Ice Cream
I scream, you scream, we all scream for ice cream!
While many of us think of ice cream as a summer treat, there's no reason we can't eat it year 'round. To that end, here are six ice cream recipes to help you through the day, including Coca-Cola Soft Serve Ice Cream Peanut Brittle Crunch and Rocky Road Ice Cream. Enjoy!
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
LEMON BLUEBERRY SORBET
This is from the infamous long-since-forgotten emailing list. Yield: 4 servings.
This begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Directions
Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.
With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).
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.
COCA-COLA SOFT SERVE ICE CREAM
This comes from one of my favorite emailing lists, the kitchn. I can't say enough about it or its sibling site, Apartment Therapy. To find this recipe online, click here. Makes approximately 1 quart
Ingredients
Coca-Cola Soft Serve with Peanut Brittle Crunch
For the ice cream:
3 cups Coca-Cola Classic (two 12-ounce cans)
1 (0.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
1 tablespoon corn starch
1 cup whole milk
1 cup heavy cream
1 cup evaporated milk
2/3 cup granulated sugar
2 tablespoons corn syrup
For the peanut brittle:
1/2 cup granulated sugar
2 tablespoons water
1 cup dry-roasted peanuts
Kosher salt, to taste
Directions
For the ice cream, pour the Coca-Cola into a large, flat-sided skillet and bring to a rolling boil over high heat. Continue boiling until the soda is reduced to approximately 1 cup, 15 to 20 minutes. Remove from heat and allow to cool.
In a small bowl, sprinkle the gelatin powder over the water and set aside. In another small bowl, combine the cornstarch with a few tablespoons of milk and whisk until smooth.
Combine remaining milk, cream, evaporated milk, and sugar in a medium saucepan and bring to a boil. Whisk in the corn starch slurry and return to a boil, stirring constantly. Allow the mixture to boil for 1 minute, then remove from the heat. Add the Coca-Cola reduction and moistened gelatin, and whisk until the gelatin is completely combined.
Transfer the ice cream base to a gallon-sized plastic zipper bag. Press out the air and place in a large bowl filled with ice water until cold, about 30 minutes. (The mixture can also be transferred to an airtight container and held in the refrigerator for up to two days.) Pour the ice cream base into an ice cream maker and churn according to instructions. It can be served immediately or transferred to a freezer-safe container and chilled until firm.
When ready to make the peanut brittle, line a baking sheet with a silicon mat or parchment and set near the stove. Combine the sugar and water in a medium saucepan over medium-high heat, swirling the pan occasionally to help dissolve the sugar. Do not stir. Continue cooking until the sugar begins to turn a golden amber shade, about 10 minutes. Remove the pan from heat and stir in the peanuts. Pour the nuts out to the baking sheet. Let the peanuts cool completely before breaking into pieces.
To serve ice cream so that it resembles swirled soft serve, transfer it to a piping bag fitted with a large star tip. Freeze the bag in 15 to 30 minute increments until the ice cream is firm, as needed. Squeeze and pipe the ice cream in a circular motion into a bowl or cone.
Top the ice cream with a piece of peanut brittle before serving. For extra Coca-Cola flavor, pour soda over the top for a "double Coke float."
BERRY REFRESHING GREEN TEA GRANITA
This comes from the Ocean Spray website. Lots of great recipes! This one seems perfect for the 4th!
Ingredients
Granita:
32 ounces Ocean Spray® Light Cranberry & Raspberry flavored Juice Drink Raspberry Cranberry Juice Drink, reserving 1 cup
4 bags green tea
Sauce:
16 ounces Ocean Spray® Light Cran-Raspberry® Raspberry Cranberry Juice Drink
1/4 cup raspberries, fresh or frozen
8 Mint sprigs, for garnish, optional
Directions
Granita: Pour juice for granita, except reserved 1 cup, into a non-metal 8x8-inch baking pan.
Heat reserved 1 cup juice in a microwave safe container on HIGH for 3 minutes. Remove from microwave and add tea bags. Let steep for 5-minutes. Remove tea bags and squeeze. Add tea and juice mixture to pan. Stir gently. Cover with plastic wrap. Freeze overnight.
