Peppermint Ice Cream

Sugar-Free/Paleo

Prep Time: 5 minutes

Make Time: 30 minutes (may differ depending on ice cream maker used)

Total Time: 35 minutes

Serves: 4

Ingredients:

1 cup Whole Milk

1 cup Heavy Whipping Cream

1 tbsp Pure Maple Syrup

1 tbsp Raw Honey

1 tbsp Pure Vanilla Extract

1/4 tsp Peppermint Flavor

1/2 tsp Vanilla Flavor

Directions:

  1. Whisk all ingredients in a medium bowl.
  2. Pour into ice-cream maker, and follow the instructs for your device.
  3. ENJOY!*

*Notes:

* I enjoyed mine by adding chocolate chips. Since I follow a sugar-free, paleo diet, I used Lily’s mini chocolate chip brand. However, you may add whatever you desire. It’s your ice cream, so accent it with anything.

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Lemon Poppy Seed Breakfast Muffins

Makes 6 muffins

Ingredients:

1/3 cup Coconut Flour

1/2 tsp Baking Powder

1/4 tsp Himalayan Pink Salt*

4 Eggs

1/4 cup Pure Maple Syrup

2 tsp Pure Vanilla Extract

2 tbsp Fresh Lemon Juice

2 tsp Lemon Zest

1/4 cup Coconut oil (melted)

2 tsp Poppy Seeds*

*Notes:

* You may use sea salt instead of Himalayan pink salt; however, I recommend the pink salt because I prefer its flavor.

* You may use chia seeds instead of poppy seeds if you prefer.

Directions:

  1. Set oven to 350 degrees F to preheat.
  2. To combine, whisk coconut flour, baking powder, and sea salt in a medium sized bowl.
  3. In a mixer, thoroughly blend the dry mixture with the eggs, syrup, extract, juice, and zest.
  4. With mixer is on the low setting, slowly pour the coconut oil into the mixture. Blend well.
  5. Fill 6 paper-lined muffin cups two-thirds full with batter.
  6. In heated oven, bake 21-25 minutes or until they pass the toothpick test or until the center springs back went touched.
  7. Allow the baked muffins to cool for 5-10 minutes.
  8. ENJOY!

*Notes:

Muffins taste the best when consumed within 3 days. You may seal your muffins in an airtight container and store for 3 days or freeze for 3 months.