Get ready. The weekend is almost upon us and it could be a wonderful treat for movie watching. Let’s face it – everyone loves popcorn. Who doesn’t love ice cream? Who doesn’t love ice cream smothered with gooey hot fudge?
Hot Fudge Sauce
- 1/4 cup pack brown sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup heavy whipping cream
- 1/3 cup light corn syrup
- 3 ounces bittersweet chocolate, chopped
- 2 tbsp. unsalted butter
- 1 tsp. vanilla
- pinch of sea salt
Heat the brown sugar and cocoa in a heatproof bowl over a pan of simmering water, whisking to combine. Add the cream and corn syrup, whisking until smooth.
Cook, whisking occasionally until the mixture begins to thicken (8-10 minutes) Stir in the chocolate, butter, vanilla and salt and cook until completely smooth and the butter has melted. Let cool slightly. Will hold in the refrigerator for up to 5 days. Simply reheat over a low heat before serving.
Caramel-Chunk Ice Cream
- 2 quarts vanilla ice cream, softened (Chapman’s is the best)
Finely chop the sheet of cooled caramel. Working in 2 batches, soften the ice cream with an electric mixer. Beat half of the caramel into each batch of the ice cream, combining thoroughly. Freeze until firm. (About 2-3 hours)
Caramel Popcorn
- 1 tbsp. coconut oil
- 1/3 cup popcorn kernels
- 1 cup salted peanuts (cocktail type)
- 2 sticks unsalted butter, cut in pieces
- 2 1/2 cups light brown sugar
- 1 cup light corn syrup
- 1 tsp. sea salt
- 2 tsp. vanilla
- 1 tsp. baking soda
Coat 2 rimmed baking sheets with Pam spray. Heat oil in a large pot over medium heat until hot but not smoking. Add the popcorn and cover. Shaking the pan, cook until the corn has finished popping. Be careful not to burn. Transfer to a large bowl and add the peanuts.
Heat the butter, sugar, syrup and salt in a saucepan over a medium heat, stirring until the sugar has dissolved and all the butter has melted.
Cook until the mixture reaches 290 degrees on a candy thermometer. Remove from the heat and quickly add the baking soda and vanilla; stirring until the soda has dissolved. (stir rapidly).
Drizzle half of the mixture over the popcorn and quickly toss around to coat. Lay the popcorn out on one of the baking sheets. Pour the remainder of the syrup onto one of the prepared baking sheet and cool completely. Break into little pieces.
To serve…if you haven’t already been ‘picking’…layer the ice cream in dessert bowls (glasses) with the warm fudge sauce and caramel corn.
Blackberry/Mango Individual Pies
Mango and Blackberries make a super combination and , in this dessert, each person gets their own…no way you will want to share this with anyone. Serve these warm with either mango ice cream or really good quality ice cream.
- 1 large mango (pitted, peeled and diced)
- 2 cups blackberries, washed and patted dry
- 7 tbsp. sugar
- 1 tbsp. corn starch
- 1 tbsp. lime juice (freshly squeezed)
- 1 x 1 lb. pkg. phyllo, cut into an 8 x 8 inch square
- Butter flavoured vegetable spray
Heat oven to 425 degrees and lime a baking sheet with parchment paper. Set aside.
In a bowl, combine the mango, blackberries, 1 tbsp. sugar, cornstarch and lime juice and toss well to coat the fruit.
Place one sheet of phyllo in front of you, with a corner facing you and spray with the butter spray, sprinkle a 1/2 tsp. sugar over the surface and repeat this with three more sheets of the phyllo, laying them on top of each other.
Place 2 heaping tsp. of fruit 1/3 of the way from the bottom of the phyllo. Fold left and right points over the filling, overlapping by 1 inch. Fold the bottom corner up, enclosing the filling. Loosely roll up to form a cylindical shape about 4 1/2 – 5 inches long.
Repeat this until all the phyllo and fruit are used up- should make 8. Spray the tops and sides of the pastry with the butter spray and sprinkle with the remaining sugar.
Bake until a deep golden colour and turn the baking sheet once during the 25 minute baking time. Slide the parchment paper and pies onto a rack to cool slightly.
Serve warm with ice cream, What a treat! Bring on the movies…..Yum!
Summer Kissed Peach Crisp
Our peach tree has blossomed and is leafing so I thought it would be a good time to post this recipe and you will have it on hand when the peaches come in. Yeah I know it is not for awhile but why not be prepared?
- 1 cup brown sugar, packed
- 1/2 cup flour
- 3/4 cup oatmeal (not instant)
- pinch of cinnamon
- 1/2 tsp. freshly ground nutmeg
- pinch of salt
- 1/4 – 1/3 cup unsalted butter
- 3 lbs. peaches, peeled and sliced in 3/4 inch wedges
- 1/4 cup orange juice
- pure Vanilla Ice Cream
This is soooo easy. Stir together in a small bowl the flour, oatmeal, spices and salt. Add the butter and work it in with a pastry blender or your hands until small clumps form.
Toss the peaches in the orange juice to coat. In a buttered 13 x 9 inch baking dish, spread the peaches evenly. Top with the oatmeal mixture and bake for about 30-40 minutes until the peaches are tender and the topping has lightly browned.
Cool to warm and serve with the best vanilla ice cream you can find. Chapman’s or Tillamook come to mind.
YUMMMMM……
Ice Cream Squares
You can use whatever combination you wish: strawberry ice cream, with chopped strawberry pieces and strawberry sauce; chocolate chips, chocolate ice cream and chocolate sauce; or this one.
- 1 1/2 cups flour
- 1 cup rolled oats (not the instant kind)
- 1 cup chopped pecans
- 1/2 cup dark brown sugar
- 1 cup butter, melted
- 1 cup English Toffee Bits
- 1 1/2 cups caramel sauce (homemade)
- 8 cups really good quality vanilla or butterscotch ice cream
Combine the flour, oats, pecans and sugar together. Add the melted butter and mix well and spread out evenly on a cookie sheet. Bake at 400 degrees for about 20-25 minutes, stirring occasionally until golden in colour.
Cool this mixture completely, then press half of the mixture into a 13 x 9 inch baking pan. Stir the toffee bits into the remaining mixture. Drizzle half the sauce over the oat mixture in the pan. Cover with softened ice cream. Cover with the remaining crumbs. Drizzle the remaining sauce over all.
Cover with plastic wrap, then tin foil and freeze. Cut into squares when ready to eat. You will be tempted to “drop by” the freezer from time to time….Yes you will!
Holiday Ice Cream Cake With Pistachios And Cranberries
Okay, I know you can go out and order an ice cream cake but, I can assure you, you won’t get one that tastes this good, has no additives added, is made with only the best ingredients, costs so little and makes you the “Queen” of the damn I can do this challenge…..to yourself. Ready?
This is in case you need an alternative to the normal pumpkin pie OR you need two desserts…..yikes!!
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 1/2 cups fresh cranberries
- 1/2 cup white corn syrup
- 1/3 cup berry sugar
- 1/3 cup water
- 6 cups of Chapman’s or Tillamook Vanilla ice cream (‘cuz they are the best)
- 3/4 cup chopped pistachios, toasted
In a small bowl, mix the cookie crumbs and butter together and pat into the bottom of an 8 inch springform pan. Freeze for one hour.
In a saucepan put the cranberries, corn syrup, sugar and water and simmer for about 10 minutes, until softened. Transfer to your blender and CAREFULLY puree until smooth. Pour into a bowl and refrigerate for about 30 minutes or until cold.
With your ice cream scoop, scoop one half of the ice cream onto the cookie crumb base of the springform pan. Spoon all but 1/4 cup of the cranberries over the ice cream; save 2 tbsp. of the chopped pistachios and set aside. Sprinkle the remaining pistachios over the cranberries. Freeze this mixture for about 30 – 45 minutes.
