Don’t you just love ice cream that looks pretty, but they taste even better?
I love this flavor of ice cream; creamy smooths, tasty and refreshing. We absolutely loved this one; the burst of flavor from berries as well as from the cherries… Mmm, just so darn tastily!

Summer just started like 5 minutes ago (haha), so I will continue to share more delicious, and I must add, easy ice cream recipes with all of you. Also, I am planning to post a recipe for ice cream that doesn’t use ice cream machine so that way anyone can enjoy it.

At this time I am playing with frozen yogurts, but I haven’t succeeded just yet. As soon as frozen yogurt comes out perfect, I will share a low-cal recipe for that as well.

Anyhow, school here is starting in three or so weeks. I can’t even believe it! We definitely don’t look forward to that day whatsoever. I think it’s too early for kids to go to school at a peak of the summer. That’s just my opinion… but it is what it is. We gotta move on and get ready for the School in August!

I hope you really like this recipe… it is most definitely easy and delicious Berry Medley and Cherry Ice-Cream recipe and a perfect summer treat for you, your family and friends. Okay. I will leave you with this now… Let me know whatcha think?! 🙂 

Hey, if you try this recipe or any other recipe from my blog please share with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

5 from 1 vote

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Easy Berry Medley and Cherry Ice-Cream Recipe

Course Dessert, Snack

Cuisine American

Keyword ice cream, dessert,

Prep Time 5 minutes

Servings 16

Author Sandra | Sandra's Easy Cooking

Ingredients

TOPPING

• 16 oz Frozen Fruit split in half, approximately, Berry medley with cherries

BASE

• 4  cups  Heavy Whipped Cream
• 1  cup  Half and Half
• 1  tbsp.  Rum Extract optional (you can use orange extract; tastes fantastic as well)
• 1  cup  Sugar
• Pinch of Salt

Equipment

• Ice cream maker
• ice cubes
• Salt for Ice cream

Instructions

1. Combine all the ingredients together for the base, then add half (about 8oz) frozen fruit.
2. Transfer the mixture to the Ice cream canister which you froze prior to transferring the mixture (follow instruction for your ice cream maker); add ice around the canister with ice cream salt in between ice cubes. Makes sure to freeze canister as well before transferring mixture into it.
3. Allow it to churn for approximately 40-45 minutes.
4. Meantime, freeze canister or freezer safe dish to transfer ice cream. This is a dish that you will use when the ice cream is done with ice cream machine.
5. Transfer ice cream into freezer safe dish/container, crush remaining 10 cookies and stir into half frozen ice-cream mixture.
6. Add the remaining fruit to the ice cream and stir. Make sure to slightly defrost frozen fruit so the beautiful colors of berries and cherries could bleed into Ice cream.
7. Let it freeze for at least 8 hours before serving, preferably 12 hours.

Recipe Notes

1/2 cup is a standard serving size for Ice-Cream (1 large scoop) There are 8 cups (4 pints or 16 scoops) in 2 quarts of ice cream.

You can buy fruit individually or all mixed in one bag. You can also use any berries that you prefer. 

Hello lovely people! 

Sometimes a girl just wants a nice slice of cake without feeling guilty. 

This is not a sponsored post by any means but I wanted to share a recipe using “Pereg Banana Flour.” I received a box of Pereg flour to try, and banana flour just called my name. I have never worked with Banana Flour so I was a bit skeptical, but I got to tell you guys that it smells absolutely amazing and it was such a pleasure working with it. 

About PEREG and quoting from their website:

Family owned since 1906, Pereg Natural Foods strives to provide our customers with the best spices and grains the world has to offer. We began as a small cart of spices at the open air market and to this day we have spices in our blood. Producing more than 60 varieties of spices, spice blends, and herbs, along with flavored ancient grain mixes, gluten-free quinoa pasta, couscous, basmati rice, spreads and breakfast cereals. All of the brand’s offerings are 100% pure, fresh and natural and never include any additives, preservatives, fillers, MSG, or food coloring. In addition, every product is OU Kosher certified, and many are Non-GMO Project verified, gluten-free certified, Whole Grain Council approved, and vegan.

I just love their message and the products as well so I decided to post a recipe. This cake is moist, delicious and most definitely addicting, but above all, you feel less guilty eating it. My family really enjoyed having a slice of their cup of Almond milk and I loved it with afternoon cup black coffee. The texture is more like you are eating brownies, maybe because I used mashed bananas which were not included in the original recipe, but I just like how the flavor of banana enhanced this cake even more. 

I hope you guys like this recipe, and if you do happen to make it please tag me on Instagram @sandraseasycooking and use hashtag #sandraseasycooking so I am able to see your delicious creations and share with my readers as well.

Happy Cooking!!!

STEP BY STEP INSTRUCTIONS:

3 from 1 vote

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Chocolate Banana Flour Cake

Gluten Free and Vegetarian

RECIPE adapted from Pereg 

Course Dessert

Keyword chocolate, cake, baking

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 9

Author Sandra | Sandra's Easy Cooking

Ingredients

• 11/2 cups Pereg Gourmet Banana Flour
• 1 teaspoon Baking Powder
• 5 tablespoons Cocoa unsweetened
• 1/2 cup Sugar
• 1 teaspoon Cinnamon
• 2 Ripe Bananas mashed (Optional)
• 1/2 cup Milk or dairy free
• 1/2 cup Strong Coffee chilled (decaf works well too)
• 1/2 cup Organic Coconut Oil melted
• 2 large Eggs lightly mixed
• 1 teaspoon Vanilla Extract
• 1 cup Chocolate Chips

Instructions

1. Preheat oven to 350F
2. Line the baking pan with parchment paper. You can also grease the pan with a bit of coconut oil.
3. In the large bowl combine dry ingredients; flour, baking powder, cocoa, sugar, and cinnamon
4. in the separate bowl combine wet ingredients: mashed baba, milk, coffee, coconut oil, whisked eggs and vanilla extract.
5. Add dry ingredients to wet and mix just until combined.
6. Fold in the mixture chocolate chips.
7. Bake it for about 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8. Allow it to cool in the pan for about 10 minutes, then pull it out of the baking pan and let it complete cooling on the wire rack for an hour or so.

Recipe Notes

You may add chocolate ganache, frosting or just powdered sugar if you desire. We like the cake as it is so I just added a bit of sweetened cocoa on the top.

Pancakes. There are many different types of pancakes from savory to sweet, and I enjoy them all! There is not even one pancake that I did not like. This is, as you can see DUTCH BABY PANCAKE, or sometimes called German pancake.

These types of pancakes are so tasty. If you have never made it yourself, then it is a must try. It’s not too complicated. I wrote a simple recipe below and I truly hope you are going to try it. If you follow my Instagram, you probably saw my stories when I was making it. I really liked how it turned out considering that it doesn’t contain all-purpose flour, it tasted very good. Of course, this one will not rise as your regular Dutch baby, but the taste is fantastic especially with those delicious apples.
Okay, friends, I hope you enjoy these pancakes as much as we did.

HAPPY COOKING!

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DUTCH BABY – WITH RYE AND SPELT FLOUR

Delicious breakfast and perfect for weekend brunch.

Course Breakfast

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2

Ingredients

• 3 Large Eggs
• 1 cups milk
• 1-2 tbsp Maple syrup
• Pinch of Salt
• 1/4 teaspoon Baking Soda
• 1/4 cup Organic Rye Flour
• 1/4 cup Organic Spelt Flour
• 2 tbsp. Oil or melted butter + for greasing the oven-safe skillet

TOPPING

• 2 Apples peeled, cored and cubed
• 2 Tbsp. Maple syrup
• Dash of salt
• 1/4 teaspoon Apple Pie Spice
• 1/4 teaspoon Lemon Thyme *optional
• A squeeze of Fresh Lemon juice

GARNISH

• Sliced almonds or any other unsalted nuts
• Powdered sugar
• Maple syrup *optional
• Sprinkle of Apple pie spice
• NOTE
• You may use whatever is in a season i.e, fresh berries, peaches, etc.

Instructions

1. Preheat oven to 425 degrees.
2. Combine eggs, milk, maple syrup, salt, then add both flours. Mix until smooth, you may use a blender, but I prefer mixing with my whisk.
3. Place butter in a skillet or baking dish and place in the preheated oven. As soon as the butter has melted, add the batter to the hot pan, return pan to the oven and bake for about 20 minutes until the pancake is puffed. Lower oven temperature to 300 degrees and bake five minutes longer. Do not open the oven. You can turn on the light and watch it puff up.
4. Take it out of the oven, and the pancake will start to deflate, which is what is supposed to do.
5. Add topping of your choice, but since apples are still in the season why not using this warm and delicious topping.

TOPPING

1. While a Dutch baby is baking, start making apple topping, by peeling and cutting apples into medium size cubes. It does not have to be perfect.
2. Heat a pan with a tablespoon of unsalted butter (or oil could be used). Place apples to get a toasted, golden color on all sides.
3. Keep temperature at medium, more on the lower side.
4. When the apples are halfway cooked, maybe 3-4 minutes, add maple syrup and the rest of the ingredients.
5. Stir a few times and get nicely caramelized syrup, which is fantastic with this Dutch baby.
6. After the Dutch baby is done, add in the middle of the pancake sauteed apples, add nuts (any on hand), and dust with powdered (confectioner) sugar. You may add a sprinkle or two of Apple pie spice and a drizzle of maple syrup, but it is optional.

Recipe Notes

Cookware/skillet that I've used is by Xtrema Ceramic 9.5” omelet pan which was perfect for two servings, or one if you’re hungry.