Bueno & Crunchie Lollipop Ice Cream

Project II today was making the very simple lollipop ice cream with just 2 ingredients - Whipping/Heavy cream + chocolate of your choice! I went for Crunchie & Kinder Brueno! 😋😋😋

I am using with reference to this Video recipe which my fren tagged me on. Looks so delicious that cant be forgo. 

It took us less than 10mins to squash the chocolate and pour the cream in. I sit them in their wrapper, on a disposable cup, put in a plastic food wrapper before putting in to freezer for 2hrs before taking them out to ‘roll’ in the melted chocolate. Drop some sprinkles and we are done!

To be honest, I feel the taste is so so. Need loads of chocolate and lesser cream if you wan to have more ommphh.. still worth a try for some fun!

3-Ingredients Homemade Ice Cream

Saw this simple recipe that can create many different flavours of ice cream from this ice cream base! So simple and actually I have seen this recipe many times but didnt know that I can use it as a base! And after telling the kids, they have been bugging me and asking me to get the ingredients, as well as the disposable paper tubs for it!

So off we went to SKP, I got the smallest size available as it is simple to jus take 1 small portion out and throw away once you are done. And also they can make many ‘flavours’ from the base. Its not very expensive. Cost $4.40 for the cups and another $1 for the lids. Its in a pack of 50s so it calls for many ice cream making session!

Simple toppings were requested for. So I put in a few small jars for easy access to top the ice cream with. And I got a small pack of organic mixed berries at $7.95 and use it for the Mixed berries flavour. Jus squash them when slightly thaw and you get ur fruit puree! M&Ms, Colourful sprinkles, Mixed fruits puree, Marshmallow, Chocolate bits (leftover from mochi making), Oreo, Cookies & Belvita! 

So I whipped up my base. Supposed to be 2-Ingredients as you can add flavours to them individually after whipping up the base but I decided to make it Vanilla base so I added 1 more ingredients and call it 3-Ingredients! 😂😂 Whipping cream, Vanilla Paste and Condensed milk. And I reduce the ingredients accordingly so I wont have leftover from the condensed milk too!

Kids having so much fun. Cutting up marshmallows! Each got 3 cup to mix in and so happily adding drops of colourings to ‘colour’ their vanilla ice cream, toppings as they like and freezing them for dessert when it’s done! I made 2 cups with mixed berries and top with crushed belvita!

We tried them after 4hrs exactly. Too bad still a bit soft. But the texture looks promising and taste is yummy!! I think we need waffle and ice cream tml!! ❤️❤️

3-Ingredients Ice Cream (adapted from Bigger Bolder Baking)

340ml whipping cream (I used Redman All Purpose Whipping cream)

300ml Condensed Milk (Dutch lady 35% less fat), keep it cold before using

1/2Tbsp Vanilla Paste (Redman)

1) Whip cream to stiff peaks in clean mixing bowl

2) Add vanilla paste and mix to combine

3) Add in condensed milk and whip top thick n fluffy. 

4) Add accordingly the toppings you wan and freeze them for 4hrs or overnight before serving. Have fun! 

Cherry & Blueberries Yogurt Popsicles

Saw many versions of home-made popsicles and mainly all around the same amount and since tat is the case, I jus "anyhow" mix, taste before freezing to make sure its edible. 

I use 2 tubs of Greek Yogurt, 1 box of Cherries, 1/2 box of Organic Blueberries, 1tsp Vanilla extract & 2.5spoon of Manuka Raw Honey. Add honey spoon by spoon and spoon and taste the sweetness to your preference. For ours, I didnt add to too sweet, jus nice with a hint of sourish feel from the sour cherries. Hehehe...

A great way to give yogurt and fruits to my lil ones at home... Another fun and indulging way for a healthy snack.

Cherries & Blueberries Yogurt Popsicles

2 Greek Yogurt

1 box Cherries

1/2 box Blueberries

2.5 spoon Manuka Raw Honey

1tsp Vanilla Extract

1) Blend all together and freeze. Served once frozen. (Approx 24hrs)

Vanilla Gelato w/Peanut Buttercups

The other day I made Vanilla Ice Creanm and decided to make Gelato version to compare the texture. And since hubby commented that it was sweet, I decided to cut halve for the Gelato recipe. Again, I added my Reese Peanut Buttercup, chopped. 

