Although I skipped the corn starch and corn syrup to keep this sugar and grain free, the ice cream still churned beautifully, making that creamy Philly style type ice cream Jeni’s Ice Cream is so famous for.

I replaced the sugar with Swerve (use the Allulose blend if you can) and wild blueberries, Orange Oil Extract and Lavender Essential Oil. Be very cautious with lavender oil. One drop was all I needed, even if her original recipe says two drops.

Keto Wild Berry Lavender Ice Cream is Philly Style

Her ice creams are made Philly style which means cream cheese based and not custard based (using eggs). I like this style a lot. It tastes fresher, cleaner to me and is incredibly creamy. There is xanthan gum in cream cheese which helps to hold the ice cream together.

As Jeni says in her book, her recipes are flavor driven as much as they are about consistency and texture. The first thing people are usually attracted to are her unique flavors; but they leave talking about how well balanced the ice cream is.

Keto Wild Berry Ice Cream Recipe

I am so happy to have my very own sugar-free version that doesn’t feel like a compromise. This lavender blueberry ice cream high in fat, and I’m not going to lie about that, but it’s low in carbs and a keto friendly ice cream. I’ve put it in small jars, which I can freeze for portioned out servings.

You could play with this recipe by using different berries, or skipping the lavender and orange.  I use this ice cream machine.

More Keto Recipes from Spinach Tiger

• Lemon Budino
• Maple Pecan Cheesecake Bars
• Lemon Bundt Cake
• Lemon Budino
• Lemon Ice Muffins
• Blueberry Lemon Muffins
• Lemon Tart

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Wild Berry Lavender Ice Cream (Keto Friendly) Sugar Free

Wild Berry Lavender Ice Cream inspired by Jeni’s Ice Cream, sugar free, low-carb.

Course Ice Cream

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 cup wild blueberries see notes
• 1/4 cup water
• 2 tablespoons swerve
• 4 ounces cream cheese room temperature
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon xanthan gum Order xanthan gum here.
• 1 1/4 cup heavy cream
• 2 cups whole milk I use lower carb Fairlife
• 1/2 cup Granulated Swerve see notes
• 1 drop Lavender Essential Oil
• 1/4 teaspoon Orange Extract See Notes

Instructions

• Make a blueberry compote by bringing the blueberries, 1/4 cup water and two tablespoons granulated swerve to a boil.
• Simmer for a few minutes.
• Another option is to put frozen blueberries in Vitamix, when you’re ready to mix the milk, cream and cream cheese and not use compote.
• Mix two tablespoons milk with cream cheese, salt, xanthan gum until well-incorporated. I use a blender.
• Heat 1/14 heavy cream, remaining milk, 1/2 cup granulated swerve until you reach a boil. Reduce heat, continue to boil for 4 minutes.
• Remove from heat, pour into cream cheese mixture.
• At this time, add either blueberry compote or frozen blueberries.
• I like to use a Vitamix and mix the berries completely to have a smooth mixture.
• Put in a stainless bowl over a big bowl of ice to bring an immediate chill. If you put in a plastic bag, the ice cream will get cold enough to churn right away.
• You can also refrigerate overnight.
• Take through ice cream machine for about twenty minutes..
• The ice cream will will take form, but still be a little soft.
• Pack in container with parchment or plastic wrap pressed against it and freeze for four hours.
• Enjoy.

Notes

Regarding Sweetener: I recommend for ice cream using allulose blend because it doesn’t crystalize.

1/4 teaspoon Orange extract or just a few drops of Orange Oil Extract.

The post Keto Wild Berry Lavender Ice Cream Recipe (Jeni’s Inspired) appeared first on Spinach Tiger.

Snow Cream or Snow Ice Cream is one of those wintery pleasures that comes with a big fluffy snowfall.

How healthy it is depends on what kind of milk and sweetener  you put in it. I prefer to use stevia to sweeten it, because for some reason that little bit of stevia goes a long way.

