Patriotic White Chocolate Dipped Cones for the 4th of July

These cute patriotic dipped cones were such an easy way to make the 4th of July more festive last year!  I'm getting excited to do it again.  They are super easy, can be made way ahead of time, and taste so yummy!  I sprinkled pop rocks on the kid's cones, and they thought that was awesome. The perfect dessert for a hot summer night!

Patriotic White Chocolate Dipped Cones for the 4th of July

Author: Mindy

Ingredients

• White Chocolate Chips (I like Guittard best)


• Patriotic Sprinkles


• Sugar or Waffle Cones

Instructions

1. Pour white chocolate chips in a microwave safe bowl.


2. Microwave at 50% power for 2 minutes.  Stir until the bowl is no longer warm.


3. Then microwave at 30 second intervals at 50% power, stirring in between, until fully melted.


4. Dip the cones in the white chocolate to desired depth.


5. Then either spoon the sprinkles onto the cones or dip the cones in the sprinkles.


6. Turn upside down and place on wax paper.


7. Allow to set until firm ~ a few hours.


8. When completely cooled and set, store in cool, dry place.


9. To serve, top with ice cream and sprinkle with pop rocks if desired.  Enjoy!

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Nutella Banana "Ice Cream"

So I've been seeing these Nutella Banana Ice Cream recipes from time to time on pinterest and floating around on the internet.  I tried a version last year, and it was pretty darn good.  I got glowing reviews from the kiddos, and the adults who tried it liked it too.  So I tried it again last week with half the Nutella, and the popsicles I made were still absolutely yummy and had a strong Nutella flavor.  I doubt I'll ever make this again with the full cup of Nutella.  The consistency is surprisingly close to ice cream, too.  You can totally scoop it.  And it worked beautifully in my popsicle forms as you can see.  Way healthier than eating Nutella out of the jar.  Oh wait, am I not supposed to admit that?  And I suppose it is way healthier than eating Nutella Ice Cream actually made with cream.  Oh who cares.  Nutella is divine.  And Nutella Banana Ice Cream is super good!  Period.

Nutella Banana "Ice Cream"

Author: Mindy

Ingredients

• 1/2-1 cup Nutella (I like 1/2 cup)


• 6 medium bananas

Instructions

1. Combine Nutella and bananas into a blender or food processor until very smooth.


2. Pour into freezer safe container or popsicle forms and freeze.


3. Approximately four hours later, enjoy!

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German Chocolate Cheesecake Ice Cream

German chocolate cheesecake ice cream is some seriously good ice cream.  My dad and brother are huge german chocolate fans.  Let me restate that... HUGE german chocolate fans.  So suffice it to say that I've eaten it a lot in my life.  And although I may not worship german chocolate like the men in my family, I still love it!  So when Darla (a family friend and amazing caterer) shared her recipe for an ice cream version of our beloved german chocolate cake, I was super excited to try it.  I've made it a few times now, substituting semisweet chocolate chips once for the unsweetened chocolate when I was out.  Both ways it's fabulous.  A word to the wise: this ice cream is quite soft even after extra time in the ice cream maker.  It really does need to finish setting up in the freezer.  So plan ahead... and know that german chocolate cheesecake ice cream is completely and totally worth that extra effort!

German Chocolate Cheesecake Ice Cream
Submitted by Mindy ~ The Sisters Cafe

4 oz cream cheese - softened
1 cup sugar
1 oz unsweetened chocolate, melted (can substitute semisweet chocolate chips)
1 1/2 teaspoons vanilla
1 1/4 cup milk
1/2 cup heavy cream

Topping:
3 tablespoons evaporated milk
3 tablespoons sugar
2 tablespoons butter
2 tablespoons beaten egg
1/4 teaspoon vanilla
1/3 cup chopped pecans
1/3 cup coconut

Beat sugar, cream cheese and chocolate together until smooth.  Gradually add milk and cream.  Freeze according to manufacturers directions.  Prepare topping while ice cream freezes.  When freezer stops, gently fold in clumps of topping mixture.  Reserve 1/4 cup garnish.  Store in home freezer to firm up.

For topping: In a small pan, combine milk, sugar, butter, egg and vanilla.  Cook, stirring constantly until thickened.  Remove from heat and stir in nuts and coconut.  Cool.  Fold into ice cream after dasher is removed at the end of the freezing process.

Recipe Source: Darla Evanson  (If you have a wedding or other event coming up, you definitely should check her out - $5 buffets with all the food made from scratch.  Amazing!)

