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Dairy Free Egg Free Egg Nog

Dairy Free Egg Free Egg Nog || Homemade Dutch Apple PieChristmas will be here before we know it. That means time for presents, family gatherings and of course egg nog!

I’ll be honest – I hated egg nog when I was younger.  It wasn’t until just a few years ago that I could even handle more than a sip or two.

But in the last few years it has really grown on me once we started buying good quality, locally made egg nog.  It figures that now that I really enjoy egg nog I can’t have it.  My little one is sensitive to both dairy and eggs.

Instead of resigning myself to the fact that I’ll have to skip the egg nog this year I decided to create a dairy and egg free version.  It’s not easy to recreate that thick, rich texture and flavor without the eggs.

But I have come up with a version that even those that can have dairy will enjoy.Dairy Free Egg Free Egg Nog || Homemade Dutch Apple Pie

I’m not going to lie – this stuff is rich!  There is lot of sweetener to overpower the coconut flavor and to mimic the richness of the eggs. The combination of cane sugar and honey really works well.

You only need a small glass of this egg nog at a time. But it is a wonderful treat for the holiday season that everyone can enjoy. Even my three year old loves it.

The other key component to this egg nog is sea salt.  It creates the perfect balance with the sweet and the spice.

If you’re not a fan of drinking your dessert you can simply double the recipe and turn it into delicious egg nog ice cream.

Are you not totally convinced that a white egg nog can taste good? Add a couple tablespoons of pureed pumpkin or squash for color. You’ll have your yellow egg nog without the eggs.

No dairy? No egg? No problem. Now you can enjoy egg nog this Christmas too.Dairy Free Egg Free Egg Nog || Homemade Dutch Apple Pie

Dairy Free Egg Free Egg Nog
Serves 5
A rich holiday drink that is both dairy and egg free.
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Ingredients
  1. 1 can full fat coconut milk
  2. 1/2 cup organic cane sugar
  3. 1/4 cup honey
  4. 3/4 tsp. nutmeg (or to taste)
  5. 1 Tbsp. tapioca flour
  6. 2 tsp. organic vanilla
  7. 1/2 tsp. unrefined sea salt
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until smooth.
  3. Adjust spice to taste.
  4. Serve immediately or chill.
Notes
  1. The egg nog will thicken as it chills.
  2. To make egg nog ice cream simply double the recipe and process in an ice cream maker.
  3. Add 2 Tbsp. pureed pumpkin or squash to create the yellow color of egg nog.
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If you are not dairy/egg free please check out Raising Generation Nourished’s amazing egg nog recipe!

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Simple Soup Series: Beef Stew

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

 Last on the list in this simple soup series is beef stew. Normally when I think of stew I think of simmering something all day long.

But not here. This stew comes together in under thirty minutes. It’s packed with flavor and nutrition. And it’s very filling.

It starts with a few fresh vegetables. Add them to rich beef broth for the base.

Then add the beef and seasoning. Finally a little thickening and you’ve got a delicious dinner. 

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

Don’t forget to have an adorable assistant to help clean up vegetable peelings. That makes the preparation even more fun.

Making a simple soup is definitely something even young kids can help with. They can chop some vegetables (while being supervised of course) and then help add everything to the pot. This is a great way to get your children to eat nourishing soups. Let them help.

All of my kids love to help in the kitchen. Then when dinner is served they are so proud that they contributed. 

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

Beef stew is another great lunch box addition. It will keep your child’s belly full and give them plenty of energy.

This is also a soup that freezes well for easy weeknight meals.

Do you have more time in the morning to make food? You can either prepare the stew in a pan and put in the fridge to warm at dinner time. Or you can toss the ingredients in the crockpot and let it simmer for a few hours.

Beef stew is a simple soup that will satisfy your appetite and give your body the nourishment it needs. 

