No Churn Lemon Cheesecake Ice Cream

This post was meant to be published last month when the blazing summer sun was in all its glory. However, since we were on a holiday break certain adjustments had to be made. Since we regularly feature photographic travel journals in the blog as well, I decided to devote the month of  August to that and I think it worked out well as I managed to actually finish all the travel posts pretty much within the time frame. Hurrah!!! If you wish to see these posts, you can find them here.

Today, just before the clock strikes midnight, our family is off to Europe! We are all very excited, indeed! My husband Mark is English so every other year we go to England to visit his parents. While there we make it a point to cross over the continent so we can visit a few countries and enjoy not just the people and their culture, but of course, their food....glorious FOOD! So just before I place the few bits and pieces of stuff into my luggage and take off, I thought I'll publish this post. After all it's quite appropriate as it's a European dessert - Belgian Iced Coffee Cream (Cafe  Liegeois) - and something that makes me giddy excited about this trip!

That's me back in 2013 in a cafe in Brussels enjoying this most delicious coffee with a delightful chocolate surprise at the bottom! Apart from their chocolate and waffles, I am totally in-love as well with Belgian coffee - for a coffee lover like me - it was coffee heaven to enjoy the various types of coffee delicacy they had.

This famous Belgian Iced Coffee Cream (Cafe  Liegeois) dessert actually doesn't require a strict recipe as it's so easy to make and certainly so adjustable to one's preference. What I'll write below are the ingredients and a guide as to how I make it based on how I like it to taste.

First you really need a good Espresso! Thankfully, I live in an area where I am surrounded by 3 amazing Italian delis so I just purchased individual shots of espresso.

Then, get your favorite Vanilla ice cream, double or heavy whipping cream and your favorite chocolate sauce and some chocolate bars (the last one is optional). The original Belgian dessert actually uses either coffee extract or even  liqueur but I have kids so I thought - I'll switch it to some chocolate sauce instead so they can enjoy this, too! :) Hence, the chocolate is missing from the photo below.... :)

And after that, it's simply a matter of mixing it all together (the ice cream should be softened a little for easier mixing). You can either mix by hand, use an immersion blender or if you wish it to be more like an ice cream again - churn it once more in an ice cream maker. Either way, they're all good. Look at all that yummy chocolate sauce!

Anyway whether you're a coffee lover or not, do try this easy dessert! It is so goooood - it will blow you away! Enjoy immediately! :)

Belgian Iced Coffee Cream (Café Liegeois)

By: Manila Spoon
August 3, 2015

Ingredients

• 8 scoops of Vanilla Ice Cream, softened slightly (not thawed)
• 2-3 shots of strong and unsweetened Espresso, divided
• 8 Tablespoons of heavy or double whipping cream
• 4 Tablespoons of Chocolate sauce (homemade or store-bought)
• 1 (70 %) dark Chocolate bar (for garnish, optional)

Instructions

1. Chill 4 small glasses or bowls in the freezer while readying the other ingredients.
2. Divide the ice cream (2 scoops each) into the 4 glasses or bowls.
3. Pour over equal amounts of espresso on each bowl (depending on how strong you want it - between 1-2 teaspoons is suggested or to taste.) Follow it with the chocolate sauce and the heavy cream, evenly dividing the cream and chocolate sauce among the bowls.
4. Mix by hand or use an immersion blender. If it looks quite soft, simply place in the freezer for 10 minutes or so to harden a little or you can enjoy it right away! Garnish with chocolate shavings just before serving, if desired.

Yield: 4 Servings
Prep Time: 5 Minutes
Cooking Time: 0 Minutes
Total Time: 5 Minutes

We love to hear from you. Do share your comment or feedback on any of our recipes. 

If you like what you see and would like to receive new recipe updates, we'd love you to subscribe to our posts or join our site. Like us on Facebook or follow us on Pinterest where you can get more recipes and updates. Thanks and happy browsing!

Lazy Ice Cream Sandwich Cake

Tomorrow we will have fellowship dinner at church. Apart from a main dish and salad, I included some dessert as well as part of my family's pot luck contribution. Early in the week, I decided to look for a dessert that can be prepared at least a day ahead which does not require much fuss yet still has that palate-pleasing factor.

EGG-FREE BLUEBERRY ICE CREAM

Organic Blueberries were on sale last week so I loaded up on them as that doesn't often happen. I decided to make some Blueberry Ice Cream as I made an egg-free version last year which the  whole family enjoyed. I think summer was already over when I made it then, hence, I didn't immediately post the recipe but thought I would wait for the appropriate season.

