Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 The rum will keep it as a " slushy " in the freezer. A VERY small amount of liquor (I think someone on this list recommend Vodka) would help keep ice cream from freezing solid like a popsicle (but for some, Vodka would be a no-no ingredient :-) Blessings, Lea Ann Savage Satellite Beach, FL (321) 773-7088 (home) (321-961-9219 (cell) www.VitamixLady.com www..com <))>< On Mar 10, 2012, at 1:49 PM, Terry Pogue wrote: Any ideas on how I can get a mix of Pineapple, cream of coconut and rum to thicken into an ice cream? I tried Agar Agar and that was about as successful as Knox Gelatin would be. Nada. Do you suppose Xanthan Gum would do it? It's such a great Tropical combination. Pina Colada(ish). You're Aloha made me think of it. terry On Mar 10, 2012, at 1:38 PM, mirthfullady wrote: > > Aloha everyone, > > I just tried this recipe. I used chia instead of the xanthun gum, and frozen mixed berries instead of strawberries. (it's what I have in the freezer). My son liked it. I wonder, though, why it's called ice cream instead of sherbet or sorbet. Unless I missed something, there's no creamy anything in it. And four servings, well, maybe four ice cream size scoops, it's only two cups of frozen berries, it doesn't mix down to much. > > About the amount of stevia. I have noticed that some stevia brands now add something to it to give it more bulk. So, a packet of stevia " feels " like a similar amount of sugar sweetness even though it's less actual stevia. Since the liquid doesn't have that filler, it would use a lot less. I imagine they started adding filler because it was difficult to get tiny enough amounts of stevia to sweeten properly. Half a pinch or less is hard to measure. (Yes, I read a lot of labels). > > Aloha, > mirthfullady > > > >> >> Well >>> >>> >>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>> >>> Rocco's Strawberry Ice Cream Recipe >>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said. >>> >>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>> >>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>> >>> " Making your own, you know exactly what's in it, " Dr. said. >>> >>> Ingredients >>> >>> • 2 cups Frozen, unsweetened strawberries >>> • 2 tsp. Stevia sweetener >>> • ½ tsp. Xanthan gum >>> • 2 tbsp. Agave >>> • 4 tsp. Lemon Juice >>> • 3 tsp. Water >>> Directions >>> >>> • Combine wet ingredients in a blender. >>> • Add dry ingredients and blend together until mixed. >>> • Next, add strawberries, blending and stirring for about five seconds. >>> • Serve immediately or store in a sealed container until ready to eat. >>> • Enjoy your guilt-free, dye-free, low calorie dessert. >>> >>> >>> >> >> >> >> ------------------------------------ >> >> Please bookmark these pages: >> >> /links/ >> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 Well, the pineapple was frozen but not the cream of coconut. On Mar 10, 2012, at 2:27 PM, Velda wrote: > Did you try freezing the pineapple chunks and making coconut cream " ice > cubes " and using VM to then turn into " ice cream " ? > Velda > > On 3/10/2012 10:49 AM, Terry Pogue wrote: >> Any ideas on how I can get a mix of Pineapple, cream of coconut and rum to thicken into an ice cream? I tried Agar Agar and that was about as successful as Knox Gelatin would be. Nada. Do you suppose Xanthan Gum would do it? It's such a great Tropical combination. Pina Colada(ish). You're Aloha made me think of it. >> terry >> >> >> On Mar 10, 2012, at 1:38 PM, mirthfullady wrote: >> >>> Aloha everyone, >>> >>> I just tried this recipe. I used chia instead of the xanthun gum, and frozen mixed berries instead of strawberries. (it's what I have in the freezer). My son liked it. I wonder, though, why it's called ice cream instead of sherbet or sorbet. Unless I missed something, there's no creamy anything in it. And four servings, well, maybe four ice cream size scoops, it's only two cups of frozen berries, it doesn't mix down to much. >>> >>> About the amount of stevia. I have noticed that some stevia brands now add something to it to give it more bulk. So, a packet of stevia " feels " like a similar amount of sugar sweetness even though it's less actual stevia. Since the liquid doesn't have that filler, it would use a lot less. I imagine they started adding filler because it was difficult to get tiny enough amounts of stevia to sweeten properly. Half a pinch or less is hard to measure. (Yes, I read a lot of labels). >>> >>> Aloha, >>> mirthfullady >>> >>> >>> >>>> Well >>>>> >>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>>>> >>>>> Rocco's Strawberry Ice Cream Recipe >>>>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said. >>>>> >>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>>>> >>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>>>> >>>>> " Making your own, you know exactly what's in it, " Dr. said. >>>>> >>>>> Ingredients >>>>> >>>>> • 2 cups Frozen, unsweetened strawberries >>>>> • 2 tsp. Stevia sweetener >>>>> • ½ tsp. Xanthan gum >>>>> • 2 tbsp. Agave >>>>> • 4 tsp. Lemon Juice >>>>> • 3 tsp. Water >>>>> Directions >>>>> >>>>> • Combine wet ingredients in a blender. >>>>> • Add dry ingredients and blend together until mixed. >>>>> • Next, add strawberries, blending and stirring for about five seconds. >>>>> • Serve immediately or store in a sealed container until ready to eat. >>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. >>>>> >>>>> >>>>> >>>> >>>> >>>> ------------------------------------ >>>> >>>> Please bookmark these pages: >>>> >>>> /links/ >>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 Oh no. I'm just looking for ways to use it since the flavors are so delightful. On Mar 10, 2012, at 3:27 PM, mirthfullady wrote: > Aloha, > > What I would do would be to add ice and serve when made. It's very like a piña colada, and thick, but not exactly ice cream. Do you need to make it in advance and freeze it? > > Aloha, > mirthfullady > > >>>> >>>> Well >>>>> >>>>> >>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>>>> >>>>> Rocco's Strawberry Ice Cream Recipe >>>>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said. >>>>> >>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>>>> >>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>>>> >>>>> " Making your own, you know exactly what's in it, " Dr. said. >>>>> >>>>> Ingredients >>>>> >>>>> • 2 cups Frozen, unsweetened strawberries >>>>> • 2 tsp. Stevia sweetener >>>>> • ½ tsp. Xanthan gum >>>>> • 2 tbsp. Agave >>>>> • 4 tsp. Lemon Juice >>>>> • 3 tsp. Water >>>>> Directions >>>>> >>>>> • Combine wet ingredients in a blender. >>>>> • Add dry ingredients and blend together until mixed. >>>>> • Next, add strawberries, blending and stirring for about five seconds. >>>>> • Serve immediately or store in a sealed container until ready to eat. >>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. >>>>> >>>>> >>>>> >>>> >>>> >>>> >>>> ------------------------------------ >>>> >>>> Please bookmark these pages: >>>> >>>> /links/ >>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 This needs to be archived in the links - anyone have any idea what to title it, and where to file it (in the links?) Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 10, 2012, at 5:52 PM, Berry wrote: For chia gel, I just cover the seeds with enough water to cover the seeds, then a splash extra. Let them soak for a few minutes until they plump up, THEN buzz them up with a bit more water to get the consistency you want. For flax gel, I GRIND the seeds first, then add enough water to cover the ground meal by about half. For tapioca gel, I cook the ground pearls in my rice cooker with enough water to cover, THEN I buzz up the cooking water and pearls together. All of these make bigger batches than what you would need to replace an egg, but you can store the extra gel in the fridge and use what you need as needed. All three make WONDERFUL hair gel, egg substitute, bulking agents, pudding, sauce thickeners, etc. You can also freeze cubes of them for when you just need a bit-just thaw them for 20 minutes or so before use. Super handy to have on hand. For hair gel, you only need a tiny amount to do a wonderful job of taming frizzy ends or for styling. Sent from my iPad On Mar 10, 2012, at 4:23 PM, Velda <solomon@...