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8 Jun

somehow i let the end of the school year slip right past me. eh…c’est la vie. our summertime plans include swimming, sprinklers, friends, birthdays, and cooking up lots of yummy treats. the tomatoes pictured above were knocked off the plant during a storm. i couldn’t let them go to waste so we made fried green tomatoes. they were pretty tasty. another tasty summer treat we made was this cantaloupe granita.

one last thing……check out our garden visitor. eli named him toadoro, funny guy. he is our garden troll that brings us good luck and good food.

cantaloupe granita

1/2 a large cantaloupe
1 banana
2-3 tbs honey
1/2 a can of sparkling water (i used blue sky lime flavored)

blend the cantaloupe, banana  and honey in a blender until liquefied. pour into the tupperware or glass dish you will be using to freeze the granita in. slowly add the sparkling water and stir. freeze and stir every 30 minutes or so. the more you stir the better.


chocolate-coconut ice cream

31 May

we didn’t do much with our long memorial day weekend. we stayed home, relaxed, nursed a sick puppy, and made ice cream!
one of our most used wedding presents is our ice cream maker. the problem i was having with the ice cream was it would turn into a hard brick in the freezer. this year i did a little research and learned some new tricks. serious eats had a bunch of good ideas. the tuile “bowls” tasted good but they didn’t look pretty. still they worked great as a replacement for a cone.

chocolate-coconut ice cream

1/4 cup agave syrup, more if you like
1 can coconut milk
2 cups soy milk or other dairy substitute
1 tsp guar gum
2 tbs cocoa powder
1 cup dairy free gluten free chocolate chips

wisk agave and guar gum in med sauce pan until no more lumps. add milk and wisk. blend the cocoa powder with a little bit of the liquid until no lumps. dump into sauce pan. bring it to a boil slowly. cool and refrigerate overnight. don’t forget to put your ice cream canister in the freezer.
freeze according to makers directions.


1/4 cup coconut oil, melted
1/4 cup sugar
1/2 tbs flax meal mixed w/2 tbs water
1 tsp vanilla
1/4 tsp salt
1/4 tsp guar gum
3/4 cup brown rice flour

preheat 365°
wisk oil and sugar till smooth and fluffy, add flax mixture and vanilla. wisk about 2 mins. in a separate bowl blend flour, salt and guar gum. add to sugar mixture. mix well.
separate into 4 parts. roll onto partchment paper in circular shapes as thin as possible. bake 8-10 mins until golden brown. make sure they have browned or they won’t harden. once out of oven drape over bottom of bowl or cup of choice until cooled.
they are a bit finicky and I did break one but it still tasted great with the ice cream.