Mango FroYo

 Mango FroYo

1 1/4-1 1/2 cups frozen mango (200 grams)

1/2-3/4 cup greek yogurt or coconut milk/cream (150 grams)

1 scoop of vanilla protein powder (I've used regular whey as well as collagen)

Put all ingredients in a food processor and blend until a smooth consistency. If using coconut milk, blend mango alone first or the coconut milk might spray out. 

If using collagen powder, only add it in after the consistency is smooth, and pulse in for a few seconds (or longer if texture isn't right yet). 

With yogurt it tastes like mango marshmallow cream. It's amazing.

Nutella Gelato

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 heaping cup Nutella
1/2 cup toasted hazelnuts, crushed, for garnish, mini chocolate chips, or chocolate covered pretzels

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves and the milk is warm (around 175 degrees), about 5 minutes. Be sure not to burn it.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Keep temperature around 165-180 degrees.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
Recipe courtesy of Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-gelato-recipe.html

Chocolate Coconut Ice Milk

4 cups Ice

½ cup coconut milk

2-3 HEAPING tablespoons of raw cacao

¼ cup birch xylitol (or coconut sugar or any sugar)

¼ cup raw almonds or pecans (optional)

Makes 2 large servings.  Could probably make great fudgesicles. 

Put everything in blendtec and blend using Ice Cream setting.  Best if eaten right away.  

Best if eaten right away.  It doesn't freeze well.

*NOTE: Before using xylitol, put about a cup of xylitol in the food processor and blend until fine.  Set aside to use in recipes like this.  

**NOTE: Eating too much xylitol in one setting will give you a gassy stomach....so do not do it. 

Chocolate Coconut Milk Shake

1 can coconut milk or cream (chilled or frozen until slushy)

2-3 HEAPING tablespoons of raw cacao

2-3 HEAPING tablespoons birch xylitol (or coconut sugar or any sugar)

½ capful vanilla
1 cup ice

Makes 2 servings.

Put everything in blendtec and blend using Ice Cream setting.  Best if eaten right away.  Don't eat too much if made with xylitol.

*NOTE: Before using xylitol, put about a cup of xylitol in the food processor and blend until fine.  Set aside to use in recipes like this.  

**NOTE: Eating too much xylitol in one setting will give you a gassy stomach....so do not do it. 

Sorbet

5 Minute Paleo Sorbet

Author: The Lean Clean Eating Machine

Prep time:  5 mins

Total time:  5 mins

 

No need for an ice cream maker on this one. This 5 minute Paleo friendly ‘sorbet’ is dairy free, gluten free and vegan friendly. Oh, and its’ delicious.

Ingredients

• ¾ cup regular coconut milk. Don’t get the ‘light’ version as it won’t work the same.
• 2.5 cups unsweetened frozen fruit (pineapple and mango work great)
• 5 drops liquid stevia

Instructions

1. Place coconut milk and frozen fruit into blender, and blend on high until frozen fruit is completely blended. Add in a little more coconut milk if mixture seems far too thick.
2. Add in 5 drops liquid stevia and blend once again until well mixed.
3. Enjoy!

Notes

Feel free to use any frozen fruit you want, just make sure it is unsweetened.Top with additional fruit, raw coconut shreds or any toppings of your choosing.

http://theleancleaneatingmachine.com/2013/11/04/5-minute-paleo-sorbet/

Strawberry Mint Chocolate Chip Ice Cream

Ingredients

• 1 cup whole milk
• 3/4-1 cup Sugar
• 1 tsp mint extract
• 2-3 whole Large Egg Yolks
• 2 cups Heavy Cream
• 1 pound Strawberries, Hulled
• 1 Tablespoons Sugar
• 3/4 cup chopped dark chocolate

Preparation Instructions

Stir together the milk and 1 cup sugar in a medium saucepan over medium-low heat. Heat the mixture until it's hot but not simmering or boiling.

In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.

Next, grab a ladle of the hot milk mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot milk mixture, making sure to whisk the whole time.

Pour the tempered yolks into the saucepan with the rest of the milk mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.

Pour the thick liquid through a fine mesh strainer and into a clean bowl. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled.

Meanwhile, combine the strawberries and 1 tablespoon of sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture.) Pour the pureed strawberries into the chilled custard mixture and stir (I like to use a strainer to avoid getting the seeds in the ice cream). Stir in mint extract. Taste. 

Now pour this mixture into your ice cream maker and freeze it according to its directions. After it's been about 10 minutes add the chopped chocolate. After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm.

Eggless Strawberry Ice Cream

1.5 cups whole milk

1.5 cups cream

1 cup white sugar

2 cups pureed strawberries

1/4 tsp salt

2 tsp vanilla extract

Combine all the ingredients and freeze in an ice cream maker.  This is a little too much for my ice cream maker, but you can use the rest for popsicles or pretend it's a milkshake and drink it like I did. 

Chocolate Coconut Milk Ice Cream

2 cans of unsweetened coconut milk (3 cups)
2/3 cup of cocoa powder
6 tablespoons agave syrup or sugar
1 teaspoon vanilla extract

Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a blender. Make according to your machines instructions.

