Matcha Ice Cream {National Ice Cream Month}

 [Welcome to Frozen Friday! In honor of National Ice Cream Month, I am sharing a new ice cream recipe each Friday morning. In case you missed them, be sure to check out the previous recipes, s’moresmimosa, and blueberry cardamom cheesecake!]

Okay so it’s not Friday, but since I missed the first Friday of July, here is my make up post. Hopefully you’ll forgive me.

Five years ago (can’t believe it’s been that long) I went on a 6-week trip to Japan through my university. It was a fantastic experience and I would love to go back someday. The beautiful shrines, friendly people, amazing food, and historic sites make it a wonderful country to visit.

Shrine in Japan {{Baking Bytes}}

The things I most wish America (that includes you, Canada) would adopt from Japan are the vending machines full of coffee instead of soda, and the rice bowl fast food you order by pressing a button and then wait for them to bring you freshly made food. Amazingly delicious, super cheap, and perfect for those annoying tourists (me) that don’t speak more than about 8 words of Japanese.

I was there during the spring and early summer, and when I wasn’t wandering around the shops and festivals, I was probably eating something. The food scene there is, obviously, substantially different from the United States and it was super fun to try things. Often I had no idea what I was eating but it was almost always super delicious. As the weeks passed and the summer grew hotter, one of the things I enjoyed the most was the abundance of soft-serve ice cream stands. Giant sugar cones heaping with glorious flavors you never see here like white peach, black sesame, and flavors that to this day I still have not identified. I rarely chose a “normal” flavor like chocolate or vanilla, opting instead to try all the exotic flavors you don’t see around here.

Ice Cream in Japan {{Baking Bytes}}

One of my favorites, and one I ordered several times, was matcha ice cream. Admittedly, it sounds pretty terrible. Matcha in tea form is incredibly bitter and definitely an acquired taste that I am still not convinced even the Japanese have mastered. Seriously terrible stuff. However, mixed with cream and sugar and frozen, it becomes a surprisingly amazing dessert.

Matcha Ice Cream {{Baking Bytes}}

With its distinctive green color, this ice cream won’t be mistaken for anything else. It reminds me of the spinach smoothies I often make for breakfast, except obviously it doesn’t have quite the health factor. Smooth and creamy texture punctuated by matcha green tea, it’s unlike quite any other ice cream flavor I’ve tried. It is almost savory instead of the overwhelming sweetness often associated with frozen desserts.

Matcha Ice Cream {{Baking Bytes}}

Mine is fairly strong (and ergo quite green), but you can easily tailor it to your preferences. Start with a teaspoon, and just blend in a little bit more at a time. It does strengthen as it chills in the fridge and so the flavor will be decently stronger once it’s in ice cream form. It is probably better to error on the side of subtlety if you’re new to the flavor, and make a note to yourself to add a little more next time.

Matcha Ice Cream {{Baking Bytes}}

I hope you give this unusual flavor a try, and definitely let me know what you think!

Matcha Ice Cream 

Makes ~6 cups

Ingredients

1 cup sugar
2 cups heavy whipping cream
1 cup half and half
1/2 cup egg substitute
1-3 tsp culinary grade matcha powder

Directions

  1. Add all ingredients to a blender, and blend until mixture is smooth.
  2. Transfer blender container to the fridge until completely chilled, or overnight.
  3. (If you don’t have a blender, use a hand mixer or KitchenAid; whisking by hand will not properly integrate the matcha powder.)
  4. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an additional three hours, or overnight.
  5. Serve in small portions for a sweet treat.

Notes

1 I used 3 tsp the first time, and 2 tsp the second time. I enjoyed both versions but the latter is definitely more subtle and probably a good place to start.

Blueberry Cardamom Cheesecake Ice Cream {National Ice Cream Month}

 [Welcome to Frozen Friday! In honor of National Ice Cream Month, I am sharing a new ice cream recipe each Friday morning. In case you missed them, be sure to check out the previous recipes, s’mores and mimosa!]
 
