Frozen Bananas Chocolate Ice Cream

Try as you might, you always end up having over ripe bananas. They are great in smoothies or banana bread. I started freezing them whole with the skin and all to be used up for a banana bread 2 months later. I can thaw them and remove the skin and then use it in the bread. For use in ice creams though, it is better to peel and slice and then freeze. It comes in handy in the summer months when you crave for frozen treats but want to skip the store bought ice cream with all its additives and heavy cream.

This is absolutely a 3-4 ingredient recipe. I made my own condensed milk by reducing the milk and adding only the required amount of sugar or you can skip the sugar and add none at all as the ripe bananas are pretty sweet by themselves.

Recipe in pictures below. Very quick and easy, you can use store bought condensed milk for even faster results. Replace with almond milk for a vegan version

In a sauce pan, boil the milk till it thickens, once thickened add the cocoa powder, sugar and mix it well and turn off the heat.
Pour in a container and set in the fridge to chill. Take the frozen bananas in a blender and blend to smooth.
Add the chilled condensed milk and mix it well in the blender.
Pour the banana - milk mixture into a freezing tray and let it freeze for 2-4 hours and then serve.

A guilt free treat when you feel like it.

Frozen Bananas Chocolate Ice Cream
Preparation Time:10 minutes
Condensed Milk Cooking Time:30-45 minutes
Ingredients

1. 4 frozen bananas
2. 1 cup of whole milk reduced to 1/3 or (1/3 cup of store bought condensed milk)
3. For Vegan: Use 1/3 cup of almond milk or any milk of choice
4. 1 tbsp cocoa powder
5. 2 tbsp of sugar (skip the sugar if using store bought condensed milk)

Method

1. If making your own condensed milk, take the whole milk and keep cooking till it reduces to a third, keep stirring so it does not stick.
2. Add the cocoa powder to the thickened milk. Mix the cocoa in some hot milk prevents lumps. Remove and chill.
3. Take the frozen banana in a blender and blend to smooth, now add the cocoa condensed milk and mix it into the banana puree.
4. Pour into a tray and freeze for 3-4 hours and then serve.

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Two Ingredients Ice Cream - In an Ice cream maker

The calendar says Fall but it definitely feels like winter temperature wise and the deluge of rain just hasn't stopped. November apparently is making its way into the record books for the amount of rain that has fallen. I don't want to criticize for fear that it will not come around when we most likely need it. I digress.

It is never too cold for Ice cream is my motto and I bet some of you at least will agree :)

The thing is nobody is going to say No to ice cream even though it is winter. Ever since I discovered this 2 ingredient ice cream I don't think twice before making it. It of course is a great accompaniment to winter desserts like pies and bread puddings. Warm pie or pudding topped with home made soft ice cream will expel your winter doldrums I promise.

The only thing to have on handy is the condensed milk. If you want to control the amount of sugar then sweetened condensed milk is not a good choice. You can start with evaporated milk. I tried with one 14oz can of sweetened condensed milk and 1 cup of milk, the ice cream was a bit too sweet, tried with 1 1/2 cups still a bit sweet and finally 2 cups of milk the sweetness is just right. You might ask why use milk and condensed milk. You could simply use whole milk and thicken it but that would take an awful long time instead of the 15 minutes or less for this.

I bought condensed milk from Costco which means I have quiet a few so I have not experimented with evaporated milk but it should work. Evaporated milk is also thickened milk but without sugar like in the condensed milk but you would have to add sugar to it if you need.

If you do not have an ice cream maker, freeze for about 2 hours take it out, use a hand blender and break it down, freeze and then in another 2 hours break it again and finally leave it for 4 hours to set completely.

The reason I keep going back to this recipe instead of this one which is just as easy is the addition of cream which once finished churning, the ice cream maker takes a while to clean because of all the fat and this recipe with the addition of corn starch which is also something I would like to avoid if I can. But if you do not like condensed milk these 2 are very good options.

Here is the quick and easy recipe in pictures,

In a sauce pan heat the milk and when it comes to a boil, continue cooking on a lower heat while stirring for another 5 minutes. Then add in the condensed milk and cook for another 5 minutes.
Transfer the contents to a container and let it come to room temperature. Now put it in the refrigerator for at least 30 minutes to chill the milk mixture.
Now pour the chilled mixture into an ice cream maker and churn for 20 minutes or so.
Transfer the churned ice cream to a freezer container and freeze overnight.

Two Ingredients Ice Cream
Preparation Time:5 minutes
Cooking Time: 15 minutes + 30 minutes churning + 4 hours freezing time
Ingredients

1. 1 can of condensed milk (14 oz)
2. 2 cups of 2% milk (whole milk can be used)

Method

1. Take 2 cups of milk in a sauce pan let it come to a boil about 5 minutes or so and lower the heat and while stirring let it cook for another 5 minutes.
2. Now add the condensed milk to it and mix it well and cook for another 5 minutes. Turn off heat and let it come to room temperature and then put it in the fridge to cool for about 30 minutes.
3. Note:If you can plan ahead do the heating of the milk the previous and it is available to be churned any time.
4. Pour the cooled milk mixture in the ice cream maker and churn for about 20-30 minutes.
5. Remove to a freezer container and freeze overnight for a firmer set or it to be eaten right away:).
Soft and creamy ice cream is ready.