Remove from freezer and let sit for 10 minutes. Break up into pieces. Place 2 cups of granita mixture in a food processor. Process until mixture is smooth. Pour into a clean non-metal 8x8-inch pan. Repeat processor steps with remaining granita mixture.
Return granita to freezer. Freeze until firm, about 6 hours.
Remove from freezer just prior to serving. Scoop 1/2 cup into serving bowls. Makes 8 1/2 cup servings.
Sauce: Pour juice into a medium saucepan. Bring to a boil. Cook until sauce has been reduced to 1/2 cup, about 15-20 minutes. Remove from heat and stir in raspberries. Drizzle one tablespoon of sauce over granita. Sauce may be used hot or cold. Makes 8 1-tablespoon servings.
ROCKY ROAD ICE CREAM
This yumminess comes from Scott Loitsch in The New York Times cooking enewsletter. For this recipe, Scott wrote, "Say hello to your new favorite rocky road ice cream recipe. A combination of dark chocolate and cocoa powder creates an extra fudgy base, while roasted almonds, marshmallows and just the right amount of salt (don’t skip it!) balance out the textures and flavors. Commercial ice creams benefit from stabilizers, egg yolks and other ingredients that keep it creamy and scoopable for weeks in your freezer, but homemade ice creams typically lack that staying power. In this smart recipe, marshmallows (which are also mixed into the final product) are melted into the base, acting as a stabilizer and resulting in an ice cream that stays scoopable in your freezer for longer. For an even 'rockier' road, add in mini chocolate chips, chocolate covered pretzel pieces or chopped cookies during the mix-in stage."
Prep Time: 5 minutes; Cook Time: 25 minutes, plus 9 hours' chilling, churning and freezing; Total Time: About 10 hours; Yield: About 1 quart
To view this online, go to . Of course, you may need to sign up for The New York Times cooking enewsletter to view it fully, but signing up is well worth it. Why? Great recipes, guides, and more.
Ingredients
1/2 cup blanched, slivered almonds
3 ounces dark chocolate (68 to 72-percent)
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder (preferably dutch-processed)
1/4 teaspoon kosher salt
1-1/2 cups whole milk
1-1/2 cups heavy cream
2-1/2 cups mini marshmallows
1-1/2 teaspoons vanilla extract
Preparation
Roast the almonds: Heat the oven to 350 degrees. Spread the almonds on a rimmed baking sheet and bake for 10 to 12 minutes, tossing occasionally, until the almonds are lightly browned and fragrant. Remove from the oven, let cool slightly and then roughly chop into small pieces. Set aside.
Meanwhile, chop the chocolate and set aside in a medium bowl. (This is the bowl that will be used to chill the ice cream base in the fridge.)
In a medium saucepan, whisk together the sugar, cocoa powder and salt, breaking up any lumps.
Pour in the milk, cream and 1 cup of the mini marshmallows. Set over medium heat and cook, whisking often, until the marshmallows have melted, the mixture is steaming and small bubbles begin to form around the edge of the pot, about 6 minutes. Remove from the heat.
Using a measuring cup, remove about 3/4 cup of the hot cream mixture and pour it over the chopped chocolate in the medium bowl. Let it sit, undisturbed, for 60 seconds, then whisk together until smooth.
Slowly stream in the remaining hot cream mixture, whisking constantly, until everything is incorporated and smooth.
Let cool slightly, then cover and chill the mixture in the fridge for at least 4 hours, preferably overnight.
Remove the chilled ice cream base from the refrigerator, whisk in the vanilla extract, then pour into an ice cream maker and churn according to machine instructions.
Layer the mix-ins: Once the ice cream has reached a thick, soft-serve consistency, add in 1/4 cup of the chopped almonds and 3/4 cup of mini marshmallows to the machine and churn until distributed. Turn off the machine. Into a a 9-inch loaf pan, scoop about half of the ice cream. Sprinkle with half the remaining mini marshmallows and half the remaining chopped almonds. Cover with the rest of the ice cream and finish with the rest of the marshmallows and almonds. Using a butter knife or chopstick, swirl through the ice cream a few times to further distribute the mix-ins. Cover with a sheet of plastic wrap or parchment, pressed into the surface of the ice cream, and freeze at least 4 hours. Let sit at room temperature for a few minutes before scooping.
