Category Archives: ice cream

Friday, July 12, 2013

Refreshing Tropical Coconut Ice Cream (dairy free, SCD, Paleo, GAPS)

Once upon a time I ate cow milk ice cream.  And once upon a time I ate cow milk pineapple ice cream in Hawaii with my fiancé, now husband) – wow 13 year ago (and I still remember that ice cream).  We were at the Dole pineapple plantation in Oahu.  It was the most delightful ice cream I had ever eaten.  Not really one for heavy, overly sweet or chocolaty treats, this pineapple ice cream was so refreshing and light.  I fell in love.  This tropical coconut milk based ice cream brought me back to that romantic stay in the islands.  In addition to pineapple, however, I added fresh mango, banana, and lime.  It’s a real tropical explosion.  This recipes makes quite a bit – too much for my ice cream maker.  I suggest using the leftover mixture in popsicle molds or refrigerate to use in a smoothie.  I hope you enjoy it.  Mahalo.   

Ingredients:
-2 cans full fat coconut milk (3 cups). See here or here 
-2 cups fresh chopped mango
-1 1/2 cups fresh or canned pineapple 
-1 medium ripe banana (5 ounces worth)
-1/3 cup fresh lime juice
-1/4 cup honey (vegans use maple syrup or coconut nectar)

How To:
1. Add all the above ingredients to a blender and blend until well incorporated.  
2.  Fill your ice cream maker with the mixture (do not over fill) and churn until it starts to firm up and harden, and the ice cream maker starts to slow.  
3.  Transfer the ice cream to an air tight glass container and store in the freezer for at least 4 hours (I give mine a good 6 hours).
4. Remove 5  minutes before serving to allow ice cream to soften up a bit so it’s easier to scoop out.
Shared on: Fat Tuesday Slightly Indulgent Tuesdays, Raw Foods Thursday, Wellness Weekend, Whole Food Fridays, Allergy-Free Wednesdays 
Posted by Amber at 3:09 pm

Labels: dessert, GAPS, ice cream, Paleo, raw, SCD, summer treats.

8 Comments

  • Vicky July 12, 2013 at 7:18 pm

    This looks delicious!

    Reply
  • Cassidy Stauffer July 12, 2013 at 8:34 pm

    Your pics are beautiful and I can’t wait to try it! I love your ice cream recipes :)

    -Cassidy

    Reply
  • Gabby @ the veggie nook July 14, 2013 at 5:12 pm

    I loooove chocolate, but in the summer, I most definitely prefer lighter flavours and shy away from chocolate. So this seems brilliant! Must been good if you remembered it so many years later! Cheers for recreating it!!

    Reply
  • GlutenFreeHappyTummy July 15, 2013 at 1:35 am

    oooh amber I am DEFINITELY going to have to give this a try! what a perfect recipe for summer!

    Reply
  • Laura July 15, 2013 at 5:13 am

    Mahalo! I can’t wait to di into this tropical ice cream Amber!

    Reply
  • Heather @Gluten-Free Cat July 15, 2013 at 5:52 pm

    Amber, this looks so refreshing on this hot-as-blazes day. I don’t think I’ve ever had a pineapple flavored ice cream, but you make it look and sound so good! I love that you recreated such a happy memory!

    Reply
  • Heather Pace July 17, 2013 at 3:03 am

    Wow Amber this looks incredible!!! So refreshing in this heat.

    Reply
  • Mia May 30, 2014 at 7:55 pm

    Hi, Amber my name is Mia and I am 10 years old and have a great family and I just want to thank you from the bottom of my heart for all your recipes I started the SCD diet ( I also have sensitivities to lactose and eggs )around last thanksgiving because of horrible stomach pain that started with a virus that went through my town it turned my stomach upside down! I would – could not tolerate anything! I was out of school for 3 months with horrible pain, I love school, so I hated being gone, stuck at home only being able to watch tv and suffer my mom read Breaking The Vicious Cycle and said to me that I should try it, so I did and it worked! No more pain for me! It was great.. But being a 10 year old girl and dealing with it in school is hard… Knew recipes are hard to find. This website and it made my life a lot easier and tastier….that reminds me time for some fabulous tropical coconut ice cream that I made off of your website!

    Thanks again,
    Mia

    Reply

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Monday, June 3, 2013

Cherry Amaretto Coconut Ice Cream (SCD, Paleo, dairy free, cane-sugar free)

Ever had that So Delicious Cherry Amaretto Coconut Ice Cream or Coconut Bliss Cherry Amaretto Ice Cream? I have, and they are pretty darn tasty.  But I don’t like all the other added ingredients (or the agave used to sweeten).  And speaking of ingredients, I was thinking about amaretto today.  What is it?  Oh okay, thanks again Wikipedia, it’s a liqueur.  No wonder I didn’t know this.  I am (err, was) a beer drinker.  Don’t know too much about those fancy liqueurs.  I looked at three popular ice cream brands that were “cherry amaretto” and you know what?  I did not see amaretto in any of the ingredients.  Hmmm.  I am not going to go through the trouble of buying a bottle of liqueur for an ice cream recipe if Haagen Dazs won’t.  I’m not a Mad Men character, what am I going to do with a bottle of amaretto liqueur anyway?  Okay, so almond flavoring will have to do.  And it did.  And it’s delicious.  And by golly, it tastes like this and this.  And can’t say for sure, but maybe even this.  So there you go with the amaretto info.  
And oh yes, yeah for cherry season!! 
Cherry Amaretto Coconut Ice Cream
dairy free, cane-sugar free 

Ingredients:
-2 cans full fat coconut milk this or this   
-2 1/2 cups fresh pitted sweet cherries (comes out to 13 ounces)
-1/3 cup honey (vegans use maple syrup, NOT SCD or Paleo)  
-1/2 teaspoon vanilla extract 
-1 teaspoon pure almond extract  

How To:
1.  Blend the above ingredients until smooth.
2.  Add the mixture into an ice cream maker and churn until thick.
3.  Transfer ice cream into a glass container and freeze for 4 to 6 hours.
4. Remove 5 to 10 minutes before serving to allow ice cream to soften a bit.

Notes:
*I have made this ice cream two ways.  The first is the method in this post.  The second way is to leave 1 cup of the fresh cherries out of the blended mixture.  Finely chop the 1 cup of cherries and then add them into the ice cream maker in the last few minutes of churning.  At this time you can also add in 1 cup of cacao nibs, chocolate chunks, or finely chopped almonds.  
 Cherry Nutrition 
Other ways to enjoy the beloved cherry

In a smoothie
In a pie
In my belly!
_________________________________
Shared on: Allergy-Free Wednesdays, Healthy Vegan Fridays
Posted by Amber at 5:23 am

Labels: cane sugar free, dessert, ice cream, Paleo, raw, SCD, summer cuisine.

15 Comments

  • Gabby Ouimet June 3, 2013 at 4:02 pm

    I think companies called things “amaretto flavoured” just to make it sound fancy. Because really, it all just tastes like almond! Not that that’s a bad thing ;) This looks AMAZING! And your ingredients list is much nicer :)

    Reply
    • Amber June 3, 2013 at 6:02 pm

      I agree, Gabby. And yes, I always just assumed amaretto was an almond concentrate. Anyway, almond extract works just great for that deep almond flavor.

      Reply
  • Laura June 3, 2013 at 6:25 pm

    Looks out of this world good Amber…I adore cherries and well dairy-free ice cream of course :) Just shared on Facebook!

    Reply
  • Jen June 3, 2013 at 6:26 pm

    AM – You’re killing me!!! Please – no more yummy recipes until I’m OFF AIP! I adore cherries – and this ice looks amazing.

    Thanks for another inspiring post. If I was a nice mom, I’d make this for my kids even though I couldn’t have it.

