Homemade Dairy-Free Strawberry Ice Cream

My kids are obsessed with ice cream these days.  Which is kind of funny, given that they can't actually eat real ice cream, due to their dairy sensitivities.  It all started a few weeks back, when I found these gluten-free ice cream cones (note: although we all like the sugar cones, none of us much cared for the gf cups, which just had an odd cardboard-like texture...).  I picked up a box of these cones alongside a carton of coconut ice cream as a treat for the kids when I discovered the cones.  A few weeks prior, Logan had been on the verge of tears, telling me about how all of the kids in daycare had gotten an ice cream cone while he had had a popsicle instead.

Little did I know that this was going to start a mad obsession with ice cream...  So we have been making various sorts of homemade "ice creams" lately.  Hopefully, I will get a chance to post a few more before summer is out.  Esspecially the particularly delicious mango version we made last week.

Our latest creation was based on an ice cream that Jérôme's grandmother used to make for him as a child.  She would crush fresh-picked strawberries with a fork, then add some crême fraîche and sugar and then freeze until ready.  Simple.as.that.

Since we are dairy-free, we used a soy cream substitute:

And I puréed the strawberries in the KitchenAid, since my kids are so particular with textures.  

 

This recipe only takes minutes to make and is delicious.  The kids have enjoyed it several times this week.  As have I.  Our neighbour's one year old son also got to enjoy a cone with us.     

 

 

 

  
3 pints fresh picked strawberries
1 carton Belsoy cooking cream or equivalent amount of crême fraîche or cream
1/2 C sugar, or to taste

1.  Mix all ingredients in the food processor.  For a more textured ice cream, crush strawberries with a fork and then mix in remaining ingredients.

 2.  Place ingredients in an ice cream maker, or freeze until ready to serve.

Difficulty level: easy

Fat-Free, Sugar-Free Strawberry Banana Ice Cream

This simple recipe is just a twist on the chocolate banana spinach ice cream I recently posted.  Which is based on that delicious banana soft serve.

Strawberry banana is one of my all-time favourite combinations.  Right up there with chocolate and peanut butter.  I'd say that 90% of the smoothies I make are strawberry banana.  Strawberry banana yogurt, ice cream, this delicious strawberry banana bread... you name it.  So I had to tag this in amongst "Lindsay's favourites". 

We've been eating this every single day after dinner since I first made it.  I think I've made three batches in less than a week.

As with the chocolate version, this couldn't be easier to make (or healthier).

All it takes is 4 frozen bananas and about a cup of strawberries.  I used fresh, since they are in season, but I'm sure frozen would work well too.  If using frozen though, I think I would partially defrost prior to using, to be sure that they blend well (unless you want chunks).

First, I just stuck the strawberries in the food processor and blended until smooth.  You can also just pulse if you prefer to leave chunks.  But you know Logan and his food issues.  So no chunks for us.  That's ok.  I prefer it this way anyhow.

Then you throw in the frozen bananas

and mix until smooth.

See?  Couldn't be easier.

I decided to throw some chocolate chips into our first batch for Logan.  See, he's a bit selective in his texture issues.  He will sometimes branch out and try mixing textures if chocolate is involved.  So I am now using this as a way to encourage him to try mixing textures of foods.  Teehee...

I just threw in a handful of dark chocolate chips and stirred with a spoon.

Personally, I much prefer the version without chocolate.  I find the chocolate wrecks the whole delicious strawberry-banananess of it all.  And I've never really been a fan of chocolate chip ice cream anyhow.  Plus, Logan ended up just picking out the chocolate chips and eating only them.  In true Logan style.  So we've been back to the plain version ever since.

Ter, do you like how I'm putting my deli day skills to use?

As with the original version, you can either serve immediately as a soft serve, like in the picture, or place in the freezer to harden.  

Enjoy!!  I'm just back from zumba and think I'm gonna head upstairs to get a bowl of this.

Difficulty level: easy

How to Grill a Chicken on a Beer Can

Beer can chicken is certainly not a new concept.  I've done them here and there in the past before, but have just never gotten around to blogging one.  I've made this a few times this summer, because it's a nice meal for company that takes relatively little preparation.  In fact, I think I'll make another tomorrow, as we still have a couple of frozen whole chickens in the freezer.

