Dairy-Free, Dessert, Gluten-Free, Paleo, Product Review, Snack, Sweet

Sweet Potato Curry SWAPPLES™ Ice Cream Sandwich

I love shopping locally. This could have to do with the fact that DC has tons of interesting local products, thanks to Union Kitchen, a food incubator located in Northeast DC who now has two locations brimming with startups. I hate picking favorites, but there are two Union Kitchen products I just can’t live without: SWAPPLES™ and Jawea Ice Cream.

SWAPPLES™ are these incredible savory freezer waffles that are entirely made of vegetables. They’re gluten-free, dairy-free, Paleo, vegan…the list goes on. The primary ingredient in these puppies is yucca, a root vegetable that is utilized far more in South America than it is in the US. SWAPPLES™ is changing that. I know your first instinct is to think “blech” when I say it’s a waffle made of vegetables, but I cannot emphasize how amazing these things actually taste.

Jawea produces a line of dairy-free ice creams that use coconut milk as its base, and let me tell you, they know what they’re doing. I would consider myself somewhat of a non-dairy ice cream connoisseur, and I can tell you these treats are the real deal.

Since I love these products so much, it only made sense to combine my two favorite flavors of each – Sweet Potato Curry and Salty Dulce – together in the happiest food marriage known to man: the ice cream sandwich. I know this flavor combo sounds a little quirky, but don’t knock it ’til ya try it.

Recipe created for NOBREAD.

Level: Easy

Prep Time: 2 minutes
Cook Time: 5-6 minutes
Rest Time: 10-12 minutes
Total Time: 17-20 minutes

Servings: 2 ice cream sandwiches

Ingredients:
1 bag Sweet Potato Curry SWAPPLES™
1/2 pint Jawea Salty Dulce Ice Cream
1 cup chocolate chips
1 1/2 tablespoons coconut oil

Directions:

  1. Defrost SWAPPLES™ in the microwave for 10 seconds.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Throw in the toaster, and toast until golden brown.
  3. Grab your cooling rack, and place a sheet of parchment paper underneath.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Remove SWAPPLES™ from toaster, and let cool completely on cooling rack.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. While SWAPPLES™ are cooling, place chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 15 seconds.
  6. When chocolate chips are melted, add coconut oil. You do not have to melt the coconut oil beforehand, since the chocolate will melt it anyways.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Once SWAPPLES™ have cooled, dip them in the chocolate mixture. You can dip half like me, coat them completely, or even just drizzle the chocolate on top – whatever you want.
  8. Let chocolate cool completely, forming your “magic shell.”

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Place your pint of Jawea Salty Dulce ice cream on its side. Using a bread knife, slice two sections of ice cream that are about 1/2 inch to 1 inch thick. Basically, slice as much ice cream as you want for your sandwich!
  10. Put slice of ice cream onto one SWAPPLES™, and add the other swapple right on top.
  11. Voilá! You have a SWAPPLES™ ice cream sandwich!
    Photo by Analiese Trimber

    Photo by Analiese Trimber

     

Hungry for some SWAPPLES™ now? See where you can buy them here.

Standard
Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Coffee Bacon Ice Cream

There’s no denying coffee and and bacon are meant to be consumed together. Sometimes I feel like their partnership is a bit more important than the one between bacon and eggs, because out of the group, coffee and bacon are the ones I can’t live without. Don’t get me wrong, I absolutely love my fried eggs, but I simply can’t function without my morning coffee.

If you’re a devout follower of my blog, you know I use espresso powder in pretty much any sweet thing I make, especially baked goods, so this ice cream is not the first time bacon and coffee have met in my life. However, it is the first recipe for ice cream I have ever posted, so let’s celebrate by all doubling this recipe and having one big party in the ice cream’s honor. Down?

Level: Easy

Prep Time: 5 minutes
Rest Time: 2 hours-overnight
Process Time: 15 minutes
Total Time: 2 hours, 20 minutes up-overnight + 20 minutes

Servings: about 1 1/2 pints

Ingredients:
5 slices bacon, diced
1 1/4 cups raw cashews
1/4 cup coconut sugar
1/3 cup maple syrup
1 14-ounce can full fat coconut milk
2 1/2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 cup espresso powder, or more, depending on how much coffee flavor you like

Directions:

  1. Make sure the churning for your ice cream maker has been in the freezer for 24-48 hours.
  2. Add cashews to a small bowl and fill with water. Let soak overnight or for at least six hours.
  3. Once cashews have soaked, strain out water.
  4. Add cashews and all remaining ingredients to your food processor. Blend until fully incorporated, making sure to scrape down the sides if necessary.
  5. Remove ice cream base to a loaf pan or other non-stick pan.
  6. Place in the refrigerator overnight, or for at least two hours.
  7. In a small frying pan over medium heat, add bacon and sauté for about 5 minutes or until fully cooked.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. Remove cooked bacon to plate lined with paper towels to absorb the grease.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Chop bacon to desired size and set aside.
  10. Assemble your ice cream maker and add ice cream base to your churning bowl.
  11. Turn ice cream maker on and churn for approximately 20 minutes or until ice cream resembles a soft-serve texture.
  12. Add bacon and any other desired toppings at the end and let churn until fully incorporated.
  13. Remove ice cream to a freezer safe container and let set for a few minutes to a few hours, depending on the texture you like your ice cream, then serve.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    IMG_3101

