I made this coconut milk ice cream recipe using some farm fresh ingredients. I asked my family to taste it and help me name it. My daughter tasted it and immediately said “Oh wow, it’s like a scoop of heaven.” So, that’s what I named it.
Pumpkin Ice Cream sounded delicious to me, but I can’t have dairy. So, I made this recipe with coconut milk. Plus, I added a few farm fresh extras and made Homemade Pumpkin Coconut Milk Ice Cream with Chocolate Chips and Pecans made with maple syrup. It turned out delicious.
My husband loves pretty much anything made with pumpkin, but he has never found a pumpkin ice cream he liked…until now. I made this Homemade Pumpkin Ice cream Recipe by modifying my basic homemade vanilla ice cream recipe. It is delicious.
This recipe is was shared with me by a sweet friend I used to got to church with. It was originally made with American cheese (It was delicious.). I am a big advocate of a more natural diet and farm-fresh ingredients. Over the years, I’ve modified it, ALOT! So, here is my version of Cheesy Zucchini Bake.
Making syrup for canning fruit is a pretty simple task. You can make it as sweet or not sweet as you like. You may also choose to can fruit with unsweetened fruit juice or just plain water, if you prefer.
I have been using this zucchini bread recipe for as long as I can remember. It’s super moist and full of flavor. Add chocolate chips or your favorite chopped nuts for a different taste.