Peanut Butter Cookie Dough Ice Cream (No Ice Cream Maker Required! NORMAL Ingredients!)


So, NGL, I am super proud of this recipe.

Just ask my roomies.

Today, whilst making it and checking the freezer multiple times to check its state of frozenness, I was impossibly giddy and putting the tray of ice cream in their faces, hoping they would find the whole process as fascinating as I did.


I can’t take all the credit for this recipe. I got some inspiration from my favourite cookbook author, Lindsay Landis,Ā along with a couple of Google searches on the concept of making ice cream without a churner.

I am so thrilled with how this turned out. Thrilled enough that it’s making the blog– and probably my best recipe on the blog.

I used whole goat’s milk and soy coffee cream to make this Cassie-friendly (aka there was a time in my life in which I would bake my life away and use my dairy allergy as an excuse not to eat things. I don’t do that anymore, you best believe I’m enjoying some of this ice cream)– but also wanting to share it with others and have them enjoy it. Before ice-creaming away, I had my roommate Maddie– who is very accustomed to whole cow’s milk and cream, not the other stuff– try the goat’s milk and soy cream, and her responses were enough to make me go ahead.

You can definitely sub regular milk and cream in this recipe, but if you want to try what I did, I’m quite confident your friends won’t know the difference!

Peanut Butter Chocolate Chip Cookie Dough Ice Cream


for the ice cream:

1 1/2 cups sweetened soy coffee cream, divided (or regular cream; if using unsweetened cream, add an additional 2-3 Tbsp sugar with the milk mixture)

1/2 cup whole goat’s milk (or regular whole milk)

1/3 cup brown sugar

pinch salt

3 egg yolks, well beaten

1 tsp vanilla

for the cookie dough:

1/3 cup peanut butter

1/3 cup brown sugar

3 Tbsp sugar

2/3 cup flour

2 Tbsp milk or cream of choice

pinch salt

1/2 tsp vanilla

1/3-1/2 cup mini semisweet chocolate chips


  1. Pour 3/4 cup of the cream in a large bowl and keep in freezer. Meanwhile, stir the rest of the cream, the milk, and the brown sugar in a saucepan over medium heat until mixture starts to steam and thicken. Remove from heat.
  2. Place beaten yolks in a bowl. Pour the hot cream mixture, a little bit at a time, into the egg yolks, stirring with each addition (it’s very important this is done slowly so as not to cook the eggs!). Continue adding the cream mixture until about half of it is mixed in with the yolks. Stir the whole egg yolk mixture back into the pot. Stir in salt and vanilla.
  3. Place pot back over medium heat and stir constantly, about 5-7 minutes, or until mixture has thickened so it coats the back of a spatula. Remove from heat.
  4. Pour mixture through a fine-mesh sieve into a the bowl of reserved cream from the freezer. Discard any chunks found in the sieve. Stir mixture well, and pour in a thin layer into a large baking tray with rims. Place tray in freezer. Over the 12 hours, stir ice cream with a spatula every 2 hours, placing back in the freezer after stirring. It will begin to freeze, especially at the edges, until the whole mixture freezes.
  5. Meanwhile, prepare your cookie dough. In medium bowl, combine peanut butter with sugars and stir well with wooden spoon. Stir in flour, milk, and salt. Stir in vanilla and chocolate chips, and mix with hands if necessary to make a workable dough. Store in fridge.
  6. After ice cream has been in freezer for about six hours, sprinkle cookie dough over ice cream and stir in to incorporate.
  7. Enjoy once frozen and scoopable!



Black and White Cupcakes

Oreo Cupcakes? Vanilla-filled-donut Cupcakes? I didn’t know what to call these utterly simple, easily dairy-free, utterly delicious cupcakes, but “Black and White Cupcakes” seemed like the best way to sum it up. Dunk them in milk, crumble them in your cereal (like I did this morning), cut off the tops and frost the middles… whatever you’re feeling. So versatile, so simple, so hit-the-spot crave-worthy.


Black and White Cupcakes


7/8 cup flour

1 cup sugar

1 egg, beaten

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup cocoa powder

1/2 cup milk (or dairy-free milk)

1/4 cup vegetable oil

1/2 cup boiling water

4 egg whites

1/3 cup sugar

1 1/2 cups powdered sugar


  1. Preheat oven to 350 degrees. Line a muffin tray with paper liners.
  2. In medium bowl, sift flour, sugar, baking powder, baking soda, salt, and cocoa. Stir to combine. Add egg, milk, and oil, and stir well. Finally, add boiling water, and stir until well mixed.
  3. Fill each muffin tin about 2/3 full. Bake in preheated oven, 20-25 minutes, or until toothpick inserted in the centre comes out clean. Allow to cool at least 10 minutes before frosting.
  4. To prepare frosting, beat egg whites on high speed with electric mixture until frothy. Gradually add in sugar, beating with every addition. Stir in powdered sugar lastly, and whip with wooden spoon to create a soft, frothy frosting. Frost cupcakes.


