1. Matcha Pistachio Ice Cream: Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 3 tablespoons matcha powder
• 1/2 cup chopped pistachios

Instructions:

1. In a mixing bowl, combine the heavy cream, whole milk, and granulated sugar. Whisk until the sugar has dissolved completely.
2. Add the matcha powder to the mixture and whisk vigorously until the matcha is fully incorporated and no lumps remain.
3. Pour the mixture into the Arctic Ice Cream Maker’s freezer bowl and churn according to the machine’s instructions until it reaches a soft-serve consistency.
4. Add the chopped pistachios to the churned ice cream and gently fold them in using a spatula.
5. Transfer the ice cream to an airtight container and place it in the freezer for a few hours to allow it to firm up.
6. Serve the matcha pistachio ice cream in bowls or cones, and garnish with additional chopped pistachios if desired. Enjoy the refreshing combination of matcha and nutty pistachio flavors!
7. Rum and Pineapple Ice Cream (Flambéed Pineapples): Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup diced pineapple
• 2 tablespoons rum
• 1 tablespoon butter

Instructions:

1. In a saucepan, melt the butter over medium heat. Add the diced pineapple and cook until lightly caramelized.
2. Remove the pan from the heat and carefully add the rum. Return the pan to the heat and gently flame the rum to flambe the pineapples. Allow the flames to subside.
3. In a separate mixing bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Whisk until the sugar is fully dissolved.
4. Transfer the flambeed pineapples, along with any remaining sauce in the pan, into the cream mixture. Stir well to incorporate the flavors.
5. Pour the mixture into the Arctic Ice Cream Maker’s freezer bowl and churn according to the machine’s instructions until it reaches a soft-serve consistency.
6. Once the ice cream is churned, transfer it to an airtight container and place it in the freezer for a few hours to allow it to firm up.
7. Serve the rum and pineapple ice cream in bowls or cones and savor the tropical taste of caramelized pineapple infused with a hint of rum.

With the help of the Arctic Ice Cream Maker, you can unleash your creativity and indulge in homemade ice cream flavors that are sure to impress. These two delectable recipes, shared by the talented Imma_Jeetee, will transport you to a world of culinary bliss.

Here’s what you need:

Ingredients:

2 cups berries of your choice (we love raspberries, blackberries and blueberries)

1 tablespoon fresh lemon juice

3 tablespoons sugar

1 cup heavy cream

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine sea salt

1/4 cup sour cream

1/3 cup sweetened condensed milk

Preparation:

Place ice pop molds on a small baking sheet that will fit in the freezer.

In a medium bowl, toss the berries with the lemon juice and sugar. Let the berries macerate by stirring occasionally, until the fruit becomes juicy and the sugar is fully dissolved, about 10 minutes.

In another medium bowl, whisk together the heavy cream, vanilla, and salt to medium peaks. Whisk in the sour cream, then gently fold in the sweetened condensed milk. Mix just until completely combined.

Use a potato masher (or large fork) to gently mash the macerated berries. Gently fold in about 1 cup of the cream mixture. Pour the remaining cream mixture into the prepared ice pop molds, filling each about halfway.

Top with the berry mixture, filling the molds the rest of the way. Insert ice pop sticks into the center of each ice pop and freeze until frozen, at least 6 hours. Run the molds briefly under warm water, then pull on the sticks to unmold the ice pops. 

This recipe is easily customizable and could be made vegan if needed! Enjoy these beautiful ice cream pops!

Yes—thanks to your Promix Plus, you can make delicious ice cream using just a handful of ingredients. We’ve used strawberries here, but you could customize this recipe to your heart’s desires!

Want to try? Here’s what you’ll need:

Ingredients:

Ice Cream:

2 ‏pasteurized eggs

3/4 cup ‏sugar

2 cups ‏heavy whipping cream

1 cup ‏whole milk

Strawberries:

2 1/2 cups ‏fresh strawberries, sliced

1/3 cup ‏sugar

1 teaspoon ‏lemon juice

Preparation:

Ahead:

Put your stand mixer bowl in the freezer for a minimum of 12 hours before preparing this recipe. You’ll want to move fast when preparing this to avoid fast thawing.

