Chill out with a dozen cool concoctions! Creamy, frozen, fruity and even healthy! I’ve rounded up 12 of my favorite chilly treats to help you stay cool this summer.
The dog days are here, my friends. Seriously…we got a dog. I’m seriously thinking I’m insane right now because in the midst of trying to potty train a toddler I’m now trying to housebreak a dog. And it’s hot outside so the dog doesn’t want to hang out there longer than a nanosecond. It’s going to be a long week. Or month. Or year. I don’t know, how long does it take to house train a dog?
So, to keep my cool when I’m ready to burn out (ha ha….see what I did there? I know, I’ll stop.) I start whipping up some deliciousness in the kitchen. One of my favorite things to make is ice cream but I have an entire dozen cool and refreshing summertime treats that you can check out for yourself.
Check out Cool off with 12 Chilly Treats
My absolute favorite one is the Toasted Marshmallow Ice Cream which I made over a year ago and is sooooo so good. I don’t think anyone else in the house even had a bite. So much for sharing is caring…right? Well, I’m sharing the recipe with you all here again just in case you missed it and are soooooo hot that you just don’t have the energy to rummage through the archives. 🙂 See, I’m not so mean after all. Just keep your paws off my food.
Toasted Marshmallow Ice Cream
- 1 1/4 cups whole milk
- 1/8 teaspoon kosher salt
- 1/2 cup granulated sugar, divided
- 1 tablespoon vanilla bean paste or vanilla extract
- 4 egg yolks
- 2 cups heavy cream
- 14 toasted marshmallows
- In a heavy bottomed saucepan, heat the milk, salt and 1/4 cup sugar over med-low heat until steaming but not boiling and the sugar is dissolved. Remove from heat. Add the vanilla bean paste and let stand for 1 hour.
- Fill a large bowl with ice and water. Place a small bowl in the ice water and add the heavy cream. Top the small bowl with a wire strainer and set aside.
- In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color and ribbons begin to form. Reheat the milk mixture over med-low heat and slowly add to the egg mixture whisking constantly so the eggs do not scramble. Return the milk/egg mixture to the pan and heat. Stir constantly with a heat-resistant spatula being sure to scrape the sides and bottom until it begins to thicken (it will coat the back of the spatula).
- Strain the milk mixture into the cream, remove the strainer and stir to combine. Cover with plastic wrap and chill in the refrigerator for 2 hours or overnight.
- Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer's instructions. When the mixture reaches soft serve consistency, add the toasted marshmallows one at a time and continue churning until combined. Use a spatula to push any marshmallows through that may stick to the churn. Transfer the ice cream to a freezer safe container and freeze.
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