Low Carb Salted Caramel Ice Cream (THM S)

Salted caramel ice cream is one of my all-time favorites. I’ve tinkered with a lot of different recipes, and have finally found one that is both easy to make and packs a flavor punch.

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Refreshing Cucumber Lemonade (Sugar Free, THM FP)

This summer-tastic cucumber lemonade is one of my new favorites for many reasons – the main being, it’s easy to make and my whole family LOVES it. [No, really, I had to use the all-caps because my children devoured the first batch in almost a single day. O_O] I have no doubt that your family will love it too!

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Teriyaki Chicken Burgers (THM E)

Looking for the perfect summer burger? Look no further, honey! This burger is sweet, savory, packed with protein, and has tons of umami flavor.

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DIY Cold Brew Coffee (THM FP)

Is it just me, or does it seem like cold brew is EVERYWHERE this summer? Starbuck’s, Dunkin, and even the grocery stores are packing their shelves with different cold brew blends. Lucky for you, making cold brew coffee at home is as easy as picking up your regular grounds at the store!

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Cold brew differs from your normal hot brewed coffee in a few ways. First, it’s the obvious hot steep vs cold steep. Second, cold brew is stronger than your everyday java so you only use a little at a time.

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I suggest a strong, dark roast coffee for this because it adds more flavor and punch with less product.

Recently, I have fallen in love with Kicking Horse Coffee, and found that their “Kick Ass” blend is perfect for cold brew. It’s a bold, dark roast coffee that isn’t bitter. I like the whole beans, because once I get it I can grind it to the coarseness I like and it tastes fresher.

To make your cold brew, just add 1 cup of ground coffee (as coarse or as fine as you like) to a quart mason jar, cover to the top with water, and stir. Place the lid on, and just let it sit in your fridge for at least 24 hours. For a more concentrated blend, you can go to 36 or even 48 hours.

Strain the grounds using a mesh strainer and/or paper filters (to catch those extra small pieces).

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Store in the fridge for up to 1 week (or as long as you can keep it around! ^_~).

As I said before, the best part is that you only need 1/4 – 1/3 cups of cold brew to make 8oz of coffee. If you enjoy your coffee black, just add some water to your cold brew. You can flavor it up with almond or coconut milk, extracts, etc.

I tell you, making cold brew at home is even easier than the drive-thru at Starbuck’s. Plus, you have more flavor options using your own coffee at home – win!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Cold Brew Coffee (THM FP)

  • Servings: Makes 5-8 8oz cups of coffee
  • Time: 5 minutes, plus steeping
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Place the ground coffee into the bottom of a quart mason jar, cover to the top of the jar with water, and stir.
  2. Fix the lid onto the jar and refrigerate for at least 24, or up to 48 hours. (The longer you leave it, the stronger (better) it is)
  3. Strain the grounds out of the coffee, and keep in the fridge for up to 1 week.
  4. Use about 1/4 – 1/3 c of cold brew per 8oz cup you want to enjoy. Fill with water for black coffee, or add almond/coconut milk/a splash of cream – whatever you like to flavor it up!

Low Carb Coffee Ice Cream (THM S)

Coffee lovers unite! This ice cream is all the creamy deliciousness of a warm morning cup of coffee in a chilly dessert version.

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The first ice cream I ever loved (nay, “favorited”) was Haagen Dazs coffee ice cream. I am THE coffee gal and that ice cream felt like a big java hug, but in dessert form. Creamy and sweet, with a distinct coffee flavor – that is this ice cream. Except this ice cream is really good for you, and super easy to make.

My go-to ice cream base these days is a fat bomb – eggs, raw cacao butter, MCT oil, coconut oil, and heavy cream (or canned coconut milk, for dairy free). The result is this buttery soft ice cream, that absolutely melts in your mouth. For not a ton of milk, or cream rather, it’s almost unbelievable how creamy this stuff gets.

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For the coffee part of it, I used instant espresso granules. You can use strongly brewed coffee as well, but you will have to use at least 1/2 a cup and reduce the cream which may make the texture of your ice cream more icy and hard. I liked the granules, because I only had to use 2 1/2 Tbsp for the whole batch, and I got a strong coffee flavor without diluting my creamy base.

