No-Churn Peach Hibiscus Ice Cream

Before we get to my recipe today, I just want to let y'all know that you can follow me on Yummly. Yes, I finally joined! Ooh, I feel like such a social media maven now!

Anyways, you can follow me here so you can save my recipes to your recipe box, making it easier to shop for the ingredients because they even have a shopping list section. How cool is that?

I know it helps me because I'm usually trying to scroll through Pinterest just to find the recipe and then have to search the site for the ingredients, using up more data.

But lucky for me and you, Yummly now makes it easier. I'm still in the process of moving my recipes to my Yummly page. So if you don't see it there and there's a recipe you want to save, just click on the Yummly button on the upper right hand side of my page here, and it will save it to your Yummly recipe box. And I thought Pinterest was awesome! You rock Yummly!

With that being said, now we can talk food!

August is National Peach month. Yes, a whole month dedicated to the fuzzy yellow stone fruit that reminds so many people of summer. There's nothing like biting into the soft, juicy flesh of a peach and having the sweet juice run down your chin.

I don't know if you remember from last year in my Peaches and Cream recipe post , I mentioned Zeeny Cobb, or better known in these parts as "the Peach man." He sells peaches at a road stand I pass by on the way home and they are some of the juiciest peaches I've ever tasted.

If you’re near the Georgia-South Carolina border within the next 2 weeks, be sure to exit at mm177 at Dad’s cafe. Hopefully, he will still be there selling some of the best peaches you’ve ever had!

Lucky for you, I picked some up this past weekend. Now I couldn't let National Peach month slip by without a peach recipe to share with y'all. And this isn't just a recipe with peaches, as I've added hibiscus flowers. This tropical flower is not only beautiful, but dried hibiscus flowers are popular for use in teas and foods throughout Mexico, Latin America, and North Africa.

So I thought, "why not combine dried hibiscus flowers with peaches for a deliciously sweet ice cream?” With their beautiful red coloring and the sweet peach taste, what better way to enjoy the last days of summer.

*Disclaimer ~ As with any food, herb, or plant, please use dried hibiscus flowers with caution. Dried hibiscus flowers are NOT recommended for pregnant or nursing women due to adverse effects.*

No-Churn Peach Hibiscus Ice Cream

Recipe by Julie Murphy

A sweet combination of fruit and floral, Peach and Hibiscus ice cream.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 1 quart
Ingredients

• 4 large peaches
• 1/2 cup + 1 Tablespoon water
• 1 cup sugar
• 1/2 cup plain Greek yogurt
• 1 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1 wedge lime juice
• 6 Tablespoons organic dried hibiscus flowers

Directions

1. Peel peaches, cut in half, remove the pits. Cut peaches into small chunks.
2. Place peach chunks and dried hibiscus into a medium sauce pan with water and cook over low to medium heat for about 8 minutes, stirring occasionally.
3. Add in sugar and continue to cook for another 2 minutes or until peaches become soft.
4. Remove from heat and let cool to room temperature.
5. After peaches have cooled, place 1/2 of cooked hibiscus peach mix into a blender with remaining ingredients.
6. Pulse 1 to 2 times at high speed until mixture becomes smooth in texture, yet still chunky.
7. Pour into a large bowl and mix in other half of cooked hibiscus peach mix.
8. Pour into a freezer proof container and place in freezer for at least 6 hours before serving. Overnight is best.
9. If leaving ice cream overnight in a freezer, let ice cream sit out for at least 20 to 30 minutes before attempting to scoop it out. As ice cream becomes frozen and is very difficult to scoop out right from the freezer.
10. Best served with fresh peaches and hibiscus syrup over the top.

Inspired by ~ Peach Ice Cream by David Lebovitz, from his book, 'The Perfect Scoop'.

 

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Shared with: Savoring Saturdays

No-Fry Fried Ice Cream

Some recipes are just so easy, I can't believe I'm sharing them with y'all. Don't get me wrong, it doesn't mean I'm not sharing them because if I never heard of them then obviously there are others who have never heard of them either. So I, as a food blogger, am obligated to share them with you.

Today I'm sharing an easy No-fry Fried Ice Cream. Yes, you can have the crispness of fried without the frying.

As I said, this recipe is so easy and is great when you forget to pick up dessert for your neighbors party or when you get an impromptu drop in from your bestie. Plus its fun to make!

All you need is ice cream (your choice of flavor), Honey Bunches of Oats cereal, and granola. And optional are the whipped cream, chocolate or caramel sauce, cinnamon sugar, bananas, cherries, or sprinkles. You can even make your own little serving bowls out of tortillas or cookies to serve these up in!

