Skinny Strawberry Banana Ice Cream

This is what you make in the Summer when you have ripe bananas and overly ripe strawberries that no one wants to eat anymore because they have mushy dark spots.  

There are so many variations of skinny ice cream using bananas, check out THIS POST for more ideas.

We have been having temperatures over 100.  Which is HOOOOTTTT.  Get me inside where it is air-conditioned is what I say. 

How do people function when it is so hot? 

You really can turn these two ingredients into a smooth and thick and creamy ice cream.  I prefer it when it is soft-serve consistency, but you can freeze it and have scoop-able ice cream if you'd like.

Skinny Strawberry Banana Ice Cream

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 ripe bananas, sliced and frozen
1 1/2 - 2 c. strawberries, hulled
1/8 tsp. almond extract, opt.

Slice bananas and place in an air-tight container and freeze overnight.  Add frozen bananas (break into chunks), strawberries and almond extract to a food processor or powerful blender and process until very smooth and creamy.  It will happen, just be patient.  It will take a few minutes.  Enjoy now as soft serve ice cream or place in an air-tight container and freeze until solid; several hours. Yield: around 3 cups of ice cream.  

Jenn's Notes: For a stronger strawberry flavor, fold in chopped strawberries after blended.  Make sure and use ripe bananas or the "green" banana flavor will overpower the ice cream.

101 Gourmet Ice Cream Creations Review Plus Chunky Brownie Ice Cream

Let's be real honest right now . . . . this ice cream is

I-N-C-R-E-D-I-B-L-E!

The best chocolate ice cream I have ever had!

I was so excited to join the blog tour for Wendy Paul's new 101 Gourmet Ice Cream Creations Cookbook!  Cedar Fort Publishing was kind enough to send me a copy of the cookbook to test out a recipe and give my opinion about the book.

I was honestly drooling over the majority of the recipes and not only are there recipes for ice cream, but there are also shakes, various ice cream treats, toppings and ice cream cakes and pies!  A few that caught my attention right off the get-go were Ann's Lemon Supreme, Coconut Cream Pie, Banana Nut, Harvest Apple Walnut, Brown Sugar, Egg Nog, Pepperminty (I LOVE Peppermint Ice Cream), Red Velvet Ice Cream Cake Roll and Frozen Mexican Hot Chocolate just to name a few.  There are all of your favorite traditional flavors along with lots of new gourmet flavors.

The recipes all sound easy and I know that anyone, whether you are a cook/baker or not, could make amazing homemade ice cream with this cookbook.  I am sold on this book even after trying just one recipe!

If you are an ice cream lover and would like some easy recipes.  I know, without a doubt, that you will be a fan of this cookbook.

Now, onto this amazing Chunky Brownie Ice Cream.

Remember when I made this easy vanilla ice cream and I said that my mom makes the best vanilla ice cream, but since it has eggs in it, I was a little nervous about trying her recipe for my first attempt.  Well . . . this chocolate brownie ice cream has eggs in it and it was a piece of cake to whip up.  Nothing to be nervous about.  All you have to do is combine the ingredients and cook until it reaches 160 degrees.  You actually don't even have to cook it if you don't care about the raw eggs, but I personally prefer to make sure those eggs are cooked.

  

I tasted it when I was done heating it up and my first thought was "OMG - this is divine"  While it was warm, it tasted like a decadent hot chocolate.  I had to hurry and put it in the fridge to keep myself from drinking the whole thing.  

Not only was this so easy to whip up, but it only took about 25-30 minutes to freeze.  My ice cream maker stopped turning, so I figured a piece of ice must be jammed, but nope - it was done.  That is fast enough that you can easily make homemade ice cream on a weeknight.  I made the base the night before, cooled it in the fridge overnight and when I got home from work the next day, I put it in the ice cream maker.   

It is so good!  The chocolate flavor is out of this world.  It is thick and creamy and the brownies remain chewy even with the ice cream being frozen.  I love that it didn't make a huge batch.  That way, I can try all of the awesome flavors and not have to eat 10 gallons of each.  With that said, if you are making this for your family, you may want to double the recipe.

Chunky Brownie Ice Cream

adapted from: 101 Gourmet Ice Cream Creations
(Printable Recipes)

2 egg yolks

3/4 c. sugar

2 c. heavy cream

1 c. 2% milk

1 tsp. pure vanilla extract

1/3 c. unsweetened cocoa powder

1/2 c. semisweet chocolate chips (I used milk)

1 recipe Fudge Brownies

Whisk together egg yolks and 1/4 cup of sugar until eggs are light yellow in color and fluffy.  Whisk in the rest of the sugar.  Combine the cream, milk and vanilla extract and whisk into egg mixture until completely combined.  Heat over medium heat, whisking constantly.  Add the cocoa powder and chocolate chips and whisk together until chocolate is smooth and no lumps appear.  Heat until temperature reaches 160 degrees, stirring constantly, about 8-10 minutes.  Remove from heat and cool completely in the fridge (I cooled mine overnight).  Place your creamy mixture into your ice cream maker and freeze according to manufacturer directions.  During the last 5 minutes of mixing, fold in the brownie chunks.  Yield: 1 quart.   

