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Curve Balls and Ice Cream

Sometimes life can throw some serious curve balls at you.

One minute, you think you’ve got it all together.  You’re certain of yourself- you’re confident, happy.  You’ve got plenty of friends and family and everything is smooth sailing.

Then one small change can throw you right off.  All of a sudden you’re left questioning whether what you thought all along was real.  Something you thought was one thing seems to be something else entirely.  You start wondering if this entire time you were in the middle of some big joke that no one let you in on.

Yeah, sometimes life gives you not-so-pleasant and unexpected surprises.

And then sometimes it gives you ice cream.


But here’s what we’re not going to do: We’re not going to tell you that this “ice cream” is as rich and decadent as a bowlful of Haagen Dazs or Ben and Jerry’s.  Sorry everyone, but that kind of sinful deliciousness cannot be achieved without the addition of cream and sugar, which doesn’t really work with the whole healthy food blog thing…


However, we will tell you what it does have:  Banana, chocolate and peanut butter.  Some of you may think we’ve over-done that flavour combo over here, but we can’t disagree more!  You can never have too much peanut butter-chocolate-banana.  You just can’t.


So although this may not be as indulgent as regular ice cream, this stuff makes for a pretty delicious, simple and healthy summer snack or dessert.  And that’s the honest truth.


Because you know what?  Sometimes things happen that you wish hadn’t, and sometimes people disappoint you- but chocolate, peanut butter and banana will not.  So enjoy, friends!

Chocolate Peanut Butter Banana “Ice Cream”


Prep: 10 minutes
Chill: 2-3 hours (optional)
Serves: 3-4 people


4 ripe bananas
1/4 c. peanut butter
2 tbsp cocoa powder
1 tbsp milk
pinch of salt


Peel the bananas and place on a tray lined with wax paper.  Place in the freezer and chill for 2-3 hours, or until the bananas are frozen or almost frozen. (We recommend doing this with a whole bunch of bananas and then just keeping the frozen bananas in your freezer all the time to use whenever you’d like)

Slice the bananas and place them in a food processor along with all other ingredients.  Blend on high speed until the mixture becomes smooth and creamy, scraping down the sides as necessary.

You can eat it right away as soft serve, or you can pour the mixture into an air-tight container and freeze for 2-3 hours for a more “hard-scoop” kind of ice cream.



Dessert For Breakfast

Ok so we know that we just posted a breakfast recipe yesterday, but today’s recipe is just too good to keep from you all any longer.  Seriously people, we made this 2 mornings in a row it was so good! And having the same thing for breakfast for 2 consecutive mornings never happens. Ever.

But if that statement doesn’t get your full and complete attention, then maybe this will…

Crepe.  Ice cream.  Chocolate and peanut sauce.

Seriously, if you aren’t already in the kitchen making this then we question your sanity!

But wait, isn’t this a healthy food blog?

*Queue diabolical laughter* 

Yes it is- and this is a 100% good-for-you indulgence.  There has never been a more appropriate time to use the saying “sinfully nutritious” then at this moment.

The crepe is vegan, and we got the recipe here.  This recipe is amazing.  We don’t know about you guys, but making crepes is always an exercise in frustration for us.  We’ve tried making vegan crepes before, and they always end up turning into a pile of crepe chunks, because they always break apart on us!  Part of the problem is because our pan has ridiculously high edges.  So not ideal for crepe-flipping.

And the ice cream?  Chocolate-Banana soft serve.  With a bit of added cottage cheese and Greek yogurt, for added protein.  We suggest making the soft-serve first and sticking it in the freezer while you make the rest so it has a chance to harden up a bit.

And then topped with with both peanut and chocolate sauce, because why have one sauce when you can have two? 🙂  And finally, garnished with broiled banana slices.  If you have never broiled a banana, by the way, you should do it immediately.  It will change your life.

Side note- if you’re having trouble slicing your bananas, you should try this product:

Click on the photo and read the reviews.  You may just die laughing.

Anyways we won’t keep you waiting any longer, so here’s the recipe.  Don’t be surprised if this is all you eat for breakfast for the rest of the week.  Because life’s short, eat dessert first…thing in the morning!

Chocolate-Peanut Butter-Banana Soft Serve Crepe

Total time: 10-15 min

Serves: 2


1 recipe of these crepes *note this recipe makes more crepes than you will need- leftover crepes can be refrigerated and used the next day!

1 banana, peeled and frozen

1/4 c. each plain Greek yogurt and Plain Cottage Cheese

2 tbsp cocoa powder

1/8 tsp coffee grounds (intensifies the chocolate flavour)

For the Peanut Sauce:

2 tbsp peanut butter

2+ tbsp milk

For the Chocolate Sauce:

1 tbsp cocoa powder

1/2 tbsp vanilla or chocolate protein power

1/4 tsp coffee grounds

1/2-1tsp honey (or other liquid sweetener)

2+ tbsp milk

Broiled banana slices, for garnish


Place all soft-serve ingredients in a food processor and blend until smooth.  Place in the freezer while you prepare the rest.

For the crepes, combine the dry ingredients in one bowl and the wet ingredients (except the flax egg) in another.  Add the wet to the dry and stir until just combined.  Add the flax egg and gently stir until fully incorporated.  Over medium heat, pour 1/2 c. batter onto the pan and spread it evenly across the pan with a spatula.  Cook for about 2 minutes, and then flip and cook for another 2 minutes.  Repeat with remaining batter.

For the Peanut sauce, place peanut butter in a small bowl, and gradually add milk, whisking until smooth, until you reach the thickness that you want.

