Cookie Butter &Toffee Bits Ice Cream – No churn, Eggless, Quick

Blazing away at 100 F, we are expecting thunderstorms in NC. And the wisdom tooth decides to show yours truly who the boss was. Flared up and enduring nagging pain was not how I thought I would be spending a Friday ! Nope definitely not fun and unplanned for.

Cookie Butter &Toffee Bits Ice Cream

And while A1 has a packed schedule , A3  learns to work on his team skills and to compete in the swim team. A winner by attitude  more than by numbers is what I would like for him to pick up this summer.

Cookie Butter &Toffee Bits Ice Cream

A2 weasels her way out of gym practice and her doe eyes plead for a summer treat as she fans herself to get some respite against the warm weather. And while we toss about if it would be a berry cheesecake ice-cream, or mango ice cream or cookies and cream one, she pounces on a Speculos butter in a jar and wants to know if we could make one with it.  

 

Cookie Butter &Toffee Bits Ice Cream

 

Creamy with crunchy bits, sweet and with a hint of cinnamon the Speculos cookie butter ( or Biscoff one) is for those indulgent days at home – weekends,  celebrations or pick me up. Pair it with fresh whipped cream  and some condensed milk and you have wonderful creamy, soft serve ice cream ready to drool for! Add in some  crunchy Heath toffee bits and its a perfect combination . Just 5 ingredients and you are on your way to create a fantastic and bowl licking summer treat. It’s quite irresistible as licked fingers hold a testament to this at home. Go on, enjoy !

Important Tip : Please make sure your whipping cream, the mixing bowl and whisk is quite chilled to begin with. I recommend leaving it in the refrigerator overnight .

Prep time : 15 min  

Freezer time : 6 hrs. – overnight  

Serves : 8-12

Ingredients:

  • Heavy whipping cream : 2 cups
  • Speculos / Biscoff cookie butter : 1 cup
  • Sweetened condensed milk : 7 oz. or  1/2 tin
  • Pure vanilla extract : 1 Tbsp.
  • Heath crunchy toffee bits : 1/2 cup

Method :

  • In your well chilled mixing bowl, add in the 2 cups of heavy cream ( chilled) and start by whisking on slow ( so you do not splatter your walls) and increase to high speed whisking to yield soft peaks.
  • Add in the condensed milk , vanilla extract and whisk it very well and then add in the cookie butter and whisk it well again so the final result has a soft peak consistency.
  • Add in the toffee bits, gently stir it in and pour it into freezer safe bowl. Make sure the container can be covered air tight and let it freeze for atleast 6 hrs to overnight.
  • Serve in dark chocolate dipped waffle bowls, cones , with or without sprinkles or eat it straight out of the container on a grueling day !

Cookie Butter &Toffee Bits Ice Cream

Happy Summer !!!

Creamy Peach Apricot Cardamom Ice Cream – Eggless, Quick and Fuss free

An impending trip to the farmer’s market  usually has me emptying the fridge and scurrying around creating more space in the veggie and fruit racks. And rarely am I disappointed . This visit too I was treated to gleaming rows of veggies and fruits. Peaches and more  peaches. Naturally I had to pick a basket. And then of course apricots. Bright yellow and of course beckoning to be taken home.

The peaches were so luscious and sweet . Just the right balance of tart in them. The gorgeous apricots though cut a zinger right through me. So tart that you can cut your  teeth with it! They sure looked and felt ripe. So my options were limited to making a tart chutney with it  or make an ice cream. The chutney was of course out of question as my fridge was loaded with greens and I would making a few chutneys out of it, so therefore Ice cream it was !

Creamy Peach Apricot Cardamom Ice Cream - Eggless, Quick and Fuss free

Taking off from my Guava Ice cream and Mango Ice cream , this too is quick fuss free and uses minimal ingredients and  is made in a jiffy.

Sizzling hot summer? Tons of fresh fruit ? Peaches? Apricots? Would you like some creamy dreamy no fuss and egg free Peach Apricot Ice Cream? Made in a jiffy and with just a hint of cardamom? Exotic, Mon Cher.. and not overtly sweet and such an indulgence on a hot day!

Chilling time of fruits and  mixing bowl : 4-6 hrs

Actual prep time : 20  minutes        Freezing time : 4-6 hours.

