Cool Desserts
With the weather starting to warm up, is there anything better than cool desserts? Maybe not. Here are six cool desserts to help you through the day, including Fresh Mango Ice Cream and Frozen Crème Brûlée. Enjoy!
MALTED BANANA ICE CREAM
This was in the July/August 2010 issue of Vegetarian Time (page 51). It begins, "The star ingredient of the old-fashioned malted milk shake, malted milk powder is made from barley malt, wheat, and milk. Here it comes together with ripe bananas for a delightful treat. The riper the bananas, the deeper the banana flavor. Roasting the bananas in their own skin further intensifies their flavor."
While the site says that this makes 1 serving, the magazine stated that it makes 1 quart.
To view this online, go to https://www.vegetariantimes.com/recipes/malted-banana-ice-cream/..
Ingredients
1 cup low-fat buttermilk or low-fat kefir
1 cup half-and-half
1/3 cup malted milk powder
1/3 cup sugar
3 Tbs. maple syrup
1/2 tsp. vanilla extract
1/2 tsp. salt
Preparation
Preheat oven to 375°F. Place unpeeled bananas in large baking dish, and bake 25 to 30 minutes, or until blackened and soft. Set aside 20 minutes, or until cool enough to handle.
Remove and discard banana peels. Place bananas and any liquid from baking dish in blender along with remaining ingredients. Blend until smooth. Transfer to covered container, and refrigerate overnight.
Pour chilled ice cream base into ice cream maker, and freeze according to manufacturer’s instructions.
HOMEMADE CARAMEL SAUCE
This was in the July/August 2010 issue of Vegetarian Time (page 51). It begins, "Sure, you can buy caramel sauce at any supermarket, but the flavor and consistency can’t compare to this homemade version. Recipe by Melynda Saldenais." Magazine states that this makes 2 cups, while the site says 2 servings
View this online at https://www.vegetariantimes.com/recipes/homemade-caramel-sauce/.
Ingredients
1 cup sugar
1 cup heavy cream
2 tsp. vanilla extract.
Preparation
Combine sugar and 1/3 cup water in medium saucepan, and bring to a boil over medium heat. Do not stir. Cook 7 to 10 minutes, or until mixture turns rich amber color. Remove from heat; carefully stir in heavy cream. This mixture will harden with addition of cold cream. Place pan over low heat, and cook until smooth and creamy. Stir in vanilla and add pinch of salt, if desired.
RASPBERRY CHILL
This is from the May, 2004 issue of Vegetarian Times, page 26. It begins, "This snappy, user-friendly recipe comes together in just minutes, providing a cooling bite for a heated main course. To gild the lily, garnish this sweet with fresh raspberries since they are coming into season. Offer this with a fruity herbed tea and vanilla cookies." Makes 4 servings
You can view this online at https://www.vegetariantimes.com/recipes/raspberry-chill/.
Ingredients
2 cups frozen raspberries
1 1-lb. pkg. lite silken tofu
1/4 cup vanilla soymilk
1/4 cup brown rice syrup
1 pint fresh raspberries for garnish
1/2 cup crushed pecans for garnish
Directions
Put frozen raspberries, tofu, soymilk and brown rice syrup in blender, and process until smooth. 2. Pour or spoon into serving dish or individual compotes, and garnish with raspberries and pecans before serving.
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.
SMOOTH & CREAMY VANILLA ICE CREAM
This was in the July/August 2010 issue of Vegetarian Time (page 48). It begins, "This vanilla bean–flecked ice cream is delicious on its own, and makes the perfect base for fresh fruit add-ins. Simply stir 1-1/4 cups puréed summer fruit (berries, peaches, etc.) into the mixture along with the yogurt, or fold in sliced peaches, strawberries, apricots, or nectarines once you’ve made the ice cream. Sweetened condensed milk and Greek yogurt keep the mixture creamy without using eggs or heavy cream."
While the Vegetarian Time site says it makes 1 servings, the magazine stated that it makes 1 quart. (This can be viewed online at https://www.vegetariantimes.com/recipes/smooth-creamy-vanilla-ice-cream/.).
Ingredients
1-1/2 cups 1% milk
1 14-oz. can sweetened condensed milk
3 Tbs. sugar
1/2 vanilla bean
1-1/2 cups low-fat Greek yogurt
Preparation
Combine milk, condensed milk, and sugar in medium saucepan. Split vanilla bean, scrape seeds into mixture, and add bean pod. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat, and cool 30 minutes. Whisk in yogurt, transfer to covered container, and refrigerate overnight.