Cinnamon Ice Cream

Hot summer days are here!  And what better time to try out a new ice cream recipe?  This Cinnamon Ice Cream is super easy and tastes awesome!  Creamy delicious and so unique.  We had it plain, and it was wonderful.  But I've thinking it would be scrumptious over baked apples or even a good old apple pie.  Can't wait to try that one!  If any of you try it in the mean time, you'll have to let me know!  Happy summer!

Cinnamon Ice Cream
Submitted by Mindy ~ The Sisters Cafe

2 cups whole milk
1/2 cup granulated sugar
1/2 cup pure maple syrup
2 teaspoon ground cinnamon
2 cups heavy cream
1 teaspoon pure vanilla extract
1 teaspoon salt

Prepare an ice-water bath; set aside.

Combine the milk, sugar, maple syrup, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved, approximately 6 minutes. Add cream, vanilla, and salt; stir to combine. Pour mixture into a medium bowl set in the ice-water bath. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.

Stir mixture briefly; pour into an ice-cream maker and process according to manufacturer's instructions. Store ice cream in a covered container in the freezer, at least 1 hour and up to 1 week. Ice cream is best served within 3 days.

Recipe Source: Erin's Food Files

Cream Pie (using Ice Cream)-any way you like it!

With summer around the corner, I want to share with you this unbelievably easy and wonderful Cream Pie--using ice cream and pudding! As you kmow,  I love making homemade treats for my family, but I have to admit, during the hot summer months  I want to spend as little time as possible in my kitchen! Do you know what I mean?!  That is why I love this pie--it comes together so quickly and tastes so great, that it has become a favorite of ours!  It really is the perfect summer dessert! and I especially love that the possiblities are endless!  Depending on the ice cream and pudding you choose, you can make any type of pie your little heart desires...coconut cream topped with toasted coconut, chocolate cream with chocolate shavings, lemon cream with raspberries, banana cream with fresh banana slices, vanilla bean garnished with strawberries and the list goes on!  If you keep these simple ingredients on hand (ice cream, COOL WHIP whipped topping,  boxed pudding  and either graham cracker crusts or frozen pie shells) you can make a stunning dessert in minutes just chilling in your fridge for a refreshing summer treat!  This pie is so easy to make that you will find yourself making an extra one to share with a neighbor or friend.   If you do, be prepared to share the recipe, it is always a big hit!  I usually  make two pies from one container of ice cream.  Yum!

Cream Pie--any way you like it!
submitted by Melanie~The Sisters Cafe

1 small package instant pudding
1 cup milk
1 pint icecream, softened
1 pie shell (ready made or homemade graham or pastry, cooked and cooled)

Bead pudding mix and milk for 2 minutes.  Blend softened ice cream into pudding.  Pour into a prepared shell that has been baked and cooled.  I usually use a graham cracker one because I prefer it over pastry, but either one will work!  Chill for at least 2 hours in fridge--I have chilled is quickly in the freezer for 30 minutes-1 hour with great results!  You can vary the flavors of pudding and ice cream to get different pies.  Always top with a dollop of COOL WHIP and the garnishes you choose.  Here are a few ideas to get you started...

*Coconut Cream Pie:  coconut pudding, vanilla ice cream,  and toasted coconut
*Chocolate Cream Pie:  chocolate pudding, chocolate ice cream, and chocolate shavings
*Banana Cream Pie:  banana pudding, vanilla ice cream, and fresh banana slices with drizzled caramal topping
*Lemon Cream Pie:  lemon pudding, vanilla ice cream, and fresh berries

The sky is the limit! Really with all the ice cream and pudding flavors, you could really get creative!  I  would love to hear what combinations are your favorite!

What you add makes it. #coolwhipmoms

Recipe Source:  My sweet friend Sheri P.

As part of the Foodbuzz Tastemaker Program, I received coupons for free COOL WHIP whipped topping and a stipened.  Sponsored posts are purely editorial content that we are please to have presented by a participating sponsor.  Advertisers do not produce the content.

 

 

Ben and Jerry's Strawberry Ice Cream

Mindy and I must be one the same wavelength this week, hooray for HOMEMADE ICE CREAM time! Please excuse my melty picture. Ice cream sure doesn't wait for the perfect shot! This recipe is one my Mom made for me last summer, when she had a lot of extra strawberries on hand, and it's great! It's one of the most popular recipes from the Ben and Jerry's Homemade Ice Cream recipe book. So good and the perfect treat on a warm summer's night.

