Did you know that July is National Ice Cream Month? That means it’s the one month out of the year when we should all eat as much of the creamy good stuff as our hearts desire and not feel at all bad about it, right? Ok, truth be told, in my house it’s always National Ice Cream Month!
It’s a rare day when there isn’t a pint of cookie dough ice cream waiting for me in the freezer after a long day of chasing after crawling twins. Man are they fast! Which leads me to baby gates…I need some.
Anyway, when I partnered with Otis Spunkmeyer to create a recipe featuring one of their delicious new loaf cakes, I knew I wanted it to include (my favorite thing) ice cream. Ice cream sandwiches perhaps, or better yet, ice cream with bits of cake swirled throughout…oh, yes!
Lemon Cake Ice Cream is my favorite homemade vanilla bean ice cream recipe folded with chunks of Otis Spukmeyer’s Iced Lemon Loaf Cake. It’s a total birthday party, lemony-summer flavored, rich and cakey experience all in one scoop.
Of course I served it in waffle cones, because everything is better in a waffle cone, and even Jason the die hard mint chip lover went crazy for it. Lemony Snicket it’s good! I mean really good, I’m definitely making this flavor again and again.
So, have you ever eaten cake in ice cream? I hope you will give this recipe a try and then come back and tell me how much you loved it, ha! Happy National Ice Cream Month!
Disclosure: This post was sponsored by Otis Spunkmeyer however the recipe and all opinions expressed here are my own. Otis Spunkmeyer’s new line of 20+ sweet treats are made with better-for- you ingredients and “no funky-stuff” so they taste even more like the homemade treats you enjoyed as a kid. Thank you for supporting the sponsors who support Freutcake!
- 3 cups half-and-half
- 1 cup heavy cream
- 6 large egg yolks
- 1 cup + 1 Tbsp sugar
- 1 vanilla bean split in half and scraped
- 6 Otis Spunkmeyer Iced Lemon Loaf Cakes
- Place the half-and-half, the heavy cream, and the scraped vanilla bean into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
- Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.
- Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
- Strain mixture through a fine mesh sieve into a clean bowl and allow to sit at room temperature for 30 minutes.
- Cover the bowl with plastic wrap after cooled and place into the refrigerator for 4 to 8 hours or overnight.
- Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes.
- While ice cream churns, dice the Iced Lemon Loaf Cakes into small cubes and set aside. When ice cream is finished, transfer to a large bowl that has been kept in the refrigerator to cool. Quickly fold in cake and transfer ice cream to storage containers. Freeze until firm and ready to scoop!
- Recipe makes 1 1/2 quarts.
Go ahead, eat the grass…at this point, what could it hurt? It’s been a long week of nothing but fevers and colds, one ear infection, and exactly five sleepless nights spent cuddling babies, but finally yesterday it was all sunshine and nibbling on grass.
Everything sort of stops when your babies get sick, am I right? I had planned to post my sister’s recipe for flour and egg free peanut butter cookies last week. The kind of cookies that make you want to eat half a dozen and you don’t really feel quite so bad because they are flourless…but then my babies got sick and cookies and other such things just weren’t as important.
In fact, not much of anything got done around our house this past week, unless you consider the continual hand washing and sheet sanitizing that occurred, getting things done. Well, then I was super productive! Worst of all, Jason caught the nasty bug that bit the babies. So, with three sickies in my care I chugged Emergen-C and hoped for the best. Mom’s don’t get sick, right? Well, at least that should be a rule! Thankfully after lots of kisses and a few trips to the pediatrician, the babies (and Jason) are on the mend.
Ok, you guys, let’s not eat the grass, I changed my mind. Too late, Millie already ate a leaf. Tomorrow I’m sure I will go back to being a germ-a-phobic first time Mom but today let’s get a little bit dirty and enjoy the sun, shall we? Sometimes it’s nice to just let go a bit…ok, that was dirt. Nope, time to wash our hands.
photos by Leah Bergman
Recently I created a summer cocktail recipe for Jose Cuervo and shared it on my Instagram. It was a classic Paloma cocktail (grapefruit soda + silver tequila) which I “garnished” with a Grapefruit Lime Paleta.
While I initially intended for these pops to be nothing more than a delicious garnish, they ended up being so tasty and refreshing that I thought they deserved a post of their very own! I honestly couldn’t stop eating them.
Pink grapefruit is one of those flavors that really sparkles when sugar is added, as does lime! The combination is simple and mouth puckeringly good. Puckeringly…is that a word? Well, it is now! And these pops are perfect for cooling down on a hot summer’s day when you don’t want a heavy sweet treat.
Or you could simply garnish your next cocktail with one of them. Either way, I hope you will give em’ a try. Here’s how to make them!
- 1 cup sugar
- 1 cup water
- 1 tablespoon lime zest
- 2 cups ruby red grapefruit juice
- 2 tablespoons lime juice
- Add sugar and water to saucepan. Bring to simmer stirring just until sugar is dissolved. Cool completely.
- Once mixture is cooled stir in juices and zest.
- Pour mixture into Popsicle molds and freeze partially, just until liquid has frozen enough to insert popsicle sticks. Insert popsicle sticks and return to freezer to freeze until solid.
- Run mold under warm water to release popsicles and serve.