Ice cream and cake are a classic combination, and this recipe is one that brings them together into one dessert. A favorite in our house, as we can switch up the cake flavor as well as the ice cream, for personal preferences or holidays.

• 3 eggs
• 1 cup granulated sugar
• 1/3 cup cocoa powder
• 2/3 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup warm water
• 1 tsp vanilla extract
• 2/3 cup powdered sugar, for dusting
• 1/2 gallon ice cream of your choice
• hot fudge for serving

Preheat oven to 350 degrees F. Line a jellyroll pan with parchment paper, and grease the paper well. Set aside.

In a large bowl, beat the eggs for 2 minutes on high speed until fluffy. Gradually add the granulated sugar. Beat 2 more minutes. Add remaining ingredients. Beat on low for 1 minute. Pour batter into the jellyroll pan and use a spatula to spread the batter into an even layer. Bake for 20 minutes.

Meanwhile, spread a thin dishtowel onto a flat surface. Generously due the toll with powdered sugar. Remove cake from oven and let cool for 5 minutes. Turn the cake onto the prepared towel. Peel off the parchment paper. 

Immediately roll cake and towel together and let cool.

Once cool, unroll cake and spread with softened ice cream. Re-roll cake without towel. Cover with aluminum foil or plastic wrap and place in the freezer. Freeze for at least 4 hours, preferably overnight. 

Serve sliced, topped with powdered sugar and hot fudge.

If you make this recipe, tag it on Instagram @Laura_everage with hashtag #FamilyEats

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Shopping for vacation trinkets can take its toll on you, especially when it’s mid-August and you’re in Baja California Sur. The heat, coupled with the lack of breeze as you move from store to stall to the hot pavement, can make you exhausted and a bit cranky. One hot afternoon in Todos Santos, we slid into the local ice cream shop to refresh ourselves before continuing on to find exactly what our kids were looking to take home.

The ice cream was just the thing we needed. There was a slight problem, though. Too many delicious flavors to choose from left my kids in a quandary. They kept asking, “Should I get two different flavors or just stick with one?”

I left them to make their own decision – not only because they are old enough to decide which flavor, or flavors, they should consume, but because I spotted something else.

It was the display of paletas, Mexican ice pops, that caught my attention. But now it was my turn to be in a quandary. With just a handful of flavors – lime, cactus fruit, watermelon . . . I wondered which one I’d choose, until I spotted the coconut paleta, and my mind was made up.

I asked for a coconut paleta and sat down to enjoy, while everyone else was consumed with figuring out which flavor they would choose. Several minutes later, after decisions were made (Strawberry, Choco Chip, Mint Choco Chip and Cactus Fruit) and Dad paid for our ice cream, the girls excitedly took turns tasting each other’s ice cream choices. They then realized that they had no idea what I had chosen. The turned to me and exclaimed, “Mom, what did you get?”

“Coconut,” I answered, in between my small bites. I provide as little information as possible in the hopes that they would move on and eat their own ice cream. But, no. The barrage of “Oh, can I try it?” hit me, and I obliged, hoping that their collective bites wouldn’t diminish the size of by treat too drastically.

I have no photo of my paleta, because I was too deep into my enjoyment to turn my camera towards the paleta and snap away. I just sat there letting the cool, creamy taste of coconut slide down my throat.

****

Back at home, I’ve transitioned to the fast-paced back-to-school season, but I find that my thoughts keep taking me back to the lazy, surf-filled days of Mexico, and my deliciously refreshing coconut paleta. This time around I decided to share with my family – and make enough so my family wouldn’t ask to take a bite of mine.

Coconut Paletas

• 1, 14-ounce can of coconut milk
• 3/4 cups half and half
• 7 ounces sweetened condensed milk
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1/2 cup shredded coconut

Place all ingredients, except the coconut, in a blender and blend until combined.

Mix in shredded coconut.

Fill ice pop molds and freeze until firm, about 4 hours.

Enjoy!

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 Who says you can’t enjoy homemade ice cream if you don’t have an ice cream maker. This refreshing semifreddo is the perfect way to transform fresh ingredients into a summertime treat. Try it as is, or replace with your favorite berries.

• 4 tbsp sugar, divided, plus 1/2 cup
• 1 cup whole milk, divided
• 1 vanilla bean, halved lengthwise
• 1 cup fresh strawberries (about 4 oz.), hulled, halved
• 1 tsp blueberries
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• ¼ tsp kosher salt
• 1 1/3 cup chilled heavy whipping cream.

Line a metal loaf pan (approximately (9x5x3”) with 2 layers of plastic wrap, leaving generous overhang on all sides.

Place ½ cup milk in separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Remove from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.

Puree strawberries and 2 tbsp sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.

Puree blueberries and 2 tbsp sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.

Whisk eggs, salt and remaining ½ cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow the bottom of the bowl to touch the water).  Beat egg mixture at high speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170 degrees F, about 3 minutes. Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of the egg mixture to each of the blueberry, strawberry and vanilla mixtures; fold each just to blend.

