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.
Oatmeal raisin cookie dough! (I’ve actually seen this at a homemade ice cream shop before! Drool.) Other ideas…ginger snap, pina colada, pumpkin, green tea (FAVORITE), or something with a fudge/caramel swirl. You can never go wrong with a swirl. 🙂
I was thinking of doing that too! I mean, we have chocolate chip ice cream, so why not one with oats and raisins, right? 🙂
Yum!!!! Thanks for the ice cream making tips and flavor ideas! 😀
Would this work with normal cows milk? Sorry i’m not vegan!
I’ve not tried it, but I don’t see why not. You might have to change the sweetener and vanilla amounts to suit your desired taste.
What about a tropical flavour? pineapples, coconut, macadamia nuts, papaya! that kind of thing!
I use a vita but it still gets ‘stuck’…should I add extra liquid?
No. But you probably need to thaw it longer, pre-blending.
I have been making moose tracks and cookie dough versions for the past couple of weeks. They taste just like the real thing, but so much healthier (thankfully!). I posted my chocolate chip cookie dough ice cream recipe on my blog, but not the moose tracks version yet. Hopefully soon. I would love for you to check them out and leave a comment. Enjoy!
For some reason it didn’t leave my blog link 🙁
Let’s try it again! Here’s the cookie dough ice cream recipe: http://peanut-butter-lover.blogspot.com/2011/06/chocolate-chip-cookie-dough-ice-cream.html
Love the sound of a mint chocolate version of that recipe! 🙂 The first photo in this post is stunning as well – love your photos Katie!
Thanks for the reminder of the frozen hot chocolate – I need to make it! Coconut ice cream would also be the way forward but I suppose just using coconut milk instead of almond would be the way to do it… plan for tomorrow 🙂
I would LOVE to help you try recipes out!!