Frozen Treat Week | July 22 -28 | from KatiesCucina.com

Are you ready for ice cream today? What about Blueberry Cheesecake Ice Cream? I love cheesecake and I love ice cream so why not mix the two together to get one amazing ice cream flavor?  I’m still finding blueberries for a very good price down south, so while they are at a great price I cook with them… a lot! I

Blueberry Cheesecake Ice Cream from KatiesCucina.com #frozentreatweek #icecream

I’ve been experimenting in the kitchen and have recently figured out how to make small batch ice cream that tastes amazing. This Blueberry Cheesecake Ice Cream recipe is only for one pint! That’s it. It does take a little prep work, but totally worth it in the end. You’ll want to plan a little bit ahead of time and make the blueberry compote that you’ll stir in towards the end of the churn. This Blueberry Cheesecake Ice Cream does not have an egg-base. It’s all heavy whipping cream, whole milk, and cream cheese! This is a soft and fluffy ice cream that will melt in your mouth!

As most of you know the only way I’ve ever been able to make ice cream is with my KitchenAid Ice Cream attachment. Making ice cream is a breeze with this attachment. If you own the Stand Mixer you really need to make the investment (or enter our giveaway below) and get this Ice Cream Attachment!

Blueberry Cheesecake Ice Cream from KatiesCucina.com #frozentreatweek #icecream

Katie Original Recipe

Blueberry Cheesecake Ice Cream

Prep Time: 1 hour, 35 minutes

Total Time: 1 hour, 35 minutes

Yield: 1 pint

Blueberry Cheesecake Ice Cream

Ingredients

  • 1/2 cup blueberries
  • 1 tbsp water
  • 1/4 cup white sugar
  • 3 tbsp whipped cream cheese
  • 1/2 cup white sugar
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 1/4 tsp vanilla extract

Directions

  1. For the compote, in a small sauce pan add the blueberries, water, and white sugar to the pan, mix well and cook for 5 minutes on high and then 10 minutes on medium-low. Refrigerate for at least 1 hour.
  2. Combine the whipped cream cheese and white sugar in a blender and blend for 15 seconds. Then add the heavy whipping cream, whole milk, and vanilla extract. Blend for an additional 15 seconds. Pour the milk mixture into a KitchenAid Ice Cream attachement and churn for 15 minutes (if using another ice cream unit follow manufacturers directions). During the last minute of churning add in one tablespoon of the blueberry compote. Once the ice cream is done begin scooping ice cream into a container. Fill half way and pour half of the compote into the container. Lightly mix and then add the remaining ice cream and blueberry compote and mix again. Eat immediately or freeze for up to one week.
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Here are more Frozen Treat Week recipes:

Lavender Lemon Curd Frozen Yogurt from Nutmeg Nanny

Peanut Butter Cup Ripple Ice Cream from Eats Well With Others

Elvis Frozen Bananas from Foodie with Family

Sweet and Sour Cherry Yogurt Pops from The Baker Chick

Ice Cream Sundae with Roasted Cherries from Cook the Story

Coconut Hibiscus Granita from Cooking with Books

Almost-Instant Healthy Mint Chocolate Chip Soft Serve from an Edible Mosaic

Raspberry and Riesling Sorbet Float from Sweet Remedy

Homemade Cookies & Cream Ice Cream from Chocolate & Carrots

Andes Mint Pudding Pops from Rachel Cooks

KitchenAid + King Arthur Flour Giveaway

Today’s giveaway is sponsored by KitchenAid and King Arthur Flour. Two lucky winners will receive one of the two packs. Make sure you fill out the widget below for multiple chances to win.

Kitchen Aid Blender with Ice Cream Attachment & King Arthur Flour Giveaway

Disclaimer: I did not receive anything to host this giveaway. Two lucky winners will receive one of the two prize packs. All opinions are my own! 


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100+ Ice Cream Recipes

100 Ice Cream Recipes from KatiesCucina.com #Recipe #IceCream
Happy National Ice Cream day! One of my favorite days of the year. A day where I find it perfectly ok to eat multiple bowls of ice cream in one day. Today, I’ve put together a list of 100 Ice Cream Recipes. From sweet to savory and everything in between I have it covered in this massive round-up.

