I’m not sure how this is my FIRST ice-cream related post of the summer – but it is. I’m actually shocked there isn’t more ice-cream in my freezer right now.
I’ve been practically melting in our early-summer heat wave here in Vancouver. We usually get ‘summer’ weather later in the season in August, even into September. It’s really crazy that we’ve had almost 30 degree weather all week long, and more in the forecast.
Last week I posted for Vancity Buzz about frozen treats to try in Vancouver, including popsicles and ice-cream. Right now the only thing I want to eat is a cool treat.
As much as I’d love to eat ice-cream all day every day it’s not very healthy – except maybe when it’s only 3 ingredients and homemade.
When I’m not reaching for ice-cream my go-to cool down is a nice cold smoothie with lots of ice. Right now I’m loving blueberry, peanut butter, kale, almond milk and ice. I announced the winner of last weeks giveaway if you haven’t check it out yet! Thanks for entering everyone =)
This weekend I’m excited to go to a friends bridal shower, and looking forward to the stagette next weekend in the interior – which will be even hotter. Thankfully we will have a lake to jump in, and wine tastings to cool off with. She’s getting married in September – and I can’t wait for their wedding!
Speaking of wedding – I’ll have to post about our progress so far – or lack thereof. I was so crazy about wedding stuff when we first got engaged and then lost my inertia. We’ve been engaged almost 7 months now! but still have lots to do.
Last year I discovered the joys of 1-Ingredient Banana Ice cream. You can definitely eat it plain, or add in some other ingredients. With a dairy-allergy ice-cream in the summer can be a real tease – which is why I’m happy to make my own better versions at home to eat myself.
This ice-cream recipe is vegan & dairy-free with only a few ingredients that you can make in no time. I also dipped some cones in chocolate and almond meal to give it that extra indulgent quality. It’s sort of like a grown-up Drumstick – only much healthier.
And yes – I did eat this for lunch.
Almond Butter Chunky Monkey Ice Cream
Just like your favourite indulgent ice-cream flavour, this Almond Butter Chunky Monkey is healthier, which means you can eat more of it. Banana Ice-Cream studded with, almond butter chunks and chocolate chunks in a dipped waffle cone.
- 3-4 large Ripe Bananas, peeled + sliced, and frozen for at least 1 hour or more
- 1/2 cup + 3 Tbs. Almond Butter
- 3 Tbs. Almond Meal + more for dipping
- 1/2 cup Dark Chocolate chopped, or Dark Chocolate Chips + a little more for melting
- 2 tsp. Coconut Oil (separated)
- Small Waffles Cones (optional)
- Place a sheet of parchment paper on a baking sheet and set aside. Add the1/2 cup Almond Butter, + 1 tsp. coconut oil and Almond Meal together in small bowl. Mix until thoroughly combined.
- Spoon mixture onto parchment paper and spread with spoon or spatula to create a square/rectangle.
- Place in freezer until firm, about 30 minutes.
- Remove frozen banana slices from freezer and place in food processor.
- Turn food processor on and blend bananas, stopping to scrape down when needed. This will take about 5-10 minutes of blending. The bananas will get easier to blend as they warm up. The beginning of the ice-cream will look like small banana 'crumbs' and then blend into a creamy soft-serve style ice cream.
- Allow to blend until smooth. Once blended add the 3 Tbs. Almond Butter and pulse one or two times to distribute.
- Remove Almond Butter mixture from freezer and, using a pizza cutter, slice into small squares. These will become your "Almond Butter Chips" throughout the ice cream.
- Quickly add the Almond Butter Chips along with the chopped Dark Chocolate to the ice cream and pulse again until just blended.
- Using a spatula transfer the ice-cream to a container with a lid and smooth the top. Place in freezer for at least 3 hours before serving.
- Melt 1 tsp. Coconut Oil along with about 1/4 cup dark chocolate (either in the microwave on low intervals, or on the stovetop) - place in small ramekin or shallow dish.
- Take one cone at a time and dip top into the chocolate making sure to cover all edges and about 1/2-inch down the cone.
- You can leave them plain - or roll the freshly-dipped cone into almond meal to cover.
