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Easy to make Lotus Biscoff Ice cream cake

September 1, 2020

IF you guys know me BUT AT ALL! You know how crazy obsessed I am with Lotus! This Biscoff Ice cream cake is my 3rd tribute to show my love for these cookies! Earlier tributes included the fancy Lotus Biscoff cake, and Biscoff custard bars. Without further ado, .I present to you my version of an ice cream cake which of course has LOTUS in it! It has layers of coffee dipped biscuits, mild ice cream and a biscoff sauce layer, all of which comes together to give a kickass dessert.

slices of white and brown lotus ice cream cake

This one is a crowd pleaser! And I love how well in advance I can make it for get togethers! Put everything together in a pan…freeze! I’ve even made it a week in advance for a dinner!

Some of the ingredients may not be easily available around you, for which I’ve also given substitutes in the end.

Steps to put together this delicious Ice cream Cake

Before you start, I have to warn you, Have enough room in your freezer for 3 bowls. (pleaseeeeee abide grasshopper)

This dessert is made of 3 layers repeating:

A coffee dipped Lotus cookie layer
A saucy cookie butter layer
A perfectly balanced ice cream layer that ties the whole thing together

Biscuit layer

So for this biscuit layer, you need biscuits ofcourse! But work wise, all you have to do is make coffee! hehe. Just dissolve some instant coffee powder in warm water. And stick it in the freezer to cool down. You want everything to be as chill as possible in the recipe before you are ready to be assemble. We’ll bring this out once we are ready to assemble.

Biscoff sauce layer

If you’ve had biscoff cookie butter before, then you KNOW how thick it really is. I add warm milk to the cookie butter and whisk it. This makes the cookie butter sauce and becomes easily pourable. Cover this and stick it in the freezer too.

lotus biscoff spread in a bowl with milk in it (unmixed)

Ice cream Layer

While our coffee and sauce cools down, we are going to prepare our ice cream base.

First up, whip up condensed milk and cream cheese together for about 5 mins. After 5 mins it will look frothy and airy, and will also double up in volume. Stick this in the freezer too for 15 mins.

condensed milk and cream cheese in a bowl unmxied

white fluffy mix made of condensed milk and cream cheese

Bring out your whipping cream and whip till it gives you stiff peaks. Bring back the condensed milk mixture and add it to your whip cream. Gently whisk it together on the slowest possible setting of the electric beater. Or you can also use a spatula to fold the condensed milk in.

Now its time to assemble.

condensed milk and whipped cream ready to be mixed

Assembling the Biscoff Ice cream cake

Bring the sauce and coffee out and let the show begin! I am using a 12 x 4 inch pan but you can also use a standard 9 x 5 bread loaf pan. I started by adding 3 ladles of ice cream on the base of my pan. Dropped about 4 tbsp of sauce on top of it.

And then dipped my lotus biscuits in cold coffee and placed it on top of sauce.

NOTE: Lotus biscoff cookies are very soft once they touch moisture. When you dip in coffee, just dip and remove immediately. DON’T let your biscuits sit in the coffee. Dip and remove, dip and remove.

a cake loaf pan layered with ic ecream base

Once you reach the top, give your loaf a good tap on the counter to get rid of any air pockets. Cover the pan with cling wrap and keep it in the freezer overnight.

To de-mold the cake, just flip it on the serving tray and run a warm towel around it. And then press the pan in the centre with your thumb. Sometimes it doesn’t work in one go, in which case repeat the process.

an orange towel on top of an inverted bread load pan

Drizzle leftover biscoff sauce all over your bar and some cookie crumbs or really any topping that you want to do.

Substitutes for ingredients if you live in Pakistan/India

Philadelphia cream cheese – You can use Yogurt instead of cream cheese. Just put the yogurt through a tea strainer or a cheesecloth to get rid of all the water and use it.
You can use Candi biscuit instead of Lotus if you live in Pakistan.
You can skip the Lotus sauce and use chocolate sauce or caramel sauce instead.
If you can’t find whipping cream, get a hold of regular tetra pak cream and whip it up in a cold steel bowl.

Other similar recipes that you may like

Do you have any questions? I’m happy to help! And of course, If you try this recipe, I’d loveeeee to see it or simply hear about it! Hit me up in the comment section below and I’ll get back to asap! Happy Cooking!

Easy Malai Kulfi Ice Cream With Condensed Milk

August 18, 2020

Malai Kulfi ice cream is literally the BEST thing about summers in Pakistan and India. My Kulfi recipe is a quick, no-cook version of the classic ice cream. It’s flavored with cardamom, saffron, and pistachios and has a rich, dense texture. Once you try it, there is no going back.

dripping rose syrup on malai kulfi icecream bar.

Traditionally you get Kulfi in Pakistan/India on the street in a clay pot or a stick, which looks just as cool. We will set ours in a loaf pan to make it look like a classy dessert. I love how Ice creams look set in a bar/terrine style serving. I made my delicious crunchy Lotus Biscoff ice cream cake the same way.

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What is Kulfi

The world is no stranger to Malai Kulfi. If you’ve EVER visited an Indian/Pakistani restaurant, you’ve seen some form of kulfi on the dessert menu. It’s the South Asian equivalent of vanilla ice cream. And just like vanilla ice cream, Malai Kulfi is the most basic Kulfi recipe. You can adapt this recipe to create a ton of different flavors and variations (more on that later).

Traditionally, kulfi is made by slowly cooking sweetened milk until it is thickened and then frozen into molds. But honestly, that process is a little too long for my liking. And like I said when I found the quick rasmalai recipe, why spend more energy and time on something that already has an excellent shortcut, feel me?