Put the remaining three cups of ice cream in the refrigerator to soften up. Spread the ice cream over the nuts. drizzle with the remaining cranberry puree. With the tip of your paring knife, run swirls through the puree and ice cream to make pretty swirls on top. Sprinkle with the remaining pistachios. Cover this with plastic wrap and freeze for at least 7-8 hours.
When ready to serve, place in the refrigerator for about 30 minutes to soften up. If not using for Christmas, save and use it for your New Years Celebrations.
“Damn I did this” is ringing a bell in your heart, isn’t it? You bet it is. Take a well deserved bow.
Lemon Ice Cream Pie
With summer coming to a close and the long weekend coming, this would make a great dessert for that bbq you are planning.
- 1/2 gallon best quality vanilla ice cream (Tillamook or Chapman’s)
- 1 6 oz can lemonade
- 2 8 inch pie crusts (graham)
- cracker crumbs for garnish
Soften the ice cream – not melt
Thaw the lemonade. Beat them together to a creamy texture. Fill both pie shells and freeze until needed. Be sure to cover with parchment then tin foil.
When ready to serve, sprinkle with graham crumbs and, of course, whipping cream. Well? Whew, another hard dessert done. HAH!
Deelightful Bing Cherry Dessert
That is not a spelling error. This recipe is truly deelightful.
- 1 package Black Cherry gelatin
- 1 cup Bing Cherries, pitted
- 1 quart Chapman’s or Tillamook vanilla ice cream (slightly softened)
- 1 1/4 cups wafer crumbs
- 6 tbsp melted butter
- 1 cup icing sugar
- 2 tbsp. cherry juice
- 2 cups whipped cream
- 12 whole cherries, pitted
Prepare gelatin as directed. Stir in 1 cup cherries. Pour into 9 inch cake pan and chill until firm.
Mold, carefully, the ice cream in a 9 inch cake pan and chill, again , until firm. You now have 2 pans, okay?
Combine cookie crumbs and butter. Divide into 3 equal parts.
Just prior to serving, assemble this as follows:
1. Spread 1/3 cup crumb mixture on serving platter
2.Invert gelatin, place on crumb mixture. Spread second portion of crumbs on gelatin.
3. unmold ice cream and place on top of gelatin. Spread remaining crumbs on top.
4. Combine sugar and cherry juice. Pour over layer of crumbs
5. Frost sides with whipped cream, score top of cake to show portions. Decorate each piece with a whipped cream rosette and bing cherry.
Yield: 12 portions.
Kiwi Dream Smoothie
THIS IS A VERY REFRESHING SMOOTHIE FOR A SPECIAL BREAKFAST OR JUST A LAZY START TO SUNDAY MORNING.
This serves 2
- 2/3 cups milk
- juice of 2 limes
- 2 kiwi fruit, peeled and chopped
- 1 tbsp sugar
- 1/4 cup whipping cream
- 2 cups vanilla premium ice cream
- lime peel strips
Pour milk and juice in a blender and process until combined. Add fruit and sugar and process gently. Add whipping cream and ice cream processing until smooth. Pour into stemmed glasses and place lime strips on top. Serve immediately.
Taste Rating: 8.9
Nut and Chocolate Smoothie
This is a different smoothie but the kids will love it (provided they don’t have allergies). It could also serve as breakfast if you slept in and are in a rush to go to work. You? Nah.
- 2 bananas
- 3 tbsp. smooth peanut butter
- 2 scoops premium chocolate ice cream
- 5 tbsp. vanilla yogurt
- 1 cup milk
- 1/2 cup whipped cream
- chopped, salted peanuts for garnish
Place peeled bananas in blender. Add peanut butter, ice cream, milk and cream processing until smooth. Pour into chilled glasses, top with chopped peanuts, and add a small straw. Serve immediately.
This is very good if it is totally smooth and will remind you of the peanut butter and banana sandwich days. Enjoy!