Vanilla Bean Coconut Milk Ice Cream

Here is a re-vamped & much healthier version of the typical ice cream that we all love in the hot months of summer.  It's also dairy free, making it a great option for those who are dairy/lactose intolerant.  It only has 3 ingredients, so it's definitely easy & budget friendly - plus you can pronounce all the ingredients in it!  Definitely a plus in my book.  You don't even have to have an ice cream maker to pull if off either, although you can use one for faster preparation.

Vanilla Bean Coconut Milk Ice Creamcreated by Mrs Happy Homemaker for Life Around Home

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Ingredients:

• 2 (14oz) cans full-fat coconut milk
• 1/2 cup honey
• 1 vanilla bean, split & insides scraped out with a knife (you can also substitute 2 tablespoons of real vanilla extract for the vanilla beans)

Instructions:

Thoroughly combine the coconut milk, honey, & the insides of the vanilla bean with a whisk or electric mixer.  Make sure you beat it well for the honey to combine with the coconut milk.  If using an ice cream maker, follow the manufacturers instructions. Afterwards, place the ice cream in a covered freezer-safe container & freeze for a few hours for flavors to meld & for the ice cream to firm up.  Alternatively, if not using an ice cream maker, place the combined mixture into a glass or steel bowl, cover with plastic wrap, & freeze - removing every hour to whisk it until it's the desired consistency.  This will last 1-2 weeks in the freezer.  

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Creamy Aloha Pops

These creamy, dreamy aloha pops are GREAT for kids (and adults too) & are a much better alternative to the sugar-laden frozen treats that you buy inside the grocery store.  Plus, they're simple - great for busy moms (or dads) to throw together in a pinch!

With only 5 ingredients in this recipe, you won't have to overhaul the grocery store in order to make it.  You may even have everything you need on hand in your pantry!
A tip for those who may have a hard time finding the cream of coconut.  Most stores keep it in the alcoholic beverage section.

This recipe was created by me for the first ever social media driven television show, Life Around Home (which is hosted by the lovely Marie Louise Ludwig who you may know from QVC), as part of my weekly healthy/lightened up recipe submissions.  Come on over & engage yourself within the community!

Creamy Aloha Pops

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created by Mrs Happy Homemaker for Life Around Home*makes about 1 dozen ice pops, depending on the size of your popsicle molds
Ingredients:

• 1.5 cups milk
• 1/2 cup cream of coconut
• 1 (16oz) package frozen tropical fruit blend, partially thawed
• 4 tablespoons brown sugar
• 1 tablespoon vanilla extract 
• popsicle molds

Instructions:
In a medium sized bowl, mix the brown sugar & tropical fruit blend.  Toss to combine; set aside.  In a separate bowl, combine the milk, cream of coconut, & vanilla extract.  Spoon the brown sugar/fruit mixture evenly between about 1 dozen ice pop molds.  Pour the milk mixture evenly on top.  Put your popsicle sticks in, & freeze until set - about 6-8 hours.  






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Homemade Salted Caramel Sauce

Gooey, sticky - amber colored deliciousness.  And, with just a hint of salt. 
Salted Caramel.  
Yum.

A good caramel sauce is so great to have on hand.  You can make it in large batches & can several small jars of it.  It's way better than the store bought kind.  Replace a recipe that calls for the store bought stuff with the homemade - and you have an instant decadence layer added.  Drizzle it on ice cream, popcorn, pancakes, etc.  Or, just dig in with a spoon.  

One of the best things about this salted caramel is the batch of cupcakes that I created with it.  You have gotta check out! (Posts tomorrow, watch for it!!)
Caramel isn't as hard to make as some people think.  Follow along with me!
Put your sugar into a large saucepan.  Turn the heat on to medium, and melt the sugar - whisking often.  Don't leave the caramel!!  You don't want burnt caramel, or make a gloppy mess!

Make sure the sugar is melted completely before proceeding to the next step!!
Whisk in the butter & heavy cream.  Whisk your heart out!!  I like to use a french whisk - it works fantastic for things like this (and for beating eggs). But, that's not necessary.  Be careful, it will foam up!  Just keep on a whisking until it's all smooth.  Turn off the heat, and let it sit to cool about 15 minutes before stirring in the salt & transferring to a jar.

Serve on top of anything that sounds like it will be good!

