DIY DESSERTS FROM COMMERCIAL ICE CREAM
Several years ago, when it was ’in’, I bought an ice cream machine because I wanted to try making some fruit and spice flavors, not available commercially. My experiments were a success, the machine wasn’t. It took far too much time and freezer space. The yield was only 1 qt. per batch, so multiple were required for even a family treat, and the machine hogged the freezer for days to do it.
I quickly realized, as I see have most food publications, that using a commercial base to design ice cream desserts is faster, cheaper and far easier, making it far, far more enjoyable, not just for casual dishes but for elegant ones as well. There’s a variety of both recipes below.
It’s also made it easy to recreate old favorite desserts like the Ice Cream Soda. I really want Ice Cream Sodas to make a comeback. Not only are they delicious, simple, even kids can make one but the flavor options are limitless (postings for June 28, 2018 & July 4,2019) and it always makes for a fun time. I give guides to making them below, including creating syrups, which can be used in other desserts, or to create different flavors of ice cream as instructed in the bonus at the end of the post.
In addition to sodas, I give 24 recipes here for using commercial ice cream to make all sorts of desserts from casual Ice Cream Floats and Banana Pops to elegant Peach Melba, Fruit Gateau and Ice Cream Cake. I’ve made them all and assure you they are not only doable, but quite simple and utterly delicious-guaranteed to make you a star.(See June 27, 2019 posting) Oh and don’t miss the bonus paragraphs at the end of this post on making ice cream without a machine and the bonus tip on a stunning presentation.
RECIPES
Basic Ice Cream Soda Recipe:
Single serving
20 oz. glass
3 Tbs. flavored syrup or + to taste
2 scoops of ice cream
Chilled club soda, seltzer water (Not sparkling
mineral water) or other carbonated drink, cola, ginger ale or other pale soda
pop.
Pour the syrup into the bottom of the glass; add about of 1 oz. soda and 1
scoop of ice cream. Stir gently around the sides of the ice cream lifting the
syrup up around the scoop . Slowly add more soda to fill the glass ¾,
mixing the contents gently as you pour. Add the other scoop of ice cream, and
fill the glass with the soda water, creating bubbles.
Syrups:
Simple Syrup
1 cup sugar
1 cup water
Combine and heat, stirring, until sugar dissolves. If it seems thin, cook to
evaporate water until desired consistency.
Brown Simple Syrup:
1 cup brown sugar
1 cup granulated sugar
1 cup water
Follow above directions.
Coffee Syrup:
Method 1) Make either above syrup with strong coffee in place of water
Method 2) Add 1 Tbs. or to taste, instant coffee as you make it. I like Instant
Espresso for flavor depth.
Vanilla Syrup:
While cooking simple syrup add from 2-3 tsp. . or more vanilla to
taste. This amount will also be determined by whether pure extract or imitation
is used. The main thing is not to let it dilute the syrup recipe, so the length
of cooking time will depend on the degree the fluid needs reducing to achieve
the right consistency.
Fresh Fruit Syrups:
Examples of how fresh fruits can be used. Always store chilled.
Traditionally these directions would have included straining, but I like the
rustic appearance of a rougher texture.
Strawberry
Marinate sliced berries in sugar as for shortcake topping, then puree.
Peach
Method 1) about ½ cup peeled, sliced fruit and 1Tbs. simple syrup, or to
consistency, pureed
Method 2) Roasted peach half(halves-depending on quantity wanted) pureed with
simple syrup, if needed. Gives a more intense flavor
Blueberry
½ cup blueberries and 1+? Tbs. simple syrup microwaved at 1 min. intervals for
3 min. or until soft, then pureed.
Feel free to experiment—perhaps chopped apple, with cinnamon treated as blueberries or plums substituted for peaches. A few drops of liqueur or extract or a pinch of spice can add to the taste as well.
Basic Ice cream Float: When you want something icy, sweet really fast
Single serving
20 oz. glass
1 scoop ice cream
Carbonated beverage, including beer or ale.
Fill the glass about ½ full with the liquid, add the ice cream and then pour
over the liquid to fill.
Burnt Almond Sunday-This was a featured dessert in the Barclay Hotel in Philadelphia for the first half of the 20th cen. An easy, fast, party dessert.
4 large scoops of ice cream- about 1 ½ pint.-usually vanilla
1 cup shelled almonds
¾ cup dark chocolate syrup or fudge sauce
Roast the almonds on a flat sheet in a 350 deg. oven until very brown and burnt in spots. Sprinkle with salt and cool until brittle enough to chop well. Chop on sheet and spread in an even layer, with residual salt.
Individually roll scoops of ice cream in nuts to completely cover, then put the scoops on a wax paper covered sheet in the freezer to harden.
To serve, place a scoop in a dessert saucer, pour over about 3 Tbs. of chocolate sauce and garnish with extra chopped nuts, a berry and/or a dab of whipped cream.