Fudge Brownies

1/2 c. butter

1 (12 oz.) bag semisweet chocolate chips (I used milk)

1 c. brown sugar

3 eggs

1 1/4 c. flour

pinch of salt

Preheat oven to 350 degrees.  In a large sauce pan, melt butter and chocolate chips on low, stirring frequently.  Once melted, remove from heat and stir in the sugar until well combined.  Add the eggs, one at a time, stirring after each one.  Add the salt and flour and mix until no flour is seen.  Pour into a greased 9x13 baking dish.  Bake for 25-28 minutes or until middle is set.  Do not overbake.  Cool completely and then break into small chunks.  

Jenn's Notes:  Make sure to use a brand of chocolate chips that you really like, since a lot of the flavor will come from that.  I used Guittard Milk Chocolate Chips, which are my absolute favorite.  I made a half batch of the above brownie recipe and I baked them in an 8x8 baking dish.  I think a half a batch was plenty and I got some brownie in each bite!   

Easy Vanilla or Vanilla Bean Ice Cream

Did you know July is National Ice Cream Month?  Does that mean it is okay to eat ice cream for dinner the whole month of July! Ha!

I have made it a family tradition to have homemade vanilla ice cream every 4th of July.  Since my family was camping this year, I had to make my own.  My Mom makes the best vanilla ice cream ever and her recipe involves a little cooking, because there are eggs in it.  I have never made her recipe and I figured for my first attempt at homemade vanilla ice cream, I needed an easier recipe.

I got this one from my friend's sister.  It is super easy and the hardest part (which isn't hard at all) is heating the milk and sugar together just until the sugar is dissolved, which takes only a minute or two.  

Then, all you have to do is mix everything together and freeze!  It makes a lot - plenty for your whole family and then some!  My favorite way to serve this is with some fresh fruit, but you could always do sprinkles, caramel or fudge sauce for the kiddos (or the men that don't eat fruit)!

*Note - Homemade ice cream is very soft.  In order for the ice cream to be scoop-able (like in my photos), it will need to be frozen for several hours.*

Easy Vanilla Ice Cream

adapted from: Kortni S.
(Printable Recipe)

2 c. milk (I used 1%)

4 c. whipping cream

4 c. half-and-half

2 3/4 c. granulated sugar

1/4 tsp. salt

2 Tbl. vanilla extract

  or 1 Tbl. vanilla extract and 1 Tbl. vanilla bean paste

Combine milk and sugar and heat over medium-low just until sugar is dissolved.  This should only take a minute or two. You can tell it is dissolved if you get a spoonful of the liquid and rub it between your fingers, if it is smooth, then the sugar is dissolved.  If it still feels grainy, then you need to keep heating.  Remove from heat and stir in remaining ingredients.  Pour into ice cream maker and freeze.  Serve with desired toppings.  

Jenn's Notes: I heated the milk and sugar together, then I put that in the refrigerator for a few hours until I was ready to make the ice cream.  The colder the ingredients are when you start out, the faster it will freeze.

One Ingredient Banana Ice Cream

You will never look at bananas in the same way after this.  I was getting so sick of buying bananas, eating a few and then having the rest turn brown on me before I was able to eat them or use them.  I mean, come on, you can only eat so much banana bread.  This discovery has changed my life.  The possibilities are endless.  

1.  Take your browning bananas, peel them and slice them.  Place in a freezer container and freeze for at least one hour or until completely frozen (I let them sit in there overnight).  

2.  Place frozen banana slices in your food processor and process.  It will look chunky at first, but just keep going. 

3.  After a minute or two you will have a creamy, amazing goodness that will shock you that it really came from an old banana.  

4.  It will be the consistency of soft serve ice cream.  If you want to be able to scoop it, place it in the freezer for a few hours.

   Click Here to see another yummy way to use this ice cream and see what it looks like after it has been frozen.  It does not melt as fast as regular ice cream.  

One Ingredient Banana Ice Cream

- Ripe Bananas, however many you have (I used two)

Peel the bananas.  Cut into slices and place in a tupperware.  Freeze for an  hour or two or until completely frozen.  Remove from freezer and place in food processor.  Process until the consistency of ice cream, scraping down sides occasionally.  Add any extra ingredients as desired and process until combined.  Serve immediately or re-freeze until ready to enjoy.

Variations:

- Add peanut butter and cocoa 

- Add chopped nuts

- Add Nutella

- Add strawberries 

- Add maple syrup

- Add caramel syrup

- Add graham crackers or Nilla Wafers 

- Make a banana split with banana ice cream instead of vanilla

- Use the bananas instead of ice in a breakfast smoothie

Jenn's Notes:  This really does turn out smooth and creamy and has the consistency of ice cream - not icy at all.  I added a little unsweetened cocoa powder to one of my batches and it was not my favorite.  I think it would taste good with melted chocolate or chocolate chips, but the unsweetened cocoa tasted too "unsweetened".  I used to love mixing bananas, ice, milk and a chocolate Carnation breakfast mix into a smoothie for breakfast.  Now, I will freeze the bananas and skip the ice. You will never have to feel guilty about eating this ice cream.  I used two smaller bananas and it was the perfect serving size for one person (two big scoops).    

