background preloader

3-Ingredient Healthy Ice Cream

3-Ingredient Healthy Ice Cream
Come January, the hum and buzz of juicers everywhere builds and I hear of more and more people making resolutions to clean out their systems and drink more juice, at least temporarily. No judgement; in fact, last year at this time I was on a five-day juice cleanse so my juicer was working hard and I was feeling alive and clean. This year, though, I am more in the mood to make my ice cream machine hum rather than my juicer. So when a friend who is on a cleanse joked that we put the two together, I leapt at the challenge. This was one hell of a dare; aside from having no dairy or eggs, this ice cream needed to be sugar free. With that last nail in the coffin, I stepped way out of my comfort zone and into the test kitchen. Pretty much anything that makes ice cream ice cream was banned. Cream, however, is harder to replace. As for the sweetness, since sugar wasn't an option I leaned on juices. If you don't have a juicer, don't worry, you can get some from your local health food store. Related:  SmoothiesHelado

DIY Wedding Recipe: Creamy, Tangy Lemon Ice Cream A little while ago I asked for your opinions on what kind of ice cream and sorbet I should make to pair with my homemade wedding cakes. Well, the decision is made! Read on for the recipe... I decided in the end to go with a creamy, tangy lemon ice cream based on the recipe and techniques in the Jeni Britton Food & Wine article. She talked about how she boils down the cream then uses a pinch of cornstarch for thickening. So, I decided to just use this recipe - it's low hassle, and very dependable. Also, I decided to keep things simple and just make this ice cream to go along with the rich chocolate gateau and lemon olive cakes. Thank you everyone for your suggestions! Creamy Tangy Lemon Ice CreamAdapted from Jeni Britton in Food & Winemakes 1 quart In a small bowl, whisk 2 tablespoons of the milk with the cornstarch. In a large saucepan, combine the remaining milk with the heavy cream, sugars and corn syrup. Gradually whisk the hot milk mixture into the cream cheese until smooth.

The Juice Generation: 3 celebrity green juice recipes you'll love Blake Lively"I come from a Southern family, so my taste leans more toward butter and sugar than veggies; if they're battered in cornmeal and fried, then I'm in!....Then a few years ago, I had a juice that changed it all for me—a mix that's better than any po' boy you'll ever eat." Blake's Intoxicating Detoxification Sweet, bitter, mild, and fresh—this drink marries many tastes into one beautifully proportioned, and completely addicting, combination. 1 cup kale 2 leaves Swiss chard 1/2 cup parsley 1/2 small beet 1/2 cup pineapple 2 medium green apples 1 sprig fresh mint 1/2 medium lemon, peeled *Red apples can also be used; these will add extra sweetness.

Frozen Mango, Kiwi, Raspberry Pops Cool off with these homemade frozen fruit pops made with fresh fruit puree. Aren't these the prettiest things! I just love the vibrant colors you can get from using fresh fruit, and the flavors are refreshing and sweet. Use any fruit you wish, I added a little sugar because my fruit tasted a little tart, but you can leave it out or use stevia if you prefer. Frozen Mango, Kiwi, Raspberry PopsSkinnytaste.comServings: 4 • Size: 1 pop • Old Points: 1 pts • Points+: 2 ptsCalories: 91.5 • Fat: 0.5 g • Protein: 1.0 g • Carb: 22 g • Fiber: 4 g • Sugar: 11Sodium: 1.8 mg Ingredients: 9 tbsp water2 tbsp sugar 5 oz kiwi, peeled6 oz mango, peeled6 oz fresh raspberries Directions: Make a simple syrup by combining water and sugar in a small pot and bring to a boil; boil for about 4-5 minutes on medium heat. Puree fruit separately in the blender (I used my magic bullet). Divide the simple syrup between the fruit purees and mix in. Add mango puree and freeze 20 minutes.

Strawberry-Yogurt Popsicles | Kitchn Summertime! Is there anything better than a cool, creamy popsicle on a scorching hot afternoon? Or for that matter, a scorching hot morning? These fruity yogurt pops can serve as both breakfast and afternoon snack, a fact to which I can personally attest. I love how the fresh strawberry flavor mingles with the tanginess of the yogurt in these popsicles. Don't limit yourself to just strawberries, either. Nibbled or licked, these popsicles are exactly what we need to survive the sultry days of summer. Makes 6 popsicles (3-ounce molds) 1 pint fresh strawberries, hulled and roughly chopped 1/4 cup sugar 1 teaspoon lemon juice 6 to 8 ounces (about 1 cup) Greek yogurt Combine the strawberries and sugar in a small bowl. Pour the strawberries and syrup into a food processor or blender. Stir the yogurt into the strawberry mixture until combined. Notes: You can substitute nearly any seasonal fruit (or mix of fruits!)