While many of us think of ice cream as a summer treat, there's no reason we can't eat it year 'round. To that end, here are six ice cream recipes to help you through the day, including Coca-Cola Soft Serve Ice Cream Peanut Brittle Crunch and Rocky Road Ice Cream. Enjoy!
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
LEMON BLUEBERRY SORBET
This is from the infamous long-since-forgotten emailing list. Yield: 4 servings.
This begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Directions
Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.
With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).
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.
COCA-COLA SOFT SERVE ICE CREAM
This comes from one of my favorite emailing lists, the kitchn. I can't say enough about it or its sibling site, Apartment Therapy. To find this recipe online, click here. Makes approximately 1 quart
Ingredients
Coca-Cola Soft Serve with Peanut Brittle Crunch
For the ice cream:
3 cups Coca-Cola Classic (two 12-ounce cans)
1 (0.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
1 tablespoon corn starch
1 cup whole milk
1 cup heavy cream
1 cup evaporated milk
2/3 cup granulated sugar
2 tablespoons corn syrup
For the peanut brittle:
1/2 cup granulated sugar
2 tablespoons water
1 cup dry-roasted peanuts
Kosher salt, to taste
Directions
For the ice cream, pour the Coca-Cola into a large, flat-sided skillet and bring to a rolling boil over high heat. Continue boiling until the soda is reduced to approximately 1 cup, 15 to 20 minutes. Remove from heat and allow to cool.
In a small bowl, sprinkle the gelatin powder over the water and set aside. In another small bowl, combine the cornstarch with a few tablespoons of milk and whisk until smooth.
Combine remaining milk, cream, evaporated milk, and sugar in a medium saucepan and bring to a boil. Whisk in the corn starch slurry and return to a boil, stirring constantly. Allow the mixture to boil for 1 minute, then remove from the heat. Add the Coca-Cola reduction and moistened gelatin, and whisk until the gelatin is completely combined.
Transfer the ice cream base to a gallon-sized plastic zipper bag. Press out the air and place in a large bowl filled with ice water until cold, about 30 minutes. (The mixture can also be transferred to an airtight container and held in the refrigerator for up to two days.) Pour the ice cream base into an ice cream maker and churn according to instructions. It can be served immediately or transferred to a freezer-safe container and chilled until firm.
When ready to make the peanut brittle, line a baking sheet with a silicon mat or parchment and set near the stove. Combine the sugar and water in a medium saucepan over medium-high heat, swirling the pan occasionally to help dissolve the sugar. Do not stir. Continue cooking until the sugar begins to turn a golden amber shade, about 10 minutes. Remove the pan from heat and stir in the peanuts. Pour the nuts out to the baking sheet. Let the peanuts cool completely before breaking into pieces.
To serve ice cream so that it resembles swirled soft serve, transfer it to a piping bag fitted with a large star tip. Freeze the bag in 15 to 30 minute increments until the ice cream is firm, as needed. Squeeze and pipe the ice cream in a circular motion into a bowl or cone.
Top the ice cream with a piece of peanut brittle before serving. For extra Coca-Cola flavor, pour soda over the top for a "double Coke float."
BERRY REFRESHING GREEN TEA GRANITA
This comes from the Ocean Spray website. Lots of great recipes! This one seems perfect for the 4th!
Ingredients
Granita:
32 ounces Ocean Spray® Light Cranberry & Raspberry flavored Juice Drink Raspberry Cranberry Juice Drink, reserving 1 cup
4 bags green tea
Sauce:
16 ounces Ocean Spray® Light Cran-Raspberry® Raspberry Cranberry Juice Drink
1/4 cup raspberries, fresh or frozen
8 Mint sprigs, for garnish, optional
Directions
Granita: Pour juice for granita, except reserved 1 cup, into a non-metal 8x8-inch baking pan.
Heat reserved 1 cup juice in a microwave safe container on HIGH for 3 minutes. Remove from microwave and add tea bags. Let steep for 5-minutes. Remove tea bags and squeeze. Add tea and juice mixture to pan. Stir gently. Cover with plastic wrap. Freeze overnight.