Remove bean pod. Pour ice cream base into ice cream maker, and freeze according to manufacturer’s instructions.
MALTED BANANA ICE CREAM
This was in the July/August 2010 issue of Vegetarian Time (page 51). It begins, "The star ingredient of the old-fashioned malted milk shake, malted milk powder is made from barley malt, wheat, and milk. Here it comes together with ripe bananas for a delightful treat. The riper the bananas, the deeper the banana flavor. Roasting the bananas in their own skin further intensifies their flavor."
While the site says that this makes 1 serving, the magazine stated that it makes 1 quart.
To view this online, go to https://www.vegetariantimes.com/recipes/malted-banana-ice-cream/..
Ingredients
1 cup low-fat buttermilk or low-fat kefir
1 cup half-and-half
1/3 cup malted milk powder
1/3 cup sugar
3 Tbs. maple syrup
1/2 tsp. vanilla extract
1/2 tsp. salt
Preparation
Preheat oven to 375°F. Place unpeeled bananas in large baking dish, and bake 25 to 30 minutes, or until blackened and soft. Set aside 20 minutes, or until cool enough to handle.
Remove and discard banana peels. Place bananas and any liquid from baking dish in blender along with remaining ingredients. Blend until smooth. Transfer to covered container, and refrigerate overnight.
Pour chilled ice cream base into ice cream maker, and freeze according to manufacturer’s instructions.
HOMEMADE CARAMEL SAUCE
This was in the July/August 2010 issue of Vegetarian Time (page 51). It begins, "Sure, you can buy caramel sauce at any supermarket, but the flavor and consistency can’t compare to this homemade version. Recipe by Melynda Saldenais." Magazine states that this makes 2 cups, while the site says 2 servings
View this online at https://www.vegetariantimes.com/recipes/homemade-caramel-sauce/.
Ingredients
1 cup sugar
1 cup heavy cream
2 tsp. vanilla extract.
Preparation
Combine sugar and 1/3 cup water in medium saucepan, and bring to a boil over medium heat. Do not stir. Cook 7 to 10 minutes, or until mixture turns rich amber color. Remove from heat; carefully stir in heavy cream. This mixture will harden with addition of cold cream. Place pan over low heat, and cook until smooth and creamy. Stir in vanilla and add pinch of salt, if desired.
RASPBERRY CHILL
This is from the May, 2004 issue of Vegetarian Times, page 26. It begins, "This snappy, user-friendly recipe comes together in just minutes, providing a cooling bite for a heated main course. To gild the lily, garnish this sweet with fresh raspberries since they are coming into season. Offer this with a fruity herbed tea and vanilla cookies." Makes 4 servings
You can view this online at https://www.vegetariantimes.com/recipes/raspberry-chill/.
Ingredients
2 cups frozen raspberries
1 1-lb. pkg. lite silken tofu
1/4 cup vanilla soymilk
1/4 cup brown rice syrup
1 pint fresh raspberries for garnish
1/2 cup crushed pecans for garnish
Directions
Put frozen raspberries, tofu, soymilk and brown rice syrup in blender, and process until smooth. 2. Pour or spoon into serving dish or individual compotes, and garnish with raspberries and pecans before serving.
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.
SMOOTH & CREAMY VANILLA ICE CREAM
This was in the July/August 2010 issue of Vegetarian Time (page 48). It begins, "This vanilla bean–flecked ice cream is delicious on its own, and makes the perfect base for fresh fruit add-ins. Simply stir 1-1/4 cups puréed summer fruit (berries, peaches, etc.) into the mixture along with the yogurt, or fold in sliced peaches, strawberries, apricots, or nectarines once you’ve made the ice cream. Sweetened condensed milk and Greek yogurt keep the mixture creamy without using eggs or heavy cream."
While the Vegetarian Time site says it makes 1 servings, the magazine stated that it makes 1 quart. (This can be viewed online at https://www.vegetariantimes.com/recipes/smooth-creamy-vanilla-ice-cream/.).
Ingredients
1-1/2 cups 1% milk
1 14-oz. can sweetened condensed milk
3 Tbs. sugar
1/2 vanilla bean
1-1/2 cups low-fat Greek yogurt
Preparation
Combine milk, condensed milk, and sugar in medium saucepan. Split vanilla bean, scrape seeds into mixture, and add bean pod. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat, and cool 30 minutes. Whisk in yogurt, transfer to covered container, and refrigerate overnight.
Remove bean pod. Pour ice cream base into ice cream maker, and freeze according to manufacturer’s instructions.
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