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Tag Archive: Ice Cream

Trix Cereal-Milk Milkshake

Written on July 28, 2014 by Wannabe Chef in Dessert, Drink

If you’ve ever had a bowl of cereal, you probably know the best part is the last bit of milk at the bottom(unless the only cereal you’ve ever had is Bran Flakes or Fiber One but that’s a different problem).

General Mills sent me some of their new Trix cereal to try out which was given a makeover for it’s 60th birthday (!!) to be fruitier than the old recipe. (Spoiler alert: No fruit shapes anymore; all of the pieces are circles) I can’t say I’m a Trix aficionado and remember what the old recipe tasted like but these are definitely fruity and delicious–by far the best lazy-night dinner I have in my cupboard when I get home past 8pm.

Living in NYC there’s no shortage of inspiration for out-of-the-box recipes whether it’s a cronut or a frozen hot chocolate. I’ve heard people rave about the cereal-milk from Momofuku’s and thought it was the perfect grown-up way to enjoy a kids’ favorite cereal.

This is just a variation on your standard 2:1 ratio milkshake. Add extra milk or ice cream to make it smoother or thicker.

You can really customize a recipe like this with any cereal–it’s a blank canvas! If Trix aren’t your thing, try Lucky Charms or even Reese’s Puffs with a chocolate peanut butter ice cream.

Trix Cereal-Milk Milkshake

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

1/2 cup Trix cereal plus more for garnish
3/4 cup whole milk
1 1/2 cups vanilla ice cream, softened slightly

Method:

Combine the Trix cereal and milk in a blender or food processor and mix until the Trix has fully dissolved into the milk. The milk should be smooth and darker in color.
Add in the ice cream and process until creamy.
Pour out evenly into two glasses.
Garnish with a little more Trix and enjoy with a straw or spoon.

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Dairy-Free Coffee Ice Cream

Written on August 19, 2013 by Wannabe Chef in Dessert

When you go to Starbucks there are almost too many decision. First you have to choose a drink, then a size, then a milk, then any other number of questions—what happened to plain old coffee? I’m just kidding; of course you should go with a tall caramel frappuccino with whipped cream.

I tried making this recipe because a friend told me vanilla soy milk makes the coffee taste better. If I didn’t buy the ingredients and make it myself I probably wouldn’t know this was dairy-free at all. The flavor is rich and dark and sweet.

I suggest anywhere from 1/4 cup to 3/4 cup of sugar for this recipe because it depends on the other ingredients you use. If you use a flavored creamer and milk, use less sugar than you would if you use unsweetened varieties. At any point you can grab a spoon and taste how sweet the mix is, but keep in mind that the colder it is the less sweet it will taste.

Dairy-Free Coffee Ice Cream

Prep time: 40 minutes

Cook time: 0 minutes

Ingredients(Makes about 8 servings):

2 cups soy milk creamer
2 cups soy milk
3 6oz instant coffee packets
1/4-3/4 cup sugar
1/2 teaspoon vanilla

Method:

Pour 1 cup of soy milk creamer into a large bowl.
Add the contents of the instant coffee packets and whisk until they’ve completely dissolved.
Add in the rest of the ingredients and continue whisking until the sugar has dissolved.
Freeze in an ice cream maker according to the manufacturer’s directions.
Move the ice cream to a safe container and freeze for an additional 2 hours until the ice cream has frozen.
Let the ice cream sit at room temperature for 5 minutes to soften before scooping.

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Strawberry Cheesecake Frozen Yogurt + Giveaway

Written on June 20, 2013 by Wannabe Chef in Dessert, Giveaway

There are some foods that just taste better in the Summer: Trifles, anything with fresh berries, and—of course—ice cream. Stonyfield recently asked their Clean Plate Club bloggers to come up with recipes to kick off Summer. What’s a better way to kick off Summer with Greek yogurt than to make frozen yogurt?

