Although I skipped the corn starch and corn syrup to keep this sugar and grain free, the ice cream still churned beautifully, making that creamy Philly style type ice cream Jeni’s Ice Cream is so famous for.

I replaced the sugar with Swerve (use the Allulose blend if you can) and wild blueberries, Orange Oil Extract and Lavender Essential Oil. Be very cautious with lavender oil. One drop was all I needed, even if her original recipe says two drops.

Keto Wild Berry Lavender Ice Cream is Philly Style

Her ice creams are made Philly style which means cream cheese based and not custard based (using eggs). I like this style a lot. It tastes fresher, cleaner to me and is incredibly creamy. There is xanthan gum in cream cheese which helps to hold the ice cream together.

As Jeni says in her book, her recipes are flavor driven as much as they are about consistency and texture. The first thing people are usually attracted to are her unique flavors; but they leave talking about how well balanced the ice cream is.

Keto Wild Berry Ice Cream Recipe

I am so happy to have my very own sugar-free version that doesn’t feel like a compromise. This lavender blueberry ice cream high in fat, and I’m not going to lie about that, but it’s low in carbs and a keto friendly ice cream. I’ve put it in small jars, which I can freeze for portioned out servings.

You could play with this recipe by using different berries, or skipping the lavender and orange.  I use this ice cream machine.

More Keto Recipes from Spinach Tiger

• Lemon Budino
• Maple Pecan Cheesecake Bars
• Lemon Bundt Cake
• Lemon Budino
• Lemon Ice Muffins
• Blueberry Lemon Muffins
• Lemon Tart

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Wild Berry Lavender Ice Cream (Keto Friendly) Sugar Free

Wild Berry Lavender Ice Cream inspired by Jeni’s Ice Cream, sugar free, low-carb.

Course Ice Cream

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 cup wild blueberries see notes
• 1/4 cup water
• 2 tablespoons swerve
• 4 ounces cream cheese room temperature
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon xanthan gum Order xanthan gum here.
• 1 1/4 cup heavy cream
• 2 cups whole milk I use lower carb Fairlife
• 1/2 cup Granulated Swerve see notes
• 1 drop Lavender Essential Oil
• 1/4 teaspoon Orange Extract See Notes

Instructions

• Make a blueberry compote by bringing the blueberries, 1/4 cup water and two tablespoons granulated swerve to a boil.
• Simmer for a few minutes.
• Another option is to put frozen blueberries in Vitamix, when you’re ready to mix the milk, cream and cream cheese and not use compote.
• Mix two tablespoons milk with cream cheese, salt, xanthan gum until well-incorporated. I use a blender.
• Heat 1/14 heavy cream, remaining milk, 1/2 cup granulated swerve until you reach a boil. Reduce heat, continue to boil for 4 minutes.
• Remove from heat, pour into cream cheese mixture.
• At this time, add either blueberry compote or frozen blueberries.
• I like to use a Vitamix and mix the berries completely to have a smooth mixture.
• Put in a stainless bowl over a big bowl of ice to bring an immediate chill. If you put in a plastic bag, the ice cream will get cold enough to churn right away.
• You can also refrigerate overnight.
• Take through ice cream machine for about twenty minutes..
• The ice cream will will take form, but still be a little soft.
• Pack in container with parchment or plastic wrap pressed against it and freeze for four hours.
• Enjoy.

Notes

Regarding Sweetener: I recommend for ice cream using allulose blend because it doesn’t crystalize.

1/4 teaspoon Orange extract or just a few drops of Orange Oil Extract.

The post Keto Wild Berry Lavender Ice Cream Recipe (Jeni’s Inspired) appeared first on Spinach Tiger.

How would you like to sample tons and tons of homemade ice cream? Homemade ice cream made with love and crafted for a cause at the Miss Martha’s Ice Cream Crankin’ and Summer Social. Not only will you get to sample more ice cream than you can possibly eat, there will  be music and fun activities.

