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Posts tagged “Rum

Pumpkin Apricot Oatmeal Pie

Pumpkin Apricot Oatmeal Pie

If you bake it in a pie pan, it’s a pie, right?

I am naming this a Pumpkin Apricot Oatmeal Pie to distinguish it from the mushy stuff you usually think of as oatmeal. Don’t get me wrong: I love a hot steamy bowl of oatmeal, but this definitely doesn’t have that soft mushy texture of stove top oatmeal. But then again, it’s not totally soft, moist and dense like a pumpkin pie either, and it has no crust. It’s not cakey either. I think most people would call it baked oatmeal, but really, it’s a cross between baked oatmeal and pumpkin pie. It is packed with dried fruit and has a slightly chewy texture to it. You could eat it for breakfast (because it’s totally healthy and packed full of fiber and  protein and vitamins and other good things), or you could add ice cream and a little drizzle of caramel and call it dessert.

This lovely “pie” was inspired by my sweet friend Ann at The Fountain Avenue Kitchen, who made Pumpkin Baked Oatmeal the other day. She always soaks her oatmeal for several hours before she bakes it. I keep meaning to try that method, wondering if it would change the texture, but I never seem to think ahead enough to do it. Maybe next time?

Pumpkin Apricot Oatmeal Pie

Pumpkin Apricot Oatmeal Pie

  • 1/4 cup golden raisins
  • 2 Tablespoons rum (optional)
  • 1 cup pumpkin puree
  • 1 1/2 cups old fashioned oats
  • 3 Tablespoons maple syrup
  • 2 Tablespoons Stevia in the Raw or brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon real vanilla extract
  • 1 cup lowfat milk
  • 2 Tablespoons Amaretto (optional)
  • 1 egg + 1 egg white
  • 1 ripe banana, smashed (or grated apple would be wonderful too … )
  • 1 1/2 Tablespoons melted butter
  • 1/4 cup dried apricots, chopped into bits
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • For the top: 1/3 cup pecans + a Tablespoon or two of raw turbinado sugar

Directions:

  1. Soak the raisins in the rum for at least 15 minutes to get them nice and plump. If you don’t want to include the alcohol, you can use water with a little vanilla and/or rum extract to plump the raisins.
  2. Preheat the oven to 375 degrees F.
  3. Mix all the other ingredients (except for the topping) in a mixing bowl until everything is well mixed. Add the rum-soaked raisins (with any residual rum).
  4. Spray a large pie pan with cooking spray and pour the pumpkin oatmeal mixture into it, spreading it evenly with a rubber spatula.
  5. Sprinkle the top of the pie with pecans and raw sugar. Bake at 375 for about 40 minutes or until the pie is set and golden brown on top.

To serve, you can cut in wedges and eat it warm, with no topping, or for a fancier dessert oatmeal pie, you can top it with light vanilla ice cream (or vanilla yogurt for an even healthier option!) and drizzle with a little warm caramel sauce. The warm oatmeal pie with the toasted pecans on top and cold ice cream melting into it is really a wonderful contrast, but most of the time I ate it just plain, no topping, because it’s quite nice just like that, with a cup of hot chai.

Pumpkin Apricot Oatmeal Pie

This recipe was shared at Fit & Fabulous FridayShare it SaturdayScrumptious SundayWeekend Potluck, Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Thursday’s Treasures and Everyday Mom’s Meals.


Zucchini Lime Cake with Pistachios

Zucchini Lime Cake with Pistachios

The great thing about being a food blogger is sometimes you get to have cake for breakfast. Which is a very good thing when you stayed up too late baking zucchini cakes to take along to your parents’ house for the 50th wedding anniversary party and didn’t have dinner and woke up STARVING.

I just wanted to use up the last of my zucchini before I visit my parents’ garden again. It is always overflowing with good vegetables this time of year. Besides, we are going to have lots of extra mouths to feed this weekend and it will be good to have something relatively healthy and totally delicious to snack on. The last big zucchini was big enough to make two cakes, so I made a chocolate one and this beautiful zucchini lime cake that my sweet friend Dor from La Difference Catering made when her house was overflowing with courgettes. She calls them courgettes. I think that’s a marvelously elegant word! Still I refer to them as zucchini. That’s just what we call those big green squash things here in the midwest US.

