pineapple

Easy Three Ingredient Pineapple Popsicles

Three ingredient pineapple popsicles | Hello Victoria

Now, lots of recipes out there call themselves quick, simple, or easy… but I am here to say that THIS pineapple popsicles recipe, is seriously easy! You just chop up some pineapple (or buy it pre-cut – it’s up to you how lazy you want to be) and mix it with two other ingredients.

Three ingredient pineapple popsicles | Hello Victoria

As with most new recipes that I try these days, this one comes from the latest Waitrose magazine. Seriously, I love this thing. So if you happen to have a giant pineapple ripening on your counter, and need something to do with it – why not try this? (more…)

No-Churn Pina Colada Ice Cream

No-churn pina colada ice cream | Hello Victoria

You have no idea how excited I am about this recipe!! Well, if you know me at all, then you’ll probably be able to guess how excited. I consider ice cream to be the best food group of them all. 😉

When I moved to the UK, one of the items I couldn’t bring with me was my Kitchenaid mixer. This was not just a loss in terms of making things like marshmallows and other meringues, but in the loss of ice cream. See, I got the ice cream attachment for my mixer a few years back for my birthday! It’s pretty great being able to make my own flavours etc. – but without the machine, I couldn’t do any of that.

No-churn pina colada ice cream | Hello Victoria

Now, I had heard about no-churn recipes before, but had only tried a couple in the past. This one got me excited in more ways than just being able to make ice cream; I happen to looooove pina coladas. Give me pineapple and coconut any day… and throwing in some rum doesn’t hurt!

What makes this no churn ice cream work is two things – the alcohol and the cream. By whipping the cream to soft peaks before freezing, you’re essentially adding the air that would have been churned in during the freezing process. The other thing that helps prevent the mixture from turning into a solid pineapple-coconut-popsicle, is the alcohol. It changes the freezing point of the mixture, helping to keep it soft. (more…)