Hummingbird Ice Cream

This idea was what sparked my homemade ice cream obsession.

Food bloggers tend to be incredibly creative. Like, check out this one or this one and you'll see what I mean. I saw this recipe for hummingbird cake on (surprise!) Pinterest and thought, what can I put it in that would be new?

Hello ice cream maker.

Hummingbird cake is a cross between carrot cake and banana bread. So, I made a banana ice cream base and stirred in finely shredded carrots and finely diced walnuts, so the added texture would be complimentary, not overpowering. Because my family would be the first to holler, "I think scraps fell in the ice cream maker!"

They didn't. Not even close. See, when I make things, I make them knowing my siblings plan on eating it. They like dessert and won't be happy if its something they don't like. I'm not happy of they don't like it because I most likely do and now I have an entire batch to finish by myself. So if my veggie hating brother will eat this, you know it's good.

Guys, I haven't met an ice cream I don't like, but this ice cream is uh-mazing.  Like, who knew carrots could taste so good in ice cream?  

Duh. Ice cream makes everything better. This one in particular.

The banana flavor is the strongest by far! As with all ice cream, it is the best texture right after the machine is done churning. Because this recipe has less cream than my other ice cream recipes, it freezes harder and more icy, so give it more time to soften before eating.

Hummingbird Ice Cream

Recipe Source: The Sweet {Tooth} Life. Base recipe from Rival Ice Cream Maker Booklet

Yield: 2 quarts 

1 cup sugar

3 tablespoons flour 

1/4 teaspoon salt 

2-1/2 cups milk

2 eggs, beaten 

1-1/2 cups milk 

1/2 cup whipping cream

1/2 tablespoon vanilla

1-1/2 cups mashed banana (I used 4 medium ripe ones) 

1/2 cup finely grated carrots

1/2 cup finely chopped walnuts 

Combine sugar, flour, and salt in a saucepan. Gradually stir in 2-1/2 cups milk. Cook over medium heat until thickened (10-15 minutes)  Stir one cup of hot mixture into eggs. Return eggs back to remaining hot mixture. Cook and stir for 2 more minutes. Chill for 2 hours. 

Stir in remaining 1-1/2 cups milk, whipping cream, vanilla, and mashed bananas. Fold in carrots and walnuts. Chill for 2 hours. Freeze as directed. 

More Ice Cream Treats

Chocolate Oreo Ice Cream

Homemade Old Fashioned Vanilla Ice Cream

Peanut Butter Cookie Dough Ice Cream Cake

Chocolate Oreo Ice Cream

You know how I said you would be the new 31 flavors?  Liz from Sugar Hero asked me where the other 30 flavors are:)  I asked myself, seriously, where are they?!

I know I won't make 30 other ice cream batches this summer, but I'm a little obsessed with making my own. The trial run not only gave me confidence, it gave me a taste for homemade ice cream.  I made vanilla last time and did you know vanilla is no longer the #1 ice cream  flavor in America?  It has been passed in favor of chocolate.  When I thought about it, I would probably choose vanilla over chocolate because I want my chocolate in crazy quantities. Like "Triple Brownie Fudge" or "Chocolate Mocha Cheesecake."  Not just chocolate.

Now, this isn't quite as over the top as one of those, but this Chocolate Oreo Ice Cream not only is hanging with the now popular chocolate ice cream, but it also teamed up with the ever present Cookies and Cream to make a cold and creamy chocolatey delight.

You simply make the custard out of primarily eggs, milk, and sugar and the add more milk and cream to the custard and chill for a couple hours before freezing. That is it!  Seriously, how could you not like this ice cream?

Celebrate with this ice cream!  I'm so excited to have finally finished algebra. I've been working on this curriculum since 8th grade and to be done - bring on the ice cream!  So so happy to say goodbye to rationalizing denominators and exponential logarithms!

Another celebration are the birthdays coming up!  We've got five birthdays between July 28th and August 27th and there will be more cheesecakes soon!  Birthdays are such a special time of year! 

And I've gotten some kinks in my novel straightened out!  Having discussions with friends is incredibly helpful with novels. Hopefully, my synopsis will be ready soon!

But really, any time is worthy of ice cream.  What are some things you are excited about? 

