Home » Kid-friendly Recipes » egg free » Page 14

Category: egg free

Gluten Free Brownie Mix

Gluten Free Brownie Mix - Homemade Dutch Apple Pie

I love to bake. But I don’t always have time to do all of the measuring and mixing…especially when it comes to gluten free baking. It takes extra time to measure four types of flour instead of one.

You could solve that problem by buying a mix. But that means you’re going to get extra ingredients in your baked goods  that you don’t want.

My solution? A homemade mix. Brownies are one of my favorite baked goods. So I made a brownie mix for days when I have very little time in the kitchen.

Find a day when you have some time and mix up all of the dry ingredients for your brownies. You can make a double, triple or quadruple batch so making brownies is easy any time.

Store the mix in the freezer. It will stay fresh, and you can use it straight out of the freezer.

A homemade brownie mix is also a wonderful gift for Christmas or for a new mom.

Even if you are busy you can have homemade brownies. This gluten free brownie mix is simple to assemble. Then getting a pan of brownies in the oven only takes minutes. 

These brownies can also be made dairy and egg free. It’s a great treat for just about anyone. And now you can have it just about any time.

Gluten Free Brownie Mix - Homemade Dutch Apple Pie 2

Gluten Free Brownie Mix
Yields 16
A simple mix to have on hand for quick gluten free brownies any time.
Write a review
Save Recipe
Print
Dry Mix
  1. 2 cups any combination of gluten free flours (a 1:1 ratio of whole grain to white works best)
  2. 1/4 cup organic cocoa powder (or carob powder)
  3. 1 tsp. baking soda
  4. 1/2 tsp. sea salt
Brownies
  1. Dry mix
  2. 1/4 cup water
  3. 3 eggs
  4. 1/3 cup coconut oil or butter, melted
  5. 1/2 cup honey
  6. 1/4 cup chocolate chips (optional)
Dry Mix
  1. In a medium bowl combine all of the dry mix ingredients.
  2. Pour the mix into a storage container and seal (I like to use glass jars).
  3. Store the mix in the cupboard, refrigerator or freezer (depending on how long you want to store it).
Brownies
  1. When ready to bake, heat the oven to 350*F. Grease an 8" or 9" baking pan.
  2. Combine the brownie mix with the wet ingredients. Mix well.
  3. Pour the batter into the prepared pan.
  4. Bake for 25 - 30 minutes, until baked through.
  5. Allow to cool. Cut into squares.
  6. Store at room temperature or freeze for long term storage.
Notes
  1. Sorghum, amaranth, brown rice and teff work well as whole grain flours.
  2. White rice and tapioca work well as white flours.
  3. To make these brownies egg free omit the eggs and add an extra 1/4 cup honey and 2 Tbsp. coconut oil or butter.
Just Take A Bite https://justtakeabite.com/

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.

Zucchini Pizza Bites

Zucchini Pizza Bites || Homemade Dutch Apple Pie

Is your refrigerator still overflowing with zucchini? Are you wondering what to do with it besides baking with it or grilling it? Why not make pizza!

Zucchini pizza bites make a great snack, lunch or appetizer. They are very kid-friendly. They are naturally grain free and can be made dairy free as well.

We had them recently and made them a variety of ways. I made some with pureed squash or tomato sauce and toppings to be dairy free. I added cheese to some as well. They all had great flavor.

I actually had a little bit of leftover spaghetti meat sauce to use up. So there was practically no prep work involved. It was perfect for our Sunday evening simple dinner.

I love how the smaller ones are the perfect size for little hands and little mouths.  Plus most kids will eat just about anything that you call pizza. So they are getting lots of vegetables and enjoying pizza without you having to make pizza crust!

I have a picky vegetable eater. So he was hesitant when he saw the zucchini. But once it was in his mouth he was all smiles. If your child is not a fan of zucchini, try peeling the zucchini first. Then once the pizza bites are topped you can’t even tell it’s a vegetable on the bottom.

The zucchini rounds are first baked to make sure they are cooked through and have good flavor. Then you add the toppings and bake them again for a few minutes.

