Homemade Vanilla Ice Cream {gluten free, egg free}

I've always thought vanilla ice cream to be boring.  I always wanted a chocolate based ice cream, or mix-ins at the least.  I never thought plain vanilla ice cream was worth the calories.  I used to think that... until my husband created the absolute best and perfect homemade vanilla ice cream recipe.  

This ice cream is not only absolutely amazing, but it is lower in fat than other ice creams. Bonus!  

Plus, if you follow my easy peasy Diet Tip you'll get to have a treat, but you won't over indulge.  

The Diet Tip for today is, use ice cream cones rather than bowls.  Each night you want a treat, place 1 scoop into a cone.  The cone is more fun to eat, and you will only treat yourself to a little treat rather than an entire bowl of ice cream that most of us fill up way too much.
    

The other benefit with a delicious Vanilla Ice Cream recipe is you can add fresh fruit (or other not so diet friendly mix-ins) for a simple yet very summer like dish.  We went to a farm nearby and picked peaches as a family.  The kids had a blast, and the fresh peaches to gobble up makes everyone happy.

You definitely need this recipe, just like you definitely need an ice cream maker.  We love this Cuisinart one. 

Vanilla Ice Cream
Recipe: Alohamora
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups

Ingredients: 
1 1/2 c. heavy whipping cream
1 1/2 c. milk (we use skim, but whatever you want)
3/4 c. white sugar
pinch of salt
1 tsp vanilla

Directions: 

1. In a small bowl mix all of the ingredients together.
2. Cover and place it in the fridge for at least 2 hours; the longer you place the mixture in the refrigerator the creamier the ice cream will be.  
3. Turn the ice cream maker on, and pour the cream mixture into the ice cream maker bowl.  The bowl we use is kept in the freezer so it is good and frozen when we need it.  We have noticed our Cuisinart bowl needs to be in the freezer for longer than 10 hours.  Let the ice cream maker do all of the work for 20-30 minutes.  
4. Your ice cream will be soft serve at this point.  We always enjoy a scoop now, and then place the rest in an airtight container in the freezer.  The hard ice cream will set in about 8 hours.
5. Enjoy! 
6. Store leftovers in the freezer in that airtight container. 

Happy Delicious Hard Not to Love Vanilla Ice Cream eating! 

Cinnamon Ice Cream {Egg, Nut, and Gluten Free}

When I shared the oh so delicious Pumpkin Ice Cream recipe with you I shared how far ice cream makers have come.  I even included our ice cream maker on My Favorite Kitchen Toys, I mean Tools, of 2016. 

We have been exploring with many ice cream flavors, and today I am sharing another amazing one.  Cinnamon Ice Cream, I honestly never knew how delicious cinnamon ice cream could be until we made this one.  Before, if I had been at an ice cream parlor I would've never selected it, but now this ice cream is one of my favorites.  It's amazing. 

As a bonus, this ice cream is a little healthier than store bought ice cream b/c of the extra milk we added instead of heavy cream. Tho, we probably ruined our healthier aspect by adding some crunch in the ice cream through the Cinnamon Bun Oreos (Golden tastes delicious as well).  I guess you can't win them all.  ;) 

If you are wanting this to be gluten free be sure to leave out the cookies, or add GF cookies. 

Cinnamon Ice Cream
Recipe: Alohamora
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups

Ingredients: 
2 c. heavy whipping cream
1 c. milk (we use skim, but whatever you have)
3/4 c. sugar
1 1/2 tsp cinnamon
1/4 tsp vanilla

Optional Mix-Ins: 
10-15 crushed Golden Oreo or Cinnamon Bun Oreo cookies

Directions: 

1. In a small bowl mix all of the ingredients, except the mix-ins, together.
2. Cover and place it in the fridge for at least 2 hours the longer you leave it in the fridge the creamier the ice cream.  
3. Turn the ice cream maker on, and pour the cream mixture into the ice cream maker.  Let the ice cream maker do all of the work for 20-30 minutes. 
4. When the ice cream is just about done you can add any mix-ins you desire and let the machine stir it all.  You can also remove the ice cream to an airtight ice cream storage bowl and add the mix-ins then.  Stir your desired mix-ins with a spoon. 
5. Your ice cream will be soft serve at this point.  We enjoy a scoop now, and then place the rest in a airtight container in the freezer.  The hard ice cream will set in about 8 hours.
6. Enjoy! 
7. Store leftovers in the freezer in that airtight container. 

