Guest Post: All Home Cooking. All Year Long

I stumbled across a fantastic blog called All Home Cooking. All Year Long. I love it! Michelle cooks pretty much everything her family eats from scratch. Even Cream of Chicken soup that most people just buy in the store. She has such healthy ideas and yummy ones at that. I asked her to do a guest post today so without further ado, here’s Michelle…

Ice cream. It’s a summertime classic. Cool, creamy, and soft, it slows us down and brings a smile to our lips. But at $4 or more for a carton of the store-bought stuff, or, worse yet, over $1 a serving from the ice cream man, who can afford this summer indulgence? You can, if you skip the hype make it at home.

No matter what your dietary requirements, there’s a frugal ice cream recipe for you. Diabetic? Try some sugar-free vanilla ice cream. Do you need a dairy-free ice cream that’s creamy and rich? How about some chocolate coconut milk ice cream? Craving something light and fruity? Some pineapple sherbet is just what you need to cool down this summer. The key is to make it before the craving strikes. Keep some on hand to ward off begging children when that familiar tune comes rolling down your street. Homemade tastes better, costs less, and is better for you.

What You Need:

· 2 cups ½ & ½
· ¾ cup Splenda®
· 2 large eggs, beaten (use a pasteurized egg replacer if you’re nervous about using raw eggs)
· 2 tsp vanilla extract
· Dash of salt (optional, but it adds a nice layer to the flavor)

How it’s Done:

1. Combine all the ingredients in a mixing bowl.
2. Process according to your ice cream maker’s directions.
3. Serve directly from ice cream maker for a soft-serve consistency or freeze for several hours for a harder ice cream.

What You Need:

· 1 can coconut cream (about 1 ½ cups)
· 1 can coconut milk (about 1 ½ cups)
· ¼ cup unsweetened cocoa powder
· ½ cup maple syrup (pure, grade B)
· ½ cup shredded coconut

How it’s Done:

1. Combine all ingredients in a mixing bowl. Chill several hours.
2. Process according to your ice cream maker’s directions, adding the coconut ten minutes into process time.
3. Serve right away for a soft serve, or store in freezer for a harder ice cream.

What You Need:

· 15 oz can crushed pineapple in its own juice
· ¾ cup sugar
· ¼ cup lemon juice
· 1 tsp vanilla extract
· 1 pint ½ & ½
· 2 cups milk

How it’s Done:

1. Combine all ingredients in a mixing bowl and chill completely for several hours.
2. Process according to your ice cream maker’s directions.
3. Freeze several hours before serving to bring sherbet to the right consistency.