By the way, today we are on the letter Z in the A-Z Health Challenge on facebook! We made it! I have to thank all the wonderful bloggers who contributed their recipes, tips and knowledge along the way. That’s what made it so very fun. I will do a wrapup post with all the letters and their health benefits once this anniversary party is over.

For today, Z is for Zucchini! Let’s eat cake!

Zucchini Lime Cake with Pistachios

Zucchini Lime Cake with Pistachios

Slightly adapted from La Difference Catering. I made just a small amount of frosting because I like it light on the frosting, so if you want a heavily frosted cake, you will need to make extra frosting.

  • 1/2 cup golden raisins
  • 2 Tablespoons golden rum
  • 1 3/4 cup finely shredded zucchini
  • 1/4 cup oil
  • 1/2 cup lowfat or nonfat plain yogurt
  • 3 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Frosting:

  • 3/4 cup powdered sugar
  • 2 oz. light cream cheese
  • zest of 1 lime
  • juice of 1/2 lime
  • Topping: a few Tablespoons of chopped roasted pistachios

Directions:

  1. Set the raisins in the small bowl, pour the rum over and let them soak for a good while (an hour or so) until they plump up good.
  2. Mix the wet ingredients.
  3. Add the dry ingredients and stir it all together. Stir in the raisins and rum.
  4. Spray a 9×13 inch pan with cooking spray, pour in the batter and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.
  5. Mix up the powdered sugar with the cream cheese till smooth, then add the lime zest and juice. Once the cake is cool, frost it. Just before serving, sprinkle with a few tablespoons of chopped pistachios.

Zucchini Lime Cake with Pistachios

This recipe was shared at Weekend PotluckTalent Show TuesdayTrick or Treat Tuesday1 Month of Fun, Cast Party Wednesday, and Thursday’s Treasures.


Rhubarb Rosemary Country Cocktail

Rhubarb Rosemary Country Cocktail

In the continuing saga of my search for something “different” to do with rhubarb, I discovered this cocktail recipe from Bon Appetit that really intrigued me. They call it a Double R Daiquiri, and I had a little time last night and it was SO hot outside that a nice cold cocktail sounded totally perfect. So I decided to give this little cocktail a try.

Now, I didn’t follow the recipe exactly — I accidentally threw all the sugar into the rosemary syrup, leaving none left for the rhubarb. Also, I didn’t wait several hours after cooking up the syrups like the recipe said. The two contrasting liquids seemed quite cool enough within a half hour or so to throw over rocks to me …

But really, I have to say the taste of this drink struck me more like a country cocktail than an upscale daiquiri. Perhaps it had something to do with the mason jar glass I put it in, but that light pink lemonade-ish tone along with the combination of sour, sweet, and earthy flavors just said “country roads” to me. I could almost break out singing a John Denver tune when I sip on this one … so forgive me, Todd Thrasher (the creator of this drink), I love your drink recipe and I hope I don’t offend you by doing so, but when I serve it, I’m going to call it a country cocktail.

Rhubarb Rosemary Country Cocktail

Rhubarb Rosemary Country Cocktail

Recipe adapted from Bon Appetit

Rosemary syrup

  • 1/2 cup + 2 Tablespoons sugar
  • 1 cup water
  • 1/2 cup rosemary leaves (I just cut a bunch of twigs from my little rosemary plant … I didn’t measure them, and I didn’t bother to take them off the stalks either … they are going to get strained out in the end, after all)

Rhubarb juice

  • 1 1/4 cups water
  • 3 cups chopped rhubarb
  • 1 Tablespoon fresh squeezed lemon juice

For the cocktail:

  • 1/2 cup rhubarb juice
  • 1 shot rum (I used Bacardi golden rum)
  • 2 Tablespoons rosemary syrup (more or less to taste)
  • 1/4 of a lemon
  • Slice of lemon and sprig of rosemary, for garnish

Directions:

  1. In a saucepan, mix together the sugar and water for the rosemary syrup and heat to boiling, stirring till the sugar is dissolved. Remove from heat and add the rosemary. Let the rosemary sit and steep for at least 15 minutes, then strain out the rosemary.
  2. Meanwhile, combine the rhubarb, water, and lemon juice in a blender and pulse into a coarse puree. Strain through fine-mesh sieve into a medium bowl. I strained it through a cloth, then squeezed the cloth to release most of the juice out of the puree.
  3. Now, the recipe says to refrigerate the rhubarb for 4 hours or more … I didn’t have THAT much time last night! So stick them in the fridge (or freezer?) and wait until both the liquids are cooled down enough to make a cocktail. You can make these in a pitcher if you want … see the original recipe for instructions on that. I wasn’t going to drink a pitcher-full last night by myself, so I had to improvise on an individual serving. This is what I came up with: fill a tall glass (or mason jar) most of the way with ice. Pour in 1/2 cup of the rhubarb juice, add a shot of rum, a couple tablespoons of rosemary syrup, then squeeze the juice out of 1/4 of a lemon and put it in the glass along to release the oils from the peel as well. Garnish with a sprig of rosemary and a slice of lemon (or a lemon peel twist) and enjoy!

