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Kiwi & Blueberry Ice Cream / Berrylicious Kiwi | Eggless Without Ice Cream Maker

Hey Foodies,

Another ice cream onboard for you!

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I’m sure you’ll love this! The combination of Berries & Kiwi is one of its kind, its sweet, its sour.. 😀

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Soft soft Berrylicious Kiwi Ice Cream is all here for you.. Let’s have a look at the recipe 🙂

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Kiwi & Blueberry Ice Cream / Berrylicious Kiwi | Eggless Without Ice Cream Maker
 
Ingredients
  • Whipping Cream - 1 Cup
  • Condensed Milk - ¾ Cup [try first with ½ cup]
  • Milk - ¾ Cup
  • Powdered Sugar - 2 tbsp
  • Milk Powder - ¼ Cup
  • Kiwi Crush - ½ Cup
  • Dry Blueberries - ¼ Cup (Soaked for 2 hrs)
Instructions
  1. Start by whipping the cream until stiff peaks. It's much more easier to whip with a machine in the summers..
  2. Add Milk Powder and Powdered sugar, and give it a mix. Then add in the milk and mix.
  3. 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.
  4. 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.
  5. Scoop & enjoy 🙂
Notes
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 😀

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One of the most interesting ice creams, why not try it & share how you liked it?

That’s all for today, Thanks 🙂

 

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Tender Coconut Ice Cream Recipe ~ Natural Style | No-Eggs No-Ice Cream Maker

Hey Foodies,

What has to be done, when you have the most number of requests for an ice cream? You gotta make it for them! :D

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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..

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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 :

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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 :P His mumma said sorry and they left then :P 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 :D

That’s all for today! Make & Beat the Heattt! Bye, there’s more coming soon! :)

 

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Tender Coconut Ice Cream Recipe ~ Natural Style | No-Eggs No-Ice Cream Maker

Hey Foodies,

What has to be done, when you have the most number of requests for an ice cream? You gotta make it for them! 😀

TCIcecream2

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..

TCIcecream1

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 :

Video Recipe

Text Recipe
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Tender Coconut Ice Cream Recipe ~ Naturals Style
Serves: 1.5 Liters (apx.)
 
Ingredients
  • Whipping Cream - 1 Cup
  • Tender Coconut Water - 1¼ Cup
  • Tender Coconut Meat - From 4
  • Coconut Milk - ¾ Cup
  • Sugar - 1 Cup
  • Condensed Milk - ½ Cup
Instructions
  1. In a mixing bowl, add the whipping cream and whip it using a hand mixer or a whisk until stiff peaks.
  2. Add about ½ cup of tender coconut water and meat from 3 tender coconuts to a blender and blend to a smooth paste.
  3. Chop meat from 1 tender coconut into small pieces and keep aside.
  4. To the whipped cream, add powdered sugar, and mix well. Then incorporate - condensed milk, puree of tender coconut water & meat.
  5. Fold in the remaining ¾ cup tender coconut water along with ¾ cup of coconut milk to the mixture.
  6. 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.
  7. Stir the ice cream after first two hours so that the tender coconut meat chunks are well distributed around the ice cream.
  8. After the ice cream is frozen, scoop out, serve & Beat the Heat!
Notes
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!

TCIcecream4

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 😀

TCIcecream3

That’s all for today! Make & Beat the Heattt! Bye, there’s more coming soon! 🙂

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Homemade Butterscotch Sauce Recipe – Easy Basic Recipe | Perfect for Topping, Cakes & More

Hey Foodies,

Today, let’s make some Homemade Butterscotch Sauce..

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You know, what? The freshness and flavor really pops out, and is sensational! So, why waste much of time make this and enjoy over your ice creams or make some cake or something else???

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Let’s dig right into this recipe 🙂

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Video:

Text:

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Homemade Butterscotch Sauce Recipe - Easy Basic Recipe | Perfect for Topping, Cakes & More
 
Ingredients
  • Sugar - 200gms
  • Butter - 60gms
  • Salt - ½ Tsp
  • Cream - 200ml
  • Milk - 100ml
Instructions
  1. Mix Milk and Cream and keep aside.
  2. 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.
  3. Be with it and keep stirring, don't heat and go away! This dry process of making caramel happens very fast!
  4. 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.
  5. Once caramel is done, switch off the flame and add in the butter & salt. Stir it well, it will froth so be careful.
  6. 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.
  7. 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.
  8. Keep the sauce aside to cool to room temperature. Use as desired.
Notes
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 🙂

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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 😉

That’s all for today,

Thanks

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Thick Strawberry Milkshake Recipe – Collaboration with VidyasCooking | Summer Coolers & Shakes

Hey Foodies,

Many of you had requested for a thick milkshake like the one we have in restaurants, Here it comes!