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

Simple Soup Series: Beef Stew
Serves 5
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Ingredients
  1. 4 cups beef broth
  2. 4 Tbsp. cornstarch, arrowroot or tapioca flour
  3. 3 large carrots, cut in small chunks
  4. 1 large potato, cut in small chunks (optional)
  5. 1/2 onion, diced
  6. 1-2 cups any other vegetables (peas, broccoli, cauliflower, beans) (optional)
  7. 1 cup cooked, cut up beef roast
  8. sea salt, garlic powder, parsley and basil to taste
Instructions
  1. In a large saucepan combine the cold broth and cornstarch until dissolved.
  2. Add the remaining ingredients.
  3. Bring to a boil. Turn down heat and simmer 20 - 30 minutes, until the vegetables are tender and the stew is thickened.
Notes
  1. You can use 1/2 lb. cooked ground beef in place of the roast beef.
  2. You can use all frozen vegetables. If so the cook time will only be about 15 minutes.
  3. An easy way to have two delicious meals in one week is to cook a bone-in beef roast in the crockpot one day, then use the bone to make broth over night. The next day use the broth and the leftover meat to make stew.
  4. If you like the stew thicker, add more cornstarch to a small amount of cold water or broth and stir it into the stew. If you like it thinner cut down on the cornstarch or omit it completely.
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Simple Soup Series: Split Pea Soup

Simple Soup Series Split Pea Soup || Homemade Dutch Apple PieHands down my favorite kind of soup is split pea!  Growing up it was such a treat when my mom would make a pot of split pea soup with big chunks of ring sausage. You could smell it simmering on the stove for hours in anticipation of dinner.

So of course I make it for my family now. But I generally do not have time to monitor a pot of soup for hours.

I make my split pea soup in the crockpot. It really doesn’t get any easier. Add peas. Add broth. Add meat. Add seasoning. Dinner is ready. It only takes about five minutes to get it going. It’s so easy my three year old can pretty much prepare it for me!Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

What we add to the pea soup just depends what we have on hand. Sometimes I make it pure pea soup – peas, broth, salt. Sometimes I add diced ham, ring bologna or diced carrots. It would even be good with cooked sausage or leftover roasted chicken.

For the batch I photographed I used large chunks of ring bologna as a nod to how my mom made it growing up. I would eat the soup and save the sausage for the end. It was fun. But if you have small children it is easier to cut up the meat into smaller pieces.

You can make split pea soup as thin or as thick as you like. I prefer mine thicker.

One of the best parts about this soup is how much my kids love it.  I was going to take a picture of my son eating it, but he finished his bowl before I could get the camera. He just shoveled it in barely taking a breath between bites.Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

This is even an easy soup for very young children to eat. You can thin it out with extra broth and leave out the meat chunks for little ones.

Split pea soup is very allergen-friendly. So it’s great for people with all types of dietary needs. It also freezes well.

I believe split pea soup is a Dutch soup. Maybe that’s why my grandma and my mom always made it. And maybe that’s why my family and I love it so much!

This is also a very budget friendly soup.  Make broth from chicken bones and add some dried split peas. You’ll feed the whole family for a few dollars.Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

Note that split peas are similar to beans. They are not like sweet peas. So if you don’t tolerate beans you should only try a small amount of split pea soup to see if you can handle it. It can be gassy like beans. I learned that quickly as a nursing mom. My little one doesn’t appreciate me eating too much pea soup.

This really is the most delicious and easiest to prepare soup I make. The whole family loves it, and it’s full of vegetables and broth. It doesn’t get much better.  I even love to eat the leftovers for breakfast. Leftovers never last long here. My daughter loves it in her lunch too.

As with other soups that I make I like to add a little coconut oil or butter to individual bowls to balance it with healthy fat. Then I pair it with muffins or bread. Dinner has never been easier or tastier.

Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

 

Simple Soup Series: Split Pea Soup
Serves 6
A simple, nourishing split pea soup.
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Ingredients
  1. 1 lb. dried split peas (green or yellow)
  2. 6 cups chicken broth (you can substitute water if you don't have broth)
  3. 2 cups any meat of choice (cubed ham, sliced ring bologna, cooked sausage, cooked chicken)
  4. 2 tsp. sea salt (to taste)
  5. 2 tsp. garlic powder (to taste)
Instructions
  1. Rinse the split peas in a strainer.
  2. Put the split peas in the crockpot.
  3. Add the broth, meat and seasoning.
  4. Cover and cook on high 6-8 hours or low 7-12 hours, until the peas are fully cooked and the soup reaches desired thickness.
  5. Stir the soup every 3-4 hours if possible to make sure there is enough liquid. Add mor if necessary.
Notes
  1. You can make the soup thinner by adding extra broth or water.
  2. This soup freezes well.
  3. It is helpful to add a little water or broth when reheating pea soup.
  4. You can make this soup in a pot. Simmer 2-4 hours, until peas are cooked and soup thickens. Stir it periodically.
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Simple Soup Series: Chicken Noodle Soup

Simple Soup Series Chicken Noodle Soup || Homemade Dutch Apple PieWhen it comes to soup chicken noodle is a classic. It’s also one of the easiest soups to make!

