making homemade ziplock ice cream or frozen yoghurt

A week ago, we made ice cream in a ziplock bag. It was a lot of fun and is very easy.

You need:

1 large ziplock bag (gallon)    

1 small ziplock bag (pint)

2 tablespoons sugar 

1/2 cup half and half plus 1/2 cup heavy cream or 1 cup yoghurt  

1/2 teaspoon almond extract   

1/2 cup rock salt   

ice cubes                                                                                                                                                                                                                                                         

lots of different toppings 

(we used m&ms, mini marshmallows,crumbled brownies, chocolate morsels, almonds and different kind of sprinkles) 

 After the ice cream, Luca suggest to make cupcakes (seriously!!!!???) We had a lot of leftover toppings, so I let him make his own cupcakes. I gave him a couple more ingredients like cherios, other themed sprinkles and toppings I had in the house, as well as a cupcake pan and cupcake liners and he started to mix and bake…. It was a nice way to entertain him a little longer…. Giorgio did not care for any more sugar and had left the table after his ice cream…

Categories: Baking, children, chocolate, DIY, summer bucket list | 1 Comment

December 14th


If you ever need a super quick confection, these Nutella squares are perfect. I love them…. so yummy, super easy and done in minutes.

Not long ago, we had a small dinner party with a desert buffet. They were the easiest to prepare and the fastest to be gone. Let me try one right now…



1 glass Nutella

1 tablespoon rum

3 tablespoons cocoa powder

chocolate streussel


Combine Nutella, cacao powder and rum in a bowl and mix until well combined. Form into little balls and roll them in chocolate sprinkles. I like to serve little squares and they are easier to form after covered with sprinkles. Transfer  to the freezer for at least 15 – 20 minutes.

Categories: chocolate, Christmas | Leave a comment

December 11th


1 cup roasted peanuts

1 cup white sugar

1/2 cup light corn syrup

1/2 cup water

2 1/2 tablespoons butter

1 tablespoon vanilla extract

1 teaspoon baking soda

1 12 ounces package chocolate morsels, melted



In a large saucepan combine sugar, corn syrup, butter and water and cook at a medium-high heat for 10 minutes or until sugar dissolved, stirring regularly.  A candy thermometer should read at least 250 to 265 degrees Fahrenheit. Add peanuts and vanilla extract. When the mixture starts to turn a light clear-brown remove from stove, add baking soda and stir. Mixture will foam up. Pour on greased cookie sheets, spreading to edges. Let stand 1 hour; break into pieces. Submerge pieces in melted chocolate and let them cool on parchment paper. (see December 7th and 10th for how to melt chocolate). For a thicker chocolate coating, cooled pieces can be dipped twice or even three times.


Categories: Baking, chocolate, Christmas, gluten free | Leave a comment

December 7th



1/2 cup heavy cream

12 ounces of semi-sweet chocolate or chocolate morsels

6 ounces of milk chocolate and white chocolate

1/4 cup unsalted butter, cut into pieces and softened

1 tablespoon vanilla extract

2 tablespoons rum


In a saucepan bring cream just to a boil over medium heat. Remove the pan from the heat and add the chocolate morsels or chopped chocolate. Stir the mixture until chocolate is melted completely and mixture is smooth, add the butter, vanilla extract and rum. Chill it in the refrigerator, covered, for 4 hours. or until it is firm. Melt the milk chocolate with the double boiler method. Begin by filling a saucepan with hot water. You want enough water to provide heat, but not so much that the bottom of the chocolate bowl touches the water. Heat the saucepan over low heat until it just begins to simmer, then turn off the stove and place a bowl with chocolate morsels over the water and stir until the chocolate is melted. Alternatively the chocolate can be melted in the microwave, but you need to be careful to not burn it.  With an ice cream scoop or teaspoon form equal sized balls out of the mixture and dip the balls in melted chocolate and submerge it slightly. Use a fork to pull the truffel out of the chocolate. Carefully shake and move it several times to remove excess chocolate.  Chill the truffles on a baking sheet lined with wax paper for 1 hour or until they are firm. If desired, melt the white chocolate and drizzle it over the chocolate truffels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving.

Categories: chocolate, Christmas, gluten free | Leave a comment

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