Tuesday, July 9, 2019

Muffin Tin Ice cream

Muffin Tin Ice cream - Simi Jois Photography

Muffin Tin Ice cream - Simi Jois Photography

It has been a whirlwind of a year so far. I had promised myself to update TNS at least once a month and I cannot believe that I have not had the time to do so. I was in India in April-May for almost a month and when I got back I was working on a spice project followed by online photography tutorials that were packed. If you are interested to register for my online class - click here. I now offer group lessons as well, the post has all the details and if you have further questions you can email me or send me a message on Instagram or leave a comment here.

About these super easy muffin tin ice cream. These are super easy and almost have a gourmet look about them. My sister and brother-in-law were visiting and my brother-in-law loves desserts, so I created this ahead of time so I could spend time with them and not be stuck in the kitchen.

Muffin Tin Ice cream - Simi Jois Photography

Muffin Tin Ice cream - Simi Jois Photography


  • tub of vanilla ice cream ( somewhat thawed) 
  • 1 cup cherries and strawberries 
  • 1-inch ginger
  • 1 cup fresh figs
  • 1/4 tsp red chili powder
  • 1/4 tsp tamarind paste 
  • 2+2 tbsp brown sugar 

Instructions : 

  • Pit the cherries and either crush them from the back of a spoon or in a blender coarsely grind them ( not a smooth paste) 
  • Do the same for fig but smoother consistency
  • In two separate pan heat, the cherry and fig separately add 2 tbsp brown sugar to both. 
  • Add ginger to the fig and red chili in the cherries. 
  • Cook and it will be a jam-like consistency. 

Use a non-stick muffin tin and add the jelly in the bottom and the vanilla ice cream on top, flatten from the back of a spoon. 
Freeze for 3-4 hours
Invert, remove the muffin ice cream and serve with fresh fruits and mint. 

Get creative with your toppings. 

Muffin Tin Ice cream - Simi Jois Photography

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