Serves : 10-12  people

Ingredients:

  • Heavy whipping cream : 1 pint / 16 oz
  • Sweetened Non fat Condensed milk : 14 oz can
  • Ripe peaches : 6-8, washed and sliced
  • Apricots : 10-12 , Washed and sliced
  • Cardamom powder : a generous pinch

Method:

Note : Pre Prep :

  • Before whipping the cream ensure the contents as well as the mixing bowl is well chilled . This will get you to whipped creamy stage faster and also hold it.
  • If using the KA stand mixer, ensure the wire whisk and the bowl is chilled well for a couple of hours.

Procedure :

  • In the bowl of your stand mixer if using ( or a regular hand mixer can be used ) attach the wire whisk and proceed to whip the heavy cream to nearly stiff creamy peaks. Start on slow speed and bring it to higher speed for about 4-7 minutes. By now you should have very creamy and stiff peaks formed. Take care not to harden it and create the sweet cream whipped butter from it . You do not want it.
  • Meanwhile slice the peaches and apricots and blend it smooth to a thick smoothie/ pulp like extract without adding any water. 
  • Add in the condensed milk and apricot – peach pulp .
  • Change to flat beater and mix it again for about 3 minutes until they are mixed well. You will see a thick creamy mass. 
  • Add in cardamom powder and mix it again.
  • Scrape the sides of the bowls and pour into a freezer safe bowl. Close tightly  to prevent any crystallization.
  • Should set in about 4-6 hrs.
  • Thick , luscious creamy peach –  apricot ice cream is ready to be indulged in !

Creamy Peach Apricot Cardamom Ice Cream - Eggless, Quick and Fuss free

Notes :

  • You can use whipped cream in place of the heavy whipping cream if you are pressed for time.
  • Saffron is an optional exotic spice which will also lend a unique flavor

Verdict : Very creamy , smooth and light  ice cream, with flecks of the fruit and cardamom.

 

Guava Ice Cream – Eggless, Quick and Creamy

Guavas – these gorgeous tropical fruits ! I can never resist them and if I do see them in the grocery aisle , a a pound or two is bound to sneak home. Eat them raw with salt and chili powder . Eat them ripe just like that. Red or white , it does not matter , but if I see them they come home :-)..

Guava Ice Cream - Eggless, Quick and Creamy

While this season though the hunt for it is yet to begin ( I hunt in the grocery aisles .. Please !) and I don’t’ seem to have ventured out on the weekends to the  farmer markets, a trip to the regular grocery store got me this – frozen guava pulp. Simple pleasure of life. Plus it was unsweetened. Gorgeous and begging to be made into something exotic or rather something that reminds  me of my mom’s creations..

 

 Delicious Guava Ice cream with just three ingredients that makes it super creamy without eggs and  can be made in a jiffy. And also no ice cream maker. I have not been impressed enough to justify plonking 50 bucks for the occasional treat ..

 

Ingredients:

  • Frozen guava pulp ( goya) : 16oz ( thawed for use)
  • Heavy whipping cream : 1 pint / 16 oz
  • Sweetened Non fat Condensed milk : 14 oz can

Before whipping the cream ensure the contents as well as the mixing bowl is well chilled . This will get you to whipped creamy stage faster and also hold it firmer.

If using the KA stand mixer, ensure the wire whisk and the bowl is chilled well for a couple of hours.

 Procedure :

  • In the bowl of your stand mixer if using ( or a regular hand mixer can be used ) attach the wire whisk and proceed to whip the heavy cream to nearly stiff creamy peaks. Start on slow speed and bring it to higher speed for about 4-7 minutes. By now you should have very creamy and stiff peaks formed. Take care not to harden it and create the sweet cream whipped butter from it . You do not want it.
  • Add in the condensed milk and thawed guava pulp.
  • Change to flat beater and mix it again for about 3 minutes until they are mixed well. You will see a thick creamy mass. It is fine.
  • Scrape the sides of the bowls and pour into a freezer safe bowl. Close tightly  to prevent any crystallization.
  • Should set in about 4-6 hrs.

Thick, luscious creamy guava ice cream is ready to be indulged in !

Guava Ice Cream - Eggless, Quick and Creamy

Notes :

  • You can use whipped cream in place of the heavy whipping cream if you are pressed for time.
  • Guava combines with some great flavors as well. Try it as a combination of mango – guava ice cream too.
  • Want a dash of chocolate? Just add your favorite flavoring on the top.

But as for me – and A1.2.3.. This is just perfect ..as it is !