This quickly became one of my favorite frozen yogurts I’ve had. It’s smooth, creamy, and refreshing. I’m sure the block of cream cheese took away some of the health benefits of frozen yogurt, but there’s still a good cup of protein-packed Greek yogurt in there to encourage you to have another scoop.

Strawberry Cheesecake Frozen Yogurt Stack

The ice cream maker I use is a 1 1/2-quart Cuisinart. I got it a few years ago and have used it every Summer, so I highly recommend adding one to your kitchen collection. Make sure to read the manual for whatever ice cream maker you have and follow their instructions for freezing it correctly.

Strawberry Cheesecake Frozen Yogurt

Prep time: 15 minutes

Freeze time: 2 1/2 hours

Ingredients:

1 cup Stonyfield plain Greek yogurt*
1 8oz block Neufchatel cream cheese*
3/4 cup strawberry jam*
1 1/2 cup 0% or 1% milk
1/2 cup + 2 Tablespoons sugar
3/4 teaspoon vanilla extract
1/4 teaspoon cinnamon

*These ingredients will be easiest to mix if they’re at room temperature.

Method:

In a large bowl, beat together the yogurt, cream cheese, and jam until there are no clumps in the mix.
Add in the milk, sugar, vanilla, and cinnamon and beat until fully mixed.
Pour the base into an ice cream maker and freeze using the manufacturer’s directions.
Let the frozen ice cream sit out for 5 minutes before scooping and serving to soften.

Giveaway

Stonyfield wants to give away coupons equal to a free case of Stonyfield Greek and a Stonyfield cookbook to help kick off the Summer for a reader. There are 5 ways to enter the giveaway; I’ll keep it open through next Thursday, June 27th.

Leave a comment with your favorite frozen yogurt flavor.
Follow @Stonyfield on Twitter and comment saying that you did.
Follow @WannabeChefEvan on Twitter and comment saying that you did.
Like Stonyfield Organic on Facebook and comment saying that you did.
Like The Wannabe Chef on Facebook and comment saying that you did.

Good luck!

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Adult Peppermint Milkshakes

Written on January 14, 2013 by Wannabe Chef in Drink

Is there anything that doesn’t go well mixed with Irish cream? If there is, I haven’t found it yet.

Irish cream is probably my favorite drink of choice this time of year when it’s cold outside and there’s snow on the ground. The rich, caramel flavor tastes like a white hot chocolate with an extra kick to it. Mixing in some ice cream and peppermint liquor adds a seasonal touch that puts this drink over the edge.

I’d recommend using an ice cream with a strong vanilla flavor like French vanilla or vanilla bean. If you really want a stronger peppermint flavor you can use a mint chocolate chip ice cream instead.

Adult Peppermint Milkshakes

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

1/2 cup vanilla ice cream, softened
4oz Irish cream
1.5oz Peppermint liqueur
Ice
Crushed mints for garnish
Extra vanilla ice cream

Method:

Combine the softened ice cream, Irish cream, and peppermint liqueur in a cocktail shaker and shake until the ice cream has melted.
Garnish the rim of two drinking glasses with crushed peppermints by wetting the rim and dipping it into a bowl of the crushed mints.
Fill the glasses to the top with ice.
Pour 1/2 cup of the drink into each glass.
Top with extra ice cream and crushed mints. Drink immediately.

What else could you want?

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Honey Ginger Ice Cream

Written on August 10, 2012 by Wannabe Chef in Dessert

I can’t believe it took me almost a month and a half this Summer to break out my ice cream maker. Even though it doesn’t get as much use as most of my other kitchen appliances, it’s definitely my favorite. How can you not love anything that takes milk and spits out ice cream?

There’s a great ice cream parlor near the house I stay at in Maine that makes their own fun flavors. I made it there once this Summer before being reminded that full-fat dairy ice cream really doesn’t agree with me. Womp womp. I hear they have great ginger ice cream so I thought I’d make my own.

This ice cream has fresh and dried ginger for a strong punch of flavor. I always think of ginger and honey going together in recipes so it seemed like a good flavor to introduce here. If you’re vegan or don’t want to include it, you can easily swap it out for another 1/4 cup of sweetener.

