Chocolate Coconut Ice Cream with Peanut Butter Oatmeal Chunks

 

Maybe it's not quite the season for ice cream, but sometimes it's the best thing even though it's cold outside! I've been known to eat ice cream in -6 degree weather, so I'm always ready!

 

A few weeks ago, I was really in the mood for some good chocolate ice cream. Rather than venture out into the cold, I made my own! It was everything I wanted - creamy & chocolatey with cookie crumbles & a fudge sauce. Yum!

 

 

The leftovers didn't last long! :-) I bet yours won't either.

Chocolate Coconut Ice Cream with Peanut Butter Oatmeal Chunks

Adapted from Minimalist Baker, Edible Perspective, PB Fingers, & Top With Cinnamon Serves 6-8

 

Ice Cream

2 (14 oz) cans light coconut milk

2/3 c unsweetened cocoa powder

1/3 c coconut sugar

1 T arrowroot starch

1 T vodka

 

Combine all ingredients in a blender and process until super smooth. Pour into a large container and refrigerate for 2-4 hours or until completely chilled through. Proceed with making the pb oatmeal balls and the fudge sauce.

 

Hint: No need to rinse out the blender yet. You can use it for the fudge sauce, too.

PB Oatmeal Balls

1 c old fashioned oats

1/2 c ground flaxseed

1 T chia seeds

3 T almond butter

5 T peanut butter

1/2 tsp cinnamon

3 T honey

1/4 c semi-sweet chocolate chips

 

Combine everything except the chocolate chips in a bowl. Fold in the chocolate chips. Roll mixture by the tablespoon into balls. If it is too crumbly, add a touch more honey. If too wet, add a small amount of oats. Place balls on a cookie sheet and refrigerate until firm. Then transfer to an airtight container and store in the refrigerator.

Chocolate Fudge Sauce

2/3 c pitted dates

1 c almond milk (I used Silk Unsweeted Original)

3 T cocoa powder

 

Blend dates and almond milk in a blender until super smooth. Pour mixture into a saucepan and bring it to a boil. Once boiling, turn down the heat to a simmer and cook for 5-10 minutes, stirring often. Mixture will thicken as it cooks. Once it thickens, remove from heat and vigorously stir in the cocoa powder until smooth. Place in an airtight container and allow to cool. Refrigerate to store until time to assemble the ice cream.

After the ice cream mixture has chilled through completely, place it into your ice cream machine (I use the KitchenAid attachment) and churn according to machine's instructions. While it churns, get out a 9"x9" baking pan (preferably metal), your pb oatmeal balls, and the fudge sauce. Crumble 3-4 pb oatmeal balls in the bottom of the pan.

 

Once the ice cream is done, spread half of it over the crumble balls in the pan. Top with more crumbled balls and a thick layer of fudge sauce. Spread the remaining ice cream on top, sprinkle with more balls, and smooth out the top into an even layer. Press a sheet of plastic wrap across the top of the ice cream. Cover the baking pan and place in the freezer for at least 1 hour before serving.

 

Ice cream is best the day it is made. In the following days (if it lasts that long!), make sure to remove it from the freezer 30 minutes or so before you plan to eat it so that it softens.

 

Top with remaining fudge sauce when serving, if desired. (It's the perfect final touch!)

Blueberry Muffin Ice Cream

I'm a die-hard chocolate ice cream fan. To the point of being obnoxious about it, I'll admit. I do not want vanilla ice cream, & get very upset when it somehow ends up in my bowl, especially when I thought what I ordered what chocolate & was led astray.

This ice cream, however, is a game changer. I saw the idea for it on Jessica's blog & couldn't get it out of my head. Her recipe calls for heavy cream & whole milk, both ingredients that I don't eat, but I had this feeling that I could do something similar with canned coconut milk. I probably considered making this for over a month, all the while knowing that I had 6 blueberry muffins waiting in my freezer. It was the perfect coincidence. I had to make this. 

