Category Archives: frozen treats

Pineapple Upside-Down Cake Sherbet

Pineapple Upside-Down Cake Sherbet

Last year, I posted a recipe called Easiest Ever Mango Sherbet. The gist is that you blend frozen fruit and a can of sweetened condensed milk, then freeze it and scoop it like regular sherbet/ice cream…but you don’t have to have an ice cream machine, you know? And that’s ideal because I think if I bring another piece of equipment home, my beloved roommate will abandon me and I’ll have to build a house out of all my cake pans.

But I digress.

Today, I took that easy formula and complicated it in the very best way: the Pineapple Upside-Down Cake way! That’s right—all the flavors that you love in the undisputed queen of everyday cakes are packed into this cold, creamy, scoopable treat! The base is buttery brown sugar-roasted pineapple bliss, and every bite is filled with bits of vanilla cake, maraschino cherries and butterscotch sauce!

Pineapple Upside-Down Cake Sherbet starts with a whole pineapple. You could, of course, do this with about 2 1/2 pounds of pre-cut pineapple, but buying whole is much cheaper. Don’t fret—I’ve detailed how to slice up a pineapple in the recipe.

Once it’s sliced up, the pineapple is brushed with melted butter & brown sugar and roasted until tender, fragrant, and rich yellow in color. This concentrates the flavor and softens the fruit’s natural tartness. Also, it smells out-of-this-world good. Please resist eating half of it in one sitting so you can make it into no-churn sherbet, okay?!

After roasting, let your pineapple cool before freezing it. The sherbet base requires only frozen fruit and sweetened condensed milk—don’t try to take any shortcuts here! I find it easiest to freeze the pineapple by arranging it in one layer on a small sheet pan, then freezing until…well, frozen. You can do this a few days (or even weeks!) in advance; just transfer your frozen roasted pineapple into a freezer bag for longer storage.

Pineapple Upside-Down Cake Sherbet

Next up: blend the base! This is easy. Just combine your frozen roasted pineapple and sweetened condensed milk in a blender and blitz away! Pour half the creamy, pale yellow mixture in a loaf pan, then top it with Pineapple Upside-Down Cake mainstays like maraschino cherries, cubes of vanilla cake, and spoonfuls of brown sugary butterscotch. Repeat the layering with the remaining pineapple base and toppings and then freeze until scoopable. Finish it with more butterscotch and cherries, if desired. Pineapple bowl optional, but recommended.

One quick thing before I get to the recipe. This recipe has a lot of steps, but can be as easy or as complicated as you like. For instance, I baked my own vanilla cake and made a batch of butterscotch for this sherbet, but this recipe would work just as well with store bought pound cake and jarred butterscotch (or caramel sauce or dulce de leche). As with all the recipes on this site, we’re aiming for delicious and fun here. If making the base, some cake and butterscotch ceases making this process enjoyable, by all means take some shortcuts.

I won’t tell anyone. I’ll be too busy shoving bites of Pineapple Upside-Down Cake Sherbet into my face to even care.

Pineapple Upside-Down Cake Sherbet
Pineapple Upside-Down Cake Sherbet
makes about 8-10 servings

Roasted Pineapple:
1 whole pineapple (about 4 lbs)
3 tablespoons unsalted butter, melted
2 tablespoons light or dark brown sugar, packed
pinch of Kosher or sea salt

For the Sherbet Base:
1 14-ounce can sweetened condensed milk

For Assembly (all divided):
2/3 cup maraschino cherries, drained & cut into small pieces
3/4-1 cup butterscotch sauce (or caramel sauce)
1 1/2 cups 1/2-inch vanilla cake cubes (cake recipe below)

Roast the pineapple. Preheat the oven to 400F. Line a rimmed sheet pan with parchment. Set aside.

Place your pineapple on its side on a cutting board. Use a large, sharp chef’s knife to lop off the top & bottom. Move the pineapple so that it is standing on the flat spot where the bottom used to be. Use the knife to remove the rind (skin) in strips, being sure to also remove the brown dots beneath it. Slice around the core, then discard it so that only the flesh (good fruit) remains. Slice your pineapple flesh into spears, and then split each spear into 2 shorter spears. Place them in an even layer on the prepared sheet pan.

Place butter and brown sugar in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until butter is melted and mixture is combined.

Brush half the butter & brown sugar mixture on the pineapple pieces. Roast pineapple 20 minutes. Flip the pieces and brush with remaining butter & brown sugar. Roast another 20 minutes. Cool pineapple completely.