> wrote: > is the best expert on this topic. I was just asking to get your > info/experience! <grin> > Velda > > On 3/10/2012 12:32 PM, mirthfullady wrote: >> Aloha, >> >> Sort of both. I put the seeds and water in first and let it sit for a minute before adding everything else but didn't actually make the gel first and add it like an egg. Do you think it would make it creamy to wait for it to get to egg-like consistency first? Since it was first in the blender, I am not actually sure if it gelled or not. I've never timed how long it takes and often have a little jar if gelled chia in the fridge ready to go. But this time I just put it in.... >> >> Aloha, >> Mirthfullady >> >> >>>>> Well >>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>>>>> >>>>>> Rocco's Strawberry Ice Cream Recipe >>>>>> "With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve," Chef Rocco said. >>>>>> >>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>>>>> >>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>>>>> >>>>>> "Making your own, you know exactly what's in it," Dr. said. >>>>>> >>>>>> Ingredients >>>>>> >>>>>> • 2 cups Frozen, unsweetened strawberries >>>>>> • 2 tsp. Stevia sweetener >>>>>> • ½ tsp. Xanthan gum >>>>>> • 2 tbsp. Agave >>>>>> • 4 tsp. Lemon Juice >>>>>> • 3 tsp. Water >>>>>> Directions >>>>>> >>>>>> • Combine wet ingredients in a blender. >>>>>> • Add dry ingredients and blend together until mixed. >>>>>> • Next, add strawberries, blending and stirring for about five seconds. >>>>>> • Serve immediately or store in a sealed container until ready to eat. >>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. >>>>>> >>>>>> >>>>>> >>>>> >>>>> ------------------------------------ >>>>> >>>>> Please bookmark these pages: >>>>> >>>>> /links/ >>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 I think Velda may be on to something-try your ice cream using the other ingredients frozen, and using the rum (well chilled) as your only liquid-might just do the trick! If it does, we will all be showing up at your party for cocktail cream! Sent from my iPad On Mar 10, 2012, at 3:20 PM, Terry Pogue <tpogue@...> wrote: > Well, the pineapple was frozen but not the cream of coconut. > > On Mar 10, 2012, at 2:27 PM, Velda wrote: > >> Did you try freezing the pineapple chunks and making coconut cream " ice >> cubes " and using VM to then turn into " ice cream " ? >> Velda >> >> On 3/10/2012 10:49 AM, Terry Pogue wrote: >>> Any ideas on how I can get a mix of Pineapple, cream of coconut and rum to thicken into an ice cream? I tried Agar Agar and that was about as successful as Knox Gelatin would be. Nada. Do you suppose Xanthan Gum would do it? It's such a great Tropical combination. Pina Colada(ish). You're Aloha made me think of it. >>> terry >>> >>> >>> On Mar 10, 2012, at 1:38 PM, mirthfullady wrote: >>> >>>> Aloha everyone, >>>> >>>> I just tried this recipe. I used chia instead of the xanthun gum, and frozen mixed berries instead of strawberries. (it's what I have in the freezer). My son liked it. I wonder, though, why it's called ice cream instead of sherbet or sorbet. Unless I missed something, there's no creamy anything in it. And four servings, well, maybe four ice cream size scoops, it's only two cups of frozen berries, it doesn't mix down to much. >>>> >>>> About the amount of stevia. I have noticed that some stevia brands now add something to it to give it more bulk. So, a packet of stevia " feels " like a similar amount of sugar sweetness even though it's less actual stevia. Since the liquid doesn't have that filler, it would use a lot less. I imagine they started adding filler because it was difficult to get tiny enough amounts of stevia to sweeten properly. Half a pinch or less is hard to measure. (Yes, I read a lot of labels). >>>> >>>> Aloha, >>>> mirthfullady >>>> >>>> >>>> >>>>> Well >>>>>> >>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>>>>> >>>>>> Rocco's Strawberry Ice Cream Recipe >>>>>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said. >>>>>> >>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>>>>> >>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>>>>> >>>>>> " Making your own, you know exactly what's in it, " Dr. said. >>>>>> >>>>>> Ingredients >>>>>> >>>>>> • 2 cups Frozen, unsweetened strawberries >>>>>> • 2 tsp. Stevia sweetener >>>>>> • ½ tsp. Xanthan gum >>>>>> • 2 tbsp. Agave >>>>>> • 4 tsp. Lemon Juice >>>>>> • 3 tsp. Water >>>>>> Directions >>>>>> >>>>>> • Combine wet ingredients in a blender. >>>>>> • Add dry ingredients and blend together until mixed. >>>>>> • Next, add strawberries, blending and stirring for about five seconds. >>>>>> • Serve immediately or store in a sealed container until ready to eat. >>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. >>>>>> >>>>>> >>>>>> >>>>> >>>>> >>>>> ------------------------------------ >>>>> >>>>> Please bookmark these pages: >>>>> >>>>> /links/ >>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 I would say maybe we need a "how to" section, for things like this that come up so often? Or maybe a "substitutions" folder?Sent from my iPadOn Mar 10, 2012, at 7:07 PM, Lea Ann Savage <lsavage@...> wrote: This needs to be archived in the links - anyone have any idea what to title it, and where to file it (in the links?) Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 10, 2012, at 5:52 PM, Berry wrote: For chia gel, I just cover the seeds with enough water to cover the seeds, then a splash extra. Let them soak for a few minutes until they plump up, THEN buzz them up with a bit more water to get the consistency you want. For flax gel, I GRIND the seeds first, then add enough water to cover the ground meal by about half. For tapioca gel, I cook the ground pearls in my rice cooker with enough water to cover, THEN I buzz up the cooking water and pearls together. All of these make bigger batches than what you would need to replace an egg, but you can store the extra gel in the fridge and use what you need as needed. All three make WONDERFUL hair gel, egg substitute, bulking agents, pudding, sauce thickeners, etc. You can also freeze cubes of them for when you just need a bit-just thaw them for 20 minutes or so before use. Super handy to have on hand. For hair gel, you only need a tiny amount to do a wonderful job of taming frizzy ends or for styling. Sent from my iPad On Mar 10, 2012, at 4:23 PM, Velda <solomon@...