Ben and Jerry's Strawberry Ice Cream

Submitted by Amy ~ The Sisters Cafe

1 pint fresh strawberries, hulled and sliced
1/3 c. sugar
Juice of 1/2 lemon
Sweet Cream Base (see below)

Most popular sweet cream base (this base is especially good as a background for fruit, cookies, and candy):
2 large eggs
3/4 c. sugar
2 c. heavy or whipping cream
1 c. milk

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart. 

Lemon Lime Ice Cream in Dainty Lemon Cups

I scream!
You scream!
We all scream for ICE CREAM!

We had a cool, wet, and lingering spring in Utah this year.  But the sun is finally shining and things are heating up.  It's blissful!  I've been eyeing this quick and easy Lemon Lime Ice Cream recipe from my friend Ali at Lemon Poppy for months now.  I finally had the chance to make it for a sunny BBQ last week.  I wasn't disappointed.  This ice cream is refreshing and delicious.  Not too heavy.  Perfect for a light summer dessert!

Lemon Lime Ice Cream

Submitted by Mindy ~ The Sisters Cafe
Recipe Source: "When Life Gives You Lemons..." from www.lemonpoppycake.com

5 1/2 cups sugar
3/4 cup fresh lemon juice
1/2 cup fresh lime juice
3 quarts whole milk
2 cups heavy cream
2 teaspoons lemon extract

Measure sugar into freezer tub of ice cream maker.  Add lemon and lime juices.  Add milk, cream and lemon extract.  Stir well.  Freeze according to manufacturer's directions.  Makes 6 quarts.*

*For the cuisinart ice cream maker, 1/4 of this recipe is perfect for one batch (I halfed the recipe and made two batches a couple days apart).  Whisk all ingredients except the cream in a separate bowl until sugar has dissolved, then add cream.  Pour the mixture into the freezer bowl and freeze as usual.

Lemon Cups:
Cut lemons lengthwise and scoop out pulp and seeds.  Place in the freezer.  Remove from freezer right before serving.

Peach Blueberry Cobbler with Homemade Vanilla Ice Cream

My peaches are just starting to ripen, which I am so excited about.  So I am looking forward to eating peach everything over the next month. :)  We kick started peach season with this yummy peach blueberry cobbler.  It was so good with the fresh flavorful fruit, and we loved how the sugar/nutmeg topping added a slightly crunchy top.  I hadn't bought any ice cream, and I'm glad I didn't because it turns out I had all the ingredients for a simple homemade vanilla ice cream.  (I love my cuisinart ice cream maker!).  The combination was perfect!  Cobbler and homemade ice cream are one of my favorite summer comfort foods.  Hope you enjoy!

Peach Blueberry Cobbler
Submitted by Mindy 
www.www.thesisterscafe.com
Adapted from Amy Posont on Allrecipes.com

Printable Recipe

Ingredients:
1 cup flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter, softened
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches - peeled, pitted and sliced
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon lemon juice
2 tablespoons coarse granulated sugar (I used regular white sugar)
1/4 teaspoon ground nutmeg (I used slightly more b/c I love nutmeg!)

Directions:
Preheat oven to 350 degrees.  In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder.  Mix in milk and 1/4 cup butter until smooth.   In a medium saucepan, stir together the brown sugar, cornstarch, and water.  Mix in the peaches.  Cook and stir over medium heat until thick and bubbly.  Mix in 1 tablespoon butter, lemon juice and blueberries.  Continue cooking until the butter melts.  Pour into 8x8 ungreased baking dish.  Evenly spoon batter in mounds over the hot fruit.  In a small bowl, mix the coarse sugar and nutmeg and sprinkle over the batter.  Bake cobbler for about 35 minutes or until bubbly and a toothpick inserted into the crust comes out clean.


Quick and Easy Homemade Vanilla Ice Cream
Recipe Source: Cuisinart Recipe Booklet

1 cup whole milk, well chilled (I have tried using skim, and it still turns out great)
3/4 cup granulated sugar (still good with only 1/2 cup sugar)
2 cups heavy cream, well chilled
1-2 teaspoons pure vanilla extract (I use 1 tsp)

In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed.  Stir in the heavy cream and vanilla to taste.  Cover, refrigerate, and chill if time allows.  Pour into ice cream maker and finish.  (Just a note, this recipe is for a small ice cream maker.  If you are using a traditional one with ice and salt, you may need to double or even triple the recipe).

