Homemade Ice Cream

If you look at the store brands of ice cream, you might want to make your own. Plus, you can experiment with the ingredients by mixing two or more berried, melons, or tropical fruits together. Think of some of the strange ice creameries, and how they become so popular.

~Use organic ingredients if possible.~

optional fold in before freezing:

1. chocolate chips 

2. pieces of pecans

3. toasted walnuts

 

Berry Ice Cream

Makes 3 1/2 cups (455 g)

1 cup (130 g) Greek yogurt or a dairy-free plain yogurt

2 cups (260 g) frozen berries (eg. blueberries, cranberries, raspberries, blackberries, Oregon marionberries aka "Cabernet of blackberries", or elderberries) 

2 Tbs. (30 g) honey

2 tsp. (10 ml) vanilla extract

1/2 cup (120 ml) milk (If using a plant-base, dairy-free, milk, it will add that flavor.)

1. Place all the ingredients in a blender.

2. Pour into a glass container.

3. Freeze for 4 hours.

Tropical Fruit Ice Cream

Makes 3 cups (390 g)

2 cups (260 g) fruit cut into cubes and freeze (eg. pineapple, mango, papaya, coconut, banana, passion fruit, peaches, avocado, or guava)

1/2 cup (120 ml) coconut milk

1 cup (130 g) Greek yogurt or a dairy-free plain yogurt

2 Tbs. (30 g) honey

2 tsp. (10 ml) vanilla extract

1. Place all the ingredients in a blender.

2. Pour into a glass container.

3. Freeze for 4 hours.

Melon Ice Cream

Makes about 5 cups (650 g)

2 1/2 cups (600 g) melon cut into chunks and freeze (eg. watermelon, cantaloupe, honeydew, casaba)

1 cup (130 g) sugar

1 1/2 cups (300 g) coconut cream, heavy cream, or dairy-free milk

1 tsp. (5 ml) lemon juice

1. Whisk the cream/milk and sugar.

2. In a blender, add the melon and lemon juice.

3. Stir in the cream mixture.

4. Place in a glass container.

5. Freeze for  4 hours.

Strawberry Ice Cream

Makes 3 cups (390 g)

2 cups (260 g) chopped strawberries 

1 cup (120 ml) coconut milk

1 Tbs. (15 ml) maple syrup

1. After blending all the ingredients in a blender, freeze 1-2 hours.

2. Let it set for 10 minutes at room temperature before serving.

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A Cheesecake Dip à la Berries

Always buy organic berries! Now, let's made a dip for the special gathering of friends and family.

Serves 8

~Use organic as much a possible.~

1/2 cup (65 g) each: strawberries, blueberries, blackberries, raspberries (and from Oregon, marionberries)

2 Tbs. (30 g) sugar

2 Tbs. (30 ml) orange juice

zest of 1 orange

8 ounces (225 g) (dairy-free) soft cream cheese or yogurt

1/2 cup (120 ml) (dairy-free) sour cream

1 tsp. (5 ml) vanilia extract

2 Tbs. (30 g) honey

1 tsp. (5 g) cinnamon

(gluten-free) crackers

garnish: mint

1. Toss the berries in a bowl with orange juice and zest.

2. Use a mixer to blend the creams, vanilla, honey, and cinnamon.

3. Spread on a plater.

4. Topped with the berries.

5. Garnish with the mint.

6. Serve with the crackers.

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Yogurt Ice Popsicles with Berries

This Mexican paleta < palo "stick" has delicious flavored liquids. Basic recipe is given, but check the bottom for more options.

Paletas de Yogurt con Moras (Spanish)

Makes 8-10 popsicles

1 organic lemon, zest and save the rest

1/2 cup (120 ml) water

1/2 cup (65 g) or less organic sugar

1 1/2 cups (360) organic (dairy-free) yogurt

2 Tbs. (30 g) organic honey

2 cups (260 g) organic berries (cut in half if they are large berries) [option: mix up the berries]

uno 1. Combine the water and sugar in a small saucepan.
dos 2. Cook over medium-high heat, stir until it comes to a boil and the sugar has dissolved.
tres 3. Add the zest, reduce heat and simmer for 5 minutes.
cuatro 4. Strain the syrup through a fine-mesh sieve.
cinco 5. Then refrigerate until chilled.
seis 6. Stir the yogurt and honey into the chilled syrup until combined.
siete 7. Pour a little of the mixture into each ice pop mold or glass, to a height of about 3/4 inches (2 cm).
ocho 8. Freeze until the mixture begins to set, about 40 minutes.
nueve 9 Divide the berries among the molds.
diez 10. Divide the remaining yogurt mixture evenly among the molds.
once 11. Snap on the lid and freeze util sold, 3-4 hours.

