By Malak Khaled
Summer is here! So, the more the temperature rises, the more ice cream sounds appealing. Ice-cream is one of the main desserts we eat in summer because it’s everywhere and it’s pretty light on the stomach. That’s of course aside from the obvious fact that it’s so cold, which is something severely needed in such weather. Many people in quarantine found the hobby of being in the kitchen, so combining both Summer and the kitchen together, we came up with this idea.
Here are some Ice-cream desserts you should try doing at home:
Fruit and Yogurt Swirl Popsicle
Ingredients:
-1 lb. of fresh or frozen fruit
-2 tablespoons of granulated sugar (only if you’re using fresh fruit)
– 2 cups vanilla yogurt
– Ice Popsicle molds
– 1o ice Popsicle sticks
Steps:
1) Using a food processor, add the fruit and sugar -if the fruits are fresh- until its smooth.
2) Pour into a resealable bag or a squeeze bottle
3) Spoon the yogurt into the bag or the bottle (If using resealable bags, snip off a corner from each)
4) Squeeze the yogurt and puree into the mold to create swirls
5) Insert the sticks and freeze overnight
Fruit Popsicle
Ingredients:
– 3 cups ripe fresh fruit chunks (any fruit of your choice)
– 1/2 a cup of superfine sugar
– 3 tablespoons of light corn syrup
– 1 tablespoon of lemon juice
– 2 cups of vanilla yogurt
Steps:
1) In a blender, put the fresh fruit with the 1/2 cup of sugar, with the corn syrup and the lemon juice and puree it until smooth for about two-three minutes
2) Add the vanilla yogurt and blend again till smooth
3) Taste the mixture and adjust the sweetness dependent on your preference
4) Pour the mixture into 10b (1/2-cup) Popsicle molds
5) Insert the sticks and freeze overnight
Blueberry Cheesecake Ice Cream
Ingredients:
– 1/2 cup of sugar
– 1 tablespoon of cornstarch
– 1/2 cup of water
– 1 or 1/4 cups of fresh or frozen blueberries
– 1 tablespoon of lemon juice
For the cracker mixture you’re going to need:
– 2 or 1/4 cups of crackers or biscuits crumbs
– 2 tablespoons of sugar
– 1/2 teaspoon ground cinnamon
– 1/2 cups of melted butter
For the ice-cream you’re going to need:
-1 or 1/2 cups of sugar
– 1 package (3.4 ounces) of instant cheesecake or vanilla pudding mix
– 1 quart heavy whipping cream
– 2 cups of milk
– 2 teaspoons of vanilla extract
Steps:
1) In a small saucepan, combine sugar and cornstarch and gradually stir in water until smooth.
2) Stir in blueberries and lemon juice.
3) Bring the boil to over medium-high heat, then reduce the heat and simmer it for 5 minutes or until slightly thickened, uncovered, with occasional stirring then cover and put in the refrigerator until chilled.
4) In a large bowl, combine the cracker crumbs, sugar and cinnamon.
5) Stir in butter then pat into an ungreased 15×10 baking pan.
6) Bake at 350 degrees until lightly browned for 10 to 15 minutes.
7) Let it cool completely
8) While it cools, in a large bowl, whisk the ice cream ingredients then freeze it.
9) Refrigerate the remaining mixture until ready to freeze then whisk before adding to the freezer.
10) Crumble the cracker mixture in a large container, layer the ice cream, the crackers mixture, and blueberry sauce and freeze.
Nutty Caramel and Chocolate Sundae
Ingredients:
-100 grams of dark chocolate broken into chunks
– 200 ml. of milk
– 300 grams caramel
– 85 grams crunchy peanut butter
– 4 crunchy biscuits into chunks
– 50 grams of chopped salted roasted peanuts
– 6 big scoops of vanilla ice cream
– 6 big scoops of chocolate ice cream
Steps:
1) Put the chocolate and 100 ml milk in a small pan and Put the caramel, peanut butter, and 100 ml milk in another pan then melt both and stir until saucy then set it aside to cool.
2) Give the sauces a good stir to loosen then layer the 2 sauces, biscuit bits, and ice cream in 6 glasses or bowls and east straight away.
Tropical Ice Cream Cake
Ingredients:
– 1 sponge cake
– 500 ml tub mango sorbet
– 500 ml tub vanilla ice cream
– 50 grams of dark chocolate
– 500 ml tub raspberry sorbet
– 150 ml double whipped cream
– Decoration fruit (cherries)
Steps:
1) Cut a piece of sponge about 5mm thick to fit a 1lb 16 x 10cm loaf tin and trim off any dark edges.
2) Line the loaf tin with a double layer of strong cling film and push the sponge into the base. If the cake is smaller than the tin, patch any gaps, you won’t see them when the cake is finished.
3) Spoon a layer of mango sorbet into the tin using three-quarters of the tub, flatten the surface using the back of a spoon and freeze for 10 minutes.
4) Repeat using the vanilla ice cream, then add another layer of sponge.
5) Melt the chocolate and pour it over the second layer of sponge. Freeze for 10 minutes, and then carefully add a layer of raspberry sorbet in the same way, followed by a final layer of sponge.
6) Cover the lot in cling film, then freeze until you need it.
7) Turn the ice cream cake out of the tin onto a plate and peel off the cling film, and then decorate the top with whipped cream and cherries.
8) Wait 10 minutes before slicing with a long, straight-edged knife.
Ice Cream Cookie Dessert
Ingredients:
-1 package (15 or 1/2 ounces) of crushed and divided Oreo cookies
– 1/4 cup of melted butter
– 1/2 gallon of softened vanilla ice cream
– 1 jar (16 ounces) of hot fudge warmed ice cream topping
– 1 carton (8 ounces0 frozen whipped and thawed topping
Steps:
1) In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13×9 dish.
2) Spread with ice cream then cover and freeze until set.
3) Drizzle fudge topping over ice cream; cover and freeze until set.
4) Spread with whipped topping and sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm.
5) Remove from the freezer 10 minutes before serving.
