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The Good Hearted Woman

Home Cooking & Cozy Living

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Homemade Fresh Strawberry Ice Cream (Best Ever!)

June 6 By Renée 40 Comments

There are few things as refreshing as a scoop of Fresh Strawberry Ice Cream on a hot summer day, and this is the best fresh strawberry ice cream recipe you’ll ever make!

This fresh strawberry ice cream is - no exaggeration - the best I've ever had. | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

This fresh strawberry ice cream is – no exaggeration – the best strawberry ice cream I’ve ever had. I’ll admit though, this recipe took Mr B and me some serious trial and error to put together. We wanted to get it just right, and so a lot of strawberry ice cream had to be made – and eaten – during the “research & development” phase. (Really – a LOT.)

Wavy Line

Strawberry Ice Cream is trickier than it looks!

You’d think, just throw some strawberries, cream, and sugar together and you’re golden, right? Wrong.

The biggest problem with fresh strawberry ice cream is the strawberries themselves. Strawberries have a very high water content, and what does water do when it get very, very cold? That’s right, class – it freezes! Into little ice crystals. Which are fine for winter windows and root beer mugs, but no so great for ice cream.

To avoid having hard, crunchy strawberry ice cream, you have to do something to counteract water crystallization; hence the vodka and the corn syrup in this recipe. (Note: Any 70/80 proof liquor will work: we use whipped cream vodka.)

With a higher freezing temp than water, the alcohol in the vodka keeps discourages water crystallization, which in turn keeps your little strawberry chunks from turning into little strawberry ice cubes, while the corn syrup adds body, and keeps the texture smooth and supple.

NOTE: If you prefer to avoid liquor completely, just leave it out. Your chopped strawberry chunks will be a bit crunchy, and the ice cream may get a little harder than optimal after a day or two in the freezer, but chances are it won’t last that long anyway.

Homemade Fresh Strawberry Ice Cream {Recipe} | The Good Hearted Woman

The day I took these pictures, the PNW was experiencing a heat wave. Luckily, this stuff is amazing even when it’s partially melted.

If you’ve made strawberry ice cream before, you may find a few other things are different about this recipe:

No Eggs – While eggs usually make for a richer ice cream, in the case of strawberry ice cream, they do so at the expense of that amazing fresh strawberry flavor – the exact thing that you want to preserve. Another bonus for leaving the eggs out – no cooking necessary. (I’m not afraid of raw eggs, but you may be, and that’s ok. Our eggs are produced in my backyard.) Anyway, that leads me to…

No Cooking – Why? First off, you don’t have eggs, so there’s no reason to make a “custard base.” Cooking also changes the flavor of the strawberries, and all I want to taste is sweet cream and fresh strawberries.

Less Sweeteners (i.e., sugar, etc.) – Almost all of the recipes I consulted as I was developing this recipe used a heavier hand with the sweeteners than my final recipe. I prefer to enhance the natural sweetness of the strawberries rather than overwhelm it. It’s a delicate balance, based in part on how sweet your strawberries are.

Corn Syrup – I use corn syrup in a number of my ice cream recipes, particularly the ones that are heavy on fruit. It adds texture and body, while discouraging ice crystal formation.

Half & Half – Yes, you can use heavy cream if you want. You can also use 1 cup of milk and 1 cup of heavy cream (but that’s basically what half & half is, so why?). I’ve made this recipe using each of these three options, all with fine results; however, I think the lighter, cleaner flavor of the half & half lets the fresh strawberry flavors shine through most brightly.

Homemade Fresh Strawberry Ice Cream {Recipe} | The Good Hearted Woman

We hope you enjoy this fresh strawberry ice cream as much as we do!

Homemade Fresh Strawberry Ice Cream {Recipe} | The Good Hearted Woman
5 from 4 votes

Homemade Fresh Strawberry Ice Cream

An easy-to-make strawberry ice cream that preserves the fresh taste of summer strawberries with a smooth, creamy texture. | Egg-free recipe
Prep Time30 mins
Ice Cream Maker30 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Dessert
Keyword: ice cream, strawberries,, summer
Servings: 12 servings
Calories: 175kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Ice Cream Maker
  • Blender or Food Processor

