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Frozen Treats Archives | A Tipsy GiraffeA Tipsy Giraffe

Peaches ‘n’ Cream Margarita Popsicles

Creamy and fruity, with just a hint of tequila – these Peaches ‘n’ Cream Margarita Homemade Popsicles are really easy to make and are the perfect treat for Cinco de Mayo and all summer long!

Peaches 'n' Cream Margarita Popsicles -Creamy and fruity, with just a hint of tequila - these Peaches 'n' Cream Margarita Popsicles are really easy to make and are the perfect treat for Cinco de Mayo and all summer long!

So, I’m a bit late with this Cinco de Mayo recipe – since it’s tomorrow! Oops! Time just continues to get the better of me, but better late than never, right? And these amazing Peaches ‘n’ Cream Margarita Popsicles can be enjoyed all summer, hell, all year! They’re really easy to make with just a few ingredients, pop them in the freezer today and they’ll be ready to enjoy tomorrow!

Peaches 'n' Cream Margarita Popsicles -Creamy and fruity, with just a hint of tequila - these Peaches 'n' Cream Margarita Popsicles are really easy to make and are the perfect treat for Cinco de Mayo and all summer long!

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Caramelised White Chocolate and Macadamia Ice Cream

A deliciously decadent caramelised white chocolate no churn ice cream with lots of toasted macadamia nuts. The perfect dessert this summer!

Caramelised White Chocolate and Macadamia Ice Cream by Giraffes Can Bake - Decadent caramelised white chocolate stirred into a no churn homemade ice with toasted macadamias. The perfect dessert this summer

This post may contain affiliate links. I received items from Kitchen Craft to review, all opinions and words are my own.  Read full disclosure here

Ah, another week and what d’ya know? I’m running behind again! With how often I run behind I might as well call it on schedule! I usually write my Friday post on Thursday and, well, it got to Thursday night and I hadn’t even started editing the photos for the post, oops! And now it’s Monday – still, better late than never, right?

Caramelised White Chocolate and Macadamia Ice Cream by Giraffes Can Bake - Decadent caramelised white chocolate stirred into a no churn homemade ice with toasted macadamias. The perfect dessert this summer

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Mojito Ice Cream Sundae

Creamy and delicious lime & mint ice cream layered with yummy rum ice cream and lashings of lime sauce. Both ice creams are homemade and no churn! The perfect way to enjoy your favourite cocktail this summer

Mojito Ice Cream Sundae by Giraffes Can Bake - Homemade

This post may contain affiliate links. I received items from Kitchen Craft to review, all opinions and words are my own.  Read full disclosure here

Do you ever feel like as you get older, time moves much faster? I’m not sure how that’s possible physics wise, but I’m pretty sure it’s true! Either way, I’m using it as an excuse as to why I’m so unorganised at the moment! May has only just started and it’s already passing me by way too quickly, I have a big pile of things to do that isn’t getting any shorter! At least I can now check off writing this post from the list… assuming I finish this, which I do! I have at least that much faith in myself. This is a recipe that shouldn’t have been made to wait either, so I formally apologise to both this Mojito Ice Cream Sundae and you guys! 

Mojito Ice Cream Sundae by Giraffes Can Bake - Homemade

 

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Chocolate Banana Ice Cream

Chocolate Banana Ice Cream

What’s that? Winter you say? Sounds like the perfect time for ice cream to me! I’ve said it before and I’ll say it again – it’s never too cold for ice cream. I know lots of you are covered in snow right now, and I bet ice cream would make you feel better about that! Don’t believe me? Try this super chocolatey ice cream full of banana sweetness and I’ll wait for you to tell me I’m right, I won’t even tell you I told you so – I’m nice like that!

Chocolate Banana Ice Cream

I’m on a bit of banana kick at the moment. I keep buying them and just waiting for them to go over ripe in the fruit bowl, so I can make something yummy with them! With this batch of bananas I was torn between two ideas, so I did the only thing I could – made one of them and bought more bananas so I could make the other thing too! This yummy chocolate banana ice cream was the result of the first batch – creamy, chocolatey, sweet and oh so delicious! 

