Who says you can’t have ice cream for breakfast? People eat yogurt for breakfast and no one gives them that look. You know the look. You probably made it yourself when you read the title.
I made this wonderful breakfast last night after reading Ali’s blog post Dairy Free, Sugar Free Strawberry Ice Cream. Her blog is Whole Life Nutrition which is the same title as her cookbook. I highly reccomend both. Yesterday the Secret Ingredient for Friday Foodie Fix was Blueberries. I had a bunch left over and thought they would make a great ice cream. Some years back we had bought a Cuisinart ice cream maker and always kept the frozen cylinder in the freezer for when inspiration would strike. Well, not eating dairy anymore it’s not been pulled out in some time.
My oldest son use to make all types of interesting combination. I however never paid much attention to what he was doing. It didn’t look hard so why bother to pull out that manual that came with the machine. From the looks of the parts I could put it together and get going.
Ali’s recipe was short, so I followed it and just swapped out blueberries for her strawberries. I used a blender because I don’t have one of those really cool sounding Vitamixers. I put the ice cream machine together, poured in the mix and turned it on. I thought I recalled reading on Ali’s post to let the machine run for 20 minuets or so. I let it go for 30 since I was cooking dinner. It looked thicker and creamier than when it started so I turned it off, took out the frozen bowl, covered it up and stuck it in the freezer.
So if you have ever made ice cream before, you’re laughing now. I checked back in 2 hours and it wasn’t totally frozen but getting there. We sampled and enjoyed last night. This morning I tried to get some out and it was frozen solid like a brick. At this point I finally get out the instruction booklet and it says, Don’t leave the ice cream in the frozen bowl and put it in the freezer. I was supposed to take the ice cream out and put into an air tight container and put that into the freezer. So after 3o minutes of carefully chipping away at the ice cream, I got to have breakfast. When will I learn?
So now I’m really excited. For the cost of 2 cans of cocounut milk and some fruit, I basiclly made 3 pints of my own gluten free, dairy free and sugar free ice cream for the same cost or less, to buy 1 pint. I’m excited. So now the possiblities are coming at me like a hail storm. I can make my own, it will cost less and I now have something new to eat for breakfast. I have mangos and mixed berries, peaches and cherries, and of course chocolate chunk. I think I’ll even give Karina’s Kitchen Maple Roasted Banana Ice Cream a try. Well, I better work on the other ones with fewer ingredients first so I can get use to this process, but doesn’t that sound like a wonderful breakfast. Top it off with some pecans and I’m set.
So, what flavors of ice cream should I make? What flavors do you make? Send me your ideas and we’ll start playing.