Ice Cream Dreams

cherry ice cream

Currently available dairy free ice creams are hard to find and a tad pricey. I was thrilled to discover the blog  I was even more thrilled to discover that they have recipes that avoid similar allergens to ours *aaaannd* they have ice cream recipes!!!  Be sure to stop by and check out her amazing creations.

Today I made a basic vanilla ice cream base using her recipes as inspiration. I have high hopes of using this vanilla base as a springboard to the wide world of ice cream flavor possibilities!

Note: If you want to make chocolate flavored any other way than adding Hershey’s syrup, you have to add the cocoa powder to a hot mixture, before chilling and before putting it in the machine.  See more details on my chocolate ice cream process below.

40 large marshmallows (the whole bag was too much!)
6 cups of Silk brand Vanilla Soy Creamer
4 tbsp vegetable oil
2 tsp vanilla
2/3 cup of sugar

Place the marshmallows in a microwave-safe bowl and microwave for about 1 minute, or until soft throughout. Whisk in 1/2 cup of soy creamer. Add sugar, oil, vanilla, and remaining creamer and stir well.

For chocolate: Warm all ingredients except marshmallows over medium heat. Bring to boil then immediately remove from heat. Whisk in 1& 1/3 cup of cocoa powder until cool. I use Hershey’s brand. Now incorporate the melted marshmallows.

Here is another recipe for a creamier, chocolate pudding based variety:

1 Qt container of Silk French Vanilla Soy Creamer
2- 3.9 oz boxes of Jello instant pudding mix, chocolate flavor
1/2 Tbsp vanilla extract

I know how bad you want this ice cream, but it’s important to pause here and place in refrigerator or freezer for a bit to chill the mixture.

Place mixture into ice cream maker. I use the KitchenAid ice cream maker attachment and run it for about 30 minutes.  The mixture will come out with a soft serve consistency.  Freeze for an additional 2-3 hours to harden to ice cream consistency.

Next, add mix-ins! Here are some of our ideas:
Crushed Oreo cookies
Safe candies
Graham crackers. We use HoneyMaid brand Honey Grahams.
Safe homemade brownies.  We use Cherrybrook Kitchen mixes.
Chocolate or strawberry syrup. We use Hershey’s brand.
Maple Syrup. We use Cary’s brand.
Maraschino cherries.
Safe chocolate chips. We use Enjoy Life or Divvies brand.
Sprinkles. Be sure to check for allergens. (Like you always do, right?).
Pretzels. We use Rold Gold brand.
Mini marshmallows (We use Publix or Kraft) or marshmallow topping (we use Smucker’s Toppings Marshmallow flavored)
Biscoff spread, Sunbutter, Wow butter, etc.
Fresh fruit
Storebought or homemade fruit preserves like blueberry or strawberry.
Peppermint extract.
Fun colors with food coloring.

After adding mix-ins, freeze for an additional 2 hours, or until desired consistency. You may need to stir once more after about an hour or so in the freezer if you have mix-ins that may have fallen to the bottom before the mixture fully solidifies.


Summer Vacation Grocery List


The only way I can actually relax on vacation, is if I do the cooking myself.  For that reason, we try to stay somewhere with a kitchen.  We have made do with just a minifridge and microwave, but let’s just say it was no gourmet affair.   Every year, I try to make a grocery list ahead of time that will allow us to be in and out quickly once we arrive at the store near our location.  This year, I’ve decided to blog it so I don’t have to rewrite the darn thing next year- and also to share with you of course!  Some items we prefer Publix brand for, but if you know of another brand substitution that is milk, egg, and peanut free- please share!

This is my list for out of town groceries for 5 days for a family of four, with two children allergic to milk, egg, and peanut.  We try to stick to simple recipes that hopefully our kitchen-away-from-home will have the tools to execute and just focus on hitting the basic food groups:  protein, produce, carb.

