Desserts

Not Your Ordinary Ice Cream Recipes

The Cultured Kitchen BBQ campaign is wrapping up summer on a sweet note! My challenge this month as a Cultured Kitchen Ambassador for Blue Dragon Canada and Patak’s Canada was to create an easy and authentic dessert recipe. I decided to make two varieties of no-churn ice cream because every summer BBQ should have ice cream for dessert!

Sesame Almond Ice Cream

This may be one of the best ice cream flavours ever! That’s what my cousin, Allison, says anyways. She asked if she could take the carton home because she loved it so much.

The star ingredient is Blue Dragon Sesame Oil. I used it to create the sweet coating on the almonds nestled throughout the ice cream. They add a beautiful “East Made Easy” Asian flair.

Sesame Almond Ice Cream - A simple no-churn ice cream made with candied almonds with an Asian flair!

I roasted the almonds in the oven first and then coated them in a sauce made of honey, brown sugar, sesame oil and sesame seeds. They bake quickly after you put the coating on them so you’ll need to babysit the oven. They take just a few minutes. You may be tempted to pop one in your mouth right away, but don’t. They are extremely hot. I learned that the hard way!

Sesame Almond Ice Cream - A simple no-churn ice cream made with candied almonds with an Asian flair!

The ice cream itself is made from whipping cream and sweetened condensed milk. Add the cooled coated almonds and stir together to combine. Add the mixture to a freezer safe container and place in the freezer for at least 8 hours.

Sesame Almond Ice Cream - A simple no-churn ice cream made with candied almonds with an Asian flair!

Mango Chutney Ice Cream - An easy no-churn ice cream made with Sweet Mango Chutney!

Mango Chutney Ice Cream

I was also challenged to “Mix in a Little India” in a summer dessert recipe. I selected Patak’s Sweet Mango Chutney as my star ingredient and made another batch of no-churn ice cream. This recipe is only three ingredients: whipping cream, sweetened condensed milk and Patak’s Sweet Mango Chutney.

Mango Chutney Ice Cream - An easy no-churn ice cream made with Sweet Mango Chutney!

It’s not your typical ice cream flavour, but surprisingly it tastes pretty good! My cousin’s husband, Darwin, was a big fan of it and asked for a second helping for dessert.

I love how the Sweet Mango Chutney gives this ice cream a pretty orangish hue. It was creamy, smooth with a slightly tropical sweetness. If you want to think outside the ice cream carton and try something different, this ice cream recipe is for you.

Out of these two ice cream flavours, which one are you most interested in trying out?

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Yield: 4 servings each

Not Your Ordinary Ice Cream Recipes

Ingredients:

Sesame Almond Ice Cream

  • 1 cup raw almonds
  • 4 tbsp honey
  • 2 tbsp brown sugar
  • 2 tsp sesame seeds
  • 1 tbsp + 1 tsp Blue Dragon Sesame Oil
  • 1 cup whipping cream
  • 3/4 cup sweetened condensed milk

Mango Chutney Ice Cream

  • 1 cup whipping cream
  • 3/4 cup sweetened condensed milk
  • 2 tbsp Patak’s Sweet Mango Chutney

Directions:

Sesame Almond Ice Cream

  1. Preheat oven to 400F. Mix together honey, brown sugar, sesame oil and sesame seeds.
  2. Spread almonds on a baking sheet. Roast for 5 minutes and remove from oven. Carefully add the almonds to the honey mixture and stir to coat. Spread back on baking sheet and roast an additional 3 minutes. Remove from oven and place on a piece of parchment paper to cool completely.
  3. Beat whipping cream on medium speed for about 4 minutes or until it starts to form soft peaks. Reduce speed to low and add in sweetened condensed milk and beat until combined.
  4. Stir in cool almonds.
  5. Pour into a freezer safe container. Freeze for at least 8 hours before serving.

Mango Chutney Ice Cream

  1. Beat whipping cream on medium speed for about 4 minutes or until it starts to form soft peaks. Reduce speed to low and add in sweetened condensed milk and beat until combined.
  2. Stir in Patak’s Sweet Mango Chutney.
  3. Pour into a freezer safe container. Freeze for at least 8 hours before serving.

Disclosure: I am part of The Cultured Kitchen Ambassador program in partnership with Blue Dragon Canada and Patak’s Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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