3 Ingredient Cold Brew Coffee Ice Cream

We LOVE ice cream in the summer and remember our Mom making ice cream from scratch while we were growing up. Ice cream always tastes better when it is homemade and not from the store! 

This is by far, the EASIEST ice cream recipe we have seen and it results in creamy, delicious, rich coffee ice cream that even rivals Häagen-Dazs!

xxx Ivy & Eve

Makes about 2 pints.

Requires an ice cream maker. We use the Cuisinart Ice Cream Maker (only $69.95!)

Ingredients:

• 2 cups heavy cream

• 1 (12 oz) can sweetened condensed milk

• 1/2 cup of your favorite cold brew concentrate

Directions:

1. Combine all ingredients in a large bowl.

2. Pour 1/2 into the ice cream maker (your ice cream maker may be able to fit more. Ours only fit 1/2 of this recipe).

3. Make ice cream according to the machine. Ours took about 20 minutes to become soft-serve consistency.

4. Pour into a freezer-proof container. We use Tovolo ice cream containers.

5. Freeze completely (at least 3 hours.)

6. Repeat steps 1-5, adding the second batch to the ice cream container.

7. Take out of the freezer 10-15 minutes before serving.

8. Scoop into coffee cups, bowls, or cones with an ice cream scoop.

9. Enjoy!

Goat Cheese and Sweet Potato Wontons

These little bundles of joy are perfect for making with friends and family. They are pretty simple to make, and fun to fill. You can make the filling ahead of time and have everyone pitch in to fill the wonton wrappers. These are a perfect and tasty vegetarian appetizer and pair perfectly with a glass of bubbly or mimosas. We will surely be serving them at our next get together!

xxx Ivy & Eve

TIP: This recipe calls for what we, in the US, call sweet potatoes (which are true sweet potatoes) but in most grocery stores, they are labeled yams. Very confusing, we know. Here is an article from The Kitchn that explains it.

Makes around 30 wontons and dipping sauce.

Ingredients

• 1 large sweet potato

• 2/3 cup goat cheese

• Package of wonton wrappers

• Vegetable oil

• Salt & pepper

• 1/2 cup fresh squeezed orange juice (or fresh store bought)

• 2 tsp grated ginger

• 1 heaping tsp honey

Directions

1. Prick the sweet potato all over with a fork, and microwave on a plate for 7-10 minutes, or until soft. Set aside and let cool a bit.

2. In a small bowl, mix the fresh squeezed orange juice (we juiced our own), ginger, and honey in a small bowl. Set aside until ready to serve.

3. Scoop the cooked sweet potato into a large bowl and discard the skin. Mash until smooth.

4. Add the 1/2 of the goat cheese to the bowl, season with salt and pepper, and mix until smooth.

5. Add the other 1/2 of the goat cheese and mix lightly. You want some goat cheese chunks in the mix.

6. Fill each square wonton wrapper with 1 tsp of the mix to the center of the wrapper.

7. Lightly wet the edges of the wrapper with water (using your finger) and fold diagonally.

8. Gently squeeze the air out of the pocket and seal the edges.

9. Heat about 1 inch of vegetable oil in a pan on the stove.

10. Once hot, drop 1 filled wonton into the oil. Flip once after about 5 seconds and take the wonton out once the edges of the wrapper begin to brown. Place on a paper towel. The wonton will continue to brown after you take it out of the oil.

11. Repeat until all of the wontons are fried.

12. Serve on a large plate with the orange ginger honey dipping sauce.

13. Enjoy!

Icebox Pumpkin Pie

As much as we love autumn, for us Californians, fall weather really doesn't begin until pretty late in the season. On the Central Coast, we still enjoy weekends by the pool and lots of warm sunshine until late October. We wanted to make a pumpkin pie a few weekends ago, but it was so hot out that we didn't want to turn the oven on! We loved our Magically Delicious Pie so much that we decided to make a pumpkin version. We chose to use Cinnamon Toast Crunch for the base, which works wonderfully with the pumpkin filling. We like to serve ours pretty frozen, but if you want more of a soft and fluffy texture, just take the pie out a little longer than we suggest. This is a perfect potluck dish because since you freeze it until serving, you can keep it in the freezer until you leave and let it defrost on the way!

We are sure this recipe is soon to be a new favorite!

xxx Ivy & Eve

Makes one pie with 12 small slices.

Ingredients:

• 1 box Cinnamon Toast Crunch

• 8 tablespoons melted butter

• 2 cups heavy cream

• 1/4 cup powdered sugar

• One 7 oz. jar of marshmallow fluff (about 1 1/2 cups)

• 8 oz. cream cheese, softened

• 3/4 cup canned pumpkin

• 1 1/2 tsp pumpkin pie spice

Directions:

1. Preheat the oven to 400F degrees. 

2. Melt the butter in a small bowl.

3. Add 6 cups of the cereal to the food processor. Pulse until you get fine crumbs. Pour in the melted butter and pulse until all the crumbs are moistened.

4. Pour the crumbs into a 9-inch pie pan and press mixture on the bottom and around the sides to form the pie crust.

5. Place the crust in the oven and bake for 5-7 minutes until it is slightly golden. Then place the crust in the freezer to cool while you prepare the filling.

6.  Whip the heavy cream in a mixer until it starts to thicken and then add powdered sugar. Whip until stiff peaks form. Place the whipped cream in the refrigerator while you make the other mixture.

7. Beat the softened cream cheese and marshmallow fluff with an electric mixer until light and fluffy (about 5 minutes). Add the pumpkin and pumpkin spice then mix until incorporated. Fold in the whipped cream. 

8. Pour the mix into the chilled pie crust and smooth with a spatula.

9. Lightly crush 1/2 cup of Cinnamon Toast Crunch in a Ziploc baggie and sprinkle on the edges of the pie filling.

10.  Freeze for at least 3 hours. When it is time to serve, take it out of the freezer and slightly let soften for 10 minutes.

11. Slice and serve! 

Raspberries Romanoff

Ever since we can remember, our Dad has been whipping up Raspberries Romanoff for dessert. We loved it when our Dad made this because it looked and sounded so fancy! Now that we are older, we are surprised how easy it is to make this delicious dessert!

xxx Ivy & Eve 

Serves two. 

Ingredients

• 1/2 cup whipping cream

• 1/2 cup (about 3 scoops) vanilla ice cream

• 1 six-ounce carton of Raspberries

• 1 tablespoon powdered sugar

• 1 tablespoon Grand Marnier 

Directions

1. Chill a mixing bowl in the freezer for at least 10 minutes. 

2. Pour whipping cream into the chilled bowl and mix on high until it begins to thicken. 

3. Add the sugar and mix till the cream starts creating peaks. 

4. Gradually add the ice cream in small scoops. Mix until the ice cream is incorporated but still has chunks of ice cream (you want a bit of texture to your topping). 

5. Finally, add the Grand Marnier and fold into the mixture. 

6. Place half the raspberries into two serving glasses and the whipped topping on top. 

7. Add a few raspberries and mint on top for garnish. 

8. Enjoy!

TIP: If you like your dessert to have a bit more kick, add some more Grand Marnier! You can also mix it up and try it with strawberries, blueberries, or blackberries!