Ingredients/Substitutions

You only need 6 ingredients to make this kulfi! Let’s go!

Sweetened condensed milk
Evaporated milk – I live in the Middle East and it’s pretty to get my hands on it. As a substitute, you can use milk powder and make a thick milk base.
Thick cream – I use the tetra-pack cream for this recipe. You can use table cream, fresh cream or simply whisk double cream and make it thicker to use.
Bread – The bread slice gives it the body and density of a traditional kulfi. A Brioche slice would taste awesome too!
Aromatics – The main aromatic I use is green cardamom powder. But if you are feeling fancy, you can also use a little bit of rose water and saffron as well. Both are used in traditional Kulfis.
Nuts – I use finely ground pistachio and coarsely chopped pistachio for this recipe. But feel free to substitute with any other nuts that you make like.

See the recipe card for full information on ingredients and quantities

How to make kulfi

To make the kulfi, we start with making the kulfi base.

a hand blender in a bowl with all the ingredients unmixed.

Step 1 – Put all your ingredients in a bowl or a blender. (except for the nuts). Blend everything into a smooth ice cream base.

Step 2 – Cover the bowl and put it in the freezer for 3 to 4 hours or until half the ice cream has set from the corners.

half frozen half liquid ice cream base in a bowl.

Step 3 – Bring out the semi-frozen ice cream. It should be liquid from the center and frozen on the edges.

a hand blender whisking up the ice cream base in a bowl.

Step 4 – Use a hand whisk to blend the kulfi base. Break down the frozen chunks and whisk them all together.

PROTIP: If you want to add flavoring bits to your kulfi, now is the time. You can incorporate any elements you want, like chocolate chips or almond chunks. Just add in your components and beat for another 30 seconds.

pistachio powder sprinkled on a loaf pan.

Step 5 – Prepare a bread loaf pan by greasing it with butter or ghee. Now spread ground nuts to the bottom of the pan.

Step 6 – Pour the ice cream base into the pan and cover with cling wrap. Let it freeze for 8 hours or overnight.

loaf pan inverted onto the serving tray.

Step 7 – Bring the kulfi out and let it thaw for 5 mins. Invert the loaf pan onto the serving tray and use a hot towel to wipe around the sides. Then knock on the base of your pan with your hand. Your kulfi should slide right out.

cutting up the kulfi icecream bar with a knife.

Step 8 – Cut the kulfi into slices and serve.

a slice of malai kulfi icecream on the plate.

How to prevent ice crystals in a kulfi

This section is for all those who want to understand the science behind ice cream making a little bit more. The steps in my recipe already ensure a smooth crystal-free ice cream. But if you are a food geek like me, here’s some more info for you:

Crystal formation happens when the time that an ice cream takes to freeze is very long. Double freezing the kulfi helps reduce the time it takes for the kulfi to freeze in the final step, as it is already at a lower temperature. The quicker the ice cream freezes, the lesser the crystal formation happens.
Whipping the kulfi a second time also introduces air into the ice cream. This makes it more fluffy, and the texture becomes smoother.
The second enemy of any good crystal-free kulfi/ice cream is air. Minimizing air contact once the kulfi is in the freezer is crucial to getting the perfect texture. The best way to do this is by covering the kulfi with a cling wrap directly on top of the kulfi so that the cling wrap sticks to the ice cream base.
You have to keep in mind, however, that homemade ice cream that does not use a churner will only last for a month in the freezer. Over time they tend to deflate. Unfortunately, this is a reality for all homemade ice cream as they aren’t churned with a professional industrial-grade churner.

a sliced piece of malai kulfi bar on a white tray.

Flavors and Variations with a basic Kulfi recipe.

You can create these exciting flavors by mixing these add-ons into the ice cream base after the final whisking or by simply sprinkling them on top or base of the mold.

Chocolate Kulfi – Add 1 cup of chocolate shavings to the Kulfi base.
Almond / Pistachio kulfi (any nut kulfi) – Add chopped almonds/pistachios/walnuts to the ice cream base.
Crunch kulfi – Add 1 cup of chopped-up hardened caramel to the kulfi base
Rose kulfi – Introduce 2 tbsp of rose water in the kulfi base and some pink food color. Top it off with rose syrup (like rooh afzah or jam-e-shireen)
Rose pistachio kulfi – Use my kulfi recipe and pour rose syrup all over it, it’s deliciousssss!
Chocolate crunch kulfi – Chocolate shavings and caramel crunch bits.
Toffee crunch kulfi – Toffee bits and caramel crunch bits.
Kulfi falooda – Add the plain version of this recipe on falooda noodles and drizzle rose syrup on top.

Basically, anything you can chop and add to the kulfi base or sprinkle on top can become a flavor.

Expert Tips

For clean edges, simply grease the pan with butter or ghee. If you are in doubt, you can line it with butter paper but know that it won’t give you smooth edges.
For the nuts carpet at the bottom of the loaf pan, make sure your nuts are finely grounded to give you a sort of powder.
The double freeze technique helps to give you a great ice cream texture. Whisking it introduces some air to an otherwise dense base and also reduces Ice crystal formation to give you a smoother end result.
When doing the final freeze, make sure the cling wrap covers the kulfi entirely and is pressed down so that no air comes in contact with the ice cream.

Frequently Asked Questions

How long can the kulfi survive in the freezer?

