No Churn Peanut Butter Chocolate Chip Ice Cream

It has been so miserably hot here. I know - I shouldn't complain as people in the south and even Midwest have it so much worse.  But we are not used to humidity in the high 80% - it is stifling and there have been days where there has been NO ocean breeze to move the air, even a little bit.  Ugh!

And when it's too hot to cook or bake or even eat (!), what better use of energy than to indulge in a cooling frozen treat!  This is truly delicious.  I cut the calories a little by using Swerve confectioner's sugar that has NO calories.  The taste didn't suffer at all, in fact I think I like it better than the first time I made it with regular powdered sugar.

If you like peanut butter and chocolate (and who doesn't?!?), you just HAVE to make this ice cream!

Peanut Butter Chocolate Chip Ice Cream

adapted from Created by Diane

2 c. heavy cream
1 - 14 oz. can sweetened condensed coconut milk
1/2 c. peanut butter  (split in half - 1/4 c for the ice cream and 1/4 c for the crumble)
1/4 c. Swerve confectioner's sugar (zero calories )
1/4 c. Enjoy Life (dairy free) mini chocolate chips

Chill the mixing bowl and beaters in the freezer for at least 3 hours - I like to do it overnight.

Mix 1/4 c. of the peanut butter with the confectioner's sugar until the mixture is almost dry and crumbly.  Add an extra tablespoon or two if needed to help "dry out" the peanut butter so it's not a liquid.  You want it kind of dry.  Set aside.

Whip the heavy cream until soft peaks form - 2-3 minutes.  With a chilled bowl you won't need more than 3 minutes (and you don't want it to turn to butter!)

Pour in the sweetened condensed milk and 1/4 cup of the peanut butter and mix on low until well combined.

Place half of the ice cream in an ice cream freezer tub (I really love the Tovolo tubs on Amazon).  Then sprinkle half of the peanut butter crumble over the top and half of the mini chips.  Pour the rest of the ice cream into the container and top with the remaining peanut butter crumble and mini chips.

Yes those are a plethora of mini chocolate chips and peanut butter "fluff" chunks.  It's sheer heaven!

Freeze for at least 4 hours and ENJOY!  This may be my new favorite flavor (until the next one!)

What is left to say...... but YUMMMMMMMM!!!!   

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Cinnamon Crumb Coffee Cake - Grain Free

This recipe is worth every effort and fills the kitchen with the most wonderful aroma.

Cinnamon Crumb Coffee Cake - Grain Free

adapted from Everyday Grain-Free Baking by Kelly Smith

TOPPING:
1 T. butter
1 T. plus 1 t. raw clover honey
1 1/2 t. cinnamon
1 c. pecan pieces, finely chopped

CINNAMON SWIRL:
1 T. butter
2 T. raw honey
1 1/2 T. cinnamon

COFFEE CAKE:
3 1/2 c. almond flour
1/4 c. coconut flour
1 t. baking soda
1/2 t. salt
1/2 c. raw honey
1/4 c. butter, melted
1/2 c. full fat coconut milk
1 T. vanilla extract
2 t. apple cider vinegar
4 eggs,  plus 2 egg whites

Preheat the oven to 315 (that is not a typo!).  Lightly grease a 9x9" baking pan and set it aside.

Topping:
In a small bowl combine the butter, honey and cinnamon until very well blended. Add the finely chopped pecans and mix until well combined.  Set aside.

Cinnamon Swirl:
In a small bowl, whisk the butter, honey and cinnamon until well blended.  Set aside.

Coffee Cake:
Combine the almond and coconut flours, baking soda and salt in a food processor.  Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order listed.  Cover and pulse a few times to combine.  Then process until the batter is smooth and creamy, about 20-25 seconds.

Scrape down the sides of the food processor bowl and add the eggs and egg whites.  Cover and pulse a few times to combine.  Then process just enough to blend the eggs into the batter, about 10-15 seconds.  Scrape down the sides again as needed.

Pour about half of the batter into the square baking pan.  Spread it out evenly using an offset spatula.

Spread the cinnamon swirl mixture over the batter and carefully spoon the remaining batter on top of the cinnamon swirl..  Use the offset spatula to smooth the top of the coffee cake batter.

Finally, crumble the topping mixture over the top of the batter, covering as evenly as possible  Gently press the topping into the batter.

Bake the coffeecake for about 45 minutes of until light golden brown along the edges and a toothpick inserted in the center comes clean.

Let the cake cool for about 5 minutes before cutting and serving.  Serve warm or freeze individual slices for future use.

When baking something that is primarily almond flour, it is best to serve it as soon as possible.  If there are leftovers, keep them in the refrigerator for 2-3 days.  I like to rewarm baked goods in the microwave to improve the flavor after storage.


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