Showing posts with label Ice Cream. Show all posts
Showing posts with label Ice Cream. Show all posts

Wednesday, October 9, 2013

Maple Cinnamon Pecan Ice Cream and an Amazing eBook Sale

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NOTE: This offer is no longer available.

If you saw my post  on Monday, you know that I am helping promote the 'Harvest You Health' bundle sale.  I thought it would be fun to share a couple of recipes and pointers from some of the books.  Today's recipe is Maple Cinnamon Pecan Ice Cream from Just Making Ice Cream by Marillyn Beard.


3 cups whole milk or cream (I would use coconut milk to make it dairy-free)
1/2 cup maple syrup
3 egg yolks, lightly beaten
1 Tbsp. arrowroot powder
1 Tbsp. vanilla
1 Tbsp. cinnamon
3/4 cup soaked & dehydrated pecans, chopped
pinch of salt

Put all the ingredients in a bowl and mix well. Pour into your ice cream maker and proceed according to instructions.

If you do not have an ice cream maker... simply pour into a plastic sealed container and put in your freezer. When completely frozen, simply chopped it up and put in your blender. Blend till creamy.

The following is the list of all the eBooks, meal plans, online magazine subscriptions and discount codes included in this once in a lifetime offer. Use the links to obtain more detailed information on each specific category or book. If you are interested in purchasing the bundle go here:


Cooking/Preparing Paleo Food

Cooking/Preparing Real Food

Meal Plans

Personal/Home Care (Skin, Hair, Teeth, Cleaning)

Fertility, Pregnancy, Babies, Children, Motherhood

Inspiration

Fitness

Intentional/Simple Living

Informational

Detoxify

Online Magazine Subscriptions

Discounts



Posted by at 7:00 AM 0 comments
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Tuesday, October 8, 2013

Pumpkin Pie Ice Cream

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First of all, remember to go check out the Harvest Your Health Bundle sale here:



Now on to today's recipe...And yes, I'm definitely on the pumpkin bandwagon.  I love this time of year, and I really love pumpkin.  When I was working on the pumpkin hand pie recipe I had some left over filling.  I didn't really want more pie (I know that sounds crazy), so I thought to make ice cream out of it.  So, really it's just the pie filling plus coconut milk, a little more spices and some honey. :)


Pumpkin Pie Ice Cream
1 15oz can of pumpkin puree
1/2 cup coconut sugar
1 tablespoon honey
1 1/2 teaspoons pumpkin pie spice or more to taste, plus some to sprinkle on top
1/8 teaspoon salt
1 teaspoon vanilla
1 can coconut milk (I used Trader Joe's light coconut milk, because that's what I had in the cupboard)

Directions
Mix together all the ingredients and chill in the freeze for a few hours before freezing with an ice cream maker, as per the manufacturer's directions.
Posted by at 5:00 AM 1 comments
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Tuesday, August 6, 2013

Allergy Friendly Ice Cream Sandwiches

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One thing my boys have missed since our diet change, has been ice cream sandwiches.  So, I finally made some and they LOVED them.  My older son usually turns his nose up to dairy-free ice cream, but he absolutely loves this ice cream...it's the base for my Double Chocolate Chip Cookie Dough Ice Cream and my Caramel Cashew Ice Cream.  The cookies are a modification of my graham crackers, so they aren't overly sweet, but they pair perfectly with the very sweet ice cream.


Allergy Friendly Ice cream Sandwiches
3/4 cup GF flour blend
1/2 cup almond meal
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons coconut oil
2 tablespoons coconut sugar
2 tablespoons honey
1 tablespoon water
1 teaspoon vanilla

ice cream of choice (we used the base of this one)

Directions:
Preheat oven to 375F.

In a medium bowl combine the dry ingredients.  In a saucepan melt together the coconut oil, coconut sugar and honey.  Once the sugar is dissolved into the oil, add in the water and vanilla and pour the wet ingredients into the dry ingredients. Mix together with a spoon, then knead with your hands until the dough is nice and smooth.

Roll the dough out on a piece of parchment paper (makes for easier clean up) to 1/8" thickness and cut out your cookies with a pizza cutter or a cookie cutter.  Place the cookies on an ungreased cookie sheet and poke them with a fork.

Bake at 375F for 10 minutes.  Allow them to cool for a few minutes on the cookie sheet, then finish cooling on a wire cooling rack.

