Ahhh summer. One dessert I can never get enough of is sorbet. I love, love, love the perfect combination of cold and citrus on a hot day. The best part is sorbet is super easy to make and only requires ingredients I always have on hand.
I like to serve the sorbet in the lemons that I hollowed out. It’s such a cute way to serve this simple dessert.
- 3 lemons, zested and juiced
- 1 cup water
- 3/4 cup sugar
- In a small saucepan, combine water and sugar over medium-low heat. Cook until sugar is melted. Stir in lemon zest and lemon juice. Let mixture completely cool.
- Pour in ice cream maker and churn according to manufacturer’s instructions.
Ahh summertime, my favorite indulgences is ice cream. Unfortunately, as much as I say that I’m not a dessert person, I am such an ice cream person. Seriously, you can put a pint of ice cream in front me, pop on an episode of “The Office”, and by the time the episode is over, I’ll be scraping the bottom of the container.
For me, mochi ice cream is the perfect solution – bite-size ice cream, perfect for portion control. (If making things bite-size won’t stop you from having more than 1, I don’t blame you).
This recipe is really straight forward and just requires some planning ahead. For example, scooping out ice cream beforehand and freezing individual balls is crucial since we’ll be working with our hands, so you want ice cream that will be really cold.
One mistake I made was not doing a better job in redistributing the mochi after I sealed it, so when I cut into it, there was definitely more mochi on the bottom than I would’ve liked. That’ll be something I need to practice more on.
Chocolate Mochi Ice Cream
- 1 pint chocolate ice cream
- 1 cup sweet rice flour
- 1/3 cup granulated sugar
- 3 Tbs cocoa powder
- 1 cup water
- 1/2 cup cornstarch
- Use an ice cream scooper or two spoons, scoop out 1 inch size balls of ice cream. Put on a tray lined with parchment paper and place in the freezer and freeze until rock hard, about 2 hours.
- In a large glass bowl, stir together sweet rice flour, granulated sugar, and cocoa powder. Stir in water and mix until well combined. Cover and microwave for 5 minutes, stopping and stirring after each minute. Allow to fully cool before continuing.
- Sprinkle a little bit of cornstarch on work surface. Roll out mochi dough into a large rectangle. Use a round cookie cutter or a glass and cut out circles around 2 inches in diameter. Take each circle and wrap the balls of ice cream, pinching the edges to seal, smooth mochi dough to redistribute. Return mochi balls to the freezer for at least 1 hour before serving.
When I first met my husband, he didn’t have a lot of kitchen gadgets. But the one thing he did have was an ice cream maker. When we first got married, I was pretty set on donating the ice cream maker, since I don’t really see the merit of homemade ice cream, since I can just go to the store. But since then, I’ve changed my tune and I’m really glad that Ian stuck to his guns and fought for his ice cream maker.
There’s something really special about homemade ice cream. Besides ensuring that you are only using clean ingredients, I really love how I can experiment with various combinations and create something kooky and crazy.
Cookies & cream really isn’t crazy. But this is probably the easiest ice cream recipe I have. It’s so crazy delicious and it makes about 5-6 cups of ice cream. Perfect for making a big batch and enjoy throughout the week.
These fun waffle cones are from Trader Joe’s! You know summer’s just around the corner when your grocery store starts stocking ice cream and bbq supplies!
Cookies & Cream Ice Cream
- 1 1/2 cup heavy cream
- 1 1/2 cup milk
- 4 egg yolks
- 1/3 cup granulated sugar
- Pinch of salt
- 2 tsp vanilla extract
- 10 Oreo’s
- In a medium saucepan, heat heavy cream, milk, and sugar on medium-low heat until it reaches a gentle simmer. In a bowl, whisk together egg yolks and pour about 1/2 cup of cream mixture. Whisk to temper eggs. Slowly add the egg mixture back in the saucepan, along with pinch of salt and vanilla extract. Gently whisk until it reaches a low simmer again. Remove from heat. Let cool slightly and refrigerate until cool to the touch, about 30 minutes.
- Pour mixture in ice cream maker, and turn on ice cream maker according to manufacturer’s instructions. This process will take anywhere from 20-30 minutes to churn.
- While ice cream is churning, coarsely chop Oreo cookies. Toss into ice cream maker during the last 5 minutes to incorporate. Pour ice cream into airtight container and freeze until set.
This strawberry frozen Greek yogurt is so stupid easy to make, and it requires only 3 ingredients. It’s the perfect summer treat that will both satisfy your sweet tooth and ice cream cravings while being a much healthier alternative!
Strawberry Frozen Yogurt
- 1 lb fresh strawberries, washed and stems removed
- 2 1/2 cup plain Greek yogurt
- 2/3 cup honey
- Freeze ice cream maker bowl according to manufacturer’s instructions.
- Roughly quarter strawberries (no need to do this if your blender is large enough). Place strawberries in blender and puree until smooth, about 1 minute. Add yogurt and honey and blend until well incorporated.
- Optional: if you would like the seeds removed, pour mixture over a sieve into another bowl. Discard any seeds.
- Place yogurt mixture in the freezer for around 30 minutes to cool.
- Pour mixture into ice cream maker and let it churn for about 20 minutes and has reached a soft-serve consistency (or according to manufacturer’s instructions). Pour into a freezer-safe container and freeze for 2 hours before serving.
- The amount of honey really depends on how sweet your strawberries are. To make sure you have the sweetness just right, start from 1/3 cup honey and blend more in as needed.