Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts
We have some pretty big holidays coming up here in Canada and in the United States in the coming week. On the 1st of July is Canada Day. The day we celebrate Canada. It used to be known as Dominion Day back when I was a young child, but it has been Canada Day for many years now.
In the U.S it is Independence Day on the 4th of July! A day when Americans celebrated their Independence from the British Crown.
Both very similar holidays marked by parades and fireworks, picnics, and BBQ's! I like to think that these two holidays really get the summer holidays off to a start with a bang!
If you are lucky enough to live in a border town such as Windsor, Ontario, or Niagara Falls, often both holidays will be celebrated together at the same time. Here we celebrate Canada Day, but I have to say I have always loved being in the U.S. at this time of year and seeing all of the flags waving. Red, White and Blue is one of my favorite color combinations.
This Quick Banana Split Shortcake recipe is a great dessert to make for either celebration. It is sized for two people, but can very easily be multiplied to feed more. I adapted the recipe from one I found in a cookbook by Taste of Home, entitled Cooking For Two.
The original recipe is attributed to a lady named Christi Gillentine, of Tulsa, OK. This recipe is a brilliant combination of two favorite desserts. Banana Splits and shortcakes!
My mother used to love banana splits. Often when we were children we would have sliced bananas and ice cream for dessert. We loved that option. In the U.K. it would be bananas and custard, but what is ice cream but frozen custard!
There was a local restaurant here in town called Eisner's where they would serve Banana Splits for $1 on Tuesday nights in the summer months. My mother and her friend Marlene used to go every Tuesday night and treat themselves to one. I think they actually used to split it, with it only costing them 50 cents a piece.
Mom loved those banana splits. Eisner's is no longer around. They shut it down and then tore the building down several years back now. You would never ever know it has existed to look at the lot now, but it is a very fond memory in the mind of the people and the history of this small town.
They used to have the best seafood platters, fish and chips and roast dinners. At one time it was the hub of the community and a popular destination for family get-togethers and celebrations. It also used to be a popular stop on the old Acadia Bus Lines route through the valley from Yarmouth to Halifax. (Also no longer in operation.)
It was a sad, sad day for the town when it came down, but it had fallen into dereliction and had become a hazard, being vacant and no longer used as a restaurant.
Anyways, I hope you all have very happy Canada Days, and Fourth of July's. Maybe you will be inspired to enjoy one of these fabulously delicious Quick Banana Split Shortcake desserts by way of celebration!
WHAT YOU NEED TO MAKE QUICK BANANA SPLIT SHORTCAKES
Just a few simple ingredients. You can make your own or use ready made. Its up to you really!
- 2 (1/2 inch thick) slices of pound cake or madeira cake
- 1 medium sized firm ripe banana, peeled and sliced
- good quality vanilla ice cream
- Chocolate sauce
- chopped peanuts
- maraschino cherries
- whipped cream (optional)
Pound Cake and Madeira Cake are pretty much interchangeable. Both are very similar in flavor and texture. You could also use angel food cake if that is all you can get, or those small individual sponge cakes that you find in the shops during shortcake season!
You want your bananas to be ripe, but firm. You can slice them into coins no more than 1/2 inch thick. 1/3 of an inch is perfect.
Use the best quality vanilla ice cream. One that is made with real cream and pure vanilla. In the U.K. I used to love clotted cream vanilla ice cream. So rich and delicious!
Use a good quality chocolate sauce, or make your own.
The peanuts and cherries are optional, as is the whipped cream. You do you! I personally love chopped roasted peanuts on a banana split and what would a banana split be without a pretty red cherry on top!
OPTIONAL TOPPING SUGGESTIONS
One thing which is really nice about a dessert like this is that you can vary any of the toppings to suit the likes or dislikes of the people you are serving it to. I would always only use vanilla ice cream and plain pound cake, but as far at toppings go, the world really is your oyster!
Warmed through strawberry jam
Crushed pineapple
Caramel or toffee sauce
Candied nuts (almonds, pecans, etc.)
Toasted coconut
Crumbled Oreo sandwich cookies
Crushed peanut brittle
ice cream or cake sprinkles
miniature marshmallows
HOW TO MAKE QUICK BANANA SPLIT SHORTCAKES
When I say nothing could be easier I am not joking! NOTHING could be easier!
Place a slice of cake on each of two dessert plates. Slice the banana and divide between the two slices of cake, placing the sliced banana on top.
Top the sliced banana with vanilla ice cream to cover.