Chocolate Oreo Ice Cream

Recipe Source: The Sweet {Tooth} Life. Base recipe from Rival Ice Cream Booklet. 

Yield: 2 quarts  

1-1/3 cup sugar

1 tablespoon cornstarch 

1/4 teaspoon salt 

3 cups milk

2 eggs, beaten 

3 squares (1 oz. each) semisweet chocolate, melted 

2/3 cup more milk

1 cup whipping cream

1 teaspoon vanilla 

12 Oreos, lightly crushed 

Combine sugar, cornstarch, and salt in a saucepan. Gradually stir in 3 cups milk. Cook over medium heat until thickened (10-15 minutes)  Stir one cup of hot mixture into eggs. Return eggs back to remaining hot mixture. Cook and stir for 2 more minutes. Stir in melted chocolate and beat with a whisk until smooth. Stir in remaining 2/3 cup milk and whipping cream and chill for 2 hours. Freeze as directed. 

Peanut Butter Cookie Dough MnM Ice Cream Cake

I made a batch of cookie dough that I envisioned spreading on brownies. That didn't happen.

I also had a bag of peanut MnMs I planned on using in the cookie dough. That didn't happen either.

I did have several quarts of ice cream left over and when I decided to put it all together - it happened.

This is the best ice cream cake I have ever made. I mean, how could you go wrong with MnMs, ice cream, and peanut butter cookie dough?

Me and my family would've eaten the entire thing except someone (ahem - Mom)  made us stop. Really, about 10 minutes afterwards, we were feeling the fullness kick in and were grateful she didn't let us each have a couple slices. There is smooth (eggless) peanut butter cookie dough spread between layers of creamy, rich vanilla ice cream and MnMs are sprinkled all over.  Creamy, cold, crunchy summertime heaven. Ice cream will have never tasted better, trust me.

If you are short on time, this is perfect!  You simply whip up the peanut butter cookie dough, spread some ice cream in a springform pan, spread the cookie dough on top of that, add MnMs and more ice cream and stick it in the freezer.  It's an easy show stopper that will please everyone. You can customize it by piping the peanut butter on in letters or designs.  Elizabeth requested it for her birthday with a big 7 on it in peanut butter.  Her birthday is coming up soon.  Wait ... what?!  That means summer is almost over!  Where did it go! 

Stephen adopted this as his new favorite. He is my ice cream guy. He loves Baskin Robbins and could probably eat there every day.  Seeing as we only go a couple times a year, we joke he was born into the wrong family:)  It's his place to go on his birthdays and special days, but he seems to be constantly asking to go anyways (often in jest, since I can assure you, he knows the answer!)  However, I think this sated him for a while because it's all I've heard about the last couple days. 

Stephen has also become my faithful garden harvester.  He wants to inspect and pick all the time. He really likes picking the cucumbers, which is fine,because  most of us are sick of picking them!  Our tomatoes will hopefully turn red soon (it kind of works better that way!) and I can't wait to pick those!  I think I'll have a bunch of helpers though.  I had a bunch of eating helpers with this cake, too.  Note to self:  Food elicits willingness to work.  :)

What I personally like about ice cream cakes is how they are easy to make up. Measuring is optional and flavor combos endless. This version, however, is especially delicious and I highly recommend making it!

Peanut Butter Cookie Dough MnM Ice Cream Cake

Recipe Source: The Sweet {Tooth} Life

Yield: 12-16 servings

8 cups vanilla ice cream, divided, softened (check out this post for tips on softening ice cream.  Also, I used this homemade ice cream recipe)

1 batch peanut butter cookie dough (recipe below)

1 cup peanut or regular MnMs, divided (I used peanut in the middle layer and regular on top)

1/4 cup peanut butter 

Spread four cups of ice cream in a springform pan.  Freeze for five minutes. Remove ice cream and spread cookie dough over it. Sprinkle 1/2 cup MnMs over cookie dough. Gently press MnMs into cookie dough. Spread the remaining four cups of ice cream over MnMs. Freeze for 10 minutes. 