Ingredients

  • 1 quart fresh strawberries divided
  • 1 cup sugar divided (or more, to taste)
  • 2 tablespoons whipped cream vodka** [Optional, sort of]
  • 2 cups half & half
  • 1/3 cup corn syrup
  • 1/2 tsp kosher salt to taste
US Customary - Metric

Instructions

  • Hull all the strawberries. Chop enough strawberries to make one cup of chopped berries. (You probably want the chunks to be pretty small, but I'll leave that to you.) Put chopped strawberries in a small bowl with 1/4 cup sugar and the vodka. Refrigerate while you make the rest of the ice cream base.
  • Put remaining strawberries in a blender and puree. Measure out about 1 1/2 cups of puree. (If you have extra, put it in the fridge - you can use it for ice cream topping later!)
  • Blend the 1 1/2 cups of strawberry puree with the remaining ingredients. Taste the mixture and adjust the sweetness to your personal tastes by adding a little additional sugar if desired.
  • Chill the ice cream base in the blender jar in refrigerator for at least one hour.
  • Take the blender jar out of the fridge and add the chopped strawberry mixture. Pulse very briefly to combine. (You want to keep those little chunks of strawberries, so don't get crazy here.)
  • Churn in ice cream maker according to manufacturer directions. (For reference, it usually takes 25 -30 minutes to freeze in our ice cream maker.)
  • Serve immediately for soft serve ice cream, or, if you prefer your ice cream hard-set, put it in the freezer for 2-4 hours before serving.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 120mg | Potassium: 174mg | Fiber: 2g | Sugar: 28g | Vitamin A: 152IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If you are all about the strawberries, be sure to check out our Triple-layer Strawberry Cake (from scratch) – it goes perfectly with a scoop of fresh strawberry ice cream!

Homemade Fresh Strawberry Ice Cream {Recipe} | The Good Hearted Woman

Just so you know, I didn’t reinvent the wheel here – I consulted a vast number of other strawberry recipes, and incorporated some of their ideas as I developed this recipe. Here are the resources that I leaned on the heaviest:

  • Easy Eggless Strawberry Ice Cream [All Recipes]
  • Homemade Vanilla Bean Ice Cream [Life Made Simple]
  • The Best Strawberry Ice Cream [Serious Eats] – I totally borrowed the idea of macerating the strawberry chucks from this one.

Homemade Fresh Strawberry Ice Cream {Recipe} | The Good Hearted Woman

Wavy Line

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Strawberry ice cream melting in glass bowl. Fresh Strawberries in background.    Strawberry ice cream melting in glass bowl. Fresh Strawberries in background.Wavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Recipes, Sweets, Vegetarian Tagged With: ice cream, strawberries, Summer, Sweet Somethings

Homemade {Dairy-free} Vanilla Bean Ice Cream

May 17 By Renée 32 Comments

The Richest, Creamiest Dairy-free VANILLA BEAN ICE CREAM Ever ~ Made with Coconut Milk!

Mr. B loves ice cream, and last year I splurged and bought him a new ice cream maker for his birthday.  (Well, to be perfectly honest, it was more for “our” birthdays – he’s only three days older than me.) It was definitely a great purchase!

This post may contain affiliate links, but don’t worry – they won’t bite.
Rich, Creamy, Dairy-free Vanilla Bean ICe Cream made with coconut milk | The Good Hearted Woman

Our oldest daughter is on a dairy-free diet right now, so when she came over for dinner the other night, I whipped up this delicious coconut milk-based ice cream. It never made it from the ice cream maker into the freezer – it was gone too fast! And it was scrumptious with the fresh berry compote I made last week!

Rich, Creamy, Dairy-free Vanilla Bean Ice Cream made with coconut milk | The Good Hearted Woman

Rich, Creamy, Dairy-free Vanilla Bean ICe Cream made with coconut milk | The Good Hearted Woman
5 from 3 votes

Dairy-free Vanilla Bean Ice Cream

Prep Time15 mins
Total Time15 mins
Print Recipe Pin Recipe
Course: Dessert
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 4 egg yolks
  • 2/3 cups cane sugar
  • 2 13.5-ounce cans full-fat coconut milk
  • 1/4 teaspoon salt
  • 1 whole vanilla bean
  • 2 tablespoons vodka

Instructions

  • Combine egg yolks, coconut milk, sugar, and salt in a blender and process until smooth.
  • Pour mixture into a medium sauce pan, and heat over medium low just until steamy. DO NOT BOIL.
  • Slice vanilla bean down the middle, and scrape the inside into the hot coconut milk mixture. Whisk to combine. (I also put the vanilla bean pod in and fish them out before I put the ice cream mixture into the ice cream maker.)
  • Continue to cook until the mixture has thickened to the consistency of a thin custard.
  • Remove from heat and whisk in the vodka. (This keeps the ice cream from getting too hard in the freezer. For alternative preparation, see note below.)
  • Refrigerate mixture about 2 hours, or until completely cold.
  • Pour mixture into ice cream freezer and prepare according to manufacturer’s directions.

