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”
Yesterday was National Ice Cream Day. Did you miss it?
So did I.
On Thursday I was a baking, kitchen experimenting fool. On that day I borrowed my mother-in-laws ice cream maker, and finally made some Pie Ice Cream Sandwiches! I’ve wanted to make them since the last restaurant I worked at (2+ years). Lavender Blackberry Handpies sounded divine. And chocolate seemed to be its natural mate, at least to me.
I’ve made quite a bit of ice cream this year: Banana Split, Sweet Potato, Banana Cookies & Cream. My go-to technique has been to freeze the ice cream in a glass bowl, then run it through my food processor to make it creamy. I have really been wanting to try it with an ice cream maker. Since my mother in-law recently got one, I just had to make the time to make it happen.
As you’ll remember my husband’s stomach is not as fond of dairy as he is. You’ll find him eating cheese and stuff sometimes, but I really try to make him dairy-free treats when I get the chance. And he really loves ice cream. And so do I. Occasionally. Like on Sunday.
This was VERY good. I did put some between pies (recipe tomorrow), but there was quite a bit let just to scoop and eat. It reminds me of a fudgsicle. You know what I’m talking about? Makes me think of my granny, who I grew up next door to. She used to get them in the summer time. My brother and I loved them.
This may be a plain recipe for just chocolate ice cream, but that doesn’t mean it has to be boring when you eat. I said, I squeezed it between two pies. Maybe you want to make them into Popsicles. Maybe dip the Popsicle in chocolate. Dipped in crushed nuts. Get creative. This is the foundation. Build the rest of the house.
Dairy-Free Chocolate Ice Cream Continue reading “Dairy-Free Chocolate Ice Cream”
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”
I am sorry! I have been slacking lately. Slacking with post frequency. Slacking on quality pictures. I have been changing and mixing things up. I thought June would be a great time to move, change my work schedule, begin weekly farmer’s markets, and start commuting by bike. I love change, but the flow and consistency has definitely been looking and some of my passions like blogging and photo taking (my BeYOUtiful project) have suffered. I am fully aware of this, and I will do better!
Last weekend I had so much fun at the Farmer’s Market. Being in an atmosphere of creative, green, local, passionate vendors is an environment I thrive and love being in. Plus getting so much positive feedback encourages me to work more on my cooking/baking passion. To build my business. That food bus is always at the back of my mind and definitely comes to mind when people ask if I have a storefront. Someday! But right now, each market and connection is so important to me, and it went by in a flash last Saturday. Talking to so many people, gives me so much inspiration for potential recipes, which I plan on sharing here with you too! Continue reading “Mango Ice Cream”
Here is peach number 2 recipe of the week. When I finished slices my peaches for the crumble, I was left staring at two more peaches. What to do? What to do? What to do? Well, since it is heating back up outside, let’s make ice cream! Amazing! Great combination and layering of flavors. Here we go, no preamble and banter today, we’re just going to launch straight into the recipe.
Balsamic Peach Ice Cream
I can’t remember the last time I had real ice cream. I would lean towards years. That’s not to say I don’t enjoy it, I just don’t eat it. Kind of like bread and cookies (or I try to tweak them to fit my needs). I saw an ad for Blizzard’s the other day and it made me reflect back to my childhood. We didn’t eat out often, so any time we got a treat while running around town, was a mini celebration of its own. I like my father, had a fondness for cookie dough ice cream. Naturally I decided to take the ad, incorporate my nostalgia, and make it something better. Here is what I came up with!
Brittany’s Cookie Dough Blizzard
- Can of coconut milk
- 1/4 cup honey
- Dark Chocolate (like 80%+)
- Cookies (click the link)
Let’s Make it Happen: Mix honey, milk, and chopped chocolate. Freeze in a glass container. Keep a close eye on it. I didn’t want it to freeze completely solid. Meanwhile mix cookie recipe. Roll into thin little balls. Arrange on a plate. Freeze these as well. Blend the ice cream a little bit more when you take it out. Toss in the cookie dough bits, stir, and you are in Blizzard bliss!
A couple of weeks ago I was on an ice cream kick! My mom, ever the taste tester, voiced requests. This one I made especially for her. Nuts and chocolate, need I say more, what is better?!
Almond Chocolate Ice Cream
This is probably one of the tastiest things I have made! It started out as just plain almond butter ice cream, then my usual yearnings to be more creative kicked in. But what flavors to incorporate? Do I add chocolate? Do I make an ice cream cake? Do I add cookie chunks? I took the tough questions to my grandma. Boom, next thing you know I’m whipping up a brownie pie crust and acquiring the ingredients to make the Urban Posers Caramel. The end product was this delicious moan-worthy pie! It’s rich and refreshing in this summer heat.
Brownie Pie Crust:
I love love cherries and I come from a family of ice cream fanatics. If my dad is going to fall, it’s going to be with ice cream. It’s summer, that means refreshing cold treats are on the menu. Again my favorite food is cherries, so naturally I would select Cherry Garcia ice cream to make. This is one of mom’s favorite dishes, that’s she’s still raving about.