Almond Butter & Jam Bars

If you know me even a little bit, you probably know that my favourite food is peanut butter.


But I’m a fan of all the nut butters, almond butter being a close second. I love combining this versatile, rich taste with all sorts of new foods and in new recipes. For Bible Study tonight, I invented these sweet and crumbly “AB&J” bars, reminiscent of your favourite childhood sandwich. You could totally use peanut butter instead of almond butter and use store bought jam– but making your own jam is so easy!

Almond Butter & Jam Bars


1.5 cups raspberries, fresh or frozen

1 Tbsp chia seeds

1 Tbsp orange juice

1/3 cup margarine

1/3 cup sugar

1 egg

3/4 cup creamy almond butter

1 1/4 cups flour

1/2 tsp cinnamon


  1. Preheat oven to 350 degrees. Grease an 8×8 baking tray. In small saucepan, combine raspberries, chia seeds, and orange, and bring to a boil, stirring occasionally. Reduce heat to low, and simmer 10-12 minutes, until raspberries Have thickened. Remove from heat to cool.
  2. In medium bowl, beat together margarine and sugar until will mixed. Beat in egg. Sift in flour, and add the almond butter and cinnamon, stirring until combined.
  3. Press about 2/3 of the dough into the bottom of the greased pan. Spread raspberry mixture evenly over the top. Top with remaining dough, sprinkling evenly.
  4. Bake in preheated oven about 30-40 minutes, or until the top is just golden brown. Allow to cool before dusting with powdered sugar and cutting into bars.


Peanut Butter Banana Pancakes

Hey friends! Today’s recipe inventing involved the most flavourful salad I’ve ever put together– involving mixing two homemade salad dressings and topping with these dairy-free pizza chips I found at the grocery store (it’s a miracle I had any left the past few days cuz they’re just amazingly delicious), and, this morning, a new and improved version of my pancake recipe.

I couldn’t decide which one to share with y’all, but I devoured the salad before I could snap a pretty picture. So, I’ll share these pancakes with ya:img_8791-3

Peanut butter banana ones, to be specific. Here’s what they look like when they’ve been all cut up and topped with my favourite things:img_8782

Still gorgeous, if you ask me. šŸ˜‰

Now, these are pretty plain, in my opinion. I love to top them with chocolate melted with peanut butter, plus the other half of the banana that goes in the recipe, and berries. You could definitely throw chocolate chips in the batter, too. But if you’re a plain eater, good ol’ Aunt Jemima on top will do ya just fine.

Peanut Butter Banana Pancakes


1/3 cup whole wheat or buckwheat or other flour

1/2 tsp baking powder

1/2 banana, mashed well

1 tsp peanut butter

1/4 cup vanilla almond milk or regular milk


  1. In small mixing bowl, combine flour with baking powder and mix thoroughly.
  2. In seepage bowl, cream mashed banana with peanut butter, ensuring there are no clumps. This will give your pancakes incredible fluff. Add almond milk, and mix until combined.
  3. Stir wet ingredients into dry, and mix well.
  4. Heat a bit of oil over medium high heat on a medium-size skillet. When pan is hot, add a big spoonful of batter, spreading with the back of a spoon into a circular shape on the skillet. Cook until the bottom is golden-brown, so your spatula can slide right underneath, about 3-5 minutes; flip with spatula, and cook until the next side is golden brown.
  5. Repeat with the rest of the batter, oiling pan as necessary. You should get about 5 pancakes!
  6. Top as desired– I love adding the rest of the banana, sliced; peanut butter drizzle melted with chocolate chips; and maple syrup!

Cranberry Apple Breakfast Pie (Ice Cream Optional)

Good morning friends!

I love inventing new baking recipes. Being in the kitchen with the freedom to create is most definitely one of my happiest places.

This morning, I looked in the cupboard, say apples, oranges, cranberries, all-purpose bread flour… thought about the dairy-free ice cream in my freezer (ice cream for breakfast is fine, right? šŸ˜‰ ), and created an apple tart that was the most delicious breakfast. This would definitely be suitable for dessert, and you could easily quadruple the recipe to serve four!


