Chocolate Chip Cookie Recipe | Chewy, Gooey, and Crispy!

Chocolate chip cookies are a classic favorite that are easy to make and always a hit.

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Chocolate Chip Cookies | Chewy, Gooey, and Crispy!

Course Dessert

Cuisine American

Keyword cookies, chocolate chip cookies, dessert, cookie

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24

Author Taralynn McNitt

Ingredients

• 1 1/2 Cups All Purpose Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1/2 Cup Unsalted Butter room temperature
• 1/2 Cup Packed Brown Sugar
• 1/2 Cup Sugar
• 1 Large Egg room temperature
• 1 Tsp Vanilla
• 1 1/2 Cup Unsweetened Chocolate Chips

Instructions

• Preheat the oven to 350 degrees
• In an electric mixer, beat the butter, sugar, and brown sugar together until fluffy. (Approximately 3-4 minutes.)
• Reduce speed, and mix in the egg and vanilla.
• Sift the flour, baking soda, and salt together.
• Slowly mix the dry ingredients with the wet ingredients. Fold in chocolate chips.
• Drop oversized tablespoon dough balls onto a non-stick baking sheet. Bake 8 to 10 minutes.

  After taking them out of the oven, let them continue to cook on the pan for twenty minutes before removing them.

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Ingredients

• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon baking soda 
• 1 stick unsalted butter
• 1/2 cup sugar 
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt 
• 1 egg
• 1 teaspoon vanilla
  
• 1 1/2 cups semi-sweet chocolate chips

Substitutes

Flour – All-Purpose Gluten-Free Flour
Butter – Earth Balance Unsalted Butter
Sugar – Monk Fruit
Chocolate Chips – Walnuts, White Chocolate Chips, Dried Fruits, or anything you think will taste amazing thrown into the cookie!
Eggs – Egg Substitute

Warm, Gooey Chocolate Chip Cookies: The Perfect Treat for Any Occasion!

You’ll know when they’re done because the cookies’ edges will look lightly golden, but the middle will look soft. Even if the center doesn’t look done, but the edges are golden, take them out! They’ll continue to cook on the baking sheet for the next five minutes. The soft and gooey middle is the best part of the cookie, so make sure not to overcook them! For the jumbo size, I cooked them about 10-12 minutes long.

Chocolate Chip Cookies are a classic treat that everyone loves! These delicious cookies are made with butter, sugar, eggs, vanilla extract, and of course, chocolate chips. They are the perfect snack for any occasion and are sure to satisfy your sweet tooth. Enjoy the classic flavor of these soft and chewy cookies and indulge in the sweet, chocolatey goodness. Whether you’re baking them for a special occasion or just for a snack, these Chocolate Chip Cookies are sure to be a hit!

I hope you enjoy this chocolate chip cookie recipe so much that you eventually memorize it. I’m glad I finally put it up on the blog   Let me know if you try them out! xo

Share the Love with Chocolate Chip Cookies this Valentine’s Day!
For these fun Valentine’s Day cookies, I added pink and white chocolate chips, semi-sweet chocolate chips, and festive sprinkles into the batter! Once they came out of the oven, I added even more sprinkles!

Questions for you!

1. What is your favorite kind of cookie?
2. Crunchy cookies or soft cookies?
3. Cookies with coffee or cookies with milk?

One of my favorite desserts in the summer is homemade ice cream. We love creating new flavors and throwing all the ingredients into our ice cream maker. Sometimes, we have competitions to see who can create the best ice cream recipe.

If a dessert has blueberries, you better believe I’m already asking for seconds. Sign me up for blueberry pie, blueberry muffins, cake, and the list goes on! I think they’re one of the best dessert fruits. When I was trying to come up with my ice cream flavor, I kept thinking about something “blueberry.” I was also in the mood for vanilla ice cream, so I came up with a blueberry cobbler-style bowl. It turned out delicious! Instead of making a streusel, I made my homemade granola for the topping. This blueberry cobbler ice cream bowl is light, and refreshing, and I can’t wait to make it again with a lemon base.

If you’re not a fan of blueberries, you can swap them for lemon curd, pie filling, or even a chocolate sauce.