 Combine rich bone broth with roasted chicken and vegetables. Then add your favorite noodles. Dinner is served.

I grew up eating noodle soup out of a packet.  Powdered chemicals. Not exactly something that young children should be consuming daily. But I did. Noodle soup, toast and egg salad.

As a mom myself I understand just how important nutrition is. Soup and eggs are two very healthy foods. But instead of soup out of a box my kids now get homemade nourishing chicken noodle soup to fuel their minds and bodies.  It also helps boost their immune systems to ward off illness in the winter.

My kids love chicken noodle soup. I love that they are getting a good dose of broth. Plus I can make a couple versions to meet everyone’s needs without spending hours in the kitchen.

For some of the family I use corn noodles and for some I use rice noodles. For some I add carrots, for some I add peas. Everyone gets a healthy meal. All I have to do is mix and heat.

Chicken noodle soup is also great for school lunches or even quick lunches at home.  For young kids don’t fill a lunch container with too much of the broth. The noodles and vegetables soak up broth while it cooks, so there is still plenty of good stuff…but without the risk of spilling everywhere.

This is a great meal when feeding a crowd. Simply double or triple the recipe and pack it with veggies and noodles. Nobody will go hungry. When I make a large batch I often use half water and half broth. As much as I love nourishing broth I don’t always have ten cups of it to use in one pot of soup. It still tastes great and has plenty of nutrition. You can also add collagen to boost nutrition if you don’t have enough broth.

Chicken noodle soup. It’s easy. It’s good. It’s good for you.

Simple Soup Series Chicken Noodle Soup || Homemade Dutch Apple Pie

Simple Soup Series: Chicken Noodle Soup
Serves 5
A simple nourishing soup filled with chicken and vegetables.
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Ingredients
  1. 4 cups chicken broth
  2. 4 large carrots, cut into small chunks
  3. 1 cup peas and/or corn
  4. 1 cup cooked, cut up chicken
  5. 1 cup gluten free noodles
  6. 1 tsp. sea salt (to taste)
  7. 1 tsp. garlic powder (to taste)
  8. 1/2 tsp. dried parsley (to taste)
Instructions
  1. In a large saucepan combine all ingredients, except the noodles
  2. Simmer for 20 minutes, until the carrots are tender.
  3. Add the noodles. Cook another 10 minutes.
  4. Adjust seasoning to taste.
Notes
  1. This soup freezes well.
  2. You can replace half of the broth with water.
  3. You can add 1-2 Tbsp. grass-fed collagen for added nutrition.
  4. You can replace the noodles with white rice. Increase the cooking time by 10 minutes.
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Simple Squash Soup

Simple Soup Series: Squash Soup

 This simple squash soup is full of homemade chicken broth and comes together in minutes. Pair it with some soaked teff crackers for a complete meal! Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

 Today I am kicking off my Simple Soup Series. I make soup all the time. But I always forget to post the recipes. So I’m starting by sharing some of my simplest soups.

They take very little time to prepare. They can be prepared in advance. They can be made in a soup pot or the crockpot. Best of all they are so nutritious and very allergen friendly.

Homemade Squash Soup

I have two absolute favorite soups – squash and split pea. I could eat one or the other every single day. I especially love having them for breakfast.

So today I’m sharing my simple recipe for squash soup. It’s very versatile. You can keep it pure squash. Or you can add meat and vegetables for texture.

Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

 The first two things you need for good squash soup are bone broth and a cute helper to write your recipe. One is more critical than the other, but they both help.

How to Easily Roast Squash

Then you need cooked and pureed squash. I like to roast three or four squash at a time. Simply wash them, place them on a large baking sheet, add water to the bottom and bake at 400*F for about two hours. Then you can easily cut them open, remove the seeds, scoop the flesh into a bowl and puree it with an immersion blender or a regular blender.

Put your squash in storage containers. Use some fresh and freeze the rest. Then you can quickly make squash soup any time.

You can also buy pureed squash at the store. It is in the frozen section. 

Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

Nourishing Soup with Squash

Once you have your broth and your squash this soup comes together in minutes.  Add any seasoning you like. Add any meat or vegetables you like. Simmer for about ten minutes. Dinner is served.

Squash soup makes a great school lunch. It is a thick soup, so it won’t spill very easily. It’s also easy for young kids to eat without making a mess.  Squash soup also tastes great cold. That is always a bonus when packing lunches.

I like to add coconut oil or butter to squash soup for some added healthy fat. If you are going to serve some of the leftovers cold then it is best to only add coconut oil to individual bowls when it’s warm. Else it will solidify in the cold soup.

How to Serve Squash Soup to Kids

I usually pair soup with muffins or scones. Crackers and cheese are an easy accompaniment as well.

Squash soup can be ready in about fifteen minutes. It is very nutrient dense with vegetables and broth. And the leftovers make a great breakfast or lunch.

You can also make a double or triple batch of soup and freeze some of it. Then all you have to do for dinner is warm and serve. It’s so simple.

Do you enjoy squash soup? What do you like to add to yours?

Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

Simple Soup Series: Squash Soup
Serves 5
A simple squash soup that is ready in 20 minutes.
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Ingredients
  1. 4 cups chicken broth (homemade)
  2. 4 cups pureed squash
  3. 1 tsp. sea salt (to taste)
  4. 1/2 tsp. garlic powder (to taste)
  5. 2 Tbsp. coconut oil (optional)
  6. 1 cup cooked, cut up chicken or cooked sausage (optional)
  7. 1 cup cooked white beans (optional)
  8. 1 Tbsp. collagen (optional)
Instructions
  1. In a large saucepan combine the broth, squash, salt, garlic powder, coconut oil (if adding, see note), collagen (if adding), meat and beans.
  2. Bring to a boil, reduce heat and simmer for 10 minutes.
  3. When the soup reaches the desired thickness adjust the seasoning to taste.
Notes
  1. If the soup is thinner than you'd like continue to simmer until it thickens.
  2. If you will be eating leftovers cold do not add coconut oil to the soup. It will harden. You can add coconut oil to individual bowls when the warm soup is served.
  3. You can replace the beans with peas, corn or tomatoes.
  4. You can also make this soup in the crockpot. Add all of the ingredients to the crockpot and cook on low for 3-4 hours.
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This post is linked to From The Archives Friday.

Creamy Broccoli Noodle Soup {Gluten Free, Dairy Free}

Creamy Broccoli Noodle Soup {Gluten Free Dairy Free} || Homemade Dutch Apple PieDuring the winter I serve soup for dinner a lot. It’s about the easiest way to make sure my family is consuming a good amount of nourishing bone broth. In fact, every Wednesday is soup night so I make sure we’re getting a healthy dose at least once a week. Then leftovers go in lunches for more nourishment.

But it wasn’t until recently that I realized I rarely post soup recipes! So I need to start posting more of the soups we eat. Today I’m starting with this creamy broccoli noodle soup…that is gluten and dairy free!

The broccoli gets pureed into the soup, so even picky vegetable eaters will enjoy it. And it has a rich, creamy taste without using dairy. The whole family will love it.

If you’re not a fan of broccoli you can swap it for another vegetable like spinach, zucchini, squash or carrots. The soup is also great without the noodles if you want it grain free.

I like to serve a warm bowl of salty soup with a sweet baked good like chocolate zucchini scones, pumpkin muffins or cornbread. Add salad or some raw veggies and you’ve got a great meal.

You can add cooked chicken to the soup to make it meatier and give it texture. But there is plenty of protein in the soup from the broth without added meat.

Broccoli noodle soup is sure to be a family favorite and it’s great for those with allergies. It is also very easy to make and can feed a whole family at a very low cost.

Do you eat much soup in the winter? What is your favorite kind?