Is it just me, or is July flying by? I feel like May was only a few weeks ago and here it is with August right around the corner. Insane. At least until I take the weather into account. Montana has been met with somewhat of a heatwave this week, and I’m super grateful we don’t get much humidity along with it.
 

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

With hot weather comes extra cravings for cold treats, so hopefully you’re ready for a new flavor. The world is full of cheesecake ice creams, usually strawberry, and today we’ll had one more to the mix. I chose blueberry due to the abundance in my freezer, but you could definitely substitute blackberry, strawberry, raspberry, or whatever your favorite is.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

The ice cream itself is a mild cheesecake flavor made more interesting with the addition of cardamom. Although I actually really love the flavor of cardamom, it rarely occurs to me to use it outside of my Christmas krumkake-making sessions with my family. It’s a wonderful spice with a bit more intrigue than cinnamon, and is ready to up the ante in your baking adventures. A few years ago I discovered cardamom cream cheese frosting, and I’ve been a fan ever since.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

This is a pleasantly spiced and cream cheesy ice cream to add to your repertoire, and is excellent on its own. The blueberry sauce swirl not only adds wonderful flavor, but a gorgeous color as well. You can stir it in as much or as little as you like, depending on whether you prefer it streaky or entirely purple.

Although cheesecake ice cream often contains a Graham cracker crust component, I opted not to add one. Personally it adds a level of sweetness I am not looking for, and it alters the texture as well. If you’re missing it, however, you can certainly crumble your favorite Graham cracker crust into the ice cream, or use it as a topping.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

I’ve included recipes for both cardamom cheesecake ice cream and a blueberry sauce below. If you’re in a bind, you can substitute canned blueberry pie filling, but I promise this sauce is quite simple to make, just remember to allow for chilling time. You likely will not have any leftover sauce, so make an extra batch (with extra cornstarch! see note) if that saddens you. Not a fan of cardamom? Substitute cinnamon or nutmeg, or leave it out entirely. If you’re looking to pump up the cream cheese flavor, you can try adding extra cream cheese to the base, or you can add a tablespoon or two of dry Cheesecake-flavored instant pudding mix.

Blueberry Cardamom Cheesecake Ice Cream {{Baking Bytes}}

This is a lovely recipe for these hot summer days, and I hope you enjoy it as much as I have!

Cardamom Cheesecake Ice Cream 

Makes ~6 cups

Ingredients

3/4 cup sugar
8 oz cream cheese, softened

2 cups heavy whipping cream
1 cup half and half
1/2 cup egg substitute

1 tsp vanilla
1-2 tsp ground cardamom1

1-2 Tbsp dry Cheesecake-flavored instant pudding mix (optional)2

Directions

  1. Warm cream cheese in the microwave until easily stirred (if it isn’t already), about 30 seconds.
  2. Add all ingredients to a blender, and blend until mixture is smooth.
  3. (If you don’t have a blender, use a hand mixer. Alternatively, mix cream cheese and sugar first, then slowly whisk in liquids until completely combined and smooth. Whisk in vanilla and cardamom.)
  4. Cover bowl (or keep it lidded in the blender container) and store in the refrigerator until completely chilled, or overnight.
  5. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an additional three hours, or overnight. Or, follow Blueberry Cheesecake Ice Cream recipe below.
  6. Top with crushed Graham crackers or Graham cracker crust for extra flair and crunch.

Notes

1 I used 1.5 tsp, but I think I’ll use 2 next time because I like a pretty strong flavor. If you don’t like cardamom, you can leave it out or substitute cinnamon or nutmeg, adjusting quantities to your preference.

I did not add this, but if you want it super cream cheese tasting, this is the easiest way to pump up the flavor.

