Cool Desserts
This time of year is perfect for Cool Desserts. Today's cool desserts include Creamy No Churn Raspberry Crumble Ice Cream and Salty Peanut-Pretzel Ice Cream Cake. Enjoy!
WATERMELON POPSICLES
This is from 2Bleu on Food.com, and can be viewed online at https://www.food.com/recipe/watermelon-popsicles-260546.
Ready in: 11 hours 30 minutes; Yield: 24 popsicles
Ingredients
1 small watermelon, seedless
1 cup sugar
1⁄2 cup mini chocolate chips
2 pints lime sherbet, softened
Directions
Scoop out and measure 10 cups watermelon pulp. Puree watermelon and sugar in batches in blender until smooth.
Push puree through mesh strainer into a large bowl. Cover and freeze until puree is slushy but not solid, about 3 hours.
Remove from freezer, stir in chocolate chips. Place 24 3oz disposable cups in 2 shallow baking pans (spoon puree into cups to within 1/2" of rim). Place pans in freezer until puree is solid but not rick hard, about 2 hours.
Spread softened sherbet on top of each portion of puree so that it comes up to edge of cup. smooth top off with the edge of a butter knife. Cover each cup with plastic wrap and cut small slit in center. Insert popsicle stick into each cup so it reaches the bottom. Freeze until solid, about 6 hours and up to 2 days.
To unmold: Let pops sit at room temperature for about 1 minute. then gently pull out from cups. Or you can peel away the cups from the pops.
FROZEN BERRY-BANANA CREAM POPS
This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.
Ingredients
1-1/2 cups plain, fat-free yogurt
1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)
1 large banana, sliced
6 paper cups, 5-oz. to 9-oz. size
Aluminum foil
Wooden Popsicle® sticks
Instructions
Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.
Divide mixture evenly into paper cups.
Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.
Place in freezer for 3 to 4 hours or until frozen solid.
Peel off paper cup and serve.
Serves 6.
BANANA-STRAWBERRY SORBET
This comes from the infamous long-since-forgotten emailing list.
Ingredients
2 ripe bananas
2 tbsp lemon juice
1-1/2 cups frozen (unsweetened) strawberries
1/2 cups apple juice
Directions
Cut the bananas into quarter-inch slices, coat with the lemon juice, place on a cookie sheet, and freeze.
After the bananas are frozen, puree them with the remaining ingredients in the appliance of your choice (my cuisinart had to work pretty hard, but it was very entertaining for the son to watch strawberries become sorbet.)
Serve immediately in chilled cups. Leftovers don't freeze well, but they make a nice flavoring for homemade yogurt.
Lots of substitutions are possible.
SALTY PEANUT-PRETZEL INCE CREAM CAKE
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that’s what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients."
Yield: One 9-inch cake; Time: 40 minutes, plus cooling and freezing
To view this online, go to https://cooking.nytimes.com/recipes/1018866-salty-peanut-pretzel-ice-cream-cake.
Ingredients
For the Crust and Crumbs:
2 cups mini pretzels
1/4 cup plus 2 tablespoons salted peanuts (preferably dry roasted)
2 tablespoons light brown sugar
4 tablespoons unsalted butter, melted and cooled
For the Ice Cream Layers:
2 quarts high-quality vanilla ice cream
3/4 cup natural, unsweetened peanut butter, well stirred
2 tablespoons honey
To finish:
1 cup heavy cream
Preparation
Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2 1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
RED, WHITE & BLUE POPSICLES
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “Who doesn't love a popsicle? Especially when it's homemade with real fruit! They're easy to eat, a fun dessert and can be color customized to suit the summer celebration. Technique tip: Use silicone molds that will release the popsicles easy.
“Swap option: Swap out raspberries for strawberries or use frozen fruit.”
Prep Time: 15 minutes; Cook Time 3 hours; Yield: 6 popsicles
To view this online, go to https://www.today.com/recipes/red-white-blue-popsicles-recipe-t154820.
Ingredients
Red Layer
1-1/2 cups fresh strawberries
1 teaspoon cane sugar
White Layer
1 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon cane sugar
Blue Layer
1-1/2 cups fresh blueberries
1 teaspoon cane sugar
Preparation
Place the empty popsicle molds in the freezer.
For the red layer:
Puree the strawberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.
For the white layer:
Whisk together the coconut milk, sugar and vanilla and transfer to a container that is easy to pour out of and reserve.
For the blue layer:
Puree the blueberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.
To assemble:
Remove the popsicle molds from the freezer and evenly pour the strawberry puree first into the molds. Place the molds in the freezer and allow freezing for one hour or until firm.
Once the strawberry layer has set up, remove the molds from the freezer and evenly pour in the coconut mixture and return the molds to the freezer and allow freezing for 1 hour or until firm.
Finally remove the popsicle molds from the freezer a final time and evenly pour in the final blueberry layer, then insert the popsicle handles and return to the freezer for an additional hour or until the final layer has set. Keep the popsicles in the freezer to fully freeze until ready to serve.
WATERMELON POPSICLES
This is from 2Bleu on Food.com, and can be viewed online at https://www.food.com/recipe/watermelon-popsicles-260546.
Ready in: 11 hours 30 minutes; Yield: 24 popsicles
Ingredients
1 small watermelon, seedless
1 cup sugar
1⁄2 cup mini chocolate chips
2 pints lime sherbet, softened
Directions
Scoop out and measure 10 cups watermelon pulp. Puree watermelon and sugar in batches in blender until smooth.
