This post and recipe was created specifically for #SummerDessertsWeek. I was sent samples by some of the sponsors but all words, photos and opinions are mine.
No ice cream maker? No problem! This decadent ice cream is an easy and fun way to cure your ice cream cravings.
Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!
Scroll down to the bottom to take a look & enter the giveaway to WIN 1 of 5 PRIZES!
PRIZE #1
Banana pudding ice cream is one of those things that so many blogs have and many a blogger uses instant pudding mix to create their version of the same thing. Not me!
When I make pudding, I do it the old-fashioned way: with eggs! And this recipe is no different.
Using raw eggs makes the ice cream extra creamy and slower to melt once you've scooped it or set it on the counter, so it won't be rock hard when you try it. If you're afraid of salmonella, use pasteurized eggs.
Once you’ve made your ice cream, it will be time to freeze it. Know that a metal container will freeze the ice cream faster and than a glass pan or dish. If you will be making ice cream often consider investing in a set of insulated ice cream tubs or containers. Or be like me and use paper containers like these for individual servings. Simply cover with plastic wrap or wax paper and secure with a rubber band.
No-Churn Banana Pudding Ice Cream
Yield: 1 quart
Ingredients
3 eggs
1 3/4 cups Dixie Crystals granulated sugar
1 pint heavy cream
2 teaspoons Adam's vanilla extract
1 cup vanilla wafer cookies, crushed
1 cup bananas, sliced and frozen
1 cup bananas, mashed
Instructions
1. In a stand mixer fitted with a whisk attachment, beat eggs until foamy. Add in sugar until mixture is thickened.
2. Add heavy cream and vanilla; beat until soft peaks form.
3. With the mixer on, add frozen banana slices and vanilla wafer cookie crumbs. Once combined, remove the bowl from the mixer and fold in the mashed bananas.
4. Pour the mixture into a metallic baking or loaf pan. Press plastic wrap onto the surface of the ice cream. Cover plastic wrap with aluminum foil. Freeze ice cream for 6 hours or overnight, until completely frozen.
5. When ready to serve, let ice cream sit at room temperature 10 minutes, then scoop and dish.
___________
PRO TIPS:
Slice and mash the bananas a day ahead. Sprinkle lemon extract or lemon juice over bananas to prevent oxidation (from turning brown)
Chill the mixer bowl and wire whip in the freezer prior to making the ice cream to help keep all ingredients chilled while making the recipe
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream Recipes:
Circus Animal Cookie Ice Cream from Fake Ginger
Pies of Summer:
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
Baked Desserts:
Cookies:
Puddings:
PRIZE #2
Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
PRIZE #3
Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips
PRIZE #4
Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!
PRIZE #5
Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
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About Me
- Nikki @ NikSnacks
- Nikki Miller-Ka is a professional food blogger and food critic based in Winston-Salem. She writes and bites about local and regional restaurant trends, food organizations, food producers and everything culinary on her blog, Nik Snacks (niksnacksonline.com) and her bimonthly Casual Dining column in the Greensboro News & Record. On the weekends, she is a tour guide Taste Carolina Gourmet Food Tours. Miller-Ka was classically trained at Le Cordon Bleu College Of Culinary Arts in Miami and holds degrees in English from East Carolina University. Formerly, she’s been a judge for the James Beard Foundation, featured in Southern Living Magazine & New York Magazine, worked an editorial assistant, news reporter and guest blogger for various publications and outlets in the Southeast. She has worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she resides in Winston-Salem and a proud member of the International Association of Culinary Professionals, Winston-Salem Jaycees and Girl Scouts of the USA.
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2 comments:
Your ice cream is the dream. My favorite summer dessert is mascerated strawberries with champagne.
I never had banana as an ice cream. Sounds like a great idea!
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