OPTIONS:

• chunks of fruits
• chunks of nuts

Paletas de agua (water sticks): fresh fruits, water and sweetener: lime, watermelon, tamarind, mango, chile, and coconut 

Paletas de leche (milk sticks): some kind of dairy (free), such as milk or heavy cream, mixed with fresh fruit, as well as pecans, chocolate and rice

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Baked Goat Cheese Dip

For our dairy-free members, goat cheese is great. Plus you can introduce the cheese to other people.

Trempette au fromage de chèvre au four (French)

Makes 10-20 servings

Preheat the oven to 350F (175C)

3 Tbs. (45 ml) balsamic vinegar

2 Tbs. (30 g) organic brown sugar

1 cup (130 g) organic berries of your choice

thyme, basil, or rosemary leaves

1/4 cup (30 g) chopped organic nuts of your choice

10 ounce (285 g) goat cheese

(DF) crackers and/or bread for serving

un 1. Mix the balsamic vinegar and sugar.

deux 2. Stir in the berries and leaves. Set aside for 5 minutes.

trois 3. Mix half of the nuts with the cheese.

quatre 4. Top the rest of the nuts.

cinq 5. Place the cheese in a pie pate or an oven-safe serving dish.

six 6. Arrange the berry mixture around the cheese.

sept 7. Bake for 10-20 minutes until golden brown.

huit 8. Serve hot with the crackers and/or bread.

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Warm or Cold Spinach Salad

You can absorb more calcium and iron if spinach is cooked, plus a higher blood levels of beta-carotene (an antioxidant, form of vitamin A). Though, raw spinach provides a lot of fiber.

Serves 5-6 

1 pound (130 g) organic spinach, wash and drain, cook or not

(dairy-free) cheese

1 cup (130 g) organic nuts of your choice

2 tsp. (10 ml) olive oil or more taste

1 1/2 organic lemons juice

1 cup (130 g) dried organic blueberries

optional: organic boiled eggs, sliced in half

1. Cut the raw spinach into think strips or cook the spinach.

2. Gate/Crumble the (dairy-free) cheese into the bowl of spinach.

3. Heat a pan over medium heat.

4. Warm the nuts, then place on a paper towel to cool.

5. In a bowl, combine the spinach, cheese, and nuts.

6. Mix the oil and lemon juice.

7. Drizzle half on the salad and toss.

8. Drizzle the top with the rest of the oil.

9. Top with the berries and optional boil eggs.

10. Serve right before serving. 

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GF-DF/Vegan Chocolate Mousse Pie

It is difficult to find dairy-gluten free desserts, so this pie will be a treat, and vegan!

There are two types of crust, baked or no-baked.

Serves 12

Filling sets for 6 hours or up to 2 days

Chill the coconut milk overnight

CRUST: 

1 2/3 cups (215 g) organic old-fashioned rolled oats

1/4 cup (30 g) coconut sugar

1/4 tsp. (1,2 g) sea sat

1/4 cup (60 ml) melted coconut oil

1. Preheat the oven to 350F (175C).

2. In a blender or food processor, first blend the oats, sugar and salt, then the coconut oil. It will be like a cookie dough.

3. In a tart tin, use wet hands or a flat bottom of a glass to press the dough into and up the sides.

4. Bake for 15-20 minutes, until it is dry on top and fragrant.

5. Cool completely before the filling.

NO-BAKE CRUST:    

1 1/2 cups (195 g) organic pitted dates

1 1/2 cups (195 g) organic pecans or skinned orated hazelnuts

little water or almond butter

1. In a flood processor, pulse the dates and nuts. If needed, add a little water or almond butter

2. Press into the pice tin.

3. Chill before the filling.

FILLING: (Refrigerate at least for 6 hours.)

