Banana Ice Cream with Sweet and Salty Roasted Almonds

Ingredients

• 4 ripe bananas, frozen
• ¼ cup roasted almonds, finely chopped
• 2 Tbsp plus 2 tsp maple syrup, divided (** or honey)
• ½ tsp coarse sea salt
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1tsp coconut oil (or olive oil)
• (** optional add-ins: coconut, peanut butter, 1 scoop protein powder .. flavor of your choice)

Instructions

1. Place bananas in the freezer for at least 3 hours. When you're ready to make the ice cream .. cut them into smaller pieces for easier blending
2. In the meantime roast the almonds. In a small saucepan heat the oil over medium low for a minute or two. Add the chopped almonds & roast them for couple of minutes until they're starting to turn brown & are fragrant.
3. In a bowl, combine the roasted almonds with 2 tsp syrup and salt.
4. In a food processor, pulse frozen banana slices, almond milk, vanilla and remaining 2 tbsp syrup, scraping down the sides as necessary, until mixture is the texture of soft-serve ice cream.
5. Spoon into bowls .. sprinkle with almond mixture

Creamy Pineapple Mango Pops

3 cups frozen pineapple and mango
1/4 cup coconut milk
1 Tbsp honey
juice from one orange
1 tsp vanilla extract

Throw all ingredients in the blender and blend until smooth. Freeze in ice-pop molds or ice cube trays for a healthy frozen dessert!!

No-Bake Peanut Butter Fudge

• 1/2 cup of coconut oil
• 1/2 cup Cacao
• 1 cup of peanut butter
• 1/2 cup of unsweetened apple sauce or 1/2 a banana
• 1/4 cup – 1/2 cup of sweetener (honey, agave, or maple syrup), depending on your sweet tooth-
• 1 tsp of vanilla flavour

1. Combine all the ingredients in a food processor until smooth.
2. Pour the mixture into a glass pan, and place in the freezer for about an hour to firm up.
3. Once firm, cut into squares. You can either put the fudge back in the freezer or simply leave it in the fridge. Both ways taste yummy.

Blueberry Ice Cream Pie

Prep: 30 min.
Bake: 8-12 min.
Oven: 350 degrees
Chill: 2 hours
Freeze overnight

Make the Almond-Brown Sugar Crust
1 1/2 cups slivered almonds
2 Tbsp. packed light brown sugar
1/2 tsp. kosher salt
3 Tbsp. unsalted butter, melted

1. Preheat oven to 350 degrees. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
2. Bake 8-12 minutes until lightly golden. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).

Make the Blueberry Sauce
3 cups blueberries, rinsed and well-drained
1/2 cup granulated sugar
1 tsp. cornstarch
1/4 tsp. kosher salt
1 tsp. grated lemon zest
A few gratings of nutmeg (about 1/8 tsp.)
2 tsp. freshly squeezed lemon juice
1 Tbsp. water

1. In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water and a few gratings of fresh nutmeg; stir again to blend.
2. Cook and stir over medium heat until blueberries begin to pop, give off juice and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
3. Set aside to cool; refrigerate sauce until completely chilled before proceeding.

Assemble and Serve
1 qt. of vanilla ice cream
3/4 cup of the Blueberry Sauce, chilled
1/2 cup creme fraiche or sour cream
1/2 cup heavy cream
1 Tbsp. sugar
2 cups fresh blueberries, rinsed
Remaining blueberry sauce, heated

1. Transfer ice cream to mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
2. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
3. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.
4. To serve: In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do no overbeat. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side.

Makes 10 servings.

Monster-Style Cookies

Ingredients:

3/4 cup creamy peanut butter
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
1-1/4 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1/2 cup white vanilla baking chips (or milk chocolate baking chips)
1/2 cup dried cranberries

1) Heat oven to 375 degrees F. In a large bowl, beat peanut butter and butter with electric mixture on medium speed until creamy. Add brown sugar and granulated sugar; beat until fluffy. Beat in vanilla and eggs until well-mixed. On low speed, beat in flour and baking soda. Stir in oats, chips and cranberries.

2) On ungreased cookie sheets, drop dough by 1/4 cupfuls about 3 inches apart.

3) Bake 11 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets and cool on racks.

OPTION: To make a smaller cookie size (about 1 tablespoon), bake 8 to 10 minutes; yields 3-1/2 dozen cookies.

Strawberry Glacé Pie

Ingredients:

• 6 cups of whole strawberries (about 1-1/2 quarts)
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• 1 package of 3-oz. cream cheese, softened
• 9-inch baked pie shell

Directions:

Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in a 2-quart saucepan (corning ware works well). Stir in water and mashed strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.

Beat cream cheese until smooth; spread on bottom of pie shell after it has cooled a bit from baking. Fill shell with whole strawberries (minus their leaves) - strawberry bottoms should be facing up. Pour cooked strawberry mixture over top. Refrigerate until set - at least three hours.

Yields 6 servings (370 calories per serving)

Lemon Lush

Bring this to a party and everyone will love you forever.

Ingredients

• 3/4 cup butter
• 1 & 1/2 cups flour
• (1) 8-oz package of cream cheese
• 1 large container of cool whip
• 1 cup of powdered sugar
• (1) 6-oz or (2) 3.4-oz packages of instant lemon pudding
• 3 cups of milk
  

Directions

1. Mix 3/4 cup melted butter and 1 & 1/2 cups flour and press into bottom of 9 x 13 in pan. Bake 15 minutes at 375 degrees F. Let cool.
2. Mix one 8-oz package of cream cheese, 1 cup powdered sugar, 1 cup cool whip.
3. Spread on top of cooled crust.
4. Mix one large (6 oz) or two small (3.4 oz) instant lemon pudding and 3 cups milk until thick.
5. Spread on top of cream cheese mixture.
6. Spread remaining cool whip on top.
7. Refrigerate several hours.

Oreo Fudge Ice Cream Cake Recipe

Ingredients

1/2 cup hot fudge topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

Directions

Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving.