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Ice Cream

For the past couple of years, I have taken July to highlight some of frozen treats – ice creams, popsicles, drinks and desserts – that have caught my eye. I share some of these recipes here on the blog as well as on social media (if you’re not following me on Twitter, Facebook, or G+, please take a minute to do so!). In honor of this, my contribution to this week’s #SundaySupper Piña Colada theme is a popsicle.

The coconut milk flavor is subtle to nonexistant thanks to the heavy dose of vanilla extract and the abundance of Oreos. However, the use of coconut milk instead of cow’s milk creates a creamy popsicle that I find sometimes lacking in homemade popsicles.

Don’t forget to check out the other Piña Colada-inspired recipes that the #SundaySupper tastemakers have put together for you, below the recipe. I’m loving this week’s contributions, and will be making coconut everything for quite some time!

Cookies & Coconut Cream Popsicles

Cookies and Coconut Cream Popsicles
Adapted from The View from Great Island
Makes 6 Popsicles


  • 1 can (5-6 oz.) coconut milk
  • 14 Oreos – 6 whole; the remaining 8 crushed
  • 1 Tbs. vanilla extract

In a medium, mircowave safe bowl, heat the coconut milk for 30 seconds, or just long enough for the fat to be able to be evenly distrubuted into mixture. Stir in crushed Oreos and vanilla extract.

In a popsicle mold, add 1-2 tablespoons of the coconut milk mixture. Add whole Oreo. Fill to almost the top, leaving about 1/2-inch room. Insert popsicle stick into the center. Repeat until finished with the Oreos and coconut milk mixture.

Freeze until solid.

Serve: To remove from mold, run the popsicle under hot water for 10-15 seconds, until the popsicle will wiggle out of the mold.

Don’t forget to check out these other Piña Colada-inspired recipes.

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




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Monkey Bread Ice Cream by Culinary Concoctions by Peabody

For the past couple of years, every July, I share some of my favorite frozen treats that have caught my eye. I have tried very few of the recipes, if any, but the innovative recipe and/or drool-worthy photo had me saving the recipes at a pace there was no way I could keep up with. To kick things off, here are 25 ice cream and sorbet recipes that are sure to entice you to skip the store-bought stuff and make something homemade this summer.

If you try any of the recipes below, please be sure to come back and tell me how it turned out! And if you liked it, show a little love and leave a comment for the blogger as well!



{Frozen Fridays}

Ice Creams, Sorbets, and More!

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So we’ve made it through ice cream, toppings and servers, and popsicles. You might be wondering what else is left. Why, desserts, of course!

This week, I’ve desserts that don’t fall into one of the above categories. They’re frozen pies, cakes, sandwiches, and other ice cream-like creations. Some are simpler to make and others have a number of steps. The thing they all have in common? They’re sure to impress your guests!

