It's summer! Time to break out the ice cream maker and whip up some dairy-free ice cream—plus, it's cherry season right now. This coconut-milk-based ice cream is a perfect way to indulge in both antioxidant-rich cherries and dark chocolate.
We've had a few hot days here lately in the pacific Northwest! My children and I created this super simple slushie recipe using fresh watermelon the other day. They wanted me to share the recipe with you so you could make it too!
The other morning I slept in and came downstairs to see my oldest daughter, Lily, put a pan of something into the freezer. I asked her what she made and she responded: "frozen coconut banana cream bars." We all enjoyed them as a treat throughout the day.
Cool down this summer with these refreshing, homemade watermelon popsicles—naturally sweet, colorful, and packed with whole fruit! These beautiful treats are made with pureed watermelon and layered with a vibrant mix of blueberries, strawberries, kiwi, peaches, and cherries. No added sugar, no juice concentrates—just real, ripe fruit in its most nourishing form. Each bite delivers juicy summer flavor and a wide range of antioxidants, hydration, and fiber—a perfect way to sneak in more phytonutrients on a hot day.
I know my blog posts have slowed down quite a bit lately. Remodeling a house, finishing a book, and being pregnant have taken up most of my time. I wanted to share this very easy, nourishing popsicle recipe with you and your children. These popsicles are sugar-free, sweetened only with the fruit itself.
Well, it finally feels like summer here today in the Pacific Northwest. We actually turned the heat on a few days ago because it was so chilly and rainy here! School is out, the sun is out and it is time for frozen treats....popsicles and fudgesicles!
As promised, here it is, finally, the White Nectarine Ice Cream. Naturally sweetened and of course gluten-free, dairy-free, and soy-free. The photo doesn't do this recipe justice. The consistency and flavors are simply amazing. Even after 24 hours of freezing, it is still soft and easy to scoop just like traditional ice cream made with cream and sugar. When I make this, my kids practically eat the whole container in one sitting. I have to cut them off and hide the container in the back of the freezer! So let's celebrate the end of summer with one last hoorah and eat ice cream!
What to do when the weather turns warm? Make ice cream, of course. We’ve been making “ice cream” quite a bit lately. Last week, the temperature lingered in the low 80s for days, and this week has been just as beautiful—hovering in the 70s. These early warm spells always inspire us to bring out the blender, freeze fresh organic fruit, and get creative in the kitchen. This ice cream is a favorite with our kids—we love scooping it into bowls and topping it with extra sliced strawberries and fresh mint leaves. Sometimes I pour the mixture into popsicle molds instead of the ice cream maker, which makes it a fun frozen treat for summer afternoons (and an easy way to sneak in more fruit!). However you serve it, it’s simple, luscious, and satisfying.