My ‘bloggers scream for ice cream’ monthly challenge event invites bloggers to create ice cream recipes to a theme. All entries are featured in a monthly round up post and themes are broad enough to allow plenty of room for creativity, to beginners and old hands alike. You don’t even need an ice cream machine to enter, so what are you waiting for?!

 

For the latest Bloggers Scream For Ice Cream I set a theme of sorbets and granitas.

Corin Sorbet

Corin at Pro-Ware Kitchen created this rather grown up Tangerine and Prosecco Sorbet, the perfect palate cleanser. I love the beautiful orange colour and am seriously coveting the pretty champagne coupe glass.

Caroline Sorbet

One advantage of sorbet over ice cream is that it’s a little easier to make low calorie versions. Caroline from Caroline Makes shares this Slimming World Kiwi and Lime Sorbet which substitutes powdered sweetener for sugar. Of course, you can stick to sugar if you like!

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Regular BSFIC participant Alicia Foodycat put forward a rogue entry, a No-Churn Lemon Ripple Ice Cream! Yes it has dairy, but as she says, lemon is so refreshing it’s almost like a sorbet! Besides, BSFIC is all about sharing frozen treats, so I’m happy if she is!

Jen granita

Another grown up entry from Jen of Jen’s Food in the form of this Sloe Gin and Tonic Granita. Doesn’t this look just the thing for a warm midsummer’s evening?

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle -landscape-text

Lastly, I made use of some of the herbs from our back garden for this simple Lemon Balm Sorbet which also features a slosh of white rum to add flavour and keep it super soft.

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Thanks to everyone who joined in. July’s BSFIC theme is ice lollies, so do get freezing and join in!

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Temperatures are soaring and that can only mean one thing: ice lollies – or ice pops, popsicles and freeze pops, as some of you call them!

Whether you go for the simplest lolly made with cordial or fruit juice, layer stripes of different colours and flavours or make a cream or custard base – as long as you freeze it on a stick, we’re good to go.

Ice Lollies
Images courtesy of
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How To Take Part In BSFIC

  • Create and blog a suitable recipe in July 2015, published by 28th July.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of July) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up showcasing and linking to all the entries and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC, I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

Jun 282015
 

The herb patch in our back garden has gone wild. Lemon balm is one of the winners of the battle for space and light, thrusting proud stems laden with aromatic leaves in all directions. We also have bold bushes of sage, rosemary, oregano and thyme.

I think the pure and subtle flavour of herbs can be a little too tempered in dairy ice creams, but sings loudly in simple and refreshing sorbets. Since I’ve enjoyed both mint and basil sorbets in the past, I figured a lemon balm sorbet would work nicely and give us a way of using up some of that lemon balm bonanza.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle -landscape-text

I opted to use my wonderful Froothie’s Optimum power blender to speed up the process. Blending together sugar, water and lemon balm leaves and a large dose of white rum took only minutes and produced a super smooth liquid which I cooled down and churned in my beautiful Smart Scoop ice cream machine (from the Sage by Heston Blumenthal range).

The advantage of this method is that it’s super fast and the flavour of the herb is good and strong.

The colour, of course, is much darker than steeping herbs in a sugar syrup and straining out before churning.

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The rum adds a punch of flavour but also keeps the sorbet super soft. If you prefer your sorbet to freeze really hard, use less or omit entirely.

Simple Lemon Balm Sorbet

Ingredients
200 grams caster sugar
300 ml water
10 grams freshly picked lemon balm leaves, stems removed
1-2 tablespoons white rum

Method

  • Place all ingredients into the power blender and blend until completely smooth.
  • Transfer to fridge to cool.
  • Churn in an ice cream machine, or transfer to freezer in a tub and fork through every hour for 3-4 hours.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle - portrait-text

This is my entry for the Early Summer Bloggers Scream For Ice Cream, which has a theme of sorbets and granitas.

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The Optimum 9200, the newer model of my 9400, retails for £429 but is currently on sale for £349. Visit Froothie’s website for details and don’t forget to enter “Special Ambassador Offer” on checkout for an additional 2 year warranty free of charge. Please use my affiliate link (here and in my sidebar) to support Kavey Eats.

 

When the sun comes out, it’s time to look to the freezer for sweet, delicious, frozen treats.

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Images from Shutterstock.com

For this extended Bloggers Scream For Ice Cream, I’m looking for refreshing sorbets and granitas!

Get blitzing, freezing and blogging!

