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?!

BSFIC August Roundup | Fruit

August’s Bloggers Scream For Ice Cream was all about Fruit – a real celebration of summer!

Blackberry Lemon Tea Pops 8 a

Gloria at Homemade and Yummy kicked off with these wonderfully refreshing Blackberry Lemon Tea Pops using lemon tea, fresh blackberries and some candied lemon zest for added zing!

Rose Plum Yoghurt Ice Lollies 3

Next, Choclette made my mouth water with her Rose Plum Yoghurt Ice Lollies, the mix whipped up in her power blender and poured into her new moulds. They look so good!

lolly pic for BSFIC

More delicious ice lollies from Family Friends Food – Helen made these pretty ombré Vegan Blueberry & Coconut Ice Lollies made using coconut yoghurt as a base for fresh blueberries and lemon juice.

Blueberry Custard Ice Cream on Kavey Eats-8857

Having been fixated on ice lollies for a while, I went back to ice cream this month with my Blueberry Custard Ice Cream, an all-natural pretty lilac colour.

Peach sherbert

Caroline Makes is the only one other than myself that’s not gone lolly mad this month! She made this superbly elegant and pretty Peach Sherbert Ice Cream, a cross between a sorbet and an ice cream.

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Baking Queen Lucy has also made ice lollies, and I utterly adore the colour and flavour combo of her Papaya and Apple Ice Lollies – I’ve never come across papaya used like this before and it looks so good!

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One more lovely set of lollies to finish, Lisa at Lovely Appetite made these cute Pink Lemonade Ice Lollies combining fresh raspberries with lemons.

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Thanks, everyone, for all your lovely entries!

Blueberry Custard Ice Cream

One of the most joyous things about summer for me is the abundance of fresh fruit. Seasonal British-grown fruits are a particular joy – that pleasure that comes from missing them when they are gone and anticipating them just before they are back once again… and then, here they are!

Blueberries are one such fruit but I only came to love them in recent years – their taste is much more subtle than many of the sweet bright berries I favoured as a child, not to mention the wonderfully perfumed and intense tropical fruit imported from warmer climes.

Over the years I’ve become such a fan of these unassuming blue pearls. They’re lovely eaten straight from the punnet – that little squirt of juice as they pop in your mouth followed by their mild grapey taste. They’re also perfect scattered over yoghurt or muesli for breakfast, cooked into pancakes drenched in maple syrup or dropped like jewels into a baked tart or cake.

Blueberry Custard Ice Cream on Kavey Eats (3)

Calling this recipe Blueberry Custard Ice Cream is probably a tautology, since custard is the classic base for many traditional ice cream recipes, I don’t really need to mention it… But the flavour of the custard base really comes through – the marriage of egg-enriched dairy and sweet tart blueberries making a frozen treat that puts me in mind of eating blueberries bobbing about in a bowl of custard. So there you are – Blueberry Custard Ice Cream!

Some of the recipes I’ve seen online are illustrated with photos of vivid purple ice cream – I have no idea how they achieve so bright a colour since the recipes I’ve checked include neither food colouring nor freeze-dried blueberry powder. Fresh whole blueberries have a gorgeous purple-blue skin but the flesh inside is pale green; when blended, the resulting fruit puree is a pretty purple-burgundy but that colour is quickly muted when combined with cream or custard. The higher the ratio of fruit to cream or custard, the more intense the colour will be but if you use fresh blueberries, don’t expect really colourful ice cream.

Another alternative is to substitute bilberries, a closely related berry which looks very similar to a blueberry on the outside but has purple-red flesh inside – indeed I wonder if bilberries have been used in many of the ‘blueberry’ recipes I see online?

Blueberry Custard Ice Cream on Kavey Eats (1)

Blueberry Custard Ice Cream

Makes approximately 1 litre

Ingredients
– Custard base
225 ml milk (I used semi-skimmed but full fat is fine)
225 ml double cream
4 large eggs
60 grams sugar
– Blueberry puree
240 grams fresh blueberries
120 grams sugar
– Blueberry stir-in
120 grams fresh blueberries
2 tablespoons vodka

Note: I often add a little alcohol to my ice creams to make the finished ice cream a little softer. You can omit the vodka if you prefer; in that case, add plain chopped blueberries to the ice cream when churning.
Note: I used my wonderful Froothie Optimum power blender to make the custard ice cream base so the recipe method is based on using a power blender. An alternative stove top method for making the custard is provided below.

