Monthly Archives: July 2015

Homemade Ice Cream – Nanaimo Bar

Nanaimo bars from M&M Meat Shops

Nanaimo bars from M&M Meat Shops

A while ago I got an ice cream machine and it’s been quite fabulous, especially on hot days. The machine I got is the Cuisinart ICE-21C which makes all kinds of frozen treats such as traditional and dairy-free ice cream, frozen yogurt and sorbet as well as brownies and caramel, chocolate and raspberry sauce. It’s a pretty fantastic machine that is easy to use, clean and store. The machine comes with a little recipe booklet with basic recipes for vanilla and chocolate ice creams as well as some fun ones like S’mores.

I chose to make a custard-style vanilla ice cream base so I could add whatever the hell I wanted to it afterwards. Once the ice cream is ready, it’s a soft-serve consistency so you simply fold anything you can dream of into it; pie and cake slices, cookies, fruits, etc. I went with a custard-style ice cream because I enjoy a rich and creamy ice cream and the simple cream base ice cream recipes weren’t cutting for me. The egg yolks really help with the creaminess as well as preventing crystallization once in the freezer.


Lately I’ve been craving ice cream because it’s ridiculously hot and humid as well as nanaimo bars for some unknown reason, so I thought of making a mash up of both because why the fuck not! We’re all adults here and we are allowed to eat scrumptious things (in moderation.) Fun fact, nanaimo bars are of Canadian origins and the City of Nanaimo has THE best recipe for homemade nanaimo bars on their website if you feel adventurous. I bought my nanaimo bars at M&M Meat Shops.

The first base I made had cane sugar, cream, milk and vanilla extract and I was not impressed at all. It was blend even though the vanilla was overpowering and it crystallized overnight which made a really shitty and gritty ice cream. It was sadness in a bowl, I tell you! For my second attempt I went with vanilla almond milk and cream and while it was cooking on the stove, it released the most amazing scents of nuts, cream and vanilla – I wanted to drink it all! My cat also felt the same because the bastard drank the foamy fats on top of the liquid when it was cooling down on the counter so he left me with low fat ice cream… which isn’t bad but DAMN YOU CAT FOR RUINING THINGS!


  • 2 cups vanilla almond milk
  • 2 cups 5% cream (a mix of heavy cream and milk) or heavy cream
  • 1 cup cane sugar, separated in half
  • pinch of salt
  • 5 large egg yolks
  1. In a medium saucepan on medium low heat, bring the almond milk, half a cup of sugar and cream to a slight boil
  2. While the milk mixture is heating, whisk on low speed half a cup of sugar and the egg yolks until pale yellow and thick
  3. When the milk mixture has come to a slight boil, add 1/3 of a cup to the egg/sugar mixture then add another 1/3 cup – continue to whisk as you incorporate the warm milk into the egg mixture
  4. Combine egg mixture to the saucepan and bring the heat to low
  5. Take a wooden spoon and mix continuously until the mixture thickens a little a bit – DO NOT overcook, this process will only take a few minutes
  6. Take off the heat and bring mixture to room temperature before covering and refrigerating the mixture up to 2 hours or overnight
  7. If you are not using a flavoured milk like I am, you can add 1 tsp of pure vanilla extract after the mix cooled and before refrigerating it
  8. When the mixture is ready, set up your machine with the frozen ice cream bowl then add the mix
  9. Start and let mix until it is thick, about  20 minutes
  10. On a cutting board, take a knife and 3 nanaimo bar squares (I found 3 to be enough but you can add more!)
  11. Cut the squares in smaller squares and fold the pieces into the soft ice cream before transferring to a container, add the pieces into the machine during the last 2 minutes of the cycle or add the bar pieces in layers with the ice cream (1 layer of ice cream then 1 layer of bar pieces. Repeat until all gone)
Nanaimo Bar Ice Cream

Nanaimo Bar Ice Cream


  • Melt some chocolate with a little bit of coconut oil (about 1 tbsp per 1 cup of oil)
  1. Dip the rim of the ice cream cones in the chocolate – dip in sprinkles or chopped nuts for extra goodness and fun
  2. Blow a small sized balloon
  3. Dip the round tip into the chocolate
  4. Let harden in the fridge for a few minutes
  5. Pop the balloon and enjoy a chocolate bowl – dip in sprinkles or chopped nuts before letting the chocolate harden
Nanaimo Bar Ice Cream

Nanaimo Bar Ice Cream

Categories: Almond Milk, Baking, Cane Sugar, My Photography, Recipes | Leave a comment

Midsummer Mint’s Dream (Choco/Mint Cupcake)

Summer makes me want to eat a lot of chocolate mint flavoured things. I find it sweet yet refreshing and I very much enjoy that on a hot summer day! Today I was craving chocolate so I decided to bake double chocolate cupcakes topped with a mint buttercream.

Cupcake Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 salt
  • 3/4 cup dark unsweetened cocoa powder
  • 1/3 cup maple syrup
  • 1/2 Greek yogurt
  • 1/3 cup almond milk
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup semi-sweet chocolate chips
  1. In a large bowl combine together the flour, brown sugar, baking soda, baking powder and cocoa powder
  2. In a medium mix together maple syrup, Greek yogurt, almond milk, vanilla and eggs until creamy consistency
  3. Add wet ingredients to dry and mix together
  4. Add the chocolate chips and blend
  5. Fill 3/4 of the cupcake liner with batter
  6. Bake at 350°F for 18 minutes

Mint Buttercream Ingredients:

  • 1 cup unsalted butter
  • 2-3 cups icing sugar
  • 1-2 drops of peppermint oil
  • 1 tsp vanilla extract
  • food colouring optional
  1. In a medium bowl cream the butter on medium speed
  2. Add 1 cup of icing sugar and mix until incorporated
  3. Add 1 to 2 drops of peppermint oil depending on how strong you want your mint flavour
  4. Add food colouring (optional) and 1 cup of icing sugar
  5. Blend until incorporated
  6. If you’d like it sweeter, add more icing sugar (I added 2.5 cups and 2 drops of oil)

Chocolate Mint Buttercream Cupcakes

Categories: Almond Milk, Baking, Brown Sugar, Butter, Cake, Chocolate, Food, Greek Yogurt, Maple Syrup, My Photography, Recipes, Whole Wheat Flour | 5 Comments

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