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Creamy Cucumber Salad

Looking for a side dish to work with your chicken breast? A good choice could be this healthy cucumber salad. And to make use of the large cucumber, we’ve mixed half of it in a wonderful creamy dressing, just waiting to be tasted!

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Ingredients Needed for Creamy Cucumber Salad

1 cucumber
2 tablespoons of mayonnaise
1 ounce celery leaves
¼ cup white wine
½ red onion, thinly sliced
2 ounces of celery, chopped
5 ounces of chicken breast

How to Make Creamy Cucumber Salad

  1. Use a vegetable peeler and shred about half of the cucumber into long and thin slices. Cut the remaining half into large chunks.
  2. In order to make the dressing, add these chunks in a large blender. Add celery leaves, mayonnaise, and white wine. Blend everything until smooth.
  3. Use a large salad bowl and add the shredded cucumber, red onion, and chopped celery. Pour the creamy dressing over the salad and toss well.
  4. You can serve this salad with grilled chicken breast.
  5. To cook the chicken breast, first season the meat with your favorite spices and a little bit of olive oil. Then place it on a heated grill. Cook it for about 7 minutes per side.
  6. Enjoy!

Cornmeal-Crusted Chicken With Dijon Sauce and Rice

Cooking a pair of chicken thighs coated with a bit of flour and cornmeal makes them deliciously crispy on the outside, and tender on the inside, which we think is the perfect texture for thighs. Enjoy them in this savory dish, made with a rich and creamy Dijon sauce, rice, and a touch of leek.

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Ingredients Needed for Cornmeal-Crusted Chicken With Dijon Sauce and Rice

1 tablespoon cornmeal
1 tablespoon flour
2 chicken thighs
1 tablespoon vegetable oil
3 garlic cloves
1 leek, thinly sliced
¼ cup chicken stock
1 tablespoon whole grain mustard
1 tablespoon dijon mustard
2 tablespoons of heavy cream
¼ cup brown sugar
½ green chili, thinly sliced
5 ounces of rice, cooked

How to Make Cornmeal-Crusted Chicken With Dijon Sauce and Rice

  1. Coat the chicken thighs with flour and cornmeal.
  2. Heat the vegetable oil in a skillet and add the garlic cloves. Keep them on heat for 1-2 minutes and remove them. Add the chicken thighs and cook them until golden and crispy, around 8 minutes per side.
  3. Add both types of mustard and half of the heavy cream.
  4. Stir and cook everything for 1-2 minutes.
  5. Heat another skillet over medium heat. Add the brown sugar and melt it. Add the green chili, remaining heavy cream, and the cooked rice. Cook for 1-2 more minutes, while stirring.
  6. Serve the chicken with the sauce and the rice!

Creamy Ravioli With Vegetables

Veggies go great in a nice ravioli dish. You can choose what veggies to use and also pick the cheese. We have two suggestions for the stuffing: basil and ricotta or tomatoes and mozzarella, keep the other ingredients to finish off the dish.

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Ingredients Needed for Creamy Ravioli With Vegetables

3.5 ounces of ravioli 1 teaspoon vegetable oil ½ yellow bell pepper, sliced 1 teaspoon butter 5 broccoli florets ⅔ cup heavy cream ½ teaspoon turmeric ¼ teaspoon chili flakes broccoli sprouts 5 ounces of cheddar, half shredded, half cut into cubes

How to Make Creamy Ravioli With Vegetables

  1. Fill a pan with water and bring it to a boil. Add salt and the ravioli. Cook them according to the instructions on the package. Be careful not to overcook them. Drain and set them aside.
  2. Heat 1 teaspoon of vegetable oil in a skillet and add the yellow bell pepper in it.
  3. Add the butter and stir until it melts and the bell pepper softens.
  4. Add the broccoli and cherry tomatoes, stir and cook for 2-3 minutes.
  5. Add the heavy cream and the turmeric.
  6. Add the cooked ravioli, then stir gently.
  7. Sprinkle some chili flakes.
  8. Serve warm. If you want, garnish with broccoli sprouts.

Creamy Chicken and Veggie Stew

Running out of ideas on what to cook? Well then, how about a nice, old fashion chicken stew. So, get yourself some chicken breast and veggies, and serve them dipped in a creamy, savory white sauce! Throw in some pizza dough, which will crisp in the oven and soften in the sauce. Expect no leftovers.

