How to Host a Dairy-Free Sundae Bar

We love summer in our house. Sunbathing on the beach, mini golfing, exploring nature, and the list goes on. One of our favorite things to do is have all of our friends and family over for a big old-fashioned cookout. Of course, you can’t have a summer cookout without the ultimate summer dessert: sundaes. And what’s better than a sundae? A dairy-free sundae bar!

SO Delicious Dairy-Free Sundae Bar

 

My friends over at friends at Evite®, in partnership with So Delicious® Dairy Free, are sponsoring this post to share fun ways to create the perfect dairy-free sundae bar for your next summer cookout. From drool-worthy flavors, to sweet finishing touches, we’ve got everything you need to knock your guests’ socks off.

 

SO Delicious Dairy-Free Ice Cream

 

We go through quite a bit of So Delicious® Dairy Free Frozen Dessert in our house, and for good reason. This stuff is delicious. Creamy and flavorful, these frozen desserts impress even the greatest of dairy lovers. They’re the perfect base for sundaes, and have plenty of flavors to choose from. Offer one or two of the basic flavors in your sundae bar, such as chocolate, vanilla, or strawberry, in addition to a few of the more “grown-up” flavors. Salted Caramel Cluster, Cappuccino, and Dark Chocolate Truffle are personal favorites, and are guaranteed to wow your guests.

When assembling your sundae bar, be sure to include bowls, spoons, cones, ice cream scoops, serving spoons for toppings, and napkins. Disposable items are perfectly acceptable, and you can dress them up by choosing fun, summer patterns and colors. Present your spoons in something fun, like these cute little mason jars with a simple tied bow:

 

Ice Cream Bar Utensils

 

Toppings are a necessity, and you’ll want to offer a variety of them. Be sure to include allergy friendly, gluten-free, and vegan options for your guests. My little guy loves topping his sundaes with fresh fruit, crushed cookies, and a big, soft dollop of So Delicious® Dairy Free CocoWhip. The adults will love nuts, dairy-free chocolate chips, and vegan chocolate, caramel, or peanut butter sauce.

 

Dairy-Free Sundae Bar Toppings

 

Good gluten-free options to include are brownies and big, chewy cookies. You’ll also want to have gluten-free cones on hand to offer to your guests. Of course, don’t forget the cherries!

 

With these few tips and a variety of bowls, cones, and cookies, your guests will have some pretty amazing options to create their own special treat. You’ll satisfy the cone lover:

 

Dairy-Free Ice Cream Cones

 

The banana split / sundae lover:

 

Dairy-Free Sundae

 

The cookie sandwich lover:

 

Dairy-Free Frozen Cookie Sandwiches

 

There’s something for everyone’s sweet tooth, and this dairy-free sundae bar is guaranteed to be a great hit.

Have you hosted a dairy-free sundae bar? Let us know what you’re favorite ideas are in the comments! Share your pics with us on Instagram, and don’t forget to tag @milkfreemom, @evite, and @so_delicious.

Check out this post for more tips on creating the perfect dairy-free sundae bar from Evite®, and be sure to visit So Delicious® Dairy Free for more dairy-free products and ice cream flavors.

(Photo Credits: Evite®)

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Easy Taco Rice (dairy and soy free)

Easy Dairy Soy Free Taco Rice

Easy Taco Rice (dairy & soy-free, vegan)

serves 4

2 cups Minute Rice
1 3/4 cup water
1/4 cup taco sauce
1 green bell pepper, finely diced
half large onion, finely diced
1 tomato, finely diced
1 clove garlic, minced

salt & pepper to taste
1 tablespoon olive oil

Heat the olive oil in a large saucepan over medium heat. Add in the pepper and onion and saute for about 5 minutes, until soft and nearly browned. Add in your tomato and garlic, stirring for one or two minutes until the garlic is fragrant.

Add in your water and bring to a boil. Stir in your rice, salt, pepper, and taco sauce. Remove from heat and allow to sit five minutes. Fluff with a fork, adjust seasoning if needed, and serve hot.

Easy Taco Rice Nutrition

(Nutrition facts calculated without the addition of salt. Sodium will vary depending on the amount of salt you add to your recipe. All nutrition facts should be regarded as an estimate.)

Dairy-Free Banana Raisin Nut Bread

Dairy-Free Banana Nut Raisin Bread
Banana Nut Raisin Bread

 

Banana Nut Raisin Bread

makes about 12 slices

3 bananas
2/3 cup coconut oil, melted
1/3 cup maple syrup
1 egg
1 teaspoon vanilla
1/4 cup raisins
1 teaspoons baking soda
pinch of salt
1 1/2 cup whole wheat flour 
2 tablespoons chopped almonds

Preheat oven to 350°F, and lightly grease a loaf pan.