This is my fifth year judging the contest and I can’t wait to try all the cold, creamy goodness. It’s tradition for some of the family to enter the ice cream contest, but then there’s another phenomena.

There are people who simply bring their best ice cream every single year and don’t enter. The flavors will blow you away. Think maple bacon with bits of bacon that reminds you of a sweet pancake breakfast and that’s just the beginning. You will cool off and get your fill on this favorite day of the year!

I’ve read about this ice cream social for a few years now and only focused on sampling the ice cream. Then I took a deeper look into what this is really about, a major fund raiser for a very worthy organization.

Established in 1894, Martha O’Bryan Center located in East Nashville, works to lift children, youth and adults out of poverty by offering programs to transform their lives through education, employment and fellowship.

If you know anything about me, the only thing I’m more passionate about than food is children. The sweetest way you can join me in helping is to attend the Ice Cream Social. Or, you can also ENTER the contest and bring your best homemade ice cream. The winner will get to have their ice cream produced by Purity. How fun would that be? And, guess who gets to be a judge. I can’t wait to sample the ice cream.

Miss Martha’s Ice Cream Crankin’ and Summer Social will be held today, Sunday, June 3, 2018.

When: 3-5 p.m. Sunday, June 3 RAIN OR SHINE.
Where: on the lawn at First Presbyterian Church, Franklin Road, Nashville.
Admission: $13/adult, $10/child.

I’ve made a few ice creams in the past that I thought were pretty great. If I were entering this which one would I do?

Blackberry Sorbet

Sweet Corn and Blueberry Swirl

Strawberry Balsamic Ice Cream

Creamy Dreamy Strawberry Ice Cream

Plum Brandy Ice Cream

Watermelon Sorbet

Gingerbread Cookie with Ginger Salt (my personal favorite)

More Spinach Tiger Ice Cream Recipes

The post Miss Martha’s Ice Cream Crankin’ and Summer Social Benefit for Martha O’Bryan Center appeared first on Spinach Tiger.

Does it seem silly to have a recipe for strawberry sundae? Perhaps, but it’s the subtle things in life that make a difference.

First of all, the strawberries need to be sweet. If they aren’t freshly picked, or bought at a fruit stand, they probably aren’s as sweet and need some sugar.

A few years ago I picked some fresh strawberries and froze them in jars, smashing them first. Once they defrost, you have the perfect strawberry crush for sundaes. However, if you have fresh strawberries sitting in front of you, see the recipe below.

Start with a Strawberry Sundae Recipe and  have a Strawberry Festival.  I’d love it if you followed me on instagram where I post a lot of food pictures that aren’t here.

Here are some of my favorite strawberry recipes.

Strawberry Pancakes

Strawberry Cupcakes

Strawberry Shortcake (with homemade shortcake biscuits)

Strawberry Sangria

Strawberry Simple Syrup

Strawberry Balsamic Ice Cream

Creamy Strawberry Ice Cream

Blueberry Strawberry Pie

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Strawberry Sundae Recipe

Strawberry Sundae with Strawberries, Puree, and Vanilla Ice Cream

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 quarts fresh strawberries
• 1 cup water
• 2 tablespoons sugar
• 1/2 strawberry puree
• 8 small scoops vanilla ice cream
• whipped cream

strawberry puree

• 10 ounces frozen or fresh strawberris
• 2 tablespoons sugar

Instructions

• Prepare fresh strawberries. Trim and cut into quarters or halves if they are small. Place in a cup of water with sugar and allow to sit for at least an hour.

defrost strawberries at room temperature. Blend until smooth. Add sugar.

• Taste for sweetness. Add more sugar if necessary.
• Assemble by putting puree in bottom of sundae dish add ice cream, strawberries, puree and more ice cream with fresh strawberries.
• Top with whipped cream.

The post Strawberry Sundae Recipe for a Strawberry Festival Party appeared first on Spinach Tiger.