Home-made kulfis or ice creams usually should be consumed within a month as they may lose their texture over time. Always cover the leftover kulfi with cling wrap or foil before placing it back in the freezer.

Do I need to coat my loaf pan with anything?

If you are using a non-stick pan, simply greasing with butter or ghee should be enough. But if you are in doubt, you can try lining the pan with butter paper for an easier pull out.

Can I use this recipe to make kulfi in individual molds?

Absolutely! You can use the same principles and pour the ice cream base into separate pops. Just make sure they are covered and not exposed to the freezer directly.

More ice cream and quick desserts

a slice of kulfi in a white dish topped with chopped pistachios

Malai Kulfi Ice Cream

a contemporary no-cook take on the traditional Malai kulfi aka Indian / Pakistani ice cream.

4.72 from 45 votes

Print Pin

Course: Desserts

Cuisine: South Asian

Prep Time: 30

Freezing time: 1

Total Time: 1 30

Servings: 10 servings

Calories: 380kcal

Author: Wajiha

Equipment

1 electric beater

1 loaf pan 12'' x 4' inch pan or a standard 9 x 5 inch pan.

Ingredients

▢ 400 gm Condensed milk 1+1/3 cup
▢ 400 gm evaporated milk 2 cup
▢ 400 gm thick cream 1+3/4 cup
▢ 2 slices of fresh bread with corners cut off
▢ 1 tsp green cardamom powder elaichi powder
▢ 2 tbsp rose water optional
▢ 1/4 cup PIstachio powder
▢ 1/4 cup Chopped almonds and pistachio

Instructions

Preparing the Kulfi Base

In a bowl add all the ingredients except pistachio powder and nuts.
Blend everything together with a hand blender to get a smooth kulfi base. (you can also do this step in a blender).
Cover the bowl with a cling wrap.
Put the bowl in the freezer for 6 to 7 hours. (the corners of your bowl should be frozen and the centre still liquid)
Preparing loaf pan.
Put your pistachios in a chopper and make almost like a pistachio powder.
Take out your non-stick bread loaf pan size and sprinkle the base the pistachio powder generously.

Assembling the Kulfi

Take out the kullfi base and whip the base with an electric beater. Break all the ice crystals properly and cream a smooth base again. You can also add chopped nuts, etc at this point in your base if you want to.
Pour your kulfi base into the prepared loaf pan.
Place a layer of butter paper or cling wrap directly on top of the kulfi to avoid any air contact. Make sure to seal all the corners of the loaf properly.
Place the load back in the freezer and let it chill overnight.

De-moulding the Kulfi

Remove the frozen kulfi from the freezer and remove the cling wrap.
Place it inverted on the tray you want to serve your kulfi in.
Dip a kitchen towel in hot boiling water. Run the towel all around the loaf pan, including the sides and base for 2 to 3 mins.
Lift the mould up (it is still inverted) and press the center of the base with your thumbs. This should release the icecream of the pan and drop it onto your serving dish. If the ice cream doesn’t drop, repeat the wet towel procedure once more and try again.
Once your ice cream is released, sprinkle some more chopped nuts of your choice on top and serve immediately. You can also drip some rose syrup on top.

Notes

To place the kulfi back in the freezer, cover it with cling wrap and place it back directly in the serving tray. OR transfer to an airtight container and freeze again.

You can also use the same recipe to make individual molds kulfi.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 33gProtein: 9gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 70mgSodium: 153mgFiber: 1gSugar: 28g

Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

Best Balochi Chicken Sajji at home

August 15, 2020

I have made this Balochi chicken Sajji at least 30 times before I was confident enough to share the best version with you all! For those of you who don’t know, Sajji is a popular dish from the Balochistan province of Pakistan. It is popularly made with whole lamb or chicken, or big pieces of lamb or goat (like the leg of a goat). These whole lambs, chickens etc are attached to skewers, marinated in simple spices and roasted over coals. They are sometimes even stuffed with rice. It is the brown equivalent of a standard rotisserie chicken. The Sajji turns out juicy and moist from the inside with a crisp skin on top!

And even though, conventionally Sajji is made in an open fire, you can still make a kickass sajji in your own homes! All you need is an oven, some marinade and the will to make it! In this post I am going to tackle Chicken Sajji, and hopefully put up a post for lamb sajji soon!

How to make Chicken Sajji

Selecting the chicken for the best Sajji

For making the perfect Balochi Sajji, use chicken with skin on, with no cuts. I CANNOT EMPHASIZE this part ENOUGH! skin on my friend! SKIN ON! It will make the WORLD of a difference and give you the REAL authentic taste of a chicken Sajji. And here’s why

Traditional Balochi Sajji is made on open fire right, for which an equivalent would be a slow roasted chicken in the oven. The skin will help to keep the juices of the chicken intact.
A crispy outer skin and a soft and juicy meat on the inside is characteristic of a good sajji, which will only happen if you have the skin on.

If, for some dietary reasons, you are going to use chicken without skin, you’ll need to add cuts to the chicken along its length and on thighs, like you would do for a Lahori chargha. But other than that, IF there ISN’T a gun pointing to your head, you better get the chicken with skin on

(I will mention cooking methods for both kinds of chicken)

Step 2 – Brining the Chicken

Clean your chicken thoroughly, making sure you clean the cavity of any blood etc. Use your hand or a toothbrush to clean the cavity properly.

whole chicken with skin submerged in brine.

I DO NOT want you to skip this step. (imagine me with crazy eyes while I say this) Take the time and just do it! Brining adds moisture and salt to the chicken.

