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Fire Roasted Hatch Chile Ice Cream

On a Ninja Creami

Cook Time 10 Minutes

Serves 4

  • 1 1/2 tbsp cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cup whole milk
  • 2 tbsp diced fire roasted hatch chile

In a medium bowl, mix your cream cheese with the sugar and vanilla extract. With a whisk or rubber spatula, stir the mixture until evenly combined, for 1 minute. Then slowly mix your heavy cream and milk until fully combined and sugar is dissolved.

 

Pour your mix into an empty CREAMi pint. Put the lid on and freeze for 24 hours.

 

Remove the pint from the freezer and take off the lid. Follow the Ninja CREAMi instructions and attach the pint to your Ninja CREAMi. Select the ICE CREAM mode and process.

 

Remove the pint from the CREAMi and create a 1 1/2 inch wide hole that reaches the bottom of the processed portion of the pint. Add your fire roasted hatch chile and process twice using the ICE CREAM mode with the MIX-IN program.

 

When processing is complete, remove the ice cream from the pint and serve immediately. You’ll be surprised πŸ˜‰

 

 

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Fire Roasted Hatch Chile Ice Cream

Fire Roasted Hatch Chile Ice Cream On a Ninja Creami

Author Mark & Fey
Course Snack
Keyword Hatch Chile, Ice Cream, Ninja CREAMi
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 1/2 tbsp cream cheese softened
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cup whole milk
  • 2 tbsp diced fire roasted hatch chile

Instructions

  • In a medium bowl, mix your cream cheese with the sugar and vanilla extract. With a whisk or rubber spatula, stir the mixture until evenly combined, for 1 minute. Then slowly mix your heavy cream and milk until fully combined and sugar is dissolved.
  • Pour your mix into an empty CREAMi pint. Put the lid on and freeze for 24 hours.
  • Remove the pint from the freezer and take off the lid. Follow the Ninja CREAMi instructions and attach the pint to your Ninja CREAMi. Select the ICE CREAM mode and process.
  • Remove the pint from the CREAMi and create a 1 1/2 inch wide hole that reaches the bottom of the processed portion of the pint. Add your fire roasted hatch chile and process twice using the ICE CREAM mode with the MIX-IN program.
  • When processing is complete, remove the ice cream from the pint and serve immediately. You’ll be surprised πŸ˜‰

Grilled Doughnut Ice Cream Sandwiches

On a Ninja Creami

Cook Time 10 Minutes

Serves 4

  • 1 1/2 tbsp cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cup whole milk
  • 2 tbsp diced fire roasted hatch chile

In a medium bowl, mix your cream cheese with the sugar and vanilla extract. With a whisk or rubber spatula, stir the mixture until evenly combined, for 1 minute. Then slowly mix your heavy cream and milk until fully combined and sugar is dissolved.

 

Pour your mix into an empty CREAMi pint. Put the lid on and freeze for 24 hours.

 

Remove the pint from the freezer and take off the lid. Follow the Ninja CREAMi instructions and attach the pint to your Ninja CREAMi. Select the ICE CREAM mode and process.

 

Remove the pint from the CREAMi and create a 1 1/2 inch wide hole that reaches the bottom of the processed portion of the pint. Add your fire roasted hatch chile and process twice using the ICE CREAM mode with the MIX-IN program.

 

When processing is complete, remove the ice cream from the pint and serve immediately. You’ll be surprised πŸ˜‰

 

 

Comments:


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Your email address will not be published. Required fields are marked *


Grilled Doughnut Ice Cream Sandwiches With Huckleberry Sauce

Author Mark & Fey
Course Dessert
Keyword Ice Cream
Cook Time 20 minutes

Ingredients

Ingredients

  • 1 pint vanilla ice cream
  • 4 day-old glazed doughnuts
  • 3 cups huckleberries divided
  • 2 tablespoons lemon zest from 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 cup sliced mint leaves

Instructions

  • What’s not to love about this recipe? It’s a grilled doughnut ice cream sandwich! It’s super simple to make and tastes absolutely delicious.
  • Technique tip: Use day old doughnuts. They will hold up better on the grill and for the ice cream.
  • Lay the pint of ice cream on its side and slice into four discs using a hot knife. Remove the packaging and put the discs back in the freezer on a tray.
  • Heat a grill to medium-high heat. Place a cast iron skillet over direct heat and add two cups (reserving one) of the huckleberries, zest, lemon juice, orange juice, salt and sugar. Bring to a simmer and let it cook until the berries are popping it begins to reduce. Whisk together the water and cornstarch then slowly drizzle it into the pan while stirring vigorously. As soon as the sauce begins to thicken, stir in the rest of the huckleberries and remove the sauce from the grill.
  • Slice the doughnuts in half like a hamburger bun. Make sure the grill is either super clean or oiled to avoid sticking. Grill the doughnuts over direct heat, cut side down, until bottom starts to caramelize. Flip the doughnuts over and grill the glazed side for about a minute.
  • Place one half of a doughnut on each plate. Top with an ice cream disc and then spoon over the warm sauce. Place a doughnut half on top and sprinkle with mint.