It's Jess a little ice cream ;)

Chocolate Protein Power Balls or Bars A great companion to any ice cream! This recipe is very flexible! You can mix and match ingredients according to your liking :) 1c. natural nut butter- peanut, almond, or cashew (For best results: don't use the oily part if it has already separated out) 2-3 Tbsp. Honey, agave or maple syrup 1/2c. chocolate or vanilla protein powder (Protein-based or whey) 4 Tbsp. Cocoa powder (unsweetened) 1c. rolled oats 2 Tbsp. chia seeds 2 Tbsp. flax seed 1 Tbsp. cacao nibs (optional) 1/4-3/4c. almond milk (varies) Power Balls: - If the nut butter is too thick, microwave it in a microwave-safe bowl for 15 seconds at a time until it's smooth. - In a mixer or large bowl, mix nut butter, honey, cacao powder, and protein powder. - Add in rolled oats, chia seeds, flax seeds and cacao nibs and stir well. - Add almond milk 1/4c. at a time until mixture starts to form into a ball with little clumps on the side. You may want to use your hands ...

Thin Mints Ice Cream Seasonal, unless you stock up big time in March :) The vegan version of this is SO good! Vanilla base 2-3tsp. Mint extract (I like mine minty, so I do 3+ tsp) 1 sleeve of crushed thin mints (frozen) 1. Start with a vanilla base. Add in mint extract. 2. Pour into machine, churn for about 15 minutes until the ice cream is thick. 3. Add in thin mints Garnish with a thin mint cookie or mint leaf on top. Topping suggestions: - it’s great as is! Perhaps a bit of crumbled thin mints on top would do.

Macadamia Kit-Kat This one is per Papa Lew's creative request! 1/4 c halved or whole macadamia nuts (roughly chopped) 1/4 c chopped Kit Kat bars 1 Tbsp butter 1) Prepare the mix-ins: In a small saucepan, melt butter on low heat. Add in nuts and stir until fragrant. Don't let the butter get too dark brown! Allow nuts to cool for about 30 min-1 hr. (You can speed up the process by putting them in the fridge for 10-15 min). Chop up Kit Kat bars to desired size, set aside. 2) Pour vanilla base into the machine. 3) When ice cream is almost ready, add in Kit Kat and Mac nuts.

Graham Canyon (Based off of BYU Creamery's popular flavor) 10 Graham Crackers 1/4-1/2 c. sugar to desired sweetness 2 Tbsp. honey Pinch of salt 1/2 c. chopped Chocolate covered honeycomb candy (store-bought or homemade) 1) Start with a Vanilla base: *Soak 5 graham crackers in the cream for 30 minutes in the fridge. Crackers should be soft. Blend in the crackers as you whip the cream. Mix in honey, salt, and sugar to desired sweetness. 2) Pour into machine. Once almost done, add in 5 chopped graham cracker pieces and honeycomb. * Best if let sit in freezer for a couple hours to let graham cracker pieces soften. Then Thaw by leaving it out for 20-30 min. Topping suggestions: - Crushed graham crackers - chocolate shell sauce

Granola There are so many combinations of ingredients you can put in your granola! I just usually use up whatever nuts and seeds we have in the fridge/pantry. It makes for a great midnight snack with almond milk, yum! 4 c. old-fashioned rolled oats 2 c. nuts/seeds (Make your own combo: Pepitas (pumpkin seeds), chopped pecans, slivered or sliced almonds, chopped cashews, sunflower seeds, flax seeds, etc) 3/4 tsp. salt 1 tsp. ground cinnamon 1/4 c. coconut oil or olive oil 1/2 c. maple syrup or honey 1 tsp. vanilla 1/2 c. coconut flakes Preheat oven to 350. 1. In a large mixing bowl, combine oats, nuts/seeds, salt, cinnaon, oil, maple syrup/honey and vanilla until all coated evenly. 2. Place contents on a large cooking sheet lined with parchment paper (to make it easy to transfer int a container at the end.) 3. Bake at 350 for 6 minutes. Take out and stir. Bake for another 5 minutes. Stir in coconut flakes. Let sit on stovetop to cool.

Spiced Snickerdoodle Snickerdoodle cookies:  1 c. butter, room temp. 3/4 c. sugar 1/2 c. light brown sugar (or coconut sugar) 1 egg 1 Tbsp. vanilla 1 tsp. baking soda 1 tsp. cream of tartar 1/2 tsp. salt 1 tsp. ground cinnamon 2 1/2 c. flour Cinnamon mixture:  1/4 c. sugar 1 Tbsp. ground cinnamon 1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. 2. In mixer bowl, mix butter, sugar, and brown sugar together. 3. Add in egg, vanilla, baking soda, cream of tartar, salt and cinnamon and mix for 1 minute. 4. Add in flour, mix slowly until combined. 5. Make cinnamon mixture in a separate small bowl. 6. Use a medium cookie scoop, roll dough into a ball. Roll each ball into the cinnamon sugar. 7. Place on cookie sheet at least 2 inches apart. Bake for 8-10 minutes. 8. Allow to cool, then crumble cookies into desired-sized bites. Ice cream: 1. Use Vanilla base. Add chili powder and cinnamon to the whipping cream before whipping....

