Setting up a sundae bar for dessert is a very fun and easy way to end a meal, requires no cooking, and is interactive where everyone builds their own sundae. All you need is a good tub of ice cream and arrange all the various fixings and toppings. Continue reading “1111. Sundae Bar”
While the overly-healthy concept is enough to throw most people off, this dessert must be given a fair chance. I for one, had to google how to eat yogurt bark. Making it was less of a problem than eating it. Sure enough, the gone-in-three-bites serving size is recommended to avoid messy fingers and face. Continue reading “1106. Frozen Yogurt Bark with Berries”
Discovery of the two-ingredient no-churn ice cream has opened the doors wide for endless flavor possibilities. With the bountiful mulberry harvest this season, it came to me that I should try out a mulberry ice cream recipe, using that very same two-ingredient base. I was not disappointed. Continue reading “1089. Mulberry Ice Cream”
Previously on MCW we’ve had a super food smoothie bowl, and an instant fruity vegan ice cream fit for breakfast. This breakfast bowl is a little bit of both. The reason why I say breakfast is because this much goodness is best eaten on an empty stomach for maximal absorption. It is however just a tasty as a snack or even for dessert. Continue reading “1063. Nice Cream Breakfast Bowl”
Full disclosure: you can make this dessert by buying a pound cake loaf, a tub of vanilla ice cream, and a packet of raspberries where all you do is assemble. Or you could take it a step further like I did and amp up the flavor big time by going home made. Continue reading “843. Berry Ice Cream Lemon Cake”
Ice cream for breakfast seem to be taking off! The recent boost in the healthification of so called naughty foods is finding a firm fan base. These breakfast popsicles are made up of natural yogurt lightly sweetened with honey, and swirled with a touch of jam and granola chunks. Continue reading “825. Breakfast Yogurt Granola Popsicles”
With this magical new way of making a no-churn ice cream, I want to throw out my ice cream maker!
All it takes is whipping cream and a can of sweetened condensed milk, plus whatever flavorings you want.
Today’s is a favorite of mine: espresso and chocolate shards. Continue reading “824. Espresso Chocolate Ice Cream (No-Churn)”
Lemon sorbet is a very refined and elegant dessert. Sometimes it is used to cleanse the palate after a particularly aromatic meal. Sophisticated as it may seem, it also appeals to younger audiences as it is basically a frozen lemonade. Continue reading “795. Lemon Sorbet”
As simple as these chocolate fudge ice pops may be, they are rather scrumptious and have a very special bite to them. Continue reading “667. Chocolate Fudgecicles”
This rich and decadent Lebanese fruit cocktail drink is more of a dessert or meal substitute to tell you the truth.
As delicious as it may be, it does have a combination of components that make it suitable for an occasional treat, and it is really filling. Continue reading “661. Lebanese Fruit Cocktail”