The best part, is that there is absolutely zero cooking involved – just melting (microwaving, in my case) and throwing it in a blender. Easy, right?

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If you need this base to be dairy free, you can add 1 cup of canned coconut milk instead of heavy cream. Just skip the phase where you add the ice cubes, and take it straight to your pre-chilled ice cream machine.

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This ice cream is not only easy to make, it’s every bit as good (nay, BETTER) than top-shelf brands. Plus, you get multiple servings at your fingertips. It tastes sinful, but there’s no guilt in this dreamy java dessert.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Low Carb Coffee Ice Cream (THM S)

  • Servings: Multiple
  • Time: 20 minutes, plus setting time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions


1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
*NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

Blueberry Lemon Breakfast Cake (THM S)

In case you weren’t already aware, blueberry and lemon are best buds. They should always hang out together, because they are a dynamic duo. Sweet blueberries against the tart freshness of lemon – it just doesn’t get any better in my book.

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I call this a breakfast cake, because I more often than not eat this at breakfast or lunch. Really, you can eat it anytime. No one’s going to stop you!

For the dry base of the cake, combine almond flour, oat fiber (not oat flour – there is a difference), whey protein isolate (for a protein kick), baking powder, salt, and Pyure or THM Gentle Sweet. I used both oat fiber and whey for two reasons: 1) I wanted to give the cake a sturdy texture and 2) I wanted to tone down the sometimes aggressive flavor of the whey.

For the wet base, combine the almond milk, vanilla, melted coconut oil, zest of 1 lemon, and juice of 1/2 the lemon.

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Combine the two bowls of ingredients, whisking until there are no lumps.

Next, prepare the blueberries. I used frozen berries, because it’s what I had on hand but you could use fresh if you like. Combine the frozen berries with 1 Tbsp of coconut flour and toss them together.

This helps create a little flotation device for the berries that helps them to stick in the cake batter without sinking to the bottom once the cake bakes. [It is so annoying when that happens!]

Prepare an 8×8 baking dish with coconut oil spray and a square of parchment paper in the bottom.

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Pour the batter in, and bake at 350 for 30-40 minutes.

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As you can see, the top of the cake doesn’t brown as much as the sides. Make sure you look there for doneness first, and check the middle with a toothpick start around 30 minutes of bake time. It’s OK if it puffs a little, it will reduce as it cools and you can (gently) press it back down if needed.

Let the cake cool completely, then prepare the glaze.

Beat together the cream cheese, Pyure or THM Gentle Sweet, lemon juice, and vanilla until the mixture is slightly fluffy. One tablespoon at a time, add the almond milk until the mixture is thick, yet pourable. Pour it right over the top of the cake, letting it go down the sides and wherever it pleases. Just gently spread it with a spatula so that all sides are evenly coated.

Serve immediately, or refrigerate for future use.

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The cake is perfectly moist with tiny bursts of blueberry throughout. The glaze is smooth, velvety, and zesty with the fresh lemon. It’s the perfect breakfast or snack time pick-me-up.

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This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Blueberry Lemon Breakfast Cake (THM S)

  • Servings: Serves 9
  • Time: 1 hour
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. For the cake, combine the almond flour, oat fiber, whey, baking powder, salt, and sweetener in a small bowl. In a separate bowl, combine the eggs, almond milk, coconut oil, lemon zest and juice, and vanilla.
  3. Whisk the wet ingredients into the dry until there are no lumps.
  4. Toss the blueberries with the coconut flour, then fold them into the cake batter.
  5. Line an 8×8 pan with a square of parchment paper, and spray with coconut oil. Pour the batter into the prepared pan.
  6. Bake at 350 for 30-40 minutes.
  7. Cool the cake completely and make the glaze.
  8. For the glaze, beat together the softened cream cheese, sweetener, lemon juice, and vanilla. When the cream cheese is slightly fluffy, beat in the almond milk 1 Tbsp at a time. The mixture should be thick, but pourable.
  9. Pour the glaze over the cake, and spread it evenly with a spatula. Serve immediately or refrigerate for later.


 

 

5-Minute Hot Fudge Sauce (THM S)

You will not believe that you’re only 5 minutes and 6 ingredients away from rich, decadent hot fudge.

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I haven’t had hot fudge in years, and I either forgot how good it was or homemade just blows everything else out of the water.

