Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed

    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on,
    the online magazine about gourmet and specialty food.

Archive for Ice Cream/Sorbet/Frozen Yogurt

PRODUCT: Maple Bacon Frozen Yogurt


Maple Bacon frozen yogurt with toppings.
Photo courtesy Yogen Fruz.


While there are more than 1300 Yogen Fruz stores worldwide, there’s none anywhere near us. But if you’re within easy distance (store locator) and want to try maple bacon frozen yogurt, head over.

Yogen Fruz says their one-of-a-kind Maple Bacon flavor has a smokey bacon flavor with a hint of maple that. The company recommends optional toppings: a drizzle of caramel and chocolate sauce, chocolate curls and red velvet cake bites.

We’d prefer a garnish candied bacon (recipe below).

Launched in time to celebrate Father’s Day, a four-ounce serving (what you get may be much more) has 120 calories, excluding toppings, and 1.5g fat. as well as being lower in fat

Frozen yogurt is made from lowfat or nonfat yogurt plus sweetener, gelatin, corn syrup, flavoring and sometimes, coloring. Churned in an ice cream machine, it is available soft-serve and hard-packed.

Depending on the brand, the flavor varies from slightly to much more tart than ice cream.


Frozen yogurt both freezes and melts much more slowly than ice cream; yogurt has a much higher freezing and melting point than milk. The beneficial bacteria Lactobacillus bulgaricus and Streptococcus thermophilus are believed to be killed when the yogurt is frozen.

If you want to make frozen yogurt at home, you can use nonfat yogurt and milk in place of regular milk and yogurt in the recipes. We recommend that you use a high quality ice cream maker that can get the job done over the longer freezing time.
Check out the different types of frozen desserts in our Ice Cream Glossary.



  • 8 pieces thinly sliced bacon
  • 1/4 cup plus two tablespoons maple syrup

    1. PREHEAT oven to 300°F.

    2. PLACE bacon strips flat on a cooling rack screen on a baking sheet. Bake the bacon for approximately 10 to 12 minutes, or until thoroughly brown and crispy.

    3. COOL bacon; brush both sides of the bacon strips with maple syrup using a pastry brush. Place the bacon back in the oven and bake for an additional 3-4 minutes.



    TOP PICK OF THE WEEK: New Talenti Gelato Flavors


    Each flavor is better than the next. Photo by
    Elvira Kalviste | THE NIBBLE.


    Among the happiest days of THE NIBBLE’s year are when the samples of Talenti Gelato & Sorbetto’s new flavors arrive. This privately owned business produces a superior artisan ice cream at a better price than the big “superpremium” brands like Häagen-Dazs and Ben & Jerry’s.

    Discriminating consumers know it. As proof, since 2007, Talenti’s revenue has exploded from $1 million to $49.3 million in 2012, the last year for which we could obtain figures.

    Three new flavors have recently joined the line:

    Caramel Apple Pie is more cinnamon apple pie with a subtle hint of caramel in the swirl, which is just fine with us. With plentiful pieces of Red Delicious apples and flaky pie crust, it is like apple pie in pint. Instead of baking a pie for a gathering, bring a few pints of it!

    Fudge Brownie is an extra-dark chocolate with a welcome bittersweet edge and chewy chunks of brownie. If there could be an improvement on the original Talenti Double Dark Chocolate gelato, this is it.

    Raspberry Vanilla is like a dish of fresh raspberries and cream that has been frozen. The sweet cream gelato with pieces of fresh berries has a tart raspberry and balsamic ripple for a sophisticated twist.


    Talenti gelato also has 30% less fat than regular ice cream—though you’d never know it. It’s a better-for-you option that’s as rich and creamy as you want it to be.

    The milk used is rBST free. Vegans and those avoiding lactose can enjoy four delicious sorbets.


    Like all Talenti flavors, these new flavors are made using the finest natural ingredients that are carefully sourced from around the world: chocolate from Belgium, caramel from Argentina and mangoes from India, to name a few. Premium fresh fruit and spices are used.