 

 

 

 

 

Kesar Thandai Kulfi – Creamsicles (Whipped Frozen Glory)

Mild migraines and IPL not withstanding, today was a day filled with general anarchy in the routine. It’s almost like a day where you want to do something, but the little devil voice in your  head nags and prods you to look somewhere else. So while the little Tom and Jerry war was happening, yours truly decided to take advantage of the blink and miss spring and summer weather and  honed in on a recipe from a really fun food group .. Thanks AJ and SR from Epicurean Delights . This recipe was adapted and modified from there. Here’s to happy indulging …

Quick recipe Rundown:

  1. In a large sauce pan empty the 2 containers of evaporated milk and add in the 2 tsp of thandai mix well.
  2. Stir well on low – medium heat so the flavors of the thandai mix are steeped in well. You do not have to bring it rolling boil, but definitely allow the flavors to steep in.
  3. Keep it aside for say about 20 min or so to let the concoction to cool down.
  4. Filter the cooled down milk into a large mixing bowl. The idea is to remove the large granular thandai mix masala from the milk mixture.
  5. To this add in the can of condensed milk and two tubs of cool whip or any whipped cream of your choice.
  6. Whip it up very well on medium highhand held machine.
  7. Fold in the crushed saffron stands and crushed cardamom pods and pour into popsicle moulds or any freezer safe moulds of your choice.
  8. Should freeze in under 4 hrs.
  9. Enjoy!

 

Creamy Mango Ice Cream – Mango Tango with Cream and Saffron!

I have a confession to make !  You know how some people love shiny new toys? the new car? the smell of new books? I have a few of these quirks ( .. which shall presently go unnamed ) and plenty more that can be quite baffling like mild obsession over sparkling wine glasses and beautiful crockery, Wolf range shiny new stove… But there is this particular lust factor, If I may call it , towards the King of the fruits that I find it particularly hard to overcome. Yessir, so when I spotted a box of ripe mangos, waiting.. just waiting to be picked up…It was the proverbial siren song for me as I drifted towards the box to pick it up. I knew , just knew,what they were going to transform into.. Mango Ice cream..I love it, the kids love it, my  family loves it, neighbors love it, neighborhood and extended family love it , you get he picture I am sure .and I am in love with it .. Sigh!!

To make this particularly delectable and to die for creamy ice cream , Please note…

YOU DO NOT NEED AN ICE CREAM MAKER..YES ..NO ICE CREAM MAKER .. JUST 15 MIN OF YOUR PRECIOUS TIME 🙂

The goodies to be transformed :

  1. 6 -8 large,ripe mangos- deseeded, skinned and pulped. should yield about 2-2.25 cups
  2. Condensed milk – fat free ( – 14 oz – one tin) Hey !  I need the sugar, not the fat. I used the Eagle variety. I am not a brand aficionado. So pick what works for you )
  3. Whipped cream or cool whip – 2 tubs  ( 8 oz each = 16 oz ) or for the extra creamy version add one more (use 3 tubs to make it 24 oz). I used the cool whip lite in this case.
  4. Saffron – a pinch soaked in warm milk for about 5 min. ( optional)
  5. Elaichi or Cardamom powder – 1 tsp( Optional )
  6. 1 large mango – skinned and cut into cubes ( this is optional)

The Mechanics

  • In a large working bowl dump the contents of the mango puree and whipping cream using a hand blender or whipper, blend the mixture till you get a nice creamy concoction of goodness.
  • Now this should take at the maximum 7 -10 minutes.The point is for you to aerate the mixture very well. I have used the portable hand whippers as well on occasions and they have  worked extremely well with no variations in the results.
  • Add in the saffron and cardamom powder if so desired and whip it up again for a min or so to ensure even distribution.
  • Now if you are using the cubed mango pieces, gently fold them into the mixture.
  • Pour into mould, tubs variations of any desired shapes. (Do ensure the bowl is licked clean meanwhile though !)
  • Let it set in the freezer for minimum of 4 hours or until it is firm.
  • Indulge, enjoy and pat yourself on the back for the bout of creamy goodness is worth it.

Cliff’s notes

  • No Mangos, but still crave for it? Mango pulp is so worth it. A single tin of Mango pulp – any variety , 14 oz 850 gm would suffice.
  • If it is sweetened Mango pulp, reduce the amount of  condensed milk – instead of 14 oz tin – use only half of it.
  • Cool whip – I have used the 16oz variation in this case and it was still extremely creamy. The 24 oz variant also worked very well when I had used the sweetened Mango pulp available commercially)

End result:

  • Bowl licked clean – check
  • Ice cream tasted heavenly – check
  • Indulged self, family and neighbors – check
  • 2nd batch in the making – check

Yield 

Served a family of 10. Now the serving size depends on the time of the day – dessert or after the hot sun indulgence!

Guaranteed repeat request though !!

Signing off!