Frozen Treats Archives - I camp in my kitchen

Easy Peach Pineapple Coconut Water Popsicles

Priya_Srinivasan — Sat, 28 Mar 2026 18:58:31 +0000

Refreshing peach pineapple popsicles made with coconut water! A healthy, dairy-free summer treat that's easy, hydrating, and kid-friendly.

Jump to:

No Churn Orange Saffron Ice-cream

Priya_Srinivasan — Fri, 19 Jun 2015 10:04:00 +0000

The last in the series of Ice-creams, is this flavorful, citrus-y Orange ice-cream. 2 days before, while idling in FB, i saw this post in a group, I totally fell in love with the way it was served, when checked the you tube link, it is similar to the pomegranate ice-cream.
I was bit hesitant to try orange and cream, was scared whether the cream will curdle or people might not love that taste. But to my surprise, it is a super hit. The small change i made to the original recipe, is the saffron and liquid glucose. Do try adding saffron, it gives you a mild taste in between the orange creaminess.
Everybody at home loved it and they had this for breakfast, can you believe?? yes, after i finished clicking the photos, both my hubby and my kiddo sat together and finished the glasses, clean!!!

Source : here

Ingredients

5 nos oranges

2 generous pinches of saffron

1 cup whipping cream (fat content 35%)

¼ cup sugar

1 tablespoon liquid glucose

juice of half a lemon

a drop of red color, i used gel color (if you have orange, use it)

Method

Juice the oranges first. I first tried to cut the top of the orange like a shell and scoop out the flesh of it using spoon. But the skin was very delicate, it started tearing apart. So, i simply cut them into two halves and extracted the juice using the old orange squeeze juicer. Try to use the juice along with that pulp, it gives a nice citrus burst in your mouth.

Add sugar and lemon juice to the extracted orange juice,stir well and set aside until use. I used normal sugar, so i stirred well with a spoon for it to dissolve well. you can also use powdered sugar, to skip that stirring.

In another large bowl, take the whipping cream, whisk using an electric blender until soft peaks form. Add saffron and whip again for a minute. Now add the orange juice, liquid glucose and food color to it and whip again, for it to blend well.

Pour the blended cream into a freezer-safe plastic box with lid. Freeze atleast 6-8 hours or overnight.

While serving, take out the ice-cream and leave it on the counter for 10 minutes. Use an ice-cream scoop spoon for easy handling, scoop and top it with your favorite toppings and serve.

Sending this to Kids Delight - Fruits in any form, happening @ Tamalapaku, an event by +Srivalli Jetti space.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

The post No Churn Orange Saffron Ice-cream appeared first on I camp in my kitchen.

Wet Walnuts - Ice cream toppings

Priya_Srinivasan — Mon, 17 Jul 2017 12:41:00 +0000

Ice-cream toppings, when you think of it, first that pops in our mind is chocolate sauce. As a grown up, when we visited ice-cream parlous, that is when i came to know about the huge varieties of toppings available, chocolate sauce, blueberry sauce, hot fudge, caramel, nuts, candies, the list too long.

While looking for some interesting toppings, i came across a list from Saveur magazine. Loved the variety and i chose this simple wet walnuts for today's post. It is pretty easy to make and it stays good for a month, when stored in the fridge. Since it is a topping and should be used little, i made just ½ cup of it. Now with the topping ready, i m planning to make some good old vanilla ice-cream this week to enjoy with this!

Ingredients

1 cup chopped walnuts
¼ cup light corn syrup
¼ cup brown sugar
¼ cup of milk
2 tablespoon butter
½ teaspoon vanilla
a pinch of salt (optional)

Method

Take chopped walnuts in a bowl. In a microwave-safe jug, take milk, corn syrup, butter, brown sugar and salt. Whisk well to combine.
Microwave high for 30 seconds, take it out whisk well and microwave for another 15 seconds. The liquid should be hot. Stir in the vanilla.
Take it out and pour it over the nuts. Mix well to combine. Let it sit on the counter and cool completely.

