Tag Archives: desserts

Raspberry Nectarine Ice Cream (gluten free)

Standard

We have been enjoying our raspberries off the bushes in our backyard lately, and the in-season nectarines.  We lucked out and found some beautiful organic ones at Whole Foods a couple weeks ago.  I made some yummy ice cream:

IMG_3738[1]

Raspberry Nectarine Ice Cream:

1.5 quarts of whole cream

3 whole nectarines, cut in half and pitted

1/2 c. fresh or frozen raspberries

3 egg yolks (these can be omitted, if you do not have a good source of pastured eggs – the ice cream will just not be as creamy)

1/4 c. real maple syrup

Blend everything in blender.  Put in ice cream machine and process according to manufacturer directions.  We topped ours with fresh raspberries and chopped walnuts.

Advertisements

Death by Chocolate: Paleo Ice Cream Cake (GAPS option, GF, dairy free)

Standard

IMG_3252[1]

We have had a slug of birthdays around here in the past week…this was by far the favorite of the birthday treats. 🙂

Death by Chocolate:  Paleo Ice Cream Cake (GAPS option, GF, Dairy Free)

Brownie layer:  I used this awesome recipe from PaleOMG.  I left out the cinnamon, baked the cookie part of the recipe in a greased 9×13 Pyrex cake pan at 350 degrees for 15-20 minutes.  (I also used Trader Joe’s cashew meal instead of almond meal.)  It turned out more brownie-like than cookie-like, which was fine with me. 🙂

Caramel layer:  I used my own recipe for caramel.  I let both the brownie crust and the caramel cool a bit, and then I frosted the brownie with the caramel.  Don’t wait too long, be sure to do it while the caramel is still spreadable.  This layer ended up being fantastic – it solidified in the freezer and tasted more like toffee than anything.  Put your caramel brownie in the freezer for a bit to cool everything off so your ice cream doesn’t melt when you get that far.

Ice cream layer:  Blend in blender – 1-2 cans of full fat coconut milk (I used 1.5 cans), 2-3 egg yolks (if you have a reliable source for pastured eggs), 1/4-1/2 c. honey, 1 T. vanilla, and 1/2 c. baking cocoa.  Process your ice cream in ice cream maker as per manufacturer directions.

Have on hand:  1 bag mini chocolate chips (I used the Enjoy Life brand as they are allergen free of the things we’d prefer to avoid.  If you wanted to make this GAPS legal, leave out the chips.)

When the ice cream reaches the end of the cycle, empty 1/2 to 3/4 of the bag of chips into the machine and let it get dispersed throughout.  Spread your ice cream over the caramel brownie, and use the rest of the bag of chips to sprinkle over the top.

Put it in the freezer, taking care to keep it level, and store until you’re ready to eat!  Enjoy!

This post was shared at Real Food Forager’s Fat Tuesdays; Kelly the Kitchen Kop’s Real Food Wednesday;

Date Sweetened Banana Chia Pudding (GAPS, GF)

Standard

IMG_2785[1]

We had this for breakfast yesterday morning (and again today)…and it was so good.   Lots of good natural fats and Omegas, with minimal added sweetener.  I made a huge batch so we can get more than one meal out of it, but you can certainly adapt it however you see fit. 🙂 

Date Sweetened Banana Chia Pudding (GAPS, GF)

approx. 8 servings

2 cans coconut milk (whole, not low fat)

3/4 c. whole chia seed

1 T. vanilla (click here to see how to make your own)

10 pitted dates

5 bananas

Blend the coconut milk, vanilla, dates and bananas until smooth.  It can take a little while, and you may have to scrape the sides of the blender and help it along a bit.  Be patient, it’s worth it. 🙂

After the other ingredients are blended well, add the chia seed and blend until it is evenly dispersed.  Hand mix if you can’t get it well enough.  I think it would be preferable if you could chill this overnight…but I was short on time.  I made it, let it sit 15 minutes, and it was still good. 🙂 

You could have this for a good, healthy breakfast, snack or dessert.  Top with sliced bananas, chopped walnuts, whatever you want. 🙂  Enjoy!