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Category: Ice-cream

Ice creams may be dairy-based or vegan, and this category may also include sorbets. Basically it is for frozen desserts.

Recipes in Ice-cream

Chocolate Bourbon Ice Cream

The bourbon keeps it from freezing as hard, but even with this much bourbon, it is pretty hard by the second day in the freezer! This could also make interesting fudgesicles...

Mint Chocolate Chip Ice Cream

This is an easy recipe--the hardest thing about it is probably making the chocolate "chip" beforehand. You can use any alcohol or none at all--I just prefer using peppermint Schnapps.

Maple Pecan Ice Cream

This is a light enough ice cream that it can be made without the rum, but once I included rum, I never went back. This is a very simple recipe, and can also be made vegan, using a liter of coconut cream instead of the milk and cream, but the rum helps if you make it vegan, because it will freeze harder.

Champagne Sorbet

This is basically a frozen mimosa, and is quite light, and like a slightly alcoholic slushy. I used lychee juice, which is hard to find, but you could also use orange juice or white grape juice, with the former being even closer to a mimosa.

Bananas Foster Ice Cream

This is a good way to use up ripe bananas. The rum (I like to use dark) keeps it from freezing too hard. I have not tried setting it on fire (it really doesn't taste that alcoholic), but it might be nice to serve it with rum poured over it, too.

Vegan Chocolate Coconut Fudgesicles

Want something rich and chocolatey, but vegan and sugar-free? Have I got the thing for you…and oh, so simple, too! These do not require an ice cream churn--only a blender. These make a great summer snack to store in the freezer for a quick cool down. You can also view step-by-step picture instructions on my food blog.

Chocolate Orange Ginger Ice Cream

Intense flavor ice cream with the ginger and orange together! This used to be an old favorite, and back when I did custard ice creams, I would cook eggs in milk for this, but this is a no-heat recipe, no eggs, but still rich, and the alcohol keeps it soft enough.

Chocolate Peanut Butter Ice Cream

The alcohol in this helps keep it soft, but of course it is optional. I happened to put half rum and half vodka in this, and the rum overwhelmed the flavor of the peanut butter! So I think just vodka would allow the peanut butter to come through more, or add peanut butter... You could also make this sugar free by using baking chocolate instead of bittersweet, or just using all cocoa powder

Chocolate Pudding pops

These are delicious, but do turn rather hard over time. There are several ways to modify the recipe so that it is vegan, and it is low sugar, but sweet enough (especially with the stevia). If you don't like stevia, however, you can easily substitute some other sweetener. My husband wonders if we should try adding alcohol to these next time!

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