Store in the refrigerator and use a generous amount on top of your favorite ice-creams. i personally prefer for vanilla ice-cream.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Wet Walnuts - Ice cream toppings appeared first on I camp in my kitchen.

Strawberry Fro-yo | Frozen Yogurt | 5-Minute Dessert

Priya_Srinivasan — Tue, 11 Feb 2025 18:56:20 +0000

Quick and easy, delicious and creamy frozen yogurt, made with fresh strawberries. Bursting with fresh flavors, an easy to make dessert, healthy one too.

Jump to:

Eggless Tiramisu from Scratch with Eggless Savoiradi Biscuits and Creamy Mascarpone Cheese

Priya_Srinivasan — Thu, 02 May 2013 06:49:00 +0000

Tiramisu an Italian dessert literally meaning "pick me up" or "lift me up". It is made of ladyfingers(Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with Marsala wine and cocoa. The real challenge in here was to make the savoiradi. Making Mascarpone was a real dream, Once you are ready with the biscuits then it is very easy to assemble the tiramisu and then comes the toughest part, waiting for it to set well, flavors to infuse!!!!!

This month Baking Eggless Challenge was chosen by Soumya of Nivedhanams Foodblog, she picked up "Pick me up" aka Tiramisu!!!! Wonderful Challenge, enjoyed making it from scratch and the proud feeling after the tasting it was priceless!!!! 🙂
Thanks to Gayathri and Soumya for an amazing challenge.We are very happy with challenges we meet and the way we are getting tough every month, Three Cheers to the Baking Eggless Group!!!!

Source : Baking Obsession
Ingredients : For Making Mascarpone Cheese

500ml Whipping Cream

Juice of a Lemon

Method

Take the Whipping cream in a heat-resistant bowl. Heat a large shallow-pan with water. When the water starts to boil, reduce the flame and place the whipping cream bowl on top of it. Let the cream simmer in this double-boiler method. Keep Stirring to avoid burning.
After 20 minutes of simmering, add the lemon juice and keep stirring until the cream curdles. You wont find whey separating like it does for Cottage cheese. All that would happen is, the cream will start thickening, you will be able to notice the change, it will coat the back of the spoon very thick. Keep Stirring.

After 10minutes of stirring you might notice mild streaks of whey as you stir. Meanwhile line a sieve with 4 cheese cloths. Take the cream off the stove, Let it cool for 10 minutes. Pour the cream on to the Cheese-cloth lined sieve. Let it sit in the fridge for a day. Creamy Mascarpone Ready.
If not using immediately, then cling wrap it tightly and store in the fridge. It will be good this way for a week. But if not going to use it within a week, better store in the freezer. The Cheese is costly if you buy it outside, so to save you from guilt, Store it in the freezer!!!!

Eggless Savoiardi/Lady Finger Biscuits

Source : Confusion Cook

Ingredients

2 Cups All Purpose Flour

200gms Unsalted Butter, Soft

¼ Cup Granulated Sugar

½ cup Coarsely ground Almonds

1 teaspoon Vanilla extract

Powdered Sugar (for coating)

Method

Preheat the oven at 160 C
Cream Butter and Sugar together.Add Vanilla Extract and Mix again. Followed by Flour.
Blend all the ingredients well, add the coarsely ground nuts last.
Scrape the batter into a piping bag. I used my freezer bag and cut out a small opening @ the end and piped the dough out.
i measured the pan in which i was going to assemble the Tiramisu and piped the biscuits accordingly, which was the length of the fore-finger.
Bake them for 35-40 minutes till they start turning slightly brown at the edges.

When done, remove from oven & cool on a tray for about 5 minutes and then move the biscuits to a cooling rack.
When slightly cool, roll them in powdered sugar. (I completely forgot this step)
Store them in an air tight container till required. They say it stays good up till a week, but i used them up in 2-3 days of making.

