Strawberry Cheesecake Frozen Yogurt

Strawberry Cheesecake Frozen Yogurt

Strawberry Cheesecake Frozen Yogurt Stack

INGREDIENTS:

  • 1 cup Greek Yogurt
  • 1 8oz block cream cheese
  • 3/4 cup strawberry jam
  • 1 1/2 cup 0% or 1% milk
  • 1/2 cup + 2 Tablespoons sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

METHOD:

  1. In a large bowl, beat together the yogurt, cream cheese, and jam until there are no clumps in the mix.
  2. Add in the milk, sugar, vanilla, and cinnamon and beat until fully mixed.
  3. Pour the base into an ice cream maker and freeze using the manufacturer’s directions.
  4. Let the frozen ice cream sit out for 5 minutes before scooping and serving to soften.

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Banana Nutella Ice Cream & Whoopie Pies

INGREDIENTS:
Banana Nutella Ice Cream

  • 2 cups heavy or manufacturing cream
  • 3/4 cup Nutella
  • 1 medium extra-ripe banana
  • 1 cup whole milk
  • 2/3 cup sugar
  • big pinch of salt
  • 1 1/2 Tbspn cocoa powder (I used Dutch-processed)
  • 4 egg yolks
  • 1 tspn vanilla

METHOD:

  1. Combine 1 cup of the cream, the nutella, and the banana in a blender or food processor. Blend until smooth. Pour the banana mixture into a bowl and prepare a fine mesh sieve on top of the bowl. Set aside.
  2. In a saucepan, combine the remaining cup of cream with the milk, sugar, salt, and cocoa powder. Whisk until the cocoa powder is evenly distributed throughout the milk. Bring the milk to a bare simmer.
  3. Meanwhile, whisk the egg yolks together in a separate bowl. Set aside.
  4. When the milk comes to a simmer, remove from heat. Whisking constantly, pour the milk gradually into the prepared egg yolks to temper them. Return the egg yolks and milk to the saucepan and to heat.
  5. Cook the milk and yolk mixture over medium heat while stirring constantly until the mixture thickens and can coat the spoon/spatula. Remove from heat immediately and pour through the strainer into the nutella and banana cream. Whisk until smooth.
  6. Add the vanilla and stir.
  7. Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker of choice.  Transfer from your ice cream maker to the freezer to harden, preferably overnight.

Note: this ice cream mix probably won’t harden completely in your ice cream maker, so please allow for extra freezing time in the freezer.

Banana Whoopie Pies with Nutella Cream Cheese Frosting
makes about 20 mini whoopie pies

for banana cakes:

  • 2 cups flour
  • 1/2 tspn baking powder
  • 1/2 tspn baking soda
  • 1/2 tspn salt
  • 1 tspn ground cinnamon
  • 1/2 cup mashed banana (~1 large extra-ripe banana)
  • 1/2 cup sour cream
  • 1 stick butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, unpacked
  • 1 egg
  • 1 tspn vanilla

METHOD:

  1. Preheat oven to 180 degrees C. Prepare baking sheets lined with parchment paper or silpats.
  2. In a bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In another small bowl, stir to combine the mashed banana and sour cream. Set aside.
  4. Beat the butter, sugar, and light brown sugar on medium high for about three minutes, until light and fluffy.
  5. Add the egg and vanilla to the butter mixture and beat until incorporated.
  6. Add the banana mixture and the flour to the butter in two separate additions, alternating between wet and dry.
  7. Using a scoop or a piping bag fitted with a large round tip, form small mounds of batter on the silpat, leaving about 1-1 1/2 inches between each mound.
  8. Bake 12-15 minutes. Remove from the oven when done (cake will spring back if pressed lightly) and let cool completely before filling.

for nutella cream cheese frosting:

  • 1/2 stick butter, at room temperature, cut into small cubes
  • 8 oz. cream cheese, at room temperature, cut into small cubes
  • 1/2 cup nutella
  • 1 tspn vanilla
  • 1 1/2 – 2 cups powdered sugar, sifted
  1. Beat the butter and cream cheese on medium high for about three minutes, until light and fluffy.
  2. Beat in the nutella and vanilla extract to the butter and cream cheese mixture until completely incorporated.
  3. Gradually beat in the powdered sugar until the desired consistency (~stiff peaks) is reached.
  4. Using a piping bag or spoon, spread a small amount of frosting onto the bottom of half of the cakes and sandwich together with the other half. Roll in sprinkles, if desired.
  5. Keep refrigerated until serving.

Rich Chocolate Almond Ice Cream

INGREDIENTS:

  • 3 large eggs
  • 1/2 cup white sugar
  • 8 oz. (1 1/3 cups) semi-sweet chocolate chips
  • 1 cup milk
  • 2 cups heavy cream
  • 1 tablespoon unsweetened cocoa powder
  • 1 pinch of salt
  • 2 teaspoons vanilla extract
  • 1 to 1 1/2 cups chopped roasted & unsalted almonds

METHOD:

  1. In a large heat-resistant bowl, beat eggs lightly with a whisk.
  2. Beat sugar into the eggs until incorporated.
  3. In a medium or large heavy saucepan over medium low heat, heat the milk, 1 cup of the cream, chocolate and salt. Stir pretty regularly until the chocolate starts to melt.
  4. When chocolate is partially melted, whisk in the cocoa powder. Then continue stirring to melt the chocolate.
  5. When hot (and chocolate is fully melted & cocoa is dissolved), but not boiling, remove from stove and gradually stir into the egg & sugar mixture. Start with only 1/4 to 1/2 cup of the hot mixture so you don’t scramble the eggs. Then pour in the rest and mix thoroughly.
  6. Add the second cup of cream and the vanilla extract. Stir well.
  7. Transfer mixture to an airtight container and refrigerate until COLD. This will take all day or all night.
  8. Using an electric ice cream maker, freeze ice cream according to manufacturer’s instructions.
  9. Transfer to a container you can seal and stir in the almonds to evenly distribute them. Freeze for about 1 1/2 to 2 hours before scooping and eating.
Makes about a half gallon.

Coffee Ice Cream

INGREDIENTS:

  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1/2 cup brewed espresso
  • 1 tablespoon pure vanilla extract
  • 8 large egg yolks

METHOD:

  1. Prepare an ice-water bath. Combine milk, cream, 1/2 cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat.
  2. Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a bowl.
  3. Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.Pour through a fine sieve into a heatproof bowl set in ice-water bath.
  4. Let cool, stirring occasionally. Place plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.
  5. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.