To make this brine I used salt, vinegar and enough ice cold water to submerge the chicken completely. Make sure all your salt is dissolved in the water. You don’t need to add other spices at this point, because we are going to add that later on.

Why are we brining the chicken?

Brining ensures that your chicken will take up water and salt from your water bath and become super juicy and succulent.
It also adds flavor to the flesh of the chicken because of the salt.
It prevents your chicken from drying out when it is being slow roasted in the oven.
The vinegar in this brine gets rid of any raw chicken smell and left over blood.
Using cold water for brining helps to keep your chicken meat stay intact and avoids bacteria propagation.

How long should you brine for?

Ideally, a minimum of 5 hours of brining is needed for a whole chicken. For this sajji, brining time would be

A whole chicken less than or equal to 1 kg – 8 to 12 hours or overnight
Chicken for above 1 kg – 12 to 18 hrs.

Step 3 – Making the Sajji masala or Spice mix

all the ingredients for balochi sajji shown in different bowls

For the spice rub, we will need the ingredients shown above. You can also use packet Sajji masala if it is available in your region.

Start by dry roasting the seeds: Carom seeds (ajwain), Cumin seeds (zeera) and coriander seeds (sabit dhaniya). And then grind it coarsely.
Then mix all the other dry ingredients in this seed mix: Salt, black pepper and cardamom powder (elaichi powder). This is your Sajji masala. We will use half of this masala for marination and reserve the other half to sprinkle on top once the chicken is cooked.
Make a paste of lemon juice, green chilies, garlic ginger. Then add half of your spice mix to it. Your marinade is ready.

Step 4 – Marinating the chicken

Remove the chicken from your fridge and drain the brine. Rinse your chicken with COLD water inside and out. Pat your chicken down with a paper towel to absorb any moisture. Then marinate it with the spice rub we’ve made. Make sure to get all nooks and crannies and the cavity of the chicken.

You don’t need to let it marinate for long. Just 15 20 mins, till the chicken comes down to room temperature.

a full chicken marinated with spices and trussed

Step 5 – Roasting the chicken

Before roasting the chicken, you need to tie your chicken properly with a kitchen thread. This is calling Trussing your chicken. Here’s a video link to show you how you can truss your chicken properly. I used the regular thick embroidery thread to do so. But you can also use dental floss or layer a regular thread 3 to 4 times to thicken it and then use.

Roasting chicken with skin

For Chicken with skin we are going to go for slow roast. You can either use a rotisserie rod to attach your chicken to for a more even color. Or bake it in a baking tray. Either ways, keep your oven temperature to about 160 Degree C (320 F). It will take roughly 40 to 50 mins for your chicken to cook.
If you are baking it in a tray, flip your chicken over at the 20 to 25 min mark. (no covering the chicken or greasing the pan needed)

TIP: If you decide to use your rotisserie for the Sajji, place a tray or a pan below the chicken to catch any juices that may drip from the chicken.

You can even air fry it.

Roasting chicken without skin

For chicken without skin, grease a baking tray with oil and place your chicken. Cover the tray with foil and bake at 200 C (400 F) for 30 mins. Take the chicken out, remove the foil and slather some ghee or butter on the chicken. Place the chicken back in the oven and turn the top grill on for some color and bake for another 10 mins.

How to Check if the chicken is cooked properly?

The ideal way to check if the chicken is cooked, is by inserting a cooking thermometer in the thigh of the chicken. The temperature should read anywhere between 165-170 F or 75 C. If you don’t have a thermometer, you can pierce the chicken between the thigh and body and a clear juice should ooze out from the body.

Sajji is Served!

Let your chicken rest for 10 to 15 mins before cutting it open. Sprinkle some lemon juice and more sajji masala on top before serving. And dig in! Some people love Sajji with a good rice pulav, others (like me) enjoy with palak raita (spinach yogurt) and roti. and ofcourse sliced onions dipped in lemon.

Balochi Chicken sajji in a black plate with tomatoes and coriander

More grilled/baked Chicken recipes

Khageena – Pakistani spicy scrambled eggs

July 26, 2020

Known as egg bhurji in India, and khageena in Pakistan, these spicy scrambled eggs are a South Asian breakfast favorite! This is just a jazzed up brown version of the classic creamy scrambled eggs. Popular as a street food and filled with aromatic spices, this is one of the easiest under 15 min recipes you can make for breakfast! (I mean that’s true for all scrambled eggs, but it feels good to say it outloud) This is one of my top 3 egg breakfasts! (the other ones being shakshuka and egg salad sandwich). Pair it up with paratha, flat bread, buns or toast and start your day right!

Bonus: Perfect for those “breakfast for dinner” kinda days too!

Easy step by step khageena

Khageena or egg bhurji is one of those very upfront, no-brainer recipes. So even if you aren’t familiar with Indian or Pakistani style of cooking, you will still nail it!

Typically prepared in a wok, khageena can also be made in pan. It’s a little heavy on the onions which gives it that texture and bite!

You start by sauteing the onions in a little oil and allow it to turn translucent.

Once your onions turn translucent, you add in green chilies and all the spices. Pakistani or Indian spices are raw and strong. So you need to let it cook or temper it in the oil for about a minute or two before proceeding to the next step.

chopped green chilies and spices added to translucent onions in a pan

spicy caramelized onions with green peppers in it

Add finely chopped tomatoes and let it cook for about 2 mins. Most khageena recipes don’t use tomatoes. But my family recipe includes 1 small tomato in the scrambled eggs, and I looooove the slight acidity it adds to the whole dish.

chopped tomatoes added to the spicy egg base

When your tomatoes are softened up, ever so slightly, add your eggs and chopped coriander.