Zucchini pizza bites make a fun, easy, allergen-friendly meal.  Have you ever made pizza with your zucchini? If not, you should!

Zucchini Pizza Bites || Homemade Dutch Apple Pie

Zucchini Pizza Bites
A fun finger food pizza that is free of allergens.
Write a review
Save Recipe
Print
Ingredients
  1. Zucchini, sliced in 1/2 - 3/4" thick rounds
  2. Extra virgin olive oil for brushing
  3. Sea salt
  4. Preferred pizza toppings
Instructions
  1. Slice the zucchini and place the round on a parchment lined baking sheet.
  2. Brush the zucchini with olive oil and sprinkle with salt.
  3. Bake at 450*F for about 30 minutes.
  4. Allow the rounds to cool for about 10 minutes.
  5. Transfer the rounds to a clean piece of parchment paper on a baking sheet.
  6. Add desired pizza toppings to each round (don't overfill them or they will be hard to pick up).
  7. Bake at 400*F for about 15 minutes.
  8. Allow the pizza bites to cool for about 5 minutes before serving.
Notes
  1. Pureed squash makes a great substitute for cheese and/or pizza sauce.
  2. Do not slice the zucchini too thinly or it will be difficult to pick up.
Just Take A Bite https://justtakeabite.com/

Gluten Free Dairy Free Zucchini Crackers

Zucchini crackers are crispy, allergen-friendly and full of zucchini. They make the perfect snack at home or on the go.Gluten Free Dairy Free Zucchini Crackers || Homemade Dutch Apple PieAre you in need of a healthy snack or lunch box addition for school? Zucchini crackers are just the thing!

They are very allergen-friendly. Plus they add vegetables to your diet.

Even if your child is picky about vegetables this is a great option. You can’t tell there is zucchini in them! The flecks look like seasoning. If your child can’t handle the sight of green…use golden zucchini or summer squash! Still not convinced? Simply peel the zucchini before grating it.

The dough for these crackers comes together in minutes. You just dump all of the ingredients in a bowl and stir. It’s that simple.

My kids love munching on crackers, and I can feel good about it when the crackers are homemade and made with vegetables. No vegetable oils. No strange ingredients. Just the good stuff.

I also love that I can control the seasoning. The crackers can be very mild with just sea salt (for my oral sensory child). Or I can make them with various herbs and seasoning for lots of flavor.

The next time you need a healthy snack for your kids try some zucchini crackers. You’ll love them!Gluten Free Dairy Free Zucchini Crackers || Homemade Dutch Apple Pie

Gluten Free Dairy Free Zucchini Crackers
A crispy, allergen-friendly cracker filled with zucchini.
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup any combination of gluten free flour
  2. 1/2 cup grated zucchini (may be peeled)
  3. 1/2 tsp. sea salt
  4. 1/2 tsp. cane sugar
  5. 3 Tbsp. coconut oil or palm shortening, melted
  6. 3 Tbsp. water
  7. seasoning/extra salt to taste
Instructions
  1. Heat oven to 350*F. Cut two pieces of parchment paper the size of a baking sheet.
  2. Combine all of the ingredients in a bowl.
  3. Mix until well combined.
  4. Adjust seasoning to taste.
  5. Roll the dough between the pieces of parchment paper until 1/8" - 1/4" thin. Remove the top piece of parchment paper.
  6. Sprinkle salt and/or seasoning over the top of the dough.
  7. Cut the dough into squares.
  8. Transfer the dough (on the paper) to a baking sheet.
  9. Bake for 25 minutes.
  10. Turn off the oven. Leave the crackers in the oven for an additional 15 minutes.
  11. Remove from the oven and allow to cool/crisp.
  12. Store in an airtight container.
Notes
  1. It works best to use at least half white gluten free flour (white rice or tapioca).
  2. The crackers keep well in the freezer.
  3. One batch makes about 2 cups of crackers. You can double or triple the recipe for a larger batch.
Just Take A Bite https://justtakeabite.com/

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. If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

This post is linked to From The Archives Friday.