Beat cream in a large bowl until soft peaks form. Add one-third of the cream to each of the mixtures; fold each just to blend. Cover the vanilla and the strawberry mixtures separately; chill. Pour blueberry mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour vanilla mixture over blueberry and smooth top. Freeze until firm 45 minutes. Gently pour strawberry on top; smooth top. Freeze until firm, about 45 minutes.

Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.

Serves: 10

Adapted from Bon Appetit, June 2011 (with pistachio instead of blueberries)

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A little recent research revealed to me that the popsicle was ‘invented’ here in the Bay Area in 1905 by a young boy named Frank Epperson, who lived in San Francisco. He left his powdered soda mixed with water and a stirring stick out on the front stoop overnight. Anyone who knows San Francisco summers, knows that it can get cold enough overnight for the soda to freeze. The result was an instant hit, and our obsession with popsicles began.

I have memories of Mom’s summertime homemade popsicles, made simply from Kool-Aid packets. My brother and I couldn’t wait until they were frozen so we could sit on the front porch in the heat enjoying a bit of flavorful refreshment.

Homemade popsicles have come a long way since then, and I find myself creating ours using whichever ingredients we have on hand – juice, fresh fruit, cream, yogurt, tea, and more!

Summer may be winding down, but it is still warm outside (and as Northern California weather goes, we still have until well into Fall to enjoy warm weather). So, with this in mind, we continue to do what we do every summer — experiment with new combinations of flavors to enjoy frozen and on a stick.

Flavors and Fun

Aside from our various recipes, what makes popsicle even more fun for both kids and adults alike, are the molds. Lately we’ve been using the Tovolo Tiki Molds, which easily serve up silly-looking tiki faces, adding a bit more fun to our frozen treat adventures. The silicone molds make removing the tiki faces once frozen. Available in a variety of designs and styles, Tovolo’s Pop Molds are fun for the whole family! Simply fill the silicone molds with your favorite ingredients, stick the handle in the tray, and in no time, you have ice pops. In addition to the Tiki Pops, Tovolo offers shapes of Monsters, Penguins, and more.

Here are some of our favorite recipes for creating refreshing popsicles.

Virgin Pina Colada

1/2 pineapple (4 cups)

15 oz can cream of coconut

3 Tbsp lime juice

pinch of salt

Watermelon Ginger Pops

5 cups watermelon

1/3 cup sugar

1/3 cup lime juice

2 tsp freshly grated ginger

Orange Strawberry Refresher

2 cups no pulp orange juice

1 cup strawberries

3/4 cups water

2 tbsp maple syrup or agave

Strawberry Cream Paletas

A cousin of popsicles, paletas are Mexican-style frozen treats that usually rely on fresh fruit juice as their base and often have chunks of fresh fruit stirred in

Makes 6 paletas

This recipe was developed using 3-ounce popsicle molds. We prefer the flavor of fresh strawberries in this recipe; however, you can substitute 1 pound frozen strawberries, thawed and drained on paper towels to dry.

1 pound strawberries, hulled (3 cups)
½ cup heavy cream
¼ cup honey
1 teaspoon lemon juice
⅛ teaspoon salt

1. Process 1½ cups strawberries, cream, honey, lemon juice, and salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add remaining 1½ cups strawberries and pulse until coarsely chopped, about 5 pulses. Transfer mixture to large liquid measuring cup.
2. Divide strawberry mixture evenly among six 3-ounce molds. Insert popsicle stick in center of each mold, cover, and freeze until firm, at least 6 hours or up to 5 days. To serve, hold mold under warm running water for 30 seconds to thaw.

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1/2 cup caramel topping (store-bought or homemade)

1/4 cup peanut butter

1-1/2 quarts vanilla ice cream

1/2 cup unsalted, dry-roasted peanuts, chopped

1 (9-inch) white round cake

1 (1-ounce) boxes Cracker Jack

FOR THE ICE CREAM CORE: Line 3-cup bowl with plastic wrap, letting ends of plastic overhang bowl by several inches. Combine caramel and peanut butter in small bowl; set aside. Scoop 2 cups ice cream into medium bowl and mash with wooden spoon until softened. Stir in peanuts until combined. Add ¼ cup caramel mixture and fold until swirled into ice cream. Scrape into plastic-lined bowl and smooth top. Wrap with plastic and freeze until firm, about 6 hours.

TO ASSEMBLE: Line 10-cup bowl with plastic, letting ends of plastic overhang bowl by several inches. Scoop remaining 4 cups ice cream into medium bowl and mash with wooden spoon until softened. Scrape softened ice cream into plastic-lined 10-cup bowl. Working quickly, unwrap caramel-swirled ice cream, discard plastic, and press, round side down, into softened ice cream until flush with level of ice cream. Place cake round over top, trimming sides as necessary so cake fits inside bowl. Wrap with plastic and freeze until completely firm, about 6 hours.

