Jerry James Stone made three-ingredient vegan ice cream to help us celebrate the Fourth of July in style! It’s just strawberries, bananas, and blueberries, so you can serve it to almost anyone. It’s so pretty, patriotic, and summery, not to mention totally simple. So make it already! Happy Fourth of July!
DIY No Cook Fruit, Herb & Honey Syrup Recipes and Tutorial from The Yummy Life here. These are freezable and can be used in hot and cold tea, water, yogurt, ice cream, etc. For more recipes from The Yummy LIfe like herb infused water, 1 minute chocolate icing (vegan and non diary options), etc… go here.
This muffin looks so yummy! I have been staying away from baking because I don’t have central air and my kitchen gets HOT. It is suppose to get down into the 60’s tonight…I am making these for breakfast!
What to do when you can’t decide between a corn muffin and a blueberry muffin?
Have both, all-in-one.
That’s what I did the other day.
Of course I could have had two muffins, one of each, corn and blueberry. But then I would have felt full and guilty and full of self recriminations about eating too much. So I baked Blueberry Corn Muffins instead. That did the trick!
Blueberry Corn Muffins
6 tablespoons butter
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup honey
1 large egg
3/4 cup milk
1-1/2 cups blueberries
Preheat the oven to 425 degrees. Lightly grease 10 muffin tins. Melt the butter and set it aside to cool. In a bowl, mix the cornmeal, flour, baking powder and salt. In another bowl mix the honey, egg, milk and cooled butter, beating until well blended. Pour the liquid into the cornmeal mixture and stir to blend the ingredients. Fold in the blueberries. Spoon equal amounts into the muffin tins. Bake for about 20 minutes or until golden brown. Makes 10
Blueberry Coconut Pecan Breakfast Cookies
1 1/2 cups gluten-free rolled oats
1 cup unsweetened coconut flakes
1 tablespoon golden flaxmeal
1/2 teaspoon salt
3/4 cups coarsely chopped pecans
1/2 cup dried blueberries
3 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon agave nectar
1 teaspoon vanilla extract
so i recently discovered the sheer AMAZINGNESS of the wonderful little machine that is the ice cream maker. if you haven’t tried making your own ice cream before, i’d highly recommend it! the prep is almost TOO easy for the satisfying tub of deliciousness you end up with.
as with any other type of cooking, making your own ice cream means being able to tweak recipes and flavor profiles to your own preferences. fruit sorbets, vegan ice creams, dashes of rum, avocados…you name it! the world is at your fingertips!
*a note though: if you’re planning on making vegan ice cream, using at least a can of coconut milk is a must to ensure a creamy texture. otherwise, you’ll end up with an icier ice cream than you may have expected.
—-LAVENDER BLUEBERRY COCONUT VEGAN ICE CREAM—-
~inspired by this lavender coconut agave ice cream recipe~
1 can coconut milk (about 1.5 cups)
2.5 cups almond (or any other non-dairy milk besides rice milk)
1.5 Tbsp dried lavender buds
1/4 cup dried blueberries
4 tsp vanilla extract
1/4 cup maple syrup or agave (use more or less depending on your desired sweetness)
1 Tbsp arrowroot powder (or cornstarch; this prevents it from becoming rock solid in your freezer)
a) if you haven’t used an ice cream maker before, you need to freeze the bowl preferably overnight. do this first.
b) heat coconut and almond milk in a pot on medium-high heat.
c) just before your milk starts to boil, reduce heat to low. add lavender buds, maple syrup, vanilla extract, and dried blueberries.
d) simmer for about 10-15 minutes. take a taste test to adjust flavor as you desire. once satisfied with the flavor, bring the milk up to a near boil again. in a bowl, add 1 Tbsp of arrowroot and dissolve it with the hot milk. after completely dissolved, add this to the rest of the milk in your pot and stir. turn the heat off and let cool.
e) once cooled, refrigerate overnight. when you wake up the next day and can’t wait any longer, pour your milk mixture into the pre-frozen ice cream machine bowl and follow your machine’s instructions. for the cuisinart one i’m using, i left it on for 35 minutes and voila! bliss.
**thanks for bearing with the crap photo quality…hopefully getting a better camera soon for more food obsession photo shoots!