Salted Caramel Brownie Ice Cream Cake curtesy of Diary of a Recipe Collector

Salted Caramel Brownie Ice Cream Cake curtesy of Diary of a Recipe Collector


{Frozen Fridays}


  1. Banana Split S’mores Ice Cream Cake (from Beyond Frosting)
  2. Blackberry Icebox Cake (from Beyond Frosting)
  3. Cannoli Ice Cream Sandwiches (from A Sprinkle of This and That)
  4. Cherry Almond Chocolate Ripple Semifreddo (from Girl in the Little Read Kitchen)
  5. Chocolate Chip Cookie Ice Cream Bars (from Two Peas and Their Pod)
  6. Coconut Brownies Sundae (from Roxana’s Home Baking)
  7. Fried Ice Cream (from Overtime Cook)
  8. Frosty S’mores Cups (from Easybaked)
  9. Frozen Chocolate Cherry Bars (from Running to the Kitchen)
  10. Fudgy Grasshopper Ice Cream Pie (from Through Her Looking Glass)
  11. Funfetti Cookie Dough Ice Cream Pie (from Beyond Frosting)
  12. Ice Cream Crepes (from French Press)
  13. Lemon Cloud No-Bake Ice Box Cake (from The Slow Roasted Italian)
  14. Mint Chocolate Chip Ice Cream Cake (no-churn) (from Cupcakes and Kale Chips)
  15. Mocha Brownie Ice Cream Pie (from Handle the Heat)
  16. PB&J Ice Cream Sandwich (from Mom’s Kitchen Handbook)
  17. Pan-Fried Banana Split (from Taste and Tell)
  18. Root Beer Float Pie (from Serena Bakes Simply From Scratch)
  19. Rum-Soaked Grilled Pineapple topped with ice cream (from Gimme Some Oven)
  20. Reeses Ice Cream Cake (from Lemons for Lulu)
  21. Salted Caramel Brownie Ice Cream Cake (from Diary of a Recipe Collector)
  22. Salted Peanut Caramel Ice Cream Bars (from Not Without Salt)
  23. Strawberry Sorbet Cookies (from Epicurean Mom)
  24. Toffee Ice Cream Brownie Bars (from Two Peas and Their Pod)
  25. Vanilla Frozen Yogurt and Blueberry Terrine (from Cooking and Beer)
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Chocolate-Hazelnut and Toasted Marshmallow Gelato from Floating Kitchen

Chocolate-Hazelnut and Toasted Marshmallow Gelato from Floating Kitchen

Growing up, my mom used to make this fantastic Oreo ice cream. I don’t remember her making many varieties other than vanilla and Oreo, but the Oreo ice cream is the one we all loved. Mom only ever used Double Stuffers, because, really, the frosted center is the reason for eating the cookies. The trick was to get the biggest chunks of Oreo cookie that you could. The cookie would be soft from the ice cream, and the super sweet frosted center would shine through. That ice cream was summer for me.

Now, I look forward to the warm weather and when I can break out my ice cream maker. I never have the time to try even a fraction of the recipes I bookmark, but I enjoy trying. So far this year, I’ve made a classic vanilla ice cream (that only lasted 2 days in the house) and tried out a new recipe for sangria popsicles. I’ve decided that the trick is that I have to make the ice cream, stash it in the basement freezer, and clean up the evidence before my hubby knows I’ve made some. Unless I’m a mean wifey and make something I know he’ll dislike, once my hubby knows there’s ice cream in the house, he’ll have (and I’ll inevitably end up joining him) a bowl a night until it’s gone.

Anyway, without further ado, let’s begin the second year of Frozen Fridays – a new roundup of summer treats every Friday for the month of July. This week, I present to you two dozen ice cream, frozen yogurt, sorbet, etc recipes that caught my eye recently. If you give any of them a try, please come back and let me know what you thought of them!

Raspberry Pistachio Coconut Ice Cream from The Foodie Teen

Raspberry Pistachio Coconut Ice Cream from The Foodie Teen

{Frozen Fridays}

Ice Creams, Sorbets, and More!


If this isn’t enough for you, check out last year’s round-up for another two dozen recipes that caught my eye.

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Vanilla Ice Cream

When the weather finally turned into sunshine and spring a month or so ago, I jumped at the chance to make homemade ice cream. I love the rich vanilla flavor and super smooth texture of homemade ice cream. This is my hubby’s favorite vanilla recipe – Philadelphia-style, made with milk and cream, with no egg yolks (unlike my perfered French-style ice cream). While we each have our preferences, it doesn’t really matter which type I make – one batch will be gone before I have the time to make another.

Clearly I adored the photos I took of my little model, and had to include them in this post! I was astonished that she was so enthusiastic about the ice cream – up until now, she could care less about ice cream and when we got her to taste some, she spit out every single sprinkle that made it into her mouth.

Vanilla Ice Cream

I can’t help it – she’s just too cute. There’s a simple shot of just the ice cream below. There was quite a bit of hand-swatting to keep the little one away from it!   🙂

Like this post? Come back on Friday to see a roundup of more than two dozen ice cream, sorbet, etc. recipes from other bloggers!

