If you’ve been reading gfe much of late, you know I’ve become smitten with my ice cream maker. I’ve already shared my versions of Snickerdoodle Ice Cream, Peach Sorbet, and Honeydew Sherbet … and raved about them all. The first time I made the Snickerdoodle ice cream, I used coconut milk versus dairy to ensure everyone in our support group could safely eat it. It did not disappoint. I decided to make the original version for my mother’s birthday recently. That recipe called for heavy cream and half and half.
Mom and Dad were quite surprised when I showed up with the towel-wrapped frozen container of newly made ice cream. It’s always a treat to get homemade ice cream delivered to your door, right? They enjoyed it very much. Every recipe I create becomes my new favorite. My latest frozen treat is no exception.
Remember when I wondered if I should call the Snickerdoodle ice cream, Cocodoodle or Snickernut? Well, the “doodle” part has been stuck in my brain … making me think of designer dog names. Seriously. I know. I find them all so ridiculous, but amusing. I’m not sure I could actually own a dog with such a silly hybrid name, but, again, the names do entertain me. (And, please no offense if you own one of these breeds. I am sure it is the cutest dog EVER!)
Even when I was making the first batch of Snickerdoodle ice cream, I was thinking of yet another ice cream version and already knew what its name would be—POMerdoodle—because I wanted to use the POM Wonderful juice that I had on hand. The POM Wonderful folks gave me a small sampling of their juice several months back for testing/review purposes. Because I’ve been treating the stuff like gold, I still had some. For the most part, I’ve just been adding a little POM Wonderful juice to my green smoothies now and then. (The green smoothie recipe I use is courtesy of Ali and Tom over at The Whole Life Nutrition Kitchen, who incidentally have a new, awesome White Nectarine Ice Cream recipe posted on their blog.) But, again, adding POM Wonderful juice to ice cream to provide a nice pink color and a zippy flavor had definitely been on my mind. With leftover whipping cream and half and half from the batch made for Mom and Dad, I decided it was time.
Of course, the way my brain works, there had to be another tie in as well. Remember … I’m the girl that likes to squeeze in as much fun as possible (does cruising 10 states in 11 days across 2,100 miles ring a bell?). Sweet and enthusiastic Katrina at Gluten Free Gidget is currently hosting Go Ahead Honey, It’s Gluten Free!, the always joyful gluten-free carnival originated by the always delightful Naomi Devlin (Straight Into Bed Cakefree and Dried). Katrina’s theme is Dinner with Disney.
Her guidance was to choose your favorite Disney movie and make a gluten-free recipe that would relate to the movie. I don’t know that I actually have a favorite Disney movie. In fact, there might be some that are definitely non-favorites. Oh, no, it has nothing to do with Walt and crew. It’s just that I watched so many of those movies over and over when Son was little. As a result, I can recite entire movie scripts and know the words to songs no grown-up should. In fact, sometimes those tunes pop into my head and just won’t leave! Therefore, I’m re-interpreting Katrina’s rules a bit and submitting my POMerdoodle ice cream recipe as homage to all the Walt Disney dog-themed movies.
If Disney is interested in making a designer dog movie about a cute little POMerdoodle (a pink Pomeranian crossed with a cockerdoodle, perhaps?), then I want credit and, of course, I’ll be happy to be involved in the making of this new classic as well! We can sell the POMerdoodle ice cream along with the cute t-shirts and requisite itty bitty toys, and pink POMerdoodle purses. Of course, we’ll make both kinds of POMerdoodle ice cream—dairy and non-dairy, which will all be naturally gluten free or gfe!
This POMerdoodle ice cream came out extremely well. It is the palest of pinks—a sort of blush color. With the flecks of cinnamon and nutmeg, it also reminds me of the pink “sand” of Bermuda’s beaches. That alone is reason enough to love this ice cream in my book, because Mr. GFE and I love visiting Bermuda, but there are more. It retains its scoopable softness even after being in the freezer for several days. And, with its muted color and superior creaminess, it looks much like the chocolate frozen custard from nearby Carl’s Frozen Custard that locals (including myself) revere around here. Hey, I might even add some cocoa next time and make a Chocolate POMerdoodle variety. But, I don’t know … the flavor and everything else about this POMerdoodle ice cream is pretty darned good right now! It’s not overly sweet either with the delightful POM factor. I expected it to be tart, but it’s not tart at all; the POM just provides a little burst of flavor that keeps you coming back for more. It’s lovely really. But, I’m still having a hard time imagining a designer POMerdoodle dog … Share your favorite Walt Disney dog movie (or your least favorite) if you have one, and enjoy this ice cream!
