Blueberry Semifreddo Ice Cream


These were made about 2 months back on the spur of the moment, when I found all the ingredients ready in my kitchen.  Once done, I made no efforts whatsoever to note the recipe source, except that it was a cooking blog that I follow.  Big mistake, I follow like 1000+ cooking blogs plus mine.

Within a week, the webpage link to the recipe on my internet browser was taken over many times by other delicious links.  I finally realized that I had lost the source, when the “back” button on my browser never landed me correctly on the recipe page.  I am suspecting that the browser had probably crashed during one of the days, and the link disappeared, along with many others that I never had the chance to try out.

I vaguely remembered that I made it with banana, coconut and blueberries.  Turned out the original recipe called for strawberries.  No wonder google could not help.

The hero this time? My Pinterest account.  Unknowingly, I had saved the page all along; the surf and pin action has become so natural that I am unaware of it.  This episode of the information/recipe overload is bound to repeat itself.  And as I am typing this, I have 9 other tabs opened : wondering what to cook for dinner tonight and next week, where to visit over the coming long weekend, which chocolate cake look more enticing : this or this?

In the meantime, I am just glad that I have started this little digital journal for my projects and recipes.  Now if only I spend more time typing them out.  I still have some photos of a simple roast potato dish and a DIY staycation idea in my SD card.  The potato recipe is still somewhere to be dug out, while long weekends that would have suited the staycation article I have in mind, have come and gone.  Maybe I should make a note on these 2 first, before I start surfing for more inspirations.

And here’s the ice cream recipe that was lost and found.

Adapted from here
- 1/2 cup frozen blueberries
- 1 large banana, ripe
- 1 - 2 tablespoon honey, depending on the sweetness of the banana
- 1 tablespoon lemon juice
- 1 can coconut cream (13oz/384ml), chilled overnight
- 1 teaspoon vanilla extract


01. Puree the blueberries, banana, honey and lemon juice in a blender till smooth.
02. Scoop out chilled coconut cream into a large bowl, and whisk till fluffy.
03. Mix in vanilla extract.
04. Fold in the fruit puree.  It doesn’t need to be well mixed.
05. Pour into a container, cover with foil, and freeze till set.

DIY Popsicle #008 : Cashew Butter Popsicle


Inspired by the many cashew butter ice-cream all over the web, I decided to try one out for my popsicle project.  According to this recipe from My New Roots, I could team it with any fruit I want : peaches, blackberries, plums, or mangoes.  I went for bananas.

DIY Popsicle Version 00 : Cashew Butter Popiscle
1. Base :  Soaked 70 grams of raw cashew nuts overnight in the fridge.  Next day, blend it on high speed with 2 tablespoons of water and honey(or any other sweetener like agave or maple syrup) until smooth.  Add in 2 large bananas (cut) and continue blending.
2. For some bites : None.  I wanted the the final texture was really smooth, with some nutty taste from the cashews.

DIY Popsicle #007 : Yakult Popsicle


I asked myself this before making these Yakult popsicles: “Does freezing Yakult kill the Shirota strain?” Nope, see answer to question 14 here.  Guess it’s the same as freezing yogurt.  They just go dormant.

Somewhere between the original and the orange flavor, right in the middle, things were not freezing well, all my 4 popsicles broke off at the same place when I tried to unmold them.  But they were still yummy nonetheless.

DIY Popsicle Version 007 : Yakult Popiscle
1. Base : Yakult drink (or other fermented milk drink) in 4 flavors.  Wait for one layer to freeze, before adding the next flavor.
2. For some bites : None.  I am getting lazy here….. 🙂

DIY Popsicle #006 : Pomegranate Popsicle

diypopsicle // mono+co diypopsicle6 diypopsicle6a

When pomegranate juice/ juice concentrate were once making the anti-oxidant/superfood headlines years ago, I thought they were, too expensive; to drink the bottled version daily?  The frequency was suggested by the promoter in the pharmacy, of course, to boost consumption level and speed up sales.

