Vegan Peanut Butter Banana Fudgesicles

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateHappy Monday! Today is my first day at a new job, so here’s to hoping it’s a good one! Also, Daylight Savings yesterday means I can finally have light in the evenings again and, as a blogger, that’s really exciting. All in all, I think this week is off to a good start!

Now, on to the recipe! I recently purchased almond milk for the first time. A few months ago, I started developing stomach problems and my doctor never found a cause, so I started messing around with my usual diet to see if it helped. Although I don’t think dairy was the problem (I’ve had dairy my whole life without a problem), it was the first thing I cut down on in my day-to-day diet. 

Then I started making a better effort to eat healthier and began making a lot of smoothies and eating more veggies, which resulted in me choosing almond milk for my smoothies instead of yogurt or milk. That’s when I discovered that I didn’t notice the difference at all and it eliminated a little dairy from my diet. One of my favorite smoothies is a chocolate, peanut butter and banana smoothie that I make with almond milk, and when the weather starting heating up, it dawned on me that it would make the most amazing popsicle! Well, rather, fudgesicle.

That’s how I made these peanut butter banana fudgesicles that are dairy free/vegan, but they taste like something really unhealthy you’d find in the ice cream isle at the grocery store. Trust me, friends, you’re going to want to try this one!

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateIngredients (makes 4-5 fudgesicles):

  • 1 banana 
  • 2 tbsp natural unsweetened cocoa powder
  • 1/4 cup natural peanut butter
  • 1/2 cup almond milk (can use regular milk if preferred)

In a blender, combine all of the ingredients and mix until smooth. You can use frozen bananas if you prefer, but it doesn’t really matter. Pour the smoothie mixture into a popsicle mold and freeze for several hours until solid. 

To remove from mold, let it sit out for a few minutes and pull them out. From the moment you bite into them, they’re like heavenly chocolatey popsicles with subtle banana and peanut butter flavors. Best of all, you don’t have to feel guilty eating one for a snack any time! You could even have one for breakfast and pretend that you’re having ice cream for breakfast. What’s better than that?!

Vegan Peanut Butter Banana Fudgesicles | Revamperate

No-Machine Half Baked Brownie Ice Cream with Peanut Butter Swirls

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Sometimes you make recipe mistakes. Sometimes you burn things, you under-cook things, you get the measurements wrong, or you forget an important ingredient. I’ve been there plenty of times. It gets really frustrating, and sometimes I try the recipe over again with some tweaks or I move on to something else. For example, the first time I made my raspberry swirl pound cake, it wouldn’t bake all the way through, even when I left it in the oven WAY longer than it should have needed, so I remade it a week later and it came out perfectly. 

This time, I messed up a batch of brownies. And by messed up, I mean I incorrectly measured the ingredients and the brownies just weren’t baking properly, so I ended up with a batch of overly gooey brownies. They still tasted fantastic but they wouldn’t hold their shape very well unless it was one of the corner pieces. I was bummed, and then Andrew was like, “you could turn this into Ben & Jerry’s Half Baked ice cream.” 

Yeah, he’s really smart sometimes. 

Thus, this half baked brownie ice cream recipe was born from a disastrous batch of Reese’s peanut butter swirl brownies. Sometimes mistakes can still result in a great recipe, even if it wasn’t the recipe you had planned. It happens, and when you go with the flow you might end up with the best of both worlds (a.k.a gooey brownies and ice cream). 

This recipe is really easy to make with your favorite brownie recipe and you don’t need an ice cream machine to make it, which is good news for those of us who don’t have space for another appliance. To make the most of this recipe, I’d suggest under-baking your brownies on purpose. Yup, I said it. Under-bake them so that the middle brownies are still quite gooey but not so raw that they’re still batter. 

