Tag: ice cream

  • Easy Homemade Cherry Ice Cream

    Easy Homemade Cherry Ice Cream

    Easy Homemade Cherry Ice Cream

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Summer is time for ice cream – but let’s make it homemade! It’s easier than you think and thanks to Christine Waltermyer and the Natural Kitchen Cooking School, we have an easy cherry vanilla ice cream recipe that you can try at home today 🍒🍦

    Print Pin

    Easy Homemade Cherry Ice Cream

    Homemade ice cream couldn't be easier!
    Course Dessert
    Keyword cherry, dessert, easy, homemade, ice cream
    Servings 1

    Ingredients

    • 1 cup heavy cream (I used dairy but you could use coconut-based cream for non-dairy)
    • 2 cups frozen sweet cherries
    • ¼ cup powdered sugar
    • Pinch sea salt
    • 1 teaspoon vanilla powder (or vanilla extract)
    • 1 teaspoon lemon juice optional
    • 1 pasteurized egg yolk optional

    Instructions

    • Pour the heavy cream into the bowl of a food processor. Whip it until fluffy. Add the frozen cherries, heavy cream, sugar, sea salt, vanilla powder, and optional lemon juice and egg yolk. Puree until completely smooth.
    • Freeze the ice cream using one of these two methods:
      1. Pour the ice cream into small single serving containers and freeze them. This makes it easy to take out and bring to room temperature for a few minutes to help it soften before serving.
      2. Or, pour the whole batch into a shallow pan and freeze for 1 hour. Swirl with a fork and freeze again. Stir every hour until firm, then transfer into a storage container.
    • Enjoy!

    Notes

    This is a firmer ice cream once it’s frozen, so just allow for letting it sit at room temperature for a few minutes before serving and you’ll be all set to enjoy delicious creamy ice cream!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Snack Smarter!

    Snack Smarter!

    Snack Smarter!

    Kid-approved snacks

    Smart snacking can mean the difference between feeling energetic or fatigued. Plus, proper snacking can help deliver the nutrients children need to properly develop, both physically and mentally. When your household is craving something sweet or savory to tide everyone over to the next meal, these make-ahead wee-eats will earn you the Snack Master crown!

    Pesto Dip Pepper Poppers

    Sweet baby peppers serve as a nutritious delivery method for this pesto-like dip. You can also spread the dip into celery crevices.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Appetizer, Snack
    Ingredients Method

    Ingredients
      

    • 1 ½ cups cooked or canned navy beans
    • ½ cup soft tofu
    • 1 cup fresh basil
    • 2 tablespoons olive oil
    • Juice of ½ lemon
    • 1 garlic clove chopped
    • ½ teaspoon salt
    • 12 mini bell peppers

    Method
     

    1. In food processor container, place beans, tofu, basil, olive oil, lemon juice, garlic, and salt and blend until smooth.
    2. Slice off tops of bell peppers and remove seeds inside with either a small knife or your finger. Using small spoon, stuff peppers with dip.
    3. Enjoy!

    PB&J Ice Cream Bars

    This riff on everyone’s favorite childhood sandwich is a delicious snack on a sultry summer day.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Dessert
    Ingredients Method

    Ingredients
      

    • 3 large frozen bananas cut into chunks
    • 1 cup raspberries
    • ⅓ cup peanut butter
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    • ⅓ cup unsalted roasted peanuts

    Method
     

    1. Line 9 x 5 in (23 x 13 cm) loaf pan with parchment paper large enough so there is a 1 in (2.5 cm) overhang.
    2. In food processor container, place banana; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl; add raspberries, peanut butter, vanilla, and salt; continue blending until creamy. Be careful not to over blend to the point where bananas begin to melt. Pulse in peanuts.
    3. Place banana mixture in pan and spread out into an even layer. If desired, sprinkle some additional peanuts on top. Place in freezer until frozen solid, at least 4 hours.
    4. Using parchment paper overhang, lift frozen block out of pan and, using serrated knife, carefully slice into 8 bars. Store in airtight container in freezer for up to 1 month.
    5. Enjoy!

