No Churn Strawberry Cheesecake Icecream

 

strawberry icecrem-2

Hello everyone,

About 30 months ago, I took a break from blogging to pursue my dream of a Master’s degree in London. After returning to India and back to the nitty-gritty of life, the thought of reviving this space has crossed my mind every single day but I have been lazy procrastinating because Instagram made sure that I was still posting pictures, sometimes even recipes; of all the baked goods and smoothies (my new love) being whipped in my kitchen.

So you may ask why now? Well, there are few recipes which absolutely require they be documented because they’re too legendary to be forgotten as a mere Instagram post. They need to be made multiple times to be shared with your loved ones. Turns out I have accumulated tons of such recipes so it’s about time they get the recognition they deserve. Also, I am not a fan of long Instagram posts so I can’t bear my soul to you guys like I can here on the blog (think long future blog posts, not this though). For now nothing has changed around here as I am still clicking my pictures with iPhone (5s now, ancient I know!) and still want to share good food and things with you all. ❤

I posted a picture of this icecream on my Instagram and Facebook page and got so many requests for the recipe so this is the first recipe I chose to blog about. It’s summer and because last of the strawberries are still gracing the market, I don’t want you guys to not make this recipe at least once! This ice cream is THE BEST I have ever made and doesn’t require churning or icecream maker. It stays creamy and ice-free for about 5 days. The sweetest of strawberries give it an intense berry flavour without adding too much flavouring or colour (you could skip both). So get to it now, quick!

 

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No Churn Strawberry Cheesecake Icecream

Yields: 1 litre icecream | Serves: 6-8 people

Hands-on time: 20 minutes | Chilling time: 6-8 hours | Total time: 7-9 hours

Ingredients:

  • 1 cup (250 ml) whipping cream, chilled in the refrigerator (not freezer) at least overnight
  • 1 cup (225 gram) cream cheese, softened at room temperature
  • 1 1/4 cup powdered white sugar
  • Pinch salt
  • 1 tsp vanilla extract
  • 1/4 tsp strawberry extract (optional)
  • Couple of drops pink colour (optional)
  • 1 cup finely chopped fresh strawberries
  • Digestive biscuits, to serve

Directions:

  1. Put one large mixing bowl and whisk of your electric mixer in the freezer for at least 30 minutes. In the chilled bowl, add the whipping cream and whip with the electric mixer on medium high speed until the soft peaks form (about 5-7 minutes). Keep it in the refrigerator till you finish next step.
  2. In another large bowl, whisk together cream cheese and powdered sugar until light, creamy and thick. On a low speed, whisk in pinch of salt, vanilla extract, strawberry extract and pink colour for about 30 seconds. Then whisk in strawberry pieces for another 10 seconds.
  3. Slowly fold in whipped cream to the cream cheese mixture and transfer the icecream mixture to loaf pan. Let it set in freezer for about 8 hours at least. Serve it scooped as is or topped with some digestive biscuit crumbs.

Skinny Summer Popsicles

Skinny Summer Popsicles1
I love popsicles any time of the day. Be it for breakfast, an afternoon snack or dessert. I mean who doesn’t, right?! This one here is so refreshing and healthy without addition of any sugar, be it refined or unrefined. Just some fresh fruit pieces blended along with little bit of fruit juice. It’s a perfect pick-me-up treat using all the gorgeous summer bounty on offer. I bet you can’t stop at just one!
Hope you all are having a great Monday!
xx
Skinny Summer Popsicles
Yields: 4 popsicles | Prep time: 5 minutes | Cook time: 0 | Freeze time: 4-5 hours/overnight
Ingredients:
Puree 1:
  • 6 slices fresh pineapple
  • 1/3 cup pineapple juice (freshly squeezed or packed)
  • Pinch of salt
  • Zest from 1/2 orange
Puree 2:
  • 1/4 cup cherries, pitted
  • 1 medium nectarine, cored
  • 1/2 cup freshly squeezed orange juice (from about 1 orange)
  • Pinch of salt

Directions:

  1. Puree 1: In a blender, blend together pineapple slices, pineapple juice and salt. Stir in orange zest to it and divide the puree among 4 popsicle moulds.
  2. Puree 2: Wash and wipe the blender dry. Add all the ingredients mentioned under puree 2 in a blender and process until smooth. Top the popsicle moulds with puree 2, dividing equally.
  3. Insert stick in the centre of each mould, cover and freeze for about 6-7 hours. To demould, run the moulds under warm running water for 30-50 seconds. Enjoy!