I did see a recipe that claims the Southern way is to use sweetened condensed milk. Holy Sweet Cow! That would taste good, but the calories would be way too much for me. I switched sugar for Swerve,  but stuck with Fairlife whole milk, because snow cream needs the higher fat content. You can use any milk you choose. See variations below. 

I didn’t grow up on snow cream, but my husband did until his mother read an article about the possible dangers of eating snow.

Is the snow safe to eat?

Generally speaking, yes, according to this article. However, be smart about it, and don’t take the first flurries, which act as an environment scrubber. Don’t eat snow mixed with dirt, or close to where you have pesticides. I have a deck and considered that the best and cleanest place to gather my snow.

I played around until I got the consistency I liked, and look how good it looks.

It tastes like a cross between vanilla ice cream and vanilla sorbet. 

The only sweetener I use to replace sugar is Swerve. I used one cup of milk and 2 tablespoons Swerve, a teaspoon vanilla and a pinch of salt. Taste the milk. See if it’s sweet enough for you. It will lose some of what you taste, once you put your snow in the mix. You may want it sweeter. You can use liquid stevia (just a few drops).

Variations on Snow Cream

Southern Snow Cream: Change the milk to condensed.

Paleo Snow Cream: Use almond milk or coconut milk and honey, stevia, Swerve or maple syrup for sweetener.

Sugar Free Snow Cream: Use milk of choice, Swerve (powdered erythritol), Vanilla

Orange Cream Snow Cream: Replace two tablespoons of milk with freshly squeezed orange juice and teaspoon orange zest.

Healthier Snow Cream: Use low fat milk, stevia or Swerve, Vanilla

Keto Snow Cream: Use heavy cream, Swerve, Vanilla

Add Sprinkles for fun.

Snow Cream Tips

• Use a stainless steel bowl that has been in freezer.
• Make sure all ingredients are mixed together and placed in bowl in freezer for about 10 minutes (or put them outside if it’s still super cold).
• Have everything ready. Then gather snow.
• Snow texture varies and you may not use all of it.

I’m thinking I could list endless possibilities for flavoring snow cream. I’m wondering what a little whiskey might do.

Here are a few I’ve found that are most interesting.

Snow Cream Frapuccino 

Boozy Snow Cones

Chocolate Snow Cream

Cake Batter Snow Cream

How about YOU? Do you engage in snow cream and have a favorite recipe?

Let’s connect. I love hearing your comments and getting to know you. We can connect on instagram and please subscribe below.

More Ice Cream Recipes from Spinach Tiger

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Snow Cream, with a Sugar Free Option

How to Make Snow Cream with a sugar free option using stevia.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Total Time 22 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 stainless steel bowl
• 1 teaspoon vanilla
• 1 cup whole milk
• 1/3 cup sugar or 2 tablespoons Swerve sweetener
• 1/2 teaspoon sea salt
• 8 cups fluffy snow

Instructions

• Place bowl in freezer or outside for 10 minutes to get it very cold.
• Add milk, vanilla, salt, sweetener into bowl. Place back outside for ten minutes.
• Add snow to liquid mixture until incorporated. Start with 4 cups, and add what you need.
• Snow cream should be fluffy not melting.
• If you see it melt, pour off, add more snow.

The post Snow Cream, with a Sugar Free Option appeared first on Spinach Tiger.

Over the past ten years, I’ve collected quite a few pumpkin dessert recipes here at Spinach Tiger, from pumpkin soufflé to pumpkin hand pies.

I thought it might be a good idea to put them all in one place and to let you know that some of these are gluten free, some are grain free, and some are keto friendly. In other words, you should be able to find a pumpkin dessert recipes for everyone.

The tastiest pumpkin dessert recipes can be made with canned pumpkin .

Good pumpkin dessert recipes all begin with a really good pumpkin pie spice. You can make your own as I did here. The best store bought one I have found is the Trader Joe’s brand.

Start the morning with pumpkin muffins, a recipe adapted from Dori Greenspan.

