Vegan Banana (Spinach) Ice Cream

Vegan Banana (Spinach) Ice Cream


2 bananas
3/4 cup frozen mango chunks
1/4 cup frozen pineapple chunks
1 packed cup spinach
1 tablespoon vanilla soy milk


  1. Peel the bananas, slice them, and place slices on a plate. Freeze for at least two hours.
  2. Place bananas in a blender or food processor with the frozen mango, pineapple, spinach, and soy milk.
  3. Blend until smooth, and enjoy immediately as is or topped with dark chocolate shavings and chopped pistachio nuts.

This recipe originally appeared at Popsugar.


Passion Fruit White Chocolate Ice-cream

This passion fruit and white chocolate ice-cream was really easy to make in our Sage ice-cream maker

Passion Fruit White Chocolate Ice-cream

  • 500ml whole milk
  • 125ml whipping cream
  • ½ tsp vanilla extract
  • 5 egg yolks
  • 110g caster sugar
  • 2-3 passion fruit
  • 100g white chocolate, cut into small chunks
  1. Heat milk, cream and vanilla in a heavy-based saucepan until at simmering point
  2. Beat egg yolks with sugar until pale and thick
  3. Slowly whisk hot milk mixture into the egg mix
  4. Clean the saucpan and return mixture to the heat, stirring constantly until thickened to a custard
  5. Pour custard into a heatproof bowl, cover and chill until cold
  6. Mix the custard with the passion fruit pulp and chocolate chunks, then pour into an ice-cream maker to churn until desired consistency is met.

This recipe originally appeared at Actually Mummy.

Jalapeno and Peach Gelato

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Jalapeno and Peach Gelato

2 jalapeños, spilt and deseeded
1 large peach, cut into pieces
1 teaspoon lemon zest
2 cups heavy cream
1 cup whole milk ( you need whole milk)
5 egg yolks, room temp
1 cup sugar
1/2 teaspoon vanilla extract


In a medium saucepan on medium heat, add milk cream and 1/2 cup sugar, whisk. Heat until bubbles forms around the edges. Remove from heat.

In a large bowl, beat the egg yolks, the remaining sugar and vanilla. Gradually pour the warm milk into the egg yolks, whisking constantly; Tempering the eggs. Return mixture to saucepan; on medium heat and stirring with a wooden spoon consistently until the mixture slightly coats the back of the spoon, 7 to 8 minutes. Now pour the mixture through a fine sieve. Next in a food processor or blender, blend the jalapeno and peaches into a puree. Pur puree into cream mixture, whisk.  Cover and place in the freezer overnight.

I don’t have a ice cream maker but I used my blendtec the next day to blend the mix after is been frozen to give it a silky smooth finish. Serve and store in freezer.

This recipe originally appeared at Homemade Delish.

Vanilla Bean Chai Tea Gelato Recipe

Vanilla Bean Chai Tea Gelato Recipe

  • 1 cup half & half (may substitute milk)
  • 3 cups milk
  • 8 black tea bags
  • 2 large cinnamon sticks, broken in half
  • 1 piece of fresh ginger about 1 inch long, sliced into very thin coins
  • 3-4 star anise
  • 1 teaspoon Cardamom seeds, crushed
  • 1 teaspoon whole cloves
  • ½ cup sugar
  • 2 vanilla beans, split and scraped
  • Pinch of salt
  • 5 egg yolks
  1. Put all of the spices, 1 cup of half and half, 2 cups of milk, 1 vanilla bean, the sugar and the tea bags into a heavy sauce pot.
  2. Heat the ingredients until almost to the boiling point, occasionally whisking. You should see bubbles forming around the edges of the pot. You want it to get hot enough for the tea to release but not hot enough so the milk scalds.
  3. While your pot is heating separate the egg yolks and reserve the whites for another recipe. Whisk the egg yolks and set aside.
  4. Once the milk has formed bubbles and you see that the tea is starting to color the milk remove the pot from the hot burner and allow to steep for ten minutes.
  5. Pour the remaining cup of milk into a large bowl and place a fine mesh strainer over the top. Pour the tea and spices into the strainer. Discard the spices.
  6. Temper your egg yolks by pouring about a ¼ of a cup of the warm tea mixture into the bowl of yolks and whisking. Do this three times. By the third time it is safe to whisk the yolks into the chai tea mixture without worrying that the yolks will be cooked. Add the yolk and tea mixture back into the pot with the rest of the milk and whisk well.
  7. Rinse out the pot and pour the custard base back into the pot. Add the remaining vanilla bean;split and scraped to the pot.
  8. Return it to the burner on a medium high heat and cook until thickened. At first whisking occasionally; as the custard base begins to heat up whisk constantly to keep it from scalding.
  9. Your custard base is done when it will coat the back of a spoon and when you run your finger through the custard a trail remains. This can take anywhere from 10 to 20 minutes depending on the heat.
  10. For me it has always been closer to the twenty minute mark.
  11. Remove the pot from the heat. Strain it once again over a fine mesh strainer to remove any lumps and the vanilla bean.
  12. Allow custard to cool to room temperature then refrigerate for at least 3 hours. Overnight is best.
  13. Once completely chilled; process in your ice cream maker per manufacturer’s directions.