Though the explanation for this recipe seems extremely long and convoluted, this is actually a meal that requires relatively little preparation.  It takes a bit of time to roast the chicken, of course, but it only takes a few minutes to get it ready.  And once it's on the grill, you can virtually ignore it.  I keep a batch of the required barbecue rub in our cupboard at all times, which makes this really fast to throw together.  If you don't have time to make the rub, you can use a commercial rub to save time.

We don't bother using the wood chips, though I'm sure it'd be even better if we did.  Though I traditionally use beer, I used diet 7-Up last time I made this, since we're now gluten-free and beer has gluten.  And it worked just as well with 7-Up.

I served this with orzo salad and roasted pepper and tomato salad when we had our company up.  And typing this is making me want to run to the market to get a huge batch of peppers and tomatoes to make some of the second salad to freeze for the winter, because it's so darned delicious!  Maybe that's what I'll do on Tuesday when I don't have the kids :)

1 can (12 oz) beer (or cola, lemon-lime soda or root beer)
1 chicken (3 1/2 to 4 pounds)
2 tbsp. basic barbecue rub or your favourite commercial rub
2 C wood chips or chunks (preferably apple or hickory), soaked for 1 hour in a half can of beef plus water to cover, then drained (using beef from above can)

1.  Pop the tab off the beer can.  Using a church key-style can opener, make a few more holes in the top of the can.  Pour our half the beef into the soaking water of the wood chips.  Set the can of beer aside.

2.  Set up the grill for indirect grilling and preheat to medium.  If using a charcoal grill, place a large drip pan in the centre.  If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce heat to medium.

3.  Remove the packet of giblets from the body cavity of the chicken and set aside for another use.  Remove and discard the fat just inside the body and neck cavities.  Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.  Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken.  Rub the bird all over on the outside with 2 teaspoons of the rub.  If you have the patience, you can put some of the rub under the skin.

4.  Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can.  Don't worry if it foams up:  This is normal.  Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod, as shown in Steps 4 and 5 on the facing page.  Tuck the wing tips behind the chicken's back.

prior to grilling

5.  When ready to cook, if using a charcoal grill, toss all the wood chips on the coals.  Stand the chicken up in the centre of the hot grate, over the drip pan and away from the heat.  Cover the grill and cook the chicken until the skin is a dark golden brown and very crispy and the meat is cooked through (about 180 degrees Farenheit on an instant-read meat thermometer inserted in the thigh), 1 1/4 to 1 1/2 hours.  If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.

6.  Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests.  Let rest 5 minutes, then carefully remove the chicken from the beef can.  Take care not to spill the hot beef or otherwise burn yourself.  Quarter or carve the chicken and serve.

Serves 2 to 4. 

Difficulty level: moderate

Taken from How to Grill by Steven Raichlen.

Chocolate Coconut Milk Ice Cream

As summer is quickly nearing to an end, I realize I should get around to publishing the remainder of my summer recipes.  Which, in fact, should have been posted back when summer was in full swing and everyone would be wanting to make them.  But that's just not life with two little ones...

I had mentioned here that I had gotten an eensy bit excited about my ice cream maker this summer.  I hunted down this recipe after my sister mentioned how much she was loving some of the store-bought coconut milk ice creams she was eating, after having started a dairy-free diet.  It sounded delicious, so I hunted down and made this recipe well before we started our own dairy-free diet.

I got this recipe from the blog Cheeseslave. It's not terribly time consuming to make and the outcome is delicious homemade ice cream with little effort.  

Don't substitute low-fat coconut milk for the regular stuff, as it will make the texture of the ice cream more icy instead of creamy.

2-3 tbsp. cocoa powder
2 C full fat canned coconut milk 
pinch of salt
1/4 C honey or stevia to taste
1 tbsp. vanilla extract
4 egg yolks

1.  Add coconut milk and cocoa powder to medium saucepan on low heat and whisk to combine.  

2.  Stir in the sea salt, honey (or stevia) and vanilla extract, and whisk until honey is incorporated.  Remove from heat.  (Note: if you are using stevia, you don't need to heat it).