Pumpkin Pop Tarts need no explanation. Surprise people with these. These are the most fun to make with kids. Get the pumpkin cookie stamps here. (amazon affiliate).

Pumpkin Brownies are a real keeper for halloween.

A good brownie pan is square with a lid like this.  (amazon).

You can get fancy with pumpkin soufflé.

I seriously think gluten free pumpkin hand pies are the cutest pumpkin anything.

Eggless Pumpkin Tart.  It’s creamier, less custardy. I love making tarts with this tart pan.

Shop with me at Amazon. Every thing is hand picked and what I really use.

There’s a sentimental story behind this perfect pumpkin bread. These are great silicone bread pans that don’t stick. (amazon).

Pumpkin Cake with Maple Cream Cheese Frosting  goes great with Pumpkin Spice Latté

Our favorite espresso ma

Cake also goes great with Pumpkin Pie Ice Cream

Gluten Free Pumpkin Scones with Maple Glaze 

The flour I like for this recipe is Bob’s Red Mill Gluten Free  one to one.

Low Carb Pumpkin Cheesecake is so amazing. Make it all year!

In this recipe I use Swerve, my favorite (sugar free) powdered erythritol. (amazon).

Low Carb Pumpkin Pie

Low Carb Pumpkin Spice Cake. This is my newest (and of my favorite) pumpkin recipes. I make this with almond flour and it’s so delicious. We’ve made it three times already.

Two Recipes I’m testing now will be coming this week.

Low Carb Pumpkin Muffins (coming soon)

Low Carb Pumpkin Pie Cups with Pecan Streusel

Diabetic Friendly Pumpkin Recipes from Spinach Tiger

The post My Best Pumpkin Dessert Recipes Made with Canned Pumpkin appeared first on Spinach Tiger.

I’m bringing back this strawberry post because since I wrote it a few years ago, I’ve added more strawberry recipes.

I love to get out in the dirt and pick strawberries. There is nothing like the sweetness of a good berry and better than that, there is nothing like bending down and capturing these big red juicy strawberries one at time into my basket. When I can’t pick, I head to my favorite farmer’s market.

Here are some great ideas for fresh strawberry dessert recipes.  I’ve added gluten free strawberry pie, gluten free strawberry biscuits, and some keto friendly desserts, like grain free shortcake biscuits.

My Favorite Fresh Strawberry Dessert Recipes

Strawberry Sauce can go a long way in making fresh strawberry dessert recipes. Top ice cream, lemon curd, or cheesecake.

Strawberry Sauce

Since I first made this I’ve now switched to using Swerve instead of sugar for a low-carb alternative.

When you have no time, but you have the best berries, no one will complain about a strawberry sundae.

Strawberry Sundae

Here is a very adult ice cream that everyone will applaud.

Strawberry Balsamic Ice Cream

I use this ice cream machine. 

If you want to go traditional with strawberry shortcake, make homemade shortcakes. Super easy.

Shortcake for Strawberries

Strawberry biscuits are more like scones and make an elegant party dessert. Add fresh basil for something special. I actually demonstrated these biscuits at Williams Sonoma to rave reviews.

I now have a keto shortcake biscuit, which is so good and holds it’s on in the strawberry juice.

Strawberry and Cream Biscuits

Why not add strawberries to a classic blueberry tart?

Strawberry Blueberry Pie

I use a removable bottom tart pan like this one here.

Over the top fresh strawberry cake, a must make. Think Mother’s Day or birthdays.

Fresh Strawberry Cake

This is a one bowl, easy fun strawberry cake that I call the love cake.

Strawberry Love Cake

This is the original Sprinkles cupcake recipe, so you know it’s great.

Strawberry Cupcakes

I’ll never forget the night I served this to company. They kept saying “so creamy.”

Creamy Strawberry Ice Cream

Strawberry Balsamic Ice cream

.

I remember the Sunday morning I made this recipe. The pecans are a nice surprise to a shortcake.

Strawberry Pecan Shortcake

If you still have strawberries left over, freeze them in jars or bags for your next smoothie.