Are you looking for more soup recipes? Stay tuned. I’ve got a soup series coming up soon!!
 Creamy Broccoli Noodle Soup {Gluten Free Dairy Free} || Homemade Dutch Apple Pie 2

Creamy Broccoli Noodle Soup {gluten free, dairy free}
Serves 4
A creamy, nourishing soup filled with broccoli and noodles.
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Ingredients
  1. 2 cups chicken broth
  2. 1 cup milk or milk substitute
  3. 2 cups broccoli florets (fresh or frozen)
  4. 1 cup gluten free noodles (corn, rice, etc.)
  5. seasoning to taste - sea salt, garlic powder, celery salt, parsley
  6. optional - 1 cup cooked chicken or sausage
Instructions
  1. In a large saucepan combine the chicken broth, milk, broccoli and seasoning.
  2. Bring to a boil, reduce heat and simmer until the broccoli is cooked, about 10 minutes.
  3. Roughly puree the soup with an immersion blender or in a blender.
  4. Bring the soup back to a boil. Add the noodles, reduce heat and simmer until the noodles are cooked, about 10 minutes.
  5. Add meat if desired and simmer until warmed.
  6. Adjust seasoning to taste.
Notes
  1. I used oat milk. Any milk substitute will work, but coconut milk might give a strong flavor. A milder milk like oat, rice or almond is best.
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Honey Mustard Four Ways

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Hands down my favorite dip/dressing is honey mustard.  It has been my favorite for many, many years. I think I got hooked in college when I started eating salads more frequently.

Now if I make a salad for myself, 95% of the time I use honey mustard dressing. It’s just such a great flavor.

My kids love honey mustard for dipping when we make chicken nuggets.

Over the years I’ve made it countless times. It seems like I make it a little different each time. There really are many ways to make delicious honey mustard.

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Today I’m sharing my top four ways to make honey mustard.  They are all very easy, and they all taste great! Three of the varieties take about one minute to make, each.

The fourth version of honey mustard uses homemade mayonnaise. I always have some on hand, so it doesn’t add any prep time for me. But if you don’t have it, making the mayonnaise will add about three minutes to the preparation.

Try any of them as a salad dressing, a dip or a condiment on sandwiches and burgers. Honey mustard goes with just about anything.

Honey mustard can be prepared in advance so it’s ready when you need it. All of these varieties will last for several weeks (at a minimum) in the refrigerator. Double or triple the recipe to have a full bottle of dressing on hand for lots of salads year round.

How about you? Do you like honey mustard? What do you use it for?

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Honey Mustard I
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
Instructions
  1. Mix the honey and the mustard until well combined.
  2. Serve immediately or refrigerate until ready to use.
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Honey Mustard II
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
  3. 1/4 cup extra virgin olive oil
Instructions
  1. Combine the honey and the mustard. Mix well.
  2. Gradually pour in the oil as you mix/whisk. Mix until well combined.
  3. Serve immediately or refrigerate until ready to use.
Notes
  1. You can add 1-2 tsp. apple cider vinegar to this recipe if you are using it as a salad dressing.
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Honey Mustard III
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
  3. 1 egg yolk
  4. 3 Tbsp. extra virgin olive oil
Instructions
  1. Combine the honey and mustard. Mix well.
  2. Add the egg yolk. Mix until well combined.
  3. Gradually add the oil while mixing/whisking. Mix until well combined.
  4. Serve immediately or refrigerate.
Notes
  1. The honey mustard will get thicker if it is chilled.
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Honey Mustard IIII
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup homemade mayonnaise (see post for recipe link)
  2. 1/3 cup honey
  3. 1/3 cup mustard
Instructions
  1. Combine all three ingredients. Mix until well combined.
  2. Serve immediately or refrigerate until ready to serve.
Notes
  1. The honey mustard will thicken as it chills.
  2. This honey mustard works well as a dip since it is a little thicker.
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Gluten Free Cheese Biscuits

Cheesy, flaky and gluten free. These gluten free cheese biscuits are the perfect compliment to any soup or salad.

Gluten Free Cheese Biscuits || Homemade Dutch Apple Pie Whenever I make soup (which is quite often) I serve some kind of sweet bread with it. I just love salty and sweet together. So we eat lots of muffins, sweet breads, etc.

Recently I wanted something different. I went with savory for a change. I made cheese biscuits.

Cheese biscuits are very easy to make.  They bake up nicely with a slightly crispy crust and a soft inside.

You can serve cheese biscuits with your favorite soup, have them for breakfast or enjoy them as a snack any time of day.

These biscuits are gluten, egg and nut free. You can use any variety of cheese you like and add any seasoning. Some herbs would really boost the flavor.

As school starts and you are trying to get easy meals on the table, a crockpot full of soup with cheese biscuits on the side is perfect.