All of the ingredients in this recipe are gluten-free, dairy-free, and vegan-friendly. Of course, you can make some swaps if you don’t have all the ingredients.

This ice cream maker is still one of my favorite purchases. I use it in the summer to make frozen drinks, too! I love that it’s easy to use and easy to clean. It’s not intimidating or filled with complicated parts like the fancy ice cream makers. We’ve been using it for years to make all sorts of fun flavors!


My homemade granola recipe is one of my favorites! I always have some made, and keep it in jars for yogurt, cereal, and now an ice cream topping! I made it without cranberries since I planned to add blueberries to this recipe.

You can use frozen, fresh, or even canned blueberries for this recipe! I used frozen, but a canned blueberry pie filling would take it to the next level.

The vanilla ice cream is a perfect base for any flavor you’d like to get creative with. You could make the vanilla ice cream and mix in cookie crumbles, chocolate syrup, strawberries, lemon, or peanut butter.

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Blueberry Cobbler Vanilla Ice Cream Bowls

Course Dessert

Cuisine American

Keyword ice cream, blueberry, pie, cobbler, gluten-free, dairy-free, light, ice cream maker, vegan

Servings 2

Author Taralynn McNitt

Equipment

• 1 Ice Cream Maker

Ingredients

• 1 Cup Frozen Blueberries or canned blueberry pie filling
• 1 Tbsp Maple Syrup or your choice of sweetener
• 1/2 Cup Homemade Granola
• 1/4 Cup Canned Coconut Cream
• 2 Cups Unsweetened Almond Milk
• 1/4 Tsp Sea Salt
• 1/4 Cup Monk Fruit or your choice of sweetener
• 1 Tbsp Tapioca Starch
• 2 Tsps Vanilla

Instructions

• Add coconut cream, almond milk, sea salt, monk fruit, tapioca starch, and vanilla to the ice cream maker. Churn for 20-25 minutes.
• While the ice cream is churning, cook the frozen blueberries in the microwave for 30-seconds. Mix in the maple syrup, and set aside.

  If you're using canned pie filling, no need to microwave!
• Scoop the vanilla ice cream into a bowl. Top the ice cream with blueberries and homemade granola!

I love ending my summer nights with a bowl of ice cream while watching the sun go down in the backyard. Now that my climbing roses are getting taller, it feels like my dream cottage garden. I hope you all enjoy this recipe!

Questions for you!

1. What is your favorite dessert fruit?
2. What flavor of ice cream should I make next?
3. Do you have an ice cream maker?

Scotcheroos have been a part of all of our family gatherings for the past twenty years. I’ll never forget the first time my mom made one! I was in love with the chocolate, peanut butter, and butterscotch flavors pulling the chewy Rice Krispies together.

I’ve blogged about these delicious treats for years, and I figured it’s a good time to put them into a blog post of their own finally!
 
  
How to Make Scotcheroos

1.  Mix the sugar and light corn syrup on medium heat until sugar dissolves, and the mixture starts to boil. Stir in peanut butter until it’s melted and creamy.

2. Reduce heat, and pour in the Rice Krispies. Coat well.

3. Press the coated Rice Krispies into a greased serving dish.

4. Melt the butterscotch and chocolate chips together.

5. Spread the chocolatey butterscotch mixture evenly over the Rice Krispies. Top with festive sprinkles!

6. Cover and cool for 1-2 hours!

7. Slice into 24 bars.

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Fun & Festive Scotcheroos

Course Dessert

Cuisine American

Keyword holiday, chocolate, butterscotch, peanut butter, gluten-free, chocolate, scotcharoos, treats

Prep Time 20 minutes minutes

Servings 24 Treats

Author Kelloggs

Ingredients

• 1 Cup Light Corn Syrup
• 1 Cup Granulated Sugar
• 1 Cup Creamy Peanut Butter
• 6 Cups Rice Krispies gluten-free cereal is also an option!
• 1 Cup Semi-Sweet Chocolate Chips
• 1 Cup Butterscotch Chips

Instructions

• Cook the corn syrup and sugar over medium heat until the sugar dissolves, and the mixture starts to boil.
• Remove from heat and stir in the peanut butter.
• Add the Rice Krispies and stir until they're fully coated.
• Press mixture into 13 x 9 x 2-inch pan coated with cooking spray and set aside
• Melt the chocolate and butterscotch chips together on low heat. Spread evenly over the cereal mixture.