*Recipe can be easily doubled or tripled or quadrupled!

 

Skinny Summer Popsicles2

 

No Churn Fresh Peach Icecream

No Churn Fresh Peach Icecream2
Celebrating my 29th birthday today with this fresh peach icecream. It is a no churn treat and quite easy to whip up. Making icecream at home takes more time but most of it is not an active time plus all the steps are very easy to follow and the end result makes it totally worth it.
This icecream is a peach lover’s dream with peach chunks in every bite. Peaches cooked with brown sugar lends a caramelized taste to the icecream which I love! It freezes well and is quite easy to scoop too. I photographed it for the blog on the 3rd day of making it and it still scooped perfectly, just like a store-bought or a churned variety!! Plus, it is eggless. So indulge in this perfect summer treat over the weekend.
More update on birthday later!
Happy weekend you all!!
xx
No Churn Fresh Peach Icecream1
No Churn Fresh Peach Icecream
Yields: 2 liters | Prep time: 10 minutes | Cook time: 20 minutes | Chill time: 6-7 hours or overnight | Total time: About 7-8 hours
Ingredients:

  • 6 medium ripe yet firm peach, peeled, pitted and cubed
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 can (400 gm) sweetened condensed milk
  • 600 ml medium-fat fresh cream (I used 25% fat Milkymist Cream)

Directions:

  1. In a medium saucepan over medium-high heat, combine the peaches, brown sugar and salt. Cook until the peaches have softened and the mixture is thick and jam-like, about 17-20 minutes. Mash with a potato masher, stir in the vanilla, cinnamon, nutmeg and condensed milk, and set aside to cool completely.
  2. With the hand mixer or stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form, about 2-3 minutes. Gently fold the cooled peach mixture into the whipped cream until just combined. Transfer the mixture to two lidded liter containers (Do not pack it tightly). Freeze for at least 6-7 hours before serving.No Churn Fresh Peach Icecream3

 

 

3-Ingredient Watermelon Kiwi Popsicles

3-Ingredient Watermelon Kiwi Popsicles3

 

Hello lovely people! Let me give you an update on whats been going on in life, you don’t know if you’re not following me on Instagram. It’s been more than 2 weeks since I last posted. Very eventful 2 weeks they were. Hubs & I visited my parent’s house for about 10 days. We celebrated Father’s day, spent some time with my grandmother, met up with couple of school friends after long long time, visited some cool, hip places for meal, watched drama after ages, shopped with my mom & sis, visited beach, bought way too many peach fruits, brushed up on some childhood memories, had an early birthday celebration and consumed liters and liters of Aamras (unsweetened mango pulp) accompanied by some kickass mom-made Gujju food! List is quite long and don’t ask me how I was able to fit ALL of this in my stomach in our such a short stay!!! But it was all too much fun!

I celebrate my 29th birthday this Saturday. I’m freaking out as big 3-0 is approaching and my life in twenties as I know it is going to end. I am excited too ‘coz CAKE!!! Yeah, my brain is confused on how to react to this situation. Anyhoo, Friday can not get here sooooner! It is going to be a funtastic weekend!! 🙂

 

3-Ingredient Watermelon Kiwi Popsicles1

 

After dealing with unpacking, laundry and a health check before I apply for the Visa, I finally got some time to sit down today. I made these popsicles before we left to visit my parents (more than 3 weeks back). It was so dang hot there, I missed these very very much. I had to constantly drink ice water/tea or eat ice-creams in order to stay cool. These popsicles are child’s play to make with just 3 ingredients and only 2 if you skip kiwi slices (do not skip though!). The watermelon I used was quite sweet so I didn’t have to use any form of sweetener for these popsicles. In case the watermelon you use is not sweet enough, feel free to add a tablespoon of honey or maple syrup or any sweetener of your choice while blending. These are just perfect for breakfast, post-workout snack or dessert.

Happy Hump Day you all! 😀

3-Ingredient Watermelon Kiwi Popsicles

Yields: 4 Popsicles | Prep time: 2 minutes | Chill time: 6-7 hours or overnight

Ingredients:

  • 2 cups watermelon cubes, seeded
  • 1 Tbsp freshly squeezed lemon juice
  • 4 kiwi slices

Directions:

Blend together watermelon and lemon juice in a blender. Slide in kiwi slices in each Popsicle-mould and pour watermelon mixture on top, dividing equally. Insert stick in the centre of each mould, cover and freeze for about 6-7 hours. To demould, run the moulds under warm running water for 30-50 seconds. Dig in immediately!