Today, sweetness was just nice. The peanut buttercups really compliment the vanilla gelato very well. My boy really love the taste so much tt he didn't want to stop eating. Only minus point was that the gelato melts real fast and freeze very hard as compared to the ice cream version. So it means around 5-10mins of thawing before eating..

Nonetheless, it's still super yummy for us!

Vanilla Gelato w/Peanut Buttercups (from the book - Gelato, Ice Cream, Sorbet by Kumiko Yanase)
85ml Whipping Cream
300ml Milk
1/2 Vanilla Pod, seeds scrapped out *used 1 vanilla pod*
65g Sugar *reduced to 30g sugar*
Pinch of salt

1) Put all ingredients in a pot, keep stirring til almost boiling. (You will see bubbles forming at the side)
2) Strain mixture and put over a container of ice water to cool. Fridge for 3hours at least.
3) Churn mixture according to ice cream maker, freeze til firm. Serve.

Vanilla w/Peanut Buttercups (& Dark Choc Bites) Ice Cream

Made vanilla ice cream from the same book - Gelato, Ice Cream, Sherbet by Yumiko Yanase. Using the same method as Salted Caramel Ice Cream, except that I don't have to melt the sugar. Very simple method.

Only difference today was using non-diary whipping cream & diary whipping in ratio of 1:1, trying out the difference in texture. Trying to see if I can churn something slightly thicker after chilling the vanilla custard mixture. Let's try.

I have tasted a bit of the custard mix, very rich vanilla taste. Hopefully the change in the cream will results in a different texture. 

Verdict: Indeed diary and non-diary whipping cream makes a difference. I churn my custard for 20mins and it is thicker than compared to the salted caramel ice cream which I used non-diary whipping cream. I didn't continue to churn cos the adapter was slightly hot, and I didn't had much time cos my gal gonna finish school. I off and layered with Reese Buttercups, chopped into bites, then freeze it. Yummy! Wonderful dessert for today!

Side note, hubby said tt it's too sweet so I transform into Vanilla w/Buttercups & Dark Choc bites. Nice~

I am submitting this to the Little Thumbs Up "Egg" event hosted by Baby Sumo of Eat Your Heart Out, organized by Bake for Happy Kids, my little favourite DIY.

Vanilla Ice Cream (from book - Gelato, Ice Cream, Sherbet by Yumiko Yanase)

3 yolks

75g Sugar

200ml Milk

200ml Whipping Cream (100ml non-diary & 100ml diary)

1/2 Vanilla Pod, seeds scrapped out 
*added 8 Reese Buttercups, chopped into bites

1) Whisk yolks and sugar til pale.

2) Bring milk, cream and vanilla pod to almost boiling. Pour halve mixture into egg mixture, whisk well.

3) Pour back into pot, continue to stir over low heat. Stir until thick and mixture can cover back of spoon.

4) Strain mixture and pour into container, put over pail of ice water. Whisk to bring temp down. 

Fridge for 3hours at least and churn according to ice cream maker instructions.
5) After churning, layer with buttercups bites and freeze til firm. Serve.

Step by step: Salted Caramel Ice Cream

I am doing this post with step by step pic to make the Salted Caramel Ice Cream. It's really simple, can be done in 30mins, minus the fridging & churning.. 

I am submitting this to the Little Thumbs Up "Egg" event hosted by Baby Sumo of Eat Your Heart Out, organized by Bake for Happy Kids, my little favourite DIY.

From Book - Gelato, Ice Cream, Sherbet by Kumiko Yanase

1) Take sugar and water in pot, cook over low fire. Stirring continuously. In the meantime, warm up whipping cream in microwave for 30seconds.

*note that my sugar becomes harden before melting again to form brownish syrup*

2) Beat yolks and sugar til pale yellow. 

3) Once sugar starts to browned, slowly add in warm whipping cream, drizzling on the back of spoon. 

*take note, it will platter so add a little at a time*

4) Add milk to mixture and stir til start to boil. Pour 1/2 mixture into yolk mixture, stirring continuously til sugar dissolves. 

