Snow Ice Cream - Dairy free!

I’m not sure if it’s snowing where you are but I think like half of the US has snow or is getting ready to. We have about 6 inches where we are. We got to go out and play for a little bit (before the wind got bitter cold!) and we had a blast. Of course, my son wanted to come in and make snow ice cream. Just because we can’t have dairy anymore, doesn’t mean we can’t have snow ice cream! This is so fun for kids to make and of course help gather snow. Enjoy this little extra post for today and stay warm!!

3 cups of fresh, CLEAN snow (I would probably have an adult gather the clean snow; kids tend to have dirty hands!)

¾ cup almond milk

½ cup coconut milk (canned preferably)

1 tsp vanilla

¼ cup stevia or sugar

• In a large bowl, combine ingredients and blend until well combined. It’s that easy!!! 

Pumpkin Chocolate Chip Cookies - extra post!

I love mother-son cooking days. I’ve also decided that my cookies turn out better when my son helps. These were great. It probably helps that he dumped an entire bag of chocolate chips into the batter so there was literally like 20 mini chips per each little cookie. Regardless, these are very soft and sweet with a little crunch out the outside plus a small hint of pumpkin. Of course, they are still gluten-free and dairy free!

2 cups gluten free flour (I used an all-purpose baking blend)

¼ cup of dairy free butter (or shortening)
1/3 cup pumpkin puree
1 Tbsp olive oil
½ cup water
1 cup brown coconut sugar, packed
¼ cup stevia
1 tsp baking powder
1 ½ tsp baking soda
1 tsp xanthan gum
½ tsp salt
1 tsp vanilla extract
1 cup chocolate chips (I used Enjoy Life! brand)

• In a large mixing bowl, combine butter, pumpkin, sugar and stevia until creamy.
• Add in flour, water, olive oil, baking powder, soda, xanthan gum, salt and vanilla.
• Mix until well blended. Fold in chocolate chips.
• Using a cookie scoop, form dough into 1” balls and place on a greased cookie sheet.
• Bake at 350°F for about 10 minutes or until cookies start to brown.
• Let cool on a wire rack for about 10 minutes. Store in a sealed container.