Homemade Ice Cream with a Surprise Shortcut

It’s officially Spring, the colder areas of the country are thawing out and getting reacquainted with the sun, so why waste anytime? It’s never too early to kick off ice cream season. (Although in Hawaii, it’s always ice cream season.)

Honestly, I should be cleaning and packing. I’m headed back to the east coast next week to see my family and friends in Massachusetts, then spending a weekend in New York City for one of my bestest high school friends weddings. Get this- I’m a groomsman. Groomswoman? Groomslady? Whatever you call it, I get to wear a tuxedo and I’m obnoxiously excited for it. Pictures will surely be shared on my Instagram stories from my travels, so follow along @thepickygourmet if you don’t already!

Again, I should be preparing, but I’m writing this instead. Which is why I’ll keep this one fairly short and sweet (dessert pun!).

This ice cream is the creamiest, dreamiest, easiest homemade version possible. It blows store-bought cartons out of the water, and you don’t have to trek all the way to the fancy shop that is delicious but costs $6-$10 for a decent serving. You also don’t need some fancy ice cream maker, or any equipment besides a whisk and rubber spatula.

So what’s the secret?

Instant pudding mix. Mind blown.

I made two versions:

Banana Fudge Swirl

  • 1 1/2 cup heavy cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract (if you don’t have this, double the vanilla)
  • 1 box Jell-o banana cream pudding mix
  • 1/2 cup milk
  • 14oz can sweetened condensed milk
  • 2-4 Tbsp chocolate fudge topping for drizzling
  1. Pour the heavy cream, vanilla & coconut extract into a chilled bowl. Whisk vigorously until soft peaks form (think Greek yogurt consistency). You can use a hand mixer if you’d like.
  2. Add the pudding mix & use a rubber spatula to fold it together. Once the dry pudding mix is fully absorbed, add the milk & the sweetened condensed milk. Continue folding until everything is well incorporated.
  3. Pour half of the mixture into a metal loaf pan, or any other freezer safe pan or bowl. Drizzle 1-2 Tbsps of chocolate fudge topping into the batter & use a skewer or butter knife to swirl it around. Repeat with the remaining ice cream batter & chocolate fudge topping.
  4. Cover with plastic & freeze for 4 hours before serving. Leftovers can be kept in the freezer for 2-3 weeks.

Chocolate Marshmallow

  • 1 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 box Jell-o chocolate fudge pudding mix
  • 1/2 cup milk
  • 14oz can sweetened condensed milk
  • marshmallow spread
  1. Pour the heavy cream & vanilla into a chilled bowl. Whisk vigorously until soft peaks form (think Greek yogurt consistency). You can use a hand mixer if you’d like.
  2. Add the pudding mix & use a rubber spatula to fold it together. Once the dry pudding mix is fully absorbed, add the milk & the sweetened condensed milk. Continue folding until everything is well incorporated.
  3. Pour half of the mixture into a metal loaf pan, or any other freezer safe pan or bowl. Use a small spoon to drop dollops of marshmallow spread into the batter & use a skewer or butter knife to swirl it around. Repeat with the remaining ice cream batter & more marshmallow spread, to your liking.
  4. Cover with plastic & freeze for 4 hours before serving. Leftovers can be kept in the freezer for 2-3 weeks.

A little effort goes a long way, because the texture of this ice cream is borderline that of a frozen custard without the use of eggs. It’s thick & creamy, and even after days in the freezer, it doesn’t develop that crumbly, dried out texture that some store-bought brands get.


Optional toppings, but why wouldn’t you?

It’s very easy to do, all in one bowl, so clean up is minimal. This would be a great recipe to try with kids when it’s hot out and you don’t want to turn the oven on to bake. Also, there’s so many ways to experiment with different flavors and toppings! Maybe get some vanilla pudding mix with some maple extract and candied pecans. Or lemon with a strawberry syrup swirl. How about white chocolate pudding with caramel sauce? You can have a contest to see who makes the best combo! (And not just with kids, I would totally throw this party for my adult friends and me.)

I’m telling you, this is one of my favorite recipes ever. I don’t think I’m ever going to bother with cartons again when I can pretend to have my very own ice cream shop in my own kitchen. Let me know what you think, and I’ll see you again after I’m back from my trip with another recipe!

This Bread Pudding is Bananas

B-A-N-A-N-A-S.

Sorry, if Hollaback Girl had to be stuck in my head the whole time I was making this, it’s got to be in yours too.

It’s finally March! Who’s ready? Honestly, the end of February… is there a worse time of year? It’s dark, it’s gloomy and it’s cold. Well, most places it is. In Hawaii, it’s sunny and warm, but there’s still that funk that sets in post-holidays while waiting for spring to roll in.

The GREAT news is my kitchen is up and running! I don’t want to share pictures yet, because we still need to do the backsplash and the lights over the island. That’s all cosmetic though, so my cooking life has gotten 1000% easier now that I have counter space, a sink/dishwasher and all my stuff put away in the proper cabinets. If you want a sneak peak, you can see a few videos the remodel process on my Instagram highlights: @thepickygourmet!