Ingredients : For Assembling the Tiramisu

500gms Mascarpone Cheese

36 nos Savoiardi Biscuits

250ml Whipping Cream

2 Cups Strong Black Coffee, a bit Warm

2 tablespoon Cocoa

Dark Chocolate Shavings, as required

Extra Cocoa for sprinkling on top of the Tiramisu
Dark Chocolate Shavings for garnish

Method
Preparing Cheese/Frosting

Prepare the Tin in which you are planning to arrange the tiramisu. I used 2 small rectangular tins, greased them with little oil and laid cling wrap from the bottom, covering the sides with some cling-wrap hanging outside the tin, to make it easier to remove.
Take the Mascarpone Cheese out of the refrigerator and into a bowl. Whisk it well to a smooth texture, using a spoon. Dont do vigorously, or else the cheese will curdle. In case in curdles, keep it in a warm water bath and stir it will be back to creamy texture.
Now take the whipping cream in another bowl and whip it well with an electric beater until stiff peaks form. Mix the whipped cream with the mascarpone cheese. Stir well to incorporate both together.
Divide this into three portions, to one portion add 2 tablespoon of Cocoa Powder and mix well to get the chocolate frosting.

Assembling the Tiramisu

Dip each Lady Finger Biscuit into Black Coffee for a second, turn and dip again, then layer it into the prepared tin. My tin accommodated 6-7 biscuits in the bottom.
Next Layer it with Mascarpone-Whipped Cream mix, follow again with coffee-coated Ladyfinger biscuits. Next layer it with Chocolate Frosting.
Now again follow it with Coffee-dunked biscuits and finally with Mascarpone-Whipped Cream mix.

Using a Tea-strainer, sprinkle some Cocoa Powder on top . Sprinkle some Dark Chocolate Shavings on top.
Let it sit in the refrigerator for atleast 5 hours, before getting devoured!!!! The taste of tiramisu will be more mesmerizing, if it is tasted after 24 hours of its making, allowing the flavors to infuse well.
We had ours for 3 days, everyday after school and after office both my hubby n kiddo will enjoy a slice with a oooohhhh, aaaahhhh!!! 🙂

The post Eggless Tiramisu from Scratch with Eggless Savoiradi Biscuits and Creamy Mascarpone Cheese appeared first on I camp in my kitchen.

No Churn Pomegranate Ice-Cream

Priya_Srinivasan — Thu, 18 Jun 2015 05:08:00 +0000

For the second day i bring you another yummilicious ice-cream using fresh pomegranate juice and cream. The recipe is from Nigella Lawson's website, it is a foolproof recipe and we loved the taste of pomo's in the ice-cream, so fresh and light on taste.

Original recipe doesn't use liquid glucose, i have used it seeing PJ's ice-cream post, where she mentioned, it gives smooth texture to the ice-cream. You can also try adding a tablespoon or two of rose syrup, but i didn't as i want the original flavor to dominate and not that of the essence. I m not going back to store-bough ice-cream any soon. Try it and you will also feel the same.

Ingredients

2 Cups Whipping cream (fat content 35%)

2 nos pomegranate

juice of ½ a lemon

¼ cup sugar

1 tablespoon liquid glucose (optional)

Method

Cut open the pomegranates, remove the seeds. I normally cut it open into a bowl of water and remove the seeds inside the water. Seeds come out clean, no mess around. The white pith will float on water, remove it and strain the water to get the seeds.

Take the seeds along with sugar in a blender and blend to release the juice. Do not blend continuously, blend in shot pulses.
Strain the juice in a strainer, to separate the seeds. Discard the seeds. add lemon juice to the pomegranate juice and mix well. I got about 1 & ¾ cups of fresh juice. Keep aside, until use.

In another large bowl, take the cream and whip it until soft peaks form. Now add the pomegranate juice to the cream , along with liquid glucose and whip until everything is mixed well.

pour in a freezer-safe box with lid and freeze for a minimum of 6-8 hours or overnight. Once set, scoop, garnish with some pomo pearls and nuts of your choice and enjoy.

Sending this to Kids delight - Fruits in any form, happening @Tamalapaku, event by +Srivalli Jetti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

The post No Churn Pomegranate Ice-Cream appeared first on I camp in my kitchen.

