Homemade Ice Cream with Half and Half | Ice Cream Maker | Mint Chocolate Chip Ice Cream

For a cool summer treat, try making your own homemade ice cream or frozen yogurt. It's healthier, frugal and cost-saving too!

Homemade Ice Cream Mint Chocolate Chip with Dash Mug Ice Cream Maker

Have you seen the price of ice cream and frozen yogurt in the grocery stores? Or, have you gone to an ice cream shop to treat your family or grandkids and fallen over when going to pay? (I know, it's still worth the memories being made.)

For years I've been making homemade ice cream in the summer when the grandkids over. Always on the lookout for healthier choices, I'm now trying it with half and half rather than heavy cream. The cost of food has skyrocketed these last few years.

My favorite is a Cuisinart Ice Cream Maker which makes 1.5 quarts.

I recently got a Dash Mug Ice Cream Maker that comes with 2 mugs, since it's just the two of us now. I save the Cuisinart for when the kids are over, or want to send them home with a homemade treat.

Using the Dash is perfect for when you only have a hankering for a special flavor, or only want a small taste and portion control. The two mugs work out well when each person wants a separate flavor. They're small enough not to take up much room in the freezer when pre-chilling the bowls.

I picked up some Crofton ice cream containers for the freezer at Aldi. They were in sets that were cup size, pint size, and 1.5 quart size. The cup size is great for portion control and the quart size is perfect for when I have a crowd.

Check out my other recipes for Homemade Chocolate Ice Cream, Strawberry Rhubarb Ice Cream and Copycat Dole Pineapple Whip

Easy kitchen cleanup with Handmade Kitchen Dish Cloths from Moomettes Crochet Shop !

Here's my adapted Ice Cream Recipe made with Half and Half cream:
(For the Dash Mug, follow manufacturer's directions)

Homemade Ice Cream Using Half and Half

Ingredients

2 cups half and half (chilled)

¾ cup granulated sugar

1 teaspoon xanthan gum

1 tablespoon vanilla extract (or 1 vanilla bean, split) (or extract of your choice)

Pinch of salt (optional)

Steps

Whisk together half and half and sugar: In a large bowl, whisk together the chilled half and half and sugar until the sugar dissolves completely.

Incorporate xanthan gum: Slowly whisk in the xanthan gum, making sure there are no clumps.

Add vanilla and salt (optional): Stir in the vanilla extract (or scraped vanilla bean seeds) and a pinch of salt for extra flavor (optional).

Chill the mixture: Cover the bowl and refrigerate the ice cream base for at least a few hours, or ideally overnight. This allows the xanthan gum to fully activate and thicken the mixture.

Churn the ice cream: Once chilled, follow your ice cream maker's instructions to churn the mixture. This process can take 15 to 20 minutes depending on your machine.

Freeze and enjoy! After churning, transfer the ice cream to an airtight container and freeze for at least 4 to 6 hours before scooping.

Notes

Using good quality vanilla extract or a real vanilla bean will significantly enhance the flavor of your ice cream.

For a richer ice cream, you can substitute some of the half and half with heavy cream.

Enjoy!

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Mock Crab Cakes | Garden Green Zucchini Fritters | Healthy Recipe

A summer favorite I'd like to share my healthy Mock Zucchini Crab Cakes recipe made out of garden fresh Zucchini! It's also great for when you want a meatless lunch or meal. Air-Fryer friendly!

Are you wondering how to use up zucchini that you grow in your garden or the neighbors give you? Try these Zucchini Fritters !

Zucchini Recipes

As the mom of two college graduates, I'm pretty familiar with having had to constantly remind the kids to eat healthy.

Once they had their own apartments on and off campus, their eating habits changed for the better. Both of my girls were college athletes, and often shared shopping for groceries, cooking and preparing meals with their roommates.

For students, eating at college is an entire new ball game, with late night pizza delivery and swinging by the food cart. Even though some of these quick and simple options taste great, they're probably not healthy for a student's body.

Dress with a homemade Remoulade Sauce or Mediterranean Diet friendly Tzatziki sauce.

