Tag Archives: ice cream

Neapolitan Nice Cream Sandwiches

18 Aug

I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.

I’ve become somewhat of a weather-app-checking freak every time I set out to train for a race. Will the weather be good enough for my long runs? Will I get caught in the rain? Do I need to wait or go sooner to avoid high temps or bad storms? My weather app is probably the most-used app on my phone as a result!

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

Which is why, when planning this weekend’s running, I was disheartened to see 90 degree highs for Saturday through Tuesday. Wisconsin seriously has something against spring time, because I swear we jumped from winter to summer overnight. It’s ridiculous.

I don’t like running super early in the morning, but it looks like it’s either that or I suffer through the heat! Luckily, as I think about the half marathon that is just two weeks away, I know that it’s an early start time, so in most cases, we should be fine.

Speaking of hot weekends, it’s just about time to start whipping up allllll the nice cream for easy scooping to beat the heat. If you haven’t jumped on board the nice cream train, let me give you the low-down.

Rather than sugar- and fat-filled ice cream or frozen custard or froyo, nice cream is simply made by pureeing frozen bananas with a splash of milk and flavoring agents of your choice. In the mood for a protein boost? Chocolate protein powder tastes great as an addition. Want something fruity? Throw in a handful of berries. Going for a classic ice cream flavor? Toss in the toppings of your choice and drizzle with homemade date caramel or magic shell (melt coconut oil with cocoa powder, stir, and cover your nice cream- the oil will solidify on contact with the cold nice cream!). It’s a wonderful dessert that you will always feel good about.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

So when I was eating some of these Breton Artisanal Sweet Potato and Ancient Grains crackers on their own, I was totally inspired! Why not use these as the “sandwich” part to a nice cream sandwich? These crackers are pretty magical. They’re made of ancient grains, like rye and quinoa, have sweet potato baked right in, and are still somehow light and flaky. Sure, plain vanilla nice cream could suffice, but I wanted to kick up the flavor party with the addition of strawberry and chocolate layers. The resulting Neapolitan Nice Cream Sandwiches are a hearty, healthy dessert that perfectly join together the slightly salty, crispy crackers with a guilt-free filling. A wonderfully satisfying snack or appetizer on a hot day!

I’m super excited about these. Make them now – you’ll thank me when it’s 90 degrees in your neighborhood!

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

Neapolitan Nice Cream Sandwiches

Makes 15 sandwiches

Line a 9×13″ baking dish with plastic wrap. Lay half of the crackers bottom side up on the sheet, making sure they touch each other but do not overlap.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

In a food processor, puree all the bananas with the nondairy milk and vanilla. Remove 1/3 of the banana mixture from the food processor bowl and spread this on top of the layer of crackers, being careful not to break the crackers. Place in the freezer to firm up.

From the remaining banana mixture, remove half to another bowl; set aside (this would be another 1/3 of the original mixture). Into the food processor, add the quartered strawberries and puree again until completely smooth. Spread this on top of the frozen vanilla layer. Place in the freezer again.

Wipe out your food processor bowl and blade with a clean cloth and then place the final 1/3 of the banana mixture back in, along with the sea salt and cocoa powder. Puree together until incorporated. Spread this mixture onto the vanilla and strawberry layers. Place the other half of the crackers on top, following the same pattern you did for the bottom layer. Make sure these crackers face up.

Freeze the nice cream sandwiches for at least an hour, or until firm.

Remove the pan from the freezer, and let sit out a few minutes to allow the nice cream to soften a bit. Use a sharp knife to cut out the sandwiches from the layer of nice cream, again being careful not to break the crackers.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

Transfer sandwiches to a plate and place them back in the freezer to harden again.

Serve cold and enjoy! Leftovers can be transferred to a freezer-safe container and eaten one at a time.

Neapolitan Nice Cream Sandwiches | xtinaluvspink.wordpress.com

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Thin Mint Smoothie Ice Cream Bowl

8 Dec

It’s December…in Wisconsin. I won’t sugarcoat it: training in the winter is not easy. What is easy: making excuses, such as “it’s too cold,” “it might snow,” and “my gloves, fleece headband, warm socks and 2nd layer of pants need to be washed.” But I’m learning that running is as much about the physical endurance as it is the mental endurance. I KNOW I can endure the colder temps. I KNOW a few miles on the road won’t lead to frostbite, because I have the right cold-weather gear. I KNOW that if I don’t train over the winter season (which realistically lasts 5 months in WI), the springtime will be much more difficult.