Method

  • Combine all the custard ingredients (milk, cream, eggs and 60 grams sugar) in a high spec power blender, increase the speed to high and blend for several minutes. The speed of the powerful blades generates enough heat to cook the custard while continuing to mix it. Nothing catches and burns, there are no lumps and it’s very straightforward.
  • Once the custard is cooked, transfer to a jug or bowl and set aside.
  • Use a blender or food processor to blitz 240 grams of blueberries with 120 grams of sugar. Once blended into a smooth liquid puree, combine with the custard base and mix thoroughly. (You can either pour the custard back into the blender and blitz for a few seconds or scrape the blueberry puree into the custard and mix with a spoon).
  • Finely chop 120 grams of blueberries and place in a small bowl. Pour two tablespoons of vodka over the chopped blueberries and set aside.
  • Pour the blueberry custard mix into an ice cream machine – I use and recommend the Sage by Heston Blumenthal Smart Scoop – and add the chopped blueberries in vodka. They will quickly be stirred into the mixture by the churning blades.
  • Most ice cream machines produce a fairly soft ice cream, so either serve immediately or transfer into a box and freeze until firm.

Alternate method for making custard base on the stove top

  • Gently heat the cream, milk and half the sugar in a saucepan until it reaches boiling, then remove from the heat. Meanwhile beat the remaining sugar and egg yolks together in a large bowl. Slowly pour the hot mixture over the eggs, whisking continuously. Then pour the combined mixture back into the pan and cook gently until it thickens. Make sure you stir continuously so that the custard doesn’t catch and burn. [Now revert to step two of the instructions above].

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Blueberry Custard Ice Cream on Kavey Eats (2)

This is my recipe for August’s Bloggers Scream For Ice Cream Fruit challenge. BSFIC is open to all bloggers around the world. Whether your blog is all about food or only occasionally about food, if you publish an ice cream, sorbet, ice lolly (popsicle) or slushy recipe featuring fruit this month, click on the link and follow the instructions to join in.

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Other delicious blueberry recipes from fellow bloggers:

Special Offer: For an additional 2 years warranty free of charge on any Optimum appliance purchased, follow this link, choose your Optimum product and enter coupon code “Special Ambassador Offer” on checkout. Please see my sidebar for more information about affiliate links.

Save for later on Pinterest using this handy collage pin.

Blueberry Custard Ice Cream on Kavey Eats (tallpin)

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August BSFIC | Fruit

For this month’s Bloggers Scream For Ice Cream, it’s all about making use of fresh fruit. Whatever’s in season or readily available to you, used as the main flavour or as an accent. All frozen treats are welcome – ice creams, sorbets, ice lollies, granitas, shaved ice…

I’m pondering an old-fashioned raspberry ripple though watermelon ice lollies also appeal, or maybe some peach ice cream?

BSFIC Fruit
Collage by Kavey Eats, images via shutterstock.com

How To Take Part In BSFIC

  • Create and blog a suitable recipe, published between August 1st and 29th 2016.
  • In your post, link to this Bloggers Scream For Ice Cream post.
  • If you like, include the Bloggers Scream For Ice Cream badge (below). Just right click and save the image, and insert into your post as a regular image. Feel free to resize as needed.
  • Email me (by the 29th of August) with the link to your post, your name and a photograph for the roundup sized to a maximum of 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 publish a dedicated roundup post showcasing all the entries, featuring an image and introduction to each. I also pin your posts on Pinterest and save to Yummly too. If you tweet your post using the hashtag #BSFIC, I’ll retweet it and I’ll share all entries via Facebook and twitter at the end of the month.

IceCreamChallenge_thumb1For more ideas, check out my Pinterest ice cream board and past BSFIC Entries board.

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BSFIC July Roundup | Dairy Free

A quiet month this month, but I still have some delicious dairy free frozen treats to share with you for Bloggers Scream For Ice Cream.

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First up are these whimsical Finding Nemo Popsicles from Jessica at The Healthy Mouse. The Nemo pops are orange creamsicle flavoured and the Dory ones are blueberry lemonade flavoured. Jessica has used both coconut milk and dairy free yoghurt in these recipes, a healthy homemade alternative to ready-made popsicles.

pimms ice pops

Claire at Foodie Quine is a girl after my own heart with these adult-only Pimm’s O’Clock Ice Lollies featuring Pimm’s and lemonade with strawberries, cucumbers and lemonade. Can I put in an order for a big bowl of these, please?