    Photo by Analiese Trimber

Standard
Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Paleo Caramelized Nectarines with Bacon

Summer is a time where magical things happen. It’s warm, the sun actually shines, people leave the couch and actually do things, and I’m convinced it’s socially acceptable to partake in what I call “grillin ‘n’ chillin” as often as desired. These things are cool, but there are a few things I consider to be even more magical: summer fruits and bacon (duh).

I literally live for peaches and nectarines. I am so obsessed I even bought them before they were totally in season to make this recipe because I just couldn’t wait any longer. Stone fruits are so incredible because when you sprinkle a little sugar on top and thrown them in the oven (or on the grill!) they completely transform into a high-quality dessert in less than fifteen minutes.

And while I was on the caramelized peaches kick, I figured it couldn’t hurt to throw in some caramelized bacon, too. Predictable.

Level: Easy

Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

Servings: 2-4

Ingredients:
2 slices bacon
2 nectarines or peaches
approximately 1/4 cup sugar (I used coconut sugar)

Directions:

    1. Preheat oven to 500 degrees.
    2. Slice bacon in half length-wise, so the strip is half as wide. Then dice from there. This is the ideal dice for this dish.
    3. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 4 minutes, or until nearly cooked but not cooked all the way.
    4. Remove bacon to a plate lined with paper towels to absorb the grease. Pat as dry as possible.

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    5. Once dried from the grease, chop bacon into very small pieces. Set aside.
    6. Slice your nectarines or peaches in half and remove the pit.
    7. Place in a medium-sized oven-safe pan or dish.
    8. Sprinkle sugar onto nectarines/peaches.

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    9. Put in oven for one minute.
    10. Take pan out of the oven, sprinkle bacon onto each nectarine, and top with more sugar (this is the caramelized bacon part!!)

      Photo by Analiese Trimber

      Photo by Analiese Trimber

    11. Place back in oven for about 5 minutes or until sugar is melted and bacon is fully cooked.
    12. Top with ice cream and cry tears of joy.
Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

Standard

Spoon University Blogger The Bacon Princess got a chance to visit Nicecream Factory, an ice cream store right outside of Washington, D.C. to learn everything there is to know about their new chocolate bacon ice cream.

bacon ice cream gif 2
Nicecream gets all their ingredients from local farmers and uses liquid nitrogen to create the freshest ice cream you’ve ever had.

bacon princess gif 8
Seriously, doesn’t that look freaking awesome?

bacon ice cream gif 3

You’d think everyone would be down with bacon in ice cream, but a lot of people are hesitant when they see it on the menu. This was confusing to us, so we roamed the streets to see what the deal was. Apparently there are a lot of vegetarians in DC.

bacon ice cream gif 5

All in all, we decided it doesn’t matter what the haters think because have you seen a more perfect scoop?

bacon princess gif 9

bacon ice cream gif 12

The Bacon Princess’ thoughts? A super rich scoop with the perfect consistency that epitomizes salty and sweet, and you must be absolutely insane not to try it.

bacon ice cream gif 4

To find out when Nicecream will be offering their chocolate bacon flavor, check out their flavor calendar.

Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Paleo Sweet Potato Brownies

Not quite sure what it is, but my sweet tooth has been insatiable lately. Worse than normal, if that’s even possible. However, I can never let my stomach win outright when it comes to a battle with my brain and my morals, hence “healthy desserts.” This is a thing, people. I swear to you, desserts do not have to be bad for you for them to be fulfilling.

Take these brownies, for instance. No gluten, dairy, nuts, grains, or refined sugar. We can continue to analyze these brownies on paper about what they don’t have, but what they do have is obviously more important. Outstanding flavor, rich texture, the ability to satisfy your cravings. And, you can eat half of the pan and not feel gross or even the slightest bit guilty. Now, that is powerful.