And yet, despite all this that I know, it’s still hard to lace up and go for that run when the temp is at freezing and it snowed two days before. Which is why certain motivations are necessary! I’ve found that just like colorful running clothes are nice in the summer, they’re equally desirable in winter. In fact, I am building a winter running wardrobe with bright, colorful clothing. Partially because I like those hues, but also because most of my running happens after sundown, and the brighter and more visible I can make myself, the safer I am.

An even better motivation: food! In the summer, I love coming home, cooling off, making a tasty post-workout snack, and having a refreshing shower. Not so in the winter. When I get home, I want nothing more than to take the hottest possible shower. Standing around in sweaty clothes is just not going to happen. Which is why it’s vital to prepare your post-workout snack before you head out. Not only does this make it easier to get all your nutrients after your run, but it creates something you can look forward to in the immediate future.

Thin Mint Smoothie Ice Cream Bowl | xtinaluvspink.wordpress.com

And boy was I looking forward to this “ice cream” bowl! It combines chocolate, protein, healthy fats and mint to make just the right flavor. What’s more: it’s vegan, gluten free, and so freaking delicious. (yes, despite the cold, us weird Wisco folks still enjoy ice cream in the winter!)

Blend up this tasty bowl of goodness before your next run!
Thin Mint Smoothie Ice Cream Bowl | xtinaluvspink.wordpress.com

Thin Mint Smoothie Ice Cream Bowl
Makes 1 bowl

1 C non dairy milk
1/2 ripe avocado
1 serving vegan chocolate protein powder (about 30g)
1 tbsp flaxseed meal or chia seeds
1 tbsp unsweetened shredded coconut
1/8 tsp peppermint extract
1/2 tbsp cacao nibs, to garnish

Thoroughly blend all ingredients together, except the cacao nibs.

Pour into a bowl and garnish with cacao nibs. Freeze for 30 minutes, and enjoy!

Pumpkin Pie Froyo

31 Jul

Happy early fall! Oh wait, it’s still July. I don’t know about you, but Wisconsin has been suffering some weird revenge from Mother Nature…I have gone from wearing just a tank top all the way to a fleece zip-up in under 12 hours frequently these days. So what better way to fuel that weirdness than with an autumn-esque frozen treat?

Combining the summer love of frozen yogurt, with the Halloweentime favorite of pumpkin EVERYTHING, this homemade FAT FREE frozen yogurt is just the right dessert! I know you’ve saved a can of pumpkin puree from last fall, and here’s the perfect use for it. Ok, at least that’s what I did. Now to figure out what to do with the rest of it from the can……

Pumpkin Pie Froyo

Perfect late-night snack after an exhausting Zumba class!

Pumpkin Pie Froyo, adapted from The Naptime Chef

Serves 4

  • 1 C nonfat plain Greek yogurt
  • 1 C pumpkin puree, fresh or canned
  • 2 packets stevia
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice

Mix everything together in a large mixing bowl until completely combined. Taste to be sure you like the ratio of flavors.

If you have an ice cream maker, churn the mixture for a few minutes until it is a smooth, cool consistency. If not (I don’t!), transfer to an airtight container and place in freezer. Stir mixture every half hour for about 2 hours, until it reaches your desired consistency.

It’s best to eat this the same day you make it, but if that doesn’t happen, store in freezer and allow to thaw on the counter for 15 minutes before you dig in again.

Nutrition info from MyFitnessPal: 1/2 C serving = 56 calories, 8g carbs, 0g fat, 7g protein, 3g fiber and 5g sugar. High in the good stuff, low in the bad stuff. How perfect!

Any ideas on what I can do with the leftover pumpkin? I’ve already made some pumpkin pie overnight oatmeal. Perhaps something savory? Leave suggestions in the comments!

Looking for other froyo flavors? Check out my peanut butter banana froyo!

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