For the Chocolate sauce, combine the cocoa, protein powder, and coffee grounds in a small bowl.  Add about 1 tbsp of milk and the honey, and stir until smooth.  Gradually add more milk until you reach the thickness that you want.

For the broiled banana, slice a banana into coins and place on a medium-sized plate.  Place under the broiler (we used our toaster oven) and broil for 4 minutes.

To assemble the crepes, divide the soft serve in half and spoon down the center of 2 crepes. Fold each side of the crepe over the top of the soft serve.  Drizzle with both sauces and garnish with banana slices.  Top with yogurt if desired.


Do you like dessert for breakfast?  What is your most decadently healthy breakfast?

A La Mode

And we’re back for our 2nd-ever What I Ate Wednesday!

And there is absolutely no fruit that epitomizes August in Niagara more than peaches!  Seriously, we don’t think we’ve ever had a peach out-of-season.  Every time we see them in the grocery store in the middle of winter, we get the temptation to pick up a pack, but then we come to our senses.  We just couldn’t do the peach such an injustice.  Truly, peaches are the Kings of summer.

And you know what else is not a summer staple, but a year-round must-have?  Pancakes!

Summer staple + year-round staple = peach pancakes.

But not just any peach pancakes. No, we decided to throw another summer staple into the mix- ice cream!

Yes, these pancakes were served A La Mode.

Ok, ok, we know that most health professionals will tell you to avoid anything smothered in ice cream, particularly at breakfast.  But we heartily disagree.  Mostly because topped with our peach-banana ice cream, these pancakes are actually super-healthy!

Seriously people, these pancakes were  decadently delicious!  In fact, we’d say these rival our blueberry banana pancakes– and that’s saying something!

They were fluffy and tender, and simply bursting with peach flavour!  And nothing beats a hot stack of pancakes topped with cool, creamy ice cream, melting all over the place and soaking into each layer, infusing your stack with even more peach flavour.

Pancakes demolished.

And in the spirit of What I Ate Wednesday,  here’s a little look into all the other peach-themed eats we’ve had in the past couple days…

Peach-Banana Ice Cream 

Peach Blondie Breakfast Parfait (recipe to come soon!)

And then of course there’s our baked oatmeal from a while back:

And of course peaches have found there way into several salads, sandwiches, and a host of other savoury and sweet dishes that remained un-photographed.

Anyways we won’t torture you any longer, so without further ado, peach pancakes a la mode!

Peach Pancakes A La Mode

Total Time: 15 min

Serves: 2-3


1/2 c. chickpea flower

3/4 c. multigrain flour

2 tsp baking powder

1 peach, peeled and cut into chunks

1/2 c. milk

1 egg

1/2 tsp vanilla extract

1 batch of peach-banana ice cream


Heat large pan or pancake grill.

In a large bowl, combine all dry ingredients.

Place peach chunks into food processor and process until crushed and fairly smooth.  Add all other ingredients to the food processor and blend until fully combined.

Add wet ingredients to dry ingredients and stir until just combined. Drop large spoonfuls of batter at a time onto the griddle and cook until bubbles begin to form, then flip and cook for a few more minute on the other side.

Stack your pancakes and layer with sliced peaches.  Top with ice cream and devour.

* separating your egg and whipping the white into stiff peaks will make your pancakes even thicker and fluffier.  We were going to do that but our yolk broke. Oops!


ps- congratulations to Adam van Koeverden for his silver in kayaking, Mark Oldershaw for his bronze in canoeing, Ryan Cochrane for his silver in the 1500m freestyle swim, and Dereck Drouin for his bronze medal in high jump! Go Canada!

Do you like peaches? What is your favourite summer fruit?

A Summer Wish

When it comes to kitchen appliances and gadgets, Julie and I have a long wish list.  It includes a food dehydrator, a mandolin, a rice cooker would be nice, and honestly I think our lives would be complete if we had a Vitamix.

But all summer we have found ourselves constantly wishing we had one thing: An ice cream maker!

All you have to do is peruse foodgawker or tastespotting for a couple minutes, and I guarantee your mouth will be watering over all the delicious ice cream creations that some amazing food bloggers have come up with.  And for some reason, I click on them every time to read the recipe and imagine how awesome it would be to make my own version at home.  Apparently I really enjoy torturing myself.

You can imagine my excitement then, when I find recipes that don’t use an ice cream maker.  I do a little happy dance all the way to the kitchen.

So of course, Julie and I had to come up with our own version.

And of course it being August in Niagara, it had to be peach flavoured.

And of course both of us having a slight obsession with bananas, they too fell into the mix, and given the nature of this blog, this “ice cream” is healthy, too!

Healthy peach and banana ice cream that doesn’t require an ice cream maker?  I don’t know about you, but I’m sold!

Peach-Banana “Ice Cream”

Prep time: 5 min

Total Time: 3-4 hours

Serves: 2


1 peach, peeled

1 banana

1/4 c. thick greek yogurt

1/4 c. milk of choice (or more greek yogurt)

1/2 tsp vanilla

pinch of salt


Combine all ingredients in a food processor and blend until smooth.  Pour mixture into a container with a tight-sealing lid and place in the freezer for 2-3 hours or until frozen.

Remove container from the freezer and allow to sit at room temperature for 10-15 minute to thaw slightly.  Using a knife or fork, roughly brake up the frozen mixture and return to the food processor.

Pulse the ice cream a few times or until you are able to scoop it up with and ice cream scoop.


Do you like ice cream? Are you lucky enough to have an ice cream maker?