Level: Easy

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes

Servings: 16 (ha ha ha, more like 8 or 4 or…2)

Ingredients:
1 cup sweet potato mash/purée (about one large sweet potato)
1/2 cup banana, mashed (about one large banana)
1/4 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla
4 eggs
1/4 cup coconut flour
1/4 cup tapioca flour
1 teaspoon baking soda
1 pinch salt
1 teaspoon cinnamon
1 tablespoon espresso powder
1/3 cup cocoa powder

Directions:

  1. Preheat oven to 350 degrees and line a 10×10 baking dish with parchment paper.
  2. In a medium-sized bowl, combine sweet potato, banana, coconut oil, maple syrup, vanilla, and eggs.
  3. In a separate, large bowl, combine coconut flour, tapioca flour, baking soda, salt, cinnamon, espresso powder, and cocoa powder.
  4. Add wet ingredients to dry ingredients and mix until fully incorporated.
  5. Pour batter into baking dish.
  6. Bake for 40-45 minutes, or until a you insert a toothpick and it comes out clean or just with a few crumbs.
  7. Take out of oven and let sit for a couple minutes.
  8. Grab two sides of parchment paper, and transfer brownies to a cooling rack.
  9. Let cool completely. This will be hard, but these actually taste better when they’re fully cooled. I wouldn’t make you wait unless it really made a difference! The texture really comes together as they cool.
Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

Standard
Dairy-Free, Dessert, Gluten-Free, Paleo, Sweet

Paleo Bacon Snickerdoodle Ice Cream Sandwich

If you own an Instagram account, you probably know everyone is freaking out about ice cream sandwiches this summer. From classic approaches like vanilla ice cream sandwiched between two chocolate-chip cookies, to untraditional versions where cookies are replaced with things like donuts, pop-tarts, or churros, for what I’m convinced is solely for straight-up shock value, the general population is definitely glad this old-timey dessert is making a comeback.

Now, I’m on Instagram far more than I should be, and I have not seen nearly enough ice cream sandwiches that include bacon (or that are paleo, but that’s a different story). As a matter of fact, I don’t even think I’ve seen one with bacon at all. What. A. Crime. Well don’t worry, The Bacon Princess is here. And to compensate, bacon appears not once, but TWICE in this ice cream sandwich. First, bacon magically hops into the bowl with cinnamon and sugar, intent on being rolled all over that snickerdoodle dough. And THEN, it decided to candy itself with some espresso powder, hell-bent on corrupting the pureness of vanilla ice cream (in the best way). The bacon…it has a mind of its own!

Level: Easy

Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: about 15 minutes
Total Time: about 40 minutes

Servings: 4 sandwiches

Ingredients:
6 slices bacon, diced
2 cups almond flour
1/4 teaspoon baking soda
1 pinch salt
1/3 cup coconut oil
1/4 cup + 2 to 3 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 tablespoon coconut sugar, optional
2 tablespoons espresso powder
ice cream – your choice. Paleo ice cream exits, I promise. Or you can make it using a recipe like this.

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 5 minutes, or until fully cooked.
3. Using a slotted spoon, remove half of the cooked bacon to a plate lined with paper towels to absorb the grease. Pat dry.
4. Remove as much grease from pan as possible.
5. Over low heat, add espresso powder and two to three tablespoons of maple syrup to the bacon left in the pan. You can use coconut sugar if you have it, or maple syrup will be fine.
6. Cook for a couple minutes, or until the maple syrup bubbles for a little while.
7. Remove to a plate lined with parchment paper (not paper towel or it will stick!). Let sit until you are ready to assemble the sandwiches.

Photo by Analiese Trimber

Photo by Analiese Trimber

8. Once the cooked plain (not candied) bacon is cooled and as much of the grease as possible has been absorbed, put in a food processor/Vitamix and pulse until very fine. If you don’t have an appliance, chopping as finely as you can will do.
9. In a medium-sized bowl, combine almond flour, salt, and baking soda.
10. In a separate, small bowl, combine coconut oil, 1/4 cup maple syrup, and vanilla.
11. Add wet ingredients to dry and combine fully.
12. In another small bowl, combine cinnamon, ground bacon, and coconut sugar, if you are using.

Photo by Analiese Trimber

Photo by Analiese Trimber

13. Grab a heaping tablespoon of dough, roll into a ball, and then roll in the cinnamon/ground bacon mixture, making sure all sides are covered.
14. Place covered balls of cookie dough on your baking sheet, at least 2-3 inches apart. This batch of dough yielded 8 cookies for me.
15. Tear yourself a small piece of parchment paper, place over a cookie ball, and, using a measuring cup, gently flatten each cookie. The parchment paper is so the dough doesn’t stick to the measuring cup. Also, don’t go too overboard, just gently press until the balls turn into semi-flattened discs.
16. Bake cookies for 10 minutes, or until bottoms of cookies are slightly golden brown.
17. Let cool on baking sheet for about 2 minutes, and then remove to a cooling rack to cool completely.
18. Take cooled candied bacon, add to food processor/Vitamix and pulse until fine. Again, if you do not have an appliance, chopping as fine as you can will be okay.
19. Transfer candied bacon bits to a plate.
20. Once cookies are cooled completely, scoop your favorite ice cream (I used vanilla Luna & Larry’s Coconut Bliss– the best Paleo ice cream there is!) onto one cookie and smooth out.
21. Sandwich other cookie onto the one with ice cream and roll in the candied bacon bits.
22. Eat the hell out of it. Just a note: you can totally assemble these babies, put them in a Ziploc, and throw them straight into the freezer to enjoy later.

IMG_0744

Standard