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vapor1

Member Since 21 Nov 2010
Offline Last Active May 17 2012 03:32 PM

#3201802 Dessert Recipes and Ideas

Posted by vapor1 on 06 January 2012 - 03:07 PM

PUMPKIN COCONUT MILK ICE CREAM:

1/2 can (~6oz) of organic canned pumpkin (I personally use less. Unless you like a strong pumpkin flavor, 1/4 - 1/3 can is probably enough)
1 can (~12oz) organic full-fat coconut milk
Pinch each of cinnamon, nutmeg, and all spice (I also added ginger and cloves and added more than a "pinch")
1/4 tsp pure vanilla extract - maybe a bit more
2 tsp sugar (I used maple syrup and stevia to sweeten it instead)
1/4 tsp sea salt
4 tbsp almond butter
1oz unsweetened 100% chocolate (chopped up for topping)

Directions:

Mix all ingredients except for almond butter and chocolate together in a bowl.  Add to your ice cream maker and begin stirring.  Continue occasionally stirring mixture every 30s or so until mixture reaches a firm consistency (about 10min).  Remove the mixer and stir in almond butter.

Serve topped with cinnamon and chocolate chunks.


#3201454 What Did You Eat Today?

Posted by vapor1 on 05 January 2012 - 05:40 PM

made coconut milk pumpkin ice cream today Posted Image


#3172633 What Did You Eat Today?

Posted by vapor1 on 25 October 2011 - 04:33 PM

I didn't measure it out exactly, but I made a big batch, probably 10 cups oats, 3/4 cup or so of coconut oil, 1/3 cup honey, 1/2 cup maple syrup for sweetness, and optionally shredded coconut and raisins (yum). Then just throw it in the oven on 300º for an hour and stir about every 15 minutes. You can add more or less sweetener. I'm not exactly sure how much i used, so that's  a rough estimate. It's really good though and a lot healthier than the ones at the store coated in bad vegetable oils.