Freeze the roasted pineapple. Line a rimmed sheet pan that will fit in your freezer with parchment. Arrange roasted pineapple pieces in one layer on the pan, then place the pan in the freezer for at least four hours or overnight. If not making sherbet immediately, remove frozen roasted pineapple to a freezer bag before returning to the freezer.

Make the sherbet base. Combine frozen roasted pineapple and sweetened condensed milk in a high-powered blender. Blend on high for about 1 minute, or until smooth and thick. Use a silicone spatula to scrape down the sides of the carafe as necessary.

Assemble the sherbet. Transfer half the sherbet base to a loaf pan or other vessel. Scatter with half the maraschino cherries and cake cubes. Drizzle on butterscotch sauce, or drop on by the spoonful. Top with remaining sherbet base, spreading it to the edges to cover the add-ins. Top with remaining cherries, cake cubes & butterscotch. Freeze 4-6 hours before scooping and enjoying.

Pineapple Upside-Down Cake Sherbet will keep covered in the freezer for up to a month.
Vanilla Cake
makes 1 9x5” layer

3/4 cups all-purpose flour
1 tablespoons cornstarch
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/4 cup (1/2 stick) unsalted butter, softened to room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large eggs, room temperature
1 teaspoons pure vanilla extract
1/2 cup buttermilk (not skim or fat free), room temperature

Preheat oven to 350F. Grease a 9x5-inch loaf pan. Line with parchment, leaving some overhang on the two long sides for easy removal. Grease again. Set aside.

Make the cake batter. In a small mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, granulated sugar and light brown sugar. Set aside.

In a medium mixing bowl, cream butter with an electric mixer until light and fluffy, about two minutes. Beat in the egg. Mix in half the dry ingredients, followed by half the buttermilk. Add remaining dry ingredients followed by the remaining buttermilk. Scrape down the bowl as necessary.

Pour batter into prepared pan. Tap full pan on the counter five times to release any large air bubbles. Bake cakes 33-37 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in its pan for fifteen minutes. Use parchment overhang to lift cake onto a rack to cool completely. Peel off and discard parchment.

For Pineapple Upside-Down Cake Sherbet, you will only need about half this cake (1 1/2 cups 1/2-inch cubes). Use the other half for snacking, or triple wrap in plastic and freeze for up to 3 months.
Pineapple Upside-Down Cake Sherbet
Pineapple Upside-Down Cake Sherbet
Pineapple Upside-Down Cake Sherbet

Homemade Chocolate Shell

Homemade Chocolate ShellHomemade Chocolate Shell has appeared on here a few times over the years, but always as a part of another recipe. I’ve used it to finish an ice cream cake, as a dip for truffles, and just as a drizzle, but we all know chocolate shell shines brightest on a scoop of ice cream. It’s high time that it gets its own post.Homemade Chocolate ShellChocolate shell is both entertainment and dessert. It goes on ice cream (or anything cold) like chocolate syrup and then magically transforms into a hard edible shell right in front of your eyes! It’s no wonder the popular store brand is marketed as Magic Shell.Homemade Chocolate ShellThe “magic” of chocolate shell was a mystery to me for years—how did they do that?! Turns out, mostly with ingredients and preservatives that I’d rather not ingest whenever I get a hankering for a bowl of ice cream with a snappy chocolate topping. Imagine my utter delight when I discovered Homemade Chocolate Shell could be made with just two easy-to-find, vegan ingredients!Homemade Chocolate ShellHomemade Chocolate ShellYes, all you need to make Homemade Chocolate Shell are four ounces of bittersweet chocolate and two tablespoons of coconut oil. Melt them together, stir until smooth, and then drizzle—or let’s be real, pour—it over a scoop (or three) of ice cream. Then watch as the glossy sauce magically turns into a matte shell in a matter of seconds! It works because coconut oil solidifies at 76F, but that’s way less fun than calling it magic.Homemade Chocolate ShellNot only is Homemade Chocolate Shell made of less-terrifying ingredients than the store bought stuff, it’s more delicious, too. You control the quality of ingredients here, and that goes double since there are only two of them. This batch was made with Trader Joe’s Pound Plus Dark Chocolate and refined coconut oil because those are things that I like and keep on hand.

You may wonder, why refined coconut oil? The answer is simple: because it doesn’t taste like coconut. I like my Homemade Chocolate Shell to taste only of chocolate. That said, if you only have extra virgin coconut oil and don’t mind a little coconut flavor in your chocolate shell, it will work just fine.Homemade Chocolate ShellHands down, my second favorite part of eating Homemade Chocolate Shell is thwacking through it with the side of a spoon. There’s nothing quite like that satisfying snap and the shards of cold chocolate that melt in your mouth.