If you need a good recipe for brownies, try my rocky road brownie recipe (and just leave out the marshmallows and peanuts…or don’t). 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Ingredients: 

  • 1 batch of your favorite brownie recipe, under-baked by at least 5 minutes
  • 1 pint (2 cups) heavy cream
  • 1 can condensed milk, chilled
  • 1 tsp vanilla 
  • 1/2 cup peanut butter, melted 

First, make your brownies according to the recipe and under-bake them by about 5 minutes so that the middle of the pan is still gooey. Check with a toothpick before removing to ensure that the middle is no longer just batter but still gooey enough that the toothpick isn’t clean. 

Let the brownies cool on a rack for at least 10 minutes. You’ll only need to use about half of the batch for the ice cream, so save the outside pieces and you may be able to eat them later! 

No-Machine Half Baked Brownie Ice Cream | Revamperate No-Machine Half Baked Brownie Ice Cream | Revamperate
Make the ice cream by beating the cream with your whisk attachment on medium-high speed until peaks form. Add the condensed milk and vanilla and mix until all ingredients are combined. 

Cut up the cooled brownies, playing close attention to the middle pieces. Cut into small pieces, add to the ice cream mixture and mix again until combined. You’ll see some specks in the ice cream. Cut up a few more pieces and mix in with a spatula, not your mixer, so that they stay large chunks. 

Pour half of the ice cream into a freezer-safe container. Melt the peanut butter in a small bowl for 30 seconds and drizzle about half of it over the layer of ice cream. Add the rest of the ice cream to the container and drizzle remaining peanut butter on top as well as any leftover brownie pieces you want in there. 

Freeze for at least 6 hours. Serve on a sugar cone or in a bowl, and enjoy it while it lasts!

Easy Peachy Raspberry Sangria Popsicles

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
Happy Friday! It has been blazing hot lately in SoCal, and I can’t even imagine what that means for the rest of the country. I’ve noticed that there’s one spot on our couch next to the windows that gets a nice breeze sometimes, so if you sit in that one spot all day, you’re good. Otherwise, it’s HOT. 

So what’s perfect on a hot day? Everybody say it with me…popsicles! Popsicles are my favorite frozen treat when I’m trying to be good by not eating ice cream. They’re probably not really any better for me, but I pretend that they are…Best of all, I made Sangria popsicles, and yes, they’re filled to the brim with alcohol. You’ll love them. 

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
You might be wondering how you can make sangria popsicles when wine doesn’t freeze? Well, if you add too much alcohol to something, it won’t freeze well, but the balance of sangria, Triple Sec and soda in these allows the popsicles to freeze and hold their form while keeping them a little bit soft and slushy-like, which I love. They’re quite strong, so add more soda and less wine if you prefer a more subtle taste. For this recipe, I used peaches and raspberries and let them soak in the wine all day before freezing them together, and the frozen fruit is a delicious addition to the popsicles. 

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
Ingredients (makes 10 popsicles):

  • 1 bottle white wine (3 cups, I used sauvignon blanc)
  • 2 tbsp Triple Sec
  • 1/4 cup lemon lime soda
  • 1 peach, pitted and thinly sliced 
  • 1/2 cup raspberries (or about 12 berries)

Pour the wine and Triple Sec into a large pitcher. Wash and cut the fruit and add to the wine mixture. Because the fruit will be going into a popsicle mold, you want to cut the peaches pretty thin. The raspberries can remain whole. Refrigerate the sangria mixture for several hours to allow the fruit to blend with the wine.

Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate Peachy Raspberry Sangria Popsicels | Revamperate
After 3-4 hours, pull out the pitcher and mix in the lemon lime soda. Then pour the liquid into the popsicle molds until they’re about 3/4 full, using a strainer to hold back the fruit. Because of the narrow molds, it’s best to add the fruit after the liquid is already poured. Divide the fruit between the molds so that you have a couple of each kind in each mold. Place the tops or popsicle sticks on top and freeze overnight or for several hours until the popsicles have completely hardened. Carefully remove the popsicles from their molds and serve! Prepare to be refreshed!

The Ultimate Reese’s Chocolate Peanut Butter Ice Cream Cake

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
A BIG FAT HAPPY 24TH BIRTHDAY TO MY BOYFRIEND! No matter how old I get, you will always be three weeks older than me and that feels really good. Thanks for that, babe! I love you!