Once the cookies have cooled, top half of them with a scoop of ice cream, then cover with another cookie.  Wrap them in paper or aluminum foil and freeze until ice cream is set.  (The cookies soften to just the right consistency when they've had time to sit in the freezer with the ice cream).

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Allergy Friendly Lunchbox Love, Gluten Free Friday, and Whole Food Fridays.
Posted by at 8:00 AM 1 comments
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Tuesday, July 2, 2013

Ice Cream for those HOT days

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So, I've had a very eventful last few days, which has left me exhausted and without a recipe to post.  I'm sorry.  But, I thought in the meantime I would give you a round up of dairy-free (gluten and soy-free, too) ice cream recipes to keep you cool in this heat (it's been 100F or close to it for several days here).



Raspberry Chocolate Chip Ice Cream

Caramel Cashew Ice Cream

Cardamom Plum Ice Cream

Peanut Butter Chocolate Ice Cream

Cherry Chocolate Chunk Ice Cream

Banana 'Ice Cream'

Posted by at 8:20 AM 3 comments
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Tuesday, August 14, 2012

Caramel Cashew Ice Cream

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I know, I know, I'm back to doing ice cream recipes. I haven't had time to do a lot of experimenting in the kitchen lately, so ice cream has been the easiest thing to play with.

Growing up, my family would stop by Utah State's Aggie Ice Cream pretty much every time we went to Logan.  It didn't matter how many flavors there were, there were really only two in our minds: Lemon Custard and Caramel Cashew.

I have a decent lemon custard recipe, but hadn't made a caramel cashew one yet, so I made a super easy one that doesn't require too much effort.


The base is the same as for my double chocolate chip cookie dough ice cream.  The coconut sugar (or brown sugar, if you prefer), gives is a nice caramel flavor. And then after making the base, it's simply adding in the cashews, easy as that. I added only 1/2 cup of cashews to my ice cream, and ended up sprinkling more on top to get the texture I wanted.


This post is featured on Allergy Free Wednesday, Allergy Friendly Friday, and Gluten Free Friday.

Caramel Cashew Ice Cream

1 can coconut milk (full fat)
3/4 cup non-dairy milk (So Delicious Coconut Milk)
2/3 cup coconut sugar
1/8 teaspoon salt
2 teaspoons vanilla
1/2-3/4 cup roasted, salted cashews, roughly chopped (amount just depends on your taste preference)

Directions:
For the ice cream base, combine the milks, sugar, salt, and vanilla and chill in the fridge for at least 30 minutes. (I've discovered that having it prechilled yields a smoother ice cream). Then freeze according to your ice cream maker's directions.  The last 5 minutes add in the cashews and enjoy!
Posted by at 1:49 PM 3 comments
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Tuesday, July 31, 2012

Adopt a Blogger: Megan from Allergy Free Alaska

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I'm taking part in Adopt A Gluten-Free Blogger again. If you’re not familiar, Adopt A Gluten-Free Blogger is a monthly event created by Sea at Book of Yum to help us gluten-free bloggers get to know each other and recreate each others recipes. This month it is hosted by Sunny from And Love It, Too!. This month, I adopted Megan from Allergy Free Alaska (formerly MAID in Alaska).

I love finding bloggers that are in the same point in their lives that I'm in...We are both 31 year old moms of two kids that are about the same age (she has girls, I have boys).  We have very different health issues, but both our families thrive on living gluten and dairy-free.  And on top of that she has some pretty fantastic recipes.

So, to finish off July (National Ice Cream Month), I'm sharing two of her recipes.  First up is her Orange Creamsicle Popsicles.  The first two times I made this, it never made it to the freezer. And I have to say, it tastes just like an Orange Julius that way.  But, I had to make it again, because my little one requested that I make an orange ice cream. Yeah, I really didn't even get to take pictures before he started devouring his...



Second up, is her Fudgesicles, if you have creamsicles, you have to have fudgesicles, right? My older son loves chocolate, and I mean loves chocolate.  Just today he told me that he wish the world was all chocolate...so, yeah, I didn't get many pictures on the fudgesicles, before he started devouring them, either.



They are both delicious and the perfect replacement to the dairy ones that I grew up with...and definitely a lot healthier.  Both of these recipes have either no sugar or very low sugar in the form of agave or honey.  So, there is no guilt with these treats!




Here's one last photo of the kiddos enjoying their treats....and don't ask me why my older son is wearing a jacket in 95 degree weather--I have no idea! 