POMerdoodle Ice Cream
This POMerdoodle ice Cream has a silly name but it has an elegant look and taste.
- 1/2 cup honey
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cups heavy whipping cream, chilled
- 1/2 cup half and half cream, chilled
- 1/2 cup POM Wonderful juice, chilled
- In a blender or large bowl, combine honey, light brown sugar, cinnamon, and nutmeg. Add heavy whipping cream, half and half, and POM Wonderful; blend until smooth. (Either a blender or hand mixer will work fine for all mixing.)
- Pour the cold mixture immediately into ice cream maker and freeze according to the manufacturer's instructions. Churn about 20 minutes.
- Scoop ice cream into a freezer safe-container. Freeze until ready to eat.
- Adapted from Recipe Girl
Amy Green (Simply Sugar & Gluten-Free) says
Thanks so much for mentioning me – it got me over here so fast to see this fabulous creation of yours. It looks incredible. Isn’t homemade ice cream the best??? (I’m sure I’ve said that here before!)
I noticed you used honey so I must ask – do you find that your homemade ice cream scoops better with honey? Mine scoops beautifully with agave and I know (from reading and from my childhood ice cream making) that using regular sugar can cause the ice cream to freeze very hard. Just curious.
Amy–LOL … those pingbacks do get your attention, don’t they? 😉 I’m happy to mention your wonderful blog any time, but who doesn’t want to see that scrumptious Baked Alaska with the awesome ice cream? People need to know!
I had the honeydew sherbet and the POMerdoodle for my support group last night. They loved both of them! Needless to say, none was left. 🙂 And, yes, the ice cream does scoop so much better when it’s made with honey. It’s a breeze now. Another bennie of giving up refined sugar … hey, that would make a nice post—a listing of little (and big) things like that. You should do one, Amy!
This is simply adorable. You are one creative lady and you did find the time to do it up right ….more than right.
I want some. It is still warm enough to want the cool foods. Soon soup weather will be upon us.
Chaya–You are such a sweetie—thank you so much! I don’t think we ever stop wanting ice cream … it hasn’t happened for me anyway. LOL I’d be curious to know if less ice cream gets sold during colder months … hmmm. I’ll be focusing on more baked goods with the cooler days soon, but right now I’m still enjoy experimenting with my ice cream maker. 🙂
Jessica Meyer says
I love that you used the POM juice for ice cream. That is so creative!!! I also received a sample and have been having a recipe-block as to what to make! I think I might make a chicken dish with mine. Love your blog!
Hi Jessica!–Welcome to gfe! Thanks so much for your very nice words. Remember … it took me a couple of months to come up with an appropriate way to use my POM Wonderful juice? So I had some recipe block going on for a while, too. LOL But, you idea of a chicken dish using POM sounds really good to me! I’ll be checking out your blog, ATX Gluten Free, in general and looking for that recipe in the future! BTW, I saw that we are both recent Foodie Blogroll inductees—congrats!
Alisa - Frugal Foodie says
For a minute there I thought your post was going to be about a half-breed dog!
Sounds delicious! I just posted an ice cream recipe today too … Fall, shmall 🙂
Alisa–LOL … yes, that was the idea. Everyone chuckled when I told them it was POMerdoodle ice cream at our support group meetings last night! But, they all approved of its taste and look and told me I could call it whatever I wanted. 😉 As soon as I get a spare minute, I’ll check out your latest recipe. Trying to get ready to head to BlogHer Food and I’m way behind! So I might not get to look at it until I’m taking a break in my San Fran hotel room at some point. 🙂
We’ll have plenty of time for fall dishes, right? Thanks so much for taking the time to comment!
Pam– 🙂 Yum, indeed! I need to make some more of this POMerdoodle. Such good stuff! Next time, I’m using coconut milk.
Thanks so much!
Karen K says
Im not sure if you have mentioned in a previous post but what kind of Ice Cream maker do you have. Im thinking of purchasing one and looking for feeback. Oh I love your blog and have also found a few other blogs to follow from yours. What a network you have created. Being Celiac and Lactose Intolerant, networking is a wonderful thing.
