green tea ice cream + white chocolate fudge sundae

 

the warm weather means it is time to start enjoying ice cream again! i can't stress enough how easy making ice cream from scratch really is. the only investment it require is an ice cream maker. i use the kitchen aid ice cream maker attachment. i have had it for a few years now & it works perfectly everytime. plus it is way easier to store then owning a separate machine! once you make the investment, you will be creating all sorts of delicious ice cream flavours at home. the key is to place the bowl in the freezer before bed & make the ice cream base before bed too. that way when you wake up, everything is ready to go & all you have to do is churn the mixture into ice cream! the base takes literally 10 minutes to make, so you can do it right before you go to sleep.

for the first ice cream recipe of the year, i am kickin things off with a green tea ice cream, topped with a homemade white chocolate fudge sauce. this sauce is so good, you'll be eating it with a spoon. it is like liquid white chocolate gold. this month also marks aiya's 130th anniversary! since 1888, aiya matcha has been producing premium japanese matcha green tea. the company has been owned by the same family since the beginning & i am so excited they asked me to be part of the celebration! i think a fun, matcha inspired ice cream sundae is the perfect way to celebrate this huge milestone. read all about the history of the company & it's may celebrations here. celebrate by making your own green tea ice cream sundae with the recipe below!

xo

ingredients

green tea ice cream sundae

  • 4 large egg yolks
  • 3/4 cup white sugar
  • 1 ½ cups whole milk
  • 2 tablespoons aiya's matcha powder (i use the cooking grade blend)
  • 1 ½ cups whipping cream
  • 1 teaspoon pure vanilla extract
  • white chocolate fudge sauce (see recipe below), for serving
  • whipped cream, for serving
  • sprinkles, for serving
  • cherries, for serving

white chocolate fudge sauce

  • 1 cup sugar
  • 1 cup whipping cream
  • 1 tablespoon white corn syrup
  • 1/4 cup unsalted butter
  • 2 cups white chocolate chips
  • 1 pinch salt
  • 1 teaspoon pure vanilla

directions

green tea ice cream

  • chill the ice cream bowl in the freezer overnight if required.
  • in a saucepan over medium heat add the milk & matcha powder. bring to a simmer & remove from heat (do NOT boil). whisk until the matcha is evenly distributed.
  • in a separate bowl whisk the egg yolks and white sugar until combined.
  • temper in a cup of the matcha milk, whisking vigorously to ensure the eggs do not cook.
  • pour mixture back into the saucepan & cook on low heat until it thickens slightly.
  • strain base into a mixing bowl and stir in whipping cream. let the ice cream base cool overnight in the refrigerator tightly covered with cling wrap. do not skip this step, ice cream will be too soft if the mixture isn't chilled properly.
  • transfer mixture to desired ice cream bowl and churn for 20 minutes.
  • transfer mixture to a freezer safe container and freeze until solid, about 4 hours.
  • when ready to serve, scoop mixture into serving bowl & drizzle with white chocolate fudge. top with whipped cream, sprinkles & a cherry if desired!

white chocolate fudge sauce

  • in a saucepan over low heat add the sugar, cream, corn syrup & butter. cook until the sugar fully dissolves, do not let mixture come to a boil.
  • remove from heat & stir in the white chocolate chips, salt & vanilla.
  • strain into a glass jar & refrigerate until ready to use. sauce can be served both hot and cold!

strawberry, banana + orange smoothie bowl

 

the warm weather has rebooted my smoothie obsession! i have literally been making a fruit filled smoothie every single day over the last couple weeks. we are trying to be extra healthy now that winter is over & this really helps curb a dessert craving. the only thing even better then a traditional smoothie it a beautiful smoothie bowl! i just love getting to decorate them with all sorts of healthy goodies. they are so pretty & even more filling. instead of using regular ice cubes which adds zero flavour to the mix, i make ice cubes out of zevia's orange (zero calorie) soda naturally sweetened with stevia. it adds the perfect hint of sweetness & orange flavour without any added sugar! this combination is my absolute favourite.. strawberries, bananas & orange. ok, time to go make myself one!

happy weekend & happy mother's day! i bet mom will want one of these too:)

xo

ingredients

orange soda ice cubes

strawberry banana orange smoothie bowl

  • 1 frozen banana, quatered
  • 1/2 cup frozen strawberries
  • 1/4 cup plain or vanilla yogurt
  • 1/2 cup 100% orange juice, no pulp
  • 3-4 zevia's orange soda ice cubes (see recipe above)
  • fresh fruit, for topping
  • chia seeds, for topping
  • puffed cereal, for topping

directions

orange soda ice cubes

  • evenly dispurse soda amongst a 16 cube ice tray. place in the freezer & let chill over night.
  • use when fully frozen.

strawberry banana orange smoothie bowl

  • add the banana, strawberries, yogurt, orange juice & ice cubes to a blender. blend until smooth, about 60 seconds.
  • transfer to a bowl & top with desired toppings.
  • serve immediately!

strawberry dulcey snack cake

 

this cake. oh my gosh, this cake. it is like biting into the strawberry cake of my dreams! i can't even begin to describe how delicious it turned out. i wanted to create a simple, one bowl dessert for mother's day coming up this weekend. something that could be served as a breakfast treat in bed or as a dessert with coffee & a scoop of vanilla ice cream. adding the valrhona dulcey baking chips takes things to a whole new level. the dulcey chocolate is smooth, creamy & blonde in colour. it has a toasty & buttery taste with 32% cocoa.

if you weren't sure what to make your mom this sunday, then look no further! i baked the cake in REVOL's belle cuisine black porcelain square baking dish with handles. REVOL's pieces are all hand made in france & made to last. the handles are cast in the same mold to keep them strong & sturdy. i used the 8x8 square baking dish (it is available in three sizes) as it is the perfect size for coffee cakes & brownies! because this is a dessert that is served straight from the pan, i always opt for a baking dish that presents beautifully at the table too. just try not to eat it all before your mom gets a slice! you might be better off making two:)

NOTE: if you have trouble locating the dulcey chocolate baking chips, any quality white chocolate chunks or chips will work as a substitue.

p.s. this month when you place an order at REVOL you get a chance to win a special valhrona chocolate gift!!!

ingredients

for the cake

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup plain or vanilla yogurt
  • 1/2 cup whole milk
  • 1 cup valrhona dulcey 32% baking chocolate, halved
  • 1 cup fresh strawberries, quatered
  • powdered sugar, for dusting

directions

for the cake

  • preheat oven to 350 degrees. grease & flour an 8-inch square baking dish.
  • in a large mixing bowl sift together the flour, baking powder & sea salt.
  • in the bowl of a stand mixer fitted with the paddle attachment cream the brown sugar & butter.
  • add the eggs one at a time until incorporated, followed by the vanilla extract.
  • add the yogurt followed by the milk. beat until smooth.
  • gradually add the flour mixture until batter comes together, about 60 seconds.
  • fold in the dulcey baking chocolate & strawberries.
  • transfer batter to prepared baking dish.
  • bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. let cool to room temperature.
  • dust with powderd sugar & serve!