recipe that follows, but if you want more in-depth pics, etc. see my previous post for How To Make Candied Bacon.

How To Make Candied Bacon / The Grateful Girl Cooks!
Short version… bacon is coated with brown sugar and baked. Then it is cut into small pieces and cooled to room temp.

How To Make Candied Bacon / The Grateful Girl Cooks!
Combine half and half and whipping cream. Measure out 1 ½ cups of this and put it in a medium bowl, set over another larger bowl filled with ice and water (ice bath). Put a mesh strainer over the top of the cream mixture. Set aside.

Next thing to do is make the ice cream “custard base”. Butter is melted in medium saucepan, then removed from heat. Let it cool down a bit (don’t want it HOT).  Stir in brown sugar, then add the remaining 1 ½ cups of the half and half/cream mixture. Stir to combine; set aside.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

In a separate bowl, egg yolks are whisked together.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

Remove ½ cup of the (warm, not hot) butter/brown sugar/half and half & cream mixture from saucepan. Pour it slowly into the egg yolks, whisking constantly while being added. This helps to “temper” the eggs, so they won’t scramble on you when adding them to saucepan. (I know we’re adding bacon to ice cream, but bacon AND scrambled eggs? I don’t think so!)

Candied Bacon Ice Cream / The Grateful Girl Cooks!

The “tempered” egg yolks are then poured slowly back into the saucepan with the butter/brown sugar/ half and half mixture, whisking while adding.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

The ice cream base is then cooked on low-medium heat until the liquid thickens enough to coat a spatula. Stir constantly while this is cooking, making sure to scrape the bottom of the pan (so the liquid won’t stick and burn on bottom).

Candied Bacon Ice Cream / The Grateful Girl Cooks!

Remove the ice cream base from the heat, and let cool slightly (you don’t want it HOT). Once it has cooled down some, pour the ice cream base through the strainer into the half and half/whipping cream in the bowl over the ice bath, stirring as you pour.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

Add the liquor, vanilla extract and cinnamon to the ice cream base. Stir to combine. Refrigerate ice cream liquid for 2-3 hours until completely chilled. Once totally cold, pour mixture into ice cream maker, and freeze according to manufacturer’s directions.

During the last couple minutes the ice cream is churning, add the chopped candied bacon pieces.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

Once ice cream is done, remove ice cream to a covered container. Place in freezer for several hours until nice and firm. You MIGHT want to sneak a little bitty bite before freezing it, just so you can see how GOOD this stuff is (*QUALITY CONTROL). Just sayin’.

Candied Bacon Ice Cream / The Grateful Girl Cooks!

When ready to serve, remove ice cream from freezer, and dish up a big scoop of this decadent, rich and creamy, frozen treat. I served each scoop with one of my Bacon Pecan Pralines. It was a BACON-THEMED dinner party, and EVERYTHING is better with bacon, after all! Right?

Candied Bacon Ice Cream / The Grateful Girl Cooks!

I love to make homemade ice cream and enjoy trying new flavors each summer. Some recipes I like, some I love. This one sure was a unique recipe, but I gotta be honest… it was absolutely DELICIOUS and I loved it!!! Hope you’ll consider making this on a hot summer’s night (or any night, for that matter!). Think you’re gonna be surprised how good this really is!

Candied Bacon Ice Cream / The Grateful Girl Cooks!