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I really love the idea for these Summer Pudding Ice Lollies by Janice at Farmersgirl Kitchen. Having made a summer compote with freshly picked summer berries, a moment of inspiration lead her to transfer it into lolly moulds for a cooling summery alternative.

Nectarine Maple & Bourbon Mini Ice Pops on Kavey Eats (Landscape Text Over)

For my own dairy free challenge, I too went for an adult-only option – creating these Nectarine, Maple & Bourbon Mini Ice Pops in a large ice cube tray. Very quick to make using my Froothie Optimum power blender, and deliciously decadent and cooling.

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Our last entry for the month is another gorgeous ice lolly idea – these Four-ingredient Oreo and Strawberry Popsicles by Lucy at Supergolden Bakes. I love her vintage moulds, the wooden spoon lolly sticks, the flavour combination itself and the way the biscuits poke out of the bottom!

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I hope you’ve enjoyed these summer frozen treats as much as we have!

Do look out for August’s BSFIC, where I’ll be calling for your fruit-based concoctions – ice creams, sorbets, ice lollies, granitas, you name it!

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Nectarine, Maple & Bourbon Mini Ice Pops

The last couple of weeks have been a scorcher and I’ve been turning to home made ice lollies (popsicles) to cool down. My mango lassi ice lollies made with fresh mango and natural yoghurt were superbly refreshing and so too are my latest batch – combining fresh nectarines, maple syrup and bourbon in mini ice pops for grown ups.

These will work equally well with peaches or nectarines or you could even use apricots if you have some to hand.

Nectarine Maple & Bourbon Mini Ice Pops on Kavey Eats (Portrait Text Over)

As I’ve used the darkest grade of Canadian maple syrup which is much stronger in flavour than light, medium and amber grades, I used half sugar and half maple syrup in my mixture to keep the maple flavour from overwhelming. However if you are using medium or amber syrup, you can use 100% maple syrup as your sweetener if you prefer.

Nectarine, Maple & Bourbon Mini Ice Pops

Makes approximately 12 mini ice pops depending on the capacity of your moulds, or you can make a small number of regular sized ice lollies instead.

Ingredients
300 grams nectarine flesh, skin on (about 3 nectarines)
4 tablespoons dark maple syrup
4 tablespoons sugar
2 tablespoons bourbon

Note: You can substitute peaches or apricots for nectarines in this recipe, if you like.
Note: If your fruit is very sweet and ripe, you can reduce the volume of maple syrup and sugar a little.
Note: As I used a power blender to blitz my mixture, I left the nectarine skins on as my blender purees them very well. You can peel the fruit if you prefer.
Note: I used half and half dark grade maple syrup and regular sugar. If using medium or amber maple syrup, you can replace the sugar with another 4 tablespoons of maple syrup if you prefer.

You will also need ice cube moulds (or regular ice lolly moulds) and lolly sticks. Because of the alcohol and maple syrup, this recipe remains a little sticky once frozen, so make sure you use flexible plastic or silicon moulds to allow for easy removal of the finished pops.

Method

  • In a blender, blitz the nectarine flesh until smooth.
  • Add three quarters of the maple syrup / sugar and blend again.  Taste before deciding whether or not to add more. As freezing changes the way we taste sweetness, the mixture should be a little oversweet to your taste at this stage.
  • Add bourbon and blend again.
  • Pour into your ice cube mould or into regular ice lolly moulds if you prefer.
  • Insert a lolly stick into each one.
  • Freeze upright for 24 hours.
  • Once frozen, unmould individual ice pops by stretching and flexing the mould and gently teasing out the ice pop.
  • Eat straight away, returning the rest to the freezer immediately if not serving.

Nectarine Maple & Bourbon Mini Ice Pops on Kavey Eats (c)-154519 Nectarine Maple & Bourbon Mini Ice Pops on Kavey Eats (c)-154549
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I used my Froothie Optimum power blender to blend my nectarines into a super smooth smooth pulp, much as I use it to make smoothies. The powerful motor can also blend solid frozen fruit straight from the freezer to make an instant sorbet. I’ve also made several delicious soups in it as well as custard-based ice creams – it’s a great no-fuss way to make custard from scratch and fruit curds are also a doddle.

Nectarine Maple & Bourbon Mini Ice Pops on Kavey Eats (c)-8813 Nectarine Maple & Bourbon Mini Ice Pops on Kavey Eats (c)-8818
Nectarine Maple & Bourbon Mini Ice Pops on Kavey Eats (Landscape Text Over)

This is my entry into this month’s Bloggers Scream For Ice Cream, which has a theme of dairy free. All bloggers are welcome to join in, please check the challenge post for information. This is also my post for Munchies & Munchkins’ Al Fresco challenge.

