Mini Doughnut Ice Cream

The state fair is going on in our area right now – it’s extremely well attended, and it’s known for, well, being one of the best state fairs in the country. 

Of course, the food is a huge draw at the fair.  Unless you have food allergies.  Then, you recreate the food at home. 

New this year was a mini doughnut batter ice cream.  It sounded amazing.  Now, I have no idea how to make a mini doughnut batter, but I can make ice cream and doughnuts! 

So, to celebrate the last day of the fair, Labor Day, and the official end to summer, here’s a scoop of Mini Doughnut Ice Cream just for you.

Mini Doughnut Ice Cream  - Inspired by the State Fair

Ingredients

• 1-2 cinnamon sugar doughnuts (I used this recipe base)
• 1 1/2 tsp. cinnamon
• 3/4 C sugar
• 2 C whole milk
• 1 C half and half
• 1 C whipping cream

Directions

Begin by making (or purchasing) doughnuts.  We made our favorite buttermilk doughnuts and rather than glaze them we brushed melted butter on the doughnuts and rolled them in cinnamon sugar. 

Then, I took 1-2 doughnuts and broke them apart into small pieces.  I flash frozen these pieces by arranging them on a cookie sheet and placing them in the freezer for about 20 minutes. 

Meanwhile, mix together 3/4 C sugar with 2 C whole milk, 1 C half and half and 1 C whipping cream.  Sprinkle in the 1 1/2 tsp. cinnamon. 

Whisk all these ingredients together. 

Pour into the freezer bowl of your ice cream maker. 

Make according to your manufacturers directions. 

When the ice cream is ready, scoop into a large container and stir in the frozen doughnut bits. 

Cover and freeze for 3-4 hours and then serve.  Store leftovers in the freezer. 

Enjoy!

reade more... Résuméabuiyad

Raspberry Rhubarb Frozen Yogurt

Tangy.  Creamy.  Refreshing. 

These are all adjectives to describe this bowl full of raspberry rhubarb frozen yogurt.  Although it’s not nearly warm enough for frozen treats here in the frozen tundra, I can’t ever pass up a good rhubarb splurge. 

This frozen yogurt is sure to be a summer staple for us!  There is something amazing about the combination of Greek Yogurt (we used Fage), honey and raspberry rhubarb.  Trust me on this one. 

Up next, I’ll try the blueberry rhubarb jam mixed into this frozen yogurt base. 

Raspberry Rhubarb Frozen Yogurt

Ingredients

• 2 C plain Greek Yogurt
• 1/4 – 1/2 C honey (depending on your preferred level of tartness)
• 3/4 C raspberry rhubarb preserve

Directions

Combine 2 C plain Greek Yogurt with 1/4 to 1/2 C honey.  Use more or less honey to your taste preferences. 

Stir until smooth. 

Then, stir in 1/2 C raspberry rhubarb preserve. 

Sample to make sure the sweet/tart ratio is just right for your family. 

Pour into your ice cream maker and make according to manufacturers directions. 

After about 15 minutes, your frozen yogurt should be ready.  Stir in the remaining 1/4 C rhubarb raspberry preserve so that you swirl the frozen yogurt. 

Serve right away or, freeze until ready to serve. 

Enjoy!

reade more... Résuméabuiyad

CREATIVITY: Chin Chin Labs

If you're searching for the coolest ice-cream parlor in town, I've got it on lock-down. Unfortunately, it's all the way in London's Camden Town :(

The Chin Chin Labs is a ice-cream laborotary. The "scientist" mixes your desired ingredients, then adds nitrogen gas to freeze the ingredients and mixes them together ... viola! 

You then can meet the "assistants" who help you choose your toppings from test tubes, before getting to enjoy the experiment! 

You enjoy the ice cream because of the journey and experience that came with it, and that is one of the best ways to ensure the satisfaction of customers, give them a memorable experience!

The pictures below will tell you the story;

Yum! I had the chocolate flavor, and my friend had vanilla. We both chose to add hazelnut crunch topping!

reade more... Résuméabuiyad

Candy Cane Crunch Ice Cream Cake

One of our new family traditions is making Jesus a birthday cake to celebrate Christmas. 

With all the other sweet treats around at this time of year, an ice cream cake is much more appealing to us than a super sweet frosted cake. 

Best yet, you can make it ahead, and the cake keeps for 1 month in the freezer – so we can make it now, and have it on hand incase unexpected visitors stop by during the holiday season. 

It’s festive and light, creamy and delicious. 

The best kind of birthday cake, for the best birthday celebration. 

Candy Cane Crunch Ice Cream Cake

Ingredients

• 1 C white whole wheat flour
• 1/4 C {heaping} Hershey’s Special Dark Chocolate Cocoa Powder
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 C sugar
• 1 egg
• 1/3 C plain Greek Yogurt
• 3/4 C warm water
• 1 T vanilla
• 1 recipe peppermint candy cane ice cream
• Andes Mints Peppermint Crunch
• Homemade hot fudge {optional}

Directions

In a large bowl, mix together 1 C white whole wheat flour, 1/4 C cocoa powder, 2 tsp. baking powder, 1/4 tsp. salt, and 1/4 C sugar.  Stir well. 

To the dry ingredients, mix in 1 egg, 1/3 C Greek Yogurt and 1 T vanilla. 

Add in 3/4 C warm water.  Stir well. 

Spread into a 9x13 cake pan that has been lightly greased. 

Bake at 325 for 20 minutes, until a toothpick comes out clean from the center of the cake. 

Cool completely.  About 1 hour. 

Meanwhile, prepare the peppermint candy cane ice cream according to directions found here. 

Alternatively, if you don’t want to make your own ice cream, choose your favorite peppermint or candy cane ice cream variety from the store.  Other yummy options include: Mint Chocolate Chip or Mint Cookies & Cream!

When the ice cream is ready, spread the ice cream over the top of the chocolate cake.  Sprinkle the top with the Andes Peppermint Crunch. 

Freeze until set (4-6 hours, or overnight). 

Remove from the freezer 10-15 minutes before slicing and serving. 

If desired, drizzle homemade hot fudge over the top of the cake.  Yum, yum!

Enjoy!

reade more... Résuméabuiyad

Vanilla Buttermilk Ice Cream with Raspberries

This is what happened when we ran out of our normal ice cream ingredients.

I thought that by using buttermilk in place of whipping cream, the consistency might remain the same.  What I didn’t count on, was the excellent flavor that came along with it!

When you top this slightly-tangy ice cream with fresh raspberries and raspberry sauce, you have an elegant dessert. 

Vanilla Buttermilk Ice Cream with Raspberries

Ingredients

• 3 C half and half
• 1 C buttermilk
• 2 tsp. vanilla
• 3/4 C sugar
• 1 tsp. lemon zest {optional}
• 1 recipe raspberry sauce

Directions

Begin by combining the 3 C half and half with 1 C buttermilk in a large measuring cup.  Stir. 

Add in the 3/4 C sugar and stir until blended.  Stir in the vanilla extract.  And, if desired, the lemon zest. 

Pour the mixture into your ice cream maker base and make according to manufacturers directions.  Ours took about 20 minutes. 

Scoop out of the base and into freezer-friendly containers.  We use 3 C ziploc bowls to store our ice cream. 

To serve, top with raspberry sauce and or granola.

Enjoy! 

reade more... Résuméabuiyad