5) Pour back into pot, stir til mixture becomes thick, can coat back of spoon. Off fire, cool over cold water. Fridge for 3-4hours.

5) Churn in ice cream maker. Put in airtight container then freeze til slightly form. Serve.

'Anyhow' Apple Yogurt Kisses Ice Cream

So into making ice cream lately hor, wanted to have 1 more healthier option so I decided to refer to previous recipe that I made recently, Blueberry Yogurt Ice Cream. I didnt add any fruits purée, I wanted it to be fuss-free, simple and quick. Something you can do on a weekday night if you are working. =)

 

I am using the Emi Yogurt, Apple flavour. I whipped up the whipping cream that I opened up to make the Salted Caramel Ice Cream, cos I can only keep it for 1 week in the chiller side. Must make more to finish up lo. And I added Hershey kisses!

Verdict: Melts very fast when eating it, taste just nice, nt too sweet. Texture wise, nt really ice cream texture. It's thick but melts faster than ice cream. Quite healthy alternative to ice cream & it's eggless.. But I shld have use choc chips or mini kisses. Haha~

Apple Yogurt Ice Cream (reference to Blueberry Yogurt Ice Cream)

220g Non-Diary Whipping Cream

140g Apple Yogurt

*i omit fruit purée & sugar, healthier since the yogurt is aldy sweet**

1) Beat whipping cream til stiff peak. Mix with yogurt and keep in airtight container.

2) Freeze overnight.

Request from hubby, message passed by my gal!

 Since the last episode of Blueberry Yogurt Ice Cream, I have been waiting to bring myself to make another ice cream. Been browsing and browsing and finally I saw this recipe from the book - Gelato, Ice Cream, Sherbet by Kumiko Yanase. 

I borrowed this book frm the library cos I wanna try all the different types of ice cream & sherbet with my ice cream maker. The gelato are much simpler recipe, without eggs & ice cream are with eggs. As for sherbet, I doubt I will try cos no one in the family likes the texture, except maybe my kids. Anything cold, sweet means its yummy!!

The 1st recipe to try was the Salted Caramel, hubby told my gal to remind me to make this for him. Hahah~ I think I promised this when I bought the maker. Did I? I can't remember. Anyway the steps are simple cos I did this process before making the Cookies & Cream ice cream from Browneyedbaker previously. It yields a very creamy and yummy ice cream. I am hoping that this recipe would also yield that, and with the maker to churn, a better texture?

So, I prepared the mixture while my gal was in school. In the process of cooling down, I could let her do the job of pouring into the maker after dinner as a dessert tonight. I guess she is thrilled cos somehow it feels like she made it. Lol~ Simple way to cheer you lil ones at home.

Verdict: It is super yummy, not too sweet with the 'caramel' taste.. The only flaw was I couldn't enjoy straight after churning, I wonder why still soft and slightly runny. So I freeze overnight after churning, whisk it twice within an hour interval to break them up. The next morning, first thing was to check on it. Yummy!! Should really try it..

I am submitting this post to Cook Your Cookbook #2, hosted by Joyce of Kitchen Flavours.

Salted Caramel Ice Cream (from Book - Gelato, Ice Cream, Sherbet by Kumiko Yanase)

50g Sugar

1Tbsp Water

3 Yolks

50g Sugar

100ml Whipping Cream

340ml Milk

Pinch of Salt

*1tsp Vanilla Extract

1) Take sugar and water in pot, cook over low fire. Stirring continuously. In the meantime, warm up whipping cream in microwave for 30seconds.

*note that my sugar becomes harden before melting again to form brownish syrup*

2) Beat yolks and sugar til pale yellow. 

3) Once sugar starts to browned, slowly add in warm whipping cream, drizzling on the back of spoon. 

*take note, it will platter so add a little at a time*

4) Add milk to mixture and stir til start to boil. Pour 1/2 mixture into yolk mixture, stirring continuously til sugar dissolves. 

5) Pour back into pot, stir til mixture becomes thick, can coat back of spoon. Off fire, cool over cold water. Fridge for 3-4hours.

5) Churn in ice cream maker. Put in airtight container then freeze til slightly form. Serve.