Vegan Strawberry Ice Cream

Yepp, my spoiled husband got me to make him more ice cream. And, once again, it's dairy free (and, incidentally, vegan) so that he can eat more of it without worrying about his tummy. AND for all of you peoples with the New Year's resolutions--this is probably right up your alley!

This recipe made me extra happy because it's like healthy ice cream (actually, to be exact, it's sort of like a cross between an ice cream and a sorbet, texture-wise. Not quite as creamy as ice cream, but not quite as icy as sorbet.) It's legit just like strawberries, a liquid sweetener (such as agave nectar, honey, maple syrup, etc.), coconut cream, and non-dairy milk. It's pretty awesome. And Michael looooved it.

I will admit, part of what Michael loved is that I topped the ice cream with homemade magic shell...so it was like a chocolate covered strawberry situation. Still, though. Healthy. He's happy. I'm happy. The only reason we're not happy right now is we finally ran out of it (and this recipe makes a good amount, so it took us awhile) and now he's all ice cream-less and I'm stuck with debating if I'm going to make him more or buy him some or make him just live without ice cream because gosh there's a baby coming and I've got bigger fish to fry than ice cream!

But...I mean...I'll probably just make some more of this because it's awesome. (AND unlike some other dairy-free/vegan ice creams it actually scoops pretty easily straight out of the freezer! WOO!)

Vegan Peanut Butter Ice Cream

A simple recipe for vegan peanut butter ice cream, using only 4 easily found ingredients, that is creamy and delicious!

So...Michael isn't technically lactose intolerant. But he's definitely having a harder time with large amounts of dairy the older he's getting. So we've been cutting back a bit and subbing in with cashew milk. But he's a bit of an ice cream fanatic. So I decided it was high time I tried to make some dairy free ice cream for him and when I went looking for a simple recipe (with no weird, random, ingredients that a non-vegan person wouldn't normally have) this one jumped out at me! It's got only FOUR ingredients and is nice and straightforward. 

Michael also likes chocolate chips or chunks in his ice creams so I added that as an optional mix-in as well! Either way, the ice cream is creamy and flavorful (so peanut buttery) and Michael and I both loved it! I will say, you should leave the ice cream out for a bit after having it in the freezer before serving because it gets REALLY hard in the freezer. Like...unscoopable. But if we can't have patience for ice cream, what can we have patience for?

Chocolate Stout Ice Cream

My hubby likes porters and stouts. But he also doesn't really drink much, especially if there's no one drinking with him (and I don't drink sooo...)--so long story short, we've had a couple bottles of Michael's favorite milk stout sitting in our refrigerator since like November. And he had an ice cream craving. So I made him a treat!

Here's a hilarious fact--this ice cream is technically somewhat alcoholic. Michael kept telling people that the alcohol cooked out and then I had to inform him that no...the ice cream isn't cooked at all after the addition of the beer. So technically yeah there's some alcohol in there. Then he asked if I'd been getting him drunk on ice cream and I gave him the eye roll to end all eye rolls.

Anyway, probs don't give this ice cream to your children. This is purely for adults.

For the record--I didn't think the ice cream tasted like beer at all. I thought it was just super chocolatey, which I, of course, am always totally here for. Michael said he could tell, but who ever knows with that guy. Anyway-the ice cream is super dense and chocolatey and pretty awesome. And you can use up any stouts or porters you may have hanging out in your refrigerator. So it's pretty much good stuff all around.

Oh! And make sure you read these instructions before getting your hopes up for ice cream ASAP--the mixture needs to chill for awhile before being able to be put into the ice cream maker. Just warning ya.

Quick Raspberry Ice Cream

I'm sort of in love with the pretty pretty shade of pink this ice cream is. Like...the pictures don't even do it justice. It's LOVELY. And it's all just from raspberries-no artificial coloring or anything like that. Speaking of ingredients, this recipe only uses SIX ingredients and it's completely no cook, no churn, and egg free! It's insanely quick and easy and you'll never believe HOW GOOD it is.

