Best Purple Cows Recipes

PURPLE COWS

Purple Cows image

Kids will need only three ingredients to whip up this bright beverage shared by Renee Schwebach of Dumont, Minnesota. The sweet blend gets its purple color and refreshing flavor from grape juice concentrate.

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 3

Ingredients

1-1/2 cups milk
3/4 cup thawed grape juice concentrate
2 cups vanilla ice cream

Steps:

In a blender, combine milk and grape juice concentrate. Add ice cream; cover and blend until smooth. Serve immediately.

Nutrition Facts : Calories 286 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 101mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 0 fiber), Protein 6g protein.

PURPLE AND YELLOW COWS

Purple and Yellow Cows image

Provided by Emily Luchetti

Categories Food Processor Ice Cream Machine Berry Citrus Dairy Fruit Dessert Freeze/Chill Chill Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

Cassis-berry sherbet
1 3/4 cups milk
3/4 cup heavy (whipping) cream
2/3 cup water
1 cup sugar
1/3 cup light corn syrup
1/8 teaspoon kosher salt
1 1/2 pints (3 cups) fresh blackberries
3 tablespoons crème de cassis
1 teaspoon freshly squeezed lemon juice
Pineapple soda
2 small fresh pineapples
6 tablespoons sugar, plus more as needed
Large pinch of kosher salt
3 cups cold seltzer water
2 cups ice cubes

Steps:

To make the sherbet:
In a bowl, whisk together the milk, cream, water, sugar, corn syrup, and salt in a medium heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Transfer the mixture to a bowl and cool over an ice bath until room temperature.
Purée the blackberries in a food processor. Strain the purée through a medium-mesh, then a fine-mesh sieve, discarding the seeds. There should be 3/4 cup pure. Stir the purée, cassis, and lemon juice into the cream. Refrigerate for 4 hours, or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze the sherbet until scoopable, about 4 hours, depending on your freezer.
To make the soda:
Remove the rind from the pineapples. From the top, cut the pineapples into quarters. Remove and discard the core. Cut the pineapple flesh into 1-inch pieces. Purée in a food processor until smooth. Strain through a medium-mesh sieve, discarding the pulp. There should be about 4 cups pure. Refrigerate the pure for at least 30 minutes or up to 24 hours.
To serve:
Put the pineapple purée in a large pitcher. Stir in the 6 tablespoons sugar and the salt. Taste for sweetness, adding a little more sugar if necessary. Stir in the seltzer water. Grind the ice in a food processor until it has the consistency of shaved ice. Divide the ice among eight 12-ounce glasses. Fill with pineapple soda. Put several scoops of cassis-berry sherbet in each glass. Serve immediately, with straws and long spoons.
In advance:
The pineapple purée can be made a day ahead and refrigerated. Mix it with the seltzer just before serving.