Eeeeek!
Y’all, there was salad on my blog yesterday. Salad.
What’s a salad doing on a dessert blog? Never fear, dear readers, I have the perfect remedy for this: ice cream! (Well, maybe the perfect remedy would be chocolate mousse pie. But ice cream is a close second. And I promise to work on that pie!)
I finally tried a mint-chocolate chip version of the Volume Ice Cream.
It was just as delicious as I imagined. I’ll try to get the recipe post up next week. In the meantime, I thought I’d highlight a few of the variations I’ve already blogged about. Some of these posts are from over a year ago, so it was really fun for me to see my evolving photo skills!
When I posted this recipe, I actually called it “peanut butter frozen hot cocoa” but the method is the same as that of the volume ice cream.
This one’s from a long time ago, and I probably need to re-visit the recipe. I’m going to work on turning it into a healthy “Starbucks Frappuccino” recipe.
Peanut butter and banana: always a classic. And I think this was one of the first-ever photos I took after learning you’re not supposed to use flash with food photography.
Also known as Frozen Hot Chocolate. Another recipe I need to re-visit. There are just too many!
Ice Cream Notes:
This ice cream—when made with almond milk—has a very light texture (perfect for summer). But if you want a texture that mimics the richness of true ice cream, you can still get that with this recipe. Just use coconut milk (the kind that comes in a can) as your non-dairy milk.
Also, if you don’t have a high-powered blender like a Vita-Mix, you can still make these recipes. They will just be more like a Wendy’s Frosty than ice cream, in terms of texture.
Woah-oah-oah, if you get a healthy frappuccino recipe up here, I will be one happy, happy girl. I don’t have a vitamix, but today’s going to be hot, so I just might have to make myself a “frosty.”
Maple with blondie chunks!
Pistacio Almond is one of my favorites!! 🙂
hmmm I think I could be persuaded to do some ice cream taste testing 😉
as for flavors, I’ve got a couple of ideas! chocolate-raspberry, rocky road (with vegan marshmallows of course!), pecan praline, mocha almond fudge, moose tracks…
it could also be really fun to “healthify” popular flavors from brands like Ben & Jerry’s. so things like NY Super Fudge Chunk, Cherry Garcia, Phish Food, etc. (obviously this would be a bit more work, but some flavors, like chocolate fudge brownie, really wouldn’t be all that hard. i.e. just take your chocolate brownie and mix in bits of your brownies!)
oops I meant to say just take your chocolate ice cream and mix in bits of brownies! haha
What about peach ice cream or pistachio? Those are two of my favorite flavors.
Also, have any interest in sharing this post in my summer recipes blog hop? http://www.favedietsblog.com/the-healthy-hop-june-edition/
Aww sure, Matt! I’d be honored 🙂
Mmmm…how about a “Chocolate-Covered Strawberry” ice cream flavor?
I vote for pumpkin cheesecake! My husband would love you for teaching me how to make this 😀
I was wondering if you needed a high speed blender. I have a pretty regular blender, but will give these a try now!
I just did some flavours! Yesterday I made your Volume ice cream with Chocolate paste, mocha paste (both from the baker resource shop), vanilla extract, instant coffee and jovia. Unsweetened soya bean extract was my non-dairy milk. I let the ice melt for about 15 minutes then blended them for 1 minute in a blender to get really delicious,ice-cream-like slushie. YUM.(Even got my brother jealous and he hates desserts! ) My matcha ice cream is in the freezer right now! Will let you know the results! 😀
Matcha? Ooh I’ve never had matcha!
Oh! And cheesecake, praline and adzuki bean ice-cream flavours are totally awesome! 😀
Mmmmm, I’m looking forward to that recipe!
It is funny how your photography has changed (and gotten way better!).