Rhubarb Rosemary Country- Cocktail

This recipe was shared at Summer Drinks Potluck Party.


Ginger Rhubarb Rum Cake

Ginger Rhubarb Rum Cake {Lowfat}

A while ago, I spent a day playing with rhubarb and one of the things I made was ginger rhubarb sauce … the reason I made that sauce was for this idea for a rhubarb rum cake I had floating around in my head.

The first time I made the cake, I was really unhappy with it. It just wasn’t the cake I had pictured in my mind. I gave it to the neighbor and she and her dad loved it, so I figured perhaps I was being too self-critical.

So I made the cake again, with a few improvements. I fed some to my friend and asked him for his feedback. He is not a huge rhubarb fan so he liked that the rhubarb was not “in your face” like so many rhubarb dishes are. I, on the other hand, AM a rhubarb fanatic so I love “in your face” rhubarb dishes, but that wasn’t what I was going for here. I was trying to let the taste of the ginger, the rum, and the rhubarb gently interplay with each other.

I was worried that the cake was too dense, but he challenged me there. Who says a cake has to be light and fluffy? After I tossed out that pre-conception, I fell in love with this cake. It’s moist and dense and flavorful. It does have that delicate interplay of rhubarb, rum, and ginger and they really play so nicely together. I’ve been eating this cake for breakfast all week. Yes, breakfast. What? Who says you can’t eat rum cake for breakfast? I replaced all of the butter in the cake with the ginger rhubarb sauce, used half whole wheat flour for fiber, added pecans and rhubarb, it’s even got yogurt in it. It’s really not so bad for you. I think it’s a very pleasant way to start your day… or if you prefer, you could serve it with afternoon tea or at a dinner party.

Ginger Rhubarb Rum Cake {Low fat}

Ginger Rhubarb Rum Cake {Lowfat}

Adapted from Squidoo

  • 1/2 cup ginger rhubarb sauce (recipe here … if you don’t want to make the sauce, substitute some applesauce)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/2 cup plain nonfat yogurt
  • 1 cup cake flour
  • 1 cup whole wheat flour
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 1/2 Tablespoons baking powder
  • 2 cups rhubarb, chopped
  • 1/2 cup chopped pecans, toasted

Rum syrup / glaze (a.k.a. “cake paint”)

  • 1/3 cup ginger rhubarb sauce
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 Tablespoons butter
  • 1/3 cup golden rum

Directions:

  1. Preheat the oven to 325 degrees F. Spray a bundt pan with cooking spray. In a large bowl, whisk together the rhubarb ginger sauce, honey & sugars to make a smooth mixture. Add in the eggs, vanilla, and yogurt and whisk till smooth.
  2. Add the flours, ginger, salt & baking powder and stir till everything is fully incorporated into the batter. Fold in the rhubarb & pecans.
  3. Spray your baking pan with cooking spray and then dust with flour. I used my grandma’s bundt pan (even though the batter filled it only about half-way), but you could also bake it in a 13x9x2 inch pan if you like. Pour the batter into your pan and bake at 325 for about 50 minutes. Test it with a toothpick to see if it’s done. Let it cool for 15 minutes after you take it out of the oven, then turn the bundt pan over onto a plate.
  4. Make the rum syrup by heating the ginger rhubarb sauce with the sugars and butter till hot and bubbly, then stir in the rum.
  5. Using a basting brush, “paint” the cake with the rum syrup several times, giving it several minutes to soak into the cake between paintings. My daughter helped me with this part. She loves painting things. She decided the glaze should be called “cake paint”.

Ginger Rhubarb Rum Cake {Lowfat}

This recipe was shared at Weekend Potluck.


