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To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid (we used Häagen-Dazs). How can you tell? Squeeze the pint in the freezer case to test which brand feels hardest.
- 2 teaspoons ground cinnamon
- 1½ cups natural almond or other nut butter, divided
- 1 cup (packed) light brown sugar, divided
- 2 pints vanilla ice cream
- 1 cup virgin coconut oil, melted
- ⅔ cup chopped pretzel sticks
Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.
Meanwhile, blend cream, cinnamon, a pinch of kosher salt, ½ cup almond butter, and ½ cup brown sugar in a blender, adding 1–2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.
Peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.
Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6x4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40–45 minutes.
Whisk coconut oil, a pinch of kosher salt, remaining 1 cup almond butter, and remaining ½ cup brown sugar in a small bowl until smooth. Working one at a time and using a fork, dip ice cream bars into coconut-oil mixture, allowing excess to drip back into bowl, then place on remaining chilled baking sheet and immediately sprinkle with pretzels and sea salt. Return ice cream to freezer from time to time while you work if it becomes too soft.
Freeze bars until ice cream and nut-butter shells are hard, at least 1 hour, before serving.
Do Ahead: Bars can be made 1 week ahead. Once frozen solid, wrap in plastic; keep frozen.
Nutritional ContentCalories (kcal) 280 Fat (g) 21 Saturated Fat (g) 12 Cholesterol (mg) 10 Carbohydrates (g) 18 Dietary Fiber (g) 2 Total Sugars (g) 15 Protein (g) 5 Sodium (mg) 60Reviews SectionI am making this look for my tag @heavenlyplates. I cant wait!cvh513Fresno California07/19/18
Cinnamon Roll Ice Cream w/ a Cream Cheese Swirl
This cinnamon roll ice cream is sweet, creamy, with the spice of cinnamon and a ribbon of fluffy cream cheese icing running through it. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I don't stop craving my cinnamon rolls in the summer but the heat makes me think again before turning on the oven to bake some. Once upon a time, I had the most fabulous cinnamon ice cream at The Bent Spoon in Princeton, NJ on a trip with my husband. If you ever end up in Princeton, New Jersey make sure to visit. The ice creams from The Bent Spoon are the best I've ever tried. They are worth the cheat. But, alas, my waistline cannot have sugary ice cream every day if I want to be able to button my jeans so I wanted to create a healthier version of that yumminess in my home kitchen today.
I also love the combination of cinnamon and salted caramel (which is the topping I got that fall day in Princeton). I bet you could swirl in a batch of my caramel sauce (double this salted caramel recipe) in place of the cream cheese icing. Adding the glycerin will ensure it won't freeze solid. Once this is gone I need to try that myself!
This makes a generous 1.5 quarts or 3 pints of cinnamon ice cream. I filled three pint-sized containers and we had enough left to taste test.
Cinnamon Ice Cream Base:
- heavy cream
- half and half
- almond milk
- egg yolks
Cream Cheese Icing Swirl:
Ice Cream Machine: I get a lot of questions about making ice cream without an ice cream machine. You can make this recipe as popsicles but if you just pour it into a bowl and freeze it will freeze too firm to scoop. I have this Cuisinart 1.5 Quart Frozen Yogurt-Ice Cream Maker which is worth every penny. I've had it for over 10 years and it still works perfectly. If you compare the cost of an ice cream maker and ingredients to specialty low carb pints of ice cream it is the better choice to make your own. I bet by the time this summer is over you'll have recouped your $45.
Horchata & Cinnamon Swirl Ice Cream Bars
Here’s something that should be a staple in everyone’s freezer. With an El Salvadorian beverage in mind, I’ve attempted to create a bold dessert dish that goes deep to tradition. The Horchata & Cinnamon Swirl Ice Cream Bars became an complete success. With a very rich and creamy smooth texture unlike other non-dairy milk or beverages, these ice cream bars deliver yet another tasty way to enjoy the summer. Plant-based and dairy free, once you have one bite, you won’t be able to stop.
Horchata & Cinnamon Swirl Ice Cream Bars
Horchata Ice Cream Ingredients:
- 2 scoops Warrior Blend vanilla protein
- 3 tablespoons organic peanut butter powder
- 2 cups homemade vegan horchata ( here’s a good recipe for it )
- 3/4 cup organic frozen bananas
- 1 teaspoon organic lemon juice
- 1/4 teaspoon ground organic vanilla beans
Cinnamon Swirl Ingredients:
- 2 scoops Classic vanilla protein
- 1 teaspoon ground organic cinnamon
- 1/2 cup vegan organic caramel syrup
- 1 cup unsweetened rice milk
Combine horchata ice cream ingredients in a blender and blend until smooth.
