Peppermint Cream Cocoa {or Coffee}

Awww. Throw-back to the blogging days we shared a fun virtual Christmas Brunch together. Remember this??

I decided to re-post this delicious Peppermint Cream Cocoa recipe (originally published December, 2013!) just in case you needed a reminder of this wonderful and SIMPLE recipe!!!

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It was a fun experiment – creating a whipped cream topping for yummy hot drinks. But I had to wonder, would simply adding a little sweetener and peppermint extract to whipped cream really make cocoa or coffee that much more special?

Ohhhhhhh yes, yes, yes, and yes again. I quickly put this together one afternoon, plopped a generous serving onto a cup of freshly brewed coffee, and immediately decided that I needed to sit down, close my eyes, and relish the moment. It was hot beverage deliciousness in a mug. The rest of the family enjoyed this special whipped cream on their hot cocoa, and we all declared it to be ah-mazing.

Peppermint Cream Cocoa

Matt was finishing some work at the computer at the time, and therefore hadn’t joined us at the table yet to enjoy this treat. I took him a mug and declared with excitement, “Seriously, who needs Starbucks??”  As he was a bit distracted with the work he was doing, he looked up, confused as he saw that I was cheerfully sipping coffee and that I had a dob of whipped cream on my upper lip. “What? You need Starbucks? Why?”

No, no. I really, really don’t. I had everything I could want in a special hot drink, all without the high fructose corn syrup or big price tag. And now, I am sharing this recipe idea with you. Enjoy, savor, stay healthy, and save yourself some cash.

Peppermint Cream Cocoa (or Coffee)Yum

Peppermint Cream Cocoa {or Coffee}
 
Author:
Ingredients
  • 1 cup heavy whipping cream
  • 3-4 drops liquid stevia (or another sweetener of your choice like maple syrup)
  • 1 teaspoon peppermint extract
Instructions
  1. Whip cream for several minutes to form stiff peaks.
  2. Drizzle in stevia and peppermint extract.
  3. Whip quickly to mix into the cream.
  4. Serve on hot cocoa or coffee.

Here is my easy and delicious Hot Cocoa Recipe. Or even easier – here is my Hot Chocolate Mix recipe.

Which do you like better – coffee or hot cocoa?

Dark Chocolate Peppermint Mousse

This Dark Chocolate Peppermint Mousse recipe was originally published here in 2014. I decided it deserved to be bumped back up to the top of my site so you can relive the deliciousness. It’s such an easy recipe that you can quickly make it during these last few days before Christmas!

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This is one of the easiest treats you will ever make.  You’ll especially appreciate the final step.  Allow me to explain…

Many a recipe (including this one) will instruct us to:

    1. Mix ingredients.
    2. Pour mixture into serving dishes.
    3. Chill for at least two hours.

Is it just me, or does it seem that in order to follow the directions diligently we should mix our ingredients, pour the mixture into serving dishes, then promptly “put our feet up and do nothing for at least two hours?”  It says to “chill” right?  If we read this literally, I do believe we are being told to do absolutely nothing.  Relax.  Take a breather.  Chill out already.  For two entire hours (or more – don’t forget the “or more”).

Is anyone else thinking about Amelia Bedelia right now?  (If you haven’t read those children’s books, you’re missing out.)

Now I’m not exactly sure what to think about recipe instructions that say, “chill until firm.”  Rarely do I notice more defined muscle tone when I’m chillin’ in my chair for two hours or more.  “Chill until it jiggles in the middle” – well now, unfortunately that makes quite a bit more sense.

I’ll be the first to admit that taking time to rest doesn’t come easy for me.  I’d love to “chill” after mixing up a recipe – but who will take care of all those dirty dishes?  Amelia Bedelia, perhaps?  If only.

While I’m sure we could have a lovely discussion about taking time to rest, washing dishes, or encouraging healthy muscle tone – I will now turn the conversation back to this new recipe I’d like to share, letting you know that in fact, once you mix it up, it needs to be poured into serving dishes and chilled.

