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Lynsey Lou's

Enjoying Life One Bite at a Time!

Frozen Desserts

Pineapple Mango Milkshake

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 So, I couldn’t let #nationalicecreammonth go by without sharing a cool, delicious and refreshing treat with you guys.

I am beyond excited about this milkshake.  Five ingredients and a couple of minutes is all you need for this pineapple mango milkshake.

I am a huge fan of milkshakes, especially during these warmer months.  There’s truly nothing better than slurping up all that sweet, creamy goodness on a hot summer day.

While I typically go for milkshakes that include cookies, chocolate and/or peanut butter, lately I’ve had a hankering for more fruity flavors.  Like one of my favorite childhood treats; orange creamsicle.  There’s something truly magical about the combination of tangy orange and creamy vanilla ice cream.

So, I’ve taken inspiration from my childhood favorite and combined them with ingredients I had on hand to create this pineapple mango milkshake.  Tart pineapple, sweet mango and creamy vanilla ice cream come together to create a thick and oh-so-yummy milkshake.

I always have frozen fruit on hand for smoothies, so I used some frozen stuff for this shake.  But you could use fresh if you happen to have it on hand.  You can also customize this shake using whatever fruits you may have on hand.

It comes together so quickly.  The fruit takes a quick trip through the blender to make a puree, then the ice cream and milk is added and another blend incorporates them all together.  Viola, that’s it and then your ready to sip pure goodness on an oh-so-hot summer day.


Pineapple Mango Milkshake

Ingredients:


3/4 Cup chopped mango and pineapple
2 Tsp sugar
2 Tsp water (if fruit is frozen)
1/4 Cup milk
1 1/2 Scoops vanilla ice cream

Directions:


Place fruit, sugar and water in a blender and blend until the fruit is pureed.  Add the milk and ice cream and blend until smooth and combined.  Pour in a glass, top with whipped cream and garnish with fruit.

Recipe source: A Lynsey Original

Peanut Butter Brownie Milkshake

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“My milkshake brings all the boys to the yard….”

You know that song was going through your head when you read the word “milkshake”.  I honestly can’t think of a milkshake without those lyrics running through my head.

Anywho, now that’s out of my system let me tell you about this milkshake.  This takes one of my favorite flavor duos and brings them together in one cool, creamy dessert.  What could possibly be better than sweet and salty peanut butter combined with fudgy, chocolaty brownies?

Um, practically nothing.  Unless you add ice cream to the mix and then, well that would just be the cherry on top!

This milkshake combines peanut butter, brownies, milk and ice cream to create one amazing, thick and delicious milkshake.  You could also amp up that peanut butter flavor by using peanut butter ice cream if you’re so inclined.

This shake comes together in minutes…once you have made the brownies.  And, it’s also a great way to use up that last piece or two of brownie that may be left sitting around.  We typically don’t have a problem with uneaten brownies, but if you do this is a great way to use them up!

So go ahead, whip up this milkshake and all the boys…and girls will be running to your yard for this shake!

Peanut Butter Brownie Milkshake

Ingredients:


1/3 Cup brownie chunks, plus more for garnish
1 Heaping Tbsp peanut butter
2 Tbsp milk
1 1/2 Scoops vanilla ice cream

Directions:


Combine ice cream, milk and peanut butter in a blender and mix until almost completely incorporated.  Add the brown chunks and pulse for a few seconds.  Pour in a glass, top with whipped cream and brownie chunks and enjoy!

Recipe source: A Lynsey Original

Blackberry Limeade Floats

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I think it’s safe to say that we’ve reached the appropriate temps to refer to the weather as scorching.  Mid-July is when mother nature really decides to open the infernos and show us what she’s truly capable of.  While she’s not fanning those flames as much as she has in years passed, we are teetering on some of the warmest temps we’ve seen this year.  And well, it’s just downright hot.

We’re beating the heat by consuming ice water by the buckets, cranking up the sprinklers, and turning the water park into our second home.  Sometimes all of that just doesn’t cut it.  An ice cold, sweet treat isn’t only desired, it’s necessary.