Blueberry Sauce3

Borrowed from My Baking Addiction
Makes about 2 cups

Ingredients

2 cups blueberries (fresh or frozen)
1/2 cup water
1/2 cup sugar
2 Tbsp lemon juice

1 Tbsp cornstarch
1 Tbsp cold water

1/2 tsp vanilla

Directions

  1. Combine blueberries, 1/2 cup water, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring often, until mixture comes to a low boil.
  2. Mix cornstarch and 1 Tbsp cold water until completely combined. Slowly stream into the blueberries, stirring constantly but gently, and simmer until mixture thickens, about 5 minutes.
  3. Remove from the heat and stir in vanilla and zest, mashing blueberries a little.
  4. Serve on your favorite French toast, pancakes, waffles, ice cream, or mix in to Blueberry Cheesecake Ice Cream (below).
  5. Store leftovers in the fridge and reheat slightly as necessary.

Notes

This is the same recipe I use for topping waffles and Overnight French Toast, but with less cornstarch for a thinner sauce, which keeps it smoother when frozen in the ice cream. If you want to make it as a topping, use 2 Tbsp cornstarch and 2 Tbsp cold water.

Blueberry Cheesecake Ice Cream

Ingredients

1 recipe cheesecake ice cream, chilled but not churned (or *just* churned)
1 recipe of thin blueberry sauce, chilled

Directions

  1. If you haven’t churned the ice cream already, place a freezer-safe bowl in the freezer.
  2. Freeze ice cream according to your ice cream maker’s directions.
  3. Remove bowl from freezer, and drizzle some blueberry sauce on the bottom.
  4. Gently spread about one cup of ice cream into the bowl, and top with another drizzle of blueberry sauce. Avoid stirring if you don’t want your ice cream to be completely blue/purple. Repeat with remaining ice cream and sauce. If desired, gently swirl with a table knife.
  5. Return bowl to freezer for about 3 hours, or until ice cream is firm.
  6. Serve solo or topped with extra sauce and crushed Graham crackers (or crust.)

Mimosa Ice Cream (Floats!) {National Ice Cream Month}

[Welcome to Frozen Friday! In honor of National Ice Cream Month, I am sharing a new ice cream recipe each Friday morning. In case you missed it, be sure to check out last week’s s’mores ice cream too!]

With week two we step away from the kid stuff and delve into a more adult palate. And by that I mean we’re adding alcohol. Liquor and beer have already played a key role in past flavors like Baileys, chocolate Kahlúa, and chocolate Guinness, but this will be the first foray into using a wine.

Mimosa Ice Cream {{Baking Bytes}}

A brunch favorite, and one of the few ways I actually enjoy orange juice (outside of creamsicle ice cream, of course), the mimosa is a go-to beverage for both classy and casual affairs, and somehow avoids the morning drinking taboo. As someone who doesn’t do much drinking, it’s pretty unlikely I’d have one to start the day, but I think it’s a fabulous addition to brinner (that’s breakfast for dinner, if you’re among the uninitiated), especially for ladies nights.

Mimosa Ice Cream {{Baking Bytes}}

Today we take the orange juice and champagne combo into dessert territory: mimosa ice cream. A fairly complex flavor for ice cream, it starts out solely orange on the tongue but you’ll quickly notice there’s something else there. It’s not fizzy, obviously, but the champagne lightens the flavor and plays perfectly with the bright citrus of the orange juice.

Mimosa Ice Cream {{Baking Bytes}}

I used one part orange juice to two parts champagne, but you can easily adjust the ratios to suit your preferences, just make sure you have 1.5 cups of liquid total. This is one of the few flavors that I felt was perfect on the first try, but I do tend to prefer a somewhat subtle alcohol flavor in my desserts. The liquid is reduced to a half cup (or slightly less) to maintain the wonderful flavor but remove most of the excess water, resulting in a much creamier texture. Likely I’ll use this method even for my orange creamsicle flavor in the future.

Mimosa Ice Cream {{Baking Bytes}}

For extra fun (and easy portion control), serve in champagne flutes. You could even scoop ahead of time and store in the freezer if you’re planning to serve it at a party. If you’re missing the carbonation, top each flute with a little extra champagne to make a mimosa float. Delicious and fun and sure to impress anyone you feel like impressing.

Mimosa Ice Cream {{Baking Bytes}}

This flavor is much less decadent than last week’s, and is great for a small portion. Give it a try for your next party, and definitely let me know how it goes!

