Happy Wednesday All! Monday I posted a recipe for dairy-free chocolate ice cream. Now I am sharing the rest of the stuff. I chose to sandwich the ice cream between two mini pies. Something that has been on my list for about 2 years now. I had to find the right time. Really I think I had to wait for the opportunity to use an actual ice cream maker.
The biggest challenge, actually, was deciding what flavor to make, because I had soooooooooooooo many ideas:
- Raspberry pies with Chocolate Ice Cream
- Blueberry with a Lemon Curd Swirl Ice Cream
- Rhubarb with Strawberry Ice Cream
- Strawberry with White Chocolate Ice Cream
- Strawberry with Banana Ice Cream
- Almond Butter/Chocolate with Banana Ice Cream, rolled in Candied Bacon
- Cinnamon Chocolate with Toasted Marshmallow Ice Cream
- Chocolate Matcha with Vanilla Ice Cream
- Peach with Vanilla Ice Cream
- Cherry pies with Chocolate Ice Cream
- Key Lime with Vanilla Ice Cream, Rolled in Graham Cracker Crumbles
- Lemon with Vanilla Ice Cream & a Toasted Meringue siding
- Jelly Filled with Almond Butter (or Cashew Butter) Ice Cream
- German Chocolate Pies with Caramel +Toasted Coconut Ice Cream
- Chocolate Espresso pies with Salted Caramel Ice Cream
- Pineapple pies with Mango Ice Cream, rolled in Toasted Coconut
- Apple with Salted Caramel Ice Cream
……………………….and I could keep going.
See how my brain works? Sometimes I suffer with too much creativity and too many ideas. Which is not a bad thing. I am very thankful and blessed to have so much creativity.
When I have to make a choice of what to make it can be a tiny bit overwhelming picking which idea to run with.
So I went into the store not anticipating that I was even going to attempt this recipe. Blackberry were on sale. WINNER. I selected them and ran with it as the pie inspiration. Chocolate seemed to be the natural pairing to me. Granted I did contemplate a Honey Lavender Ice Cream (maybe later). Continue reading “Gluten-Free Pie Ice Cream Sandwiches”
I am going to keep on with my tradition the past month of posting ice cream on Mondays. You’re welcome 🙂
I had been brain-storming so hard on what flavors to make. I was leaning towards my favorite: chocolate chip cookie dough, just adapting it to gluten and dairy-free. I thought about apple pie. Or maybe a peanut butter cookie. Or some form of cheesecake spin.
And then it hit! Most of these I have been trying to make for my husband, who enjoys ice cream, but dairy tears him up. So why not make his favorite? Duh!
His favorite happens to be cookies n’ cream with banana. Oreos? I can make that. It’s easy to add a banana to the ice cream base, plus it will add some sweetness.
I tasted it before freezing and I’ll admit, it was good, but not my favorite of the ones I’ve made (that would be the sweet potato, while Zach’s is the Banana Split). After it froze though, the banana flavor really kicked in and it was wonderful, plus perfect amounts of cookies in each one.
If you don’t want banana, it’s easy to adjust, just omit it and add a smidge more honey.
Banana Cookies N’Cream Ice Cream Continue reading “Paleo Banana Cookies N’ Cream Ice Cream”
I love ice cream! Have I said that before?
Even though I am a baker at heart, I truly enjoy the process of baking and the creativity and art I experience with it, but if I am craving a sweet treat outside of fruit, I am either going for: cheesecake or ice cream.
Who doesn’t love ice cream, maybe is the better question.
A few weeks ago I posted a recipe for Banana Split Ice Cream. My husband loves ice cream too and since we’ve cut the dairy for him, I’ve been trying to play with some different ice creams he can still indulge in sometimes. Plus when I was looking back on recipes I’ve done in my past, I realized I hadn’t made or posted any ice cream lately.
Also I will say I may get my cravings from my father, but he gets them from his father. In recent years my grandfather has taken to making ice creams, and they are really good. He’s gotten it down.
This sweet potato is nice and subtle. This recipe is perfectly smooth and creamy and I do not use an ice cream maker. I do like to run it through my food processor after it’s initial freeze to get more creaminess. I would suggest a maple swirl with this or toasted pecans on the top. Mmm…mmm good! Continue reading “Dairy-Free Sweet Potato Ice Cream”