What is “nice cream”? Aside from my obsession, it’s a super simple way to feed your ice cream cravings without the dairy, fat and sugar of traditional ice cream. With just 2 ingredients, you can create the most delicious coffee ice cream you have ever tasted! I suggest using a strong coffee concentrate, such as Grady’s Cold Brew or Trader Joe’s Cold Brew Coffee for this recipe. It really provides the depth of flavor you expect in coffee ice cream and you don’t need to use a lot of it to do so.
Since I personally cannot eat ice cream without a little chocolate syrup, I chose Hershey’s to top this off but you could top it with your favorite syrup, sprinkles, whipped cream or whatever you prefer. I think the next time I make this ice cream I may try using my ice pop maker and then dipping them into chocolate magic shell…another blog post in the future!
makes 2 servings
3 Frozen Bananas, peeled, cut into chunks
1/3 C coffee concentrate or very strong brewed and cooled coffee
Add both ingredients to your high speed blender and process until smooth. I like my ice cream to be the consistency of soft serve so I added the coffee as needed to keep it from getting too thin. Scrape down the sides of the blender every 30 seconds so you get a very creamy and well blended ice cream.
Top if you wish and enjoy!
Yep. Good Cookie Truffles. If you haven’t tried these, just wait until you sink your teeth into this luscious, cookie truffle with coconut chocolate coating. They are insanely delicious and a great way to use leftover cookies, as if! I used the Dark Chocolate Flax Good Cookies for these little bites of goodness but I’m also going to whip up a batch of sinfully yummy Cafe Mocha truffles too.
2 Good Cookies (broken into bits)
2 T coconut oil, melted
1/4 C raw cashews
2 T unsweetened coconut shredded
3 medajool dates, pitted
1 T maple syrup
1/3 C dark chocolate chips (or leftover if you have it, from a bar, broken into pieces)
1 T shredded coconut for topping (optional)
1 T coconut oil (unmelted)
In a food processor, combine the cookie, 2 T melted coconut oil, cashews, dates, syrup and 2 T coconut. Process until a stiff dough ball forms. Scoop using a very small ice cream scoop. Roll into a ball. Set in the fridge for 1 hour.
In the microwave, melt the 1 T coconut oil and chocolate chips. I melted mine for 30 seconds, stirred and cooked another 20 seconds in the microwave. Stirring until smooth.
After the balls have hardened in the fridge, dip them into the melted chocolate topping until well coated. Place on a parchment lined cookie sheet and chill in the fridge 15 minutes or until the chocolate shell has hardened.
I stored mine in the fridge since it was warm in my house and I didn’t want them to melt. Delcious!!!!
This is one of the easiest and most delicious skillet cookie I have ever made! Since it’s spread in the skillet and baked, every bit except for the edges is chewy, dense and super yummy! I made this one gluten free because I felt like it but you should definitely try this recipe even if you can eat gluten. It’s absolutely perfect!
The boys ate it pretty quickly but they did manage to save a slice to top with some ice cream for dessert last night. By this morning, the entire skillet was nothing but crumbs. Oh well…guess it’s time to make another cookie!
1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cup oat flour
3/4 cup chocolate chips
Preheat the oven to 350ºF.
Mix together the butter and sugars. The mixture will be slightly crumbly. Add the egg and vanilla and beat until smooth.
Mix together the soda, salt, and flour and add to the wet ingredients. Mix until well incorporated. Dough will be slightly sticky. Add the chocolate chips.
Spread the entire batch of dough into a lightly greased cast iron skillet. Bake 18-20 minutes. The center should be slightly soft as it will continue to bake in the pan as it cools.
I love making my own cereal. I used to bake a lot of muesli a few years back but I stopped making it and started making these chunky granola clusters instead. I love them and whether I eat this as a cereal with milk or just by the handful, it’s a great high fiber snack that fills me up. I boost the protein in this recipe by adding my Morning Sunshine Breakfast Cookies and I highly suggest trying it. With or without milk, this granola cluster cereal is soon to be your “go to” snack.
3 Morning Sunshine Breakfast Cookies crumbled into small pieces ( I used peanut butter berry but you could use whatever flavor you prefer)
3 Cups whole grain rolled oats (not quick oats)
1/4 C olive oil
1/4 C maple syrup
1/4 C nuts ( I used sliced almonds)
1/4 C dried fruit ( I used cranberries)
1 T ground flax meal
1 T oat bran or wheat bran
Carefully combine the liquids and then pour over the dry ingredients. Toss well. Spread on a baking sheet and bake 20 minutes at 300 degrees. Toss once during baking time. Remove from oven and let cool completely. This will last 1-2 weeks in an airtight container or zip loc bag.
Enjoy with or without your favorite milk!
These are the most adorable and scrumptious little pies! I have to admit, they are semi home made. I used pre made pie crust because I am not thrilled with my pie crust recipe yet, it’s a work in progress. They were light, crispy, ooey gooey and yummy! You could sub any other fruit you like but the strawberry rhubarb goat cheese combo is one of my all time favorites. Enjoy these at a party, brunch or just as a snack but I caution you, have plenty of milk on hand!
1 1/2 cup chopped fresh strawberries
1/4 cup strawberry rhubarb jam ( I used Sarabeth’s)
1 package refrigerated pie crust rolls (I used Pillsbury)
3 T Turbinado Sugar
4 oz goat cheese
2 T honey
In a medium mixing bowl, combine the strawberries and jam. In another bowl, stir together the honey and goat cheese. Roll out the pie crust and cut into circles, using a 3 ” round cookie cutter or the bottom of a glass if you don’t have a round cutter. Line 2 cookie sheets with parchment. Place the dough rounds on the sheet, spacing them 1″ apart. Spoon 1 T of the strawberry mixture in the center of each round. Spoon a little of the honey goat cheese on top and top with another dough round. Using the tines of a fork, press the sides of the dough circles down so they are sealed. Pierce with a knife to allow the steam to escape while baking. Repeat until all dough rounds have been used. If you have a leftover dough round, fold it in half instead of topping with another round. Seal and coat each pie with the egg wash. Sprinkle with some of the sugar.
