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 #003 : Banana Puree Popsicle

diypopsicle3a diypopsicle3b diypopsicle3c diypopsicle3d

First, an easy ice cream recipe : Always stock a small tub of frozen cut bananas in the freezer, that is all you need to make “healthy, sugar-gluten-dairy free, single ingredient ice cream” on a hot day.

Just puree the frozen fruit in a blender till they look like sticky “cream”, you may need to start-stop the blender a few times and use a spoon to move the frozen bananas around so that they get into the blades.

The end result is so close to the real thing; tastes, melts and glides around in your mouth just like normal ice cream, minus the guilt.  You can re-freeze the puree to get a firmer texture, but I usually can’t wait, just scoop them out and serve direct on a cone, sometimes with toppings like chopped almonds or peanuts.  Today, I blended more bananas and mold them into popsicles.

For the today’s popsicle recipe,  I blended a bit of natural yogurt with the banana puree made from 2 large bananas.  This is to add some tangy flavor, which I like in my popsicles, totally optional.

DIY Popsicle Version 003 : Banana Puree Popiscle
1. Base : Banana Puree.  Blend and blend 2 large frozen cut bananas and 2 tablespoons of natural/ greek yogurt (optional) till you get a sticky mixture. Fill popsicle molds with puree.  Tap the molds on the table a few times before freezing, to get rid of air pockets inside the mixture.
2. For some bites : None.