Plant Based Ice Cream Review

I had been trying to eat more plant based and began a journey of trying out different types of plant based ice cream. My first attempts on this journey left more to be desired. It just seemed like something was missing, but mostly, the types I tried were rather sweet to me.

I'll give you some background on that. I had been switching my preference for ice tea from sweet to fifty percent sweet, and then to three quarters unsweet and only 1/4 sweet. So I was becoming less inclined to go for anything overly sweet.

For the most part, dairy based ice cream did not seem overly sweet to me. Perhaps that was due to the ratio of fat to sweet. Since there wasn't much if any fat in the plant based ice creams, that might have been part of the reason for the extra taste of sweetness.

The types of the plant based ice creams that I tried, (ones I purchased from grocery stores), had a base of either soy milk, almond milk, coconut milk, and cashew milk. The first three plant based milks I tasted seemed very sweet, and they were from different brands. I was about to give up, and then I happened upon cashew milk based ice cream. It was the best. It had good ice cream flavor and wasn't overly sweet.

There weren't many flavors of the cashew milk based ice cream to choose from, but it did do in a pinch. I highly recommend the ones made with cashew milk. Perhaps the fat content in the cashews also helped with the flavor.

On with my ice cream journey:

I was also exploring various vegan type recipes on YouTube and found quite a few on making your own ice cream. I took the basics from what I learned from various recipes and decided just to give a go with the basics only. This is the recipe that I came up with.

Basic Plant Based Ice Cream Recipe

1 part frozen sliced bananas, 1 part fresh or frozen desired fruit, and 1/2 to 3/4 parts of plant based milk

Put all three ingredients in a good performance blender and blend.

It will come out more like soft serve ice cream. If you want it softer, add more of the plant based milk, and less if you want it firmer.

I used my Ninja Auto IQ Kitchen System blender when I am making enough ice cream for two or two plus. Sometimes the portions are larger, lol.

Here are some tips on using the Ninja Auto IQ Kitchen System:

+Plug the unit in once the base is secure on your counter, table. (It has suction feet.)
+Add the ingredients and attach the lid. +Push in the power button. The almost full circle with a vertical line at the top of the circle.
+Then selected the Smoothie button.
+The machine blends and pauses according to it's built in program. It will count down the seconds until it is completely done blending. (I love this part!)
+Almost done. Remove the lid then carefully lift out the blending blade unit. The blades are very sharp. Use a spatula to slide any ice cream into the blender and transport the blending blade to the sink.
+Rinse and then use a bottle brush, I use foam dishwashing liquid to spray it with, and proceed to clean using the bottle brush and the foam cleaner. Do Not Touch the Blades.
+I clean these blades off at this part so that everything comes off more easily. Then it's a breeze. The blender container and the blade assembly can also be washed in the dishwasher. I do it the way I previously described, so that water doesn't set in any of the insides. It's also pretty quick.
+Then, if the mixture is thick enough for ice cream, use a spatula to scrape out the goodness into your bowls or pour the liquid into your cups.

This particular batch turned out to be a milkshake batch! Yum!

The ice cream is fresh and tasty, and not overly sweet unless you add additional sweetener of some kind.

If you want to freeze this ice cream, it will come out really firm. You will need to let it defrost at room temperature for 20-30 minutes or more, depending on how much ice cream you are trying to thaw. I really do prefer enjoying it freshly made.

Does it matter which plant based milk to use?

I have used almond milk or oat milk. Those are my main go to's that I have on hand. I occasionally buy cashew milk if I know I am making mashed potatoes. There is only one store here that carries the cashew milk, so I make it with whatever I happen to have on hand. Any of the plant based milks that I have used have turned out well.

This link will take you to the Ninja Auto IQ Kitchen System on Amazon if you are interested in checking that out. https://amzn.to/4eNBs7n
.

This is the link if you're a one serving kind of person and want to check out the NutriBullet blender. This one has 1200 watts, which is good one to use for blending frozen items. https://amzn.to/4042pzB

If you are interested in checking out the plant based Butterless Pecan Ice Cream that I came up with, you can check out the recipe post card in my CherylsArt store on Zazzle:

Cheryl's Butterless Pecan Ice Cream Recipe
by CherylsArt

It is scrumptious!