    The line, which includes sorbetto and ice pops, is certified kosher (dairy) by OU. The products are available at major retailers nationwide, at a suggested retail price of $4.99-$5.99

    Those who judge an ice cream line by its vanilla are encouraged to try the ethereal Tahitian Vanilla Bean. Chocolate lovers can dish up Double Dark Chocolate and Belgian Milk Chocolate (try a combination of both!).

    Our personal favorites: Banana Chocolate Swirl and Black Raspberry Chocolate Chip.



    Un-piggy banks for everyone! Photo courtesy Talenti.


    Check out all 25 Talenti flavors.

    And please, Talenti: We’d love for you to make peach gelato. Maybe for next summer?

    Also in stores nationwide are Talenti’s Gelato Pops, in 8 delicious flavors dipped in Belgian chocolate. We’re especially addicted to Banana Swirl and Caribbean Coconut.

    Chomping at the bit? Here’s a store locator.

    Coda: Talenti’s unique see-through containers can be popped into the dishwasher and reused for food storage. Or, make everyone a piggy bank to collect loose that pesky loose change.


    Comments (1)

    FOOD FUN: Snow Ice

    One of our favorite writers, bakers and photographers—that’s all one person, Hannah Kaminsky of Bittersweet Blog—is on sabbatical in Hawaii. The photos she’s been posting are such a treat.

    One of her favorite discoveries is snow ice. “A distinct and entirely different dessert than shave ice,” she writes, “snow ice is also a sweet frozen snack, but made of paper-thin ribbons of ice flakes already infused with flavor. Thus, no syrup is required.” [There’s more about the differences below.]

    “This creates a sensational, light texture that’s incredibly easy to eat, even after a big meal. The technique actually comes from Taiwan but has taken root in Hawaii, particularly in downtown Honolulu.”

    Hannah has been hanging out at Frostcity, a small chain with lot of flavors. The base can be milk- or water-based.

    There you’ll find an abundance of flavors, some milk-based and some water-based (vegan):



    A mountain of snow ice. Photo © Hannah
    Kaminsky | Bittersweet Blog.


  • Classic flavors: almond, chocolate, coffee, cookies & cream, green tea & azuki, mint, nutella, peanut and vanilla
  • Conventional fruits: assorted Berry and melon flavors, banana, lemonade, limeade, mango, pineapple
  • Exotic flavors: avocado, black sesame, calamansi*, haupia†, purple sweet potato
  • Combinations: caramel apple, choco hazelberry (strawberry and Nutella), piña colada, strawberry cheesecake toffee-choco mac
  • Seasonal flavors: egg Nog, gingerbread, nectarine
  • Savory flavors: natto, pickle, sriracha, watercress
    Colorful garnishes include azuki beans, jellies, mochi balls, tapioca pearls and a sauce of sweetened condensed milk.



    Blueberry shaved ice, garnished with “the
    works.” Photo courtesy Frostcity | Honolulu.



    While both are frozen treats, snow ice is an entirely different dessert than shave ice.

    Snow ice, made in a special machine, consists of paper-thin ribbons of ice flakes that are already infused with flavor. There’s no syrup—which is how shave ice gets its flavor.

    The machine creates a sensational, light texture that’s incredibly easy to eat. The technique actually comes from Taiwan but has taken root in Hawaii, particularly in downtown Honolulu.

    Shave ice or Hawaiian shave ice is made by shaving a block of ice. (That’s “shave ice,” not “shaved ice”—a fact more grammar-conscious people may stumble over. On the Big Island it is also referred to as “ice shave.”)

    Shaving produces a very fine, snow-like ice that easily absorbs the flavored syrup poured over it. Shave ice resembles a snow cone; but there’s a significant difference. Snow cones are made with crushed, rather than shaved, ice and have a rougher texture.

    Which would you prefer? You may have to buy a ticket to Honolulu to begin your voyage of discovery.