Vanilla Ice Cream, Philadelphia-Style

Adapted from The Perfect Scoop by David Lebowitz (p. 25)

Makes 1 Quart


  • 3 c. heavy cream (or 2 c. heavy cream + 1 c. whole milk)
  • 3/4 c. granulated sugar
  • pinch of salt
  • 1 vanilla bean
  • 1 tsp. vanilla extract

In a medium sauce pan over medium heat, combine 1 c. heavy Vanilla Ice Cream cream, sugar, and salt. Split the vanilla bean in half lengthwise. Scrape out seeds. Add both seeds and pod to pot. Cool, stirring regularly, until sugar is melted.

Remove from heat and stir in remaining heavy cream and vanilla extract. Allow to cool slightly before moving to a fridge to chill for a few hours.

Remove vanilla bean pods (reserving for other uses, if desired – see tip below) and transfer to ice cream make, processing according to manufacturer’s instructions. (My Cuisinart ice cream maker called for 15-20 minutes – I processed it for 20 minutes for a thicker consistency.)

Tip: Vanilla beans can be used a few times before completely losing their flavor. In this case, after using the vanilla bean pod, allow to dry on a paper towel and add to a container of sugar to flavor sugar. Or, add to an existing container of vanilla extract.

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This final week of Frozen Fridays is a roundup of all sorts of tasty treats that sort of fall into their own category. Most are based on homemade ice cream, but all have a little something extra designed to impress.

Roasted Cherry Sundae from Confections of a Foodie Bride

Roasted Cherry Sundae from Confections of a Foodie Bride

{Frozen Fridays: Round Up}

Frozen Desserts

  1. Bailey’s Spiked Ice Cream Cake (from Beyond Frosting)
  2. Blueberry Frozen Yogurt Bites (from Busy in Brooklyn)
  3. Chocolate Dipped S’mores Ice Cream Sandwiches (from Love and Olive Oil)
  4. Cookies and Cream Icebox Cake (from Baked Bree)
  5. Dipped Oreo Ice Cream Pops (from Snappy Gourmet)
  6. Frozen Reese’s Peanut Butter Pie (from Bakers Royale)
  7. Ice cream Chimichangas (from Diethood)
  8. Ice Cream Petit Fours (from 17 and Baking)
  9. Lemon Blueberry Ice Cream Sandwiches with Brown Butter Cookies (from Donuts, Dresses and Dirt)
  10. Mudslide Ice Cream Cake (from Endless Simmer)
  11. Neopolitan Ice Cream Cake (from Heather Cristo)
  12. Roasted Cherry Brownie Sundaes (from Confections of a Foodie Bride)
  13. S’mores Ice Cream Cake (from Annie’s Eats)
  14. Snickers Peanut Butter Ice Cream Cake (from Life Love & Sugar)
  15. Strawberries and Cream Sandwiches (from Alida’s Kitchen)
  16. Tartufi aka Ice Cream Truffles (from Annie’s Eats)
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First off, Happy 4th of July! I hope you’re enjoying this day with family and friends. We’ll be kicking off the day with a lazy morning, and then joining friends this afternoon for the day’s World Cup soccer game, dinner, and fireworks.

Secondly, I’d like to welcome you to Frozen Fridays. Each Friday throughout the month of July, I’ll be sharing a number of recipes to cool off your summer.

To kick things off, I’ve got 25 ice creams, sorbets, sherberts, and granitas that make my mouth water. It’s been hitting the 90s and higher, so I’m looking forward to stocking my freezer with cool treats. Do you have a favorite that’s not listed below? Please leave a comment and let me know (and share a link to the recipe!).

Pistachio Ice Cream from Cook Like A Champion

Pistachio Ice Cream from Cook Like A Champion

{Frozen Fridays: Round Up}

Ice Creams, Sorbets, and More!