*Recipe can be easily doubled or tripled or quadrupled!
*For less sweet watermelons, add 1 Tbsp of sweetener of your choice while blending.

 

3-Ingredient Watermelon Kiwi Popsicles2

Frozen Sweet Lime~Pomegranate Cheesecake

Frozen Sweet Lime~Pomegranate Cheesecake1

You know how much I love cheesecake… It is my go-to comfort food more often than I would like to admit. Happy days and stressed days equally call out for cheesecake around here! I’m very finicky about my cheesecakes. Till now my most favorite has been a blueberry cheesecake from a particular cafe. It is heavenly and just how I like my cheesecake to be. And I would never dare to make one in my house as long as that cafe exists!
After trying and making so many different varieties of cheesecakes, I decided to whip up this no-bake, gelatin-free, creamy, cheesy, frozen dessert. Let me simplify this for you. This dessert is nothing but a cheesecake ice-cream which is layered over a salty, buttery, chocolaty crust.
My refrigerator was bursting with sweet and juicy pomegranates. It was a flavor I had never tried before in a cheesecake. I thought it would make a delicate and lovely pairing with cream cheese. To make things tangy, I used up zest and juice from a sweet lime. The result was such a gorgeous baby pink color cheesecake! I just fell in love with it 🙂
Frozen Sweet Lime~Pomegranate Cheesecake3
I went sweet and salty route this time. The crust for this cheesecake is made with chocolate Oreos, butter and just a pinch of salt. This salty kick enhances the cheesecake flavor to another level. If you’re not a fan of sweet-n-salt, feel free to skip the salt as it will still taste divine! But I highly recommend salt as it is not too over-powering. So promise me you’ll add it to know what I’m REALLY talking about… You’ll thank me! 😉
Frozen Sweet Lime~Pomegranate Cheesecake2
Frozen Sweet Lime~Pomegranate Cheesecake4
I made a big batch as I was having company but you can easily halve the recipe and make it in 4-inch spring-form pan. The frozen cheesecake tastes best when eaten within 12-15 hours of being made. It becomes harder and icier the more it stays in the freezer. In case of leftovers, let it thaw for 15 minutes before serving.
Frozen Sweet Lime~Pomegranate Cheesecake with Salted Oreo Crust
Makes: 10-12 slices | Prep time: 20 minutes | Cook time: 0 minute | Chilling time: 4-5 hours
Ingredients:
Crust:

  • 15 chocolate Oreos or any chocolate sandwiched biscuits
  • 3 Tbsp melted butter
  • 1/4 tsp salt
Cheesecake Filling:
  • 3 pomegranates
  • Zest and juice from 1 sweet lime
  • 1/2 cup + 1 Tbsp icing sugar
  • 2 8 oz. package cream cheese, at room temperature
  • 2 cups medium-fat fresh cream (40% fat), chilled

Direction:

  1. Line 9-inch round spring-form pan with parchment paper. Grind Oreos in a food processor until you have fine crumbs. Add melted butter and salt. Spoon the crust and press down firmly over the base using flat base of a glass. Chill in refrigerator while you make the filling.
  2. Remove morsels from pomegranates, save morsels from half pomegranate and juice rest of the morsels with lime juice. Strain the juice into a bowl, add icing sugar and whisk to dissolve.
  3. In a large bowl, take cream cheese and whisk until smooth. Use electric hand mixer/stand mixer for this. Add juice and sweet lime zest to cream cheese and whip till combined.
  4. In a separate bowl, whip the fresh cream till soft peaks form. Gently fold it with cream cheese mixture to achieve a lump-free consistency.
  5. Remove spring-form pan from the refrigerator and spoon the cheesecake filling over the crust. Let it chill in freezer covered in cling film. After 1 hour, sprinkle with pomegranate seeds and return to chill in freezer for another 3-4 hours. Once set, release from spring-form pan, slice and serve. Run the knife under hot water before slicing.

Note: Can be consumed as a sweet lime~pomegranate cheesecake ice-cream if frozen without the Oreo crust.