Wash and dry your strawberries. Slice them, then place them in a small bowl. Pour the lemon juice over the strawberries and mix until the berries are evenly coated in the juice. Then, add your sugar and ensure everything is evenly coated. Cover and place in the fridge for at least an hour. When the strawberries are ready, use an immersion blender to puree. Cover and place in the fridge until ready to churn.

When ready to churn:

Take your stand mixer bowl out of the freezer and attach it to the base. Whisk the eggs for 1-2 minutes until light and fluffy. Whisk in the sugar until fully incorporated, then the cream and the milk. Then, add the blended berries to the mix.

Churn on high speed using the flat beater attachment for 20-30 minutes. Then, move the ice cream (it will be soft) into an airtight container and allow it to freeze for at least a couple of hours before serving.

Enjoy this sweet treat on a hot day or any time you need a little homemade pick-me-up! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

1 pint ice cream 

1 1/2 tbsp. butter

1 1/4 c. corn cereal, crushed

1/2 tsp. ground cinnamon

2 tsp. granulated sugar

Whipped cream, for garnish

Sprinkles, for garnish

4 maraschino cherries, for garnish

Preparation:

Line a small sheet tray with parchment paper and place in the freezer. Scoop ice cream into 4 balls and place on a prepared sheet tray. Keep in the freezer while making cereal mixture, at least 30 minutes.

In a medium skillet over medium heat, melt butter. Add corn cereal and cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar. Place in a shallow bowl and let cool.

Remove ice cream balls from the freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.

Just like that, you have a sweet, crunchy and satisfying dessert! This is one of our favourite ways to enjoy ice cream and we’re so happy to share it with you and hope it adds some joy to your weekend routine! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

This week, we have a delicious coconut-raspberry swirl homemade ice cream recipe thanks to Anne Bernard-Gobeil, also known as lafilledu3ème (her blogger pseudonym). With Anne, it’s simple to put a tasty twist on a vanilla ice cream recipe with these simple tweaks: replace a portion of the milk with coconut milk, add in a touch of raspberry coulis during the last minute of the churning process and garnish with roasted coconut flakes and fresh raspberries for the final touch. Voila! The coconut flavours just might transport you to paradise and the raspberry adds in a fruity and colourful touch of excitement. Not only is this recipe rich, appetizing and bursting with flavour, but it’s also easy to do. Anne’s simple instructions make this recipe a dessert that is both mouth-watering and hassle-free!

So here’s the scoop: before you run out to the grocery store or the market for ingredients, you need a good ice cream maker. For this recipe, Anne used the thinkkitchen Gelato Ice Cream Maker. It’s super easy to use and creates rich and creamy ice cream in less than 30 minutes! Complete with 3 detachable parts, this appliance allows you to watch the ice cream process live and makes for an easy clean afterwards, so you can spend more time enjoying your creations. Plus, by making it at home, you’re avoiding all of the extra sugar and preservatives found in store bought ice creams–which means you can indulge even more!

So, give kids (and adults) something to scream about with this delicious easy-to-do ice cream recipe!

Here to help you indulge your sweet tooth this summer,

I consider myself a passionate person. I have a passion for life, for everything it brings and the experiences it provides. I grew up surrounded by people who have a passion for cooking. Inevitably, this has influenced how I decided live my life. I obtained a technical diploma in dietetics at Cegep de Saint-Hyacinthe. Afterwards, I started working as a technician at the Montreal General Hospital in Food Service Management. I learnt that there is a strong relationship between health and nutrition and enjoyed the chance to apply the knowledge I gained in my education to the real world. Although I loved nutrition, hospital environment was not for me. I decided to make a career change and I worked as a supervisor at Starbucks. I enjoyed being in a leadership position and wanted to study in a field that would help develop my leadership skills. I completed studies in Industrial Relations at Université de Montréal, which opened my eyes to the world of entrepreneurship—something I found incredibly interesting and appealing.

Follow Anne on Facebook, Instagram and on her blog: www.thegirlfromthe3rdfloor.com