I scream, you scream, we all scream for ICE CREAM! Don't you just love that rhyme? Well sorry to disappoint, the post won't exactly be all about ice cream but close enough- creamsicles! I admit, it's probably the wrong time of the year to make all these chilled desserts since it's winter down here but hey, I like cold food anytime! It's true actually- I love a good glass of iced chocolate anyday over a cup of hot chocolate... And anyway, who can resist these pretty vibrant summery layered creamsicles? Thank you Stephanie from Desserts For Breakfast for sharing this lovely recipe with us!
Unfortunately, I was being too much of a lazy bum to make the cream layer from scratch as Steph's done so I just concocted some of my own cream layer with some bought melted ice cream, milk and fruche and I had some passionfruit soda lying around in the fridge for my next project that I won't be needing much of so I decided to mix that in with the orange juice layer because from my experience, frozen orange juice really doesn't hold much flavour as opposed to their unfrozen kinds so I guess the soda helped subtly sweeten and add a bit of that crackle-in-the-mouth sensation. I must say, verrry subtly though, so I'll leave it up to you how much you guys want to put in, that is if you want to at all.
But I think what I love about this recipe is that it's SO versatile! You can puree any kind of colourful fruit you have in hand and freeze some juice and voila, you'll have a completely eyecatching dessert- plus no special moulds are needed, just some wooden sticks and plastic cups! So I definitely foresee myself making a ton of these with other fruit combinations!
For some reason though, after I pureed the kiwi, all the seeds also got blitzed leaving me with miserably tiny pieces of blackish brown dots- so different to Steph's kiwi layer which boasts pretty whole seeds. I guess I'm just being too pedantic over these little things... So I'll stop my complaining and here goes the recipe:
Orange Soda and Kiwi Creamsicles
(Makes 10 creamsicles, 3/4 full of a normal plastic cup)
Recipe adapted from Desserts for Breakfast
For cream layer:
1 1/2 cup of vanilla ice cream, melted (use low fat if you prefer and just put it in the microwave for 30 seconds)
150g of low fat fruche (use vanilla, strawberry, peach, whatever you want)
2 tbs sugar
1 cup milk (or less, or more)
1. Place all the ingredients in a medium bowl and whisk thoroughly (Make sure it is thick and creamy but still runny enough that it can make a steady stream if you lift the spoon- adding milk accordingly)
2. Sieve mixture to remove any lumps from the fruche
3. Chill in the fridge until required to assemble
For kiwi layer:
6 ripe kiwis, peeled (I used a combination of gold and green kiwis so it won't be too sour)
3 tbs sugar
1/4 cup water
1. Combine all the ingredients in a food processor bowl and puree until smooth.
2. Chill in the fridge until required to assemble
For orange layer:
1 1/2 cups freshy squeezed orange juice and 1 cup passionfruit soda , mixed together and chilled
Pour each layer into the plastic cups one at a time, freezing for around 40 minutes between each layer. Start placing your sticks at around your second or third layer