In the Kitchen With David® Blog
Hello, foodies...
We have our friend Bobbie Seacrist, from The Rebel Foodie as our guest blogger today! Bobbie's been passionate about eating and cooking ever since her mom allowed her to help out in the kitchen as a young girl. You'll find all kinds of goodies on her blog...things like recipes, food products, and kitchen gadgets. Today she's going to share a yummy recipe, which she calls Star Spangled Ice Cream Cups!
Hi there fellow foodies and QVC lovers! I am so excited you clicked on my little blog post! Is it hot enough for you? We are melting over here in Maryland but we've got it under control with a sweet little pool in the backyard. I wish you guys could come over for some cool ice cream treats and a dip in the pool! The Fourth of July is just days away and we are going to be doing some mad grilling! Of course, no BBQ is complete without dessert, and I have just the one for you! It is easy, quick and yummy! Plus it just happens to be red, white and blue so it will fit perfectly on that holiday table!
You won't need an ice cream maker or any other machine for this, YAY! Just throw all your ingredients in a bowl and stir! Putting everything in pretty cupcake wrappers will not only keep the ice cream from making everyone sticky, but also keep the mess to a minimum. That means more time in the pool and less time cleaning up, score!
I have a huge love for coconut milk, but I know you either love it or hate it. So if you are on the hating side, do not be afraid to experiment! You can use soy milk, almond milk or even flavored coffee creamers. I tested this recipe with French Vanilla coffee creamer and it turned out awesome! Also, you can totally add different fruits or other fixings, like chocolate chips, nuts, or even brown sugar with cinnamon. In fact, now that I think about it this recipe could be used all year round. I can't wait to see what type of variations you amazing foodies come up with!
All of us at The Rebel Foodie wish you and yours a happy, safe, and wonderful 4th of July holiday!
Ingredients:
1 cup Coconut Milk
1 cup half and half
1 14 oz can of Sweetened Condensed Milk
1/3 cup of diced Strawberries
1/3 cup of Whole Blueberries
24 cupcake wrappers
Cupcake pan
Directions:
In a large bowl mix together your coconut milk, half and half, sweetened condensed milk, strawberries and blueberries. Place your cupcake wrappers in your pan (I double mine) and then using an ice cream scooper, ladle the ice cream mixture into each cupcake holder. Place in the freezer and freeze at least 3 to 4 hours but I prefer to do it over night.
When it is time to serve, carefully remove the ice cream cups from the pan and set on a platter. Serve immediately.