  1. Apple Pie Ice Cream (from Brown Eyed Baker)
  2. Berry Basil Sorbet (from Former Chef)
  3. Blackberry Creamsicle Sherbet (from 17 and Baking)
  4. Blueberry Granita (from The Frugal Foodie Mom)
  5. Boozy Blueberry Thyme Sorbet (from bell’alimento)
  6. Cake Batter Ice Cream (from Baked Perfection)
  7. Caramel S’mores Ice Cream (from Cookaholic Wife)
  8. Cardamon Ice Cream with Spiced Candied Pistachios (from Savory Simple)
  9. Cherry Bourbon Ice Cream (from Books n’ Cooks)
  10. Cherry Garcia Ice Cream (from Dieter’s Downfall)
  11. Churro Ice Cream (from Bakers Royale)
  12. Dark Chocolate Ice Cream (from Baked Bree)

    Dark Chocolate Icre Cream from Baked Bree

    Dark Chocolate Icre Cream from Baked Bree

  13. Drunken Cherry Ice Cream (from Savory Simple)
  14. Key Lime Pie Ice Cream (from Cherry Tea Cakes)
  15. Lemon Sorbet (from Live, Dine, Party)
  16. Oreo Fudge Cappuccino Ice Cream (from Inside BruCrew Life)
  17. Pistachio Ice Cream (from Cook Like a Champion)
  18. Raspberry Chambord Sorbet (from Books n’ Cooks)
  19. Raspberry Pina Colada Ice Cream (from Try Anything Once)
  20. Strawberry Angel Food Ice Cream (from A Beautiful Mess)
  21. Strawberry Cheesecake Ice Cream (from Books n’ Cooks)
  22. Toasted Coconut Ice Cream with Fudge Ripple (from Life Made Simple)
  23. Toasted Marshmallow Swirl Ice Cream (from Love and Olive Oil)
  24. Vanilla Bean Honey Ice Cream (from The Foodie Army Wife)
  25. Vanilla Bean Ice Cream: Two Ways (from Annie’s Eats)
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So I completely improvised on this one. Got home, intending to make it, and pretty much didn’t have anything right. I thought I had bourbon in the liquor cabinet… nope. Whiskey and Irish Whiskey but no bourbon. Had a hard time finding dried cherries so I used dried cranberries.

The ice cream came out wonderful, soft and creamy, and I’m definitely going to make it again. But bear in mind, from end to end, the ice cream takes 4 days to make (2 days for soaking the cranberries, a day to heat the ice cream, refrigerate overnight, and then freeze). Sooo worth it!

Cherry Bourbon Ice Cream, Adapted

aka Cranberry Irish Cream Ice Cream

Adapted from Alton Brown recipe via Joy the Baker

Yields 1 quart of ice cream


  • 2 c. half and half
  • 1 c. whipping cream
  • 3/4 c. granulated sugar
  • 2 Tbs. cherry preserves (I used 2 Tbs. raspberry preserves)
  • 1 vanilla bean, split and scraped (I used 1/2 Tbs. vanilla extract)
  • 1/2 c. dried cherries (I used dried cranberries)
  • 1-2 c. bourbon (I used 1-1/4 c. Irish Whiskey.)

Day 1 & 2: Soak dried cherries (or cranberries) in about a cup of bourbon (or Irish Whiskey) in an airtight container for two days.

Day 3: Strain cherries/cranberries, saving bourbon/Irish Whiskey. Chop cherries/cranberries and set aside. Set 2-4 Tbs. of the bourbon/Irish Whiskey on the side for the ice cream. (You can pour the rest over ice and sip while starting on the ice cream).

Leaving the cherries/cranberries and the liquor on the side, combine all other ingredients in a large saucepan over medium heat. Heat, stirring occasionally, until the cream mixture reaches 170F. According to Joy the Baker, don’t worry if the milk breaks a bit – it’ll still work out.

When the cream reaches 170F, remove from heat and cool slightly. Add liquor and cherries/cranberries. Stir to combine. Pour mixture into an airtight container and refrigerate overnight, allowing “the flavors to mellow and improve the texture of the milk.”