Gluten Free Dairy Free Chocolate Graham Crackers

Give your graham crackers a little flavor boost by making chocolate graham crackers. These are allergen friendly and so easy to make!Gluten Free Dairy Free Chocolate Graham Crackers || Homemade Dutch Apple PieI make graham crackers all the time. They make a great grab ‘n’ go snack. Plus I love that I control what goes in them so they are safe for my family.

Kick it up a notch.

Once in a while I make a real treat – chocolate graham crackers! I get asked about the recipe quite often. It’s finally time to post it.

This is a great treat to prepare before school starts. Then you’ve got something easy on hand to put in lunch boxes. You can even make a double batch and freeze half of it.

A great snack.

Chocolate graham crackers are great plain or spruced up a bit. Try spreading peanut butter on top for a fun snack. I love to eat them with a slice of cheese on top! Salty, sweet and chocolaty – that is the perfect combination.

why won't my child eat 728x90

Both kids and adults will love chocolate graham crackers. This is a variety that just about everyone can enjoy since they are gluten, dairy, nut and egg free.

Need a chocolate fix? Try a chocolate graham cracker.

Gluten Free Dairy Free Chocolate Graham Crackers || Homemade Dutch Apple Pie

Gluten Free Dairy Free Chocolate Graham Crackers
A gluten and dairy free cookie that is big on chocolate flavor.
Write a review
Save Recipe
Print
Ingredients
  1. 1 1/2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  2. 1/2 cup organic cocoa powder
  3. 1/2 cup organic cane sugar
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. sea salt
  6. 1/2 cup organic palm shortening and/or coconut oil (using at least some shortening works best)
  7. 6 Tbsp. honey
Instructions
  1. Heat the oven to 350*F. Cut three pieces of parchment paper the size of baking sheets.
  2. In a large bowl, cream the shortening/oil and sugar.
  3. Add the cocoa powder. Blend well (a hand mixer works well).
  4. Add the flour, baking soda, salt and honey. Blend well.
  5. Using a spoon or your hands, check if the dough is moist enough/holds together well. If the dough is still crumbly slowly add water, 1 Tbsp. at a time until dough will hold together when squeezed with your hand.
  6. Place 1/2 of the dough onto one of the pieces of parchment paper. Place another layer of parchment paper over top
  7. Roll the dough between the parchment paper until it is 1/4″ thick. Remove top paper.
  8. Using a pizza cutter or a knife, cut the dough into squares.
  9. Place the cookies (still on the parchment paper) onto a baking sheet.
  10. Repeat this process for the second half of the dough.
  11. Bake the cookies at 350 for about 15 minutes.
  12. After removing the cookies from the oven, run the pizza cutter/knife along the cut lines again.
  13. Allow the cookies to cool completely. They will crisp as they cool.
  14. Store in an air tight container in the cupboard or in the freezer for long term storage.
Just Take A Bite https://justtakeabite.com/

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.
If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Zucchini Pesto Pasta

Zucchini Pesto Pasta || Homemade Dutch Apple PieZucchini is a wonderful summer vegetable that can be used in so many ways. One delicious (and sneaky) way to add zucchini to your meal is to mix it with your pasta.

Zucchini pesto pasta incorporates zucchini in two ways. First it is blended in the pesto. Then grated zucchini is sauteed until it the liquid is released and the zucchini becomes soft and creamy. It can then be mixed right in with the pasta.

Even my picky vegetable eater didn’t notice it was there!  But it added big flavor and lots of nutrition. As an added bonus this dish uses chicken broth. So it is very nutrient dense.

The pesto and the sauteed zucchini can be prepared in advance. Then when dinner rolls around all you have to do is cook noodles, add the remaining ingredients and let it simmer for about 10 minutes.

You can keep the pasta simple or add cooked chicken and/or grated cheese for a well-balanced meal.