Remove from freezer and let sit for 10 minutes. Break up into pieces. Place 2 cups of granita mixture in a food processor. Process until mixture is smooth. Pour into a clean non-metal 8x8-inch pan. Repeat processor steps with remaining granita mixture.
Return granita to freezer. Freeze until firm, about 6 hours.
Remove from freezer just prior to serving. Scoop 1/2 cup into serving bowls. Makes 8 1/2 cup servings.
Sauce: Pour juice into a medium saucepan. Bring to a boil. Cook until sauce has been reduced to 1/2 cup, about 15-20 minutes. Remove from heat and stir in raspberries. Drizzle one tablespoon of sauce over granita. Sauce may be used hot or cold. Makes 8 1-tablespoon servings.
ROCKY ROAD ICE CREAM
This yumminess comes from Scott Loitsch in The New York Times cooking enewsletter. For this recipe, Scott wrote, "Say hello to your new favorite rocky road ice cream recipe. A combination of dark chocolate and cocoa powder creates an extra fudgy base, while roasted almonds, marshmallows and just the right amount of salt (don’t skip it!) balance out the textures and flavors. Commercial ice creams benefit from stabilizers, egg yolks and other ingredients that keep it creamy and scoopable for weeks in your freezer, but homemade ice creams typically lack that staying power. In this smart recipe, marshmallows (which are also mixed into the final product) are melted into the base, acting as a stabilizer and resulting in an ice cream that stays scoopable in your freezer for longer. For an even 'rockier' road, add in mini chocolate chips, chocolate covered pretzel pieces or chopped cookies during the mix-in stage."
Prep Time: 5 minutes; Cook Time: 25 minutes, plus 9 hours' chilling, churning and freezing; Total Time: About 10 hours; Yield: About 1 quart
To view this online, go to . Of course, you may need to sign up for The New York Times cooking enewsletter to view it fully, but signing up is well worth it. Why? Great recipes, guides, and more.
Ingredients
1/2 cup blanched, slivered almonds
3 ounces dark chocolate (68 to 72-percent)
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder (preferably dutch-processed)
1/4 teaspoon kosher salt
1-1/2 cups whole milk
1-1/2 cups heavy cream
2-1/2 cups mini marshmallows
1-1/2 teaspoons vanilla extract
Preparation
Roast the almonds: Heat the oven to 350 degrees. Spread the almonds on a rimmed baking sheet and bake for 10 to 12 minutes, tossing occasionally, until the almonds are lightly browned and fragrant. Remove from the oven, let cool slightly and then roughly chop into small pieces. Set aside.
Meanwhile, chop the chocolate and set aside in a medium bowl. (This is the bowl that will be used to chill the ice cream base in the fridge.)
In a medium saucepan, whisk together the sugar, cocoa powder and salt, breaking up any lumps.
Pour in the milk, cream and 1 cup of the mini marshmallows. Set over medium heat and cook, whisking often, until the marshmallows have melted, the mixture is steaming and small bubbles begin to form around the edge of the pot, about 6 minutes. Remove from the heat.
Using a measuring cup, remove about 3/4 cup of the hot cream mixture and pour it over the chopped chocolate in the medium bowl. Let it sit, undisturbed, for 60 seconds, then whisk together until smooth.
Slowly stream in the remaining hot cream mixture, whisking constantly, until everything is incorporated and smooth.
Let cool slightly, then cover and chill the mixture in the fridge for at least 4 hours, preferably overnight.
Remove the chilled ice cream base from the refrigerator, whisk in the vanilla extract, then pour into an ice cream maker and churn according to machine instructions.
Layer the mix-ins: Once the ice cream has reached a thick, soft-serve consistency, add in 1/4 cup of the chopped almonds and 3/4 cup of mini marshmallows to the machine and churn until distributed. Turn off the machine. Into a a 9-inch loaf pan, scoop about half of the ice cream. Sprinkle with half the remaining mini marshmallows and half the remaining chopped almonds. Cover with the rest of the ice cream and finish with the rest of the marshmallows and almonds. Using a butter knife or chopstick, swirl through the ice cream a few times to further distribute the mix-ins. Cover with a sheet of plastic wrap or parchment, pressed into the surface of the ice cream, and freeze at least 4 hours. Let sit at room temperature for a few minutes before scooping.
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