These vegan ice cream sandwiches are a snap to make. Fresh mint ice cream snuggled in between an easy chocolaty crust, drizzled with chocolate for an extra kick.
Will you look at that gorgeous shade of pink?!? I almost wish that one of my friends had a bridal shower coming up so that I could bring these. They are just right for a best girlfriends’ party. Or any party.
Speaking of weddings, the girl who caught the bouquet and the guy who caught the garter at our wedding are getting married at the end of the month. Isn’t that cute? They already had a kid together, so it wasn’t like our wedding actually had anything to do with their upcoming nuptials. But I’m going to pretend that it did anyways.
Too bad she’s already had her shower, or I would show up with a huge batch of these. Just because she’s a camo gal doesn’t mean she wouldn’t dig the pink.
That candy-pink shade was achieved without a single drop of food coloring. Before I made them, I thought they were going to turn out sort of beige and clear. I was so surprised with the results. When you make these, be sure to leave the skin on the fruit, because this is where the rosy hue comes from.
Another reason to love these pops: They are so very simple to make. You just pit the nectarines, throw them in a blender with some wine and sugar. Strain the mix through a flour-sack cloth or a fine mesh sieve and then pour in to your popsicle molds. That’s it, kids. Since I don’t own any popsicle molds, I did have the one extra step of waiting until the firmed up a bit before I put the stick in. But if you have a mold, yeah, you’re done.
Of all the ice cream-popscile-frozen things that I’ve made on this blog, this is by far my favorite. Sweet and fruity and just a little boozy and totally delicious.
- Six nectarines, pitted but not peeled
- 1 cup pinot grigio
- 1/4 cup of sugar (or to taste)
- (optional -- extra nectarine chunks)
- Place all the ingredients in a blender and whirl.
- Strain through a flour sack cloth or fine mesh sieve.
- Pour into popscicle molds and freeze until solid. To unmold, run briefly under tepid water.
- Serve with love.
Cotton Candy. Ice Cream. Booze. Are you ready for the best 4th of July ever?
I’m so in love with this milkshake that I don’t even care that it’s my third less-than-healthy post in a row. My next few posts are a lot more wholesome, I promise.
I love it because it’s made of fair food, and because of the firework-themed colors, and because it’s fun to make, and OH, of course….because it tastes awesome.
I know that I’m supposed to be posting red-white-and-blue desserts. I wanted to. But then I thought of this and realized that it’s just as Fourth-of-July-y (that’s a real adjective, I just made it up) as any RWB food you got. Like I said, it’s made of fair food, and who doesn’t love a Fourth of July fair? And um, it totally looks like bombs bursting in air, doesn’t it?
I decided to call this a magic milkshake because when I was a kid, I totally thought cotton candy was magic. I mean, I knew it wasn’t actually magic, but I was fascinated by the fact that you could take simple sugar crystals and spin them into something so pale and fluffy. And I loved how those wispy strands just dissolved the moment they came in contact with my tongue.
Those wispy strands also dissolve the moment they come in contact with vodka.
You absolutely must use whipped cream vodka in this, and no other vodka. You wouldn’t use tequila in an old fashioned, would you? Then please please don’t use non-whipped cream vodka in this. Well, no, I take that back. If you can’t find whipped cream vodka, toasted marshmallow or vanilla would probably do.
If you want, you can make a big pitcher of this in advance, but that wouldn’t be as fun. Set up a little bar so your guests can make their own. And then garnish with more fluffy stuff, obs.
Just a few notes:
- if you’re not going to a fair, you can find big bags of colorful cotton candy at Party City.
- the recipe, as written, serves just one. I wrote it this way so it could be easily multiplied to the size of your party/gathering/whatever
- the recipe calls for 3 oz of vodka, which is essentially two shots. Just if you like to keep track of how much you’ve consumed.
- 1/3 cup vanilla bean ice cream
- softball-sized boll of cotton candy
- 3 oz of whipped cream vodka
- Scoop the ice cream into the serving glass and top with the cotton candy.
- Slowly pour the vodka over the cotton candy, until completely dissolved.
- Give it a quick stir and garnish with more cotton candy if desired.
- Serve with love.
Oh ice cream and rhubarb and peaches, it’s almost summertime!
I never realized how much I missed the hot sultry days until they arrived. And the really sticky days haven’t even hit yet. There’s so much I love about summer, but since this is a food blog, I guess I’ll stick to talking about food.
🌽 🍅SUMMER PRODUCE, Y’ALL!!!! and yes, that deserves all caps. I’m yellin’. 🍑🍒
A bit ago I posted some rhubarb-peach thing on instagram. I’m gonna call it a smash. Peach Rhubarb Smash! The combination is sweet and tart, you taste the peaches at the beginning and the rhubarb at the end. Swirled into vanilla ice cream, it creates a velvety summery dessert. The vanilla is distinct from the fruit, creating a happy contrast reminiscent of an creamsicle. If creamsicles has peaches and rhubarb instead of orange.