Truffle
Bites: Yield 25- From The Three & Four
Ingredient Cookbook by Jenny White and Joanna Farrow
3 cups ice cream-flavor optional
7 oz. semi-sweet chocolate
1 oz. milk or white chocolate
¼ cup chopped, toasted nuts-almonds, hazelnuts suggested
Place a large cookie sheet in the freezer for 10 min. Scoop balls of ice cream
with a melon baller and line them on the cookie sheet; freeze for at least 1
hr. Line a second cookie sheet with parchment paper and freeze it as well. Melt
the chocolates in separate pots. Transfer the ice cream balls to the parchment
covered sheet, and, gently spoon a little dark chocolate over half of them to
cover, one at a time, and immediately sprinkle with chopped nut. Cover the
other half of the balls with dark chocolate and drizzle with the milk or white
chocolate. Freeze them as you go to avoid melting and keep frozen until
serving.
Fruit
Gateau: Serves 6-From- The Three & Four Ingredient
Cookbook by Jenny White and Joanna Farrow,
3 ½ cups mixed berries or diced, skinned soft fruit-if using large strawberries
chop to size
3 cups ice cream- flavor optional
2 Tbs. powdered sugar
4 oz. meringues = 1 small per cup of other ingredients or 6 here—See recipe
below*
Dampen a 2 lb. loaf pan and line it with waxed paper. Put the fruit in a bowl
with the sugar and toss until it begins to break up but don’t let it get mushy.
Put the ice cream in another bowl and break it up with a fork. Add the broken
meringues and the fruit. Fold the ingredients together until lightly marbled.
Pack the mixture into the prepared pan and press down lightly to level. Cover
and freeze overnight. To serve, invert on a plate, remove wrap and slice.
*NOTE: This is delicious with an interesting texture. However, it’s difficult
to slice. I think I’ll make it in individual molds from now on, perhaps even
use muffin cups
Peach
Melba: Per portion
1 large scoop ice cream-vanilla is customary but peach or strawberry are
options
2 meringues-see recipe below*
1 peach half- canned peaches can be used, but fresh, skinned ones are better.
3 Tb. raspberry sauce- see NOTE below**
Place the peach half in the bottom of a dessert dish, top with ice cream. Press
a meringue into each side of the ice cream scoop and pour the raspberry sauce over.
**NOTE: Melba Sauce is sold in gourmet sections, but fresh berries tossed with
sugar are better, so are frozen raspberries sweetened to taste.
*Meringues: Yield about 25 small or 12 large
Meringues are very useful. The only thing to beware of is that egg whites will
not beat if there is even a trace of any other substance, including water but
especially egg yolk, on the beaters or in the bowl. Tip: egg whites beat better
at room temperature.
Cookie Sheet and Waxed Paper:
2 egg whites
½ cup sugar
2 drops cider vinegar
½ tsp. flavoring – – Vanilla is usual if used with other ingredients. I like
Maple to serve alone
Cover the cookie sheet with the waxed paper. Carefully separate the eggs,
putting the whites in a clean, dry bowl. It might be wise to break them separately,
over another bowl, then transfer each white into the beating bowl. That way, if
there’s a bit of yoke in the last white, you don’t have to start over. With
clean, dry beaters, beat the eggs until they form soft peaks, @ 1 ½ – 2 min.
Still beating, add the vinegar, gradually pour in the sugar, and continue
beating until glossy peaks form when you lift the beaters. Add the flavoring,
beat to mix.
Preheat the oven to 250 degrees. Drop the meringue batter on the covered cookie
sheet by the teaspoon or soupspoon depending on desired size, forming little
mounds about 2 inches apart; cook 1 hour. While still warm, remove the
meringues from the paper, and allow to cool on a rack.
*NOTE: Meringues are handy to have on hand. They can be eaten as cookies and are lower in calories. They keep in an air-tight tin for months. The batter can also be cooked flat or in shapes and used to replace pie crust or pastry shells.
Banana
Popsicles: Makes 6 as per usual mold set*
2 cups softened vanilla ice cream
1 cup mashed RIPE banana=1 large or 2 small—dark spots from ripening don’t show
after mixing
Mash the banana to a paste with a fork and stir into the ice cream until fully
mixed. Freeze in molds. Rec
* Can substitute for the ice cream in the Cake
recipe below
Terrine: Serves 6
(1 qt.) 32 oz. . Ice cream-vanilla—sees Note for using other flavors
8 oz. caramel sauce
3/4 cup chopped toasted nuts-pecans, almonds, hazelnuts or walnuts
Soften the ice cream. Rinse and line a 1 lb. loaf pan with plastic wrap. Stir
1/3 of the ice cream into the caramel sauce and mix well, heating if necessary.