All bloggers are welcome – food, lifestyle, parenting or health and from anywhere around the world – if you share recipes with your readers, we’d love to have you join in!

How To Take Part In BSFIC

  • Create and blog a suitable recipe between May 1st and June 28th 2015.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by June 28th) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side and without decorative borders applied.

You are welcome to submit your post to as many blogger challenge events as you like.

I’ll post a round up showcasing and linking to all the entries, a few days after the closing date.

Your posts will also be shared via my Pinterest and Stumble accounts.

If you tweet about your post using the hashtag #BSFIC, I’ll retweet any I see.

You are also welcome to share links to your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

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Image from Shutterstock stock library

This month’s theme for BSFIC was Dairy Free – either by use of a dairy substitute or skipping it completely. I hope you enjoy the delicious entries below!

Kip March BSFIC

In that brief sunny period at the beginning of March, when it seemed as though spring had firmly sprung, Kip the Messy Vegetarian Cook created this Vegan Cream Cheese Ice Cream drizzled with chocolate sauce and hundreds and thousands.

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I was next, with my very first dairy free ice cream. I kept it very simple by combining coconut milk with chocolate and adding a splash of coconut rum for a Bounty-inspired Chocolate & Coconut Dairy Free Ice Cream.

Ros March BSFIC

Baking Addict Ros served her Lemongrass and lime Sorbet with Lime Jelly, creating a lush green and white dessert. She used an egg white to give body and texture to her sorbet, a little like the lemon spoom I made a few years ago.

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Corin from Proware Kitchen made a luscious Cherry Garcia Coconut Milk Ice Cream featuring roasted cherries, black rum and coconut. She is a fan of coconut milk ice cream bases which are light and refreshing but still provide a creamy consistency.

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I love the idea of combining tahini into a frozen banana instant treat, as in Kellie’s Vegan Banana & Cardamom-Tahini Ice Cream on Food To Glow.

Monica March BSFIC

Monica at Smarter Fitter keeps dairy out of the mix entirely in her vibrant Mango Chilli Sorbet made using tinned kesar mango puree. As a mango aficionado I can tell you that kesar, along with alphonso, mangoes make really excellent sorbet, and the additional of chilli must surely add a killer kick.

Helen March

Over at Fuss Free Flavours, Helen has created another vibrant treat, her Blackberry, Apple & Thyme Sorbet. I bet that hint of herb makes this sorbet much more grown up in flavour.

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Hotel Chocolat kindly supported this month’s BSFIC by giving us one of their brand new Milk Free Milk Chocolate easter eggs to give away and after reviewing all the entries, they have selected Kip’s Vegan Cream Cheese Ice Cream to win their new Milk-Free Milk Scrambled Egg easter egg! Well done, Kip!

In the meantime, look out for the next BSFIC challenge, coming shortly!

 

My first thought, when deciding what diary free ice cream recipe to make for this month’s Bloggers Scream For Ice Cream challenge, was to wonder whether I might be able to make a custard using eggs, sugar and almond milk? It’s still an experiment I’m keen to try.

But I’ve discovered that many people assume dairy free also means egg free – a hangover, perhaps,  from when the dairy aisle of grocery stores sold not only milk products but eggs too. As far as I’m concerned dairy means milk, cream, butter, buttermilk, yoghurt and cheese. Still, I decided to make a dairy and egg free recipe, so the almond milk custard will have to wait a little longer.

Coconut milk is an great choice for dairy free ice creams because of its high fat content and silky-smooth texture. Inspired by the famous chocolate bar, I went for a chocolate and coconut milk ice cream base, using unrefined caster sugar to sweeten. Do use unsweetened cocoa or dark chocolate for this recipe, as milk chocolate and hot chocolate powders contain milk powder.

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The finished result isn’t quite as rich and creamy as a dairy cream or custard base but it’s still pretty good and I like that the flavour of the coconut milk is quite subtle – almost lost against the chocolate, unless you boost it deliberately.

If you’d like a more obvious coconut flavour – as I did given my chocolate coconut bar inspiration – a slug of malibu does the trick and has the added bonus of making your finished ice cream a little softer and easier scoop.

If you want to make dairy free chocolate ice cream without a pronounced coconut flavour, use a slug of white rum instead. You can, of course, omit alcohol entirely, but this ice cream sets pretty hard even with alcohol added, so you’ll need to leave it out of the freezer for a while before attempting to scoop it.