The smash also pairs well with booze. Specifically, gin. I used to dislike gin, but a few summers ago, Jason started making me some gin and tonics and they were the perfect summer drink. They weren’t technically g+t, as neither of us like tonic, but they were g + fizzy water with a lot of lime. Even my mama, who doesn’t really drink, relished them when we got a cabin up in the mountains for my cousin’s wedding last summer.
For this frothy marvel, I simply subtracted the lime and added peach-rhubarb smash. I am not a cocktail mixer by any means. I really wish I was. Two of my favorite blogging ladies, Danguole and Meghan, are simply cocktail masters. Cocktail mixing is a delicate science, don’t y’all agree? But if you are an unlearned cocktail explorer such as myself, do not fear. This drink takes no skill. Just a long spoon and a slow hand — churn it too fast and it will fizz all over the place.
It’s a marvelously refreshing drink, and it’s fun. That fizz is just so happy. If you don’t like gin, just leave it out. This drink can be made completely non-alcoholic without making it non-fun. Um, I know that sounds like a poster you’d see in a freshman dorm, but it’s true. 💁 Enjoy!
P.S. This peach rhubarb smash comes out different colors each time I’ve made it. The redder the rhubarb, the redder/pinker the smash. Obs. It’s also brighter and prettier with yellow flesh peaches. White peaches don’t yield the same sunset colors. However, if all you have is white peaches and you must have the bright colors, add a drop or two of food coloring. Ifin you’re not opposed to that sort of thing. This smash is also wonderful at breakfast time. Swirl it with yogurt and stud it with cherries and toasted oats. The possibilities!
Peach Rhubarb Smash
5 yellow flesh peaches
5 stalks of rhubarb (should yield 4 cups chopped)
1/2 cup water
1/2 cup sugar (if your peaches are extra sweet, reduce to 1/3 cup)
- Chop up the rhubarb and slice the peaches. Keep the skin on the peaches.
- Place all the ingredients in a large, deep, flat-bottomed skillet. (mine was 1.5 inches across and 3.25 inches deep).
- Cover and set over medium heat for 18-20 min, stirring once or twice.
- Remove lid, lower heat just a notch and continue to cook, stirring constantly, for 10 more minutes.
- Remove from heat, allow to cool, and puree till smooth.
Yields just over 4 cups. I called it a smash, but it’s very similar to a puree. It also tastes wonderful in smoothies, or with a bowl of granola.
Peach Rhubarb Milkshake
1/2 cup of Peach Rhubarb Smash (recipe above)
1/2 cup of softened vanilla ice cream
Swirl together the softened ice cream and the cooled smash. If you want it a little thinner, throw in a tablespoon or two of milk. I like my milkshakes thick.
Peach Rhubarb Gin Fizz
10 oz club soda
1/3 cup peach-rhubarb smash (recipe above)
1.5 oz gin
- Place the smash in a large glass.
- Stir the gin into the smash.
- Gently pour the club soda in. Very slowly stir it with the gin+smash until you get an even color throughout. Enjoy!
The first summer that Jason and I dated, we subsisted mainly on frozen treats and the occasional peanut butter waffle. It was awesome.
Let me tell you about those frozen treats. We ate Popsicles of all flavors, Slush Puppies by the dozen, boxes and boxes of Minute Maid frozen lemonade. We both liked the raspberry lemonade ones better, but if there was only raspberry lemonade pop left, we’d save it for the other person. How womantic.
Here’s the thing about eating all those frozen treats, though. There’s the sugar bit, and the no real nutritional value bit, and the “you-are-adults-did-you-really-eat-all-those-Popsicles-in-one-sitting” bit.
And then there’s the weirdest bit of all. The bit where you realize just how much food dye is in those things, because it manifests itself….uh….the next day.
I’m not opposed to using food coloring, but dang, there is a LOT of food coloring in off-the-shelf Slush Puppies.
These bright happy puppies have zero artifice. There’s nothing but bright happy produce in here.
There are two kinds here. Apple-cherry, and raspberry-lemonade, of course! The apple-cherry is the sweeter of the two, and the raspberry-lemonade is tart and puckering and fresh.
I know you can buy slush puppy bags on various places around the interwebs, but I couldn’t be bothered. I made my own by cutting regular snack bags and then sealing them with heat (alternately using a skillet and a lighter). But if that doesn’t sound like your uh…bag….you can get any variety of bags here.