While it is freezing, soften peanut butter by microwaving it for 15-30 seconds. I used a piping bag to pipe the peanut butter on top, but a ziploc bag would also work well. After piping peanut butter on, sprinkle remaining 1/2 cup MnMs on top.  Cut and serve or freeze until ready to serve. 

Peanut butter cookie dough:

1 stick butter

3/4 cup brown sugar

3/4 cup flour (I used half whole wheat)

1 teaspoon vanilla

1/4 teaspoon salt

2-3 tablespoons milk

2 tablespoons peanut butter

Need more frozen dessert?

Strawberry Sugar Cookie Dough Reeses Cups

Caramel Toffee Pecan Ice Cream Cake

Homemade Old Fashioned Vanilla Ice Cream

Since I started the blog, I've challenged myself to tackle some recipes that scared me.

Yeast breads was one of them.

Ice cream was another.

 

(Brownies pictures above are the peanut butter cheesecake swirl ones in this post)

 

With both, I learned that WHAT ON EARTH WAS I THINKING?  Scary?  Ha!  The only scary thing about baking is having to use self control when you are done.  Ice cream?  Yeast breads?  Not at all scary!

I was surprised by how simple the ice cream maker was to use and how easy the recipe came together.  Trust me, once you make it homemade, you will never want store bought again.  Baskin Robbins will become a thing of the past.  You are the new 31 Flavors.  This is the way to win brownie points as a sister, parent, friend . . .  

I have this idea for a new ice cream flavor, but before I embarked upon add ins and different textures and freezing times, I decided to have a trial run with just regular vanilla ice cream. 

It was so good.  Why was I worried?

In our weekly Bible Study we were talking about worrying.  Check out Chloe's post for more on that.  (It is a good one!)  Worrying is born out of uncertainty.  Is uncertainty bad?  Being uncertain is not a comfortable or fun feeling.  It's like everything is out of your control and there is no way to discern what is coming up. 

But as a Christian, my future doesn't have to scare me.  It does though!  All this uncertainty about where I want to go to college or if my friends will like me or how will I know who to marry - it can be consuming and it isn't good!  Sure, we need to plan and be conscious of those things, but they shouldn't become such a focus they weigh us down and turn our focus away from what we really should be focusing on.

Our human nature of uncertainty can and should bring us closer to God.  He is the only thing we can be certain about!  Uncertainty should be a billboard pointing us to Him, for His thoughts are higher than mine and He already has a plan of success for me.  All I have to do is listen to Him and obey.

I'm not saying this ice cream was a divine revelation, but there was uncertainty about it . . . however unfounded!  I am so glad I finally took the plunge and tried this because it was

1) so easy
2) so rich
3) so creamy

Nearly everyone thought it tasted similar to Freddy's Custard.  I think this recipe has more eggs than others, so it makes sense that it would be a little thicker than regular ice cream.  We also ate it a couple hours after it was churned, so it was much softer.  This is definitely a richer ice cream recipe but how else would you want it?  After you freeze it in the freezer, it becomes the traditional ice cream texture.

Homemade Old Fashioned Vanilla Ice Cream

Recipe Source: Rival Ice Cream Maker Recipe Booklet

Yield: 4 quarts

2-1/4 cups sugar
1/4 cup flour
1 teaspoon salt
5 cups milk (I used a mix of 1% and 2%)
4 eggs, beaten

2 tablespoons vanilla
2-1/2 cups whipping cream
2-1/2 cups milk (I used 2%)

Whisk sugar, flour, and salt in a large saucepan/pot. Gradually add the first 5 cups of milk and cook on medium heat for about 15 minutes, whisking frequently. Once thickened, pour one cup of sugar mixture into beaten eggs and whisk until combined. Pour egg mixture back into sugar mixture and cook 1 minute longer. Remove from heat and refrigerate custard for 2 hours. 

Combine vanilla, cream, and remaining 2-1/2 cups milk in a large bowl. Pour chilled custard into bowl and stir with a wire whisk.

Pour into ice cream maker and freeze according to manufacturer's instructions.  Enjoy!  

Notes:  Ours is a 6 quart ice cream maker and this recipe filled the can perfectly halfway, right to the fill line. You may have to make more or do two batches depending on size of ice cream maker. 

Have crushed ice and salt ready. 

This is the first time I've tried making real ice cream, but I have quite a few recipes using the banana based version.

Skinny White Chocolate and Blueberry Milkshake

Blueberry Banana Ice Cream

Skinny Orange and Chocolate Chip Ice Cream

What is your favorite ice cream flavor?

Skinny Orange Sherbet Ice Cream (100th post!)

I really should've had a more special recipe for my 100th post, but sometimes simple is best. :)

This banana ice cream thing has become one of my new favorite summer treats.

Okay, all frozen fruit has become my favorite thing. 


Seriously, I think I could live off of it. Well, until I see peanut butter and avocados, but bags of frozen strawberries and blueberries and cherries disappear at our house all the time.

Why are you looking at me that way?

The last three weeks, me and my brothers have been doing the summer golf tournaments. I missed the first one (because I had played once this year and didn't feel like embarrassing myself) but the last two I've played in. 

I can't quite figure out my feelings about golf.  It's weird, I know, considering they are my feelings. I do really enjoy golf. Some people say its not really a sport or that it's boring. Well, I've learned never to call a sport (or anything for that matter) boring until you take the time to learn about it. 

I think baseball is pretty un-exciting. But I haven't taken the time to learn about the strategies or why it takes a crazy amount if innings to run around bases in the ridiculously hot sun or why diving into walls for a baseball is applaudable. (Okay, I'm not that naive, but it's all in the name of a point!)  When people say golf is boring, I wonder whet they come up with that. Golf is the only sport where the playing field changes. Every other sport has a court or rink or field that is the same size every time. In golf, each hole is different. Each course is different. You are dealing with a new terrain every couple shots. That adds a whole different dimension to the sport. 

Also, in golf, short stuff matters. The person who misses two 1 foot putts on the green could get the same score as the person who makes an incredible chip in for par. (Par is the number of shots it should take you to get the golf ball in the cup, or hole. If its a par four, it should take you three shots (a birdie is one shot below par) to get it in the hole. They give you four so you can par, or stay even. If you shoot a five, or one over par, it's called a bogey.  Just a little background:)

Depending on the difficulty of the course, you could miss your two foot putt by an inch and have that putt roll off the green, forcing you to chip and putt again. You could be losing to someone by three or four shots and in one hole that could all change. They could shoot a double bogey and you could shoot a birdie. Just like that, the tables have turned. 

I enjoy the challenge of golf. This year, I've felt like I can really enjoy playing it as well. I've never been as passionate about golf as my brothers. And, being in the sum during the summer caused me to become dehydrated and get really painful headaches. Golfing was hard physically and then became hard mentally. Golf is very much a mental game (but aren't all sports?:)

 

Yesterday, we had gorgeous weather. And I didn't get tired at all, even though a typical round takes four hours and in a tournament, you walk the whole way while carrying your golf bag. 

Best if all, I had a personable partner.  I've always played in threesomes or foursomes, but yesterday it was just me and another girl, Anna, in my group. She was talkative, genuine, and not perfect. Of course, you say, no ones perfect. Okay, for years I played with this girl who was do incredibly talented at golf. I mean, at age 12, she was playing better than most high school seniors. I would go into tournaments dreading her. Her and her perfect shots. Her and her sunglasses. (I love spying on people from behind mine, but I can't stand but when other people do it. She was such a quiet and focused person, I knew she wasn't "spying" but it scared me anyways.). Her and her nonconversational attitude. (She was focused!  She had a golf tournament to compete in. She wasn't going to be distracted by small talk which is a good thing. I however, like talking. It's like a de stresser for me. I process out loud. So competing quietly, rarely congratulating, rarely smiling or showing emotion, kind of unnerved me.)

Basically, I went into tournaments wanting to win and knowing I couldn't, because Miss Tiger Woods lived next door. 

Mercifully, she moved. Our golf team definitely suffered, but I was so relieved. I'm not a bad golfer, but I always felt like a loser (literally) when I played with her. And it wasn't like she was mean. She was quiet, really nice, but man, I made her out to be something I could never beat. I wouldn't beat her if I played her today and I'm sure she's kicking tails in Georgia, but at least its not mine. 