Since starting my blog a couple years ago, I’ve collected lots of cute bowls and platters and specialty dishes to use for pictures and recipes. Basically, if I see something I don’t have, and it’s on sale, it’s mine. (I’ve been on the hunt lately for a good deal on copper mugs for Moscow mules, for instance.) Sometimes I even forget I have stuff, which is the good thing about moving so much. I discover things in my own kitchen and get inspired, and this time it was my ramekins.

Sidenote: I learned I had no idea how to spell ramekins before I wrote this post. I tried, and in the words of Lloyd Christmas, “I was way off.” Thanks, spell check!

I decided I wanted to make something warm and cozy for everyone suffering through the end of winter and I settled on bread pudding. Not only is it perfect for this time of year, it was perfect for me because I had everything I needed already in my pantry. I love bread pudding because it can be a dessert, it can be a breakfast, it can be a snack… there’s never a wrong time for it.


Bonus: your kitchen is going to smell amazing

  • 4 slices of sandwich bread (I used a honey wheat)
  • 1/2 cup of banana chips, slightly crushed
  • 1 ripe banana
  • 2 eggs
  • 2 Tbsp butter, melted & cooled
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  1. Grease four ramekins liberally with cooking spray or butter.
  2. Cut the bread into small cubes and toss with the crushed banana chips. Divide it equally between the ramekins, making sure to leave some room for them to rise when it bakes.
  3. In a bowl, mash the banana until smooth. Add the eggs, milk, butter, sugar, vanilla, ginger and cinnamon and whisk vigorously until all ingredients are well-incorporated.
  4. Carefully pour the mixture over the cubed bread in the ramekins, without overfilling (you may have a little leftover). Use a spoon to pack it all down, making sure all the bread is covered in the liquid. Cover and refrigerate for at least an hour up to overnight.
  5. Preheat the oven to 350 degrees and place the ramekins on a parchment lined baking sheet, in case any of them bubble over. Bake for 35 minutes, or until a fork comes out clean.


Don’t crush the banana chips into a powder, you want those bigger bits for a pop of texture

Obviously the wildcard here is the banana chips. I know those aren’t always in everyone’s pantry, but they aren’t hard to find at the store. You could also substitute for dried apples or cranberries or whatever you’re into.

I have always tried not to let food go to waste and now that we bought a home and are remodeling, I’m in full-on penny pinching mode when it comes to groceries. In a household of only two people, it’s hard to finish a whole loaf of bread sometimes before it gets stale. Bread pudding is an awesome way to use it all up, especially the heels, since no one ever wants those for a sandwich. If your bread isn’t stale, leave it out overnight to dry it up. It actually absorbs more flavor when it’s stale.

You can make this in an small baking pan if you don’t have ramekins or prefer a more family style presentation, but I like being able to make exactly the amount of servings I want or being able to adapt the recipe to the amount of bread I have to use. You can also make a couple the first day and save a couple in the fridge overnight for day two.


Bread pudding before going in the oven. Remember, they will rise like a souffle in the oven!

Having individual servings is also fun because you can try out different toppings. This bread pudding is not overly sweet (which I like) but you can always get fancy and add some powdered sugar or maple syrup before serving. Adding some chocolate chips into the mix would be a big hit with kids.

Well, I’d love to stay and chat longer but I’m actually heading off to my first luau tonight! I need to fuel up on bread pudding and start getting ready. I’ll be back soon with another new recipe and (hopefully) the final before and after photos of the new Picky Gourmet kitchen. See you then!

We All Scream For Banana Ice Cream

I’ve mentioned before, summer is here and I am obsessed with fruits. I’ve been using them in all types of dishes. When I have a lot leftover, I freeze them to keep for smoothies and such. Actually, my go-to morning meal is a smoothie bowl topped with fresh fruit and things like shaved coconut, granola and flaxseed. I love posting my breakfast creations on Instagram, they are some of my most popular pics.

Be sure to follow @thepickygourmet!

This past week my husband was out of town and I ended up buying a little more than I needed for the week. Long story short, I had a lot of bananas I knew I wasn’t going to be able to eat and were starting to brown. So I peeled them and froze them, without any plan of what to use them for.

I try to keep snacks to a minimum. I used to graze all day but now I try to stick to just meal times and one snack or treat a day. I try to keep things like yogurt cups and homemade salsas in the fridge and avoid packing the pantry with temptations. It helps me from picking at things all day (you know when you eat, just because you are bored?) and I don’t end up with a bunch of half full boxes and bags of stale snacks that we never finish.

A big problem for my husband and I was ice cream. He buys a carton on a whim, I buy a carton on a whim, and we end up with three or four kinds of ice cream at a time in the freezer, that we forget about. So when I was craving a snack last week, I remembered my frozen bananas and how I heard you can make “ice cream” out of them. I had three frozen, peeled, chopped bananas and I could have used a food processor to make a big batch, but I wanted to experiment. I actually used my NutriBullet to make myself individual servings and over three days, I tried out three different flavor combinations

Shaved coconut, vanilla & cinnamon. I used one banana with about a 1/4 cup of shaved coconut and a couple drops of vanilla extract and blended it together. Then I added a couple teaspoons of ground cinnamon and pulsed until it was incorporated. I garnished with some more shaved coconut and some cinnamon sticks (just for presentation, really.)


