Category Archives: Ice-Cream

Chocolate-Dipped Frozen Fruit

Total Time:1 hr 40 min
Prep: 30 min
Inactive: 1 hr 0 min
Cook: 10 min

Ingredients

  • Bananas / Kiwis / Strawberries / Pineapple etc. peeled and split into proper bites.
    Example: split banana in 4 / Cut Kiwi in 1,5 cm thick slices / Pineapple 1.5 cm thick slices
  • Wooden popsicle sticks
  • Waxed Paper  / baking paper
  • 32 ounces semisweet chocolate, chopped or chips
  • 4 tablespoons unsalted butter

Directions

Line a sheet pan with waxed paper /Baking paper.

Cut the fruit in suitably sized pieces and insert a popsicle stick into the fruit, pushing the stick halfway in.
Place the fruit on the baking paper or waxed paper. Freeze for 1 hour.

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Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.

Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut

Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconutbanana in the desired decorations, transfer to the sheet pan, and return to the freezer if not to be eaten right away.

Once frozen, store the bananas in an airtight container.

Serving suggestion: To serve at a kid’s party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

These are so colorful and festive looking it makes you feel like it’s a party when you look at an assortment of them. And they couldn’t be easier to make, even your kids could do it. You can use white chocolate too, for a more wintry or icy look.

 

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Old fashioned Sweet Violet Syrup

Ingredients

  • 40 to 50g Sweet violets (about 3 to 4 handfuls)
  • 150ml Boiling water
  • 300g White caster sugar

Note

The syrup is great when added to icings and butter cream for cakes; and is wonderful when used in beverages too. Only a small amount is needed to add to sparkling wine or lemonade for a delectable and elegant drink.

Directions

Step 1 You will need a bain-marie for this recipe as well as a sterilised bottle that will hold 450ml (3/4 pint).
Step 2 Remove all of the stalks, green “peeps” in the middle of the violets and the leaves before putting al of the the flowers into a clean bowl, such as a Mason’s mixing bowl or a stainless steel bowl. Pour the boiling water over the flowers, then cover with a tea towel and allow the violets to infuse overnight or for 24 hours.
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Step 3 Next day, put the violets and water into the bowl that fits on top of the bain-marie, then add the sugar and stir well. Bring the water in the bottom of the bain-marie to a rolling boil and then place the bowl with the violets over the boiling water; keep stirring the violet mixture until the sugar has completely dissolved. If you don’t have a bain-marie, place a suitable sized sauce pan on top of larger pan with water underneath and proceed as before.
Siftviolets
Step 4 Strain the violet mixture through a fine sieve, then bottle and label the syrup and keep in a cool place, or the fridge for up to 12 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits, beverages, cream puddings, custards, cakes etc.
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Original Recipe from: Lavender and Loveage

Waterbased Ice

During summertime a lovely icecream is just what you need. Why not make your own fruit based flowerice?

Create any fruity color liquid you like and add flowers for decorations.

It should probably be a clear liquid as blueberries and strawberries set a quite marked color.
What about apple juice with floral decorations? Or apple flavored water.
If you boil watermelon you will keep the taste, but loose the color. That is also a great option. Yummy.

 

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Chocolate Banana ice cream

Ingredients
  • 4 bananas, peeled, cut into chunks, and frozen
  • ¼ cup unsweetened cocoa or similar, like 2 packets The Daily Good Greens Chocolate
  • a few tablespoons of water
  • 1 chocolate bar (100 grams or 4 ounces), such as SuperFoods Chocolate, chopped into small pieces
  • peanut butter and sea salt for topping
Instructions
  1. Let the bananas soften for a while at room temperature or in the microwave. You don’t want them to be rock hard because they’ll take a toll on your food processor or blender, but you don’t want them to be soft because you’ll get more of a smoothie texture. They should be frozen but starting to soften on the outside.
  2. Pulse the bananas in a food processor until smooth. This is a heavy duty task – a blender can do it, but it’s going to need some help (a few stirs here and there) to move through the blender smoothly.
  3. Dissolve the cocoa in the water to allow it to incorporate into the ice cream better. Add the chocolate paste to the food processor and puree again until incorporated.
  4. Stir in the chocolate bits and anything else you might like – vanilla, sea salt, etc. Serve topped with drizzled peanut butter!

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