This recipe originally appeared at

Chocolate-Hazelnut and Toasted Marshmallow Gelato

Chocolate-Hazelnut and Toasted Marshmallow Gelato

Chocolate-Hazelnut and Toasted Marshmallow Gelato


  • 4 egg yolks
  • ½ cup heavy whipping cream
  • ¾ cups sugar
  • ¼ tsp. salt
  • 1/3 cup chocolate-hazelnut spread (I used Nutella)
  • 3 cups whole milk
  • 4 ounces dark or semi-sweet chocolate, roughly chopped
  • About 16 marshmallows
  • Waffle or regular ice cream cones for serving, if desired


  1. Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for a minimum of 6 hours.
  2. Make the ice cream base. In a medium bowl, whisk together the egg yolks, cream, sugar and salt. Set aside. In a large heavy-bottom saucepan, combine the chocolate-hazelnut spread and the milk over medium-high heat, stirring frequently, until the chocolate-hazelnut spread is dissolved and small bubbles have formed around the edge of the pan, about 5 minutes. Don’t bring the mixture to a full boil. Remove the saucepan from the heat. Temper the egg mixture by whisking in about ½ cup of the hot milk mixture. Then whisk the tempered egg mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 5-6 minutes. Remove the saucepan from the heat. Add in the chopped chocolate and stir until the chocolate is fully melted. Strain the ice cream base through a fine mesh sieve into a clean bowl. Cover with plastic wrap, pushing the plastic wrap directly down onto the surface of the ice cream base so a skin doesn’t form, and refrigerate until completely chilled, at least 4 hours or up to 24 hours.
  3. Churn the ice cream. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. While the ice cream is churning, toast your marshmallow. I threaded the marshmallows on skewers and used the flame on my gas stove. You can also place the marshmallows under the broiler in your oven for 30-60 seconds. When the ice cream is almost finished churning, start adding in the toasted marshmallows a couple at a time, pushing them down into the ice cream base to make sure they get mixed in.
  4. Transfer the ice cream to a freezer safe container. Cover the top with plastic wrap, pushing the plastic all the way down to the surface of the ice cream, and freeze until firm, about 3 hours. The ice cream can be stored in your freezer for several days.

This recipe originally appeared at Floating Kitchen.

Kaffir Lime Gelato

Kaffir Lime Gelato


2 cups milk
1 cup heavy cream
34 cup sugar
1 tbsp. lime zest
14 tsp. salt
6 egg yolks
4 Kaffir lime leaves, very thinly sliced, plus more for garnish


Whisk milk, cream, sugar, lime zest, salt, and yolks in a 4-quart saucepan. Stir in Kaffir lime leaves and cover with plastic wrap; refrigerate 1 hour. Set pan over medium heat; cook, stirring, until sugar is dissolved and mixture comes to a simmer, 20-25 minutes. Remove from heat and pour through a fine strainer; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.
Pour custard into an ice cream maker and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours. Serve garnished with thinly sliced kaffir lime leaves, if you like.
This recipe originally appeared at Saveur.

Baklava Gelato

Baklava Gelato

Yoghurt Gelato

Put the milk and cream in a double boiler over a medium heat.

Put all the powders in a bowl and mix until combined. When the milk and cream hit 40°C, whisk in the powders and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes.

Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C. Blend the yoghurt into the mixture using a stick blender, then place in the fridge and let it age for 4 hours.


Turn on your gelato maker so it begins the freezing process.

Using a stick blender, blend the mixture for 1 minute then pour into the gelato maker. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover and immediately place in the freezer for no more than 2-3 hours.

Baklava Pastry

Syrup: combine the sugar, honey, rosewater, lemon zest, juice, cloves and water in a saucepan. Bring to the boil over a high heat, stirring until the sugar dissolves. Reduce the heat to medium and simmer for 3 minutes, then cool.

Filling: process the walnuts in a food processor until finely chopped (do not over process). Transfer to a large bowl. Repeat with the almonds, then place in the bowl with the walnuts. Add the sugar and cinnamon and combine well.

Generously brush the base and sides of an 18 x 28 cm, 3.5 cm deep baking tin with the melted butter.

Working with one filo sheet at a time, brush with melted butter then place in the tin. Repeat with another 8 filo sheets. Scatter half of the nut mixture evenly over the filo. Repeat the buttering and layering with another 6 filo sheets, placing them over the nut filling. Scatter over the remaining nut mixture.

Preheat the oven to 160°C. Place the baklava in the freezer for 10 minutes to firm.

Using a small, sharp knife, score the top few layers of filo into diamond shapes. To do this, score the filo parallel to the short sides of the tin at 5 cm intervals, then score it at a 45-degree angle to the first cuts at 5 cm intervals.

Bake for 35 minutes, or until golden (cover with baking paper if the pastry is browning too quickly). Pour the syrup over the hot baklava in the tin, then set aside for 2 hours, or until the syrup is absorbed and the baklava is cool.

To Serve

Once you have the baklava ready, churn the gelato.

You will need half of the baklava for this recipe. Smash the baklava into small pieces and fold through the gelato. Cover tightly and return to the freezer for 1 hour to firm up. Eat straight away!!

This recipe originally appeared at Smudge Eats.

Lemon Curd Gelato With Vanilla Wafers and Fresh Berries

Lemon Curd Gelato With Vanilla Wafers and Fresh Berries

Lemon curd:

5 egg yolks

1/2 cup fresh lemon juice

2 tablespoons sugar

1 tablespoon butter

Pinch salt


2/3 cup sugar, divided

3 cups half-and-half

1 or 2 sprigs thyme

1/2 vanilla bean, optional

3 duck egg yolks

2 chicken egg yolks

1. For the curd: In a saucepan, combine yolks, lemon juice and sugar. Stirring continuously, gently heat over a low flame until curd is thick and creamy (do not boil). Off heat, stir in butter and salt. Transfer curd to a bowl; press plastic wrap directly on curd’s surface, then allow it to cool.

2. For the gelato: Set aside 2 tablespoons of the sugar. In a pot, combine remaining sugar with half-and-half, thyme and vanilla bean; bring to a simmer. Turn off heat and let mixture steep.

3. Whisk yolks with the reserved 2 tablespoons sugar until light and thick. Whisk a little warm milk into the eggs to warm them; continue adding milk while whisking. Remove thyme and vanilla bean. Return pot to the stove; heat, whisking constantly, until custard thickens. Stir in lemon curd; season with a pinch of salt. Remove custard to an ice bath and chill completely. Process in an ice cream maker according to the manufacturer’s instructions.

Vanilla Wafers

1 cup butter

2 cups granulated sugar

2 eggs

2 tablespoons vanilla

2 2/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1. Preheat oven to 350.

2. Using an electric mixer, beat butter and sugar until creamy. Beat in eggs and vanilla.

3. Sift flour, baking powder and salt together; add to butter and sugar mixture, mixing well. Chill for 1 hour.

4. Using a small cookie scoop, scoop batter onto a cookie sheet, placing cookies at least 1 inch apart. Bake for 12 to 15 minutes or until golden brown. Cool.


Strawberries, stemmed, sliced



Candied lemon peel, optional

1. Combine berries with sugar and let them macerate.

2. Scoop gelato into a wine or parfait glass. Top with berries and a vanilla wafer. Garnish with candied lemon peel, if desired. You may also assemble this dessert as an ice cream sandwich.

— Chef Jayne Reichert, Cavallo Point Lodge Cooking School

This recipe originally appeared at San Jose Mercury News.