I’m also excited to announce that we are kicking of Frozen Treat Week this week. This has been a week-long festivities that has been a long time in the making. Make sure you stop by Monday, Wednesday, and Friday this week to enter to win some AMAZING prizes, like really really BIG prizes!


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Guinness Floats via KatiesCucina.com #Irish #StPatricksDay #IceCream

With St. Patrick’s Day right around the corner I’m going to share with you a few of my favorite Irish recipes this week. While reading the current issue of Everyday with Rachael Ray I saw she made Guinness Milkshakes, and that’s when a light bulb popped on! Why don’t I make Guinness Floats? Similar concept just in float form.

Guinness Floats via KatiesCucina.com #Irish #StPatricksDay #IceCream

Yesterday, when I shared my Slow Cooker Corned Beef and Cabbage recipe I shared that my husband home-brews. This past Sunday he had his “brew crew” over to brew for the day. Which gave me a great excuse to try out these Guinness Floats on the guys. It also gave me a great excuse to cook like a mad woman. I made them breakfast, lunch, and a few snacks plus dessert.

Guinness Floats via KatiesCucina.com #Irish #StPatricksDay #IceCream

This my friends was dessert  (and an easy adult dessert at that)! Simply layer a few scoops of homemade french vanilla ice cream in tall sundae/float glasses.

Guinness Floats via KatiesCucina.com #Irish #StPatricksDay #IceCream

Slowly pour the Guinness into the glass. I started off with about a half bottle of beer per glass; however, the guys add more beer as they drank it! I told you this was a simple adult beverage/dessert in a glass. If you are entertaining this Sunday you could serve these Guinness Floats in tiny shot glasses with a tiny scoop of ice cream and a shot of Guinness!

Guinness Floats via KatiesCucina.com #Irish #StPatricksDay #IceCream

I even served the Guinness Floats with the striped straws thinking the guys would be annoyed by them, but they all used them… slurping up each and every sip of Guinness and vanilla ice cream concoction. I would imagine these would taste just as good with chocolate ice cream too!

Guinness Floats via KatiesCucina.com #Irish #StPatricksDay #IceCream

Katie’s Cucina Original Recipe

Guinness Floats

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2

Guinness Floats

Ingredients

  • 6 scoops Vanilla Ice Cream
  • 2 bottles of Guinness Beer

Directions

  1. Add three scoops of vanilla ice cream to a tall (ice cream float) glass. Then slowly pour Guinness beer over top. You will only use 1 bottle of beer during the official pouring of the two floats. As your guest begin to drink the floats continue to add more Guinness beer to the glass.
  2. Serve immediately and with a straw!
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As we conclude my virtual ice cream social I look back over the past 6 days.  I’ve had a blast sharing my google hangout video, ice cream recipes, toppings, and a cake! I’ve also enjoyed looking at all the tasty recipes that fellow bloggers shared! Here are a few of my favorite recipes that were shared this week. PLEASE DO NOT pin other peoples pictures from my blog. Be a responsible pinner and visit the recipe you like and pin from their blog! 

 

Avocado Chip Ice Cream from Inside BruCrew Life

 

Birthday Cake Ice Cream from Sweet Remedy

Shortbread & Pecan Crusted Ice Cream Balls With Maple  Drizzle from Cook the Story

 

Pineapple-Mango Ice Cream from Mostly Food & Crafts

 

Cherry Chocolate Ice Cream from Everyday Mom

 

Mixed Berry Popsicles from Jeanette’s Healthy Living

Berry Popsicles for Cancer

 

 Brownie Sundae Pie from Small Town Cookie

 

Fior di Latte Gelato from Sweetbites Blog

 

Homemade Strawberry Sorbet from It’s So Very Cheri

 

And now… the moment everyone has been waiting for all week. The winner of the KitchenAid Ice Cream Maker Attachment is…
a Rafflecopter giveaway

Congratulations Andreanna! You have one week to respond to the email I sent you. After one week I’ll have to pick a new winner!

Thank you to everyone who participated in my first ever Virtual Ice Cream Social! 

