Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts

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 fiancĂ©, 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.   

-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.

*Omit cacao nibs for AIP & SCD. 
Shared on: Fat Tuesday Slightly Indulgent Tuesdays, Raw Foods Thursday, Wellness Weekend, Whole Food Fridays, Allergy-Free Wednesdays 

Sunday, June 2, 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 

-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.

*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 WednesdaysHealthy Vegan Fridays

Wednesday, December 5, 2012

Ode to Cafe Gratitude Part II ~ Almond Vanilla Coconut Milkshake

I took a short morning trip yesterday, with my son, to Berkeley to check out some products at an eco-friendly home improvement store.  Ethan is such a great traveler - we have fun listening to music, he enjoys looking through his National Geographic magazines, and loves finding the many cows grazing about in the fields (lots of farm land in between Davis and San Francisco).  Berkeley is only about a 50 minute drive, so perfect for a quick trip.   

I spent an educational hour meeting with super friendly staff and looking at various eco-friendly, non-toxic flooring, paints, and natural fiber rugs.  As mentioned a few times on FB, we purchased a home (just got the keys last week) and now we have 30 days to make a few major improvements.  I've been a busy girl meeting with engineers, contractors, pushing permits through, etc.  My main focus right now is ordering the flooring.  I've done a ton of research on flooring options and found the perfect option.  I look forward to sharing the information with you soon.  

Anytime I visit Berkeley I ALWAYS allow some extra time to stop by my favorite restaurant, Cafe Gratitude.  CG has a variety of delicious milkshakes and my absolute favorite is called "I am Grace."  It's made with coconut ice cream, dates, almond butter, and vanilla bean.  I figured out how to make my own version of this at home, incorporating all their ingredients.  This is such a treat and I love it with their raw deep dish pizza.  Crazy good ya'll
Almond Vanilla Coconut Milkshake

-2 cups Coconut Vanilla Bean Ice Cream (ingredients include: coconut milk, honey, dates, and fresh vanilla bean). Vegans use maple syrup in place of honey.
-2 cups dairy free milk (I like it with homemade almond milk or walnut milk)
-2 tablespoons creamy almond butter
-2 teaspoons vanilla extract

How To:
1.  Add above ingredients to a blender (high speed or otherwise) and blend until everything is full incorporated.  
2.  Add in more milk or ice cream to create your preferred consistency.     
3.  Enjoy anytime of year!
Shared on: Raw Foods Thursday, Wellness Weekend 

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. 

-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 local raw honey
-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.

*I use this ice cream maker and it works great, and it's a perfect middle ground size.  
(affiliate links in post}
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, 

Friday, July 6, 2012

Coconut Vanilla Bean Ice Cream With Raw "Caramel" Sauce (SCD, Paleo, GAPS)

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.  This has a very caramel taste to it - it's not exact, but very close and a tasty alternative to the sugar laden, traditional stuff.  This is a fun topping on ice cream or sure.  One ingredient that gives it a nice creamy texture is cashew butter.  I like this brand, but it's expensive.  You can also make your own homemade cashew butter.  Cashew butter lends a sweet, delicate and creamy texture to recipes that I just adore.  Give this recipe a try and let me know what you think.    

Coconut Vanilla Bean Ice Cream 
-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 or coconut nectar) 
-1 1/2 tablespoons vanilla
-Filling from 1 vanilla bean 

How To:
1.  Soak dates with 1 can of coconut milk for at least 3 hours
2.  To a blender add the dates with the date soakd coconut milk and 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)

Raw "Caramel" Sauce 
-4 ounces of seeded Medjool dates (7 dates) soaked for 4 hours hours in water
-2 tablespoons melted coconut oil 
-2 tablespoons honey (vegans use grade B maple syrup or coconut nectar) 
-3/4 teaspoon vanilla
-Tiny pinch of salt
-2 tablespoons cashew butter 

How To:
1.  Drain the water from the dates.  In food processor, blend the drained dates and the other 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 
{this post contains affiliate links}
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 WednesdaysReal 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, 

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

  • ___________________________________________
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. 

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.    

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."  

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!

Tuesday, June 5, 2012

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

Delightful Double Chocolate Coffee Ice Cream 

-2 cans coconut milk 
-1/4 cup raw cacao 
-1/3 cup grade B maple syrup
-1 tablespoon vanilla extract
-1 teaspoon coffee flavor  
-1/2 cup shaved chocolate bar

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
*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, 

Monday, April 9, 2012

Strawberry Almond Coconut Ice Cream (SCD/Paleo)

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.   

-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.


*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 

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 or use beet juice 

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 or beet juice

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 TuesdaysFat Tuesdays, Just Another Meatless MondayMelt in your Mouth MondaysMonday Mania, Ruth's Real Food 101 (Mondays)Real Food WednesdaysGluten-Free WednesdaysAllergy Free WednesdaysWhole Food WednesdaysPennywise PlatterMiz Helen's Country Cottage Lunch Box Love FridaysWellness WeekendAllergy-Friendly FridayFreaky FridayFresh Bites Fridays & Recipe Lion

Monday, December 19, 2011

Happy Birthday Vegan Mint Chocolate Chip 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 (grain free, cane sugar free, vegan brownies that is!!)

I went with ice cream and melted chocolate 

-2 cans full fat coconut milk (Paleo/SCD use this brand) 
-1 teaspoon vanilla extract 
-2 1/2 teaspoons peppermint extract 
-1/3 cup honey 
-Shavings from your favorite chocolate bar  
-Raw paleo chocolate sauce

How To:
1.  Add coconut milk, vanilla, peppermint and honey to blender and blend until incorporated, add mixture to the 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 
4.  Remove mixture from ice cream maker when a ball of ice cream forms
5.  Transfer ice cream to glass storage and place in freezer for a few hours
6.  Remove from freezer about 20 minutes before serving 
7.  Top with paleo chocolate sauce 

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 
Out and about in nature
Visit to a wildlife refuge a few miles from town

Shared on: Slightly Indulgent Tuesdays & Full Plate Thursdays


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