Barefoot in the Garden Basil, Wine & Rum Spritzer

“When the world wearies and society fails to satisfy, There is always the garden.”– Minnie Aumonier

Barefoot in the Garden Basil Rum & Wine Spritzer

“Spring is nature’s way of saying, “Let’s party!”– Robin Williams

Barefoot in the Garden Wine Basil Rum Spritzer

“Bread feeds the body, indeed, but flowers feed also the soul.” — The Koran

A rose in my garden

“Earth laughs in flower.”– Ralph Waldo Emerson

A rose in my garden

Barefoot in the Garden Basil, Wine & Rum Spritzer

  • 1 1/2 oz. white wine
  • 1 oz. golden rum (I used Bacardi Gold)
  • 1 1/2 oz. basil syrup
  • Club soda
  • Basil leaves & edible flowers for garnish

Fill a large wine glass 2/3 full of ice cubes. In order, add the white wine, golden rum, then the basil syrup. Top with club soda and garnish with basil leaves and a flower.

To make the basil syrup: Mix equal parts sugar and water in a saucepan. Heat till boiling. Toss in a handful of basil leaves. Cook for about 5 minutes, then strain out the basil. Let the syrup cool before using and store in a bottle in the fridge.

Barefoot in the Garden Basil Wine & Rum Spritzer

“All the wars of the world, all the Caesars, have not the staying power of a lily in a cottage garden.”– Reginald Farrer

This recipe was shared at Weekend Potluck and Summer Drinks Potluck Party.


Banana Colada Ice Cream with Spiced Fruit Compote

Banana Colada Ice Cream with Honey Spice Fruit Compote

The other day I was cruising around the blogosphere when I saw some coconut ice cream … I’m not much of a fan of that dried shredded coconut, but I love the flavor of coconut … and I thought: wouldn’t coconut ice cream be dreamy? Or better yet, coconut RUM ice cream? Oh and then you could go a step further and make it pina colada ice cream.

I didn’t want all the fat and sugar from the recipe I saw so I made up my own. It’s fruity with that creamy coconut taste and an underlying hint of banana … because frozen bananas have a luscious creaminess to them that no other fruit can quite attain.

And just for good measure (and a little color!) I added some more fruit on top.

Banana Colada Ice Cream with Honey Spice Fruit Compote

Banana Colada Ice Cream

  • 2 cups fat free half and half
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 frozen bananas
  • 1/2 of a can of light coconut juice
  • 1/4 cup pineapple orange juice concentrate
  • 3 Tablespoons of coconut rum

Directions:

  1. In a medium saucepan, mix half & half & sugar. Heat, stirring frequently, until small bubbles form at the edge of the pan.
  2. In a separate bowl, beat the egg with a whisk or mixer until frothy.
  3. Slowly drizzle a stream of the hot cream mixture (about 1 cup of it) into the egg, whisking or beating constantly.
  4. Gradually add the egg mixture back into the remaining hot cream mixture in the saucepan, whisking as you go.
  5. Cook over medium-low heat, whisking constantly, until mixture thickens slightly and is thick enough to coat the back of a spoon–roughly 5 minutes.
  6. Pour the hot mixture into a blender with the vanilla, frozen bananas, pineapple orange juice concentrate and coconut rum. Blend until smooth.
  7. Put the mixture in the fridge until cool. Freeze in an ice cream maker according to the manufacturer’s instructions.
  8. Serve topped with the honey spiced fruit compote

Honey Spiced Fruit Compote

This makes a small batch of fruit compote, just enough for about 2-3 servings, depending on how much fruit you pile on and how big your servings are. Mix up the fruits if you like — pineapple or mango would be wonderful too.

  • 1 kiwi fruit, peeled and chopped
  • 5 – 7 strawberries, tops removed and chopped
  • 1/2 Tablespoon honey
  • 1/2 teaspoon vanilla
  • A dash of each: nutmeg and ground ginger
  • 1 banana, peeled and sliced

Mix all the ingredients and let sit for 15 minutes or so or until the fruits start juicing a bit. Pour over the frozen ice cream.

Banana Colada Ice Cream with Honey Spiced Fruit Compote

This recipe was shared on Newlyweds Recipe LinkyMelt in your Mouth MondaysFull Plate Thursdays, A Crafty Cook’s April Link Party, and Fit & Fabulous Fridays.


Chocolate Mocha Amaretto Rum Balls

Chocolate Mocha Amaretto Rum Balls

If you are looking for the perfect gift for someone special in your life … or you need something quick and elegant to bring to a (grownup) holiday party, this is it. That is, if they like rum, and chocolate, and amaretto and nuts.