    Too bad for them I’m a meanie….
    :)

    XO
    Jen

    Reply
  • Ricki June 4, 2013 at 12:12 am

    Amber, this sounds beyond delicious! I’m sure coconut nectar or agave would work, too, right? I’d even venture to guess that good ole stevia would be phenomenal. I LOVE fresh cherries, and this combination with almond sounds incredibly dreamy. Off to share on FB!! :D

    Reply
    • Amber June 4, 2013 at 2:38 am

      Thanks Ricki. I would use the coconut nectar and a few drops of stevia as vegan alternative to maple syrup. Thanks for sharing lovely lady. :-)

      Reply
  • GlutenFreeHappyTummy June 4, 2013 at 2:34 am

    oooh Amber! This is an irresistible combination of flavors! LOVE this!! weekend recipe for sure!

    Reply
    • Amber June 4, 2013 at 2:39 am

      Ice cream in some form will be made for sure around here this weekend. Weather calls for 103 degrees! Yikes. :-) Hope you’re staying cool in NYC.

      Reply
  • Heather @Gluten-Free Cat June 4, 2013 at 2:35 am

    Ooh, how delicious! Why oh why have I not purchased an ice cream maker yet??? I’m thinking I may just need to make a smoothie out of your list of ingredients though. YUMMY! And I love that cheesecake picture. Wow!!

    Heather

    Reply
    • Amber June 4, 2013 at 2:40 am

      My ice cream maker was a great purchase. I highly recommend!! And yes, pit some fresh cherries, freeze, and use them in a smoothie version. I bet that would taste fab (maybe use almond milk instead of coconut or half of each). :-)

      Reply
  • Cassidy Stauffer June 4, 2013 at 1:40 pm

    Oh WOW Amber!!! I can’t wait to make this, I’m buying cherries next time I’m at the store :) Thanks!

    Reply
  • Karen June 4, 2013 at 9:19 pm

    While my son wasn’t feeling well last week he asked me to buy ice cream… I had a weak moment and even after reading the ingredients I did… Not something I usually do. This recipe looks amazing and I will try it the next time he asks for ice cream! Thanks for sharing!! Karen@NourishWithKaren

    Reply
  • Heather Pace June 5, 2013 at 2:23 am

    This looks sooo good Amber! Im a huge amaretto fan, love the almond. Been craving ice cream lately… :)

    Reply
  • Sammy Hansen June 5, 2013 at 6:49 am

    This looks soo delicious I just love cherries :)
    Sammy@healthycaterpillar

    Reply
  • gfe--gluten free easily July 17, 2013 at 9:57 pm

    Just making my way back to check out this recipe! It’s awesome, Amber! I made a Chocolate Cherry Milkshake (gf/df/rsf) today. So good! I have some left for a little bit later. ;-)

    xoxo,
    Shirley

    Reply

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Monday, July 16, 2012

Raw Mexican Chocolate Ice Cream (vegan, dairy free, cane-sugar free)

Since reviewing their products, I’ve been dreaming about Blue Mountain Organics’ cashew based ice creams.  They are so creamy and flavorful.  Such a healthy summer treat.  So last week, I finally got around to making my own cashew based ice cream.  I’m quite used to making coconut milk based ice creams, so I wasn’t sure how this was going to turn out.  But it did, and deliciously so.  What we have here is a raw, vegan, dairy free, cane-sugar free, chocolate ice cream that’s so creamy it feels like velvet in your mouth.  It goes without saying that my chocoholic husband proclaimed this as his new favorite dessert.  Good, because it’s super easy to make and super good for you. Knock yourself out my dear. 

Ingredients: 
-2 cups cashews (soaked for up to 6 hours)
-2 tablespoons coconut oil
-1/4 cup raw cacao (or more for you chocoholics) 
-1/3 cup grade B maple syrup (or to your sweetness, you could also add in a few drops of liquid stevia if you’re a super sweet tooth)
-1 tablespoon vanilla
-1/4 cup dates (about 4) seeded and soaked in 1 cup filtered water for at least 2 hours (I soak mine for 4)
-1 cup date water + 1/2 cup filtered water
-1/4 teaspoon coffee flavor
-1 teaspoon cinnamon
-Dash of cayenne (optional) 

How To:
1.  To a blender add drained cashews, coconut oil, cacao, maple syrup, vanilla, dates with date water plus an extra 1/2 cup water, coffee flavor, and cinnamon.  Blend until incorporated (if mixture gets warm from blending, wait until it has cooled before adding it to ice cream maker).
2.  Add to ice cream maker and churn until thick.
3.  Transfer to glass container and store in freezer for at least four hours.
4.  Remove from freezer 20 minutes before serving.

Notes:
*I use this ice cream maker and it works great, and it’s a perfect middle ground size.  

Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday,Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, My Meatless Monday, Just Another Meatless Monday, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Scratch Cookin’ Tuesdays, Recipe Lunchbox Tuesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Keep It Real Thursdays, Full Plate Thursday, Tastetastic Thursday, Raw Foods Thursdays, Wellness Weekend, Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, 

Posted by Amber at 9:48 pm

Labels: cane sugar free, dairy free, dessert, ice cream, raw, summer treats, vegan.

27 Comments

  • Vicky July 16, 2012 at 10:01 pm

    Looks lush Amber!

    I would make some but my lovely daughter doesn’t care for the texture of cashew based creams :( That said it would all be for me wouldn’t it!

    Reply
    • Amber July 17, 2012 at 7:43 pm

      Oh wow, that’s interesting. I have found that people are very particular about textures. The creamier the the better for me though. :-)

      Reply
  • Maggie July 16, 2012 at 10:51 pm

    Oh my goodness Amber!
    I bet this is so delicious – the maple syrup and the dates must be divine! Do you use the coconut oil to help the cashews harden a little?
    I’d love to make a cashew based ice cream – I’ve had them at raw food restaurants, but never made them either. I really wish my ice cream canister was in the freezer :)

    Reply
    • Amber July 16, 2012 at 11:07 pm

      Hi Maggie,

      It is super delicious. You should totally try a cashew based ice cream. I really think you’ll love it. My husband prefers the texture over coconut milk based.

      So my thought with the coconut oil was to: (1) impart a little flavor, and (2) for the nutrition factor. The cashews harden up pretty well on their own and I’m sure this recipe would be fine with no coconut oil at all. :-)

      XO,
      –Am

      Reply
  • glutenfreehappytummy.com July 17, 2012 at 1:41 am

    oh Amber, you’ve done it again! this sounds fantastic! i’ll take 2 scoops please! :) it looks so creamy and wonderful! i hope your week is off to a great start!

    Reply
    • Amber July 17, 2012 at 7:41 pm

      Thanks sweet Caralyn.

      Reply
  • Milan July 17, 2012 at 6:52 pm

    This looks so amazingly good Amber! I have been craving ice cream this whole summer and a vegan friendly would be super! Have a beautiful day.

    Reply
  • kellcia July 17, 2012 at 7:33 pm

    would love to add some of your pages to my pin interest page, please add a button!!!!! :) love your site

    Reply
  • Amber July 17, 2012 at 7:41 pm

    Hi There Kellcia,

    Thanks! I know…I’m so behind with the Pinterest. So I am in the process of moving over to WordPress and will have all the updated, cool kid buttons very soon. :-)

    I have do have a Pinterest account, however. Here it is if you’re interested:
    http://pinterest.com/amberattta/

    Reply
  • Lauren @ Empowered Sustenance July 17, 2012 at 10:07 pm

    This looks so luscious and creamy! I have never made ice cream with cashew cream–this is so creative. Now that it has reached triple digits in my town I need a good ice cream recipe. I look forward to trying this!

    Reply
    • Amber July 18, 2012 at 4:31 am

      Thanks Lauren.