Usually I see this recipe with vanilla ice cream. I happened to have vanilla ice cream, chocolate gelato, and sea salt caramel gelato in my freezer at the time, so I decided to try this with all these flavors. I have to say the sea salt caramel gelato with the cereal coating and caramel sauce were out of this world! I also thought the caramel gelato molded into ice cream balls the best.

And just because this recipe is easy, doesn't mean it has to be simple. This crunchy ice cream can become the star in your banana split.

So take your ice cream to a whole new level with this "fried" ice cream, you're taste buds will thank you {smile}.

No-Fry Fried Ice Cream

Easy "fried" ice cream without the frying and all the empty calories from frying.

Prep time: 10
Cook time: 0
Total time: 10
Ingredients

• 1 box Honey Bunches of Oats cereal
• 1 carton ice cream (your choice of flavor)
• 1/4 cup granola cereal
• caramel sauce
• chocolate sauce
• sprinkles
• whipped cream
• 1 cupcake pan
• 1 large ice cream scoop

Directions

1. Using a large ice cream scoop, scoop ice cream and if needed, while ice cream is still in the scooper, mold with your hands to make a ball shape. Add more ice cream to ice cream ball if needed.
2. Place each ice cream ball into a separate mold on a cupcake pan.
3. Place cupcake pan into freezer and freeze for about 30 minutes to let ice cream balls set.
4. While ice cream balls are setting, add granola and about 2 cups Honey Bunches of Oats cereal.
5. Either using your hands or bottom of a glass, press down on cereal to break it into small pieces. Continue doing until you get desired size.
6. Remove cupcake pan from freezer, use a spoon to loosen and remove ice cream balls from pan.
7. Place ice cream ball into bowl with cereal, gently press cereal pieces into ice cream ball, making sure to coat entire ice cream ball.
8. Place "fried" ice cream ball into a separate bowl and place into freezer as you continue to coat the rest of the ice cream balls with cereal. Placing finished "fried" ice cream balls into bowl already in the freezer.
9. After all ice cream balls are coated with cereal, place into serving bowls, and top with your choice of caramel sauce, chocolate sauce, sprinkles, and/or whipped cream. You can also pour the remaining crushed cereal over your fried ice cream for extra crunch.
10. Serve and be prepared to have a party for your taste buds!

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Homemade Ice Cream Sandwiches

Sometimes you just need to give in. Throw out all the must Do's and just give in to your inner child. That's how I felt when I came across the idea of these homemade ice cream sandwiches.

I have been so good with cutting out refined sugars and using agave, honey, or coconut sugar since I completed the Sugar Crush challenge in April. But when I saw this idea in a magazine, I just had to give in and make these!

I mean how could I say No to ice cream and cookies scrunched together to make these "homemade" ice cream sandwiches? I know, right?

Now you can use any store bought cookies and ice cream to make these with, but when I saw these lemon chocolate chip cookies...need I say anymore? Y'all know my weakness for lemon (and if you don't, just scroll through my recipes. You'll notice I also L-O-V-E coconut).

Pair these cookies with some frozen yogurt (I tried to keep it healthy) and YUM! I felt like a kid again with the ice cream, er, frozen yogurt dripping all over my hands as I tried to eat my ice cream sandwich!

As you can see, I also tried this recipe with sugar cookies that I rolled into shapes with a mint chocolate gelato. I was surprised with how the sugar cookies held up after rolling the dough out flat. I thought I had made them too thin, but they held together until the very. Last. Bite. Not even crumbling apart in my hands!

Not only are these homemade ice cream sandwiches fun to eat, but they're also fun to make. If you have kids, they will love helping you make these on a hot summer day. They'll also love helping you eat them!

And you don't have to be a whiz in the kitchen to make them either. Just as long as you know how to turn on the oven, watch a timer, and scrunch ice cream between two cookies then you can make these homemade ice cream sandwiches.

Leaving you more "me" time.

Homemade Ice Cream Sandwiches

Easy ice cream sandwiches you can make at home.

