All Things Ice Cream Blog

So, a few posts back I mentioned that I was going to try to make pumpkin ice cream with coconut milk instead of cream.  What an adventure that was!

First off, I grabbed a can of pumpkin pie filling from the store.  You know, the one that has everything but eggs & evaporated milk in it?

And then I had 2 cans of coconut milk.  So I blended them together (it was very thick — that should have been my first warning sign) and put it in the ice cream maker.

I ended up with this:

It wasn’t bad.  It wasn’t very sweet or creamy like the chocolate coconut ice cream I made before.  And because I used a 30oz can of pumpkin pie filling and 26oz of coconut milk the consistency was off.  It was so thick my blender gave up on it after a few minutes.  Not good.  I guess next time (if there is one with this recipe) I’ll use more coconut milk than pie filling.

I think a better idea for coconut & pumpkin ice cream is to use pumpkin pie spice and coconut milk.  I would say 2 cans of coconut milk, 1 cup of sugar, and some pumpkin pie spice would make something tasty.

Ice cream making isn’t an adventure if you don’t get lost at least a few times along the way!

Now I’ve got to figure out how to eat all this pumpkin pie coconut ice cream in my freezer. *sigh*

One of my favorite kinds of pie is definitely pecan pie.  Our friend from Louisiana always gets a kick out of how we “Northerners” pronounce pecan.  I say pee-can and she says it more like puh-kahn.  I didn’t realize how differently we said things.  I guess I’ll have to go watch When Harry Met Sally and listen to Billy Crystal coach Meg Ryan how to say pecan: “I would like to partake of your pecan pie.”

The dictionary offers up both pronunciations, but puts my southern friend’s version first:  pe·can [pi-kahn, -kan, pee-kan]

Any way you say it, though, pecan pie is delicious.  If you’re not in a pie mood, but still want the pecan pie flavor, you should try this pecan ice cream recipe:

Crunchy Pecan Nut and Maple Syrup Ice Cream
Ingredients:

4 oz chopped pecans

2 oz butter

2 tablespoons brown sugar

2 tablespoons maple syrup

3/4 pint milk*

3/4 pint double/heavy cream*
*You can replace these ingredients with whatever type of milk or cream you’d like.  If you’re lactose intolerant, try soy creamer.  If you’re adventurous like me, try coconut milk.

Using a frying pan, slowly melt the butter then add the chopped pecans. Sprinkle on the sugar, stir and cook on a medium heat for approx 3-4 minutes until the nuts are crisp. Don’t burn the pecans or they’ll end up with a bitter taste.

Remove from the pan and place to one side to cool. In a separate mixing bowl, pour in the milk, stir in the cream and then add the fried, chopped pecan nuts. Still stirring add the maple syrup until blended in.

Transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.  For the best results you should let your ice cream mix cool in the fridge for a couple hours or even overnight.  But if you’re impatient like me, don’t worry; not cooling it won’t ruin it.
For extra deliciousness you can save some of the pecans to add just before the ice cream is finished, or use them as a topping after the ice cream is made.

Oh man, now I’m hungry for some pecan pie with pecan ice cream.

Here’s another great Halloween ice cream recipe that the kids will enjoy.

Halloween Ice Cream Vampire Bats
Ingredients:

• 4 (3 1/2 inch) soft oatmeal cookies
• 4 large Scoops of chocolate ice cream (try our chocolate coconut ice cream recipe)
• Assorted candies for decoration, such as candy - candy corn, licorice whips, jellybeans, fruit rolls

Preparation:
For the wings, place cookies on a cutting board. Cut cookies into halves. Using a teaspoon, cut a slightly scalloped edge on the straight side of each cookie; set wings aside.

For the body of the bat, place a scoop of ice cream on each of four serving plates. Using a knife make a cut about 1/2-inch deep on each side of the scoops of ice cream.

To assemble the ice cream bats, insert the end of cookie wing into cuts on sides of ice cream scoops. Place so they look like wings. Decorate ice cream with candies to create the bat’s face. Use licorice pieces for the ears, jelly beans for the eyes, candy corn for the fangs, or use your own imagination. Serve immediately or freeze for up to two hours before serving.
Serves 4.

If you do end up making these, send us a picture!

Are you looking for a quick way to flavor your vanilla ice cream mix?  We’ve found a great product that does just that — and it’s sugar free!