Cranberry Apple Breakfast Pie
2 T dried cranberries, divided

1 apple, peeled, cored, and chopped

1/2 mandarin orange, juiced

pinch ground nutmeg

1/3 cup flour

1/2 tsp baking powder

pinch salt

1 T peanut butter

3 T almond milk (or regular milk)

vanilla bean ice cream


  1. In small saucepan over low heat, cook apples, 1 T of the cranberries, the orange juice, and the nutmeg, about 15 minutes, stirring occasionally, until apples are tender. Spread in a baking dish.

  2. In small bowl, combine flour, baking powder, remaining cranberries, and salt. Cut in peanut butter. Add almond milk, stirring to create a soft, sticky dough.

  3. Roll out dough on lightly flour surface. Cut out six or seven flat rounds of dough. Place rounds in a circle on top of fruit mixture in baking dish.

  4. Bake at 425 degrees 12-15 minutes, or until pastry is golden brown.

  5. Serve warm with ice cream!




Chocolate Peanut Butter French Toast


Today, I’m sharing one of the recipes from my little breakfastĀ cookbook.

In case you didn’t know, I’m all about flavour when it comes to cooking. With this cookbook, I subverted typical breakfast recipes for flavour-packed, trendy new takes. So if you’re a plain-French-toast-with-table-syrup, plain-oatmeal-with-brown-sugar, scrambled-eggs-with-just-salt-and-pepper kind of person, my cookbook may not be for you.

Although, if that’s the case, I would encourage you to try something new. šŸ˜‰ I love this French toast, in that it’s so full of flavour, and so sweet! You can easily leave out the maca powder, and sub the protein powder for cocoa powder or even hot chocolate powder, or melted chocolate chips. Feel free to play with the flavours, too; peanut flour would add a nice, nutty flavour.

I also recommend eating this sweet goodness right alongside your favourite coffee!


2 slices whole grain bread, or 2 slices sourdough bread

1 egg

1/3 cup unsweetened vanilla coconut milk, or other milkĀ 

1/2 tsp maca powder

1/2 tsp maple syrup

1/2 tsp cinnamon

1/4 tsp salt

1/2 scoop chocolate protein powder (can use more, but the texture may be “gummy;” I recommend Vega vanilla protein powder)

spoonful peanut butter

spoonful chocolate protein powder

spoonful goat’s milk yogurt (or other full-fat yogurt)

small banana, sliced

large handful mixed frozen berries

extra cinnamon, maple syrup, and powdered sugar, for topping


1. In medium bowl, beat egg well. Whisk in milk, maca powder, maple syrup, cinnamon, salt, and protein powder.

2. In medium skillet, melt butter over medium-high heat. Dip both sides of each piece of bread in egg mixture. Allow to soak for 5-10 minutes for maximum flavour!

3. Place bread on heated skillet. After 3-5 minutes, flip French toast with spatula; cook 2-3 minutes more, or until golden brown on both sides. Resist the urge to push toast down with spatula, as this dilutes flavour!

4. Serve hot with desired toppings, such as fruit, peanut butter, melted berries, yogurt, maple syrup, and powdered sugar.



Pretty Pumpkin Soup

I used to think I didn’t like pumpkin. That’s because I’ve never been a pie person, and the only time I ever had pumpkin was in pie form on Thanksgiving– and I didn’t particularly enjoy the warm texture combined with the graham crust, nor did I enjoy warmed strawberries, or blueberries, or rhubarb, etc. when in pie form.

If you are like me, you may surprise yourself in liking pumpkin in other forms.

IĀ loveĀ cooking with it, it’s relatively cheap, and surprisingly versatile.

I can it in a canned, in pure puree form, and it lasted me all week with all sorts of creations: I had “pumpkin pie” pancakes for breakfast the other day, a pumpkin smoothie bowl with chocolate granola, and, today, I adapted an amazingly flavourful pumpkin soup from Christine Gingerich’s “Optimal You” cookbook, keeping the recipe almost the same, just changing some minor details to suit what I had, and it came out lovely. Perfect for a chilly afternoon of homework.


And come on, this orange colour is so pretty.

Pretty Pumpkin Soup

(recipe serves 2-3)


1 tsp olive oil

1/4 cup onion, chopped

1 clove garlic, minced

2 cups pure pumpkin puree

1 cup unsweetened almond milk

1/4 tsp ginger

1/4 tsp chili powder

1/2 tsp paprika

1/4 tsp basil

1/4 tsp curry powder

1 tsp salt

1/4 tsp pepper


  1. In medium pot over medium heat, heat onion and garlic in oil until softened and fragrant, about 5-7 minutes.

  2. Add pumpkin, almond milk, the onion mixture, and all spices to blender, and blend on high speed until smooth and combined.

  3. Return the mixture to the pot, and heat over medium heat, stirring occasionally, until hot. Serve immediately!