  Top with sprinkles!
• Allow the bars to cool for 1-2 hours.

  Cut into 2 x 1-inch bars when fully cooled down.

I’ve been looking forward to the 4th of July all year! It’s one of my favorite holidays, especially after moving into our new house. The neighbors put on the BEST firework show, we love cooking up a bunch of food, and this year it’ll be even more special since our sweet baby will be here celebrating with us! And you better believe these scotcheroos will be on the menu!

I had so many people asking for this recipe when I made it on the 4th of July! It is delicious, but look how pretty and refreshing it is for summer! You can customize this recipe in many ways. Change up the pasta, swap the cheeses, and use different vegetables or meats.

One of the best parts about this recipe is how easy and quick it is to make. There is no baking involved, and it’s a great last-minute option if you’re heading to a summer party or need a last-minute dish for a potluck.
 

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Ultimate Summer Pasta Salad

The easiest summer pasta salad to throw together!

Course Salad

Cuisine Italian

Keyword charcuterie, pasta salad, summer, potluck, salad, refreshing, no bake, party, appetizer, cheese

Prep Time 30 minutes minutes

Servings 20

Author Taralynn McNitt

Ingredients

• 4-5 Cups Cooked Spiral Pasta you can use gluten-free!
• 1/4 Cup Italian Dressing I used Olive Garden's
• 1 1/2 Cups Diced Pepperoni
• 1 1/2 Cups Diced Salami
• 1/4 Cup Chopped Fresh Parsley
• 1 1/2 Cup Cubed Cheddar Cheese
• 1 1/2 Cup Cubed Mozzarella Cheese
• 1 Small DicedRed Onion
• 2 Cups Sliced Grape Tomatoes
• 1 1/2 Cups Diced Cucumber
• 2 Cups Cannellini Beans
• 1/2 Tsp Black Pepper
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Salt
• 1 Tsp Honey

Instructions

• Toss all of the ingredients together in a large mixing bowl and top with parsley.

  Add more Italian dressing if you you wish!
• Serve cold!

Questions for you!

1. Are you a fan of summer pasta salads?
2. Do you feel like the months are flying by?
3. What are you most excited about this summer?

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Strawberries n' Cream Pretzel Salad

This is the perfect dish to make for a potluck, summer party, or any holiday occasion. It's always a big hit with guests, and so easy to make. My mom has been making this recipe for us for the past 30 years.

Course Dessert

Cuisine American

Keyword strawberry, dessert, fruit salad, jello, pretzel salad, strawberry pretzel salad, whipped cream, cream cheese, potluck, party food

Servings 20

Author Taralynn McNitt

Ingredients

• 6 Ounce Strawberry Jello Box
• 2 Cups Boiling Water
• 10 Ounces Frozen Strawberry Halves
• 3 Cups Salted Pretzel Sticks Crushed
• 3/4 Cup Unsalted Butter
• 4 Tbsps Granulated Sugar For the Crust
• 8 Ounces Cream Cheese
• 1 Cup Granulated Sugar For the creamy filling
• 12 Ounces Whipped Cream Topping Defrosted

Instructions

• Heat oven to 350-degrees
• Prepare the jello. Mix the jello packet with the two cups of boiling water. Add the frozen strawberries to the jello mixture (do not pre-defrost.)

  Place the strawberry jello in the refrigerator (about one hour)
• Crush the pretzels (see photos for size reference)
• In a microwave-safe bowl, melt the butter. Mix in the four tablespoons of sugar. Add the crushed pretzels to the butter bowl and coat.
• Pack the pretzels down in a 9x13 baking dish. Bake for ten minutes.

  Place in the refrigerator to speed up cooling process if the jello is starting to firm.
• Using an electric mixer, combine the cream cheese with one cup of sugar. Beat on a high speed until there are no lumps. Once you get a creamy texture, mix in the whipped topping.
• Once the pretzel crust has completely cooled, spread the cream filling evenly on top of the pretzel layer.
• Pour the semi-firm jello mixture on top of the creamy layer.
• Refrigerate for 2-3 hours.