      I hear ya with the triple digits. I was like 106 last week. Melt. All we wanted were smoothies and ice cream. :-) Hope you’re staying cool.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen July 18, 2012 at 1:45 am

    I have yet to try cashews as the base for my dairy free ice creams. I really need to do that. This looks incredibly creamy, cold and delicious!

    Reply
  • Heba @ My Life in a Pyramid July 18, 2012 at 1:51 am

    Oh man, this looks so amazing. I am a huge fan of dark chocolate, and I love that this uses cashews for a change. I’m def planning to try this once I invest in an ice cream maker! :)

    Reply
  • Carole July 18, 2012 at 2:41 am

    Super post. Isn’t it a great idea to collect lunch recipes in the Recipe Box linky party? My link was the bacon and scrambled egg rolls. Have a lovely week.

    Reply
  • Laura July 18, 2012 at 3:04 am

    I’m crazy about cashew based ice creams and I sure love anything with chocolate in it :) This ice cream is right up my alley and I could totally go for a huge bowl of this decadent dessert right now.

    Reply
    • Amber July 18, 2012 at 4:30 am

      Hey Laura,

      I thought this might catch your eye. :-)

      Reply
  • Farty Girl July 18, 2012 at 3:13 am

    this looks amazing! the texture is PERFECT. you must have one hell of a blender!!!

    the blue mountain brand IS delicious. but i bet this one is just as good. :-)

    Reply
    • Amber July 18, 2012 at 4:29 am

      Hi FG,

      Thanks! Vitamix baby. Love it. I think any blender would work though. If you soak cashews, they blend really nice. And I have to say, my version tastes a lot like Blue Mountain’s. Slurp.

      Reply
  • Minnie(@thelady8home) July 18, 2012 at 11:17 am

    OMG that looks so devinely exotic! Icecreams are my fav. Thank you so much for sharing this new one.

    Reply
  • gfe--gluten free easily July 20, 2012 at 12:41 pm

    I love how you look at products and recipes and re-create them! I want this for breakfast, Amber! Beautiful rich and creamy ice cream!

    xo,
    Shirley

    Reply
  • Winnie August 16, 2012 at 1:08 pm

    What a great ice cream
    I’ve made a frozen strawberry-pie a few months ago and used cashews in the same way. We love it, so I have no doubt that this ice cream tastes great

    Reply
  • Miz Helen August 19, 2012 at 10:01 pm

    Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • hermes bag outlet January 1, 2013 at 2:39 am

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  • pink cocktail January 18, 2013 at 9:18 am

    look very delicious, love it.

    Reply
  • Dana Visak February 15, 2013 at 6:52 pm

    Hi Amber ~ This looks and sounds heavenly and I will for sure make once I get an ice cream maker (I know, it’s hard to believe I don’t have one). Since you make ice creams all the time, can you suggest a good quality ice cream maker? Is the one you use still available. I don’t even know what to look for when searching for a good one—besides size. I know I don’t need anything too large since we’re only two people in our household.

    Also, it is inferred in the instructions that the cashews are soaked but there is no mention of how long (?). Would an hr. be enough time or should it be more? Thanks so much for ALL your great recipes!—and your time perfecting them. :)

    Reply
    • Amber February 15, 2013 at 8:38 pm

      Hi Dana,

      Thanks for your questions. And thank you for noticing my omission about the cashews. I’ve updated the post with cashew soaking time, as well as the ice cream maker I use (information found in the notes section).

      Thanks again and let me know how it turns out for you. Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Dana Visak February 19, 2013 at 5:20 pm

    Perfect!—and thank you!!! :)

    Reply

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Friday, July 6, 2012

Coconut Vanilla Bean Ice Cream With "Caramel" Sauce (dairy free, cane-sugar free, SCD friendly)

One thing I haven’t had in years is caramel.  As a child I just loved warm caramel drizzled over ice cream (ahhh).  I’ve been experimenting with a few different “caramel” sauces, and I think this one is my favorite.  Does it taste just like caramel, no.  Does it taste delicious, yes.  Is it a fun topping on ice cream, yes and yes.  One ingredient that gives it a nice creamy texture is cashew butter.  I always have some of this brand on hand (as I use it to make Danielle’s awesome bread).  It’s an expensive brand, but it has a creamy texture I’ve yet to replicate.  It’s sweet and delicious and makes the most amazing cashew icings.  


SCD Coconut Vanilla Bean Ice Cream 
Ingredients:
-2 cans coconut milk, this brand is SCD friendly
-4 ounces of seeded Medjool dates (7 dates)
-1/3 cup honey (vegans use grade B maple syrup) 
-1 1/2 tablespoons vanilla
-Filling from 1 vanilla bean 

How To:
1.  Soak dates with 1 can of the coconut milk for at least 3 hours
2.  Blend above ingredients until well incorporated
3.  Transfer to ice cream maker and churn until thick
4.  Transfer to glass storage and store in freezer for at least 4 hours
5.  Remove 10-15 minutes before serving (depending on the season- summer 10 minutes, cooler weather, give it up to 15)

“Caramel” Sauce 
Ingredients:
-4 ounces of seeded Medjool dates (around 6 or 7) soaked for at least 3 hours
-2 tablespoons melted coconut oil 
-2 tablespoons honey (vegans use grade B maple syrup) 
-1/4 teaspoon vanilla
-1/8 teaspoon salt
-2 tablespoons cashew butter (optional, but worth it)

How To:
1.  In food processor, blend above ingredients until well incorporated and creamy
2.  Serve immediately on ice cream
3.  Store in fridge and bring to room temp, or warm slightly, before serving 

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Pennywise Platter Thursdays, Simple Lives Thursdays, Frugal Food Thursdays Fresh Bites Friday, Fight Back Friday, Friday Food, Show Off Friday, Freaky Friday, Wellness Weekend, Allergy-Friendly Fridays, 

Posted by Amber at 10:27 pm

Labels: dairy free, dessert, ice cream, SCD, summer treats.

31 Comments

  • gfe--gluten free easily July 7, 2012 at 2:00 am

    You AMAZE me! When do you sleep? Awesome recipe and gorgeous photos, Amber!

    xoxo,
    Shirley

    Reply
    • Amber July 8, 2012 at 8:02 pm

      Thanks Shirley. You’re too funny. This recipe is so fast and easy, I make it a few times each week. And I live with a family of ice cream lovers, so I make several batches each week. I think this vanilla bean is my new favorite. It makes a delicious chocolate milkshake.

      Reply
  • Christina July 7, 2012 at 3:05 am

    This looks so DELICIOUS!!!! Then to scroll down and see the berries..ahhh! My mouth is watering! I love finding a tasty alternative to some of my favorite past food loves! I don’t think I look for things to be exactly the same, just fill the void a bit and taste yummy!

    Reply
    • Amber July 8, 2012 at 8:04 pm

      Thanks Christina…and I can’t agree with you more. It took me a while to be okay with not getting a recipe to taste exactly like the original…how could it with completely different ingredients. :-)

      Reply
  • Natalie July 7, 2012 at 8:08 am

    Ohhhh my goodness. This is by FAR my favorite combination ever. THANK YOU for this. :)

    Reply
    • Amber July 8, 2012 at 8:04 pm

      Oh, mine too Natalie!!

      Reply
  • Vicky July 7, 2012 at 9:43 am

    Absolutely awesome Amber! Gorgeous pictures too!

    Reply
    • Amber July 8, 2012 at 8:04 pm

      Thanks Vicky! :-)

      Reply
  • glutenfreehappytummy.com July 7, 2012 at 2:55 pm

    my oh my Amber, that caramel sauce looks absolutely outrageous! i think i could probably bathe in it! haha…jk jk:) such gorgeous photos too — very artistic:) have a great weekend! Hugs!