Biscuit IS the new cupcake and I can prove it with this chocolate chip cookie dough biscuit. Or I could say, brownie hot fudge sundae, move over, there’s a new girl in town and she packs everything into a dessert that everyone loves. Soft warm chocolate chip biscuits that smell like the cookie, ice cream,  and warm dripping chocolate.

The way my husband and his family and many others around here talk about biscuits, it’s if they are a thing of the past. I wish I had a dollar for every time I’ve heard that no one can make biscuits the way (fill in the blank) could, and that person is always dead, taking her secrets to the grave with her. Folks will reminisce about how they watched their mother or grandmother throw flour and fat into a bowl without a recipe, as mysterious as someone concocting a spell.
They’ll never be another biscuit like Meemaw’s, and because those biscuits made on that woodburning stove were so legendary, no one dare attempt to make them. The lore surrounding those biscuits made this generation believe they just couldn’t be recreated. I broke into biscuit making and through much trial and error ended up with my fluffy buttermilk biscuit, which now serves as a base for many different types of biscuits, and we are creating our own family biscuit memories.

Not everyone has a childhood memory of biscuits, but most can recall chocolate chip cookies baking in the oven. This is the bird that kills two stones, bringing those same smells and tastes of chocolate chips with brown sugar and butter into a biscuit. It’s two classics in one, and brings a double smile.

This is a just a fun take off of the biscuit I am so proud of. I know this is unique and some Southern grandmothers may point a finger at me for stepping out of line and call me a Yankee, but Nashville is doing all kinds of things to Southern Food, creating a near food revolution here, so at least I’m in good company.

Today is Mother’s Day. I give you the chocolate chip cookie dough biscuit to honor all the mothers and grandmothers of past and present  who have pulled a tray of chocolate chip cookies or biscuits out of the oven for their family. Now just make sure to teach your children how to bake, no matter if they are boy or girl, so they can in turn do the same thing for their family.

You can start with the chocolate chip cookie dough biscuit, which honestly was made by a five year old boy. If you’ve been around for any time at all here, you’ll know I have two sous chefs who love to be in the kitchen.

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Chocolate Chip Buttermilk Biscuit

Course Dessert

Cuisine American

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons butter
• 3/4 cup buttermilk
• 2/3 cup brown sugar
• 1/2 cup chocolate chips
• For butter topping:
• 1 tablespoon melted butter
• 1 teaspoons sugar
• dash vanilla
• Vanilla Ice Cream
• Hot fudge sauce recipe below
• HOT FUDGE SAUCE
• Hot Fudge Sauce
• 7 ounces premium dark chocolate
• 1/2 cup milk
• 4 tablespoons butter

Instructions

• Preheat oven to 450.
• Mix dry ingredients.
• Cut butter in until in small pea size pieces.
• Add buttermilk. Mix with spoon.
• Knead about 8 times. Roll out.
• Cut into small biscuits.
• Bake touching for 15 minutes or until golden.
• Mix together butter, sugar, vanilla and brush on hot biscuits
• HOT FUDGE SAUCE INSTRUCTIONS
• Mix ingredients. Melt on medium low heat, never stirring until chocolate is melted.
• ASSEMBLY
• Cut biscuits in half. Fill with ice cream. Pour chocolate sauce over. Serve immediatley.

The post Chocolate Chip Cookie Dough Biscuits with Hot Fudge Sauce appeared first on Spinach Tiger.

The holidays require us to pull out all the stops. The days are short and dark, and they need us to find ways to not only celebrate our spiritual beliefs, commit time to friends and family, but to brighten our days with fun food that we specifically label “holiday party time.”

I enjoy inviting my friends to dinner and making Italian comfort food like lasagna, baked ziti, or pirme rib, and then bringing out an assortment of Christmas cookies or my signature fudge. But still, the table needs something more, a bit of a splash, but not a heavy dessert, because by now, we’ve had appetizers, drinks, and a filling meal. To make sure that we’re all comfortable after dinner as we sit around a white Christmas treeand talk. I love to make this ice cream bombe.