Notes

Alternate "vodka-free" Preparation: 2 tablespoons of vanilla extract can be substituted in place of the vanilla bean and vodka.
Note that, if you are concerned about alcohol in your ice cream, vanilla extract contains as much alcohol as vodka. Either way, the vanilla extract or vodka MUST be added AFTER the mixture is taken off the stove. The alcohol helps to keep the ice cream from getting too hard.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

For soft-serve style ice cream, serve immediately. For a harder scoopable ice cream, place in the freezer for 2-3 hours. Take out and place on the counter for 10 minutes to soften for serving.

Rich, Creamy, Dairy-free Vanilla Bean Ice Cream made with coconut milk | The Good Hearted Woman
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running! Please check out our disclosure policy for more details. Thank you for your support!

Homemade Vanilla Bean Ice Cream {Dairy-free} | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Sweets, Vegetarian Tagged With: coconut milk, eggs, ice cream, Sweet Somethings

Old-fashioned Chocolate Ice Cream Soda

October 19 By Renée 19 Comments

To create a perfect Old-fashioned Chocolate Ice Cream Soda, it takes only three ingredients – ice cream, club soda, and chocolate syrup – and a little finesse!

How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

My brother, LA, is sixteen years older than me; and growing up, it was just the two of us: no siblings in between. LA left for college when I was two, and the only time I ever saw him when I was little was when he came home for holidays or spring break.

Me & My Big Brother | The Good Hearted Woman

Me and my big brother, LA.

Because of our age difference, it would have been easy for LA and me to never have had any kind of real relationship, but my big brother didn’t let that happen. From the time I can remember, he always made an effort to make a place for me in his life.

One way LA did that was to establish a few simple traditions between us; one of the most enduring and dear to me being our Soda Time. 

Whenever he came home, LA always made us chocolate ice cream sodas. It was our thing. Soda Time was the one time I had my big brother all to myself. As I grew up, it became a tradition that – to this day – I still look forward to with great anticipation.

I’m pretty sure I drove my mom and dad nuts back when I was a kid, because whenever I caught wind that LA was on his way home, I’d make one of them go up to Freddy’s to get the club soda, chocolate syrup, and ice cream so that we had everything we needed when he arrived.

LA always made a big, fun production of making our sodas, what with his special soda-mixing skills and spoon flourishes and all.

He also taught me that you can’t just dump everything into a tall glass and call it good: making a perfect old-fashioned ice cream soda requires just a little finesse.

How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

How to Make a perfect Old-fashioned Chocolate Ice Cream Soda

(In addition to writing about food and eating a lifetime of ice cream sodas; long, long ago, I waitressed at Farrell’s Ice Cream Parlor, which pretty much makes me a certified Ice Cream Professional.)

To reiterate: you can’t just dump everything into a tall glass and call it a soda. Making a perfect ice cream soda requires a little finesse.

First, you’ll need a vessel for your soda. A tall soda-style glass (16 to 20 ounces) is perfect; but if you’re short on those, you can use any large, tall glass. (You can even do what my brother and I do when we’re feeling lazy and make a soda-in-a-bowl.) You’ll also need a straw and a long-handled spoon. 

Drop one scoop of vanilla ice cream into the bottom of the glass. Pour 2-3 tablespoons of chocolate syrup on top. (We always use Hershey’s. Always.) 

Use a soda spoon to mash and mix the ice cream and chocolate syrup together, until they have become a sort of chocolate ice cream slurry. 

Now comes the tricky part: Using the soda spoon, slowly stir the ice cream-chocolate mixture with one hand, while at the same time very slowly pouring the club soda into the glass with your other hand. Continue adding club soda until the glass is about three-fourths full. (Don’t fill it all the way or it will overflow.) 