Some of the fondest memories of my childhood were spent sitting on the wooden benches on the square in my hometown, holding a big ol’ waffle cone full of mint chocolate chip ice cream.  The sunshine beaming down on me and streams of minty green ice cream running down my arms.  But it was all in the name of staying cool and savoring every last drop of my beloved ice cream.

Much hasn’t changed over the years.  I still require those cool treats when the summer starts getting unbearable.  A glass of tangy, cold limeade is truly refreshing on a hot day.  A float is another one of those undeniably amazing summer treats.

So what happens if those two come together?

I’ll tell you.  Only the best thing to hit those taste buds ever.  Think about it; tangy, tart limeade complimented and toned down by creamy, cool ice cream.  Um, yes please.  I’ll take 3!

Flavored sparkling water, a few fresh blackberries, fresh lime juice and ginger ale are all mixed together and poured over creamy vanilla ice cream.  You get the fizz required by all floats from the ginger ale and the sparkling water, but you also get that tartness so desired by a glass of limeade.  It sounds like it might be a bit much, but I promise it’s not.  They all come together to create an awesomely mind-blowing drink that will cool you down on the hottest of summer days!  

Blackberry Limeade Floats

Ingredients:


2 Tbsp freshly squeezed lime juice
3 Large blackberries
1 Tsp sugar
1/2 Cup black raspberry Sparkling Ice water
1/2 Cup ginger ale
2 scoops vanilla ice cream
2 Old fashioned glasses

Directions:


Place blackberries in a glass, using a muddle, gently press the berries to mash and release the juices. Add the lime juice and sugar and stir to combine.  Add the sparkling water and ginger ale and gently stir to incorporate.

Place one scoop of ice cream in each glass.  Divide the berry mixture evenly between the two glasses, top off with more ginger ale if needed.

Recipe source: A Lynsey original

Pool Punch Granita

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You can tell when summer has officially hit because those lines at the snow cone stands are a mile long no matter what time you pass them.  People flock to those stand for cups of the piled high shaved ice coated with their favorite flavored syrups.  And honestly, what’s better that flavored ice on a hot summer day?

Not much!

Unless you can have that cool frozen treat right in the comfort of your own home.  As long as you have a freezer, pan and 2 forks that’s all you need.  No thousand dollar shaved ice machine or any other special equipment.  We’re talking basics!

This isn’t your typical snow cone.  This, my friends is a granita.

A little backstory about the meager granita, just in case you haven’t heard of it before now.  It’s a frozen treat that originates from Sicily.  Typically, it’s a combination of water, sugar and whatever you want to flavor it with.  Fruit, sweet tea and mint, some of your favorite beverages.  The options are truly endless.  After you’ve established your flavor profile, mix it together, pour it in a shallow dish and pop it in the freezer.  Every so often, remove the mixture from the freezer, gently scrape with a fork and returned to the freezer.  In the end you’re rewarded with an Italian style frozen icee.


Snow cone stands have nothing on granitas.  Instead of taking ice cubes, grinding them up and pouring flavored syrup on them, the actual ice in granitas is made out of the actual flavoring, allowing you to enjoy the full flavors of your treat until the very last drop…no watering down of the flavors here!

Since my little guy is currently obsessed with any and all things involving ice; slushes, icees, ice pops, and snow cones and the list truly goes on an on.  I decided to make this granita utilizing flavors that would appeal to him, and this particular recipe only requires 2 ingredients.  That’s right, 2!

His drink of choice at practically every meal is lemonade, so that was an obvious ingredient.  And, every time we go to the store he’s always eyeballing those brightly colored fruit flavored drinks, so I quickly snagged a bottle of blue stuff since it’s his favorite color.

Tangy, tart lemonade combined with sweet, blue fruit punch; the combination is truly delicious.  Mixing this up and pouring that beautiful crystal blue beverage over ice is perfectly refreshing and tasty; but once it’s frozen and put into snow cone form it is the perfect treat to help us beat the heat and bring out the kid in all of us!  

