Dairy-Free Chocolate Peanut Butter Banana “Nice” Cream.
Can you even stand how decadent and amazing this ice cream looks??!!
Well – it is actually “nice” cream! A dairy-free, healthy version of ice cream made from fresh, natural ingredients.
When my daughter-in-law, Liz, who is a Certified Nutrition Specialist (CNS) as well as a Licensed Dietitian Nutritionist (LDN), recently posted this recipe on the blog of her website about functional nutrition, Nourish & Flourish, I knew I had to try this!
Liz’s knowledge about holistic nutritional health is extraordinary, and she “preaches” and practices maintaining a “normal” lifestyle with most everything in moderation. I really am very proud of her, and this recipe is nothing short of AMAZING! You will not miss the dairy, added sugar, or all the preservatives you are used to consuming in your usual ice cream.
Please click on THIS LINK for the recipe for this delicious “Nice” Cream on Liz’s website and blog. I hope you will subscribe to her blog post as there is always something interesting to learn or to try making for a healthy alternative. Liz also has a Facebook page and Instagram page, which I encourage you to follow as well. And if you live nearby Pittsburgh, PA, Liz is available for individualized nutrition consulting. You can get a free 15-minute consult by signing up here.
But first – make this Nice Cream and let me know what you think!!
Cheers & Hugs,
Watercolor Ice Cream Cone 5 x 7 140 lb Arches Cold Press – Raw Sienna & Permanent Rose
It has been HOT HOT HOT here this week!
Sweet, steamy summer time.
What better way to celebrate…
to bask in the gloriousness…
than with a sweet, cool, summertime treat –
an ice cream cone!
Strawberry no less!
And this Sunday, July 17 is #NationalIceCreamDay! National Ice Cream Day is celebrated each year on the 3rd Sunday in July and is a part of National Ice Cream Month. This day is a fun celebration enjoyed with a bowl, cup or cone filled with your favorite flavor of ice cream.
I really enjoyed painting this strawberry ice cream cone for #WorldWatercolorMonth in just two colors – raw sienna for the cone using a wet in dry technique, and wet in wet permanent rose for the sweet, creamy, juicy, ice cream.
May your hot summer days be filled with sweet, cool treats!
Cheers & Hugs,
Cinnamon Churro Ice Cream Bowl Sundae
Can you even handle the yumminess of these Cinnamon Churro Ice Cream Sundae Bowls?
Cinnamon Churro Bowl Ice Cream Sundae
On Sunday, my son, Nick, saw this gif recipe on Reddit and decided he wanted to try it. It was an unseasonably cold “Spring” day. I was feeling a bit under the weather feeling a head cold starting and making some of my favorite remedy – homemade chicken noodle soup.
I perked up when he said he wanted to try and watched and gave him a few pointers along the way.
Nick in the kitchen making cinnamon churro sundae bowls
So often you see these amazing-looking recipes on Pinterest or Reddit or other blogs that look so pretty and are made to look so easy, but when you go to make them…… well…. not so great. I wasn’t expecting much when Nick began piping the batter around the bottoms of the cupcake pan, but had my fingers crossed and encouraged his desire to give it a try.
frying the cinnamon churro bowls
We were amazed at how easily they came off the pan and fried up to a golden brown.
Cinnamon Churro Ice Cream Bowls
And we were even more blown away by how amazing they tasted! What a special treat! These could very easily be made ahead and frozen for a special occasion.
And any occasion would be made special with these yummy treats.
Thanks, Nick! You made a “down” day a bit brighter for me to help and photograph, and Dad was very happy to enjoy eating.
Hope you will give these a try.
Churro Ice Cream Bowls
1/4 cup butter, cubed
2 Tbsp. brown sugar
1/2 tsp salt
1 cup water
1 cup flour
1 tsp vanilla
Non-stick cooking spray
oil for frying
hot fudge or caramel or your toppings of choice
6-12 cup muffin pan
In a medium saucepan over medium/high heat, add butter, brown sugar, salt, and water. Bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
Mix in the vanilla extract. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag.
Invert a muffin pan and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours).
Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and use a small knife under the bottom edge to help release the churro bowls.
Fry them in batches or one at a time, until nicely browned – about 2-3 minutes, flipping once. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Sprinkle with or roll in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy!
Cheers & Hugs,
Did you ever notice how fancy and fussy doesn’t always equal most delicious?
Take birthday cake for example, I have spent hours and fortunes on fancy cakes with fondant decorations or “secret” expensive ingredients.
But, as I can attest from this past weekend’s Memorial Day/DIL Birthday cake, my family absolutely and totally went gaga over a simple Betty Crocker Supermoist Party Rainbow Chip Cake Mix baked in a 13×9 pan with white frosting and fresh fruit on top.
For the frosting, I mixed half a tub of Duncan Hines Fluffy White Frosting Mix and half of a large container of Cool Whip. Canned frosting alone is way too sweet. Cool Whip alone just doesn’t hit the mark. Together, though, they are a marriage made in heaven! AMAZING Frosting! Try it – I’ll bet you get raves!
And to really rock it out, a scoop of Birthday Party ice cream doesn’t hurt either! (Hagan Parlor Favorites makes a yummy Birthday Party flavor that has confetti chips and CHUNKS of birthday cake in the ice cream!)
Even those of you who don’t consider yourselves “Kitchenistas” can be Rock Stars with this easy combo!
Sometimes simple is the sweetest.
Cheers & Hugs,