Dark Chocolate Peppermint Mousse

Dark Chocolate Peppermint MousseYum

Dark Chocolate Peppermint Mousse
 
Author:
Serves: 6
Ingredients
  • 1½ cups heavy whipping cream, divided
  • 1 cup dark chocolate chips
  • ½ teaspoon peppermint extract
Instructions
  1. Measure ¾ cup cream into a sauce pan.
  2. Heat until hot, but not boiling.
  3. Remove from heat.
  4. Add chocolate chips, stirring until melted.
  5. Stir in peppermint extract and set mixture aside.
  6. Whip the remaining ¾ cup cream in a bowl until firm peaks form.
  7. Fold chocolate mixture gently into whipped cream.
  8. Spoon mousse into 6-8 bowls or cups.
  9. And finally, the instructions you've all been waiting for: Chill for at least two hours before serving.

To be clear, this means that you need to put the mousse into the refrigerator for at least two hours until you are ready to serve it to your family or guests.  Before the pan and bowl get crusty, wash your dishes and wipe down the counter-tops.  Then hug your children, check the mail, return a phone call, switch out the laundry, get out meat for dinner, scrub the gunk off the floor, and re-hang the curtain that got pulled down.

After that, by all means, you should chill. :)

Simple Peanut Butter Chocolate Chip Cheesecake Pie

Once you’ve got your Chocolate Pie Crust made, you’ll need this Peanut Butter Chocolate Chip Cheesecake Pie recipe to go with it.

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I will say right off the bat that if you must avoid peanuts at your house, simply leave the peanut butter out of this recipe and make a regular Chocolate Chip Cheesecake. This tastes amazing either way!

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Can you use a regular pie crust for this pie? Of course you can. I’m not the boss of you. You can even use a graham cracker crust. You can go crustless. So many options!

No matter what though, I do suggest that you make this pie. It is super easy and a huge hit!!

Simple Peanut Butter Chocolate Chip Cheesecake Pie

Simple Peanut Butter Chocolate Chip Cheesecake Pie
 
Author:
Serves: 8 pieces
Ingredients
  • 8 ounces softened cream cheese
  • 1 cup natural creamy peanut butter*
  • ⅔ cup sucanat or sugar OR 30 drops liquid stevia
  • 1½ cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips***
Instructions
  1. In a high power blender mix cream cheese, peanut butter, sweetener, cream, and vanilla until thick and smooth.
  2. Fold in chocolate chips.
  3. Spread into a prepared pie crust.**
  4. Chill pie in refrigerator for at least 2 hours before serving.

*Get our Natural Peanut Butter recipe here.
**Find our Chocolate Pie Crust recipe here.
***These are our favorite Mini Chocolate Chips to use.

Simple Peanut Butter Chocolate Chip Cheesecake Pie

Need more cheesecake recipes? Some of these will be great in the Chocolate Pie Crust! Or in a Regular Whole Wheat Pie Crust. Or maybe they should remain crustless. Ohhhh, the options!

Easy Cheesecake Recipes

What are your favorite desserts to make at Christmas time? Think you should add this Chocolate Chip Cheesecake to your list?

Real Food Chocolate Pie Crust

Why make a regular pie crust when you can make a Chocolate Pie Crust?

chocolate pie crust

Well now. Sometimes we actually do need a regular ol’ pie crust. Though pie crusts around here are anything but regular. We use whole wheat flour and palm shortening in our pie crust so that it is actually nourishing. But other than that…normal. Regular. Absolutely average. Nothing to see here. Just a regular ol’ pie crust.

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Here I am calling pie crusts normal as if I make them all the time. No ma’am I do not. It’s rare that I actually take the time to make and roll out crusts these days. It must be a special occasion for me to “go to the trouble” to make a pie, because extra time I do not have.

But then suddenly, in between a History lesson with Malachi and taking time to proof-read a paper for Justus, I thought of the idea to turn a regular pie crust into a Chocolate Pie Crust. And would you believe? Tuesday afternoon became a special occasion, just like that. For no reason, I made a pie.

I mean, I do think one of the boys did exceptionally well on his math lesson that day. I did three loads of laundry like a boss. The mailman delivered some mail that wasn’t bills. The kitchen floor got swept. I answered several emails. For all these reasons and more, it seemed that a pie was in order. I can think of no other reason to celebrate, can you? Things like this call for pie with chocolate crust. Obviously.

Who says you can only make pie on special occasions?