Drizzle with chocolate syrup, sprinkle with chopped peanuts, add a cherry on top and a squirt of whipped cream, if desired. Serve immediately.
This was such a simple dessert to throw together. You can make it entirely from store cupboard ingredients, or you can make the individual components from scratch. It all depends on how much of a hurry you are in!
I used a good store bought pound cake, but you could certainly bake your own. I have a recipe for a small batch pound cake here. I also have an excellent recipe for chocolate sauce/syrup here.
This is an excellent recipe for when you are entertaining a crowd. Although particulars are given for only two servings, you can easily multiply everything to serve as many people as you are entertaining!
Still looking for a quick and easy no bake dessert to serve for your summer get-togethers? Here are a few others that we always enjoy here in The English Kitchen!
HOT FUDGE MARSHMALLOW REFRIGERATOR PIE - The hardest part of this pie is waiting for the whole thing to chill and set up. You can use either a graham cracker crust or a baked single pastry crust. A layer of hot fudge sauce is on the bottom which is topped with a lush and light marshmallow filling. A bit of grated chocolate on top and dessert is served!
THREE INGREDIENT LEMON MERINGUE PIE SMASH - Nothing could be easier to make than these delicious lemony desserts! Three simple ingredients layers in dessert glasses or jars, ready to delight all the lemon lovers in the family. Quick, easy and delicious. What more could a person want!
Yield: 2 servings
Quick Banana Split Shortcakes
Prep time: 10 MinTotal time: 10 Min
The best of both words, a shortcake and a banana split, all rolled into one. Quick, easy to make and delicious!
Ingredients
- 2 (1/2 inch thick) slices of pound cake or madeira cake
- 1 medium sized firm ripe banana, peeled and sliced
- good quality vanilla ice cream
- Chocolate sauce
- chopped peanuts
- maraschino cherries
- whipped cream (optional)
Instructions
- Place a slice of cake on each of two dessert plates.
- Slice the banana and divide between the two slices of cake, placing the sliced banana on top.
- Top the sliced banana with vanilla ice cream to cover.
- Drizzle with chocolate syrup, sprinkle with chopped peanuts, add a cherry on top and a squirt of whipped cream, if desired.
- Serve immediately.
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My sister has been following a low carb diet for a few weeks now. She is pre-diabetic and was also wanting to lose a few pounds. She is quite skinny compared to myself, but I suppose that is why.
She makes the effort to take the pounds off as soon as a few extra start to creep on. Sigh . . . I wish I was more like that. I am rather hopeless when it comes to weight loss. Dieting has only ever made me fatter.
That's my story and I'm sticking to it.
Yesterday when we went into Kentville to go to the Doctors we stopped at Bulk Barn so she could get some strawberry extract. She was wanting to make this low carb strawberry ice cream recipe which she had found here.
I looked at the recipe and thought to myself, that almost looks too good to be true!! It looked to be ultra creamy and delicious.
And made in a mason jar? Say what??????
She made it last night and dropped me off a small container of it on her way to work today and oh my goodness! This is AMAZING!!! It is as delicious or maybe even more delicious than regular strawberry ice cream. And it contains only 3 carbs per serving!
Plus you don't need any special equipment to make it. No ice cream machine. No churning involved. Its easy peasy and all you need is a 2 cup (1 pint) mason jar with a tight fitting lid to make it and five minutes of time! I kid you not!
WHAT YOU NEED TO MAKE EASY LOW CARB STRAWBERRY ICE CREAM
Just a very few ingredients, a mason jar and five minutes of time!
- 2 medium (40g) strawberries
- 1 cup (240ml) heavy cream
- heaping tsp strawberry extract
- 1/8th tsp red food coloring
- 3 TBS (24g) Swerve icing sugar (confectioners sugar)
It doesn't say how large the berries are, but I would imagine they are medium sized. Not the small ones. The author does recommend weighing out the ingredients rather than measuring them.
Cooking and baking by weight is more actually accurate. There is no room for error. A gram is a gram is a gram. Cooking scales are readily available these days. I bought mine on Amazon.
Mason jars are the jars which are normally used for canning. I dare say you could use any straight sides jar for this however, so long as it holds 2 cups/1 pint and has a tight fitting lid.
Swerve is a brand of sugar replacements. You can readily buy it in some grocery stores here in Canada as well as online. It measures one to one with sugar, and comes in granulated, brown, and confectioners/icing sugars.
It is meant to be eaten on the day. The original poster recommends that if you are going to keep it for more than one day you substitute a portion of the Swerve with Xylitol (1 to 2 tsp), or halving the recipe.
