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15 Homemade Ice Cream Recipes

CHOCOLATE MMM

MEXICAN CHOCOLATE AND ALMOND (bringing the heat)

SALTED ALMOND 

MINT CHOCOLATE CHIP 

PEANUT BUTTER WITH BANANA CHUNKS (mmm omg!)

PEANUT BUTTER AND CHOCOLATE COVERED MINI PEANUT BUTTER CRACKERS 

MEYER LEMON 

STRAWBERRY WITH CACAO NIBS

BUTTERMILK  (I’d toss some toffee bits or peanut brittle in here personally)

BROWN BUTTER 

ROSE GERANIUM AND PISTACHIOS 

BUTTERY POPCORN 

COFFEE WITH HOT FUDGE SAUCE

BANANA

This is an apple pear ice cream with a coconut milk base. (FOR THE VEGANS AND LACTOSE INTOLERANT FOLKS OUT THERE, you’ll be happy to know it’s STILL VERY TASTY) 

RECIPES HERE 

Battenberg Cake  Greek Macaroni and Cheese  Raw Berry & Mint Sorbet Broccoli Sformato  Spinach Avocado Salad with Bacon Vinaigrette and Egg (going to have to adapt this to be free of land meat somehow…tofu? Fish? Peanut Sauce? Hmmm) Greek Stuffed Cabbage Leaves with Avgolemono   I’m going to write the English translation (thank you Google) for you hear in case you’re living without Google Chrome:  1 large cabbage, preferably young 250 g (about 1 cup) of rice, cooked the day before 500 g ground pork 1 onion, minced meat with finely chopped or b 1 egg, rozmącone salt and pepper, to taste 6 tablespoons olive oil 2 tablespoons parsley, chopped 3-4 tablespoons dill, chopped + some for sprinkling 2 tablespoons butter, chopped Lemon sauce:  1 tablespoon cornstarch 2 eggs 4 tablespoons lemon juice 1 1/2 cup of liquid, which boiled cabbage 1 tablespoon dill, chopped Boil water in a pot large enough to fit in the whole cabbage. Cabbage, peel the outer leaves and cut out the bad from the inside. Carefully insert the whole head into boiling water for 1-2 minutes. Remove cabbage from water and remove a few outer leaves blanched. Repeat until you remove most of the leaves - you’ll need 30-35 pieces. The cabbage leaves truncated thick line, and the largest cut leaves, so that all were of similar size. Prepare the filling. Combine rice with minced meat, onion and egg. Add salt and pepper to taste 3 tablespoons olive oil and chopped parsley and dill. All mix thoroughly. For each leaf, apply 2-3 tablespoons of filling, fold the outer edges to the center of the leaf and wrap tightly in a roll. Disputes pot with thick bottom lay off a few leaves of cabbage (you can use the previously delayed or damaged outer leaves) and arranged in the cabbage rolls, tight, alongside one another in layers. Posól slightly each layer, pour 3 tablespoons of the last oil, sprinkle with chopped butter and pour over hot water - should easily cover the cabbage. Cook on low heat, covered, about 50 minutes. When the doves are ready, shall cast and keep the water in which they are cooked. Make a sauce.Spread the potato flour in a little water. In a separate bowl, beat eggs, add one lemon juice and stir it with water, stir the flour and whisk well. Beat, adding a little hot water and cooking doves together about 1 1/2 cup. Pour sauce into a small saucepan and slowly bring to a boil. Cook for 3-4 minutes, stirring constantly, over low heat until they thicken. Stir in dill sauce and pour it onto a plate lined with doves. Or buy the entire cookbook where the recipe came from  Banana Bread with Chocolate and Macadamia nuts Veggie Pizza
1 year ago| 5 notes | Reblog this
What do you call a lunch time dessert?  HEAVENLY.  Candied pretzels, vanilla ice cream, caramel swirls. Taste buds are dancing right now. I think I’m going to make this from scratch next week. 
1 year ago | Reblog this