At this point, taste the soda to make sure it’s chocolaty enough for you. (If not, just stir in a little additional chocolate syrup.)

Finish it all off by adding a scoop of ice cream to the soda glass, and then mount a second scoop to the rim, sidecar style.

Top it off with one last splash of club soda, pop in a straw and enjoy! (My brother and I usually serve ours with extra club soda on the side so that we can make our sodas last as long as possible.)

What’s the difference between a Soda and a Float?

Is there a difference between a float and an ice cream soda? And if so, what is it? 

In the US, the terms float and soda are often used interchangeably; however, in reality, they are very different concoctions. 

A Float is traditionally made of two ingredients: ice cream and flavored soda water. The ice cream “floats” on top of flavored soda water, and no mixing is done prior to serving. 

A Soda, on the other hand, requires three ingredients: ice cream, soda water, and flavoring syrup. A slurry of ice cream and syrup is created, then soda water (or club soda) is slowly mixed into the slurry. Additional  ice cream is usually added after the mixing is done. 

What about Sprinkles?

Personally, I prefer my ice cream sodas au naturale; however, you can zhuzh yours up with whipped cream, maraschino cherries, and sprinkles to your heart’s delight! Enjoy!

How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

How to Make an Old-fashioned Chocolate Soda

To create a perfect Old-fashioned Chocolate Ice Cream Soda, it takes only three ingredients - ice cream, club soda, and chocolate syrup - and a little finesse!
Prep Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American, Comfort Food
Keyword: chocolate soda, ice cream
Servings: 1 Soda
Calories: 317kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Soda Glasses
  • Soda Spoons

Ingredients

  • 2-3 scoops vanilla ice cream
  • 6-8 ounces club soda
  • 2-3 tablespoons chocolate syrup
US Customary - Metric

Instructions

  • Drop one scoop of vanilla ice cream into the bottom of a tall soda-style glass (16 to 20 ounces) glass.
    Pour 2-3 tablespoons of chocolate syrup on top.
    How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman
  • Use a long-handled spoon to mash and mix the ice cream and chocolate syrup together, until they have become a sort of chocolate ice cream slurry. 
    How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman
  • Now comes the tricky part: Using the soda spoon, slowly stir the ice cream-chocolate mixture with one hand, while at the same time very slowly pouring the club soda into the glass with your other hand.
    Continue adding club soda until the glass is about three-fourths full. (Don’t fill it all the way or it will overflow.) 
    Taste the soda to make sure it’s chocolaty enough for you. (If not, just stir in a little additional chocolate syrup.)
    How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman
  • Finish it all off by adding a scoop of ice cream to the soda glass, and then mount a second scoop to the rim, sidecar style.
    Top it off with one last splash of club soda, pop in a straw and enjoy!
    How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

Nutrition

Serving: 1soda | Calories: 317kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 156mg | Potassium: 291mg | Fiber: 2g | Sugar: 41g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

For the record, LA has lived in Iowa for decades now and sometimes years pass without us getting together. However, whenever he visits Oregon, you can bet that I will have the chocolate syrup, ice cream, and club soda waiting for him.

How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

For a soda of a totally different kind, check out our Blushin’ Russian (cocktail and kid-friendly mocktail). It’s a delicious, refreshing spin on an Italian soda. 

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How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman   How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman   How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

Disclosure: This post was originally sponsored by Canada Dry, but the content has been updated. Some images may still contain Canada Dry branding. This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Beverages, Gluten-free, Recipes, Vegetarian Tagged With: chocolate, Holidays, ice cream

Butterscotch & Caramel Sauce Recipes {Roundup}

September 3 By Renée 15 Comments

Our collection of decadent, delicious, dessert-worthy Caramel Sauce and Butterscotch Sauce recipes will take your next scoop of ice cream or slice of pie to a whole new level of awesome.

Butterscotch & Caramel Sauce Recipe Roundup

This post may contain affiliate links, but don’t worry – they won’t bite.

Butterscotch & Caramel Sauce Recipe RoundupButterscotch and caramel remind me a little of Patty and Cathy Lane. (Showing my age again. Oh well.)

Patty and Cathy were identical first cousins, both played by Patty Duke in The Patty Duke Show, which aired on television back in the early 60’s. (I only remember seeing it in reruns, if that makes you feel any better.)  