It was far better than I expected it to be! While it does take some time (especially if you have to bake the muffins first), it's totally worth it! It's just the right amount of sweet, perfectly creamy, & chock full of blueberry muffin chunks.

This spells summer to me. You have to try it! And if you don't have an ice cream maker, this just might be the reason you needed to go out & get one. I got the KitchenAid Ice Cream Maker Attachment for my birthday last year. It was really the gift that keeps on giving because not only do I get to enjoy making  healthified ice cream, we also get to eat it! I store the bowl in my freezer, just in case, because it must be frozen for a full day (15 hours, I think) before you can actually make ice cream. You just never know when the mood will strike! Anyway, if you don't have an ice cream maker & don't want to buy one, find a friend who has one. :-)

Blueberry Muffin Ice Cream
Adapted from How Sweet Eats
Serves 6-8
Easily made vegan & gluten free

2 T unsweetened original almond milk
1 1/2 T cornstarch
3 T cream cheese, room temperature (use vegan cream cheese if necessary)
1/2 tsp. salt
1/2 tsp. cinnamon
1 3/4 c unsweetened original almond milk
1 1/2 c light coconut milk (1 can)
2/3 c evaporated cane juice (or regular sugar)*
2 T agave nectar 
1 T vanilla extract
6 of your favorite blueberry muffins (I made these - they're gluten free & yummy)

Whisk together that cornstarch & 2 tablespoons of almond milk in a small bowl. Set aside. In a large bowl, mix together the cream cheese, salt, & cinnamon with a fork. Set aside.

Pour 1 3/4 cups almond milk, coconut milk, sugar, vanilla, & agave into a large saucepan. Whisk together, then cook over medium-high heat until mixture comes to a low boil. Stir often, simmering for 4-5 minutes. Slowly drizzle in the cornstarch mixture, whisking constantly. Continue to simmer for another 2 minutes, then remove from heat. Pour about 1/3 of mixture into the bowl with the cream cheese. Whisk together until cream cheese melts. Pour remaining mixture into the bowl, whisking until it is all smoothly blended together.

Clear a spot in your freezer large enough for a 9x9 baking pan. Pour ice cream mixture into the pan & freeze for about 1 hour. Once it is cooled completely, pour into ice cream maker & churn according to manufacturer's instructions. Using the KitchenAid attachment, mine took about 20 minutes to change to ice cream. Crumble 3 muffins & add to ice cream. Continue to churn for about 2 minutes, or until well mixed. Put ice cream back into the 9x9 baking pan & fold in remaining 3 crumbled muffins. Place a layer of plastic wrap on the surface of the ice cream to keep it from forming ice crystals. Cover pan with foil (or I used one of those elastic plastic covers that look like hairnets). Freeze for 2 hours, or overnight. The longer you wait, the harder the ice cream will be, so judge accordingly.

*When I make this again, I'll probably only use 1/3-1/2 cup sugar. We loved it, but I doubt we would have noticed if there was less sugar, and that would make it a healthier treat. You may also want to vary the amount of sugar depending on the muffin recipe you use - the one I used was very low in sugar, but if you use one with high sugar content, it may add enough sweetness to really cut back even more on the sugar in the ice cream. Part of the flavor comes from the sugar caramelizing while it cooks with the milks, so don't eliminate it!

Birthday Dinner

A few notes & a cupcake recipe from my birthday:

1. Tuesday night was spent prepping cupcakes to bring to work. I finished this messy task at 10:15pm by splitting a giant-leftover batter-not quite baked through-chocolate chip cupcake topped with a whole lot of icing with the Bup. Yum!

2. It rained on my birthday. All. Day. Long. I went roller blading anyway & barely got wet. I'll show that rain!

3. The Bup left me notes on star shaped Post-Its. My favorite was on the door heading to the garage: "Wait! You forgot your halo!" O:-)

4. All 24 cupcakes disappeared before 5pm. Most were gone before noon. Guess my co-workers like cupcakes! (see below for recipe)

5. We had Zesty Wheat Berry-Black Bean Chili, salad, and bread for dinner, prepared by the Bup. The secret's out, my love, now I know just how well you can cook!