TO SERVE: When ready to serve, unmold and discard plastic. Place cake side down on plate or pedestal. Drizzle remaining caramel mixture over top, then mound Cracker Jack in center. Serve immediately.

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Transform any party or family dessert into something special with these easy to make (and even easier to eat!) Chocolate Sundae Cups. Oh, and they only require two ingredients — plus some balloons! Once completed, fill them with all your favorite ice cream sundae fixings.

Ingredients:

• 1 bag chocolate chips – milk, semi-sweet, dark or white. (your choice)
• sprinkles – lots of them
• small to medium sized, round balloons

To Make:

Blow up balloons to proper size — i.e. how big you’d like the bowls to be

Meanwhile, in a microwave, melt 1, 12-ounce bag of chocolate chips in a bowl large enough to accommodate one end of the balloon

Place sprinkles into another bowl (same size as other)

Once chocolate is melted, stir to smooth. Dip end of balloon into chocolate and swirl around if necessary to make as large as desired.

Quickly dip into sprinkles and coat chocolate. Set on parchment paper or silicone mat to dry.

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Soft, sublime and slightly sweet, this cherry gelato recipes will transport you to Italy and beyond. We use the De’Longhi gelato maker to create this recipes, making it as easy to make as it is to eat!

For Gelato:

• 1/2 vanilla bean, halved lengthwise
• 3 1/2 cups whole milk
• 1/2 cup turbinado sugar such as Sugar in the Raw
• 2 tablespoons cornstarch

For Cherries:

• 1/2 pound bing cherries (1 1/2 cups; do not substitute frozen), pitted
• 2 tablespoons turbinado sugar
• 1 teaspoon pure almond extract
• 1 teaspoon pure vanilla extract

Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add milk and a pinch of salt and bring just to a boil, then remove from heat.

Meanwhile, whisk together sugar and cornstarch, then add 1/2 cup hot milk, whisking until smooth. Whisk into milk in saucepan. Bring to a simmer, whisking, then simmer, whisking, 3 minutes. Immediately pour through a fine-mesh sieve into a metal bowl set in an ice bath. Cool to room temperature, stirring occasionally, about 10 minutes.

Remove from ice bath and chill, covered, 1 hour.

Prepare cherries:

Pulse cherries, sugar, and extracts in a food processor until finely chopped, then chill, covered, 1 hour.

Make ice cream:

Stir cherries with their juices into gelato mixture and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours.

Source: Epicurious

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The beauty of making ice pops yourself is that you can use nearly any ingredients that you desire. Fresh cucumbers and mint provide for a surprising flavor combination that is made more ‘adult’ with the addition of a bit of tequila.

• 1 cucumber, peeled and sliced
• 2 limes, freshly squeezed
• 10 mint leaves
• 1 cup water
• 1/2 cup sugar
• 3 mint leaves (optional)
• 1 tsp tequila per popsicle (optional)

Make a simple syrup: In a medium saucepan combine the sugar and water. Over a low heat allow the sugar to melt, stirring until the sugar has dissolved. Allow to cool.

Make the cucumber mixture: Blend cucumber, lime juice, mint leaves, and simple syrup and puree until smooth,

Assemble and freeze.

Note: If using a Zoku Quick Pop Maker — pour 3 teaspoons of tequila into the Zoku Pour Cup, and them oiur the cucumber mixture in to measure 3 popsicles. Mix well. Using the Zoku Fruit Wand, apply wet mint leaves to the side of the all of the pop maker molds and a cucumber slice on the opposite side. Insert sticks and pour the cucumber mixture until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy.

Source: Zoku

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Refreshing and simple to make, the pure taste of vanilla ice cream is enjoyed served alone or with a variety of toppings. We like to pair this with chocolate wafers and creste delicious Ultimate Ice Cream Sandwiches.

1 1/2 cups whole milk

1 1/8 cups granulated sugar

3 cups heavy cream

1 1/2 Tbsp pure vanilla extract

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Sitr in the heavy cream and vanilla. Turn the machine on: pour the mixture into the freezer bowl, and let mix until thickended, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Source: Cuisinart

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Rich, chocolate wafers can  be transformed into delicious ice-cream sandwiches when filled with your favorite store-bought or homemade ice cream. We like the Yin and Yang combination of vanilla ice cream and chocolate cookies.

• 1/2 recipe of chocolate wafers.
• 1 pint favorite ice cream, softened or freshly churned. Try Simple Vanilla Ice Cream.

Bake and cool the cookies according to the recipe.

Place a small scoop of soft ice cream on the bottom of one of the cookies. Cover with a second cookie bottom side down and gently press to make a sandwich.

Repeat until a 6 sandwiches are made and place in the freezer immediately. Freeze until completely hard, at least 2 hours.

To store, individually wrap in plastic or put in an airtight container in the freezer.

Source: Pure Chocolate, by Fran Bigelow with Helene Siegel, Broadway Books, 2004.

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