    Reply
    • Amber July 8, 2012 at 8:06 pm

      I have a hard time not eating this ENTIRE thing. It’s so delicious. That cashew butter is a dream. But this “caramel” also tastes great without it. Hope you’re having a great weekend too dear.

      Reply
  • Laura July 8, 2012 at 1:58 pm

    Amber, you never cease to amaze me! I just ate breakfast and I already want it to be dessert time to make this amazing treat. I haven’t played around with cashew butter before. I guess I better start. A healthy “caramel” sauce to go on top of homemade ice cream-count me in daily! Thanks for sharing this amazing recipe dear.

    Reply
    • Amber July 8, 2012 at 8:07 pm

      Thanks sweet friend. I thought you might like this one, with you being the ice cream queen and all. :-)

      Reply
  • Heather @Gluten-Free Cat July 8, 2012 at 7:25 pm

    That caramel sauce looks magical! I love that you use dates and honey to sweeten it. it must taste incredible on your ice cream. I’m thinking it would be a delicious addition to a breakfast cereal too…hot or cold.

    Reply
    • Amber July 8, 2012 at 8:09 pm

      Thanks Heather. It does taste incredible. And I love your idea of putting it on breakfast cereal. Actually, I made some granola bars with this sauce, however they didn’t hold (at least not like I like my granola bars to feel). But oh boy are they nummy. Hope you’re having a great Sunday.

      Reply
  • France@beyondthepeel July 8, 2012 at 9:31 pm

    I love the simplicity and all of these flavorful natural foods that come together so beautifully. Gorgeous Amber.

    Reply
    • Amber July 9, 2012 at 4:15 pm

      Thank you France!

      Reply
  • Liese @HighRawOmnivore July 8, 2012 at 11:40 pm

    Oh wow, I’m so glad I found you just for the ice cream recipe, let alone tha caramel sauce! It’s just what I’ve been looking for! *drools*

    Reply
    • Amber July 9, 2012 at 4:16 pm

      Hi Liese,

      So glad to have you here. Thanks for stopping by.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen July 9, 2012 at 2:40 pm

    This looks amazing! I have a huge thing of dates that I keep thinking to use as a sweetener, but I always put it aside. I need to get with it and start using them!

    Reply
    • Amber July 9, 2012 at 4:16 pm

      Well that sounds perfect. I’m such a sucker for dates. Aren’t they the best!

      Reply
  • Allison Holden July 9, 2012 at 3:56 pm

    I’ve never tried a caramel sauce made with dates before. Definitely pinning this!

    Reply
    • Amber July 9, 2012 at 4:17 pm

      Thanks Allison. Let me know if you give it a try. The cashew butter makes it super creamy, but still a great sauce without. Can’t go wrong with honey and dates (oh, and that lovey coconut oil).

      Reply
  • Carole July 10, 2012 at 9:19 pm

    Super post. I got to this via Mealtime Monday on Couponing and Cooking. I have linked in some bacon and scrambled egg rolls. Enjoy.

    Reply
  • Nicole@Show Off Friday July 16, 2012 at 5:31 pm

    Hi Amber. What a delicious looking treat!

    Reply
  • amberbarraclough July 17, 2012 at 12:42 pm

    this looks sooo yummy! pinning – can’t wait to try it soon!
    found you on show off friday linky party :-)
    amber from ithoughtofitsecond.blogspot.com

    Reply
  • Chaya July 17, 2012 at 7:41 pm

    I think you made quite a sensation with this. Certainly, you did at the Recipe Box where this delicious dish is being featured.

    Reply
  • Heather Pace July 20, 2012 at 3:38 am

    Mmm vanilla ice cream is my fave. I’ve been making it waaay too much this summer, lol. Your ice cream and caramel has my mouth watering!!!

    Reply
  • Iris November 27, 2012 at 5:07 am

    So delicious! I could definitely go for this right now!

    Reply
  • Ashley December 13, 2012 at 3:09 am

    this was AMAZING!!

    Reply
    • Amber December 13, 2012 at 3:43 am

      Thanks Ashley! So glad you enjoyed it. It’s one of my favorites. :-)

      Reply
  • dsmirniotis May 29, 2013 at 7:10 pm

    Jen, thanks for publishing, this is such a lovely recipe! I’m giving it a shout-out on my blog, as an accompaniment to an Apple Cinnamon Cake :)

    Reply

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Monday, June 18, 2012

Blue Mountain Organics: Cashew Cream Review (and special discount for my readers)

Saying good-bye to dairy nearly nine years ago was difficult, but so worth it.  My health drastically improved from this change.  But saying good-bye to ice cream was honestly difficult.  I mean, hasn’t ice cream been in you’re life forever?  It’s a part of our childhood and our memories.  For me, special memories of summer, my grandpa, friends…a simpler time.  It’s a treat enjoyed by children and adults alike and something that weaves a bond of love and tradition between us.  But going dairy free doesn’t mean missing out on delicious ice cream – no ma’am.  In fact, it means a world of delicious healthy alternatives is wide open.  

Just in time for summer, Danielle, from Blue Mountain Organics, contacted me and asked if I would review some of their cashew based ice creams.  Below you’ll find our thoughts and opinions on 4 of their ice cream flavors.  (Please note, we were not paid for our personal comments).  
Blue Mountain Cashew Creamery makes a variety of cashew-based ice creams made with the highest quality organic ingredients available – made with organic raw superfoods!

  • Rich and Creamy
  • Dairy-Free, Vegan, Raw
  • USDA Certified Organic
  • Soy-Free, Gluten-Free, GMO-Free
  • Agave Sweetened, Low Glycemic Index
  • Made in a Peanut-Free and Soy-Free Facility

    • ___________________________________________
    #1

Strawberry was my favorite flavor 
(in fact, I’m eating some as I type this review).  
The first thing I noticed about their ice cream was the texture.  It’s like nothing else I’ve experienced.  Velvety is what comes to mind.  In looking at the ingredients I saw they add shea butter.  This is new to me in food, but it makes perfect sense and yields a luscious, creamy texture.  The color is darker than most strawberry ice creams (not a bright red color), but don’t let this put you off.  This is packed with berry flavor.  My daughter also likes this one.  She said it tastes like gelato. 
#2
Mango was my son’s favorite flavor.  The first thing he said when he took a bite was, “Yummy, sooo good Mommy.”
The mango has great color and a distinct mango flavor with hints of pineapple.  Very refreshing with a tropical feel. 
My daughter had the flu last week and wasn’t interested in eating much, but she gobbled down this ice cream.  I felt great giving her this healing, raw superfood.  It was the perfect balance of nutrition and calories while she was healing.    

#3
My husband went a little nuts for the mint cacao chip.  
To quote him:
“This was one of the most delicious ice creams!  I’m so impressed with the creamy texture and the mint flavor.  I also love these cacao nibs (what are these?).  I can NOT tell this is cashews based, WOW – this honestly tastes just like traditional ice cream.”  He was equally impressed with the ingredients, stating, “I can’t believe something so tasty is so good for me.”  
#4
The final ice cream is chocolate.  
In general, chocolate isn’t my favorite flavor of ice cream.  I don’t crave chocolate like my husband, so one night I had another bowl of mango and my husband had a bowl the chocolate (and raved about it).  But he’s a huge chocoholic, so of course he loved it.  But the next day I was craving something during afternoon snack time (something rich), and I remembered this ice cream I thought I would give it a try…. 

 Let’s just say I didn’t even get a chance to put it in a bowl. I devoured it like a maniac right out of the carton.  It was amazing.  I’ve never tasted chocolate ice cream like this.  Again, the texture is like none other, soft and creamy.  It’s not overly sweet which I appreciate, and the chocolate flavor is deep and rich (you can tell it’s real chocolate).  It’s a superb dessert.    
When my husband went for some more chocolate ice cream that night I gently told him it was gone, and he sadly walked away from the freezer (and I wasn’t at all sorry I finished it off…okay, maybe a little).
   
