Dairy and Soy free Peppermint Stick ice cream

Oh, the weather outside is frightful! Up here in the Northeast we got 2 decent sized snowstorms within a few days of each other and in between we had some bitter cold. Probably not the kind of weather that would normally make you crave ice cream, but there is something so perfect about peppermint stick ice cream in the winter. And I’m pregnant…so my normal, seasonally appropriate cravings are all off.

This recipe is originally from the Speed Bump Kitchen but because we are also soy free I needed to adapt it to our needs. The end result is a creamy, refreshing ice cream with just the right amount of peppermint flavor. Delicious!

Candy Cane Smashing Machine!

Candy Cane Smashing Machine!

Nope, Not having any fun here :)

Nope, Not having any fun here ūüôā


Ingredients

1 can of full-fat coconut milk (refrigerated until chilled, I kept mine in the fridge overnight)
3 cups of coconut milk (the kind in a box, I used So Delicious)
1/2 a bag of mini-marshmallows (10.5 oz size)
1/2 Cup of sugar
2 Tablespoons of mild oil (I used canola)
1/2 teaspoon peppermint extract
3 candy canes, put into plastic bags and crushed
Few drops red food coloring (optional)

025

Place the marshmallows in a large microwave safe bowl and heat for 1 minute, they will expand quite a bit. Whisk until smooth. Open your can of chilled coconut milk. There will be a thick, waxy layer on top, scoop this layer and any other solids out into a bowl and discard all of the water left behind. Add 3 cups of boxed coconut milk and whisk together. Slowly pour coconut milk and sugar into marshmallows. Microwave for another 3 minutes, stirring once every minute. Add the oil, the peppermint extract and the food coloring and stir. Cool down in the freezer or refrigerator before pouring into an ice cream maker. I let mine cool for about 4 hours in the fridge. Follow instructions for your ice cream maker (I love my Kitchen-Aid stand mixer attachment!) At the end of freezing, pour in the bags of crushed candy canes and mix well. The ice cream at this point will be a very soft frozen consistency. Not ideal, but definitely good enough for a taste ūüôā Transfer the ice cream to a freezer container and allow to freeze overnight. Enjoy!

Yum!

Yum!

Yum!

Yum!

allergy safe Halloween

As Halloween quickly approaches (eek! I guess it’s time to finish up the kids costumes!), I wanted to share some ideas for staying safe with food allergies while you trick or treat this year.

FAAN has some great trick-or-treat tips here.
Click here for more ideas from Kids With Food Allergies.
You can also check out my Halloween Post from last year.

Happy Halloween!Have fun and stay safe!

White bean and bacon soup

Wow, it’s been a long time since I’ve posted a recipe! I guess nothing new that I’ve tried was really inspiring. Until this soup that is. This is by far the most delicious soup I’ve ever made. It’s perfect for chilly¬†fall nights or football Sundays. I was worried because I forgot to pick up some good, crusty bread to serve with it and didn’t think it would be enough for my husband and I, but I was wrong, it was very hearty and filled us right up. If I’m being completely honest, the kids wouldn’t even try it ūüė¶ Their idea of soup includes clear chicken broth and this broth “looked like mud”. You win some, you lose some…more soup for me!

The original recipe is from¬†Table for Two.¬†As is, I’m sure the soup is absolutely delicious and is still allergy safe for my family. But, because of what I had on hand I had to make some very minor changes. First, I made this in the¬†slow cooker (on low for about 6 hours)¬†I used 2 cans of cannellini¬†beans rather than dried, I used dried thyme¬†rather than fresh rosemary and during the last 30 minutes or so of cooking (after blending¬†about half of the soup in the food¬†processor)¬†I added some ditalini pasta. It really was delicious and I can’t wait to make it again! Head over to Table for Two and make this soup!

 

White Bean and Bacon Soup!

White Bean and Bacon Soup!

banana cream disaster

My husband, Chris, doesn’t have a real sweet tooth like I do. The man passes up cake at birthday parties and doesn’t even give brownies a second glance, I’ll never quite understand. But he DOES love banana cream pie, and not a real fancy, complicated pie. Chris is happy with pre-made graham crust, instant pie filling and a big-ol’ tub of cool-whip. So I decided to attempt my first ever allergen free banana cream pie. I was really surprised to see that the graham crust and jello instant pudding mix were JT safe, and I had just recently learned this amazing trick, magically turning coconut milk into “whipped cream”. So, I thought I would just use a pre-made crust, make some instant pie filling with rice milk and experiment with the coconut milk whipped cream…simple right? It’s not like me to just wing-it without researching first, but I did, and…I failed. Apparently you can’t make instant pudding with milk alternatives, unless you drastically change the amount of liquid you use. And apparently when you attempt to make pudding with rice milk and pour it into a pie crust and let it sit overnight in the fridge with hopes that it will firm up (which it won’t) the crust gets way too wet and big chunks start to fall into the “pudding” filling. And then your kids sit at the table, looking at you with big,sad eyes, wondering where their pie has gone. Oh well, fruit snacks it is!

At least I’ve learned a few things….
* I’m bad a winging it, research is good
* Instant jello doesn’t work with rice milk
* Coconut milk makes delicious whipped cream (At least that was a success!)
* My kids are just as happy to get fruit snacks as they would be to get pie