Ice Cream/Milkshake
Okay, get ready! This ice cream has turned out to be the biggest hit. After I make it, I pour into two large mason jars and actually keep at the back of my fridge where it's colder. When it's time to use it I take my ninja blender cup and fill it halfway with ice and the remainder with this very thick ice cream mixture. I then blend it for about a minute until all the ice has been chopped up… Result is this creamy icy thick ice cream treat! It is very very sweet when it is finished which is why it can handle all the ice in the blender cup and still be very sweet when finished. I found that I could also use it as frosting on the cupcakes although I probably should freeze it for 10 minutes before I use otherwise it would be to drippy on the cupcakes. (If my intention was to only use this as icing, then I wouldn't make it so sweet in the first place and I would still keep it in the fridge and only remove the amount that I need for the frosting and stick that in the freezer for about 10 minutes to harden it up. )
Ingredients:
2 cans coconut milk (full fat, found in Asian aisle at grocery store)
3 cups unsweetened almond milk
3 tablespoons vanilla (non-alcoholic) extract
3 droppers liquid stevia
1 cup LaKanto (you can use 3 droppers of liquid stevia if you need to substitute, but it tastes a bit chemically)
*2 tablespoons Knox unflavored gelatin powder mixed in half cup boiling hot water
**OPTIONAL frozen strawberries or cacao powder.
*If you don't have the Knox gelatin, you can still make this recipe... its just creamy and not as thick... for my usage it still works great since I pour over ice and blend later...
**depending if you want to turn this into chocolate or strawberry flavor: Frozen strawberries (no sugar added), OR Cacao Powder for the chocolate flavor ( I bought off amazon for about 10 bucks for a 16oz bag—this lasts a Long time!! Please buy this because you need it for the chocolate cookies later!!)
Method:
Put ALL ingredients into a blender except the gelatin. Blend for 1 to 2 minutes.
Make your gelatin in the boiling hot water and then pour into the mixture into the blender. Blend everything for another minute or two.
Pour entire mixture into two large mason jars and keep in the back your fridge so your kids can't find it.
When ready to use, take a blender cup attachment, fill halfway with ice, then about a 1/4 cup to 1/2 cup of ice cream mixture and blend to liking. add more ice for thicker treat. add a couple strawberries or a teaspoon of cacao powder for flavor if desired.
NOTES:
I also like this recipe because you can have all of the ingredients sitting on your shelf for weeks and months… Because the coconut milk any almond milk are bought in shelved cans and cartons, respectively
Chocolate Cookies/Cupcakes
You can use this exact mixture and fill cupcake liners and make cupcakes—same bake temp and time (I have a separate cupcake recipe, but I've noticed this one works great too.)
This batch makes about 45 med-small cookies
Preheat oven to 375
Dry Mix Bowl
1 tsp baking powder
1 tsp baking soda
½ tsp fine sea salt
1 tablespoon cacao powder
1 cup Lekanto (if you are desperate and have run out of the coveted lekanto, you can use three droppERS (not just drops) of liquid stevia—but it ends up tasting a bit chemically)
1 ¾ cup coconut flour (err on the side of slightly less here, in other words, don’t make this a heaping measuring cup and 3/4 of flour—gets the batter too dry)
1/8 cup almond flour (the recipe originally called for ¼ cup but it causes the cookies to crumble to easily so I increased the coconut flour slightly and decreased the almond flour slightly))
Wet Mix Bowl
6 eggs (beat these before you add the rest of ingredients)
2 sticks melted butter
3 droppERS of liquid stevia (this is in addition to your lekanto from up top. If you have no lekanto, then the recipe is calling for 6 droppers of stevia) BUY your lekanto!
2 cups almond milk (unsweetened, no flavor)
2 tBLspoons Vanilla non-alcoholic flavoring
Method:
Stir all your dry ingredients in a bowl. Set aside
Using a hand mixer, blend the wet ingredients.
Pour dry ingredients into wet, blending with hand mixer.
Once finished, put entire bowl of mixture in freezer to firm it up for about 15 minutes.
Using cookie sheets covered in parchment paper, put tablespoons of cookie dough on sheet.
Dough is placed almost in balls due to texture. Just use your hands to press them down a bit to form a cookie shape.
Bake at 375 for 20 minutes.
double the recipe, and store dough in freezer.
I store my completed cookies in freezer as well.
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CUPCAKES
(these taste like coconut with hint of vanilla, I’m sure you could add cacao powder to make a chocolate flavor.. just experiment )
Preheat oven to 350. Makes 18 cupcakes.
DRY MIX (stir and set aside)
1 cup coconut flour
1 tsp baking powder
½ teaspoon fine sea salt
1 cup lekanto
WET MIX (use hand mixer to blend)
8 eggs
2/3 cup melted coconut oil
4 TBLS non-dairy milk
3 full droppers liquid stevia
METHOD:
You can now combine the wet and dry mixes with a hand mixer.
Use cupcake liners (cheap paper liners are fine), fill 75 percent
Bake at 350 for 18-21 minutes, when toothpick comes out clean.
Chocolate Pudding
My friend gave me this one—I tasted it—YUM!
Throw this all in your blender…
1 Tbsp softened butter
1 ripe avocado
3 Tbsp carob (I personally don’t have carob so I would substitute a teaspoon of cacao powder here, and slowly add more as needed. The cacao powder seems powerful, that’s why I wouldn’t match it 1:1 with the carob.)
2 Tbsp Lakanto
4 Tbsp “milk” (unsweetened almond is a good choice)
2 droppers vanilla stevia (I need to buy vanilla flavored stevia!!)
2 tsp legal vanilla
2 dash salt
My friend then took tiny tupperware containers and filled each one with the pudding for a quick grab and go treat