Summer Dessert: 3 Easy Sorbet Recipes

Image via: Healthy Happy Life

[ad#co-3]

1. Mango Sorbet Recipe

Ingredients

Mango, cut into chunks (about 3 cups)

½ cup pineapple juice

¼ cup coconut milk

Directions

Put the mango chunks into the freezer until they are solid frozen. Pure the pineapple juice, the coconut milk and the mango into your blender and blend everything until smooth. If necessary, add a little more liquid to help with the blending process. Either serve it directly or put it into a container and put it into the freezer, but if you do that, keep in mind that you will have to let it sit outside of the freezer at least 10 minutes to soften up before you can serve it.

Image via: Chelsea’s Messy Apron

2. Lime Sorbet Recipe

Ingredients

1 ½ cup sugar

2 cups water

1 cup lime juice

1 tsp. xanthan gum

Zest of one lime

Directions

In a saucepan, bring the sugar, the zest and the water to a boil. Remove it and let it cool. Add the lime juice and the xanthan gum to the made mixture. Stir until the gum is dissolved (use an electric mixer if needed). Pour the mixture into a freezer safe container and put it in the freezer. Every 20-30 minutes you will need to stir the sorbet until it is frozen.

Lime Sorbet Margarita Recipe

3. Watermelon Sorbet Recipe

Ingredients

½ cup sugar

1 cup water

Seedlesh watermelon (about 8 cups)

1 ½ tbsp. lemon juice

Directions

Pour the water and the sugar into a small pan and let it boil. When the sugar has dissolved, remove from heat and let it cool. In a blender, puree the watermelon and place it into a large bowl. Add the syrup to the puree together with the lemon juice and mix it to combine well. Place the mixture into a 13×9 dish, cover it and put in the freezer until it is frozen. To serve, blend it briefly.

These three sorbets are great, healthy substitutions for ice creams and they are super refreshing. Kids just love them and who could blame them. Make a huge batch of these easy Summer Dessert recipes to offer to friends and guest when you throw a summer party.

For more frozen summer treats on Stagetecture, click here.

Memorial Day Dessert: Ice Cream Roll

Image via: Wilton

[ad#co-3]

Total time: Preparation 30 minutes + Baking 15 minutes +freezing

Yields: 12 servings

Ingredients

4 eggs

¾ cup sugar

1 teaspoon vanilla essence

¾ cup all-purpose flour

¾ teaspoon baking powder

¼ teaspoon salt

6 cups vanilla ice cream, reduced fat and slightly softened

Caramel sauce ingredients

1 cup packed brown sugar

3 tablespoons all-purpose flour

1 cup fat free milk

2 lightly beaten, egg yolks

2 tablespoons butter

Chopped pecans, optional

Procedure

Image via: Fine Cooking

1. Line a 15*10*1 inch baking pan with waxed paper. Coat with cooking spray and set aside.
2. In a large bowl beat eggs on high speed for 2-3 minutes. Gradually add sugar, beating until the mixture becomes thick lemon colored. Slowly beat in vanilla essence.
3. Combine dry ingredients and fold into the egg mixture. Spread batter into the prepared pan.
4. Bake at 350 degree Celsius for 12-14 minutes or until the cake springs back when touched. Let it cool for 5 minutes. Invert onto a towel dusted with powdered sugar. Gently peel off the waxed paper. Now slowly roll up the cake in the towel (jelly roll style) starting with a short side. Allow it to completely cool on the wire rack.
5. Unroll the cake and spread ice cream over it to within half inch of edges. Roll up again. On a serving platter place seam side down. Cover and freeze until firm.
6. Meanwhile, for the caramel sauce combine flour and brown sugar in a small saucepan. Stir in milk until smooth. Cook and stir until thick and bubbly over medium to high heat. Reduce the heat and keeping cooking for another 2 minutes.
7. Remove from the heat. Stir a small amount of the above hot mixture into the egg yolks. Return all to the pan, stirring constantly. Bring it to gentle boil, and cook and stir for 2 minutes. Remove from the heat. Add butter and stir gently. Serve with ice cream roll. Sprinkle pecans if desired.