Homemade Chocolate Chip COOKIE DOUGH Ice Cream

EGGLESS COOKIE DOUGH!!!  One of the greatest creations EVER!  I found this recipe over at Fake it Frugal and was immediately intrigued.  Could I really eat as much cookie dough as I wanted without having to worry about consuming raw eggs!  Yes, this eggless cookie dough tastes exactly like regular cookie dough!  Genius.  

If you have ever purchased a carton of cookie dough ice cream, then you have probably come across opening the carton only to discover that someone has already eaten all of the cookie dough out it and you are left with a carton of plain vanilla ice cream.  Well, you never have to worry about that again. Just whip up a batch of this eggless cookie dough and problem solved!!!  The possibilities are endless . . . . . add some to homemade vanilla ice cream, chocolate fudge ice cream or mint ice cream?  Or switch up the cookie dough, instead of adding chocolate chips, add mini m&m's, toffee chips, Oreo's or chopped up candy bar!  Yummy!

Make your batch of cookie dough.  Roll up tightly in some parchment or wax paper and refrigerate until firm, about 30 minutes - 1 hour

When firm, unroll and cut into squares (whatever size you want your chunks to be)

Add to your ice cream and enjoy every last bite!

Eggless Chocolate Chip Cookie Dough

adapted from: Fake It Frugal

(Printable Recipe)

4 Tbl. melted butter

1/2 tsp. salt

1/2 tsp. vanilla extract

6 Tbl. sugar

6 Tbl. light brown sugar

1 c. + 2 Tbl. all-purpose flour

1/4 c. water

1/2 c. mini chocolate chips

Combine melted butter, salt, vanilla, sugar and brown sugar.  Add the flour and water and stir to combine.  Add the chocolate chips and stir well.  

Ice Cream

1.5 quart vanilla ice cream, slightly softened

1/3 c. light brown sugar

Or use homemade vanilla ice cream

Add light brown sugar to slightly softened vanilla ice cream (this will make it taste rich).  Add the cookie dough chunks and place in an air-tight container and freeze.  You do not want the ice cream to get too soft or it won't re-freeze well.  

  
Jenn's Notes:  I used a wooden spoon to stir together all of the cookie dough ingredients, no need to dirty your mixer and beaters.  The dough is pretty sticky and that is why I refrigerated it until it was firm.  You can use it right away, it will just be a little messier.  I added my cookie dough to homemade vanilla ice cream and it was DIVINE.  I posted a half of a batch of the original recipe and it will still give you TONZ of cookie dough.  You could always cut the recipe back some more or just keep the extra in the fridge or freezer to snack on!!    

Key Lime Pie Ice Cream with Chocolate

I found this ice cream recipe over at The Hungry Housewife and Leslie claims that this is the most delicious ice cream she has ever tasted in her life!  I'm pretty sure Leslie is from Florida (if you're not and I made that up - I'm so sorry!) where they are known for their key limes, so I figured she would know what good key lime ice cream tasted like.  

I figured this would be the perfect dessert to bring to our Father's Day dinner.  It was a stormy day here in Utah and we ate some AMAZING chili and this ice cream was the perfect palette cleanser after that.  It took away that slight tingle your tongue has from the spicy chili.  

I must admit the first bite I took of this ice cream, I couldn't decide if I liked it or not?  It was extremely limey.  So, I ate a few more bites, then a few more and a few more and it got better with each and every bite.  I do think the chocolate is a key ingredient, it helps cut that "bite" you get from all that tartness from the limes.  I ended up really liking this ice cream.  It is light and refreshing.  The flavor almost reminds me of lime sherbet?  If you have any key lime lovers you should really make them this ice cream.  This is a great Summer treat!

Key Lime Pie Ice Cream with Chocolate

adapted from: The Hungry Housewife

(Printable Recipe)

1 1/2 c. whole milk

3/4 c. key lime juice, fresh or bottled

1/2 c. heavy cream

1 (14 oz.) can sweetened condensed milk

pinch of salt

zest of 2 limes

3 oz. semisweet chocolate chips

3 sheets plain or honey graham crackers

In a large bowl, stir together the milk, key lime juice, heavy cream, sweetened condensed milk and salt.  Cover and place in the fridge for two hours or until the mixture is cold.  Pour into your ice cream maker and make according to manufacturers directions.  Minutes before the ice cream is done add the lime zest, chocolate chips and broken up graham crackers.  Remove from your ice cream makers bowl and place in a freezer safe container.  Place in freezer until firm.  Notes: this recipe completely fills a 1 1/2 quart ice cream maker while churning, especially when you add the chocolate chips and graham crackers.