Chocolate Pie Crust

Real Food Chocolate Pie Crust
 
Author:
Serves: 1 9"crust
Ingredients
  • 1 cup whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons brown sugar
  • ¼ teaspoon sea salt
  • ⅓ cup Palm Shortening (or butter)
  • 4-5 Tablespoons cold water
Instructions
  1. Place flour, salt, cocoa, and brown sugar in a bowl or food processor.
  2. Stir to combine.
  3. Add palm shortening or butter.
  4. Blend until shortening is cut throughout the flour and the mixture resembles crumbs.
  5. Add cold water until a soft ball of dough has formed.
  6. Roll dough on a well-floured surface until it is slightly larger than your pie pan.
  7. Fold dough in half, then in half again.
  8. Place dough into pie pan and unfold to cover the pan.
  9. Shape edges as desired.
  10. Poke crust 4-5 times with a fork to prevent bubbles from forming while baking.
  11. Bake in a 450 degree oven for 10-12 minutes.
  12. Allow crust to cool before adding cream filling of choice!

Real Food Chocolate Pie Crust

In a couple of days I will share a Peanut Butter Chocolate Chip Pie recipe with you that is simply perfect to fill this Chocolate Pie Crust. In the meantime, I also suggest filling your baked shell with:

And by the way, I get my palm shortening from Tropical Traditions. It’s fabulous and healthy. New customers at Healthy Traditions can get free shipping on their first order when you use the code FS10 at checkout!

Raise your hand if after seeing this recipe for Chocolate Pie Crust you just came up with a perfectly good (though random) reason to make a pie.

The Simplest Chocolate Peanut Clusters

Truly these Chocolate Peanut Clusters can’t get any easier.

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I make some with semi-sweet chocolate and some with white chocolate and when it’s all said and done, I’ve spent about 10 total minutes making amazing Christmas treats.

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You don’t have to scoop these treats into muffin cups, but they sure do a lot to dress up the plate, don’t you think? (Read more ideas here for ways to serve festive food without using food coloring.)

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The effort it takes to make these Chocolate Peanut Clusters involves pouring chocolate chips into a saucepan with peanuts, then stirring them both together until they melt. Two-ish minutes later your mission has been accomplished. Scoop the melty mixture into muffin-lined cups. Refrigerate. Serve or package up to give as gifts.

If only all of our Christmas preparations would be this easy!

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Simple Chocolate Peanut Clusters

The Simplest Chocolate Peanut Clusters
 
Author:
Serves: 9-18
Ingredients
  • 1 cup dry-roasted peanuts (unsalted)
  • 2 cups chocolate chips (milk chocolate, semi-sweet, or white chocolate*)
  • 1 shake of sea salt
Instructions
  1. Pour peanuts and chocolate chips into a sauce pan.
  2. Cook and stir over low heat until chocolate has melted and coats the peanuts.
  3. Scoop coated peanuts into regular or mini-sized muffin paper liners.
  4. Allow the clusters to cool until set, about 20 minutes.

*I get my White Chocolate Chips from Olive Nation. They offer some with a little bit cleaner ingredients and I love their quality.

By the way, Olive Nation loves Heavenly Homemakers readers so much that they give us a 20% discount on our orders! Shipping is free when your order is $50 or more. Use the code home for the discount!

Simple Chocolate Peanut Clusters

If you’re into more time consuming treats (ha!), try these Truffles. I prefer simpler recipes, but of course the effort it worth the prize when you make truffles. They also make amazing Christmas gifts!

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Also great for gift giving: Homemade Peppernuts. My grandma always made these at Christmastime!

Peppernuts
What kinds of Christmas treats do you enjoy making to share?

Some of these links are my affiliate links.

Honey Sweetened No-Bake Cookies – Prepare To Be Amazed!

When you no longer eat much sugar, but you want to enjoy your childhood favorite No-Bake Cookies…you make the cookies with a little bit of honey to see if you can pull it off. They turn out so delicious you start dancing in the living room.

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What? Of course you can dance about cookies. Delicious No-Bake Cookies made with honey are worth dancing over.

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For the record, I don’t dance in public. There is good reason for this as my feet and my head don’t always play nice together. My head knows where my feet should go and gives directions accordingly. But then my feet are like, “Are you kidding me right now?” then my head is like, “That is not at all what I told you to do; what are you actually thinking?” and my feet say, “You aren’t the boss of me, I’ll do what I want.” So then my brain gives up and says, “Forget it. At least I’m good at making cookies.”

My friend Kim sent me this recipe idea, then I tweaked it just a bit to make it my own. I guess we could say that it’s Kim’s fault that I was dancing in the living room. She can be glad I didn’t invite her over to watch. Though I probably should thank her with a cookie sometime.