I’m very particular about what products I share and what companies I promote here on The Tasty Alternative, and I can tell you this company is special with superior products.  In additional to their cashew cream, they also offer other healthy, delicious foods, such as: raw desserts and snacks, raw and sprouted seeds and nut butters, & grains/ cereals/sprouted flours. 

Blue Mountain Organics is offering my readers 10% of their order with the code: “BLOG”

Please take advantage of this discount!  
Click here to browse their many fabulous products, and to place your order.  

Note: If you’re ordering the cashew cream, it will be sent to you in a Styrofoam box with dry ice.  Danielle from Blue Mountain Organics informed me that you can send back the Styrofoam box (at your own expense) so it can be reused.  I sent mine back!
Blue Mountain Organics
1011 Floyd HWY North
Floyd, Va 24091


Thank you and happy summer!

Posted by Amber at 8:48 pm

Labels: ice cream, Product Review.

16 Comments

  • Amber Shea @Almost Vegan June 18, 2012 at 8:58 pm

    I love love LOVE everything Blue Mountain Organics makes. I test pretty much all of my recipe with their nuts, seeds, butters, dried fruits, cacao products, etc…yet I’ve never tried their ice creams. All the flavors look incredible!

    Reply
    • Amber June 19, 2012 at 7:17 pm

      Hello sweet Amber…

      Well thank you for sending this company my way. I had no idea they even existed. I can’t wait to try some of their other products. They all sound amazing!!

      Reply
  • Anonymous June 18, 2012 at 11:21 pm

    The BLOG code is not working :(
    but would love to try this ice cream!

    Reply
    • Amber June 19, 2012 at 3:39 am

      Hello anonymous,

      My apologies. I will contact Danielle from Blue Mountain Organics and let her know! Thank you for bringing this to my attention.

      Reply
    • Amber June 19, 2012 at 7:11 pm

      Hello anonymous,

      I just heard back from Danielle @ BMO and she said the code should be up and running…but please let me know if you run into any more issues. Thanks so much.

      Reply
  • Natalie June 19, 2012 at 2:57 am

    Oh my goodness, I would LOVE this ice cream! I hope it becomes available at Whole Foods and other stores soon. I make ice cream with a mix of cashews and coconut cream and it is my favorite- cashews make a great base! Maybe I’ll have to try adding a bit of shea – I read somewhere that Africans use shea for cooking.

    Reply
    • Amber June 19, 2012 at 7:13 pm

      Thanks Natalie,

      Glad someone else has tried this ice cream and can attest to its awesomeness. The shea butter is new to me too, but I have been researching it and would like to use it as well in ice cream. It yields such a creamy, wonderful texture. Thanks for sharing.

      Reply
  • glutenfreehappytummy.com June 19, 2012 at 4:13 am

    i am right there with ya…i mourned ice cream when i went dairy free. This stuff looks delicious though! i’m a huge fan of cashews by themselves, so this sounds right up my alley! I think I’d be in the mint cocoa chip boat …mmm! great reviews Amber! — i bet it was a tough job ;) have a great tuesday!

    Reply
    • Amber June 19, 2012 at 7:14 pm

      Thank you sweet Caralyn. :-)

      And yes, this was some hard work here tasting these ice creams. I thought…will this never end!? What a life right. :-)

      Reply
  • gfe--gluten free easily June 19, 2012 at 6:22 pm

    They all sound pretty amazing to me! :-) I will admit that mint chocolate chip is my favorite ice cream though, so maybe that would be my favorite of these, too. ;-) Thanks so much for the review, Amber!

    Shirley

    Reply
    • Amber June 19, 2012 at 7:15 pm

      Thanks Shirley. The mint is outrageous…you would love it.

      Reply
  • Sarena Shasteen - The Non-Dairy Queen June 19, 2012 at 7:25 pm

    I was an ice cream lover before going dairy free. I miss it so badly. This one sounds amazing! I will definitely check it out. Mango and Strawberry are on my list to get now! Thanks for the review and the discount code!

    Reply
    • Amber July 16, 2012 at 9:27 pm

      Hi Serena,

      Me too! It’s so fun and easy to make homemade dairy free ice creams, and I love the idea of this cashew based product. I will be trying this at home for sure. I was so pleasantly surprised when I tested these. Just delicious. :-)

      Reply
  • France@beyondthepeel June 20, 2012 at 6:28 pm

    Wow that’s awesome. I have made “whipped cream” from cashews and ice cream just seems like the perfect next step. I look forward to seeing them in stores. Shipment to Canada is probably out :(

    Reply
    • Amber July 16, 2012 at 9:29 pm

      Wow, France. That’s awesome. Whipped cream from cashews. So smart. I’m not sure if they ship to Canada. You might check their website though.

      Reply
    • Anonymous September 4, 2012 at 6:50 pm

      Bonjour France,

      These ice creams are available in Canada from UpayaNaturals.com

      http://www.upayanaturals.com/Ice_Cream_Available_in_various_flavours_Blue_p/blue-005.htm

      - Genevieve

      Reply

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Tuesday, June 5, 2012

Delightful Double Chocolate Coffee Ice Cream (Vegan & Cane Sugar Free)

Last month I shared this recipe with Dairy Free Betty. 
You can see the full guest post here. 

Ingredients:

-2 cans coconut milk (this brand has BPA free lining)   
-1/4 cup raw cacao 

-1/3 cup grade B maple syrup

-1 tablespoon vanilla extract

-1 teaspoons coffee flavor  
-1/2 cup shaved chocolate bar (this is my favorite chocolate, only sweetened with beet sugar, it does contain soy lecithin)  

How To:

1.  Mix above ingredients in a blender, high speed or otherwise. 

2.  Transfer to ice cream maker and churn

3.  Just before you remove mixture from ice cream maker, add in your chocolate shavings, and churn for about 30 seconds

4.  Transfer to glass storage and freeze at least 4 hours

5.  Remove from freezer 20 minutes before serving

6.  Garnish with additional chocolate shavings, shredded coconut, or coffee beans. 
Serves 6-8

 

 

Notes:

*An ice cream maker aerates the mixture, creating a lovely creamy traditional texture.  You could just blend then transfer to glass storage and freeze, but it gets icy and doesn’t mimic traditional ice cream.  If you’re in the market for an ice cream maker, I LOVE this one. 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesdays, Fresh Food Wednesday, Frugal Food Thursday, Tastetastic Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Wellness Weekend, Fresh Bites Friday, Friday Food, Foodie Friday,  Potluck Party Friday, Sweet Saturday, 


Posted by Amber at 6:16 pm

Labels: cane sugar free, dessert, ice cream, vegan.

17 Comments

  • gfe--gluten free easily June 5, 2012 at 6:31 pm

    You’re killing me, Amber! I want to leave work and go home and make this ice cream. Seriously. It looks amazing! Why do you use coffee flavor vs actual coffee?

    Thanks,
    Shirley

    Reply
    • Amber June 5, 2012 at 9:11 pm

      Hi Shirley,

      I think you’ll LOVE this Shirley…honestly.

      The main reason I don’t use coffee is it makes the ice cream icy and I like it creamy. Adding extra water or liquid creates a hard, icy texture. The coffee flavor is so concentrated, just a little goes a long way and I don’t lose that creaminess from the coconut fat. This is just my personal preference. That being said, if you have coffee on hand, by all means, use it. It will still be delicious. :-)

      Reply
  • BeadsNWire June 5, 2012 at 9:02 pm

    Is there a reason the mixture must go into the freezer? I have the same ice cream maker and love it also. I made almond milk ice cream in it and it was wonderful. We ate it right out of the ice cream maker and it was absolutely perfect.