The ice cream is super creamy and silky and deliciously refreshing. I made the ice cream for Michael (because it's raspberry, so of course it's for him). It always makes me giggle when we order at restaurants and-with dessert for example-Michael usually orders something pink (strawberry or raspberry) and I usually get something super rich and decadent, and they always try to bring us out each other's food. Apparently I eat like a man and my hubby likes pretty pretty girly food :P

The point of the story is...Michael love love loves this ice cream. In all it's pink glory.

Look....all you have to do is blend together a few ingredients, then whip some cream, fold it all together, freeze it, AND THAT'S IT. Now you have this dreamy ice cream for yourself. It's pretty much the perfect thing to enjoy on a hot summery day. 

Peanut Butter Butterfinger Ice Cream {No Cook, Egg-free}

When you make your own sweet treats at home...it spoils you, guys. Like...you got to a cupcake bakery and scoff when you see their cupcakes don't have filling (IF A CUPCAKE ISN'T FILLED IT ISN'T WORTH IT!) Or you look at an ice cream display and see that their "Butterfinger Ice Cream" is vanilla ice cream with Butterfingers-NO!

The correct way is to have peanut butter ice cream with Butterfingers. Which is why we have to make these things ourselves. So I did. For you. (...well...and me....and Michael).

One super nice thing about this recipe is the fact that it's pretty darn simple to make--you don't cook anything, it doesn't have any eggs in it--you just blend together some half and half, peanut butter, sugar, etc. and then pour it into your ice cream maker! Plus...making this ice cream was an excuse for me to finally try out the new Butterfinger Baking Bits (have you seen those??? They're in the same area as the chocolate chips and such). It's pretty much just a bag of super crushed up Butterfingers...which makes them perfect for using in baking or...ice cream!

This ice cream turned out PERFECTLY-creamy, silky textured sweet peanut butter ice cream with crunchy Butterfingers in every bite....MMmmm! If I ever opened an ice cream shop, I would serve this and share with the world the way Butterfinger ice cream is supposed to be! Of course...I am sharing the recipe with all of you, so...same thing, no? Give it a try, enjoy it, and then say "Ah Kayle you're totally right! This is the way to make Butterfinger ice cream!" And I'll say, "Aww thank you! OMG riiiiight?? Forreals."

...because I'm a millennial. But can we still be friends?

:P

So Delicious Dairy Free® Frozen Chocolate Salted Caramel Pie {Vegan, No-Bake}

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DairyFree4All #CollectiveBias

I'm not dairy-free but that hasn't stopped me from lusting after So Delicious Dairy Free® frozen treats. I've long seen them and made a note to myself, "Hey...those look yummalicious. You should get them sometime." So when I had the opportunity to create a dairy-free recipe using So Delicious, I RAN to the frozen section of my closest Walmart! I was faced with a dizzying array of amazing options...but my heart was stolen when I laid eyes on their Cashew Salted Caramel Cluster and Cashew Dark Chocolate Truffle. Sweet and salty cashew milk based frozen dessert with chocolate covered cashews and ribbons of salted caramel? HEAVEN. Fair trade cocoa (also cashew milk based) frozen goodness folded with fudge and shaved chocolate? OMIGOSH YES.

Now...before I could create a recipe...I had to at least give each of the frozen desserts a try. And I can 100% confidently attest that they were RICH, DECADENT, CREAMY, and seriously insanely delicious. I think I'm a complete convert--I've gone So Delicious Dairy Free® and I don't think I can go back! It's seriously so unbelievable that they are:

• Certified Vegan
• Dairy-Free and Egg-Free
• Non-GMO Project Verified
• Cholesterol-free
• No artificial colors, flavors, trans-fats, hydrogenated oils, or preservatives
• No high-fructose corn syrup
• Always 100% plant-based
• Certified Kosher

Like....WHAAAT? Not to mention the fact that many of their products are also made with organic ingredients. Be still my good-food-lovin' heart: no wonder So Delicious Dairy Free® has been a dairy-free staple for more than 25 years! Seriously...their products are outstandingly delicious and something you can feel good about eating (or drinking...or licking..)