> wrote: > is the best expert on this topic. I was just asking to get your > info/experience! <grin> > Velda > > On 3/10/2012 12:32 PM, mirthfullady wrote: >> Aloha, >> >> Sort of both. I put the seeds and water in first and let it sit for a minute before adding everything else but didn't actually make the gel first and add it like an egg. Do you think it would make it creamy to wait for it to get to egg-like consistency first? Since it was first in the blender, I am not actually sure if it gelled or not. I've never timed how long it takes and often have a little jar if gelled chia in the fridge ready to go. But this time I just put it in.... >> >> Aloha, >> Mirthfullady >> >> >>>>> Well >>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>>>>> >>>>>> Rocco's Strawberry Ice Cream Recipe >>>>>> "With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve," Chef Rocco said. >>>>>> >>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>>>>> >>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>>>>> >>>>>> "Making your own, you know exactly what's in it," Dr. said. >>>>>> >>>>>> Ingredients >>>>>> >>>>>> • 2 cups Frozen, unsweetened strawberries >>>>>> • 2 tsp. Stevia sweetener >>>>>> • ½ tsp. Xanthan gum >>>>>> • 2 tbsp. Agave >>>>>> • 4 tsp. Lemon Juice >>>>>> • 3 tsp. Water >>>>>> Directions >>>>>> >>>>>> • Combine wet ingredients in a blender. >>>>>> • Add dry ingredients and blend together until mixed. >>>>>> • Next, add strawberries, blending and stirring for about five seconds. >>>>>> • Serve immediately or store in a sealed container until ready to eat. >>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. >>>>>> >>>>>> >>>>>> >>>>> >>>>> ------------------------------------ >>>>> >>>>> Please bookmark these pages: >>>>> >>>>> /links/ >>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 Party at Terry's house. I'll bring the cookies. Velda On 3/10/2012 4:08 PM, Berry wrote: > I think Velda may be on to something-try your ice cream using the other ingredients frozen, and using the rum (well chilled) as your only liquid-might just do the trick! If it does, we will all be showing up at your party for cocktail cream! > > > > Sent from my iPad > > On Mar 10, 2012, at 3:20 PM, Terry Pogue<tpogue@...> wrote: > >> Well, the pineapple was frozen but not the cream of coconut. >> >> On Mar 10, 2012, at 2:27 PM, Velda wrote: >> >>> Did you try freezing the pineapple chunks and making coconut cream " ice >>> cubes " and using VM to then turn into " ice cream " ? >>> Velda >>> >>> On 3/10/2012 10:49 AM, Terry Pogue wrote: >>>> Any ideas on how I can get a mix of Pineapple, cream of coconut and rum to thicken into an ice cream? I tried Agar Agar and that was about as successful as Knox Gelatin would be. Nada. Do you suppose Xanthan Gum would do it? It's such a great Tropical combination. Pina Colada(ish). You're Aloha made me think of it. >>>> terry >>>> >>>> >>>> On Mar 10, 2012, at 1:38 PM, mirthfullady wrote: >>>> >>>>> Aloha everyone, >>>>> >>>>> I just tried this recipe. I used chia instead of the xanthun gum, and frozen mixed berries instead of strawberries. (it's what I have in the freezer). My son liked it. I wonder, though, why it's called ice cream instead of sherbet or sorbet. Unless I missed something, there's no creamy anything in it. And four servings, well, maybe four ice cream size scoops, it's only two cups of frozen berries, it doesn't mix down to much. >>>>> >>>>> About the amount of stevia. I have noticed that some stevia brands now add something to it to give it more bulk. So, a packet of stevia " feels " like a similar amount of sugar sweetness even though it's less actual stevia. Since the liquid doesn't have that filler, it would use a lot less. I imagine they started adding filler because it was difficult to get tiny enough amounts of stevia to sweeten properly. Half a pinch or less is hard to measure. (Yes, I read a lot of labels). >>>>> >>>>> Aloha, >>>>> mirthfullady >>>>> >>>>> >>>>> >>>>>> Well >>>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>>>>>> >>>>>>> Rocco's Strawberry Ice Cream Recipe >>>>>>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said. >>>>>>> >>>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>>>>>> >>>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>>>>>> >>>>>>> " Making your own, you know exactly what's in it, " Dr. said. >>>>>>> >>>>>>> Ingredients >>>>>>> >>>>>>> • 2 cups Frozen, unsweetened strawberries >>>>>>> • 2 tsp. Stevia sweetener >>>>>>> • ½ tsp. Xanthan gum >>>>>>> • 2 tbsp. Agave >>>>>>> • 4 tsp. Lemon Juice >>>>>>> • 3 tsp. Water >>>>>>> Directions >>>>>>> >>>>>>> • Combine wet ingredients in a blender. >>>>>>> • Add dry ingredients and blend together until mixed. >>>>>>> • Next, add strawberries, blending and stirring for about five seconds. >>>>>>> • Serve immediately or store in a sealed container until ready to eat. >>>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. >>>>>>> >>>>>>> >>>>>>> >>>>>> >>>>>> ------------------------------------ >>>>>> >>>>>> Please bookmark these pages: >>>>>> >>>>>> /links/ >>>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 Well, I'm here to tell you it's a FABULOUS smoothie drink. Probably not very good for us but it sure is tasty! On Mar 10, 2012, at 9:21 PM, Velda wrote: > Party at Terry's house. I'll bring the cookies. > Velda > > On 3/10/2012 4:08 PM, Berry wrote: >> I think Velda may be on to something-try your ice cream using the other ingredients frozen, and using the rum (well chilled) as your only liquid-might just do the trick! If it does, we will all be showing up at your party for cocktail cream! >> >> >> >> Sent from my iPad >> >> On Mar 10, 2012, at 3:20 PM, Terry Pogue<tpogue@...> wrote: >> >>> Well, the pineapple was frozen but not the cream of coconut. >>> >>> On Mar 10, 2012, at 2:27 PM, Velda wrote: >>> >>>> Did you try freezing the pineapple chunks and making coconut cream " ice >>>> cubes " and using VM to then turn into " ice cream " ? >>>> Velda >>>> >>>> On 3/10/2012 10:49 AM, Terry Pogue wrote: >>>>> Any ideas on how I can get a mix of Pineapple, cream of coconut and rum to thicken into an ice cream? I tried Agar Agar and that was about as successful as Knox Gelatin would be. Nada. Do you suppose Xanthan Gum would do it? It's such a great Tropical combination. Pina Colada(ish). You're Aloha made me think of it. >>>>> terry >>>>> >>>>> >>>>> On Mar 10, 2012, at 1:38 PM, mirthfullady wrote: >>>>> >>>>>> Aloha everyone, >>>>>> >>>>>> I just tried this recipe. I used chia instead of the xanthun gum, and frozen mixed berries instead of strawberries. (it's what I have in the freezer). My son liked it. I wonder, though, why it's called ice cream instead of sherbet or sorbet. Unless I missed something, there's no creamy anything in it. And four servings, well, maybe four ice cream size scoops, it's only two cups of frozen berries, it doesn't mix down to much. >>>>>> >>>>>> About the amount of stevia. I have noticed that some stevia brands now add something to it to give it more bulk. So, a packet of stevia " feels " like a similar amount of sugar sweetness even though it's less actual stevia. Since the liquid doesn't have that filler, it would use a lot less. I imagine they started adding filler because it was difficult to get tiny enough amounts of stevia to sweeten properly. Half a pinch or less is hard to measure. (Yes, I read a lot of labels). >>>>>> >>>>>> Aloha, >>>>>> mirthfullady >>>>>> >>>>>> >>>>>> >>>>>>> Well >>>>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>>>>>>> >>>>>>>> Rocco's Strawberry Ice Cream Recipe >>>>>>>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said. >>>>>>>> >>>>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>>>>>>> >>>>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>>>>>>> >>>>>>>> " Making your own, you know exactly what's in it, " Dr. said. >>>>>>>> >>>>>>>> Ingredients >>>>>>>> >>>>>>>> • 2 cups Frozen, unsweetened strawberries >>>>>>>> • 2 tsp. Stevia sweetener >>>>>>>> • ½ tsp. Xanthan gum >>>>>>>> • 2 tbsp. Agave >>>>>>>> • 4 tsp. Lemon Juice >>>>>>>> • 3 tsp. Water >>>>>>>> Directions >>>>>>>> >>>>>>>> • Combine wet ingredients in a blender. >>>>>>>> • Add dry ingredients and blend together until mixed. >>>>>>>> • Next, add strawberries, blending and stirring for about five seconds. >>>>>>>> • Serve immediately or store in a sealed container until ready to eat. >>>>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. >>>>>>>> >>>>>>>> >>>>>>>> >>>>>>> >>>>>>> ------------------------------------ >>>>>>> >>>>>>> Please bookmark these pages: >>>>>>> >>>>>>> /links/ >>>>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 Moderation in all things! Velda On 3/10/2012 6:28 PM, Terry Pogue wrote: > Well, I'm here to tell you it's a FABULOUS smoothie drink. Probably not very good for us but it sure is tasty! > > On Mar 10, 2012, at 9:21 PM, Velda wrote: > >> Party at Terry's house. I'll bring the cookies. >> Velda >> >> On 3/10/2012 4:08 PM, Berry wrote: >>> I think Velda may be on to something-try your ice cream using the other ingredients frozen, and using the rum (well chilled) as your only liquid-might just do the trick! If it does, we will all be showing up at your party for cocktail cream! >>> >>> >>> >>> Sent from my iPad >>> >>> On Mar 10, 2012, at 3:20 PM, Terry Pogue<tpogue@...