Eggless White Chocolate Raspberry Swirl Ice cream



Silly, smooth, creamy, sweet and tangy. What’s not to love? This ice cream has such a perfect balance between sweet and creamy and icy and tangy. It’s beautiful really. You’ll love it, especially if you adore white chocolate.

For the ice cream
8 oz (220 grams) white chocolate, finely chopped
2 cups heavy cream, divided
2/3 cup sugar
Pinch of salt
1 cup milk
1/4 tsp vanilla extract

For the raspberry swirl:
1-1/2 cups raspberries
3 tablespoons sugar

For the ice cream:
Place the chopped white chocolate in a large bowl with a strainer on top.
In a small sauce pan, place 1 cup cream, sugar and salt, and heat on medium heat until all the sugar is dissolved.
Pour this hot cream mixture through the strainer into the bowl with the white chocolate.
Stir the cream and white chocolate until it has completely melted.
Stir in the remaining cream and milk.
Stir in the vanilla extract.
Let it cool in the fridge.
Freeze the ice cream in an ice cream maker according to the manufacturer’s instructions.

For the raspberry swirl:
Blend the raspberries and sugar in a blender.
Strain the purée to remove the seeds.

Layer the raspberry purée in the ice cream while it is in soft serve consistency, and swirl using a skewer.
Makes 1-1/2 quarts ice cream.



Gluten free and Eggless S’mores Pie


I saw gluten free graham crackers in the market and knew I had to make this pie. I’ve always wanted to make it, but because of the lack of availability of gluten free products here, I never could.

This pie though. What a pie. I guarantee you that it tastes as good as it looks, and man this pie is pretty. The marshmallow topping is so sweet and creamy compared to the dark chocolate filling it’s really scrumptious.

Gluten free Graham Crackers from:

Graham cracker crust recipe from:

For the crust:
1-1/2 cups graham cracker crumbs
1/4 cup brown sugar
7 tablespoons unsalted butter, melted
Pinch of salt

For the filling:
1-1/2 cups chocolate chips
1 cup whipping cream

For the topping:
2 cups marshmallows

For the crust:
Mix the crumbs, salt and sugar together in a small bowl.
Add the melted butter and mix until well combined.
Press it into a 9 inch pie dish, and allow to chill in the refrigerator while you make the filling.

For the filling:
Place the chocolate chips in a medium bowl.
Heat the cream over medium heat until simmering.
Then, pour the cream on top of the chocolate chips, and then let it sit for a minute.
Starting stirring the mixture until you get a beautiful homogenous chocolate filling.
Allow it to cool, and then pour it on top of the chilled crust.
Chill in the refrigerator for at least 4 hours, until the filling has thickened.

For the topping:
Arrange the marshmallows on top of the filling, and broil or torch until browned (I didn’t have a kitchen torch or broiler so I just put it in the oven until the marshmallows were brown)
Store in the refrigerator.