…it's impossible for the brain to say how deep our chocolate goes.

 

Laloo's ® recipes for stylish entertaining!

La-Loo's Deep Chocolate and Guinness Float

Laloo's ® Deep Chocolate and Guinness Float La-Loo's Deep Chocolate and Guinness Float

2 generous scoops Laloo's ® chocolate ice cream
2 T. chocolate Syrup
4-5 ounces Guinness Beer

Put half of beer in a tall, cold mug; add syrup and mix. Float ice cream on top of mixture and fill with remaining beer making sure to create some foam on top for dramatic presentation.

Serves 1

Sunset Smoothie

Laloo’s ® Waimea ( Sunset ) Yogurt Smoothie

1 c. Laloo’s ® Raspberry Goat’s Milk Frozen Yogurt
½ banana
1 c.  pineapple juice or peach nectar
1/2  c. Coconut milk;*
Splash of Meyer’s dark Rum (to make it a Sunset  smoothie!)
3/4 c. crushed ice

* For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinetely, if frozen.

Capraccino Smoothie

Laloo’s ® Capraccino Oat Kickin’ Smoothie

1 c. Laloo’s ® Capraccino Goat’s Milk Ice Cream
1 c. milk, goat milk or Otis
1/2  c. whole rolled oats - raw*
one shot of espresso
3/4 c. crushed ice

Laloo’s ® Strawberry Darling Coconut Cakebread

The sweet tart flavor Laloo’s ® Strawberry Darling gets amplified on top of my favorite version of cakebread (think of pound cake with a flourish of coconut).  The delicate strawberry flavor is contrasted with aged and simmered balsamic vinegar syrup already in the ice cream.  Serve with fresh strawberries and Laloo’s ® Strawberry Darling atop of this cakebread is a decadent and sophisticated dessert!

*If this recipe is too time intensive, try picking up a store bought poundcake and dressing up the slices as French toast for the base instead!

Charleston Coconut Cakebread

2 cups sweetened flaked coconut (about 6 ounces)
a 7-ounce jar macadamia nuts (about 1 1/2 cups)
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
8 ounces cream cheese, softened
4 large eggs
1-tablespoon vanilla
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1-teaspoon salt

Glaze: 1/4 cup of water
3/4 cup sugar
1/4 cup amber or dark rum 


Baking:  Preheat oven to 350°F. and butter and flour a 10-inch (3 quart) bundt pan. Spread coconut in a shallow baking pan and toast in middle of oven, stirring occasionally and watching carefully to avoid burning, until golden, 10 to 12 minutes. Transfer coconut to a bowl and cool. Spread nuts in pan and toast in middle of oven until pale golden, 8 to 10 minutes. Cool nuts and chop coarse.

Beat together butter and brown sugar until light and fluffy and beat in cream cheese. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla. Sift flour, baking powder, and salt into bowl and beat just until combined well. Stir in coconut and chopped nuts.

Spread batter evenly in pan and bake in middle of oven 1 hour to 1 hour and 10 minutes, or until tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack.

Finishing:  In a small heavy saucepan bring water with sugar to a boil, stirring until sugar is dissolved. Stir in rum.  Brush hot glaze evenly over outside of warm cake until absorbed. Cool cake completely before topping with ice cream.

Laloo's ® Lemon Chiffon Ice Cream with Maple Corn Bread and Sweet Pepper Marmalade

1-pint Laloo's ® Lemon Chiffon Ice Cream

Maple corn Bread:
1 cup all purpose flour
1-cup medium grind yellow cornmeal
1 t. baking powder
1 t. baking soda
½ t. salt
1-cup goat’s milk yogurt
½ - ¾ cup grade b maple syrup
4 T. corn oil
2 large eggs

Preheat oven to 425 degrees. Lightly grease 8 x 8 baking pan. In a medium size mixing bowl whisk together the flour, corn meal, baking powder, baking soda and salt. In a small bowl mix together yogurt, syrup, corn oil and eggs. Add liquid ingredients to dry and mix until incorporated. Pour batter into prepared and bake 20-25 minutes until golden and cake tester comes out clean.

Sweet Pepper Marmalade:
2 red bell peppers
1-cup water
3 T. brown sugar
1 t. vanilla
Pinch of salt

Seed and devein peppers. Cut peppers into a very small dice and place in a small saucepan. Add water and sugar to sauce pan and place over medium-low heat. Simmer mixture slowly until thick and bubbly and reduced by about 75%. Remove from heat and let cool slightly before adding vanilla and salt. If thinning is necessary when cool add a touch of water until right consistency is achieved.

To assemble:
Place 2 x 2 inch squares of slightly warm corn bread on plates and top with a generous scoop of ice cream and plenty of marmalade. Garnish with a mint sprig for color.
Serves 4

 

 
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