Rocky Road 1/4 c. cocoa powder 3/4 c. mini marshmallows 1/2 c. chocolate chips (optional: chopped) 1/2 c. chopped nuts (peanuts, toasted pecans, almonds, walnuts) 1. Start with a vanilla base. Add 1/4 c. cocoa powder. Pour into machine. 2. When almost done, add in marshmallows, chocolate chips, and nuts. Topping suggestions: - Chocolate shell sauce (see blog for recipe) - granola - chopped nuts

C hocolate Chip Cookie Dough Always a crowd pleaser! Cookie dough: 5 Tbsp. butter, softened 1/3 c. light brown sugar (or coconut sugar) 1/2 c. flour 1/2 tsp. vanilla extract 1/2 c. chocolate chips, chopped (74% or sweeter) 1. Mix together butter and brown sugar in mixer. 2. Add vanilla. Mix. 3. Add flour. Mix slowly. 4. Chill in fridge for 10-15 min. so it doesn't fall apart in your ice cream. 5. Flatten and cut into cubes about 1/4 inch all around or to desired bite size. Ice cream: 1/2-3/4th recipe of cookie dough cubes (Recipe makes quite a bit. Add depending on your preference) 1/4 c. chocolate chips (chopped) (Optional) 1. Use a vanilla base. (Best with full cream/milk). When ice cream is almost done, add in cookie bits and chocolate chips.

Coconut Vanilla Ice Cream Super simple! Start with the Dairy-free vanilla base. When ice cream is almost done, add in: - 1/2 c. unsweetened coconut flakes Topping suggestions: - Chocolate shell sauce (see blog for recipe) - coconut flakes - mint leaves for decoration - granola - caramel - chocolate chips - granola butter - almond butter

Cookie Butter Ice Cream A crowd fave! The cookies have an awesome soft crunch to them after being mixed in. 1/2 c. Speculoos cookie butter (From Trader Joe's) 10 Speculoos cookies (roughly chopped) 1. Start with a vanilla base. *I use 1/4 c. of sugar instead of 1/2 c. because the cookie butter has sugar in in it. 2. Mix in cookie butter into the base. 3. Pour mixture into the mixing bowl.  4. When ice cream is almost ready, add in cookie crumbs.  Topping suggestions:  - Crumbled cookies

Chocolate Coconut Crunch 1. Start with the Dairy-free version of vanilla base. 2. Mix in 1/4 c. unsweetened cocoa powder 3. Pour mixture into the ice cream mixer. 4. When ice cream is almost finished, add in: - 1/2 c. unsweetened coconut flakes - 1/2 c. chocolate chips Topping suggestions: - coconut flakes - granola

Chocolate Shell Sauce Watch it magically harden as you squirt it onto your ice cream :) Completely dairy-free! 2 c. Chocolate chips (I'd use 74% or sweeter) 2/3 c. Coconut oil *Chocolate chip notes: Choose your sweetness Milk chocolate- very sweet Semi-Sweet- less sweet Dark- Bitter. The higher the percentage (74%, 82%, 90%), the less sugar there is mixed in with the cacao. Mike and I generally snack on 82-90%, but I'll do 74% or sweeter as an ice cream topper.) 1. In a microwavable bowl, add chocolate chips and coconut oil. 2. Microwave for 30 seconds and stir. 3. Microwave in 30 second intervals until chips are completely melted. Store at room temperature. If it solidifies, warm it by placing the container in hot water in a bowl for 10-15 minutes before serving.

Dark Chocolate Peanut Butter Cup Mama Michie's special request because she loves snacking on these from Trader Joe's! Start with your Vanilla base and put it into the machine for 10-20 minutes. Add in: - 10 Justin's Dark Chocolate covered Peanut Butter cups (roughly chopped) Toppings: - Chocolate shell sauce (see blog for recipe) - Chopped PB cups

Mikie's Moose Tracks This is my husband's all time favorite, so I just had to make it as of my first flavors to try! Make your vanilla base and churn in the machine for 10-20 minutes. When ice cream is almost done, add in: - 3/4 c. Chopped, chilled PB cups (I use Reese's PB cups) At the last second in the machine, add: - 1/2 c. chocolate fudge sauce (cold) *Only churn for 10 seconds tops so it swirls in without changing the color of your whole ice cream.

Mike and I try to limit our sugar dairy intake, but I still make sure the ice cream tastes sweet enough to satisfy the taste buds :) *Updated: 3/13/20 Good ice cream starts with a good base. Vanilla Base Recipe (with eggs, custard version): 2 c. Heavy Whipping Cream 1 c. Whole Milk 3 eggs (I get farmers market eggs that have double yolks, but not a necessity!) 1/4-1/2c. sugar (to your sweetness preference) 1-2 tsp. Vanilla extract (best kind is from Mexico!) pinch of salt (more if you like that salty flavor like in Salt and Straw flavors!) 1)  In a large mixing bowl, whip 1c. of cream,  vanilla extract and salt  until it thickens up to a pancake batter consistency. Set aside.  2) In a medium saucepan, heat up milk, sugar and 1c of cream on low. Bring to a light boil, stirring occasionally with a wooden spoon. 3) In a small bowl, whisk 3 eggs. Slowly pour in half the milk mixture into the eggs while whisking. Pour the mixture back into th...