Prep time: 5 minutes
Cook time: 10 to 12 minutes
Total time: 1 hour and 17 minutes (includes cooling time for cookies)
Ingredients

• 1 package store bought cookie dough
• 1 carton ice cream

Directions

1. Bake cookies as directed on package.
2. If using sugar cookies and you want to create different shapes, roll out on a floured surface with a floured rolling pin. Cut shapes with a sharp knife or a pizza cutter. A pizza cutter works great for this! Bake as directed on package.
3. Remove cookies from oven and let cool for at least 1 hour before assembling ice cream sandwiches.
4. To make ice cream sandwiches, drop 1 scoop of ice cream onto a cookie and press another cookie on top.
5. Serve and enjoy!

Inspired by Better Homes and Gardens 2013 Cookbook recipe - Tropical Treat Ice Cream Sandwiches.

 

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Coconut Sorbet

This week’s #letsgetfoodiechallenge from Amanda is all about alcohol. She chose this because English Wine week is May 23rd through May 31st and World Gin day is June 13th.

So what better way to celebrate both than to have week 3 of our #letsgetfoodiechallenge to involve alcoholic recipes. Amanda made Malibu Rainbow cookies with Malibu Rum. If you want to check out that recipe you can find it on her site here.

I had a couple ideas for this challenge but I think this one is best with the hot weather. Oh who am I fooling, coconut won this choice, hands down!

Because y'all know how much I love (some might say obsessed with) my coconut! That and the creamy coolness of this sorbet.

Perfect for eating straight out of the container (a bowl for you people with manners), or you can even serve it on top of a slice of cake, brownies, or fruit.

Whatever way you serve it up, you will swoon over this coconut sorbet!

Coconut Sorbet

Recipe by Julie Murphy

A refreshingly cool, tropical frozen treat you can make at home.

Prep time: 5 minutes
Cook time: 0
Total time: 8 hours and 5 minutes (includes freezing time)
Ingredients

• 1 cup organic unsweetened coconut flakes
• 2 cups (1 can) coconut milk
• 3/4 cup coconut water
• 1/2 cup honey
• 1/4 cup coconut vodka*
• pinch sea salt

Directions

1. Add coconut flakes to a blender or food processor and blend on High until flakes are smaller. Don't completely liquefy the flakes, but make them almost pureed. You want a little texture for the sorbet.
2. Add remaining ingredients into blender with flakes and pulse until all ingredients are combined.
3. Pour into a freezer safe container and cover.
4. Place into the freezer overnight or for at least 6 to 8 hours so it can set up.

*Helpful Hints*

- *If you prefer non-alcoholic Coconut Sorbet, leave out the coconut vodka and increase coconut water to 1 cup.

- *If you want it a little more boozy (which I'm going to try next time I make this) you can always increase to a 1/2 cup of coconut vodka.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Savoring Saturdays, The Wednesday Roundup #83

Your Favorite Recipes of 2014

As 2014 comes to a close, what better way to spend some of these last days, than looking back at some of your favorite recipes here at Sweet and Spicy Monkey. I say “Your” favorite because if it was up to me, they would all be listed. I might be just a little bias {smile}.

Beginning with January, here are some of your favorite recipes from 2014…

Sweet and Spicy Monkey Bread. What better way to remember January 2014 than with a sweet treat that just so happens to have my blog name it, “Sweet and Spicy Monkey” Bread!

February had your chocolate cravings satisfied, at least for a little while, with my version of The Ultimate Chocolate Lover’s Breakfast. I can’t say I blame ya, after all, who can resist all this chocolatey yumminess of chocolate pancakes with chocolate syrup drizzled all over.

March was a month of indecision as there was a tie between two of March’s recipes. It seems y’all couldn’t decide between something sweet, with Orange Creamsicle Cookies

or something crunchy like my Homemade Tortilla Chips. So they both win for March!

April’s winner, hands down, was my recipe for Gluten Free Lemon Crepes with Lemon Cream Cheese Filling. What a delicious way to welcome Spring!

And you let me know that y’all love your lemon treats by making my Lemon Coconut Refrigerator Cake your favorite for May.

Ah, June ~ summertime chilling with sun, sandy beaches, and palm trees. And what better way to enjoy those long summer days than eating my Homemade Coconut Ice Cream. Not only is this ice cream gluten free, but it’s also dairy free and no churn needed.

Your tropical taste buds were just getting warmed up (or should I say cooled down) in June with my Homemade Coconut ice cream because I woke all of your island taste buds up this summer with my Coconut Pound Cake.

A triple threat dose of coconut to whisk you away to your tropical island paradise. My most popular recipe by far since starting Sweet and Spicy Monkey. It also got Thor's stamp of approval!

August had you craving chocolate once again (it has been awhile, since February to be exact) with my recipe for Gluten Free Chocolate Chai Latte pound Cake.

