Need a little something to cool you down?

Hi everyone! I know that it has been a long time since I have posted a recipe, and I definitely have missed blogging. I’ve found it difficult lately to find the time to go to a coffee shop and write a post (it has become much harder than I imagined it would be!). Darn charging for internet… If only it was free.

The weather lately has been beautiful and I’ve been enjoying every minute of it. I have a bicycle and live near a few lakes so I have been biking or running there and enjoying the weather by laying out a blanket and reading in the sun. What have I been reading lately? Well… the 50 Shades of Grey trilogy. I won’t tell you much about it, other than it’s an interesting read (to say the VERY least). I’m sure you’ve heard plenty on the internet/radio about it, like that it has been banned in several libraries! There’s nothing like a library banning to get more people interested in a book (as if the main point of the novel wasn’t interesting enough!).

If you’ve been caught up like me in this book, or in the recent warmer days, you may need something to cool you down! Many of you know that Elysia and I taught a cooking class back in February, and Banana Ice Cream was of course our featured dessert. We made two different kinds; Moscato Infused Banana Ice Cream and the class favorite, Chocolate Peanut Butter. When you add peanut butter to banana ice cream it creates a fluffy texture sure to please! As we’ve said before, it’s super easy to make, takes little time and tastes fabulous, so give it a try!

Sorry for the lack of pictures today; unfortunately we didn’t take any at the class while we were teaching, but trust us, it’s good!

Chocolate Peanut Butter Banana Ice Cream
[Serves 2]

  • 2 Frozen Bananas*
  • 2 Tablespoons Peanut Butter (we used Trader Joe’s PB with Flax)
  • 2 Tablespoons Vegan Chocolate Chips (Chocolate Dreams is our fave brand)
  • 1 tsp. Vanilla Extract      
  • 1 tsp. Vanilla Almond Milk
  • Vegan Chocolate Syrup and Peanut Butter Cups, Optional

 – Blend the frozen bananas in a blender.

 – Add all other ingredients and blend until smooth, stopping to scrape down the sides if necessary.

– Serve Topped with Chocolate Syrup or melted peanut butter and Vegan Peanut Butter Cups.

*It’s best to remove the peel before freezing the bananas. I cut mine into three pieces usally.

 

Have you read anything good lately? I’ll be looking for something new to read soon!

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Decadent Moscato-Infused Banana Ice Cream

Thank you for the kind words regarding our Grandma. We truly appreciate it and think about her every day.

One thing (among many) that we learned from our Grandma and Grandpa is love. They had the most touching relationship that truly is everlasting and was inspiring to witness. They were that couple that you knew was meant to be together and I’ve rarely witnessed the love that my Grandpa held as he looked at my Grandma day after day. In honor of them and because we haven’t had the chance to post it yet, we have a delicious and healthy dessert for you just in time for Valentine’s Day.

Whether you’re in a relationship or flying solo, this banana ice cream is delicious, satisfying, and infused with a little something extra. If you were at our cooking class you were lucky enough to get the recipe then, but if not, now is your chance to taste one of the desserts that we prepared!

We would much rather spoil our loved ones with food than purchase boxed chocolates or candy and this comes together in a snap! The brownie in the picture came from a recipe on Post Punk Kitchen.  It is super dense so it tastes delicious with this ice cream. If you haven’t tried any of Isa’s recipes, do it. While they’re not always the healthiest…they are always phenomenal and she always has useful tips for cooking as well. I also topped the brownie and ice cream with a raspberry caramel sauce made from reduced raspberries, sweetener and vanilla bean paste.

Decadent Moscato-Infused Banana Ice Cream
[Serves 2]

  • 2 Frozen Bananas*
  • 1 Cube of frozen Moscato Wine (Sutter Home original Moscato is vegan)
  • 10 frozen Cherries
  • 1 tsp. Vanilla Extract
  • Optional Add-Ins: Chocolate, Cherry Juice, additional moscato or cherries

– Freeze the Moscato by filling part of an ice cube tray (you will only need one cube for this recipe but if you’d like to add more, go for it!).

– Blend the frozen bananas in a food processor or blender.

– Add cherries and combine.

– Add other ingredients and combine until smooth, scraping down the sides as needed.

– Serve as is, with a drizzle of vegan chocolate, or on top of a delicious brownie (and a glass of moscato, of course)!

* It’s easiest to remove the peel of the bananas before freezing them.

 –Blend the frozen bananas in a food processor or blender.

Add cherries and combine.

-Add other ingredients and combine until smooth, scraping down the sides as needed.

-Enjoy!

Have a Happy Valentine’s Day tomorrow!