I decided the perfect way to highlight the 2 delectable pints of So Delicious Dairy Free® goodness that I picked up was in the form of a vegan (and, obviously, dairy-free) frozen pie! The base is a perfect, no-bake, chocolate cookie crust. Then there's a layer of the Cashew Salted Caramel Cluster, topped with a layer of Cashew Dark Chocolate Truffle. And the finishing touch? You cover the entire pie with vegan salted caramel sauce (which you are more than welcome to buy, but I have included a recipe below!) This pie is the perfect melding of flavors, everything balances so nicely and it all tastes deliiiicious together! The alternating layers of chocolate and caramel. The crunchy crust, creamy frozen filling, and gooey caramel. The perfect marriage of salty and sweet. A dessert that can be enjoyed by practically everyone-vegan or not!  Guys...this is a good one, you're going to LUHVE it. The name does not lie....it really is: SO DELICIOUS!

Dark Chocolate and Peanut Butter Ice Cream

Now this is MY KIND of ice cream! After making two wonderful (but not up my personal alley) batches of ice cream for Michael, I finally made some for ME*!

*Ok...it's for both of us. I'm still nice, I share.

My current favorite ice cream flavor (aside from Jeni's Salty Caramel), that I order when I go to most places, is dark chocolate with peanut butter swirl. I need the chocolate to be chocolatey (none of that sub-par, barely chocolatey ice cream for me!) and I need the pb swirl to be nutty and gratuitous--no skimping on the peanut butter!!! This recipe is everything I want! It's rich and the chocolate flavor is perfect, and there is PLENTY of salty and nutty peanut buttery goodness swirled up in there.

Bonus? The recipe is super easy and egg-free. I won't say that it's healthy but...it's not as bad for you as it could be (no egg yolks mean lower fat, dark chocolate is good for you, and the peanut butter swirl is created from just mixing peanut butter and coconut oil together!) For ideal peanut buttery results...I suggest you make homemade crunchy peanut butter. It's the perfect accompaniment to the chocolate ice cream. If you like rich desserts then this is for you! It also makes the perfect amount---not so much that you can't make it all at once in your ice cream maker, but enough that you won't run out too quickly. This is definitely a winner all around!

Coffee Chocolate Chip Ice Cream {No Cook, Egg-free}

Michael's about to get spoiled by ice cream again, now that I've gotten the hang of my ice cream maker. Almost immediately after polishing off his strawberry ice cream, he requested coffee ice cream with chocolate chips. And I, being the nice wife that I am, obliged. Luckily this is another super easy, no cook, recipe! Hooray!

I technically used instant espresso powder in this recipe, so I wasn't sure if I should call it Espresso Ice Cream but....it's a kind of coffee so...whatever. Anyway this recipe turned out super gorgeously creamy and smooth. The coffee flavor is very present without being too overwhelming, and it has just the right amount of sweetness (sort of like a cup of coffee with a good amount of sugar and cream--just the way Michael likes it, lol.) And even when it had been in the freezer for days it was still super easy to scoop and never got too hard! I'm really pleased with how it turned out, and Michael is obsessed with it. Extra bonus-it makes a good amount of ice cream so he can happily eat it without running out for awhile. And I can focus on making cookies. Everyone wins :)

(Yes...there's a cookie recipe coming soon.)

Strawberries & Cream Chocolate Chip Ice Cream {Easy, No Cook, Egg-free}

This ice cream is extra special for a couple reasons.

1. Michael requested it as his birthday treat.
2. It was my first time using my ice cream maker!
3. It's insanely easy and super pretty and was the perfect way to finish out summer (mind you--I don't care that it's October. Strawberry ice cream should be enjoyed all the time.)

I'm so glad this was the recipe I started with for my first foray into real ice cream--it was kind of insanely easy. Like...you blend a bunch of stuff together and then you put it in the ice cream maker. Then you add in some mashed strawberries and chocolate chips and...yeah. The end! And seriously...how pretty is it? No food coloring here-just naturally pink strawberry-liciousness! It's also super creamy, thanks to the cream cheese. I will make a small note that if you freeze this extra long/store it in the freezer-it does get quite hard so I suggest taking it out for a bit to soften prior to serving (unless you gobble it all up straight out of the ice cream maker, that's cool too!) Also, this recipe doesn't make a bunch but I actually made another batch almost immediately after-so you can totally double the recipe if you have a hungry Michael type person in your house.