While both girls were identical in physical appearance, their style, tastes, and attitudes were very different, as the show’s theme song illustrates:

…where Cathy adores the minuet, the Ballet Russe and crêpes Suzette, our Patty loves to rock ‘n’ roll, a hot dog makes her lose control...?

Butterscotch and caramel are like that.  Except for maybe the hot dog part. And like Patty and Cathy, people get butterscotch and caramel mixed up. If you see them from across a crowded room, chances are you won’t be able to tell them apart. But up close, there are some distinct differences.

What’s the difference between Butterscotch and Caramel? 

Caramel’s primary flavors are white cane sugar and cream (or milk). Ingredients usually include granulated [white] sugar, milk and/or cream, butter, and vanilla.

Butterscotch’s dominant flavors are traditionally brown sugar and butter.  Butterscotch does not contain any dairy (i.e., milk, cream, etc.) except for that in the butter. Historically, butterscotch was made with treacle (blackstrap molasses, a cane-sugar byproduct); however, today it is generally made from brown sugar.

A Brief History of Butterscotch

Butterscotch & Caramel Sauce Recipe RoundupButterscotch has an interesting history. While there are many theories about its origins, food historians (yes, that’s a thing!) agree that the first record of the word “butterscotch” appeared in 1817, when Samuel Parkinson began making the candy in Doncaster, Yorkshire, England.

The candy soon won royal approval, and was subsequently advertised as “Royal Doncaster Butterscotch”, or “The Queen’s Sweetmeat”, and was touted as “the best emollient for the chest in the winter season.” Mr Parkinson’s sweet creation was sold commercially from then on, until production ceased in 1977.

Then in 2003, a Doncaster couple discovered the recipe inside an old Parkinson’s St Leger tin found in their cellar. They went on to form Parkinson’s Doncaster Butterscotch Ltd, and now produce butterscotch made from the original recipe for sale all over the world.

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Caramel Sauce & Butterscotch Sauce Recipes You Can Make

While making either butterscotch or caramel in candy form can be tricky (or at least require a candy thermometer), both caramel and butterscotch sauces are easy to make, and store well for weeks.  

Butterscotch & Caramel Sauce Recipes

Our collection of decadent, delicious, dessert-worthy Caramel Sauce & Butterscotch Sauce recipes will take your next scoop of ice cream or a slice of pie to a whole new level of awesome.

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Gluten-free Caramel Sauce

Photo Credit: mygluten-freekitchen.com

This homemade caramel sauce is thick, creamy, buttery and perfectly sweet. It stays soft at room temperature, and can be warmed just a bit for drizzling. 

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Homemade Salted Caramel Sauce 

Photo Credit: confessionsofabakingqueen.com

Rich and smooth Homemade Salted Caramel Sauce is simple and easy to make. Sugar, Butter, Cream and Sea Salt with a heavy-bottomed pan are all you need to make this gorgeous salted caramel sauce.

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Homemade Butterscotch Sauce

Photo Credit: redcookbook.com

Homemade butterscotch sauce is easy to make and it's delicious topped on cupcakes or drizzled on ice cream and apples.

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Cracked Pepper Salted Caramel Sauce

Photo Credit: basilandbubbly.com

A classic caramel sauce that's been given a kick. This unexpectedly decadent and delicious Black Pepper Caramel Sauce is divine on everything from Ice Cream to quick bread.

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Coconut Caramel Sauce

Photo Credit: www.whiskaffair.com

Coconut Caramel Sauce is a twist on the standard recipe, where coconut milk gives a unique taste and flavor to the regular caramel sauce.

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Cajeta (Milk Caramel Sauce)

Photo Credit: www.baking-sense.com

Cajeta may be the most delicious caramel that you’ve never tasted. Unlike a basic caramel which is made from sugar, cajeta, like it’s cousin dulce de leche, is a milk-based caramel.

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Keto Caramel Sauce { Gluten Free }

Photo Credit: trinakrug.com

This gooey low carb caramel sauce is the decadent dessert sauce you’ve been missing! Perfect for dipping, for drizzling over ice cream, for topping your favorite pies, or even just for eating right out of the jar.

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Homemade Salted Caramel Sauce

Photo Credit: theunlikelybaker.com

Homemade salted caramel sauce — seriously addicting and so easy to make!

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Life Changing Caramel Sauce

Photo Credit: dishnthekitchen.com

A rich and velvety caramel sauce spiked with a bit o booze. Use Apple Brandy to add a bit of a smoky flavour or use Calvados or Bourbon.