Thank you, Megan, for such fantastic recipes, my boys love them!


Posted by at 8:17 PM 5 comments
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Tuesday, July 24, 2012

Peanut Butter Chocolate Ice Cream

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It's a good thing that July is National Ice Cream Month, because that's all I've been posting about.  This recipe is the best I've done yet, and the others were pretty amazing.  Maybe, I just needed a chocolate fix.  But, this is the first ice cream that my dairy eating older son said tastes normal (he refused to try the others, in fear that they would taste like coconut :P).  Anyway, another tasty ice cream that is incredibly easy to make.




This post is featured on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, and Allergy Friendly Friday.

Peanut Butter Chocolate Ice Cream
1 can coconut milk, chilled
3/4 cup Silk Dark Chocolate Almond Milk, chilled (or other non-dairy milk)
1/4 cup agave nectar
1/3 cup cocoa
1/3 cup peanut butter

Directions:
Blend together coconut milk, almond milk, agave, and cocoa. Freeze in an ice cream maker according to manufacturers instructions.  Meanwhile, microwave peanut butter for a few seconds to make it runny.  The last 5 minutes of freezing, pour peanut butter into ice cream in streams that will swirl through the ice cream.
Posted by at 8:22 PM 4 comments
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Monday, July 16, 2012

Cardamom Plum Ice Cream

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Yes, I'm on an ice cream kick.  So far this month, I've only published ice cream recipes.  Sorry, if you don't like ice cream...I don't like to turn on my oven when it's 100 degrees outside, so ice cream it is. Since we are talking ice creams, I thought I'd give you a recap of all my ice cream recipes before going on to today's recipe. So here they are:


Now on to my Cardamom Plum Ice Cream.  Isn't it beautiful?


I like plums, but they are not my favorite fruit.  I can handle having a few in my house, I'll eat through those within a week. But when I have a few dozen, I struggle.  This week, in our bountiful basket we got quite a few.  So, I decided I needed to find an incredible way to use them.  I automatically started thinking about ice cream (because, of course, I'm on an ice cream kick).  


Plum ice cream on it's own didn't sound very exciting, so I thought I'd give it some help with adding cardamom.  I had never tried cardamom until I was an adult, and it is one of those spices that I literally said, "Where have you been my whole life!?!", when I first tried it.  This ice cream very much reminds me of Indian Rice Pudding (which, in my opinion is way better than our American version), except without the rice, of course, and an added tartness from the plums.  This is my new favorite treat.  I topped mine with fresh raspberries from my yard and a drizzle of honey...so incredibly good!


Cardamom Plum Ice Cream
1 can coconut milk, chilled
3/4 cup non-dairy milk (So Delicious Coconut Milk), chilled
1/2-3/4 teaspoon freshly ground cardamom (I used 3/4 teaspoon, but use less if you aren't huge into cardamom)
1/2 cup honey (I had a mellow local honey, that is incredible)
1 1/4 cup pureed plums (I peeled mine to remove some of the tartness, and I believe it was about 8 plums...and mine had yellow flesh, hence the color of the ice cream)

Directions:
Combine all ingredients together (I mixed mine together in a blender) and freeze it in an ice cream maker according to the manufacturer's directions. 

Posted by at 8:53 AM 2 comments
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Wednesday, July 11, 2012

Double Chocolate Chip Cookie Dough Ice Cream

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Okay, I don't know how the weather is where you live, but here it is HOT, and by hot, I mean we are roasting here.  So, I have absolutely no motivation to cook more than I have to.  All I want to do is eat melons and frozen treats.  Really, that sums up all my desires right now. So, this has given me plenty of opportunities to play around with ice cream making and this is the latest creation.  I usually have more fruit based ice creams and sorbets, but decided to splurge.  I've made this coconut sugar, but you could use brown sugar in place of it and it should work fine.  The base is cookie dough...well, almost caramel flavored, along with chunks of super easy to make cookie dough.