Pumpkin Ice Cream {Egg, Nut, and Gluten Free}

This Pumpkin Ice Cream is amazing. Seriously. 

Way back in the day, back in college, I bought an ice cream maker.  I thought homemade ice cream sounded so fun, ideal, and delicious.  Way back in those college days (18 years ago I started college, eek) I bought an ice cream maker that required lots of ice and rock salt.  Making the ice cream was difficult b/c I could never get the right ratio of ice and salt, and the ice cream never turned out great.  I gave that maker away... way back in those college days.  It was a bit of a disappointment. 

However, technology has come a long way in the homemade ice cream department.  I decided we didn't have enough kitchen appliances, and felt we needed to try out this new technology.  We got this Cuisinart one, and we are absolutely loving it.  No ice or salt involved; you only have to freeze the bowl before using it.  It's genius, awesome, and works like a charm. 

B/c it is still too hot here in AZ (last week it was 100 degrees still... ugh!) we eat ice cream year round to cool off.  However, in my Colorado, Utah, and North Carolina days we still enjoyed ice cream in the Fall and Winter b/c ice cream tastes delicious year round.

What better way to celebrate Halloween, Thanksgiving, or Fall in general than with Pumpkin Ice Cream!  Happy delicious eating season and ... Happy Halloween!

May November, and your life, be full of pumpkin ice cream and other delicious treats. 

Oh, I almost forgot, we stirred in a some of Sprouts Pumpkin Cheesecake cookies into the ice cream after it is was all made. These cookies are amazing, like hello really delicious, and when mixed in the ice cream adds some serious yumminess.  

You could also stir candied walnuts or pecans if you so desire, or nothing.  It's amazing on its own, and it hits the WOW factor with mix-ins.

Enjoy this simple easy recipe!  

Pumpkin Ice Cream
Recipe: Alohamora
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups

Ingredients: 
1 1/2 c. heavy whipping cream
3/4 c. milk (we use skim, but whatever you want)
3/4 c. pumpkin puree
1 c. brown sugar
2 tsp pumpkin pie spice
1/4 tsp vanilla
1/4 tsp salt

Optional Mix-Ins: 
5 crushed Pumpkin Cheesecake cookies
1/3 c. candied walnuts or pecans

Directions: 

1. In a small bowl mix all of the ingredients, except the mix-ins, together.
2. Cover and place it in the fridge for at least 2 hours.  
3. Turn the ice cream maker on, and pour the cream mixture into the ice cream maker.  Let the ice cream maker do all of the work for 20-30 minutes. 
4. When the ice cream is just about done you can add any mix-ins you desire and let the machine stir it all.  You can also remove the ice cream to an airtight ice cream storage bowl and add the mix-ins then.  Stir your desired mix-ins with a spoon. 
5. Your ice cream will be soft serve at this point.  We enjoy a scoop now, and then place the rest in a airtight container in the freezer.  The hard ice cream will set in about 8 hours.
6. Enjoy! 
7. Store leftovers in the freezer in that airtight container. 

Happy Halloween! and Happy Pumpkin Ice Cream eating!

Pink Strawberry Cupcakes

I'm kind of on a cupcake kick right now.  It's my birthday month, and I am under the assumption that it is totally acceptable to make loads of cupcakes the entire month.  We'll see if my short attention span can really pull off cupcakes all month long, but for now I'm having fun and it all tastes delicious. 

