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?!

 

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.

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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.

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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.

 

These ice lollies were based on a roasted banana paletas recipe I spotted online a while ago. A paleta is a Latin American ice lolly featuring fresh fruit mixed into a water or cream base – what we call an ice lolly in the UK, the Americans call an ice pop and the Canadians a popsicle!

The recipe I saw used yoghurt which I have switched out for double cream – I do enjoy the tang of natural yoghurt with fresh fruit but for these lollies I wanted the banana to be the star of the show.

Roasting the banana brings out a softer, sweeter flavour than using it raw, but of course you can use it uncooked if you prefer.

Cinnamon is a natural bedfellow for banana but is often added in quantities that make it the dominant flavour; I wanted a mere hint that would add complexity to the banana rather than overwhelm it. Likewise, adding just a small amount of vanilla added a subtle savoury flavour without making its presence felt too strongly. You can omit either of them entirely or adjust up or down to suit your taste. I reckon a generous handful of chocolate chips would be a great addition too – to be tried next time!

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 1

Roasted Banana & Cream Ice Lollies

Makes 4-6 depending on capacity of lolly mould

Ingredients
3 medium to large ripe bananas
50 grams Demerara sugar or light brown sugar
300 ml double cream*
1 teaspoon ground cinnamon
(Optional) half teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)

* For American readers, the closest substitute to double cream is heavy cream; if you can find a non UHT version, so much the better.

Method

  • Wrap the unpeeled bananas individually in foil and roast at 200 °C (400 °F) for half an hour.
  • In the meantime, measure the sugar into a bowl and set aside.
  • Remove the bananas from the oven. When you can safely do so without burning your fingers, unwrap each banana and peel and scoop the soft flesh into the bowl of sugar. Do this while the bananas are still hot and mix thoroughly so that all the sugar is melted by the heat. Using a pair of tablespoons makes it easier to handle hot bananas.
  • Put cream, cinnamon and vanilla (if using) into a blender or food processor and add the banana and sugar mix. Blend until smooth.
  • Divide the mixture into lolly moulds or cups, insert lolly sticks (or teaspoons) and transfer to the freezer.
  • I kept mine quite small so they froze within about 4 hours, but you may need to leave a little longer if make bigger lollies.
  • To serve, cup the mould in warm hands to loosen, or dip very briefly in a bowl of hot water. Slip out of the mould and enjoy!

I used my wonderful Froothie Optimum power blender which quickly made a super smooth thick liquid to pour into my moulds. See my Affiliate links sidebar for more information.

Roasted Banana Ice Lollies aka Paletas Ice Pops Popsicles - Kavey Eats © Kavita Favelle -overlay 3

This is my entry for the August #BSFIC Cooling Crowd Pleasers challenge.

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If you blog a suitable recipe this month, do link up to the challenge to be included in my end-of-month round up and shared via social media and Pinterest.

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

 

This month’s Bloggers Scream For Ice Cream is another ‘Anything Goes’.

Sweet or savoury, any kind of frozen treat is eligible – ice cream, gelato, granita, semi-freddo, shaved ice, slushie, sorbet, spoom… We’ve just done ice lollies but if you blog lollies in August, they are welcome too.

Or you could get creative and share a recipe in which ice cream is just one element – arctic rolls, baked Alaska, ice cream sandwiches…

Some of the themes we’ve had before are custard based ice creams, no-churn recipes, dairy-free, and a host of ingredient-lead themes such as booze, chocolate, fruit, herbs and spices. We’ve also got into the nostalgic groove with ice creams reminding us of childhood and of ice cream van favourites. Feel free to revisit any of these and more.

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images from shutterstock.com

How To Take Part In BSFIC

  • Create and blog a suitable recipe in August 2015, published by the 28th.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below). Feel free to resize as needed.
  • Email me (by the 28th of July) with your first name or nickname, the link to your post and a photograph for the roundup, sized 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.

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

 

As I write this, it’s pouring with rain outside and has been since I woke up some hours ago. Heavy drops are bouncing hard on the flat roof outside the window, making quickly-dissipating concentric circles one after the other after the other in mesmerising, ever-changing patterns. Grey skies and endless water have washed away the skin-warming heat we experienced just a few weeks ago.

The beginning of July felt like one of those endless summers of childhood. Sunblock was vigorously applied, sun-starved limbs were eagerly exposed, wide-brimmed hats and sunglasses saved us from squinting against the bright light, and barbeques across the nation were eagerly dusted off and put back to use.

For me, there are few snacks that speak of summer as much as ice lollies; the perfect cooling refreshment. Best eaten quickly before the heat starts to drive sticky, melted rivers of sweetness down the stick, onto hands, from there to drip drip drip onto bare feet, or better yet the parched grass underfoot.

Unsurprisingly, most of the entries for this month’s Bloggers Scream For Ice Cream were made earlier on in the month, when the weather still had us yearning for icy treats.

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Kate, author of Veggie Desserts, is an expert at incorporating vegetables often thought of as savoury, into sweet treats. Her Cucumber and Lemon Popsicles look super refreshing. I’ve often heard people suggest that cucumber has no flavour, but it certainly does, especially when the flavour is allowed to be the star of the show.