Mimosa Ice Cream {{Baking Bytes}}

Mimosa Ice Cream (Floats!)

Makes about 6 cups

Ingredients

1/2 cup pulp-free orange juice1
1 cup sweet champagne or prosecco1

2 cup heavy whipping cream
1 cup half and half
3/4 cup sugar

yellow and red food coloring (optional)

Directions

  1. In a small saucepan, combine orange juice and champagne. Simmer gently over medium heat until volume is reduced to 1/2 cup (or slightly less.) Remove from heat and let cool for a few minutes on the counter.
  2. Whisk together all remaining ingredients until completely combined. Slowly stream in reduced orange mixture, whisking constantly.
  3. If desired, add food coloring. I used 4 drops yellow and 1 drop red for photography purposes, but add more or less to suit your preferences. It does lighten fairly considerably after it’s frozen.
  4. Cover bowl and chill in the refrigerator at least 4 hours, or overnight.
  5. Place a freezer-safe bowl in your freezer to chill.
  6. Meanwhile, freeze ice cream according to your ice cream maker’s directions. Transfer to chilled bowl and return to freezer for at least 3 hours, or until ready to serve.
  7. For floats, scoop small balls of ice cream (I used a 2 Tbsp cookie scoop) into champagne flutes. Carefully pour in champagne and serve immediately.

Notes

1 If you only have pulpy juice on hand, just use a mesh strainer to remove the pulp. You can use any ratio of orange juice and champagne as long as it adds to 1.5 cups total. It certainly does not have to be an expensive champagne (Barefoot certainly isn’t), but I do recommend using one you would willingly drink plain or in a normal mimosa.

Chocolate Peanut Butter Banana Pops

For this week’s regular post we will stick with the frozen theme, but with a somewhat healthier approach. Peanut butter and banana is one of my favorite combos, which you probably have noticed from previous posts. Similar to one of my favorite summer confections, these are reasonably healthy, easy to prepare, and a delightful addition to a hot day.

Chocolate Peanut Butter Banana Pops {{Baking Bytes}}

Sliced bananas spaced with peanut butter, frozen, and dipped with a thin layer of chocolate, they are sweet and satisfying without having the high sugar and calorie contents of more traditional desserts. The stick makes them great for kids and fun for adults, as well as easy to serve at potlucks and barbecues. Stored in a cooler they should be just fine for a few hours during your outside gatherings even during hot weather.

Chocolate Peanut Butter Banana Pops {{Baking Bytes}}

As an added bonus, you can easily tailor this recipe to suit your preferences and avoid boredom. If peanut butter or chocolate isn’t your style (or you are concerned for allergies), you can easily substitute almond butter, Nutella, caramel sauce, marshmallow creme, or whatever your heart desires. Drizzle the end result with white chocolate or colored candy melts to fit in with a theme, or roll in chopped nuts for a crunchy addition.

Chocolate Peanut Butter Banana Pops {{Baking Bytes}}

My directions make 4-6 servings depending on how high you make your stacks (and how many pieces you eat), but it’s easily scaled to make a bunch at a time. A cookie sheets works great for the initial freezing, and once the chocolate layer is completely frozen you can transfer the lot to an air-tight container or Ziploc for longer term storage. In a sealed container they’ll easily keep frozen and delicious for a few weeks, assuming you haven’t eaten them all yet.

Chocolate Peanut Butter Banana Pops {{Baking Bytes}}

Make a quick batch of these today, then check back on Friday morning for a brand new (and adults-only) ice cream recipe.