The best part about this Memorial Day dessert is that you can make it ahead of time and store it in the freezer. Also, choose your own ice cream flavor to fill the cake roll.

Summer Dessert: Chocolate Salted Caramel Ice-Cream Cake

Image via: SBS

[ad#co-3]

Total time: 6 hours 30 minutes

Yields: 10 servings

Ingredients

3 cups pure cream

1 cup milk

8 egg yolks

1 ¼ cups caster sugar

300g finely chopped dark chocolate

¼ teaspoon sea salt

1 cup extra pure cream

1 teaspoon instant coffee powder

Fresh raspberries or strawberries to serve, optional

Grated dark chocolate to serve

Image via: Bakers Corner

Procedure

1. Heat milk and cream in a saucepan over medium heat. Bring it to simmer but don’t boil. Remove from the heat.
2. Using an electric mixer, beat 1 cup sugar and egg yolks until very thick and pale. Gradually add the hot cream mixture in a thin, steady stream while beating. Return to a fresh saucepan over medium heat. Cook, stirring constantly for approximately 5 minutes or until mixture thickens. Remove from the heat.
3. In a heatproof bowl, place 100g of chocolate. Pour over ½ of the hot custard. Stir until the chocolate melts and the mixture turns smooth and well combined. Set aside to cool.
4. Meanwhile, in a saucepan over medium heat, place remaining sugar. Cook, stir occasionally for 4-5 minutes or until sugar is melted and caramelizes. Slowly stir in ¼ cup cold water and return mixture to heat. Again cook for 2 minutes or until toffee dissolves completely. Add to the remaining custard mixture and stir in salt.
5. Place caramel ice creams and chocolate into 2 separate airtight containers. Cover and freeze for 6 hours or until set.
6. Line a 6.5 cm deep, 7 cup capacity loaf pan with a plastic wrap, allowing the sides to overhang. Slowly transfer ½ of the caramel ice cream to a food processor and process until smooth. Spoon over the prepared pan, and level. Cover and freeze for 30 minutes or until just firm.
7. Transfer chocolate ice cream to the food processor. Process until smooth and spoon over caramel layer in the pan. Spread to level. Cover and freeze for half hour or until firm. Repeat the process with remaining caramel ice cream. Cover and freeze for four hours or until set.
8. In a saucepan, combine remaining chocolate, cream, and coffee over low heat. Cook, stirring until smooth and well combined. Let it stand for 10 -15 minutes. Turn out ice cream onto a serving plate. Top with raspberries or strawberries if desired and grated chocolate. Drizzle with sauce. Serve immediately.

For the ultimate dessert decadence, try this chocolate, salted caramel ice cream cake. We guarantee it will become your summer dessert favorite.

For more desserts on Stagetecture, click here.

Labor Day Dessert: Carrot Cake Ice Cream Cookie Sandwiches

Image via:  Pies and Plots

[ad#co-3]

Ingredients

2 cups of Shredded Carrots
2/3 cup of Brown Sugar, packed and divided
2 tablespoons of Canola Oil
¼ cup of Unsalted Butter
¾ teaspoons of Vanilla Extract
1 large Egg
1 teaspoon of Orange Rind, grated
4.5 oz of All-Purpose Flour, unbleached
1 teaspoon of Ground Cinnamon
3/8 teaspoon of Salt
¼ teaspoon of Baking Soda
1 cup of Powdered Sugar
½ Gallon of Homemade Vanilla Ice Cream or your choice

Directions

1. Preheat your oven to 350 degrees F.
2. Get 2 baking sheets and line them with parchment paper, then place them aside when you are ready to scoop out the cookies.