Push puree through mesh strainer into a large bowl. Cover and freeze until puree is slushy but not solid, about 3 hours.
Remove from freezer, stir in chocolate chips. Place 24 3oz disposable cups in 2 shallow baking pans (spoon puree into cups to within 1/2" of rim). Place pans in freezer until puree is solid but not rick hard, about 2 hours.
Spread softened sherbet on top of each portion of puree so that it comes up to edge of cup. smooth top off with the edge of a butter knife. Cover each cup with plastic wrap and cut small slit in center. Insert popsicle stick into each cup so it reaches the bottom. Freeze until solid, about 6 hours and up to 2 days.
To unmold: Let pops sit at room temperature for about 1 minute. then gently pull out from cups. Or you can peel away the cups from the pops.
FROZEN BERRY-BANANA CREAM POPS
This is from the Mayo Clinic. To view this recipe online, go to http://diet.mayoclinic.org/diet/recipe/frozen-berry-banana-cream-pops.
Ingredients
1-1/2 cups plain, fat-free yogurt
1-1/2 cups fresh or frozen berries (blueberries, raspberries and sliced strawberries)
1 large banana, sliced
6 paper cups, 5-oz. to 9-oz. size
Aluminum foil
Wooden Popsicle® sticks
Instructions
Place yogurt, fruit (slightly thaw frozen fruit first) and banana in a blender. Blend until smooth.
Divide mixture evenly into paper cups.
Cover each paper cup with foil. Make a slit in the center of the foil covers and insert one Popsicle stick in each cup.
Place in freezer for 3 to 4 hours or until frozen solid.
Peel off paper cup and serve.
Serves 6.
BANANA-STRAWBERRY SORBET
This comes from the infamous long-since-forgotten emailing list.
Ingredients
2 ripe bananas
2 tbsp lemon juice
1-1/2 cups frozen (unsweetened) strawberries
1/2 cups apple juice
Directions
Cut the bananas into quarter-inch slices, coat with the lemon juice, place on a cookie sheet, and freeze.
After the bananas are frozen, puree them with the remaining ingredients in the appliance of your choice (my cuisinart had to work pretty hard, but it was very entertaining for the son to watch strawberries become sorbet.)
Serve immediately in chilled cups. Leftovers don't freeze well, but they make a nice flavoring for homemade yogurt.
Lots of substitutions are possible.
SALTY PEANUT-PRETZEL INCE CREAM CAKE
This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that’s what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients."
Yield: One 9-inch cake; Time: 40 minutes, plus cooling and freezing
To view this online, go to https://cooking.nytimes.com/recipes/1018866-salty-peanut-pretzel-ice-cream-cake.
Ingredients
For the Crust and Crumbs:
2 cups mini pretzels
1/4 cup plus 2 tablespoons salted peanuts (preferably dry roasted)
2 tablespoons light brown sugar
4 tablespoons unsalted butter, melted and cooled
For the Ice Cream Layers:
2 quarts high-quality vanilla ice cream
3/4 cup natural, unsweetened peanut butter, well stirred
2 tablespoons honey
To finish:
1 cup heavy cream
Preparation
Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM
This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”
To view this online, click here.
Ingredients
Brown Sugar Crisp
1/3 cup all purpose flour
1/3 cup rolled oats
1/4 cup brown sugar
1/2 tsp cinnamon
3 tbsp butter, cold
No Churn Ice Cream
1 14 oz can sweetened condensed milk
1/2 tbsp vanilla extract
1 tbsp lemon juice
1/4 tsp salt
4 oz cream cheese, softened
2 1/2 cups heavy whipping cream
Raspberry Jam, about 2/3 cup
Directions
For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.
In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.
For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.
In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.
Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.
Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.
Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.
Cover with plastic wrap and set in the freezer for 5-6 hours before serving.
RED, WHITE & BLUE POPSICLES
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “Who doesn't love a popsicle? Especially when it's homemade with real fruit! They're easy to eat, a fun dessert and can be color customized to suit the summer celebration. Technique tip: Use silicone molds that will release the popsicles easy.
“Swap option: Swap out raspberries for strawberries or use frozen fruit.”
Prep Time: 15 minutes; Cook Time 3 hours; Yield: 6 popsicles
To view this online, go to https://www.today.com/recipes/red-white-blue-popsicles-recipe-t154820.
Ingredients
Red Layer
1-1/2 cups fresh strawberries
1 teaspoon cane sugar
White Layer
1 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon cane sugar
Blue Layer
1-1/2 cups fresh blueberries
1 teaspoon cane sugar
Preparation
Place the empty popsicle molds in the freezer.
For the red layer:
Puree the strawberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.
For the white layer:
Whisk together the coconut milk, sugar and vanilla and transfer to a container that is easy to pour out of and reserve.
For the blue layer:
Puree the blueberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.
To assemble:
Remove the popsicle molds from the freezer and evenly pour the strawberry puree first into the molds. Place the molds in the freezer and allow freezing for one hour or until firm.
Once the strawberry layer has set up, remove the molds from the freezer and evenly pour in the coconut mixture and return the molds to the freezer and allow freezing for 1 hour or until firm.
Finally remove the popsicle molds from the freezer a final time and evenly pour in the final blueberry layer, then insert the popsicle handles and return to the freezer for an additional hour or until the final layer has set. Keep the popsicles in the freezer to fully freeze until ready to serve.
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