Chocolate Peanut Butter Banana Pops

Makes 4-6 pops

Ingredients

2 medium bananas, ripe
2 Tbsp peanut butter
1/4 cup chocolate chips1
1 Tbsp coconut oil

Directions

  1. Line a plate or small cutting board with parchment paper. Set aside.
  2. Peel and slice2 bananas into approximately 1/2″ pieces, discarding (eating) rounded ends. Divide into equal stacks.
  3. In a small microwave safe container, microwave peanut butter for 30 seconds. Stir until liquid and smooth. If necessary, heat in additional 10-second intervals.
  4. Gently slide bananas onto Popsicle sticks, dipping (or spooning) peanut butter onto each slice. End with an undipped piece, then carefully place onto parchment paper. You will likely not use all the peanut butter.
  5. Freeze at least two hours.
  6. In a small microwave safe container, heat chocolate chips and coconut oil for 30 seconds. Stir until smooth and completely combined. If necessary, heat in additional 10-second intervals. For ease of dipping, pour into a tall, skinny container (like a champagne flute).
  7. Dip each banana pop into the chocolate, swirling to cover completely. Gently return to parchment paper.
  8. Return to freezer for at least 30 minutes, or until ready to serve.

Notes

For a richer chocolate experience, you can double the amount of chocolate chips simply repeat steps 6-7 to produce a thicker chocolate layer.

Obviously you could skip slicing and just dip banana halves or thirds into peanut butter and then chocolate, but I like the stacks so they end up straighter and able to stand up on end, as well as a higher banana to peanut butter ratio. But if you want to go that route, I certainly won’t judge.

S’mores Ice Cream {National Ice Cream Month}

[Introducing…Frozen Friday! In honor of National Ice Cream Month, each Friday in July, starting today, I will share a new ice cream recipe, enjoy!]

I hope all my United Statesian readers had a wonderful Independence Day, and the rest of you had a wonderful regular ole Monday. I spent the last week+ in Lead, SD visiting M while he works there. We celebrated by watching Independence Day on the 3rd, and going to the Lead fireworks display on the 4th. The movie was a bit better, I must say.

As you may have guessed, I actually meant to have this posted last Friday, but between traveling and working remotely it fell by the wayside. My sincere apologies. There will be a surprise bonus post sometime this month to bring the total up to five.

S'mores Ice Cream {{Baking Bytes}}

In any case, ice cream! Ice cream is one of my favorite things to make and play with new recipes. Partially because it’s really hard to screw it up (even if it doesn’t turn out how you wanted, it’s rarely inedible) and also because it’s one of my favorite desserts. Thinking of new flavors and tinkering with the proportions until it’s what I dreamed in my head is both rewarding and delicious. Admittedly my ice cream consumption is rather higher throughout early summer for this reason, but I consider it a sacrifice worth making. You’re welcome.

S'mores Ice Cream {{Baking Bytes}}

We’ll kick off the month with what might be my new favorite flavor, or definitely at least Top 5: s’mores ice cream. Graham cracker ice cream swirled with homemade chocolate and marshmallow makes for a melt-in-your-mouth s’mores experience – no fire necessary. It has the added bonus of being substantially less messy to make and eat, which is a huge win in my book.

S'mores Ice Cream {{Baking Bytes}}

The ice cream is smooth and creamy with that wonderful Graham cracker flavor. Honestly, it’s delicious all on its own and likely I’ll add it into my usual rotation even without the extras. For a cheater version, you can just top the ice cream with chocolate sauce and marshmallows without making them yourself and doing the swirl. However, I highly recommend doing the whole she-bang. All of the components are simple to make and beginner friendly, and the result is something magical.

S'mores Ice Cream {{Baking Bytes}}

The marshmallow creme was surprisingly easy; I actually expected it to be much more complex. Much like pudding or mousse, however, it’s mostly just heating and stirring things. Not a big deal at all. I’ve always been somewhat freaked out by store-bought marshmallow creme, so having this super easy (and pretty quick) option for ice cream is fantastic. Tastes delicious and doesn’t have anything artificial in it. Yum. I used my go-to chocolate sauce recipe here, but you can substitute your own favorite if you prefer. Just make sure it’s regular chocolate sauce, and not hot fudge, as the latter will freeze too hard.

S'mores Ice Cream {{Baking Bytes}}

Kick your summer up a notch with this s’mores ice cream, sure to be both kid- and adult-approved.