    *A rarity in the continental U.S. but common in Hawaii, calamondin (also called calamansi) is a Pacific Rim lime that looks like an orange. It was grown in Florida and California until the easier-to-cultivate Bearss/Persian/Tahitian lime became the standard supermarket lime. Some heirloom fruit can still be found in farmers markets. Learn more about the calamondin in our Lime Glossary.
    †Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings. Made from coconut milk, heated with a thickening agent, it is also a popular topping for white cake, including wedding cake. Although technically a pudding, the consistency approximates a gelatin dessert and it is usually served in blocks like gelatin.



    FOOD FUN: Valentine Ice Cream Pops

    We were inspired by these ice cream pops from La Chocolate in Melbourne, Australia to make our own. You can also dip frozen bananas.

    We were unable to find uncoated ice cream bars, and were just as happy to use uncoated frozen yogurt bars. However, you can just as easily purchase chocolate-coated ice cream bars and re-dip them—ideally in a different “color” of chocolate for a double-dip effect.



  • Ice cream bars, uncoated
  • 12 ounces chocolate (your favorite chocolate—
    dark, white or milk)
  • 1/2 cup coconut oil or mild vegetable oil
  • Valentine-themed candy garnishes: sprinkles,
    hearts, etc.



    Photo courtesy La Chocolate | Australia.


    1. KEEP ice cream in the coldest part of the freezer until ready to use. When ready to begin, line a baking sheet with wax paper.

    2. MELT chocolate and oil in the microwave or over a double boiler, stirring thoroughly to combine. Let cool to room temperature; dip the bars and place on wax paper.

    3. QUICKLY sprinkle on the decorations and return bars to the freezer to set. Wrap each in plastic wrap until ready to serve.



    TIP OF THE DAY: Make Tiramisu Gelato

    Tiramisu gelato. If you can’t find ladyfingers,
    garnish with rolled wafer cookies, like
    Pepperidge Farm’s Pirouettes. Photo © Studio
    Gi | Fotolia.


    In 1866, as America recovered from the Civil War, William A. Breyer of Philadelphia hand-cranked his first gallon of ice cream. Most likely, he had never heard of gelato. The waves of Italian immigration to America did not begin for several more decades.

    But 148 years later, Breyers is now owned by international food giant Unilever, and has launched gelato in four varieties:

  • Raspberry Cheesecake: Cheesecake gelato with raspberry sauce and graham crumble
  • Tiramisu: Mascarpone gelato with espresso sauce, ladyfinger pieces and cocoa
  • Triple Chocolate: Milk & Dark chocolate gelato with white chocolate sauce and chocolate curls
  • Vanilla Caramel: Creamy vanilla gelato with caramel sauce and crunchy “caramel curls”
    Each offers a “rich trio of textures” that includes gelato, sauce and a toppings.

    We received samples of Tiramisu and Vanilla Caramel, and were inspired by the tiramisu flavor to develop today’s tip: Buy or make tiramisu gelato and create a tiramisu sundae. Any tiramisu lover will thank you for it.

    Tiramisu is an ultra-creamy Italian dessert that combines the flavors of coffee and cocoa with some texture from ladyfingers. The ladyfingers are dipped in coffee liqueur and layered with mascarpone cheese that’s been whipped with eggs and sugar and flavored with cocoa. Cocoa powder is sprinkled on top as a garnish.


  • Tiramisu ice cream or gelato (recipe below)
  • Coffee or espresso liqueur
  • Ladyfingers, sponge cake or pound cake
  • Garnish: cocoa powder



  • 4 cups milk
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 6 egg yolks
  • 1-1/4 cups sugar
  • 2 cups mascarpone
  • 1 tablespoon instant espresso or instant coffee granules
  • 1/4 cup coffee liqueur, plus more to sprinkle on ladyfingers
  • 1/2 cup shaved bittersweet chocolate
  • 1 cup diced ladyfingers, sponge cake or pound cake
  • Garnish: cocoa powder, optional chocolate curls

    Don’t have an ice cream maker? Buy tiramisu gelato. Photo courtesy Breyers.