    Sweet Potato Mini Egg Cakes

    These mini-sized egg cakes offer up a savory way to work more protein and vegetables into snack time. Serve at room temperature or warm in the microwave.
    Print Recipe Pin Recipe
    Servings: 6
    Course: Breakfast, Snack
    Ingredients Method

    Ingredients
      

    • 1 tablespoon grapeseed oil or avocado oil
    • 1 cup diced yellow onion
    • ½ teaspoon salt divided
    • 2 cups grated sweet potato
    • 2 garlic cloves minced
    • 6 large eggs
    • ¼ cup milk
    • 1 large red bell pepper chopped
    • ½ cup grated parmesean or gruyere cheese
    • 2 teaspoon fresh thyme
    • ¼ teaspoon black pepper

    Method
     

    1. Preheat oven to 375 F (190 C).
    2. In large skillet over medium, heat oil. Add onion and 1/4 tsp (1 mL) salt; cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is tender, about 2 minutes.
    3. In large bowl, whisk together eggs and milk. Stir in red bell pepper, cheese, thyme, remaining 1/4 tsp (1 mL) salt, and black pepper. Stir in cooked vegetables. Divide among 16 mini-sized greased muffin cups. Bake until egg cakes are set, about 15 minutes. Let cool for a couple of minutes before unmoulding.
    4. Enjoy!

    Recipes Provided by Alive Magazine

  • Salted Caramel Ice Cream Sandwiches

    Salted Caramel Ice Cream Sandwiches

    Salted Caramel Ice Cream Sandwiches

    Salted caramel is a popular ice cream flavor for a reason. The salt balances the potentially cloying sugar overload of caramel. When making an ice cream sandwich, we doubled down on this notion. Instead of using a traditional cookie base, swap the pantry staple saltine cracker! While the ice cream sets, the crackers get slightly soft, which means you can cut and eat this ice cream sandwich without worrying about cracker crumbs everywhere. To drive up the flavor factor, swirl caramel sauce between softened vanilla ice cream for another frozen dessert that’s sure to be an instant classic!

    Print Pin

    Salted Caramel Ice Cream Sandwiches

    Course Dessert
    Keyword dessert, ice cream, sandwich
    Servings 9

    Equipment

    • 8 x 8 x 2 inch pan

    Ingredients

    • 24 saltine crackers
    • 2 pints vanilla ice cream softened
    • ½ cup salted caramel sauce
    • 1 cup chocolate sauce
    • ¼ cup sliced almonds toasted

    Instructions

    • Line an 8 x 8 inch pan with parchment paper.
    • Place a layer of crackers on the bottom of the pan, trimming crackers to fit snug.
    • Alternately layer ice cream and caramel sauce evenly over crackers, smoothing out the top.
    • Place remaining crackers on top and pour on chocolate sauce. Sprinkle with sliced almonds and freeze for four hours to overnight.
    • To serve, lift out ice cream block and cut with a sharp knife into nine even sandwiches.
    • Enjoy!

    Recipe Provided by INFRA

  • Introducing Sunscoop – From the Earth, But Out of This World.

    Introducing Sunscoop – From the Earth, But Out of This World.

    “We are powered by the sun to make the most delicious plant-based ice cream from organic coconut cream, superfoods, and no refined sugar.”

    They’re taking over the freezer aisle with a plant-based ice cream that is absolutely delicious, allergen-friendly, and makes you feel good. Their flavors are reimagined classics with a superfood twist. They’ve sourced the highest quality ingredients and let their tastes and nutrients shine.

    From the Founder Carli Blum

    Eat, Pray, Sneeze. Story of my life. Being born with food allergies is not easy. I love food, I celebrate with food, and I am endlessly inspired by it. Food for me is both my hardest challenge and biggest blessing. Being allergic to dairy, gluten, nuts, soy, eggs, and sensitive to refined sugar, I’ve struggled with inflammation and fatigue my whole life.

    In the journey of discovering what foods triggered me I also found the foods that healed. Being a lover of ice cream, I was never able to find a brand that was allergen-friendly and tasted good. One day I asked myself, why can’t dairy-free ice cream taste insanely delicious, have clean ingredients, and make your body feel good? From that point on I knew I wanted to bring Sunscoop to the world. 