Homemade Salted Caramel Sauce(makes about 1 pint)

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Ingredients:

• 1/2 cup sugar
• 3 tablespoons butter, cubed
• 1/4 cup heavy cream, plus 3 tablespoons
  
• 1/2 tsp sea salt
  

Instructions:

Melt the sugar over medium heat in a large saucepan.  Whisk the sugar as it melts, never leaving it's side til it turns a deep amber color.  Add the butter & stir until melted.  Whisk in the cream.  Careful - it will foam up!  Whisk until you get a smooth sauce.  You may have some lumps, but keep stirring until they are melted.  Remove from the heat & cool slightly. Stir in the salt.  Store in a mason jar for a week in the fridge, or can & store in a dark place for up to 6 months.  Set in a hot container of water to reheat or pour into a small saucepan to reheat for best consistency.  

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Firecracker Float

The 4th of July is almost here, and with that comes fireworks.  Lots & lots of fireworks.  Well, why not make some fireworks of your own - but edible ones?  Don't worry, I'm not suggesting we light a fuse in your mouth, but these Firecracker Floats sure will make you feel like you have a fireworks display going on in there!


This is one that the kids are going to LOVE.  That is, of course, as long as the adults don't hog them all!  ;)


All you need is:

Put a scoop of vanilla ice cream in a tall glass, followed by 1/3 of a pack of pop rocks.  Repeat twice.

Then, pour in the lemon lime soda to the top.  

Sip.  Pop.  Pop. Pop.  Sip.  

Yum.

Firecracker Float

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Ingredients:

• lemon lime soda
• 1 pack of pop rocks per float (strawberry is my favorite)
• 3 scoops of vanilla ice cream per float

Instructions:


Put a scoop of vanilla ice cream in a tall glass, followed by 1/3 of a pack of pop rocks.  Repeat twice.  Pour in the lemon lime soda to the top.  

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Homemade Creamsicles

Creamy orange-y goodness on a stick is what I'm loving today.


Yes, I am talking about creamsicles.  They are not only an inviting treat, but a childhood memory & staple for many of us.  

These homemade creamcicles are not only simple - but rich in flavor, creamy in texture, & satisfying.  


If you live in an area where fresh cream is available, I strongly encourage you to use it if you can.  Fresh cream is dense in fat soluble vitamins and conjugated linoleic acid, making it a very nourishing ingredient.  Cream in the grocery stores go through a strong pasteurization process that destroys most of these key nutrients.  You can go to LocalHarvest.org or RealMilk.com to find resources in your area.


This recipe also calls for raw egg yolks, which has really gotten a bad reputation over the years.  Contrary to a lot of peoples beliefs, in actuality - only about 1 in 30,000 store bought eggs are infected, and it is even less among fresh pastured eggs, where the hens are kept in healthier conditions as they are more than likely someones pet.  Raw egg yolks are very beneficial to our health as they contain large amounts of biotin and choline, which are both critical elements to good health. Not to mention all the creamy goodness it adds!


Now, on to the recipe!


You will need:

• 2 cups orange juice
• 1/3 cup honey
• 4 egg yolks
• 2 cups heavy cream 
• 2 cups whole milk  
• 5 drops orange extract
• 1 tablespoon vanilla extract

Stir the orange juice & honey together in a saucepan, & cook over medium heat until reduced by about half.  I like to use a french whisk...great tool to have in the kitchen!

Allow the OJ/honey mixture to cool to room temperature.  I'm not known for my patience, so I put mine in the freezer to hurry it along.


Whisk the egg yolks, heavy cream, whole milk, orange oil/extract, & vanilla extract together until well combined. Mix in the orange juice/honey syrup.  

Pour into popsicle molds, & freeze.  If you don't have any, you can always use dixie cups instead.

Homemade Creamsicles

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Ingredients:

• 2 cups orange juice
• 1/3 cup honey
• 4 egg yolks
• 2 cups heavy cream 
• 2 cups whole milk  
• 5 dropsorange extract
• 1 tablespoon vanilla extract

Instructions:


Stir the orange juice & honey together in a saucepan, & cook over medium heat until reduced by about half.

Allow the OJ/honey mixture to cool to room temperature.


Whisk the egg yolks, heavy cream, whole milk, orange oil/extract, & vanilla extract together until well combined. Mix in the orange juice/honey syrup.  