Have you had and or made plant based ice cream yet? What did you think? Will you try making your own batch of plant based ice cream?

Cheryl Paton

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Celebrate with a Festive Patriotic Trifle

 Summer is here, and that means it's time for barbecues, picnics, and all things outdoors. Whether you're celebrating the 4th of July, Memorial Day, or just feeling extra patriotic this festive trifle is the perfect dessert to add to your picnic. It's not only delicious but very easy to make.

Festive Patriotic Trifle - Reviewed

Every year for our 4th of July celebration our daughter Jamie, and grandson, Tyler make this festive dessert. This is so easy to assemble, no need for baking skills. Just layer and go. With the vibrant colors and fresh fruit flavors, it's a real crowd-pleaser. You can customize it with your favorite fruits and flavors making this so versatile.

Ingredients for a Festive Patriotic Trifle:

• 1-angle food cake or pound cake (cut into cubes)
• 2 cups strawberries, sliced
• 2 cups blueberries
• 1 cup raspberries
• 2 cups vanilla pudding
• 2 cups whipped cream

Assemble the Trifle:

1. In a large trifle bowl or glass dish, start with a layer of cubed cake.
2. Add a layer of vanilla pudding, spreading it evenly over the cake.
3. Add a layer of mixed berries (strawberries, blueberries, and raspberries).
4. Add a layer of whipped cream.
5. Repeat the layers until you reach the top of the dish, finishing with a layer of whipped cream and berries.
6. Chill in the refrigerator for at least one hour before serving.

I hope you enjoy this festive dessert at your next picnic. The delightful combination of fruit, pudding, and whipped cream is sure to impress your guests.

Find more recipes and desserts on ReviewThis here:

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If you need a Trifle Bowl why not buy one named after me.

Anchor Hocking Monaco Glass Trifle Bowl, 104 oz

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Lemon Mini Muffin Cakes Recipe Reviewed

A few weeks ago, my mom came to our home with a special treat for my family.  Lemon flavored anything is always my favorite.  These little mini muffin lemon cakes were fabulous!  

They were so good, I seriously could not make myself stop eating them.  I finally stuck them in the microwave so they would be "out of sight, out of mind".  However, the little mouse in me kept sneaking back for crumbs and tiny bites.

I don't have pictures of the making process because I was not with my mother when she baked them, but she did agree to let me share and review her recipe. Based on what she told me, this recipe is so easy, more pictures are not really needed.

They would be perfect for a party snack, dessert, breakfast, or perhaps all three if they can last all day in your home. Here, they only survived for one day before they were all gone. We had to guess at how many mini muffins this recipe made and decided it was approximately 48 mini muffins (2 batches when using the featured mini muffin pan below). If you should make them, please count them BEFORE you start eating or sharing them and return here to tell us how many muffins this recipe makes.

Delicious Lemon Mini Muffin Cakes & Glaze Recipe

    Mini Cakes Ingredients

• 1 Box of Yellow Cake Mix
  
• 3.4 oz box of Instant Lemon Pudding 
• 4 Eggs
• 3/4 Cup Vegetable Oil

     

    Glaze Ingredients 

• 4 Cups sifted Powdered Sugar 
  
• 1/3 Cup Lemon Juice   (Real Lemon can be used)
• 3 Tablespoons Vegetable Oil
• 3 Tablespoons Water
• Grated Lemon Zest from 1 lemon, if desired

 

Directions

1. Preheat the oven to 350
2.  Spray mini muffin pan with non-stick spray
3.  In a large bowl, combine all mini cake ingredients and mix (with mixer) for 2 minutes  
4.  Spoon 1 Tablespoon of mix into each mini muffin cup
5.  Bake for 12 minutes
6.  In a medium bowl, mix together all of the glaze ingredients
7.  Prepare a drip tray by lining a cookie tray with wax paper and place a wire rack on the tray
   
8.  Turn the muffins out of the muffin pan
9.  Dip each muffin in the glaze, covering mini muffin as much as possible
10.  Place the dipped muffin on the prepared "drip" tray
    

KITCHENATICS Heavy Duty Half Sheet Baking Pan w/Rack Set, Cookie Sheet for Oven, Rimmed Aluminum Tray w/Wire Cooling Rack for Cooking & Roasting, Half Sheet Pan w/Baking Rack, 13.1" X 17.9" IN Pan

Wilton Recipe Right 24 Cup Mini Muffin Pan

Betty Crocker Super Moist Yellow Cake Mix, 15.25 oz.