Since I have a husband and daughter who don't love chocolate, I figured cute Pink Strawberry Cupcakes were necessary to keep everyone happy after my decadent chocolate ice cream filled cupcakes yesterday.

These cupcakes, are not only cute, but they can easily be transformed into Strawberries and Cream Cupcakes by filling the cupcakes with vanilla ice cream.  Fill them using the same technique as these cupcakes.  Ice cream in the cupcakes really takes them to another level, and your guests will pretty much think you are amazing.  

Pink Strawberry Cupcakes
Recipe: Alohamora and adapted from Joy of Baking
Active Time: 30 minutes
Inactive Time: 20 minutes + cooling time.
Servings: 12-15 cupcakes

Cupcakes:
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp vanilla
1 1/2 c. cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 strawberry baking flavor powder
1/2 c. milk
1-2 drops pink gel food coloring

Frosting:
1/2 c. butter, softened
3 c. powdered sugar
1/8 tsp strawberry baking flavor powder
1 tsp vanilla
1-2 drops pink gel food coloring
1 1/2 -3 Tbsp milk

Toppings: (optional)
Sprinkles, strawberries, candy, graham cracker crumbs, etc.

Directions: 

1. Preheat oven to 325 degrees and line a muffin pan with paper liners.  
2. In a medium to large bowl or a stand mixer beat the butter on low until smooth. 
3. Add the sugar to the bowl and mix until light and fluffy. 
4. Add the eggs, one at a time, and vanilla and mix after each addition.
5. Add the flour, baking powder, salt, and strawberry flavoring to the bowl and mix until just combined. Scrape down the sides of the bowl if you need to to be sure the batter is mixed well. 
6. Add the milk in a slow stream with the mixer on.  Mix until just combined; scrape the sides of the bowl as needed.  Add the food coloring and mix until coloring is mixed through. 
7. Use a large cookie scoop, ice cream scoop, or pour the batter into the muffin cups.  Do not fill the muffin cups more than 3/4 full.
8. Bake the cupcakes at 325 for 18-22 minutes until the cupcakes are set and a toothpick comes out clean. Allow the cupcakes to cool completely before frosting them. 
9. I usually make the frosting while the cupcakes are cooling.  In a stand mixer beat the butter on medium speed until smooth. 
10. Add the powdered sugar, strawberry baking flavor powder, and vanilla to the mixer and beat until just combined.
11. Add the food coloring, and with the mixer on low stream the milk into the frosting.  Start with 1 1/2 tablespoons and add more milk only until you've reached your desired consistency.  Scrape the sides of the bowl and whip for 1-2 minutes until the frosting is light, fluffy, and smooth. 
12. When cupcakes are completely cool you can frost the cupcakes.  I really love using this Dessert Decorator b/c it makes icing so simple.  However, a piping bag isn't difficult either.  If you are filling your cupcakes with ice cream, obviously fill them before icing; use this technique to fill them.  I personally love to do half the batch filled with ice cream, and the other half without filling.
13. Add any sprinkles, strawberries, candy, graham cracker crumbs, or toppings that you desire.    
14. Serve and enjoy! 
15. Store leftovers on the counter, or in the refrigerator.  If you decide to fill the cupcakes with ice cream then obviously store leftovers in the freezer. 

Happy Pink Strawberry Cupcake eating and/or Strawberries and Cream Cupcake eating!       

Chocolate Ice Cream Filled Cupcakes

Happy Labor Day!  

Growing up we'd always have cake and ice cream to celebrate someones birthday.  Thinking about birthdays and cupcakes I felt combining the cake and ice cream into a fun personal serving was exactly what I needed to do.  

These Chocolate Ice Cream filled Cupcakes are delicious, easy to make, and fun to eat. There are a couple steps, but the steps aren't difficult.  You'll need the recipe below, ice cream, and a delicious frosting recipe.  