You can easily make this recipe gluten-free and dairy-free by swapping the pretzels for gluten-free pretzels, and by using dairy-free cream cheese and whipped topping!
I added blueberries this year for the 4th of July! We had all of our friends over, and there wasn’t a bite left! I included a video into the post so you can see how easy this recipe is to make! I hope you enjoy it as much as we do.

Our neighbors shoot off the most amazing firework show that we watch from the yard, and we’re planning to do another cookout again this year. I love making all the fun 4th of July treats like scotcharoos, Italian pasta salad, burgers, and salsa! This year, I will be adding the 4th of July summer charcuterie board to the menu. I wish I had some fancy reason why I made this charcuterie board, but truthfully, it was for our Harry Potter movie night. I will be making it again for the 4th of July, but I thought it was pretty enough to document beforehand. I guess watching Harry Potter for the first time is a significant enough reason to make a charcuterie board. I promise I wasn’t strategically placing my charcuterie board to show off my zinnia garden. OK, maybe I was!

When I was picking out ingredients for the charcuterie board, I decided to make it look fancy without resorting to the fancier aged cheeses and meats. I love that, but sometimes I want recognizable cheeses and meats. Nothing really beats pepper jack and gouda cheese.

Did you see my fall-themed charcuterie board? I know it’s only June, but you may want to save that post for future Fall ideas.  
Here’s what I used to make my summer charcuterie board:

Charcuterie Board Ingredients

Pepperjack Cheese
Gouda Cheese
Pepperoni
Prosciutto
Simple Mills Sea Salt Crackers
Mary’s Seed Crackers
Cinnamon Roasted Almonds
Honey
Blueberry Yogurt Pretzels
Strawberries
Blueberries
Raspberries
Strawberry Licorice

If you want to make the entire board gluten-free, use the Glutino yogurt-covered pretzels. I love the American flag cups I bought from the Southern Nest! It’s an adorable shop near where I live. I filled them up with one of my favorite summer beverages, rosé mixed with berry sparkling water. I buy mini cans of rosé instead of the big bottles for when I want a little glass on the porch.
If you don’t have a cutting board or charcuterie plate big enough for your ingredients, use a baking sheet! I think they’re easier to transport, and they hold so much more. I also love that they have edges to keep everything on the tray.

I learned how to make the pepperoni roses from Tiktok! They were easier than I expected. You line a champagne glass with pepperonis along the edge, and then when you flip it over, the rose forms! It’s amazing, especially because it holds the shape the entire time.

I hope you all enjoyed this summer charcuterie board inspo!

Questions for you!

1. What are three MUST-HAVES on your charcuterie board?
2. Do you keep your boards fancy or traditional?
3. What are you most excited about this summer?

I’m finally sharing the homemade cinnamon sugar chips that we’ve been eating all month long. I forgot all about this recipe over the years, but it’s a childhood favorite that my mom used to make every 4th of July! She’d pack a massive bag of them, and we’d head to the beach to watch the fireworks. Now, these cinnamon chips bring all the nostalgia. I’m making her recipe but changing up a few ingredients to make it gluten-free and vegan. If I had to describe the taste, it would be a replica of Cinnamon Toast Crunch!

What I love about this recipe is that you only need a few ingredients, it’s super easy and quick to make for a last-minute party, and it fits in with almost any holiday. I’m going to be making these again for the 4th of July this year and adding red, white, and blue sprinkles on top!

Make sure to watch the tutorial video to get some extra tips!  For the tortillas, I always use gluten-free Mission brand tortillas. I also use the regular flour Mission for non-gluten-free eaters.  
Keep the oil at a medium-high, and turn it to low while coating the chips in cinnamon! This helps the oil from burning.
The trick is to coat the chips fresh out of the oil so the cinnamon and sugar stick right onto it. ohhhhhh, it’s so good.

For the cream cheese frosting, I used Kite-Hill plain cream cheese, powdered sugar, and vanilla. You’ll want to add in the powdered sugar super slow otherwise, prepare yourself for a fun powdery mess. This recipe works with most swaps! Use regular cream cheese and flour tortillas if you’d like.