It's ok if that hungry person is you. It means we'd probably be friends. #facts

National Ice Cream Day!

Hi all!

I'm currently on vacation with Michael's family and I'm internet-less soooo...I know I'm still slacking since the whole wedding thing but I hope you can bear with my lack of posts this week!

But I'm not going to TOTALLY leave you guys hanging!

Yesterday (or today? Depends on who you ask) was/is National Ice Cream Day! To celebrate let's re-visit my roundup of no churn ice cream recipes:

Ice Cream Round Up (Easy, No Ice Cream Maker, 2+ Ingredient Method!)

No-Churn Fluffernutter Ice Cream-Guest Post with The Spiffy Cookie

I know I know, you thought I was done with the guest posts! But...life got a little overwhelming so my wonderful friend Erin (AKA The Spiffy Cookie) stepped up and volunteered to share a little something with you guys. I've guest posted on her site before so I'm so happy to introduce this super fun, former Buckeye (she still loves chocolate and peanut butter, though!), wonderful blogger/cook/baker to you again! And look! Erin brought ice cream! With pb! and marshmallow! HOORAY!

Hello again Cooking Actress readers! Erin here from The Spiffy Cookie giving Kayle a break from blogging while she plans for her upcoming wedding. Kayle is such a wonderful person and I couldn't be happier for her. She and Michael are the cutest! I was lucky enough to meet her in NYC last year but now that she has moved back to Ohio I really need to pay her another visit, especially since she lives in the same town as some of my other friends.

Today I am sharing a recipe for my new obsession, no-churn ice cream. This recipe is so easy and delicious it almost makes ice cream makers obsolete. All you need for the base is 1 pint of heavy cream and 1 can of sweetened condensed milk. The churning aspect of ice cream is substituted by whipping the heavy cream with an electric hand mixer. Fold in the sweetened condensed milk and any other flavor additions and it's ready for the freezer. But of course you already knew all of that since Kayle has shared an extensive list of easy no-churn ice cream flavors.

Normally the hardest part of making no-churn ice cream is deciding on a flavor. I did ponder whether or not a browned butter ice cream could be possible since Kayle is the browned butter queen but thankfully Kayle is as much of a peanut butter lover as I am which made the decision much easier. After discovering the magical results of adding marshmallow creme to no-churn ice cream I went with fluffernutter ice cream, complete with marshmallow bits and a magic peanut butter shell.

Caramelized Pecan Banana "Ice Cream" with Chocolate Hazelnut Swirl

 

It's June. Which means it is wonderfully warm out. This means it is my favorite season. My favorite month. My favorite time of year (why do ya think I chose this time period to get married?)! It also means that soon we're gonna have some hot days. And, at the very least, we have some pretty warm ones! While some people may look at this as a downside, I'm all about it. There's a whole category for food that I don't really crave until the temperature goes up: including frozen bananas, popsicles, lots of fruit, and-of course-ICE CREAM!

But ya know, I can't go around eating oodles and oodles of ice cream (cue Michael probably yelling at the screen "But you'll eat oodles of cookies!" SHUSH!)-so, you wanna know a really cool trick?

BANANAS.

No, not as in this S*** is bananas (although it is), but as in-bananas. As ice cream.

WHAAAAA?

Technically, I sort of blogged about using bananas (and strawberries) as ice cream before. But I did not give it nearly enough attention.

So allow me to sum up and then expand upon:

Summary: you process some frozen bananas in a food processor or blender and it obtains an ice cream-like consistency.

Expansion: You can also add other stuff to take it to the NEXT LEVEL. Such as peanut butter. Or chocolate. Or bacon (WHAT? TELL ME YOU DIDN'T THINK ABOUT IT!). Or maybe caramelized pecans and a chocolate hazelnut swirl.

...no? Just me?

Not anymore! Now it's all of us!