    1. COMBINE milk and vanilla in a heavy saucepan. Bring just to boiling over medium heat.

    2. WHISK egg yolks and sugar in a bowl until blended. Add milk mixture gradually, whisking constantly. Return mixture to saucepan. Cook over medium-low heat for 7 minutes or until the custard barely coats the back of a spoon, stirring constantly. Do not boil. Remove from heat. Stir in espresso granules.

    3. ADD mascarpone gradually and mix well. Chill, covered, for 2 hours.

    4. POUR cooled mixture into an ice cream maker and process according to manufacturer’s instructions. Stir in liqueur and chocolate after 20 minutes. Before placing in freezer, stir in diced ladyfingers, sprinkled liqueur if desired (we desire it!). Freeze for 4 hours or longer before serving.

    5. DUST with cocoa powder and/or chocolate curls and garnish each serving with a ladyfinger.

    Tiramisu means “pick me up,” a reference to the espresso flavoring. While there are many variations of the recipe, tiramisu is typically composed of layers of sponge cake or ladyfingers, soaked in espresso liqueur, coffee syrup or marsala, and layered with a mascarpone cheese and custard mixture. It is dusted with cocoa or shaved chocolate.

    For what is a classic Italian dessert, tiramisu is a relatively recent creation. The recipe was invented in the 1960s at the restaurant, Alle Beccherie in Treviso, Italy by pastry chef Loly Linguanotto. The restaurant’s matriarch, Alba Campeol, got the idea for the dessert after the birth of one of her children.

    Weak in bed, she was brought a zabaglione spiked with coffee, to give her energy. When she returned to work, she and her pastry chef worked on the “pick me up” layered dessert.

    The original Becchiere recipe did not contain alcohol because it was served to children as well as adults. Today, a good tiramisu is redolent of liqueur or marsala. You can read the full story, plus competing claims to the invention, in this Washington Post article.


  • Tiramisu Cupcakes Recipe, yellow cupcakes with a tiramisu filling.
  • Cherry Tiramisu Recipe, which adds layers of cherry pie filling.


    RECIPE: Crunchy Strawberry Ice Cream Sandwich

    January 15th is National Strawberry Ice Cream Day. You can have a scoop, a sundae or a shake; but you can have even more fun with this recipe from Pillsbury for Strawberry Marshmallow Crisp Ice Cream Sandwiches.

    The crunch comes from Rice Chex cereal, which is gluten free. The prep time 15 minutes; the total time including freezing is 2 hours, 25 minutes.


    Ingredients For 6 Sandwiches

  • 5 cups miniature marshmallows
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt
  • 5 cups Rice Chex cereal (ideally cinnamon or
    chocolate), coarsely crushed
  • 3 cups strawberry ice cream, softened

    An ice cream sandwich with a crunch. Photo courtesy Pillsbury.



    1. LINE the bottom of a 13 x 9-inch pan with parchment paper.

    2. HEAT 4 cups of the marshmallows, the butter and salt in a 3-quart saucepan over low heat. Stir constantly for about 8 minutes, until melted.

    3. STIR in cereal until almost coated; stir in the remaining cup of marshmallows. Using a greased rubber spatula, evenly scrape mixture into pan and spread evenly. Refrigerate about 30 minutes or until easy to handle.

    4. TURN pan upside down to remove cereal layer; discard parchment paper. Cut into 12 rectangles, 4 x 3 inches each. Working quickly, spread 1/2 cup of the ice cream onto 1 rectangle; top with another rectangle. Repeat to use up rectangles and ice cream. Freeze on parchment paper-lined cookie sheet at least 1 1/2 hours until firm.

    5. WRAP sandwiches individually in plastic wrap and store in freezer.



    TIP OF THE DAY: Popcorn Ice Cream, Store Bought Or Homemade

    Yes, it’s popcorn ice cream! Photo courtesy


    Lights, camera, ice cream fun!

