• 28th July
    2014
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  • 28th July
    2014
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  • 28th July
    2014
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  • 27th July
    2014
  • 27
Strawberry Rosemary Banana Ice Cream
(Makes just under one quart of ice cream.)
Ingredients
3 cups strawberries, diced 1/4 cup sugar 1 tablespoon lemon juice
3-4 overripe bananas, peeled, sliced and frozen 1/2 teaspoon dried rosemary (or several sprigs fresh rosemary) + extra to taste sugar to taste (optional) a splash of non-dairy milk or creamer, if needed

Directions
1. To make the strawberries: Combine the strawberries, sugar, and lemon juice in a medium saucepan. Bring to a boil on medium heat and then simmer on low until most of the juices have cooked away. Cover and chill in the fridge for several hours or more.
2. To make the ice cream: Place the bananas and chilled strawberry mix in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!
Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.
Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.
3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.
4. Add the rosemary and pulse until blended. Sample the batter and add extra rosemary to taste.
5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

Strawberry Rosemary Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

3 cups strawberries, diced
1/4 cup sugar
1 tablespoon lemon juice

3-4 overripe bananas, peeled, sliced and frozen
1/2 teaspoon dried rosemary (or several sprigs fresh rosemary) + extra to taste
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. To make the strawberries: Combine the strawberries, sugar, and lemon juice in a medium saucepan. Bring to a boil on medium heat and then simmer on low until most of the juices have cooked away. Cover and chill in the fridge for several hours or more.

2. To make the ice cream: Place the bananas and chilled strawberry mix in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

4. Add the rosemary and pulse until blended. Sample the batter and add extra rosemary to taste.

5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

  • 27th July
    2014
  • 27
  • 27th July
    2014
  • 27
  • 26th July
    2014
  • 26
  • 26th July
    2014
  • 26
  • 25th July
    2014
  • 25

With or without the chocolate-covered almonds, this was bangin’.

Chocolate Almond Crunch Ice Cream

Ingredients

(for the ice cream batter)
2 cups soy creamer, plain or vanilla
1 cup almond or soy milk, plain or vanilla, divided
2 tablespoons arrowroot powder
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

(for the chocolate almonds)

3/4 cup almonds, toasted
3/4 cup chocolate chips
1 teaspoon coconut oil

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, and sugar; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the vanilla and almond extract and whisk well.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. Next, make the chocolate almonds! In a microwave-safe bowl, heat the chocolate chips for one minute. Stir and continue to microwave in thirty-second increment, stirring each time, until the chocolate is fully melted. Stir in the toasted almonds, mixing to coat. Spread the mixture out on a cookie sheet lined with parchment paper (as thinly as possible, so it’s easier to break up) and place the whole cookie sheet in the fridge. After an hour, remove the cookie sheet and break the chocolate-covered almonds into bite-sized pieces. If this is too difficult to do by hand, break them into larger squares; place these in a food processor and pulse once or twice, until broken into smaller pieces. Transfer the candy to a covered container and refrigerate (or freeze) until use.

5. To make the ice cream, process the batter according to your ice cream machine’s directions. Add the chocolate covered almonds as you transfer the finished ice cream to a storage container, mixing them in gently (but thoroughly) by hand. I wouldn’t recommend adding the almonds mid-cycle, as these could clog up your machine. (Been there, done that!)

6. Enjoy immediately or pop it in the freezer for a firmer dessert!

  • 25th July
    2014
  • 25
  • 25th July
    2014
  • 25
  • 24th July
    2014
  • 24
  • 24th July
    2014
  • 24
  • 23rd July
    2014
  • 23
  • 23rd July
    2014
  • 23
skinnysexysmile:

thinspocean:

enoughfluff:

usagi-ryuu:

Want a yummy healthier alternative for a sweet cold treat on a hot day? Cut up banana slices and then put peanut butter between them. Put them in the freezer for 1 hour, then cover them in melted chocolate and put them back in the freezer fro another 2-3 hours. I also suggest using dark chocolate to add antioxidants to this yummy snack.

Want.

WILL DO DAMN

I’ve made these… SO GOOD. yum

skinnysexysmile:

thinspocean:

enoughfluff:

usagi-ryuu:

Want a yummy healthier alternative for a sweet cold treat on a hot day? Cut up banana slices and then put peanut butter between them. Put them in the freezer for 1 hour, then cover them in melted chocolate and put them back in the freezer fro another 2-3 hours. I also suggest using dark chocolate to add antioxidants to this yummy snack.

Want.

WILL DO DAMN

I’ve made these… SO GOOD. yum

(via veganvoodoo)