Healthy Recipe Ideas Meatless Meals

The food choices students make can affect whether or not they're able to remain awake during class and whether or not they'll be susceptible to mononucleosis when it hits the college campus. The problem isn't only about eating junk food, it's more about not getting the proper proteins, carbs, vitamins, and minerals that people need.

When it comes to defending against illnesses, minerals and vitamins are very important. Just because they're important isn't a reason for students to run out and stock up on vitamins and supplements. It's best for students to get their nutrition from food.

Vitamin A can be found in milk and diary products, Vitamin C in citric fruits, and Vitamin E in nuts, green leafy vegetables, and whole wheat products. This is the preferred way to get nutrition, as your body relies on these vitamins for many reasons.

When the kids eat on campus, encourage them to skip on the soft drinks and go right to the juice bar. Explore the different entrees available and go to the salad bar where there are fresh vegetables. They can also try putting some broccoli and cauliflower in the microwave for steamed vegetables. There are always healthy cereals and plenty of fresh fruit available in dining halls as well.

Always remember that eating healthy isn't just about avoiding greasy foods. Eating healthy involves getting a balanced diet and getting the right nutrients and vitamins to keep your body in peak performance - or at least awake during classes.

Here's a recipe for my favorite Zucchini Fritters. Serve with homemade tartar sauce or a Cajun Delta Sauce. You can also make it Mediterranean Diet compliant by substituting your favorite ingredients.

These can be air fried in an Air Fryer (I have a Ninja) or a good quality saute pan.

Try these fritters for a meatless meal, vegetarian option, Meatless Monday or Lenten meal.

Here's other delightful plentiful Zucchini Recipes you may enjoy -

Lemon Zucchini Pound Cake

Zucchini Bread

Zucchini Squash Pie

Sour Cream Zucchini Saute

Easy clean-up with my Handmade Crochet Dishcloths from my Moomettes Crochet Shop !

Zucchini Fritters

2 c. coursely grated zucchini, unpeeled (about 1 medium)
1 onion, finely chopped
1 c. Italian bread crumbs (or whole wheat multigrain bread torn into crumbs)
1 tbl. mayonnaise (or Greek Yogurt)
1 tbl. Old Bay seasoning
1 egg, beaten
Extra Virgin Olive Oil (EVOO)

Combine all ingredients in a small bowl (grated zucchini and onion into a colander so some of the liquid could drain out). The texture can be adjusted – if it’s too dry, add another egg; if too wet, add more brea crumbs (we had to add a couple extra tablespoons of crumbs.)

Heat some EEVO oil in a skillet. Form mixture into patties and fry over medium heat until golden brown on both sides, about 2-3 minutes per side.

Can also be made in an air-fryer. Air fry at 375 * for 5 minutes. Flip, spray with EVOO and air fry additional 5-8 minutes.

Can be made Mediterranean Diet compliant with your own substitutions.

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Spinach Dip | Dip Recipes | Veggie Dips

This Spinach Dip is a favorite and delightful way to get more veggies into your diet!

Spinach Dip Appetizer Party Recipe

Stuck on what to bring to an impromptu party invite? Hosting your own last-minute get-together? This healthy Spinach Dip recipe can be made ahead, or even last minute, and will please most everyone. Make it your own with your favorite seasonings, and you probably will have most all of the ingredients already on hand.

If you grow your own spinach from your garden, it's a perfect way to use those fresh veggies, too!

Easy kitchen clean-up with Handmade Dish Cloths from Moomettes Crochet Shop

Spinach Dip Recipe

Ingredients:

1 package frozen chopped spinach, thawed and well drained

1-3/4 cup mayonnaise

1/2 cup chopped green onion, scallion or chive

1/2 cup chopped parsley

dash of salt, to taste

dash of pepper, to taste

Preparation:

Make the day before. Cook spinach and drain well.
Chop into smaller pieces if necessary either with a chopper or by hand
Mix with remaining ingredients
Refrigerate for awhile
Serve with a firm cracker, pita chips, Serve with a firm cracker, pita chips, sliced bagel or veggies