Double Chocolate Chip Cookie Dough Ice Cream

Cookie Dough:
5 tablespoons dairy-free margarine
1/3 cup coconut sugar
1/2 cup brown rice flour (or flour of choice, I think gf oat flour would taste really good)
1/2 teaspoon vanilla
3/4 cup dairy-free mini chocolate chips (I use Enjoy Life)

Ice Cream Base:
1 can coconut milk (full fat)
3/4 cup non-dairy milk (So Delicious Coconut Milk)
2/3 cup coconut sugar
1/8 teaspoon salt
2 teaspoons vanilla
1/2 cup dairy-free chocolate chips
Directions:
In a small bowl cream together the margarine and coconut sugar.  Add in the rice flour and vanilla and mix well.  Stir in chocolate chips and roll into bite size pieces.  Place pieces on a single layer on a cookie sheet and freeze for at least 20-30 minutes.

For the ice cream base, combine the milks, sugar, salt, and vanilla and chill in the fridge for at least 30 minutes. (I've discovered that having it prechilled yields a smoother ice cream). The freeze according to your ice cream maker's directions.  The last 5 minutes add in the chocolate chips and the cookie dough.


Posted by at 1:11 PM 7 comments
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Thursday, July 5, 2012

Dairy Free Cherry Chocolate Chunk Ice Cream

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We've gottten quite a few cherries the past 2 weeks in our bountiful basket. I've enjoyed eating them straight up and in smoothies, and such...but this is by far my favorite way to enjoy cherries...cherry chocolate chunk ice cream.  Back in my dairy filled days one of my favorite ice creams was Ben & Jerry's Cherry Garcia.  This is my take on that ice cream. And I enjoyed mine with a fantastic Goldbaum's gluten-free sugar cone.





Dairy Free Cherry Chocolate Chunk Ice Cream
1 can coconut milk (full fat)
3/4 cup non-dairy milk (So Delicious coconut milk)
1 1/4 cup pureed fresh cherries
1/4 agave syrup
2/3 cup halved fresh cherries
4 oz dark chocolate, chopped into chunks (check to make sure it's dairy-free)

Directions:
Whisk together the milks, cherry puree and agave (or if you're lazy like me, stick it in a blender and give it a whirl to combine).  Add the milk mixture into an ice cream machine and follow the manufacturers instructions for freezing.  The last 5 minutes add in the cherry halves and the chocolate chunks. Place in a quart sized container and freeze until you're ready to eat it.

Posted by at 10:44 AM 6 comments
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Monday, September 19, 2011

Raspberry Chocolate Chip DF Icecream

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I got a new ice cream maker and I love it...it makes making ice cream as easy as freezing a bowl, because that's all the prep work you need. :)  I am also lazy when it comes to making ice cream, I'm not into cooking the cream, etc., etc...if I can through everything together and freeze it, it's not going to happen.  So, this is a super easy ice cream to make.



Raspberry Chocolate Chip Icecream

1 pint So Delicious Original Coconut Milk Creamer
1 cup So Delicious Original Coconut Milk
1 cup Fresh or Freezer Raspberry Jam (you can use my jam recipe to make some)
1/2 tablespoon vanilla extract
1/2-1 cup DF chocolate chips (or how ever many you want, I honestly just dumped until it looked good)

Mix together the creamer, milk, jam and vanilla. Add the mixture to your ice cream maker and freeze according to the system's directions.  The last 5 minutes of the freeze, pour in your chocolate chips.

This post is featured on Slightly Indulgent Tuesdays and Gluten Free Wednesdays.
Posted by at 11:24 AM 1 comments
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Wednesday, February 23, 2011

Banana 'Ice Cream'

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Okay, I can not take credit for this recipe at all.  My brother told me about this and I had to try it out, so thank you to my brother for passing this along!  This is a very, very simple recipe...well, not even a recipe really. 

Take a banana, or two, or whatever you have. :)  Slice it into chunks, stick it in a ziploc bag and freeze it.  Once completely frozen, take those chunks and put them in a food processor and mix it until its nice and creamy.  Suddenly, you have a soft serve frozen treat that consists of a banana. :)  It has the same texture as ice cream, I love it!  If you want to change up the banana flavor a little add in cocoa, peanut butter, berry puree, etc. Mine has about 1 1/2 tablespoons of cocoa for 2 medium bananas and a handful of Enjoy life chocolate chips. :)


See doesn't it look just like ice cream?  Heck, this is the cheapest ice cream replacement I've found, and it's actually pretty healthy, too. :)
Posted by at 11:43 AM 1 comments
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Saturday, February 19, 2011