    Getting ready for the Golden Globes this Sunday? Can’t wait to see Tina Fey and Amy Poehler do their thing?

    Here’s just the “golden” treat to serve: Caramel Popcorn Ice Cream.

    Head to Baskin-Robbins and stock up on the flavor of the month, Movie Theater Popcorn Ice Cream. The “show-stopper” features popcorn-flavored ice cream with crisp butter popcorn-flavored rice crisps and a salty caramel ribbon.

    Bring home quarts, or enjoy a Movie Theater Popcorn: two scoops of popcorn ice cream with caramel topping, whipped cream, nuts, and a cherry on top, in a freshly baked waffle bowl.

    You can get a free waffle cone upgrade with the purchase of a double scoop of ice cream, at participating locations. And if you want it for the Academy Awards on March 2nd, put some into deep freeze and resist the temptation to eat it before then.


    We’ve got the scoop on how to make your own popcorn ice cream, with two recipes below.


    This recipe is from by chef Andy O.C. Husbands of Tremont 647 and Sister Sorel in Boston’s South End. It’s adapted from his book Wicked Good Barbecue (with co-authors Andrea Pyenson and Chris Hart). It‘s a big hit with his customers.

    For maximum flavor, let the popcorn steep in the custard overnight.

    Ingredients For 1 Quart

  • 4 cups popped popcorn + more for garnish (store-bought or pop your own)
  • 1 tablespoon vegetable oil
  • 1-1/2 cups half-and-half
  • 1-1/2 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 2 teaspoons sea salt


    1. If popping your own corn, PLACE the popcorn kernels and oil in a 2-quart saucepan over medium-high heat. Holding the pan by the handle, quickly shake it back and forth over the burner. When the first kernel pops (after 1 to 3 minutes), cover the pan and continue to shake it while more kernels pop. When the popping slows to 1 to 2 pops every 10 seconds, remove the pan from the heat and transfer the popcorn to a bowl. Measure out 4 cups of popcorn and reserve. Save the extra popcorn for garnish.

    2. WARM the half-and-half, heavy cream and vanilla bean in a heavy-bottomed saucepan over medium heat, until you see small bubbles forming around the edges of the pan. Do not let the mixture reach a boil, or the half-and-half will curdle. Remove from the heat and set aside.

    3. BEAT the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the mixture is thick and light in color, 2 to 3 minutes. Keeping the mixer on medium, gradually add about half of the hot cream mixture to the egg yolks, mixing until smooth. Pour the contents of the mixer bowl into the remaining cream in the saucepan; mix well.


    A third take on popcorn ice cream. Photo courtesy Breaking Bread Blog.

    4. PLACE the pan over medium-low heat and cook, stirring constantly, until the mixture registers at 180°F on an instant-read thermometer, about 10 minutes. It should be thick enough to coat the back of a spoon. Remove the pan from the heat and discard the vanilla bean. Pour the custard into a large metal bowl and stir in the 4 cups of popcorn. Cover and refrigerate for 12 to 24 hours.

    5. STRAIN the popcorn custard through a fine-mesh sieve into a bowl, pressing down on the popcorn to squeeze out as much liquid as possible. Churn in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the sea salt and churn to fully incorporate.

    6. GARNISH servings of ice cream with the reserved extra popcorn.

    The popcorn ice cream in the photo above right is from Sheryl D. of Breaking Bread Blog, whose love of caramel popcorn inspired her to develop the recipe.

    Sheryl observes that the popcorn “gives [the ice cream] toasty undertones and provides thickening via the starch in the popcorn. So…you get [creaminess] without needing much cream or eggs. This allows the caramel flavors to shine.”

    “This ice cream is fantastic with caramelized peanuts, peanut sauce or other nuts or strong flavored fruits like cherries,” says Sheryl. “Caramel popcorn of course is a natural accompaniment.”

