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!

Island-Inspired Chicken & Pineapple Fried Rice

If you follow me on social media, you may have seen my announcement a few days ago: we are headed to Hawaii at the end of the year! I’m still getting used to this military life. I can’t believe it’s been almost two years in California and that it’s already coming to an end. But, if you have to leave, Hawaii is a pretty darn good place to head to.

I mean, so I hear. I haven’t actually been yet. House hunting trip is already booked though… look out for that soon!

So I’m going to cut to the chase. My husband finally said it was cool to share the moving news (even though pretty much all my friends already heard) and I got super excited and I saw a pineapple at the market and I said I’m going to buy that pineapple and it’s going to be my Hawaiian celebration! (Exhale.)

I don’t need to defend my love of a good theme meal to you. Especially when it’s this delicious. This recipe is a little more complicated than some of my others, but I have some shortcuts for you at the end as always. Let’s dive into my island-inspired pineapple fried rice!


Hello, gorgeous

For the chicken:

  • 2 large boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 1 tsp ground ginger
  • 1 tsp crushed red pepper
  • 2 cups cornstarch
  • vegetable oil for frying
  1. Whisk together soy sauce, brown sugar, garlic, sesame oil, ginger and red pepper flakes until combined. Add the chicken and refrigerate for at least an hour up to overnight.
  2. Remove the chicken from the marinade (save the marinade) and use a shallow pan or plastic bag to toss with the cornstarch until evenly coated. Heat oil on the stovetop to 350 degrees. It should be deep enough in the pan to just cover the chicken when it’s added. Cook the chicken for about 5 minutes, until golden brown and cooked through. Remove from oil and let drain on a paper towel.
  3. In a small saucepan, heat the marinade to a boil, stirring consistently as to not let it burn. You have to let marinade that has been on raw chicken come to a couple boil for about a minute. Remove from heat and toss with the fried chicken pieces to coat.

For the fried rice:

  • 2 cups pineapple, cut into 1 inch pieces
  • 2 Tbsp mirin or rice vinegar
  • 1 Tbsp minced garlic
  • 2 bell peppers, red and yellow, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 large red onion, finely chopped
  • 4 green onions, sliced (white & light green parts, save tops for garnish)
  • 2 cups cooked rice
  • 2 Tbsp soy sauce
  • 1 large egg
  1. Skewer the pineapple pieces. On the grill or a stove-top grill pan over medium heat, sear the pineapple for 2-3 minutes on each side. Set aside.
  2. In a wok or extra large skillet over medium-low, add the mirin, garlic and the chopped bell peppers, carrots, red onion and green onion. Stir often for 3-4 minutes, until the veggies become slightly tender.
  3. Add the cooked rice and soy sauce, stirring to mix with the veggies. Make a well in the center of the pan and crack open the egg. Once it is cooked through, break it up and incorporate it into the rice.
  4. Add the cooked chicken and grilled pineapple, continuing to stir and toss all the ingredients together. Serve immediately with sliced green onion tops for garnish and a drizzle of sriracha sauce, for added heat.

OK, I’m not going to lie. This took me a while to put together. It was worth it though, and this recipe easily makes 4-6 servings. I like challenging myself a little bit, so I executed it all from scratch to prove a point or something stupid like that. Now that that’s done, here’s all the shortcuts!


Oh this old thing? It was no trouble at all

If you are in a rush, don’t make a pineapple bowl. It was time spent on watching YouTube how-to’s and cleaning up a sticky mess. If you want to make it fun or take a nice photo, give it a try though, because it is fairly easy and looks awesome. I’m not going to lie, I thought it was super fun to eat out of the shell, but you could just buy some pre-cut pineapple and get this show on the road.

Next big thing is the chicken. If you are vegetarian, leave it out! Easy. If you don’t want to fuss with an extra pan by frying it, you can cook it in the wok with the marinade and set it aside before you start the fried rice. Again, I do recommend the cornstarch/frying method because it adds a nice texture to the dish, but I understand it’s extra work.

You know, this could be a great way to spice up some Chinese take-out left overs. If you have some sesame or general tso’s chicken in the fridge, cut it up and throw it in. My next tip was going to be that fried rice is an awesome way to use up leftover rice, because even it’s a bit dry or clumpy, you can bring it back to life in the wok.


It’s like skittles, but, you know, like not at all

If you don’t have leftovers and are starting from scratch, you can always save yourself some time by prepping the rice, the chicken and the vegetables a day in advance. If you do that, this recipe will take about 10 minutes to dump in the pan and toss together.

The one thing I don’t want you to skimp on is the pineapple. Cooking it in the wok, the pineapple can fall apart and make the the whole thing mushy and too sweet. You need to lock in all those juices, so when you get a piece of pineapple it’s like a little flavor bomb. If you don’t have a grill or grill pan or griddle or anything, just sear it in a skillet if you have to.


Grilled pineapple is severely underrated, if you ask me

I kid you not, while typing this, my husband stopped in for lunch and reheated a bowl of this and it smells so good. I need to wrap this up and get in that action.

The second half of 2017 is going to be full of travel and new adventures, and of course, food. I’m pretty excited, so I’ll be back soon with more updates and more recipes!

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.