Dairy-Free No Churn Ice Cream

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:

Ingredients:

• 1 can sweetened condensed coconut milk
• 2 cups coconut whipping cream
• 1 T vanilla bean paste (can sub extract)
• Pinch of salt

Procedure:

1. Whip coconut cream.
2. Fold all ingredients together.
3. Freeze until solid, about 4 hours.
4. 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!

-K

 

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Techniques: Hard Cooked Eggs

So let’s talk eggs. Eggs are actually, when you break it down, a super food. First off its crazy inexpensive. Each egg only costs you about $0.20. So what does $0.20 buy you? Great question. For every egg you buy you are getting:

• About 70 calories
• 6 grams of protein.
• 0 sugar
• 0 carbohydrates

Overall not a bad deal for under two dimes.

Have you ever boiled an egg? Stop. That’s a trick question. So here is fun fact #1: You never want to boil eggs. Rather simmer them. Why? Because the only thing you should be boiling is your socks. But in all actuality the reason you never want to boil them is because eggs cook very fast. Have you ever peeled your hard-cooked egg, taken a bite, and gaged at the dry grayish tinted yolk? Me too. Me too. Eggs cook best at a simmer. I like to cook my eggs by:

• Bringing them up to a boil
• And turning them down to a simmer
• For eight minutes.
• Eight minutes is the magic number.
• After eight minutes I like to take my eggs out
• And cool them down in some cold water.

If you cook your eggs like this you’ll have a soft, creamy, and bright yellow yolk!

Now a days you might see on a restaurant menu an option for a soft cooked egg. I just had one in a bowl of homemade ramen. It looks like a hard cooked egg on the outside but when you cut into it the yolk is runny, like an over easy egg. You can achieve this type of egg by cooking it three to four minutes. About half the time for a hard cooked egg. We actually put together a video to show you the progression of the egg as it cooks. From a one minute egg all the way to an eight minute egg.

And finally, why would cooking change the color of the yolk? That is another really great question! It happens because there is iron in the egg yolk and hydrogen sulfide in the egg white. When the egg is cooked, the iron in the egg yolk and the hydrogen sulfide react with each other. This is completely harmless but the trick is really just cooking the eggs the right amount of time. Not too little and not too much!

Happy cooking.

-Timothy

Techniques: The Pineapple

Summer is approaching quickly (and the weather thinks it’s already here), which means it’s fruit season! And by fruit season, I mean the good, flavorful fruit. Not the pale colored, tastes-like-nothing fruit that we can still buy in the winter. Blackberries, blueberries, cantaloupe, cherries, limes, nectarines, peaches, raspberries, watermelon, all come into season in the summer.

Today, we’re focusing on a pineapple. A pineapple is high in magnesium and vitamin C. Over 25 million tons of pineapple are grown yearly worldwide. There are tons of ways to cut a pineapple, but we want to show you what we’ve found to be the easiest, with the least amount of waste. Because who wants to waste delicious pineapple?!

We started our techniques video series with the onion, and we’re continuing it with a fruitful summer! Be sure to tune into our YouTube channel for all the techniques. We’re kicking off a fruitful few weeks with the pineapple cutting tutorial, and we will continue with a watermelon video and a cantaloupe video, too!

Without further ado, we bring you Techniques: The Pineapple.

Thanks for watching! Be sure to let us know if there’s a technique you’d like us to do a video of. We want to hear from you!

-K

P.S. Having a hard time with this, or any, pineapple cutting technique? This is a nifty tool my mom swears by:

Silver Stainless Steel Pineapple De-Corer Peeler Stem Remover Blades for Diced Fruit Rings by Super Z Outlet*

 

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*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.