Bountilicious Chocolate & Coconut Dairy Free Ice Cream Recipe

(& rum and chocolate variant)

Makes approximately half a litre

Ingredients
400 ml full fat coconut milk
50 grams of (unsweetened) cocoa *
50 grams sugar, plus extra to taste
2 tablespoons Malibu coconut rum ~

* If you can’t find unsweetened cocoa, use same weight of good quality dark chocolate (with no milk content) and break into pieces or grate before use. A power blender like mine (see sidebar) has the power to pulverise chocolate into a powder but if you have a regular blender, grate before use.
~ Malibu adds a punch of coconut flavour. For a rum and chocolate ice cream, switch malibu for white rum.

Method

  • Place all ingredients in a blender and blitz until completely smooth; taste to check there is no remaining texture of sugar granules.
  • Do a taste check and add more sugar if you prefer a sweeter flavour.
  • If the blending has warmed the mixture, set aside to cool.
  • Churn in an ice cream machine, according to instructions.
  • Serve immediately or freeze to firm the texture further.

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This is my entry for this month’s Dairy Free #BSFIC. Come back at the end of the month to see a round up of all the entries.

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Fellow bloggers, do join in, you have a couple of weeks left to blog your entry and there’s the added bonus of a delicious prize of dairy free milk chocolate in the form of a Hotel Chocolat easter egg.

 

February came and went without me posting a theme for BSFIC so I’m diving straight into March with a call for Dairy Free recipes.

Whether you use a dairy-free substitute – such as almond, soy or coconut milk – or opt for a sorbet instead, it’s completely up to you.

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Images from Shutterstock stock library

Prize for Best Entry

To help us celebrate this month’s Dairy Free theme, Hotel Chocolat are awarding the best entry of the challenge a delicious treat made from their new dairy-free milk chocolate. Instead of using milk, they have developed a recipe using almond milk, a real treat for dairy-intolerant milk chocolate lovers everywhere.

The prize is one of their new Milk-Free Milk Scrambled Egg easter eggs and includes delivery within the UK.

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To ensure impartiality, I’ll be asking Hotel Chocolat to pick their favourite challenge entry.

Get your thinking caps on, make a dairy free ice cream and blog it for March BSFIC. All entries will automatically be entered into the judging but don’t let this make you feel pressured. We’re looking for fun and simple dairy free ice creams; your post doesn’t have to be polished professional or slick, just tasty and dairy free.

 

How To Take Part In BSFIC

  • Create and blog a suitable recipe in March 2015, published by 28th March.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the March) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up showcasing and linking to all the entries and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC, I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

This month’s Bloggers Scream for Ice Cream was a joint challenge hosted by me and Choclette – BSFIC meets We Should Cocoa. We asked you to give us your chocolatey frozen treats and you obliged!

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Image via Big Spud, provided by Waitrose

First up is this rather impressive Chocolate Passionfruit Baked Alaska from Gary at Big Spud. Using passion fruit to cut through the rich flavour of chocolate makes perfect sense.

Elizabeth

Next, Elizabeth over at Law Student Cookbook combines a classic pairing in her Chocolate Hazelnut Ice Cream. She used roasted hazelnuts to provide both flavour and crunch.

frozen creme fraiche brownie custard

Hannah at Honey & Dough made this lovely Frozen Creme Fraiche Brownie Custard. I love the idea of big chunks of chewy chocolate brownie mixed into the ice cream base, and creme fraiche surely gives a gorgeous tang!

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Janice at Farmersgirl Kitchen took inspiration from ingredients she found in her freezer, to make this White Chocolate Eton Mess Ice Cream. Love the dainty tea cup!

Chocolate Ice Pops

Fellow host Choclette made these delicious Chocolate Ice Pops – chocolate ice cream in a coat of melted chocolate. Using good quality chocolate makes all the difference in recipes like this.

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Jo of Jos Kitchen made triple sure to get chocolate into her recipe with these Triple Chocolate Ice Cream Sandwiches. To a Jamie Oliver chocolate ice cream recipe, she added chocolate chips, and sandwiched the resulting ice cream between chocolate digestive biscuits.

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I’d never even heard of cake batter ice cream till I read Julia’s post on Something Missing but apparently it’s a thing in San Francisco. Julia used vanilla cake mix along with chocolate chips and folded the mixture into an Italian meringue to create her No Churn Birthday Cake Ice Cream.

violet crumble ice cream in bowl

Johanna at the Green Gourmet Giraffe Blog made an amazing sounding Violet Crumble Ice Cream as part of her Australia Day celebrations – the ice cream includes broken up pieces of Violet Crumble, an Aussie chocolate-covered honeycomb bar stirred into a no churn condensed milk and cream base.