Jell-O Instant Pudding & Pie Filling, Lemon, 3.4 oz

ReaLemon 100% Lemon Juice, 8 Fluid Ounce Bottle.

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Lemon Mini Muffin Cakes Recipe Reviewed Written by:

© 2024 Cynthia Sylvestermouse
 

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Black Magic Chocolate Cake Made with Coffee Recipe Review

This black magic chocolate cake is made with black coffee and buttermilk (the magic part) which makes it a rich, delicious cake.  It is my son's favorite cake, therefore I make it for his birthday every year.  

If you love chocolate, this is definitely the cake for you!  The combination of real cocoa, buttermilk and coffee make it a chocolate lovers dream cake.  

For the last few years, I have frosted it with Barbara's chocolate icing recipe which is better than the icing recipe I previously used.  Serve it with chocolate ice cream, if you dare, and you have a triple chocolate masterpiece.  

 

My Mixing Note

I set my mixing bowl in my sink to keep ingredients from blowing or splattering when mixing.  It is so much easier to simply rinse the sink when I am finished mixing batter than it is to clean the counters, walls and floor.

I also pre-measure ingredients before I start.  That way, I know I haven't forgotten any of the ingredients should I get interrupted. 

 

Black Magic Chocolate Cake Recipe by Sylvestermouse
ReviewThisReviews.com

Prep Time	Cook Time	Cool Time	Ready In	Yields
20 min.	30-35 min.	60 min.	2 hrs.	12 - 16 servings

Ingredients 

• 2 cups Swans Down Cake Flour (or 1¾ cups all-purpose flour)
  
• 2 cups sugar 
• ¾ cup unsweetened cocoa powder (100% cacao)
  
• 2 teaspoons baking soda 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• 2 eggs 
• 1 cup strong brewed coffee 
• 1 cup buttermilk 
• ½ cup vegetable oil 
• 1 teaspoon vanilla extract

Directions 

1. Preheat oven to 350°
2. Grease & flour two 9" round cake pans or one 9"x13" pan
   
3. In large bowl, combine/whisk flour, sugar, cocoa, baking soda, baking powder and salt.  (Set mixing bowl in the sink to keep the flour/cocoa from blowing everywhere) 
4. Make a well in the center of the dry ingredients and add eggs, coffee, buttermilk, oil & vanilla
   
5. Beat for 2 minutes on medium speed. Batter will be very thin
   
6. Pour into prepared pans
   
7. Bake at for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean
   
8. Cool for 10 minutes, then remove from pans and completely cool
9. Frost as desired
   

See the Items I Use For Pre-measuring in the Following Reviews:

 Cooking & Baking Prep Tools: Shot Glasses Used As Pinch Bowls Set of Stainless Steel Stackable Magnetic Measuring Spoons Reviewed Mini Increment Measuring Spoons for Tad, Dash, Pinch, Smidgen & Drop

 

 

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Black Magic Chocolate Cake Made with Coffee Recipe Review Written by:

© 2023 Cynthia Sylvestermouse
 

 

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Homemade Pineapple Upside Down Cake Recipe - Dessert Review

We recently celebrated my father's birthday.  When I was going through my recipes, trying to select a cake to bake for him, I remembered his love of pineapple.  I decided to return to an old favorite and made a homemade pineapple upside down cake. 

For this birthday celebration cake,  I made a vanilla cake batter from scratch with pineapple juice instead of milk/buttermilk.  

I used a 10" Cast Iron Skillet, which I cleaned before I started.  I didn't want the taste of bacon grease or other residue transferring to my cake.

As always, I also pre-measured each ingredient before I started.  It is amazing how much salt and sugar look alike when sitting on top of flour.  Or how much baking soda can look like baking powder once you start mixing ingredients together.

Here is my recipe and the directions to make my pineapple upside down cake exactly as you see it in the photo.

By the way, the cake was such a hit with the entire family, I will be making it again very soon.