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Cinnamon Sugar Chips with Cream Cheese Frosting (GF&DF)

Course Appetizer, Dessert, Snack

Keyword gluten-free, dairy-free, cinnamon, sugar, dessert, party food, summer

Prep Time 30 minutes minutes

Author Taralynn McNitt

Ingredients

• 1 Package Flour Tortillas (gluten-free Mission Brand)
• 1 Cup Sugar
• 1/4 Cup Ground Cinnamon
• 4 Cups Oil Canola or Vegetable
• 1 Container Plain Cream Cheese Kite-Hill Brand
• 1 Tsp Vanilla
• 1 lb Powdered Sugar

Instructions

• Heat oil in a pan at medium-high.
• While the oil is heating, combine the cinnamon sugar in a small bowl and cut the tortillas into bite-sized pieces.
• Once the oil is hot, add in 10-12 tortilla pieces into the oil. Flip every 3-minutes, or until both sides are lightly golden brown.
• Transfer pieces onto a cooling rack and immediately coat in cinnamon and sugar. You'll want to do this while the chips are still covered in oil. *warning, it's going to be hot.

  Continue until all of the tortilla pieces are delicious cinnamon chips!
• For the icing, mix the cream cheese with the vanilla. Slowly mix the powdered sugar.

  Serve the icing with the chips and enjoy!

  The chips can be left out unrefrigerated (and still stay crispy!)

I brought these over (and many batches since then) to the neighbors, and they loved them! Honestly, you can’t go wrong with anything cinnamon-sugar!
I hope you all enjoy this recipe, and don’t forget to tag me in your pictures! I love seeing you recreate them. Now, I need to make another batch!

Questions for you!

1. Is there a family recipe that you have every 4th of July?
2. What flavor of homemade chips should I make next?

Video! 

Happy Saturday, everyone! I’m cuddled up on the couch with my dogs watching a movie and drinking coffee. We are six days away from moving into the new house, and since I can’t get out and about to keep my mind off the excitement, I’ve been cooking a lot, and that’s why I’m popping on here on a Saturday to blog a recipe! I’ve been playing with a lot of backyard barbecue recipes lately because I’m looking forward to cooking and spending plenty of time outside in the new backyard this summer. I’m sharing one of my favorites today, a fluffy apple snickers salad! It was a dish that almost everyone had on the menu at cookouts back home in Iowa. Mixing Snickers with the word apple shocks people when you mention it here. But I promise it’s delicious! I was so excited for Kyle to try this one! I’ll have him try my favorite, the watergate salad, next!

The great part about this dessert salad is that you only need a few ingredients, and you can make it last-minute before for a party or potluck! Since it has peanuts and apples, it’s “healthy,” right?

I’ve thought about making this salad again with different candy bars to see how it workouts out! Some of my favorites are Twix, Butterfingers, and Kit-Kat! Imagine if they were all mixed in together? Marshmallows are also a great addition, but I didn’t have any in the house.

All you need are Snickers bars, roasted peanuts, whipped cream, vanilla pudding (you could also use a banana), and granny smith green apples!

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Fluffy Apple Snickers Salad

Course Dessert

Keyword snickers, apple, whipped cream, potluck, party, dessert, fruit, kid-friendly

Prep Time 10 minutes minutes

Author Taralynn McNitt

Ingredients

• 8 Ounces Cool Whip
• 1 Cup Snickers Chopped
• 1/3 Cup Roasted Peanuts
• 1 Cup Vanilla Pudding
• 4 Large Granny Smith Green Apples

Instructions

• Chop apples and snickers into small bite-sized pieces
• Add the apples to a large mixing bowl and coat with the pudding and cool whip.
• Fold in the Snickers and peanuts
• Keep in the refrigerator until it's time to serve!

I hope you enjoy the apple snickers salad recipe.

Questions for you!