1 pound (455 g) medium-soft or firm organic tofu, drained, room temperature

1 Tbs. (15 g) cocoa powder

2 Tbs. (30 ml) diary-free milk or vegan nondairy milk

1 tsp. (5 ml) vanilla extract

1 tsp. (5 g) organic orange zest or instant coffee (optional)

1 3/4 cups (225 g) melted dark chocolate chips

1. Blend in a food processor all the ingredients except the chocolate chips.

2. When the mixture is at room temperature, add the melted chocolate.

3. Blend again until the mixture is uniformly chocolatey and creamy.

4. Smooth the filling onto the cooled pie crust, piling high.

5. Refrigerate for at least 6 hours or up to 2 days.

6. After 6 hours, cover it.

TOPPINGS: (It can be made up to a week before hand.)

14-ounce (415 ml) can of organic coconut milk, unshaken and chilled overnight

2 Tbs. (30 g) organic maple syrup

1/2 tsp. (2,5 ml) vanilla extract

1. Remove the coconut milk from the refrigerator but do not shake it!

2. Scoop out the hardened coconut milk into a bowl. Leave the coconut water behind (store in a glass jar in the refrigerator for other usages).

3. Hand whip or hand mixer until slightly fluffy.

4. Add the maple syrup and vanilla extra. Do not whip.

5. Store in airtight container in the refrigerator.

BERRIES or FRUITS:

Your choice of organic.

SERVE:

organic, vegan/dairy-free coconut whipped cream

1. Remove the pie from the tin, leave at room temperature for 5-10 minutes.

2. Side and serve chilled with berries and/or fruits topped with whipped cream.

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Pancakes with Berries

Sunday breakfast is always special around our house. Each week, we try to make something different. Waffles seem to be the #1 choice. Pancakes, not really. But these are large and fun to have for dessert!

Pannkoogid marjadega (Estonian)

Makes 6 pancakes

Make the day before or early morning.

A. Pancake / Pannkook:

1 cup (130 g) (gluten-free) flour

2 Tbs. (30 g) organic sugar

2 organic eggs

1 cup (dairy-free) organic milk

1/2 tsp. (2,5 ml)  pure, all-natural vanilla extract

(If Estonian sounds like Finnish, it is because they are both a Finno-Ugric languages.)

üks 1. Sift the flour and sugar. Make a well in the middle.

kaks 2. Drop the egg yolks, milk, and vanilla into the well. Beat until the batter is thin.

 (a) Save the egg whites.

kolm 3. Cover with a cloth, place in a cool place overnight. Or make it in the morning to be used that evening.

B. Berries / Marjad: 

organic berries of choice, rinsed and drained

2 Tbs. (30 ml) water

1 Tbs. (15 g) cornstarch (British: cornflour)

1/2 cup (60 g) oranic sugar 

neli 4. Add the berries, water, and sugar in a saucepan. 

viis 5. Cook over medium-high heat. Stir until it turns into a sauce.

kuus 6. Bring to boil and stir in the cornstarch. 

seitse 7. Reduce the heat, cook about 8 minutes. Stir until thickened.

kaheksa 8. Remove and pour into a bowl to cool.

C. Pancakes / Pannkoogid: 

üheksa 9. Beat the egg whites. 

kümme 10. Fold into the battle.

üksteist 11. Use a buttered crêpe pan or frying pan over medium-hot heat.

kaksteist 12. Remove and pour in 1/2 a cup (120 ml) of the batter. Spread evenly.

kolmteist 13. Cook about 3 minutes on each side. 

neliteist 14. Serve with the bowl of the berry sauce.

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Chicken with Fruit Sauce

 Add sweetness to a chicken dish with berries.

Serves 4

4 organic chicken tights

black pepper to taste

1 Tbs. (15 ml) olive oil

2 Tbs. (30 g) (dairy-free) butter

1 cup (130 g) each organic: grapes and berries (of your choice) [If you like, mix the grapes green and purple, and/or use a mix of berries.)

