Mangoes rank right up there with dark chocolate in my book. I will happily eat any and all varieties of mangoes, but Champagne mangoes are insanely delicious this time of year. One of my favorite after dinner snacks is a bowl of frozen diced mango. I am always amazed by how creamy plain frozen mango is and the last time I sat down with a bowl of them inspiration struck…these need to be popsicles!!! There is no point in even writing down this recipe because there is nothing in these bad boys other than 100% pure mango. Remove the skin, dice-up the mangos, place them in your Vitamix, and puree until smooth as silk. Pour the mango puree into popsicle molds and freeze overnight. Looks like I found a new after dinner treat! Click HERE to see some super fun popsicle molds…I think I need to get some more. .. Please note that I am a Vitamix affiliate…and I wholeheartedly endorse the use of their wonderful product.
Category Archives: Frozen Treats
It’s another week and I have another entry in the So Delicious So Much to Love Contest.
I’d appreciate your help again this week. Please remember to “Like” So Delicious and then cast your vote (You will be entered to win awesome prizes just for voting). Once you like the page, click on the contest logo to be taken to the voting page.
My recipe is top row…2nd from the right.
Click HERE to vote. Thanks for your support!!!
P.S. I will post copies of all of my recipes which were entered once the contest is over.
My recent trip to Hugo’s for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base. I am in the midst of pumpkin fever and wanted make some pumpkin flavored vegan ice cream that was health conscious along with being truly creamy and decadent.
This was so easy to make and the results were so good that I can’t wait to make more and more flavors. I am dying to make a chocolate version, but my son is requesting peanut butter and since I am a big fan of anything PB, I am sure I will go that route next… I am happy to score some points wherever I can!INGREDIENTS 3 cups cooked (fresh) Japanese sweet potato, peeled 1 cup So Delicious Original Creamer 1 cup canned organic pumpkin ¼ cup yakon syrup 3-4Tbs. Somersweet*** or Stevia to taste 1 vanilla bean (or alcohol-free vanilla extract to taste) 1 ½ tsp pumpkin pie spice ***Somersweet no longer contains Acesulfame K. It’s ingredients are Inulin, Erythritol, Fructose, and citrus peel extract ~
To cook the Japanese sweet potato steam them until softened (mine took 30 minutes) and then bake them at 400-425 degrees Fahrenheit for 20-30 minutes. I learned this technique from my Chinese in-laws and it makes sweet potatoes and yams sooooo sweet and creamy. It is my experience that when a sweet potato or yam in only steamed they have a slightly watery texture. Baking the sweet potatoes after steaming them makes them creamy every time.
Place all of the ingredients into your high speed blender and blend until very smooth. I blended mine long enough that the mixture was warm. Although I have not tried it, I am sure it would work ok in a food processor as well (make sure you periodically scrape down the sides).
Pour the mixture into your ice cream maker and follow the manufacturer’s instructions. You may decide to cool the mixture in the fridge first; I poured it straight in to my ice cream maker.
***A little side note…sometimes taking photographs by yourself can get messy. Notice anything funny about the pic above??? My depth perception was messed-up since I was looking through the camera and I ended-up pouring some of the ice cream mixture onto the counter, down the cabinet, and onto my feet. After cleaning up, I took the picture below and actually made it into the ice cream bucket. Sheesh!!!
If you have any of the ice cream left and freeze it, make sure you take it out of the freezer 15 minutes before serving so it can soften a bit.
For a printable version of this recipe click here.
Last month I heard about a fun way to add some spice to my blogging. Amanda from the blog, Amanda’s Cooking started something really neat called The Secret Recipe Club back in April with 19 participants. Basically, you sign-up to participate and you are assigned a blog to make a recipe from once a month and you are encouraged to make the recipe work for you by i.e. making it gluten-free, dairy-free, vegan…basically whatever you need to do to make the recipe work for you. You don’t reveal whose blog you were assigned until Reveal Day (much like the Secret Santa concept). There are now over 150 participating blogs. How’s that for growth?
I was assigned the most charming blog, Peas in a Blog, which was started by two friends who now live across the world from each other. They started sharing veggie recipes and fitness tips with each other almost daily and decided that they should start a blog together to share their tips with everyone. Carolina is a Columbian living in Florida and Katie is an American living in South Africa. It is so much fun to follow their friendship and tips!
While surfing through their blog I came across a lot of recipes I wanted to try. First I made their Grilled Peach Delight Salad and really enjoyed it. To completely veganize the recipe you can easily sub out the honey for agave (I made it with the honey). The dressing was really tasty and grilling the peaches adds such dimension to them.