Pomegranates also looked too complicated a fruit to be de-seeded if I want to buy it fresh, eat it pulp and all, after all fresh is the best, right?  Turns out de-seeding is not that difficult.  De-seed like a pro here (actual de-seeding starts 4:40min, but the overall video is interesting to watch for more information on pomegranate) or here (actual de-seeding starts at 1:30min).  Just be careful not to let the juices stain your shirt.

Since then, I have been buying the fruit only when it’s in season, (I got these last month) and make my own pomegranate juice with a juice extractor.  I don’t eat the fruit as I still haven’t acquire the taste of consuming the seeds along.  My kids have no problem with that though, so I’ll save a small bowl of the fruit for them and juice the rest.

On this particular day,  I juiced another 2 pomegranate to make popsicles.   In case you haven’t tried fresh pomegranate juice before, it tastes like thickened Ribena, but not so sweet, which is yummy!

DIY Popsicle Version 006 : Pomegranate Popiscle
1. Base : Fresh pomegranate juice only
2. For some bites : I did not add any, but I have come across some adding blueberries to their pomegranate popsicle recipes.  Double the anti-oxidant level! 🙂

DIY Popsicle #005 : Sports Drink Popsicle

diypopsicle5 : Sports drink // mono+co

Picked up a bottle of sports drink on impulse after an evening run.  Always find them a tad too sweet, but a sudden urge for the taste of citric acid in my mouth (weird?) kicked in, and I only had a couple of fizzy drinks to choose from the vending machine, so this appeared to be the most rational one after a workout.

As I could not finished the whole bottle, the leftovers went into the popsicle molds.  The good thing about making popsicles with sugar loaded soda/canned drinks, is that you’ll consume lesser of it as a popsicle compared to if you were to drink it as a beverage.  Each popsicle mold has a 70ml capacity, so a can of soda is more than enough to make 4 servings (my Daiso mold comes in set of 4 popsicles).  The Big Man get the same level of satisfaction from eating one popsicle and from drinking a can of soda, but the amount of sugar consumed makes all the difference.

Leave the opened soda can standing on the counter for a few minutes till all the fizz are gone, before pouring it into the mold.  Otherwise, there will be lots of air pockets when the popsicle is done freezing.

The taste of this popsicle reminded me of the 10 cents ice tubes we used to eat during the younger days.

DIY Popsicle Version 005 : Sports Drink Popiscle
1. Base : Any sports drink of any flavor, if carbonated, leave the opened can/bottle on counter for a few minutes to let all the fizz out.
2. For some bites : I did not add any, but I think a few squeeze of lemon or lime could intensify the acidity of the popsicle.  The freezing process tame that down quite a bit.

DIY Popsicle #004 : Gula Melaka Coconut Milk Popsicles


Gosh, it has been drizzling pretty often recently, hasn’t it? But the temperature hasn’t really come down after the rain, neither am I enjoying any cool breeze from my kitchen window. So the DIY popsicle project continues….

Sticking to the preference for creamy popsicle, I turned to ingredients commonly found our local dessert for inspiration : Gula Melaka Sago / Cendol. I removed the sago and cendol bits as I don’t think they taste good frozen, but I kept the red beans (think: potong ice-cream).

You may end up with extra Gula Melaka Syrup, depending on how sweet you want your popsicles. Keep them in clean glass jars, and consumed within a few weeks.

DIY Popsicle Version 004 : Gula Melaka Coconut Milk Popiscle
1. Base : Make Gula Melaka syrup by melting 100g Gula Melaka with a bit of water (50ml) in a small pot over low heat. Add Pandan leaf (1 qty, knotted) and simmer till mixture slightly thickens. Remove pot from heat and let syrup cool down slightly, about 15 minutes. Remove Pandan leaf. Mix 1/8 tsp of salt to 1 cup of coconut milk. Add Gula Melaka syrup to coconut milk slowly till preferred sweetness level.
2. For some bites : Boil and cook 2 tablespoons of red beans till soft. Fill the base of the molds with some red beans first before filling the rest of the molds with Gula Melaka Coconut Milk Mixture.

Credits :
Gula Melaka Syrup via Cuisine Paradise
Gula Melaka Sago via My Kitchen Snippets