> wrote: >>> >>>> Well, the pineapple was frozen but not the cream of coconut. >>>> >>>> On Mar 10, 2012, at 2:27 PM, Velda wrote: >>>> >>>>> Did you try freezing the pineapple chunks and making coconut cream " ice >>>>> cubes " and using VM to then turn into " ice cream " ? >>>>> Velda >>>>> >>>>> On 3/10/2012 10:49 AM, Terry Pogue wrote: >>>>>> Any ideas on how I can get a mix of Pineapple, cream of coconut and rum to thicken into an ice cream? I tried Agar Agar and that was about as successful as Knox Gelatin would be. Nada. Do you suppose Xanthan Gum would do it? It's such a great Tropical combination. Pina Colada(ish). You're Aloha made me think of it. >>>>>> terry >>>>>> >>>>>> >>>>>> On Mar 10, 2012, at 1:38 PM, mirthfullady wrote: >>>>>> >>>>>>> Aloha everyone, >>>>>>> >>>>>>> I just tried this recipe. I used chia instead of the xanthun gum, and frozen mixed berries instead of strawberries. (it's what I have in the freezer). My son liked it. I wonder, though, why it's called ice cream instead of sherbet or sorbet. Unless I missed something, there's no creamy anything in it. And four servings, well, maybe four ice cream size scoops, it's only two cups of frozen berries, it doesn't mix down to much. >>>>>>> >>>>>>> About the amount of stevia. I have noticed that some stevia brands now add something to it to give it more bulk. So, a packet of stevia " feels " like a similar amount of sugar sweetness even though it's less actual stevia. Since the liquid doesn't have that filler, it would use a lot less. I imagine they started adding filler because it was difficult to get tiny enough amounts of stevia to sweeten properly. Half a pinch or less is hard to measure. (Yes, I read a lot of labels). >>>>>>> >>>>>>> Aloha, >>>>>>> mirthfullady >>>>>>> >>>>>>> >>>>>>> >>>>>>>> Well >>>>>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>>>>>>>> >>>>>>>>> Rocco's Strawberry Ice Cream Recipe >>>>>>>>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said. >>>>>>>>> >>>>>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>>>>>>>> >>>>>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>>>>>>>> >>>>>>>>> " Making your own, you know exactly what's in it, " Dr. said. >>>>>>>>> >>>>>>>>> Ingredients >>>>>>>>> >>>>>>>>> • 2 cups Frozen, unsweetened strawberries >>>>>>>>> • 2 tsp. Stevia sweetener >>>>>>>>> • ½ tsp. Xanthan gum >>>>>>>>> • 2 tbsp. Agave >>>>>>>>> • 4 tsp. Lemon Juice >>>>>>>>> • 3 tsp. Water >>>>>>>>> Directions >>>>>>>>> >>>>>>>>> • Combine wet ingredients in a blender. >>>>>>>>> • Add dry ingredients and blend together until mixed. >>>>>>>>> • Next, add strawberries, blending and stirring for about five seconds. >>>>>>>>> • Serve immediately or store in a sealed container until ready to eat. >>>>>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. >>>>>>>>> >>>>>>>>> >>>>>>>>> >>>>>>>> ------------------------------------ >>>>>>>> >>>>>>>> Please bookmark these pages: >>>>>>>> >>>>>>>> /links/ >>>>>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2012 Report Share Posted March 10, 2012 I think it belongs in a new folder titled: " 's Golden Nuggets " Carol K > On Mar 10, 2012, at 7:07 PM, Lea Ann Savage <lsavage@...> wrote: > > > This needs to be archived in the links - anyone have any idea what to title it, and where to file it (in the links?) > > > > > > Blessings, > > Lea Ann Savage > > Satellite Beach, FL > > (321) 773-7088 (home) > > (321-961-9219 (cell) > > www.VitamixLady.com > > www..com > > <))>< > > > > On Mar 10, 2012, at 5:52 PM, Berry wrote: > > > > > > For chia gel, I just cover the seeds with enough water to cover the seeds, then a splash extra. Let them soak for a few minutes until they plump up, THEN buzz them up with a bit more water to get the consistency you want. For flax gel, I GRIND the seeds first, then add enough water to cover the ground meal by about half. For tapioca gel, I cook the ground pearls in my rice cooker with enough water to cover, THEN I buzz up the cooking water and pearls together. All of these make bigger batches than what you would need to replace an egg, but you can store the extra gel in the fridge and use what you need as needed. All three make WONDERFUL hair gel, egg substitute, bulking agents, pudding, sauce thickeners, etc. You can also freeze cubes of them for when you just need a bit-just thaw them for 20 minutes or so before use. Super handy to have on hand. For hair gel, you only need a tiny amount to do a wonderful job of taming frizzy ends or for styling. > > > > > > > > Sent from my iPad > > > > On Mar 10, 2012, at 4:23 PM, Velda <solomon@...> wrote: > > > > > is the best expert on this topic. I was just asking to get your > > > info/experience! <grin> > > > Velda > > > > > > On 3/10/2012 12:32 PM, mirthfullady wrote: > > >> Aloha, > > >> > > >> Sort of both. I put the seeds and water in first and let it sit for a minute before adding everything else but didn't actually make the gel first and add it like an egg. Do you think it would make it creamy to wait for it to get to egg-like consistency first? Since it was first in the blender, I am not actually sure if it gelled or not. I've never timed how long it takes and often have a little jar if gelled chia in the fridge ready to go. But this time I just put it in.... > > >> > > >> Aloha, > > >> Mirthfullady > > >> > > >> > > >>>>> Well > > >>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. > > >>>>>> > > >>>>>> Rocco's Strawberry Ice Cream Recipe > > >>>>>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said. > > >>>>>> > > >>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. > > >>>>>> > > >>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. > > >>>>>> > > >>>>>> " Making your own, you know exactly what's in it, " Dr. said. > > >>>>>> > > >>>>>> Ingredients > > >>>>>> > > >>>>>> • 2 cups Frozen, unsweetened strawberries > > >>>>>> • 2 tsp. Stevia sweetener > > >>>>>> • ½ tsp. Xanthan gum > > >>>>>> • 2 tbsp. Agave > > >>>>>> • 4 tsp. Lemon Juice > > >>>>>> • 3 tsp. Water > > >>>>>> Directions > > >>>>>> > > >>>>>> • Combine wet ingredients in a blender. > > >>>>>> • Add dry ingredients and blend together until mixed. > > >>>>>> • Next, add strawberries, blending and stirring for about five seconds. > > >>>>>> • Serve immediately or store in a sealed container until ready to eat. > > >>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. > > >>>>>> > > >>>>>> > > >>>>>> > > >>>>> > > >>>>> ------------------------------------ > > >>>>> > > >>>>> Please bookmark these pages: > > >>>>> > > >>>>> /links/ > > >>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2012 Report Share Posted March 11, 2012 DONE DEAL!Turns out I already had an appropriately titled folder, "Food Preparation and Storage Tips"/links/But check out the newly added description to the folder… Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 11, 2012, at 1:10 AM, <ckarnes@...> <ckarnes@...> wrote: I think it belongs in a new folder titled: "'s Golden Nuggets" Carol K > On Mar 10, 2012, at 7:07 PM, Lea Ann Savage <lsavage@...