    Reply
    • Amber June 5, 2012 at 9:13 pm

      Another great question!

      I like my ice cream firm, opposed to soft serve. And soft serve is how it looks and tastes to me right out of the ice cream maker. Another personal preference. You don’t have to freeze to eat it. It tastes amazing either way. Do what feels best for you. :-)

      Reply
    • BeadsNWire June 6, 2012 at 3:53 am

      Thank you! =)

      Reply
    • Amber June 10, 2012 at 4:00 am

      My pleasure.

      Reply
  • CassidyS June 6, 2012 at 1:17 pm

    I want an ice cream maker SO BAD!!! Your recipe looks delicious :)

    Reply
    • Amber June 10, 2012 at 3:59 am

      Thanks Cassidy. This is damn good ice cream. You need to get an ice cream maker girl. What’s up with that!?

      Reply
  • Kaylee June 14, 2012 at 7:19 pm

    That looks like it is store bought!

    Thanks so much for linking up at Mealtime Monday! Hope to see you again next week!

    Kaylee

    http://www.couponingncooking.com

    Reply
  • France@beyondthepeel June 19, 2012 at 3:49 pm

    I need an icecream maker. Thank you for your recommendation. I feel like I miss out on all the fun! :( http://huckleberriesandrain.blogspot.ca

    Reply
    • Amber June 19, 2012 at 7:01 pm

      Hi France,

      I think you would LOVE this ice cream!! And yes, you need an ice cream maker. So awesome to make your own. :-)

      Reply
  • Kristy Lynn July 6, 2012 at 4:47 pm

    the coconut milk makes this incredibly interesting! bookmarking for future use.

    note to self: must get an ice cream maker.

    thank you for sharing with Fresh Foods Wednesday – hope to see you back next week!

    p.s. if you don’t mind linking back to us in your post, that would be wonderful darling…xo!

    Reply
  • Megan @ Allergy Free Alaska July 27, 2012 at 8:10 am

    Amber,
    Thank you so much for helping me kick off “Whole Food Fridays” with a bang! LOVE this recipe! Must get me some coffee flavor ASAP!
    Hugs,
    Megan =)

    Reply
  • Cassidy Stauffer February 15, 2013 at 2:16 pm

    Hi Amber, I finally got an ice cream maker and I’m going to make this THIS WEEK!!!! I’m so excited :)

    Reply
    • Amber February 15, 2013 at 6:01 pm

      Hi Cassidy,

      Oh you will LOVE It! And hooray on your ice cream maker – they are so awesome. Please let me know if you add anything or make any adjustments…I always like to hear how other bloggers put a spin on recipes. Enjoy and have a great weekend.

      Hugs,
      -Amber

      Reply
  • Cassidy Stauffer March 6, 2013 at 10:34 pm

    Finally made this! I only used 1 can of coconut milk and the rest almond milk (for the calcium), then I added 1/2 tsp. guar gum to make up for the creaminess. DE-LICIOUS! Thanks again for another great recipe :)

    Reply
    • Amber March 7, 2013 at 3:51 am

      Hi Cassidy,

      I knew you would love this ice cream! So glad you tried it, and hooray for your new ice cream maker. So exciting. Thanks for stopping my to share your additions. That’s so helpful for readers to have another option.

      Reply

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Monday, April 9, 2012

Strawberry Almond Ice Cream (SCD Friendly)

Strawberries are now in abundance at my local Coop.  And they are just gorgeous – so juicy, so sweet!  Strawberry ice cream was in order this weekend…but some for mommy too please.  So an SCD ice cream was created.  My darling daughter informed me that this ice cream recipe tastes like strawberry gelato.  Since I haven’t had gelato is years, I can’t confirm this comparison, but Scott agreed, so hey, I’ll take it.  
I hope you love it too.   

Ingredients
-2 cans coconut milk (this brand is SCD friendly) 
-1 lb. fresh organic strawberries 
-1/3 cup of honey*
-2 tablespoons fresh lemon juice 
-2 teaspoons vanilla extract 
-1/2 teaspoon almond extract (or to taste)

How To
1.  Blend all ingredients together until incorporated.
2.  Immediately transfer to ice cream maker and allow to churn until thick.
3.  Remove ice cream and transfer to glass storage.  Store in freezer and remove 20 minutes before serving. 
4.  Optional: top with fresh strawberries, chopped almonds and shredded coconut.

Notes:
*Vegan option: use 1/3 cup agave, maple syrup, or stevia to taste. 
*This ice cream would be amazing with Vicky’s SCD friendly spounge cake!
*I often get an extra 1/2 pound of strawberries and blend them with the mixture just until they are chunky, then churn.  I love the little fresh strawberry chunks in the ice cream
*You could add 1 cup finely chopped nuts or finely chopped fresh strawberries to the final few minutes in the ice cream maker.   
*This recipe makes too much for my ice cream maker, so I threw some ice in with what remained in my blender and made a smoothie.

Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday,  Raw Foods Thursday It’s a Keeper Thursday, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Superfood Sunday 
Posted by Amber at 9:09 pm

Labels: cane sugar free, dairy free, dessert, ice cream, SCD.

18 Comments

  • Vicky April 9, 2012 at 9:31 pm

    You are on a roll! So many great recipes you’ve posted recently and this looks awesome! I wish we could buy canned coconut milk without the gums in the UK :( I will have to make some! I LOVE strawberry ice cream!

    And yes it would be nice with the sponge cake! I was thinking of posting an ice cream cake this Summer! But I think you’re already having Summer, maybe I will do it earlier! AND thank you for linking to my sponge!

    Looking forward to your next recipe now, tomorrow? xxx

    Reply
  • gfe--gluten free easily April 10, 2012 at 8:31 pm

    I’m sure this recipe is absolutely delightful, Amber! Your ice cream looks so pretty and pink. Love the ingredients!

    xo,
    Shirley

    Reply
  • Laura April 12, 2012 at 4:30 am

    Howdy Amber,

    You’ve found my weakness-homemade ice cream! And my husband’s favorite kind? Strawberry by far. I am making this without a doubt this weekend-he will be thrilled! We have the same ice cream maker. Isn’t it a breeze and fabulous?! Emma puts it together for me and then we make ice cream together. I love the addition of almond extract to this recipe.

    Reply
  • Amber April 12, 2012 at 5:26 am

    Hi Laura,

    Ha, my husband too. Just LOVES his strawberry ice cream. I know you’ll love this one. Please let me know! :-)

    Hugs,
    –Amber

    Reply
  • Carrie @ young living oil lady April 13, 2012 at 6:25 pm

    Hey Amber!
    Thanks so much for sharing this recipe with us as well, at Kids in the Kitchen. Do you think you could make this in a vitamix blender? I do not have an ice cream maker. My kids would LOVE this! Buying soy,tofu, or coconut ice cream is SO expensive… this would be wonderful to make for the boys… some times we just want some ice cream! :) Blessings – Can’t wait to see you next Tuesday.

    Reply
  • Amber April 13, 2012 at 7:02 pm

    Hi Carry,

    Oh yes, you don’t HAVE to use an ice cream maker. However, if you skip this step, you won’t have an ice cream texture. Before I purchased mine I would just blend mixes up in my Vitamix, then freeze. It still tastes great, but it’s not the creamy ice cream consistency that I love. Give it a try and let me know what you think.

    Be Well,
    -Amber

    Reply
  • Miz Helen April 14, 2012 at 6:47 pm

    Now Amber, you are really tempting me, it is for sure Ice Cream season and this recipe has my name on it. We will be making it soon! Hope you are having a great spring week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber April 26, 2012 at 2:39 pm

      Ha ha, thanks Miz. Helen. I know your grandkids will LOVE this healthy version! It’s so yummy.