Strawberry Banana Cocoa nibs Icecream - Vegan, No churn

Priya_Srinivasan — Tue, 24 May 2016 14:33:00 +0000

Summer in its full glory. All i think about is gulping down ice cold drinks and stuff myself into the fridge. The other problem that comes with sun is the cold that catches when you eat or drink something cold straight from the fridge. Though the mind knows it is bad, the heart doesn't understand. I try to make something chill and leave it outside for 30 minutes, before giving it to my kids.

My lil one enjoys chilled beverages and my elder one ice-creams. So, if oneday i make ice-cream, then the next day it is iced tea.

Last week, i made this strawberry banana ice-cream. This is similar to the blueberry banana chocolate ice cream, i made sometime before. I tried to make it vegan, using coconut milk, you can also use regular cream. We loved the flavor of coconut milk and rich color of strawberry. The cocoa nibs added a nice crunch here and there. Both my boys, licked their bowl clean. Me too was happy, since it was homemade and i knew what went into it was all healthy.

Ingredients
2 nos frozen banana (i used dole variety)
10 nos frozen strawberries
½ cup coconut milk
¼ cup sugar (i used raw sugar)
3 tablespoon cocoa nibs or (chocolate chips or toasted nuts)

Method

Since i used frozen fruits, i removed them 30 minutes before blending them from the freezer. Take both banana and strawberries into the blender along with sugar and coconut milk, blend them smooth.
In a freezer safe box, remove the fruit puree, add cocoa nibs and mix well. Freeze it for a minimum of 8-10 hours.

Remove the box 15 minutes before serving from the freezer. Scoop and serve. Can be topped with some toasted nuts or chocolate sauce.

The post Strawberry Banana Cocoa nibs Icecream - Vegan, No churn appeared first on I camp in my kitchen.

Kesar Pista Kulfi/Saffron Pistachio Frozen milk dessert

Priya_Srinivasan — Wed, 17 Jun 2015 11:24:00 +0000

We are starting the 3rd week of Blogging Marathon and it is going to be Ice-cream all the way!! Oh yeah, mercury is on the high and we literally, literally want to soak ourselves in something cold other than sweat ofcourse!!!

When i took this theme, my first choice was to do this delicious kulfi. We have warm memories with this kulfi. As a kid we used to get this from the road-side kulfi-wala, who comes every night, driving his little tricycle, ringing that little bell.

We never questioned those days, whether it is hygienic, made using milk or water, whether it was using real ingredients or synthetic?? All we had was fun, waiting for that bell to ring, we would rush out, and look in awe, the way the guy takes the kulfi out of the bigg matka, push that little stick in, twist and take the kulfi out and hand it to us!!! Hmm, it was good, but i doubt whether we would like to try the same now, will be thinking all the hundred questions before buying a small kulfi.

A homemade kulfi is no that tough, a simple recipe and all you need is an hour and lot of patience for it to set. If you have both then go and try it and enjoy this goodness.

Ingredients

4 cups of full fat milk

2 generous pinches of saffron

3 tablespoon of pistachios, chopped

200 gms of condensed milk (i used 2 small 100 grams cans)

3 tablespoon of ground almond & pistachios

Method

In a heavy bottom pan, boil milk. When it starts boiling, reduce the flame to simmer.
Add saffron, condensed milk and stir well. Let it simmer around 15-20 minutes, stir frequently to avoid burning or spilling of milk. Stir well, and scrap the sides down and mix it back into the milk.

When the milk is reduced to 3 cups, add the ground nut-mix powder to it. and add the chopped pistachios to it. Stir well.
Take it off the stove and let it cool completely. Fill them up in kulfi moulds or in matkas/mud-pots. If using matkas, cover it well with a cling wrap first and then cover again with a wax paper and secure the wrap with an elastic band.

Freeze it for 6-8 hours. To unmould the kulfi, just show the mould, under running water. Open the lid, kulfi slides out easily.