TIP: Always break eggs separately in a bowl to check if they are ok and have no brown spots in the egg whites.

After adding eggs, slowly stir through the eggs with a spatula for a minute or 2 or until the eggs looks cooked and you can see oil on the sides.

3 raw eggs and chopped cilantro sitting on a bed of spiced onions and tomatoes

mixing raw egg with all the spiced gravy in a white pan

Serve hot with toasted bread, parathas or buns!

khageena in a pan with some parathas on the side

Some Khageena FAQs

Can I add more veggies to this scrambled eggs recipe?

Absolutely! The most complimentary veggies to add to this recipe are spinach and fenugreek leaves. You can skip the coriander and add another green of your choice. You can also add shredded carrots.

Is this recipe too spicy?

That is a subjective question. But I’d say by someone who eats spicy food, that this dish is NOT that spicy. But you can skip the green chilies the first time you make it, just to be safe.

How do I add more seasoning?

Never over season this dish, the spices and salt can get strong very quickly. So I’d say stick to the measurements mentioned in the recipe card, and if you feel like its not spicy enough or seasoned well, then you can a bit of salt or red chili flakes after the eggs are done.

Can we eat the khageena later?

All cooked eggs like this scrambled eggs or shakshuka etc are best eaten fresh. But you can refrigerate it overnight and eat it the next day. I wouldn’t keep it in the fridge any longer than that.

Can I make this recipe in less oil?

One of the key ingredients in this recipe is the quantity of oil. My personal suggestion would be to use the exact quantity, and remove the eggs on a kitchen towel that would allow to soak up any extra oil. But if you really are on a calorie budget, you can decrease the oil levels, however, it will definitely alter the taste a little bit.

Other Egg/Breakfast recipes

Shakshuka
Aloo ki tarkari (potato curry)
Chickpea curry
Easy soft Pancakes
Khara masala keema (breakfast mince)
Date and Melon Smoothie

Dairy free No churn Pineapple coconut ice cream

June 30, 2020

When I say dairy-free, I only mean dairy free. This isn’t “ice cream” in quotation marks like those nice creams were. This is the real deal. Tastes exactly like real ice cream should. Pineapple coconut Ice cream is the summer treat you didn’t know you needed! (Also thinking of calling this Pina Colada ice cream maybe? what do you think?)

I’ll be honest, I don’t make the fully indulgent kind of ice creams at home simply because I don’t think that is a good use of my time. The time, effort and cost of the products that go into making a normal standard ice cream at home makes no sense to me. I can get a store bought ice cream which tastes the same and costs the same easily.

Now dairy free or low-sugar ice creams are a whole other deal. These ice creams are definitely on the more expensive side plus there is no in between. Either it’s all out dairy-free, gluten-free and sugar free variety or none at all. Where do people like us go? Who are ok with using real cookie dough in a cookie dough ice cream but just want a non-dairy base? Like I want the best of both world you know? lol OK now I am rambling. Point is, I like this ice cream because the guilt factor is practically zero!

Also, you can use this recipe for practically any fruit you like!

I love how this Pina-Colada ice cream becomes a summer favorite in our house! My husband loves a well chilled dessert to beat the heat. I usually churn out icecream like my creamy chocolate Ice cream or make my rice kheer (rice pudding) on a nice summer evening.

Easy steps to make this Pineapple Coconut Ice cream

So every good home-made ice cream needs a 24 hour notice, and I’m telling you now, this is one treat you don’t wanna rush. This recipe has 2 components, A pineapple sauce and a Coconut cream. 1 day before you need the ice cream, you should

Keep coconut cream in fridge overnight.
Make pineapple sauce and keep in the fridge to chill.

Making your Pineapple sauce

cooking pineapple sauce in a steel sauce pan

For this recipe, we are going to make our very own condensed milk substitute, which is this pineapple sauce. Puree your pineapples in a blender and add them in a saucepan, along with food color, sugar and a pinch of salt. I added brown sugar. But you can use any sugar you want.

Here are a couple of Sugar substitutes that you can use:

Honey
Maple syrup
Coconut Sugar.
Agave nectar

I used canned pineapples but you can use fresh pineapples as well. Cook the pineapple puree down for 5 mins at medium heat. Then add coconut milk and let it cook for another 20 mins at medium flame. Your mixture should reduce to about 2 cups.

Use a strainer to remove the pineapple pulp from the thick pineapple sauce.

pineapple pulp and pineapple sauce separated in 2 bowls

Now you can refrigerate both the sauce and the pulp to use later.

Whipping the Coconut cream

The second component of this recipe is whipped cream. This will add air and volume to your ice cream and give it the texture. To whip the coconut cream perfectly, you need to give it time to chill completely. Refrigerate your cream overnight. (can’t emphasise this enough)

I did a lot of research for which brand of coconut cream is the best for whipping and the internet gave me like 10 11 options. But here’s the thing. None of those options are available in my local grocery stores and well, they are definitely on the expensive side. So I just wanted to make this icecream with a standard of-the-rack coconut cream and see if it works. and guess what it does! So just grab any coconut cream you can get your hands on and we’ll make it work.

When you refrigerate your cream overnight, you will see that the liquid from the cream has separated from the thick cream. Your coconut cream can either be clumpy like feta cheese or smooth like yogurt, depending on the brand that you use. Both are workable! don’t worry.

