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. 

Real Food Root Beer Float {How To Make + Where To Buy}

Scoops of Creamy Vanilla Ice Cream floating in bubbly Root Beer ... there's nothing like the Classic Soda Fountain Root Beer Float. 

I loved a good ole' Root Beer Float as a kid, it was one of my favorite extra special desserts.  It's the ultimate summertime drink but makes a fabulous treat anytime of the year.  There's something so nostalgic about it, a childhood memory for many ... it brings back special memories for everyone.

As a kid, I was determined to find the perfect way to make a Root Beer Float ... this took many trials which I happily gobbled up.  I made it so many different ways ... slowly pouring the Root Beer over the ice cream so it wouldn't create too much foam, placing glasses in the freezer first, making sure the root beer was extra cold, etc.  And then, I discovered THE perfect Root Beer Float.  ICE CRYSTALS ... those delicious little pockets of frozen Root Beer that form around the submerged ice cream ... that my friends makes a perfect Root Beer Float {in my opinion}.     

If you have the time to make your own Homemade Vanilla Ice Cream and Homemade Root Beer, then go for it!  If that's not an option and you're craving a Root Beer Float but still want to have a healthy, REAL version ... there are some great options available.

So the question is ... HOW do you make a REAL FOOD Root Beer Float when you are short on time and just want to pick up the ingredients from the store?

WHERE TO BUY:

Root Beer

Revive Root Beer Kombucha - by LIVE Soda Kombucha {click here to find it} Raw, Organic, Creamy, Refreshing + Full of Probiotics

Virgil's Root Beer - by Reeds, Inc. {click here to find or buy here} Non-GMO, Uses Old Fashioned Root Beer Spices + Herbs like Anise, Licorice, Vanilla, Cinnamon, Clove, Wintergreen + Sweet Birch  

Vanilla Ice Cream

Jeni's Ice Cream - {click here to find} Milk from Grass-Grazed Cows, Whole Ingredients, No Flavorings + No Chemical Dyes

Straus Family Creamery Organic Ice Cream - {click here to find} Dairy from Pasture-Fed Cows that Graze on Lush Grass in Tomales Bay, CA, Non-GMO, No Gums, No Thickeners, No Additives, No Artificial Ingredients + No Coloring Agents 

Traders Point Creamery - {click here to find} Organic Grass-fed Ice Cream 

Not all of the ingredients may be "perfect" ... but compared to mainstream, highly processed, non-organic, GMO filled ice creams and root beer, these are the best Real Food options available.  


HOW TO MAKE:

• Place glasses in the freezer for at least 30 minutes to chill.  Optional - place scoops of Vanilla Ice Cream in the glass while the glass chills.  
• Make sure the Root Beer is very cold.
• Remove frozen glasses from freezer.  Fill with Vanilla Ice Cream.
• Slowly pour very cold Root Beer over the Vanilla Ice Cream.  Tilt the glass when pouring to create less foam.
• Optional - place floats back into the freezer for about 5 minutes, this helps develop extra ice crystals around the ice cream.    
• Serve immediately and ENJOY with someone you love!  

WANT TO TRY MAKING YOUR OWN ROOT BEER + ICE CREAM? 

Root Beer Kombucha by Hybrid Rasta Mama
Homemade Root Beer by Nourished Kitchen
Old Fashioned Root Beer by Wellness Mama 

Honey Vanilla Ice Cream by Recipes to Nourish 
Simple Homemade Vanilla Bean Ice Cream by Live Simply 

What memories do have about the Root Beer Float?

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.

Easy Key Lime Freezer Ice Cream - No Ice Cream Maker Required

This idea was born from the amazing success of our recently featured Frozen Key LimePie. I was so impressed with the filling and how well it held its velvety smooth texture even under extremely cold temperature. My ancient deep freezer in the basement is set very low and even commercial ice cream that is stored in it has to be left out for some time to soften slightly before it is able to be scooped.

When I cut into that pie I was surprised at how smoothly and easily it cut and the taste and silky texture were just simply to die for. With a texture somewhere between soft serve ice-cream and a good sherbet, I thought at the time that it would make a great frozen dessert all on its own. When the opportunity arose that I needed a good simple dessert to serve a few dinner guests and anticipating being pretty time pressed on  that day, I knew I would need one to be prepared in advance when this idea again sprang to mind.

