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Apple and Lychee Ice Cream Dream

Apple and Lychee Ice Cream Dream

In summer the last thing I want to do is spend my time cooking dessert in the kitchen. When I indulge my sweet tooth in summer I opt, instead, for cool refreshing desserts like sorbet and ice cream. In this recipe, home made applesauce and lychee ice cream is paired with more applesauce and sliced almonds for a creamy, dreamy dessert that is sure to have everyone asking for more. No ice cream maker is required. Simply mix your ingredients, leave in the freezer overnight, then serve!

Apple and Lychee Ice Cream Dream

Ingredients

Directions

Whip cream in a medium bowl until firm peaks form. Add condensed milk and 1 cup applesauce and stir to combine well. Add ground cardamom if desired. Drain lychees and chop into quarters. Add to ice cream mix.

Pour mix into a medium plastic container and freeze until firm. (This may take between 6-8 hours. I like to prepare it a day in advance to make sure it reaches the desired consistency.)

When ready to serve, pour 1/4 cup applesauce into a small mason jar or serving dish. Top with a scoop of ice cream. Add another 1/4 cup applesauce. Top with second scoop ice cream. Finish with sliced almonds.

Notes

Other fruit can be substituted for lychees in the ice cream. Experiment with different options to make your own signature ice cream. For extra sweetness drizzle maple syrup or a spoonful of your favorite preserves over the top. For added crunch, top with crushed meringue cookies.

While the combination of ice cream and applesauce in this dessert is very refreshing, the ice cream can also be enjoyed on its own. Simply pour the ice cream mix into popsicle molds for individual servings.

Fiona Green, Keller, TX
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No Churn Apple Pie Caramel Swirl Ice Cream

Ingredients

  • 3 ounces shortbread cookies
  • 1 can (14 ounce) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1-1/2 cups whipping cream (whipped)
  • 1 cup Our Family Garden Cinnamon Applesauce
  • 1/4 cup caramel ice cream topping (divided)

Directions

Place the cookies into a resealable plastic bag. Seal bag, squeezing out all of the air. Using a rolling pin or mallet, coarsely crush the cookies; set aside.

In a large bowl, mix together the sweetened condensed milk and vanilla. Fold in the whipped cream. Add in 3/4 cup of the applesauce and gently mix in. Fold in the crushed cookies.

Pour 1/3 of the cream mixture into a 9” x 5” loaf pan. Drizzle with 2 tablespoons of the applesauce, then drizzle with 2 tablespoons of the caramel. Top with 1/3 of the cream mixture, drizzle with remaining 2 tablespoons of the applesauce, then with the remaining 2 tablespoons of the caramel. Top with remaining 1/3 of the cream mixture.

Cover pan with aluminum foil. Freeze 8 hours or overnight. Allow to stand 5 minutes prior to serving.

Debbie Reid, Clearwater, FL