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Kulfi Frozen Nut Delight (Indian Ice Cream with Mixed Nuts)

I am sick of this winter weather. It is April and I as I sit looking out the window I am seeing flurries! When will this cold go away really? April is colder than February ever was. The thing is in February you are resigned to deal with winter but in April when you want to start packing up your winter clothes, old man winter is throwing a tantrum and just won't leave. Well my protest is to post this frozen kulfi nut delight!

Kulfi, that Indian of ice creams (with origins in Persia?) lends itself to a lot of variations. Kulfi is made with thickened milk, addition of a small quantity of powdered nuts, cardamom and sugar like this Almond-Pista Kulfi.

Made a slight variation to this and decided to add milk and nuts in equal quantities. The result was a frozen pudding like nutty texture that was enjoyed more than kulfi itself. Heat the milk and condensed milk and add in the powdered nuts and freeze for till it sets.

Here is the delicious process in pictures. At each stage you just want to grab a cup of it, find a quiet spot and savor! I persisted till the end and the results were of course delicious.

Heat the milk in heavy bottomed pan. Take the cardamom and sugar in a coffee grinder and make a smooth powder.
Once the milk reduces to almost half add the powdered cardamom powder to the milk.
Coarsely powder the nuts and set aside.
Pour in the condensed milk and let it cook for another 10 or so minutes.Once the milk is reduced add the powdered nuts.
Mix in the nut powder, turn off the heat and transfer to a container to freeze.

Kulfi Frozen Nut Delight
Preparation Time: 45 minutes
Freezing Time: 4-8 hours
Ingredients

1. 1 1/2 cups of full fat or 2% milk
2. 14 oz can of condensed milk
3. 1 tsp cardamom seeds + 1/2 tbsp sugar
4. 1 1/2 cup of powdered nuts (roasted almond + pistachio)

Method

1. In a wide mouthed thick bottomed pan, set the milk to heat.
2. Take the cardamom seeds and sugar in a grinder and make a smooth powder.
3. Coarsely powder the roasted nuts and set aside.
4. Let the milk continue to reduce till it thickens nicely and reduces to about 1/2 the original volume. Takes about 20-25 minutes with constant stirring.
5. Add in the powdered cardamom powder and mix well.
6. To this add the condensed milk and continue to cook for another 10 -15 minutes.
7. Now add and mix the powdered nuts. Turn off the heat.
8. Let the mixture cool and pour into a container to freeze. Freeze for at least 4 hours or overnight.

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Peach Frozen Yogurt

It is the peak of peach season and if you are close (or even far) to an orchard or farm market I strongly encourage you to load up for the year. They are great for baking, making jams, ice creams, smoothies and of course eating fresh - my daughter eats 4 a day minimum :). You can't have enough of them. I can't believe there was a time when I did not like peach. I realized later that it was the mushy peach. I like them just ripe and still slightly firm.

If you go to an orchard right now they are plentiful and cheap and fresh without any of the waxy stuff you find on fruits in grocery stores. There are white and yellow peaches. The slightly more tart and acidic yellow peaches which become sweet as they ripe and the less acidic and sweet when ripe or not.



Ice creams and frozen yogurts are what you feel like eating on warm and humid days. Peach yogurt is one of the best as they come when made with fresh peaches. Feels like soft serve and is light enough if the sugar is controlled to be even eaten as breakfast ;) While I prefer using plain Greet Yogurt you can also use regular or home made yogurt to make the ice cream.

Wash chop, pit and chop the peaches. Take it in a blender. Add in the lemon juice.
Add in the sugar .
Blend the sugar and the peaches till it is well mixed. Add the yogurt.
Blend the yogurt into the peach so it well mixed.
Pour into the ice cream maker and churn for about 20 minutes. Ready to eat :)
Remove to a container to freeze for another 4 hours or so.

Did I tell that you should all buy an ice cream maker. You can buy one for less than $30 or slightly more. Mine is the most basic kind and it serves the purpose well. Store bought ice creams are heavy and sugary. Making ice cream at home you can control both. The recipe is based off of this recipe in Eating Well.

Peach Frozen Yogurt
Preparation Time: 10 minutes
Churning Time: 20 - 30 minutes
Freezing Time: 4-8 hours
Ingredients

1. 3-4 ripe peaches (white or yellow)
2. juice from half a lime (lemon)
3. half cup of sugar
4. 2 cups of Greek Yogurt or regular yogurt
5. 1/2 - 3/4 cup of sugar (I used raw sugar)

Method

1. Wash, seed, chop and puree the peaches in a blender.
2. Add the lemon juice and sugar and blend till well mixed.
3. Add in the Greek Yogurt and blend for 30 seconds more.
4. Transfer to the ice creamer and churn for 20 minutes. It should be ready to eat them but they should be frozen for another 4 hours for a firmer ice cream.

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