6. After dinner, it was still raining. We went for a walk anyway & got soaked. I think the rain showed us this time.

7. Avocados were on sale for $1, so we made a trip to the store.

8. While we were out, we got ice cream, the perfect birthday treat!

9. There was some pumpkin to puree. Now I have 5 1/2 cups of puree in the fridge to eat! YES!

10. We saw Tangled for the first time & LOVED it. I think the Disney movies have been going downhill since all the Princess classics, but this one was excellent!

11. After all this cake & ice cream, I think I need to go back to green veggies & smoothies for awhile. I even found a great post for a great assortment of go-to healthy foods!

Thanks to everyone for the birthday wishes!

Chocolate Chip Cupcakes adapted from Can You Stay for Dinner? 

Makes 24 cupcakes

3 c white whole wheat flour

1 ½ c granulated sugar

1 T + 1 tsp baking powder

1 tsp salt

8 T unsalted butter, melted

1/2 c unsweetened applesauce

1 cup reduced fat sour cream

4 T ground flax seed OR 4 T chia seeds, mixed with 3/4 c water* - let set for a few minutes before using

1 T + 1 tsp vanilla extract

2/3 c mini chocolate chips

Preheat the oven to 350*F. Line two 12 cup standard sized cupcake tin with paper liners.

Using an electric mixer, combine flour, sugar, baking powder, and salt. Add melted butter, applesauce, sour cream, flax/chia eggs, and vanilla. Beat at medium speed until combined, about 30 seconds. Scrape down sides of bowl with rubber spatula and continue to mix until no lumps remain. Stir in chocolate chips by hand.

Evenly divide the batter among the cups in your prepared pan. Bake until cupcake tops are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove the cupcakes from the pan carefully and let them cool on a wire rack.

*Note: You can use 4 large eggs instead, but then you lose the health benefits of the flax/chia.

Peanut Butter Icing/Filling

1 T butter, room temperature

1/3 c natural peanut butter

3 c powdered sugar

1 tsp vanilla

2-4 T milk, or more if needed

Using an electric mixer, beat together butter & peanut butter. Add powdered sugar, 1 cup at a time, alternating with vanilla & milk, until you reach desired consistency. It should be spreadable, not runny.

Chocolate Icing

4 T butter

1/2 c cocoa powder

3 c powdered sugar

1 tsp vanilla

2-4 T milk, or more if needed

　

Using an electric mixer, beat butter until smooth. Add cocoa powder & mix in. Add powdered sugar, 1 cup at a time, alternating with vanilla & milk, until you reach desired consistency. It should be spreadable, not runny.

To stuff the cupcakes

Note: You will probably have leftover icing. I had about 1 cup of peanut butter icing left over. You can freeze it to use at another time. Or eat it with a spoon. Your choice, I won't judge! :-)
: Fill a pastry bag with peanut butter icing. Stick the tip into the middle of the top of the cupcake and gently push down. Squeeze out icing as you pull up until you see it peak out the top. Then ice the cupcake with chocolate icing either with the icing bag or using a knife.

 

Wine Tasting

We went extra fancy on Friday night and did a wine tasting at The Hotel Hershey. It was part of the kickoff for their Food & Wine Festival. Earlier in the week, employees were offered a discounted price for the reception, so we decided to go.

Chateau Montelena Wine Reception

Friday, September 16 | 7 - 8 PM

"Mingle with other guests and ambassadors of the esteemed Chateau Montelena winery, featured in the movie Bottle Shock, as you sample wines from their collection and enjoy delicious hors d’oeuvres in the Blue Mountain Room above Harvest."

 

Our first wine was their 2009 Napa Valley Chardonnay. It was just my kind of wine! Light & crisp but still slightly sweet with a distinct fruity taste. Brian, one of the gentleman from the winery, helped us learn a little about tasting wine and their wines.