I love dishes that have lots of vegetables mixed right in. And zucchini pesto pasta definitely does just that!Zucchini Pesto Pasta || Homemade Dutch Apple Pie

Zucchini Pesto Pasta
Serves 4
A nutrient-dense easy pasta dish filled with zucchini.
Write a review
Save Recipe
Print
Pesto
  1. 1 cup frozen peas (thawed)
  2. 1/2 zucchini, grated or cut in chunks
  3. 1/4 cup extra virgin olive oil
  4. 1/4 cup water
  5. sea salt and garlic powder to taste
Pasta
  1. 2 cups grated zucchini
  2. 1 Tbsp. coconut oil or butter
  3. 1 tsp. sea salt
  4. 2 cups dry noodles (any variety - wheat, rice, corn)
  5. 1 cup chicken broth
  6. 1 cup cooked chicken (optional)
  7. 1/2 cup grated cheese (optional)
  8. seasoning to taste (salt, pepper, garlic powder)
Pesto
  1. Combine the pesto ingredients in a blender.
  2. Blend until smooth. Add extra water or olive oil if the pesto is too thick.
  3. Adjust seasoning to taste.
Pasta
  1. Saute the zucchini in the oil/butter with salt until creamy and soft, about 15 minutes.
  2. Cook the pasta until almost done. Drain.
  3. Add the broth, sauteed zucchini, 1 cup pesto, chicken and seasoning to the cooked pasta.
  4. Simmer and stir occasionally until the broth reduces and the sauce thickens, about 10 minutes.
  5. Add cheese if desired.
Notes
  1. Extra pesto can be served on the side or reserved for use as a salad dressing or dip.
  2. The pesto, sauteed zucchini and cooked chicken can all be prepared in advance.
Just Take A Bite https://justtakeabite.com/

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. If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

The BEST Chocolate Ice Cream

This chocolate ice cream is rich and creamy, with no artificial flavors or fillers. A combination of cocoa and carob creates a deep unbeatable chocolate flavor.The BEST Chocolate Ice Cream - Homemade Dutch Apple Pie

It’s no secret that I LOVE ice cream.

I think my daughter is following in my footsteps. We could both eat it every day…and often do!  Especially when we  have delicious homemade ice cream using our fresh, raw cream.

I usually let my daughter choose the ice cream flavor of the week. Recently she chose chocolate.

It’s simple. But it is SO GOOD. Everywhere we go my daughter tells people that our homemade ice cream is the best.

She’s right. It is the best. It tastes the best, and it is the best for our bodies.The BEST Chocolate Ice Cream - Homemade Dutch Apple Pie 2

It can be hard to achieve the rich flavor of a good chocolate ice cream without anything artificial added.  But I have.

This is the BEST chocolate ice cream you’ll ever have.

I promise.

I think we’ll be making this flavor very frequently.

Do you love chocolate ice cream? Then this is for you!

Are you dairy free? No problem. This can be made with cream or with coconut milk. Either way it is divine. 

The BEST Chocolate Ice Cream
A creamy, homemade chocolate ice cream with dairy and egg free options.
Write a review
Save Recipe
Print
Ingredients
  1. 2 1/2 cups cream (preferably raw) (can be replaced with coconut milk)
  2. 1/2 cup whole milk (preferably raw) (can be replaced with coconut milk)
  3. 1/4 cup organic cocoa powder
  4. 1/4 cup carob powder
  5. 1/4 tsp. sea salt
  6. 1 Tbsp. organic vanilla
  7. 1 Tbsp. tapioca flour
  8. 1 - 3 egg yolks (optional)
  9. 1/2 cup organic brown cane sugar or coconut sugar
Instructions
  1. Combine all of the ingredients in a blender. Mix until well combined.
  2. Process the mixture in an ice cream maker according to manufacturer's instructions.
  3. Transfer the ice cream to a freezer safe container. Freeze until firm.
Just Take A Bite https://justtakeabite.com/


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.

Gluten Free Dairy Free Chocolate Zucchini Scones

Gluten Free Dairy Free Chocolate Zucchini Scones || Homemade Dutch Apple Pie

 I am a sucker for scones. I just love them! They are great for breakfast, snacks or even dessert. I even serve them with soup quite often.