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How to Make Caramel Sauce (Salted Caramel)

Photo Credit: livforcake.com

Make your own caramel (or salted caramel) at home with this easy tutorial! This easy Caramel Sauce recipe takes only four simple ingredients and 15 minutes to make.

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How to Make Caramel Sauce [Video]

Photo Credit: www.kopiaste.org

Caramel is when sugar is heated and becomes a liquid. As it continues to cook it becomes golden brown and has an intense, deep flavour from the caramelization of the sugar.

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Butterscotch Sauce

Photo Credit: charlotteslivelykitchen.com

Easy three-ingredient butterscotch sauce. Perfect for pouring on ice-cream, desserts or just licking from the spoon!

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Salted Caramel Sauce

Photo Credit: lifecurrentsblog.com

Salted Caramel Sauce has been a house favorite for years now. It’s super easy to make, and so mouthwateringly delicious! Silky smooth, soft, buttery, caramel-y (um but you already knew that part), oh just make some and you’ll be super happy!

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Chai-Spiced Paleo Salted Caramel (Vegan)

Photo Credit: www.theroastedroot.net

Chai-spiced paleo salted caramel made with a handful of basic ingredients you probably already have in your pantry. This amazing  sauce is perfect for dressing up any treat!

Mr. B and I like to keep a jar of caramel or butterscotch sauce in our fridge at all times, for pouring over ice cream, drizzling on desserts, and for mixing in coffee and other delicious beverages. 

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Butterscotch & Caramel Recipe Roundup

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Recipe Round-ups, Sweets, Vegetarian Tagged With: butterscotch, ice cream, Sweet Somethings

4-Ingredient Pineapple Ice Cream {Dole Whip Recipe}

July 24 By Renée 21 Comments

No need to travel to Hawaii (or Disneyland!) to enjoy a refreshing cup of Dole Whip pineapple soft serve – you can make it yourself with just four ingredients!

No need to travel to Hawaii (or Disneyland!) to enjoy a refreshing cup of pineapple soft serve - you can make it yourself with just four ingredients! 4-Ingredient Dole Whip Copycat - Pineapple Ice cream | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Dole Whip – the refreshingly frosty Disney-inspired pineapple soft serve – is one of my BFF Michelle’s favorite things. A few years back, I decided to make some for her birthday. Unfortunately, all of the Dole Whip copycat recipes I found required fresh pineapple, and the fresh pineapple sold outside of Hawaii seems to be much more acidic than that sold in Oahu (and likely the other islands as well, based on what I’ve been told). Like many people, Michelle doesn’t do so well with very acidic foods, so I decided to try shake things up a bit and use pineapple juice instead.

Dole Whip, as you probably know, is tasty collab between Dole and Disney; first introduced in 1986 at the Tiki Bar outside Disneyland’s Enchanted Tiki Room. Originally dairy-based, the Dole Whip now served on Disney properties is made with a dairy alternative and is certified vegan. (Note that our recipe, which contains real cream, for Dole Whip is much closer to the original in both flavor and consistency!) 

The end-product of this pineapple soft serve recipe tastes a little creamier and a bit less tart than the official Dole Whip, but it is nevertheless deliciously refreshing. If you prefer a harder, more traditional-style ice cream, just pop it into the freezer for a few hours before serving. Enjoy! 

No need to travel to Hawaii (or Disneyland!) to enjoy a refreshing cup of pineapple soft serve - you can make it yourself with just four ingredients! 4-Ingredient Dole Whip Copycat - Pineapple Ice cream | The Good Hearted Woman
5 from 8 votes

Dole Whip Pineapple Ice Cream {Copycat Recipe}

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Keyword: ice cream, pineapple
Servings: 16 servings
Calories: 200kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Ice Cream Freezer

Ingredients

  • 3 cups pineapple juice See NOTES
  • 1¼ cups sugar
  • 1½ teaspoons vanilla
  • 2¼ cups heavy cream
US Customary - Metric

Instructions

  • Mix pineapple juice and sugar together until sugar has dissolved.
    (You can do this by hand, but I prefer to mix it all in a blender: doing so seems to result an airer, lighter ice cream.)
  • Add vanilla and heavy cream.
  • Pour mixture into a prepared ice cream maker and follow directions.
  • When ice cream is ready, you can serve it immediately, or put it in the fridge and allow it to set up.