Honey Ginger Ice Cream

Prep time: 25 minutes

Cook time: 0 minutes

Ingredients(Makes 6-8 servings):

1/4 cup honey
3/4 cup sugar
2 15oz cans of coconut milk
2 Tablespoons shaved fresh ginger
1 Tablespoon ginger powder

Method:

In a large bowl, whisk together all of the ingredients until the sugar has dissolved.
Pour the base into an ice cream maker and freeze according to manufacturer’s directions.
Move the freshly frozen ice cream into an airtight container and let it harden in the freezer for a couple of hours to chill completely.
Before serving, let the ice cream sit at room temperature for about 5 minutes to soften.

For an extra touch of flavor you can add some lemon zest into the base; I was a little worried that the three together might be overwhelming and hard to distinguish but now I’m dying to try it.

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Vegan Rum Raisin Ice Cream

Written on December 6, 2011 by Wannabe Chef in Dessert

After a week and a half, this is the final recipe I have to share from Thanksgiving. I’m sorry to drag it on for so long, but I think I saved the best for last.

My favorite part of any meal is dessert. For this celebration I made my recipe for rum raisin ice cream again, only since I was short on time and feeling slightly lazy I skipped the custard base making the recipe totally vegan. You couldn’t tell I changed a thing; it was just as rich and creamy as the first batch.

This ended up being a favorite of everyone’s. I was a little heavy-handed with the rum; I’m sure that helped. My relatives described it as “a frozen tropical bar drink”. We ate almost the entire batch by the end of the day; I take that as a good sign.

Vegan Rum Raisin Ice Cream

Prep time: 5 minutes

Cook time: 20 minutes to churn + 2 hours to set

Ingredients:

2 1/2 cups coconut milk, preferably full fat
1/2 cup cane sugar
1/4 cup maple syrup
1/4 cup rum
1/4 teaspoon cinnamon
1/4 cup Thompson raisins

Method:

Whisk together the coconut milk, sugar, maple syrup, rum, and cinnamon until it forms a smooth base.
Turn on your ice cream maker and churn according to manufacturer’s directions. Add in the raisins during the final 2 minutes of churning.
Put in the freezer to harden for at least 2 hours. Remove from the freezer and let sit on counter for 5 minutes before scooping for best result.

You really can’t go wrong with this plus a slice of paleo pumpkin pie—I’m telling you. Pumpkin, pecans, raisins, cinnamon, and rum. It’s all good.

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Chocolate Raspberry “Ice Cream”

Written on August 8, 2011 by Wannabe Chef in Dessert

I’ve been going through bananas like crazy lately. Not because I actually like bananas, but because I love the creamy raw “ice cream” they become. I eat this once or twice a day to cut a sweet tooth craving, and this flavor is undoubtedly my new favorite. Cocoa powder and raspberries add the perfect sweet and bitter flavors that make this a true dessert, while the banana keeps it all smooth and creamy so you’d swear you’re eating actually ice cream.

A lot of people ask if these chocolate banana soft serves taste at all like banana. I’ll admit I’m not the most finicky when it comes to banana flavor, but I seriously cannot taste an ounce of banana in this behind the raspberry and chocolate. I’d love for a true banana hater to try it and leave a comment letting others know how it was for them.

Chocolate Raspberry “Ice Cream”

Ingredients:

1 banana, cut into quarters and frozen
1/2 cup raspberries, frozen
2 Tablespoons cocoa powder
1-2 Tablespoons almond milk(optional)

Method:

In a food processor, blend the bananas and raspberries until creamy. Add the almond milk as necessary if after a while the fruit still clumps together.
Once smooth, add in the cocoa powder and continue blending until entirely mixed.
Scoop and serve immediately.

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Peanut Butter Magic Shell

Written on August 1, 2011 by Wannabe Chef in Dessert

One of my favorite treats in the Summer when I was growing up was a Dairy Queen ice cream cone, specifically one dipped into cherry sauce that hardened up as soon as it hit the ice cream into a shell coating.

