HEALTHY CREAMSICLE POPSICLES
Steps:
- Blend: Choose the creamsicle recipe you want to make. Combine all ingredients for that popsicle in a blender until smooth.
- Freeze: Pour into molds, leaving a little space at the top for them to expand. Insert sticks and freeze until hard (at least 4 hours).
- Eat: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.
Nutrition Facts : ServingSize 1 orange creamsicle, Calories 65 kcal, Carbohydrate 11.3 g, Protein 1.4 g, Fat 1.8 g, SaturatedFat 1.2 g, Cholesterol 6 mg, Sodium 19 mg, Fiber 0.5 g, Sugar 9.3 g
VANILLA CREAMSICLE
As I child I loved those creamsicle pops, as an adult, this is a great way to bring back those memories of running wild in the neighborhood.... careful you might just run wild for this one.
Provided by Vseward Chef-V
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together, except cream. to be shaken, not stirred
- pour into a large glass
- add a splash of cream.
- garnish with an orange peel, if desired.
Nutrition Facts : Calories 182.6, Fat 0.2, Sodium 1.8, Carbohydrate 12.5, Fiber 0.2, Sugar 10.1, Protein 0.8
ULTIMATE VANILLA ICE CREAM
Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?
Provided by Angela Nilsen
Categories Dessert, Dinner, Lunch, Treat
Time 2h
Yield 8 big scoops
Number Of Ingredients 6
Steps:
- Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
- Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
- Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
- Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
- Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
- Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
- To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Nutrition Facts : Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CLASSIC VANILLA ICE CREAM
Everyone will be impressed by this smooth and creamy classic ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner, Snack, Treat
Time 30m
Number Of Ingredients 5
Steps:
- Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.
- In a large bowl, whisk the sugar and egg yolks together for a few mins until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
- At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Transfer to the container and freeze.
Nutrition Facts : Calories 396 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
VANILLA LIME CREAMSICLE
This is a great refreshing summertime alcoholic beverage; it goes down smoothly. The recipe is off the bottle of McGillicuddy's French Kiss vanilla liqueur. You can also wet the rim of the glass and coat with graham cracker crumbs.
Provided by TheDancingCook
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix liqueur, soda, lemon juice and a splash of cream in a 14oz glass.
- Garnish with lime wedge and enjoy.
Nutrition Facts : Calories 113.4, Fat 0.1, Sodium 25.5, Carbohydrate 28.8, Sugar 25.5, Protein 0.1
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CREAMSICLE RECIPES FOR SUMMER - FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
- Tangelo Creamsicles. Chef Suzanne Goin's refreshing take on a creamsicle is as easy as one-two-eat. It's kind of like a root beer float but with citrus juice as the liquid.
- Olive Oil Cake with Buttercream Frosting and Sour Candied Oranges. Pastry chef Paola Velez's stunning buttercream-coated olive oil cake is made with a bit of buckwheat flour, which adds color and a deep earthy flavor to the cake.
- Labneh Panna Cotta with Orange Blossom Granita. This dessert is all about contrast — in temperature, texture, and flavor. Smooth and creamy panna cotta is paired with a lightly floral, lightly sweet granita for an icy, cool bite.
- Vanilla Old-Fashioned. This one is for those who'd like their Creamsicle in liquid form. Muddled vanilla bean and orange zest are reminiscent of the classic childhood flavors, but then there's the addition of bourbon to make this drink adults-only.
- Vanilla-Orange Flan. Chef Jose Garces' vanilla-orange flan isn't a Creamsicle per se, but the flavors are all there, with the addition of salt, basil, and Cointreau.
- Buttermilk Creamsicle Panna Cotta. This isn't your typical panna cotta. Orange zest and orange juice are combined with bay leaves and peppercorns to create a spicy citrus flavor that works so well with the creamy buttermilk gel.
- Cheesecake Bars with Candied Orange and Pizzelle Crust. This elegant dessert showcases a pizzelle cookie crust with rich cheesecake and glossy candied orange slices.
- White Chocolate Cake with Orange Marmalade Filling. Here, classic vanilla-scented yellow butter cake is embellished with creamy white chocolate, then layered with an orange marmalade filling and iced with sweet white chocolate buttercream.
- Citrus-Granita and Orange-Mousse Parfaits. Light, citrusy mousse is layered with orange granita and almonds for a refreshing, sundae-like dessert. Get the Recipe.
- Tangerine Curd Tart. This beautiful, sunny-yellow tart features a rich and silky curd with fresh tangerine and lemon juices for the perfect balance of tangy and sweet.
LIME CREAMSICLES | GIRL VERSUS DOUGH
From girlversusdough.com
Servings 12Total Time 5 minsEstimated Reading Time 3 mins
- Pour mixture into popsicle molds (I use this mold and love it); place a popsicle stick in the center of each mold.
- Cover and freeze at least 8 hours or overnight. To easily remove popsicles from the mold, dip the mold in a bowl or container of warm water for 10 to 15 seconds.
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