- 2 cored apples
- 2 1/2 cups frozen cherries
- 2.5 cups frozen raspberries
- 2 cups grapes
- 1/4 cup freshly squeezed lemon juice
- Defrost the frozen fruit (yeah....you'e just gonna freeze it again)
- Place the apples and cherries in a blender and combine until smooth.
- Place a cheesecloth or flour sack cloth over a large bowl and pour the cherry mix over that. Squeeze out all the juice. You should end up with bout 2 1/4 cups of juice. Discard the juicing solids, or use them in baking, if you wish.
- Repeat steps 2 and 3 with the cherries, grapes, and lemon juice.
- Pour the juice into your bags. My bags were about 5.5 x 2 inches. I was able to fit about 1/4 cup of juice into each bag. Make sure to leave about 1.5 inches at the top, because you will need to seal the bag as well allow room for the ice to expand. Otherwise, the bags will burst once they freeze. (1/2 inch to seal, and 1 inch of room).
- Freeze for 8-12 hours, until solid. Makes 7 of each flavor.
Um, this was supposed to be a pi-day recipe, but can y’all forgive me for being late?
My life is a whirlwind right now, I started a new fieldwork location this week that more than triples my commute, the hours of the site itself are longer, and I’ve started studying for my board certification exam.
This pie was made, photographed, and ready to go last week, but then life happened and I never got around to writing the post. It was Sunday night and it was either get all my clothes prepped and ironed for the week, or do blog. So even though a late post appears irresponsible, it was the dutiful thing to do.
With all this annoying adult-like dependability 😴 comes a need for a unicorn-colored fantasy pie.
I have been dreaming of a pastel-colored dessert forever, but I couldn’t think what it could possibly be. I just knew that I wanted sweet candy colors. And then I had a yearning for mochi ice cream, which I haven’t had in a long time. And since mochi candy proved remarkably easy to make, I decided to try mochi ice cream.
It’s perfect for me right now because the active part of the cake is rather short, and you can do it over the span of two days if you need to. Mix the ice cream one day, allow it to harden, and then make the mochi wrapper the next day. Or mix up the ice cream in the morning and do the mochi in the afternoon. Whatever. The active part of this is rather short, with ample freezing time in between steps. And although mochi sounds intimidating, it cooks in two minutes in the microwave.
You don’t need to make your own ice cream for this one. Just buy the palest vanilla (dairy-based, coconut-based, almond-based, any kind works), divide it, and add some mix-ins. I split a 1.5 qt container of vanilla bean and mixed in matcha and blueberries, but you can dish up anything you like. Funfetti ice cream would go great here. Or maybe half Funfetti, half strawberry, for no other reason than pink.
does anybody know when Lisa Frank’s birthday is?
prep time: 45 min freeze time: at least 4 hours
- 1.5 qt container of any kind of vanilla bean ice cream, divided
- 1/4 cup blueberries
- 3 tsp matcha
- 3/4 cup mochiko rice flour
- 1/3 cup white sugar
- 3/4 cup water
- food coloring
- cornstarch, for rolling out the mochi*
- 1/2 cup mochiko rice flour
- 3.5 tbsp sugar
- 1/2 cup water
- food coloring
- corn starch, for dusting.
- Allow the ice cream to soften slightly on the counter. Line a springform pan with plastic wrap and set aside.
- Mix 4 cups of the ice cream with 3 tsp matcha and spread it into the pan.
- Blend the other two cups of ice cream with the 1/4 cup of blueberries and pour or spread that over the matcha layer.
- Cover with plastic wrap and freeze until very firm.
- Spread some plastic wrap or parchment your counter or table. Dust with corn starch. Dust a rolling pin with cornstarch too and set it aside.
- Combine the rice flour and sugar in a microwave-safe bowl. Add the water and food coloring.
- Cover the bowl loosely with plastic wrap and nuke on high for 1 minute.
- Remove, stir it with a silicone spatula, and then nuke it again for 30 seconds. Stir. Nuke for 30 more seconds. Stir.
- Dump the mochi out onto the prepared surface and roll it out to about 1/6th-1/8th inch thick. Lift it by the plastic wrap onto a cookie sheet and place in the the fridge (not freezer) for about 15-20 minutes.
- While the first batch of mochi is firming up, prepare your decorative mochi. Mix the mochiko, the sugar, and the water. Divide among smaller glass bowls and add food coloring as desired. Since these are smaller batches, they will need less time to cook. It's best to cook in 15-second intervals and stir. I found that my largest color batch (the pink) only took about 1 minute total. The smaller batches (the yellow) took about 30 seconds, total.
- Roll out the colors in the same manner that you rolled out the larger batches. Cool slightly, then cut into shapes. I used an old pair of kitchen scissors and a cookie cutter.