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Save for later on Pinterest using this handy collage pin.

Nectarine Maple Bourbon Mini Ice Pops (Pinterest Tall Pin)

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July BSFIC | Dairy Free

For this month’s Bloggers Scream For Ice Cream, I’m looking for ice creams, sorbets, ice lollies, granitas, shaved ice – indeed any sweet frozen treat – that is completely dairy free. Whether you use a dairy free substitute (such as coconut or almond milk) or create a recipe that doesn’t need one is completely up to you.

BSFIC Dairy Free

How To Take Part In BSFIC

  • Create and blog a suitable recipe, published between July 1st and 29th 2016.
  • In your post, link to this Bloggers Scream For Ice Cream post.
  • If you like, include the Bloggers Scream For Ice Cream badge (below). Just right click and save the image, and insert into your post as a regular image. Feel free to resize as needed.
  • Email me (by the 29th of July) with the link to your post, your name and a photograph for the roundup sized to a maximum of 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 publish a dedicated roundup post showcasing all the entries, featuring an image and introduction to each. I also pin your posts on Pinterest and save to Yummly too. If you tweet your post using the hashtag #BSFIC, I’ll retweet it and I’ll share all entries via Facebook and twitter at the end of the month.

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

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BSFIC June Roundup | Summer Refreshers

Resurrecting Bloggers Scream For Ice Cream (now the summer is supposedly here), I left the theme wide open, calling upon my fellow bloggers to create a frozen treat that reminds us how wonderful ice cream, sorbet, ice lollies etc. can be when the sun is shining.

As it turns out, June hasn’t been the wonderfully sunny and summery month it so often is – instead it’s either been raining or about to rain most of the time!

Still, my fellow bloggers have created some lovely treats that are just as good eaten indoors as out.

Strawberry, Banana & Custard Ice Lollies (Camilla)

Camilla at Fab Food 4 All is the queen of making great use of the random ingredients she has to hand – often from her amazing supermarket bargain runs – and these Strawberry Banana Custard Ice Lollies are no exception. She added melted chocolate and sprinkles to make them even more special.

Prosecco and Elderflower Popsicles (Nicky)

How elegant do these wonderful Prosecco Elderflower Popsicles look? Nicky from Kitchen Sanctuary has made a very grown up ice lolly that wouldn’t look out of place in the glitziest of garden parties.

Mixed berry Granita (Nayna)

For her summery Mixed Berry Granita Nayna of Simply Sensational Food has combined a selection of in-season berries with a little sugar and water. After blitzing, the mixture is poured into a tub and frozen, making sure to stir a few times as it freezes.

Blueberry Yoghurt Ripple Lollies (May)

May from Eat Cook Explore has combined blueberries, yoghurt, creme fraiche and honey for her refreshing and light Blueberry Yoghurt Ripple Ice Lollies.

Cocoa Cashew Slice 1 (Lisa)

Lisa from Cookwitch Creations is a blogger who loves to experiment. For this Cashew Cocoa Iced Dessert she’s combined cashew nuts, dates, pistachios, honey, cocoa and vanilla to create a layered sliceable block.

Mango Lassi Ice Lollies on Kavey Eats (titled 1)

I’ve been revelling in Indian Kesar mangoes this year. Towards the end of one big box I had a few that ripened all at once and needed using up. Inspired by the increasingly popular Indian drink, mango lassi, I created these rippled Mango Lassi Ice Lollies.

Mango-Mousse-Ice-Lollies (Janice)

Janice of Farmersgirl Kitchen was also inspired by my favourite fruit. For her Mango Mousse Ice Lollies she created a clever dessert that can be served chilled as a mousse or frozen to make ice lollies – two desserts in one. I love the melted chocolate and coconut flake jackets too!

Strawberry Ripple (Heidi)

Like us, Heidi of Kitchen Talk also has an allotment. Unlike us, her strawberries are cropping well and she used some of her harvest to make this Strawberry and Coconut Ice Cream with its pretty ripple effect.

Peanut butter ice lollies (Claire)

Claire aka the Foodie Quine made these lovely Peanut Butter Ice Lollies with a melted chocolate and roasted peanuts coating. The base combines flavoured yoghurt and custard with smooth peanut butter for a rich lolly with lots of flavour.

