1/2 cup Whole Milk
1/2 cup Heavy Whipping Cream
1 1/2 tsp Cacao Powder
1/2 tbsp Pure Vanilla Extract
2 tbsp Collagen*
1/2 tbsp Pure Maple Syrup
1/3 cup Frozen Raspberries
*I used Dr. Axe’s powdered collagen protein product; however, you may use any protein powder you desire.
- Excluding the frozen raspberries, whisk all ingredients together in a medium bowl. Whisk thoroughly to remove any lumps from the powdered ingredients.
- Pour into an ice cream maker, and follow the manufacture’s instructions.
- Right before the ice cream reaches a creamy, thick texture, add the frozen raspberries.
- Finish the creaming process until your ice cream has reached a thick, scoop-able texture.
*I topped my delicious ice cream with homemade toasted coconut shreds, roasted almond pieces, and homemade, sugar-free, chocolate magic shell. You may eat your ice cream along for it is perfectly delicious or add any toppings you desire!
I was very satisfied with this recipe. Lemon poppy seed muffins are definitely a comfort food of mine. Therefore, I wanted to experiement to create a delicious ice cream that tasted the same. So, after experimentation, I devised a recipe that really does taste like my favorite muffins. If you are as obsessed with lemon poppy seed muffins as me, your taste buds will for sure enjoy this treat on a hot summer day.
1 cup milk
1/4 heaven cream
1/4 half and half
1/4 teaspoon lemon flavor
1/4 tsp vanilla flavor
1 tbsp vanilla extract
1/2 teaspoon poppy
1/2 lemon juice and zest 1
1tbsp maple syrup
1. Wisk all ingredients together in a mixing bowl.
2. Prepare mixture in your ice cream maker. Follow manufacturer’s instructions.
1 1/4 cups Whole Milk*
1 1/4 cups Cream*
2 1/2 tbsp Raw, Organic Honey
1 tbsp Pure Vanilla Extract
1 Vanilla Bean
1 tbsp Vanilla Flavoring
* For the milk and cream, I used my family’s raw milk from our dairy cows. However, I am sure store bought milk will work just as well. I recommend using whole milk. You may use whipping cream or heavy cream, but keep in mind that the heavy cream should not be over-churned. Your result maybe vanilla butter instead of ice-cream. In addition, heavy cream may mask the vanilla flavoring a bit.
- To expose the inner seeds/beans of the whole vanilla bean, cut the bean down the center lengthwise. Scrap inner beans away from the outer husk, and place into medium mixing bowl.
- Add the milk and cream, and whisk to combine. Make sure the beans are evenly dispersed in the mixture meaning no clusters of beans remain.
- Whisk in extract and flavoring
- Pour into ice-cream maker, and follow the instructs for your device.*
* I used Cuisinart’s ice-cream maker. I allowed the maker to run for about 30 minutes. Your machine may function differently; therefore, refer to your device’s user manual.
* I enjoyed mine by making Ice Cream Cookie Sandwiches. Check out the recipe linked, so you may satisfy your sweet tooth while being healthy!
2 cups Walnuts
2 1/2 cups Medjool Dates*
1 cup Cocoa Powder
1 cup Raw Almonds (chopped)
1 tsp Himalayan Pink Salt (coarse)
*You may need extra dates if your mixture is not sticky enough to hold together to form balls. Also, you may need extra to use to sweeten if their taste is too bitter.
- Chop almonds* and place to the side
- Process walnuts until they are finely ground*
- Add cocoa powder and salt and pulse until combined
- Blend dates one at a time into walnut, salt, and cocoa mixture. Your end product should be cake like crumbs that will stick when pressed into balls. If they are not sticky enough, add more dates which will also add sweetness in case the chocolate is too bitter.
- In a large bowl, stir almonds and cocoa mixture together.
- Press mixture into balls, place on parchment lined cookie sheet, and freeze.
*I used a Cuisinart to chop my almonds
*Whenever you need an energy boost, grab your tasty creations. They are perfect for when you are in a rush. These energy bites provide you with an extra boost because they are high in carbohydrates from the dates. The salt will help replenish your electrolytes after sweating. The walnuts and almonds will give you the needed protein to help muscle development.
Prep Time: 5 minutes
Make Time: 30 minutes (may differ depending on ice cream maker used)
Total Time: 35 minutes
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
- Whisk all ingredients in a medium bowl.
- Pour into ice-cream maker, and follow the instructs for your device.
* 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.
Makes 6 muffins
1/3 cup Coconut Flour
1/2 tsp Baking Powder
1/4 tsp Himalayan Pink Salt*
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*
* 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.
- Set oven to 350 degrees F to preheat.
- To combine, whisk coconut flour, baking powder, and sea salt in a medium sized bowl.
- In a mixer, thoroughly blend the dry mixture with the eggs, syrup, extract, juice, and zest.
- With mixer is on the low setting, slowly pour the coconut oil into the mixture. Blend well.
- Fill 6 paper-lined muffin cups two-thirds full with batter.
- In heated oven, bake 21-25 minutes or until they pass the toothpick test or until the center springs back went touched.
- Allow the baked muffins to cool for 5-10 minutes.
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.
Makes 12 muffins
2/3 cups Coconut Flour
1/2 tsp Sea Salt
1 tsp Baking Soda
1/4 tsp Cinnamon
1 tsp Pure Vanilla Extract
1/4 cup Xylitol
1/2 cup Whole Milk
1/2 cup Coconut Oil (melted)
1 cup Blueberries*
* You may use frozen or fresh blueberries. Keep in mind, however, that the frozen blueberries will turn your batter slightly blue.
- Set your oven to 350 degrees F to preheat.
- Whisk dry ingredients (coconut flour, salt, baking soda, cinnamon, and Xylitol) in a medium sized bowl.
- With a mixer, blend the dry ingredients with the wet ingredients (eggs, milk, and vanilla) until well blended.
- Setting the mixer on low, pour in the melted coconut oil slowly and blend thoroughly.
- Add blueberries and gently fold them into the batter.
- Fill twelve paper-lined muffin cups two-thirds full with batter.
- Bake at 350 degrees F for 30 minutes or until they pass the tooth pick test or until the center springs back to the touch. The tops should be golden brown.
- For garnish and an extra crunch, sprinkle Xylitol over your hot muffins.
- Let your hot muffins cool for 5-10 minutes before serving.
These muffins store well for about 3 days in an airtight container. You may freeze them up to 3 months.