How to Freeze Strawberries. 

However, before you do that, make some simple syrup, great for cocktails.

Strawberry Simple Syrup

Make Cocktails with Strawberries and Strawberry Syrup

Strawberry Martini

Strawberry Sangria with Lime and Basil

Strawberry Scones, Gluten Free

We also have lots of gluten free baked good for you here.

Use a scale when baking, especially gluten free.

Gluten Free Strawberry Pie

Low Carb Strawberry Shortcake (Keto Friendly)

So tell me, do you have any fresh strawberry dessert recipes you’d love to share?

Find me on instagram and if you make a recipe from Spinach Tiger #spinachtigerrecipes and I’ll repost.

More Desserts from Spinach Tiger

This post contain amazon affiliate links, which earn Spinach Tiger a small commission.

The post Fresh Strawberry Dessert Recipes appeared first on Spinach Tiger.

Make this ice cream and serve it with my pumpkin bread. You know what’s special about both of these recipes?

They have come through friendship.

The Pumpkin Pie Ice Cream comes from the Third Thursday Community Potluck Cookbook by fellow food writer, Nancy Vienneau.

When she started the Thursday Community Potluck, back in 2009. I didn’t know Nancy at the time,  and I haven’t experienced these potlucks  but I’ve heard about them. Judging from the recipes in the book, these were special times. Nancy, along with another friend would invite 80 people, no assigned food, no RSVP. Twenty or so people would show up with covered dishes, and seasonal fare. It became quite a thing, which led to a cookbook, full of seasonal recipes and delightful cocktails.

Nancy Vienneau lives in Nashville and writes for the Tennessean. She also has her own blog, Good Food Matters.

Potlucks can be the start of many friendships, yet many people are fearful of inviting people into their homes because they don’t have the perfect house, large space, etc. Just invite gracious people who embrace community and love good food. Good food lovers tend to be less concerned with how your sofa looks, and are happy to sip sangria and eat butternut squash and leek lasagna (also found in the cookbook).

My wish for you this holiday season is to invite a bunch of friends over for an old fashioned potluck and see what happens.

Pumpkin Pie Ice Cream pairs well with Sandy’s Pumpkin Bread Recipe Here (there’s a powerful story here)

I’m also sharing my favorite potluck salad that everyone raves over. If you make this ice cream with fresh pumpkin, save the seeds to roast and use for this Autumn Kale Salad. 

More Pumpkin Recipes

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Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream, so creamy and sweet, perfect for Fall. Can be made with fresh pumpkins or canned pumpkin. Adapted from Third Thursday Community Potluck Cookbook from Nancy Vienneau

Course Ice Cream

Cuisine American

Prep Time 50 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 2 pie pumpkins may substitute 3 cups canned pumpkin puree
• olive oil if using fresh pumpkin
• 2 cups sweetened condensed milk
• 1/2 cup firmly packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon fresh grated nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon fine sea salt.

Instructions

Instructions for Using Fresh Pumpkin

• Preheat oven to 425 degrees.
• Wash pumpkin, cut in half, scoop seeds.
• Place on baking sheet pumpkin flesh side up and brush with olive oil.
• Bake for 35-40 minutes.
• Remove from oven. Cool.

Ice cream Instructions

• Puree pumpkin. Measure 3 cups of puree.
• Mix Pumpkin puree with all spices and brown sugar.
• Mix in sweetened condensed milk.
• Cover, and refrigerate for several hours to overnight.
• Churn in your ice cream maker, according to directions of your ice cream machine.
• Freeze.
• You may need to bring it out 10-15 minutes before serving so it has time to soften.

Notes

This makes a lot of ice cream. You may want to cut this recipe in half.

The post How to Make Pumpkin Pie Ice Cream appeared first on Spinach Tiger.

Fresh Sweet Corn Blueberry Swirl Ice Cream is my new favorite summer dessert.

My friend picked the corn out of his farm, Burn’s Produce Stand.