Bake these in a 350 degree oven 18 minutes. They should be golden brown, bubbly and smell amazing!
I learned two things from adding this post today; I love nice cream and I’m obsessed with PB&J. Fortunately for all of us, this nice cream is actually VERY “nice”. Nice cream, is a type of frozen dessert made from frozen bananas. What makes it nice? The fact that this yummy dessert doesn’t contain any added sugar, cream or dairy of any kind.
This recipe is even better for you since I have eliminated the actual peanut butter and used high protein defatted peanut flour instead. You get such robust peanut taste without the added fat. To top it all off, I added my daily dose of Pro2Bites, Peanut Butter Berry Probiotic cookies.
So my friends, this is probably my new obsession. Take it to a whole new level and indulge guilt free!
1 1/2 frozen banana cut into chunks
3 T peanut flour or PB2
2 medajool dates, pitted
1/4 C liquid. I used unsweetened coconut milk but water would work too
2 T your favorite berry jam ( I used Sarabeth’s Strawberry Rhubarb)
4 Pro2Bites, Peanut Butter Berry
Add all ingredients (except jam) to your high speed blender and process until smooth. Top with a swirl of jam and enjoy! You’ll be thrilled to get your Probiotics by eating ice cream!
I love these muffins! I fell in love with Kodiak Cakes after they were on Shark Tank. We’ve been making their pancakes and waffles ever since. I recently discovered their Protein Packed Kodiak Cakes mix which can also be used as a high protein baking mix.
These muffins taste just like a PB&J without the added fat, sugar or messy fingers!
2 Cups Kodiak Cake Protein Mix
1 Cup milk or water
2 mashed bananas
1 large egg
1/4 cup coconut oil (melted)
1/4 cup PB2 or Peanut Butter (if you prefer)
1/4 cup strawberry jam
Combine all except the jam. Stir until combined. Spoon into greased muffin tins. Once you have filled the muffin tin, use a teaspoon to make a small dent in the top of each muffin. Spoon the jam into the hole. Bake at 350 degrees 22 minutes.
Let cool slightly and serve warm. You are going to love these!
This smoothie is going to be on your mind all day! It’s so delicious and easy to make, you will want to rush home to make one for lunch! Whether you have this for breakfast, lunch or a mid day snack, it’s a treat. I found these frozen green figs at Trader Joe’s but I know you can freeze your own figs and they would work perfectly. Make sure to freeze your bananas in advance and take the pits out of your dates (if they aren’t already pitted)
I paired my smoothie with one serving of Pro2Bites, probiotic cookies in the Rise and Shine variety. These little cuties pack a powerful probiotic punch! Soon to be available on my website www.morningsunshinekitchen.com
1 large banana peeled, cut into pieces and frozen
1 green fig, frozen and cut in half
2 pitted dates
1 C coconut milk or coconut beverage (not coconut cream)
shredded coconut to top it off (optional)
Add everything to the high speed blender and process until smooth. If you like a thinner smoothie, add a little more liquid. Top with a sprinkle of coconut if you choose. It’s delicious!!
I’m still in love. With my spiralizer :) Zucchini noodles, or Zoodles, are just strands of raw zucchini you can make with either a large cheese grater, a hand held spiralizer or a crank spiralizer, like this one from Williams Sonoma. The most difficult part about making this super quick recipe is spiralizing the zucchini which takes all of 2 minutes. This is the perfect meal to whip up for unexpected guests or your week night dinner. It’s absolutely delicious and nutritious!
I chose crimini mushrooms to top mine with, but you could top your zoodles with any vegetables you like. If you prefer a creamy sauce, try my zoodles with skinny alfredo sauce recipe!
1 Large Zucchini made into noodles with the spiralizer
1 C cleaned, sliced crimini mushrooms
1 C of your favorite pasta sauce
Shredded Parmesan cheese or your favorite Italian cheese
crushed pepper flakes
Saute the mushrooms until golden brown in a little bit of olive oil over medium heat. Remove from heat and set aside. Coat the pan with olive oil and heat to medium. Add the spiralized zucchini noodles and saute 1-2 minutes. Add the pasta sauce and toss gently. Remove from heat. Top with the mushrooms, sprinkle of crushed pepper, salt and Parmesan cheese. Add some cracked pepper if you like.
If heaven were a food, it would be this egg toast. Hands down. This is no April Fools Joke! The combination of flavors made me wanting more…so much more. I was super excited to find the purple sweet potatoes at my local market and after eating them for a few days, I made the last one into a gorgeous purple sweet potato hash brown. This recipe is perfect for a weekend brunch, breakfast or even dinner. No need to tell you any more, just make it. Please!
Ingredients: – makes 2 slices of toast
1 purple sweet potato
2 large eggs
2 slices multi grain or seeded bread
1/2 avocado, smashed
Chipotle Ketchup or regular ketchup, sriracha
Olive oil or your favorite cooking oil
Heat your frying pan to medium heat. Add the oil to coat the pan. Peel the sweet potato and using a cheese grater with large holes, shred the potato. Add the potato to the hot oil and cook 5 minutes before flipping it over. Cook another 5 minutes.
Meanwhile, toast the bread. Smash the avocado and spread it on the toasted bread. Top with 1/2 the hash brown and the cooked egg (the way you like it). Spread some of the ketchup on top and a little salt to taste. Enjoy. No fork and knife necessary, just eat as you would eat toast.