Cool then stir in the nuts. Spread 1/3 the caramel mixture into the pan and top
with ½ the ice cream. Repeat layers ending with the caramel. Tap to level the
surface and freeze for at least 6 hrs. To serve, dip pan in hot water, invert
onto a plate, remove wrap and slice.
NOTE: Only vanilla combines with the caramel sauce
well taste wise. If using another flavor of
Ice cream buy enough vanilla ice cream or substitute 2/3 cup whipped cream.
Ice
Cream Cake:
Serves 10-12
(1) 2 1/2 quart freezer proof mold or large round, deep mixing bowl
Layer pans, tube pan or sheet cake pan to bake the cake
1 box of cake mix, cooked according to directions, cooled and removed from the
pan(s)
½ gal—Or 1.5 qt. container ice cream.
Bake the cake according to box directions, remove from pans and allow to cool.
Soften ice cream to consistency of whipped topping.
Rinse bowl or mold with water and shake out excess but do not dry. The film of
water freezes and forms a protective coating on the container that makes it
easier to unmold the finished dessert.
Smear a dollop of softened ice cream over the bottom of the mold. If it has a
decorative top be sure to fill it all in. Then begin to fit chunks of the cake
into the mold in layers. Be sure to separate the layers of cake, the pieces of
cake in the layers and the cake pieces from the sides of the mold with enough
ice cream that they don’t stick together or become exposed when the dessert is
unmolded.
Also, have a thick enough layer of ice cream on the bottom of the mold to form
a firm base when plated for serving.
Freeze the mold for several hours or overnight.
Remove from freezer and dip the mold in a larger bowl, or pan, of hot water,
for the count of ten (10). Cover the bottom with a serving plate and invert to
unmold.
Serve at once or store in the freezer until needed.
Pass any appropriate toppings: whipped cream, wet nuts, sauce, fruit etc. on
the side.
Bonus
Chocolate Cups: Serves 6- From-The Three & Four Ingredient Cookbook by Jenny White and
Joanna Farrow
These are an elegant way to dress up a couple of scoops of ice
cream. Just add whipped topping, some fruit or other decorations and you have a
party dessert! Make them ahead and you’ll always be set.
8 oz. chocolate broken in pieces-dark, white or milk
Waxed paper
1 baking sheet
(1) 3 inch round cookie cutter—OR tuna fish cans, washed and open at both ends
Cover the baking sheet with waxed paper. Cut (6) 12 x 5 inch strips of waxed
paper. Fold each in half lengthwise and roll to fit inside the cookie cutter
when standing on the baking sheet and tape paper in circles. Stand the cookie
cutter on the baking sheet, fit a paper roll inside it and, with a teaspoon,
spoon a little chocolate inside, spreading it over the bottom to form a base
and unevenly up the sides. Careful not to crack the chocolate shell, remove the
cutter and go on to the next cup. This is where tuna cans make the job easier;
they stay in place until the cups harden, allowing several to be made quickly.
Each cup holds 2 normal scoops of ice cream.
Coconut Ice Cream: Serves 6– This doesn’t belong
in either of the above categories, but it’s a fun addition, especially with the
current popularity of coconut.
14 oz. can coconut milk
¼ cup sugar
2 limes, zested and juiced
Toasted coconut shreds, toasted almond slivers and/or chocolate shavings for
garnish
Boil sugar with 2/3 cup water to dissolve, stirring constantly; cool then chill
well. Add lime and coconut milk. Pour into a freezer-proof container and freeze
4-6 hrs. beating or processing twice in between to break up ice crystals.
Freeze until firm. Serve in scoops topped with choice of garnish.
Homemade Blueberry Ice Cream-An easy way to surprise people
with unusual flavors.
3 cups (1 ½
pts.) half-and-half
(1) 14 oz. can Eagle Brand® Sweetened Condensed Milk
1 tablespoon vanilla extract
1 cup lightly mashed fresh blueberries –OR other pureed or mashed fresh fruit,
such as peaches, strawberries, bananas and raspberries*
Food coloring (optional)
COMBINE all ingredients in ice cream freezer container; mix well. Freeze
according to manufacturer’s instructions.
REFRIGERATOR-FREEZER METHOD
Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup
prepared fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy
cream (do not use non-dairy whipped topping). Pour into 9- x 5-inch loaf pan or
a 2-quart freezer container; cover. Freeze 6 hours or until firm.
*NOTE: I found blanching the blueberries slightly
before mashing them softens them enough so their texture blends well with the
cream when frozen
Easy Ripple Ice Cream
Line a flat
bottom, freezer safe container with wax paper or freezer wrap. Let the ice
cream, soften and spread it in the container. The quantity should come to about
1 1/2 inch from the top. Depending on your choice of flavor, spread about 1
inch syrup of a complimentary one over the surface and using a butter knife,
swirl the syrup through the ice cream as is done with cake batter, Freeze
several hours until firm.