Pool Punch Granita

Ingredients:

1 1/2 Cups Blue Hawaiian Punch
1 1/2 Cups Yellow Lemonade

Directions:


Pour punch and lemonade in an 8×8 pyrex dish, stir to combine and place in the freezer.  Allow to chill for about 45 minutes, remove from freezer and use a fork to gently scrape the ice and break up any chunks.  Return to freezer and repeat the scraping process every 15-20 minutes for about 2-3 hours, until you’ve reached the desired consistency and texture.  Spoon in bowls and serve.

*Alternately, if you just can’t wait a couple of hours for it to freeze, just mix it up and pour over ice.  Or you could put the drink and ice in a blender to make a quick icee.

*This could easily be made into an adult beverage by adding a splash of your favorite spirit.

Recipe source: A Lynsey Original

Frozen Coconut Limeade

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I don’t know about other places, but I do know it’s hot here in The Natural State.

It’s mid-July, so yes it’s mid summer and it’s supposed to be hot.  But here in Arkansas it’s not just a regular heat, it’s unbearably hot days that are only getting hotter.  We haven’t hit actual 100 degree temps, yet, but that heat index has sure felt like 100-110.  Stepping outside, out of the comforts of your cool, air conditioned house can easily be described as stepping into a hot, humid sauna that takes your breath away.  Yes, it’s lovely.

So, to survive the sweltering heat cold beverages are a must.
I love lemonades and limeades.  There’s something so delicious and refreshing about those cheek-puckering, tart beverages.  The basic lemon and limeades are great, but I so enjoy playing with different flavor combos.  Strawberry, cherry, blackberry, I mean the options are endless.

Another one of my favorite flavor combos is lime and coconut.

Just saying that makes me think of that song…put the lime and the coconut and mix it all together.

So you know, that’s what I did.  I took that tangy lime juice, smooth, subtly sweet and creamy coconut and some ice and I threw it in a blender and mixed it all together.

And you know what?  I think I have a new favorite drink.  This frozen coconut limeade is nothing short of absolutely amazing!  It’s all the goodness of a tart limeade, the coolness of a slushie and slightly creamy like a milkshake.

So go ahead, embrace the warm summer sun and all the heat that comes along with it.  Because you’ve now got an awesomely delicious way to beat the heat!

Frozen Coconut Limeade

Ingredients:


1/2 Cup freshly squeezed lime juice
1/2 Cup cream of coconut*
3 1/2 Cups ice

Directions:


Combine lime juice, cream of coconut and ice in a blender and blend until smooth.  Divide mixture between two glasses, garnish with a lime wedge and enjoy.

*Cream of coconut can be found on the cocktail mixers isle at your grocery store.
*To make this an adult frozen beverage add a glug or two of Malibu rum or vodka.

Recipe source: A Lynsey Original

SRC: Frozen Nutella Hot Chocolate

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During the winter months a tall cup of rich, thick hot cocoa is a necessity.  It’s good for the soul and truly does help cure that frost bite.

Sometimes a hankering for that smooth, chocolate goodness arises in the summer.  But when it’s 90 degrees pushing 1000 the last thing anyone wants to do is sip on some steaming cocoa.  Gosh, just the thought of that makes me miserable.

So, what do we do when we’re in that predicament?  The predicament of wanting silky, rich hot chocolate when it’s extremely hot outside.  Well, put it on ice, of course!

See, this month for Secret Recipe Club I was purusing Dorothy’s blog, Shockingly Delicious and I was intrigued by oh, all of her recipes.  I mean, I didn’t get through the first page without drooling.  Which, I should have been ready for since the happens every time I peruse her blog.  But, I scrolled through page after page of mouthwatering recipes, and when one of the pages popped up I saw a recipe for Nutella Hot Chocolate.  I went on and looked through other recipes, even referred to some of the ones I’ve bookmarked over time.  But the damage had already been done.  I was craving nutella hot chocolate, and something bad.

But we’re experiencing weather in the 90’s where it feels like the 100’s right now.  The last thing I want to do is sip on hot chocolate.  So, I put it over ice and blended it.  Now I’m positive the original hot chocolate version is amazing, but this frozen version is downright awesome.

Now, Dorothy says her recipe for Nutella hot chocolate is a “d’oh recipe”, but nonetheless it’s a recipes and it rocks!  So, Dorothy, I hope you don’t mind that I modified it a bit to quench my craving for this awesomeness during these warmer months.

