Cool Desserts
While it's no longer summer, it's still a good time for some Cool Desserts. Check out the Hawaii-Style Sherbet, the Strawberry Shortcake Ice Cream Bars, and the rest of today's cool (and yummy) desserts. Enjoy!
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years, and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2-1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
STRAWBERRY SHORTCAKE ICE CREAM BARS
This is from the Food Network, and begins, "We turned your favorite strawberry shortcake ice cream bar into a decadent, over-the-top dessert. They're made with a buttery shortbread crust, super creamy no-churn strawberry ice cream and a sweet-tart layer of strawberry jam."
Active Time: 35 minutes; Total Time: 6 hours 35 minutes (includes freezing time); Yield: 16 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/strawberry-shortcake-ice-cream-bars-8312352.
Ingredients
One 10-ounce box shortbread cookies, such as Lorna Doone
One 1.2-ounce package freeze-dried strawberries
2 tablespoons light-brown sugar
Kosher salt
6 tablespoons unsalted butter, melted
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or vanilla bean paste
2 cups cold heavy cream
One 18-ounce jar strawberry jam
Directions
Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
Put 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag and crush into coarse crumbs with a rolling pin. Transfer to a medium bowl. Repeat with 1/2 cup of the freeze-dried strawberries. Add to the bowl with the crushed cookies. Mix to combine and set aside.
Add the remaining 8 ounces of the shortbread cookies (about 32 cookies), the light-brown sugar and 1/4 teaspoon salt to a food processor. Process until finely ground. Add the melted butter and process until the crumbs are coated. Press the mixture evenly into the bottom of the prepared pan.
Pour the jam over the crust and spread into an even layer. Cover and freeze while preparing the ice cream.
Pulse the remaining 1 cup freeze-dried strawberries in a spice grinder until finely ground. Transfer to large bowl. Add the sweetened condensed milk, vanilla and 1/4 teaspoon salt and stir to combine.
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour the cream mixture over the jam and spread evenly. Top with the crushed shortbread-strawberry mixture. Cover and freeze until solid, at least 6 hours and up to overnight.
Using the foil overhang as handles, lift the ice cream out of the pan and cut into 16 pieces.
HAWAII STYLE SHERBET
This yumminess is from Neale Asato and adapted by Ligaya Mishan at The New York Times cooking enewsletter. For this recipe, Ligaya wrote, "Sherbet is lusher than sorbet, more ethereal than ice cream. This recipe — a creamy, frozen concoction of soda and condensed milk, no ice-cream maker required — comes from Neale Asato, who runs the Asato Family Shop, a cult favorite in Honolulu. For people in Hawaii, Mr. Asato’s sherbet is a nostalgic callback to guri-guri (goodie-goodie), the nearly century-old specialty at Tasaka Guri Guri on Maui. Mr. Asato’s version for home cooks is easy and fun to make: Bring strawberry soda to a boil (you can do it in the microwave), add a packet of gelatin as a stabilizer, stir in condensed milk and spike with vanilla extract. Freeze to a slush, then whip on high speed, letting in the air until it expands, a pink cloud rising. Mix in more strawberry soda (and evaporated milk, if you have it on hand, to temper some of the sweetness), then freeze again. Break out an ice-cream scoop. Shiver."
Prep Time: 5 minutes; Cook Time: 15 minutes, plus at least 14 hours' freezing; Total Time: 20 minutes, plus at least 14 hours' freezing; Yield: About 9 cups/18 servings
This was featured in "A Dessert Recipe So Good, I Was Sworn to Secrecy," and can be viewed online at https://cooking.nytimes.com/recipes/1024322-hawaii-style-sherbet. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 (12-ounce) cans strawberry soda (or the soda flavor of your choice), 1 at room temperature and 2 chilled
1 (3-ounce) box strawberry Jell-O (or the Jell-O flavor of your choice, matching your selected soda flavor)
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/2 (12-ounce) can evaporated milk (optional; see Tip)
Preparation
Bring the contents of the can of room-temperature strawberry soda to a boil, either in a microwave in a medium, microwave-safe bowl for 2 to 3 minutes, or in a medium saucepan on the stovetop.
Remove from heat and whisk in dry Jell-O mix until thoroughly dissolved, then whisk in condensed milk and vanilla extract until well combined.
