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.
Sign up for our newsletter & get a free e-cookbook.
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!
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.
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.
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?
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.
Sesame Almond Ice Cream
Deliciously sweet sesame almonds are embedded in creamy homemade no-churn ice cream.
Ingredients
- 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
Instructions
- Preheat oven to 400F. Mix together honey, brown sugar, sesame oil and sesame seeds.
- 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.
- 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.
- Stir in cool almonds.
- Pour into a freezer safe container. Freeze for at least 8 hours before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 647Total Fat: 42gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 87mgSodium: 92mgCarbohydrates: 62gFiber: 4gSugar: 57gProtein: 12g
Mango Chutney Ice Cream
Creamy, smooth with a slight tropical sweetness. Only 3 ingredients!
Ingredients
- 1 cup whipping cream
- 3/4 cup sweetened condensed milk
- 2 tbsp Patak’s Sweet Mango Chutney
Instructions
- 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.
- Stir in Patak’s Sweet Mango Chutney.
- Pour into a freezer safe container. Freeze for at least 8 hours before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 27gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 87mgSodium: 93mgCarbohydrates: 37gFiber: 0gSugar: 37gProtein: 6g
Kimberlee says
Thanks for sharing these recipes. I got into making my own ice cream last summer and haven’t bought any since. These look like great recipes to try – pinned.
Mother of 3 says
I am such a sucker for anything Mango! Pinned to try.
Chavonne Harvey says
Looks very delicious! I am a huge fan of ice cream.
Kristin says
Havent mixed ice cream like you did. Will have to try it out. Thanks for sharing.
kathy downey says
Sesame Almond would be a nice change in our home,it l!!