It’s the third Saturday of the month and here I am with a new guest on the blog. I don’t think my guest for today would need much of an introduction. She has a blog filled with simple yet drool-worthy bakes, delicious desserts to meals that you could include into your day-to-day planning. She even has a very exhaustive “how to” section on her blog, which I love. It literally holds the reader’s hand through it, especially if he or she is a beginner with baking and cooking. Her blog is a treasure of many easy recipes.
I guess I stop beating around the bush, and introduce my guest for today – Beulah from Full Scoops. I had been a guest on her blog during her earlier times of blogging, and ever since we have shared a cordial relationship. I sometimes feel why did I take so much time to ask her to come and be a part of the blog. But then everything has it’s time, right? Some of the posts that I love on her blog include the recent Jackfruit Mousse – I don’t like jackfruit, but I don’t think I would mind eating the mousse! -, Brooklyn Blackout Cake and her Curry Leaf Pepper Chicken.
My message to her was received with a positive response and she sent me her post mid of last month – very much in advance! I just loved how she gave me her post. I had to do no work, just copy and paste, including the step-by-step! 🙂 Would you love to have a look at the deliciousness that she came with? Then please go ahead… 🙂
A big hello to all the readers of The Big Sweet Tooth! I’m Beulah Arun and I blog at fullscoops.net. I am a dentist by profession but now a happy housewife enjoying my family. My little blog has all the recipes that I try at home for my family. My biggest passion (read obsession) is baking! I simply love to bake and frost cakes. As my family is not too fond of sweets, I bake and share my cakes, cupcakes/muffins, cookies and ice creams with neighbors, prayer groups, maids, drivers and everybody around!!! I know all the birthdays and anniversaries of my maid and driver’s family and they get beautiful frosted cakes! It makes me happy to see them happy! So that’s a little bit about me!
I am very happy to write a post for Rafeeda. She did a guest post for me a few years ago (Saffron Shrikhand) and I’m more than happy to do a guest post for her. Ever since I started blogging, her blog has been a source of inspiration for me. Her’s is one of the few blogs, that I check often and read through the entire post. I love the way she shares personal titbits to liven up her post. And she is so dedicated towards her blog and although she is swamped, always finds time to write a post. I have tried a few recipes from her blog, and my favorite is this chocolate pistachio loaf.
I had a tough time deciding what to send for this guest post as her collection of recipes is huge! Whatever I thought of, she already had a post on it! I finally decided on this chocolate cake ice cream that I already had in my draft. I have posted about 20 ice cream recipes already and all of it has the same base. It is originally by Nigella Lawson and since everybody loves this ice cream, I always use the same recipe but only change the flavors and add ins.
Recently, we had been to an ice cream parlor, where we had a similar kind of ice cream and we loved it! They mixed ice cream with cake and it was truly delicious! Ever since eating that ice cream, I have been trying out such combinations at home and every time it’s been a huge success.
I made a similar kind of ice cream with some left over plum cake and this time I made it with chocolate cake. Both times, the ice cream turned out to be a huge hit! The only difference between the cake ice cream we had at the store and what I made is that, at the store he completely mixed both ice cream and cake, he had a kind of a butcher’s knife and he mixed (almost butchered) both together and drizzled some sauce over it. Here I have only mixed cake crumbs with the ice cream. You can choose to make it both ways and it tastes awesome.
CHOCOLATE CAKE ICE CREAM
Preparation time 10 mins | Setting time 8 hours | Makes about 1.5L
- Heavy whipping cream – 250 ml
- Fresh cream – 250 ml
- Condensed milk – 1/2 tin
- Chocolate cake – 2 cups, crumbled
- Vanilla – 1 tsp
1. Crumble the cake and set aside.
2. Take the whipping cream in a steel bowl and add the vanilla.
3. Beat the cream until stiff peaks form. Add the fresh cream and beat again for 2 minutes.
4. Add the condensed milk and beat again.
5. Add the chocolate cake and mix well.
6. Transfer it to a freezer safe box and cling wrap. Freeze for 6-8 hours and enjoy a perfectly delicious ice cream!
1. I have used a non dairy pre sweetened cream for this recipe as that is what we get here. If you get dairy heavy cream, use 2 cups of it and increase the condensed milk to taste.
2. You can make similar kind of ice creams with fruit cake or carrot cake too.
3. You can add less than 2 cups of cake too.
Thank you Rafee for having me over! Wishing your blog lot’s of success!
Her ice cream reminds me of my strawberry cake ice cream I had made some time back. It was really delicious, so surely this would have been that way too! Once again, thanking Beulah for gracing this space of mine… Hope you all enjoyed the post… 🙂