Refrigerate, uncovered, overnight, or freeze for 2 to 3 hours, until thickened. When it’s ready, it will have a texture akin to a loose jelly.
Whisk the mixture using an electric hand or stand mixer on high speed for 3 to 7 minutes, until it starts to lighten in color and almost doubles in volume. (If you do not have an electric mixer, whisk by hand for about 10 minutes.) Whipping the gelatin helps to stabilize the mixture and introduces tiny air bubbles, which make it less icy once frozen, and easier to scoop.
Turn the speed to low and stir in the remaining 2 chilled cans of strawberry soda, followed by the evaporated milk (if using).
Transfer the mixture to a container with a lid or cover with plastic wrap. Freeze overnight or for at least 12 hours before scooping and serving.
Tip
Evaporated milk is optional, but adds a nice milky flavor and tempers some of the sweetness.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
MANGO SOFT SERVE
This yumminess is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this recipe, Hetty wrote, "When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield:4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1026922-mango-soft-serve. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches)
1 (14-ounce) can sweetened condensed milk
Preparation
Place the mango and condensed milk in a high speed blender or food processor. Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.
The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, my dad would bring out the ice cream freezer for the annual summer treat. True, there were other summer holidays when he could be persuaded to make ice cream. But homemade ice cream on the 4th of July was almost mandatory.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years, and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2-1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
STRAWBERRY SHORTCAKE ICE CREAM BARS
This is from the Food Network, and begins, "We turned your favorite strawberry shortcake ice cream bar into a decadent, over-the-top dessert. They're made with a buttery shortbread crust, super creamy no-churn strawberry ice cream and a sweet-tart layer of strawberry jam."
Active Time: 35 minutes; Total Time: 6 hours 35 minutes (includes freezing time); Yield: 16 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/strawberry-shortcake-ice-cream-bars-8312352.
Ingredients
One 10-ounce box shortbread cookies, such as Lorna Doone
One 1.2-ounce package freeze-dried strawberries
2 tablespoons light-brown sugar
Kosher salt
6 tablespoons unsalted butter, melted
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract or vanilla bean paste
2 cups cold heavy cream
One 18-ounce jar strawberry jam
Directions
Line a 9-by-9-inch metal baking pan with foil, leaving a 2-inch overhang on all sides.
Put 2 ounces of the shortbread cookies (about 8 cookies) in a resealable bag and crush into coarse crumbs with a rolling pin. Transfer to a medium bowl. Repeat with 1/2 cup of the freeze-dried strawberries. Add to the bowl with the crushed cookies. Mix to combine and set aside.
Add the remaining 8 ounces of the shortbread cookies (about 32 cookies), the light-brown sugar and 1/4 teaspoon salt to a food processor. Process until finely ground. Add the melted butter and process until the crumbs are coated. Press the mixture evenly into the bottom of the prepared pan.
Pour the jam over the crust and spread into an even layer. Cover and freeze while preparing the ice cream.
Pulse the remaining 1 cup freeze-dried strawberries in a spice grinder until finely ground. Transfer to large bowl. Add the sweetened condensed milk, vanilla and 1/4 teaspoon salt and stir to combine.
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour the cream mixture over the jam and spread evenly. Top with the crushed shortbread-strawberry mixture. Cover and freeze until solid, at least 6 hours and up to overnight.
Using the foil overhang as handles, lift the ice cream out of the pan and cut into 16 pieces.
HAWAII STYLE SHERBET
This yumminess is from Neale Asato and adapted by Ligaya Mishan at The New York Times cooking enewsletter. For this recipe, Ligaya wrote, "Sherbet is lusher than sorbet, more ethereal than ice cream. This recipe — a creamy, frozen concoction of soda and condensed milk, no ice-cream maker required — comes from Neale Asato, who runs the Asato Family Shop, a cult favorite in Honolulu. For people in Hawaii, Mr. Asato’s sherbet is a nostalgic callback to guri-guri (goodie-goodie), the nearly century-old specialty at Tasaka Guri Guri on Maui. Mr. Asato’s version for home cooks is easy and fun to make: Bring strawberry soda to a boil (you can do it in the microwave), add a packet of gelatin as a stabilizer, stir in condensed milk and spike with vanilla extract. Freeze to a slush, then whip on high speed, letting in the air until it expands, a pink cloud rising. Mix in more strawberry soda (and evaporated milk, if you have it on hand, to temper some of the sweetness), then freeze again. Break out an ice-cream scoop. Shiver."