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Wonderlusting Lynda is not new to BSFIC but has not entered for a while, so it was such a pleasure to see her bright Coconutty, Carrot & Mango Ice Lollies, a welcome splash of colour and flavour. And how funky does that nail polish look against the orange and red?!

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle -notext-9048

I was delighted by how well my Eton Mess Ice Lollies turned out – a simple combination of fresh strawberries, sugar, double cream and crushed meringue. I took these along to a barbeque with friends and they seemed to go down well!

fruity yoghurt pops

Kate from Happy Igloo created these attractively layered Fruity Yogurt Pops by combining fresh fruit with natural yoghurt for a healthy ice lolly. Yoghurt makes such great ice lollies, adding a welcome tang to the taste of sweet ripe fruit.

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Great minds think alike – Corina from Searching For Spice also chose to mix natural yoghurt with fruit for her Peach and Banana Ice Lollipops, opting for a two-layer lolly. I love the shape of her moulds too!

debi double cherry popsicles

Debi, author of lifestyle blog Life Currents, made these pretty Double Cherry Popsicles by combining dried and fresh cherries with lemonade. You must check out the adorable penguin lolly mould she used for one of the lollies!

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Caroline’s Chocolate Milk Ice Cream Lollies tasted delicious but the lollipop moulds she tried out didn’t quite work – the head broke off one cow and the stick off the other. The important thing is that they tasted good and hopefully won’t put Caroline off further ice cream experiments!

tofu strawberry lollyBSFIC

I’m so excited by these Korean Inspired Strawberry and Tofu Lollies by Sneige from Orange Thyme. We had been chatting on twitter and I suggested she try something with a Korean influence. I learned when making a traditional Japanese shira-ae salad dressing quite how versatile tofu can be but would never have thought to use it as a base for a sweet ice lolly – so clever!

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Lisa aka the Cookwitch was determined to make some ice lollies this month. Her first attempt – a rhubarb and custard jam, peanut butter and condensed milk experiment – sounded utterly delicious but woefully, it didn’t freeze. However, Lisa came up trumps on her second try, with these Melty Nutella Ice Lollies.

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Elizabeth’s Kitchen Diary is full of colour this week, after she posted her Fruity Lemonade Ice Lollies against a field of yellow. Elizabeth uses her Froothie Optimum power blender to blitz whole lemons for the recipe so these are super sharp, just as her kids like them, but the beauty of the recipe is that you can adjust the sweetness to your personal tastes.

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Last but not least is Fuss Free Flavours Helen’s delightful Cooling Cucumber Elderflower Mint Ice Pops which make great use of a power blender to combine cucumber, mint, elderflower cordial and water for a light and refreshing lolly.

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That’s it for this month – some super ice lollies, I hope you agree.

Keep your eyes open, August’s BSFIC post will be up very soon!

 

Summer means strawberries! It calls to mind strawberry picking at a local farm, strawberries and cream (and Wimbledon), home made strawberry liqueur, hot bubbling pans of strawberry jam and the special pleasure of eating home grown strawberries from the back garden.

It’s also the best time of year to make one of our favourite desserts, Eton Mess, a jumbled mix of fresh strawberries, whipped cream and broken meringues. For those of a tidier inclination who prefer to keep it more elegant, strawberry pavlova is a rather tidier presentation of exactly the same ingredients!

When I set the theme to July’s #BSFIC challenge as Ice Lollies the plentiful fresh strawberries available in the shops just now made it a no brainer.

I made Eton Mess Ice Lollies!

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle -overtext

 

Eton Mess Ice Lollies (Strawberries, Cream & Crushed Meringue)

Makes 8-10 generous lollies, depending on size of moulds

Ingredients
500 g strawberries, hulled and finely chopped
50-75 g sugar (depending on tartness of strawberries)
300 ml double cream (divided into 2 x 150 ml)
50 g dry meringues, broken into pieces

Note: Make sure you chop the strawberries fairly small, so that each bite of ice lolly has a nice mix of fruit, cream and meringue.

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle-162709 Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle-170049 Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle-201045

Method

  • In a large bowl, mix the strawberries, 50 grams of sugar and 150 ml of double cream. If the strawberries are tart, use an extra 25 grams of sugar – the mixture needs to be super sweet as it will be combined with unsweetened cream later.
  • Cover and leave in the fridge for at least two hours. The sugar helps the strawberries to macerate, releasing more juice into the cream.
  • Whip the other 150 ml of double cream until stiff and combine carefully with the macerated strawberry mixture and the crushed meringue.
  • Spoon the mixture into lolly moulds or small cups and insert lolly sticks. The mixture should be thick enough for the sticks to remain upright, but if not, use some sticky tape to keep them in place.
  • Transfer to the freezer overnight until frozen solid.
  • To serve, cup the moulds in warm hands or dip into a cup of hot water for a few seconds to help the lolly slip out of its mould.

Eton Mess Strawberry Cream Meringue Lollies - Kavey Eats - © Kavita Favelle  overtext

I’ve made these lollies for July’s Bloggers Scream For Ice Cream. I’m also entering them into Allotment2Kitchen’s The Vegetable Palette.

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If you make and blog an ice lolly recipe this month, do join in!

 

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.

Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle --9021 Lemon Balm Sorbet - Kavey Eats - (c) Kavita Favelle --9025

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 and 9400 are available from Froothie’s website. 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.

vegan ice cream

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!

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