The second recipe I made was their “Fried” Ice Cream which wasn’t fried at all! It was a TOTAL WINNER and thus the subject of my first entry for the Secret Recipe Club! I made the dessert for a dinner party I was hosting and no one believed it wasn’t fried. My father-in-law isn’t usually a sweets person and he said he really liked it (he finished the whole bowl!).
I did make a few changes to the recipe since I needed to make it gluten-free and vegan for my family’s needs, but that was easily done by switching out the traditional Corn Flakes for Erewhon’s Organic Gluten Free Corn Flakes and by using So Delicious’s Coconut Milk Vanilla Bean Ice Cream for the ice cream.
1 Small pint of your favorite Ice Cream (They used Dulce de Leche…I used Vanilla Bean)
1 Small box or container of Corn Flakes Cereal (…I used gluten free)
1 TBS Brown Sugar (…I used coconut sugar)
1 TSP Ground Cinnamon
Parchment or Wax Paper
Your favorite topping sauce (Caramel, Hot Fudge, Honey, chocolate shell, whatever you like. I used vegan Hard Chocolate Shell)
Cover a large plate or cookie sheet with some parchment or wax paper. With an ice cream scoop, try to get good circular scoops and place them on top of the paper (I used my hands to reform the balls into nice circles once I had scooped them). Place the plate with scoops in the freezer for at least 10 minutes (I prepped them ahead of time and left them in the freezer for 2-3 hours).
In the meantime, pour the package of corn flakes into zip-lock bag along with the sugar & cinnamon, close the bag. Have fun by crushing the flakes until they’re almost powder form (its up to you the texture you’d like on the scoops…My kids had a blast doing this), mixing them with the sugar & cinnamon. Once you’ve reached your desired texture pour contents onto a plate. Note – this will make A LOT of topping, so you will have more for later…yay!
Take scoops out of the freezer. Place a scoops on the mixture plate and coat, one by one. Serve drizzled with your favorite topping sauce. Add cinnamon sticks or fruits for garnish. Note – I played around with making them different ways by putting the hard shell on some of them before coating them with the corn flakes (you will have to work quickly) and for others I rolled them in the corn flakes and then covered them with the hard shell afterwards. Both were amazing!
How easy was that?! Trust me, these taste like fried ice cream. Delicious, impressive and ready in a flash. You and your dinner (or dessert) guests will love them, guaranteed. Buen provecho!
It was so much fun to participate in the Secret Recipe Club. Get ready to see one of my SRC posts monthly…it’s fun to mix it up.
For a printable version of this recipe click here.
Click here to view Peas in a Blog’s “Fried” Ice Cream post
Strawberry season is in full swing. The kids and I had so much fun on the Strawberry Tour at Tanaka Farms and when we came home it was time to make one of our favorite Springtime desserts, my Strawberry Lime Sorbet. As with any recipe, the quality of the ingredients is very important. I only make this when strawberries are in season because the ripe strawberries make this dessert burst with flavor.
I shared some of the sorbet with my friend’s adorable twin girls on Thursday night and they both called me to tell me thank you and that they liked it, “we ate it all”…they are so sweet!
REMINDER – Please sign up for the Blissmo Skin Organics giveaway. Click here for more information.
4 cups sliced strawberries
Juice of 1 lime
2 Tbs agave (more or less depending on the sweetness of your berries)
1 Tbs. Frontier Vanilla Flavor (optional…do NOT use vanilla extract since the alcohol will taste bitter)
Place all of the ingredients (except the honey) into the blender and blend until smooth.
Taste the sorbet mixture to determine the amount of sweetener needed and sweeten to taste.
Pour the sorbet mixture into your ice cream maker. A few years ago my husband and I invested in a Cuisinart Commercial Quality Ice Cream Maker (click here to see the model) and fortunately it has been put to good use. I will forwarn any of you considering this model…it is LOUD! We are very happy with the frozen treats it makes, but we do always put it in a different room while it is on because of the noise.
Once the ice cream maker has finished its cycle pour the sorbet into a container and freeze. You may want to take it out of the freezer and mix it quickly every 30 minutes for 2 hours to keep the consistency even.
If you do not have an ice cream maker, pour the sorbet mixture from the blender into a freezer safe container (I prefer a shallow container to expedite freezing) and take it out of the freezer to mix it every half hour until the desired consistency is achieved.
Remove from the freezer 20 minutes prior to serving to soften slightly.
For a printable version of this recipe click here.