We picked the blueberries from Golden Bell Farm, located right next to us. We did not milk the cow, but we kept this ice cream as fresh and local as possible.

The result is a sweet, creamy, summer time favorite. I love this ice cream! 

When I first heard of sweet corn ice cream, I felt perplexed. Who would put corn in ice cream? But then I realized the corn I get to eat here in Nashville from my friend’s farm is so sweet and fresh, it would only make sense to incorporate into heavy cream.

I turned to my favorite ice cream recipe book, Jeni’s Splendid Ice Cream for inspiration. Her recipes are egg free, which I prefer, and she uses cream cheese and corn starch. It all sounds so odd, but you end up with very creamy ice cream that stays creamy when you freeze it. It’s everything I love in my favorite dessert.

The corn was so sweet, that I cut some of the sugar and corn syrup from the original recipe. Even then I found it a bit sweet, so you may need to make adjustments as you prefer.

I used my own blueberry sauce recipe from here, which you can use to make an amazing blueberry pie. You could skip the tapioca if you want, but I like how it thickens the sauce.

Picking blueberries is a summer tradition around here. We’ve had sweltering heat that is beyond beyond horrible. However, the day we picked, we got a brief weather break, and got into the high bushes which had just been rained on. It was the most comfortable picking day we ever experienced. Last year Marshall got stung by a bee, which cut our picking short and make his quite reluctant to return, but you can see by his smile (boy on right) that all worked out well this year.  The only problem we have in picking is that they are both (identical twins) slightly color blind and can’t tell red from blue. You don’t want those not yet ripe red berries, but somehow we managed to take home a bundle.

We got eight pounds for $24, feeling proud and satisfied. Check out my latest post, How to Make Blueberry Pie and Seven Variations,  and if you go blueberry picking, here are some great tips for picking, storing and freezing.

The next time I make the sweet corn ice cream, I’m going to pair it with the blackberries and readjust the sugar, because blackberries are more tart than blueberries, but that is such a great combination.

So tell me do you ever cook outside of the box? What’s the most interesting thing you ever made or ate? Does the sound of sweet corn ice cream sound good to you?

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Sweet Corn Ice Cream with Blueberry Swirl

Sweet Corn and blueberries come together for a fresh summer ice cream, adapted from Jeni's Splendid Ice Creams at Home (Sweet Corn and Black Raspberry)

Course Ice Cream

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 ear sweet corn husked
• 4 teaspoons corn starch
• 2 cups whole milk divided (using 2 tablespoons and then remaining)
• 1 cup heavy cream
• 1 1/2 ounces cream cheese softened (3 tablespoons)
• 1/4 teaspoon fine sea salt (more for final touches)
• 1/2 cups sugar original is 2/3 cups
• 1 tablespoon light corn syrup original is 2 tablespoons

Blueberry Sauce (recipe here)

Equipment

• 4 quart sauce pan or larger
• whisk
• medium size stainless or heat proof bowl
• gallon size zip lock type bag
• large stainless steel bowl with ice for ice bath
• ice cream machine

Instructions

• Slice kernels off cobb, squeeze the corn milk into a bowl. Reserve corn and liquid.
• Whisk cream cheese and salt in medium bowl. Reserve.
• Make slurry with corn starch and 2 tablespoons of the whole milk.
• Combine remaining milk, cream, sugar, corn, corn juice, corn syrup in 4 quart pot.
• Bring to boil. Boil four minutes.
• Strain this liquid through a sieve, discarding the corn.
• Bring back to a boil for one minute. Gradually whisk in the corn starch. Remove from heat.
• Pour into the bowl with the cream cheese. Whisk until incorporated.
• Pour ice cream liquid into a plastic zip lock bag.
• Chill over an ice bath for 30 minutes. Get mixture very cold.
• Take through your ice cream machine.
• When it's time to freeze, layer the sweet corn ice cream with the blueberry sauce.
• Freeze for a minimum of 4 hour.