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Ingredients Needed for Creamy Chicken and Veggie Stew

3 ounces of butter
2 tablespoons of flour
⅔ cup chicken stock
⅔ cup heavy cream
salt
pepper
1 teaspoon seven spice
10 ounces of leftover chicken breast, sliced
2 carrots, sliced
1 cup peas
1 egg
7 ounces of store-bought pizza dough
3 cherry tomatoes, sliced in halves

How to Make Creamy Chicken and Veggie Stew

  1. Preheat the oven to 360°F/180°C.
  2. Heat a saucepan over medium fire and melt the butter. Add flour to thicken it, and pour the chicken stock. Whisk until the mixture becomes thick and dry.
  3. Add the heavy cream and constantly stir until the sauce becomes smooth and creamy. Season with salt, pepper and seven spices. Add the chicken, carrots, potato, and peas. Lower the heat and simmer the mixture for about 8-10 minutes. When ready, add the stew in an enamel saucepan.
  4. Crack the egg and whisk it. Use it to brush the top of the saucepan and cover it with the pizza dough. Use a fork and superficially pinch the dough. Once you’ve added it, brush with the remaining egg wash.
  5. Bake in the oven for 25 minutes.
  6. Before serving, cut through the pizza dough, and transfer the stew in bowls. Serve it with a touch of parsley on top.
Alaska Chocolate Mini Cakes

Alaska Chocolate Mini Cakes

Are you ready for some sweet tooth chocolate decadence? If you are, then let’s put together a few layered mini cakes starting with a fluffy base and chocolate ice cream. All coated in whipped cream. But be warned! These goodies are calorie bombs, so you may want to share one of these mini cakes with someone else. Or not. Just saying …

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Ingredients Needed for Alaska Chocolate Mini Cakes

6 egg yolks
4 cups of sugar
⅔ cup vegetable oil
½ teaspoon vanilla extract
1 cup flour
¾ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ cup water
12 egg whites
salt
5 cups of chocolate ice cream

How to Make Alaska Chocolate Mini Cakes

  1. Add the egg yolks and 1 cup of sugar to the mixer bowl. Mix until smooth.
  2. Add the vegetable oil and vanilla extract. Mix more.
  3. Add the flour, cocoa powder, baking powder, and baking soda to a strainer. Strain them together into the mixer bowl. Keep mixing until smooth. Add the water in the process.
  4. Add 6 egg whites and a dash of salt to a bowl. Whisk them until firm using the hand mixer. Add 1 cup of sugar in the process.
  5. Add this whipped cream to the yolk and cocoa mixture bowl. Mix until smooth using a spatula.
  6. Line a baking tray with parchment paper and pour this cocoa batter on it. Spread it evenly, then bake for 20 minutes at 360⁰F/180⁰C.
  7. Transfer the base on the work surface. Cut 8 discs using a 4-inch round cookie cutter and another 4 smaller ones with a 3-inch cutter.
  8. Take a smaller bowl, line it with a bigger plastic foil and spray it with just a tad of olive oil. Place one of the small discs inside it, then add a scoop of ice cream. Place a big disc on top, then finish with 4 scoops of ice cream and another big disc. Wrap the foil margins over them. Fill another 3 bowls in this manner with the remaining discs and ice cream. In the end, you should have 4 mini cakes.
  9. Freeze for 30 minutes.
  10. Add the remaining 6 egg whites and a dash of salt to a bowl. Whisk them until firm using the hand mixer. Add the remaining 2 cups of sugar in the process.
  11. Unwrap the frozen mini cakes and place them upside down on plates. Coat them with the whipped cream and brown a little using the kitchen blowtorch.
Oreo Popsicles

Oreo Popsicles

Are your kids big fans of Oreos? We bet they are! Then why not spoil them with these delicious Oreo popsicles. Not only do they look great, but they also taste fabulous, so keep the recipe in mind for when in the mood for some homemade ice cream!

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Ingredients Needed for Oreo Popsicles

2 cups of heavy whipping cream
½ cup condensed milk
1 teaspoon vanilla extract
¼ cup sugar
14 ounces of oreo

How to Make Oreo Popsicles

  1. Pour the whipping cream into a large bowl.
  2. Add the condensed milk, vanilla, and sugar. Whisk until smooth.
  3. Blend the Oreos.
  4. Add half of the Oreo crumbs into the cream mixture.
  5. Pour the mixture into 50 ml shot glasses.
  6. Freeze them for the next 4 hours.
  7. Top the glasses with the remaining Oreo crumbs.
  8. Add popsicle sticks and freeze them for the next hour.
Pumpkin Pie Popsicle

Pumpkin Pie Popsicle

Do you also enjoy ice cream in just about any season of the year? If so, you’re in the right place. To celebrate autumn season, we’ve made for you these delicious popsicles, with an autumn favorite as the main flavor: the fabulous pumpkin pie! Try it and it may become an all-new flavor.

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Ingredients Needed for Pumpkin Pie Popsicle

5 ounces of cream cheese
1 tablespoon maple syrup
1½ teaspoon of pumpkin pie spice
½ teaspoon salt
3 ounces of butternut squash puree
5 ounces of Greek yogurt

How to Make Pumpkin Pie Popsicle

  1. First, add the cream cheese in a large bowl. Add the maple syrup, and season with pumpkin pie spice and salt. Add the butternut squash puree.
  2. Set up your hand mixer at medium speed and mix everything until smooth.
  3. Add the mixture to a piping bag.
  4. Pour the mixture into popsicle molds. Fill around 3/4 of the empty molds. Top the empty space with greek yogurt.
  5. Freeze the popsicles overnight.
Raspberry and Pineapple Smoothie

Raspberry and Pineapple Smoothie

What comes to your mind when thinking about smoothies? Summer, sun, straws, but also fruits, ice cream and a … blender! Why not blend together raspberries and pineapple, coconut milk, and ice cream? In just 5 minutes you’ll have your smoothie ready to be served with a lime wedge and coconut flakes. And don’t forget the straws.