Independence Day Special ~ Saffron Pistachio Kulfi

Saffron Pistachio Kulfi1
I seem to have desserts ready for almost all the occasions.. I love love love sugary sweets! When the cravings hit me, it is impossible to shut my brain and there is no turning back till those cravings are satisfied. You must think I’m talking like a crazy or an addict! You’re thinking right! Not that I need a therapy or something… Just saying! It’s 1 a.m. here as I type this post, got a coffee craving which I tried to control and instead ended up snacking on a coffee-almond ice-cream! I know… weak! 😦 But don’t judge! In my defense, this is the only sweet stuff I have had in a whole day!
You all know I have a sweet corner for ice-creams. So much that not so long ago I even had an ice-cream week on the blog! Check this out! Crazy right?! So it would be impossible that I would let the Independence day be gone without posting a total Desi ice-cream dessert in the honor of the occasion.
Saffron Pistachio Kulfi2
Kulfi is so popular throughout the country. Love of it is unbiased. It is a perfect reflection of our country’s unity despite the cultural diversity! Oh well, I have a way of twisting everything as per my own convenience! I mean only I can talk about kulfi and country being mirror-image of each other or whatever! But I hope you all agree with me on this one.. What better way to celebrate 15th August, our 66th independence day than this ice-cream dessert! I bet it’s a family favorite in every household! 🙂
Kulfi is traditionally prepared by evaporating milk on a low heat with almost continuous stirring to keep milk from sticking to the bottom of the vessel, until its volume was reduced by half, thus thickening it. It is almost like eggless custard turned in to ice-cream. I’ve stuck to the traditional recipe and have refrained from using condensed milk as I somehow detest it! Okay, I sort of hate condensed milk! I guess it’s a night for confessions! Relieved! Humph..
Of course no cliched tricolor desserts people! Hence the recipe for kulfi is has been kept as close to natural as possible. No artificial flavorings or colors have been used. You get a subtle yellow from saffron, crunch from pistachio and aroma from cardamom. It is heavenly! Do try it now and thank me later! 😉
HAPPY INDEPENDENCE DAY!!!
Saffron Pistachio Kulfi3
P.S. No saffron was harmed during the shoot of these photos. It was all returned back to the safety of its jar. So you all can relax now! 😀
Saffron Pistachio Kulfi
Yields: 6 servings
Ingredients:

  • 1 and 1/2 cup full-fat milk
  • 1/4 cup full-fat milk, extra
  • 2 Tbsp cornflour
  • 4 pods of cardamom
  • 1/4 tsp strands of saffron
  • 1/3 cup sugar (adjust as per preference)
  • 1/4 cup finely chopped salted pistachios, plus extra for garnishing
  • 1/2 cup fresh cream (40% fat)

Directions:

  1. In a non-stick/ceramic heavy-bottomed saucepan, add 1 and 1/2 cup milk and bring it to boil on a high heat. Now reduce the heat to low and let it simmer, stirring occasionally to keep it from sticking to the bottom of the vessel.
  2. Warm 1/4 cup of milk in microwave for 10-20 seconds. Add cornflour to it and mix till it dissolves completely. Add saffron strands to it. Separate the cardamom seeds from the pod and powder the seeds with mortar-pestle. Add the powder and pods to the milk. Let this mixture sit aside till the milk is getting reduced.
  3. Once milk has evaporated and thickened till its volume has reduced to half (in about 10-15 minutes), add the flavored milk-cornflour mixture (remove the cardamom pods) slowly to the milk stirring continuously. Add sugar and pistachio and cook for another 2-3 minutes. Taste and adjust sugar as per your preference.
  4. Remove the mixture from heat and let it cool and come to room temperature. Whip the fresh cream till soft peaks are formed. Whisk in the whipped cream to the cooled milk mixture. Pour the mixture in the molds. Refrigerate in the freezer. After about 1 hour of freezing, insert kulfi stick in each mold and freeze for another 4-5 hours. De-mold and serve immediately topped with chopped pistachios (optional).

Notes:

*You can make these without adding cornflour too. It will still taste the same but may melt at a faster rate.

*I did not have kulfi molds hence I used paper cups covered with silver foil. To de-mold, simply cut the paper cup from one side and loosen the kulfi.
*In case you’re using plastic/metal kulfi molds, dip each mold in hot water for 2-3 seconds and then de-mold the kulfi easily.
*Kulfis are best consumed within 2 days of being made. They won’t get spoiled in freezer but will become icy and rock-like if kept for longer duration.
Saffron Pistachio Kulfi4

Strawberry Fool & DIY Chocolate Cups

I hope to write a small post! Is that even possible? Humph.. Let’s try and see..