1 Tbs. (15 g) organic honey

2 crushed organic cloves of garlic

2 tsp. (4 g) each: cayenne pepper, marjoram, dill, and oregano

cilantro or parsley

1. Season the chicken tights with black pepper.

2. Heat the oil and butter in a skillet.

3. Cook over medium-high heat for about 5 minutes to brown the meat.

4. Cover and cook for 25 minutes on low heat.

5. Add the grapes and berries to a blend or food processor. Process into a sauce.

6. Add the honey to the chicken for a few minutes.

7. Add the garlic, cayenne pepper, marjoram and oregano for about 10 more minutes.

8. Now add the dill and cilantro/parsley to the chicken.

 (a) chicken temperature 165F (74C)

9. Take the chicken out of the pan and let it rest 

      (a) in a serving bowl for a few minutes. Pour the sauce over the chicken and serve.

 or (b) on a plate for a few minutes. Return the chicken to the skillet, scoop the sauce over, and serve from the skillet at the table.

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Baked Brie with a Sauce

 Serve this delicious appetizer at your next gathering of friends and family.

Brie cuit au four avec une sauce (French)

Serve 12-16

Preheat the oven to 375F (190C)

very large double cream brie

2 cups (260 g) whole berries of choice, rinsed 

1/2 cup (120 ml) water

1/2 cup (65 g) organic sugar

2 Tbs. (30 ml) organic honey

zest of 1 organic lemon

optional: 1 small chipotle, seeded and minced

un 1. Place the brie on a parchment-lined baking sheet.

deux 2. Bake for 12-15 minutes.

trois 3. Place the berries, water, sugar, and optional chipotle in a saucepan and bring to boil over medium-high heat.

quatre 4. Turn down to medium-low and simmer for 10 more minutes, until the berries have softened and the sauce is thick.

cinq 5. Top the baked brie with honey.

six 6. Add the berry mixture and lemon zest. 

sept 7. Serve with an assortment of nuts, (gluten-free) bread and/or crackers, and sliced organic apples for dipping.

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Banana-Berry Pancakes

We usually have a nice Sunday breakfast. Here is an interesting, conversational breakfast.

Serves 4

2 ripe, organic banana

2 organic eggs

1 tsp. (5 ml) vanilla extract

1/2 cup (70 g) quick-cooked organic oats

1/2 cup (50 g) berries (your choice or combination of berries)

Toppings (organic if possible):

• syrup
• tahini
• yogurt
• jam(s)
• chopped nuts
• sliced bananas
• honey
• etc.

1. Mash the bananas into a thick purée.

2. Mix in the eggs and vanilla.

3. Add the oats. Mix.

4. Fold in the berries carefully.

5. Heat the skillet on medium heat.

6. Add a scoop of batter. Cook about 2-3 minutes on both sides.

7. Add your favorite topping(s).

Try "Banana Pancakes with Peels!"

https://veggiefernandezs.blogspot.com/2022/01/banana-pancakes-with-peels.html

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Berry Cream Parfait

Select any type of berries. Alia and Mike go U-pick every year. Besides freezing them for the winter, and in some case, into the following year (lost in the freezer), this dessert will go well with Mike's birthday paella dinner for his sister this year.

Parfait à la crème de baies (French)

Serves 4

1-4 hours in the refrigerator 

4 ounces (115 g) organic cream cheese at room temperature

1/2 cup (65 g) organic sugar

1/2 cup organic heavy cream or yogurt

3 cups (390 g) fresh berries (mix them if you like)

4 springs mint for garnish

glass dessert cups

optional: 2 Tbs. (15 ml) orange or almond flavored liqueur

une 1. Use a hand-held electric mixer to mix the cream cheese, (optional liqueur), and sugar.

deux 2. Beat on medium-high until creamy and lump-free, about 2 minutes.

trois 3. Add the heavy cream/yogurt and beat on low speed, then increase to high, about 2 minutes. Until mixture is thickened.

quatre 4. Put half of the berries on the bottom of the dessert cups.

cinq 5. Add two-thirds of the cream mixture to cover the berries.

six 6. Add the remaining berries to each cup, gently placed on the cream.

sept 7. Spoon the rest of the cream/yogurt on top of each glass.

huit 8. Refrigerate for 1 to 4 hours.

 (a) The cream mixture can be made and refrigerate a day before. Then assemble up to 4 hours before serving.

neuf 9. Garnish with a spring of mint.

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Blueberry Muffins

The muffins are full of berries. They are good for breakfast, lunch, or as a snack. 

