Category Archives: Ice cream

Frozen Friday: Cherry Chocolate Chip

Even though the Bay Area weather is trying desperately to convince us otherwise… it is, in fact, summer and definitely ice cream season… so it is ice cream that I bring you, as promised. Since it is Friday, and I am feeling a little less eloquent that usual (does she think she is normally eloquent? I would give it high school English capability at best)… I am going to give you my assorted thoughts on ice cream and the like in bulleted form.

– I want to master the basics of ice cream before getting too crazy. I had some charming chocolate, I did the banana business… but I still need to master a solid fruit ice cream (solid as in quality, not solid as opposed to liquid fruit… umm i’m not sure liquid fruit exists...)

– Reckless R has gone and left me for a week. It has been horrible. He is never allowed to leave again. On the bright side, he left 14 bags of cherries in the fridge to rot. Thanks R. I had it in my head all week that I was going to use these cherries to make cherry ice cream. Unfortunately, by the time I got to them… many of them were covered in a lovely white fuzz. I sort of went through and picked out the ones that were still ok. Normally, this isn’t something I do… because even though I can’t see it, I know that the seemingly fine cherries have mold spores on them. Yuck. But I did it, because I was dead set on cherry ice cream, and I tend to do the things that I become fixated on. It was happening.

– I made these amazing cookies earlier this week. I didn’t even get to photograph them because they went that fast. But I will absolutely be making them again. They were amazing. Anyways, I had chocolate chips left over from the cookies, so the cherry ice cream just became cherry chocolate chip. This is a decision I was pleased with.

– I left work at 4 yesterday, and I was eating this ice cream by 5. In that hour, activities included (but are not limited to): cursing R for leaving so many rotten cherries, making this ice cream in its entirety, feeling bad about cursing R, cursing my drier for not drying the pants I wanted to wear last night, accepting it and just wearing wet clothes out last night, and photographing this ice cream.

– With ice cream making being so easy and quick, i’m not sure I will ever go out for ice cream again (blasphemy)! I can have homemade ice cream that is quicker than standing in line at Ici.

– This ice cream was so delicious. It was creamy and fruity and decadent. Cherry chocolate chip, i’ll have some right now.

Cherry Chocolate Chip Ice Cream
  • 1 can coconut milk
  • 1 cup pitted and chopped cherries
  • 1/2 tablespoon cornstarch
  • 1/8 cup maple syrup
  • 1/4 cup chocolate chips
  1. Combine all ingredients except the chocolate chips in a blender and blend until fully blended and it takes on a nice and solid purple color.
  2. Mix in chocolate chips.
  3. Freeze in ice cream maker according to manufacture’s instructions (mine churned for 15 minutes).
  4. Transfer to freezer for roughly 30 min to an hour to finish firming up.
  5. Enjoy!
    • Despite the fact that you may live in SF and are currently wearing a sweater.

Frozen Friday: Roasted Banana with Peanut Butter Swirl Ice Cream

Hello and the happiest of Fridays to you! I have had an interesting week filled with highs and lows, and I am still trying to make heads or tails of some of it. But at this moment, none of that matters because I am here to share ice cream with you. And I could think of no better way to end my week (unless, of course, I could convince you to come to my house to share delicious vegan ice cream on my balcony overlooking SF… just saying).

My list of ice creams to try for the summer is growing, and I am learning a bunch about ice cream making with every batch I make. For now I am sticking to simple and obvious[ly delicious] flavor combinations… but I look forward to playing with fun flavors and textures. An upcoming flavor that I am particularly excited about is going to be a spicy marg[arita] ice cream. Ya, that is happening.

Now, since I am starting with classic flavor combinations, the only logical next step from chocolate-coconut was banana-peanut butter. Oh, but how about I roast the bananas first and then use freshly ground peanut butter from Berkeley Bowl. Oh, no she didn’t! Or in the words of Ridiculous R, “who did that?!”