September showed me you needed something to munch on while watching all those football games. What better way to enjoy the games than with my Tangy Peach Mustard Wings that simmer in the crockpot while you watch the game and into the oven they go to get all crispy before the next game starts.
 

You were still craving munchies for the games in October when y’all reached for my Sweet & Salty Snack Mix made with Annie’s Homegrown cheddar bunnies. The games are so much better when you’re munching on cheddar bunnies!

I could tell y’all were looking for something to help keep you warm with a taste of the season with my Crockpot Pumpkin Turkey Chili. What better way to warm up on a cool Fall night than with a big bowl of chili!

December’s favorite is my Peppermint Meringue Cookies. Puffy clouds of white fluff with a kiss of peppermint, sprinkled with silver and gold, perfect for all your Holiday parties. What a delicious way to end the year 2014!

I want to take this time to say thank you to all who stop by my little corner of this World Wide Web to read, comment, pin, tweet, or just hang out and see what I've been up to. Because without all of you, there would be no me. So Thank you, Thank you, Thank you!!

And if you enjoy what you see here, please leave me a comment as I love to hear from y'all, even if it's just to say Hello.

Wishing y'all the best eats in the upcoming New Year of 2015!

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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No Churn Bourbon and Pumpkin Ginger Spice Ice Cream

If you're going to have just one dessert this Thanksgiving season, then make it this Bourbon and Pumpkin Ginger Spice ice cream. This is the best ice cream I've ever had, hands down!

Now I might be a little bias since I created this recipe, but my taste buds have not failed me yet! This ice cream is A-M-A-Z-I-N-G!

I know you must be thinking, "Ice cream? She must be crazy, it's freezing outside with this arctic chill!" Yes, I do agree it's chilly outside and no, I'm not crazy. This ice cream is just that good, no matter what the weather is outside.

Not only is it soft and creamy right out of the freezer, but it also encompasses the flavors of Thanksgiving with pumpkin, spices, and a little taste of bourbon. Yes, bourbon. Southern Comfort to be exact, which brings an exquisite flavoring to this ice cream.

After all, who doesn't need a little bourbon during the Holidays with the family?

I find myself drooling just telling y'all about it! The photos really don't do this ice cream any justice. You just have to make it yourself and see what I'm talking about.

Which reminds me of another great thing about this ice cream, it only takes about ten minutes to make and you don't need an ice cream churn! Does it get any better than that?

You're welcome {smile}.

No Churn Bourbon and Pumpkin Ginger Spice Ice Cream

Makes 32 ounces of ice cream

Ingredients

1 and ½ cups heavy whipping cream

1 - 14 ounce can sweetened condensed milk (can use fat-free)*

¼ cup pumpkin puree

1 and ½ teaspoons pumpkin pie spice

4 Tablespoons Southern Comfort (2 ounces)

3 Tablespoons brown sugar

1 cup crushed gingersnap cookies

Gingersnap cookies for topping and serving

Directions

In a large bowl, add whipping cream, sweetened condensed milk, pumpkin, and Southern Comfort.

Whip until soft peaks start to form in mix. Soft peaks should resemble fluffy little pillows.

Add in 1 Tablespoon brown sugar and whip again for about 30 seconds, until brown sugar is mixed throughout.

By hand, gently fold in remaining 2 Tablespoons of brown sugar and crushed ginger snaps until blended.

Pour into a freezer safe dish and sprinkle crumbs from 1 gingersnap cookie over the top.

Cover and freeze overnight.

You can watch me make this recipe here on Simmer.

Inspired by ~ MB Manion Morell's No-Churn Bourbon and Brown Sugar Ice Cream recipe.

*Helpful Hints*

- This recipe is made with Southern Comfort as the bourbon of choice. I cannot guarantee you will get the same delicious results using another type of bourbon.

- This recipe is intended to be used with either a stand or hand mixer.

- I used fat-free sweetened condensed milk and my ice cream still had a delicious creamy texture.

- I used canned pumpkin puree for this recipe.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Featured at ~ Daily Dish Magazine

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Reese's Peanut Butter Cup Banana Froyo (frozen yogurt)

You didn’t really think I would let summer end without a few more homemade ice cream recipes, did ya? Especially since it seems hotter now than it did when summer began! I love summer but I have to tell ya, I’m ready for the cool nights of fall.

Until then, we will cool off with some homemade ice cream! After all, who doesn’t love ice cream? With that creamy sweetness of any flavor you desire right on the tip of your tongue…mmmm. I’m getting hungry just thinking about it {smile}!