Pineapple Upside Down Cake Recipe by Sylvestermouse
ReviewThisReviews.com

Prep Time	Cook Time	Cool Time	Ready In	Yields
20 min.	40-50 min.	60 min.	2 hrs.	8 - 10 servings

Before You Start - set out butter, eggs, sour cream, & milk to warm to room temperature (approx. 30 minutes)

Ingredients - Cake Batter 

      • 1½ cups Cake Flour (I use Swans Down Cake Flour) 

     • ¼ teaspoon Baking Soda

     • 1 teaspoon Baking Powder 

     • ½ teaspoon Salt

     • 6 Tablespoons unsalted butter, soften to room temperature

     • ¾ Cup of Sugar

     • 2 Egg Whites (large eggs)

     • ⅓ Cup of Sour Cream

     • 1 teaspoon Vanilla Extract

     • 2 Tablespoons Milk (room temperature) 

     • ¼ - ½ cup Pineapple Juice (juice the pineapple slices were canned in - save any remaining pineapple juice)

Instructions 

1. In a bowl, combine dry ingredients: cake flour, baking soda, baking powder and salt.  Set aside

2. In a separate bowl, beat the butter with a mixer on high until creamy.  Slowly add the sugar, beating on high until creamy again.  Beat in egg whites.  Then, beat in sour cream and vanilla extract.

3. Pour the dry ingredients (bowl 1) into the wet ingredients (bowl 2) and blend together on low speed.  Continue using the mixer on low and slowly add the pineapple juice and milk.  Mix on low until well blended. 

 

Ingredients - Top of Cake

      • Canned Pineapple Slices - 7 slices (2 - 8oz cans) for 10" cast iron skillet 

     • Maraschino Cherries - I use 19 cherries

     • 1½ Sticks (12 Tablespoons) of Butter

     • Brown Sugar

Instructions 

1. Preheat oven to 350°F. (Convection Oven 325°F) 

2. Mix the Cake Batter (recipe above)

3. Melt 1½ Sticks (12 Tablespoons) Butter in the Skillet in the Oven

4. Generously Sprinkle Melted Butter with Brown Sugar

5. Place Drained Pineapple Slices on the Top of Brown Sugar 

6. Add Maraschino Cherries in the center of each Pineapple Slice and between the slices (if desired)

7. Carefully Pour the Cake Batter into the Skillet on Top of the Pineapple & Cherries

8. Bake for 40 to 50 minutes (toothpick to center will come out clean when done)

9.  Cool for 15 minutes, then turn out cake unto a large plate

I did take the remaining pineapple juice and spooned it onto the bottom and the top of the cake for a little extra pineapple taste.  It was delicious!

Swans Down Cake Flour, 32 Oz

Dole Canned Fruit, Pineapple Slices in 100% Pineapple Juice, Gluten Free, Pantry Staples, 8 Oz, 12 Count

See the Items I Use For Pre-measuring in the Following Reviews:

 Cooking & Baking Prep Tools: Shot Glasses Used As Pinch Bowls Set of Stainless Steel Stackable Magnetic Measuring Spoons Reviewed Mini Increment Measuring Spoons for Tad, Dash, Pinch, Smidgen & Drop

 

Check Out More Recipe Reviews at
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Homemade Pineapple Upside Down Cake Recipe Written by:

© 2023 Cynthia Sylvestermouse
 

Air Fryer Fried Dough

 Easy to make air fryer fried dough reviewed.

You will find this sweet treat at your local County Fair or Church Bazaars. They go by many different names, fried dough, doughboys, or elephant ears. Whenever we visit a local fair the first thing I look for is the fried dough. Fried bread dough with sugar or sugar and cinnamon all over it.

These little sweet treats are just as easy to make at home with your air fryer. Over the weekend, I picked up some fresh dough at our local grocery store to make some pizza. I had some dough left over, but it wasn't enough to make another whole pizza so I decided to use my air fryer to make these little sweet treats.

How to make Air Fryer Fried Dough:

1. Take a small portion of bread dough in your hand and begin to shape it into a 4 to 5 - inch disc. not too thick.
2. Set them on a cookie sheet and lightly coat both sides with oil.
3. Spray the air fryer basket with cooking spray or you can lightly brush it with oil.
4. Preheat your air fryer to 350 degrees and set the timer to 9 minutes.
5. Set them in the basket and turn them over after 5 minutes.
6. While they are cooking melt about 1/2 stick of butter.
7. Put 1/2 cup of white sugar in a flat dish. You can add cinnamon and mix it together if you like sugar and cinnamon.
8. When they finish cooking brush with the butter and coat with the sugar mixture.