    She also suggests a brownie sundae with caramel corn ice cream, garnished with candied pepitas, cacao nibs, chocolate foam and morello Cherries

    Here’s her recipe.

    Check out the different types of ice cream in our delicious Ice Cream Glossary.



    RECIPE: Honey For A Sore Throat Or Cough

    We wish you a healthy new year; but just in case those pesky cold viruses wish you a sore throat, here are two palliatives from the National Honey Board.

    For centuries (if not millenia), people have used honey as a natural cough suppressant. Research conducted by Penn State College of Medicine research shows that honey is an effective and natural alternative to over-the-counter cough medicines. As little as one to two teaspoons—from the spoon or in a cup of tea—can help ease and soothe the irritation caused by a cough.

    The National Honey Board turned to Nurse Practitioner Barbara Dehn, RN, MS, NP to develop honey cough and cold remedies. Soothing liquids both coat the throat and prevent dehydration. Nurse Barb has long supported using honey as a natural cough suppressant. Both kids and adults like the sweet taste of her homemade remedies much better than drugstore products.


  • Zest of 2 lemons (1-½ tablespoons)
  • ¼ cup peeled, sliced ginger or ½ teaspoon ground ginger
  • 1 cup water
  • 1 cup honey
  • 1/2 cup lemon juice

    This ice pop soothes a sore throat and helps to suppress a cough. Photo courtesy National Honey Board.



    1. COMBINE lemon zest, sliced ginger and 1 cup of water in a small saucepan. Bring mixture to a boil, simmer for 5 minutes and then strain into a heat-proof measuring cup.

    2. RINSE the saucepan and add 1 cup of honey. On low heat, warm the honey, but do not allow it to boil. Add the strained lemon/ginger water and the lemon juice. Stir the mixture until it forms a thick syrup. Pour into a clean jar and seal with a lid.

    This cough syrup can be refrigerated for up to 2 months.


    Honey: a delicious remedy. Photo courtesy
    Golden Blossom Honey.


    Cough Syrup Dosage

  • For children ages, 1 to 5, use ½ -1 teaspoon every 2 hours.
  • For children ages, 5 to 12, use 1-2 teaspoon every 2 hours.
  • For children 12 and older and adults use 1 to 2 tablespoons every 4 hours.
  • Children younger than 1 should not be given honey.

    Serving Suggestions

  • Add 1 tablespoon to 4 ounces of water and pour in a Sippy cup. Older children can enjoy it in a cup of herbal tea; adults can enjoy it in black, green or white tea.
  • Serve 1 to 2 teaspoons over sliced bananas.
  • Add 1 tablespoon to ¼ cup of cream cheese and use as a spread for bread, bagels or toast.
  • Add 1 to 2 tablespoons to chamomile tea to help with sleep.



  • 1/2 cup of Nurse Barb’s Honey Cough Syrup
  • 1-½ cups of water

    1. MIX together 1/2 cup of Nurse Barb’s Honey Cough Syrup and 1½ cups of water. Pour into your favorite Popsicle molds, paper cups with wood sticks or other containers to freeze.

    Find everything you want to know about honey—the history of honey, different types of honey, food and honey pairings and more—in our Honey Section.



    RECIPE: Holiday Sorbet Cocktail

    We spent much of the weekend enjoying limited-edition, seasonal batch flavors from Ciao Bella Gelato: Cranberry Prosecco Sorbet, Montebianco Gelato and Pumpkin Sea Salt Caramel Gelato.

    Cranberry Prosecco Gelato. No matter how stuffed you may be from a big holiday dinner, there’s always room for sorbet. Ciao Bella’s Cranberry Prosecco Sorbet marries sweet-tart cranberry sorbet with a hint of Prosecco, the Italian sparkling wine.

    Colorful and delicious by itself, it creates an easy cocktail—apéritif or dessert—when scooped into a glass of Prosecco or other sparkling wine. A great idea for Christmas or New Year’s Eve. It can be made as a mocktail for non-drinkers.