Recipe Source: http://www.davidlebovitz.com/2008/03/candied-bacon-i-1/

Candied Bacon Ice Cream
 
Prep time
Total time
 
Bacon makes everything better, right? Including this amazing tasting ice cream with Candied Bacon, cinnamon and brown sugar!
As Prepared By:
Recipe type: Dessert
Serves: 2 quarts
Ingredients
For The Candied Bacon:
  • 5 strips thick cut bacon
  • 8 teaspoons brown sugar (I used dark, but light is great, as well)
For The Ice Cream Base:
  • 3 Tablespoons salted butter
  • ¾ cup brown sugar (packed-I used dark, but can use either kind)
  • 2 cups Half and Half (may substitute 2 c. whole milk if you don't have Half and Half)
  • 1 cup Heavy whipping cream
  • 5 large egg yolks
  • 2 teaspoons dark rum or whiskey
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (this is optional, but USE IT!)
Directions
Make candied bacon before beginning ice cream base.
  1. Preheat oven to 400 degrees. Put the bacon strips onto a baking sheet that has been lined with foil or silicone mat. Leave space between each strip. Sprinkle each piece with approx. 1½ teaspoons brown sugar. Bake at 400 degrees for 12-16 minutes. Halfway through baking time, turn the pieces over, dragging them through the syrup that is on the bottom of foil. Continue baking for rest of cooking time until bacon is nice and dark brown. Remove from oven and let the strips cool on wire rack. Once cool, cut into little pieces (very small pieces!)
Make Ice Cream Base:
  1. In medium saucepan, melt butter. Stir in ¾ cup brown sugar and HALF of the half and half.
  2. Pour the remaining half and half into a bowl. Set the bowl into another bowl filled with ice and water (ice bath). Put a mesh strainer over the top of the bowl with the half and half. Set aside.
  3. In a separate bowl, whisk together the egg yolks. Slowly pour some (not all) of the warm (not hot) brown sugar mixture into the eggs, whisking the yolks constantly while you pour the brown sugar mixture into the bowl. Once mixed together, pour this back into the saucepan with the rest of the brown sugar mixture. Cook on low heat, stirring constantly until the mixture thickens up enough so that it coats a spatula. While cooking, try to keep the bottom of the pan stirred and scraped, so it doesn't stick to the bottom of pan.
  4. Once thickened, slowly pour the mixture through the mesh strainer and into the the half and half. Continue to stir over the ice bath, until the mixture has cooled completely down.
  5. Add liquor, vanilla and cinnamon. Stir to combine. Cover and refrigerate ice cream mixture. Once it is completely cold, freeze in your ice cream maker, according to your manufacturer's directions. Right before the ice cream is "done", pour the candied bacon pieces into the ice cream (or you can stir them in to finished ice cream, if desired).
  6. Place ice cream in a covered container, and freeze ice cream for at least 2-3 hours to ripen it and firm it up. Once firm, scoop it up, serve... and enjoy this delicious ice cream!
Notes
Prep time includes everything (including refrigeration time prior to freezing ice cream). Additional non-active prep time is 2-3 hours AFTER ice cream is done, to firm it up in the freezer.

 

 

 

Save

Blueberry Ice Cream Tart

I love taking a tried and true recipe and tweaking and morphing it into a different recipe. Do you do that? That was the case when I took my recipe for Blueberry Ice Cream and morphed it into delicious, individual sized Blueberry Ice Cream Tarts for a dinner & dessert evening with friends.Blueberry Ice Cream Tart / The Grateful Girl Cooks!

I thought long and hard about what I wanted to make for dessert, then decided to make my blueberry ice cream, add a graham cracker crust from another of my recipes, along with a simple blueberry sauce, to come up with these wonderful dessert tarts! And boy… were they ever good, if I do say so myself!!

I have an electric indoor Krups ice cream maker, which makes ice cream in about 20 minutes, but if you don’t have one or don’t want to take the time, just buy a great blueberry ice cream or sorbet at the grocery store, and shave some time off of this recipe (even though the blueberry ice cream recipe I use is fantastic!). This recipe is actually very easy to prepare… it just needs to be done in steps. Make the ice cream, make the crumb topping, make the blueberry sauce, assemble the tarts, freeze, then serve!

First I made the Blueberry Ice Cream and then put it in the freezer to firm up. It looks like this when done (here it is served up nice and pretty so you can see it!):

Blueberry Ice Cream Tart / The Grateful Girl Cooks!

The next thing I did was to prepare the graham cracker crust mixture. So easy!

Blueberry Ice Cream Tart / The Grateful Girl Cooks!

I prepared the blueberry sauce, cooked it until thickened (6-7 minutes), then let it cool completely.

Blueberry Ice Cream Tart / The Grateful Girl Cooks!

Blueberry Ice Cream Tart / The Grateful Girl Cooks!

I firmly packed the graham cracker crumb mixture (reserving some of the crumb mixture for garnish)  into 4 small tart pans, with removable bottoms, and baked them for 6-7 minutes. When done, I let them cool completely.

Blueberry Ice Cream Tart / The Grateful Girl Cooks!

I filled each cooled tart crust with slightly softened blueberry ice cream, then put the ice cream tart (in the pans) back into the freezer for a couple hours to firm up completely. When I was ready to assemble and serve the Blueberry Ice Cream Tarts, I spread some of the thickened blueberry sauce onto each serving plate, sprinkled with some of the graham cracker crumb mix, then removed the ice cream tarts from the (removable bottom) tart pans, and set them on top of the blueberry sauce. I garnished the top of each tart with a spoonful of blueberry sauce, then sprinkled with additional graham cracker crumb mixture. I let each finished plate sit out for a couple minutes to soften slightly, then served them up! They were delicious!!!!