Seriously though, this ice cream was the And I would even go so far as to say it is good for you. And I am not talking “good for you as far as ice cream goes” (huge pet peeve of mine when people eat low fat ice cream and say things like “look, I am being somewhat healthy!”)… I am talking about this is a great afternoon pick me up snack type good for you. The only ingredients are coconut milk, banana, and peanut butter. In fact, I totally plan on having a bowl of this when I get home from work. And it is going to be awesome. So please, go make this ice cream, and then share it with as many friends as possible :-).

Yes that is my reflection in the spoon. And yes I am wearing an argyle sweater with lululemon yoga pants.
Roasted Banana and Peanut Butter Ice Cream
  • 1 can coconut milk (full fat)
  • 2 bananas, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 cup peanut butter


  1. Preheat the oven to 400.
  2. Toss banana slices with olive oil and maple syrup.
  3. Roast banana slices in oven for 30 minutes, stirring once half way through.
  4. Place bananas (and the syrup in the baking dish) with coconut milk in blender and blend thoroughly.
    • Taste at this point in time, if you want it a little sweeter than add a little bit of your sweetener of choice.
  5. Allow mixture to cool in refrigerator.
  6. Place mixture in ice cream maker and churn for 15 minutes.
  7. Add peanut butter to the ice cream maker and churn for additional 5 minutes.
  8. Transfer to freezer and allow to set up in freezer for about an hour.
  9. Enjoy!

Frozen Friday: Chocolate Coconut Graham Cracker

Have I told you lately how awesome my roommates are? If not, they are seriously awesome.

They are so strong. And handsome.

There, now you know.

One more awesome thing about the East Bay is our wonderful ice cream shops, specifically Ici and Tara’s. They are constantly thinking up wonderful combinations and putting things in ice cream that no one else would dare to. That being said, i’m not sure why inventive ice cream hasn’t taken off elsewhere… it’s so good! I have enjoyed flavors from avocado-lime, to sweet potato, to green chili and they have all been nothing short of amazing.

Which brings me back to my wonderful roommates. I have been talking lately about how fun it would be to make our own ice cream, and how I was thinking of buying an ice cream maker. WELL, they listened (must be a first for the male population)… and got me the most perfect ice cream maker for my birthday!!! They are the best. Period. End of story. So what if they now expect me to make them ice cream all the freaking time… that is ok, I do it with a smile because I love them so.

So without further ado, I bring to you… Frozen Fridays! I will post a fun new ice cream recipe every Friday. I think it would be really fun if I could get some feedback on this… so if you have any quirky ice cream ideas, please comment with them!

We are going to kick off this series with some chocolate-coconut-graham cracker ice cream that was
seriously the bomb diggity. This ice cream was birthed via a texting conversation that went something like this:

me: Also, gonna make chocolate ice cream tonight
me: Game time decision: just put graham crackers in my cart for the ice cream
me: It’s happening. Some coconut flakes may end up in it as well…
R: Omg. Best roommate ever!

I would describe to you the scene that took place when R and I first brought those chilled spoons to our mouths… but i’m not sure that is appropriate for the internets. Oh, I haven’t mentioned this yet… but all of my ice cream will be 100% vegan and coconut milk based. And wow, this last batch was so unbelievably decadent… I really have no idea why anyone would want to make this laden with dairy and refined sugar. I used high quality cacao power and creamy coconut milk. And it was amazing, simply put.

Chocolate-Coconut-Graham Cracker Iced Cream


  • 1 14 oz can coconut milk (full fat)
  • 1/3 cup cacao power (I used the good stuff)
  • 3 tablespoons maple syrup
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup crushed graham crackers


  1. Combine the coconut milk, cacao power, and maple syrup in a blender and blend until mixed thoroughly.
  2. Freeze according to ice cream maker’s instructions.
    • Mine calls for pouring the mixture into the already churning frozen barrel and churning for 20 minutes, when it will take on a soft serve consistency.
    • 15 minutes into freezing, add in the coconut flakes and the graham crackers.
  3. Let set in freezer for an additional hour or two to firm up.
  4. Enjoy!
    • Pleasurable noises are impossible to avoid, so just enjoy completely and let it happen.