Makes a dozen

Preheat oven to 400F (200C)

1 3/4 cups (225 g) (gluten-free) flour

1 tsp. (5 g) baking powder

1/4 tsp. (1,2 g) each: salt and baking soda (also called bicarbonate of soda)

2 organic eggs

1/2 cup (65 g) organic light brown sugar

1 cup (240 ml) buttermilk (dairy-free substitute: 1-2 Tbs./15-30 ml organic lemon juice to a cup of almond milk)

3 Tbs. (45 ml) olive oil

1 tsp. (5 g) organic vanilla extract 

1 1/2 cups (680 g) organic fresh or frozen (not thawed) blueberries

optional: 1 Tbs. (15 g) organic sugar

1. Line a muffin pan with paper liners.

2. Whisk flour, baking powder, baking soda, and salt in a bowl.

3. In another bowl, whisk the eggs, brown sugar, buttermilk, oil, and vanilla.

4. Make a well in the center of the dry ingredients and pour in the wet. Stir until batter is smooth.

5. Add the blueberries and stir.

6. Divide the batter among the muffin cups, sprinkle with the sugar.

7. Bake about 20-25 minutes until they turn golden brown and a toothpick inserted in the center comes out clean.

8. Let them cool in the pan for 10 minutes, then on a wire rack for at least 5 minutes. (If someone does not eat them beforehand🤫)

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Berry Salad with Yogurt

We have the berries! We been to the local You-Pick field. Eat all of them? Freeze most? Now what?...

Makes 4 servings

Use organic ingredients.

1/4 cup (60 ml) each: honey and water

1/2 cup (120 ml) (dairy-free) yogurt

1 tsp. (5 ml) vanilla extract

1 cup (130 g) each: strawberries, blueberries, blackberries, and raspberries

1 Tbs. (30 g) or more chopped mint leaves

1. In a small saucepan, heat the honey and water over low heat until honey dissolved.

2. Transfer to a small dish and place in the refrigerator to cool.

3. Mix the yogurt and vanilla extract together.

4. Place the berries in a large bowl and pour cooled honey syrup over them. Gently toss.

5. Divide the berry salad evenly among 4 dishes.

6. Top each with 2 Tbs. (30 ml) yogurt mixture.

7. Sprinkle with fresh mint leaves.

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Berry Crisp

We have a lot of berries from U-Pick. Instead of freezing most of them, a nice dessert would be great tonight.

Serves 12

Preheat the oven to 375F (190C)

1 pound (455 g) organic strawberries, cut in half

6 ounces (175 g) each: two other types of organic berries

1/4 cup (30 g) organic sugar or less or not at all

1/3 cup (45 g) cornstarch

1 cup (130 g) organic rolled oats

1/3 cup (45 g) organic brown sugar (as much or less you desire)

1/3 cup (45 g) (gluten-free) flour

pinch or two each ground: cinnamon and cardamom

6 Tbs. (90 g) cold (dairy-free) butter, cut into small pieces

(dairy-free) ice cream or yogurt

1. Coat a square baking dish with nonstick cooking spray.

2. In a mixing bowl, combine the all the berries, sugar, and cornstarch.

3. Mix carefully and pour into the baking dish.

4. For the topping, in a food processor or by hand with two forks, combine the rolled oats, brown sugar, flour, cinnamon, and cardamom.

5. Add the butter and process/mix about 10-15 minutes, until the mixture is crumbly.

6. Scatter the topping over the berry mixture.

7. Bake 40 minutes until fruit is bubbling and topping is golden.

8. Let stand for 15 minutes.

9. Serve warm, at room temperature, or chilled.

10. Top with ice cream or yogurt.

11. Store leftovers in an airtight container.

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Blueberry-Tarragon Sauce

Brush over cooked chicken, meats, tofu or try on vegetables.

Makes 1 1/4 cups (200 ml)

2 cups (300 g) organic blueberries

3 Tbs. (45 g) chopped tarragon

2 organic cloves of garlic, minced

1/2 cup (120 ml) dry red wine or organic pomegranate juice

1/2 cup (120 ml) organic chicken broth

2 Tbs. (30 ml) organic honey

1. Bring to boil all the ingredients.

2. Reduce heat and simmer uncovered for 30 minutes or until the sauce reduced to about 

1 1/4 cups (200 ml)

blueberry tree  

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Roasted Blueberry Vinaigrette

We are always looking for different and unusual dressings. In this one, we get a dressing and fruit!

