I’ve been playing around with ice cream recipes that do not require an ice cream maker (although I now want one!) and a few no churn ice recipes seem to rely on condensed milk which is out for so many reasons! This was the most simple recipe and the Chief Taster loved it so much I “had” to make it again the following weekend. It’s also vegan and also great for anyone who is intolerant to dairy. I made another ice cream with cream and yoghurt, but in all honesty, I preferred this one.
The Chief Taster ate this dish with a loud, “mmmm” and cleaned the glass dish it was served in with a loud clatter of his spoon. It’s an easy dessert to make and I was just using up some cream cheese I had in the fridge. This would make a great last minute dessert when you have hungry eyes staring at you with a sweet tooth! You will need a blender of sorts for this though. I used a hand blender. Yummy! Tell me more Diva…
The left over almond meal when I make almond milk presented me with a challenge as I did not want to throw it out. I will not speak of the crackers I tried for fear of the reoccurring nightmares. I did finally make a lovely version of falafel though and also a delicious, moist brownie. I am currently having a love affair with avocados and used them in this brownie recipe instead of butter. The result is a soft, moist brownie. You could use melted butter or coconut oil instead. A tasty and healthy way to use the almond meal.
A popular muffin flavour is lemon and poppy seed, so thought I would susbtitute the poppy seed with chia seeds. They were lovely and crunchy and everything they should be. To add to the delightful lemony taste, I thought I’d fill the muffins with a creamy cream cheese filling. I was not wrong with this decision and the Chief Taster munched happily on them.
Lemon and basil is a flavouring that is usually used for sauces but I thought I’d put it in a muffin. It works, with the sweet taste having a slight savoury aftertaste of the basil. It’s a taste of Spring in your mouth! I half expected the Chief Taster to throw them across the room and demand chocolate, but he loved them and munched them with relish. I decorated mine with a lemon cream cheese glaze but you could happily serve them plain. Or with the topping of your choice…go crazy and get creative!
I had a large tub of sour cream sitting in the fridge and had two choices. Eat it all with a large spoon or bake with it. I decided to try to make an ice cream out of it. As I don’t have an ice cream maker (yet!) I had to hand churn it, so added vodka to help stop the crystallization of the ice cream. However, if I had an ice maker I would still add the vodka! This was my first time making ice cream with coconut milk and I was pleasantly surprised.
You need a few bowls in this method too, and a bit of organisation. Just get everything ready ahead of time and it is easy to make. You can use this recipe as a base to play around with other ice cream flavours too. I had another play with this and used tequila and lime. Delicious! The Chief Taster almost licked the bowl clean and I suspect he is hoping for a weekly ice cream dish!
A crustless pie could also be called a baked custard but I am going to be fast and loose with the definition of pie! You could use this as a filling for a gluten free pie with a crust too if you wished. The Mascarpone adds a richness and smoothness to the dish. It’s easy to make and is just delicious warm, with a side of cream. There is just something about the combination of pumpkin and the warm spices that I adore. Yummy, tell me more Diva…