We all scream for ice cream. 🍦

I scream, you scream, we all scream for ice cream! Und wie ich geschriehen habe, als folgende Mail ins Haus flatterte: 'Liebe Dani, möchtest Du vielleicht Genussbotschafterin für Häagen-Dazs werden und ein Rezept für uns entwickeln? Komm doch einfach nach Hamburg - in dieses hübsche Loft - iss becherweise diese ultra mega HAMMER gute

Niclas "Nick" Luthman, founder of N!CK'S and co-founder of LUB Foods, comes on to talk ice cream, intermittent fasting, and more in this podcast episode.

Ireland's leading food magazine. This issue is all cooling down in the summer heat. 'I scream, you scream, we all scream for ice cream!'

MarocMama is a Marrakech-based travel blog with travel, food, and lifestyle content about Morocco and the world.

From the best places to score a burger to where to introduce your kids to Thai food, discover all the family restaurants.

Have you ever had lemon curd? If you’ve experienced that pleasure, you know that it is addicting.

"I scream, you scream, gimme that, gimme that ice cream!"

I scream, you scream, we all scream for ice cream! – Howard Johnson The Museum of Ice Cream (MOIC for short) is a place where your wildest childhood dreams come true. Remember all those ideas you imagined as a kid about being in a world filled with ice cream? Well, this is the place where those dreams are transformed into real life! At […]

Authentic Italian Gelato is a frozen creamy dessert made with milk, heavy cream and sugar.With or without eggs (depending on the taste), you can make dense creamy gelato at home, following a slow freezing/creaming process, usually with the help of an ice cream maker.Gelato in Italy is a true passion and a very rooted tradition. You have to try it!

This ice cream slice uses sweetened condensed milk and can include your favourite chocolate bars or lollies. It's a perfect dessert for summer days and great to pass around at parties.

Don’t you just love homemade ice cream and fresh smoothies? There’s something so comforting about that sweet, frozen treat. It’s almost like a vacation in a bowl! Even better, when it's super simple to make your homemade ice cream with a Ninja CREAMi 7-in-1 ice cream maker. You no longer need to spend money on

I scream, you scream, we all scream for 4-Ingredient Butter Pecan Ice Cream French Toast!

These traditional sweets show off the wonderful flavors of Indian cuisine.

From milk, cream, and eggs to air and storage, ice cream and gelato actually quite different.

We all scream for nice cream! If you haven't heard of nice cream, it's a banana-based "ice cream" recipe, but a healthy version with zero added sugar or dairy!

A rich caramel ice cream is made with 3 basic ingredients and features milky dulce de leche ribbons throughout.

This protein-packed Cottage Cheese Ice Cream is creamy, sweet, and SO GOOD! The cottage cheese base gives it almost a cheesecake flavor and you can easily customize the mix-ins and toppings to make a delicious, healthy treat. Every ingredient goes in the blender and freezes so it's easy to make and only takes 5 minutes of prep time!

Craft the perfect Lemon Ice Cream bursting with fresh citrus flavor. No egg custard base required! Follow my simple recipe for the perfect homemade frozen dessert.

This Chocolate Frozen Custard is what chocolate dreams are made of. Smooth, chocolaty, creamy and absolutely luscious!

You are going to love this homemade ice cream recipe!

wet walnuts in maple syrup, homemade great for topping pancakes, ice cream, and more

Homemade Magic Shell Chocolate Sauce

The best Homemade Vanilla Ice Cream Recipe! It's creamy, easy, and calls for a no-cook egg custard! The eggs are whipped to a creamy consistency to give you the best vanilla ice cream experience with a fraction of the labor!

True life, I’m addicted to churros. Like really addicted. I might love churros more then I love my own sibling (jk Stephanie…) Because of my love for the delicious cinnamon snack, I hunted down and perfected the BEST recipe for homemade churro ice cream. It took me numerous tries to perfect (you’re welcome you all) […] Read more...

Yay tamarind! Before you skip over this, thinking tamarind is an exotic and strange thing that you have never heard of, don't know where to find, or don't care about...give tamarind a chance. It is an extraordinary fruit pulp that is quite delicious and surprisingly nutritious. This sweet-sour fruit (officially a legume), contains high amounts of potassium, calcium, iron, selenium, zinc and magnesium, as well as vitamins C and B and antioxidants. Quite a powerhouse of a fruit -- it's especially unusual to see a fruit with such high levels of iron and Vitamin B. And it is really delicious -- sweet, sour, tangy, addictive. I've used it in savory Indian dishes, as well as in sweet drinks and dessert. I've also seen tamarind candies at the Latino market coated with chili -- sweet and spicy. This recipe is an adaptable summer winner -- it can be churned into a refreshing sorbet or mixed with additional water and ice for sipping in the sun. It's sweet, yet not cloyingly so. tamarind still in their pods I sometimes buy whole tamarind by the pound in the Latino market place near my work and spend way too much time removing the shells, veins and seeds. It's meditative. And you can snack on the fruit as you go. Usually I just opt for purchasing the packaged pulp, which is already shell-, vein- and seed-free and ready to use (some ready-to-use pulp still has seeds in it- but it's still easy to use). I've found it in the freezer section of Latino markets and also in shelf-stable blocks at Indian markets. sticky tamarind removed from it's shell Tamarind Sorbet or Agua Fresca (adapted from My Sweet Mexico, by Fany Gerson) 8 ounces tamarind pulp 4 cups water 1 1/4 cups sugar For agua fresca: Additional 2- 3 cups water Ice Directions: 1. Bring the pulp to a boil in the 4 cups of water. Simmer, stirring occasionally, for 30 to 40 minutes, until very tender. 2. Strain through a fine sieve, saving the liquid and putting the pulp in the sieve aside (you'll use it in a minute). 3. Measure the liquid, adding more to make make 4 cups. 4. Put the liquid back in the pot with the sugar and heat to dissolve the sugar, without boiling. Remove from the heat. See the photo below for what this should look like. 5. Press the pulp through the sieve and add to the liquid, separating out the seeds. Stir to combine. 6. Chill the mixture in a covered container over night (or more quickly in an ice bath). Freeze in your ice cream maker, or The Kitchen Generation has great directions for making sorbet without an ice cream maker. 7. To make tamarind agua fresca, add an additional 2 - 3 cups water, to taste. Chill. Serve over ice. Enjoy! Stay cool!

From raw chocolate brownies to easy Eton Mess and deliciously chewy peanut butter cookies, here's our guide to indulgent desserts that can be whipped up with the minimum time and fuss

I scream, you scream, we all scream for ice cream! Und wie ich geschriehen habe, als folgende Mail ins Haus flatterte: ‘Liebe Dani, möchtest Du vielleicht Genussbotschafterin für Häagen-Dazs werd