With zucchini abounding I decided to make zucchini scones.

My daughter does not always share my love of scones.  So she was not too excited when I told her what I was making.

With that in mind I changed my scone idea slightly and made chocolate zucchini scones. Everyone was very happy!

These scones are gluten, dairy, egg and nut free. They stay soft and moist. My daughter devoured hers. My son actually calls them brownies.  That’s how good they are.

If you have some extra zucchini try using it for scones. You’ll have a wonderful breakfast treat that is also filled with vegetables.

Chocolate zucchini scones freeze well. So make a big batch. Eat some now and save some for later.

Do you love scones? Even if you don’t you’ll love these. 

Gluten Free Dairy Free Chocolate Zucchini Scones || Homemade Dutch Apple Pie

Gluten Free Dairy Free Chocolate Zucchini Scones
Yields 12
A simple scone full of vegetables and free of most allergens.
Write a review
Save Recipe
Print
Ingredients
  1. 2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  2. 1 cup grated zucchini
  3. 2 Tbsp. pureed squash, pumpkin or applesauce
  4. 1/3 cup organic cane sugar, sucanat or coconut sugar
  5. 1 tsp. baking powder
  6. 1/2 tsp. baking soda
  7. 1/2 tsp. sea salt
  8. 1 1/2 tsp. flax seed
  9. 1/4 tsp. cinnamon (optional)
  10. 1/4 cup organic cocoa powder or carob powder
  11. 1/2 cup organic palm shortening, butter or coconut oil, softened
  12. 3 Tbsp. honey or maple syrup
  13. 1/3 cup chocolate chips, nuts and/or dried fruit (optional)
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, flax seed and cocoa powder.
  3. Add the zucchini, squash, honey and fat. Mix well.
  4. Stir in the chips, nuts or fruit.
  5. Drop by mounds onto the prepared baking sheet.
  6. Bake for 35 - 40 minutes.
  7. Allow to cool completely before removing from pan.
Just Take A Bite https://justtakeabite.com/

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.

Sweet Cherry Coconut Milk Ice Cream

Sweet Cherry Coconut Milk Ice Cream - Homemade Dutch Apple Pie

Summer isn’t complete without at least one cherry treat. Coconut milk blends perfectly with sweet cherries for a delicious dessert.

This ice cream is perfect for those with allergies. Sweet cherry coconut milk ice cream is naturally dairy, nut, egg, gluten, corn and soy free.

Even if you don’t have to be dairy free this ice cream is wonderful.  Both of my kids LOVE it. It’s not too heavy and not too sweet. Just a perfect balance.

Not sure what to do with your sweet cherries? Make ice cream! Have you already frozen  your cherries? No problem. Frozen works just as well as fresh to make ice cream. So you can enjoy a summery treat all year long. 

Sweet Cherry Coconut Milk Ice Cream - Homemade Dutch Apple Pie

Sweet Cherry Coconut Milk Ice Cream
A creamy cherry ice cream that is dairy free.
Write a review
Save Recipe
Print
Ingredients
  1. 2 cups (1 can) coconut milk
  2. 1 cup pitted sweet cherries
  3. 1/2 cup choice of sweetener (honey, maple syrup, cane sugar, coconut sugar)
  4. 1 Tbsp. organic vanilla
  5. 1 Tbsp. tapioca flour
  6. 2 egg yolks (optional)
  7. Chocolate chips and/or chopped cherries (optional)
Instructions
  1. Combine all of the ingredients (except chocolate chips/chopped cherries) in a blender. Blend until smooth.
  2. Process the ice cream in an ice cream maker according to manufacturer's directions.
  3. Transfer the ice cream to a freezer-safe container.
  4. Stir in chocolate chips and/ or chopped cherries if desired.
  5. Freeze until firm.
Just Take A Bite https://justtakeabite.com/

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.

Cherry Jam

Cherry Jam - Homemade Dutch Apple PieSweet cherries are abundant in the summer here in Michigan. We love to go picking and then freeze a ton to use all year long (we got almost forty pounds this year!).