I have no idea how to make that.

But what I do know how to make is peanut butter magic shell, and that’s almost as good, especially with chocolate ice cream(or chocolate banana soft serve in this case).

Really, if you look up the ingredients in that cherry magic shell it’s about 20 things you can’t find in supermarkets and shouldn’t be putting into your body. This recipe has only 3 ingredients, all natural and easy to shop for. Let’s see Dairy Queen beat that.

Peanut Butter Magic Shell

Ingredients(For one bowl):

1 Tablespoon 100% peanut butter
1 Tablespoon liquid sweetener(maple syrup, agave, corn syrup, etc.)
1/2 Tablespoon coconut oil(preferably refined), melted or softened

Method:

Mix together the peanut butter, sweetener, and oil into a thick, even sauce
Pour the peanut butter sauce over plated ice cream. Wait a few moments for the sauce to harden before digging in.

This works best with ice cream straight from the freezer; if using softened ice cream or banana “soft serve”, the shell might not form immediately. Simply pour the sauce over the ice cream and refrigerate or freeze it for a few minutes until the shell has hardened

Now if you’ll excuse me, I have more eating to do.

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Dairy-Free Rum Raisin Ice Cream

Written on July 8, 2011 by Wannabe Chef in Uncategorized

My favorite kitchen tool is my ice cream maker. I could tell you how useful and multi-purposed the food processor is for making healthy dishes, but it just can’t hold a candle to an ice cream maker. It doesn’t churn out fresh, delicious ice cream. And don’t try and tell me “But you can make 1-ingredient banana ice cream in a food processor” because we all know as good as that is it’s not the real deal. If I want ice cream, I want fat, sugar, and preferably alcohol.

I hadn’t had rum raisin ice cream in years before making this. I’m not even sure what inspired me to go that direction, but I’m glad I did. As soon as I tasted the chilled base, I knew I wouldn’t be able to stop at one serving. Cinnamon and maple syrup are the secret ingredients that add warm and deep flavors complimenting the rum, which there is plenty of. For an extra special kick, soak the raisins in a rum and water mixture before adding them to the ice cream.

Dairy-Free Rum Raisin Ice Cream

Ingredients:

2 1/2 cups coconut milk, preferably full fat
1/2 cup cane sugar
2 egg yolks
1/4 cup maple syrup
1/4 cup rum
1/4 teaspoon cinnamon
1/4 cup Thompson raisins

For the base, gently heat the coconut milk and sugar over low heat until lightly bubbling. Remove from the heat and temper the eggs yolk until they can be combined into the base. Let this cool to room temperature and then refrigerate for at least 2 hours.

Whisk together the cold base, maple syrup, rum, and cinnamon, pour into an ice cream maker and churn under manufacturer’s instructions. In the last 5 minutes, add in the raisins. Freeze for 2 hours before serving.

This really tastes like rum. Like, really. You might get a little tipsy after eating too much of this. I did. But you won’t regret it, because, really, how could you regret this?

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Sunday Confessional 2

Written on November 7, 2010 by Wannabe Chef in Sunday Confessional

I go through more chocolate a week than anyone I know. But I’m guessing you could have figured that out by now.

I don’t believe in food dye–not in the same way that I don’t believe in the Tooth Fairy; kind of like how I don’t believe in Keanu Reeves as an actor.

Recipe: Vegan Pumpkin Ice Cream

(Pictured: Vegan Pumpkin Ice Cream)

The average American has about 20 gallons of ice cream a year. I’ve only had ice cream on 2 different occasions over the past 2 months. I’m ashamed.

I wrote 7 different recipes in one of my classes on Monday. Oh, I also took notes, too. I think…

After covering 3 different foods in chocolate, I looked at an eggplant and wondered how that would taste in chocolate. That was the point I realized I had a problem. I’ll be attending my first chocoholics anonymous meetings on Tuesday.

Past Sunday Confessionals:

Sunday Confessional 1

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