Tag Archives: icecream

Raspberry Coconut Bonbons

Love the Dark Chocolate Covered Mint Ice Cream Hearts I posted on Tuesday? So did I! 🙂 But my kids were not too keen on the mint flavor and I don’t give them dark chocolate.. intentionally. 😉 So we made this into a fun kid project where they did the scooping and pouring and I did the blending. Both kids participated and were both very engaged in the process of measuring, stirring and “organizing” ingredients. I dipped half of the batch in chocolate for the grown-ups and left half as is for the kids. Happy kids, happy mommy! Blog paleo ice cream bon bons-5 Blog paleo ice cream bon bons-4 Blog paleo ice cream bon bons-3 Ingredients

  • 1/2 cup cashew nuts/pieces, soaked overnight in cold water
  • 1/2 cup virgin coconut oil, melted
  • 1/2 cup raspberries
  • 1-2 Tbsp agave syrup
  • 2 tablespoons coconut milk
  • 1 tsp vanilla
  • 1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat (optional)

Directions

  • Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the molds and place back into the freezer on a tray while melt the chocolate.
  • Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
  • Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.

dit-elle-Esther

Lemon Granita

Well, it’s pushing 90 in Seattle this week which really is not bad given the damp chilly weather we had this winter. OK, 90 does start to feel a little hot, but that’s when you make awesome Lemon Granita! 🙂

Blog lemon honey granita

Ingredients

  • 1 cup water
  • 1 cup sugar (or 2/3 cups honey)
  • 2 to 3 teaspoons chopped fresh basil, mint, lemon balm or rosemary (optional)
  • 1 1/4 cups fresh squeezed lemon juice
  • 2 teaspoons fresh lemon zest

Preparation

  • Combine water and sugar in a saucepan; bring to a boil, stirring until sugar dissolves.
  • Remove from heat and stir in optional fresh herbs. Cool to room temperature; strain.
  • Stir together herbed simple syrup, lemon juice and zest. Transfer to a non-reactive baking dish and freeze for 30 minutes. Thoroughly scrape the entire pan with a fork, breaking up ice crystals. Repeat this freezing and scraping process every 30 minutes, until granita is firm but not frozen solid, 2 to 4 hours.
  • Spoon into small glasses and serve.

Thanks and inspired by the PCC Granita de Limone recipe!

dit-elle-Esther