Their featured wine for the night was the 2008 Napa Valley Cabernet Sauvignon. It was a much drier wine, more what the Bup likes. I actually drank the whole sample, so it wasn't as dry or woody as many cab sauvs are. Not my style, but I could still appreciate it.

Our waitress was wonderful! She found out we loved the veggie spring rolls and kept bringing us plates of them for on our table. They were perfect for with the wines!   We ate a light dinner beforehand because I was worried there wouldn't be any vegetarian options for the hors d'oeuvres. The other 3 were all meat, so it was good that we ate before going, because spring rolls aren't quite enough dinner for me.

I'm so sad this pic turned out dark! We dressed up for the tasting and so we just had to get pictures.

It was a good thing I wore a sweater because after the tasting we went out to Jazz on the Veranda. I hope to go back before it's over for the season (only 2 more nights left!) because it was so nice sitting on the veranda and listening to the live music. The Bup and I even danced to one of the slow songs.

I was in the mood for ice cream and others were in the mood for beer, so we went to The Gas Station. They have a few tables with beer taps built in and we sat there. It was about the only spot left.

They make their own ice cream in house & it is excellent! I ordered Double Chocolate Marshmallow. Yum!!

The Bup got Red Velvet Cake, which was okay but not nearly as good as mine. :-)

Fun evening with friends!

Anniversary Dinner

Thanks to everyone for the well wishes! :-)

For our anniversary dinner, we went to the Mount Hill Tavern.

Lots of sun on the way there. Traffic was crazy!

Our appetizer: Spicy Artichoke & Spinach Hummus w/ pita bread, cucumbers, and pepperoncini

The hummus by itself wasn't overly flavorful, but when I had a slice of the pepperoncini with it on the pita, it really brought out the flavors.

The Bup's drink: Malbec  (aged in a wood cask, which gave it a strong flavor that he loves!)

My drink: Sea Dog Blueberry Wheat Ale   (I love berry beers!)

The Bup's salad: Caesar Salad with garlic-parmesan vinaigrette, brioche croutons, and shaved parmesan cheese.

Of course he got this. He's a caesar salad man.

My salad: Seasonal Lettuces with mustard vinaigrette, gorgonzola, sugared walnuts, and pears

I had this the first time we went there and it was the main item I was looking forward to having again. Delicious!

The Bup's dinner: Ricotta Gnocchis with wild mushroom ragout, leeks, mascarpone cheese, sun-dried tomatoes & artichokes.

I had a few bites, of course, and this was excellent! I loved the addition of sun-dried tomatoes.

My soup: Vegetable Barley with Mushroom

This soup had a good flavor blend, but it wasn't my favorite soup of all time. I think I would have liked it more with some kidney beans in it.

Our first experience at the Mount Hill Tavern was much better than this one, mostly becasue of the wait staff. Our waitress last time was very attentive and willing to help whereas this time our waiter didn't seemed to want to be there. We ended up going across the street for dessert at 3B's Ice Cream because we were tired of waiting. The Bup got Strawberry Cheesecake and I had Mocha Cookie. Both flavors were excellent!

He treats me like a princess! :-)

Peanut Butter Ice Cream

In case you don't already know, I love ice cream. Luckily, I married a man who loves it almost as much as I do. We're a match made in heaven. :-)

Side note:

Did you ever hear the song by Sarah McLachlan called "Your Love is Better Than Ice Cream?" Good song!

Just listen. It's cute.

Every year I wait all winter for Rainbow Snow to open. They have the very best peanut butter soft serve. They're my favorite local ice cream shop, mostly because of the pb ice cream. Plus we can take a nice evening walk and end up there. Walking home carrying an ice cream cone makes the ice cream taste better. The Bup gets a chocolate milkshake, which he says is better than any he's ever had!

Now it's fall already and almost time for them to close. :-( I have about 1.5 months to get my pb ice cream fix. We try to bring all of our friends there when they visit us. I promise you won't be disappointed if you go! 

