Strawberry Lemonade Ice Cream {Dairy Free + Vegan}

Summer is here in Northern California and it is HOT ... 100+ degrees, no thank you!

When it's this hot I don't want to cook much, in fact all I want is cooling drinks like slushy, blended watermelon lemonade + lots of homemade ice cream.  Yes, I eat it all day long, I have no shame in that, especially when it's made with REAL, nourishing ingredients. 

Because my whole family loves ice cream, I decided to come up with something refreshing + slightly sweet.  My husband and I were talking about lemonade and I thought how perfect that would be paired with strawberries in ice cream form!  I also wanted this recipe to be super special because it was the first ice cream that Tiny Love would get to eat.  This recipe is extra special because I knew it would be nourishing for our baby + it's just so yummy. 

Tiny Love enjoying every bite ... can you tell she liked it?

I'm super excited to be sharing this refreshing ice cream recipe over at Delicious Obsessions today! 

This Strawberry Lemonade Ice Cream is so delicious + refreshing!  Rich coconut milk paired with sweet strawberries + tangy, vibrant lemon juice ...  you're going to want to make it all the time ... for a treat, a snack, or for breakfast ... it's that good!  

Head over to DELICIOUS OBSESSIONS to get the full recipe for this Strawberry Lemonade Ice Cream!  Enjoy!

If you haven't visited Delicious Obsessions yet, make sure to check out some of my favorite posts: Better Than Take Out: Real Food General Tso's Chicken Recipe, Paleo Egg Rolls, Homemade Non-Toxic Coconut Oil Sunscreen Recipe, 225 Real Food Recipes to Replace Your Favorite Junk Food + Grain Free Strawberry Granola Cereal. 

IF YOU LOVE ICE CREAM AS MUCH AS I DO, CHECK OUT SOME OF MY OTHER HOMEMADE ICE CREAM RECIPES:

• Blackberry Ice Cream Bon Bons
• Peach Ice Cream
• Chocolate Avocado Ice Cream
• Sweet Carrot Ice Cream 
• Creamy Watermelon Ice Cream
• Honey Vanilla Ice Cream
• Cherry Ice Cream Bon Bons

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop. 

Homemade Cherry Ice Cream Bon Bons {Dairy-Free Option}

CHOCOLATE + CHERRIES go so perfectly together!  

With this heat wave going on in Northern California, I knew I had to make some homemade ice cream ... I mean why not?  Ice cream is mandatory when summer heat hits!  At least it is in my book.  

One of my family's favorite fruits is cherries.  We all love them + I love ice cream, so I decided to make homemade cherry ice cream for us.  But I didn't stop there, I decided to make something extra special ... 


CHERRY ICE CREAM BON BONS 

I am super excited to be sharing this delicious + sweet recipe over at one of my favorite blogs today ... Live Simply!  

These dainty little bites of cherry ice cream covered in chocolate are out of this world!  

Head over to LIVE SIMPLY to get the full recipe for these Homemade Cherry Ice Cream Bon Bons!

If you haven't visited Kristin's beautiful blog yet, make sure to check out some of my favorite recipes ... Beet Strawberry Salad with Balsamic Mustard Dressing, chewy Chocolate Chip Cookies + Brownies {these are SO delicious ... trust me, you're going to want to make these often}.  She's got wonderful DIY recipes too like her Homemade Ultra-Moisturizing Lotion {without coconut oil} + Homemade Neosporin.  

HAVE YOU EVER MADE BON BONS BEFORE?  SUMMER IS THE PERFECT TIME TO GIVE IT A TRY! 

{{ Check out my Homemade Blackberry Ice Cream Bon Bons recipe too.}}

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop + Allergy Free Wednesday @ Tessa the Domestic Diva. 

Homemade Blackberry Ice Cream Bon Bons {Dairy-Free Option}

Summer is on it's way to Northern California.  Sunny and HOT + close to 100 degrees by the end of the week!  Yikes!  I am not ready for summer weather ... but I am ready for lots and lots of Homemade Ice Cream.  

I LOVE ice cream!  I simply can't get enough of it, especially when the warmer weather starts ... who am I kidding, I love it year-round!  I make it often + my sweet husband always makes sure I have some organic, grass-fed ice cream in the freezer {I love this man!}.    

HAVE YOU EVER HAD BON BONS?