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Thick, creamy and luscious! My dad, who isn’t a fan of coolers/chilled/ice cold drinks/shakes relished this

to the core.. Which made me happy! 🙂

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Why not, that had to be.. Once you make this, you wont forget it and would always crave for this! Let’s have a look at the recipe 🙂

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Thick Strawberry Milkshake Recipe - Collaboration with VidyasCooking | Summer Coolers & Shakes
 
Ingredients
  • Milk - ⅓ Cup
  • Ice Cream - 5-6 Scoops
  • Sugar - ¼ Cup
  • Frozen Strawberries - ¾ Cup
Instructions
  1. Itz easy dear.. In a blender, add the milk, ice cream, frozen berries(roughly chopped) and the sugar.
  2. Blend until smooth yet some berry bits here and there. Serve.

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Thick Thick, Creamy Creamy, Rich Rich, Bit Sweet, Bit Sour, and awesomely Refreshing! What else do you want?

Video Recipe:

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Black Forest Ice Cream Cake | 10000+ Subscribers Celebration | Eggless Baking Without Oven

Thank You so so so much! We’re now a family of over 11,000+ People.. Kuch meetha ho jaye(Lets have something sweet) 😉

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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!

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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!

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Black Forest Ice Cream Cake
 
Ingredients
  • For Sponge Cake: Plain Flour - 1¼ Cup
  • Powdered Sugar - 1 Cup
  • Oil - 5 Tbsp
  • Milk - 1 Cup
  • Lemon Juice - 1¼ Tbsp
  • Cocoa Powder - 2½ Tbsp
  • Corn Flour - 1½ Tbsp
  • Baking Soda - ½ Tsp
  • 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
Instructions
  1. For Cake: Preheat your oven to 180 C.
  2. In a mixing bowl, add in the plain flour/maida, sugar, cocoa powder, corn flour, baking soda and mix well.
  3. In another bowl, add the oil, milk, instant coffee, vanilla essence, lemon juice and mix well.
  4. 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.
  5. 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.
  6. Add the milk and vanilla and make sure everything is well mixed, pop this in the freezer for 5 hours.
  7. Take the cake out of the tin and slice it into 3 layers also level the top using a long serrated knife.
  8. 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.
  9. 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.
  10. 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.
  11. Now spread whipped cream all over the cake, be quick! Sprinkle the choco shavings.
  12. Pop back in the freezer for 30 mins then take it out and spread more cream to cover the chocolate shavings.
  13. 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.
  14. Take it and place it on the sides of the cake. Now peel the butter paper.
  15. Pipe border in the bottom. And place a edible sheet or sprinkle more chocolate on top and make a border on top as well.
  16. Freeze for another 2-3 hours and enjoy!
Notes
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!

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This is will you go gaga over it! When two amazing desserts come together something exotic happens!

Why not give it a try? I’m sure you’d love it!

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Choco Bar Recipe – Beat the Heat | Without Ice Cream Maker – Easy, Eggless

Hi Foodies,

Chocobar.. Yumm!!

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Those Ice Cream carts on the roadside with the ice cream menu hanging.. And this chocobar.

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Let’s relive those memories by making this at home with 8 simple instructions.. Let’s Beat the Heat!

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Choco Bar Recipe - Beat the Heat | Without Ice Cream Maker - Easy, Eggless
 
Ingredients
  • Whipping Cream - 1 Cup
  • Vanilla Essence - 2 Tsp
  • Milk Chocolate - ⅓ Cup
  • Powdered Sugar - ¼ Cup
  • Milk - 1 and ¾ Cup
  • Milk Powder - ⅓ Cup
Instructions
  1. In a bowl add the whipping cream and whip it to semi stiff peaks. Add the sugar and whip it till stiff peaks.
  2. Add the vanilla and milk powder. Mix well and add the milk. Fold well.
  3. Pop it in the freezer for about 3-4 hours.
  4. In a bowl, add the milk chocolate and place it over simmering water in a saucepan and melt the chocolate.
  5. Take a popsicle mould or a bar chocolate mould and coat the insides of the mould with chocolate. You can use a spoon or a piping bag. Piping bag works better.
  6. Remove any excessive chocolate and pop it in the freezer for 3-4 mins or until the chocolate is set and is chilled.
  7. Spoon the semi frozen ice cream and put in the stick. Pop again in the freezer and let it be in there for 3-4 hours.
  8. When ready to serve, dip the mould in room temp water for 10 seconds and shake the water. Now turn it around and try to take one bar out slowly shaking the handle. Enjoyyyy!
Notes
I used a mix of Dark and Milk Chocolate.
You can add some peanuts to the chocolate and the coat the mould for a nutty bar 🙂

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I cant resist, let me get one more till then why not have a look at the video recipe?