I froze it in individual portions in short whiskey glasses with a simple garnish of whipped cream and some candied lime slices made by slowly simmering lime slices in simple syrup, then leaving on a wire rack to dry overnight. It was a welcome, simple cooling dessert on a warm summer evening; a complete success. Other citrus fruits would work equally well and I plan to experiment with other flavors using this method soon. Stay tuned.

Makes about 8-10 servings

Whip to soft peaks

1 cup whipping cream

2 rounded tsp icing sugar

1 tsp vanilla extract

Set aside.

In the bowl of a stand mixer with the whisk attachment in place, add

9 extra large egg yolks

1/3 cup sugar

Whisk at high speed until  light, foamy and pale yellow in color, about 5 minute.

Slowly whisk in

Two 10 ounce cans of sweetened condensed milk

1 cup lime juice

zest of 3 limes finely minced

Gently fold in the previously whipped cream. Pour into individual serving dishes or into an airtight covered plastic container if you are planning to store the ice cream.

Freeze for several hours or overnight before serving with a garnish of whipped cream.

Chocolate Elderberry & Rose Hip Ice Cream

Perfect for Fall and Winter, this creamy chocolaty goodness has subtle tones of elderberry, cinnamon and cloves.

Enjoy this nourishing, creamy, chocolaty ice cream and get the health benefits from the Elderberry & Rose Hip Syrup at the same time. 

Chocolate Elderberry & Rose Hip Ice Cream

Chocolaty and smooth, with a hint of Elderberry, cinnamon and cloves.

Equipment: Blender, Ice Cream Maker, Fine Mesh Strainer

• ¼ cup Elderberry & Rose Hip Syrup
• 2 tablespoons raw honey (I use local raw clover creamed honey)
• ½ ripe avocado, peeled, remove pit and quartered
• ¼ cup raw cacao powder
• 1 teaspoon gluten free organic vanilla extract (I use Simply Organic)
• 1 ½ cups raw milk (See Resources)
• ½ cup raw cream or organic cream-top whipping cream* (See Resources)

1.     Combine all ingredients in blender.

2.    Blend on a lower setting until smooth and combined, about 10 seconds.  No avocado chunks should remain. 

3.    If any foam forms on the top, remove foam with a large spoon.  Strain with fine mesh strainer into 1 quart measuring cup.  If you have a good blender, you can skip this step.  I don’t have a good blender, so I need to strain it to remove any little remaining avocado pieces.

4.    Pour mixture into ice cream maker.

5.     Turn on and mix according to your ice cream maker’s instructions.

6.    Ice cream will start to have a “soft serve” texture when it is done.  This is my family’s favorite way to eat it.  If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden. 

Yield: Makes about 2 ½ cups mixture, about 1 quart of ice cream. 

Note: Don’t worry, you will not taste the avocado.  The avocado adds nutrition and creates a smoother consistency for the ice cream. 

Dairy-Free Option: Substitute full-fat coconut milk for the dairy. 

*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 cream, 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.      


This post is part of Turning the Table Thursday @ Around My Family Table, It's a Keeper Thursday @ It's A Keeper, Pennywise Platter Thursday @ The Nourishing Gourmet, Cooking Thursday @ Diary of a Stay at Home Mom, Fresh Bites Friday @ Real Food Whole Health, Sweets This Week @ Sugar Bananas!, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fat Camp Friday @ Mangoes and Chutney, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Homestead Barn Hop @ The Prairie Homestead, Weekend Gourmet Blog Carnival @ Hartke Is Online, Recipe Sharing Monday @ Jam Hands, Mangia Monday @ Delightfully Dowling, Melt in Your Mouth Monday @ Make Ahead Meals For Busy Moms, Real Food 101 @ Ruth's Real Food, Made By You Monday @ Skip To My Lou, Fat Tuesday @ Real Food Forager, Hearth & Soul Hop @ Mom's Sunday Cafe,  Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, and Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

Honey Vanilla Ice Cream

The combination of honey and vanilla is amazing.  Add the two to ice cream and you have the most luscious flavor.  It’s simply divine. 

Enjoy!

Honey Vanilla Ice Cream

Smooth, creamy and delectable. 

Equipment: Blender, Ice Cream Maker

• 3 cups raw cream or organic cream-top whipping cream* (See Resources)
• 1 tablespoon gluten free organic vanilla extract (I use Simply Organic)
• ¼ - ½ cup raw honey (I use local raw clover creamed honey)

1.     Add cream, vanilla and honey to blender.

2.    Blend on a lower setting just until smooth and combined, about 5 seconds.  Be careful not to blend too long, you don’t want a lot of air in the mixture.   If any foam forms on the top, remove this with a spoon.

