Tag Archives: homemade ice cream

Easy Organic Rhubarb Crisp

Do you grow rhubarb? Time to break out a family recipe I’m in love with! Grandma Purnell made this and reminded me that I need to eat rhubarb EVERYTHING during the spring. A great tip is to freeze it in 1/2″ lengths during the winter so you can grab and go for this quick recipe. Perfect for a summer patio dinner. Drool….

For 4-8 servings you will need:

7c rhubarb in 1/2″ lengths
5 tbsp sugar
1c flour (we use whole wheat, but any flour will do)
1/2c organic coconut sugar (up to 1c if you like it sweeter)
1/2c flour
1/2c quick cook organic oats
1/2 tsp salt
1/2c butter or mix in some coconut butter/oil to achieve similar results
optional: blueberries or strawberries

Step 1 in the vintage curvy bowl. Yes.

Step 1 in the vintage curvy bowl. Yes.

Put the rhubarb into a 10′ casserole dish. Mix the first two amounts of sugar and flour and coat the rhubarb. Combine all of the remaining ingredients until you reach a crumbly mixture. Spread evenly over the top and pat it down lightly. Bake for 40-50min at 375F.

Browned crumble plus soft rhubarb= ready!

Browned crumble plus soft rhubarb= ready!

Serve with a scoop of homemade ice cream, organic whipped cream or some greek yogurt! Although it serves about 8 people, be prepared to go back for 2nds.

ENJOY

ENJOY

Healthy Homemade Organic Ice Cream (DQ ingredients revealed!)

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Just a few years ago, we realized ice cream was no longer ice cream at all! With ingredients like corn syrup, guar gum and flavorings, we banned ice cream from our house all together. Have you actually read what is in DQ “ice cream”? Get ready.. one small cone please…

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And we serve this to children? Obviously a life without ice cream wasn’t an option so I immediately ordered an ice cream maker and figured I would start to learn how to make amazing ice cream. I read all kinds of long-winded, over-the-stove, cool-for-3-hrs recipes and got a little discouraged. After a few years of playing around I finally found a mom-friendly recipe good for when you have only TWENTY MINUTES to show time! I recently tested this on my friend Richard who was visiting and he thought it was acceptable to share with the world! So here you go.

What you will need: frozen ice cream maker, any kind of organic cream, any kind of organic milk, any kind of organic sugar and vanilla bean is ideal but you can substitute for any flavor of ice cream (fruit, cocoa etc)

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I’m a free pourer so I tried to measure but this could be subject to your own sweetness and preferences (more cream=smoother):

4 cups total of cream and milk, start with about half of each
2 tablespoons of sugar
half of one vanilla bean
optional: pinch of mineral salt

Mix well. Add in vanilla bean and mix again. Turn on ice cream maker (a must before you pour for Kitchenaid attachment) and POUR IT IN!

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How to open vanilla bean (cheapest at Costco):

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Slice open one side of the bean with a sharp knife
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Scrape out with a spoon, you can go over it a few times if necessary

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Although it sticks together, you should be able to mix it into the ice cream fairly evenly with a whisk. Wait about 20 min for the ice cream to turn into a “soft serve” texture like this:

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Serve immediately.

Or my personal favorite… use for waffle sandwiches! Mmmm