Honey Sweetened No-Bake Cookies

2.0 from 1 reviews
Honey Sweetened No-Bake Cookies
 
Author:
Serves: 18-20
Ingredients
  • ½ - ¾ cup honey
  • ⅔ cup natural peanut butter
  • ½ cup butter or coconut oil
  • ⅓ cup unsweetened cocoa powder
  • 3 cups old fashioned oats
Instructions
  1. In a medium-sized sauce pan, stir together honey, peanut butter, butter, and cocoa powder.
  2. Melt and stir ingredients over medium heat until well combined and slightly bubbly.
  3. Remove from heat.
  4. Add oats and stir until coated.
  5. Scoop 1-2 Tablespoons of mixture onto a parchment paper-lined cookie sheet.
  6. Chill No-Bake Cookies in the refrigerator until they are set, about 1 hour.

Honey Sweetened No Bake Cookies

Want some more Low Sugar Cookie recipes?

With all these recipes making us so very happy, we will all be dancing in our living rooms. What will the neighbors think?

Are you a No-Bake Cookie fan? Did you grow up eating these? Can you dance? (I mean, any of us can. But are you good at it?)

Easy Low Sugar Pumpkin Spice Roll-Out Cookies

Allow me to introduce a new seasonal favorite: Easy Low Sugar Pumpkin Spice Roll-Out Cookies.

spice cookies 11

While I’ve shared that I just can’t get behind Pumpkin Spice Coffee (typing it actually makes me shudder just a little bit), I most certainly enjoy making many Pumpkin Spice treats this time of year – to eat while I drink my (plain, non-pumpkin-spice) coffee. If my house smells of nothing but Pumpkin Spice from now until Christmas, there will be much joy in the holiday season.

Of course, seeing as I live with a houseful of teenage boys, my house not only smells of Pumpkin Spice, it also frequently smells like Old Spice. And old shoes. Annnnnd cute girls.

It’s an interesting combination, you can be sure. One that I am so very blessed to experience. What a great God we serve!

Do you see His goodness all around you? Even in the midst of struggle? Even throughout the daily grind? Even during times of hardship and devastation?

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I love God. All that He offers is good, and all good comes from Him. I am continually in awe of how He provides for our spiritual needs, which makes all else fade.

What does this have to do with Pumpkin Spice Cookies? Ha. I don’t know. Lately I find myself working my way through all the day-to-day of life, which includes this houseful of teenage boys (and the cute girls that stop by) and in the midst of the cookies and the shoes and the vacuuming and the piles of mail, I sit in wonder at the peace God is revealing to me though His Spirit.

And in the Pumpkin Spice Cookie – well – there is joy. Especially when there is a great cup of coffee (sans Pumpkin Spice) to go with it.

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Easy Low Sugar Pumpkin Spice Roll-Out Cookies

Easy Low Sugar Pumpkin Spice Roll-Out Cookies
 
Author:
Serves: 18-24
Ingredients
  • 1 cup melted butter
  • ½ cup brown sugar or sucanat
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon Pumpkin Spice*
  • ½ teaspoon sea salt
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
Instructions
  1. Cream together melted butter and sugar.
  2. Add egg, vanilla, pumpkin spice, and sea salt.
  3. Stir in flour until well combined.
  4. Cover and chill dough for 1-2 hours.
  5. Roll dough to approximately ¼ inch thickness between layers of parchment paper or on a well-floured surface.
  6. Cut rolled dough with cookie cutter shapes and place cut-outs on a baking sheet, ½ inch apart.
  7. Bake in a 350 degree oven for 7-10 minutes or until cookies are lightly browned.

Easy Low Sugar Pumpkin Spice Roll-Out Cookies

 

I’d love to hear about the joy of the Lord you are experiencing right now. Struggling to see His goodness? Look around at what you have, and I’m not talking about your stuff. See His goodness in the details of your life. In joy, in pain, in suffering – God is good. His mercies are new every morning.

And sometimes, they take on the form of a Pumpkin Spice Cookie dunked in coffee.

Make Your Own Real Food Pudding Cups (and Save Money!)

Perhaps you are excited as I am about the Easy Peanut Butter Pudding recipe I shared a few days ago. If so, you can get even more excited about how you can make different varieties of homemade pudding to create your own transportable Real Food Pudding Cups! Not only are these Pudding Cups made with real food, you will be amazed at the low cost for such a wholesome treat!