> wrote: > > > This needs to be archived in the links - anyone have any idea what to title it, and where to file it (in the links?) > > > > > > Blessings, > > Lea Ann Savage > > Satellite Beach, FL > > (321) 773-7088 (home) > > (321-961-9219 (cell) > > www.VitamixLady.com > > www..com > > <))>< > > > > On Mar 10, 2012, at 5:52 PM, Berry wrote: > > > > > > For chia gel, I just cover the seeds with enough water to cover the seeds, then a splash extra. Let them soak for a few minutes until they plump up, THEN buzz them up with a bit more water to get the consistency you want. For flax gel, I GRIND the seeds first, then add enough water to cover the ground meal by about half. For tapioca gel, I cook the ground pearls in my rice cooker with enough water to cover, THEN I buzz up the cooking water and pearls together. All of these make bigger batches than what you would need to replace an egg, but you can store the extra gel in the fridge and use what you need as needed. All three make WONDERFUL hair gel, egg substitute, bulking agents, pudding, sauce thickeners, etc. You can also freeze cubes of them for when you just need a bit-just thaw them for 20 minutes or so before use. Super handy to have on hand. For hair gel, you only need a tiny amount to do a wonderful job of taming frizzy ends or for styling. > > > > > > > > Sent from my iPad > > > > On Mar 10, 2012, at 4:23 PM, Velda <solomon@...> wrote: > > > > > is the best expert on this topic. I was just asking to get your > > > info/experience! <grin> > > > Velda > > > > > > On 3/10/2012 12:32 PM, mirthfullady wrote: > > >> Aloha, > > >> > > >> Sort of both. I put the seeds and water in first and let it sit for a minute before adding everything else but didn't actually make the gel first and add it like an egg. Do you think it would make it creamy to wait for it to get to egg-like consistency first? Since it was first in the blender, I am not actually sure if it gelled or not. I've never timed how long it takes and often have a little jar if gelled chia in the fridge ready to go. But this time I just put it in.... > > >> > > >> Aloha, > > >> Mirthfullady > > >> > > >> > > >>>>> Well > > >>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. > > >>>>>> > > >>>>>> Rocco's Strawberry Ice Cream Recipe > > >>>>>> "With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve," Chef Rocco said. > > >>>>>> > > >>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. > > >>>>>> > > >>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. > > >>>>>> > > >>>>>> "Making your own, you know exactly what's in it," Dr. said. > > >>>>>> > > >>>>>> Ingredients > > >>>>>> > > >>>>>> • 2 cups Frozen, unsweetened strawberries > > >>>>>> • 2 tsp. Stevia sweetener > > >>>>>> • ½ tsp. Xanthan gum > > >>>>>> • 2 tbsp. Agave > > >>>>>> • 4 tsp. Lemon Juice > > >>>>>> • 3 tsp. Water > > >>>>>> Directions > > >>>>>> > > >>>>>> • Combine wet ingredients in a blender. > > >>>>>> • Add dry ingredients and blend together until mixed. > > >>>>>> • Next, add strawberries, blending and stirring for about five seconds. > > >>>>>> • Serve immediately or store in a sealed container until ready to eat. > > >>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. > > >>>>>> > > >>>>>> > > >>>>>> > > >>>>> > > >>>>> ------------------------------------ > > >>>>> > > >>>>> Please bookmark these pages: > > >>>>> > > >>>>> /links/ > > >>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2012 Report Share Posted March 11, 2012 *******blush********! I am touched. I thought I was just spewing useless info half the time, lol.Sent from my iPadOn Mar 11, 2012, at 9:03 AM, Lea Ann Savage <lsavage@...> wrote: DONE DEAL!Turns out I already had an appropriately titled folder, "Food Preparation and Storage Tips"/links/But check out the newly added description to the folder… Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 11, 2012, at 1:10 AM, <ckarnes@...> <ckarnes@...> wrote: I think it belongs in a new folder titled: "'s Golden Nuggets" Carol K > On Mar 10, 2012, at 7:07 PM, Lea Ann Savage <lsavage@...> wrote: > > > This needs to be archived in the links - anyone have any idea what to title it, and where to file it (in the links?) > > > > > > Blessings, > > Lea Ann Savage > > Satellite Beach, FL > > (321) 773-7088 (home) > > (321-961-9219 (cell) > > www.VitamixLady.com > > www..com > > <))>< > > > > On Mar 10, 2012, at 5:52 PM, Berry wrote: > > > > > > For chia gel, I just cover the seeds with enough water to cover the seeds, then a splash extra. Let them soak for a few minutes until they plump up, THEN buzz them up with a bit more water to get the consistency you want. For flax gel, I GRIND the seeds first, then add enough water to cover the ground meal by about half. For tapioca gel, I cook the ground pearls in my rice cooker with enough water to cover, THEN I buzz up the cooking water and pearls together. All of these make bigger batches than what you would need to replace an egg, but you can store the extra gel in the fridge and use what you need as needed. All three make WONDERFUL hair gel, egg substitute, bulking agents, pudding, sauce thickeners, etc. You can also freeze cubes of them for when you just need a bit-just thaw them for 20 minutes or so before use. Super handy to have on hand. For hair gel, you only need a tiny amount to do a wonderful job of taming frizzy ends or for styling. > > > > > > > > Sent from my iPad > > > > On Mar 10, 2012, at 4:23 PM, Velda <solomon@...> wrote: > > > > > is the best expert on this topic. I was just asking to get your > > > info/experience! <grin> > > > Velda > > > > > > On 3/10/2012 12:32 PM, mirthfullady wrote: > > >> Aloha, > > >> > > >> Sort of both. I put the seeds and water in first and let it sit for a minute before adding everything else but didn't actually make the gel first and add it like an egg. Do you think it would make it creamy to wait for it to get to egg-like consistency first? Since it was first in the blender, I am not actually sure if it gelled or not. I've never timed how long it takes and often have a little jar if gelled chia in the fridge ready to go. But this time I just put it in.... > > >> > > >> Aloha, > > >> Mirthfullady > > >> > > >> > > >>>>> Well > > >>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. > > >>>>>> > > >>>>>> Rocco's Strawberry Ice Cream Recipe > > >>>>>> "With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve," Chef Rocco said. > > >>>>>> > > >>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. > > >>>>>> > > >>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. > > >>>>>> > > >>>>>> "Making your own, you know exactly what's in it," Dr. said. > > >>>>>> > > >>>>>> Ingredients > > >>>>>> > > >>>>>> • 2 cups Frozen, unsweetened strawberries > > >>>>>> • 2 tsp. Stevia sweetener > > >>>>>> • ½ tsp. Xanthan gum > > >>>>>> • 2 tbsp. Agave > > >>>>>> • 4 tsp. Lemon Juice > > >>>>>> • 3 tsp. Water > > >>>>>> Directions > > >>>>>> > > >>>>>> • Combine wet ingredients in a blender. > > >>>>>> • Add dry ingredients and blend together until mixed. > > >>>>>> • Next, add strawberries, blending and stirring for about five seconds. > > >>>>>> • Serve immediately or store in a sealed container until ready to eat. > > >>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. > > >>>>>> > > >>>>>> > > >>>>>> > > >>>>> > > >>>>> ------------------------------------ > > >>>>> > > >>>>> Please bookmark these pages: > > >>>>> > > >>>>> /links/ > > >>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2012 Report Share Posted March 11, 2012 Not at all! My only regret is not creating folders sooner, and archiving MORE of your Timeless and Valuable Wisdom!Here is the newest addition:/links/Food_Preparation_and_Storage_Tips_001328221951/ Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 11, 2012, at 9:04 AM, Berry wrote: *******blush********! I am touched. I thought I was just spewing useless info half the time, lol.Sent from my iPadOn Mar 11, 2012, at 9:03 AM, Lea Ann Savage <lsavage@...