3.  Whisk in the egg yolks.

4.  Chill this mixture thoroughly in the refrigerator.  (You can skip this step if you're not heating it).

5.  Follow the manufacturer's instructions of your ice cream maker.  In 30-45 minutes you will have ice cream! 

 

If you prefer a bit of a harder texture, place the ice cream in the freezer for a minimum of two hours to harden - that is, if you can wait that long to try it (we couldn't!!).
 

Difficulty level: easy

Homemade No-Drip Yogurt Popsicles

This post is a follow-up to yesterday's jelly smoothy.  Logan didn't make his way through the whole jello/yogurt batch on his own.  And, though it tasted just fine, I didn't have much interest in eating it myself.  So I thought I'd try to stick it into some popsicle molds to see what would come of that.

And, low and behold... it led to no-drip popsicles!!  The kind you can give to your two year old in the car without fear that they will be covered from head to toe when you arrive at your destination.

Now, of course, I cannot guarantee that these will not get all over your child.  Since he or she could just stick their hands into this once it is no longer frozen and rub it all through their hair like they could with regular yogurt.  With a gelatin touch.  Which just might be a lot of fun to clean up!!

But I've had much success letting Logan eat these both in the car and while walking through our house (and he can usually be pretty messy!!).

Simple as can be.  Just follow yesterday's super quick recipe for the jelly smoothy and then scoop it all into popsicle molds and freeze.

I tried to make a version with just yogurt and fruit.  But those dripped all over my house.  So back to the jello version I went.  Just for a bit of sanity.

Logan enjoyed these all summer!

Difficulty level: easy

The Healthiest Ice Cream on Earth: Chocolate Banana Spinach Ice Cream

Now, I know that, having read the title of this post, you're all thinking this has got to be gross. 

Truth is, much like a green monster smoothie, you can't even taste the spinach.  

This isn't true ice cream.  Which is what makes it so healthy.  But it's incredibly delicious and a fantastic substitute for ice cream.  And it's so close to ice cream, your kids may not even notice the difference.  

Mine didn't.

We even did an experiment where we gave Logan a little bit of real chocolate ice cream, followed by this.  And he didn't even notice the difference. 

Maybe I shouldn't be so excited about that???  This may indicate there will be no Nobel-prize winning going on in this household...

Now, I have to share the history of this ice cream in our house.

It seems that in my excitement to use my ice cream maker (see my recent posts here and here), I may have inadvertently sent an unintended message to Logan.  A message that ice cream is a breakfast food.  Since we went through a phase where he was waking up every morning, screeeeeeeaming for ice cream.  

A message that ice cream can be eaten 3 times a day.  Since he was asking for it at every meal.  Every.single.meal.

Wait - I think it may have actually been a message that ice cream can be eaten 5 times a day, since he was also asking for it at each snack too.

The other night after dinner... scratch that... before he'd even eaten dinner, he started screaming "biiiiiiiiig ice cream".  When dinner was finally over and I got him out a little homemade popsicle, he kept loudly insisting "nooooo BIG ice cream". 

Now let's not get all crazy here.  He's not actually getting ice cream 5 times a day.  Nor is he getting the BIG ice cream he demands.  I've been saying an awful lot of no's to him lately.

But when I read recently on Oh She Glows about this banana soft serve ice cream (made only with bananas and milk), I knew I had to start making this for Logan instead.  However, I didn't get around to making it until Angela posted her recipe for her peanut butter, jam and banana popsicles made with banana soft serve. 

I'm not exaggerating when I say that I pretty much dropped everything, ran to the kitchen and whipped up a batch.  And then ate almost half of it.

What???  I'm breastfeeding ;)

So since I already had everything out to make Angela's version of this ice cream (which was delicious beyond words!!), I figured I'd also whip up a batch of something similar, that my sister recommended to me way back when.  This also combines Angela's banana soft serve with her green monster smoothies. 

And this invention is this chocolate banana spinach soft serve ice cream right here.  