So after ALLLLLLLLL that, I really enjoyed the golf tournament. What I don't like about golf is that it does take four hours. But once I get started, it is so much fun! I just have to get over the mental hump that it gonna take an entire afternoon. 

Last thing on golf! (You will be so sick of seeing the word golf after this post.)  Golf is something I can do with my dad all the way down to Stephen. You don't have to be a certain age or size or strength to play. I could play it when I was six (not well, but I could play it) and if I keep it up, I'll probably be able to play when I'm sixty. You don't need a court, you don't need a partner, you don't need mega muscles or flexibility. The longevity is way better than other sports. 

What does that have to do with ice cream?

Ummm ... nothing. 

I really enjoyed this ice cream . . . and I really enjoyed the tournament . . . connection?  Good enough.  This is creamy, sweet, and a little tart. Sour orange adds a whole new dynamic to the chocolate chips and in a cold, creamy base like this one, you would be crazy to pass it up. 

Skinny Orange Sherbet Ice Cream

Recipe Source: The Sweet {Tooth} Life

Yield: 3-4 servings

2 bananas, smashed and frozen

1/4 cup orange juice

1 teaspoon orange zest

1 tablespoon milk

1/2 cup chocolate chips

1-2 drops red food coloring and 1-2 drops yellow food coloring (optional)

Blend the first four ingredients in a high powered blender for a minute or until smooth and fluffy.  Add food coloring, if desired and blend.  Stir in chocolate chips.  Pour mixture into a container and place in the freezer for about 10 more minutes or until mixture firms up.  Scoop and serve.

This is what it looks like without the food coloring.  Definitely not orange, but just as delicious!

I like my banana ice cream!

Skinny White Chocolate and Blueberry Milkshake

Banana Blueberry Ice Cream

Orange Raspberry Banana Bread (whole wheat)

Caramel Toffee Pecan Ice Cream Cake

My family is kind of odd. My dad doesn't like chocolate, but I've gotten used to that. But recently I learned something that stopped me dead in my tracks. My grandma doesn't like ice cream. 

Please explain to me how that is possible?!  

How could anyone not like ice cream?!

Summer is my excuse to eat ice cream at least twice a day. That cold and creamy and sweet ice cream is just so good. For Father's Day, I updated ice cream and layered it in a freezer pleaser cake. It was a wonderful way to end a Father's Day filled with outdoor stuff.  For Grandmothers Day? ... Umm, carrots?  (Kidding, really.  I would never give my grandma carrots. Maybe Pumpkin Carrot Cake though ...)

This cake has three layers: cookie crumbs, ice cream, toffee pieces, and cool whip. The beauty of this recipe is that it uses store bought ingredients. Less work, less time, but still a stunning dessert. You could make the cookies and ice cream from scratch ... but really, get a life!  One that involves eating this!

 

 

Say hello to Caramel Toffee Pecan Ice Cream Cake. 

 

You people are a lot more polite than I!  I just ignored formalities and ate my slice like pizza in 2 bites. And then I ate the rest if my sisters slice and then my brothers pecans. Hello probably would've been a nice thing to say. But this is obviously optional. 

Toffee is incredible stuff. It makes this cake pie ice cream (what do I call this?) so good. It is crunchy and sweet and pairs perfectly with the buttery shortbread and creamy ice cream. 

Now, there is a little warning that goes along with ice cream cakes. I have read so many blog posts about what a pain ice cream is to spread. Having made this twice, I can attest to that!  Because you let the layers freeze in between spreading, the second layer of ice cream will be easy since it will have had been since it had been sitting our for a while. 

To avoid having the outside of the ice cream box soaked with liquid ice cream and the inside frozen solid, I would recommend dividing your ice cream between two bowls and letting it sit for about 15 minutes, stirring occasionally.  This will guarantee the ice cream will soften evenly. Your goal would be soft serve consistency, but don't worry if it doesn't work completely.

Mines didn't because I'm not an incredibly patient person AND my dad was almost home while I was making it as a surprise. It doesn't have to be perfect.  I mean, this is ice cream! Who doesn't like ice cream?!

Just pretend I never told your about my grandma.

Caramel Toffee Pecan Ice Cream Cake 

Recipe Source: The Sweet {Tooth} Life.  Adapted from Taste of Home.