Strawberries & mini marshmallows. This time I blended the banana first and then added 3 sliced strawberries and about 1/8 cup of mini marshmallows. I didn’t want to chop them up too much, so just a couple pulses to get them mixed in was all it took. I also garnished with both ingredients. I wished I had some graham crackers to add to make this like a strawberry cheesecake kind of deal, but I’ll try it next time!


Mint, chocolate chips & cocoa powder. I blended the banana with 1/8 cup of semi sweet chocolate chips and some fresh mint leaves. Then I added a tsp of cocoa powder at the end, because I tasted it and wanted a little more chocolate flavor. The chocolate chips added a great texture though, and I garnished with a few more of those and some mint.

The best part of this is you can taste as you go and add some more if you need to. I started off with a little coconut in the first batch and ended up throwing some more in, just like I added the cocoa powder to the last one. My advice is to start with a little and build on it if you need to. One banana is perfect for a serving, so keep that in mind if you are making this for a group. I personally love that I can make just enough for myself, and then tomorrow I can make something different. No need to commit to a whole carton.

Actually I take it back, the real best part is eating it. It is so creamy and delicious, just like real ice cream. Whether you use a NutriBullet like me or a food processor, you will need to have a rubber spatula on hand to occasionally stop blending and push it all off the sides. Have patience, because the more you blend it, the better it gets.

This is the perfect summer treat. Easy to make, refreshing and healthy- it doesn’t get much better than that. There’s also an infinite amount of possibilities for mixing in other flavors. What would you add to your banana ice cream? Let me know, or even better, try it out! (And then let me know!)

Banana Oat Pancakes

Woo! It’s great to be back!

I am so sorry that I left my blog high and dry the past few weeks. I drove from California to Massachusetts, spent about a month living on a pull out bed in the basement of my childhood home and getting my wedding together, had said wedding, then drove back to California! Phew. But now I’m home, I’m relaxed and I’m thrilled to be playing around in my own kitchen again.

This recipe I came up with is actually more like a pantry short cut, to be honest. Yesterday morning, I really wanted a fun, sweet breakfast so I grabbed an ol’ standby out of the pantry: pancake mix. I’m talking the fool proof, just add water stuff. Right next to it was a bag of cinnamon oat clusters. Hmmm. My wheels started turning. Then I saw the bananas on the counter and it was really a no brainer. Banana oat pancakes were born.

Yields about 4 large pancakes/8 small pancakes.

  • 1 ripe banana
  • 1 cup buttermilk pancake mix (just add water variety)
  • 1/3 cup oat clusters or granola (plus extra for garnish)
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • maple syrup
  • powdered sugar for garnish
  • fresh berries for garnish
  1. Mash the banana into a paste in a mixing bowl.
  2. Add 3/4 cup water and whisk until combined. (Follow box directions for exact measurement. The brand I used is 3/4 cup water to 1 cup dry mix). Whisk dry mix into the water and banana mixture, until smooth.
  3. Put 1/3 cup oat clusters in a sandwich bag, and lightly use a rolling pin or can to crush them into smaller, uniform pieces. Whisk the oats into the pancake mix, along with cinnamon and cardamom, until blended and smooth.
  4. Heat a greased pan or griddle on medium heat. For large pancakes, use 1/2 cup of batter or for smaller pancakes, use 1/4 cup. Make them one or two at a time, cooking a minute and half on each side until golden brown, flipping only once.
  5. Serve with more oats sprinkled on top, a drizzle of maple syrup and powdered sugar, along with some fresh fruit.

I mean, seriously? Pancake mix, a banana and some oat clusters? I’m pretty sure any one could do this. It’s a really kid friendly recipe, not just for taste but for prep too. Get them in there mashing bananas and crushing oats. It’s easy clean up and the whole thing takes about 10 minutes tops. Really, 10 minutes and you get this:

Of course, it wouldn’t be a Picky Gourmet recipe without some customization ideas. I really like Kind cinnamon oat clusters for this but you could use anything in the same vein. I have a vanilla flavored bag I’d like to try this with, but really any kind of oats or granola that can add that texture and extra flavor can be used. It’s a great way to add something healthy into a tasty breakfast.

This is a nice, easy recipe to kick things back off over here. I’ve got a bunch of notes and ideas kicking around from my trip, and I’m excited to get back into it! I’ll hopefully be back to weekly/bi-weekly posts soon. I’ve really missed it. No one ever told me how crazy the last couple weeks before a wedding can be!

Does any one else have another fun way to make pancake mix exciting? Or any other favorite shortcuts? I’d love to hear, and I promise I’ll be posting again soon! Thanks for sticking with me.