My first favorite part of eating Homemade Chocolate Shell? Actually eating it. Duh.Homemade Chocolate Shell

Homemade Chocolate Shell
makes about 3/4 cup

4 ounces bittersweet chocolate, chopped
2 tablespoons coconut oil (preferably refined/high heat)

Combine chopped chocolate and coconut oil into a small bowl. Microwave in 15 second increments, stirring in between, until melted. Let cool 8-10 minutes for optimal pouring consistency (so it doesn’t melt off whatever it’s coating). Pour or drizzle over ice cream or use as a dip for other frozen treats.

Leftover chocolate shell will keep in an airtight container at room temperature for up to a week. Reheat by microwaving in 10 second increments, stirring in between, until pourable.Homemade Chocolate ShellHomemade Chocolate ShellHomemade Chocolate Shell

Easiest Ever Mango Sherbet

Easiest Ever Mango SherbetI saw a two-ingredient sherbet recipe on Pinterest a few weeks ago and it rocked my world. Did you know that sherbet could be made by blending a couple of frozen fresh mangoes with a can of sweetened condensed milk and freezing it? Because I did not. I had no idea! But indeed it can and you should make some immediately, if not sooner.Easiest Ever Mango SherbetSherbet is a frozen dessert made of fruit and dairy. It’s the best parts of ice cream and sorbet (no-dairy) blitzed into one cold, creamy, vibrant treat! Traditionally, you need an ice cream maker for sherbet, but this no-churn method works incredibly well if you (like me) don’t have one.Easiest Ever Mango SherbetYes, this really is as simple as it sounds—two ingredients, no-churn, easy easy easy. And you can make it with any fruit you want! Peaches, cherries, berries, pineapple, whatever. I went for mango because that’s what my little heart desired on the day I made this batch.

If you want to use fresh fruit, you’ll need to freeze it first. I’ve included a painstaking tutorial on how to slice a mango in the recipe, but the general gist is to cut whatever fruit you’re using (berries excepted) in 3/4”-ish pieces and freeze them until they’re…frozen. You can also just use bagged unsweetened frozen fruit (20-24 ounces), but there’s so much great fresh fruit right now that you may as well take advantage. With an ingredient list this short, quality is key. Easiest Ever Mango SherbetEasiest Ever Mango SherbetEasiest Ever Mango SherbetAs far as actually making the sherbet, it’s as simple as blending the frozen mango with a can of sweetened condensed milk. You can eat it immediately, but I prefer to freeze it so that it’s scoopable.Easiest Ever Mango SherbetRegarding flavor, it’s exactly as you’d expect. The mango is super prominent and the sweetened condensed milk gives it a smooth, sweet finish. I was initially concerned that the natural water in the fruit would cause the sherbet to be icy, but sweetened condensed milk continues to be the no-churn MVP, always producing perfect creamy results. And I do mean perfect.Easiest Ever Mango Sherbet

Easiest Ever Mango Sherbet
makes about 1 quart

2 lbs fresh ripe whole mangos* (about 2 large mangos)
1 14-ounce can sweetened condensed milk

Line a rimmed baking sheet with parchment.

Stand one mango, stem end-down, on a cutting board, Use a large, sharp chef’s knife to slice down one side of the long, wide center pit. Slice down the other side of the pit. You should now have 2 halves and the center pit section.

Take one half and lay it flesh-side-up on the cutting board. Carefully (!!!) slice it in 3/4-1-inch intervals lengthwise, being sure not to slice through the skin. Then slice it in 3/4-1-inch intervals widthwise, again not slicing through the skin. Repeat with remaining mango half.

Use a spoon to scoop mango flesh onto the prepared baking sheet. Use your fingers to separate the pieces. Repeat process with remaining mango. Freeze mango on the baking sheet for 3-4 hours, or until frozen.

(Trim skin from pit pieces and eat the fruit off of them as a snack/cook’s treat.)

Combine frozen mango and sweetened condensed milk in a high-powered blender. Blend on high for about 1 minute, or until smooth and thick. Use a silicone spatula to scrape down the sides of the carafe as necessary. You may eat the sherbet mixture immediately, but it will be soft.

For the scoopable texture pictured above, transfer sherbet mixture to a loaf pan or other vessel. Press a sheet of plastic wrap to the top and cover with aluminum foil. Freeze 4-6 hours before scooping and enjoying.

Mango Sherbet will keep covered in the freezer for up to a month.