- When the first batch of mochi is firm (this should take about 20 minutes), remove the the ice cream from the tin and the plastic and place it in the center of the mochi.
- Then wrap it all up. This will be the bottom, so it doesn't have to be perfect.
- Carefully flip it over and add your decorations. Cover with plastic wrap again (to prevent freezer burn) and allow it to firm up. Alternately, you can serve it right away. If you do return it to the freezer, let it soften a bit before eating because the mochi is much better that way.
* you can also roll out the mochi in half cornstarch and half powdered sugar.
wrapper adapted from here
I had a pretty wonderful weekend. It was rather busy, but a lot of wedding things that are finished, so I felt rather relaxed. I worked a lot and ran a lot and didn’t think about the wedding at all. I’m mad for March Madness, so while BGE and I were living it up watching basketball, I made these pies. I have hard time just sitting and watching sports, but I enjoy watching sports while doing other things.
Let me tell you about these little guys. First, they’re vegan and gluten free. Second, they have booze in them – hurray! And best of all, they’re double crusted, which delights me. I’m such a chocolate girl, but I have to say that the real star here is the bottom peanut butter crust. It’s salty and crunchy and I could eat just this crust and still be happy. In fact, after I made these, a made a few crusts so I could eat them bare.
I’ve always had an issue with banana-based ice cream, because I feel that no matter what you do to it, it still tastes like bananas. That’s not a problem in this dessert, because it’s supposed to taste like bananas. Slightly boozy bananas. And yes, I checked to make sure the rum I used was vegan.
The only hard part was, I made these on Saturday night, and it rained all day Sunday, so I couldn’t eat the pies because I wasn’t able to photograph them until today. I work weekends, so I usually have Mondays off (yes, that’s as good as it sounds). It was so nice and sunny for pictures, I only wish I could have done these pies justice. I’m still working on making food look as good as it tastes.
Life is good.
I used to love whiskey. If I was going out, if I was swinging by the ABC store, or if I was just relaxing after a long day, my choice was always whiskey.
I’m such a lightweight now, it’s embarrassing. I didn’t ever make a conscious choice to stop drinking, it just sort of happened gradually. I’d trade in a night out for a morning on the trail. Or I’d come home so tired that I couldn’t fathom having anything other than milk with a pb&j dinner. And then one day I found out that I just couldn’t handle my whiskey like I used to.
But I miss it.
That’s why I love this sorbet. It has just enough whiskey to make me happy, but not so much that I’d get, you know, happy.
There’s also matcha and, wait, why haven’t I mentioned this….broiled grapefruit. You get this lovely sweet-tart refreshing flavor from the citrus, which compliments the whiskey perfectly. I was really nervous while making this because the amount of booze in ice cream means the difference between great texture and sad slush. I crossed myself (remnants of a strict Catholic childhood) as I poured the whiskey into the churner and then resolutely turned to a pile of dishes to distract me as I waited.
Minutes passed. The pile of dishes slowly shrank. I nibbled nervously on some chocolate…..did I dare peek?
When I decided that I’d waited long enough, I popped the top of the churner and was overjoyed to see perfect sorbet. I quickly scooped it into a loaf pan and then added the churn paddle to the dish pile.
I’d like to tell you that I finished all the dishes before diving into this cool treat, but that would be a lie. I guess whiskey brings out the truth in everyone.
aka Dee Dee’s ice cream
I love my BGE. I love him to bits and more.
But he really likes to annoy me when I’m in the kitchen, especially if I’m working on a new recipe or something complicated.
He hovers behind me going, “Whatcha doin, Hun? Whatcha doin?”
He tries to sample things before they’re ready, plays the “I’m-not-touching-you” game, and chooses inopportune times to clatter his coffee mugs in the sink. He calls the kitchen “Hun’s Lab,” which I’m pretty sure is not a compliment. So I respond by calling him Dee Dee. He calls himself Dee Dee too.
“The only thing Dee Dee is allowed to do in the kitchen is make coffee,” he’ll complain, as I’m shooing him from the kitchen.
But despite all his mischievous ways, I really do love him. So I made him this ice cream, because he’s mad for anything strawberry. It’s perfect for Dee Dee from the show too – she loved pink and fluffy as much as she loved annoying Dexter. And this ice cream is very pink and fluffy.
You start out with your basic vanilla ice cream, swirl in some strawberry marshmallow fluff, and then top it with more marshmallow fluff.
This recipe yields so much fluff that you can’t possibly mix it all into the ice cream. That means you’re going to have leftovers, which means fluffernutters and strawberry marshmallow milk and strawberry marshmallow cookie sandwiches and anything else you can dream of. It’s going to be a good week if it starts out like this.
Ice cream adapted from Cooking Light
Fluff recipe adapted from Culinary Concoctions by Peabody