I decided to try an easy method using ingredients I already had on hand: cocoa powder, butter, cream, and sweetener. I simply combined the cocoa powder and sweetener with heavy cream in a small skillet, whisking until the cream became hot (but not bubbling). I then whisked in a stick of cubed salted butter (normally I do unsalted for baking, but this was all I had and it worked perfectly), vanilla extract, and caramel extract. Keep whisking until the sweetener dissolves, and the mixture is nice and smooth.

You may be thinking that the caramel extract is weird, but trust me when I say it makes the sauce. I had the sauce made without it, and thought, “It’s missing something. More cocoa powder? Vanilla?” Kept thinking, and eventually came to caramel extract. It’s a small amount, so it doesn’t taste of caramel, it just adds a nice background flavor and depth.

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Don’t skimp on the cocoa powder here, make sure you use something good [because, hello, this is a chocolate recipe]. The brands I’ve tried and really enjoyed are Guittard, Ghiradelli, and Pernigotti.

To store the hot fudge, just cool it and store in a pint mason jar, or any container with a lid. It will harden in the fridge, but that’s to be expected. I played around with reheating it, and the best method I found was to reheat a few tablespoons in a small sauce pan on the stove. You can try it in the microwave, however in my testing it didn’t reheat well in the microwave (my best guess is that it scorches the chocolate, causing the mixture to separate).

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This sauce is glorious – it’s thick, rich, gooey, chocolaty. Frankly, it tastes like a liquid brownie and it’s the most fantastic thing in the world. Put it on ice cream, a spoon…cardboard, and it will taste amazing.

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Try it over my Fat Bomb Vanilla Bean Ice Cream for an easy, extra special treat!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

5-Minute Hot Fudge Sauce (THM S)

  • Servings: Multiple; Makes about 1 pint
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Whisk the cocoa, sweetener, and cream in a small sauce pot over medium-low heat until the cream is hot, but not bubbling.
  2. Whisk in the cubed butter and extracts.
  3. Continue whisking over low heat until the sweetener is fully dissolved.
  4. Cool slightly and store in the fridge. Reheat single servings on the stove as needed.

Vanilla Bean Fat Bomb Ice Cream (THM S)

Call me crazy, but vanilla bean is probably the best flavor of ice cream there is. Yep, I said it! It’s the backbone of many tasty desserts: ice cream cake, shakes, floats, sundaes, and it’s the essential topper for warm baked goods.

This no-cook ice cream is the quickest, easiest ice cream you’ll ever make!

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This ice cream base is my absolute favorite [mostly because I can make it in my blender without the whole headache of making and cooling a custard], and it’s unbelievably creamy.

The base consists of good-for-you-fats like MCT oil, coconut oil, eggs, and raw cacao butter. I also use heavy cream in the base, but you could make it dairy free by using unsweetened vanilla almond milk or canned full fat coconut milk (if you opt for coconut milk, skip the step of adding ice cubes and just add it straight to your ice cream machine.)

Simply whip together all the ingredients except for the ice cubes in a high-speed blender until creamy and slightly thickened. Begin adding the ice cubes one at a time, blending well for about 10 seconds between.

Transfer the mixture into your pre-chilled ice cream machine and churn for approximately 15 minutes, or until it reaches soft serve consistency.

Place the ice cream into a long, shallow freezer-proof dish, cover, and freeze for at least 1 hour before serving.

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Perfectly soft and creamy ice cream with gorgeous flecks of vanilla bean throughout. [Can you tell that I’m a lover of ice cream?]

This base is my favorite because it doesn’t become a rock in the freezer – it’s like grocery store ice cream texture, scoopable straight out of the freezer.

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If you’re feeling like some extra decadence, go ahead and top that beautiful ice cream with some of my easy 5-Minute Hot Fudge [spoiler alert – it tastes like a liquid brownie. SO. GOOD.].