Notes

*Use Dole Pineapple Juice. You can use all juice, but it's even better if you add some fresh pineapple. To do this, put about a cup of pineapple chunks to a measuring cup and then pour in pineapple juice until it reaches the 3-cup line. Then pulse it all together a few times in the blender to break down the pineapple. 

This recipe fits my 2-quart ice cream maker perfectly; however, if you have a larger ice cream maker, simply adjust the amounts accordingly.

1 Serving = 1/2 cup

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 22g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 14mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 492IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Dole Whip Copycat Recipe | The Good Hearted Woman

Do you love homemade ice cream? Be sure to check out our recipes for dairy-free Vanilla Bean Ice Cream (made with coconut cream), and the BEST Homemade Fresh Strawberry Ice Cream ever!

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Filed Under: Gluten-free, Recipes, Sweets, Vegetarian Tagged With: dessert, ice cream, pineapple, Summer

Raspberry Sundae with Ginger-Butterscotch Sauce

June 25 By Mr. B 2 Comments

An important notes from Mr B…

Last night, I had a serious craving for something sweet, so Renée went down to the kitchen and came back with a bowl of this stuff.  After the first bite, my exact words to her were, “Oh Baby, you need to blog this!”  But I know she won’t.  She doesn’t usually like blogging about stuff that’s bad for you, or meat, or stuff made with a lot of store-bought ingredients.

I, on the other hand, have no problem with any of that.

So here’s Renée’s Raspberry Ginger-Butterscotch Sundae, which I’m pretty sure is one of the best ice cream combinations I’ve ever tried.

Raspberry Sundae with Ginger-Butterscotch Sauce | The Good Hearted Woman

Raspberry Sundae with Ginger-Butterscotch Sauce | The Good Hearted Woman

Raspberry Sundae with Ginger-Butterscotch Sauce

Prep Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Keyword: ginger, ice cream, ice cream sundae, raspberries, sundae
Servings: 1 serving
Author: Renée ♥ The Good Hearted Woman

Ingredients

  • 1-3 scoops Vanilla Bean Ice Cream
  • 2 tablespoons Butterscotch Syrup
  • 1 tablespoon Ginger Syrup
  • 1 handful Fresh Raspberries

Instructions

  • Mix two parts butterscotch syrup with one part ginger syrup. Drizzle over ice cream and garnish generously with raspberries.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m pretty sure that after this, Renée will be making butterscotch sauce from scratch. See how I suffer?

Thanks to my lovely wife for taking this picture and Picmonkeying it up for me.

Filed Under: Beef, Brew & BBQ, Gluten-free, Sweets Tagged With: berries, butterscotch, dessert, ginger, ice cream, raspberries

Pumpkin Fall Fantasy Smoothie

October 21 By Renée Leave a Comment

You can thank Fantasy Basketball for this post. Or Mr. B. Or both. Anyway, tonight while he was deep into the draft for his leventy-seventh fantasy sports team (which are not real, guys, in case you were confused) I got bored, so I started throwing things in the blender and when I was done, I had my first ever Coconut Peach Pumpkin Smoothie!! Super-awesome! So good, in fact, that Mr. B actually came back to reality long enough to tell me so.

Pumpkin Smoothie

(When I read that intro to Mr. B, he told me that it sounded like I may have a bit of an attitude, which wasn’t my intention at all. So just to clarify; I think Mr. B is adorable, and I think his little pretend sport teams are adorable too. I think I’ll keep him. ♥)

Tropical Fall Fantasy Smoothie

Combine the following in a blender:

  • 1 cup vanilla ice cream
  • 1 whole peach, fresh or canned
  • ½ cup crushed ice
  • 1/3 cup powdered sugar
  • ¼ cup sweetened coconut
  • 2 tbs. cooked pumpkin, fresh or canned
  • 1 tsp. vanilla
  • ½ teaspoon Pumpkin Pie Spice

I’m thinking this would make a fantastic ice cream too, but it was all gone before I had a chance to freeze any! Makes about 2 servings.

Filed Under: Beverages, Eating Style, Gluten-free, Munchies, Recipes, Sweets, Vegetarian Tagged With: coconut, ice cream, peaches, pumpkin, pumpkin pie spice, Sweet Somethings

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