Make sure you flatten them before adding to the air fryer, as you can see from the picture I made mine a little too thick. They puffed up so much that I considered filling them with strawberry jam but didn't enough on hand. I had room for four at a time in my air fryer basket, I ate one one them before I took the picture. 

If you don't have an air fryer it's just as easy to make these on the stovetop. Check out my recipe here for County Fair Fried Dough.

We love our air fryer, we have a Ninja Foodi Grill and we use it all the time. It's a real time saver for quick indoor grilling or air frying. Check out my review here: Ninja Foodi Grill Review.

For my County Fair Fried Dough recipe on the stovetop, I use my cast iron skillet.

  

Ninja Foodi 5-in-1 Indoor Grill with Integrated Smart Probe, 3.9 L (4 qt.) Air FryerCheck the PriceLodge LCC3 Cast Iron Combo Cooker, Pre-Seasoned, 10.25Check the Price

 

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Mini Cheesecakes Recipe and Mini Cheesecake Pan Review

I have always preferred making cupcakes because they offer a way to have individual serving sized cakes without requiring utensils and plates.  When I came across the Norpro Mini Cheesecake pan, I had to have it!  

My family loves cheesecake and I thought it would be awesome to have individual serving sized cheesecakes.  They have been quite a hit!  I've made them several times since receiving the pan.  Having the mini cheesecakes has allowed everyone to serve themselves whenever they wanted a snack or dessert.  The pan makes 12 mini cheesecakes, which is the perfect number for my acrylic cake plate that fits in my refrigerator. 

There is a cheesecake recipe on the side of the Norpro Mini Cheesecake pan, but I preferred to use my own easy cheesecake recipe since that is the cheesecake my family loves.  I also lightly butter the individual cups in the pan to make the mini cheesecakes lift out easily.  Since it is a nonstick pan, they might push out without the butter, but I haven't been willing to test that theory.  Also, I do hand-wash my mini cheesecake pan. I want it to last for many years.

Mini Cheesecake Recipe by Sylvestermouse
ReviewThisReviews.com

Prep Time	Cook Time	Cool Time	Total Prep Time	Fridge Set	Ready In	Yields
15 min.	15 min.	45 min.	1 hrs. 15 min.	Time 4 hrs.	5 hrs.	12 servings

Ingredients 

For the crust: 

• 1 cup graham cracker crumbs (8 graham cracker sheets) 
• 2 tbsp sugar 
• 5 tbsp butter melted 

 
For the cheesecakes: 

• 16 oz cream cheese softened to room temperature 
• 1/2 cup sugar 
• 1/2 tsp vanilla extract 
• 1 egg 

 

Instructions 

1. Set out the cream cheese and butter to soften at room temperature for at least an hour before you start
   
2. Wrap the mini cheesecake pan (or muffin pan) with aluminum foil in preparation of water bath baking.  (I wrap each cup separately and then wrap the bottom & sides of the pan with a single sheet of aluminum foil
3. Lightly grease each mini cheesecake cup with softened butter
4. Preheat oven to 350°F. (Convection Oven 325°F) 
   
5. Combine the crust ingredients until well combined
   
6. Using the crust tapper tool, press the crust firmly into the mini cheesecake pan cups (about 1½ tablespoon each)      
7. In a large bowl with spout, beat together softened cream cheese, sugar, and vanilla until smooth
   
8. Add egg, beating until just until incorporated (do not overbeat)
   
9. Pour mixture evenly over crusts in the mini cups
   
10. Place mini cheesecake pan in larger pan for water bath (Pour enough HOT water in the pan to reach half way up the pan.) It is easier to set it on the shelf in the oven and then add the water. Pan is really heavy when filled with water 
11. Bake at 350 degrees for 17 minutes in waterbath. Do not over-bake – middle of cheesecakes should be set
    
12. Turn the oven off, open the door slightly and allow the mini cheesecakes to cool in the oven for 45 minutes. 
13. Remove from oven 
14. Remove from mini cheesecake pan and cool completely in the fridge at least 3 hours   

Serve topped with cherry pie filling or other toppings if desired.