I mean, who doesn’t like those things? Okay, I know there are people who don’t like chocolate and frankly I just think that’s weird. (But my mom is one of them and she is the best mom ever … love you mom! … even if you are weird … ) I know there are people who don’t like nuts, too. My kids fall in that category. But for those people that DO, they are going to LOVE these little balls of yumminess.

These little balls combine some of my very favorite flavors. And since they use dates instead of sugar, they are healthier for you: dates are rich in fiber, and they contain many health benefiting tannins. Tannins are known to have anti-infective, anti-inflammatory, and anti-hemorrhagic (prevent easy bleeding tendencies) properties. Plus dates are rich in vitamin A, iron, potassium, minerals and antioxidant flavonoids such as beta-carotene, lutein, and zeaxanthin*. Pair that with the health benefits of the dark chocolate and the healthy oils in the nuts and you (almost) have a lovely little health-ball! All right, there is still sugar and alcohol so it’s not quite health food, but my point is, you don’t have to feel TOO guilty when you eat these beauties.

Chocolate Mocha Amaretto Rum Balls

Chocolate Mocha Amaretto Rum Balls

Makes about 35 rum balls

  • 2 cups  chocolate graham crackers, crushed into crumbs (about 1 1/2 sleeves of crackers)
  • 1 cup finely ground nuts (I used mostly almonds and a few walnuts)
  • 1/2 cup oats, ground fine in a food processor or handi chopper
  • 1/2 cup dates, pitted and processed in a food processor until the dates form a paste
  • 1/4 cup coconut rum
  • 1/8 cup amaretto
  • 1/8 cup coffee liqueur
  • 1 Tablespoon vanilla
  • 2 ounces dark chocolate, melted (I used half of a 4-oz. Ghirardelli 60% cocoa chocolate bar … if you want a less intense chocolate taste, use milk or semi-sweet chocolate.)
  • For topping: finely chopped nuts, raw (turbinado) sugar, powdered sugar, or melted white chocolate

Directions:

  1. In a large bowl, stir together the cracker crumbs, oats and nuts.
  2. Stir in the liquors, dates and vanilla. The dates will be tough to mix in, but break them into small bits and eventually they will.
  3. Add the melted chocolate, and stir until thoroughly combined.
  4. Form the mixture into balls about 3/4 inch in diameter, and roll each ball in finely chopped nuts, raw sugar, powdered sugar, or drizzle them with melted white chocolate.
  5. If you did the chocolate drizzle, allow the chocolate to set, then store in an air-tight container or package in pretty tins for a lovely gift.

Chocolate Mocha Amaretto Rum Balls

* Date nutrition facts are from Nutrition and You.

This recipe was shared at Midnight Maniac Meatless MondaysWonka WednesdaysTastetastic Thursdays, and the Secret Recipe Club Cookie Party.


Mocha Cream Liqueur Slimmed Down

Sorta Skinny Mocha Cream Liqueur (Homemade Bailey's)

A creamy dreamy, rich and sweet coffee cream liqueur without all the fat of the heavy cream that’s in Bailey’s and those “store bought” cream liqueurs.

Not quite Bailey’s, but oh so good just the same. A very nice nightcap or little something to slip into your coffee.

Did you make the homemade coffee liqueur yet? Hurry up and get it started … you are going to want it for this project!

Your friends called to tell me they would REALLY love you if you gave them a little bottle of this as a gift. (Just make sure they know it should be kept in the fridge!)

Sorta Skinny Mocha Cream Liqueur

Mocha Cream Liqueur Made Skinnier

Adapted from  from New Country Fare: Glorious Liqueurs. 150 Recipes for Spirited Desserts, Drinks and Gifts of Food. (If you are under 21, please skip this recipe.)

Feel free to adjust it to your own liking and make it your own. :)

  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 1 cup homemade coffee liqueur — or Kahlua is ok too
  • 1/4 cup coconut rum
  • 2 teaspoons vanilla
  • 1 1/2 tablespoons french vanilla espresso powder
  • 1/2 cup fat free half and half
  • 1/4 c. chocolate syrup (This is totally optional–I didn’t include it this time–I thought it was quite sweet enough already!)

Directions:

  1.  Blend ingredients in blender till smooth.
  2. Store in refrigerator. Will keep for 2-3 weeks, maybe longer. I don’t think mine has ever lasted that long!
  3. Stir or shake thoroughly each time before serving.