I’m writing about this easiest dessert ever today… It is an English classic! I’m talking about Strawberry Fool.. The name says it all! It is so simple that any fool should be able to make it! No kidding 😀

Strawberry Fool1

The fool ~ this dessert is nothing but sweetened fruit folded into stiffly peaked and slightly sweetened whipped cream. THAT IS IT! Berries work perfectly for this dessert, especially strawberries. Kiwi and rhubarb would be a nice twist too.

For serving my fool, I made heart-shaped chocolate cups! Do you remember my post “Brownie Bombs“? I had mentioned in that post that even after coating all the cake pops generously I still had some left-over melted chocolate. I had to think on my feet… How to turn this left-over melted chocolate into something amazing and this impromptu idea came to my mind. Very easy to make. All you need is silicone cupcake liners.

Chocolate cups are so easy to make that once you’ve started, it is difficult to stop. You’ll find yourself stuffing them with all sorta yumminess out there! Imagine your favorite peanut butter, ice-creams, mousse and cheesecake served in these edible chocolate cups. Now no need to lick the plate!

Strawberry Fool & DIY Chocolate Cups1

DIY chocolate cup seated on my DIY cupcake stand!

Don’t overfill the cups with fool like I did! 😛

Chocolate and strawberries are match made in heaven. So serving strawberry fool in a chocolate cup makes for a perfect and elegant party-dessert. Chocolate cups can be made ahead and stored in refrigerator for months and strawberry fool is a no-cook, no-nonsense dessert. Perfect for last-minute dessert-fix or midnight-cravings!

P.S. I’m sorry but I do not have step-by-step photos for chocolate cups. As you can imagine my kitchen and hands were covered in chocolate. 😛 But do not worry. These are easy-peesy to make and you will not require my horrible photographic skills to show you that.

DIY Chocolate Cups:

Yields: 4 cups

Ingredients:

  • 50 gm dark chocolate*, melted
  • 4 silicone cupcake liners, frozen for 5 minutes
  • small sheet of grease-proof baking paper

Directions:

For detailed information on how to melt chocolate: Refer to this post

Method-1:

Dip the outer surface of the silicone liner into the melted chocolate. Remove the excess chocolate by giving the liner a slight shake. Ensure that the chocolate coats the liner evenly. Upturn the liner and place it on grease-proof baking paper. Refrigerate for 10 minutes.
Dip the liner again in the melted chocolate to get a thicker layer of chocolate and refrigerate again. Repeat these steps to make 3 more cups.
Once cool, separate the chocolate cups from silicone liners slowly and carefully. Refrigerate till the time of use.
Method-2: For this method a small paint brush will be required.

Paint a thin layer of chocolate onto the inside of each cupcake liner. Refrigerate them for 10 minutes.
Paint a second thin layer of chocolate on top of the first layer and refrigerate for another 10 minutes.
Carefully pop the chocolate cups out of the liners. Refrigerate till the time of use.

* Feel free to use white chocolate or mix of dark and white chocolate.

Strawberry Fool:

Yields: 4 servings | Prep time: 10 minutes

Ingredients:

  • 6 large frozen strawberries, hulled and thawed
  • 3 Tbsp caster sugar
  • 1 cup fresh cream (medium fat 40%), chilled
  • For garnish: 2-3 strawberries, sliced or any cookie of your choice, crumbled

Directions:

  1. Chill mixing bowl and beater in freezer for 5 minutes.
  2. In a food processor, blend strawberries to a smooth puree. Mix 2 Tbsp sugar in the puree and set aside.
  3. Remove mixing bowl and beater from freezer. Add fresh cream to the mixing bowl and whisk. Gradually add 1 Tbsp sugar to the cream and whip till you get stiff peaks.
  4. Fold the strawberry puree in to a whipped cream until nearly incorporated, leaving a few streaks of whipped cream and strawberry puree. Divide the mixture among 4-chocolate cups. Serve immediately garnished with strawberry slices/cookie crumble or refrigerate for up to 2-3 hours.

P.S. Writing a short post requires a skill I don’t seem to possess! Have a happy weekend! 🙂