Caramelized pecans....ohhh where have you BEEN all my life? And we already know about my love for choc-hazelnutty goodness. So adding them to this banana ice cream is just genius. It's creamy and crunchy and sweet and perfect. And a little less fatty than grabbing a pint of Haagen Dazs :P

Salted Caramel Ice Cream (No Ice Cream Maker!)-Stef's Virtual Baby Shower

EEEEE!! OMG...you guys...Stef, from Sarcastic Cooking, is gonna have a BABY BOY!!

yayyy!!!

I'm baby obsessed (seriously ask anyone, I ADORE babies. If I see your photos of your baby on facebook or instagram...that just like...makes my day. I fully intend to have a bunch of little ones myself someday and I just love em!) and Stef obsessed, for that matter, so when Stephie (my girl from Eat Your Heart Out) asked if I wanted to join in on a virtual baby shower for Stef, I immediately said YES!

Food bloggers (or maybe just bloggers in general) are weird creatures. I know that.

Nobody outside understands. I tell them I'm a part of a virtual baby shower and they're like "...so...they don't actually get to eat the food you're making for them?" and I'm like "well...no...but it's in spirit...just..ya know...ugh you don't get it." It's a thing though, ok? Just trust it is our way of saying WE LOVE YOU to our bloggy buds!

This is Stef and her husband Mike's first child, and I am just so psyched for them. I honestly can't even imagine how overwhelming and exciting this time must be for them! Stef seems totally cool as a cucumber though, and I know she's gonna make an amazing mom. When trying to brainstorm ideas for what to make for this post, I asked Stephie for any ideas, if Stef was craving anything in particular, etc. etc. and she mostly just said she's been a pickle fiend. Which of course made me think of the old pregnant woman stereotype of pickles and ice cream. And I figured well...if she's gonna eat her pickles, she might as well enjoy some spectacular ice cream as well, right? So I asked Stephie if she thought Stef would like the idea of salted caramel ice cream to which she responded, and I quote, "That's gonna get a resounding YES YUM ALL THE CARAMEL ICE CREAM THINGS response from her, haha!" So...there ya have it.

And, BONUS, since I'm sure Stef is busy preparing to be a mom, and will be even busier BEING a mom, this ice cream recipe is the no ice cream maker method. Which is the super easy, super quick way of making ice cream that I am addicted to! 

And we all remember that amazing salted caramel sauce recipe I shared on Monday? Yeah this ice cream tastes exactly like that...but in ice cream form (although feel free to use any caramel sauce you like). So prepare for incredibly rich, delicious, salted-caramel-flavor-packed ice cream! 

(and um...sorry for the not so inspiring photos. This particular ice cream recipe turned out rather soft so it didn't make for the most attractive pictures. Still looks delicious though, right? Right.)

So Stefanie, CONGRATULATIONS on your pregnancy, and your soon to be new little baby boy! I hope that all of us telling you you're amazing makes you smile, and that you want to eat your computer screen. Because of all the deliciousness we've made for you. <3!!!

Coconut Ice Cream-EASY, 4 ingredients (Edward & Sons Organic Coconut Products Review)

I had a vision in my head of these photos. I knew I wanted a light blue bowl to pair with the creamy white coconut ice cream.

Only problem?

I had no blue bowls.

Luckily for me, I had a babysitting gig where we (yes...2 babysitters...for 2 kids...which trust me, is the only reason I still babysit those children) took the kids to one of those crafty places where you can do things like paint ceramic or whatever. So me and the other babysitter decided to take part as well. So I found a bowl I liked, and painted it in pretty pretty blues. And thusly my vision was able to be realized.

I am a lucky lady and, after meeting them at the SFFS, Edward & Sons sent me some of their amazing organic coconut products. Then I had to decide what to play with first. I knew exactly what to do with their unsweetened shredded coconut (I love using shredded coconut in cookies but I hate how sweetened most shredded coconut-desserts have enough sweet as it is- is and full of goodness knows what. So this stuff is a Godsend!) But I wanted to use more products. And then I saw the coconut cream. And I remember reading you can make whipped cream with it. And my brain jumped to my favorite easy no ice cream maker recipe. And I thought "let's give this a try!" Aaaand (after a moment of panic when I couldn't seem to whip the coconut cream thick enough but crossed my fingers and hoped for the best) it worked! Plus I threw in some of the shredded coconut and topped with toasted coconut flakes, to really punch up the flavor.