Best tips to ensure the perfect whipped cream

Make sure you’ve chilled your cream well in the fridge. Overnight is ideal.
Keep the bowl and whisk attachment in the freezer for 15 mins in which you will whip your cream.
If you live in a hot humid climate, use a larger bowl, fill it with ice and cold water. Place your bowl of whipping cream on this ice bath and then whip it up.

Remove the solid bits of cream or paste from the can carefully and place it in your cold bowl. And start whipping. If your cream is very granular and clumpy, add a little left over liquid to make your cream workable. Beat it for a good 5 min at high speed until it becomes light and fluffy. It doesn’t need to be very stiff.

coconut cream being whipped in a steel bowl

Assembling the ice cream base

When your whipped cream is ready, add your pineapple sauce and pineapple essence into the whipping cream and beat for another 3 to 4 mins. Your ice cream base is ready. Transfer the base into the container you want to set your ice cream in. Make sure its big enough to allow some extra room for expansion.

mixing pineapple sauce into whipped cream

transferring ice cream base into container

Put an airtight lid on your container and Freeze the ice cream in the freezer for about 3 hours. Take out the ice cream from the freezer. It will be set from the sides and still runny in the centre. Now we are going to whip it up once again. This step breaks the ice crystals and gives you a smooth ice cream eventually.

whipping cold pineapple coconut ice cream after freezing for 2 hours

After you’ve whipped your ice cream, add in the pineapple pulp that we had saved. I also added coconut shavings which I really like!

adding coconut shavings to ice cream base

Add a layer of cling film on top of your ice cream and THEN put the lid. We need to minimize air contact as much as we can.

Tips to prevent icecream from getting icy

Always add a layer of cling wrap on top of your icecream, and then add the container lid.
Always add pineapple essence or any essence that you are using when in the last step.
Never add fresh fruits into the ice cream toppings. It will leach water and ruin your ice cream base. You can add fresh fruits to your ice cream while you are serving.

Serving the Ice cream

When you are ready to serve, take out the icecream and let it sit in the fridge for 10 mins before scooping it out! Top it off with some fresh pineapples to add an even more intense pineapple kick

How long can the ice cream stay in the freezer?

Homemade ice creams are best consumed as soon as possible, no matter what ice cream base recipe you use. This one is no different. 2 weeks is a good span of time to utilize it. You can also make shakes out of it.

More fruit / veggie desserts on the blog:

Gajar ka halwa (carrot pudding)
Apple/ Cinnamon latte
No-bake Blueberry Cheesecake
Date and Melon Shake

pineapple coconut ice cream scoops in a bowl

Dairy free no-churn Pineapple and Coconut icecream

A dairy free substitute for lactose intolerant friends.

5 from 4 votes

Print Pin

Course: Desserts

Cuisine: Continental

Prep Time: 50

Cook Time: 20

Total Time: 1 10

Servings: 1 Litre of Icecream

Calories: 3311kcal

Author: Wajiha

Ingredients

▢ 2 cup coconut cream
▢ 2 cup coconut milk
▢ 2 cup chopped pineapples 200gm
▢ 2 tsp pineapple essence
▢ 2 pinch of salt
▢ Yellow food coloring optional
▢ 1 cup of coconut sugar or any that you prefer
▢ 4 tbsp of coconut shavings optional

Instructions

Puree the pineapples in a food processor.
Add the puree in a sauce pan, along with food color, sugar, and salt. Simmer the mix at medium flame for 3 to 4 mins.
Add coconut milk to the sauce pan. And let it cook at medium flame for about 15 mins. Your mixture should reduce to a total of 2 cups.
When your mix is ready, turn off the flame. Use a strainer to separate thick sauce from pulp. Cover both the liquid and the pulp with a cling wrap and keep in the refrigerator to chill overnight (12 to 24 hrs)
Also keep a can of coconut cream in the fridge overnight as well. (12 to 24 hrs)
Remove the cream can from the fridge. Remove the thick cream from the can carefully, trying to get as little liquid as possible. You will see watery liquid set at the bottom.
With an electric beater, beat the coconut cream until light and fluffy.
Fold in the pineapple sauce into the cream and beat for another 3 to 4 mins.
Transfer the ice cream base into an airtight container, big enough to contain the ice cream and still have at least 1/4th free space to allow the icecream to expand.
Keep the icecream into the freezer for 2 to 3 hours.
Bring out the ice cream after 3 hours when half of the mix is solid and half is still liquid, and beat it with a blender to break all the ice crystals.
Now add pineapple pulp all over ice cream and sprinkle coconut shavings.
Cover and let it sit in the freezer for final hardening. Preferably overnight.
Enjoy the next day.

Nutrition

Serving: 1litreCalories: 3311kcalCarbohydrates: 270gProtein: 28gFat: 263gSaturated Fat: 233gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 81mgPotassium: 2922mgFiber: 15gSugar: 193gVitamin A: 191IUVitamin C: 176mgCalcium: 177mgIron: 27mg

Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

Spicy One Pot Chicken Noodles

June 24, 2020

This Asian style, One pot chicken and noodles are the best option when you have 30 mins to whip up your dinner. Spicy, versatile, saucy and just the best excuse to throw in whatever veggies seem to be going bad in the fridge, just like you do for a Chow mein.

This one pot chicken and noodles is inspired by a Chinese dish called La.Zi.Ji, that one of my friends from China introduced me too. And holly molly! is that spicy! Its spicy enough for me to tear up honestly! so I used the same idea, just reduced the spices enough for me to handle it, (beware, this still has a spicy kick) and made a noodle dish out of it.