 


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Cake Batter Ice Cream

cake batter ice cream

Every now and then my husband will treat me to ice cream out. This is a huge treat since I always have homemade ice cream in the house, so we hardly ever have the urge to go out. Most of the time, we are on vacation or meeting friends out. If we visit Cold Stone or the Marble Slab I almost always get cake batter ice cream. It’s a treat since its not a flavor I’ve ever made at home… that is, until the other day!

cake batter ice cream

I was excited to find the recipe–a copykat version of the Cold Stone classic. After making it I gave it a try… ok well, maybe I indulged in a bowl. The ice cream is buttery goodness if those can even be words to describe something. I’m just not sure though if its on spot with true cake batter ice cream. Maybe, its because its been so dang long since I’ve had cake batter ice cream?

cake batter ice cream

Either way this ice cream is delicious. Think of a buttery vanilla… that’s what this ice cream is. If you make this recipe I’d love to hear your take on the recipe. Do you think it tastes like cake batter ice cream? Or more buttery vanilla?

cake batter ice cream

Adapted from CopyKat Recipes

Cake Batter Ice Cream

Prep Time: 35 minutes

Total Time: 35 minutes

Yield: 1 quart

Ingredients

  • 3 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 3/4 cup, dry Duncan Hines Butter Recipe Cake Mix

Directions

  1. In a large pot add 3/4 cup sugar, 1/4 teaspoon salt, and 1 cup of heavy cream. Mix well over medium heat until sugar dissolves. Do not allow your mixture to boil. Once sugar is dissolved remove from heat and add 4/3 cups sifted Duncan Hines Butter Recipe Cake Mix to the cream mixture. Whisk until the cake mixture has dissolved and their are no clumps of cake mix. Add 2 cups of heavy cream and 1 cup of whole milk, whisk until well incorporated. *My batter was luke warm so I did not refrigerate my batter prior to churning; however, if your batter is hot you will want to refrigerate for at least 2-4 hours.
  2. Pour liquid cake batter into ice cream maker and churn according to manufacturers directions. *I use the KitchenAid Ice Cream Maker Attachment, and this batch churned for 25 minutes. The ice cream will be the consistency of soft serve. Store in an airtight container in the freezer. Store for up to one week.
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Giveaway Alert! Make sure you enter to win a KitchenAid Ice Cream Maker Attachment. Giveaway ends Friday, July 20th at midnight!

Disclosure: This post includes affiliate links. If you make a purchase I will receive a percentage of the sale.


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Day 3 of the Virtual Ice Cream Social and today I bring to you a homemade ice cream topping. Key for any ice cream party! I bring you… homemade hot fudge sauce! Yep, I went there, again. Hot fudge has always been one of those indulgence that I don’t get often enough; maybe once or twice a year. That is until I started making my own.

homemade hot fudge sauce

I remember as a kid going out for ice cream once a month, and if I didn’t get a soft serve ice cream cone dipped in rainbow sprinkles or hard chocolate shell I got a decadent ice cream sunday. Vanilla ice cream, thick whipped cream, a maraschino cherry on top , oh and don’t forget the hot fudge sauce. That’s what I really wanted–forget all the other components to the sundae–I just wanted the hot fudge!

homemade hot fudge sauce

It is self satisfying once again to know that I can make my own ice cream toppings. I’ve mastered homemade whipped cream, and make a pretty mean caramel sauce, but now I think I’ve taken my obsession with ice cream to a whole new level with this homemade hot fudge sauce.

Do you make your own ice cream toppings?

Adapted from Epicurious via Gourmet, February 2004

Homemade Hot Fudge Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 cups

Ingredients

  • 2/3 cups heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup packed dark brown sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 tsp salt
  • 6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Directions

  1. In a large pot, add: heavy cream, corn syrup, brown sugar, cocoa powder, salt, and 3oz of the chocolate. Bring to a boil over medium heat, continuously stirring until chocolate is melted. Reduce heat to low and cook at a low boil, for about 5 minutes, stirring occasionally.
  2. Remove the pot from the heat and add the butter, vanilla extract, and remaining 3 ounces of chocolate. Stir until smooth--cool sauce and serve.

Notes

*Store sauce in an airtight container for up to 1 week in the refrigerator.

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Giveaway Alert! Make sure you enter my KitchenAid Ice Cream Maker Attachment giveaway going on this week only!