Notes

I reduced the sugar and corn syrup from original recipe because my corn was very sweet and I'm not fond of super sweet ice cream. At first I reduced only the corn syrup by half, but it was still too sweet, so then I reduced the sugar by 1/3.

The post Sweet Corn Ice Cream with Blueberry Swirl appeared first on Spinach Tiger.

I grew up eating Italian lemon ice. It’s that perfect ending to a big meal, giving your palate a little sweet and a little tart.

Earlier this week the boys wanted a lemonade stand.  We went all out, making a pink basil lemonade, that started with a base of lemon simple syrup. 

We had some lemon simple syrup left over and Italian Lemon Ice was born.

You can also make these ahead for an elegant dinner party. Fill and wrap in plastic, and voila, you have an elegant dessert that no one can resist. Just get some really cute little dessert spoons.

You can also play around with herbs and infuse basil into the simple syrup. 

Make This Sugar Free

You can replace the sugar in this recipe with an equal amount of erythritol.

Now I’m thinking of making lemon basil scones. What’s your favorite sorbet or ice?.

More Lemon Love from Spinach Tiger

• Tangerine Sorbet
• Lemon Olive Oil Cake
• Lemon Butter Bundt Cake (keto, sugar free)
• Sgroppino Venetian Cocktail with Lemon Ice Cream
• Honey Lemon Olive Oil Vinaigrette
• Lemon Budino (sugar free)

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Lemon Simple Syrup

Lemon Simple Syrup, great to start off lemonade, or cocktails

Course Syrup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 cup water
• 1 cup sugar
• zest of two lemons
• Juice of 8 lemons

Instructions

• Boil water and sugar and zest together until sugar is dissolved
• Add in lemon juice.
• Let sit until completely cool.
• Keep in refrigerator for up to 3 days.
• You can also freeze.

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Italian Lemon Ice

Italian Lemon Ice, cool and refreshing

Course Dessert

Cuisine Italian

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 cup sugar
• 1 cup water
• zest of two lemons
• 8 lemons preserving the shells of six lemons
• 2-3 cups iced cold water
• 1 tablespoon tequilla vodka or white rum
• ice cream maker machine

Instructions

• Boil together the water and sugar.
• Add juice of the 8 lemons.
• Cool completely before refrigerating.
• Refrigerate for several hours.
• Slice off a thin slice of bottom of lemon, so it can stand. Freeze the lemon shells.
• Mix together the simple syrup with 2 cups of ice cold water, making sure you have at least 3 cups of liquid in total. Do a taste test. You can add more water if taste is too sweet or too lemony.
• Add water until you get the taste you like.
• Run through the ice cream machine according to directions for about 20 -25 minutes or until the consistency is right.
• Fill into the frozen lemon shells. Wrap in plastic.
• Freeze for at least one hour before serving.

Notes

Basil Lemon Ice: Infuse the simple syrup with basil, by adding in several basil leaves to the hot lemony liquid and allowing to cool. Or, you can add basil leaves to the simple syrup before refrigerating.

Garnish with smaller leaves.

The post Italian Lemon Ice & Lemon Simple Syrup appeared first on Spinach Tiger.

Does it seem silly to have a recipe for strawberry sundae? Perhaps, but it’s the subtle things in life that make a difference.

First of all, the strawberries need to be sweet. If they aren’t freshly picked, or bought at a fruit stand, they probably aren’s as sweet and need some sugar.

A few years ago I picked some fresh strawberries and froze them in jars, smashing them first. Once they defrost, you have the perfect strawberry crush for sundaes. However, if you have fresh strawberries sitting in front of you, see the recipe below.

Start with a Strawberry Sundae Recipe and  have a Strawberry Festival.  I’d love it if you followed me on instagram where I post a lot of food pictures that aren’t here.

Here are some of my favorite strawberry recipes.

