We need to talk.
We need to talk about vegan ice cream. And we need to talk about the chocolate-peanut butter-pretzel combo.
Do we need to talk about the fact that I abandoned you for the past week, after promising something chocolaty and peanut buttery in your future? I’m sorry. That was cruel. But let’s focus on the glorious amount of peanut butter in your system after you make this recipe in this recipe instead.
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It finally happened – I reunited with my ice cream maker!
It’s been a few months since we painfully broke off our summer romance. But pumpkin season seemed like a pretty good excuse for another little fling.
Now, I’m not so sure that today is the day for recipes. I mean, do you already have your Thanksgiving menu planned? Probably. And I, for one, will not be cooking anything too adventurous between now and then. However, I thought this might be my last chance to share something pumpkin-related with you in 2013, so I just couldn’t resist. This recipe is too good to stash away for a year!
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It’s time to say goodbye.
Goodbye to summer. Goodbye to my old apartment. (We moved yesterday.) And goodbye to Ice Cream Fridays.
Not to be dramatic or anything.
As August draws to a close, I’m marking the end of the season by putting away my ice cream maker. It’s been a good run! Eleven whole weeks of Friday ice cream creations now populate the archives of this blog. To recap, we’ve had:
Chunky Lola Cookie Dough Ice Cream
Red Beet and White Chocolate Chip Ice Cream
Chocolate Terrine with Sea Salt and Thai Basil Ice Cream
Vegan Coconut Almond Fudge Crunch Ice Cream
Dairy-Free Caramelized Banana Ice Cream
Chili-Infused Pomegranate Sorbet
Homemade Pinkberry Frozen Yogurt
And as much as I’d like to keep going strong, I have to draw the line somewhere, and that somewhere is Labor Day. So of course, for our last Ice Cream Friday, I had to make the best ice cream yet, something I’ve been wanting to try for quite some time: Chai Latte Ice Cream.
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Just take a look at this pretty little concoction I have for you today.
The more I think about ice cream, the more I remember the flavors I enjoyed as a kid. And this is just such a flavor: Swiss orange sherbet.
Edy’s Swiss Orange Sherbet was one of my childhood favorites, and was in constant supply at my aunt and uncle’s (hi Aunt Liz!). Did you ever try it? (The brand is Edy’s on the East Coast, and Dryer’s on the West Coast.) When it popped into my head a few weeks ago, I knew I had to recreate it for you. I was surprised to learn, when I started researching it, that Nastle has retired the flavor! So sad – it’s so easy to assume that everything from your childhood will stay the same forever.
In any case, I’m sorry if you missed out on the storebought version. It really was quite good. But I guess that’s just another reason that we should all start making it at home.
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I’ve been eating fresh fruit like it’s going out of style lately.
Berries alllll the time. I wasn’t joking on Monday when I told you we’d eaten more than 2 pounds of blueberries over the course of a week. And by “we” I mean… mostly me. Blueberries for breakfast, lunch, and dinner. And snack. And another snack. And dessert.
You get the picture.
So naturally, I had to make sure I could work fresh fruit into this week’s ice cream. The perfect solution? Pinkberry frozen yogurt!
Are you familiar with Pinkberry? It’s a popular frozen yogurt chain featuring tart-tasting yogurt and lots of yummy toppings, like fresh fruit. There are many similar yogurt shops and chains that have sprouted up around the country; I’ve heard that Red Mango is similar. And while I will generally pass on frozen yogurt, I make a serious exception for Pinkberry.
Pinkberry is different because of that tart taste. It’s not trying to be ice cream – it really tastes like you took some yogurt and stuck it in your freezer. So… guess what I decided to do?
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