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Take note that some people (who shall remain nameless) tried to overfill their cute little cups and then the lids wouldn’t go on. Correction: The lids did go on, but pudding pushed up and over the top through the lid and squished down the sides of the cup, ruining the cuteness and creating a mess. I don’t know who would do this, but some people did this, so don’t be one of these people.

The nameless people who overfilled their cups had to scoop out pudding into an extra cup before placing lids on top. But then look:

Homemade Pudding Cups

Transportable pudding cups!

A couple years ago I discovered these awesome BPA Free Cups with Lids at Amazon and have used them over and over. We’ve used them for applesauce cups and for transporting berries or veggie dip. They come in super handy! And now, we learn that we can use them to make these Easy Homemade Pudding Cups.

Let’s talk Pudding Cup Ingredients and Cost

I recently checked the price and ingredients for pudding cups at the store. First of all, the store-bought pudding cups sit on a shelf instead of in a fridge, so we can be sure there are many preservatives included. The biggest reason to avoid these is that they include two kinds of hydrogenated oils plus vegetable oil, none of which can our bodies digest well or utilize for nourishment. Cost for store-bought is roughly $0.25 for a 3.25 ounce cup.

How much do Homemade Real Food Pudding Cups Cost?

I used all real food, organic ingredients and my cost break down was still surprisingly low! So if you use non-organic ingredients you might find yourself saving even more!

I estimated that one batch of pudding cost me about $1.75. This made six 5-ounce cups of pudding, which breaks down to $0.29 per pudding cup! But since the cups I’m using are slightly bigger than store-bought pudding cups, the price per ounce of homemade pudding is actually less expensive than purchased pudding cups!

How about that? Making Real Food Pudding Cups saves us money and ensures that we’re getting a wholesome, filling snack or dessert!

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You can have fun making pudding varieties and mixing and matching fun flavors! Reuse the disposable cups (they wash up easily!) to save even more.

Easy Recipes for Pudding Cups

Two Great Pudding Cup Tips

  1. Adjust the sugar amount in each of these recipes to your liking. Take note also that you can use any sweetener you choose, from maple syrup to honey, brown sugar, or sucanat.
  2. These Pudding Cups freeze well! Make a bunch ahead of time, then pull out a few at a time to thaw as needed.

What can you do with extra egg whites after making homemade pudding? 

These pudding recipes call for egg yolks as the egg whites tend to create a funny texture as the pudding cooks. I set the egg whites aside, store them in a jar in the fridge, then often add them to our scrambled eggs to use them up. Or you can make Coconut Macaroon Cookies.

Make Your Own Real Food Pudding Cups

What’s your favorite variety of pudding? Do you have any other great ideas for utilizing these reusable plastic cups with lids?

Some of these links are affiliate links.

Easy Peanut Butter Pudding

This one was Justus’ idea. He’s my 17-year old, my senior in high school. These are my last few months with him at home so when he said, “Mom, do you think you could figure out how to make Peanut Butter Pudding?” of course I immediately dropped whatever I was doing to work on his request.

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I kid. I mean, I would never drop whatever I’m doing to go with a whim of one of my children. Never would I attempt to spoil any of my kids. Especially when it comes to food. They must be taught patience, that the world doesn’t revolve around them, even if it is their senior year and the mother can’t breathe at the thought of missing out on the delightful morning conversations she enjoys with her second born every morning before the others wake up. Even if.

Okay fine. I dropped what I was doing and I made the kid some Peanut Butter Pudding. It sounded like an amazing treat, and I agreed with Justus that the protein mixed in with the sweetness would be a fabulous combination.

Justus Senior4600

As an aside, it is worth a mention that I learned with our first born that the world doesn’t end when you graduate a child and send him from home. Life with your adult child does, indeed, grow in richness (this is ironic because of the college bills). But this doesn’t stop me from feeling all of the many feelings associated with launching another child from our nest. I will enjoy this time with him to the full. I will cry tears of joy and pride frequently. And I will make him pudding with peanut butter in it, just because he mentions that it sounds good.

The recipe is simple (you would expect nothing less, right?). It is creamy and rich and delightful. It tastes even better served with Chocolate Pudding.