Blueberry Ice Cream Tart / The Grateful Girl Cooks!

If you don’t have removable bottom tart pans, think outside the box! This recipe could be easily adapted to make into a pie. Make a graham cracker crust (using this recipe-might have to double amounts) or buy a graham cracker crust, then follow the rest of the directions… you will have a delicious frozen pie, rather than a tart, but a slice of THAT pie would be fantastic, when garnished with the blueberry sauce and graham cracker crumbs. It’s ALL good. Hope you will give this recipe a try… it’s worth it!

Blueberry Ice Cream Tart / The Grateful Girl Cooks!

Blueberry Ice Cream Tart
 
Prep time
Cook time
Total time
 
A delicious, frozen treat... blueberry ice cream tart in graham cracker crust, with fresh blueberry sauce on the side!
As Prepared By:
Recipe type: Dessert
Serves: 4 servings
Ingredients
For Blueberry Ice Cream:
  • 2 cups blueberries (fresh or frozen)
  • ½ cup granulated sugar
  • 8 oz. cream cheese, room temp, and cut into chunks
  • ½ teaspoon vanilla extract
  • ¾ cup whole milk
  • ¾ cup heavy whipping cream
  • 3 drops blue food coloring (optional, but it helps enhances the color)
For Graham Cracker Crust and Garnish:
  • 1 cube butter, melted
  • 1½ cups finely crushed graham cracker crumbs
  • ⅓ cup granulated sugar
For Blueberry Sauce:
  • 2 cups blueberries
  • ½ cup water
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon cornstarch
Directions
Prepare the ice cream:
  1. Place blueberries and sugar into blender or food processor. Blend/pulse until liquified.
  2. Add cream cheese chunks and vanilla. Mix until fairly smooth.
  3. Add milk; blend well. Pour mixture into large bowl. Add whipping cream and whisk to combine.
  4. Pour mixture into canister of ice cream maker, and freeze per manufacturer instructions. When done, remove to a covered container and place in freezer.
Prepare the Blueberry Sauce:
  1. Place the water, sugar and cornstarch into a medium sized sauce pan. Stir until smooth. Add the blueberries. Cook on medium heat, stirring often, for about 6-7 minutes, until blueberries have popped, and the sauce has thickened. Remove from heat, and cool completely.
Prepare the Graham Cracker Crust:
  1. Mix graham cracker crust ingredients until well blended. Reserve about ½ cup for garnish. Set aside. Divide the rest between 4 small tart pans with removable bottoms. Press crumb mixture firmly down to form bottom crust in pan. Bake at 375 degrees for about 7 minutes. Remove from oven. Cool completely. Do not remove crust from pan. Once crust has cooled completely, spoon blueberry ice cream into each shell to fill to top of the tart pan. Place in freezer for an hour or two to completely firm up.
To Assemble/Serve:
  1. Spread some of the blueberry sauce onto individual serving plates. Sprinkle with a little of the graham crumb mixture. Carefully remove the ice cream tart from the pan by gently pushing up on the bottom to remove from pan, then slide the tart off the bottom tray onto the blueberry sauce on the serving plate. Spoon a little blueberry sauce on top of the tart, then sprinkle with additional graham cracker crumbs. Let finished plates sit for a couple minutes to soften ice cream slightly, then serve and enjoy!
Notes
Most of the prep time is INACTIVE time... just waiting for ice cream to harden in freezer. I made up the ice cream, sauce and crust early in the day, then it was a snap to assemble later in the evening. ALL can be made ahead of time, if needed.

 

Save

Save

Save

Healthy Chocolate Banana “Ice Cream”

So… here’s the backstory on this Healthy Chocolate Banana “Ice Cream”… there’s no cream in this at all!  Healthy Chocolate Banana Ice Cream / The Grateful Girl Cooks!
As a matter of fact, there are only TWO ingredients. Frozen bananas and cocoa powder. And amazing as it seems, I was skeptical the first time I tried it, but boy was I surprised!!! It tasted GREAT! All the flavor of chocolate banana ice cream, but it’s NOT ice cream (i.e. take note, calorie-counters!)

The only thing you need to have is a food processor or a majorly powerful blender (and some previously frozen bananas!) to mix this up really, really well. I am fortunate that I was given one that a family member no longer wanted… yay! That makes this a breeze to make.

