Check out this amazing little cookbook that lands today: N’ice Cream: 80+ Recipes for Healthy, Homemade Vegan Ice Cream.
I have to say, that even though I have posted 26 flavors of my own homemade ice cream, this little book has some really amazing and creative recipes that I haven’t thought of yet. And my son couldn’t be more excited about it. “Ice Pops” are a food group as far as he is concerned, and so what better way to get him working in the kitchen with me, than to follow the deliciousness inside these pages.
This book offers great recipes and tips for making ice cream – and you don’t even need an ice cream maker. The authors, two amazing bloggers, suggest an easy technique that proves anyone can make ice cream. And of course, using wholesome, delicious ingredients like liquid sweeteners, means that every recipe is not just good for the body, but also for the soul, the environment and the animals.
From creamy ice creams like chewy caramel to instant banana based ice creams to ice pops and milkshakes, this book will keep you busy impressing yourself, friends and family with all of these treats. My son and I are most excited about the toppings – chocolate sauce and white chocolate sauce made with raw cacao butter (super yum!) and caramel sauce too. In my house, now every day will be Sundae!
If you are looking for ice cream inspiration, this book is for you!
I got permission to post this amazingly simple yet smart idea for Breakfast Ice Pops which we have made and devoured already. I used Kite Hill vanilla yogurt (and left out the extract) and some of my homemade granola but I picked out the nuts so it would stick.
The Breakfast Ice Pops
We think ice cream is a reasonable breakfast, especially in the form of these yummy breakfast popsicles!
1 cup (240ml) mixed fresh fruit & berries
2 cups (480ml) coconut yogurt (or other plant-based yogurt)
1 teaspoon vanilla extract
1/2 – 1 cup (120-240ml) homemade granola
Chop the fruits into small pieces. Stir vanilla extract into the yogurt with a spoon. Pour fruits, berries and coconut yogurt alternating into molds and remember to leave some space for granola. Add the granola, press down lightly and add ice cream sticks. Place in the freezer for 4-6 hours or until frozen. Remove the molds by dipping them into hot water for a moment. Serve and enjoy!
Reprinted from N’Ice Cream by arrangement with Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Virpi Mikkonen and Tuulia Talvio.