Skip to main content

Frozen Fruit "Ice Cream" Recipe



Print Friendly and PDF




Okay so technically this is more of a sorbet recipe, but there are some fruits, like peaches, pineapple and banana that become very “creamy” and you’d never guess they were dairy free.  You can make this with strawberries, but you will need some bananas to make it creamy.

Serves 4

  1. So, the how-to.
  2. Remove the skin and eyes of a pineapple and cut up into bite sized pieces (or buy them cut up. 
  3. Place them in the freezer.
  4. When they are frozen and you have a need for a sweet frozen treat.  Pull them out.
  5. Let them sit a few minutes.
  6. Blend/Food Process/Puree. We find the food processor the best tool. Be patient.  This will take 5-7 minutes. You may need to hold on the the machine to stop it from walking across the counter.
  7. NOW EAT!

private chefs and event catering

Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach
info@yadachef.com | 954-367-YADA (9232)
561-285-7466

south florida catering and personal chefs

Popular posts from this blog

White Fish Gravlax Recipe

White Fish Gravlax Serves 4 Here is a great starter, light lunch or a fantastic item for your holiday buffet.  If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens.   Gravlax 5 ounces/145 grams white fish, bass, snapper-I used tilapia (sushi grade) 2 tablespoons/34g coarse salt 2 tablespoons/25g caster sugar 1 tablespoon/7g of ground black pepper 1/2 teaspoon/2g ground allspice 1/2 teaspoon/2g ground cloves 8-10 pieces of fresh dill fronds Mustard Butter 2 Tablespoons/28g of unsalted butter, softened 2 Tablespoons/28g of dijon mustard. Salad 1 handful of watercress dressed with simple vinaigrette Creme Fraiche or Sour Cream Mix salt, sugar, black pepper, allspice, and ground cloves.  Liberally sprinkle on both  sides of the fish.  Lay half of the dill in a glass container.  Place the fish on top  and cover with rest o...

Italian Cream Pie Recipe

This cream pie, often served at Easter and Christmas is rich and, oh, so, good. The recipe has been handed down from my Nonna's family who came to the USA in the late 1800's The basic recipe is for a vanilla cream pie, but you can also sometimes made a half vanilla/half chocolate cream pie by melting a couple of chocolate squares into half of the Italian cream. Then, pour the chocolate and vanilla creams into the crust at the same time (easier with help) so that  they bump up against each other, but don’t mix. You can also pour the cream in two layers. 1 Quart/1 liter Milk 1 Cup/200g Sugar 3 Tablespoons/22.5g Cornstarch 8 Egg Yolks 1 Orange Peel (One Large Orange) Orange Flavouring ( we use the juice of 1/2 an orange and reduce until a thick syrup) Important: At no time should this mixture come to a boil. If it does, throw out and start over. Always stir slowly counter clockwise. From start to finish, the mixture must be stirred at all times. Combine milk, sugar, egg yolks,...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier.  It will be much lower in sodium and be preservative free.  You are going to use turkey in 3 different forms. Cubed, minced and pureed.  This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes  1 teaspoon/4 grams salt 1/4  teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt  2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder   1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt  1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika  Trim the turkey if not trimmed alread...

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

Black Garlic Lamb Chops with Red Wine Reduction

Marinade adapted for this recipe from RecipeZaar. You can choose either  lamb chops from the USA or New Zealand. The ones from New Zealand are a bit smaller, but more gamey. This recipe was written using ones from the US. You can use a grill pan on the cook top if not using an outdoor barbecue. Serves 4 12 lamb loin chops, 1/2-3/4 inch/1.5-1.9cm thick 1 teaspoon/5ml sea salt 4-5 cloves black garlic 2 cups/500ml full body red wine (we used a cabernet) Marinade: 1/4 cup/60ml red wine vinegar 2 tablespoons/30ml chopped fresh rosemary 1tablespoon/15ml chopped fresh thyme 1 teaspoon/5ml minced fresh garlic 2 tablespoons/30ml olive oil fresh ground black pepper to taste Have your butcher trim most of the visible fat and "French" the lamb chops. Make a paste of the black garlic and sea salt. Rub the paste on the chops. Combine marinade ingredients. Place lamb chops inside a resealable bag large enough to hold...

Roast Goose Recipe

Whose making goose today? Christmas is coming the geese are getting fat. We've all heard the this Christmas carol. Having goose at Christmas time used to be a staple and slowly gave way in the to the Christmas turkey. If you have never had goose give it a try, be ahead of the trend and help this tradition return. Goose meat is richer and darker than turkey. It has a higher fat content than poultry, but a lot of the fat melts away during cooking leaving deliciously tasty and succulent meat. Goose is comparable in fat content to many cuts of beef, and the rendered fat is culinary gold. Nothing tastes better than vegetables or potatoes sauteed in goose fat. Remember it is a treat and everyone deserve the occasional treat! When buying a goose try to find a fresh, free range bird. Most geese are raised under cover for the first few weeks of their lives and then are set out to roam the pasture where they eat grass and grains. The smaller/younger the bird the tastier it will b...

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a  beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts  4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided  1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1  bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and ...

Devils on Horseback Recipe

RECIPE COURTESY OF  CLARISSA DICKSON WRIGHT  AND  JENNIFER PATERSON Ingredients:  Chicken livers, trimmed  Butter  Cayenne pepper  Prunes, stoned  Rashers of streaky bacon, cut in half  Directions: Gently saute the livers in butter, then cut into thin slices and dust lightly with cayenne pepper. Stuff the prunes with chicken livers. Stretch the bacon pieces with a flat knife. Wrap a piece around each prune and secure with a wooden cocktail stick. Grill until the bacon is crisp. Food Network   private chefs and event catering Palm Beach + West Palm Beach + Boca Raton + Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs

Strawberry Breasts (Fragomammella) Recipe

This 'Two Fat Ladies' recipe is delicious. We did find before pushing the ricotta through the sieve to drain as much as the liquid out of it first. Made for a less runny consistency.  Ingredients 1 pound/450g strawberries 1 tablespoon/15ml lemon juice 1 tablespoon/15ml caster sugar (superfine) 1 1/4/510g pounds fresh ricotta 1/4 pint (1/2 cup/120ml/120g) double cream 3 tablespoons/45ml Campari 4 to 5 tablespoons/8g icing sugar (confectioners') Directions Set aside 16 of the smallest strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for 1 hour. Push the ricotta through the smallest sieve of a mouli, add cream and Campari, mix well. Sieve the icing sugar into the mixture to your own taste, put a third of the mixture aside and mix the strawberries into the remaining ricotta. Prepare pink dessert plates and divide the mixture into 16 breast-shaped molds, 2 for each plate. With a moistened...

Jacques Pepin's Flatbread Recipe

I saw Chef Pepin make this on one of his shows, and thought, that is almost like the bread I used to make when I lived on the Beach in St. Augustine Florida and I had no yeast. I called it a cheat pizza dough, and I added tons of granulated garlic. Serves 6 1 1⁄2 cups/188g regular all purpose flour 1 cup/250ml water 1⁄4 teaspoon/2ml baking powder 1⁄4 teaspoon/2ml salt 2 tablespoons/30ml olive oil 2 tablespoons/30ml water Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients. Heat a non-stick 10" / 25.4 cm skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.) Add remaining  water around the outside of the dough where it meets the pan; the o...