You know those bananas on the counter that have turned brown? Yeah. Put them into your freezer instead of throwing them away. They are very sweet and are what makes this so yummy. See these gnarly looking bananas? Frozen solid. Yep.

Healthy Chocolate Banana Ice Cream / The Grateful Girl Cooks!
So… you take those completely frozen bananas, peel them, slice them… and throw ’em into your food processor. I used 7 frozen bananas in these pics, by the way.

Healthy Chocolate Banana Ice Cream / The Grateful Girl Cooks!
Put the lid on and fire up your food processor to go to town on the frozen banana chunks. After a minute or so it should look like this…

Healthy Chocolate Banana Ice Cream / The Grateful Girl Cooks!
That’s when I added 4 Tablespoons cocoa powder.

Healthy Chocolate Banana Ice Cream / The Grateful Girl Cooks!
I turned the machine back on and kept on pulsing/mixing the ingredients together. Have no fear… this WILL work! Be patient.

Healthy Chocolate Banana Ice Cream / The Grateful Girl Cooks!
After several minutes (when you think it’s NOT ever gonna turn into anything that resembles ice cream (and you’re starting to get hungry)… all of a sudden this happens… Whoa… bet ya didn’t see THAT happening! When it has turned into a smooth, delectable looking, dare I say “Ice Cream-y” looking mixture, stop processing.

Healthy Chocolate Banana Ice Cream / The Grateful Girl Cooks!
Now you can either eat a part of it right then, OR (my personal recommendation), put it into a sealed container in the fridge for awhile and let it firm up some more.

Healthy Chocolate Banana Ice Cream / The Grateful Girl Cooks!
That’s what it looks like going into the freezer. Once frozen, when ready to serve, let it sit out for a few minutes to thaw slightly, then scoop yourself some of this delicious goodness. Enjoy every bite, knowing you just saved some serious calories by not pigging out on regular ice cream, but really enjoyed this delicious treat instead!!!  Remember… 7 bananas, 4 T. cocoa powder, and MIX, MIX, MIX. (makes approx. five or six 1/2 cup servings).

I thought everyone had heard of this kind of “ice cream” before, but we had a friend visit here recently. She had never heard of this before, so I let her try some… and she was quite surprised how good it was!  See? Scientific proof. Absolutely 1 out of 1 houseguests recommend this treat! Hope you will give it a try, as well. You’re gonna love it!

Healthy Chocolate Banana Ice Cream / The Grateful Girl Cooks!

Save

Save

Save

Red, White and Blue Ice Cream Sundaes

This past weekend another celebration of Independence Day occurred in the United States. We are so very grateful to live in this country, and thankful for all who have stood boldly and sacrificed their lives to provide us with the freedoms we are blessed to have here in the U.S.A. We celebrated with Red, White and Blue Ice Cream Sundaes!Red, White and Blue Ice Cream Sundaes / The Grateful Girl Cooks!
Homemade vanilla ice cream is topped with whipped cream, chocolate syrup, blueberries and fresh sliced strawberries… you really don’t need a recipe for that, but I am including my basic homemade vanilla ice cream recipe, for anyone who enjoys making homemade ice cream, and might want it.

The ice cream part is easy. I mix up heavy whipping cream, milk, sugar and vanilla, then pour it into my ice cream maker.

Red, White and Blue Ice Cream Sundaes / The Grateful Girl Cooks!
After about 20 minutes, the ice cream has frozen.

Red, White and Blue Ice Cream Sundaes / The Grateful Girl Cooks!
I remove it from the machine, then put it into a sealed container in the freezer to firm up some more. When ready to serve, scoop the ice cream into serving dishes, spray some whipped cream on top (along with some colored decorating sugar, if desired), drizzle ice cream with chocolate syrup, then surround ice cream with blueberries and sliced strawberries, and serve! Red, White, and Blue Ice Cream Sundaes!

Red, White and Blue Ice Cream Sundaes / The Grateful Girl Cooks!
Easy and delicious… and perfect for any celebration!

Red, White and Blue Ice Cream Sundaes / The Grateful Girl Cooks!
Have a great week!

Red, White and Blue Ice Cream Sundaes / The Grateful Girl Cooks!