I love making Asian style food at home, these noodles and Chicken Shashlik skewers are my current obsession!

Spicy chicken and noodles in a pot with chopsticks on the side.

Steps to make these Spicy Asian Noodles

all the ingredients needs to make spicy chicken noodles laid out — Ingredients you will need to make these Spicy Asian noodles

Tempering spices and frying garlic

I just wanted to show you a close up of all the whole spices you will need for this recipe, along with a truck load of garlic, because garlic is love ok?

bay leaves, chopped garlic, red chilies and cinnamon stick — bay leaf, cinnamon, star anise, dried red chili, chopped garlic

This recipe only uses dried red chilies to spice up the dish. BUT, since it gets cooked in the sauce and in pasta for a good 20 to 30 mins, it basically adds a CONSIDERABLE amount of heat to the dish. So put a hold on the red chilies, if you aren’t a fan of spicy food!

garlic turned brown with whole spices in a pot

Saute your whole spices and chopped garlic in oil until you get a nice golden color from the garlic. I’ve used sesame oil for this recipe, because it compliments all the ingredients perfectly!

And once you’ve fried your garlic, well that’s it my friend! Let the dumping of ingredients begin.

cooked chicken and veggies in a pot with spices

I start by adding chicken and veggies that take time to soften up. And then add all my seasoning. Just make sure your chicken changes color before you add the rest of the ingredients.

adding cabbage and bell peppers to a chicken broth

chicken, vegetables and raw noodles strewn around in a pot in a spicy broth.

Dump in the rest of veggies, water, and noodles. I used spaghetti noodles, but really you can use any noodles that you like. The water quantity needs to be enough to drown your pasta in it. I added about 5 cups of water, this gives me enough water to cook the noodles and leave some water behind to make it saucy.

How much water you want depends on how you like your noodles. Add more to make soupy noodles, or dry up the whole thing if you want it to be dry. That’s really something that I will leave up to you.

Alternatively, you can also boil your noodles separately and add it in your chicken broth.

Check and adjust the seasoning. Sprinkle some sesame seeds and chopped green onions on top and dig right in!

How long does it stay fresh in the fridge?

It can survive pretty well in the fridge. For upto a week easy. I wouldn’t recommend freezing it though.

What can I serve with it on the side?

I love that these Asian chicken noodles are a meal on its own. But if you are in the mood to throw an elaborate menu together; here’s a few things I think would go really well together with these Spicy Noodles

Dynamite prawns as a starter
Crunchy cashew salad
Fried rice
Crispy Beijing beef for the rice.

Alternates, fixes and remixes

Substitutions

You can use regular white vinegar instead of red grape vinegar
You can use honey instead of brown sugar
If you don’t have whole red chilies, you can also use red chili flakes instead.
Use regular cooking oil if you don’t have sesame oil
Use a cup of fresh chicken stock instead a chicken bouillon cube

Fixes

If you find your noodles to be spicy, add a half cup of water with a little corn flour, sugar, vinegar and a few tablespoons of ketchup.

Remixes

Make a full vegetarian version of the recipe, by using cauliflower bits instead of chicken.
You can also add coconut milk to create a thai-style noodles.
Go ahead and use any veggies that you like.
I’ve used basic spaghetti to make this recipe, but feel free to try any noodles that you’ve got at home. Turns amazing with udon noodles btw.

chicken vegetable and noodles in a black wok

More fun recipes to try

Khara masala beef keema – Whole spice ground beef curry.

June 8, 2020

This Pakistani khara masala beef keema is a family recipe that we absolutely love for brunch and breakfast. “Khara masala” means “whole spices” and “keema” means “mince“. So, this recipe uses only whole spices or coarsely ground spices for seasoning. There are no powdered spices used in this recipe.

Bonus: Ready within 30 mins!

This type of seasoning gives a very subtle flavor to the keema. It also has yogurt and steamed onions and tomatoes in there. We eat this for breakfast/dinner with paratha and yogurt. Also goes really with a dollop of labneh and khubs. Also, super versatile in its entirety: you can use the left over keema to make a rather kickass puff pastry filling or a samosa filling. My feelings for this is very similar to how I feel about Dam ka keema….GIVE ME MORE!

How to make Khara masala beef keema

Here’s an overall view of all the spices and condiments you will need to pull this recipe off. If some of the elements are missing, we can still work with it. I’ve given a list of substitute at the end of the post.

different ingredients in bowls needed to make the beef mince

The 3 ground spices

This recipe needs 3 spices that are grounded (koota hua). This includes cumin, coriander seeds and black peppercorns. Use a grinder to grind cumin seeds and coriander seeds together coarsely. Grind black peppercorns separately or use a pepper grinder.

a blue bowl with coriander seeds, cumin seeds and black peppercorns

coarsely ground spice mix in a blue bowl

Cooking the keema (ground beef)

Don’t be overwhelmed with the extra number of pictures I took for you guys. It still takes only 30 mins 😛

a pan with oil and garlic and a block of mince meat in it

For this recipe I’ve used chopped garlic instead of paste because that brown garlic bits complement the whole dish really well. I saute the whole spices and garlic for a bit in ghee and then toss in my meat. I prefer ghee for this recipe for the aroma it holds, but its perfectly fine to use oil instead.

browned mince meat or keema in a black pan

whole spices and salt thrown into a pot of browned mince meat or keema

Always let the meat cook a little bit first before adding spices. I alwayssss go on about it but trust me this is important! Evaporating all the liquid from the meat is important to get rid of smells from the meat.