Image via:  The Chic Site

For the Cookies:

1. In a medium sized bowl, pour the 2 cups of shredded carrots and 3 teaspoons of brown sugar together. Then toss them around until the carrots have been fully covered with the sugar. After the carrots have been coated, place them in a sifter or filter of some sort to drain off the access liquid for about 10 minutes over the sink.
2. You can use the same medium sized bowl or get another one for the dessert recipe, and put in the 2 tablespoons of butter and microwave it for 45 minutes on HIGH or until it has been melted down. Take the melted butter and add in the canola oil, orange rind, ½ teaspoon of vanilla extract and the egg then whisk it all together until the mixture has been thoroughly combined.
3. Carefully measure out the all-purpose flour into a dry measuring cup and then level out the top of the mixture with a knife. Then take the remaining ½ cup of the brown sugar and mix it in a large bowl with the flour, cinnamon, ¼ teaspoon of the salt and the baking soda, whisking all of the ingredients together.
4. Then add in the carrot mixture and butter mixture, and stir all the mixtures until everything is combined. With a tablespoon, scoop out spoonful dough drops and place them on the baking sheets and at least 2-inches apart. (It should make 28 cookies in total, 14 per sheet). Once the cookie dough balls have all been place lightly mash them down to 2-inch circles. And put the sheets in the oven to bake for 11 minutes.
5. Once the cookies are done, remove them for the oven and let them completely cool.

Image via:  Cooking Channel

For the Assembly:

1. Take one half of the cookie and place it right-side up. Then scoop out ½ of a tablespoon (or to your liking) of the vanilla ice cream and put it on top of the cookie then take another cookie and place it on top of the ice cream scoop. Gently press down on the second cookie to secure the sandwich cookie and place it on a plate.
2. Repeat the process until every cookie has been used. Then place the cookies in the freezer for about 40 minutes, after the cookies have frozen then pull them out and Enjoy!

Take a break on your Labor Day and make this dessert for all to enjoy. The carrot cake ice cream sandwich cookie is the perfect bite sized snack that you can grab and go. The recipe is simple and the tastes are even more rewarding. Make this Labor Day dessert recipe work for you and your family. Even though this is an excellent recipe, do you Stagetecture reader have a Labor Day dessert recipe that you love? If so, let us know.

For more dessert ideas on Stagetecture, click here

Summer Dessert: Apple Pie Ice Cream

Image Via: Cannella Vita

[ad#co-3]

Active Time: 30 minutes

Total Time: 7 hours

Yield:  1 1/2 pints

Ingredients: 

For Ice Cream Base:

2 cups heavy cream

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

For Apple Swirl:

2 medium apples, peeled, cored, and sliced

2 tablespoons light brown sugar

1 tablespoon butter

2 teaspoons cinnamon

1 teaspoon vanilla extract

¼ cup prepared caramel (If you like salty-sweet desserts, check out this decadent salted caramel sauce.)

For Crumb Topping:

3 tablespoons all-purpose flour

2 tablespoons light brown sugar

2 tablespoons walnuts, finely chopped

2 tablespoons butter

1/8 teaspoon salt

Image Via: Yammie’s Noshery

Preparation:

1. Heat a skillet to medium and melt a tablespoon of butter. Stir in the apples and vanilla extract. Sprinkle everything with the sugar and cinnamon and stir to combine.
2. Cook the apples for about 10 minutes, stirring occasionally, until they have started to brown and the sugars are caramelized. Then, take them out of the pan and allow to cool completely.
3. Return the skillet to the heat and melt the butter for the crumb topping. Mix in the flour, sugar, salt and walnuts.
4. Stir the ingredients constantly until everything is evenly distributed and a toasty brown color. Let the mixture cool completely.
5. After the filling and topping have cooled, beat the heavy cream in a mixer just until stiff peaks form.
6. In a separate bowl, mix together the condensed milk and vanilla extract. Fold in the whipped cream, apple mixture, caramel, and 2/3 of the crumb topping. Gently mix everything to distribute the ingredients.
7. Pour the ice cream into a loaf pan and top it with the remaining crumb mixture. Cover everything tightly with saran wrap or tin foil and allow it to freeze for at least 6 hours

While this ice cream is perfectly fine served on it’s own, it would pop with the crunch from a waffle cone. If you’re feeling especially decadent, go ahead and make extra apple swirl and crumb topping. Once the ice cream is complete, you can use the excess to assemble a crave-able apple pie sundae. Whichever way you serve it, this summer dessert is a keeper. Not only is it delicious, it will have you excited for August’s transition into fall.