> wrote: DONE DEAL!Turns out I already had an appropriately titled folder, "Food Preparation and Storage Tips"/links/But check out the newly added description to the folder… Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 11, 2012, at 1:10 AM, <ckarnes@...> <ckarnes@...> wrote: I think it belongs in a new folder titled: "'s Golden Nuggets" Carol K > On Mar 10, 2012, at 7:07 PM, Lea Ann Savage <lsavage@...> wrote: > > > This needs to be archived in the links - anyone have any idea what to title it, and where to file it (in the links?) > > > > > > Blessings, > > Lea Ann Savage > > Satellite Beach, FL > > (321) 773-7088 (home) > > (321-961-9219 (cell) > > www.VitamixLady.com > > www..com > > <))>< > > > > On Mar 10, 2012, at 5:52 PM, Berry wrote: > > > > > > For chia gel, I just cover the seeds with enough water to cover the seeds, then a splash extra. Let them soak for a few minutes until they plump up, THEN buzz them up with a bit more water to get the consistency you want. For flax gel, I GRIND the seeds first, then add enough water to cover the ground meal by about half. For tapioca gel, I cook the ground pearls in my rice cooker with enough water to cover, THEN I buzz up the cooking water and pearls together. All of these make bigger batches than what you would need to replace an egg, but you can store the extra gel in the fridge and use what you need as needed. All three make WONDERFUL hair gel, egg substitute, bulking agents, pudding, sauce thickeners, etc. You can also freeze cubes of them for when you just need a bit-just thaw them for 20 minutes or so before use. Super handy to have on hand. For hair gel, you only need a tiny amount to do a wonderful job of taming frizzy ends or for styling. > > > > > > > > Sent from my iPad > > > > On Mar 10, 2012, at 4:23 PM, Velda <solomon@...> wrote: > > > > > is the best expert on this topic. I was just asking to get your > > > info/experience! <grin> > > > Velda > > > > > > On 3/10/2012 12:32 PM, mirthfullady wrote: > > >> Aloha, > > >> > > >> Sort of both. I put the seeds and water in first and let it sit for a minute before adding everything else but didn't actually make the gel first and add it like an egg. Do you think it would make it creamy to wait for it to get to egg-like consistency first? Since it was first in the blender, I am not actually sure if it gelled or not. I've never timed how long it takes and often have a little jar if gelled chia in the fridge ready to go. But this time I just put it in.... > > >> > > >> Aloha, > > >> Mirthfullady > > >> > > >> > > >>>>> Well > > >>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. > > >>>>>> > > >>>>>> Rocco's Strawberry Ice Cream Recipe > > >>>>>> "With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve," Chef Rocco said. > > >>>>>> > > >>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. > > >>>>>> > > >>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. > > >>>>>> > > >>>>>> "Making your own, you know exactly what's in it," Dr. said. > > >>>>>> > > >>>>>> Ingredients > > >>>>>> > > >>>>>> • 2 cups Frozen, unsweetened strawberries > > >>>>>> • 2 tsp. Stevia sweetener > > >>>>>> • ½ tsp. Xanthan gum > > >>>>>> • 2 tbsp. Agave > > >>>>>> • 4 tsp. Lemon Juice > > >>>>>> • 3 tsp. Water > > >>>>>> Directions > > >>>>>> > > >>>>>> • Combine wet ingredients in a blender. > > >>>>>> • Add dry ingredients and blend together until mixed. > > >>>>>> • Next, add strawberries, blending and stirring for about five seconds. > > >>>>>> • Serve immediately or store in a sealed container until ready to eat. > > >>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. > > >>>>>> > > >>>>>> > > >>>>>> > > >>>>> > > >>>>> ------------------------------------ > > >>>>> > > >>>>> Please bookmark these pages: > > >>>>> > > >>>>> /links/ > > >>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2012 Report Share Posted March 11, 2012 Well, I will just have to spew more so you can catch up! Quit slacking, lady! > > > > >>>>> Well > > > > >>>>>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. > > > > >>>>>> > > > > >>>>>> Rocco's Strawberry Ice Cream Recipe > > > > >>>>>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said. > > > > >>>>>> > > > > >>>>>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. > > > > >>>>>> > > > > >>>>>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. > > > > >>>>>> > > > > >>>>>> " Making your own, you know exactly what's in it, " Dr. said. > > > > >>>>>> > > > > >>>>>> Ingredients > > > > >>>>>> > > > > >>>>>> • 2 cups Frozen, unsweetened strawberries > > > > >>>>>> • 2 tsp. Stevia sweetener > > > > >>>>>> • ½ tsp. Xanthan gum > > > > >>>>>> • 2 tbsp. Agave > > > > >>>>>> • 4 tsp. Lemon Juice > > > > >>>>>> • 3 tsp. Water > > > > >>>>>> Directions > > > > >>>>>> > > > > >>>>>> • Combine wet ingredients in a blender. > > > > >>>>>> • Add dry ingredients and blend together until mixed. > > > > >>>>>> • Next, add strawberries, blending and stirring for about five seconds. > > > > >>>>>> • Serve immediately or store in a sealed container until ready to eat. > > > > >>>>>> • Enjoy your guilt-free, dye-free, low calorie dessert. > > > > >>>>>> > > > > >>>>>> > > > > >>>>>> > > > > >>>>> > > > > >>>>> ------------------------------------ > > > > >>>>> > > > > >>>>> Please bookmark these pages: > > > > >>>>> > > > > >>>>> /links/ > > > > >>>>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2012 Report Share Posted March 14, 2012 I use about half to one teaspoon of vodka in my batch of ice cream. It really does help keep it from freezing hard. There is no taste and very minute amount of alcohol per serving. Worth it in my opinion karen -- Re: - Ice cream ideas The rum will keep it as a "slushy" in the freezer. A VERY small amount of liquor (I think someone on this list recommend Vodka) would help keep ice cream from freezing solid like a popsicle (but for some, Vodka would be a no-no ingredient :-) Blessings, Lea Ann Savage Satellite Beach, FL (321) 773-7088 (home) (321-961-9219 (cell) www.VitamixLady.com www..com <))>< On Mar 10, 2012, at 1:49 PM, Terry Pogue wrote: Any ideas on how I can get a mix of Pineapple, cream of coconut and rum to thicken into an ice cream? I tried Agar Agar and that was about as successful as Knox Gelatin would be. Nada. Do you suppose Xanthan Gum would do it? It's such a great Tropical combination. Pina Colada(ish). You're Aloha made me think of it. terry On Mar 10, 2012, at 1:38 PM, mirthfullady wrote: > > Aloha everyone, > > I just tried this recipe. I used chia instead of the xanthun gum, and frozen mixed berries instead of strawberries. (it's what I have in the freezer). My son liked it. I wonder, though, why it's called ice cream instead of sherbet or sorbet. Unless I missed something, there's no creamy anything in it. And four servings, well, maybe four ice cream size scoops, it's only two cups of frozen berries, it doesn't mix down to much. > > About the amount of stevia. I have noticed that some stevia brands now add something to it to give it more bulk. So, a packet of stevia "feels" like a similar amount of sugar sweetness even though it's less actual stevia. Since the liquid doesn't have that filler, it would use a lot less. I imagine they started adding filler because it was difficult to get tiny enough amounts of stevia to sweeten properly. Half a pinch or less is hard to measure. (Yes, I read a lot of labels). > > Aloha, > mirthfullady > > > >> >> Well >>> >>> >>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>> >>> Rocco's Strawberry Ice Cream Recipe >>> "With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve," Chef Rocco said. >>> >>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>> >>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>> >>> "Making your