Red, White and Blue Ice Cream Sundaes
 
Prep time
Total time
 
Homemade vanilla ice cream sundaes, with strawberries, blueberries, chocolate syrup and whipped cream make any celebration special!
As Prepared By:
Serves: 1.5 quarts
Ingredients
For ice cream:
  • 2 cups heavy whipping cream
  • 1 cup milk
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
For sundae:
  • Chocolate syrup
  • Prepared whipping cream (spray can or fresh)
  • Blue or red colored decorating sugar (optional)
  • Sliced strawberries (Fresh)
  • Blueberries (Fresh)
Directions
  1. In large mixing bowl, combine the ice cream ingredients. Whisk well, to combine and dissolve the sugar.
  2. Pour into freezer canister, and freeze, according to manufacturer's instructions.
  3. When ice cream is "done", remove to a freezeable container, seal and place in freezer for at least 2 hours to firm up ice cream.
  4. When ready to serve, scoop ice cream into serving dishes, and garnish with sliced strawberries, blueberries, whipped cream, chocolate syrup, and colored decorating sugar. Serve and enjoy!
Notes
Prep time indicated is for making the ice cream. It does not include additional time in the freezer where the ice cream firms up.

 

 

Save

Save

Homemade Peach Ice Cream

It’s officially SUMMER!!! Time for BBQ’s with friends, lots of sunshine, starlit evenings hanging out on our back deck, ping pong tournaments, and Homemade Peach Ice Cream!  What could be better than a big old bowl of frozen peachy goodness on a hot summer day? Homemade Peach Ice Cream / The Grateful Girl Cooks!
I found this recipe from Patrick and Gina Neely at Food Network’s website a couple years ago, and thought I would give it a try! I love experimenting with new recipes for homemade ice cream, and this one sounded like a winner! Their recipe also included instructions for a wonderful pecan and praline topping. I’ve previously posted the recipe for the ice cream topping here on my blog. It is called Southern Praline Sauce and it is fantastic, served warm over this peach ice cream! Now it’s time to post the recipe for the yummy peach ice cream!

Homemade Peach Ice Cream / The Grateful Girl Cooks!Homemade Peach Ice Cream / The Grateful Girl Cooks!
Whether you make the praline sauce or not, this peach ice cream is fabulous! The recipe uses fresh peaches, peach nectar, and sour cream, etc., so you KNOW it has to be yummy! I used some of the fresh juicy peaches I picked at a local farm to make this ice cream… the epitome of freshness!

Homemade Peach Ice Cream / The Grateful Girl Cooks!
Anyways… this is a great recipe, all you homemade ice cream lovers out there. If you’re looking for one for Homemade Peach Ice Cream to add to your summer enjoyment, this is one I heartily recommend. Hope you’ll give it a try. It’s amazing!

Homemade Peach Ice Cream / The Grateful Girl Cooks!Peach Ice Cream Recipe Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-homemade-peach-ice-cream-recipe.html

Homemade Peach Ice Cream
 
Prep time
Total time
 
Nothing says "Summer" like a bowl of homemade peach ice cream!
As Prepared By:
Recipe type: Dessert
Serves: 4-6 servings
Ingredients
  • 5 large ripe peaches, peeled, pitted, chopped
  • ¼ cup water
  • 1 (12 ounce) can peach nectar (I used Kerns brand- found in juice aisle)
  • 1 cup granulated sugar
  • 4 ounces (1/2 cup) sour cream
  • 1 pint heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 2 teaspoons lemon juice
Directions
  1. Put the chopped peaches into a medium saucepan. Add the water and the canned peach nectar to the peaches. Stir to combine. Cook these ingredients on medium heat until peaches have softened and cooked for about 10 minutes. Remove the pan from the heat. Drain off the peach juice (you can discard the leftover juice).
  2. Pour the peaches into a large mixing bowl. Stir in the granulated sugar, then let the peaches sit for awhile, so they cool back down to room temperature.
  3. Once the peaches have cooled down to room temp., add in the sour cream, whipping cream, vanilla extract, and lemon juice. Blend these ingredients well, using either an immersion blender, a food processor, or a blender (might have to do in batches).
  4. Pour peach mixture into the canister of your ice cream freezer and freeze, according to your particular manufacturer's instructions. When done, put the ice cream in a covered container and freeze for a couple hours to firm it up a bit.
  5. If desired, serve with warm Southern Praline Sauce over the top of the ice cream (see link in post for recipe).
  6. Serve, and enjoy!
Notes
Prep time includes about half an hour of inactive time, waiting for cooked peaches to cool down to room temp. It does NOT include time in the freezer AFTER ice cream is made (to firm it up), because you can eat it "soft serve", right out of the ice cream freezer, if you want.

 

Save

Save

1 2 3