Graham Cracker Ice Cream 

Makes ~6 cups

Ingredients

2 cups heavy whipping cream
1 cup half and half
1/2 cup egg substitute
1-2 packages Graham crackers1
1/2 cup brown sugar

Directions

  1. Place all ingredients in a blender and blend until smooth.
  2. Chill contents in blender in the fridge at least 4 hours, or overnight.
  3. Blend briefly, then freeze according to your ice cream maker’s directions.
  4. Transfer to a freezer-safe bowl to freeze for an additional three hours, or overnight. Or follow s’mores ice cream recipe below.
  5. Top with additional crushed Graham crackers for some extra flair and a little crunch.

Notes

For a milder Graham cracker flavor, use just one package. For a more kapow experience, use up to two. I like a pretty strong flavor, so I use two packages minus two or three crackers that I crush separately and reserve for topping.

Fudge Ripple

Borrowed from Brown Eyed Baker
Makes 1+ cups1

Ingredients

½ cup sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened cocoa powder2

½ teaspoon vanilla extract

Directions

  1. In a medium saucepan, whisk together all ingredients except vanilla. Cook over medium heat, whisking often, until the sauce comes to a low boil.
  2. Continue cooking for another 2 minutes, whisking almost continuously.
  3. Remove sauce from the heat, stir in the vanilla, and let cool in the pot for several minutes.
  4. Chill in the fridge for at least 30 minutes before using in ice cream.

Notes

The quantity varies a bit depending on cooking time, in my experience. I used about 1/2 cup in my ice cream and put the rest in the fridge to use later. You can also freeze it but you may need to take it out for a bit before it becomes pourable.

The original recipe calls for Dutch-processed cocoa powder but I just used Hershey’s because that’s what I always have on hand. I used one tablespoon dark cocoa powder and the rest regular.

Marshmallow Creme

Borrowed from Cooking Classy
Makes 1+ cups1

Ingredients

3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/8 tsp salt

2 egg whites
1/4 tsp cream of tartar

1 teaspoon vanilla extract

Directions

  1. In a small saucepan, whisk together sugar, corn syrup, water, and salt over medium heat. Continue cooking, whisking occasionally, until mixture has reached 240 degrees.
  2. Meanwhile, add egg white and cream of tartar to the bowl of a stand mixer. Whip with an electric mixer (I prefer to use a handheld rather than my stand mixer for small amounts like this) on medium-high speed until mixture is fluffy and has soft peaks. If you weren’t already using your stand mixer and whisk attachment, set that up now.
  3. When sugar mixture has come to the correct temperature, remove from heat. Turn your stand mixer to low, and slowly pour hot sugar mixture down the side of the bowl into the egg whites while the mixer is running.
  4. When all the sugar mixture is added, increase speed to medium-high and whip until mixture is glossy and medium peaks form. This will take several minutes.
  5. Scrape the bowl, add vanilla, and continue to whip on medium-high until stiff peaks form.
  6. Store in an airtight container in the fridge until ready to use.

Notes

This is half the original recipe, and I still had some leftover. It keeps well in the fridge so feel free to double it and have lots of extra for toppings.

S’mores Ice Cream

Ingredients

1 recipe Graham cracker ice cream, chilled but not churned
1 recipe of fudge ripple, chilled
1 recipe of marshmallow cream

Directions

  1. If you haven’t already, place a freezer-safe bowl in the freezer.
  2. Freeze ice cream according to your ice cream maker’s directions.
  3. Transfer about 1 cup of marshmallow creme to a frosting bag or Ziploc, and snip a 1/2″ hole.
  4. Remove bowl from freezer, and drizzle some chocolate sauce on the bottom.
  5. Gently spread about one cup of ice cream into the bowl. Pipe a swirl of marshmallow creme, then drizzle chocolate sauce over the marshmallow cream. Repeat until all ice cream is used up. Tip: end with plain ice cream or just a small drizzle as it could muddle together once you add the lid.
  6. Return bowl to freezer for at least 3 hours, or until ice cream is firm. Serve solo or with additional crushed Graham crackers, marshmallow creme, and/or chocolate sauce for topping.