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Ingredients Needed for Raspberry and Pineapple Smoothie

10 ounces of raspberry
1 pineapple, sliced
1 cup coconut milk
3 tablespoons of vanilla ice cream
1 lime wedge
2 teaspoons of coconut flakes

How to Make Raspberry and Pineapple Smoothie

  1. Add the raspberries, pineapple, coconut milk, and ice cream in the blender and blend.
  2. Serve with straws in a glass with a stem, with a lime wedge and some coconut flakes.

Avocado Sorbet

Looking for a healthy ice cream? What about this sugar-free avocado sorbet? It may not sound so tempting at a first glance, but the combination of agave syrup, lemon, lime, and orange juice gives avocado a truly delicious taste. Just try it and you’ll be impressed!

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Ingredients Needed for Avocado Sorbet

1 lemon
1 orange
1 lime
1 avocado
¼ cup water
2 tablespoons of agave syrup
4 mint leaves
1 ounce - pecan nut, crushed

How to Make Avocado Sorbet

  1. Squeeze the lemon, orange, and lime. Pour the juice into your blender.
  2. Add the avocado flesh.
  3. Add water, agave syrup, and mint.
  4. Blend everything together until you get a smooth paste. Taste and, if you want it sweeter, add some more agave syrup.
  5. Pour the mixture into a large dish or a storage container.
  6. Freeze until firm (about 2 hours).
  7. Garnish the avocado sorbet with crushed pecan nuts before serving.

Hummus-Stuffed Eggplant Boats

If you want to make a great starter for a party or you simply want a nice creamy meal, make a batch of hummus-stuffed eggplant boats! You can prepare the hummus at home, using canned chickpeas, or you can buy some at the store. Just add some crackers on your plate and enjoy your culinary journey!

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Ingredients Needed for Hummus-Stuffed Eggplant Boats

1 eggplant
salt
pepper
2 tablespoons of olive oil
1 teaspoon turmeric
3.5 ounces of hummus, homemade or store-bought
1 baby spinach
4 cherry tomatoes, halves
1 chili pepper, sliced
1 tablespoon pomegranate seed

How to Make Hummus-Stuffed Eggplant Boats

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Halve the eggplant lengthwise.
  3. Scoop out some flesh from each halve, but leave about 0.4-inch/1 cm on the edges, so the eggplant halves look like boats and have enough room for the stuffing.
  4. Line a baking tray with parchment paper and place the eggplant boats on it.
  5. Sprinkle salt and pepper. Drizzle olive oil. Add turmeric.
  6. Roast them for 15-20 minutes.
  7. When they are ready, place them on a plate and fill them with hummus.
  8. Top the hummus-stuffed eggplant boats with baby spinach, cherry tomatoes, red chili pepper slices, and pomegranate seeds.

Mango Sorbet

It’s hot outside, you’re craving an ice cream, but you’re concerned about eating healthy? Make your own refreshing dessert instead of buying it! Try this sugar-free mango sorbet made with only three ingredients! It’s healthy and delicious – that’s enough for you to have it in the freezer all summer long.

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Ingredients Needed for Mango Sorbet

2 mangoes es, cut into cubes
¼ cup water
2 tablespoons of honey
lime zest

How to Make Mango Sorbet

  1. Place the mango cubes in a casserole, cover it, and freeze overnight.
  2. The next day, add the mango to your blender along with water and honey.
  3. Blend everything into a smooth paste.
  4. Transfer the mango paste to a bowl, cover, and freeze for 1 hour.
  5. Grate some lime on it, then enjoy!

Homemade Lemon Sorbet

You’ll need only 3 basic ingredients for this delicious homemade lemon sorbet! It’s a light dessert which can successfully replace the usual ice cream anytime you long a refreshing sweet treat.

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Ingredients Needed for Homemade Lemon Sorbet

1 ½ cups of water
⅔ cup sugar
½ cup lemon juice
1 tablespoon lemon zest
mint
lemon slices

How to Make Homemade Lemon Sorbet

  1. Add the water in a saucepan on medium heat and bring it to a boil. Add the sugar and stir until the it dissolves.
  2. Remove from heat and allow to cool.
  3. Add the lemon juice and zest and combine them.
  4. Pour the mixture into a large dish or a storage container.
  5. Freeze until firm (about 2 to 3 hours), stirring with a fork every half an hour.
  6. Garnish with mint and lemon slices before serving.
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