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This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Vanilla Bean Fat Bomb Ice Cream (THM S)

  • Servings: Multiple
  • Time: 30 minutes, plus freezing time
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients, except for the ice cubes, into a high-powered blender and whip until creamy and slightly thickened.
  2. Begin adding the ice cubes, one at a time, blending well for about 10 seconds between.
  3. When the mixture is thick and slightly chilled, transfer it to your pre-frozen ice cream machine and churn according to manufacturer’s directions.
  4. Transfer to a shallow, freezer-safe dish and freeze for at least one hour before serving.
  5. *NOTE: If you’re using coconut milk for the dairy free version, SKIP the ice cube step and transfer the base straight to your ice cream machine.

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Gluten Free Strawberry Cupcakes (THM S)

These strawberry cupcakes are not only fresh and tasty, but so easy to make!

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These cupcakes are a celebration of the beautiful, fresh strawberries of Spring. They’re popping up by the gallon at our local farmer’s markets in Georgia already, and I just can’t resist them.

For the batter and frosting, you’ll need to make a batch of my Strawberry Sauce. It helps preserve your fresh berries while readying them for different recipes: baked goods, pies, syrups, or pour it over ice cream.

For the cupcakes, combine the dry ingredients in a medium bowl: almond flour, Pyure or THM Gentle Sweet, baking soda, baking powder, and salt. In a separate bowl, combine the wet ingredients: coconut oil, eggs, vanilla, strawberry sauce, lemon zest and juice.

Whisk the wet into the dry mixture until just combined. For a deeper pink color, you can add food coloring if you like. I liked the natural look, so mine are pictured with no additional coloring.

Scoop the mixture into a lined cupcake pan [I love using an ice cream scoop for this! Makes the portions even, and one scoop is the perfect amount of batter.]

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Bake the cupcakes in a 350 degree oven for about 25 minutes or until lightly browned and fully set in the middle.

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Allow the cupcakes to cool completely while you make the frosting.

For the strawberry frosting, combine the softened cream cheese, butter, Pyure or THM Gentle Sweet, and vanilla in a medium bowl. Once the mixture is slightly fluffy, add the strawberry sauce and whip until fully incorporated.

Transfer the frosting to a piping bag fitted with a tip, and pipe some onto each cupcake.

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These cupcakes are moist with the lightly sweet and tart flavor of fresh strawberries. The frosting is the perfect creamy complement to these delicate cupcakes.

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My kiddos enjoyed these very much [probably because I let them have cupcakes for breakfast a few times ^_~]. Adults will love them too!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Gluten Free Strawberry Cupcakes (THM S)

  • Servings: Makes 12-15
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    For the Cupcakes:
  • 2 1/2 c almond flour
  • 1/3 c Pyure or THM Gentle Sweet
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 coconut oil, melted
  • 4 eggs
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 tsp vanilla
  • 3/4 c Strawberry Sauce
  • For the Strawberry Frosting:
  • 2 8-oz packages cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1 tsp vanilla
  • 1-2 Tbsp Pyure or THM Gentle Sweet
  • 1/3 c Strawberry Sauce

Directions

  1. Preheat oven to 350.
  2. For the cupcakes, combine the dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients.
  3. Whisk the wet into the dry ingredients until fully incorporated.
  4. Scoop the batter into a lined cupcake pan.
  5. Bake at 350 for about 25 minutes, until lightly browned and fully set in the middle. Cool completely while you make the frosting.
  6. Combine all ingredients for the frosting except the strawberry sauce and whip with a hand mixer until light and fluffy.
  7. Add in the strawberry sauce, and beat again until fluffy.
  8. Pipe or spread the frosting even onto each cupcake. Serve immediately or refrigerate if making more than 24 hours ahead of serving.

 

Sweet & Spicy Paleo Barbecue Sauce (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

You are going to love how quick, easy, and flavorful this barbecue sauce is!

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Growing up in the South, with family who knows their way around barbecue, I know barbecue sauce to be a little on the sweet side with a kick.

The ingredients are pretty straight forward, and it only takes about 30 minutes for this to cook down.

This sauce is perfect to throw together as your dinner cooks, or as a make-ahead, because this sauce only gets better with time.

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It’s perfectly dippable or spoonable, and has just the right amount of spice.

Sweet & Spicy Barbecue Sauce (THM FP)

  • Servings: Makes 1 pint of sauce
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a medium sauce pot and cook uncovered over medium heat until it reduces by about 2/3 and is slightly thickened.
  2. Serve warm or cool and store in an enclosed container in the fridge for up to 6 weeks.