1. Have you ever had an apple snicker salad?
2. What’s a recipe that’s unique to your state?
3. Favorite candy bar?

I thought that maybe when I got home from Miami it would be in low ’70s here. I was hoping to step off the plane with a big hug from fall. This girl’s dream was crushed when she opened up the weather app and saw 90’s all week long. To be fair, summer has seven more days to get out all of its heat. But next week, I expect chilly weather so I can jump into my fall decorating-mode. As for fall baking? That’s an inside sport, so it’s already started over here.  
Today, I’m sharing an easy and delicious recipe for pumpkin spice rice Krispies! This recipe is gluten-free, vegan, and requires zero baking! If you have last-minute fall party plans or need a quick dessert for school, this recipe will be your savior! I’m a fan of how light this recipe is, and if you need to make ingredient swaps, you definitely can.

The pumpkin spice rice Krispies call for only five ingredients!

-Vegan Dandie’s Marshmallows
-Pumpkin Puree
-Gluten Free Brown Rice Cereal One Degree
-Pumpkin Pie Spice
-Earth Balance Vegan Butter

A couple of weeks ago, Dandies sent me a fun package with their pumpkin spiced mini marshmallows in it. I knew I had to make pumpkin spiced rice krispie treats. If you haven’t tried Dandies marshmallows yet, you’re in for a real treat! We are obsessed with them in this house. I’ve never been a big marshmallow fan because of the bitter aftertaste, but the Dandies are super fresh with a vanilla aftertaste. It’s dangerous to leave an opened bag of marshmallows in this house because they’ll be gone quick! 
Of course, the recipe is not complete until you top it with candy corn! I used the organic Yum Earth brand because it’s made without artificial colors and corn syrup. They would also be good topped with pumpkin-spice chocolate chips.

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No-Bake: Pumpkin Spice Rice Krispie Treats | Gluten-Free & Vegan

Course Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Resting Time 30 minutes minutes

Servings 15 Treats

Calories 145kcal

Author Taralynn McNitt

Ingredients

• 10 Ounce Bag Pumpkin Spiced Marshmallows (or regular marshmallows)
• 2 Tbsps Vegan Butter (i used earth balance)
• 2 Tbsps Pumpkin Spice
• 1/4 Cup Pumpkin Puree
• 7 Cups Brown Rice Cereal (i used glutne-free One Degree Brand)

Instructions

• In a large mixing bowl, microwave the butter
• Mix in the Marshmallows with the butter until melted.
• Stir in the pumpkin puree and pumpkin spice.
• Add rice creal and stir.
• Grease a dish or add rice krispie mixture to parchment paper. Use a spatula to flatten the treats. Let the treats cool for about 30-minutes before cutting into them.

  Top with candy corn! ** optional **

I hope you all have an amazing week! Crossing my fingers Fall arrives soon! xo xo

Questions for you!

1. Do you like the middle pieces or side pieces when it comes to dessert?
2. Did you bake anything this weekend?
3. Team candy corn?

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I blinked, and it was Friday! & I’m not mad about it. I’m looking forward to this weekend because I have some downtime scheduled with a side of tennis. I want to focus on writing the California travel guides, (which I finally have organized) and maybe edit a couple more videos that I’ve been working on. I noticed yesterday that my blog has been slacking on recipes lately. I haven’t been as proactive or creative in the kitchen. I’ve been relying on Purple Carrot and baked cauliflower gnocchi to get me through. Oh, but I did make a delicious shrimp pad thai the other night (shared it in my day in the life Youtube video), so I’ll have to make that recipe again for a blog post. I suppose what I’m trying to say is that I need to get back on top of my recipe game! I share a ton of food in my recap posts, but hardly ever dedicate a blog to recipes anymore. I’ll change that And since it’s a summer Friday night, what better recipe to share than a homemade s’mores ice cream! 
I’m sure you’re already aware of my ice cream maker obsession. I can not believe I went this long without one! I spent so many nights staring at the dairy-free ice cream pints in the grocery store, and always wishing they had this flavor or that flavor. Plus, they were still icy or had a weird aftertaste. The only good one is the Ben & Jerry’s dairy-free ice cream, but that’s because they are loaded in sugar. Healthier dairy-free ice cream pints are also pretty pricey, so this ice cream maker has paid off. It’s so fun to come up with new ice cream flavors, and it tastes so much better when it’s fresh! After being this spoiled, there’s no way I’ll ever buy ice cream from the store again (unless Halo Top comes out with a diary-free pistachio.) Please don’t message me if they already came out with that flavor. I don’t need to know this stuff  
For the s’mores ice cream, I used Dandies vegan mini marshmallows (they are the best-tasting marshmallows ever!!), Hu dark chocolate (which I’m going to use their mint chocolate bars for a mint ice cream next), monk fruit for my sweetener, Kinnikinnick gluten-free s’moreables graham cracker style (my favorite gluten & dairy-free brand! – their Oreos are amazing!) plant-based vanilla protein powder (raw fusion), vanilla extract, sea salt, coconut cream, and unsweetened almond milk.