Over the winter, I'm going to try making my own version by mixing in peanut butter when I make banana soft serve. I haven't tried it yet, but the plain banana and chocolate banana are both delicious. If you want a healthy, icy, creamy dessert, try it out! 

Summer Sweater

I'm that girl.

The one who is always cold.

Who brings a sweater everywhere, just in case.*

*Why does everyone turn their AC to 68 degrees and then wear shorts and tanks? No one wants their heat that low in the winter and then they're wearing jeans and sweaters. C'mon now. I don't want to cover my cute tank that I waited all year to wear with a sweater. I just don't.

So thank you, God, for summer and the warmth of the sun shining!

This weekend was my first official big girl job weekend. The last 2 were still vacation time.

We went to see A Little Night Music at the Mt. Gretna Theatre on Friday night. When the first set of people came out singing, I thought I might have to leave. But it did improve from there. We did our yearly splurge on sundaes from The Jigger Shop during intermission, which sweetend the deal. I always get the CMP, with my own twist. Chocolate ice cream (no vanilla!!), chocolate syrup, pb syrup (instead of peanuts), marshmallow sauce and a cherry (sans the whip, please) on top. The Bup got the Peach Melba. He's less complicated than me, so he didn't have to spend 5 mintues telling the waitress how he wanted to alter it.

I should work on that.

Saturday was market day! We got fresh peaches, red and golden beets, and corn on the cob. Can't wait for dinner tonight!

That night we went to our family friends' house for dinner. It was crab night, and we brought beer. Andrew, my friend's boyfriend, makes his own! So I had a cherry wheat, which he made with muddled cherries. It was SO much better than Sam Adams Cherry Wheat. It had a much better (real!) cherry taste. He also had a Honey Basil, which the Bup and I split. I liked it, too, despite being skeptical about the basil. It was subtle and really complimented the beer.

Mom and I were in charge of the Linger Longer at church on Sunday, which means preparing snacks for about 100 people. I made a double pan of Double Banana Chocolate Chip Breakfast Bars, compliments of EatLiveRun. These are always a hit! Mom made Friendship Coffee Cakes, and we tag teamed a double batch of Feta 'n' Chive (Mini) Muffins, both from Taste of Home. Bonus: fruit skewers with watermelon, canteloupe, and pineapple. We had some food left over, but not too much. Easy. :-)

Everywhere I went, I froze. And covered up my cute tank with a sweater.

It's Love

Last night we went to the Ice House with my parents for dinner. I was a little disappointed because they removed their sandwiches from the dinner menu (now they're only for lunch) but my meal was still yummy.

We all shared the Mediterranean Trio and I got a house side salad. For my entree, I ordered the Portabella and Carmelized Onion Pizza. It was good, but the crust got a little soggy. Dad brought wine, of course! And for the finale, I had a scoop of the homemade coconut ice cream.

Oh coconut ice cream. I love you. I never had you before, but you will be in my future.

After we got home and were getting ready for bed, the Bup asked, "Do you love ice cream more than me?"

My response: "Yes."  *pause*  "Wait! I mean no!!"

Boy, that was some really good ice cream...


<3 I love you Bup! More than ice cream. I promise. <3

I'm a Banana

Here's how we spent our anniversary:
Chiquita Banana
Okay, we didn't actually have the luxury of going to the Chiquita plantation. We just went to the York Fair. But they had free smoothie samples and wanted to take our picture! I had a back to childhood moment as well when we came across the Sunset Ice Cream stand. They're based in Williamsport and when I was a kid we'd stop at their roadside stand. It was seriously in the middle of nowhere, just this wooden stand along a back country road. But that ice cream was so delicious. I didn't know they still existed, but they do. And the ice cream is still delicious.

Yesterday morning when I got to work there was a slice of lime sitting beside my mouse. I looked closer, and someone was nice enough to leave me their entire gin and tonic, complete with straw but missing the glass. Whoops. Luckily none of it got onto the actual computer. It was just sticky and wet everywhere.

I came upon this Giving through Growing website. They'll donate $1 for each e-seed anyone sends! Go send some!