Clockwork Lemon

Fruit Loop Cocktail Popsicles

 

It's a cocktail, a Popsicle, and a breakfast cereal flavor all in one! These pretty pastel treats pack a strong vodka punch and are not for those who shy away from the taste of alcohol

 I've been seeing a lot about Popsicles over the summer. First in the Globe and Mail and then on the cover of almost every food magazine. I kept reminding myself to get a Popsicle mold but then when I was out and about I'd always forget would have to remain popsicle-less

I suppose that I could have used paper cups or something, but I was unreasonably attached to the idea of having the classic mold. Nothing else would do.

 

So when Erin Nichols' (of erincooks.com) new book on cocktail Popsicles showed up at my doorstep I finally got my act together and found the classic Popsicle mold that I had been meaning to buy all summer long.

I didn't exactly run to the store or anything, that would require getting out of my pajamas. I just fired up the computer and bought it off of Amazon. Cross that off the 'ol to-do list.

 

Peach Blueberry Cobbler Ice Cream (and a Thank You)

Peach ice cream with a blueberry swirl that has hints of brown sugar and cinnamon. It's all the flavors of a blueberry peach cobbler but much more suitable for eating from a cone than an actual cobbler

 

Even though the Cuisinart ice cream maker giveaway is over my brain is still on ice cream mode. Every dessert I make or drink I see becomes a potential ice cream flavor. So when I was working on a peach blueberry cobbler recipe for the Globe and Mail I automatically wanted to turn the left over ingredients into an ice cream.

Recipe for the actual cobbler here

 

Pineapple-Banana Brown Sugar Frozen Yogurt

Although ice cream tops my summer love list for best frozen dessert, there is still a place in my heart for frozen yogurts. Fruity and creamy with a lot less guilt - especially when you make them using the fat free variety.

 

 

Nutella Gelato

 

This nutella gelato is so good that I was worried that I wouldn't be able to get a photograph of it before it was all gone.

It's made from a custard with both nutella and cocoa powder which gives it a smooth creamy flavor without making it too rich. Once frozen, it didn't even last two evenings before we finished the whole batch.

 

Toasted Marshmallow Ice Cream and Cuisinart {Giveaway}- CLOSED

My all-time favorite summertime treat is ice cream. Lots and lots of ice cream. Nothing beats spending time outside in the sunshine with a cone of something creamy and delicious.

It's the perfect time of year to try making your own ice cream at home. Homemade ice cream is not only super delicious, it's also a lot of fun because you can create any flavor combination you wish.

So if you're by the campfire toasting marshmallows and start thinking "man, toasted marshmallow ice cream would be amazing" you can head to the kitchen and make that ice cream happen.

Toasted marshmallow ice cream is amazing by the way: sweet and creamy  with lots of toasted marshmallow flavor. 

I've paired up with Cuisinart to test out this big beautiful Cuisinart Frozen Yogurt-Ice Cream and Sorbet Maker and give you a chance to win one of your own so that you can get busy experimenting with ice cream flavors at home. All you have to do to enter is leave a comment! (details are at the end of this post).

It makes two quarts of whatever frozen dessert you desire: ice cream, frozen yogurt, slushies, sorbet, or gelato. Plus it has an ingredient spout that lets you add things like chocolate chips or nuts while it churns.

I had a blast playing around with different recipes and love how big of a batch the ice cream maker can handle.  I've used a few different ice cream makers over the years ranging from hand cranked (omg so much work) to electric and this one is super simple to use (just turn it on), easy to clean, and freezes the ice cream excellently.

Raspberry Ice Cream

It might be a little bit early in the season for me to be pulling out my ice cream maker considering there was still snow on the ground a couple of days ago. However, I'm going to argue that every season is ice cream season especially when it comes to delicious home made ice cream.

 

I've had these raspberries in my freezer since I picked them last summer. Every time I opened the freezer I could practically hear them begging me to stop making them into healthy breakfast shakes and use them in a batch of sweet and tart creamy raspberry ice cream instead.

Who am I to ignore the cries of my freezer raspberries?