If you haven't, you're in for a big treat.  These sweet little mounds of ice cream covered with chocolate are perfect in every way.  My family loves them + they're always a crowd pleaser at parties and gatherings. 

Have you been to any local farmers markets recently?  We just went over the Mother's Day weekend and we saw tons of fresh berries.  Warmer weather means summer fruit will be coming to most farmers markets.  If you see some blackberries, make sure to grab a bunch because these gorgeous, dark beauties make some seriously delicious + beautiful ice cream.  If your blackberries are really ripe, they'll make the most stunning purple ice cream ... but if they're early in the season, the ice cream will be a rich pink.    

I'm so excited to be sharing this sweet + refreshing recipe on Beth's blog Red and Honey, today!

Head over to RED AND HONEY to get the full recipe for these Homemade Blackberry Ice Cream Bon Bons.

HAVE YOU EVER MADE HOMEMADE BON BONS BEFORE? WHAT'S YOUR FAVORITE KIND?

{{Check out my Homemade Cherry Ice Cream Bon Bons recipe too.}}

This post is shared at Pennywise Platter Thursday @ The Nourishing Gourmet, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Allergy-Free Wednesday @ The Tasty Alternative, + Fight Back Friday @ Food Renegade. 

Creamy Turmeric + Ginger Tea {Dairy-Free Option}

A while back one of my Facebook readers shared that her favorite warming drink in the morning is this Creamy Turmeric Tea {that she found on Mark's Daily Apple}.  I had been drinking lots of my Honey-Sweetened Hot Chocolate in the mornings with a bunch of cinnamon and ginger + adding butter {or ghee} and copious amounts of coconut oil to it.  Now, I LOVE LOVE LOVE my hot chocolate + it's extra delicious with cinnamon, ginger, butter and coconut oil ... but I figured I would check out the recipe my FB reader shared to change up my usual morning warming drink ... especially since everyone is talking about the health benefits of TURMERIC these days.

Since I wanted to make this drink extra nourishing, I changed it up a bit by adding pasture butter + coconut oil*.  I love pasture butter for it's omega 3 fatty acids + CLA (conjugated linoleic acid) ... who am I kidding, I love it because it tastes so good and makes me feel good!  But, I also love it because it's a nourishing fat and helps the body absorb minerals + it's a good source of vitamin D, E and K.  Coconut oil is wonderful for so many reasons too ... I love it because it's high in lauric acid {which is also found in amazing liquid gold a.k.a breastmilk} + it has immune-boosting properties, it's naturally anti-viral, anti-bacterial, anti-fungal + helps fight of yeast.  And for all of my nursing mommy readers - coconut oil is SO good for you and your baby, it helps increase your lauric acid and can boost milk supply!  


And of course, I couldn't make this drink without cinnamon!  I LOVE cinnamon and it's warming properties, so I decided to add some.  Why not?  If you don't like cinnamon, just leave it out.  

CREAMY TURMERIC + GINGER TEA

This warming drink is full of nourishing, immune-boosting ingredients.  Enjoy a cup with someone you love. {Recipe adapted from Mark's Daily Apple}.

Equipment: Medium-Size Sauce Pan, Blender or Whisk

{Affiliate Links included help support this blog}

• 1 cup raw milk {See Resources}, coconut milk or almond milk
• 1 cup coconut water {I like this + this} or filtered water
• 2 teaspoons ground ginger {I buy mine here}
• 1 teaspoon ground turmeric {I buy mine here}
• 1 teaspoon ground cinnamon {I buy mine here}
• 1/16 teaspoon cayenne pepper {I buy mine here}
• 1 teaspoon vanilla extract
• 1 tablespoon local raw honey or Manuka honey 
• 1-2 tablespoons pasture butter or ghee {optional, See Resources}
• 1-2 tablespoons coconut oil {optional}

1. Place all ingredients into a medium-size sauce pan.  Slowly warm over medium-low heat for about 5-7 minutes {heat to your desired temperature}.  If you are using coconut milk, make sure you do not boil it, it tends to become thick and unpalatable when boiled.  If you're using raw milk, you'll want to heat over a lower heat so you do not destroy the beneficial properties.     

2. If you are adding butter or coconut oil: Place tea into blender and blend for about 10-12 seconds, until the fats are fully incorporated and emulsified.  [Note: Use CAUTION when using the blender, the tea/liquid is very hot and increases in volume when blending.  Make sure to hold the lid on tight while blending or the hot air and liquid can escape making the lid pop off the blender.]

3. Serve hot.  Enjoy immediately. 

Yield: Makes 2 servings

Where Do I Find Bulk Spices + Herbs? My favorite source for bulk spices and herbs is Mountain Rose Herbs. They have a wonderful selection of organic spices and herbs at great prices.  

OTHER WARMING DRINKS TO ENJOY:

• Sweet Butter Tea by Food Your Body Will Thank You For
• Golden Milk by Nourished Kitchen 
• Turmeric Milk by Fresh Bites Daily
• Cinnamon-Thyme Tea by Recipes to Nourish
• Hot Garlic-Ginger Lemonade by Recipes to Nourish
• Chai Tea {Caffeine Free + Immune Boosting} by Recipes to Nourish
• Mexican Hot Chocolate by Recipes to Nourish

*For more info on why Pasture Butter is nourishing and good for us, click here.

*For more info on why Coconut Oil is nourishing and good for us, click here.   

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner. 

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at: Pennywise Platter Thursday @ The Nourishing Gourmet.

Homemade Chocolate Pudding {Gluten Free, Refined Sugar Free + Vegan Option}

This old fashioned comfort food may be one of my favorite desserts ever.  Seriously, this stuff is amazing ... THE best chocolate pudding I have ever tasted.  I made a batch of this and it did not last long, Big Love and I devoured it.

Make a batch of this and share it with someone you love.  

Homemade Chocolate Pudding {Gluten Free + Refined Sugar Free}

Equipment: Small Bowl, Medium-Size Saucepan, Whisk, Serving Dish or Individual Dishes 

{Affiliate links included help support this blog.}

• 3 tablespoons arrowroot starch {See Arrowroot Note below} or organic corn starch
• 2 cups full fat coconut milk or organic/raw*/grass-fed whole milk, divided
• 1 cup allergy free chocolate chips
• 1/4 cup coconut palm sugar
• 1/4 cup raw cacao powder
• Pinch of Celtic sea salt 
• 1 teaspoon gluten free vanilla extract

*** Refrigeration Time Required ***

1. In a small bowl combine arrowroot starch and 2 tablespoons of coconut milk or milk.  Stir until combined and set aside.  

2. Combine remaining coconut milk or milk, chocolate chips, coconut palm sugar, cacao powder and salt in a medium-size saucepan.  Over medium-low heat, whisk constantly until all the chocolate has melted and the mixture is smooth.  Remove from heat for about 3-5 minutes.  

3. Add arrowroot mixture to the chocolate mixture, whisking to combine.  Return saucepan to LOW heat and stir/whisk as you cook the pudding for about 5 minutes {about 8 minutes if using corn starch}, or until it starts to slightly thicken and looks deliciously glossy [Note: The pudding will not be super thick if using arrowroot].   

4. Remove from heat and stir in the vanilla extract.

5. Pour pudding into serving dish or little individual dishes like ramekins.  

6. Chill in the refrigerator for at least 4 hours, overnight is best.  

Yield: About 4 servings 

Storage: Store in an airtight container in the refrigerator for up to 3 days, but trust me, it will be gone before 3 days.  

Serving Suggestions: Enjoy as is or top with fresh fruit, shaved chocolate, fresh REAL whipped cream or whipped coconut cream. 

Vegan Option: Use coconut milk instead of whole milk.  

Arrowroot Starch Note: If arrowroot starch is overcooked or exposed to heat for too long, it tends to loose it's thickening ability.  To avoid this, it's important to cook the pudding quickly and not over high heat.  If the pudding does not thicken after 5 minutes, remove from the heat and add an additional 2-3 tablespoons of arrowroot starch.  Stir until the arrowroot is completely mixed into the pudding.  If this is a concern, use organic corn starch instead.  

*For California residents, check out my favorite raw milk/cream from Claravale Farm.  They sell to stores and co-ops all over CA.  If you can’t find raw, at least buy a quality organic product like Straus Family Creamery.  Their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.   

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ My Humble Kitchen, Full Plate Thursday @ Miz Helen's Country Cottage, Healthy 2day Wednesdays @ day2day joys, Whole Food Friday @ Allergy Free Alaska, Fight Back Friday @ Food Renegade, LunchBox Love @ Allergy-Free Vintage Cookery,  Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Allergy-Free Wednesday @ The Tasty Alternative.