Vegan Lemon Custard Icecream

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Anyone that really knows me knows that my all time favorite ice cream, ever since I can remember, has always been lemon custard.  It's not really a flavor you find very often, unless you're at an ice cream shop, and even then they may not have it.  I have really enjoyed the Purely Decadent Coconut Milk ice cream that I've tried, but I have missed my lemon custard.  So, I set out to make it, it actually took a little while to get it how I like it, I may still tweak it a little.  But, I knew it was a success when my little when had three helpings of it this afternoon.  And yes, it's a vegan custard--I decided it may as well be egg-free if I'm doing dairy-free, and honestly, I think it made it a lot easier.  And now I have a good vegan custard recipe out of it, too. :)



Vegan Lemon Custard Icecream

1 can coconut milk (I use Thai Kitchen brand)
2 cups So Delicious Original Coconut Milk
1 cup sugar
1/3 cup lemon zest
3 tablespoons Ener-g egg replacer
1 teaspoon vanilla

Bring the coconut milks, sugar, and zest just to a boil over medium heat, stirring to dissolve the sugar. Whisk in the egg replacer and mix constantly until thickened. Immediately pour the custard through a strainer into a bowl and stir in vanilla.  Refrigerate, covered, for ~3 hours or until chilled.

Once chilled, pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

(By the way, this is a custard, so instead of freezing it, you could also put it in a gf pie crust and have a custard pie!)
Posted by at 10:44 PM 1 comments
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Thursday, January 20, 2011

Homemade Coconut Milk Icecream (without an icecream maker)

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Okay, for those of you that don't know, I am a scientist by trade.  Today I gave a presentation on colligative properties, which actually consist of things we see in our every day lives, but may not think about.  The four properties are: freezing point depression, boiling point elevation, vapor pressure, and osmosis/osmotic pressure.  By adding solvents (like salt, sugar, etc.) to a solute (water, for example) these properties will change for that solution.  This is why putting salt on the icy roads melts it--it changes the freezing point of the water (well, it would actually be salt water now).  And this is also why you need to add salt to your ice when you are making ice cream.  The freezing point of cream (and I'm guessing coconut milk is similar enough) is around 27F, where the freezing point of water is 32F.  It is impossible for ice cubes to freeze the cream to make ice cream., but by adding the salt to the ice, it drops the freezing point down a few degrees creating the optimal freezing conditions. I love science! :)

So, today when I was giving my presentation to my coworkers I had them make their own ice cream--because we do need to fun at work every once in a while. :) This would be really fun to do with your kids or at a birthday party, etc.  You can also make bigger batches, I just have the single serving listed below, so every one can make their own. :) Just be sure you wear your snow gloves or oven mitts, because the ice gets really, really, really cold. :)



Homemade Coconut Milk Icecream

1/2 cup coconut milk (like Thai Kitchen, so the actual real creamy, canned coconut milk), you could use dairy-free milk, but then it would be ice milk, not ice cream--so, not nearly as creamy. :)
1 1/2 T sugar
1/4 t vanilla
optional add-ins: 1 T cocoa or ~3 T pureed fruit (like strawberries...mmmm) If you want to add chunks of stuff (cookie bits, strawberry pieces, etc.), wait until after the ice cream is frozen, then stir in those pieces

For ice cream making:
~1 2/3 cup ice
~1/3 cup salt (if you have rock salt great, if not use whatever salt you have, it doesn't really matter)
1 Ziploc Sandwich Bag
1 Ziploc Gallon size storage bag

Directions
Mix all ice cream ingredients together and pour into the sandwich bag (you could also mix the ingredients in the bag, too).  Remove all excess air from the bag and seal it (make sure it's sealed really well, or you'll have salty ice cream).

Place ice and salt in the one-gallon bag, and add the sealed ice cream bag.  Remove as much excess air from the gallon size bag and seal it.

Knead the bag for 7-10 minutes.  You will want to have gloves on during this because it gets cold.  Make sure, also, that when you are knead that the small bag is in constant contact with the ice, and that it is the small bag you are kneading.  This will keep the ice crystals small and create a very smooth and creamy ice cream.

Remove the ice cream bag and wipe off the salt water from the outside of the bag.  Your ice cream will probably be a little soft, but it will be delicious. You can also freeze it and enjoy it later, the ice cream in the above picture was in the freezer for about an hour and a half before I dug in and indulged. :)  It's my own Neapolitan ice cream. I actually did three 1/2 servings in 3 different sandwich bags, but put them all in one gallon size ice bag, and it worked just fine.

Enjoy your ice cream!
Posted by at 9:11 PM 10 comments
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