If you're thinking of buying food blogger Alice Currah's new cookbook, "Savory Sweet Life," make sure you've got some free time ahead of you -- because once you see the luscious pictures inside, you'll want to get into the kitchen immediately. From street parties to snow days, Currah has lots of simple but sophisticated suggestions; her summer recipes are an extra-special treat. We've reproduced instructions for three seasonal treats, with her notes, below; they're sure to help you get the kids psyched for sunshine.
Recipes courtesy of Alice Currah. "Savory Sweet Life: 100 Simply Delicious Recipes For Every Family Occasion" is published by William Morrow.
Chocolate Cookies ’n’ Cream Dairy-Free “Ice Cream”
This is the best four-ingredient ice cream you will ever eat. Made with coconut milk, cocoa powder, sugar, and crushed Oreo cookies, it’s so silky and creamy that you’d never guess it is dairy-free. I developed this recipe for Abigail, who is sensitive to dairy, so she could enjoy her favorite ice cream flavor without suffering the consequences later. The result is so amazing that it’s become one of my favorite “ice creams” too!
Makes 1 Pint
One 14-ounce can coconut milk
1⁄3 cup granulated sugar
Unsweetened cocoa powder
10 Oreos, crushed
Combine the coconut milk, sugar, and cocoa powder in a blender and blend for 20 seconds. Pour the liquid into the bowl of an ice cream maker and churn according to the manufacturer’s directions. In the last 5 minutes of churning, add the crushed Oreos. Transfer the ice cream to a plastic container, cover, and store in the freezer until ready to eat.
Note: Chaokoh brand coconut milk works best with this recipe because of its high fat content.
Just for fun: For mocha cookies ’n’ cream ice cream, add a shot of cooled brewed espresso to the liquid mixture before churning it.