Do note that Xylitol is toxic/harmful to pets. Make sure that any dishes used are rinsed within an inch of their life so that there was no risk to your pets!
Swerve, on the other hand, is completely safe for pets. Although in all honesty I wouldn't still be careful.
HOW TO MAKE EASY LOW CARB STRAWBERRY ICE CREAM
Wash the berries, pat dry and hull. Cut into small dice. Set aside.
Place the remaining ingredients into a mason jar with a tight fitting lid. Add the berries.
Shake the jar for several minutes until the cream thickens and almost doubles in size.
Place the jar into the freezer and leave to freeze for 4 to 5 hours. Scoop and enjoy!
This was incredibly delicious. So rich and cream and very nicely strawberry flavored. I am keen to try some different flavors if I can.
My favorite ice cream of all is Vanilla. (I know boring.) I think it would be very easy to make in the same way. Or Banana ice cream using diced banana and banana flavoring. Mind you, you can just freeze banana and blitz it and it is pretty much like ice cream anyways!
The possibilities are endless though when you start to think about it!
I really like that it doesn't make a ton of ice cream, so there's not a lot around to tempt you with after. Three scoops is quite manageable. If you made a vanilla one you could stir sugar free chocolate chips into it and have chocolate chip ice cream.
I really, really hope that you will be inspired to want to make this Low Carb Strawberry Ice Cream for yourself. I know it is sure to become a favorite and frequent treat in my home from time to time! Its amazingly delicious!
Easy Low Carb Strawberry Ice Cream
Yield: 3 scoops
Prep time: 5 MinCook time: 5 HourTotal time: 5 H & 5 M
This is deliciously simple! Rich, creamy, keto friendly, sugar free, and low carb. You will need a mason jar that holds at least 2 cups or one pint.
Ingredients
- 2 medium (40g) strawberries
- 1 cup (240ml) heavy cream
- heaping tsp strawberry extract
- 1/8th tsp red food coloring
- 3 TBS (24g) Swerve icing sugar (confectioners sugar)
Instructions
- Wash the berries, pat dry and hull. Cut into small dice. Set aside.
- Place the remaining ingredients into a mason jar with a tight fitting lid. Add the berries.
- Shake the jar for several minutes until the cream thickens and almost doubles in size. Place the jar into the freezer and leave to freeze for 4 to 5 hours.
- Scoop and enjoy!
Notes
Best if eaten on the day. If you are planning on freezing this for more than a day it is recommended that you use allulose instead of the Swerve confectioners sugar. This helps to prevent the ice cream from freezing solid.
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I was recently sent all of the ingredients to create a delicious Christmas Holiday Dessert from the people at Carte D'Or. Christmas Pudding Sundaes. Because of my diabetes, desserts are pretty much off the menu for me, but there is nothing at all to stop the Toddster from enjoying all the desserts he wants. Life just isn't fair sometimes!
We've been suffering with a "Heat Wave" here in the UK over the past week. The temperatures have been downright almost unbearable. I am not a person that copes well with heat, especially when you combine it with high humidity. It just saps all of my energy and I don't feel like doing much of anything at all. On top of that we have had a really poor telephone connection these past couple of weeks and really bad internet connection all this week, which meant about two days ago it stopped working pretty much completely, only allowing us to get online for about 2 minutes at a time. Just long enough to tease you. Very frustrating to say the least. Happy to say an engineer was here for most of this morning and we are now back to snuff, telephone and internet.
The upshot of this is I was able to finish a commissioned piece of artwork, a new cook-booklet (Just Desserts) and I made no less than three different ice creams to tempt you with! Yes when the temperatures rise, I want ice cream! I never seem to crave it any other time of year . . . but during the dog days of summer, ice cream is my friend.
My ice cream maker never gets used near enough. Probably because it's one of those type that you have to freeze the churning bowl first. Half the time I never have room enough in the freezer to use it. This week I made room.
This first ice cream is Rocky Road. Not Rocky Road as it is known in North America, but Rocky Road as it is known over here in the UK, a delicious square made from chocolate, marshmallows, biscuit bits, cherries etc. (If you click on that link it will take you to my rocky road recipe)
This delicious chocolate ice cream incorporates all of those flavours. I have to say chocolate ice cream is not my favourites, but this went down a real treat! Probably because it has been so flippin' hot!
*Rocky Road Ice Cream*
Makes 4 to 6 servings
Where do I start, marshmallow, chocolate, coconut, candied cherries and peanuts. What's not to like!
450ml of double cream (2 cups)
450ml of milk (2 cups)
250g of bittersweet or dark chocolate, coarsely chopped (70% cacao, 8 ounces or 1/2 pound)
4 large free range egg yolks
100g sugar (1 cup)
30g unsweetened cocoa powder, sifted (1/4 cup)
40g roasted peanuts (1/4 cup)
45g candied cherries (1/4 cup
a handful of mini marshmallows (about 1/4 cup)
2 TBS shredded coconut
Heat the milk and cream in a medium saucepan over medium heat. Bring just to the boil, then remove from the heat. Put the chocolate in a heatproof bowl and pour in half of the hot cream. Stir until it is melted and combined. Beat the egg yolks, sugar and cocoa together in a medium bowl, until pale and creamy. Gradually pour in the remaining hot cream and the chocolate mixture, whisking to combine well together.
Return the custard to the saucepan and simmer over medium low heat, stirring constantly, until it coats the back of a metal spoon. Remove from the heat and let cool, about 30 minutes.
Pour the custard mixture into an ice-cream maker and churn according to the manufacturer's instructions as per your machine, until almost frozen. Add the peanuts, cherries, marshmallows and coconut. Churn for a further 3 minutes. Transfer to a freezer container, cover with baking paper and freeze until you are ready to serve.
Next I made coconut ice cream. I do love the flavour of coconut. Mounds bars are one of my favourite chocolate bars. If you drizzle chocolate sauce on this delicious coconut ice cream . . . well, it be just like a Mounds Bar! It's a very simple recipe which doesn't involve making a custard.
*Coconut Ice Cream*
Serves 4
Printable Recipe
If you love the flavour of coconut, this delicious ice cream is for you. It uses coconut milk and palm sugar for a real depth coconut taste! Coconut Palm sugar can be purchased via Amazon, or at health food shops.
100g of granulated sugar ( 1/2 cup)
100g of grated Palm sugar (1/2 cup)
180ml of water (3/4 cup)
400ml of coconut milk (1 1/3 cups)
225ml of heavy cream (1 cup)
shredded coconut or coconut curls to garnish (toasted)
Combine the sugar, palm sugar and water in a medium saucepan over medium low heat. Bring to the boil. Remove and stir in the coconut milk and cream. Refrigerate until cool, about 30 minutes. Pour into an ice cream maker and churn according to the manufacturers directions for your particular machine. Transfer to a freezer container, cover with cling film and freeze until you are ready to serve it.
I have to say that one of my all time favourite desserts has always been Rice Pudding. So when I found this recipe for a Rice Pudding Ice Cream, years and years ago in our local newspaper I had to clip it out and save it. I can't believe it took me this long to make it! This was my absolute favourite of the three ice creams. Do make the chocolate sauce. It's just wonderful!
*Rice Pudding Ice Cream with Chocolate Sauce*
Serves 4
One of your favourite pudding flavours in a delicious ice cream. Don't skip the chocolate sauce! It's great!
450ml of milk ( 2 cups)
150g of short grain or pudding rice (3/4 cup)
1 vanilla pod, slit open lengthwise
50g of sultana raisins (a generous 1/4 cup)
pinch salt
the finely grated zest of one orange
the finely grated zest and juice of one lemon
2 TBS honey
For the sauce:
250g of bittersweet or dark chocolate, chopped (8 ounces)
374ml of milk (1 1/2cups)
2 scant tsp of corn flour (cornstarch)
50g of sugar (1/2 cup)
Combine
the milk, rice, vanilla pod, and raisins in a heavy bottomed saucepan
over medium heat. Bring to the boil, then lower the heat. Stir in the
salt. Simmer, stirring constantly, until the rice is tender and has
absorbed most of the liquid, about 15 minutes. Take off the heat and
discard the vanilla pod. (I rinse these off, dry them really well and
stick them in my sugar canister.) Let cool, stirring it from time to
time.
Stir in the orange zest, lemon zest,
lemon juice and honey. Transfer the mixture to an ice cream maker and
churn according to the manufacturers instructions.
To
prepare the sauce the sauce, combine the chocolate and half of the milk
in a saucepan over medium heat. Bring just to the boil. Dissolve the
corn flour in the remaining milk and whisk this into the hot mixture
along with the sugar. Stir constantly over low heat until smooth and
thickened. Keep warm.
Spoon the frozen ice cream into serving dishes and drizzle with hot chocolate sauce to serve.
I hate to be a party pooper, but they say the heat wave will come to an end tomorrow, and I for one am welcoming the prospect of being able to sleep without feeling too uncomfortable!
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