The ice cream bombe is the perfect ending to such a meal. It’s so easy to prepare, yet so very elegant and surprising. I’ve yet to meet the dinner guest that didn’t enjoy this treat. I always use a very high premium, high fat ice cream. You can use a store bought high quality sorbet, but this time I made my own pomegranate sorbet here, in my red to remember post.

The idea of a bombe is an ice cream (or sorbet) inside another ice cream, that when you cut it open you see the layers. It’s pretty, it’s elegant, and it looks harder to make than it is. It’s perfect for company because it makes them feel special. That’s important to me. Having friends over for dinner is the way I show people I care. This trait runs very deeply in me. But, my dilemma is usually that I bite off more than I can chew and I run out of time as far as dessert making. That happened today. I made a pie crust for a well-intended lemon meringue pie, that never got made. I already had the first part of the bombe done and all I needed to do was scoop in the sorbet that was also sitting in the freezer.

I’m going to suggest right now to get a bombe started and it may be just the time saver you need when guests are coming. The chocolate sauce is optional, but you can get that made in advance also. Just put it in an airtight jar in the refrigerator. So, the next time you’re at the store, get the ice cream, sorbet (or make your own), some chocolate, then you will not be caught without a fabulous dessert that will make your guests feel the holiday love. And, for fun, serve your dessert with champagne.

The Process
Select your sorbet and ice cream. My two favorite combinations:

Vanilla ice cream with pomegranate or raspberry sorbet
Dark Chocolate ice cream with tangerine or raspberry sorbet

I think the simpler you keep the flavors, the more elegant it will look.
You can serve with a chocolate sauce, but a great accomplice may just be a Christmas cookie.

If you use a sorbet or homemade ice cream that has alcohol, do not use that as the outside layer, as it will not freeze hard enough.

You will need:

• Plastic wrap
• Ice cubes
• A smaller bowl that will fit inside the bowl
• Round bowl large enough to spread the whole quart one inch inside the bowl
• 1 quart sorbet
• 1 1/2 -2 quarts ice cream (high fat content, otherwise you need more ice cream, because non-premium brands contain more air and will deflate. High fat, premium ice cream keeps its integrity.)

The ice cream will be the outside of the bombe.

You can decorate with cookie crumbles, sprinkles, shaved chocolate, very finely chopped nuts, candied citrus, etc., or a chocolate sauce. I used a bittersweet chocolate sauce.  This sauce can be heated for a hot fudge sauce but for a bombe, take it to room temperature.

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Ice Cream Bombe with Dark Chocolate Sauce

Great for the holidays a two toned ice cream bombe with raspberry sorbet in middle surrounded by vanilla ice cream and topped with chocolate sauce.

Course Ice Cream Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Ice Cream Bombe Ingredients

• 1 1/2 quarts ice cream high fat content so that it keeps its integrity
• 1 quart sorbet
• round bowl large enough to spread the vanilla all the way up the sides
• smaller bowl that will fit inside the larger bowl
• ice cubes
• plastic wrap

Chocolate Sauce adapted from My House to Your House from Dorie Greenspan

• 4 ounces bittersweet chocolate or 1 cup high quality chocolate chips Ghiradelli bittersweet chips
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 cup water
• 6 tablespoons sugar

Instructions

Ice Cream Bombe Instructions

• The ice cream you want on the outside will go into larger bowl. Press it in at 1 1/2 inch thick all around. cover with plastic, fill with ice curbes.
• Place in freezer and freeze for several hours to over night..
• Remove bowl and fill with sorbet. If you need help in removing bowl, remove ice cubes and place hot cloth on inside of bowl. Fill with second ice cream or sorbet. Freeze for a few hours. Place bowl in a larger bowl of hot water for 1-2 minutes. Invert onto serving dish, place back in freezer. Remove 10 minutes before serving to soften.

Chocolate Sauce Instructions

• Heat together in heavy bottomed sauced pan until boiling. Boil while stirring for a few minutes. Bring to slow simmer for 10 minutes, stirring frequently with a whisk.
• Serve at room temperature or hot for hot fudge sundaes.

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