    I hope you and your body feel the love and intention in every bite. Most importantly I hope you can truly enjoy the indulgence and feel great afterwards.  


    Love & Light,
    Carli

    They Are Proudly

    ☑️ Dairy-Free

    ☑️ Plant-Based

    ☑️ Vegan

    ☑️ Refined Sugar-Free

    ☑️ Gluten-Free

    ☑️ Nut-Free

    ☑️ Soy-Free

    ☑️ Allergen Friendly

    Pure Sun in A Mug Cake

    Gluten-Free & Vegan ~ Serves 1

    This is the perfect recipe for when you don’t feel like making a whole cake, cleaning a mound of dishes, or worrying about eating an entire batch of sweets. Not only is it OUT OF THIS WORLD but it’s packed with superfoods!

    Ingredients

    1/4 cup gluten free flour

    2 tablespoons coconut sugar

    1/4 teaspoon cinnamon

    1/4 teaspoon baking soda

    1 tablespoon plant-based milk

    1 tablespoon melted coconut oil

    1 scoop of your favorite Sunscoop flavor!

    Method

    1. Whisk all ingredients in a small bowl

    2. Coat a mug with a thin layer of coconut oil.

    3. Pour batter into mug.

    4. Microwave for 2 minutes.

    5. Add scoop of Sunscoop.

    6. Enjoy!

    References:

    https://sunscoop.com/

    https://www.instagram.com/p/CHOCYHmJ9BO/?hl=en

  • RECAP: New Product Thursday 3/12/2020

    RECAP: New Product Thursday 3/12/2020

    Check out our NEW products this week!

    Ancient Nutrition: Multi Collagen Protein Single Serve Packets, Multi Collagen Capsules, SBO Probiotics (Ultimate & Gut Restore)
    Bjorn Qorn: Spicy
    Bucklebury: Silver Solution & Soothing Silver Lozenges
    The Coconut Cult Ice Cream: Top Secret Vanilla Recipe & Great Balls of Gluten-Free Cookie Dough
    Desert Essence: Activated Charcoal Toothpaste
    Natural Factors: Phosphatidylserine
    Roots: Oil-Free Kalamata Olive Hummus
    Spinster Sisters Co.: Body Butter (Oatmeal Milk & Honey, Lemongrass Sage, and Lavender), Shampoo Bar (Coconut Lime & Rosemary Mint), and Conditioner Bar (Coconut Lime & Rosemary Mint)
    Trace Minerals: Magnesium Gummies, Magnesium Effervescent Tablets, Pure Magnesium Flakes, Magnesium Chewables, & Magnesium Lotion
  • PRODUCE RECIPE OF THE WEEK: BAKED GRANNY SMITH APPLES

    PRODUCE RECIPE OF THE WEEK: BAKED GRANNY SMITH APPLES

    On sale this week (9/9-9/15): Organic Granny Smith Apples $1.99 lb!

    Fall is coming around the corner and what better way to celebrate than with baked apples! Luckily for us, Granny Smith apples are on sale this week. Plus, the aroma of this delicious dessert will get your entire house in the fall spirit! They can be served as a breakfast, sweet treat, and even dessert!

    Bonus- Coombs Family Farms Maple Syrup (12 oz bottle) is on sale this month for $7.99 each! Drizzle on top before serving & enjoy!

    Ingredients

    3 Large Granny Smith Apples

    3 Tablespoons Butter, melted

    3 Tablespoons Brown Sugar, unpacked

    3 Tablespoons All-Purpose or Gluten Free Flour

    6 Tablespoons Quick Oats (if making recipe gluten free, make sure your oats are too!)

    2 Pinches of Cinnamon, or to taste

    Method

    1. Preheat oven to 350 degrees F.

    2. Cut apples in half and remove core and seeds with small paring knife or spoon.

    3. In small bowl, combine butter, brown sugar, flour, oats, and cinnamon. Spoon on top of apple halves and sprinkle with cinnamon.

