Scream for Ice Cream

Lemon Lime Coconut Frozen Yogurt (Ice Cream Machine Required)

I am literally screaming over here!

A way to eat ice cream made with ingredients that my mind thinks of putting together (serious mix-ologist over here)?!!  I can be creative with frozen desserts too, not just those coming out of the oven???

Okay, here we go…

I never really thought of replicating what was manufactured by companies like Haagen Dazs or Ben & Jerry’s I think because I found it to be nearly impossible.  But I was wrong all along.

When I crave a rich, luscious ice cream, I go for Haagen Dazs (Vanilla Swiss Almond or Rum Raisin).  Or if I want an ice cream with fill-ins, Ben & Jerry’s.  But guess what, custom made ice cream with organic and healthier ingredients is rare and when available, is very expensive (yes, there are supermarket ice cream’s selling for $12/pint).

I had a blast creating this frozen dessert.  It is a combination of yogurt, half-n-half, and coconut cream with other flavors.  It was too creamy to call a frozen yogurt, really.  And while some recipe creators say an ice cream maker is not needed, I beg to differ.  The churning makes all the difference in creaminess.

If you don’t have an ice cream maker, this very inexpensive machine will not disappoint.  I read many reviews and even pro chefs recommend this machine by Cuisinart.  So go, invest in some creativity that results in delicious-ness!

Recipe below.

Lemon Lime Coconut Frozen Yogurt        Yield = 1.5 quarts


2 C plain yogurt (my preference is 0% Fage Greek)
¼ C half-n-half
¼ C coconut cream
½-3/4 C coconut milk
½ banana
1/3 C sweetened or unsweetened shredded coconut
¼ C Honey
3 T granulated sugar
1 T lemon curd (Trader Joe’s has)
1 T fresh lime juice

Process:  chill Cuisinart ice cream bowl over night; add all ingredients to a blender or a food processor and mix until well combined and creamy; turn on your ice cream maker and add the mixture; set a timer for 15 minutes because the mixture can get too thick and over-work the motor; churn to your likened consistency; pack remaining frozen dessert in a freezer safe container; enjoy!

Notes:  helps to use fruits that are frozen; can substitute fruit jams for the lemon curd; consistency should resemble pancake batter thickness after blended or processed; suggested that you taste for sweetness while blending.

Really, anything can be made into a frozen treat.  I saw two television chefs make ice cream from frozen peas!


Newness of May (2022)

May 2022 Birthday Cake:

Butter Cake with Peach & Lemon Curd Filling

and Sour Cream Frosting

Missing my meanderings here…  Although I’m active on IG, I realize there are some who are loyal blog followers.  I didn’t want to miss posting my yummiest of all cakes!

Last year was so strange yet it was quite a celebratory year for me.  I didn’t bake but took the opportunity to enjoy a day at the beach since the temps were just right!  I believe that was the first year I hadn’t baked myself a cake in many.

Post-pandemic is yet another easing into.  Many things have changed and thank goodness they have, yet some have not and I suppose I can be thankful for some of those.

I consider 2022 my year of renewal.  I am reemerging from previous thoughts, experiences and events.  In many ways what I am experiencing is new.  I completed a challenging school program and have begun a new venture.  I’m engaging with others more genuinely and it feels right.

I do feel like I am returning to pre-pandemic baking/cooking routines yet it seems natural not self-imposed.  There is no self-talk about healthy this, or calorie that but a natural easing into.

The peach and lemon curd filling in this cake was inspired by the Stonewall Kitchen’s peach jam I came across while in Costco.

It is a huge jar, of course, but it has many uses.  Love it added to plain Greek yogurt!

Ready for the recipe…

Butter Cake with Peach & Lemon Curd Filling and Sour Cream Frosting

Butter Cake

4 eggs, separated

2 sticks butter, (room temperature)
1 C. sugar
1 T. lemon zest
¾ C milk
1 T. lemon juice
1 t. vanilla extract

2 ½ C. all-purpose flour
½ t. baking powder
1/8 t. salt

Process: whip the egg whites and set aside; cream butter and sugar until fluffy; add vanilla, lemon juice, lemon zest, and yokes, mix well; combine the dry ingredients; add dry mixture alternating with milk to the creamed mixture, careful not to over mix; pour into prepared 8” pans and bake for 25 minutes in preheated 350 F oven.

Note:  to lighten the cake, use “cake flour”.  I will experiment with this.

Sour Cream Frosting

1 1/2 C. sour cream
6 oz. cream cheese
2 oz. butter
1-2 C. confectioner’s sugar
1 T. lemon juice
1 t. vanilla
1 C. whipping cream

Process:  mix butter and cream cheese; add vanilla, lemon juice and sugar; mix until fluffy; mix the whipping cream until stiff; fold the sour cream into the whipped cream and mix gently; fold this mixture into the butter and cream cheese mixture; to stiffen the frosting, add more sugar.

Peach & Lemon Curd Filling

¾ C. Stonewall Kitchen peach jam (use what you like, canned pineapple works well too)
4-5 T. lemon curd (I used Trader Joe’s)

Process:  mix the peach jam with the lemon curd.  For a smoother filling, you can add to a processor.