Perfect for my little Logan who screams his head off all day long that he wants ice cream.  Here ya go little guy.  Eat your heart out :)  He can now enjoy ice cream whenever he wants.  Even for breakfast.

Best part?

He loves putting tons of "sprinkles" on his.  Which are really chia seeds.  He's so gonna hate me when he gets older! 

Check out this video here to see his excitement over his chia sprinkles. 

And yes - he does insist on eating his ice cream with the ice cream scoop.

As for the recipe, it's super simple.  All you need is:

2 cubes of frozen spinach, defrosted (mine didn't blend well when I didn't defrost them first)

 4-5 frozen bananas

 

1-2 tbsp. cocoa powder

a couple of tablespoons of milk (I used coconut milk, since we're now dairy-free) 

And then you just blend all of it in your food processor until smooth, adding more milk as necessary.  

This makes a delicious soft-serve "ice cream" that you can serve immediately.  Or pop it in the freezer for a harder consistency.  You'll just need to take it out a few minutes before serving to let it soften enough to scoop out.

 

Or you can just eat it out of the mixing bowl.

Just don't forget to add your chia sprinkles for all of these health benefits.

Difficulty level: easy

Natural Homemade Strawberry Freezer Jam

Remember this post back here when I talked about how much fruit I had jammed into my new fridge?  Well, as it turns out, we didn't really ever get around to finishing off the strawberries.  So Camille whipped them into this super quick and easy freezer jam while she was here.

Her batch was so quickly eaten that I ran to the farmer's market to get a big basket of strawberries to make more, before they are out of season.  

 
At the same time, I also whipped up a batch of blueberry vanilla chia seed jam from Oh She Glows.  And then made some blueberry oatmeal squares with that, for my parents' visit this weekend.

I used to make various freezer and regular jams, but find that this one, which has no pectin or other preservatives, has a much stronger fruit flavour than any others I've made.  

You basically just pick whatever fruit you want to make jam with, weigh it and then add half of the fruit's weight in sugar.  Pour the sugar over the fruit and let sit overnight in the fridge, so that the fruit will release its juices.

now that's a mountain of sugar!!

Next day, put the fruit/sugar mixture into a big pot and cook over low-medium heat until cooked.  You can check the consistency of the jam by dipping a wooden spoon into it.  When the jam sticks to the spoon at the consistency you want, it is ready.  It will continue to thicken a bit as it cools.

Then you can either fork mash the berries, or use an immersion blender if you prefer a smoother jam, like I do.

See??  Super easy.  I think the whole thing took me maybe 20 minutes for 5 jars of jam (plus the 5 blueberry I also made).

I chose to not process this for canning, as I just don't have the time for that these days.  So I just jarred it and stuffed it in the freezer to have delicious homemade jam throughout the winter.  

Hmmm.... not getting so far on that freezer challenge, huh???

To Die For Homemade Cheesecake Ice Cream

My quest to use my ice cream maker lives on.  It all started with homemade vanilla bean ice cream.  And it has now progressed to cheesecake ice cream.  Is there anything more sinful??  And as we all know, sinful = DELICIOUS.  And this ice cream is no exception.

After making this, I got confirmation that Jérôme and I were truly meant for each other.  While eating it, he said to me "imagine this with Oreos stirred in".  Which is exactly what I had been thinking...  

I got this recipe from Food and Wine Magazine.  It is super, super rich.  You really only need a very small portion to be satisfied.  In fact, you probably won't be able to each much more than a very small portion.  Which is perfect, since it is so rich that if you eat too much of it, you'll never be able to do your pants up again ;P

6 ounces cream cheese, softened but still cool 
3/4 cup superfine sugar
1 cup cold sour cream 
1 cup cold heavy cream 
pinch of coarse (kosher) salt 
3 tablespoons fresh lemon juice 
1/4 teaspoon vanilla extract

1.  Chill a medium mixing bowl and the beaters of an electric mixer. 

2.  In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. 

3.  Beat in the sour cream and then the heavy cream. Add the salt, lemon juice, vanilla and beat the mixture just until thick and smooth. 

4.  Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again. 

5.  Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes. 

6.  Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately, or pack the ice cream into a covered container and freeze for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving.

Difficulty level: moderate