LorAnn’s Ice Cream Flavorings - The Perfect Accessory to Your Ice Cream Ball

The exclusive line of flavorings especially formulated for home-made ice cream, shakes and smoothies. Suitable for use in the Ice Cream Ball, blenders, smoothie makers and ice cream makers of all types. Why settle for plain vanilla or struggle with complicated recipes with hard to find ingredients? These concentrated, unsweetened flavorings will transform any plain vanilla recipe into a fun and colorful gourmet treat. Each 1.7 oz. bottle will flavor over three quarts of home-made ice cream.

• Fun & Easy – Turn plain vanilla recipes into a variety of tasty treats.
• Great Tastes — 15 popular flavors
• Low Cost — Each bottle flavors 3 quarts of ice cream or 10 shakes.
• Multi-Purpose Flavors – Ideal for use in ice cream machines including the Ice Cream Ball
• Unsweetened – Appropriate for enhancing diet and nutritional drinks
• Concentrated – One tablespoon adds great flavor and color to any standard quart ice cream recipe, shake or smoothie.
• Non-Allergenic and Kosher

For a Limited Time — Now when you buy an ice cream ball on our website, we’ll give you one free bottle of ice cream flavoring!  That’s a $2.49 value and it’ll help you flavor over 3 quarts of ice cream!

FREE Ice Cream Flavor!Enter Code FLAVOR at checkout to receive your free bottle of ice cream flavoring

Visit us online today at www.allthingsicecream.com and start making delicious homemade ice cream now!

It’s almost Halloween!  Dress up your desserts by making these homemade chocolate Halloween ice cream sandwiches.

Yield: Makes about 2 dozen sandwiches

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/4 cups sugar
• 2/3 cup butter, softened
• 1/4 cup light corn syrup
• 1 egg
• 1 teaspoon vanilla
• 3 pints mint chocolate chip and/or vanilla ice cream (make your own with the recipes on our blog).
• Black and orange sprinkles, colored sugars or other Halloween cookie decorations (optional)

1.  Preheat oven to 350°F. Combine flour, cocoa, baking soda and salt in medium bowl. Beat sugar and butter in large bowl with electric mixer at medium speed until light and fluffy. Add corn syrup, egg and vanilla; beat until well blended. Gradually beat in flour mixture at low speed until blended. Cover and refrigerate dough about 15 minutes or until firm.

2. Shape dough by tablespoonfuls into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten slightly with fingers. Bake 10 to 12 minutes or until cookies are set. Immediately transfer to wire racks; cool completely.

3. Soften ice cream at room temperature about 10 minutes or in microwave oven on MEDIUM (50%) 10 to 20 seconds. For each ice cream sandwich, place about 1/4 cup (1 small scoop) ice cream on flat side of one cookie; top with another cookie, flat side down. Press gently so that ice cream meets edges of cookies. Immediately roll edges of ice cream in decorations, if desired. Wrap in plastic wrap; freeze until ready to serve.

Make Your Ice Cream The FUN Way — In The ICE CREAM BALL!

Don’t forget to check out our homemade ice cream containers — ON SALE NOW!

Ice cream parties never go out of style.  Make your next kids party a hit with this fantastic ice cream making party kit.  The kids will have lots of fun creating their own ice cream for their sundaes.  It’s FUN & FOOD in one!

You get one mega sized ice cream maker ball, a set of 4 dessert cups & a set of 4 sporks!

• 1 MEGA Play & Freeze in BLUE  (retails for $44.95)

With the unique Play & Freeze™ Ice Cream Maker, you can make ice cream anywhere! You don’t need electricity, just add ice and rock salt in one end and ice cream mix in the other end–then have a ball as you shake it, pass it or roll it! The ice cream mix can be as simple as cream, sugar and vanilla. Try flavors from our recipe list included or make up your own. Made of durable polycarbonate, it’s lightweight, portable and easy to clean. It’s ideal for Camping, Boating, Picnics, Parties, Travel…anywhere!

• 1 set of 4 dessert cups (Retail for $17.95 each)

Your party goers will love these beautifully hand-painted earthenware ice cream bowls.  Each box contains four 3.5″ diameter bowls in assorted patterns and colors.  Clean up is a breeze — these bowls are dishwasher safe!

Questions? Feel free to ask away!

Due to the success of my chocolate coconut ice cream last weekend, I am going to try my hand at Pumpkin Coconut Ice Cream.

Faith at Mekuno Cooking offered up this recipe:

Pumpkin-Coconut Ice Cream

4 egg yolks
1/4 cup dark brown sugar
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
1 can coconut cream (not coconut milk - Coco Lopez, found with the drink mixers)
1 cup cream
1 cup half and half (or whole milk)

Whisk the egg yolks in a medium saucepan with sugar, salt and spices. Whip them until yellow and lightened in texture and volume. Whisk in the pumpkin.

Stir in the can of Coco Lopez. Add to the yolks. Whisk thoroughly then whisk in cream and half/half.

Put over medium low heat and cook, stirring constantly, for 10-15 minutes. Do not let it boil. Stir until temperature is 175-180ºF. Remove from heat and strain into a bowl.

Refrigerate for four hours or overnight, then freeze in your ice cream maker. Store for up to two weeks, tightly covered with a double layer of plastic wrap or foil underneath the lid of the container.

Since I’m not a big fan of making egg based ice creams, I’m going to try a variation on this recipe.  And since I like to keep it simple I think I’m going to try it with just coconut milk instead of coconut cream, cream & half n half.

Wish me luck!  I hope mine turns out as tasty as hers!

pumpkin coconut ice cream

Remember that “gross” dessert made from pudding and oreos and gummy worms?  Kids love it as is, but imagine how popular it would be if it was made from ice cream instead.

[image courtesty of bitterbutton.com]

You’ll need:

1. An ice cream ball (or two, depending on how many kids are involved)

2. Ice cream mix (we’ve got some great recipes on this blog)

3. Gummy worms

Here’s how to make this spooktacular dessert:

As the kids are making the ice cream in the ice cream ball, fill the bottom of your cups with crushed oreos.  Once the kids are done making the ice cream, scoop out a layer of vanilla or chocolate ice cream and put it on top of the layer of “dirt”.  Let the kids cover it with another layer of cookie crumbs, then ice cream… as many layers as they want (and will fit in the cup).  The final layer should have cookie crumbs so the worms have a place to rest.  Top each cup with one gummy worm.

Do you have another great Halloween ice cream recipe?  Send it along with a picture to blog @ allthingsicecream.com and we’ll post it here!

Caramel apples are a great fall treat.  An even better treat is a caramel apple made with ice cream!  Here is a simple way to make these tasty “apples” for your guests.

You’ll need:

- a half sphere mold to make the apple pieces

- ice cream (we prefer homemade so check out our vanilla recipe)

- 1 granny smith apple sliced thinly

- 1/2 cup of caramel sauce (you can make your own with condensed milk)

- 1/2 cup of nuts (peanuts, pecans, walnuts — whatever you like)

- 4 skewers

Assembling these ice cream caramel apples is the best part (well, after eating them, of course).  Ask your kids to join in.  In fact, make a party out of it.  Instead of a normal ice cream sundae party, have an ice cream caramel apple party!

1. Fill the spheres with ice cream.

2. Place the mold in the freezer until the ice cream is firm.

3. Remove one ice cream half sphere from the mold and place it on a plate with the rounded side facing down.

4. Place a slice of apple on top of the ice cream.

5. Place another half sphere of ice cream on top of the apple slice.

6. Insert a skewer into the “apple” to hold it together.

7. Drizzle caramel sauce on the apple.

8. Sprinkle nuts on the apple.

Repeat these steps to create as many apples as you need.  Guests can either eat the creation right off the plate or off the stick.  If they are going to eat it off the stick you should put the apples back in the freezer to let the caramel sauce harden so it’s not as messy.

Here’s a great video demonstration by Blue Bunny:

Ice cream parties are popular all year long.  Halloween is no exception.  Get in the spooky spirit by having your kids invite a few friends over to make a tasty treat — Ice Cream Jack O’ Lanterns.

To make Ice Cream Jack O’Lanterns, you will need:

* Navel Oranges (1 per child)

* A Knife or a Permanent Black Marker

* Vanilla Ice Cream and/or Orange Sherbet

* A Cookie Sheet

Once you’ve gathered your ingredients and tools, follow these instructions to make the Jack O’Lanterns:

1. Cut a round lid out of each navel orange.

2. Hollow out the oranges by scooping the pulp out of each.

3. Use a knife to carve a face in each orange, or draw on faces using a permanent black marker.

4. Fill each orange with a scoop of vanilla ice cream and/or orange sherbet. If you carved faces into the oranges, be careful not to let any ice cream ooze out of the holes.

5. Put the lids back on the oranges.

6. Place the oranges on a cookie sheet and freeze them until you are ready to serve them.