Folks, milk is warmed to allow the Nutella to melt when it’s added.  I added another tablespoon of dark chocolate just to amp up that chocolate flavor.  Because, in my book you can never have too much chocolate.  Once it had a chance to cool for just a moment, I poured it over ice and blended until smooth.  Top with whipped cream, a drizzle of chocolate and pop a straw in that bad boy and you are on your way to pure and utter bliss!

Frozen Nutella Hot Chocolate


Ingredients:


1 1/4 Cup milk
1 1/2-2 Tbsp Nutella
1 Tbsp dark chocolate chunks
1 1/2 Cups ice

For garnish-
More chocolate chunks
Whipped cream
Chocolate syrup

Directions:


Place milk in a small saucepan and place over medium heat.  Once the milk is warmed through and begins to steam, remove from heat and add Nutella and chocolate and stir to combine.

Allow to cool slightly.

Place nutella mixture and ice in a blender, turn on high until well blended.  Pour into a glass, garnish and enjoy.

Recipe source: barely adapted from Shockingly Delicious

SRC: Blended Root Beer Float

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Ice cream.  It’s one of those treats I enjoy year round.  It can be 200 degrees or 20, I love the stuff no matter what the temperature.  But, I have to say, when those temps start getting closer and closer to the 90’s my craving for the cold, creamy stuff gets a little stronger.

Give me a shake, cone, a scoop in a cup, banana split, sundae, or perhaps even a float.  I’m not picky, as long as it’s sweet and cold I’m sold.

While I enjoy all things involving ice cream, lets focus on the float.  A float.  It’s simple, requires only 2 ingredients and comes together in mere seconds.  And once that cream starts melting in the fizzy stuff, well it’s so incredibly satisfying.

I can’t even begin to tell you just how many floats I’ve enjoyed over my lifetime.  But I can tell you, I’ve definitely had my fair share.  One icy, creamy concoction that I’ve never tried is a blended float.

Initially I didn’t think it was possible to top the classic float, but I’ve been proven wrong.  In a big, big way.  Blended root beer float was one of the many amazing recipes I came across on The Burnt Apple, my assignment for this months Secret Recipe Club.

The Burnt Apple is an amazing blog that not only has healthier twists on the classics.  It chronicles kitchen adventures, and misadventures, of a mom of 3 and wife to a husband with diabetes.  She started out as a newly wed who couldn’t cook and is now a busy wife and mom who also teaches cooking classes.  Her blog is packed full of delicious recipes that can be fixed on a budget!

But, let’s get back to this float, shall we?

Blended floats are just that.  A combination of ice cream and a fizzy drink that’s plopped in the blender, blended for a few seconds to combine them and then poured in a tall, ice cold glass.  It’s the perfect combination of fizzy beverage and creamy ice cream in each sip.  It’s amazing.

It was a hit with both my boys.  Sucked down in about 90 seconds to be honest.  They loved it and asked for another and sucked it down just as quickly.  I added just a splash of root beer just have the carbonation dancing off the top to tickle their noses at the first sip, but that step is totally optional!

I can tell you, these blended floats come together almost as quickly as the traditional ones and I know these cool concoctions will be a sweet anthem of our upcoming hot summer days!

Blended Root Beer Float

Ingredients:


1 Cup vanilla ice cream, homemade or store bought (I used Bryer’s extra creamy vanilla), plus an additional scoop for serving, optional
1/2 Cupchilled  root beer
Whipped cream, optional

Directions:


Place ice cream and root beer in the blender and blend for 15-30 seconds.  Pour in a cup, add an additional scoop of ice cream and another touch of root beer for some fizz, optional.  Top with whipped cream, if desired.

Recipe source: The Burnt Apple

Grasshopper Milkshake

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It’s that time of year when green is the theme.  We’re over winter, ready for the flowers to start blooming and the greener than green grass to take over the lawns.  Needless to say there’s a certain holiday right around the corner that is the epitome of spring; shamrocks, all things green and colorful rainbows.

