This recipe for Nutella Ice Cream uses roasted hazelnuts and melted chocolate to create an easy, vegan ice cream without the processed spread.
FROG Sorbet (vegan)
Fig, raspberry, orange, and ginger sorbet was inspired by a delicious new (to me) flavor of fruit preserves.
Espresso-Tahini Ice Cream (vegan)
Inspired by a delicious cookie, this will be a go-to recipe for me from now on. It’s easy, vegan, and pretty healthy for ice cream.
Key Lime Pie Ice Cream (dairy free with a vegan option)
The effect lies somewhere between pie and cheesecake, but the flavor is rich, creamy, tart, and not overly sweet.
Not Ice Cream: Peanut Butter-Chocolate Parfait (vegan)
Sweet and creamy peanut butter mousse with rich cholate layers. No cooking, just blending.
Pistachio-Lemon Frozen Yogurt (lactose friendly)
Just a few ingredients and a simple method. This frozen yogurt comes together quickly and easily in a food processor or blender, Then just chill and churn.
Rose and Mint Ice Cream (lactose free)
A light and fresh flavor perfect for Spring and very simple to make.
Not Ice Cream: Date-Tahini Yogurt Mousse
Quickly blend just a few ingredients to make Date-Tahini Yogurt Mousse — a healthy, high-protein dessert with no refined sugar.
Peanut Butter-Carob Ice Cream (vegan)
Peanut Butter-Carob Ice Cream is an easy, vegan way to take your love affair with peanut butter to the next level.
Not Ice Cream: Greek Yogurt Chocolate Mousse
First in a series of non-ice cream posts, this is an easy, healthy chocolate mousse based on Greek yogurt.