Coffee Almond Stracciatella (Dairy-Free)

Dairy free coffee ice cream loaded with toasted almonds and Italian style chocolate chips

I know it’s the middle of winter but I’m one of those crazy people who thinks Ice Cream is a food group and should be enjoyed regularly in any season!  My fondest memories of traveling to Paris to visit my son in college are the ridiculous amount of trips we made all over town seeking out the best gelato…I tried the Stracciatella, Amorena and Pistache at each shop we visited, those are my three favorites.  This is my best attempt thus far at recreating Stracciatella.  You can easily add the Stracciatella to any flavor of ice cream you choose to make, it also goes beautifully in a cherry almond ice cream!

Coffee Almond Stracciatella

Ice cream base:

2 cans full fat coconut milk

1/2 cup coconut palm sugar (or equivalent sweetener of choice)

2 Tbsp. instant coffee (I used 2 packets of Starbucks Via)

4 egg yolks

1/4 tsp liquid stevia

2 Tbsp. dark rum (optional)

Mix-Ins:

3/4 cup sliced almonds, lightly toasted

4 ounces dark chocolate, coarsely chopped and melted

Heat the coconut milk, sugar and instant coffee in a medium saucepan over medium heat.  Stir until the sugar and coffee are dissolved and the mixture reaches 170 degrees.  In a separate bowl whisk together egg yolks, stevia and rum until smooth.  Temper the egg yolks by slowly adding 1 cup of the hot coconut milk mixture to the bowl while whisking continuously.  Slowly add the tempered yolks back into the remaining coconut milk mixture, stirring or whisking constantly.  Continue to heat the coconut milk mixture until it reaches 180 degrees, it will be steaming but not quite boiling.  Pour the mixture though a mesh strainer into a bowl set over ice water and cool for 10-15 minutes, stirring occasionally.  Remove from ice bath, cover and chill in the refrigerator for at least 3 hours.  Pour chilled mixture into ice cream maker and churn according to manufacturers directions.

During the last few minutes of churning add the sliced almonds and then the dark chocolate (stracciatella).

Stracciatella – melt dark chocolate over low heat or in the microwave until smooth.  Drizzle a very thin stream of the warm chocolate into the ice cream during the last few minutes of churning.  If the chocolate is clinging too much to the dasher you can drizzle the chocolate over the ice cream as you layer it into the storage container, stirring it slightly while you are pouring.

When the ice cream is finished churning and mix-ins have been added transfer to a chilled air tight container and place in the freezer until firm (about 2 hours), recipe makes about 1 quart.

Scooped right from the freezer…

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Pumpkin Spice Cakes with Pecan Praline Sauce

Pumpkin Cake with Maple-Vanilla Ice Cream and Pecan Praline Sauce

Pumpkin Spice Cake with Maple-Vanilla Ice Cream and Pecan Praline Sauce

Anyone that knows me knows that I love dessert AND that dessert really isn’t dessert for me unless it has some sort of ice cream in it or on it!  This recipe for Pumpkin Cakes with Pecan Praline Sauce was featured in the Paleo Magazine last year but didn’t list the recipe creator so I don’t have a link to the original recipe for credit, the only thing I changed was adding pumpkin pie spice rather than cinnamon and nutmeg.  I took the liberty of adding a nice healthy scoop of Homemade Maple-Vanilla Ice Cream to the top of this delightful holiday treat to help usher it into the “perfect dessert” category, the addition of the Pecan Praline topping is just enough to put it over the top!!!  These are equally good without the ice cream and even without the topping…but it’s dessert after all…just go for it!  You could even skip the cakes and just have the Maple-Vanilla Ice Cream drizzled with the Pecan Praline Topping!

Pumpkin Spice Cakes

  • 3/4 cup almond flour
  • 1 Tbsp. coconut flour
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking powder
  • 2 eggs, room temperature
  • 1/2 cup organic pumpkin puree
  • 1 Tbsp. coconut oil or butter, melted
  • 3 Tbsp. maple syrup
  • 1 tsp. vanilla

Preheat oven to 350° F.  Lightly grease 6 ramekins and set on a baking sheet.  In a medium bowl, whisk together dry ingredients.  With a hand mixer blend eggs, oil or butter, maple syrup, pumpkin and vanilla until well combined.  Add in dry ingredients and mix well.  Divide batter among the prepared ramekins and smooth the tops with the back of a spoon.  Bake for 20-25 minutes or until the center is set and springs back when lightly pressed.  Remove from oven and cool on a wire rack for 10 minutes.  Carefully remove the cakes from the ramekins and cool completely.

Pecan Praline Topping

  • 1/3 cup maple syrup
  • 1/4 cup canned coconut milk
  • 1/4 cup chopped pecans
  • 1 Tbsp. butter

In a small saucepan, combine all ingredients.  Over medium-high heat, bring to a boil.  Reduce the heat to medium low and simmer until the mixture thickens and reduces a bit, about 10 minutes or so.  Remove from heat and allow to cool slightly.  Serve while still warm or refrigerate in a glass container for up to 10 days.  If storing in the refrigerator, warm the topping in the microwave or on the stove before serving.