Another thing that starts to take on that hue is food.  One thing in particular this time of year is a shake from a certain fast food restaurant.  You know the one.  The infamous shamrock shake.  Every year I see that shake advertised.  But, to be honest, I’ve never had one.  I know, the shock!  The horror.  I have, however, heard enough about them to know they are a mint milkshake that is tinted green.

Since I was a child I have loved the combination of mint and chocolate, and one of my all time favorite ice creams is mint chocolate chip.  I’ve passed this obsession to my little guy too, Tucker is a fan of anything and everything mint chocolate.  I decided I wanted to jump on the green milkshake bandwagon.  But, in doing so, I decided to go one step further with my mint milkshake endeavor and add chocolate to the mix.    

This grasshopper shake…mint chocolate chip milkshake, shamrock shake…whatever you want to call it, combines 2 of my favorite things; my favorite color and my favorite ice cream.  Inevitably, I’m also sharing this with you just in time for you to whip it up on St. Patrick’s Day!

So go ahead; whip up this minty-chocolaty milkshake and enjoy!

Grasshopper Shake

Ingredients:


4 Large scoops, about 2 cups, mint chocolate chip ice cream
1/4 Cup milk
1/4 Cup heavy whipping cream
Peppermint extract, optional
Green food coloring, optional
Chocolate syrup
Whipped cream

Directions:


Place ice cream, milk, cream, a drop or two of extract and food coloring in a blender and blend for about 30 to 45 seconds, until ingredients are combined and smooth.

Drizzle chocolate syrup around the inside of 2 glasses, if desired.  Divide the milkshake evenly between the glasses.  Top with whipped cream and more chocolate syrup.  Serve.

Recipe source: A Lynsey Original

Sweet Tea and Mint Granita

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This week we’re talking, eating and drinking all things tea.  Tea is the delicious drink of choice for southerners.  And it doesn’t get much better than a tall glass of ice cold tea on a hot summer day.  So, being from the south myself and growing up on the stuff I decided to see what all could be done with tea.  From refreshing drinks, tasty cocktails and even delicious desserts; there’s more to tea than just sipping.

When I think of hot summer days and ways to cool off, one of the things that pops into my head is a cold dessert.  Ice cream, a slush, ice box pie, snow cone; you name, it if it’s cold I think it fits the bill.  A granita is another treat that pops in my head.

Have you heard of a granita before?  If not let me fill you in.  It’s a semi-frozen dessert that originated from Sicily, the birth place of the feisty Sophia Petrillo.  Don’t you just love her?  I love her and her quotes and snarky remarks that only she can get away with!  Anyway…sorry for the detour.  Back to the granita.  It’s a combination water, sugar, and other various flavorings.  They are all combined to create a variation of Italian frozen ice.  In other words, it’s like a snow cone for adults!

The beauty of a granita is there are no special machines or tools required.  If you have a fork, pan and freezer then you have all it takes to make a delicious, frozen dessert that is perfect to help you beat the heat. Another thing I love about granitas is the options of flavors are endless; fresh fruit, wine, favorite beverage, various vegetables and the list goes on and on.

I am in love with this particular granita, it’s summer in the south in a dessert.  Boldly brewed sweet tea that is infused with a healthy handful of fresh mint.  It’s frozen, scraped occasionally during the process and the end result is flaky sweet tea ice crystals.  This, my friends, a delicious dessert that is worthy of being enjoyed on a hot summer day.

Sweet Tea and Mint Granita

Ingredients:


4 Cups water
1 1/2 Cups sugar
3 Large tea bags
1/2 Cup loosely packed mint leaves, plus more for garnish

Directions:


Combine water and sugar in a large saucepan and place over medium low heat.  Allow mixture to simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes.  Remove from heat and add the tea bags and mint leaves and allow to steep for about 30-45 minutes.

Pour the mixture into a 8×8 or 9×9 pan, cover and place in the freezer for an hour.  Remove from freezer, using a fork, scrape the mixture and return the freezer.  Scrape the mixture every 30-45 minutes for 3-4 hours, until completely frozen.  Once completely frozen, remove from freezer and scrap with a fork until fluffy.

Gently scoop the granita into serving dishes, garnish with mint leaves (if desired) and serve.

Recipe source: A Lynsey Original