Prep Time: 5 minutes; Cook Time: 15 minutes, plus at least 14 hours' freezing; Total Time: 20 minutes, plus at least 14 hours' freezing; Yield: About 9 cups/18 servings
This was featured in "A Dessert Recipe So Good, I Was Sworn to Secrecy," and can be viewed online at https://cooking.nytimes.com/recipes/1024322-hawaii-style-sherbet. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
3 (12-ounce) cans strawberry soda (or the soda flavor of your choice), 1 at room temperature and 2 chilled
1 (3-ounce) box strawberry Jell-O (or the Jell-O flavor of your choice, matching your selected soda flavor)
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/2 (12-ounce) can evaporated milk (optional; see Tip)
Preparation
Bring the contents of the can of room-temperature strawberry soda to a boil, either in a microwave in a medium, microwave-safe bowl for 2 to 3 minutes, or in a medium saucepan on the stovetop.
Remove from heat and whisk in dry Jell-O mix until thoroughly dissolved, then whisk in condensed milk and vanilla extract until well combined.
Refrigerate, uncovered, overnight, or freeze for 2 to 3 hours, until thickened. When it’s ready, it will have a texture akin to a loose jelly.
Whisk the mixture using an electric hand or stand mixer on high speed for 3 to 7 minutes, until it starts to lighten in color and almost doubles in volume. (If you do not have an electric mixer, whisk by hand for about 10 minutes.) Whipping the gelatin helps to stabilize the mixture and introduces tiny air bubbles, which make it less icy once frozen, and easier to scoop.
Turn the speed to low and stir in the remaining 2 chilled cans of strawberry soda, followed by the evaporated milk (if using).
Transfer the mixture to a container with a lid or cover with plastic wrap. Freeze overnight or for at least 12 hours before scooping and serving.
Tip
Evaporated milk is optional, but adds a nice milky flavor and tempers some of the sweetness.
HOMEMADE STRAWBERRY ICE CREAM
This comes from Authentic Florida (originally posted on Feb. 20, 2018, and sent out again on January 14, 2021). The recipe begins, "Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?!? Right now (February) is the perfect time to take a trip to Plant City or to your local pick your own strawberry field and fill up a bucket of fresh, delicious strawberries. Grocery stores and farmers’ markets are also keeping a plentiful inventory. Read on to see how to use these delicious fresh-picked berries for an authentic Florida fresh Strawberry Ice Cream Recipe.
"Enjoy this easy recipe and the delightful pleasure of making your own homemade ice cream."
This can be viewed online at https://authenticflorida.com/articles/homemade-strawberry-ice-cream/.
Ingredients for Florida Fresh Strawberry Ice Cream Recipe
3 Cups fresh Florida strawberries, stemmed and sliced
4 Tablespoons freshly squeezed lemon juice
1-1/2 Cups of sugar divided (1/2 cup & 1 full cup)
1-1/2 Cups of whole milk
2-3/4 Cups heavy cream
1-1/2 Teaspoons pure vanilla extract
Directions
Step One
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.
Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Using a strainer, strain the berries, reserving the juices.
Then, mash or puree half the berries.
Step Two
In medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. If you don’t have a mixer, use a hand whisk for 3-4 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla.
Step Three
Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened about 20-25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
If you don’t have an ice cream maker, don’t despair, you don’t need one, just:
Pour in the reserved strawberries, mix and place into a plastic container covered with a tight lid and chill in the freezer overnight, stirring occasionally until hardened.
Note: The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer about 2 hours. Remove from freezer about 15 minutes before serving.
Adapted from Cuisinart recipe.
MANGO SOFT SERVE
This yumminess is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this recipe, Hetty wrote, "When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield:4 servings
This can be viewed online at https://cooking.nytimes.com/recipes/1026922-mango-soft-serve. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches)
1 (14-ounce) can sweetened condensed milk
Preparation
Place the mango and condensed milk in a high speed blender or food processor. Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.
The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, my dad would bring out the ice cream freezer for the annual summer treat. True, there were other summer holidays when he could be persuaded to make ice cream. But homemade ice cream on the 4th of July was almost mandatory.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
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