I like to add about half a cup of shaved/chopped up dark chocolate. 

Cinnamon Ice Cream

Ingredients

• 1 teaspoon good-quality ground cassia or cinnamon
• 1 1/2 cups whole milk
• 4 cinnamon or cassia sticks, each broken into 3 or 4 pieces
• 6 large egg yolks
• 1/2-¾ cup granulated sugar (I prefer less sugar)
• 1 1/2 cup heavy cream 
• a touch of vanilla

Directions

1. In a small, dry, non-stick skillet over low heat, toast the ground cinnamon until it is warm to the touch and fragrant, about 2 to 3 minutes: Keep the spice moving, either by shaking the pan or by stirring, to prevent scorching. Remove the skillet from the heat and set aside.

2. In a heavy-bottomed 2-quart saucepan, combine the milk, 1/2 cup cream, and the pieces of cinnamon stick. Place the pot over medium heat and bring just to the boil, watching closely so the cream doesn’t boil over. As soon as bubbles break the surface, remove the pot from the heat and let the custard infuse for 10 minutes. Meanwhile, in a large bowl, lightly whisk the egg yolks, then gradually whisk in the sugar. Beat just until it pales and thickens ever so slightly. Place a damp kitchen towel around the base of the bowl to keep it still and whisk in the hot cream, a little at a time, until it is all incorporated.

3. Rinse out the saucepan but don’t dry it; this will help prevent the custard from sticking to the bottom. Have ready a fine strainer set over a clean bowl. Return the custard mixture to the pot over medium-low heat, stirring constantly until it thickens enough to coat the back of a wooden spoon, about 7 to 10 minutes. A finger drawn across the back of the spoon should leave a clean trail. Immediately pour the custard through the strainer and set aside for a moment.

4. Add 2 tablespoons of the heavy cream to the roasted cinnamon and use a rubber spatula to blend into a thick, smooth paste. Add another 2 tablespoons of the cream and work this in until the mixture is about the consistency of a spreadable icing. Whisk the cinnamon paste into the hot strained custard until smooth. Stir in the remaining whipping cream and press a piece of plastic wrap onto the surface of the custard to prevent it from forming a skin. Poke a few holes in the plastic to allow steam to escape and place the bowl in the refrigerator until very cold, at least 4 hours but preferably overnight.

5. Process the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer the softly frozen ice cream to a freezable dish and freeze until firm. This richly flavoured ice cream is wonderful on its own, but makes an exceptionally good accompaniment to many other desserts. Although best within a few days of being made, this ice cream can be stored for up to 1 week.

EASY homemade Mint chip ice cream

No raw eggs, no cooking, no complicated ingredients. Just YUM!

2 cups whole milk (or half and half if you prefer)
2 cups heavy whipping cream
1/2 cup sugar
1 teaspoon peppermint extract
1 cup chocolate chips
1 ice cream maker

Pour the milk (or half and half) into a bowl and whisk in the sugar until well blended.

Gently whisk in the whipping cream and peppermint. Don't whisk the whipping cream too much or it will turn into weird butter stuff.

Take the canister of your ice cream maker out of the freezer, assemble and turn the maker on.

Pour the mixture into the canister as it's spinning.

While it's going, roughly chop up the chocolate chips.

After 15 or 20 minutes, pour the ice cream into a bigger bowl and stir in the chocolate chips.

Try to refrain from eating the whole thing so you can freeze overnight because it's even better the 2nd day.


*Note: You can also make cookies and cream ice cream with this recipe. Just substitute a teaspoon of vanilla instead of the peppermint and chop up a bunch of oreos instead of chocolate chips. Equally yummy!

Healthy "Ice cream"

Wait until you have banana's that are about to go bad. Very spotted and black. Peel them, dice them into chunks and freeze them. Then blend them in a food processor until it looks creamy! I "dice" first and then "grind" until it looks like ice cream. And I LOVE ice cream, so this is an awesome treat for me and Claire that I don't feel guilty about. You have to eat it right away, because once it starts to melt a little, it gets sticky and gooey.

Feed your kids ice cream for breakfast, they'll never know!

In the 1st pic, I added fresh strawberries.
In the 2nd pic, I chopped up some chocolate chips, and added a little bit of cocoa.
In the 3rd pic, I threw some frozen blueberries in.

http://www.makeit-loveit.com/2011/01/mini-series-with-our-best-bites-healthy.html

Vanilla Bean Ice Cream

Ingredients

• 1 whole Vanilla Bean, Split And Scraped
• 3 cups Half-and-half
• 2 cups Sugar
• 8 whole (up To 9) Large Egg Yolks
• 3 cups Heavy Cream

Preparation Instructions

Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla "caviar" to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated.
Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer (not necessary, I didn't do this, though I could see it being a good idea if you're giving it to kids as the specks are quite noticeable), then pour into a bowl with the heavy cream. Stir to combine.
Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours.
 

Found here.

I halved the recipe because my ice cream maker is too small for the whole thing, but I still used a whole vanilla bean.  It's so amazing!  It tastes like custard and doesn't get too hard in the freezer (which I love, all my other ice creams have gotten very hard in the freezer).