Anyway, if you’re following along, you know that we off are relaxing on a cruise ship right now, and I’m going to go out on a limb and say we’re enjoying the hell out of it. I haven’t had a vacation like this since I was 17, so this was much needed, and it just happened to fall on Andrew’s birthday so it worked out perfectly. We celebrated his birthday with family and friends on Saturday, and I made the coolest cake that I just had to share. This is my first ice cream cake and I’m thrilled to say it turned out amazing! 

Because Andrew’s favorite flavors are peanut butter and chocolate, it was pretty easy to decide on his birthday cake. But it had to be special. Well, what’s more special than a homemade ice cream cake? Answer: nothing. At least that’s what I tell myself. So this became a chocolate peanut butter ice cream cake with a chocolate cookie crust and layers of peanut butter and chocolate ice cream and smooth chocolate whipped cream frosting. Nope, doesn’t get better than this. Oh wait, yes it does because I also added chucks of Reese’s peanut butter cups on top! 

Now, let’s make it! First of all, you need a springform pan to make this or your life will be miserable. The cake forms so well because the springform pan allows you to release it without changing the shape or having to turn it (as you would with a standard cake pan). This recipe has four different sections because of the different layers, and you better like whipping because there’s LOTS of whipping in this recipe. 

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Chocolate cookie crust:

  • 20 chocolate sandwich cookies (separated with cream)
  • 4-5 tbsp butter, melted 

To make the chocolate crust of the cake, grind your cookies (filling and all) in a food process until fine. You can also substitute other types of cookies, like peanut butter Oreos or Nutty Butters. Once finely ground, add the melted butter and pulse. Press the cookie crumbs into the bottom of the springform pan until you’ve covered the base. Set aside while you make the ice creams.

Peanut butter ice cream:

  • 1 pint (2 cups) heavy whipping cream
  • 1 can of sweetened condensed milk, chilled
  • 1 tsp vanilla
  • 3/4 cup peanut butter 
  • 15-20 Mini Reese’s, chopped

Because this uses two different ice creams (yes, you can do just one, but where’s the fun in that?) you’ll need to work somewhat quickly. First, chop the Reese’s cups into pieces and set aside. 

In one bowl, mix together the condensed milk and peanut butter until full combined. Set aside. With a whisk attachment, whip the cream on high speed until it thickened, forming peaks when you remove the whisk. Add the vanilla and condensed milk mixture and mix until creamy. Pour the peanut butter cream into the springform pan and use a spatula to level it as much as possible. Sprinkle the Reese’s pieces on top of the ice cream and move the pan to the freezer while you make the chocolate ice cream layer. 

Chocolate ice cream: 

  • 1 pint (2 cups) heavy whipping cream
  • 1 can of sweetened condensed milk, chilled
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder

If you’re like me and only have one mixer bowl for your KitchenAid, wash those dishes and get back to work! In a separate bowl, mix together the condensed milk and cocoa powder until it’s completely combined and set aside. In the bowl of your stand mixer, whip the cream on high until peaks form and then mix in the vanilla and chocolate condensed milk until it’s evenly distributed and creamy.

Pull the springform pan from the freezer and pour the chocolate cream on top, using your spatula to even it out. Make sure it covers everything and layers over your Reese’s chunks. Cover the pan with clear wrap and leave in the freezer for at least 6 hours to thicken.  

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Peanut butter whipped cream: 

  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla extract

Once the cake has frozen, make the “frosting” by whipping the cream on medium-high speed. As it mixes, add the powdered sugar and vanilla. When it thickens, add the peanut butter and mix until it’s well-formed and the color is evenly distributed. It should be a little thick but have the consistency of whipped cream. 

