Cool Desserts
Here we are, half-way through August, the hottest month, at least here in Florida. It's basically the polar opposite of, say, February in Buffalo. So cool desserts are the perfect thing to fix: yummy, cooling, everything you could want in a dessert on a hot day. Check out the Chocolate Chip Cookie Ice Cream Sandwiches, Authentic Florida’s Fresh Mango Ice Cream, or any of the other yummy cool desserts in today's post. Enjoy!
PEACH ICE CREAM
This comes from Julia Reed in The New York Times cooking newsletter. Julia wrote, "This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work."
Yield: About 1-1/2 quarts, 6 to 8 servings; Time: About 1 hour, plus freezing
This was featured in "FOOD; Frozen Assets", and can be viewed online at https://cooking.nytimes.com/recipes/6658-peach-ice-cream.
Ingredients
4 pounds ripe peaches
1-1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
Tip
This recipe is also delicious made with fresh mangoes.
VEGAN FROZEN CHOCOLATE SOUFFLE
This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.
Ingredients
1-1/2 cups vegan carob chips
1/3 cup unsweetened cocoa
1/2 cup hot, strong coffee
2 Tbs. maple syrup or corn syrup
1 16-oz. pkg. silken tofu, drained
2 tsp. vanilla extract
1 7.5-oz. tub vegan frozen whipped topping, thawed
Preparation
Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1-1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)
Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.
STRAWBERRY "NICE" CREAM
This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."
Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy
To view this online, click here.
Ingredients
1-1/2 cups Unsweetened frozen strawberries, sliced
2 large ripe Bananas
1/2 tsp Vanilla extract
Directions
Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.
Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.
Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
This yummy recipes is from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 35 minutes; Prep: 25 min; Cook: 10 min; Yield: 18 sandwiches; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chocolate-chip-cookie-ice-cream-sandwiches-recipe.print.html?oc=linkback.
Ingredients
1 cup firmly packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1/2 cup margarine
2 teaspoons vanilla extract
2 whole eggs
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon (heaping) instant coffee granules
1-1/2 teaspoons salt
1 cup (heaping) milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons flax seed, crushed in a mortar/pestle
2 tablespoons millet, crushed in mortar/pestle
Vanilla ice cream, slightly softened
Miniature chocolate chips
Miniature candy-coated chocolates
Directions
Preheat the oven to 375 degrees F.
In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1-1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2-1/2 Tablespoons of lime juice (1-2 limes)
1-3/4 cups of Half & Half cream
1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
PEACH ICE CREAM
This comes from Julia Reed in The New York Times cooking newsletter. Julia wrote, "This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work."
Yield: About 1-1/2 quarts, 6 to 8 servings; Time: About 1 hour, plus freezing
This was featured in "FOOD; Frozen Assets", and can be viewed online at https://cooking.nytimes.com/recipes/6658-peach-ice-cream.
Ingredients
4 pounds ripe peaches
1-1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
Tip
This recipe is also delicious made with fresh mangoes.
VEGAN FROZEN CHOCOLATE SOUFFLE
This comes from Vegetarian Times (July/August 2005 issue, page 63), and begins, "You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/vegan-frozen-chocolate-souffle/.
Ingredients
1-1/2 cups vegan carob chips
1/3 cup unsweetened cocoa
1/2 cup hot, strong coffee
2 Tbs. maple syrup or corn syrup
1 16-oz. pkg. silken tofu, drained
2 tsp. vanilla extract
1 7.5-oz. tub vegan frozen whipped topping, thawed
Preparation
Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1-1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)
Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.
STRAWBERRY "NICE" CREAM
This is from Weight Watchers, and begins, "You only need three ingredients to make this creamy and refreshing dessert. It's perfect for when you want something cold to snack on in the summer but don't want to eat into your SmartPoints® Budget. Just be sure you have the time to completely freeze the banana and strawberries so that they blend to the right consistency."
Prep Time: 10 minutes; Total Times: 3 hours 10 minutes; Serves: 4; Serving: 1/2 cup; Difficulty: Easy
To view this online, click here.
Ingredients
1-1/2 cups Unsweetened frozen strawberries, sliced
2 large ripe Bananas
1/2 tsp Vanilla extract
Directions
Peel bananas and cut them into 1-inch chunks. Place them in a large zip-close plastic freezer bag. Seal and freeze until frozen solid, 2 to 3 hours.
Place frozen bananas and frozen sliced strawberries in food processor; puree, scraping down side of bowl with rubber spatula. Add vanilla extract and pulse.
Serve immediately or, for a firmer texture, transfer to a container and freeze until ready to serve; allow to soften about 10 minutes at room temperature. Garnish with fresh berries and mint leaves if desired.
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
This yummy recipes is from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 35 minutes; Prep: 25 min; Cook: 10 min; Yield: 18 sandwiches; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chocolate-chip-cookie-ice-cream-sandwiches-recipe.print.html?oc=linkback.
Ingredients
1 cup firmly packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1/2 cup margarine
2 teaspoons vanilla extract
2 whole eggs
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon (heaping) instant coffee granules
1-1/2 teaspoons salt
1 cup (heaping) milk chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons flax seed, crushed in a mortar/pestle
2 tablespoons millet, crushed in mortar/pestle
Vanilla ice cream, slightly softened
Miniature chocolate chips
Miniature candy-coated chocolates
Directions
Preheat the oven to 375 degrees F.
In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1-1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2-1/2 Tablespoons of lime juice (1-2 limes)
1-3/4 cups of Half & Half cream
1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
FROZEN CREME BRULEE
This comes from Vegetarian Times (July/August 2005 issue, page 64), and begins, "This simple recipe is a great way to showcase the premium small-batch ice creams sold at farmers' markets and grocery stores during the summer." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/frozen-creme-brulee-recipe/.
Ingredients
2 cups vanilla ice cream, slightly softened
2/3 cup granulated sugar
1/4 cup evaporated milk
Fresh berries or mint sprigs for garnish, if desired
Preparation
Spread 1/2 cup ice cream into 4 oval crème brûlée ramekins. Freeze until firm.
Meanwhile, combine sugar and 1/3 cup water in saucepan, and bring to a boil over medium-high heat, stirring to make sure sugar dissolves. Using pastry brush dipped in water, wipe down inner sides of saucepan to dissolve any sugar crystals that cling. Cook mixture about 10 minutes, or until it begins to caramelize (swirl pot to brown evenly).
Cook 1 to 2 minutes more, or until caramel is medium-brown. Remove from heat, and stir in 2 Tbs. water. Let cool 3 minutes, stirring occasionally. Stir in evaporated milk. Cool completely.
Spread thin layer of cooled caramel over ice cream in ramekins. Return to freezer until ready to serve. Garnish with fresh berries or mint sprig, if desired.
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