Note:

You may make this with store-bought frozen mango. Use 20-24 ounces frozen mango chunks, and start the recipe at the paragraphs beginning “combine frozen mango and sweetened condensed milk.”Easiest Ever Mango SherbetEasiest Ever Mango SherbetEasiest Ever Mango Sherbet

Friday Favorites: Ice Cream

If it’s not already scorching hot everyday where you are, it probably will be soon. NYC rarely hits triple digits, but the sun, concrete and humidity can somehow transform relatively mild 85 degree temperatures into a sweaty hellscape nightmare.

This doesn’t keep me from baking in the summer, but it means I try to delve into cooler territory, namely ice cream. Whether you’re looking for an ice cream cake to serve on the Fourth of July or the perfect topping for a homemade sundae any day of the year, I’ve got you covered! Here are a few of my favorites from the archives.Friday Favorites: Ice CreamHot Fudge

There is no ice cream concoction more iconic than the hot fudge sundae. While you can top it with sprinkles or nuts, or skip the cherry if you really want to, quality hot fudge is non-negotiable. For me, that mean homemade. Not too sweet and made with dark chocolate and cocoa, mine is better than anything you’ll find in stores.Friday Favorites: Ice CreamPeanut Butter Caramel Sauce

Want a more non-traditional ice cream topping? Go for this rich Peanut Butter Caramel Sauce. Sticky and buttery in all the best ways, this is guaranteed to become a new favorite.Friday Favorites: Ice CreamButterscotch Sauce

The simplest recipes always require the most testing! The key to this Butterscotch Sauce is to do nothing. Put all the ingredients in a pot, turn on the heat and do nothing. Really. I promise you’ll be rewarded for your lack of effort.Friday Favorites: Ice CreamFresh Strawberry Malts

I love a malted milkshake! Chocolate is my usual preference, but this version made with fresh seasonal strawberries gives it a run for its money.Friday Favorites: Ice CreamNo-Churn Mint Chocolate Chip Cookie Dough Ice Cream

This was my first ice cream post and it’s still my favorite. A combination of two of my favorites, mint chocolate chip and chocolate chip cookie dough, it’s smooth and minty with bite-sized pieces of edible mint chocolate chip cookie dough. I’ve made lots of no-churn ice creams since, but this one is still my favorite.Friday Favorites: Ice CreamMint Chocolate Chip Ice Cream Cake

And speaking of mint chocolate chip…sandwich a quart and a half of it between two thin rounds of chocolate cake, then top it with some whipped cream, homemade magic shell and mint baking chips. And then slice it and serve it to all your friends, or keep it all to yourself. Either way.

Have you made these or any of my other ice cream recipes? Let me know in the comments or on social media!

Banana Malts

Banana MaltsRemember three months ago when everyone was making banana bread all the time? And then how we all got tired of that and decided to put our very ripe bananas in the freezer and dismantle white supremacy instead?Banana MaltsBanana MaltsWell, here’s something to do with those frozen bananas. Throw ‘em in a blender with a couple big scoops of vanilla ice cream, a hefty dose of malted milk powder and some milk and blitz until super thick and banana-y and malty and luxurious.Banana MaltsYes, luxurious–what else would you call something this rich and smooth? The creamy banana-vanilla flavor is only deepened by the addition of malted milk powder. So good.

Oh, and when I say these Banana Malts are thick, I mean it. You could probably stand a spoon in one if you really wanted to. I only didn’t do that because I wanted to drink a malt more than I wanted to defy gravity.Banana MaltsBanana MaltsBanana MaltsNow, I know not everyone loves malted milk powder, but I do. This is the third malted milkshake recipe on this site and I have little doubt that there will be more to come, maybe even this summer. But again, I know not everyone is a malted milk powder fan girl like me. Feel free to leave it out, or try my Caramelized Banana Milkshakes!Banana MaltsEither way, don’t forget the whipped cream and cute straws.Banana Malts

Banana Malts
makes 2 small milkshakes

2 large very ripe bananas, frozen
1 1/3 cup vanilla ice cream
1/2 cup malted milk powder
3/4 cup milk (I used whole), or to preference

For garnish:
whipped cream
banana slices

Slice bananas into chunks. Add to a high-powered blender along with vanilla ice cream, malted milk powder and milk. Put on the lid and blend until completely smooth, scraping down the sides of the container as necessary.

Divide between 2 small glasses and garnish with whipped cream and banana slices, if desired. Enjoy immediately.

Banana MaltsBanana MaltsBanana Malts