Oh yes I did! Now you can eat clean AND enjoy the occasional Nutella ice cream. Unlike the original, this contains no soy and no refined sugars! It’s also vegan, gluten free and paleo. It has a very rich taste, much like real ice cream. If you don’t have an ice cream maker, I highly suggest getting one. You will make your money back within a few batches and you can customize your own creations!
Most organic store bought ice cream costs an arm and a leg. Sadly, a good percentage of them still contain carrageenan, which may be linked to cancer. I personally don’t feel comfortable eating it and that is why I got the ice cream maker. This recipe is really easy and only took 30 minutes! I used my Homemade Nutella Recipe to make this. I just had to add extra milk to thin it out more. I think about 1/4 cup extra milk. I just eyeballed it. You want the Nutella to be the consistency of hot fudge so it can blend with the milk in the ice cream maker. If you really want to try this and you don’t have an ice cream maker, you can add it to my 5 Minute Banana Ice Cream!
Clean Eating Nutella Ice Cream
1 cup Homemade Vegan Nutella or your favorite hazelnut spread
1 can coconut milk (I can’t seem to find the thick coconut milk in anything other than a can.)
2 T maple syrup or other liquid sweetener
Make sure your ice cream bowl has been frozen for at least 18 hours. I try to always store mine in the freezer so I can make ice cream on a moments notice. I mixed all the ingredients in the ice cream bowl itself and attached it to the machine immediately. I used a Cuisinart. It should take about 15-20 minutes. The ice cream will be like a soft serve consistency, so if you like a harder ice cream, put it in the freezer for about an hour or so. That’s it! Enjoy!
When I asked you awhile back about what kind of dressing recipes you would like to see, a popular answer was Italian dressing. I had already created a Balsamic Vinaigrette. Now time for Italian. So here it is!
This one is super easy to make as well. I used dried herbs, because that is what I had on hand. Feel free to use fresh ones as well.
Italian Herb Dressing
1/3 cup olive oil
1/3 cup white wine vinegar
1 tsp garlic powder
1/2 tsp thyme
1/2 tsp oregano
1 tsp basil
1 1/2 tsp honey or maple syrup (I used honey)
Mix all the wet ingredients in a bowl. Mix all the dry in another. Add wet to dry and whisk until combined. Another way you can mix is to throw everything in a covered container and shake well. Keep in mind that since this is a homemade dressing, the oil will try to solidify in the fridge. If you plan on using the dressing, just pull it out a few minutes before you need it and then shake well before using. I got close to 1 cup of dressing. It should last in the fridge a couple weeks. Enjoy!
Who doesn’t like a Nutri-Grain bar? I used to eat them like crazy until I wrote Nutri-Grain Bars Exposed. If you read it as well, you probably know that they are laden with way too many chemical and artificial dyes. So, naturally, I had to create my own!
Sadly, it took me two tries. The first recipe I made came out like this:
I did some tweaking the second time around and they still didn’t look that pretty, but I thought, what the heck, I will post them! The second time I learned from my mistakes so hopefully, these will be easy for you to make. I made them with pureed dates and also with a fruit spread. I personally liked the dates better as a filling, but use what ever you like. I may make them in the future with my Homemade Vegan Nutella.
Homemade Nuti-Grain Bars
For the bars:
1 cup almonds
1 cup oats
1 cup white whole wheat flour
1 egg (I used a flax egg replacer)
1 tsp vanilla extract
1/4 cup applesauce
1/4 cup maple syrup
1/2 cup coconut oil
2 T milk (I used oat milk)
salt to taste
For the filling:
your favorite fruit spread or 12 medjool dates blended up into a caramel with a bit of water
Preheat oven to 350. In a food processor, grind up the almonds and oats. Measure them before grinding. Once they are ground into a slightly course consistency, add them to a bowl with the rest of the dry ingredients. In another bowl, add the wet ingredients. Add dry to wet and mix just until combined. Gather the dough into a ball. It will be a bit sticky. Wrap it in plastic and place in the fridge for about 30-60 minutes to firm up. Once firm, cut a piece of parchment paper the size of a baking sheet and lay it on the counter. Cut the dough ball in half. I used a bench scraper to cut mine. Take one piece and roll it out onto the parchment, putting some plastic wrap between the rolling pin and dough. Roll it until it is about 1/4-1/2 inch thick. Spread jam onto the top. Roll the second ball of dough the same way onto another piece of parchment. Place that onto the dough with the jam. I made sure all the sides were sealed up. Then slice into squares with a pizza cutter. Bake for about 13 minutes. These should last a week or two. You can freeze them too. Save your parchment paper as well. You can re-use the same piece over and over again. Enjoy!