It’s National Ice Cream Sandwich day! The original sandwich was sold in New York from a push cart – for one penny! That was back in 1900, but things have sure changed since then! Jerry Newberg sold the more modern sandwiches, the ones we are more familiar with, in 1945 at Forbes Field.

And today we have sandwiches made with every kind of ice cream and every kind of sides. Here’s one for you that is super easy to celebrate the day! It starts with store bought cookies and ice cream!

What you need:

• 2 cups of vanilla ice cream
• Lavender syrup (below)
• 8 large chocolate cookies (like Safeway’s extreme chocolate chunk)

Syrup

• ½ cup water with ¼ cup fresh, culinary lavender blossoms
• ¾ cup sugar

How to Do it:

Bring the water and the blossoms to a boil, then simmer for about 10 minutes to start the syrup. Add the sugar and simmer until it is reduced to about 2 Tablespoons. Let cool.

Take the ice cream out of the freezer and stir in the syrup. It will be soupy.

Put it back int the freezer until it is firm. OR

Use this No Churn Lavender Ice Cream ^[1].

Split between four of the cookies.

Put the remaining cookies on top and freeze.

Makes 4 servings.

© Copyright 2018 The Lazy Gastronome

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

Ice Cream. What says summer better? And on this summer solstice, I offer to you a delicious, dairy free ice cream made with delicious, fresh summer strawberries! It’s super easy and really refreshing!

What you need:

• 1 can sweetened condensed coconut milk (7.5 oz)
• 8 oz. tub of frozen, non-dairy topping – thawed in refrigerator
• 1 Quart fresh strawberries, cleaned and hulled
• ¼ cup water
• 2 Tablespoons sugar

How to Do it:

Bring the water to a boil. Add the sugar and continue to boil until the sugar dissolves (about 3-5 minutes). Remove from the heat.

Completely empty the can of coconut milk into a blender,

scraping the sides to get it all. Add the strawberries and the sugar water. Blend until the strawberries are blended into the mixture.

Transfer to a large bowl. Gently fold in the frozen topping.

Place in a freezer container with a lid and freeze.

Because this has not milk fat and low sugar, it’s going to freeze harder than regular ice cream. Let it sit on the counter for 10 to 20 minutes before serving to soften it up.

At that point it tastes just like regular ice cream (or maybe better!)

© Copyright 2018 The Lazy Gastronome

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

While we were out on our road trip, I picked up some culinary lavender.  I’ve been seeing “no churn” ice cream recipes all over the place and decided to give one a try – and here is what I came up with!

Totally delicious and so easy!  

No churn ice cream is so easy to make – and you can create so many different flavors using the same basic recipe.

What you need:

• ½  14-oz can of sweetened, condensed milk (about ½ cup)
• 1 teaspoon pure vanilla extract
• ¼ cup cooled Lavender syrup (see below)
• 1 cup heavy whipping cream
• 2 teaspoons culinary lavender (purely dried blossoms, void of any kind of stem)
• Lavender sprigs to garnish

Lavender Syrup:

• 2 Tablespoons dried lavender flowers
• ¾ cup water
• 1 cup white sugar

Make a tea with the flowers and water.  Simmer until it reduces to about ½ cup of liquid.  Strain off the flowers.  Replace to the pan with the sugar and bring to a boil.  Simmer gently until the sugar is dissolved and the syrup is thickened.  Set aside to cool.

How to Do it:

In the bowl of a mixer, beat the first three ingredients until the ingredients are fully incorporated.  Pour in the whipping cream and whip until it is thick and fluffy.

Next, add the culinary blossoms and mix well.

Pour into a glass dish and cover.

Put in freezer for 4-6 hours, until completely frozen.

Serve with a dash of the syrup and sprigs as garnish.

Makes 1 quart

© Copyright 2016 The Lazy Gastronome

We were featured!

Below are some of the items we used to create this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

I love ice cream, but being on weight watchers I select very carefully.  I love the new trend with no churn ice creams and with blueberries ripe and ready, I thought I’d try a little lighter version.

What you need:

• 1 ½ cups fresh blueberries
• ¼ cup water
• 2 Tablespoons sugar
• 4 sprigs of thyme (I used lemon thyme)
• 1/8  teaspoon lemon zest
• ½ teaspoon fresh lemon juice
• ½ cup sweetened condensed milk – fat free
• 1 teaspoon vanilla extract
• 1 8-oz tub of light, non-fat whipped topping (from the freezer case)

How to Do it:

In a sauce pan, bring the berries, water, sugar, lemon zest and lemon juice to a boil.  Smash the berries a little and simmer for about 5 minutes.

Add the basil and simmer another 5-6 minutes.  Remove the thyme leaves and let cool.

In a blender, blend the berries, vanilla and condensed milk together until well mixed.

Place the whipped topping in a large glass dish and gently stir in the berry mix, blending well.

 

You’ll see some of my berries didn’t get totally blended in, but that’s ok.  Cover and freeze until well set – 6-8 hours.

Scoop out some of the berry deliciousness and serve!

Makes about 9 ½ cup servings

Nutrition Facts

• Calories 115
• Total Fat 3.3 g
  • Saturated Fat 2.8 g
• Total Carbohydrate  19.8 g
  • Dietary Fiber  0.7 g
  • Sugars  18.8 g
• Protein   1.9 g

weight watchers points – 6

 

Next I’m going to try for less sugar too!

 

We were Featured!

© Copyright 2017 The Lazy Gastronome

It’s Strawberry Season!

The Oregon strawberry – Oregon (where I live) is home to some amazing produce. One of the things we have all summer is strawberries. The best one has a short season but is big and juicy and sweet. Hood Strawberries ^[16] – There is nothing like these sweet gems.  At the peak of the season they are large, juicy and sweet – but this is the very end and the berries are getting smaller.  I stopped and grabbed a half flat while I still could!

I froze some (for summer treats in the dead of winter), ate a lot, made some strawberry vinegar, ate some more, and made this delicious, no churn ice cream! And of course, ate a few more.

Strawberry ice cream is a sign that summer is here! Using fresh strawberries and no churning, this is an ice cream you’ll love and make often!  It’s just so easy!!

Here’s how you make it!

Puree the berries with the condensed milk in a blender.

Add the sugar and cream of tartar to the whipping cream the bowl of your mixer and whip until the cream is stiff.

Gently, very gently, stir in the strawberry mixture and carefully mix well. Don’t over mix or you’ll loose the fluffy smoothness of the ice cream.

Pour the mixture into a freezer container and freeze until solid.

Makes about 4 cups ice cream – Rich with that fresh strawberry flavor!

Serve with a strawberry garnish!

© Copyright 2017 The Lazy Gastronome

 

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

Here are some other great strawberry ideas! Just click on the picture to go to the recipe…

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