Strawberry Pancakes

Strawberry Cupcakes

Strawberry Shortcake (with homemade shortcake biscuits)

Strawberry Sangria

Strawberry Simple Syrup

Strawberry Balsamic Ice Cream

Creamy Strawberry Ice Cream

Blueberry Strawberry Pie

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Strawberry Sundae Recipe

Strawberry Sundae with Strawberries, Puree, and Vanilla Ice Cream

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 quarts fresh strawberries
• 1 cup water
• 2 tablespoons sugar
• 1/2 strawberry puree
• 8 small scoops vanilla ice cream
• whipped cream

strawberry puree

• 10 ounces frozen or fresh strawberris
• 2 tablespoons sugar

Instructions

• Prepare fresh strawberries. Trim and cut into quarters or halves if they are small. Place in a cup of water with sugar and allow to sit for at least an hour.

defrost strawberries at room temperature. Blend until smooth. Add sugar.

• Taste for sweetness. Add more sugar if necessary.
• Assemble by putting puree in bottom of sundae dish add ice cream, strawberries, puree and more ice cream with fresh strawberries.
• Top with whipped cream.

The post Strawberry Sundae Recipe for a Strawberry Festival Party appeared first on Spinach Tiger.

Pumpkin Soufflé is like eating pumpkin clouds. If you don’t like the heavier desserts often made with pumpkin this is the perfect dessert to end a savory dinner when all you want is that little taste of sweet. While you might not make these at Thanksgiving if you’re serving a crowd, you might consider these as a perfect ending to a roast pork or roast chicken dinner.

This is a show stopper, as long as you can wait until the last minute to bake them.You must serve them immediately, because they will fall; however, they don’t fall that much, and they still taste good.

When I opened the oven and saw how much they rose, I was so excited. Not only did they rise well, the texture was so pleasing, because some souffles can be just airy sugar, but the pumpkin gives these body. I surprised my neighbors by ringing the bell and asking to eat and give me feedback. They ate them right up and claimed this pumpkin soufflé a winner.

The taste and texture are so nice, you can eat these as is, and there is no need for powdered sugar. However,  I do like the addition of a little ice cream dropped right in, especially cinnamon ice cream. I’ve given you a recipe for homemade cinnamon ice cream, but I also want to tell you about a shortcut for cinnamon ice cream.

Short Cut Cinnamon Ice Cream Recipe

You need your kitchen aid to whisk the egg whites for the souffle. Leave it out and take some vanilla ice cream and whisk in a heaping amount of cinnamon and if you dare, add in a pinch of all spice, and fresh nutmeg. Place back in freezer and you have some cinnamon ice cream. If ice cream is not your thing, just eat them as is. So good. I promise.

The Process for Pumpkin Soufflé

Before your dinner party you might want to do what I did and do a trial run and make a half recipe just to get the process down. I used these cute little pots and was happy to see that they came out looking so pretty.

This is how the egg whites should look before you fold in the pumpkin puree mixture.

Butter and sugar each ramekin. This helps the egg whites rise.

You can see how high I piled the mixture into the pots. In retrospect, I could have made them more even.

Pumpkin Soufflé will fall quickly, but the taste and texture will remain the same.

I can’t wait to hear about your favorite pumpkin desserts and feel free to send me recipes or links. Let me know if you make the pumpkin soufflé or the cinnamon ice cream recipe. I also have a Thanksgiving Food Pinterest Board, featuring several of the best food bloggers and their winning Thanksgiving recipes.

Make your own pumpkin pie spice here.

More Pumpkin Recipes

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Pumpkin Soufflé with Cinnamon Ice Cream

Easy, Light, Pumpkin Souffle Dessert with Pumpkin Spice Ice Cream, great to serve after a heavy fall meal.