      Hugs,
      –Amber

      Reply
  • Kelli Becton-AdventurezInChildRearing April 15, 2012 at 5:27 pm

    Oh how beautiful! what a fun recipe for the warm weather season! Thanks for linking with Kids in the Kitchen!

    Reply
    • Amber April 26, 2012 at 2:38 pm

      Thank you! My pleasure.

      Reply
  • sophiesfoodiefiles April 26, 2012 at 12:08 pm

    What a tasty coconut & strawberry ice -cream! I loved it so much & have made it 2 already! :)

    Reply
    • Amber April 26, 2012 at 2:38 pm

      Oh I’m so glad you are enjoying it! It’s one of our absolute favorites!!! Thanks for sharing with me.

      Have a great rest of your week!

      Be Well,
      –Amber

      Reply
  • Lori Ann March 13, 2013 at 4:48 pm

    Love this idea! Can’t wait to try it…Pinned! :) your newest FB “liker” have a great day!

    Reply
    • Amber August 29, 2013 at 10:19 pm

      Thanks so much, Lori. And welcome. :-)

      Reply
  • Heather @Gluten-Free Cat April 30, 2013 at 9:58 pm

    Thanks so much for linking this up to Raw Foods Thursdays! You and Shirley have BOTH made me want to buy an ice cream maker!!

    Reply
    • Amber August 29, 2013 at 10:19 pm

      Thanks Heather. You need to get one my friend. So worth it!!

      Reply
  • Anonymous August 29, 2013 at 2:56 pm

    2 teaspoons vanilla – is that extract or powder?

    Reply
    • Amber August 29, 2013 at 10:18 pm

      Extract! I’ll change that in the post. Thanks. :-)

      Reply

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Tuesday, February 14, 2012

Pink Peppermint Vegan Ice Cream Sandwich for Valentine’s Day

Just a little Valentine’s Day surprise for my sweethearts.  

Grain free vegan double chocolate cookies
-1 cup whole raw hazelnuts
-1/3 cup whole raw almonds
-1/4 cup coconut flour
-1/4 cup raw organic cacao
-1/3 cup coconut sugar  
-1/2 teaspoon baking soda
-1/8 teaspoon salt
-7 dried medjool dates (pitted and soaked in filtered water for 1 -2 hours)
-1/3 cup coconut oil, melted 
-1/2 teaspoon vanilla 
-1 tablespoon water 
How To
Preheat oven to 375
1.  In food processor with s-blade, grind hazelnuts until coarse.
2.  Add almonds and blend until nuts release just a bit of oil.
3.  Add coconut flour and coconut sugar, pulse, pulse, pulse.  Add cacao, pulse, pulse, pulse.
4.  Add baking soda and salt, pulse, pulse, pulse.
(the dry mixture should feel like a fine flour).
5.  Transfer dry ingredients to a bowl.  Clean out food processor.
6.  In food processor with s-blade, add strained dates, coconut oil, vanilla, water and blend until incorporated. 
7.  Add wet ingredients to dry and mix (with hands).  
8.  Roll out dough on non stick surface about 1/2 inch thick – make sure they aren’t too thin.  Make cutouts.  Transfer to nonstick baking surface and bake for 10 – 12 minutes – or so, check at 10 minutes.  Cookies will firm as they cool.   
9.  When cool, top cookies with melted chocolate.  I use this chocolate bar (extreme dark chocolate 88%).  It’s cane-sugar free (sweetened only with filtered date sugar) and dairy free.  It does contain soy lecithin.  
Pink Shredded Coconut 
-Shredded Coconut 
-Natural food coloring, I use this brand 

How To
1.  Add 1/2 cup shredded coconut to a jar.  
2.  Add a few drops of red coloring.  
3.  Cover lid and shake until well incorporated.  

Pink Peppermint Vegan Ice Cream  
-1 can coconut milk (I really love this brand for ice cream, also a BPA free can)
-1/2 teaspoon vanilla 
-1/4 cup coconut sugar 
-1 1/4 teaspoons peppermint extract 
-Red natural food coloring (to preferred pink color)

How To

1.  Add coconut milk, vanilla, peppermint, coconut sugar, and coloring to blender and blend until incorporated, add to ice cream maker.
2.  Blend until thick and transfer ice cream to glass storage and place in freezer for a few hours.
3.  Remove from freezer about 20 minutes before serving. 

Shared on: Slightly Indulgent Tuesdays,  Traditional Tuesdays, Fat Tuesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Real Food Wednesdays, Gluten-Free Wednesdays, Allergy Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Miz Helen’s Country Cottage,  Lunch Box Love Fridays, Wellness Weekend, Allergy-Friendly Friday, Freaky Friday, Fresh Bites Fridays & Recipe Lion

Posted by Amber at 8:51 am

Labels: cane sugar free, dairy free, dessert, gluten free, grain free, ice cream.

17 Comments

  • gfe--gluten free easily February 14, 2012 at 8:08 pm

    Totally amazing looking! If you were nearby we could swap Valentine’s Day treats … wanna heart-shaped Sweet Potato Biscuit? ;-)

    Happy Valentine’s Day, Amber! xo,
    Shirley

    Reply
    • Amber February 14, 2012 at 9:19 pm

      Hi There Shirley,

      Um, yes please! I just checked out these awesome sweet potato biscuits. Love the ingredients. So creative. I will for sure be making these soon, as we eat sweet potatoes once or twice per week.

      You have a wonderful Valentine’s Day Shirley.

      Hugs to you,
      –Amber

      Reply
  • Matt @ RecipeLion February 14, 2012 at 8:08 pm

    This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1h

    Reply
    • Amber February 14, 2012 at 9:21 pm

      Thank you for the invite. I’ll hop on over there and check it out.

      Reply
  • Laura February 14, 2012 at 9:18 pm

    Brilliant Amber! What a healthy dessert. I love the pink color and that this ice cream sandwich is not only gluten-free, but dairy-free and grain-free too. Happy Valentine’s Day!

    Reply
  • Amber February 14, 2012 at 9:20 pm

    Thanks Laura!

    Happy Valentine’s Day to you too!

    Hugs,
    –Amber

    Reply
  • [email protected] February 15, 2012 at 12:57 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-february-14-2012/

    Reply
  • melanie February 15, 2012 at 1:49 pm

    Wow! Chocolate and peppermint are one of my fave combos! These look stunning and perfect for v-day or any day really :)

    Reply
    • Amber February 15, 2012 at 9:04 pm

      Hi Melanie,

      Can’t agree more about the peppermint/chocolate combo! You just can’t beat it.

      Thanks for stopping by today.

      Be Well,
      –Amber

      Reply
  • Vicky February 16, 2012 at 12:42 am

    These are so sweet! Love the peppermint and chocolate combination!

    Reply
    • Amber February 16, 2012 at 1:24 am

      Thanks Vicki! I’ve been enjoying the ice cream on its own this week. Just love that peppermint. ;-)

      Hugs,
      -Amber

      Reply
  • fartygirl February 17, 2012 at 7:21 pm

    Kickass recipe! These look so delicious! I think my favorite thing is the minimal easy ingredients. Everybody’s got that in their kitchen. I love when I find a recipe online that I could make right away! :-)

    Reply
  • Amber February 17, 2012 at 10:45 pm

    Farygirl! Hey lady. Good to hear from you.

    Thanks! I have to say, this turned out well and I’m not a huge chocolate fan, but I liked these cookies and the peppermint was, well, who doesn’t LOVE peppermint!

    I need to see what’s been going on over in Fartygirl land…

    Hugs,
    –Amber

    Reply
  • Leslie @ Real Food Freaks February 18, 2012 at 1:36 am

    Ummmm… yum!! These look fantastic! And it doesn’t get any better than peppermint & chocolate either!

    Reply
    • Amber April 25, 2012 at 3:49 am

      Thanks Leslie! I so agree!