Soooo gooood!

I love how summery this ice cream tastes. Like you're laying on a beach in the Bahamas. Just the perfect coconut flavor to evoke all the feelings of beachiness and tropical, summery fun. Also super refreshing on a hot day...which let's face it...it's August. And the toasted coconut adds some really nice crunchy texture. You should seriously give it a try. Or make something else with Edward & Sons organic coconut. You could even win some!! Scroll past the recipe for the giveaway :D

Ice Cream Round Up (Easy, No Ice Cream Maker, 2+ Ingredient Method!)

Hi guys! I'm in Ohio right now, being busy as all get out, but I had to give you a post anyway!

Sometimes certain posts that are older, don't get quite the attention they deserve (largely my fault due to the subpar photography/promoting skills at that time). That is the case for my post about making easy, no ice cream maker, 2+ ingredient ice cream. You guys...I make this ALL THE TIME. Michael virtually always has ice cream waiting for him in the freezer because this is so gosh darn easy, why not? Plus-it's fun! We can sit down and talk and be like "Hmm...what flavor combo should we try next?" So anyway, today I'm re-sharing the method (especially since I just shared that FABULOUS recipe using it on Friday), and telling you about some of the different flavors I've made with it (and tell you how you can make them too! Although bear with me, all the amounts are approximates because I tend to just add things until they taste how I want) Seriously, this one is a game changer.

Easy-NO ICE CREAM MAKER-2+ Ingredient Ice Cream

Ingredients:

• 14 oz. can sweetened condensed milk
• 2 cups heavy whipping cream
• Whatever add-ins you desire 

Preparation:

• Whisk condensed milk with whatever add-ins you may have.
• Whip heavy cream until stiff peaks form.
• Fold whipped cream in to the condensed milk.
• Transfer to an airtight container and store in freezer (at least 6 hours)

Chocolate Peanut Butter Swirl Ice Cream (EASY method!)

You know what's hilarious?

I didn't even like chocolate ice cream growing up.

I know you're all like "Kayle, it's like we don't even know you."

I totally have an explanation though!

You see, chocolate ice cream was never chocolatey enough. I'd never had any that fit the bill. Now, as an adult, I've had a few kinds of chocolate ice cream that were enough to please my taste buds, but my absolute favorite is Ben & Jerry's chocolate peanut butter swirl. Because...you know...peanut butter is always a welcome addition to chocolate.

Anyway, usually when I make homemade ice cream (sans ice cream maker, since I currently don't have one) I make whatever Michael wants-because he's the major ice cream lover and it's not usually my fave dessert.

But it's summer, people, and even I want some nice, cold, ice cream.

But...it's me...so obviously I'm not gonna eat the fruity "refreshing" stuff I make for Michael.

I wanted something like that wonderful chocolate peanut buttery goodness from Ben & Jerry's.

Is this ice cream exactly the same?

No.

Is it pretty close and super duper delicious?

YES.

Dark chocolate ice cream with chunks of rich, delicious, salty peanut butter....mmmm. This was an ice cream both Michael and I could love, and seriously, it is so simple to make. It's like crazy. So really what I'm saying is you have 0 excuse as to why you shouldn't just make this as soon as possible. Come on, it's hot out there, make some ice cream!

Mixed Berry Milkshake

 You may remember that post I wrote about some 2 ingredient vanilla ice cream I made. You might also remember, I mentioned I made it to use in a milkshake. I figured you've waited long enough to see that very shake. As I've mentioned, multiple times, Michael loves fruity/refreshing sweet things. Me, not so much. When I saw this recipe I knew it would be right up his alley. Michael looooves berries (especially strawberries. Can I say how depressed he is that they're not in season right this second?) This shake is super simple, super pretty (lookit! It's purple), a great excuse to use some of that 2 ingredient ice cream, and it can have whatever berries you fancy! So, the sky is the limit! Yes...I do feel cruel posting this in the middle of winter when this is obviously a summer drink, but, well....just file it away for later. Or just buy frozen fruit! They're perfectly good!