Last week I gave y'all the most amazing chocolate buttercream frosting.  This frosting is perfect for these cupcakes.  The taste is amazing, and equally important is the frosting freezes well which is important when you are making an ice cream filled cupcake.  

This picture below is for your reference.  After baking the cupcakes and letting them cool you will need to make room in the center of the cupcake for the ice cream.  They have gadgets to remove the center of cupcakes, but personally those make too big of a hole and compromise the strength of the cupcake.  Therefore, my very favorite tool is a grapefruit spoon.   These spoons have serrated edges that allow you to quickly and easily cut the cupcake to make a circular hole in the middle.  

Chocolate Ice Cream Filled Cupcakes
Recipe: Alohamora
Active Time: 45 minutes 
Inactive Time: 25 minutes + cooling time (approximately 2 hours)
Servings: 12-15 cupcakes

For the Cupcakes: 

3/4 c. sugar

6 Tbsp oil

1 egg

1 c. all purpose flour

1/4 c. unsweetened cocoa powder

3/4 tsp baking soda

1/4 tsp salt

3/4 c. boiling water

1 tsp vanilla extract

Filling:

ice cream of your choice, I prefer chocolate

Frosting:

get the recipe for the best chocolate buttercream frosting here. 

Toppings: (optional)

Sprinkles, chocolate covered banana slices, candy pieces, etc. 

Directions: 

1. Preheat oven to 325 degrees.  Place muffin/paper liners in your muffin tin. 
2. In a large bowl or a stand mixer add your first three cupcake ingredients and mix it on low until well combined. 
3. Add your flour, cocoa, baking soda, and salt in that order on top of your sugar mixture.  On low, mix it all together until it is well combined.  It will seem somewhat dry to you. 
4. With your mixer on low slowly pour in the boiling water.  You may need to use a spatula halfway through the mixing to make sure the water is combining with all of the cake mixture.  It will appear quite soupy at this point.    
5. Finally, add the vanilla and mix until well combined.
6. I like to either pour the batter into the muffin liners, use a a large cookie scoop, or an ice cream scoop to distribute the batter between the paper liners.  I usually fill it no more than 2/3 or 3/4 full, or do I large scoop per cupcake.
7. Bake the cupcakes at 325 for 18-22 minutes or until a toothpick comes out clean and the cupcake bounces back. 
8. When the cupcakes are done take them out and place them on a trivet or a cooling rack.  Let the cupcakes cool completely. 
9. During this time make your frosting and get it ready in your piping bags or this dessert decorator which I find to be so quick and easy for icing cupcakes.  I'm a huge fan.    
10. When your cupcakes are completely cool use a grapefruit spoon to make a circular opening in the middle of each cupcake like the picture shown above.  Save and enjoy the scrapes from the inside of the cupcakes.  They are tasty. 
11. Using a small cookie scoop or melon baller scoop balls of ice cream and place them inside the cupcake holes. If you are by yourself place the cupcakes in the freezer after placing ice cream in them.  This will keep the ice cream from melting.  Leave it in the freezer for 15-20 minutes before taking it out to frost.  If you have a buddy, have one of you doing the ice cream filling and one of you frost. 
12. Frost your cupcakes, and place any toppings on top that you desire.  Seriously the dessert decorator makes it so so easy to ice and keep it mostly consistent looking. 
13. When 1 or more cupcakes are frosted and decorated place them in the freezer covered until ready to serve.  
14. Enjoy!
15. Store any leftovers in the freezer in a airtight container.  The cupcakes will stay fresh and frozen rather than dry out. They'll be delicious! 

Happy Delicious Chocolate Ice Cream filled Cupcake eating! 

 

20 Minute Chocolate Ice Cream {Healthy} {Vegan} {Paleo}

Oh man, it has been a week for me.  Last Thursday night I was in a high speed car accident on the freeway and then the other two cars involved in the accident drove away. Not cool!  There was a trip to the ER and a totaled car, but I am luckily and grateful to be walking.  