And not just ice cream, as you have sherbets, sorbets, gelatos, and my new favorite, froyos! I like to refer to froyo as the “healthy ice cream” since it’s similar to the texture of ice cream without all the heavy cream or eggs. And I have to say, if I did a blind taste test, I wouldn’t be able to tell the difference between Froyo and ice cream.

Wait right there and hold that thought, I’ll be right back….. Nope can’t tell the difference, let me just have a few more bites to make sure…….nope! Oh this is good {smile}. Yes, I just did my own taste test to prove to you I cannot tell the difference between textures while I closed my eyes. What you say, you don’t trust me…??

Then I challenge y’all out there to try for yourself and let me know your results. Yep, we will call it the ice cream-froyo challenge.

It’s a whole lot more fun (and taste better) than the ice bucket challenge. Plus, it won’t cost ya a dime, other than the cost of ice cream and Froyo, which you and your whole family will enjoy!

I start with this recipe of Reese’s Peanut Butter Cup Banana Froyo. Please post your results in the comment section.

Good luck to everyone and let the challenge begin!

Reese’s Peanut Butter Cup Banana Froyo

Serves - 2

Ingredients

2 bananas, ripened

¼ cup plain Greek yogurt

¼ cup coconut milk

3 Tablespoons peanut butter (can use creamy or crunchy)

5 Reese’s Miniature peanut butter cups, unwrapped and quartered

1-2 Tablespoons honey (optional)

Directions

Place banana, yogurt, coconut milk, peanut butter, and honey (if using) in a blender and puree until all ingredients are blended together.

Pour into a freezer safe dish and gently fold in quartered Reese’s peanut butter cups.

Place lid on top and freeze overnight.

*Helpful Hints*

- honey is optional if you prefer it a little sweeter.

- let set out for at least 10 minutes if freezing overnight as it will be difficult to scoop out straight from the freezer.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Nutella Banana Froyo

No, this is not a recipe for the peach galette I promised you on Instagram earlier this week. I made one but I just wasn’t satisfied with it. Don’t get me wrong, it was quite delicious. But I’m going back to the drawing board with it and working out a few kinks so I can bring it to you next week. I promise, next week will be peach week, kinda like Shark week, but a whole lot sweeter and not as dangerous {smile}!

In the meantime, I’m so loving this making your own ice cream, sorbet, sherbet, and now frozen yogurt aka froyo. One reason being they are so easy to make. Number two reason being they are so delicious on a hot summer day. And three is I don’t have to turn on my oven in the summertime! Who could ask for anything more? Not this girl! I’m pretty easy to please {wink}.

I don’t know if you noticed yet, but I have a bit of a sweet tooth. Yes, I’m finally coming clean and admitting it to the public, I am addicted to sweets. There, I said it aloud and I feel so much better. But I’d feel a whole lot better with a bowl of this Nutella banana froyo in front of me right now {smile}.

So since I have a bit of a big sweet tooth, I’ve been trying to make healthy sweets. There’s that word pairing again, healthy sweets. Yes, there is such a thing as healthy sweets, like using honey, agave, or fruit instead of granulated sugar. And with this recipe, you don’t have to add any additional sugar, not even honey, because between the bananas and Nutella, there’s no need to.

Now out of all the frozen treats I’ve made this summer, this recipe is probably one of the easiest to make since it only requires four ingredients. Yep, you read that right, 4. All you need is coconut milk, plain Greek yogurt, bananas, and Nutella. That’s it!

And just like my other recipes, no churn needed. How’s that for quick and easy? Just blend and freeze. The hardest part is waiting…especially for this sweets addict!

If you make this early in the morning, it will be a soft frozen version by nightfall, which is almost better than after it freezes all night because then it will be a little easier to dish out. Usually I sit it out for about 10-20 minutes after it has been in the freezer all night because it becomes too difficult for me to dish out immediately after removing from the freezer. Yes, more waiting…ugh!

But it’s all worth it in the end {smile}…

Nutella Banana Froyo

Serves - 2

Ingredients

2 bananas, ripened

¼ cup plain Greek yogurt

¼ cup coconut milk

3 Tablespoons Nutella

Directions

Place all ingredients in a blender and puree until all ingredients are blended together.

Pour into a freezer safe dish and freeze overnight

*Helpful Hints*

-Let set out for a few minutes after freezing overnight as it will be difficult to scoop out straight from the freezer.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Featured at ~ City of Links #38

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