Mississippi Mud Pie Ice cream Churned in an Ice cream maker

It's vacation time and my kids were bored of doing nothing. They were bored of playing in the pool, watching television even going out. So one fine day my daughter got this idea of making ice cream rather than sitting idle. As the ice cream bowl was already frozen, she wanted to try something different rather than making a vanilla or chocolate ice cream. So when she was searching for ice cream recipes she stumbled on a website which has lots of different varieties of ice creams. She read about this and told me what all ingredients are required. I bought all the ingredients and we started making the ice cream.

This recipe is so easy that if you have an ice cream maker at home kids can make this on their own. This website has not only ice cream recipes but also milkshakes, sorbet and so on. We thought this is a perfect thing to make and enjoy during a hot sunny day. 

This is a Philadelphia style churned ice cream which is very easy to make and can be made within minutes. In this recipe we are adding chocolate in 3 different forms and adding oreos will take this to another level. Hope you all will like this and please try this out before the summer ends.

Ingredients:

Adapted from: Ice Cream From Scratch

1. Heavy cream- 2 Cups
2. Whole Milk- 1 Cup
3. Sugar- 3/4 Cup
4. Cocoa Powder- 1/4 Cup
5. Hershey's Chocolate syrup- 2 tbsp
6. Vanilla Extract- 1 tsp
7. Oreos ( crushed)- 1 Cup
8. Instant Coffee powder- 2 tbsp
9. Chocolate Chips- 1/2 Cup

Method:

1. Freeze the ice cream bowl for 24 hours before making this ice cream.
2. In a sauce pan pour heavy cream, milk, sugar, cocoa powder and coffee powder, mix well and heat it up on a low flame till everything gets blended well.
3. Remove from flame and add the chocolate chips in the hot mixture. Whisk well and add the vanilla extract.
4. Transfer to a mixing bowl, press a cling film on top of the mixture and chill in the refrigerator for about 2-3 hours.
5. Take out the ice cream mixture and add the Hershey's chocolate late syrup. Churn this in the chilled ice cream bowl according to the instructions and until the mixture turns to a softy consistency.
6. When it is done, transfer it to a glass bowl and decorate with chocolate syrup and crushed Oreos and enjoy to your hearts consent.

Shahi Falooda using Homemade Rose Syrup

Falooda is a dessert beverage which we all like the most. In India, during summertime, we used to have falooda often. I never tried making this at home, as we will be getting falooda in India in almost all the restaurants.

Only after coming to the US, I realized that it is difficult to get falooda in restaurants and if we get also, it’s not the same as India. So I decided to make this at home. But to make this falooda, the main ingredient required is the rose syrup or rose milk. Many will use roohafza, but as we don’t like the taste of roohafza, I tried to make rose syrup, which we can use for other different beverages as well. I googled and got the recipe for rose syrup from Raks Kitchen. Which we can easily make and store in a glass jar in the refrigerator. Whenever required we can make it to our convenience.

Once when I made the rose syrup, the search for falooda sev/ corn sev started and I got it from the Indian store. The other main ingredient is the sabja seeds/ tukmaria which is soaked and added to juices. Which is also a perfect coolant.

Falooda is a combination of corn sev, soaked sabja seeds, chilled milk and rose syrup. No need of adding sugar as the rose syrup contains enough sugar for the falooda. All the other like the jelly, ice cream and nuts are optional.

This is a best-layered dessert in a tall glass which will be loved by all and enjoyed during a hot day. Just try this out and let me know.

Ingredients:

For making Rose Syrup:

1. Sugar- 1 ½ Cups
2. Water- 1 ½ Cups
3. Rose Essence- 2 tsp
4. Red Food Colour- 2 tsp

Method:

1. Mix sugar in water and heat it up on a medium flame, till it boils.
2. When it starts boiling, check for a one string consistency. Slowly add the red food color. Stir.
3. Switch off the flame and add the rose essence. Mix and let this cool.
4. Once when it cools, store in a glass bottle in the refrigerator and use as required.

Ingredients for Falooda:

1. Corn Vermicelli/ Falooda Sev- 1 Packet
2. Sabja Seeds/ Basil Seeds/ Tukmaria- 2 tbsp
3. Milk- 3 Cups
4. Pistachios, Almonds, and Cashews- ½ Cup crushed
5. Rose Syrup- 3 tbsp
6. Jello/ Jelly- 1 packet (optional)
7. Ice Cream- 1 Cup (optional)

Method:

1. Prepare jelly according to packet instructions and cut into small pieces. Keep this aside.
2. Soak the sabja seeds in water till it blooms. Drain and reserve.
3. Boil the milk and keep this aside to cool. Add 4 tbsp rose syrup, mix well. When cooled, keep this in the refrigerator.
4. Crush the nuts and keep this aside.

