Lemon Bar Ice Cream

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Are you guys watching Unbreakable Kimmy Schmidt on Netflix? I’ve been trying not to burn through the episodes, but I mean…I love a good binge watching session and for the last 2 nights Sean and I have been watching after we put Casper down for the night. (Side-note: he’s sleeping through the night most nights now…HALLELUJAH! Queue the choir of angels)! Anyway, I kind of love it. It’s a little cheesy in my favorite way, the theme song includes the line “Females are strong as hell!” (TRUE), and I always loved Ellie Kemper as Erin in The Office, plus Tina Fey is amazing, so needless to say I’ve become a quick fan of the show. Anyway, I feel like this ice cream might be something that would blow Kimmy’s mind and definitely elicit one of her 90’s throwback exclamations (possibly my favorite thing about her character).

I mean, this ice cream has a lot of good, exciting things happening: Lemon-scented vanilla bean ice cream base, tart meyer lemon curd ripples, and crunchy, buttery shortbread cookie crumbles! I definitely used the homemade Meyer Lemon Curd I shared last week, but there’s no reason you couldn’t use store-bought. It’s creamy, rich, sweet, tangy, and has a ton of texture and totally tastes like the ice cream version of a classic lemon bar without making a batch of lemon bars and churning them into a batch of ice cream. So, “By the power vested in me as an adult who is a grown-up”, maybe have ice cream for dinner (PS, don’t ever tell my son I okay’ed that). #hasbrown-nofilter

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Lemon Bar Ice Cream

This ice cream is a riff on my favorite, easy ice cream base from Jeni’s Splendid Ice Creams at Home.

If you don’t have a vanilla bean, go ahead and use 2 teaspoons of extract and skip the steeping portion of the recipe.

2 cups whole milk

4 teaspoons cornstarch

3 tablespoons cream cheese

1/4 teaspoon salt

1 1/4 cups heavy cream

2/3 cup sugar

2 tablespoons corn syrup

1 vanilla bean, split

zest of 1 lemon

1 cup Meyer Lemon Curd

1 1/2 cups crumbled, store-bought shortbread cookies

Prepare an ice bath in a clean sink basin or a large bowl.

In a small bowl, combine 1/4 cup of milk with the cornstarch, set slurry aside. Set the cream cheese in a large bowl and stir in the salt, place a mesh strainer over the top. Set aside.

Meanwhile, in a medium saucepan heat remaining milk with the cream. Scrape the vanilla beans from the pod and add both the scraped beans and pod to the milk and cream, as well as the lemon zest. Heat to a simmer, cover, and remove from heat. Let steep for 30 minutes. Remove the vanilla pod from the milk mixture and add sugar and corn syrup, reheat to a low boil. Quickly whisk in the cornstarch slurry and continue to boil, whisking, until thickened. Whisk a ladleful of the hot mixture into the cream cheese, before straining the remaining hot mixture into the cream cheese mixture and whisk to combine. Prepare an ice bath and pour the hot ice cream base into a large plastic bag. Chill bag in ice bath until cooled and process the mixture in an ice cream maker according to manufacturers instructions.

Once the ice cream is processed, layer 1/3 of the ice cream in the bottom of a lidded container, spoon 1/3 of the lemon curd over the top and sprinkle with 1/3 of the crumbled shortbread cookies. Repeat these steps with the remaining ice cream, curd, and cookies. Fit the lid over the container and freeze for several hours, until set. Serve with additional cookies and lemon curd, if you want. [/recipe]

 

Blueberry Froyo Ice Pops

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is my blog-pal-turned-real-life-pal Megan of Take a Megabite!

Blueberry Froyo Ice PopsI’m so excited about Cindy and Sean and Casper! I knew I wanted to make something with blueberries since there’s a boy happening, and stuff. I somehow made these ladylike with the gingham tray and the not-so-blue pops, but just believe that I had that little fella in mind for real!

So these ice pops are seriously blueberry goodness. I used two whole pints and kinda winged it with the mix-ins and yogurt amounts. Next thing I knew it filled up all 10 of my ice pop molds exactly! That’s the kind of thing that can only happen when you don’t try, I think. So just know these are dreamy, tart, and the blueberry-est.

Blueberry Froyo Ice Pops

So mostly, congrats, Cindy! And yay Sean! And I can’t wait to meet you, Casper! I can’t wait to visit and split a donut with that dude.

So freeze these up in honor of Cindy’s mad momming skills!

[recipe]

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Blueberry Fro-Yo Ice Pops (makes 10)

2 pints blueberries

1/2 cup + 2 T sugar

2 heaping T goat cheese

1 cup greek yogurt

2 T maple syrup

1 t vanilla extract

Place the blueberries and sugar in a saucepan. Cook until boiling and mash with a potato masher for 5 minutes. Puree and strain through fine mesh strainer into a large bowl. Whisk in goat cheese.

In a separate bowl stir the greek yogurt, maple syrup and vanilla together. Layer the blueberry puree and yogurt in ice pop molds. Insert sticks. Freeze overnight! [/recipe]

Chocolate Peanut Butter Banana Pops (vegan)

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Heeey!

I’ve been thinking about these whole fruit banana pops for some time now. I mean, there are all those recipes for that 1-ingredient banana “ice cream” out there and I’ve been like, “I should make that into a popsicle!” Then, I would forget about it. But! I finally got it together and covered them in chocolate shell, peanut butter, peanuts, and wouldn’t ya know…they’re even vegan. BOOM.

I blitzed up a few of the dozens of super-ripe bananas that take up residence in my freezer and piped it into my popsicle molds. Then, they sat there for a few days while I tried to figure out what to do with them. I mean, they would be a health food if I left them alone, but they’d also be kinda fugly. Last week my new friend, Kailey, was over and I mentioned I was going to chocolate-dip them and she suggested I add peanuts. Then I decided, why stop there?! I’ll drizzle them with peanut butter, too. And, thus, these magical banana pop babies were born and they are SO GOOD. Make them, seriously.

[recipe]

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Chocolate Peanut Butter Banana Pops 

Makes about 10 pops using this mold.

For these to be vegan, be sure to use vegan chocolate and peanut butter. Bananas are already vegan.

5-6 frozen, ripe bananas

10 ounces chocolate, chopped or chips

1/3 cup peanut butter

3 tablespoons coconut oil, divided

1/4 cup salted peanuts, chopped

Break or cut the frozen bananas into chunks (or freeze your bananas in chunks) and pulse in the food processor until smooth and creamy. Spoon or pipe the pureed bananas into the popsicle molds, insert sticks, and freeze for several hours (or days).

When ready to coat the pops, line a baking sheet with parchment and place in the freezer.

In a microwave safe bowl, combine the chocolate and 2 tablespoons of the coconut oil. Heat in the microwave in 30 second bursts, stirring between each, until the chocolate is melted and smooth.

In another microwave safe bowl, combine the peanut butter and remaining coconut oil and repeat the same procedure as you did with the chocolate.

Remove the banana pops from the freezer and carefully un-mold the pops. I had to run them under just warm water for a few seconds to get them out without breaking. Working quickly, dip the pops into the chocolate, using a spoon to help coat the pops completely, let any excess chocolate drip, and place on the prepared baking sheet. Repeat with the remaining pops. Stick the baking sheet back into the freezer until the chocolate shell is completely set. Once set, drizzle the pops with peanut butter and sprinkle with chopped peanuts. Place the sheet back into the freezer until set. Can be stored in the freezer for several days.

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