Sentences with phrase «about your coconut ice»

I want to serve them with some ice cream and I just thought about your coconut ice cream.

I think I'm most excited about the coconut ice cream.

I am really excited about the coconut ice cream.

I was reading about coconut ice - cream and saw the two different sweeteners that were recommended for this recipe.

Not exact matches

As the cake cooks make the icing, simply place the solid coconut milk (not the liquid part) into a bowl and whisk for about five minutes, until nice and fluffy.

I usually eat about 3 - 4 small pieces of dark chocolate, maybe some coconut ice cream at night.

I took some time off from this ice cream because I always loved it so much made with coconut milk, and about a year ago I discovered that I'm allergic to coconut.

I can't stop thinking about that coconut lime ice cream.

About 30 minutes later, ice cream formed, and I layered my berries with scoops of chocolate coconut kefir ice cream.

Just now I blended 2/3 cup chilled coconut milk, 1 frozen banana, and a splash of vanilla extract with about 6 ice cubes.

How about freezing the coconut oil in in small ice cube tdays to assist getting it down??

Well, to make that freezer more crammed than it already is, So Delicious Dairy Free kindly shipped us samples of three new coconut - based dairy - free ice cream flavors that we're nutso about — Chocolate Peanut Butter Swirl, Oregon Mixed Berry and Simple Strawberry.

AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself) Directions:Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself) Directions:ice cubes 3 - 4 small fresh basil leaves (grab a few extra and set aside for garnishing) 1/2 cup of frozen blueberries (again, I buy fresh and freezer myself) Directions: 1.

Add the chilled infused coconut milk and ice and blend for about 30 seconds into a creamy, foamy milkshake.

1 1/3 cup (300 g) full fat coconut milk 2 rosemary sprigs — lightly bruised with the back of a chef's knife 1 tablespoon green tea leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed

thank you for translating this wonderful ice cream classic into a paleo recipe with coconut milk, love the pistaccio and cashew blend, also thank you for the tips about using cold ingredients and having a cold base!

Once dough is ready, pulse frozen bananas, almond milk and coconut extract in food processor until it reaches ice cream consistency (about 2 - 3 minutes)

Let the cake cool for about 5 minutes, release from the pan, cut into quarters, sprinkle with coconut and enjoy with a delicious side of ice cream!

I am definitely MOST excited about the coconut cream ice cream.

I could not be more excited about that Coconut Secret ice cream!

I signed up for the email list and I'd be most excited about winning the coconut ice cream.

I've used coconut milk as the base for this ice cream but that doesn't make this a coconut flavour ice cream, yes there may be a subtle background coconuttiness but trust me this is all about the salted caramel taste!

I think my absolute favourite thing about summer is ice cream — coconut, banana, whatever.

Elana I've come across a few coconut milk ice cream recipes and am wondering about the use of eggs.

Also, peanut butter + coconut milk creates a velvety smooth texture and doesn't freeze completely solid, which I learned all about when making ice cream....

It's all about coconut, with coconut icing and real coconut flakes covering the entire cake.

Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, Yellowbird Habanero Condiment, and 3 cups ice (about 15 oz.)

Spray ice cube tray lightly with a nonstick cooking spray and fill each compartment about halfway with melted chocolate coconut oil mixture.

Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.

The most important thing I can tell you about this Mango Coconut Ice Cream is... when you make it...... you're going to want to double the batch!!

Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.)

In a small saucepan over medium heat, combine all remaining coconut ice cream ingredients until it starts to bubble, then stir in the arrowroot / coconut mixture and whisk very well for about a minute or until thickened.

For the Brownies 500g of sweet potatoes (about 2 medium) 12 medjool dates 6 tablespoons of pure maple syrup 100g of ground almonds 2 tablespoons of melted coconut oil a pinch of salt 100g of ground oats 6 tablespoons of raw cacao powder For the Icing 2 tablespoons of coconut oil 2 tablespoons of almond butter 1 tablespoon of maple syrup 2 tablespoons of cacao powder Method: Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes.

500g coconut water frozen into ice cubes (I used 2 ice cube trays which made about 400g but the gin balances it out)

AND the belly is happy about it Let's start baking... well, not really Frozen Berry Basil Non-Dairy Smoothie Yields: 4 servings Ingredients: 2 cups of So Delicious Vanilla Coconut Milk 2 cups of So Delicious Strawberry Ice Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra andIce Cream 2 cups of frozen strawberries (I buy fresh and put in freezer) 2 cups of ice cubes 3 - 4 small fresh basil leaves (grab a few extra andice cubes 3 - 4 small fresh basil leaves (grab a few extra and...

I've written before about 5 reasons to try making homemade ice cream and thought I was late to busting out my Cuisinart ice cream maker this summer, I finally did so and have been experimenting with coconut milk ice cream.

I shared a post on facebook about some simple, but very effective, coconut water ice cubes for labor that ended up being most most popular post to date.

Ingredients (makes about 700 ml) • 150 ml green apple juice • 150 ml coconut water • 5 ml tahini paste • 30 ml ginger (grated) • 15 ml tamarind paste Method Place all ingredients into a blender, add two ice cubes and blend.

I'm all about the iced version of this drink, but I'm sure, come Winter, I'll be frothing up some warm fluffy coconut milk to enjoy this hot.

Recipe: 1 serving Be Well Chocolate Whey Protein Powder 2 tsp Be Well MCT Oil 1 serving Be Well Greens powder 1 handful organic kale (about a cup) 1 cup organic blueberries (fresh or frozen) 1/5 avocado 1 TBS chia seeds 8 - 10 oz non-dairy milk (almond milk, coconut milk, hemp milk) or water 4 - 5 ice cubes

It's about the closest thing to ice cream — the vanilla and coconut mixture is simply divine.

They cut some corners here by using pumpkin puree for the pumpkin flavoring, a banana for added flavor and texture, and the ever - present coconut milk that you should basically keep a supply of if you like ice cream because it's used in just about every Paleo ice cream recipe worth trying.

Breakfast Smoothie: 1 cup unsweetened coconut milk, 2 Tablespoons coconut oil, 1 Tablespoon chia seeds, 1/2 cup berries, 1 serving of protein powder that supplies about 3 oz of protein, ice / water to taste.

If it's something sweet you're after, how about Green Tea Coconut Milk Ice Cream from The Roasted Root?

-- Moringa, added as a heaping tablespoon to the smoothie Typically, I'll blend the concoction above with about 20g of a good, clean protein powder along with a big Theodore Roosevelt sized mug of ice and a dropperful of organic stevia, and then, once blended, I top with crunchy goodies such as organic unsweetened coconut flakes, spirulina or chlorella tablets, cacao nibs or organic frozen blueberries — all of which (except the coconut flakes perhaps) also confer good longevity - enhancing properties.

You will need: about 8 ounces of coconut milk, 1 - 2 hands full of ice cubes, one banana, 1/2 cup of frozen mango, 1/2 cup of frozen pineapple, 2 hands full of spinach, and a heaping tablespoon of almond butter.

Once dough is ready, pulse frozen bananas, almond milk and coconut extract in food processor until it reaches ice cream consistency (about 2 - 3 minutes)

Thank you so much for the tip about coconut milk yogurt — I love coconut milk and coconut milk ice cream.

A bowl of fruit salad mixed with coconut cream, tapioca balls, and jelly cubes with crushed ice will only run you about 20,000 dong as a sweet snack to tide you over until dinner.