Start by whipping the cream until stiff peaks. It's much more easier to whip with a machine in the summers..
Add Milk Powder and Powdered sugar, and give it a mix. Then add in the milk and mix.
Pour in the kiwi crush & condensed milk, and ensure it is well mixed, then add in the soaked blueberries and finally give a mix & freeze for 3 hours.
After 3 hours, mix the ice cream to make sure the blueberries are well distributed in the ice cream. Freeze for another 6-7 hours or overnight.
Scoop & enjoy 🙂
Condensed Milk ensures this ice cream is frozen to a soft kind of stage, with least amount of ice crystals. If your freezer isn't very powerful, I'd suggest to make the recipe with ½ cup condensed milk first. If it goes well, then you can try with ¾. Bothways tastes fantastic 😀
One of the most interesting ice creams, why not try it & share how you liked it?
What has to be done, when you have the most number of requests for an ice cream? You gotta make it for them!
Well, this Tender Coconut Ice Cream, “Natural Ice Creams Parlour” Style is the most requested ice cream since last year’s Beat the Heat / 7 Days 7 Ice Creams..
This ice cream is simple, but delightful & cools you instantly down! That’s the magic of the tender coconut, and surprisingly is easy to make.. So let’s start :
The sweet part(or I must say how much this Tender Coconut Ice Cream is relished), I was in Natural Ice Cream Parlour about 20 days back.. As soon as we entered, saw a kiddo(4-5 years) asking his mumma for another scoop of TC ice cream and continued.. That was surprising.. And I was the one who got the TC in all 4 of us rest the parlour was empty except he & his parents that time, and he started roaming around me & started poking me His mumma said sorry and they left then Well, that was sweet, but not as much the ice cream(way too sweet it was :P) Hope his mumma checks this recipe out & churns out this Ice Cream for him
That’s all for today! Make & Beat the Heattt! Bye, there’s more coming soon!
In a mixing bowl, add the whipping cream and whip it using a hand mixer or a whisk until stiff peaks.
Add about ½ cup of tender coconut water and meat from 3 tender coconuts to a blender and blend to a smooth paste.
Chop meat from 1 tender coconut into small pieces and keep aside.
To the whipped cream, add powdered sugar, and mix well. Then incorporate - condensed milk, puree of tender coconut water & meat.
Fold in the remaining ¾ cup tender coconut water along with ¾ cup of coconut milk to the mixture.
And then add the chopped tender coconut meat, & transfer the ice cream into a bigger bowl(if necessary) and freeze the ice cream for a minimum 6 hours.
Stir the ice cream after first two hours so that the tender coconut meat chunks are well distributed around the ice cream.
After the ice cream is frozen, scoop out, serve & Beat the Heat!
1. Coconut Milk : You might be thinking why coconut milk in a *tender* coconut ice cream? Well, I've made it in three ways in past and it does taste great all three ways. This is just the moisture, not the meat part. Meat part was also changed. Those are: (a) Only Tender Coconut Water along with the usual ice cream base. (b) A little bit of Coconut Milk in. (c) this quantity. All three ways it taste good as I said, But (a) seems like something's missing and can be icy(not very creamy), and has a lot of tender coconut water flavor. (b) Better than before, but still needs more of that brought it better that is slight creaminess, balanced mild flavor. (c) I increased the quantity of coconut milk also the tc meat & voila. This is much much better! 2. Sugar. I found the Natural Ice Cream Parlour's Tender Coconut Ice cream was way too sweet for my taste buds, I mean literally. If you wish, you can use more sugar in the ice cream, as I din't made the sweetness as much. As it was that sweet!
The sweet part(or I must say how much this Tender Coconut Ice Cream is relished), I was in Natural Ice Cream Parlour about 20 days back.. As soon as we entered, saw a kiddo(4-5 years) asking his mumma for another scoop of TC ice cream and continued.. That was surprising.. And I was the one who got the TC in all 4 of us rest the parlour was empty except he & his parents that time, and he started roaming around me & started poking me 😛 His mumma said sorry and they left then 😛 Well, that was sweet, but not as much the ice cream(way too sweet it was :P) Hope his mumma checks this recipe out & churns out this Ice Cream for him 😀
That’s all for today! Make & Beat the Heattt! Bye, there’s more coming soon! 🙂
Homemade Butterscotch Sauce Recipe - Easy Basic Recipe | Perfect for Topping, Cakes & More
Sugar - 200gms
Butter - 60gms
Salt - ½ Tsp
Cream - 200ml
Milk - 100ml
Mix Milk and Cream and keep aside.
Start by heating a sauce pan, and add the sugar to it. Continuously stir over medium high heat until it caramelizes. if any lumps form, break them with the wooden spatula you're using.
Be with it and keep stirring, don't heat and go away! This dry process of making caramel happens very fast!
Flavor completely depends upon how much you caramelize the sugar. I did it till it was just done, amber golden color and started smoking a lil bit.
Once caramel is done, switch off the flame and add in the butter & salt. Stir it well, it will froth so be careful.