This sounds sooo good! If only I had an ice cream maker…
Lauren–You really should get one. They can be fairly inexpensive (I used a 20% off Bed, Bath, and Beyond coupon) and you can invent such fun recipes!
This looks great! I’m sure I’ll have an ice cream maker by next summer so I can churn out ice cream week after week. I’m very envious.
Brian–You always have such great recipes, that you, too, would have a blast with an ice cream maker! My advice is to be on alert for coupons. As I was saying to others, I just used a 20% off Bed, Bath, and Beyond coupon, which made it much more affordable. 🙂
Thanks so much for taking the time to comment!
Shirley-doodles this is a great way to use POM! Pink is my favorite color too. Hope you are having fun at the convention!
Robin–You made me laugh! Thanks for that and your comment. 🙂 This was beautiful and delicious. Pretty in pink for sure!
The conference was incredible. The jet lag I have today is a small price to pay. 😉 Please plan on joining us for the next one!
You are always a riot shirley! I love the idea of dog inspired ice cream! It looks so smooth too and pink anything is just fine by me. x x x
Hey, Naomi!–Thank you, I think! 😉 I just realized I missed a point though … don’t you think that ice cream is the color of “puppy dog” tongues? LOL This ice cream is sooo good. I made another version using more POM the other night (to get an even pinker color) and coconut milk, but I ended up with a super thick smoothie versus ice cream. It was great though and a lovely deeper pink. 🙂
Now, I need to go check out the other Go Ahead Honey Disney-themed recipes for this month while I watch Saturday Night Live … got sidetracked when I meant to do it the other night. 🙁
Delicious! If it hadn’t snowed today and generally wasn’t miserable outside, I would be all over this. 🙂
Hey there, Christine–Oh, dear, snow already? I love snow, but only because we don’t get it that often, so it’s more of a treat. How about making this ice cream and baking brownies and serving the ice cream over the brownies while they are still warm? A cold-weather compromise perhaps. 😉
I’m just in awe of those cupcakes you made! I recommend that everyone check them out at your blog. And, I sincerely meant my suggestion.
The Disney theme stumped me, but your entry is great! It sounds and looks delicious.
Hi, Linda–Thank you! I was stumped for a while on the Disney theme myself, but then some pieces and parts of ideas came together. LOL I do love that ice cream. I tried to make a pinker version the other night using coconut milk, but didn’t cut back enough on the milk to offset the added liquid of the POM. I didn’t end up with ice cream, but I did get a very nice POMerdoodle dairy-free slushie/smoothie. 😉
Jessica Meyer says
hi shirley! I finally used the POM wonderful juice and made pork chops with mushroom sauce 🙂 hope you enjoy the recipe. By the way, I love love love your blog 🙂
Hi, Jessica–So good to see you again! How cool that you came up with such a nice dish with POM Wonderful. 🙂 I checked it out at your blog and it looked great. I’ll be trying it for sure!
Oh, you’re so kind in re: to gfe … thank you! I’m still trying to catch up after my CA trip … jet lag, normal life, etc., but I’ll be posting some great stuff very soon.
Thanks so much for reporting back on your POM Wonderful recipe!
Diane-The WHOLE Gang says
The color of this ice cream is beautiful. It looks so elegant. I bet it tastes amazing with all of those ingredients. I am definitely getting some POM wonderful juice this weekend.
Thank you for sharing this on Friday Foodie Fix.
Thanks, Diane! I plan to make it again soon using coconut milk so it will be dairy free. I may even add a bit more POM to make the pink a shade darker. It’s fun to experiment with my ice cream maker and POM Wonderful. 🙂
Question, what features or model of an ice cream maker would you suggest we consider before buying one?
There are a lot on the market and I would want to get a good one the first time out. I’d rather not learn the hard way, so you all’s input would be appreciated.
Hi, Denice!–Welcome to gfe! I’ve been very happy with my basic Cuisinart ICE-20. It is basic, but it’s all I need. It’s gotten great reviews as you can see from that link. I bought mine using a 20% off coupon at Bed, Bath, and Beyond. I just made some chocolate mint chocolate chip ice cream this past weekend–yum. It’s so easy to use. 🙂 The only other recommendation I’ve seen is for the KitchenAid ice cream attachment. I suggest reading reviews at Amazon, too. Good luck in making your decision!
Thanks so much for stopping by!