1/2 cup Coconut Oil
2/3 cup Cacao Powder
3 tbsp Pure Maple Syrup
1/2 tbsp Vanilla Extract
1/2 cup Heavy Whipping Cream
1 tbsp Pure Maple Syrup
1/4 tsp Vanilla Flavor
- Place mixer bowl and whisk into the freezer to cool for your whipped cream.
- Cut the tops and core of the strawberries away. Your result should be a small strawberry “cup”. Place your cups in an egg cartoon. The cartoon is to hold the strawberries upright when you fill them with chocolate and top them with whipped cream.
- In a small pot, melt coconut oil over low heat.
- Add the cacao powder, maple syrup, and vanilla extract to the oil and whisk thoroughly to remove any lumps.
- Fill the strawberry cups to their brim, and place in the refrigerator while you make your whipped cream. You want the chocolate to be firm before topping them with whipped cream.
- In the cooled mixing bowl, pour your heavy whipping cream, vanilla flavor, and maple syrup together.
- On high speed, whisk the whipped cream ingredients until firm peaks form, or approximately one minute.
- Take a sandwich baggy, fill it with your whipped cream, and cut a small hole in one corner.
- After the chocolate has hardened and cooled in the strawberry cups, squeeze the whipped cream from the baggy onto the top of your cups.
- Serve and ENJOY!
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!
1/3 Cup Raw Pecans*
1/3 Cup Raw Walnuts*
1/3 Cup Raw Almonds *
1 Cup Old-Fashioned Oats
1/3 cup Puffed Kumat Cereal*
1/3 Cup Raisins
1/3 Cup Toasted, Unsweetened Coconut Flakes
1/3 Cup Chocolate (I used 100% chocolate)
2 Tbsp Coconut Oil
2 Tbsp Honey
1 Tsp Apple Spice
*If you do not want to take the time to roast your own pecans, walnuts, and almonds, simply buy the toasted version from the store. While this is a speedier approach to this recipe, roasted nuts are often salted. As a result, it will change the flavor of the original recipe.
*You may also use puffed rice. I actually meant to use puffed rice but accidentally purchased puffed Kumat. Actually, I didn’t even realize my mistake until I was reading the Nutirion Label. While I purchased the wrong ingredient, I believe it still tastes delicious!
- With the oven rack on the middle shelf, preheat it to 350 degrees.
- Spread almonds in a single layer on a cookie sheet, bake for 15 minutes or until they release an aromatic smell, and let cool for 30 minutes.
- While the almonds are cooling, repeat the above step but with the pecans.
- While the pecans cool, spread the oats in a single layer on a cookie sheet, bake for 10 minutes, and let cool for 20-30 minutes.
- Increase the oven temperature to 375 degrees
- Roast the walnuts at the new temperature but use the same process that you used with the almonds and pecans
- Decrease the oven temperature back to 350 degrees.
- In a large bowl, mix nuts, oats, honey, oil and spice until evenly coated.
- Toast the coated mixture on a cookie sheet in the oven for 5 minutes.
- After removing from the oven, let it cool completely.
- In a large bowl, stir in raisins, coconut flakes, and chocolate (If you use a 100% chocolate bar like me, you will need to grate or chop it into flakes/chips).
- Store you finished, delicious granola in a sealed container and in the refrigerator to preserve freshness.
To enjoy your delicious creation, you may top a bowl of yogurt or fruit. Also, you could simple eat it like cereal with your choice of milk (dairy, coconut, cashew, etc.).
- Personally cashew milk is my favorite dairy alternative. It is creamy and rich.
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.