 


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Peanut Butter Ice Cream w/ Chopped Peanut Butter Cups

Day 2 of the Virtual Ice Cream Social, and today I bring you sweetest treat of all. Peanut butter ice cream with chopped mini peanut butter cups. If you are a peanut butter lover I think you are going to love this ice cream recipe. Once again, this is an eggless recipe that you can make right away as long as your ice cream attachment is frozen!

Peanut Butter Ice Cream with Peanut Butter Cups

As a kid I wasn’t a fan of fancy ice creams like this one. I loved me some plain old vanilla ice cream. As I began to grow older I started becoming adventurous with my ice cream flavors. And, well now… I make all sorts of concoctions in my kitchen. I got the idea for this recipe a few months back when I picked up a bogo of Ben & Jerry’s ice cream. They didn’t have my favorite chocolate chip cookie dough, so I opted for a peanut butter ice cream with peanut butter cups. It was amazing but oh-so-sweet. 1 scoop was a perfect serving size. My adapted version is just the same… a few scoops and it will put you over the top!

Peanut Butter Ice Cream with Peanut Butter Cups

Adapted from: RecipeGirl.com

Peanut Butter Ice Cream w/ Chopped Peanut Butter Cups

Ingredients

  • 1-1/2 cups smooth peanut butter
  • 1 cup sugar
  • 1-1/2 cup whole milk
  • 2 cups heavy cream
  • 1 cup mini peanut butter cups, chopped

Directions

  1. Using a KitchenAid Stand Mixer, cream peanut butter sugar together until smooth (about one minute on medium speed). Turn the mixer off then add the whole milk. Mix on low until most of the liquid has mixed with the peanut butter mixture--mix for a good 2-3 minutes until it's a thinned out peanut butter consistency. Add the heavy cream and mix for 30 seconds or until incorporated.
  2. Pour ice cream mixture into ice cream machine and churn according to manufacturers directions. *I use the KitchenAid Ice Cream Maker Attachment and this batch churned for 25 minutes. The ice cream will be the consistency of soft serve. Carefully, fold in chopped peanut butter cups, store in an airtight container in the freezer for up to one week.
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Giveaway Alert! Make sure you enter my KitchenAid  Ice Cream Maker Attachment giveaway going on this week only!


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The day has finally arrived… it’s time for my first ever Virtual Ice Cream Social Party! A few months back I had this dream… a dream to host a virtual ice cream social link party where all bloggers could share sweet treats of all kind and a fabulous giveaway!

KitchenAid Ice Cream Maker Attachment Giveaway

Not only am I hosting a link party, but I’m also giving away one KitchenAid  Ice Cream Maker Attachment to one lucky reader. I’ve owned my ice cream maker for over 2 years now and have easily made over 3 dozen batches of ice cream. You must have a KitchenAid Stand Mixer to use this attachment. It is super easy to make and within about 25 minutes you’ll have yourself about 2 quarts of ice cream, gelato, sherbet, sorbet,etc… the sky is the limit as to what flavors you can create. As I mentioned during my Ice Cream Google Hangout yesterday, I always keep my bowl in my freezer, so I’m ready to churn at all times. I mean who doesn’t love homemade ice cream?

Don’t worry–even if you don’t have a blog you can still enter for chances to win! 

To enter the giveaway please use the Rafflecopter widget below:

a Rafflecopter giveaway

 

For additional chances to win or to just participate in the virtual ice cream social link party here is what you’ll need to do:

1. Submit as many frozen treats as your heart contents. I am not limiting entries to participate if you don’t have any ice cream recipes no sweat… submit a sorbet or a semi-homemade frozen treat!

2. Add the virtual ice cream social badge somewhere on your blog to show others you are participating. *The code for the button is on my sidebar!

3. Visit at least 2 posts–after all its a social! And while your at it you can share via social sites to get more involved!

*On Saturday, July 21st I’ll announce the winner and feature a few of my favorite recipes from the Virtual Ice Cream Social Party. Entering in this link party gives Katie’s Cucina the right to promote recipe via social sites, feature, and use 1 image with credits and link back on KatiesCucina.com

Disclaimer: I did not receive any compensation to write this post nor did I receive any product from KitchenAid. I received one KitchenAid Ice Cream Attachment to giveaway to one lucky reader! This post contains affiliate links which means if you make a purchase through my links I will make a percentage from your purchase. As always all opinions are my own. Giveaway is open until 7/21/2012.