Assembling:

• In a tall glass add 2 tsp soaked sabja seeds followed by jelly pieces, corn vermicelli, refrigerated rose syrup mixed milk and then again repeat the above process and at last add a scoop of vanilla ice cream topped with nuts. Serve immediately.

Chocolate Strawberry Ice cream Cake- Celebrating 6 years of tasteful journey…….

Hey Friends, I am too excited today as my little blog turns 6. It has been an awesome journey along with all my friends and well-wishers. I got to meet a lot of talented culinary experts from all over the country, many of them through facebook and a few in person as well.

This blog has been an inspiration for me to try out many innovative and incredible recipes, which otherwise I would not have even thought of. It gives me immense pleasure to share my recipes with all of you and a big thank you to all of you who like and comment on my FB page and the blog. That is what keeps me motivated to come back to this space more often and share more and more recipes with you folks. Once again, a BiiiiiiiGGGGG thank you all of you !!!!!

To celebrate this special day, I made an ice cream cake with the combination of chocolate and strawberries. I had some strawberries in my refrigerator and so I made a strawberry ice cream. Meanwhile, I made a chocolate cake which is my daughter’s favorite cake. In my previous posts, I have posted the recipes for strawberry ice cream and eggless chocolate cake. Just click on the ingredients below and you will get the recipes. I sandwiched them both and garnished with white chocolate.

I presented it in a beautiful glass cake stand (which you can see in my pics), which was gifted by my dear friend Arathi.

Ingredients:

1. Eggless Chocolate Loaf Cake- 1
2. Strawberry ice cream- 2 Cups
3. White Chocolate (melted)- ¼ Cup

Method:

1. Cut the chocolate cake into half, Place a parchment paper inside the loaf cake pan and place a top half of the cake in the loaf pan.
2. Scoop out the strawberry ice cream and smooth it on the cake . Place the second layer of the cake on top and cover with the parchment paper. Keep this in the freezer till set.
3. Remove the cake from freezer, keep this out for 10 minutes.Turn it on a plate and drizzle some melted chocolate on the cake and serve.

Avocado Ice cream

Spring is already here and the temperatures are soaring. Though it is cold in the night, it’s hot during day time and what is the best option to beat the heat???? ICE CREAM!!!!!

Ice creams are my weakness. Whenever or wherever it is , I am ready to have an ice cream. Even if I have cold, if somebody offers me an ice cream, I won’t deny it. I am crazy about them.

This avocado ice cream is super simple to make. Just blend all the ingredients required in the blender and freeze it, an amazingly delicious silky smooth ice cream will be ready. Pure bliss.

Let me assure you all that this ice cream is fantastic, just try this out. You all will love this.

This has a perfect green colour, gorgeous texture and scrumptious taste.

Ingredients:

1. Avocado- 2 nos
2. Whole milk- 1 Cup
3. Heavy Cream- ½ Cup
4. Sugar- ½ Cup or as required to your taste buds
5. Lemon Juice- 1 tbsp

Method:

1. 
   
   Cut the avocados and scoop out the flesh. Mash them well using a fork
2. In a blender pour all the ingredients and blend well to a fine puree.
3. Transfer this puree in a freezer safe dish and freeze for about 3- 4 hours and then take it out and blend this mixture well in the blender.
4. Again transfer this mixture in a dish and freeze for about 3 hours.
5. Repeat the above process of blending for one more time and then freeze. Enjoy a lovely scoop of scrumptious ice cream.

Easy Homemade Mango Ice cream for iftar

Ramadhan is a month of fasting and feasting. It is a test of will, self control and being greatful for what one has in their lives. I was looking forward for this month, so that I can wake up for sehri, fasting, reading quran, after fasting the whole day trying to make new dishes for iftar and so on...

I like everything about this month. The most important thing I like to eat is ice creams. You all might be thinking that after iftar who will eat an ice cream as a dessert, but trust me this is the best thing which can be had anytime anyone with a sweet tooth can enjoy.