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My own entry tastes way better than the photograph might look – it’s an incredibly Rich, Dark & Dense Chocolate Ice Cream. I adapted a recipe I’d made previously on the stove to do the whole thing in my power blender, which worked really well. This mixture would make absolutely killer chocolate ice lollies aka fudgesicles.

Thank you everyone for joining us for our WeShouldBSFIC Mashup!

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I’ll post a theme for January’s BSFIC soon.

 

We’re welcoming in the new year with a joint blogger challenge between Kavey Eats Bloggers Scream For Ice Cream and Chocolate Log Blog’s We Should Cocoa: #WeShouldBSFIC!

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Images from Shutterstock

The theme is easy. Your recipe needs to be frozen (ice cream, sorbet, gelato, semi-freddo, ice lolly…) and it needs to include chocolate (white, milk or dark, as you like). That’s it! The rest is up to you! You could create a simple chocolate ice lolly or sorbet, mint choc chip ice cream or vanilla stracciatella, a pile of chocolate cookie ice cream sandwiches or a grand black forest ice cream gateau or baked alaska! Whatever your taste, time and fancy dictates!

 

How To Take Part In BSFIC

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

Both Choclette and I will post a round up showcasing and linking to all the entries and share posts via Pinterest, Stumble and Twitter.

If you tweet about your post using the hashtag #WeShouldBSFIC and/or #BSFIC I’ll retweet any I see. You are also welcome to share your posts on my Kavey Eats Facebook page.

BSFIC-WeShouldCocoa

For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

In retrospect, the Showstoppers theme for Bloggers Scream For Ice Cream was perhaps a little intimidating. The implied requirement for fiddliness, extra effort and fancy presentation didn’t sit well with the demands on our time that are an inevitable part of the season of merriment (aka hustle and bustle). Still, the entries from those who joined in are beautiful, delicious and inspiring. And they don’t all need enormous time, effort or skill!

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I love the contradiction inherent Vanesther of Banger & Mash’ decision to make this incredible Swiss Roll Ice Cream Cake; while she was diligently performing her morning exercises as part of her get-healthy-lose-weight kick, she was also watching cookery programmes on the telly at the same time, which tempted her to make something sweet. Inspired by a Lorraine Pascale recipe, the beauty of this rather fancy-looking dome of tastiness is that it makes use of ready-made Swiss role, a little rum, brandy or apple juice and ready-made ice cream of your choice. Doesn’t it look fantastic?!

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My own effort – Lemongrass & Coconut Ice Cream with Dried Chilli Pineapple Flowers – was partly inspired by a dessert we enjoyed at a Japanese restaurant and partly by Pinterest images of dried pineapple flowers. In the end, the extremely simplified dish I made wasn’t quite the extravagant showstopper I originally envisaged, but I was chuffed to bits with how both elements turned out and added a little indoors sparkler for extra bling. I trialled a few different recipes for the ice cream and have shared a vegan version and a non-vegan no-churn version.

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Like me, Jo from Jo’s Kitchen is a fan of making delicious treats quickly and easily, and also of incorporating leftovers. Here she puts some leftover mincemeat to great use by mixing it into vanilla ice cream and making Mini Mincemeat Ice Cream Bombes. Jo points you at the recipe she uses to make vanilla ice cream, but also advises that you can use good quality shop bought. I imagine the mince meat would also work well mixed into shop-bought vanilla custard and churned from scratch. These are formed in individual moulds, so you could play around with the shape of your mould for extra impact.

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Helen has become the queen of styling, creating really evocative images, particularly her seasonal ones, such as this beautiful Christmas Pudding Ice Cream Bombe. Helen’s inspiration was the thought of what she might serve for Christmas celebrated in warmer climes, though with modern central heating, I think it would go down a treat here too, especially after a traditional and rather heavy Christmas roast! For this bombe she uses a classic no-churn recipe and adds orange zest, brandy and mince meat for flavour and texture.

Monica

Monica from Smarter Fitter has pulled together four beautiful elements to create her showstopper Bourbon and Spiced Pecan Ice Cream – spiced pecans, which she’s since made again to serve on their own, vanilla ice cream, bourbon and home made waffle cones. Having made a bourbon ice cream myself earlier this year (mine with burnt apple rather than spiced pecan) I can say with confidence that bourbon in ice cream is heavenly. Am salivating for this spiced pecan version!

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A new #BSFIC theme for January will go up on the 1st!

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