      Reply
  • Miz Helen February 20, 2012 at 3:17 pm

    Hi Amber,
    This is an awesome Ice Cream Sandwich and a lovely presentation! Thank you so much for sharing with Full Plate Thursday and have a fabulous week.
    Come Back Soon!
    Miz Helen

    Reply
  • Lauren August 3, 2013 at 6:17 pm

    Oh my gosh Amber, these look awesome! I just came over from Shirley’s round-up and am now itching to run to the kitchen and make these. Yum! I love the peppermint addition as well. Chocolate and mint is my absolute favorite combo. :-D

    Reply

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Tuesday, December 20, 2011

Mint Chocolate Chip Coconut Ice Cream

My sweet husband celebrated his birthday on Sunday.  When asked what he wanted for his birthday dessert he declared, “Oh, your pumpkin brownies! and mint chocolate chip ice cream.”  

Done and done my love.  

His all-time favorite ice cream is mint chocolate chip.  Our local Coop carries the coconut version and a few months ago I finally made my own batch.  And I kick myself for waiting so long.  It’s soooo easy to make and absolutely delicious.  

Here’s how I presented the brownie and ice cream to the birthday boy
Brownies fresh from from the oven
I went with ice cream and melted chocolate
Mint Chocolate Chip Coconut Ice Cream
Author: Amber from The Tasty Alternative
Ingredients
  • 2 cans [url href="http:http://astore.amazon.com/thetastyalter-20/detail/B001HTJ2BQ//"]coconut milk[/url]
  • 1 teaspoon [url href="http:/http://astore.amazon.com/thetastyalter-20/detail/B000WS3AE8/"]vanilla extract[/url]
  • 2 1/2 teaspoons[url href="http:http://astore.amazon.com/thetastyalter-20/detail/B003UKC2UI//"] peppermint extract[/url]
  • 1/3 cup [url href="http://http://astore.amazon.com/thetastyalter-20/detail/B00248E980"]grade B maple syrup [/url]or honey
  • 1/2 cup shaved chocolate (any chocolate bar will do)
  • Melted[url href="httphttp://astore.amazon.com/thetastyalter-20/detail/B00AMX1AZ4://"] Enjoy Life chocolate chips[/url] makes a great chocolate drizzle
Instructions
  1. Add coconut milk, vanilla, peppermint & maple syrup (or honey) to blender and blend until incorporated, add to ice cream maker.
  2. Check ice cream maker after about 15 minutes. When the mixture thickens up a bit and about to get super thick, add in chocolate shavings and continue mixing.
  3. Remove mixture from ice cream maker when a ball of ice cream forms
  4. Transfer ice cream to glass storage and place in freezer for a few hours
  5. Remove from freezer about 20 minutes before serving
  6. Melt remaining chocolate for drizzling when ready to serve
Happy Birthday to my best friend, the love of my life, and the greatest man and father I know. 
*****
Opening birthday presents in the morning
Shared on: Slightly Indulgent Tuesdays , Full Plate Thursdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Raw Foods Thursday,
Posted by Amber at 4:15 am

Labels: dessert, ice cream, Paleo, vegan.

8 Comments

  • Tessa Domestic Diva December 20, 2011 at 4:52 am

    I got to chose 5 bloggers to pass the Liebster Award on to…hint hint!
    http://tessadomesticdiva.blogspot.com/2011/12/leibster-blog-award.html

    Reply
  • Amber December 24, 2011 at 6:45 am

    Thanks Tessa! You’re so awesome.

    I will be sure to present my 5 blogger picks after the Holiday. Until then…

    Happy Holidays to you and your family!

    Hugs,
    –Amber

    Reply
  • Jen January 2, 2012 at 10:25 pm

    I canNOT get over this ice cream! It’s delicious! We’re oohing and ahhing over it right now! I’m going to do a recipe review on my site about it (you will get all the credit). Thank you! Thank you! Thank you! – Jen from mybigfatgrainfreelife.blogspot.com

    Reply
  • Amber January 3, 2012 at 2:01 am

    Hi There Jen,

    Thank you! You sound JUST like me the first time we ate this. We were all moaning about it like little animals! So glad to find your blog, Jenn! Your recipes are brilliant.

    Wishing you happiness and good health in the New Year!

    Warmly,
    –Amber

    Reply
  • Miz Helen January 8, 2012 at 3:55 pm

    Hi Amber,
    Your little ones are just adorable! What a lucky Birthday Boy, that ice cream is awesome. I will be making it for my granddaughter the next time she visits, we will really enjoy it. This is a great post. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • Amber January 9, 2012 at 1:54 am

    Hello Miz Helen,

    Ah, thank you! They are very sweet children and we all have fun together! Please let me know how your granddaughter enjoys the ice cream! It’s a huge hit in our house.

    Best,
    –Amber

    Reply
  • Miz Helen January 13, 2012 at 2:32 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday for the 1st Anniversary Party. Hope you have a good week end and enjoy your new Red Plate!
    Miz Helen

    Reply
  • SouthWest Grilled Chicken, Mint Choc Chip Ice Cream, Ginger Chicken and More May 7, 2014 at 1:26 pm

    […] Mint Chocolate Chip Coconut Ice Cream @ The Tasty Alternative […]

    Reply

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Tuesday, November 22, 2011

Chocolate Pumpkin Ice Cream (dairy free, cane-sugar free, vegan)

I haven’t had “real” ice cream in oh…about 8 years.  I can’t even remember what the stuff tastes like, although when eating ice cream I do remember feeling thirsty and wanting french fries.  What’s that about?  I’m a salty-girl at heart really, not a dedicated sweet tooth like my husband.  I enjoy frozen treats, as does Scott, so we were very intrigued when we started seeing coconut ice cream on the shelves a few years back.  It was love at first bite for me and for the first time in years I was eating ice cream again – and delicious ice cream, ice cream that didn’t make me phlegmy, thirsty, or crave deep fried salty food (and hooray finally for a dairy free, soy free ice cream)!  It wasn’t long after that I started making my own here at home.  It’s ridiculously easy.  My final recipe in my chocolate + pumpkin series is a delicious, creamy chocolate pumpkin ice cream.  Enjoy.
Ingredients
-1 can full fat coconut milk (Native Forest is BPA free)
-1/2 cup plain pumpkin puree (I used the Cinderella variety)
-3 tablespoons raw cacao powder (or to taste…I liked it at 2 tablespoons, Scott, of course, needed one more tablespoon in there)
-1/4 cup Grade B maple syrup (or sweetener of choice and to taste)
-5 drops liquid stevia
-2 teaspoons cinnamon
-1 teaspoon vanilla 

How To
1. Blend all ingredients until creamy and well incorporated 
2. Immediately add to ice cream maker
3.  When the mixture is very thick (the consistency of frozen yogurt) transfer to freezer
4.  Freeze for a few hours before serving
5.  If serving the next day, don’t fret when you take the ice cream out of the freezer and it resembles a block of ice.  You’re okay. Allow ice cream to sit at room temperature for about 20 minutes, it will thicken up as it warms and will be super creamy and delicious
6.  Garnish with shredded coconut and cinnamon, or your favorite topping

Notes:
Below are other chocolate + pumpkin recipes you may enjoy 

Shared on: Slightly Indulgent Tuesdays & Traditional Tuesdays
Posted by Amber at 5:59 am

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, ice cream, soy free, vegan.

2 Comments

  • Laura November 22, 2011 at 5:06 pm

    This looks fantastic! Chocolate and pumpkin-I bet it tastes out of this world.

    Reply
  • Amber November 22, 2011 at 5:30 pm

    Hi There Laura~

    I’m having lots of fun with these ingredients. I am very pleased with how the ice cream turned out! Very decadent. Have a great Thanksgiving.

    Be Well,
    –Amber

    Reply

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