No ice cream necessary...

No ice cream necessary…

This recipe is shared at:

 Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Gluten-Free Wednesday, Whole Foods Wednesday, Allergy-Free Wednesday, Fight Back Friday, Gluten-Free Fridays

Grammy’s Famous Mile-Hi Mudd Pie

Mile-Hi Mudd Pie

***Disclaimer***

This is not a recipe for a “healthy” dessert.  It is an off-the-rails, special occasion, treat with consequences (or not).  It can certainly be made with “healthier” substitutions successfully but the recipe that follows is in its original full glorious sugar-filled (although gluten-free) form.  This is my daughter’s favorite dessert and she is coming home from her freshman year of college this weekend and has requested it…what’s a mom to do? Uh, well…say heck yes and get in the kitchen to make it!!! 

Grammy’s Mile-Hi Mudd Pie (serves 12, generously)

1 chocolate cookie pie crust, cooled (I use Pamela’s Gluten-Free Chocolate Cookies, 1 bag for the crust)

2 pints caramel ice cream, softened

2 pints coffee ice cream, softened

1-2 cups chocolate ganache (recipe follows)

1/2 cup sliced almonds

1-2 cups crushed chocolate cookies (about ½ bag of Pamela’s)

Bake the chocolate cookie pie crust in a 9″ springform pan or deep pie pan and completely cool.

Spread 2 pints of softened caramel ice cream on top of cooled crust. Sprinkle the crushed cookies on top of the caramel ice cream. Place in the freezer until ice cream is firm (at least 2 hours). Spread 2 pints of coffee ice cream on top of cookie layer.  Freeze for 2-4 hours until very firm.

Spread room temperature ganache over the frozen coffee ice cream layer and sprinkle on the sliced almonds (I left these off in the photos).  Cover with plastic wrap and freeze overnight.

Take pie out of the freezer 20-30 minutes prior to serving.  Garnish with fresh whipped cream, chocolate ganache drizzle and sliced almonds.

Chocolate Ganache (yields 2 cups)

8 ounces dark chocolate

¾ cup heavy cream

½ Tbsp. butter or coconut oil

1 tsp. vanilla

Place dark chocolate in a heat-proof bowl.  Bring heavy cream and butter to a boil, remove from heat and stir in vanilla.  Pour cream over the dark chocolate and let rest for 5 minutes.  Whisk together until smooth.  Let set on counter until cooled to room temperature.

Normally garnished with almonds and whipped cream but the girl likes it plain.

This is an old photo showing the Mudd Pie garnished with whip and ganache…also made in a pie pan so you get the lovely domed shape!

This recipe is shared at:

Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Caramelized Banana Dairy-Free Ice Cream

Caramelized Banana Ice Cream with chopped pecans

In anticipation of the upcoming holiday season Mark’s Daily Apple blogged about  Gateway Foods: The Slippery Slope of “Just a Bite”.  Many people have “gateway” or “trigger” foods that even one bite can send them sailing off the rails into a carb or sugar laden binge-fest.  Ice cream is that food for me.  While I know I can’t run to the grocery store and grab a pint of Cherry Garcia (and truthfully don’t even want to anymore) I DO like to enjoy an occasional bowl of ice cream.  When I was still eating dairy I worked my way through David Lebovitz’s The Perfect Scoop making the necessary substitutions for using natural sugar sources…now I’m modifying them for a dairy-free lifestyle!  I’d like to say I can make up a few batches of ice cream and keep them in the freezer for an occasional treat but I can’t…nowadays I will make a small batch for a special occasion, enjoy a bowl (or two) and then send it on its way to my parents house for them to enjoy!  This recipe is delightfully simply and very tasty…we topped it with Oven Roasted Cherries (recipe coming soon…) and toasted almonds and coconut flakes.

Caramelized Banana Ice Cream

4 medium ripe bananas, broken into small pieces

2 pitted dates, chopped

2 tablespoons coconut oil

1 tablespoon vanilla

1- 13.5 ounce can coconut milk (I like Native Forest)

2 pastured egg yolks** (optional, make sure they are from a farmer you trust since they will be raw)

Preheat oven to 375 degrees.  Place bananas and dates in a glass baking dish and drizzle with coconut oil and vanilla.  Roast in the oven until the bananas and dates begin to caramelize, stirring 1 to 2 times, about 40 minutes.  Remove from oven and allow to cool slightly.  In a high-speed blender combine the coconut milk and pastured egg yolks (if using) and blend until smooth.  Add the caramelized banana mixture to the blender and puree on high until well combined and texture is creamy.  Pour into a container, cover and chill in the refrigerator overnight (or at least 4 hours if you just can’t wait!).  Once chilled, place in an ice cream maker and freeze according to manufacturer’s directions.  Enjoy scooped right out of the ice cream maker for a soft serve style ice cream or transfer to an airtight container and freeze for a couple of hours for a firmer ice cream consistency.  Sprinkle with nuts, berries or dark chocolate chips and serve.  Makes 1 quart.

**The egg yolks will give the ice cream a creamier texture but the recipe will work just fine without them.

This recipe is shared at:

Fight Back Fridays, Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays

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