  • Breakfast:
  • Frosted brown sugar and cinnamon pop tarts
  • +/- a box of cereal: Cocoa Puffs, Lucky Charms, Frosted Flakes, Cookie Crisp
  • Vanilla soy milk.  We prefer Publix Greenwise brand but will use Silk in a pinch.
  • Lunch:
  • 1 loaf of bread.  We use Publix honey wheat.
  • 1-2 pounds of deli meat.  We do not use fresh sliced meat from the store’s deli due to the concern of cross contamination with cheese and meats containing nuts.  We use prepackaged Oscar Meyer delifresh honey ham.
  • Pepperoni.  We use Hormel original.
  • 1-2 bags of chips.  We like Tostitos original, Rold Gold pretzels, and Lays original or BBQ.  We have found milk in some BBQ brands, milk in some Tostitos flavors, and the potential for peanuts with other pretzel brands.  Always read the label.  The whole label, not just the “Contains” statement.
  • Produce:  Carrots, baking potatoes, bananas, watermelon, apples, strawberries, blueberries…mmmm.
  • Snacks:
  • Microwave popcorn.  At least a 6 pack.  We use Orville Redenbacher’s Naturals, Simply Salted variety.
  • If we’re lucky: ice cream!  We like Tofutti Cuties vanilla ice cream sandwiches, So Delicious brand vanilla or chocolate ice cream, and Purely Decadent’s Cookie Avalanche flavor of dairy free ice cream.
  • If not ice cream: popsicles!  We like So Delicious brand creamy fudge bars, Popsicle brand plain flavors (although they have recently had a recall where these contained milk so I may be revising my opinion of this brand), PhillySwirlz, and FunPops- the kind grandma always had in her freezer- the all-American brightly colored sugar-in-a-plastic-sleeve type.
  • Cookies!  We like Oreos.  Oreos have recently updated their labeling so that now ONLY the original and double stuffed are safe for us.  No more minis or vanilla kind. 😦  We also like Chips Ahoy original chocolate chip cookies.  I know the package says contains whey, but for some reason, these have never been a problem for us.
  • Dinner:
  • 1 pound of chicken breast cutlets.  1 pound of lean ground beef. 2 pounds of salmon.
  • 1 small box of Bisquick original baking mix (for “breading” oven-baked chicken).
  • 1 bottle of Morton Season All, salt and pepper.  Or *pack ahead*.
  • Canned veggies.  We like Green Giant brand green beans and corn.
  • Pasta sauce.  We use Prego Traditional variety.
  • Spaghetti.  We use Publix brand.
  • Dairy free margarine.  We use Earth Balance brand.
  • Cooking oil for greasing pans.  We use Publix brand vegetable oil, EVOO or canola spray.
  • Canned bread.  We use Pillsbury brand french loaf or original crescent rolls.
  • Tyson brand dinosaur shaped chicken nuggets.
  • Oreida brand crispy crowns, waffle fries, or crispers.
  • Ketchup
  • Maybe a frozen pizza for Mom and Dad on nugget night.  Yes, we sometimes eat what they can’t.  We feel the world will be this way for them, and they will have to learn to adjust and take caution for cross contamination in every circumstance.  But that’s a whole other blog topic!
  • Hmmm.  One night left.  What to fix?  I think I will *pack ahead* (**= reminding myself) a baggy of Ener-G egg replacer and use the rest of my Bisquick box for pancakes.  So you will also need:
  • 1 package of Oscar Meyer bacon.
  • Oreida brand crispy crowns or hash browns.
  • 1 bottle of maple syrup.  We use Hungry Jack Lite.
  • Bottled water, soda
  • Plastic baggies to make snacks portable
  • Sunblock!!!

I know, this is not the absolute healthiest list, but it’s simple and I’ll rest easy knowing it’s safe and they at least got a few more nutrients than a week of fast food would provide.

Also, when we get to our kitchen-away-from home, I always run the dishwasher first to rewash the dishes.  That’s just me.  I want to know for sure that they have been cleaned properly and are free of cross-contaminants.

Happy trails!