We also use a lot of them fresh. Sweet cherries are great for making desserts and smoothies.

But another way to enjoy them is in jam. Nothing beats fresh cherry jam!

This jam recipe is very easy to make. Plus it’s free of pectin. You can make a big batch and freeze most of it to use throughout the year.

One recipe makes about four 1/2-pint jars. You can easily double the recipe so you have a lot to freeze.

Not sure you love cherries as much as I do? Swap some of the cherries for another fruit for a combination jam. Cherries and raspberries work very well together.

Cherries offer a perfect natural sweetness so you don’t need to add much to the jam.

Are you ready to start your day with a plate of scrambled eggs and toast with fresh cherry jam? I sure am! I think I could even eat the jam straight out of the jar. It’s that good.

Cherry Jam - Homemade Dutch Apple Pie

Cherry Jam
Yields 4
A simple and sweet homemade cherry jam that is free of pectin and fillers.
Write a review
Save Recipe
Print
Ingredients
  1. 2 Tbsp. lemon juice
  2. 2 Tbsp. pure cherry juice (can be replaced with more lemon juice)
  3. 3 tsp. grass-fed gelatin
  4. 4 cups sweet cherries, pitted and chopped (keep any juice that comes out from chopping with the cherries)
  5. 1/2 cup organic cane sugar, sucanat or coconut sugar
Instructions
  1. In a medium saucepan combine the lemon juice, cherry juice and gelatin. Let the gelatin dissolve for 3-4 minutes.
  2. Add the cherries and sugar to the pan.
  3. Cook and slightly mash cherries with a potato masher over medium heat until it comes to a boil.
  4. Turn down heat and allow jam to simmer for 2 minutes.
  5. Remove from heat and pour the jam into clean jars.
  6. Place lids on the jars and refrigerate until fully gelled.
  7. Store in the refrigerator or freezer.
Notes
  1. This recipe makes about 4 - 1/2 pint jars.
Just Take A Bite https://justtakeabite.com/

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.

Classic Vanilla Ice Cream

Classic Vanilla Ice Cream I LOVE ice cream! I make it almost weekly during the summer. I usually try to create unique and fun flavors.

But there really isn’t anything better than the classic vanilla ice cream.

I love to top mine with gluten free hot fudge or dairy free chocolate sauce. A little sprinkle of sea salt really adds to the flavor as well.

Vanilla ice cream goes well with just about anything. Serve it with pie, on brownies or make a sundae.

It is also very easy to make. Add all of the ingredients to a blender. Mix. Process. It’s really that simple.

Through my years of ice cream experimentation I have perfected the classic vanilla ice cream flavor. Now I’m sharing it with you!

The next time you want a refreshing summer dessert, go with a classic – pure, simple vanilla ice cream. It’s delicious and nutritious.
Classic Vanilla Ice Cream 2

Classic Vanilla Ice Cream
A simple and nourishing version of classic vanilla ice cream.
Write a review
Save Recipe
Print
Ingredients
  1. 2 1/2 cups. cream (preferably raw)
  2. 1/2 cup whole milk (preferably raw)
  3. 1 - 3 egg yolks (optional)
  4. 1 Tbsp. organic vanilla
  5. 1 Tbsp. tapioca flour
  6. 1/4 tsp. sea salt
  7. 1/2 cup any combination of sweetener (honey, maple syrup, cane sugar)
Instructions
  1. Combine all of the ingredients in a blender. Blend until well mixed.
  2. Adjust sweetness to taste.
  3. Process in an ice cream mixer according to manufacturer's directions.
  4. Transfer the ice cream to a freezer safe container.
  5. Freeze until firm.
Notes
  1. For a very neutral sweetener flavor use cane sugar alone or a combination of half honey and half maple syrup.
  2. The cream and milk can be replaced with coconut milk for a dairy free version. You may have to increase the sweetener a little to get the desired flavor.
Just Take A Bite https://justtakeabite.com/

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.