Notes

If you have any store-bough badam milk mix powder, you can try adding that instead of nut-mix powder. I have tried aavin badam mix powder, it gives a nice taste to the kulfi.
If you don't have kulfi mould, you can use paper cups. But see to that, you cover it well with a cling well. you can also insert an ice-cream stick, after wrapping it with a cling-wrap.
If adding sugar, use around ½ cup and let the milk to reduce a little further, may be from 4 cups to 2.5 cups.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

The post Kesar Pista Kulfi/Saffron Pistachio Frozen milk dessert appeared first on I camp in my kitchen.

Blueberry & Banana Chocolate Ice cream

Priya_Srinivasan — Thu, 04 Jun 2015 11:50:00 +0000

For the second day of the Movie Snacks theme, i bring you an easy to make ice-cream. I first saw this at foodgawker few days before. I couldn't take my eyes off the picture and when i saw the ingredients i couldn't believe it was made of banana and berries. I m searching for the click, i m not able to locate it, will soon update the source.

The recipe is so versatile, you can add extra flavorings like choco-chips, walnuts, raisins or some crushed cookies. So, What is a movie night without some ice-cream???Since i have the habit of freezing banana's and berries are always stock in my freezer, i made this immediately yesterday and just loved the taste. Though my throat is gone case, i couldn't stop myself from tasting this deliciousness. Try it to believe it!! 🙂
Ingredients

2 nos frozen banana

¾ cup frozen blueberry

2 tablespoon sweetened condensed milk

¼ cup whipping cream

5-6 cubes of dark chocolate (I used Lindt 60% smooth)

Method

In a food processor or chopper, take the frozen banana, cut into two or three large chunks. along with blueberries.
Run at a high speed and blitz them. First they will be like crushed ice cubes, keep blitzing them in intervals. Add condensed milk, whipping cream, and the dark chocolate cubes. Blitz again until you get a smooth, creamy texture.

Remove the contents into a freezer-safe box. I used a aluminium baking pan. Cover it with cling-wrap it and freeze it for 2 hours. Remove from the freezer, just mix it well with a fork. Cling wrap it again and freezer for another 4-5 hours until well set.

Once done, scoop and serve and enjoy your movie time!!!

The post Blueberry & Banana Chocolate Ice cream appeared first on I camp in my kitchen.

Strawberry Popsicle's - Vegan

Priya_Srinivasan — Wed, 19 Jun 2013 13:52:00 +0000

I came across this recipe, while gawking @ Foodgawker. Was totally in love with the picture and i wanted to try a vegan version to know how it will taste. Believe me, the richness of this creamsicle's while taking every slurp, was amazing!!! Sun is Mercilessly roasting us here, the temperatures are very high during the day and we constantly look for something Chill to cool us. So, these Fruit Popsicle's served double the purpose, a delicious summer treat and healthy too!!! Made it last weekend and we all enjoyed slurping this, watching a nice movie!!!

A Perfect Party snack, what is a kids's party without Ice-cream, so this batch goes straight to Kalyani's Space, where this month's Kids Delight - Party Ideas, is happening, an Event by Srivalli.

Recipe Source : Mississipi Kitchen

Ingredients

A Small box of Fresh Strawberries, about 1 to 1-½ Cups

1 Can of Coconut Milk (300ml)

Method

Wash the Strawberries. Remove the stem portion of the berries and also the white portion beneath it. This together is called hulling the strawberries.
Take the berries in the blender, Add half the coconut milk to it and Blend until smooth. Add the remaining Coconut Milk and Blend until mixed.

Transfer the blended mixture into Popsicle moulds. If you dont have Popsicle mould like me, then divide the mix among 6 plastic cups and place the cups in a muffin tray and Stick it in the freezer.

After an hour or two, insert a ice-cream stick in the center of each cup. Let it sit overnight.
Before Serving, Just cut open the plastic Cup from a Side and peel it to remove. Enjoy, Slurping!!! 🙂

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29

The post Strawberry Popsicle's - Vegan appeared first on I camp in my kitchen.