Preheat the oven to 400F (205C)

1 cup (150 g) fresh organic blueberries
1/3 cup + 2 tsp. (90 ml) olive oil
2 tsp. (10 ml) organic maple syrup
pinch or two black pepper
1 organic garlic clove
1/3 cup (80 ml) balsamic vinegar

1. Line a large rimmed baking sheet with parchment paper or foil.
2. Add the blueberries, 2 tsp. (10 ml) oil, maple syrup, and black pepper to taste.
3. Toss to cost and bake for 10 minutes or until they are juicy and have begun to break down.
4. Remove and let cool.
5. Combine the roast blueberries, garlic, vinegar, 1/3 cup (80 ml) oil in a food processor or blender and blend until smooth.

Try it over one of our salad recipes.

Blueberry plant can grow in a pot.

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Goat Milk Smoothie

 Sixty-five percent of the milk consumed worldwide is goat milk*.

Makes 4 cups (960 ml)

1 cup (240 ml) each: 

• fresh organic berries or bananas (use one type of berry, mix berries and/or a banana)
• goat milk
• ice

2 Tbs. (30 ml) organic lemon juice

1 tsp. (5 ml) vanilla

1. Combine all ingredients in a blender.

2. Process until smooth.

*Goat milk vs. cow's milk:

• more calcium and vitamins A & B
• less allergenic
• naturally homogenized
• easier to digest
• lactose intolerance
• more "human body" type milk than cow's milk

Goat milk is not dairy-free.

If you have a goat, well....but most us would rather buy it at the store.

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Rosemary Raspberry Smoothie

Rosemary is helpful with digestive upsets + raspberry supplies 53 calories and 6.5 g of dietary fiber= one refreshing drink.

Makes 1 drink

1 cup (130 gr) organic frozen raspberries

1/2 cup (120 ml) organic almond milk

1/2 cup (120 ml) plain Greek yogurt or organic dairy-free yogurt

1 spring fresh rosemary leaves pulled and hopped

1. Blend all ingredients.

2. To make a thicker smoothie, omit the milk and use 1 cup (240 ml) organic yogurt.

Option: add a few raspberries, sliced bananas and mint leaves on top.

Try some of our other smoothies.

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Pizza--Your Choice of Toppings

Either small, individualized pizza shells or all join in with their favorite on an extra large pizza.


store-bought (gluten-free) pizza shells 

Individualized or one large, group pizza...

A. Pair with protein pizza:

• chopped organic red tomatoes
• organic cannelloni beans
• Kalamata olives
• (dairy-free) feta cheese
• oregano
• etc.

B. Organic vegetables pizza:

• sliced yellow and orange tomatoes
• roasted golden organic beets
• red onions
• thyme
• etc.

C. Organic fruity pizza:

• green tomatoes wedges
• watermelon
• berries
• peaches
• mint
• etc.

D. Stack them!

• sliced organic multicolored tomatoes
• (gluten-free) croutons
• basil
• olive oil
• white balsamic vinegar
• etc.

E. Turn it into dressing pizza:

• organic tomato puréed with olive oil, red wine vinegar
• little organic lettuce
• shaved (dairy-free) cheese
• etc.

F. Make up your own ingredients:

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Thyme Blueberry Flax Smoothie

Sit back with a tall glass of herb (aids with digestion)-fruit (high in nutrients)-flax (fiber) drink. 

Makes 1 drink

1 cup (130 g) organic frozen blueberries

1 Tbs. (15 g) organic flaxseed

1 tsp. (5 g) organic (local if possible) honey

pinch or two of thyme

1/2 tsp. (2,5 ml) organic lemon zest

1/2 medium frozen organic banana, cut into slices

1 cup (240 ml) organic almond milk

1. Place the frozen blueberries in the blender, topping them with flaxseed, honey, thyme, and lemon zest.

2. Add the banana and milk. Blend until smooth.

optional: Top it off with a few whole blueberries and mint leaves.

Try some our other smoothies.

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