This gorgeous ice cream is completely dairy-free, naturally-colored, creamy, and delicious. I made this a while back for Bob’s Red Mill.
I made it right before the Easter holiday, but it’s amazing all year long.
I also created a Hazelnut Waffle Cone recipe to go along with the ice cream. It’s also gluten-free and dairy-free.
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Hazelnut Waffle Cone (gluten-free/dairy-free)
makes 8 cones
1/3 cup @bobsredmill hazelnut flour
1/3 cup @bobsredmill oat flour
1 pinch of salt
1/4 cup almond milk
2 tablespoons pure maple syrup
2 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
Preheat a waffle-cone maker (or a griddle if you don’t own a waffle-cone maker—P.S. I don’t own one, so you can definitely do without).
In a bowl, whisk together all wet ingredients (eggs, milk, maple, oil, vanilla). Add in dry ingredients (flours). Stir together for at least 1-2 minutes. Make sure there are no lumps.
Spoon 2-3 tablespoons of the batter onto waffle-cone maker (or griddle). Cook until golden brown. (If using a griddle, flip like a pancake and press with the turner to make sure it is cooked evenly and stays flat.)
Once golden brown on both sides, quickly remove from heat and shape around a cone roller or mold into a cone shape. (I used my ceramic cone shown in picture, lined with parchment.)
Repeat with remaining batter and set cones on cooling rack to cool and harden. Makes 8 cones.
Creamy Banana Cashew Ice Cream (dairy-free)
makes 2-3 servings
3 bananas, sliced and frozen
1/4 to 1/2 cup cashew butter (depending on how creamy you want it)
1/4 teaspoon vanilla
1 pinch of salt
1/4 cup almond milk
Put sliced/frozen bananas in blender (or food processor) first. Blend slowly for a few seconds to start breaking them apart.
Add in the remaining ingredients. Blend until smooth, making sure to blend at a LOW speed.
Add superfood powders for color. I used blue spirulina powder (for the blue), pitaya / pink dragonfruit powder (for the pink), and orange dunaliella powder (for the orange). You can find these from Amazon, Terrasoul Superfoods, or Suncore Foods.
Eat immediately for soft-serve or freeze for 3-6 hours to get a firmer texture. Serves 2-3.
P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, Pinterest, or Youtube to stay up to date with all my creations and recipes! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough
2 cups room temp canned coconut milk (shake the can well)
1 1/2 cups semi-sweet chocolate chips* (see below for dairy free and sugar free options)
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Cook your sweet potato, using your cooking preference. I baked mine in the oven at 425 degrees Fahrenheit for about an hour. You can even cook yours in the microwave.
Meanwhile, melt chocolate chips in a double-boiler on the stovetop—set aside once melted. Alternatively, you can melt your chocolate chips in the microwave.
After the sweet potato is cooked through, allow it to cool for a few minutes, then peel off the skin. In a high-power blender (or food processor), add in the sweet potato and coconut milk. Blend for about 10 seconds.
Pour in melted chocolate chips. Blend again on high power for about one minute, until completely smooth. You don’t want any chunks.
Add in vanilla and salt. Blend for another 30 seconds.
Taste the mixture. If you want it sweeter, add in a little sweetener of choice. I thought it was the perfect balance of sweetness to creaminess, so I didn’t add any additional sweetener. Also, if you want it more bitter/chocolately, then you can add in a spoonful of cocoa powder. Keep in mind—if you add cocoa powder, you’ll want to add a touch of sweetener. (Remember the story: “If You Give a Mouse a Cookie”? Yeah, it’s kind of like that if you choose to add the cocoa powder.)
Grab a freezer-friendly container and pour this ice cream mixture in there. Put on the lid and place in the freezer. Check it out and stir every 30 minutes (as the edges will freeze first)—this part is optional, but I found that it ended up freezing faster/more consistently this way.
After about 3-4 hours, it should be frozen and ready to devour!
Doesn’t the arugula make this hummus look so fancy? 🤴🏼Technically this arugula wreath is called a “laurel wreath” or “civic crown” that Julius Caesar wore to symbolize victory. Good ol’ history.
The secret ingredient in this recipe is peanut butter. Add it in addition to tahini. It’s seriously SO GOOD.
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P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough
SECRET INGREDIENT HUMMUS
2-3 garlic cloves, peeled & chopped
2 cans chickpeas/garbanzo beans, 1 can drained (& 1 can undrained)
1/4 cup olive oil (add more if needed)
3-4 teaspoons lemon juice (or juice from 1 freshly squeezed lemon)