- Place dipped-side down on a piece of parchment and allow to dry on the counter until set. You can also transfer to the fridge to speed-up the process. Store any un-used cones in an air-tight container in the fridge.
b a k e a h o l i c http://www.bakeaholic.ca/
I’m not a coffee drinker.
I’ll admit it – the dark black caffeinated water never appealed to me. Somehow I manage to wake up and begin the day without the siren call of caffeine. Unlike most of my family and friends I never grew to like coffee. My mother says I just haven’t ‘gown up yet’ – because that’s what grown ups drink. Coffee.
Even as a student when I began university I never crossed over to the dark side. I would always see my friends and other students clutching their mugs full of the black stuff. It was a life-saver; the only way you could possibly make it through those 8 am classes, midterms and final exams. Somehow I made it through just fine sans coffee. I wasn’t even a tea drinker – just good ol’ fashioned water.
When I was in my first year of university a friend and I were studying some cue cards before our midterm. She had bought chocolate-covered coffee beans and was snacking on them as we memorized our biology terms. Thinking nothing of it, I started snacking on them too because I like chocolate-covered things.
I felt my heart rate spike.
Being a non-caffeine person the introduction of it, and the whole bean nonetheless, began to make its way through my veins. By the time I was on the last question of the midterm I was buzzing. I think I was writing answers before I read the question. It was the fastest I had written a midterm. I stayed away from chocolate-covered coffee beans after that.
However, I have a weird taste for coffee-flavoured items. Cake? Brownies? Blended drinks? Ice-Cream? Yea, I like those things to taste like coffee.
Luckily, I live with one of those silly coffee drinkers. Thankfully he takes his coffee black; none of that fancy stuff. So when I do have a craving for coffee-flavoured confections I have a bag of beans close by.
On the bright side, I never have to ‘stop for a coffee,’ wait in those ridiculously long line-ups outside of Starbucks, Tim Hortons or the McDonald’s drive through to get my fix. I can start my day without putting a fresh pot on, and I can function fine if I haven’t had my regular cup of jo. Also, I can sleep just fine knowing I didn’t just spend 6$ on a cup of overpriced coffee.
Since school has started I wonder if I’ll cross over to the dark side eventually. As a teacher on call I might get the call at 5:30 am, but it hasn’t happened yet. Maybe one day.
I’d rather get my caffeine fix by eating something like coffee flavoured ice cream. You can even make it decaffeinated by using decaf coffee beans.
I sort of just tried out this recipe not knowing if it would work or not but I’m glad it did. I just had a day when I felt I needed a jolt of coffee.
As usual, it’s Dairy-Free and I only added maybe a 1/4 cup of sugar. I like coffee flavoured things to be a little less sweet, more like a shot of espresso – strong taste and a little bitter. Although this is still sweet because of the coconut milk.
Vegan Coffee Ice Cream
Vegan - Wheat Free - Dairy Free
- 2 cans full fat coconut milk
- 1/4 cup almond milk
- 1 1/2 cups whole coffee beans
- scant 1/4 cup sugar (can use coconut sugar)
- 1/2 Tbs. vanilla
- 1 Heat the coconut milk, sugar and coffee beans in medium sized sauce pan until it is quite warm and steamy, but be sure that it does not boil. Once the mixture is warm, cover and remove from the heat. Let the mixture steep at room temperature for 1 hour.
- 3 Reheat the coconut milk and coffee mixture, on medium heat, until warm and steaming, not boiling. Add the 1/4 cup almond milk and the vanilla, stirring it in.
- 4 Stir the mixture constantly over medium heat with a whisk until mixture thickens up a bit, about 8-10 minutes.
- 5 Pour the coconut milk mixture through a mesh strainer over a medium sized bowl. Push around the coffee beans in the strainer with a spoon to extract as much of the coffee flavor as possible. Then discard the beans.
- 6 Chill the mixture thoroughly in the refrigerator for 2-4 hours or overnight, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Store leftovers in container in freezer.
b a k e a h o l i c http://www.bakeaholic.ca/
I have a passion for Bananas. You might say I’m a connoisseur. We usually have one or two large bunches in the house at all times. I love them on their own, sliced over warm oatmeal, mixed in with cool cereal, over ice cream (even banana ice cream), in cookies, as a substitute for butter in many baking recipes, and even in brownies. You might say Banana’s are one of my favourite fruits. I think they’re tied with apples. I feel like apples and bananas are just a given staple in our house, we’re never without either of them. Ok, well maybe not true for this week.
Adam sold his truck last week, so he’s been taking my car to work (since I’m only at school a few days a week). This means during the day I have no car. Although, we live right across from an outdoor shopping centre/mall that I can easily walk to if we actually needed anything. It’s funny, I thought I’d be over there everyday when we first moved in, and much to Adam’s surprise, and probably relief, I don’t go over that often. Maybe once every two-three weeks I’ll walk over and shop (it’s not as hard as I though it’d be to live across from an H&M haha.) This is probably because I’m so busy anyways to even have time to stroll over and peruse.
I have been trying, and I mean trying not to go overboard with buying groceries. I was feeling like we were throwing away a lot of produce at the end of the week because it wasn’t getting eaten. And I wasn’t happy about it (although we do compost all organics.) I tried to blame Adam, because really he won’t make himself food unless I’ve already prepared it. He only eats breakfast at home, lunch at work, and then I make dinner. However, if there is produce etc in the fridge and he’s hungry, he’d rather not go to the hassle of making an entire meal, and opt for something like an apple or bowl of cereal if I’m not making something. He’s not a fan of cooking. So, a lot of the food doesn’t get eaten. And I’m home most of the day now that school is out, and my classes are later in the day. I only really eat a small breakfast and a smoothie, so I’m not making a huge meal other than dinner. But when it comes to dinner it is always heavy on the veggies. But still, I was finding I was throwing out some bad lettuce or even kale, tomatoes, cucumber etc. that I had bought too much of in anticipation of eating it during the week.
I think it’s also our schedules. Lately, I’ve had baseball Monday night, Tuesday and Wednesday I have classes until late, and then Thursday I might have baseball again. So, we’re not home for dinner a few nights each week. Which means, lots of veggies get left. Weekend are usually ok, because we’ll make dinner Friday, Saturday and Sunday at home.
In the end, I’ve realized I have to buy less groceries. Even though Adam can eat a lot. Usually we’ll just go up to the produce market or the butcher shop that night if we want to make a specific meal. Now, I do love meal planning, and I always have some idea of what I want to make that week, but I won’t buy all the items just in case we actually don’t get around to having time for dinner that week.
I have to say, it’s actually nice not to have to go on a big grocery run, or think I had ‘better go buy that.’ It’s against my usual habits, but I think I’ll get used to buying less. And hey – even better, less money, and no money/food wasted, which was my biggest concern, wasting food.
Do you do a big grocery shop at the beginning of each week? Or do you buy-as-you-go for meals, and pick up that day?
One thing I never worry about really is fruit. If it’s starting to brown, it goes in the freezer. And when it comes to Bananas, you can never waste them. If they’re really brown/starting to brown, they either get sliced up for banana ice cream, whole for banana bread, or for smoothies and put in the freezer.
And even better – 2-Ingredient Peanut Butter Banana Ice cream. My new favourite combination.
It’s super easy, and can be prepped well in advance, and kept in the freezer for up to a month. For summer I think I’ll have a batch in the freezer each week for a quick healthy, yet satisfying, sweet frozen treat to beat the heat.
2-Ingredient Peanut Butter Banana Ice Cream
*Wheat-free, gluten-free, dairy-free, sugar-free, vegan*
- 4 Medium ripe bananas
- 1-2 Tbsp. All Natural Peanut Butter
Slice your bananas, and place into a plastic freezer bag. Make sure they are in a single layer, and lay flat in the freezer. Allow to freeze overnight, or up to a week.
Remove frozen banana slices from freezer and place in food processor.
Turn food processor on and blend bananas, stopping to scrape down when needed. This will take about 5 minutes. Pulse if you need to, and stop to scrape down the sides so the chunks all get mixed int.
Allow to blend until smooth. When it is all blended, add in the Peanut Butter. Pulse again until completely mixed.
You can eat it like this, soft serve, or, transfer ice cream to a plastic tupperware container and return to freezer. Freeze at least 3-4 hours, or longer before serving. Keep leftovers in the freezer.