No ice cream maker? No problem. Out of rock salt? Don’t need it! Everyone thinks making ice cream is so hard and it takes too much time. Not everyone can afford ice cream maker! With all the myths out there I want to set the record straight that if you can bake a cake from a box, then definitely you can make ice cream from scratch! This is a quick easy 10 minute eggless ice-cream recipe that doesn’t really require any special equipment and there are endless possibilities!! it is so incredibly smooth and creamy you would never know it is not churned. After making this recipe, I have stopped buying ice cream from the stores.. Summer is so close and there is nothing better than a frosty scoop of homemade ice cream pulled right from your freezer. It will impress your friends with wide variety of unique flavors! This flavor is my favorite so far! I also like fig and cashew ice-cream.
2 cups of heavy whipping cream
1 cup of condensed sweetened milk
1 tbsp of vanilla extract
1.5 cup of pistachios (crushed)
1 tsp of saffron
In a large bowl, whip cold heavy whipping cream until you have soft peak. Add your sweetened condensed milk and vanilla extract and continue whipping until you have stiff peak. Add 1 cup of pistachios and saffron and continue to whipping until it thickens and you have stiff peak.
Pour into a freezable air tight container. Add left over pistachios on top. Close the container and freeze it approximately 6-8 hours. I usually make it in the evening and freeze it overnight. Serve when it is firm like ice cream consistency.
P.S. You can add any toppings as you wish. I add fig/cashew, peanut butter, nutella, paan masala, strawberry cheesecake, etc..Options are endless.. You can go crazy with it 😉
I am not really into baking cakes and sugary foods, but I was really wanting to use my ripe bananas and experiment baking cake from scratch, since its not really my forte! After looking around I thought of baking this super delicious, moist and soft Banana Walnut Cake. This recipe is very easy to follow with a few quick steps. I have reduced the sugar as the ripe bananas were already very sweet. I had finished almost half of the loaf as soon as it came out of the oven. I have attempted this recipe while I was visiting my parents in philadelphia last summer and they loved it! Hope you like this cake as much as I do!!
3 very ripe bananas (mashed)
1 cup brown sugar
½ cup soft butter
3 large eggs
½ cup sour cream
1 tsp vanilla extract
2 cups of all purpose flour
1 tsp baking soda
½ tsp salt
½ cup chopped walnuts
½ cup walnut halves (for decorating on top-optional)
Preheat the oven to 350 degrees. Grease and flour your cake pan
In a large mixing bowl, add soft butter, vanilla, banannas and sugar. Mix at low speed until light and fluffy. Beat in eggs and sour cream together. Mix all the ingredients until smooth.
In a separate bowel, sift together the flour, baking soda, and salt. With the mixer on low, blend dry ingredients into batter alternately with banana mixture. Stir in the chopped walnuts. Pour the batter into the prepared pan, sprinkle some walnuts on top and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
Its ready to serve !
P.S. Frosting is optional.
When it comes to baking desserts, I am beginner. I avoid baking as much as possible. I find baking recipes too complicated, until my co-worker gave me this perfect-easy classic cheesecake recipe. After getting this recipe, I had to make cheesecake for my husband and surprise him. My husband loves cheesecake. He would eat cheesecake everyday if it was available. He is at a point where he does not like to eat any desserts besides cheesecake. Yesterday it was my day off so I decided to make cheesecake and surprise him. The cheesecake recipe is so easy and its perfect dish to make when you are having gathering and celebrations.
Ingredients for Crust:
1/2 cup of Graham cracker crumbs
3 tbsp of Sugar
1/3 cup of Butter (melted-unsalted)
Ingredients for Filling:
2 pkg (8 oz) Philadelphia cream cheese (room temperature-soft)
1/2 cup of Sugar
2 tbsp of all-purpose flour
1 tsp of Vanilla Extract
Preheat oven to 325F. For crust, in a bowel combine crushed graham crackers and all ingredients. Stir in the melted butter and mix well. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8-9 inch springform pan or Pyrex 3 quart pan ; set aside until filling is ready.
For filling, in a large mixing bowel beat cream cheese, sugar, flour and vanilla extract with an electric mixer until combined. Add eggs one at a time while mixing. Pour filling into crust-lined pan.
We are going to use water bath method to bake this cheesecake. Water bath method is most common and prevents cracks, dryness and browning of the sides. The hot water surrounding the cake in the oven creates a high moisture environment which bakes the cheesecake evenly.
If you are using spring form pan cover the outside with foil to avoid leakage. If you are using Pyrex when you don’t have to worry about leakage issues.
After putting hot water around the pan, put it in the oven for 40 minutes or until center is almost set. Cool and Refrigerate for 3-4 hours before serving.
Hope you try and love this recipe. You can add various toppings. I love my cheesecake plain with fresh fruits on top 🙂