Easy Peanut Butter Pudding

5.0 from 1 reviews
Easy Peanut Butter Pudding
 
Author:
Serves: 6-8
Ingredients
  • 2½ cups milk
  • 3 egg yolks
  • ½ cup natural creamy peanut butter
  • ½ cup real maple syrup, honey, sucanat, or brown sugar
  • 4 Tablespoons corn starch
  • ¼ teaspoon sea salt
  • 1 Tablespoon butter
  • 1 teaspoon vanilla
Instructions
  1. In a medium saucepan, whisk together all ingredients except butter and vanilla.
  2. Cook over medium heat, stirring constantly until pudding begins to thicken.
  3. Stir over the heat for about 15 more seconds or until pudding has reached desired thickness. Remove immediately from the heat, and continue to stir until pudding is creamy.
  4. (I use my whisk the whole time for stirring and find this works great!)
  5. Add butter and vanilla and continue to stir until mixed.
  6. Pour into serving dishes and serve warm, or chill for two hours and serve cold.

Easy Peanut Butter Pudding

It’s possible you can look forward to me sharing other great food ideas Justus has this year. Not that I’ll drop everything and make them on a whim. We would never, ever want to spoil our children. Especially with food. Even if it’s their senior year.

Justus Senior2600

“Hey Mom. Think you could make my favorite Italian Cream Cheese Chicken soon?” Absolutely, Justus. Absolutely.

The Easiest No-Churn Strawberry Ice Cream

As one who types for a living, I often find myself shocked at the words my fingers produce without asking me first. It’s as if they go on auto-pilot, typing with a mind of their own. There’s nothing I can do about this, and we can all be thankful for my ability to edit the words my fingers type without first asking my permission.

For instance, I’m so used to typing “Heavenly” (because I type HeavenlyHomemakers.com at least twelve times a day) that every time I write the words “heavy whipping cream” into a recipe my fingers automatically type “heavenly whipping cream.” In this case, I do think my fingers are brilliant because heavy whipping cream is quite heavenly, is it not?

The recipe I’m about to share with you happens to include said heavenly whipping cream. But also? According to my fingers that type on auto-pilot, this ice cream is of the un-churched variety. Sad, isn’t it? Allow me to explain…

strawberry ice cream

Without exception, each time I’ve typed the title of this recipe, it has come out like this: The Easiest No-Church Strawberry Ice Cream. Every single time. So this recipe is “the easiest” because you don’t even have to churn it. But no matter how much I concentrate on telling you that, my fingers type the words “No-Church” and this leads us to believe that this ice cream needs Jesus.

Do not miss the irony of this, because as we’ve already discussed, this “no-church ice cream” is made with none other than “heavenly whipping cream.” Thank you, fingers, for keeping me on my toes and confusing my brain. From now on, please let me tell you what to write instead of taking matters into your own hands. Literally.

The Easiest No-Churn Strawberry Ice Cream

5.0 from 1 reviews
The Easiest No-Churn Strawberry Ice Cream
 
Author:
Serves: 6-8
Ingredients
  • 4 cups heavy whipping cream
  • 3 cups fresh or frozen strawberries
  • Maple syrup to taste (1/4-3/4 cup)
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients thoroughly until smooth, creamy, and slightly thickened.
  2. Pour mixture into a 9x13 inch pan.
  3. Cover and freeze for 2-3 hours.
  4. Scoop out ice cream and serve!
  5. If Ice Cream is in the freezer for a long time, simply set it on the counter for about 15 minutes before serving to make it easier to scoop.

The Easiest No Churn Strawberry Ice Cream2

So as you can see, you don’t need to churn this Strawberry Ice Cream. And contrary to the message my fingers are trying to convey, you and I can actually take this to church if we want (because my fingers are not the boss of me.)

If we do take this treat to church and people ask how it’s made, we can tell them about the “heavenly whipping cream” that is the not-so-secret ingredient that makes the ice cream taste so good.

Who knew that an easy ice cream recipe could be the gateway to deep spiritual discussion? Who even knew?

Want more No-Churn Ice Cream recipes?

A note about sugar content:

In this Strawberry Ice Cream recipe as well as the Chocolate and Vanilla versions shared above, replace maple syrup with stevia or the other way around. My preference is to use about 1 Tablespoon of maple syrup and about 30 drops of liquid stevia. The stevia cuts the sugar content dramatically while the maple syrup takes away any bitterness the stevia leaves behind.

Enjoy not churning your ice cream. Or not churching it. Whatever.