Pour into popsicle molds, & freeze.  If you don't have any, you can always use dixie cups instead.

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Cooking with Cantaloupe - Cantaloupe Sherbet & Cantaloupe Bread

There is an older man that lives near my husband's work.  Every year, he plants a large garden full of all sorts of produce.  This year, he planted cantaloupe, and  his crop went out of control!  He was used to just getting a few cantaloupes, but he ended up with dozens.  He had so many, that he didn't want anymore & decided just to let what was left of the abundant crop to rot on the vines.  My husband & his coworkers asked if they could pick some of them since he wasn't going to, and the older man told him to go ahead and do so.  So, I ended up with several cantaloupes sitting on my counter!


What to do with them all?  I had NO idea.  We all like cantaloupe, but we can only eat so much.  I had to do something!  I sat... and pondered.  Hmmmm.  Why not cook with it somehow?  So, my cooking with cantaloupe experiment began!  I'm going to share with you my top 2!  


I pureed 3 cantaloupes in my food processor for the following 2 recipes.  I divided it & used 3 cups in the bread, & 4 cups in the sherbet.


Cantaloupe Nut Bread was my first successful attempt!  It turned out tasting similar to pumpkin bread, & was very tasty.  This recipe makes 2 loaves.  

In a large bowl, beat together 3 eggs, 1 cup of vegetable oil, 2 cups of sugar, 1 tablespoon vanilla extract, & 3 cups of pureed cantaloupe.

Mix in 3 cups of self rising flour & 2 tablespoons of cinnamon.  

Stir in 1 cup of chopped pecans.

Pour into 2 loaf pans, & bake at 325 degrees for 1 hour.

Cantaloupe Nut Bread

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Ingredients:

• 3 eggs
• 1 cup of vegetable oil
• 2 cups of sugar
• 1 tablespoon vanilla extract
• 3 cups pureed cantaloupe
• 3 cups self rising flour
• 2 tablespoons cinnamon
• 1 cup of chopped pecans

Instructions:

In a large bowl, beat together eggs, vegetable oil, sugar, & vanilla.  Mix in pureed cantaloupe - then flour & cinnamon.  Stir in pecans.

Pour into 2 loaf pans & bake at 325 for 1 hr.

*Note*  Put filled loaf pans on a baking sheet just in case there is overflow!

PART 2!


Cantaloupe Sherbet!  This is so refreshing & yummy!

You will need 3 to 4 cups of pureed cantaloupe, 2 cups of milk, 1/3 cup of sugar, 1 (.25oz) pack unflavored gelatin, & 1/3 cup honey for this.  


Blend cantaloupe & 1 cup of milk until smooth.

Mix the remaining cup of milk & sugar in a pot on the stove.  (no heat yet)

Sprinkle on the package of unflavored gelatin & let it sit for a couple of minutes.  

Heat over low heat & stir until the gelatin is dissolved.


Stir in 1/3 cup of honey.

 

Pour in the pureed cantaloupe/milk mixture.  Stir to combine.  Pour into a 13x9 inch baking pan, & partially freeze for about 3 hours. 

 

After the 3 hours, scoop out the partially frozen mixture & place it back into the food processor & process until smooth.  Pour it back into your dish, cover, & freeze for 1 more hour.  

 

Serve, & enjoy!

Cantaloupe Sherbet

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Ingredients:

• 1 ripe cantaloupe, pureed
• 2 cups cold milk, divided
• 1/3 cup sugar
• 1 (.25 ounce) envelope unflavored gelatin
• 1/3 cup honey

Instructions:

Cut cantaloupe in half; discard seeds. Scoop out pulp (there should be about 4 cups of melon). Place cantaloupe and 1 cup milk in a blender or food processor; cover and process until smooth.

In a saucepan, combine sugar and remaining milk. Sprinkle gelatin over top; let stand for 1 minute. Heat over low heat, stirring until gelatin is complete dissolved. Stir in the honey and pureed cantaloupe. Pour into a 13-in. x 9-in. x 2-in. pan. Cover and freeze until partially frozen, about 3 hours, stirring occasionally.

Place cantaloupe mixture in a blender or food processor; cover and process until smooth. Return to the pan. Cover and freeze until almost frozen, about 1 hour.

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