3.    Pour mixture into ice cream maker.

4.    Turn machine on and mix according to your ice cream maker’s instructions.

5.     Ice cream will start to have a “soft serve” texture when it is done.  This is my family’s favorite way to eat it.  If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden. 

Yield: Makes about 3 cups mixture, about 1 quart of ice cream. 

Serving Suggestions:  Serve as is, with Chocolate Fudge Sauce, Slow Cooked Pears, fresh fruit, or along side a slice of pie, cobbler, crumble or crisp. 

Dairy-Free Option: Substitute full-fat coconut milk for the dairy.

*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 cream, 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.      


This post is part of Healthy 2day Wednesdays @ day2day joys, Works-for-Me Wednesday @ We Are THAT Family, Women Living Well Wednesdays Link-Up @ Women Living Well,  Foodie Wednesday @ Daily Organized Chaos, Turning the Table Thursday @ Around My Family Table, and Tea Party Tuesday @ Sweetology.

Creamy Watermelon Ice Cream

Watermelons are in season right now and have been a staple at our home lately.  We’ve been using them for their whole body cleansing properties.  Watermelon Lemonade has been a daily must, we’ve also been juicing watermelons and eating them as is.  To stick with our seasonal watermelon theme, we decided to make Watermelon Ice Cream and the result was amazing!  It has the most beautiful pale pink color and is so refreshing, creamy and sweet.

Enjoy!

Little Love kissing her first harvested watermelon.

Creamy Watermelon Ice Cream

Refreshing, cooling and simply delicious. 

Equipment: Juicer, Blender, Ice Cream Maker

• ½ cup freshly juiced organic watermelon
• 1 teaspoon gluten free organic vanilla extract 
• 1 cup raw whole milk* (See Resources)
• 1 cup raw cream (optional, if you don’t have cream, just sub w/ raw milk)
• ¼ cup raw honey (I use local raw clover creamed honey)

1.     Wash watermelon.  Cut in half.  With a spoon, scoop out chunks of watermelon and juice them in a juicer until you have ½ cup of juice.

2.    Add watermelon juice, vanilla, milk, cream, and honey to blender.

3.    Blend on a lower setting just until smooth and combined, about 5 seconds.  Be careful not to blend too long, you don’t want a lot of air in the mixture.   If any foam forms on the top, remove this with a spoon.

4.    Pour mixture into ice cream maker.

5.     Turn machine on and mix according to your ice cream maker’s instructions.

6.    Ice cream will start to have a “soft serve” texture when it is done.  This is my family’s favorite way to eat it.  If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden. 

Yield: Makes about 2 ½-3 cups mixture, about 1 quart of ice cream. 

Dairy-Free Option: Substitute full-fat coconut milk for the dairy.  I use this brand ... it's organic, non-GMO + it's BPA free. 

*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.

OTHER WAYS TO ENJOY WATERMELON

Watermelon Cucumber Juice

Watermelon Granita

Watermelon Lemonade - Blended

Watermelon-Carrot Juice

Summer Sangria w/ Watermelon Juice

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 Tuesdays at the Table @ All the Small Stuff, Tasty Tuesday Party @ Nap Time Creations, Traditional Tuesdays @ Real Food Whole Health Blog Carnival Hop,  Made From Scratch Tuesday @ From Mess Hall to Bistro, Recipe Sharing Monday @ Jam Hands, Good And Tasty Tuesday @ Stay At Home Babe, Delectable Tuesday Blog Hop @ Home Sweet Farm, What's Cooking Wednesday @ The King's Court IV, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, Foodie Wednesday @ Daily Organized Chaos, Full Plate Thursday @ Miz Helen's Country Cottage, Turning the Table Thursday @ Around My Family Table, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Ultimate Recipe Swap @ Life As Mom, Cooking Thursday @ Diary of a Stay at Home Mom, Pennywise Platter Thursday @ The Nourishing Gourmet, Fresh Food Friday! @ La Bella Vita, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Friday Food @ Mom Trends, Living Well Blog Hop @ Jo's Health Corner, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, Whole Health Weekend Link-Up @ Nourishing Treasures, Sweets This Week Link Party @ Sugar Bananas, Whatcha Got Weekend! @ Lollu Jane Boutique, Fat Camp Friday @ Mangoes and Chutney, Homestead Barn Hop @ The Prairie Homestead, and Seasonal Sunday @ Real Sustenance.