Chocolate Banana Ice Cream

Now I know you’ve probably heard about that healthy banana ice cream that is pretty much just mashed frozen bananas, but you’re not going to find any of that kind of healthiness here I’m afraid – this is proper ice cream, full of real cream! It still has bananas in though, so it’s entirely bad for you right? All that potassium totally negates all the fat and sugar I’m sure of it! Come to think of it, with all that potassium this ice cream is sure to be a hangover buster. See, I’m looking out for you guys 😉

Chocolate Banana Ice Cream

I originally thought about just banana ice cream, but then I remembered everything is made better by chocolate so I had to add it! I use both cocoa powder and melted chocolate in this ice cream, to really give it that chocolate boost. It doesn’t over power the banana though, both flavours punch through beautifully alone while also complimenting each other! I put a little cinnamon in there too a) because I’m me and b) cinnamon really does compliment banana so nicely. You will need an ice cream maker for this recipe, but it’s a worthwhile investment if you love ice cream as much as me! 

Chocolate Banana Ice Cream

So let’s do a headcount shall we? Banana? Check! Chocolate? Check! Real cream? Check! Deliciousness? Double check! Yep, this ice cream really does have it all! You won’t be sorry you made this, and neither will your family/friends/random people who show up at your house to eat your ice cream. Serve it up with some fresh banana slices or even on top of a nice warm pie, and you’ll have one awesome dessert! Since it’s homemade it won’t last as long as your store bought ice cream, but trust me when I tell you it won’t have a chance to go bad – you’ll be lucky if it lasts overnight! 

Chocolate Banana Ice Cream

 

Chocolate Banana Ice Cream

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Chocolate Banana Ice Cream
Delicious chocolate banana ice cream, simple to make and oh so worth it
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Ingredients
  1. 4 Bananas, very ripe
  2. 1/2 cup brown sugar
  3. 60g chocolate finely chopped
  4. 1 cup double cream
  5. 2/3 cup milk
  6. 1/4 cup cocoa powder
  7. Pinch of salt
  8. 1/4 tsp ground cinnamon
  9. 2 egg yolks
Instructions
  1. Put the bananas and 1/8 cup of the sugar in a blender, and blend to combine. Only do a couple pulses if you'd like little chunks of bananas in your ice cream like me, otherwise blend until smooth. Set aside.
  2. Put the chocolate in a medium bowl. Heat 3/4 cup the cream until bubbles just start to appear and pour over chocolate. Leave to stand for 1 minute and then stir until smooth.
  3. Pour the cream and chocolate mixture back into the pan with the milk, rest of the sugar, cocoa, salt and cinnamon. Heat on medium, stirring occasionally, until sugar is all dissolved and it just starts to steam. Remove from heat
  4. Whisk egg yolks in a bowl. Ladle 1/4 cup of the cream mixture into the bowl with the eggs and whisk in. Repeat with 2 more 1/4 cups of the mixture - until egg yolks are warm to touch.
  5. Pour egg mixture into the pan and return to a medium heat. Stir constantly until mixture thickens. It's ready when it coats the back of the spoon - it will be about 80C/170F on a candy thermometer. Do not boil!
  6. Remove from heat and stir in the rest of the cream and the banana mix. Transfer to a bowl.
  7. Fill a bowl slightly larger than the bowl your custard is in with ice water, place the custard bowl in the ice water. Cool in ice bath for 20 minutes, until room temperature (make sure no water can spill into the custard). Transfer to the fridge and chill for 3 hours or overnight.
  8. Freeze the custard in your ice cream maker according to your ice cream maker's instructions.
  9. Once it reaches a soft serve consistency, transfer to your storage container and place in freezer overnight.
  10. Leave at room temperature for at least 10 minutes before scooping and serving
Notes
  1. Keep in airtight container for up to 2 weeks in the freezer
  2. I used dark chocolate, but milk chocolate will be good too - whichever you prefer.
  3. Recipe makes about 1 quart (950ml)
A Tipsy Giraffe https://www.atipsygiraffe.com/
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Hazelnut Gelato

Hazelnut Gelato

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Hazelnut Gelato

Hazelnut Gelato

I know what you’re thinking – Michelle! It’s November! What are you doing posting a recipe for Gelato?! I know, I know, it’s a bit of a weird time to be posting an ice cream recipe, but I’m of the firm belief that it’s never too cold for ice cream. I bet even Steve Rogers wouldn’t have turned down a big bowl of this hazelnut gelato right after he got woken up after being frozen for 70 years! Is there anything I can’t bring back to Steve Rogers? That’s the real question here!