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The other day Christine from Cook the Story and I, talked ice cream with our special guest Samantha from Sweet Remedy. We shared childhood stories about ice cream, recipes, fun facts, and a few laughs!

I also announced about my first ever Virtual Ice Cream Social starts today and runs through the end of this week, Saturday, July 21, 2012. Not only will we have  a fun link party but I’ll be giving away a KitchenAid Ice Cream Maker Attachment! So make sure you stop by each day for a fun new treat!

Our chat ran on the longer side I guess because we are all passionate about sweet treats! If you love ice cream I think you’ll love our most recent Google chat.

Here are a few of my ice cream recipes I mentioned during our chat:

 

 Chocolate Chip Cookie Dough Ice Cream

Biscoff Ice Cream

Biscoff Ice Cream

 

Pumpkin Pie Ice Cream

 

Coconut Ginger Ice Cream

Strawberry Gelato

 

Disclaimer: This post includes affiliate links which means if you purchase something I will make a few pennies off your purchase!


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biscoff ice cream

Biscoff… what? Yes, I went there. I created an ice cream recipe that is going to rock your socks. If you are a lover of the sweet and buttery cookie then you are going to fall head over heals in love with this ice cream recipe. Ever since I whipped up my first batch of this I haven’t be able to put the spoon down. I even brought in a container to my office where I find myself sneaking the break room freezer to get a spoonful of this buttery cookie goodness.
Biscoff Ice Cream

Julie from The Little Kitchen and Naomi from Bakers Royale have declared this week as Biscoff week on their blogs. So if you’re a biscoff lover [like me] then you better get your bums over to their blogs and take a look at the sinful recipes they’ve developed! Both of their blog post on monday sent me over the edge and that’s when I knew it was finally time to break open the container of biscoff spread and make an ice cream.
Biscoff Ice Cream

Yes, that’s right. I purchased a jar of biscoff spread back at the beginning of May and managed to not open it and try it. I honestly wasn’t excpecting it to taste like the cookie–oh my, was I wrong! Forget peanut butter… this spread is 10 times better than peanut butter… Now that I’ve created this recipe I’ve now got the biscoff itch… the sky is the limit as to what you could create!
Biscoff Ice Cream

Ok, so let’s talk about this ice cream. First thing is first, there are a handful of recipes out in blog land for Biscoff ice cream; however, I wasn’t a fan of any of the recipes. You see… I wanted to make the ice cream that night… not cook down eggs and milk mixtures and wait 24 hours for it to cool so I can churn.

I wanted it now (as Veronica from Willy Wonka would say).

I got to work and developed my own biscoff recipe. My version contains not one egg which means that once you mix the batter together you can instantly churn! Then to step it up to the next notch… I added a few swirls of biscoff spread in the final pints; swirling through out the ice cream. I hope you’ll give this super simple recipe a try and once you do–try not to eat it all in one sitting.

Biscoff Ice Cream

Katie Original Recipe

Biscoff Ice Cream

Prep Time: 27 minutes

Total Time: 27 minutes

Yield: 2-1/2 pints

Ingredients

  • 1 cup Biscoff Spread + 2 tablespoons
  • 1/4 cup White Sugar
  • 1-1/4 cups Whole Milk
  • 2 cups Heavy Whipping Cream

Directions

  1. Using a KitchenAid stand mixer begin to cream the biscoff spread and white sugar together (for about 1 minute). Turn the mixer off, add the whole milk and slowly mix. Once the milk has started to mix in with the Biscoff spread turn up the speed of the mixer and mix until well incorporated and soup like (around 5 minutes). Add the heavy whipping cream to the mixture until its combined (about 1 minute).
  2. Pour the biscoff mixture into your ice cream machine and follow your manufacturers directions.*I use a KitchenAid Ice Cream Attachment and my ice cream churned for 20 minutes.
  3. Once your ice cream is done it will resemble soft serve ice cream. Scoop ice cream into an air tight container then place 2 tablespoons of Biscoff spread in the container and swirl. Seal and store in the freezer for up to 1 week.
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Disclosure: This post includes affiliate links. If you buy something I’ll make a small percentage off your sale.


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