Vanilla Frozen Yogurt

How many of you have been to the new yogurt places that are popping up all over? I love them! The frozen yogurt is totally different than the Golden Swirl variety that I grew up eating (and loved incidentally). I think that is why I can find a place for them both in my heart. I was excited when I found this simple, yummy recipe that lets me enjoy this new frozen yogurt wonder without leaving the comforts of home. :) I am curious, though. Has anyone ever tried splenda in homemade ice cream or yogurt? I've been thinking of trying it, but I wonder if it would ruin the consistency.

Vanilla Frozen Yogurt
Submitted by Mindy (found in the Cuisinart ice cream and yogurt recipe book)

1 1/4 cups whole milk
3/4 cup granulated sugar
2 1/2 cups plain fat-free yogurt (I used lowfat)
1/4 cup heavy cream
1 tablespoon pure vanilla extract

Place milk and sugar in a medium bowl; combine, using a whisk or hand mixer on low speed, until sugar is completely dissolved. Stir in yogurt, heavy cream and vanilla. The yogurt will have a soft, creamy texture. Makes ten 1/2 cup servings (this is a small recipe, so double it or even triple it if you are using a large traditional ice cream maker).

Homemade Peach Ice Cream

Peaches are in season, and with two overabundant trees I am on the lookout for new recipes. I found this one in a collection of recipe favorites that my mom's church ward put together. It is wonderful! The little bit of almond extract is the perfect compliment to the sweet sun-ripened taste of summer peaches. It reminds me of an awesome peach pie recipe Melanie has. I'll have to get her to post it soon. But for now... I highly recommend planning a barbecue with friends to celebrate the last days of summer, and serving this cool treat for dessert. I guarantee it will be a hit!

Homemade Peach Ice Cream
Submitted by Mindy ~ The Sisters Cafe

3 cups fresh peaches

1 pint whipping cream

1 quart half and half

1 tsp lemon juice

1 tsp vanilla

1/4 tsp salt

2 1/2 cups sugar

1 tsp almond extract

Smash peaches with a pastry blender. Stir all ingredients together and put in an ice cream maker with ice and salt until ready to serve.

Perfect Lemon Icecream

I like homemade icecream...if it's just right. Sometimes it's too creamy and it coats the inside of your mouth with a residue of cream. Sometimes it's too icy and not smooth like icecream ought to be. Sometimes it's bland. But sometimes you taste that perfectly smooth and delicious homemade icecream that knocks you off your feet. This is it! This icecream is so wonderful that when I eat it I can't stop myself from closing my eyes and savoring every spoonful.

Lemon Icecream

Submitted by Erin  ~  The Sisters Cafe

 

2 quarts whole milk (8 cups, or half a gallon)

3 1/2 c. sugar

4 eggs, beaten

1 1/2 pints whipping cream (3 cups)

1 T. mexican vanilla (or pure vanilla extract if you don't have mexican vanilla)

1/2 T. lemon extract

Combine whole milk and sugar and heat over medium heat. Heat until hot but not simmering. Beat eggs in a separate bowl. Slowly pour half of the heated milk into the egg mixture, rapidly stirring the eggs with a wire whisk as you pour (like you would make pudding). Add the egg mixture into the remaining milk, slowly pouring and whisking the milk as you pour. Heat and stir mixture on medium-high heat until it reaches 160°. This should only take 4-5 minutes.
Cool and pour into a metal ice-cream maker canister. Chill in the fridge. Then stir in cream, vanilla, and lemon extract.

*The secret to good homemade icecream is the ratio between salt and ice. For every 2 inches of ice, add a layer of 1/4 c. rock salt. (A ratio of about 5 cups ice to 1 cup salt.)

 

*It's important to heat the icecream mixture to 160° like the recipe outlines. Heating an egg mixture to 160° will kill all salmonella that might be present in the eggs. This process doesn't change the taste or texture of this delicious icecream.

Coconut Ice Cream

This ice cream is a coconut lover's dream! It is creamy with a rich coconut flavor.  I prefer the coconut toasted and sprinkled on top, but I really like it mixed into the ice cream, too.  A fun variation is to add 1/2 cup of chopped macadamia nuts for a little crunch.

Coconut Ice Cream
Submitted by Mindy ~ The Sisters Cafe

1 cup milk
1 (14 ounce) can cream of coconut*
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut (optional)

Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.

Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Makes 8 servings

*A tip on cream of coconut: I went to four stores and asked countless store employees where to find this product before I found someone who knew what it was. Almost every store has it, but it is in the drink mixers section - not the international food section. Make sure to get cream of coconut, not coconut milk.