In another blender, combine cinnamon swirl ingredients and blend until smooth.
Pour horchata ice cream mix into ice cream molds while distributing cinnamon swirl mixture within each mold. Finish filling up molds and store them in the freezer overnight to set.
Take out and eat them all for breakfast or after working out the next day.
If you like my recipe email me at [email protected]
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Homemade Cinnamon Swirl Protein Bars
Have you hated all the recipes you have ever made with protein powder? Have they all turned out rubbery or dry and crumbly? Want a protein bar recipe that is actually 100% delicious that you won't be able to put down? One that's moist, sweet and soft? Well then look no further, this recipe is here to save the day. I originally learned this recipe by following Jamie Eason's(fitness model) version but I changed them up and made them even more delicious! I have to tell you that I am super picky about anything I make with protein powder. I have thrown out everything I have ever baking with protein powder other than 1 or two things, this being one of them. But this is the only recipe that I have continued to make again and again because I am actually sad when they are gone and I have a hard time only eating one or two! Even my brother who hates everything healthy likes these bars. So I am telling you right now&hellipGO MAKE THESE. You will not regret it!
Makes 16 squares:
-1/4 cup splenda or stevia (You may use less or more depending on your tastes, I use a little less since my protein powder is quite sweet)
-1/2 tsp Cinnamon + extra for center and top
-1 1/2 cups oat flour +
&ndash 2 scoops (about 60g) vanilla whey protein (I highly recommend trutein vanilla or cinnamon bun protein powder, it will make all the difference!)
1 tbsp baking powder (yes 1 tbsp)
scant 1/2 tsp salt
1 cup unsweetened almond milk (Almond Breeze)
1/3 cup or 1 4oz container of unsweetened applesauce
1/4 cup plain Greek yogurt
1/4 tsp vanilla extract
5-6 drops stevia sweetener or to taste
1/4 cup chopped unsalted peanuts (could sub another nut but peanuts go really well!)
Directions: Preheat the oven to 350* and spray an 8×8 square pan with cooking oil. Combine all dry ingredients(including 1/2 tsp cinnamon) in a large bowl with a whisk. In a medium bowl whisk together all wet ingredients except the stevia drops. Add your wet to dry and whisk together. Now slowly add stevia drops to the batter, tasting each time until it is sweet to your liking. (A little goes a long way, be careful!). Using a spatula, stir in chopped peanuts and pour half of the batter into the pan. Spread evenly then sprinkle this layer of batter with the extra cinnamon(use quite a bit!)and about 1-2 tbsp splenda or stevia (less if you don't want it as crazy sweet) then pour the rest of the batter over top and smooth it out again, top with cinnamon and stevia/splenda and use your spatula to swirl the batter to make it look pretty! Place in the oven and bake for 23-25min or until a tooth pick comes out clean. Cool for several minutes then cut into sixteen squares and serve warm or chilled topped with natural almond butter. You can also layer these in parchment paper and freeze in a plastic container for an easy quick breakfast! Just thaw on the counter or reheat in the microwave! Enjoy 🙂
Serving Size: 2 squares (YES YOU GET TO EAT TWO!)
Nutrition Facts per serving: 14g carbs, 4.5g fat, 9g protein
19. Cinnamon Sugar Donut Muffins
These cinnamon sugar Donut muffins are too delicate and tasty. These homemade muffins are easy to make and can be enjoyed at any time of the day. These buttery treats taste just like an old-fashioned donut rolled in cinnamon and sugar. It’s perfect to enjoy these with family and friends. You should surely try this at home.
Get the recipe here.
Whether it’s welcome, goodbye, congrats or just a “my co-workers rock” kind of day, fresh baked goods will wow everyone in the office (including grumpy Howard in accounting).
Tip Go for That Raise
Grab some coffee for dipping!
Tip Take A Break!
Switch it up with raisins or cranberries.
Cinnamon Apple Bars
Prep 15 min Total Time 55 min Servings 24
1 package Krusteaz Cinnamon Crumb Cake Mix (1 pouch each cake mix and cinnamon topping)
1/2 cup (1 stick) butter, softened
4 apples, peeled and thinly sliced
1 cup chopped pecans or walnuts
Vanilla ice cream (optional)
- // Preheat oven to 350°F. Lightly grease 13x9x2-inch pan.
- // Place full pouch Krusteaz Cinnamon Crumb Cake Mix, butter and flour in large bowl. Using an electric mixer, mix on low speed until dough forms. Press dough evenly into prepared pan. Top with apple slices. In small bowl, stir together 1 pouch cinnamon topping and nuts. Sprinkle over apples.