How To Make the Best Iced Coffee Cooking Lessons from The Kitchn It's hot. The kind of hot that makes you not even want to go outside. The kind of hot that makes you consider a mesh top as work-appropriate attire. It's OK, though. If you are determined to kick the coffee shop habit and make your own iced coffee at home, flavored the way you like it, strong and heady and above all cold, I'm here to help. The Best Iced Coffee Is Cold-Brewed Let's get one thing out of the way: Great iced coffee is not had by plunking ice cubes into a glass of hot coffee. Instead, the best iced coffee is made by changing the coffee-brewing process itself. Did you know that coffee and sleep go together? Error: Error loading playlist: No playable sources found Start Your Iced Coffee the Night Before As you may imagine, making a cold-brew French press means using cold water. This is how many coffee shops make their iced coffee, that stuff you crave this time of year. Here's how to get all that cold specialness at home, for lots less money, and finished however you like.

Tropical Pineapple-Papaya Green Smoothie Recipe When the snow is falling and the temperatures are falling, I love to drink in some tropical sunshine in the form a a fruity green smoothie! This smoothie if very sweet and so it is perfect for blending with celery and parsley. Feel free to toss in some bitter greens like kale and dandelion as well. Parsley is the richest source of iron from any leafy green that you’d get from the supermarket. One cup contains 3.7 milligrams of iron, as well as 10% RDA (recommended daily allowance) of copper, 7% RDA of magnesium, 7% RDA of potassium, 6% RDA of zinc and 5% RDA of phosphorus. This smoothie is low in calories, but it has 11.2 grams of healthy fiber. Pregnant women should not consume parsley. Pineapple-Papaya Smoothie Recipe 1 cup papaya, cubed1 cup pineapple, cubed1 medium banana, peeled2 stalks of celery, chopped1 cup of fresh Italian parsley4 ounces of homemade almond milk Start by adding the liquid to your blender (I use a Vitamix), followed by the soft fruit. Nutrition Information

No Bake Nutella Cheesecakes If you happened to catch my post on How To Skin Hazelnuts, you may remember me saying that I have reawakened my obsession with Nutella. You may also recall me stating that my pantry was in absolute disarray from the holidays. When I finally reorganized it, I happened upon a brand new jar of Nutella that had fallen behind my baking drawer – jackpot! This little find rekindled my love affair with all things Nutella in a big way. Brian had invited friends over for a football game coupled with grilled cheese sandwiches and chili. Oreo cookie crumbs create the foundation for a creamy, fluffy Nutella and cream cheese mixture that you’ll want to eat with a spoon straight from the mixing bowl with reckless abandon. If you enjoyed this recipe, you may like... Tagged as: Chocolate, cream cheese, Desserts, Easy Entertaining, Easy Recipes, Hazelnuts, No Bake, Nutella

Coffee Ice Cream with Hot Fudge Sauce | Kitchn This past Easter weekend brought blissfully warm weather and the feeling that sunshine is finally here to stay. But it also welcomed something of huge importance into our little household... The ice cream maker! And while ice cream is a year-round food group to my boyfriend and me, I don't usually start cranking out the churner until spring officially arrives. I have lots of favorite flavors — Nutella gelato and fresh Georgia peach come to mind — but this coffee ice cream recipe just never gets old. So good in fact that I'll be serving it tonight for dinner with friends. P.S. Coffee Ice Cream with Old-Fashioned Hot Fudge Sauce Yields 1 quart For the ice cream1 1/2 cups milk1 1/2 cups heavy cream4 egg yolks2/3 cup sugarPinch salt1 cup strong brewed coffee (or more to taste, depending on strength) For the chocolate sauce2 squares unsweetened chocolate squares (preferably Baker's)1 tablespoon unsalted butter1/3 cup milk1 cup sugarPinch of salt Pour the milk mixture back into the sauce pot.

Related: