Ice cream, sorbet and other frozen treats.
It’s strawberry season! Time for some frozen strawberry decadence. Cashews make this super creamy. Ingredients 1 cup cubes of frozen, unsweetened pear sauce (or applesauce if unavailable) 1 cup frozen strawberries ¼ cup chopped cashews ⅛ teaspoon Truvia (½ packet) Instructions Put everything else in a blender or food processor (see my previous post for thoughts on blenders) and turn to high power following … Read more
Pomegranates go on sale this time of year, so I froze some along with the applesauce I made recently for a rich sorbet. I love how it turned out—delicious, creamy and pomegranate-y. Ingredients ¾ cubes of frozen unsweetened applesauce* ¾ frozen strawberries ½ frozen pomegranate seeds, plus a few for sprinkling 1 tablespoon almonds 2 tablespoons full-fat coconut milk Freeze the … Read more
Ingredients 1 cup cubes of frozen applesauce 1/2 cup frozen cherries 1/2 cup cup frozen black raspberry 15 almonds 1/8 teaspoon Truvia (1/2 packet) Instructions Reserving a few pomegranate seeds aside, put everything else in a blender or food processor (see my previous post for thoughts on blenders) and turn to high power following your blender manufacturer’s instructions. Use the blender’s tamper … Read more
Tomato ice cream? It seemed like a good idea at the time. After all, the earliest ice creams were savory puddings served as appetizers and palate cleansers, not as desserts—or so I’ve heard. Besides, a tomato thrown in a blender with basil is basically minimalist Also, I had LOTS of tomatoes and didn’t want to eat them all the same … Read more
Ingredients 1¼ cups frozen pear pieces or cubes of frozen pear sauce ½ cup frozen black raspberries ¼ cup frozen juneberries or blueberries 2 tablespoons heavy cream or unsweetened coconut milk (full fat) ¼ teaspoon or 1 packet Truvia (optional) Instructions Put everything in a blender or food processor (see my previous post for thoughts on blenders) and turn to high power following … Read more
This ice cream features fruits, flowers and nuts from plants that are from the rose family, botanically speaking: strawberries, cherries, juneberries, almonds and, of course, roses. Notes on ingredients and substitutions are at the end. Ingredients 1 cup frozen strawberries ½ cup cherries ½ cup juneberries 2 tablespoons almonds 2 tablespoons unsweetened coconut cream or coconut milk (full fat) 1 teaspoon … Read more
The first time I had cardamom ice cream was in Baltimore, Maryland. It was one of the most delicious things I’d ever tested. This recipe gives homage to that wonderful ice cream, and is just as tasty. Bonus: All the sweetness in it comes naturally from fruit, and it can easily be made vegan or paleo by substituting full-fat coconut … Read more
It is so freaking hot here. Is that how all my blog posts start lately? Until this heat wave passes, I will be living on blender ice cream – which isn’t a terrible diet since it’s fruit, fruit, more fruit, and a hint of stevia. And maybe a smidgen of vegetables thrown in. I snuck some tomatoes into this sorbet. You don’t have … Read more
OK, so there’s not actually any crisp topping in this recipe. But the stone fruits and cinnamon make it taste like a frozen version of that favorite summer dessert. If you’d like some crunch, simply sprinkle it with chopped walnuts. Ingredients 1 cup frozen peach pieces ½ cup frozen pitted cherries ½ cup frozen pear pieces or frozen cubes of pear sauce ¼ … Read more
Blender ice creams are one of my favorite ways to eat fruits. They feel indulgent while actually providing a lot of nutrition. I had a disappointment recently when the peaches I’d bought at the grocery store ripened to a mealy texture. Biting into them was not the treat I had expected. Then I remembered that my blender doesn’t care if … Read more