Usually the iftar table is full of different variety of dishes from traditional to non traditional recipes, along with that an ice cream is something different that you can try. This ice cream I have made using fresh mangoes and with very minimal ingredients. The cream I used is amul cream. Just try it out and see.

Ingredients:

1. Ripe Mangoes- 2 nos
2. Sugar- ½ Cup
3. Cream- 1 Cup
4. Lemon Juice- 1 tbsp

Method:

1. Take out the pulp from the ripe mangoes and blend it to a smooth paste along with sugar and lemon juice.
2. Whip the  Cream and fold it in the above mango mixture.
3. Pour the mixture in a container and place it in the freezer to set.
4. When it is half set, blend it in the mixture till soft and keep this again in freezer.
5. Again repeat the process of blending for 1-2 times and keep this in freezer till firm. Serve and enjoy a yummy and delicious mango ice cream.

Strawberry Ice Cream

Strawberries are delicious, low in calories and very high in vitamin C. These are also a good source of folate and potassium. These are low in calories and high in fibre. Most of us love strawberries and in my house this is a regular fruit which we buy often. My kid loves this.

A handful of strawberries were lying down in my refrigerator hidden from my little one.:). I had made everything out of it like the milk shake, smoothie and so on. So at last I thought of trying out my hand in making ice cream as this is one of my favorite flavors.

As I have already made custard apple ice cream before, I was confident of making this too. So I started  with mixing cream , milk and so on. I blended the strawberries and I added  them directly without sieving and the result was a creamy and delicious ice cream with excellent flavours of strawberry and perfect colour and texture. I didn’t add any type of food colour and the original strawberry colour was retained and so the ice cream had a light pink colour. As I didn’t sieve, I could bite the seeds. I loved this but many may not enjoy biting the seeds in between that is why I wrote the last note.

Ingredients:

1. Strawberry- 2cups
2. Whole Milk- 2cups
3. Amul Cream- 1 ½ cups
4. Sugar- 1cup
5. Strawberry essence- 1tsp
6. Salt- a pinch

Method:

1. Blend the strawberries to a fine paste in a food processor and sieve through a fine cloth, so that the pulp and seeds are segregated. Take a juice in a bowl.
2. In a bowl combine the milk, cream and sugar. Blend it to a fine paste. In this add the blended strawberries, strawberry essence and salt. Mix well.
3. Keep this mixture in a freezer proof bowl and freeze for about 4- 6hours.
4. Remove this from freezer and whip this mixture in a mixer jar for few minutes. Again keep this in freezer for 1 hour and repeat the process for another two to three times in one hour interval each.
5. Serve this along with fresh strawberry pieces.

Note:

• After blending the strawberries it is important to sieve through a fine cloth to avoid biting seeds in the ice cream.

Custard Apple Ice Cream

This is a perfect, scrumptious ice cream recipe which I made for the first time on my own.

Ice cream is a popular dessert which is loved by all irrespective of there age. We all are kids at heart. Ice cream at anytime of the day is a big YES to me :)  So I was really over joyed to see the ice cream post in Nitya’s blog, 4th sense cooking.
I was lucky to be following her blog as there are so many easy recipes and extremely perfect snaps. Each and every recipe in her blog is well explained and its very easy to make too. So when I saw this custard apple ice cream recipe in her blog, I felt happy and I left three custard apples only for this.

I love custard apples a lot, so as soon as I get it from market I usuallyfinish it off immedietly, no matter how many are there. But that day I was really tired of eating those and left the three for later and now it turned out into ice cream.

Here instead of Marie biscuits I have used Oreo biscuits.

Ingredients:

1. Custard apple- 3nos
2. Milk- 1cup
3. Amul Cream- ½ cup
4. Oreo Biscuits- 3nos
5. Peanuts (Roasted and crushed)- a handful
6. Sugar- as per taste

Method:

1. Wash, open and scoop out the flesh of custard apple in a vessel. Squeeze well with hands and then sieve with big holes or pick out the seeds manually. we will get thick pulp of custard apple.
2. Pour the pulp in a mixer jar along with milk, cream and sugar and blend it in smooth paste.
3. Crush the Oreo biscuits and add it in the above mixture.
4. Keep this in a freezer proof bowl allow it to freeze for about 4 - 6 hours.
5. Remove it from freezer and whip the mixture again in mixer jar for few minutes.
6. Keep this in freezer for about 1 hour and repeat the process for two more times in one hour interval each.
7. Place scoops of custard apple ice-cream in serving bowl and sprinkle with roasted peanuts and serve.