This is great served over ice, blended with or drizzled over ice cream and/or cake, or in a mug of hot coffee.

I think if you wanted to cut the sugar, you could replace the sweetened condensed milk with evaporated milk, then add the sweetener of your choice.

A lactose-free version could be had by swapping out the condensed milk for whatever type of lactose-free creamer you prefer and using almond or coconut milk in place of the fat free half and half, then adding sugar or sweetener until it’s sweet enough for your tastes.

Lowfat Mocha Cream Liqueur

This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food. I hope this post helps you connect with some of your loved ones — the “over 21″ ones anyway!

This recipe was shared at Valentine’s Day Blog Hop and Katherine Martinelli’s St Patrick’s Day Blog Hop


Peach Banana Coconut Ice Cream Sandwiches

Ice cream sandwiches made with Peach Banana Coconut Rum Ice Cream

It’s National Ice Cream Sandwich Day today … what food screams summer fun better than that!

So I made some ice cream sandwiches for you for the occasion. And an ice cream that can be made either in either the regular version or lactose-free. Both are low in fat and sugar and full of good juicy fruit. With a little bit of rum.

The taste of this ice cream is a mild creamy tropical flavor.

Peach Banana Coconut Ice Cream

Ingredients:

  • 2 c. Silk Vanilla creamer (made with soy milk for a lactose-free ice cream) … OR … 2 c. fat-free half & half + 1/4 c. sugar
  • 1 egg, beaten
  • 1 big ripe, juicy fresh peach
  • 1 over-ripe banana that’s turning mushy
  • 1 t. vanilla
  • 1/4 t. ginger
  • 1/4 t. nutmeg
  • 1/8 c. coconut rum (such as Malibu) … or if you want to make it alcohol free, use 1 t. coconut extract.  (If you choose to leave out the alcohol, the ice cream will get much harder in the freezer. The alcohol keeps it from freezing too hard.)

Directions:

  1. In a medium saucepan, mix half & half & sugar or just add the vanilla Silk creamer. Heat, stirring frequently, until small bubbles form at the edge of the pan.
  2. In a separate bowl, beat the egg with a whisk or mixer until frothy.
  3. Slowly drizzle a stream of the hot cream mixture (about 1 cup of it) into the egg, whisking or beating constantly.
  4. Gradually add the egg mixture back into the remaining hot cream mixture in the saucepan, whisking as you go.
  5. Cook over medium-low heat, stirring frequently, until mixture thickens slightly and is thick enough to coat the back of a spoon–roughly 5 minutes.
  6. Remove from heat, transfer into a glass jar and refrigerate until thoroughly chilled–at least 2 hours.
  7. Meanwhile, peel the peach and banana and blend in a handy chopper or food processor till smooth. Add the ginger, nutmeg, vanilla, and coconut rum. If you want some hunks of peach or banana in the ice cream, leave a bit of the fruit out when you are puree-ing, or you can always add a bit of extra chopped peach and/or banana!
  8. Add the pureed fruit mixture to the cooled cream mixture and shake well to mix.
  9. Freeze in your ice cream maker till good and frozen. With my little Cuisinart ice cream maker, it takes about 20 minutes but the ice cream is still soft-serve texture, which is great for eating, but not quite hard enough for sandwiches.
Peach Coconut Banana Ice Cream

To make the ice cream sandwiches:

Ingredients:

  • Soft snickerdoodles, sugar cookies, or nilla wafers
  • Peach Banana Coconut Ice Cream
  • Sprinkles for the sides, if desired

Directions:

  1. Freeze the ice cream in the freezer a couple hours till it’s fairly hard. Once the ice cream is the perfect texture, call in the guests or kids so they can join in the fun of putting the sandwiches together!
  2. Put a scoop of ice cream on a cookie, then flatten with another cookie. Roll or sprinkle on the sprinkles and serve immediately.
Ice Cream Sandwiches with Peach Banana Coconut Ice Cream
Nutrition information for the ice cream:
with one recipe = 6 servings made with the fat-free half and half. This does NOT include the cookies!

peach-banana-coconut ice cream nutrition facts Nutrition facts generated at http://caloriecount.about.com/cc/recipe_analysis.php

This is a Family Fresh Cooking Happy Post. This post was also shared at Katherine Martinelli’s Coconut Bloghop.


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