Beefy Tomato Macaroni Soup

The original recipe that inspired this one can be found at

Thank you Six Sisters for sharing your yummy recipes with the world!  When I saw this recipe on Pinterest, I pinned it to my “allergy friendly” board to remind myself to try it out sometime.  I think I am going to start forcing myself to do 1 Pinterest recipe per week.  My Pinterest boards are starting to overflow with ideas and projects!  I altered the original recipe just a bit to suit our tastes.  As always, remember to check your labels!


1 lb ground beef
1 onion, diced
3 cloves of garlic, minced
48 oz beef broth (I use Swanson’s 100% Natural Beef Broth)
14 oz can diced tomatoes
6 oz can tomato paste
1 large carrot, shredded
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce (I use Publix brand)
1/2 teaspoon dried basil
salt and pepper to taste
1  cup elbow macaroni, UNcooked  (I use Publix brand)

Saute the ground beef, along with the onion and garlic, until browned.  Drain.  In a large saucepot, add all remaining ingredients and bring to a boil over medium-high heat for 10 minutes.  Then simmer on low for 10 more minutes.  That’s it!

Dinner’s ready!  We served ours with some leftover Pillsbury French Loaf bread slices slathered in Earth Balance dairy free margarine. Mmmm.


Taco Chicken Bowls

A slow cooker recipe!  All right!  No fuss, no muss, no anaphylax-us.  (heheh -allergy humor)  But seriously…

This recipe was adapted to fit our needs from the original recipe, which can be found at

Place the following in slow cooker on low for 8 hours:
1 pound of boneless, skinless, chicken breasts.  I put them in frozen. (yep you read that right)
16 oz jar salsa – we use Tostitos mild
15 oz can of black beans – we use Publix brand
1 &1/2 tbsp of homemade taco seasoning (see recipe below) or 1 taco seasoning packet (watch for milk in some packets)


For taco seasoning: Mix together 1 tbsp chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp paprika, 1/2 tsp oregano, 1 & 1/2 tsp cumin, 1 tsp salt, and 1 tsp of pepper.

Near the end of the cook time, add a 15 oz can of corn, drained.   We use Green Giant.  Also, start cooking 2 cups of dry white rice according to package directions.  We use Vigo basmati rice.

Shred the chicken while still in the slow cooker.  Serve over rice and garnish with cilantro, if desired.  I’ve also served the leftovers over lettuce, topped with diced tomatos and a spritz of lime juice.  Mmmmm… taco salad.


Simple Steak Dinner

Here’s a dinner that’s sure to please the meat-lovers out there.  Going out for  a steak dinner with food allergies is like going out for anything else, risky!  Cooking it for yourself at home, is quick, saves money, and grilling uses fewer dishes!  When we have steak, we usually serve it with microwave-baked potatoes and steamed broccoli.

I start by coating a fresh top sirloin steak with garlic powder, onion powder, paprika, and McCormick’s Grill Mates Montreal Steak Seasoning.  Then I place it in a storage bag and marinate the steak in worcestshire sauce.  We use either Publix or Lea & Perrin’s brand.   I try to do this at least a day in advance or save time by doing it on grocery day and sticking it in the freezer, already marinating itself, so all I have to do on steak night is thaw it out.   Grill the steak for 6-9 minutes on each side, checking it for desired doneness.  (A note about grilling: make sure your grill hasn’t been used to make anything like cheeseburgers etc or has been thoroughly cleaned to avoid allergens.)

I rinse and cut the fresh broccoli, place in a steamer basket, then place the basket in an pan with just about a half inch of water in it.  Cook on medium high for 7-10 minutes until desired tenderness.

For the baked potatoes, scrub them well under hot water with a vegetable brush, poke a few times with a fork on each side to vent, then place on a clean plate in the microwave for 7-9 minutes each.  When done, slit down the center, pinch the ends to open it up, and slather on your dairy free butter or sour cream.  We like Earth Balance brand of dairy free butter and Toffutti brand Sour Supreme.   For variety, substitute a sweet potato with dairy free butter, cinnamon, and maybe a sprinkling of brown sugar.  nom-nom-nom…..

In less than 30 minutes of prep and cook time, you’ve got a classy, money-saving, SAFE, and simple dinner!  Win!