Course Dessert

Cuisine American

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1/2 cup whole milk
• 1 tablespoon cornstarch
• 2 tablespoons homemade pumpkin pie spice
• 3/4 cup plus 1 tablespoon granulated sugar divided, plus additional for coating ramekins
• 1 cup canned pure pumpkin puree
• 8 large egg whites
• 1/4 teaspoon salt

Instructions

• Preheat oven to 400. Place rack in bottom third.
• Whisk together cornstarch, spices, sugar. Add to milk and heat in saucepan. Bring to a boil and then simmer for two minutes, whisking the whole time. Remove from heat and add pumpkin. Cool. (I put in freezer while I was beating the egg whites).
• Beat egg whites with salt and when soft peaks form, add sugar until stiff (see picture for texture).
• Fold pumpkin mixture in until fully incorporated.
• Butter cups and add sugar. The sugar will help the soufflé rise.
• To keep soufflé even, place soufflé cups on baking dish.
• Fill each ramekin to a little more than full.
• Bake for 17-20 minutes. Serve immediately.

Notes

You can cut this recipe in half

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Cinnamon Ice Cream Recipe

Cinnamon ice cream made fresh with vanilla beans and cinnamon sticks.

Course Dessert

Cuisine American

Prep Time 1 day day

Cook Time 30 minutes minutes

Total Time 1 day day 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 cup 250ml whole milk
• 3/4 cup 150g sugar
• pinch of salt
• 3-5 cinnamon sticks broken up (in a mortar & pestle, or with a hammer in a ziptop bag)
• 2 cups 500ml heavy cream
• 6 large egg yolks
• 1 teaspoon ground cinnamon: optional

Instructions

• Split vanilla bean and add to milk. (or use a teaspoon of pure vanilla extract).
• Heat milk, sugar, salt, cinnamon sticks and 1 cup heavy cream in saucepan.
• Heat the milk, sugar, salt, vanilla, cinnamon sticks, and 1 cup (250ml) of the heavy cream together in a medium saucepan. Cover, remove from heat, and let steep 1 hour. Pour through a mesh strainer.
• Rewarm the mixture and remove the cinnamon sticks with a slotted spoon.
• Whisk egg yolks together and temper, by adding in some of the warm cinnamon infused milk, whisking constantly. Once tempered, add yolks with milk into the saucepan with milk. Continue to cook over low heat until the mixture is thick and coats back of a wooden spoon.
• Remove from heat and immediately pour the custard through the strainer into the cream. Stir the custard until cool, then chill thoroughly in the refrigerator, preferably overnight.
• Once very cool, taste to see if there is enough cinnamon flavor. Add more if necessary.
• Churn in ice cream machine.
• Add the end add a tablespoon of vodka (helps ice cream not to be icy).

The post Pumpkin Soufflé with Cinnamon Ice Cream Recipe appeared first on Spinach Tiger.

In a pinch for a dessert at Christmas time. How about something sparkly, dramatic, super easy brainless in fact, but oh so easy.

I don’t know about you but I need easy recipes at the Holidays. In theory, I can plan massively genius Pinterest dinner parties. But if you could sometimes see behind the scenes.

Not only is this easy, it’s beautiful. I love sparkles, bling, diamonds, and bright colored drinks. This is fun.

This is a reincarnation of a post I wrote a few years ago, and it was labeled a Christmas Cocktail. I realized, however, that I usually serve this as dessert.

You can make the homemade pomegranate sorbet if you want to. It’s really good, as I added rum in it.

There are many ways you can do this. I made a homemade pomegranate sorbet. However, most of us don’t have the time. Make it easy and buy the sorbet. Keeping red, you can choose pomegranate or raspberry strawberry. It’s up to you. Start with a little frozen fruit  in the bottom of the glass, Pour the champagne halfway and then top it with a small scoop of sorbet.

Done. Delicious. Refreshing. Even Dazzling.

Make your holiday cocktail dessert at the table. It just adds a little pizazz.

Print

Holiday Cocktail Served as Dessert with Sorbet and Champagne

Turn a cockail into a dessert, using your favorite sorbet with champagne.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 bottle champagne
• frozen fruit choose pomegranates, raspberries, strawberries
• 1 pint sorbet choose raspberry, pomegranate, strawberry

Instructions

• Put a teaspoon full of frozen fruit in bottom of cocktail glass
• Top with scoop of sorbet
• Pour Champagne over sorbet

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The post Holiday Cocktail Served as Dessert appeared first on Spinach Tiger.