Gluten Free Cheese Biscuits || Homemade Dutch Apple Pie

Gluten Free Cheese Biscuits
Yields 6
A gluten free biscuit that is light and cheesy .
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Ingredients
  1. 1 cup any combination of gluten free flour (i.e. amaranth, rice, sorghum, tapioca)
  2. 1/4 cup cold butter
  3. 1/4 tsp. sea salt
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1 tsp. ground flax seed
  7. 1/2 tsp. garlic powder or other seasoning/herb of choice (optional)
  8. 1 cup grated cheese
  9. 1/2 cup milk
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, salt, powder, soda, flax seed and seasoning.
  3. Cut in the butter until the mixture is crumbly.
  4. Add the cheese and mix.
  5. Add the milk and mix.
  6. Divide the dough into 6-8 parts.
  7. Shape each mound of dough into a ball. Place on the parchment paper and flatten slightly.
  8. Bake for 30 - 35 minutes, until golden and baked through.
  9. Allow to cool slightly before serving.
Notes
  1. If not serving fresh, reheat in the oven for 5-10 minutes to crisp.
  2. Using half "white" flour works best (white rice or tapioca)
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Dairy Free “Thin Mint” Cookie Ice Cream

Dairy Free Thin Mint Cookie Ice Cream || Homemade Dutch Apple PieBoth of my children LOVE mint ice cream.  We make it quite often. Recently when making a batch I wanted to spruce it up a bit.

I thought about adding some cocoa (who doesn’t love mint and chocolate together?). That reminded me of Thin Mint Girl Scout cookies. Inspired by this classic cookie I came up with my dairy free” Thin Mint” Cookie ice cream.

This ice cream is filled with mint and chocolate flavor. Plus you get the crunchy chocolate cookie taste as well.

“Thin Mint” Cookie ice cream is a treat just about anyone can enjoy. You can replace the coconut milk with cream if you tolerate dairy.

Scoop yourself a big bowl of “Thin Mint” Cookie ice cream, add a little chocolate sauce and enjoy. What a great way to celebrate the start of the school year. Remember, summer isn’t over quite yet!

Get the chocolate cookie recipe here!

This post is linked to Allergy free Wednesdays.

Dairy Free "Thin Mint" Cookie Ice Cream -||Homemade Dutch Apple Pie

Dairy Free Thin Mint Cookie Ice Cream
Dairy free ice cream filled with the flavor of Thin Mint cookies.
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Ingredients
  1. 2 1/2 cups coconut milk (can be replaced with cream if you tolerate dairy)
  2. 1/2 cup any combination of sweetener (cane sugar, coconut sugar, honey, maple syrup)
  3. 1/4 cup organic cocoa powder
  4. 1 Tbsp. vanilla
  5. 1/2 tsp. peppermint extract
  6. 1/4 tsp. sea salt
  7. 1 Tbsp. tapioca flour (optional)
  8. 1 - 3 egg yolks (optional)
  9. 1/2 cup chocolate cookie pieces (see post for recipe link)
  10. 1/3 cup mini chocolate chips (optional)
Instructions
  1. In a blender combine the coconut milk, sweetener, cocoa powder, vanilla, peppermint, sea salt, flour and egg yolks. Blend until smooth.
  2. Process in an ice cream mixer according to manufacturer's directions.
  3. Transfer the ice cream to a freezer-safe container.
  4. Mix in the cookie pieces and chocolate chips.
  5. Freeze until firm.
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Cookies and Cream Ice Cream is the perfect summer treat. Creamy traditionally made ice cream with gluten free chocolate cookie pieces.

Cookies and Cream Ice Cream {Guest Post}

Cookies and Cream Ice Cream is the perfect summer treat. Creamy traditionally made ice cream with gluten free chocolate cookie pieces.Summer is coming to an end (sad to see summer go…happy to see fall come). How about one more ice cream flavor?

Cookies and cream is another classic flavor that can be made from scratch using nutrient-dense foods. Start with a sweet vanilla ice cream, and add homemade chocolate cookies. The end result is an amazing frozen treat.

Want the recipe? Head over to Mommypotamus where I’m sharing my cookies and cream ice cream!!

Cookies and Cream Ice Cream is the perfect summer treat. Creamy traditionally made ice cream with gluten free chocolate cookie pieces.