own, you know exactly what's in it," Dr. said. >>> >>> Ingredients >>> >>> • 2 cups Frozen, unsweetened strawberries >>> • 2 tsp. Stevia sweetener >>> • ½ tsp. Xanthan gum >>> • 2 tbsp. Agave >>> • 4 tsp. Lemon Juice >>> • 3 tsp. Water >>> Directions >>> >>> • Combine wet ingredients in a blender. >>> • Add dry ingredients and blend together until mixed. >>> • Next, add strawberries, blending and stirring for about five seconds. >>> • Serve immediately or store in a sealed container until ready to eat. >>> • Enjoy your guilt-free, dye-free, low calorie dessert. >>> >>> >>> >> >> >> >> ------------------------------------ >> >> Please bookmark these pages: >> >> /links/ >> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2012 Report Share Posted March 18, 2012 Has anyone tried to make the vanilla pudding recipe from the vitamix recipe book. I have tried it twice now and it never thickens. Would appreciate any feedback if there is some. Thanks. Geri From: [mailto: ] On Behalf Of KSent: Wednesday, March 14, 2012 11:15 AM Subject: Re: - Ice cream ideas I use about half to one teaspoon of vodka in my batch of ice cream. It really does help keep it from freezing hard. There is no taste and very minute amount of alcohol per serving. Worth it in my opinion karen -------Original Message------- From: Lea Ann SavageDate: 3/10/2012 12:12:28 PM Subject: Re: - Ice cream ideas The rum will keep it as a " slushy " in the freezer. A VERY small amount of liquor (I think someone on this list recommend Vodka) would help keep ice cream from freezing solid like a popsicle (but for some, Vodka would be a no-no ingredient :-) Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))>< On'>www.VitamixLady.comwww..com<))>< On Mar 10, 2012, at 1:49 PM, Terry Pogue wrote: Any ideas on how I can get a mix of Pineapple, cream of coconut and rum to thicken into an ice cream? I tried Agar Agar and that was about as successful as Knox Gelatin would be. Nada. Do you suppose Xanthan Gum would do it? It's such a great Tropical combination. Pina Colada(ish). You're Aloha made me think of it. :)terry On Mar 10, 2012, at 1:38 PM, mirthfullady wrote: > > Aloha everyone,> > I just tried this recipe. I used chia instead of the xanthun gum, and frozen mixed berries instead of strawberries. (it's what I have in the freezer). My son liked it. I wonder, though, why it's called ice cream instead of sherbet or sorbet. Unless I missed something, there's no creamy anything in it. And four servings, well, maybe four ice cream size scoops, it's only two cups of frozen berries, it doesn't mix down to much.> > About the amount of stevia. I have noticed that some stevia brands now add something to it to give it more bulk. So, a packet of stevia " feels " like a similar amount of sugar sweetness even though it's less actual stevia. Since the liquid doesn't have that filler, it would use a lot less. I imagine they started adding filler because it was difficult to get tiny enough amounts of stevia to sweeten properly. Half a pinch or less is hard to measure. (Yes, I read a lot of labels). > > Aloha,> mirthfullady> > > >> >> Well>>> >>> >>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix.>>> >>> Rocco's Strawberry Ice Cream Recipe>>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said.>>> >>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories.>>> >>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories.>>> >>> " Making your own, you know exactly what's in it, " Dr. said.>>> >>> Ingredients>>> >>> • 2 cups Frozen, unsweetened strawberries>>> • 2 tsp. Stevia sweetener>>> • ½ tsp. Xanthan gum>>> • 2 tbsp. Agave>>> • 4 tsp. Lemon Juice>>> • 3 tsp. Water>>> Directions>>> >>> • Combine wet ingredients in a blender.>>> • Add dry ingredients and blend together until mixed.>>> • Next, add strawberries, blending and stirring for about five seconds.>>> • Serve immediately or store in a sealed container until ready to eat.>>> • Enjoy your guilt-free, dye-free, low calorie dessert.>>> >>> >>> >> >> >> >> ------------------------------------>> >> Please bookmark these pages:>> >> /links/>> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2012 Report Share Posted March 18, 2012 Hi, I have made it for a German dessert called Rotte Grutze ( I'm sure I butchered it, lol). It was perfect because it requires more of a vanilla sauce, so I can see your disappointment when it didn't thicken. Would try that stuff to make jello (comes in an orange box) as a thickening agent. Jess On Mar 18, 2012 3:12 PM, " Geri Delisso " <lucyeths@...> wrote: Has anyone tried to make the vanilla pudding recipe from the vitamix recipe book. I have tried it twice now and it never thickens. Would appreciate any feedback if there is some. Thanks. Geri From: [mailto: ] On Behalf Of K Sent: Wednesday, March 14, 2012 11:15 AM Subject: Re: - Ice cream ideas I use about half to one teaspoon of vodka in my batch of ice cream. It really does help keep it from freezing hard. There is no taste and very minute amount of alcohol per serving. Worth it in my opinion karen -- Re: - Ice cream ideas The rum will keep it as a " slushy " in the freezer. A VERY small amount of liquor (I think someone on this list recommend Vodka) would help keep ice cream from freezing solid like a popsicle (but for some, Vodka would be a no-no ingredient :-) Blessings, Lea Ann SavageSatellite Beach, FL (321) 773-7088 (home) (321-961-9219 (cell) www.VitamixLady.com www..com <))>< On Mar 10, 2012, at 1:49 PM, Terry Pogue wrote: Any ideas on how I can get a mix of Pineapple, cream of coconut and rum to thicken into an ice cream? I tried Agar Agar and that was about as successful as Knox Gelatin would be. Nada. Do you suppose Xanthan Gum would do it? It's such a great Tropical combination. Pina Colada(ish). You're Aloha made me think of it. terry On Mar 10, 2012, at 1:38 PM, mirthfullady wrote: > > Aloha everyone,> > I just tried this recipe. I used chia instead of the xanthun gum, and frozen mixed berries instead of strawberries. (it's what I have in the freezer). My son liked it. I wonder, though, why it's called ice cream instead of sherbet or sorbet. Unless I missed something, there's no creamy anything in it. And four servings, well, maybe four ice cream size scoops, it's only two cups of frozen berries, it doesn't mix down to much. > > About the amount of stevia. I have noticed that some stevia brands now add something to it to give it more bulk. So, a packet of stevia " feels " like a similar amount of sugar sweetness even though it's less actual stevia. Since the liquid doesn't have that filler, it would use a lot less. I imagine they started adding filler because it was difficult to get tiny enough amounts of stevia to sweeten properly. Half a pinch or less is hard to measure. (Yes, I read a lot of labels). > > Aloha, > mirthfullady> > > >> >> Well >>> >>> >>> Just saw this on an episode of The Doctors. Rocco brought his Vitamix. >>> >>> Rocco's Strawberry Ice Cream Recipe >>> " With about $2 worth of ingredients, we can make four huge portions of what I call Instant Strawberry Soft Serve, " Chef Rocco said. >>> >>> His recipe uses Stevia, an all natural sweetener he claims has no side effects or calories. >>> >>> This recipe makes four servings. Chef Rocco said 4 oz. of typical strawberry ice cream would have about 300 calories, but his recipe has just 55 calories. >>> >>> " Making your own, you know exactly what's in it, " Dr. said. >>> >>> Ingredients >>> >>> • 2 cups Frozen, unsweetened strawberries >>> • 2 tsp. Stevia sweetener>>> • ½ tsp. Xanthan gum >>> • 2 tbsp. Agave>>> • 4 tsp. Lemon Juice >>> • 3 tsp. Water>>> Directions >>> >>> • Combine wet ingredients in a blender. >>> • Add dry ingredients and blend together until mixed. >>> • Next, add strawberries, blending and stirring for about five seconds. >>> • Serve immediately or store in a sealed container until ready to eat. >>> • Enjoy your guilt-free, dye-free, low calorie dessert.