Irresistibly Irresistible! This is the icecream I have had the most and relish the most! But now no more store bought ones! 😀

This was my last recipe in my Ice Cream Week.. But hey, I’ll surely bring some more here or there 🙂

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Nutella Hazelnut Ice Cream – Beat the Heat | Eggless – Without Ice Cream Maker

Hie Foodies,

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?

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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!

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Nutella Hazelnut Ice Cream - Beat the Heat | Eggless - Without Ice Cream Maker
 
Ingredients
  • Whipping Cream - 1 Cup
  • Condensed Milk - ¼ Cup
  • Milk Powder - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Hazelnuts - 2-3 Tbsp
  • Milk - ¾ Cup
  • Nutella - 4-5 Tbsp
Instructions
  1. In a pan, add the hazelnuts and in med flame slightly roast them just until you see some shine and fat in them. Transfer to a bowl.
  2. In a mixing bowl, add the whipping cream and whip it till stiff peaks. Add the sugar and beat well. Add the condensed milk and milk powder and mix well.
  3. Now add the milk and mix well.
  4. Nutella goes next, after mixing well chop the hazelnuts and pop them in the mix.
  5. Transfer the mix to the freezer and scoop once its frozen. 5-6 hours is fine.
Notes
I added about 6 tbsp of Nutella.

Can you resist? I cant obviously! Let me straight go back in the freezer to see if any is left, till then watch my video recipe 😉

Well, That’s it for today.. Just one more day left for our Beat the Heat Week 🙁 Don’t worry, Loads more summer specials coming this month 🙂

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Oreo Ice Cream – Beat the Heat | Eggless, Without Ice Cream Maker – Foolproof Recipe

Hey Foodies,

Oreo.. Yumm! Whether it is to twist, lick and dunk or just munch in.. I just love them! 😀

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Ofcourse its one of the most popular sandwiched cookies around the world.. Lets prepare a oreo ice cream to beat the heat! 😀

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Oreo Ice Cream - Beat the Heat | Eggless, Without Ice Cream Maker - Foolproof Recipe
 
Ingredients
  • Whipping Cream - 1 Cup
  • Milk - 1 Cup
  • Oreos: 4-5 {Chopped}
  • Milk Powder - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Condensed Milk - ¼ Cup
  • Vanilla - Few Drops {Opt}
Instructions
  1. In a mixing bowl, add the whipping cream and whip it to stiff peaks.
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Mint Chocolate Ice Cream – Beat the Heat | Without Ice Cream Maker | Eggless – Foolproof Recipe

Hi Foodies and Friends,

Ice Creams tastes so good in a hot day?

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But, when Mint Chocolate comes in, Whole body is refreshed! Mint refreshens, relaxes, cools the body and chocolate makes the ice cream even delicious.. Let’s talk less and Beat the heat!

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Mint Chocolate Ice Cream - Beat the Heat | Without Ice Cream Maker Eggless - Foolproof Recipe
 
Ingredients
  • Whipping Cream - 1 Cup
  • Milk - ½ Cup
  • Choco Chips - ¼ Cup
  • Powdered Sugar - ¼ Cup
  • Mint Leaves: ¼ Cup
  • Condensed Milk - ½ Cup
Instructions
  1. Add the milk and mint leaves in a blender and give it a whiz. You don't want a paste but we want the mint to be crushed.
  2. In a mixing bowl, add the whipping cream now whip it until peaks form using a beater or a whisk.
  3. Once its whipped add the sugar and mix well. Now add the condensed milk, milk+mint leaves mix and choco chips.. Mix well and pop it in the freezer for 6-7 hours.

  4. Scoop and Beat the Heatttt!

This is so refreshing to taste and easy to make isn’t it? Here’s a spoon for you 😉

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Video Recipe

That’s it for today, Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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