How do you feel about mixing summer and fall flavors? Do you have a food that you crave every August?

For more of Stagetecture’s irresistible desserts, click here.

The Pumpkin Cinnamon Ice Cream recipe is great for people who wanted to satisfy their sweet tooth. Much more when you need to serve a delicious ice cream dessert on the spot. You’ll never get wrong with this sweet temptation. What are you waiting for, look into your fridge and see if you have all the ingredients available for this recipe. Here’s how you can easily do the Pumpkin Cinnamon Ice Cream:

Pumpkin Pie Cinnamon Ice Cream Recipe

Image via: Flickr

[ad#co-1]

Ingredients

• 1 can of coconut milk, full fat
• 1/2 cup of canned pure pumpkin (not the pie filling)
• 1/4 cup of raw honey
• 1/3 cup of finely-chopped pecans (optional)
• 1 tsp of vanilla
• 1 tsp of pumpkin pie spice
• 1/2 tsp of cinnamon

Image via: Amanda by the Bay

Procedure

1. Whisk together all the above ingredients in a bowl
2. Pour the mixture into an electric ice cream maker
3. Churn until it thickens into a frozen dessert
4. Recipe makes about 1 1/2 pints

That’s it and you’re done! You can serve up to four cups of Pumpkin Cinnamon Ice Cream. Just see how your guests indulge with the flavors and you’ll certainly enjoy their appreciative reactions. It will be a sure hit for kids and adults, too. This is an ice cream recipe that you’ll love to do all over again. Don’t forget to serve it with your freezing smile.

For more recipes on Stagetecture, click here .

Let’s make your summer warmer and sweeter with this Sweet Summer Peach Warm Pudding recipe. It’s a juicy peach pudding dessert that’s perfect for your summer outdoor party. You will certainly love the texture and taste of this delicious summer dessert. This is so easy to prepare and will probably find almost all the ingredient in your fridge.

Sweet Summer Peach Warm Pudding

Image via: Pixie Wishes Forehead Kisses

[ad#co-1]

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 3 1/2 peaches, peeled and coarsely chopped (about 1 1/2 lb.)
• 1 cup buttermilk
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 2 ripe peaches, peeled and sliced (about 1 lb.)
• Vanilla ice cream

Procedure

1. Preheat oven to 350º. Sift together first 7 ingredients; sift again.
2. Process chopped peaches in a food processor or blender until smooth. (Yield should be 2 cups puree.) Stir in buttermilk.
3. Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add peach mixture, and beat until well blended.
4. Layer sliced peaches in a greased 13- x 9-inch pan.
5. Fold flour mixture into butter mixture. Pour batter over sliced peaches in pan. Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch.
6. Bake at 350º for 50 minutes or until set. (Pudding will still be moist.) Serve warm or cold with ice cream.

The whole process should make at least 10 servings of the Sweet Summer Peach Warm Pudding dessert. It takes about an hour to cook but this recipe is worth the wait. This recipe is also perfect for weekend picnics, family gatherings and parties.

For more summer recipes on Stagetecture, click here.

Do you want something cool this summer? Well, this summer dessert recipe is perfect for you. Try the No-Cook Turtle Crumble Ice Cream recipe and you’ll surely love ice cream more than ever. Of course, the best feature of this recipe is that you need no cooking. It’s definitely easy to prepare and quick to consume.

 Turtle Crumble Ice Cream Recipe

Image via: Pinterest

[ad#co-1]

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1 (5-ounce) can evaporated milk
• 2 tablespoons sugar
• 2 teaspoons vanilla
• 2 cups whole milk
• 1/4 cup caramel sauce
• 1/2 cup semisweet chocolate morsels
• 1 teaspoon shortening
• 3/4 toasted chopped pecans

Procedure

1. Whisk first 5 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
2. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.)
3. Stir caramel sauce into prepared ice cream. Remove the container with ice cream from ice-cream maker, and place in freezer 15 minutes. Microwave semisweet chocolate morsels and shortening in a microwave-safe glass bowl at HIGH 1 minute. Stir until smooth. Place toasted chopped pecans on a parchment paper-lined baking sheet. Drizzle pecans with melted chocolate. Freeze 5 minutes. Break into bite-size pieces. Stir chocolate-and-pecan pieces into the ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

That’s easy, isn’t it? The whole process should make at least 1 ½ quart of delicious turtle crumble Ice cream. It’s hassle-free and so easy to make. You can serve this when you have a summer outdoor party or gatherings. This is definitely not your ordinary ice cream. Try it!

