It’s National Ice Cream Day! We believe everyone should be able to celebrate, including our dairy-free friends (like me).
I am a sucker for ice cream. I can eat whole foods and healthy all day until someone offers me ice cream. It’s my weakness. Well, was my weakness. Then I found out I am lactose intolerant and dairy gives me major migraines. But who says dairy-free ice cream can’t be just as creamy and delicious as the real stuff?! So Tim and I tested our no-churn ice cream recipe with coconut milk products, and it is delicious.
4 ingredients. 10 minutes (plus freeze time). No churn. That’s it!
No Churn Coconut Vanilla Ice Cream:
- 1 can sweetened condensed coconut milk
- 2 cups coconut whipping cream
- 1 T vanilla bean paste (can sub extract)
- Pinch of salt
- Whip coconut cream.
- Fold all ingredients together.
- Freeze until solid, about 4 hours.
- Eat the entire bowl.
We used Nature’s Charm sweetened condensed coconut milk and coconut whipping cream:
Nature’s Charm Coconut Whipping Cream (6 pack)*
Nature’s Charm Sweetned Condensed Coconut Milk, 11.25 Oz. (Pack of 2)*
Now everyone can enjoy National Ice Cream Day!
*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I’ll spare you the corny jokes and cut right to the chase. It’s officially corn season and we wanted to share with you our favorite corn hacks and utilization tricks!
Shucking corn is the worst part of fresh corn. It’s a mess and seems almost impossible to get all the “hairs” off. A trick we use in the professional kitchen is plastic wrap… if it’s static-y enough to attract your hair, why wouldn’t it attract corn hair? Simply pull a piece of plastic wrap from the roll and run in along the corn, and the hair will come right off.
Need to cut the cobs in half? Using a knife straight through the cob can be tough, not to mention dangerous since corn is prone to rolling. Instead, insert the front of a knife into the flesh of the corn just until you reach the cob. Roll the knife forward until the cob has made a complete rotation. Then, snap the corn in half with your hands. Easy and safer!
If you’re cutting the corn off the cobs for kids or using it for a dish, don’t throw away the cobs! The juice that comes off the cobs when you cut into it is great flavor. Instead, throw them in a pot of water with onion, celery, bay leaf, and desired spices. Simmer for two hours, or until the corn flavor is prominent. Utilize the corn broth in soups in place of vegetable stock or water.
Raining or cold (or just too dang hot) outside but you wanted to grill or char your corn? Do it inside on the stove! Turn the flame on medium-high and place the corn directly over the flame. Rotate as needed until your corn is charred! Same great flavor as the grill.
Hopefully these tips help you enter into corn season with ease!
Did you know a watermelon is 92% water? You’ll never have to wonder again why it’s called a watermelon. Among water, watermelons contain vitamin B6, potassium, vitamin A, vitamin C, and antioxidants. While it’s available year round, watermelon is best for flavor and optimum nutrients in the summertime.
Random watermelon facts:
- Contrary to popular belief, the entire watermelon can be utilized, not just the flesh and juice. The rind can be pickled or even sauteed.
- A watermelon is a “cousin” in the botanical family to pumpkins, cucumbers, and squash.
- There are over 300 different varieties of watermelon
- The worlds heaviest watermelon weighed in at 350.5 lbs, grown by Chris Kent in Tennessee in 2013
Cutting a watermelon can sometimes be an intimidating task because of its size. However, a watermelon is cut very similarly to a cantaloupe and a pineapple. Here’s our tutorial:
For more technique videos, check out our techniques video series page to see the list.
Thanks for watching!