Yield: 12-16 servings

13 oz. Keeblers Sandies Pecan Shortbread Cookies

2 tablespoons butter

1 cup Heath toffee bits

6 cups (12 oz.) butter pecan ice cream

8 oz. Cool Whip (regular or lite)

Crush cookies into crumbs, either by hand or using a food processor.  If using a food processor, add butter to crumbs and process until combined.  If using hands, place crumbs in a large bowl and stir in melted butter.  You will have 2-/12 cup crumbs.  Press 1-1/4 cup crumbs onto bottom of greased 9 inch springform pan.  Sprinkle 1/3 cup toffee bits over crust.  Spread 3 cups softened butter pecan ice cream over crust.  Freeze for 10-15 minutes.

Remove cake from freezer and press remaining crumbs on top of ice cream layer.  Sprinkle another 1/3 cup toffee bits on top of crumbs.  Spread remaining 3 cups of softened ice cream on top.  Let freeze for 10-15 more minutes.

Remove from freezer and spread softened cool whip over ice cream layer.  Sprinkle with remaining 1/3 cup toffee bits and cover.  Freeze for at least 15 more minutes or until ready to serve.

To serve, remove from freezer 5 minutes before to let soften.  Drizzle with caramel sauce if desired and serve.

Notes:   To avoid having the outside of the ice cream box soaked with liquid ice cream and the inside frozen solid, I would recommend dividing your ice cream between two bowls and letting it sit for about 15 minutes, stirring occasionally.  This will guarantee the ice cream will soften evenly. Your goal would be soft serve consistency, but don't worry if it doesn't work completely. 

Another stunning springform pan dessert?  Peanut Butter Oreo Mousse Torte!

Need more toffee?  This Toffee Crunch Pound Cake will definitely be enough!

My Chocolate Toffee Pretzel Cookie Cups are super soft cookies stuffed with chocolate chips, pretzels, and (you guessed it) toffee!  Baked in a cupcake pan to ensure ultimate softness.

One Ingredient Ice Cream

I have found my new toy.  No, it isn't my brother's Nerf gun, although it is pretty cool. I discovered the joy of our food processor! My mom rarely uses it because she does not cleaning it.  However as long as clean it, I am free to use it as I wish.  It is my new best friend!

In the kitchen, I mean.

I love it.  And I have found so many things to do with it!  You can blend nuts, dates, Oreos, coconut flakes, and more! 

The other thing to use your food processor for is old bananas. Forget banana bread!  And the fact that it is less than 40 degrees outside.  Or that we just had a blizzard.  You can eat ice cream any time of the year. Right now you might have to use your imagination, maybe work up a sweat dancing around the kitchen while the bananas are blending. Its okay to leap for joy because this is the easiest and fastest way to get ice cream.   Now, warning, this has been called  ice cream, but to be honest, it doesn't taste exactly like ice cream. That said, it is still super creamy and sweet and with some add ins, equally as decadent as ice cream.   

It's easy to customize. I advise adding a little bit of milk just to mellow the banana flavor and thin it out. Then you can go crazy. Add strawberries or peanut butter (not together) or make it my favorite; chocolate.  Some cocoa powder and milk is divine.  Or, top it with chocolate syrup, like the above photo.  And all this requires is freezing some banana slices and then throwing them into the food processor.  Well, that is is you don't snack on some first.  The slices are like little ice cream bites.  Yum. 

I froze 2 1/2 bananas (but I ate about half of one, so this is two bananas.)  Toss it in and turn it on!  It will look crumbly, but keep going.  Once it is gets to the 4th step, add a little milk to get the smooth result.  (Technically, you could use only bananas, thus the "one ingredient" title, but it is way better with the milk.  You only need a couple teaspoons.)  Keep blending and soon it will turn into this!  Refreshing "ice cream" without having to go to the store.

One Ingredient Ice Cream
Bananas

Slice the banana(s).
Freeze for at least an hour.
Blend . . .
Eat!

This is almost all of what the recipe yields.  I have been doing this for about a year and was going to save this for summer, but one of my friends told me she didn't know this trick and I couldn't deprive her now, could I? 

 Dig in and enjoy! In our case, maybe you should go find a heater or fireplace!