Ice cream without dairy or sugar – impossible! Well, unless of course you count banana soft serve which is pretty delicious, but distinctly banana-y. Well thanks to Jenni @ The Urban Poser, my dreams are coming true! I found her recipe on Tasty Kitchen while browsing recipes without dairy. When I realized I could make it without adding sugar as well, I nearly flipped in excitement! We don’t have an ice cream maker so I made this in the freezer, but you better believe we are looking into buying an ice cream maker now so we can have this deliciousness more often! Thanks, Jenni!
For The Ice Cream Base:
2 cans full fat coconut milk
3 tbsp sugar free honey
1 tsp vanilla
1 tsp lime juice
1 cubed banana
1/2 to 1 cup sugar free chocolate chips
2 tbsp peanut butter
1. Blend the first 5 ingredients in a blender till smooth.
2. Pour the mixture into your ice cream maker* (I recommend the old school rock salt and ice kind)
3. Add the mixings
4. Follow the instructions on your ice cream maker. (It will take about 30 min. to get thick, then change the salt /ice ratio as per ice cream makers instruction, cover with a towel and leave it sit(not turning) for another 30 minuets to an hour.
Makes about 2 quarts. Recipe doubles well.
This recipe is just slightly adapted from Jenni @ The Urban Poser.
Ever since I made Jessica’s Bacon and Shrimp Risotto, I have been wanting to try my hand at another risotto recipe. I found Erica’s recipe at Tasty Kitchen (and here on her blog) and I loved that it was so simple! I had nearly all the ingredients on hand already which always makes for a promising start. It turned out to be delicious! However, I made the mistake of just serving this risotto with corn on the side and a few hours later we were hungry again. So note to self: serve with protein! Other than that, though, delicious! And worth making!
Risotto with Peas
4 cups chicken broth
1 tbsp butter
1/2 Vidalia onion, chopped
3 cloves garlic, minced
1 1/2 cup Arborio rice
3/4 pound frozen peas
1. Melt the butter and add onions over medium-low heat. Cook the onions for about 4 minutes, then add the garlic and continue to cook for one more minute. Next, add the uncooked rice and toss to coat in the butter.
2. Now add 1/2 cup of broth, stirring constantly until it is absorbed. Then add the frozen peas. Continue to add 1/2 cup broth at a time, waiting for it to be absorbed before each additional 1/2 cup of broth. Continue to stir constantly.
3. If the rice is not tender after you’ve used all of the broth, begin adding water and continue until the rice is tender.
This week has flown by since I had Monday off – definitely wonderful to get through the work week so quickly. I am super excited about this weekend! I’d tell you all about it, but then what would I have to recap on Monday? 😛 Tonight I’m excited about pizza and movie date night in! One of my favorite traditions we have. 🙂