Strawberry Cheesecake Ice Cream

Happy Ice Cream Day!

Photo Source: TheCulinaryGeek

  

At our house we love to make homemade ice cream. We make it the old fashioned way using a hand crank ice cream freezer. The rule is that if you want to eat ice cream you have to help churn it.   

Every summer we try out a couple of new recipes.  We have a couple that we really like.  One is healthy, one is a family tradition and one is made from food storage ingredients. But don’t worry if you don’t tell anyone you made this decadent ice cream with ingredients you had on hand than they won’t know.

Recipe Notes:  We really like our ice cream to be smooth not chunky consequently we crush our freeze dried strawberries before adding them to the ice cream mix.  Measure the strawberries and then crush them.   If you want to make the ice cream mix ahead of time, just store it in the fridge until you are ready to freeze it. 

 

Strawberry Cheesecake Ice Cream

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk

2 tablespoons sugar

¼ cup THRIVE INSTANT milk (do not use regular nonfat powdered milk)

1 ½ cups water

1 cup freeze dried strawberries, crushed

2 tablespoons lemon juice

1/4 teaspoon salt

Whisk all  ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

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.)

Remove container with ice cream from ice-cream maker, and enjoy.  Or if you prefer a harder ice cream then freeze for 1 hour.

Tropical Fruit Nachoes

Do you watch the BBC TV show Doctor Who?  We love it.  Every Saturday night we watch it and eat nachos.  We affectionately call it "Nacho Who."  A little while ago I ran across the idea of having fruit nachos, and I thought this would be a great addition to "Nacho Who"  When I told my husband I was making fruit nachos he was not all that excited but when he tasted them he really liked them.  

The Nachos have four layers, 

1.  Chips--crisped tortillas

2.  Tropical Fruit Salsa--this is made from rehydrating freeze dried fruit, draining it and adding a little sugar and lime juice.  You can use what ever freeze dried fruit you want.  I find it works best to use fruit that takes about the same time to rehydrate, and is a little bit sturdy.  I like any of the berries, mangoes, apricots, pineapple.  I do not like bananas, and mandarin oranges, they are too delicate. 

3.  Coconut Whipped Cream-this is made from the amazing instant powdered milk, coconut extract, and powdered sugar.  Make sure you water is COLD.  If you don’t have coconut extract it is great if you use vanilla.

4.  Toasted Coconut.  I love toasted coconut.  I learned how to toast coconut from this post.  

Tropical Fruit Nachos with Coconut Whipped Cream

 Tropical Fruit Salsa

3 cups mixed freeze dried fruit (strawberries, mangoes, apricots),

2 Tablespoons Lime juice

2 table spoons sugar

Place fruit in a medium sized bowl.  Cover with warm water. Let sit until rehydrated, about 4 minutes, depending on what fruit you have chosen.  Drain fruit, pouring off excess water.  Add lime juice and sugar, stir to combine. 

Chips

Flour Tortillas

Water

Using a pizza cutter, cut tortillas into quarters.  Heat electric griddle to 350 degrees.  Run each tortilla section under running water to moisten. Place on griddle. Cooke until crisp, flip over and cook until crisp.  About 3 minutes per side.  

Coconut Whipped Cream

1 t coconut extract

1⁄2 c thrive powdered sugar

1⁄2 c thrive instant milk, prepared and chilled

1⁄2 c ice water

Combine ice water and powdered milk in bowl and beat for 10 minutes. Add powdered sugar and extract, continue to beat until thoroughly blended. Chill.

*This works best in a stand mixer with whip beaters. If mixture begins to fall, beat again.

Notes:  MUST use THRIVE instant powdered milk and not the standard dry milk variety.

To assemble the Nachos

Layer chips on serving dish.  Add salsa and whipped cream.  Sprinkle with toasted coconut.  Serve immediately.

Copy Cat Recipe using Food Storage: Pineapple Ice Cream--from Disney Land

I don’t have an inside track to Disney recipes, and I don’t work for Dole.  I do love the Pineapple ice cream that is served by the Enchanted Tiki Room at Disneyland.  Whenever I go to Disneyland I make sure to eat my fill and then for months afterward I think.  “I wish I had some of that pineapple ice cream!”  Well I now can eat it whenever I want. 

When you make this recipe if you don’t have pineapple juice concentrate you can substitute 2 cans of crushed pineapple that has been pureed in your food processor until smooth.  But the pineapple juice concentrate really punches up the pineapple flavor. 