After that, add in those beautifullll looking trio of white, red and green. The onions and tomatoes in this recipe aren’t going to be cooked all the way through like you do in a curry base. Instead, they are only going to be steamed for a bit, so that they are soft but still visible, and retain their individual flavors. Which is why we add it later and not at the beginning.

The yogurt goes in, along with the tomato, onion and coriander.

TIP: Make sure your yogurt is at room temperature and beaten properly to avoid curdling.

slices onions, chopped tomatoes and coriander tossed in ablack pan

tomato, onion, and beaten yogurt shown in a pan

Mix everything together and cover the pot with a lid. Let all the water from the veggies and yogurt release and cook the meat.

veggies and minced meat stewn in a spiced yogurt sauce — Before the water has dried

khara masala keema cooking in a pot — Before the water has dried

It takes roughly about 15 mins for all the liquid to evaporate. When all the liquid from the keema evaporates, you will see oil/ghee separating on the side. This is when you cover the pot once again and let it simmer at really low flame for 10 mins. Called “dum pe pakana” in Urdu

cooked khara masala keema or mince meat ready to serve

Look at those gorgeous array of colors in that pot! For this recipe, the garnish comprises of ginger slivers, more coriander and lemon/lime juice. That added freshness from these ingredients make this recipe a hit almost instantly!

Serve it with your choice of flat bread, and yogurt on the side.

a sauce pan with khara masala beef keema in it, along with 2 pieces of pita bread, 2 lemon wedges and a yogurt sauce on the side.

You can pair this gorgeous keema with a crispy aloo ki bhujia and parathas to complement the flavors and create a lovely breakfast spread.

Is it freezer-friendly?

ABSOLUTELY! Just hold the garnish, let the keema cool down and drop it in a bag to freeze. It can also last for upto 5 days in the fridge.

Alternates, Fixes and Remixes

Substitutes.

Parsley can be used instead of coriander/cilantro leaves.
You can also use canned tomatoes instead of fresh tomatoes in emergency
If you don’t have all the whole spices, you can use 1 tsp of garam masala powder instead.
You can use any whole red chilies available. long or round. You can also use 2 tsp of red chili flakes instead if you can’t find whole red chilies.

Fixes

The recipe is overall mild and not spicy (to us). But if you still feel it’s a little spicy, you can go ahead and add a little more yogurt to balance it out.

Remixes

Swap grounded beef for any other that you like. Use chicken, or mutton or lamb.
Use fresh fenugreek leaves or spinach leaves instead of coriander leaves.
Add star anise and nutmeg to the whole spices.

Recipes you make like

Date & Melon Shake

June 6, 2020

This date-melon shake makes summer that much easier! Light and sweet, this nutritious drink will help you keep that temperature down. Well, internally atleast! I went back and forth between calling it a smoothie or a shake, but I’ve stuck to shake. Lemme know if this, indeed, is a smoothie.

Melons are generally mildly sweet fruits and for this recipe Muskmelon and it’s varieties are the best. With so many different types of melons out there, it can be kind of confusing which ones to chose.

Any type of Musk Melon can be used for this recipe, depending on where you live. You can use:

Galia melon (also known as Sarda in South Asia)
Cantaloupes – this is the one I’ve used
Persian Melon
Christmas Melon
Honey Dew
Casaba

Other fruity drink recipes:

Apple Cinnamon Latte
Saudi Champagne

side view of 2 glasses filled to the brim with melon shake and an icecream afloat on it.

Substitutions and Remixes

Ingredient Substitutes

Use nutmilks instead of regular milk if you are on a dairy free diet. You can also use Soy milk or rice milk if you have any nut allergies.
You can also skip vanilla ice cream and use Greek yogurt instead for a more low-calorie alternative.
You can use natural sugar syrups like agave nectar or maple instead of sugar and dates.

Spice up the Melon shake

Pack more nutrient by adding just a little spinach to the mix.
Sprinkle some roasted crushed flax seeds to add a slight crunch and nutrition to the drink
You can also add more flavoring to the drink by adding 1/2 tsp of cinnamon powder.

2 tall glasses with a pinkish hue shake and an icecream scoop in each glass on top with straws inserted

How long will the milkshake last for?

Well, if you taste it, it’ll be gone immediately! ok fine! Kidding. It can last for upto 2 days in the fridge. If you plan to drink it later, keep it in the fridge immediately.

Date & Melon Shake

A sweet and delicious cooler made with melon, dates, milk and icecream

5 from 6 votes

Print Pin

Course: Drinks

Cuisine: International

Prep Time: 10

Total Time: 10

Servings: 2 servings

Calories: 317kcal

Author: Wajiha

Ingredients

▢ 4 to 5 dates
▢ 1 cup of cut up melon cubes
▢ 1 cup of milk
▢ 4 ice cubes
▢ 2 scoops of regular vanilla ice cream additional 2 scoops for toppings
▢ Extra Sugar or honey to taste optional

Instructions

If the dates that you are using are hard (like ajwa etc), soak them in boiling water for 15 mins before making the shake.
De-seed the dates
Add all the ingredients in a blender and blend till all the ice cubes are crushed.
Taste to check sweetness. Add sugar or honey if needed.
Serve in glass with additional scoops of icecream. Drink cold.

Notes

Use soft sweet variety of melon for this shake for best results.

You can keep the shake in the fridge for 2 days.

Nutrition

Serving: 1gCalories: 317kcalCarbohydrates: 52gProtein: 8gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 39mgSodium: 131mgFiber: 3gSugar: 42g

Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae

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