INGREDIENT SWAPS

you can swap the graham crackers, marshmallows, and chocolate for any brand/kind!
coconut cream can be exchanged for full-fat milk
unsweetened almond milk can be replaced with any milk
monk fruit can be replaced with 1/4 cup agave or honey, 1/4 cup sugar, or any sweetener you prefer.
protein powder can be replaced with 2 tbsps tapioca starch (but you’ll have to wait 3 hours for it to stabilize)

Let me know in the comments if you have any questions about the swaps!

note: those graham crackers contain eggs, so if you’re going to make this 100% plant-based you’ll need to find a graham cracker swap! 
It’s crazy to think how easy and fast it is to make homemade ice cream! After blending all the ingredients (minus the marshmallows, graham crackers, and chocolate), you pour it into the ice cream maker and let it churn for fifteen minutes. The clean up is effortless too because all you have to do is clean the bowl with warm water and put it back in the freezer for next time!
While the ice cream churned, I toasted all the mini marshmallows over the stovetop. I should have used my cooking torch, but that thing still intimidates me.

This ice cream takes me back to my summer nights growing up when we used to go camping and always end the night by the fire with s’mores. When we were stationed in Virginia, my parents used to take my brother and me to a campground called “Cherrystone” and every time I take a bite of s’mores all of those memories come back! The campgrounds are still there, so maybe I should plan a family trip there one weekend since it’s been over 20-years since visiting! I’m a lover for anything nostalgic. I remember getting in the blue paddle boats with my brother and using a net to catch crabs, picking out colorful candy canes at the gift shop, and always getting the top bunk in the camper. I was truly blessed to grow up in a childhood where technology was never a thing.

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Homemade S'mores Ice Cream (Dairy Free & Gluten Free)

Course Dessert

Cuisine American

Keyword dessert, plant based, vegan, after dinner, ice cream, gluten free, dairy free, marshmallows, s'mores ice cream, lighter, lower sugar

Prep Time 20 minutes minutes

Author Taralynn McNitt

Equipment

• Ice Cream Maker

Ingredients

• 2 Cups Unsweetened Vanilla Almond Milke
• 2/3 Cups Light Coconut Cream
• 3 Packets Monkfruit Sweetener
• 2 Tsps Vanilla
• 1/2 Scoop Protein Powder
• 1/4 Tsp Sea Salt
• 1/2 Cup Graham Cracker Pieces chopped
• 1/2 Dark Chocolate Bar chopped
• 1/2 Cup Marshmallows toasted

Instructions

• Add the unsweetened almond milk, coconut cream, monk fruit, vanilla, protein powder, and sea salt to a blender. Mix until combined.
• Pour the mixture into the ice cream maker for 15-minutes
• While the ice cream is churning, toast the marshmallows (optional), chop the graham crackers and chocolate into chunks.
• Once the ice cream is firm, mix in the marshmallows, graham crackers, and chocolate. Continue to churn for an additional five minutes.
• best when eaten fresh!

  -store in freezer, give 10-minutes to defrost before eating after storage.

Oh, and I found these delicious gluten-free sugar cones at Earth Fare! I was shocked at how delicious they were.

I hope you all enjoy your Friday, and especially this recipe if you plan on making it! I’ll work on getting the Pad Thai recipe on the blog soon! I know I shared it in the video, but I’m going to add some extra things like sesame seeds, green onions, and maybe dumblings on the side to change it up!

Questions for you!
1. Which ice cream flavor should I make next?
2. Should I do an ice cream machine giveaway next time?
3. What is your favorite summer memory as a kid?

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