Now while stirring with one hand, add the milk and cream mixture a little bit. Stir well, and then start the flame in medium. Add the milk+cream mix lil at a time and keep stirring till most of the mix is added and the lumps are dissolved.
Keep a little bit of the milk+cream mixture like about 3-4 tbsp of it aside. Once the butterscotch sauce is looking good and smooth and has started boiling a little bit, add that left milk+cream mixture stir well and get to a light simmer and switch off the flame.
Keep the sauce aside to cool to room temperature. Use as desired.
You can use 100ml of apple juice instead of the 100ml milk. And also add 100g of apple sauce or 100gms of apple grated if you wish to. I suggest to keep in refrigerator and bring it to room temp before using if you wish to store it, which it might keep very well for about a week or more. Freshness really is awesome, so make little and use asap 🙂
Making this sauce with white or brown sugar is your preference literally. I have tried many times in past using brown sugar, but i feel the flavor gets too strong atleast and sometimes a lil bitter as well for me & my family.. Using this white sugar brings a perfect taste and flavor and is sensational.. So all comes to you and your palate, whether to use white or brown 🙂 I’d suggest to use white 🙂
Now, make some Butterscotch Cake or just top your Ice Cream with it or make or do whatever you wish for, but make sure to lick the bowl, saucepan and all 😉
Thank You so so so much! We’re now a family of over 11,000+ People.. Kuch meetha ho jaye(Lets have something sweet) 😉
After thinking a lot whether a 10,000 shaped cake or cookies I finally had to make this Black Forest Ice Cream Cake which is spectacular cause the cutters for cookies were’nt available and the 10,000 carved cake would be huge!
This was irresistible, I mean it! You just cant stop eating this! Why not, its a amazing combination of a pastry and ice cream! Lets get CookingShooking!
Instant Coffee - ¼ Tsp [Dissolved in 1 Tbsp Hot Water}
Vanilla Essence - ½ Tsp
For Ice Cream: Whipping Cream - 1¼ Cup
Milk - ¾ Cup
Condensed Milk - ¾ Cup
Powdered Sugar - ½ Cup
Vanilla Essence - Few Drops
Other Ingredients: Whipped Cream - 1 Cup
Dark Chocolate - 25 Gm
White Chocolate Ganache - ½ Cup
Red Cherries - Few
Melted Chocolate for Lace: 50 gm Optional
For Cake: Preheat your oven to 180 C.
In a mixing bowl, add in the plain flour/maida, sugar, cocoa powder, corn flour, baking soda and mix well.
In another bowl, add the oil, milk, instant coffee, vanilla essence, lemon juice and mix well.
Add the wet mix to the dry and give it a whiz. Now transfer this to a 7" Greased Cake tin and bake for 30-35 mins in a preheated oven at 180 C.
For Ice Cream: In a bowl add the cream and whip it to stiff peaks, now add the condensed milk and whip well then goes in the powdered sugar and mix well.
Add the milk and vanilla and make sure everything is well mixed, pop this in the freezer for 5 hours.
Take the cake out of the tin and slice it into 3 layers also level the top using a long serrated knife.
Place some cling wrap or aluminium foil at the bottom try of Spring Form Tin/Loose Bottom Tin. Now keep the first slice of the cake then ⅓ of the semi frozen ice cream, then cherries..Place the second layer and repeat the process.
Now comes the third layer after the third layer add the remaning ice cream and pop this back in the freezer for a minimum of 6 hours.
After its frozen hard loosen the ice cream cake from the tin using a knife and take it out on a turn table or a plate.
Now spread whipped cream all over the cake, be quick! Sprinkle the choco shavings.
Pop back in the freezer for 30 mins then take it out and spread more cream to cover the chocolate shavings.
For lace, take a butter paper and cut it in the appropriate size of the sides of the cake tin. Now make any design on that using melted chocolate.
Take it and place it on the sides of the cake. Now peel the butter paper.
Pipe border in the bottom. And place a edible sheet or sprinkle more chocolate on top and make a border on top as well.
Freeze for another 2-3 hours and enjoy!
For White Chocolate Ganache: Take 200gm Chocolate and keep it in a bowl. Heat 100ml cream and add the cream to the chocolate and leave it for one minute. Now stir well. Once all combined and smooth, cover and refrigerate for 4 hours. Now take out and whip it, transfer to piping bag and use!
This is will you go gaga over it! When two amazing desserts come together something exotic happens!
Whether its in a slice of bread or over a paratha or in cupcakes, or just straight from the jar in a spoon or any form.. Its your favorite right?
Smooth, Creamy, Luscious Hazelnut Butter or Nutella is one of the most relished spreads worldwide.. That’s sensational! Well, in a ice cream it’ll be top notch isn’t it? Oh yeah! Here I bring my Extremely Creamy like Soft Serve kind of gooey Nutella Hazelnut Ice Cream which also has crunch from hazelnuts! I <3 that 😀 I can eat a whole liter of ice cream at once, LOL! Let’s Beat the Heat!