>>> >>> >>> >> >> >> >> ------------------------------------ >> >> Please bookmark these pages: >> >> /links/ >> (this online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2012 Report Share Posted March 18, 2012 Wondering if when adding frozen bean pure to smoothie, first do you puree the beans with any liquid before freezing? Then when you use say cocoa and the bean puree, what else do you add. Water or ice, or anything? I've probably missed something here. (smiles) Thanks ever so much. Vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2012 Report Share Posted March 18, 2012 When I cook beans, I keep a portion of them out to puree, and I only add water if I need to to get it to the right consistency to churn in the Vitamix properly. It makes sort of a thick paste. I use a small ice cream scoop to plop it into ice cube trays, which I then tap on the counter to settle the puree in to the ice cube tray-I freeze that for a few hours, then transfer the cubes to a bag. If I am using beans as a base for ice cream, I will add a little rice milk (or other liquid), the frozen beans, a scoop of cooca powder (or berries, or other ice cream flavor choice) then my agave or honey (or other sweetener) The frozen cubes serve as my frozen ingredient, so I just adjust everything else accordingly-you can pretty much use any other ingredients you want. For smoothies, I just toss in a few cubes to thicken it, add protein, and serve as my coldest ingredient. > > Wondering if when adding frozen bean pure to smoothie, first do you puree the beans with any liquid before freezing? Then when you use say cocoa and the bean puree, what else do you add. Water or ice, or anything? I've probably missed something here. (smiles) > Thanks ever so much. > > Vicki > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2012 Report Share Posted March 18, 2012 Thanks for that great info. Have some beans ready to puree right now. Can hardly waith until they freeze. I'll be getting one of those milk bags too. Thanks again (smiles) Ice cream, here we come. Lol! Re: - Ice cream ideas When I cook beans, I keep a portion of them out to puree, and I only add water if I need to to get it to the right consistency to churn in the Vitamix properly. It makes sort of a thick paste. I use a small ice cream scoop to plop it into ice cube trays, which I then tap on the counter to settle the puree in to the ice cube tray-I freeze that for a few hours, then transfer the cubes to a bag. If I am using beans as a base for ice cream, I will add a little rice milk (or other liquid), the frozen beans, a scoop of cooca powder (or berries, or other ice cream flavor choice) then my agave or honey (or other sweetener) The frozen cubes serve as my frozen ingredient, so I just adjust everything else accordingly-you can pretty much use any other ingredients you want. For smoothies, I just toss in a few cubes to thicken it, add protein, and serve as my coldest ingredient.>> Wondering if when adding frozen bean pure to smoothie, first do you puree the beans with any liquid before freezing? Then when you use say cocoa and the bean puree, what else do you add. Water or ice, or anything? I've probably missed something here. (smiles)> Thanks ever so much.> > Vicki> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2012 Report Share Posted March 18, 2012 LOL, THATS the spirit! Half the fun of a Vitamix is in the experimentation! Let us know how it turns out!Sent from my iPadOn Mar 18, 2012, at 7:16 PM, "Vicki" <j.ireland@...> wrote: Thanks for that great info. Have some beans ready to puree right now. Can hardly waith until they freeze. I'll be getting one of those milk bags too. Thanks again (smiles) Ice cream, here we come. Lol! Re: - Ice cream ideas When I cook beans, I keep a portion of them out to puree, and I only add water if I need to to get it to the right consistency to churn in the Vitamix properly. It makes sort of a thick paste. I use a small ice cream scoop to plop it into ice cube trays, which I then tap on the counter to settle the puree in to the ice cube tray-I freeze that for a few hours, then transfer the cubes to a bag. If I am using beans as a base for ice cream, I will add a little rice milk (or other liquid), the frozen beans, a scoop of cooca powder (or berries, or other ice cream flavor choice) then my agave or honey (or other sweetener) The frozen cubes serve as my frozen ingredient, so I just adjust everything else accordingly-you can pretty much use any other ingredients you want. For smoothies, I just toss in a few cubes to thicken it, add protein, and serve as my coldest ingredient.>> Wondering if when adding frozen bean pure to smoothie, first do you puree the beans with any liquid before freezing? Then when you use say cocoa and the bean puree, what else do you add. Water or ice, or anything? I've probably missed something here. (smiles)> Thanks ever so much.> > Vicki> = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2012 Report Share Posted March 19, 2012 I tried the strawberry ice cream and it was amazing. Just like ice cream from the store. I noticed that the proportions were not 1 to 3 which is needed to make ice cream, so I changed it a bit. I have not tried the extra I put into the freezer, but I will let you know if it is softer because of the addition of anthem gum. We ate some and I froze some in 3 oz paper cups with popsicle sticks. This way I can eat some ice cream every day!! Very sweet without any sugar or sugar substitute. Here is how I did it: 1cup almond milk 2 tablespoons chia gel 3 fresh strawberries 1 cup frozen almond milk 2 cups frozen strawberries 1/2 teaspoon xantham gum Last night I made mango pudding. Since I have found out that cocoa powder keeps me awake at night we have not had the chocolate pudding my husband loves. I bought a box of mangos to freeze for smoothies and kept 2 out. Here is what I made and it was a beautiful bright green color and tasted great!! The texture was a little soupier than the chocolate pudding recipe but we loved it. 1 avocado 2 mangos 1 tablespoon chia gel 1 teaspoon vanilla 2 large handfuls spinach Janet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2012 Report Share Posted March 19, 2012 It will probably need to be out of the freezer about an hour, mine did, but it was just like fresh made. Terry Sent from my iPadHD On Mar 19, 2012, at 10:14 AM, Janet Fowler <jaxjanet19@...> wrote: > I tried the strawberry ice cream and it was amazing. Just like ice cream from the store. I noticed that the proportions were not 1 to 3 which is needed to make ice cream, so I changed it a bit. I have not tried the extra I put into the freezer, but I will let you know if it is softer because of the addition of anthem gum. We ate some and I froze some in 3 oz paper cups with popsicle sticks. This way I can eat some ice cream every day!! Very sweet without any sugar or sugar substitute. Here is how I did it: > > 1cup almond milk > 2 tablespoons chia gel > 3 fresh strawberries > 1 cup frozen almond milk > 2 cups frozen strawberries > 1/2 teaspoon xantham gum > > Last night I made mango pudding. Since I have found out that cocoa powder keeps me awake at night we have not had the chocolate pudding my husband loves. I bought a box of mangos to freeze for smoothies and kept 2 out. Here is what I made and it was a beautiful bright green color and tasted great!! The texture was a little soupier than the chocolate pudding recipe but we loved it. > > 1 avocado > 2 mangos > 1 tablespoon chia gel > 1 teaspoon vanilla > 2 large handfuls spinach > > Janet > > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
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