Easy-NO ICE CREAM MAKER-2 Ingredient Ice Cream-Take 2: Holiday Recipe Exchange: Week 11 (Vanilla/Vanilla Beans)

Ice cream is okay.

I mean, it's good. I like it. It's just...

I could have chocolate instead.

Don't get me wrong, sometimes that mood hits me and I really want some ice cream like right that second. But in general, there are desserts I'd prefer (like this or this.)

The boy, however, he loves him some ice cream.

It's a part of that whole "refreshing" obsession he seems to have.

Anyway, I'm becoming a big fan of having as much of stuff I make be as homemade as possible. 

Then I saw something about ways to make ice cream with only 2 ingredients (plus mix-ins). Then I saw it again. I was intrigued. Not only because of the short ingredient list, but also-it requires no ice cream maker of any sort. Which is good, because I don't have one (still holding out on getting that KitchenAid Stand Mixer someday, then the ice cream attachment :P)

I had a recipe for a mixed berry milkshake I had been planning to make for Michael (like the nice girlfriend I am). And I decided that was the perfect time to attempt this ice cream.

I only needed vanilla ice cream for the milkshake (as opposed to the various different flavors I'd read about)-so I decided adding some vanilla extract to the base would create what I was looking for.

It worked!

It's awesome. Doesn't taste different than any other ice cream. 

And it.is.so.EASY!

I'm super excited to attempt the different, fun kinds!

(oh, and the boy approved)

(Holiday Recipe Exchange posts: Week 1 Parts 1 and 2, Week 3, Week Six, Week Seven, Week Nine , and Week 10 Parts 1 and 2,Week 11 Parts 1 and 2, and Week 12 Part 1)

2 Ingredient Vanilla Ice Cream

Adapted from Brown Eyed Baker's 2 Ingredient Ice Cream and Kevin and Amanda's Easy Homemade Ice Cream

Raspberry Ice Cream "Cake-Pie" (for Michael's birthday!)

September 17th was an exciting day at our household. It was Michael's birthday!!! I've never been able to spend his birthday with him before (he was always in Ohio and I was here in NYC), so I was soooo excited! He hates having a lot of focus and attention on him, so I agreed no presents, no party, no going out-I just wanted to be able to make him dinner. The post about his dinner will follow. This is about his birthday "cake" (tech. a pie). Michael and I have different tastes in desserts, as I've mentioned, so I wanted to make him something that I don't like but that he would. Enter this "cake-pie" (as we came to call it). It has the trifecta of Michael's dessert loves: berries (esp. raspberries), dark chocolate, refreshing (ice cream). He LOVED it! Yay! So, if you're like him at all, you should love this too.

Peanut Butter Cream Pie and Strawberry "Ice Cream"

Finally! I am BACK! We're completely moved in (I might post a picture sometime later) and I love our new place! It's adorable and pretty and wonderful :). And I finally have a kitchen all to myself!!! So, to make up for the fact it's been like a month since I shared a recipe I'm giving you all a double dose! These are the two first new things I've made in this kitchen and they are delicious, yum yum yummy desserts!

Here, have a bite. It's the least I could do.

Yesterday I made peanut butter pie. It's a recipe I've had sitting in my recipe box since I was in high school that I had pulled out of one of my mom's old magazines. It seemed easy, refreshing (a prerequisite for a dessert Michael will love), and it has peanut butter sooo....you can't go wrong. Funnily enough, although I thought the fact that it was chilled would mean Michael would like it, he wasn't very excited, he feared it would be too "rich" (*eye roll*). But I persevered and made it anyway. And I am soooooo happy I did! It is amazing! And when Michael took his first bite, he looked at me with wide eyes and then gave me a big peanut buttery kiss. He approved. It's a super easy to make recipe, requires very few ingredients, and not too bad for you either, especially if you opt for lower cal ingredients (ie. fat free milk, etc.).