Thursday, July 12, 2012

Chocolate Banana Almond Milk Ice Cream

I recently bought an ice cream maker.  Of course, that means I've been trying ice cream recipes.  The first batch was the recipe that came with the machine.  Full fat, heavy cream, decadent and delicious but not exactly what I had in mind.  Second batch was ice milk - no cream.  Tasted like those fudge popsicles, more like sorbet.  Then, I decided to look for a non-dairy, no cook, no egg recipe and found this vegan recipe that uses only 4 ingredients.  Could this actually taste good?

 All of the prep is done in the blender.
 Almond milk
 stevia (called for sugar)
before blending
 after blending
 add the bananas to the blender
 blend again
 until mixture is smooth
 pour mixture into ice cream maker
 recipe said it would take about 15 minutes
 after 5 minutes

 after 10 minutes
 after 15 minutes
 I let it go for almost 20 minutes
 I spread it into a shallow pan to allow it to harden in the freezer.
 After about an hour or so I checked to see how it was coming along
 and, of course, there was some taste testing.
Finished product looks good enough to eat, doesn't it?

When it was first blended, the banana flavor was very strong.  As it froze, the flavors blended and the chocolate flavor came through.  I know there are some of you, like me, who can't have the same foods as everyone else.  This recipe was really exciting to me because there is no gluten, no soy, no dairy and no eggs.  Most importantly, however, it tasted delicious!  Hope some of you will try it and let me know what you think.  Thanks for visiting the Americus Garden Inn Bed & Breakfast.


1 1/2 cups of vanilla almond milk
2 TBS of unsweetened cocoa
2 packets of stevia
2 ripe bananas

Place almond milk, cocoa and stevia in the blender.  Blend until combined.  Add bananas.  Blend until combined.  Pour mixture into ice cream maker and process until thick and almost frozen.  Spoon into a shallow pan and allow to freeze to desired consistency.  ENJOY!

Friday, July 6, 2012



I love coffee.  Especially our Americus Garden Inn Bed and Breakfast Signature Blend from Cafe Campesino.
 Everyone is drinking iced coffee these days.  With the crazy hot temperatures, you crave something cool.  So, when I saw a recipe for coffee jello, I was intrigued.  Actually, I thought it would be weird.
 Well, I am happy to say that it is DELICIOUS and refreshing.  Would you like the recipe? 
Thanks for visiting the Americus Garden Inn Bed and Breakfast.  Come visit us again, soon.



  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1-1/2 cups hot brewed coffee
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 1/2 cup heavy whipping cream
  • Instant espresso powder and chocolate-covered coffee beans, optional

  • In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in coffee and 1/4 cup sugar. Heat over low heat, stirring until gelatin is completely dissolved.
  • Pour into four Irish coffee mugs or 4-oz. custard cups. Cover and refrigerate until set.
  • In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Serve with gelatin. Garnish with espresso powder and coffee beans if desired. Yield: 4 servings.

Nutritional Facts 1 serving equals 182 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 17 mg sodium, 20 g carbohydrate, 0 fiber, 2 g protein.
Originally published as Cool Coffee Gels in "Taste of Home" February/March 2011, p35