I also just got back from a family vacation.  We went to Coronado Island, and this is one of my very favorite beaches and towns ever.  If I could afford to live there I would; if I could afford to stay at Hotel Del I would.  There are a lot of "ifs" when it comes to Coronado, but there are some things that aren't even questioned.  

Coronado Island has the best family beach I've been to in California.  Another without a doubt Coronado is the Moo Time Creamery.  The Moo Time Creamery has the absolute best ice cream; I'm not even a huge coconut fan, but I fell in love with the coconut ice cream here the first time I came.  I have since had several different flavors, and I've loved all of them.  The peanut butter ice cream from this trip was amazing!.  If you go to Coronado Island you must stop for a treat at Moo Time Creamery, and if you are really living the dream you'll go there more than once.  They have two locations on the island. 

My kiddos had been requesting a beach trip for months now.  We planned a trip to Coronado and of course planned an ice cream stop as well.  My kiddos have now been introduced the best of Coronado Island; it'll be hard to live up to this family vacation from here on out.  

While on vacation we had really great burgers at Cali O' Burger and the most amazing Veggie Bowl I've ever had (b/c I crave veggies on vacation, and you know that if you follow me on Instagram @alohamoraopenabook) at Kitchen in the Desert Cafe in 29 Palms. 

If you are ever on your way to Joshua Tree National Park you must stop at this restaurant for the most amazing and flavorful food.  It may be in a sketchy location, the back of a Mobil gas station/liquor store, but the food is worth it all.  I also hear the smoothies are amazing as well. 

I crave vegetables when on vacation b/c I never get enough, and when I come home from vacation I always crave healthy food and clean eating.  However, it's a holiday weekend with friends and families gathering.

Memorial weekend is usually a time to remember the sacrifices others have made as well as spend time with loved ones.  When I lived in Denver I always ran the Bolder Boulder, one of my favorite 10k races, on Memorial Day.  Now in AZ I spend time with family and usually cook out on the grill.  Both make for a great day.  

Since we just got home from vacation I'll make sure we are grilling vegetables along with the meat, but I'll also make sure we have a treat.  I always need a treat.

This Healthy Chocolate Ice Cream can be made in 20 minutes and is Vegan and Paleo Friendly.  Basically, it is a diet friendly dessert that you will be absolutely amazed with how delicious it tastes.  This ice cream is rich and chocolaty goodness with no processed sugar or dairy.  This ice cream is one of my favorite treats; I've even been known to bring it to girl's night... and they all loved it as well. 

You should include this quick and easy dessert to your weekend... even if the ingredients sound a bit bizarre. 

Healthy Chocolate Ice Cream in 20 Minutes
Recipe: Alohamora slightly adapted Perry's Plate
Active Time: 20 minutes
Inactive Time: 0
Servings: About 3 1/2 cups

Ingredients: 
2/3 c. almond milk
1/3 c. cocoa powder
4 medjool dates, pitted
1/2 avocado
1/4 c. honey
1 tray ice cubes (approximately 3 1/2 cups)

Directions: 

1. Place everything, but the ice, in a blender (I love my Blendtec) in the order listed and blend until smooth.  Add more honey according to your taste, but I felt 1/4 c. was plenty. 
2. Add the tray, or 3 1/2 cups, of ice and blend until smooth and combined. 
3. Serve right away or freeze in an airtight container and serve within an hour or 2 hours max.  B/c of the avocados I have not trusted to leave this ice cream overnight in my freezer, but I did have a friend who kept it overnight in an airtight container and she said it was delicious still. 
4. Personally, I don't believe in storing it overnight, but I do believe in being gluttonous with this healthy ice cream dessert.  I promise you won't feel guilty, but instead you will feel happy.  

Happy 20 Minute Healthy Chocolate Ice Cream eating!