Hazelnut Gelato

The Italians really do know what they’re doing when it comes to food, don’t they? Gelato is one of their brightest shining achievements in my opinion, it’s so creamy and delicious I can never turn it down. Hazelnut, or Nocciola, gelato is definitely my favourite flavour – and I think it’s most other people’s too since it always seems to be first to go in all the gelato places I’ve been to! So when I decided to make some I knew it was going to be hazelnut gelato. 

Hazelnut Gelato

Hazelnut is such a wonderful flavour, and while it does go beautifully with chocolate I really wanted the nut to shine in this gelato. I couldn’t resist the call of Nutella entirely of course, so it’s got a little swirled right into it. It adds a hit of richness, while still letting the hazelnut take centre stage. 

Hazelnut Gelato

I was a bit apprehensive about making gelato, since I knew it would be a lot harder than my super easy no churn pumpkin pie ice cream. And while this gelato does need an ice cream machine and a little more effort, it’s totally worth it! What makes gelato so much better than ice cream? Honestly, I couldn’t put my finger on one definitive reason why it is better, but I definitely prefer it. Gelato has a lower fat content than ice cream (which totally means it’s healthy, right?) and less air is whipped into it, so it’s somewhat denser. It’s also, therefore, best served at a warmer temperature than ice cream. Ideally it’s best stored at a warmer temperature too, but I don’t expect anybody to change their freezer settings to accommodate gelato (but I wouldn’t judge you if you did!), you will just want to leave it out on the side for at least 15 -20 minutes before scooping and serving – that way you’ll get that elastic, soft serve kind of texture that we all love about gelato. I didn’t leave mine out to thaw long enough before taking photos, I was fighting against the clock, so I apologise for that! 

Hazelnut Gelato

And if you’re still not sold on the idea of gelato in November, maybe it’s a little too cold for you, try a scoop in your coffee or hot chocolate – it’s amazing and will allow you to enjoy the yumminess of gelato while staying nice and toasty! In fact, I could go for that myself right now! 

Hazelnut Gelato

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Hazelnut Gelato
Soft, delicious Italian gelato flavoured with hazelnuts
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Ingredients
  1. 100g hazelnuts, toasted and skinned
  2. 6 tbsp full fat milk
  3. 700ml full fat milk
  4. 240ml double cream
  5. 6 large egg yolks
  6. 225g caster sugar
  7. 1/2 tsp salt
  8. 3 tbsp nutella
Instructions
  1. Put the the hazelnuts in a food processor, and process until coarsely chopped. With the processor still going, gradually add the 6 tbsp of milk and continue to process until you have a creamy paste. Add a little extra milk if needed. Transfer the paste to a bowl and set aside
  2. Heat the 700ml milk and cream in a saucepan over a medium heat until hot, but do not bring to the boil. Take off the heat and set aside.
  3. Add the egg yolks, sugar and salt to a bowl and whisk until thick and combined. Slowly add about 50ml of the hot milk mixture, whisking constantly. Whisk in another 50ml of the hot milk.
  4. Slowly whisk the egg mixture in to the rest of the milk mixture.
  5. Stir in the hazelnut paste and return to a medium heat.
  6. Cook for 20-25 minutes, stirring constantly, until you have a custard.
  7. Strain the custard through a fine mesh sieve into a bowl. Place a layer of plastic wrap directly on top of the custard to stop a skin forming.
  8. Chill in the fridge for at least 4 hours, until cold.
  9. Freeze the ice cream in your ice cream machine for about 45 minutes or according to your ice cream maker's instructions.
  10. Once thickened, spoon the gelato into your chosen container and swirl through the nutella, cover and freeze for 4 hours or until firm.
  11. Remove gelato from the freezer at least 15 minutes before serving
Notes
  1. You can toast and skin the hazelnuts yourself by putting them on a baking sheet in a 180C/350F oven for about 10 minutes, until the skins start to crack. Then rub the skins off.
  2. To make the Nutella easier to swirl, warm it up first by either microwaving for 10 second intervals until smooth and runny. Or place the whole jar in a bowl of hot water for 5 minutes.
A Tipsy Giraffe https://www.atipsygiraffe.com/
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pumpkin pie ice cream

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