For more dessert recipes on Stagetecture, click here.

Father’s Day is just around the corner. It’s the time of the year that we celebrate the love we have for our fathers.  People have different way to celebrate this occasion like family gatherings, picnics, parties or even a simple family dinner will do. But any of these is perfect when you’re together as one loving family.

If you’re planning to host the Father’s Day celebration, grilled recipe is a must! But don’t you think that you can only grill meat products. Have you tried grilling a watermelon? Yes, you read it right. And not only that it’s grilled but also spicy. This is definitely mouth-watering and fiery recipe that will pump up the celebration. This is so easy to prepare and quick to grill, which is perfect for a side dish. Get your grilling equipment ready and prepare the ingredients. Here’s how to make the delicious grilled spicy watermelon recipe for the Father’s Day celebration: Thanks HGTV for this recipe!

Honey Grilled Spicy Watermelon Recipe

Image via: Pinterest

[ad#co-1]

Ingredients

• 1 tablespoon lime zest
• 1/4 cup lime juice
• 1/4 cup honey, divided
• 2 teaspoons garlic chili sauce
• Pinch salt
• 1 medium watermelon
• 1 tablespoon freshly chopped cilantro

Image via: Food

Procedure

1. Preheat grill to high.
2. In bowl, whisk together lime zest, juice, half of the honey, garlic chili sauce and salt.
3. Cut watermelon into 1-inch-thick wedges. Lightly drizzle each side with remaining honey, and place on grill in batches. Grill until just browned, about 2 minutes per side.
4. Place watermelon slices on a plate, and drizzle with lime dressing. Garnish with cilantro.

Pretty quick, right? You can now enjoy the zesty grilled watermelon. If you have all the ingredients as indicated, you should be able to serve at least 10 persons. You can also accompany this recipe with chicken, ribs or shrimp. Don’t forget to garnish it with a fresh organic cilantro. This savory side dish will surely impress your father and other family members as well.

For more summertime recipes on Stagetecture, click here.

Having fun under the sun makes you thirst more than ever. But this should never be a problem. A lot of drinks are available to quench your thirst. If you want an ultimate thirst-buster, you can try this cool frothy summer milkshake recipe. It’s a super frothy milkshake that will definitely satisfy your thirst. You only need a few ingredients to mix and a few minutes to shake. The cool frothy summer milkshake recipe can be your best buddy this summer.

Frothy Strawberry Summer Milkshake

[ad#co-1]

Milkshake Recipe Ingredients:

1 pint(s) vanilla ice cream, softened

1/2 cup(s) whole milk

1 pound(s) strawberries, hulled and quartered

2 teaspoon(s) finely grated lemon zest

Milkshake Directions:

1. In a blender, purée the ice cream and milk until smooth. Pour into 4 glasses. Rinse out the blender. Add the strawberries and lemon zest and purée. Top the milk shakes with some of the strawberry purée and serve.
2. And that’s all you need to do! You can now quench your thirst and enjoy its cool frothy flavor. The strawberry makes it so flavorful and tasty. And best of all, everything is done in around 7 minutes only. Isn’t that cool?
3. The whole ingredients should make at least 4 servings.

Need More Strawberry Recipes?

Take a look at our favorite strawberry desserts for the season. We also love this strawberry and cantaloupe popsicles recipe for hot, sticky summer days.

You can easily impress your loved ones or friends with this cool frothy and ultra-creamy recipe. The cool frothy summer milkshake is an easy summer favorite. You have the flavor, aroma and creaminess of a milkshake that you ever wanted. So, what are you waiting for? Go ahead and give this recipe a try!

For more Summer recipes on Stagetecture, click here.