- // Bake 40-45 minutes. Serve warm with vanilla ice cream, if desired.
Preparation time– 10 minutes
Baking time– 10-12 minutes
Rolling and cooling time– at least 30 minutes
Filling and rolling– 5-10 minutes
The Swiss rolls-
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans
2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar
- Pre-heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
- In a large mixing bowl, add the eggs and sugar and beat till very thick when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
- Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
- Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
- Place a pan in the center of the pre heated oven and bake for about 10-12 minutes or till the center is springy to the touch.
- Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
- Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
- Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
- Repeat the same for the next cake as well.
- Grind together the vanilla pieces and sugar in a food processor till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
- In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
- Divide the cream mixture between the completely cooled cakes.
- Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
- Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.
The vanilla ice cream-
Preparation time-5 minutes+freezing
I have made the ice cream without an ice cream maker.
2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115gms/ 4 oz of granulated sugar
Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
The Hot fudge sauce- I made this just after adding the layer of vanilla ice cream to the cake.
Best Ingredients to Use & Why
- Flour: All-purpose flour is the base of this quick bread recipe.
- Salt & Baking Soda: Flavor & rise.
- Vanilla Extract: You’ll appreciate the simple, yet unbeatable flavor of vanilla in the bread itself. If you have homemade vanilla extract on hand, use it here!
- Egg: One egg binds everything together.
- Sugar: You need sugar for both the bread batter and the cinnamon swirl.
- Sour Cream: We use sour cream for moisture and tenderness, but also because its lactic acid helps the baking soda do its job.
- Milk: Whole milk is best, but you can use a lower fat or nondairy milk in its place.
- Oil: While butter provides unbelievable flavor, nothing beats the moisture that oil provides. We use oil in this quick bread recipe to produce a moist bread. Plus, the cinnamon sugar swirl and vanilla extract both provide a lot of flavor.
Cinnamon Caramel Swirl Bars
I have a great recipe for you today that is easy to make and will give you a great new option for your holiday cookie trays. Cinnamon Caramel Swirl Bars!
I was recently asked by McCormick to be a part of their Seconal Seven Flavors Holiday Program. So many of our favorite flavors of the holiday season center around seven different flavors… nutmeg, ginger, sage, vanilla, peppermint, poultry seasoning and cinnamon.
I get to represent cinnamon , something I use all of the time (hello, cinnamon rolls!).
I have a few great recipes to share with you in the coming days using cinnamon (and a few other of the Seasonal Seven Flavors). But for today I want to share this amazing Cinnamon Caramel Swirl Bars recipe. I usually stick to a lot of chocolate and peppermint at the holidays, which is what makes this bar really shine – it is such a wonderful flavor combination that can add some really nice variety to your dessert table or cookie tray.
And being a bar cookie, it’s quick and easy to make. You start with your base bar recipe, and bake half of the dough in your pan. While you are baking the base for your bars, you melt and prepare your caramel.
You pull your bars out, pour on your yummy caramel and then top with the remaining dough.
Back into your oven it goes.
And out comes these amazingly delicious caramel filled bars.
We loved these. As I said, they are a really delightful change from all of the cookies and bars with chocolate (not that I don’t love chocolate, but you know that!). Highly recommend this recipe. Can’t wait to share a few more recipes with you using the Seasonal Seven!
Cinnamon Swirl Pound Cake
I thought for sure I would have my kitchen cabinets done by now. But like most DIY projects, this one is taking longer than anticipated. Especially because a certain 18 month old is too hard to resist, and I have to take frequent story reading breaks. 🙂
Until my major DIY cabinet makeover is finished, I won&rsquot be working on any small projects. Even though it is killing me not to have my mantel decorated for fall. Or a wreath on my door. I am trying to ignore those minor details and focus on my biggest task.
Thank heavens I have a bunch of recipes I still haven&rsquot shared. Like this Cinnamon Swirl Pound Cake. Or &ldquoSour Cream Pound Cake&rdquo as we called it when I was growing up.
My boys informed me that sour cream cake doesn&rsquot sound good, and that I should change the name. Whatever you call it, this cake is wonderful! It is dense and moist and oh so yummy.
I think it is the only cake I make that I don&rsquot serve with ice cream. If you know me, you know that&rsquos huge. I love me some ice cream. But I don&rsquot even think this cake needs it.
It is so moist that you can just grab a slice and eat it as you are running out the door. Or hiding in your craft room so you don&rsquot have to share with your kids. Whatever.
Pro Tip: Make sure you grease your Bundt pan really well. Regular non-stick spray doesn&rsquot work as well. Use shortening and flour, or a cake release spray like Baker&rsquos Joy. Because it is super sad when your Bundt cake sticks to the pan.