Finally, summer is here and Blueberry season is at its peak! Since we are relocating to Connecticut pretty soon, I doubt if we'll get the chance to do some blueberry picking. I feel sad as Michigan blueberries at their prime are simply the best. The blueberries are plump, juicy and simply scrumptious! Oh well, I may not be able to pick them straight from the tree but at least I can simply find them easily and so cheaply at the grocery stores. So, this summer don't miss the chance to load up on this super-food! I know ice cream is a dessert but at least you have an excuse as you are also eating perhaps the healthiest fruit on earth! So, it's somewhat guilt-free, right? :)

Ingredients

1 1/2 cup Blueberry Puree (from fresh or frozen blueberries)
3/4 cup Half and half (or whole Milk)

1 1/2 cups Heavy Cream

2/3 cup granulated Sugar
1/8 teaspoon Salt
1 1/2 teaspoons Vanilla Extract

Procedure

Puree the blueberries. Strain. Measure about 1 1/2 cups.

Combine the half and half, heavy cream, sugar and salt in a mixing bowl. Mix using a wire whisk until the sugar is dissolved. Stir in the pureed blueberries and vanilla.

Pour the mixture into an ice cream maker and process according to the manufacturer's instruction. I usually churn it for about 20 minutes on mine.

If you don't have an ice cream maker, pour the mixture into a freezer-safe bowl and cover. I use a metallic mixing bowl and cover it with foil. Place in the freezer. Take the bowl out every 30 minutes thereafter (for at least 3 hours) and stir the ice cream using either a whisk or a handheld blender or beater. It is necessary to do this to prevent ice crystals from forming. Freeze the ice cream overnight or until hard. 

Enjoy this egg-free and truly creamy-licious ice cream!

If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images box" for easy printing.

If you like what you see and would like to receive new recipe updates, we'd love you to subscribe to our posts or join our site. Needless to say, we'd love you to like us on Facebook too where you can get more recipes and updates. Thanks and happy browsing!

Mixed Berry Frozen Yogurt

When I write a post I love to (if possible) relate it to something that I have experienced in the past, particularly my childhood. My memories, just like most Filipinos, revolve around food. Experiences are built at or around food. When families and friends get together, there's always food. In fact, our customary greeting, "Kumusta ka na? (How are you?) is often followed by, "O, kumain ka na ba?" (Have you eaten)? To say that we love food is an understatement.

Cherry Cheesecake Ice Cream

I never thought the day would ever come that I will be able to make my own ice cream. Granting that the concept of a Cherry Cheesecake Ice Cream is not original (I can imagine so many variations on the internet!) the fact is, I made this version on my own, by hand...well, aided by the ice cream maker for churning (though I did make some of it without the ice cream maker just to see if it was possible at all to make ice cream without one). I am quite proud that I did it. Am sure my parents would be so proud, too! :-) I can now check-off the ice cream on my must-try list and can begin experimenting on many other delicious possibilities!!!

Berry Medley Bombe

For those who want to make ice cream but fear that they cannot make it because they don't have an ice cream maker, have no more fear the Bombe is here! The Bombe Glacée, or simply a bombe in English, is an ice cream dessert frozen in a spherical mold so as to resemble a cannonball, hence the name.

Ice Cream Sandwich

Need I say more? To be honest, this photo leaves me speechless..... and very hungry! J

Of late, when I write a post it seems that I always relate it to something that I have experienced in the past, particularly my childhood. My memories, just like most Filipinos, revolve around food. Experiences are built at or around food. When families and friends get together, there's always food. In fact, our customary greeting, "Kumusta ka na? (How are you?) is often followed by, "O, kumain ka na ba?" (Have you eaten)? To say that we love food is an understatement.

Again, I have been reminiscing about our childhood snacks in the Philippines. At around   mid-afternoon, we like to have "meryenda" (snacks). Of course, every child's favorite snack is "sorbetes" or ice cream.

In neighborhoods, you would hear the sound of a bell ringing and, no, it's not from a church bell, it's actually from the local ice cream man/vendor or "Mamang Sorbetero" as we fondly call them. Every town or village would have their own local ice cream vendor that we even have a song written about it. Click here to see what a typical "Mamang Sorbetero" looks like. 

Sometimes we buy "sorbetes" in a cone but there are times when we buy ice cream in a roll or bun. Yes, an ice cream sandwich. My husband cannot believe we eat ice cream with bread. I told him he should try it 'cause it's really good. So far I have not been successful in convincing him. Perhaps if the ice cream is sandwiched between two cookies, he'll give in. Too bad though, the kids beat him to it!

So, when the local pandesal is not enough for your ice cream. Why not grab  two of your favorite cookies (I like the chocolate ones!) and then insert your favorite ice cream in between. For this rather indulgent version (a once-a-month perhaps even a once-a-year treat!) I used chocolate cookies and vanilla flavored ice cream. Yum!