NO-CHURN ALMOND AND RASPBERRY SWIRL ICE CREAM
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract and don't want to go to the store.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Milk/Cream Raspberry Almond Fruit Vegetarian Wheat/Gluten-Free Peanut Free Soy Free Kid-Friendly Summer
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10-15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
- Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
- Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
- Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
- Scrape about one third of ice cream base into a loaf pan that's at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
- To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
- Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
STRAWBERRY CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: dark chocolate, low fat milk, pure vanilla extract, salt, greek yogurt, strawberries
Provided by Joey Firoben
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, heat milk on medium-low heat until scalding around 180˚F (82˚C). Do not boil the milk.
- Pour hot milk over chocolate.
- Add vanilla and salt. Let it stand for 3 minutes to soften.
- Whisk together until fully incorporated. Let cool.
- Add yogurt. Whisk together until fully incorporated.
- Layer chocolate in the bottom of 2 cups followed by strawberries. Repeat until the glasses are full.
- Enjoy!
Nutrition Facts : Calories 625 calories, Carbohydrate 72 grams, Fat 35 grams, Fiber 8 grams, Protein 19 grams, Sugar 57 grams
DAIRY-FREE TOASTED COCONUT ICE CREAM CUPS RECIPE BY TASTY
Skip the dairy and cool off this summer with these adorable dairy-free ice cream cups. Perfect for kids and adults alike, make them for your next birthday party or as a sweet treat to end a BBQ!
Provided by Rachel Gaewski
Categories Desserts
Time 2h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a 12-cup muffin tin with paper liners.
- In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes.
- Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
- Add the condensed coconut milk mixture to the whipped coconut cream and beat for 1 minute, until well combined and fluffy. Fold in the toasted coconut flakes.
- Evenly distribute the mixture between the prepared muffin cups. Top with more coconut flakes.
- Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
- While the ice cream cups are freezing, make the dark chocolate drizzle: Combine the dark chocolate and coconut oil in a microwave-safe container and microwave in 30-second intervals until melted. Drizzle on top of the ice cream cups and return to the freezer for 5 minutes to harden.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 13 grams, Fat 27 grams, Fiber 1 gram, Protein 2 grams, Sugar 39 grams
RASPBERRY SWIRL ICE CREAM
I'm a firm believer in being very nice to the people who feed me, which comes from working in restaurants and seeing what can happen to people who aren't. I have a particular soft spot for the young folks at my local fish market, who wake early each morning to unpack, bone, and clean icy cold fish all day long. Since their freezer has a much larger capacity than mine, and their capacity for eating ice cream follows suit, I got into the habit of bringing them lots of ice creams and sorbets. Each time I'd bring them another flavor, they'd drop whatever work they were doing, rip off the lid, and dig right in. They liked this Raspberry Swirl Ice Cream the most, and it earned me VIP status instantly. Since that day, I've gotten the quickest and most helpful service of anyone who shops at that fish store. This perplexes the other shoppers, who have no idea of the power of homemade ice cream. For best results, layer the just-churned ice cream with the raspberry swirl and avoid stirring it to preserve the colorful contrast between the frozen vanilla custard and the gorgeous swirl of raspberries.
Yield makes about 1 1/2 quarts (1 1/2 liters)
Number Of Ingredients 9
Steps:
- To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
- An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until they're juicy but with nice-sized chunks of raspberries remaining. Chill until ready to use.
- Freeze the ice cream custard in your ice cream maker according to the manufacturer's instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled raspberry swirl mixture.
- To make Blackberry Swirl Ice Cream, substitute blackberries for the raspberries and add 1 teaspoon freshly squeezed lemon juice to the mixture.
- Sandwich Raspberry Swirl Ice Cream between Oatmeal Ice Cream Sandwich Cookies (page 226) or Chocolate Ice Cream Sandwich Cookies (page 223).
DAIRY-FREE MINT CACAO ICE CREAM CUPS RECIPE BY TASTY
Skip the dairy and cool off this summer with these adorable dairy-free ice cream cups. Perfect for kids and adults alike, make them for your next birthday party or as a sweet treat to end a BBQ!
Provided by Rachel Gaewski
Categories Desserts
Time 2h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a 12-cup muffin tin with paper liners.
- In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes.
- Once cooled, transfer the coconut milk mixture to a high-speed blender and add the spinach and mint extract. Blend on high speed for 30-60 seconds, until the spinach is completely broken down and the mixture has a minty green hue.
- Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
- Add the spinach mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy. Fold in the cacao nibs.
- Distribute the mixture evenly between the prepared muffin cups. Top with more cacao nibs.
- Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
- Enjoy!
Nutrition Facts : Calories 259 calories, Carbohydrate 10 grams, Fat 25 grams, Fiber 0 grams, Protein 2 grams, Sugar 37 grams
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- If the ice cream is not quite the consistency you're looking for, transfer it to a freezer safe container and freeze for 2 - 4 hours.
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