Remove the cake from the freezer and carefully remove the springform. I did this by running a warm butter knife around the edge to release the ice cream while also running a warm towel around the outside of the pan. It should come off pretty easily and your cake will hold its form with the bottom of the springform pan as its base, allowing you to move it around as needed. Quickly frost the cake with the peanut butter whipped cream and try to get it somewhat flat and even if you can. Then move the cake back to the freezer. 

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Chocolate ganache:

  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips 

Finally, make the chocolate ganache. In a small saucepan, heat the cream until it begins to simmer. Remove from heat and stir in the chocolate chips until completely melted. Let cool for several minutes. It will thicken as it cools, so you don’t want it to cool too much but if it’s too hot it could mess up your beautiful frozen cake. When it’s cool but still liquid enough to pour, remove the cake from the freezer and pour the chocolate ganache around the very outside of the cake and allow it to drip off the sides. Move back to the freezer.

The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate The Ultimate Reese's Peanut Butter Chocolate Ice Cream Cake | Revamperate
Peanut butter frosting (small batch):

  • 1/4 cup butter, soft
  • 1/3 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tbsp heavy cream (can substitute milk)
  • 12-14 mini Reese’s peanut butter cups

Lastly, make the peanut butter frosting for the top garnish! It’s not totally necessary, but I enjoyed it. It’s thicker than the whipped cream to it holds its shape much easier and is heavier in taste, which is why I only used it on the top. If you frosted the entire cake with the buttercream frosting the cake would be really heavy on your stomach. Beat the butter until smooth and add in the peanut butter. Then mix in the powdered sugar until completely combined and add the cream as desired until the frosting is smooth. Move to a pastry bag fitted with a star tip and pipe dollups around the top of the cake (which will also disguise where you began dripping the chocolate).

Add a mini Reese’s on top of each dollup and prepare to be amazed! Leave the cake in the freezer and remove 5-10 minutes before cutting so that the cake will be thawed enough to cut. It will be difficult to cut through the layer of Reese’s between the ice creams, but you can do it! Serve and enjoy 🙂 I hope you love it as much as we all did (after we awoke from our sugar coma, of course). 

No Machine Caramel Espresso Ice Cream

No Machine Caramel Espresso Ice Cream | Revamperate
Remember when I shared my recipe for whipped no-machine chocolate ice cream? Well, I thought that was easy…now I found an even easier way to make ice cream without a machine! It’s not exactly top secret, but it’s an easy base recipe that you can use to make a million different kinds of ice cream – all without a machine. I used to always want an ice cream maker, and now I’m reassured that I don’t need one. If you make ice cream this way, you’ll see that it taste exactly like it’s supposed to and the consistency is right. 

(shoutout to my fresh manicure that day!)

This recipe for no-machine caramel espresso ice cream might as well be called caramel macchiato ice cream. I swear it’s worthy of Starbucks if they sold ice cream. 

No Machine Caramel Espresso Ice Cream | RevamperateNo Machine Caramel Espresso Ice Cream | Revamperate
Espresso ice cream ingredients: 

  • 1 pint heavy whipping cream 
  • 1 can sweetened condensed milk (14 oz.)
  • 1 tsp espresso powder
  • 1 tsp vanilla extract 

For the caramel:

  • 1/2 can sweetened condensed milk (7 oz.)
  • 4 tbs butter 
  • 1/4 cup brown sugar
  • 1 tbs light corn syrup 

First, make the caramel. Combine the butter and sugar in a saucepan on medium heat. Stir in the corn syrup and condensed milk and bring to a bowl. Then let it simmer on low heat for about 5 minutes until the color changes to a deep brown. Stir constantly and remove from heat when you see the color change. Let sit on the stove while you make the ice cream. 

In a mixing bowl, beat the heavy cream on high speed until it forms peaks. Add the condensed milk and beat until combined. Dissolve the espresso powder in the vanilla until it forms a paste, and mix it into the ice cream. Lastly pour the caramel sauce into the mixture in ribbons (should still be hot). Using a spoon instead of your mixer, mix in the caramel. After it freezes, it should create caramel ribbons in the ice cream. 