    4. Place on a cookie sheet and bake in oven for 30 minutes.

    5. Serve warm with scoop of ice cream or maple syrup if desired and enjoy!

    Before you enjoy your delightfully baked granny smith apples, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek

  • RECAP: NEW PRODUCT WEDNESDAY 7/24/19

    RECAP: NEW PRODUCT WEDNESDAY 7/24/19

    Check out our NEW products this week!

    Amazing Grass Protein & Kale Powders: Smooth Chocolate, Honey Roasted Peanut, & Simply Vanilla
    FusionBrands: Cover Blubber Clear Multi 3Pak
    Dr. Bronner’s Pure Castile Soap Travel Size
    Glee Gum: Sugar-free Tart Candies
    Garden of Life: Grass Fed Collagen Peptides (Unflavored)
    Manitoba Harvest HempYeah Bars: Dark Chocolate Cacao & Dark Chocolate Almond Sea Salt
    Nature’s Path Nut Butter Cereal: Almond and Coconut & Cashew
    So Delicious Oatmilk Yogurt: Spiced Pear & Fig, Triple Berry, Strawberry Rhubarb, and Sweet Mango
    So Delicious: Coconutmilk Ice Cream Sandwiches
    Wtrmln Sportwtr: Citrus & Lemon Lime
  • RECAP: NEW PRODUCT WEDNESDAY 4/24/19

    RECAP: NEW PRODUCT WEDNESDAY 4/24/19

    Check out our NEW products this week!

    Alden’s Ice Cream: So many NEW flavors!
    Conscious Cutlery
    Basil Bandwagon Imported Gorgonzola Cheese
    Hyggelight Growing Candles
    OHI Superfood Bars: Double Chocolate & Coconut Macadamia
    Puremedy: New packaging salves and Deodorants!
    Terry Naturally Saffron Lift
    Stream2Sea Sunscreen: Tinted, Non-Tinted, & Relief Gel
    Sunwarrior Collagen Building Proteins & Magnesium
    The Real Co.: Coconut Sugar and Himalayan Pink Salt
  • RECAP: NEW PRODUCT THURSDAY 3/28/19

    RECAP: NEW PRODUCT THURSDAY 3/28/19

    Check out our NEW products this week!

    ColorKitchen: Easter Egg Coloring Kit
    Desert Shadow: Habitat Shampoo & Conditioner
    Enzymedica Fish Oils: Classic Strength, Digestive Relief, Maximum Strength, Sports Performance, & Meriva Curcumin
    Essential Baking Company: Fremont Sourdough & MORE!
    Haven’s Kitchen: Red Pepper Romesco & Herby Chimi-Churri
    Kite Hill: Mushroom Ravioli
    Pili Hunters Activated Pili Nuts: Raw Cacao & Himalayan Salt
    Probulin: Facial Serum, Night Cream, Cleansing Gel, Day Cream, & Marula Eye Cream
    So Delicious Dairy Free Oatmilk Ice Cream: Oatmeal Cookie & Caramel Apple Crumble
    Starseed Bakery: No Sugar Added Grain Free Chocolate Cupcakes
  • Ice Cream should be simple, right?

    Ice Cream should be simple, right?

    Ice Cream should be simple, right?

    We think so! That’s why we strive to sell ice cream that’s free of additives found in many commercial ice cream products. (Check out the labels the next time you’re picking up a treat – you might be shocked at what you’ll find.) Soft serve ice cream and frozen yogurt are some of the worst offenders, often laden with ingredients that yield a signature texture and look. For example,  corn syrup solids and mono and di-glycerides are added as emulsifiers.  Toppings and syrups are by far the worst offenders, as they are often made almost entirely of artificial colors and flavors to make them extra sweet, colorful and pourable.

    Free Scoop Fridays are our way of offering sweet indulgence without the harmful additives!  There actually ARE great companies out there making simple, clean, ice cream and dairy free alternatives and we want to share them with you!

    Come visit us between 4:00 – 8:00pm on Fridays this summer for a FREE scoop (in a cup or on a cone!). Each week we sample new flavors and always offer an allergen-free variety.