To those of you who are purists.  Yes I know that the ice-cream at Disneyland is dairy free.  This recipe is not.  I have no idea how to make it this creamy and still dairy free.  I think there must be lots of chemicals used.  

This recipe uses one of my new favorite things Whipped topping made from THRIVE instant milk. Yes you can make great ice cream from dry milk.  Who knew?

Dole Pineapple Ice Cream –From Disneyland

1 can frozen pineapple concentrate.  Do not dilute.
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar

1 recipe Whipped Topping made from THRIVE instant milk (don't make it until after the juice has has frozen)

In a large (1 gallon)  heavy duty zip top bag place pineapple juice concentrate, lemon juice, lime juice, sugar, seal.  Squish to mix well.  Freeze 1-1/2 hours or until slushy. Gently stir in whipped topping  until slightly blended. Return to freezer until completely frozen, about 1 hour and serve.

Whipped Topping—made from THRIVE instant milk

    * 1 t vanilla extract

    * 1⁄2 c thrive powdered sugar

    * 1⁄2 c thrive instant milk, prepared and chilled

    * 1⁄2 c ice water

Combine ice water and powdered milk in bowl and beat for 10 minutes. Add powdered sugar and vanilla, continue to beat until thoroughly blended. Chill.

*This works best in a stand mixer with whip beaters. If mixture begins to fall, beat again.

 Notes:  MUST use THRIVE instant powdered milk and not the standard dry milk variety.

Thrive Instant Milk Whipped Topping

So I thought I had a better photo but aparently this is the best one I have.  The whipped topping did look great.

 

I have been hearing about how wonderful Thrive instant milk is for about a year now.  And I have a confession to make.  I had never tried it until recently.  Let me explain why.  I have a lot of non-instant powdered milk in my food storage already, and if you are a regular reader you know that I use it a lot.  I use it for baking, for making yogurt, and in a pinch for drinking.  So why haven’t I tried THRIVE instant milk.  Well in my mind every time someone told me how great it was I thought “how good could it be? It is just dry milk.”  A good friend told me she used her THRIVE instant milk to make whipped topping similar to cool whip or dream whip.  I was skeptical.  I have made a version of whipped topping with my non-instant dry milk and it did not really work.  She swore to me that it worked and was great.  So I bought a can and tried it out. 

Results:  I like it.  It worked well.  I followed the recipe,  using ice cold water.  I also stuck my bowl and beaters in the freezer for a few minutes so they were also cold.  I wasn’t ready to use the whipped topping when it was finished it (imagine children needing lots of help) and I left it on the counter for about half an hour.  By that time it had fallen a little bit.  I whipped it again for about a minuet and it whipped back up.  The consistency of the whipped topping is a lot like dream whip.  It is not buttery in your mouth like real whipped cream is but it is pleasant.  The texture is kind of like marshmallow cream, (in a good way).  The taste is very pleasant and light.  All in all I think it is a winner for use in jello or fruit salads, a a topping for a cake, or in ice cream and since those are all the time I use whipped cream or cool whip.  I think it is a great replacement from my food storage. 

See the frost on my bowl?  I stick my bowl in the freezer for a few minutes

 

Whipped Topping—made from THRIVE instant milk

    * 1 t vanilla extract

    * 1⁄2 c thrive powdered sugar

    * 1⁄2 c thrive instant milk, prepared and chilled

    * 1⁄2 c ice water

Before I started whipping the milk

Combine ice water and powdered milk in bowl and beat for 10 minutes. Add powdered sugar and vanilla, continue to beat until thoroughly blended. Chill.

*This works best in a stand mixer with whip beaters. If mixture begins to fall, beat again.

Notes:  MUST use THRIVE instant powdered milk and not the standard dry milk variety.

Whipped about half way

Whipped all the way

Instant Milk Comparision

  I get a lot of questions about Thrive Instant milk.  Instant milk is designed for drinking. It is easy to mix up and easier to drink then powdered milk.  Hopefully this chart will help you better understand Instant Milk. Thanks Elise for sharing!  

Name	1% milk	Thrive Instant Milk	Morning Moo Milk
Cost Per Gallon	$2.00 on Sale	Aprox $3.60	Aprox $1.81
Calories	100	80	80
Fat	20	0	20
Calcium	30%	30%	15%
Protein	8g	8 g	3g
Shelf Life	1-2 weeks	25 years (2 years open)	25 years (1 year open)