Day 4: Freeze ice cream in an ice cream maker according to manufacturer’s instructions. For my Kitchen Aid mixer, set the mixer on Stir for 15-20 minutes.
Freeze mixture in an ice cream maker according to the manufacturer’s instructions. The mixture will not freeze hard in the machine but will increase in volume and be the texture of soft serve ice cream. Place the mixture in a container with a lid and freeze for at lease one hour before serving.

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This sorbet is super sweet, with just a hint of the Chambord liquor. My only change would be a little more Chambord, but then again, it’s one of my favorite liquors. 🙂

Raspberry-Chambord Sorbet

Recipe Originally from Fine Cooking #16 ; Found on Easy and Fast Recipes

Yields 3 1/2 cups


  • 1/3 c. sugar
  • 1/3 c. water
  • 3 c. fresh raspberries or one 12-16 oz. bag frozen raspberries, pureed
  • 1/4 c. Chambord (raspberry liquor)
  • 2 Tbs. fresh squeezed lemon juice (from 1 lemon)

Combine water and sugar in a small sauce pan over high heat. Cook about 5 minutes, until mixture is simmering and sugar dissolves. Should reduce to about 1/2 c. of syrup.

Combine syrup, pureed raspberries, Chambord, and lemon juice in a mixing bowl. Let cool to room temperature, or place in fridge/freezer to cool.

Transfer mixture to an ice cream mixer and freeze according to manufacturer’s instructions. (For my Kitchen Aid mixer, I ran it on speed 1 for about 10 minutes). Transfer to an airtight container and freeze.

Nutrition: 122 calories per cup

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Strawberry Cheesecake Ice Cream

In an attempt to use of some stuff sitting in my fridge (heavy cream, half-and-half, and strawberries that were approaching their expiration date), I started searching for an ice cream recipe. Why ice cream? I wanted something that wouldn’t go bad quickly, since I’m trying to start off the new year eating well.

This ice cream was really fantastic – tasted just like cheesecake. It was just the right texture (something that has been a challenge for me with the new Kitchen Aid ice cream making attachment), nice and creamy.

Strawberry Cheesecake Ice Cream

Adapted from Blueberry Cheesecake Ice Cream, Cooking Light July 2006

Makes 2 quarts, or 12 2/3 cup servings


  • 2. c granulated sugar
  • 3/4 c.  (6 oz.) of 1/3-less-fat cream cheese, softened
  • 4 large egg yolks
  • 3 c. 2% milk
  • 1 c. half-and-half
  • 1 1/2 – 3 c. fresh strawberries, or other berries, coarsely chopped
  • 1/4 c. confectioner’s sugar
  • 1/4 c. water

Note: I happened to have skim milk on hand, so I used 2 c. skim milk and 2 c. half-and-half instead of the 3:1 ration described above. The higher the fat content in ice cream, the creamier it will be.


In a medium saucepan over medium-high heat, bring milk and half-and-half just to a boil. Remove from heat.

In a stand mixer fitted with the paddle attachment, combine sugar, egg yolks, and cream cheese on high-speed until smooth. Remove bowl from mixer and gradually whisk in the hot milk mixture – go very slowly so you don’t cook the egg, whisking constantly.

Transfer mixture back to the saucepan and cook over medium-low until it reaches 160°F, about 5 minutes. Stir constantly. Remove from heat and place pan in an ice-filled bowl. Cool completely, stirring occasionally.

As the milk mixture cools, combine strawberries, confectioner’s sugar and water in a small saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. The strawberry mixture should thickened slightly. Remove from heat and cool completely.

When the strawberry and milk mixtures have cooled, stir the strawberry mixture into the milk mixture until thoroughly combined.

Refrigerate 2-4 hours until very cold.

Make the Ice Cream: When mixture is very cold, pour into the freezer can of ice cream maker and freeze according to manufacturer’s instructions.

For those with the ice cream bowl for the Kitchen Aid Stand Mixer, set the mixer on speed 1 (stir) and gradually pour mixture into mixer. Continue mixing for 15-20 minutes (I left mine on for 20 minutes), or until mixture has reached desired consistency.

Freeze: Pour into a tupperware and place in freezer. Ice cream will take at least 4 hours to freeze completely.

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