No Machine Caramel Espresso Ice Cream | Revamperate
Move the cream mixture into a freezer safe container and cover. Freeze for about 6 hours and then it’s safe to scoop and serve! 

Vodka Watermelon Popsicles

Vodka Watermelon Popsicles | Revamperate Vodka Watermelon Popsicles | Revamperate
Watermelon totally embodies summer. It’s cool and refreshing, and immediately makes me think of picnics and sitting poolside. And it’s even more perfect when it’s blended into a popsicle with a little kick of vodka. You just can’t beat watermelon. I made these vodka watermelon popsicles with my awesome new popsicle mold, and they were incredibly easy. Plus, as far as frozen treats go, these are pretty darn good. They do use soda to get some added flavor, but fruit popsicles are a great treat that are healthier than ice cream, so you can’t feel too guilty. You can certainly make them without the vodka, but I found that it made the popsicles a little bit softer, which was nice. It’s a small enough amount of vodka (because you still need the popsicles to freeze) that you can’t really taste it, but it’s nice to know it’s there either way!

Vodka Watermelon Popsicles | Revamperate
Ingredients (10 popsicles):

  • 1/2 of a mini watermelon
  • 1/4 cup dragon fruit vodka (can substitute flavorless or Watermelon flavor)
  • 1 cup Sprite (can substitute other lemon lime soda)

First cut the watermelon in half and into pieces, removing the peel. You’ll only need half of a small watermelon to make 10 popsicles, which is how many molds I had. Puree the watermelon in a blender or food processor until very fine. The seeds should puree with the melon.

Add the soda and vodka to the watermelon, and mix for just a few seconds until combined. Distribute the mixture evenly between each cavity in the popsicle mold and freeze for several hours.

Vodka Watermelon Popsicles | Revamperate Vodka Watermelon Popsicles | Revamperate
Once frozen, enjoy! One of these might just be the treat you need to get over this Wednesday hump day…

Easy No-Machine Chocolate Ice Cream

Easy No-Machine Chocolate Ice Cream | Revamperate Easy No-Machine Chocolate Ice Cream | Revamperate
It’s basically summer now so it’s totally ok to start sharing ice cream recipes, right?! Yesterday was National Chocolate Ice Cream Day, so we have to celebrate appropriately (all day, every day). I don’t have an ice cream machine (nor do I have any space for one), so when I learned about this method for making whipped ice cream without an ice cream machine, I had to try it. Plus, it actually tastes very good and isn’t too harsh on your daily calorie intake. Score! That means we can literally have it all day, every day…yes?

This method is really easy and uses evaporated milk and a few other key ingredients to make no-churn ice cream that is whipped so the ice cream is really light and fluffy. Personally, I’m not a huge fan of the regular vanilla version of this recipe, but the chocolate version is one of my new favorites, especially with some candy or cookies mixed in, so here’s how to make delicious no-machine chocolate ice cream at home.

Easy No-Machine Chocolate Ice Cream | Revamperate
Ingredients (makes about one pint):

  • One can of evaporated milk, chilled
  • 1 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2 tbs water
  • 1 tsp vanilla extract

First, chill the evaporated milk until it’s really cold. This is a better start for your ice cream. Using the whisk attachment on your mixer, whip the milk for about a minute until it becomes fluffy, and mix in the powdered sugar. Scrape the bowl with a spatula as needed. In a measuring cup, combine the cocoa powder, vanilla and water to make a paste. This helps the ice cream achieve the right texture as opposed to dumping the powder in by itself. Mix in the cocoa paste until it’s completely combined, and leave the entire bowl in the freezer for at least an hour.

Easy No-Machine Chocolate Ice Cream | Revamperate
After the hour passes, remove from the freezer and whip it again for at least 30 seconds. Repeat two more times and then the ice cream is ready to eat! Once you’ve finished four rounds of mixing, move the ice cream to a freezer-safe container and freeze for up to two weeks. It might be a long process, but it’s still incredibly easy and the end result is SO worth it. Mix in some candy or cookie chunks to make it even better. Enjoy!