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Doesn’t this No Churn Peach Ice Cream from Lisa at Lovely Appetite look gorgeous?

Bloody Mary Sorbet (Claire)

Putting the rest of us to shame, Claire created a second frozen treat in June – this very grown up Bloody Mary Sorbet inspired by gazpacho soup. Adding alcohol to frozen treats is also a great way to keep them that little bit softer, making it easier to scoop and serve.

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I hope you’ve enjoyed these wonderful recipes. Do click through to visit each one, and leave a comment to let the bloggers know what you think.

July’s BSFIC will be up soon and is open to bloggers anywhere in the world.

Mango Lassi Ice Lollies

Over the last few weeks I’ve been gorging myself on delicious Kesar mangoes from India. Alphonso mangoes aren’t very good this year, their flavour not as sweet and their scent not as perfumed as usual but the Kesar ones have been superbly delicious. I’ve bought box after box from my local Asian grocery store, shared with family and friends or eaten at home with sleeves rolled up and an apron protecting my clothes.

The last box I picked up wasn’t ready to eat when I bought it so I had to wait, impatiently, for the fruits to ripen. When they did, they did so fast and it wasn’t long before they continued on from perfectly ripe to starting to rot. I quickly cut open the last four mangoes, slicing and scooping all the flesh out of them before they turned. That left me with 700 grams of top quality mango flesh in the fridge.

I thought about freezing the mango flesh in small portions to throw straight from the freezer into smoothies or instant sorbets.

But my thoughts went back to a family barbeque we recently enjoyed with family friends – three generations of our two families contentedly sharing an afternoon around the barbeque, watching my nephew put his recently-discovered walking skills into practice for hour after happy hour. I took a big box of ripe kesar mangoes, my mum took several bottles of home made lassi.

Lassi, for those who aren’t familiar with it, is a popular Indian drink made from natural yoghurt and water. It can be made sweet or salty, the former often enhanced with rosewater or kewra essence, the latter with spices such as cumin. More recently it’s become common to add fruit, with mango lassi becoming increasingly popular both in India and worldwide.

I’m not the first to translate mango lassi into ice lolly form – it’s such a natural progression, especially during the hot summer months and it’s also a great way to enjoy top quality mangoes beyond the all-too-brief mango season.

Mango Lassi Ice Lollies on Kavey Eats (titled 1)

For my mango lassi ice lollies I debated whether or not to blend the mango flesh into the yoghurt but decided to keep the two separate, so that some bites are sweet and heady with mango, while others are refreshingly tart from the yoghurt.

If you prefer, you can blend mango and yoghurt together for an all-in-one style ice lolly.

 

Mango Lassi Ice Lollies

Delicious mango and natural yoghurt ice pops

Makes approximately 8 ice lollies depending on the capacity of your moulds

Ingredients
700 grams fresh mango flesh
2 tablespoons freshly squeezed lime juice (about 1 medium lime, juiced)
(Optional) sugar to sweeten the mango, to taste
500 grams thick full-fat natural yoghurt
(Optional) sugar to sweeten the yoghurt, to taste

Note: As my mangoes were very sweet, I didn’t add any sugar but if yours aren’t sweet enough, add sugar while blending, to taste.
Note: Likewise, my natural yoghurt was very tart, so I mixed 50 grams of sugar into it – just enough to soften the tartness without eliminating it.

You will also need lolly moulds and lolly sticks. I use disposable plastic cups as moulds, and traditional lolly sticks (easily purchased online).

Method

  • In a blender, combine the mango flesh and lime juice and blend until smooth. If you are adding sugar, add a little at a time, blend thoroughly and taste again before adding more if needed.
  • If adding sugar to the yoghurt, fold it in by hand or your yoghurt will lose its naturally thick texture.
  • Assemble your lolly moulds – as you can see I use disposable plastic cups.
  • Spoon in dollops of the mango mixture and the yoghurt in turn, swirl with a lolly stick to mix if needed.
  • Insert a lolly stick into each mould. If using cups rather than custom-designed ice lolly moulds, you may need to use elastic bands or masking tape to hold the stick upright – mine stayed upright on their own as the mango and yoghurt mixtures were both quite thick.
  • Freeze upright for 24 hours.
  • Once frozen, unmould individual lollies by dipping each mould into a bowl of hot water for a few seconds before pulling the ice lolly gently out.

