Eeeeek!
Y’all, there was salad on my blog yesterday. Salad.
What’s a salad doing on a dessert blog? Never fear, dear readers, I have the perfect remedy for this: ice cream! (Well, maybe the perfect remedy would be chocolate mousse pie. But ice cream is a close second. And I promise to work on that pie!)
I finally tried a mint-chocolate chip version of the Volume Ice Cream.
It was just as delicious as I imagined. I’ll try to get the recipe post up next week. In the meantime, I thought I’d highlight a few of the variations I’ve already blogged about. Some of these posts are from over a year ago, so it was really fun for me to see my evolving photo skills!
When I posted this recipe, I actually called it “peanut butter frozen hot cocoa” but the method is the same as that of the volume ice cream.
This one’s from a long time ago, and I probably need to re-visit the recipe. I’m going to work on turning it into a healthy “Starbucks Frappuccino” recipe.
Peanut butter and banana: always a classic. And I think this was one of the first-ever photos I took after learning you’re not supposed to use flash with food photography.
Also known as Frozen Hot Chocolate. Another recipe I need to re-visit. There are just too many!
Ice Cream Notes:
This ice cream—when made with almond milk—has a very light texture (perfect for summer). But if you want a texture that mimics the richness of true ice cream, you can still get that with this recipe. Just use coconut milk (the kind that comes in a can) as your non-dairy milk.
Also, if you don’t have a high-powered blender like a Vita-Mix, you can still make these recipes. They will just be more like a Wendy’s Frosty than ice cream, in terms of texture.
I don’t have a Vita, though I wish I did…perhaps a Christmas present??) but I do have an ice cream maker (boyfriend birthday present) to go on the KitchenAid mixer (boyfriend Christmas present–isn’t he good to me?) so I’m going to try a few of those in there! I think if I increase servings it’ll be well worth the while!
I’LL BE TESTER!! I’ve always wanted to be a CCK tester!! I’ll make a shirt with that written on it and wear it when I try your ice cream recipes out! 😀 I’m torn though…they all sound SO good!! Cookie dough, Pb&J mmmm….oh and a Chocolate Brownie one!! That used to be my FAVOURITE Ben&Jerrys flavour before I was vegan!!
Oooh and it’s sposed to be quite hot here in London this weekend (yaaaay!!!) so it’ll be PERFECT and I am so so so trying this!! Wooooo I am WAY too excited right now!! Eeeee!! 😀
LOL I think I need to make my own shirt. It’ll say, “Emma’s biggest fan” or maybe “See a smile on my face? It comes courtesy of Emma” :).
I’m going to suggest my current flavor obsession: blueberry-coconut!
Ooh yeah I saw your lovely pancakes!
mexican hot chocolate!
Oh my goodness! It’s my 16th birthday today and I find this on your blog! YUM! Too perfect! I’m going to go celebrate my cooking up some dessert!
Awww happy birthday!!! 🙂
Katie,
First off, I am a huge fan of your blog and your recipes. I always read your posts and almost immediately go out and buy the ingredients to try whatever genius recipe you’ve just come up with. I’ve been getting really into trying your ice cream variations lately since it’s getting to be really hot, and mine have all been melting a little too quickly or generally been a little to icey/watery.
I actually came up with a great solution that works for smoothies as well as ice cream: I added about a teaspoon of Xantham Gum to the mixture for the mint “spinach” ice cream and it made a world of difference. You have to let it blend a bit longer for it to properly “work” the Xantham gum, but I was wondering if you had every tried using this, or if there was a reason you hadn’t? Xantham gum is used in a lot of gluten free baking so it was easy enough to find at whole foods.
It also did a magical job of keeping smoothies/frappucinos blended in a creamy, homogenous consistency.
Anyways, let me know if there is a specific reason that you do or don’t use Xantham Gum, I’d love to hear your thoughts on it!
Hi Mina,
Actually I do call for optional xantham gum in recipes like my healthy milkshakes: https://chocolatecoveredkatie.com/chocolate-covered-recipes/milkshakes/
🙂
Hey Katie, I just got an ice cream machine and need (well not really) an excuse to try it out. I would love to try making a cookie dough ice cream and one of my favorites is cinnamon so I’m going to get working one those for myself. I saw that there is a coconut milk based cookie dough ice cream on the market but I’ll come up with something.
Cake Batter ice cream is in my freezer RIGHT now! 🙂 I read this and could not wait to try it out!
Thanks for sharing!!
Oh I hope you like it!
Hi Katie! I did a mocha- chocolate and a matcha (green tea) idea, in the form of a slushie (my blender isn’t too great) and BOTH were delicious, though I preferred the former. I posted a couple of pictures and linked your recipe! 😀
http://ibakewhoeats.wordpress.com/2011/06/28/gifts-and-homemade-slushies/
Awww so beautiful! And green! Love it 🙂
Katie – your photography has seriously improved leaps and bounds! I’m just catching up on all the blogs I had to put on the back burner for so long. I’m amazed with what you have done here on your blog. I wish I had the time to really sit down and figure out how to get mine to where I want it to be. And I wish I had a Vita-Mix so I could try out your ice cream creations 😉
Wow, Marianne, coming from you that is the BIGGEST compliment! As I’ve told you many times, YOUR photography skills are incredible and I have always admired them.
Also, all your recent comments make me smile!!
And p.s. I was SOOOOOOO rooting for your team and was super-upset when they lost 🙁 🙁