    Montebianco Gelato. Montebianco, or Mont Blanc, is a famous European dessert made with puréed, sweetened chestnuts, whipped cream and chocolate shavings. Ciao Bella’s Montebianco Gelato is a luscious chestnut cream with organic dark chocolate chunks and a bit of rum extract. If you’re an ice cream lover who’s dreaming of a white Christmas, this could be it.

    Pumpkin Sea Salt Caramel Gelato. What a great way to enhance delicious pumpkin gelato! Made with real pumpkin purée and a hint of cinnamon, the thick swirls of sea salt caramel make it the best pumpkin ice cream you could wish for. While you can still get pumpkin ice cream, pick up a pint.


    Make a sparkling cranberry sorbet cocktail. Photo by Lognetics | Fotolia.

    The flavors are all natural and the milk for the gelato is rBST-free.

    Ingredients Per Drink

  • 2 mall scoops cranberry sorbet
  • 6 ounces Prosecco or other sparkling wine; sparkling Italian soda (like San Pellegrino) for mocktail
  • Optional garnish: cocktail pick or toothpick threaded with mint leaves and fresh cranberries—or—lime curl
  • Optional garnish: sparkling sugar rim (green, red or white)

    1. SOFTEN sorbet at room temperature for 5-7 minutes. Add optional sugar rim to a Champagne glass.

    2. PLACE 2 small scoops of sorbet in the bottom of the glass.

    3. TOP with Prosecco or soda, garnish and serve.


    Enjoy limited edition seasonal flavors while
    you can. Photo courtesy Ciao Bella Gelato.



    Use Nutella and pizzelles (Italian waffle cookies) to make a most delicious ice cream sandwich.


  • 1 package pizzelles
  • 1 jar Nutella
  • 1 14-ounce container Ciao Bella Montebianco gelato
  • Optional: melted chocolate for dip

    1. SOFTEN gelato at room temperature for 5 minutes. Lay the bottom pizzelles on a cookie sheet, 2 per sandwich.]

    2. SPREAD Nutella on the bottom pizzelles and top with 1-2 scoops of Montebianco gelato. Add the top pizzelle and press down slightly to seal.

    3. DIP half of the sandwich in the optional melted chocolate.

    3. PLACE sandwiches in the freezer to harden until ready to serve.




    TIP OF THE DAY: Peppermint Ice Cream Pie

    Make this peppermint ice cream pie in just
    15 minutes. Photo courtesy


    Take advantage of the limited edition peppermint and candy cane ice creams and make this festive peppermint ice cream pie with a chocolate cookie crumb base.

    And it couldn’t be easier. Prep time is just 15 minutes for a nine-inch pie that yields eight servings.

    If you’re not a peppermint fan, substitute egg nog ice cream, pumpkin ice cream or other holiday flavor and garnish with a circle of gingersnaps.



  • 20 chocolate sandwich cookies or 40 chocolate wafer cookies (a 9-inch prepared chocolate cookie crust may be substituted)
  • 2 tablespoons butter
  • 3 pints/1.5 quarts peppermint ice cream
  • 1 container (8 ounces) frozen whipped topping
  • Garnish: crushed candy canes
  • 2 cups hot fudge sauce

    1. SOFTEN ice cream in the refrigerator for 15 minutes.

    2. COMBINE cookie crumbs and butter in large bowl. Press crumb mixture onto bottom and side of 9-inch pie plate. Freeze for about 15 minutes or until firm.

    3. SPREAD softened ice cream evenly into frozen crust. Pipe or spoon whipped topping around border of pie.

    4. WARM the fudge sauce just enough to make it spreadable and frost the top of the pie. Garnish with crushed candy canes. Freeze for several hours or until firm.

    We are grateful to the (Hostess With The Mostest) for the loan of the photo of the pie. We simply can’t find ours! See more pictures on how the Hostess With The Mostest prepared the recipe.



    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers