If you are looking for a sweet treat for your Valentine (or even to just surprise your children), then you might want to try these Valentine's Day Cupid Floats!Read More
We all love apple pie or apple crisps with a big scoop of vanilla ice cream, right? So how delicious would it be to actually have ice cream that tastes like apple pie à la mode?!
Answer: Very delicious! Super delicious! Unbelievably delicious! Creamy ice cream filled with all the flavors of apple pie make this ice cream the easiest and tastiest way to enjoy apple pie!Read More
Saying goodbye to summer can be so hard to do. We still have scorching temperatures, making it hard to embrace the furry and wooly fall trends.Even worse,. So what's a girl to do when Starbucks announces their return of the classic Pumpkin Spice Latte (PSL), but it's way too hot to drink one? You make a PSL flavoured ice cream, duh! I needed a refreshing cool treat to enjoy that could also be comfort food (work is hard!) so I decided to make myself a pumpkin spice latte ice cream. If you don't have an ice cream machine, don't feel bad. I don't have one either and yet I still enjoy these chilly treats at home!
This is the perfect treat to get you ready for fall season and all the amazing things that come with it, including and not limited to pumpkin, cinnamon, apples, hot chocolate and all things fall fashion! So let's get ready to scream, "IT'S PUMPKIN TIME!"
PUMPKIN SPICE LATTE ICE CREAM
- 1 cup whole milk, cold
- 2 teaspoons instant espresso
- ¾ cup granulated sugar
- 1 cup pumpkin puree (or just use pumpkin pie spice and ignore the spices)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- A pinch of cloves
- 2 cups heavy cream, cold
- 1 teaspoon vanilla extract
- In a measuring cup, dissolve the instant espresso in milk. Whisk until dissolved. In a medium bowl, combine the milk mixture with sugar and whisk until sugar dissolves, about 1-2 minutes.
- Whisk in pumpkin puree and mix until well combined. Add in the spices and mix well.
- Stir in the heavy cream.
- IF USING A MACHINE: Turn on your machine and pour your mixture into freezer bowl. Let mix for 25-30 mins or according to your manufacturer's instructions.
- IF NOT USING A MACHINE: Using an electric mixer, mix on medium for about 10 minutes.
- Transfer ice cream to a freezer safe bowl and freeze overnight.
NOTE: Must consume within two days of making. Without any preservatives, this stuff does not last long, and after awhile, the flavours begin to separate. No bueno!
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Make something from the blog? Be sure to share it on Instagram with the hashtag #lifebyolivia! I love seeing your creations!
Yesterday my mother came back home from visiting doctors with my aunt. The news wasn't great; downright horrible to be exact. I wanted to cheer her and everyone in the house up with some homemade ice cream that was just a little extra! After making Key Lime Pie a few months ago, I knew the flavour would be amazing so I couldn't wait to taste it! And trust me, this did not disappoint!
This recipe is so super easy; it only requires three basic ingredients! Cream Cheese, Sweet Milk and Lime Juice. I actually added almond extract at the last moment just to add another dimension of flavour and I’m glad I did. Sweet but tart and then a little crunch from the crust – Mmmm! The only drawback is you're gonna have to freeze this unless you prefer the soft serve texture most at-home ice cream makers produce. So, there's some waiting involved. Of course I don’t have an ice cream maker so I had a pretty long wait time, but it turned out the same way it would have, if I had used one.
Key Lime Pie Ice Cream
makes one quart
· 8 oz. (one package) softened cream cheese
· 14 oz. (one can) sweetened condensed milk
· 1/2 cup lime juice
· 2 1/2 teaspoons lime zest
· big pinch of salt
· 4-5 graham crackers
In mixing bowl or the bowl of a stand mixer, blend the softened cream cheese for a few seconds. You want the cream cheese soft and very spreadable so that your final ice cream batter will be smooth and free of any small lumps of cold cream cheese. I forgot to set the cream cheese out on the counter for a few hours before I made this so I rested it in a hot frying pan that I had recently used to speed up the process (totally worked).
Then add to the bowl the sweetened condensed milk, lime juice, lime zest, and salt. Blend until smooth. You can add a teaspoon of almond extract to the batter if you'd like. I think it really boosts the flavour! Pour into a container like a loaf pan and freeze for a minimum of 6 hours. The next day I have that thicker ice cream texture that I'm looking for so it may be best to freeze overnight, if that’s what you’re looking for. Otherwise, wait the minimum 6 hours and enjoy soft serve!
I forgot to add the lime zest before taking the pictures and eating the ice cream, but it was totally fine without it! Enjoy!