I used my Froothie Optimum power blender to blend my mango into a super smooth smooth pulp, much as I use it to make smoothies. The powerful motor can also blend solid frozen fruit straight from the freezer to make an instant sorbet. I’ve also made several delicious soups in it as well as custard-based ice creams – it’s a great no-fuss way to make custard from scratch. Fruit curds are also a doddle.

IceCreamChallenge mini

This is my entry for this month’s Bloggers Scream For Ice Cream challenge, open to all bloggers around the world – if you blog an ice cream, sorbet, ice lolly (or pop), shaved ice or gelato recipe this month, do join in!

Mango Lassi Ice Lollies on Kavey Eats-3

Mango Lassi Ice Lollies on Kavey Eats (tallpin)

If you’re a fan of fresh fruit lollies, you may also like my roasted banana ice lollies and my eton mess strawberry cream and meringue ice lollies.

This post contains affiliate links. Please see my sidebar panel for more information.

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June BSFIC | Time To Scream For Ice Cream Again!

Now that the weather is (intermittently) warmer again, my thoughts have turned back towards ice cream. Not that they’re ever that far away from it, mind – I’ve been enjoying ice cream throughout the winter; warm and cosy inside the house.

For our first Bloggers Scream For Ice Cream for a while, I’m not setting a theme – just revelling in the joy of a season that reminds us how wonderful ice cream (not to mention sorbet, ice lollies and shaved ice) can be!

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images from
shutterstock.com

How To Take Part In BSFIC

  • Create and blog a suitable recipe in June 2016, published between June 1st and 28th.
  • In your post, link to this Bloggers Scream For Ice Cream post.
  • If you like, include the Bloggers Scream For Ice Cream badge (below). Feel free to resize as needed.
  • Email me (by the 28th of June) with the link to your post, your preferred name for me to refer to you and a photograph for the roundup sized to a maximum of 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 publish a dedicated roundup post showcasing all the entries, featuring an image and introduction to each. I also pin your posts on Pinterest and save to Yummly too. If you tweet your post using the hashtag #BSFIC, I’ll retweet it (once per post). You are also welcome to drop a link to your post on my Kavey Eats Facebook page.

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

Crowd-Pleasing Coolers | August BSFIC Roundup

What a damp squib August has been. Yeah, we’ve had a few days of sunshine here and there but the traditional run of hot summer days has felt distinctly autumnal (and wet) much of the time.

Still, some of you have found the sunshine and motivation to share some crowd-pleasing coolers.

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You’ll see in a moment why Margot from Coffee & Vanilla, is a lady after my own heart with these gorgeous Banana & Custard Ice Cream Lollies. Super quick and easy, using ready made custard as their base, these are a perfect way to offer up a tasty frozen treat within just a few hours.

watermelon sorbet

This 2 ingredient Watermelon Sorbet by Little Sunny Kitchen is definitely full of tropical sunshine. I can just taste it now, with the zing of lime juice cutting through the super sweet watermelon flavour.

Blackberry Breakfast Pops 2 sm

First up, a wonderfully inventive idea from Elizabeth’s Kitchen Diary – these Blackberry Breakfast Pops make it totally OK to have an ice lolly for breakfast, by combining blackberries and yoghurt to make a colourful froyo, and adding in some crunchy granola! I think this is such a clever way to add texture and another flavour.

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 2

Like Margot, I was all about the bananas this month. My Roasted Banana & Cream Ice Lollies are inspired by a South American paletas recipe I jotted down a while ago and I have to say, roasting the bananas before blending the mix really gives such a wonderful mellow flavour. I used rich double cream instead of yoghurt.

kaveylolly

Kellie, author of Food To Glow, has created another healthy version of a very indulgent classic. Her Chocolate-Raspberry Fudgsicles use avocado, yes you read that right, combined with greek yoghurt to create a creamy, rich base flavoured with cocoa powder, raspberries, honey and vanilla.

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Margot gets the double duty BSFIC award this month, as she posted a second delicious recipe for Raspberryade Ice Pops. And she ought to get an award for double leftover usage too – the raspberryade itself was a way to use leftovers from making a raspberry spong cake, and the ice pops were a way to use the leftover raspberryade – good thinking, Margot!

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Last but not least is Sarah from Taming Twins’ grown up contribution – her Gin & Tonic Ice Lollies look just the thing for calming down a frazzled parent and I reckon us non-parents might be rather keen too!

Interestingly, all but one of this month’s entries would also have fit into last month’s challenge – do check out last month’s round up for more ice lolly inspiration!

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Thank you all for joining in with Bloggers Scream For Ice Cream this month! I’ll be posting the next theme shortly.