In a large bowl, mash your bananas. Mix in the oil, maple syrup, egg, and vanilla. Add in your flour, baking soda, and salt, and mix just until moist. Gently fold in the raisins and nuts.

Pour batter into loaf pan and bake for 45-50 minutes, until golden brown and tester comes out clean.

BananaNutRaisinBreadNutrition

Banana Pudding Pie

Dairy Free Banana Pudding Pie
 

This pie takes a bit of preparation, but oh, is it worth it. You can use my recipe for raw gluten-free crust, or a frozen, prepared gluten-free crust.

Banana Pudding Pie (vegan, dairy-free, egg-free, gluten-free, nut-free)

For the Crust:
2 cups oats
1/2 cup dates
1/3 cup sunflower seed butter
2 – 4 tablespoons coconut milk (I used So Delicious)

For the Pudding:
2 cups vanilla coconut milk (I used So Delicious)
1/4 cup corn starch
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

2 bananas, thinly sliced  (3 if you’d like to decorate the top of the pie with banana slices)
9 oz container of CocoWhip

Preheat your oven to 350°F. In a food processor, puree all of your crust ingredients, except for the milk. Pulse in your coconut milk, one tablespoon at a time. You want the crust to stick together when pinched with your fingers. Once you’ve got a good, sticky texture, press your crust firmly into the bottom and up the sides of an 8 inch pie pan. Bake for 12-15 minutes, until golden brown. Cool for ten minutes.

While your crust is baking, prepare your pudding. In a saucepan, whisk together the corn starch, sugar, and salt. Slowly whisk in the coconut milk over medium-low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Stir for another 2 to 3 minutes until it reaches a good thickness, and then add in your vanilla. Let the pudding cool for ten minutes.

After your crust and pudding have cooled for ten minutes, it’s time to start assembling your pie. Top your crust with a thin layer of banana slices, and then pour in your pudding. Gently spread the pudding evenly over your pie pan. Cover with plastic wrap tightly, making sure that the wrap doesn’t touch the top of the pudding. Refrigerate until firm, about three hours or until you’re ready to serve.

You’ll want to refrigerate your CocoWhip for 3-4 hours to soften, before you add it to your pie. Once your pudding is set and your Cocowhip is softened, it’s time to add the final layers. Remove the wrap from your pie, and add another thin layer of bananas on top of your pudding. Spread the entire container of CocoWhip gently and evenly on top of that layer, then decorate with sliced bananas if you’d like. Serve immediately, and try not to eat the whole thing!

Notes: If you notice that you’re pudding is too sloppy when you cut a slice of pie, you can put the pie in the freezer for an hour or two to firm up. You can also prepare this pie in advance and freeze.  You’ll want to let it thaw for an hour or two before serving. Since bananas brown, I recommend leaving the bananas off the top layer until right before you serve it.

 

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Enjoy Life Valentine’s Giveaway

Enjoy Life Vantine Basket

 

We love Enjoy Life products, and we also love you for following MilkFreeMom! We’re giving away this gift box of delicious Enjoy Life products away to one lucky winner in honor of Valentine’s Day.

The Sweet Freely box contains Enjoy Life Foods Pancake & Waffle Mix, Dark Chocolate Morsels, a FREE product coupon and a heart-shaped pancake stencil! Want to win? Enter below, and don’t forget to tag @milkfreemom in all of your entries!

 

 

a Rafflecopter giveaway

 

Enjoy Life Give Away

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Creamy Fruit Salad

 

Vegan Creamy Fruit Salad

This recipe is great served as breakfast with a bit of granola, or as a simple, sweet, healthy dessert.

Dairy-Free Creamy Fruit Salad

serves 4

2 mangos, diced
2 clementines, diced
1 cup halved grapes
2 bananas, diced
½ cup So Delicious coconut yogurt (vanilla or plain)
1 tablespoon honey (agave syrup to make it vegan)
juice of half lime
zest of one lime
flaked unsweetened coconut (optional)

In a large bowl, whisk together your yogurt, honey, lime juice and zest. Add in all of fruit, and very gently fold into the yogurt mixture. Garnish with more lime zest and coconut, and serve immediately.

Note: The bananas will brown after some time. If you’d like to prepare this in advance, leave out the bananas and add them in right before serving.

Creamy Fruit Salad

Linguine with Bay Scallops and Spinach

Scallop Spinach Linguine

Linguine with Bay Scallops and Spinach

serves 4

4 or 5 cloves of garlic, minced
12 oz bay scallops
5 oz baby spinach
9 oz linguine
2 teaspoons olive oil
1 small tomato, diced
½ cup white wine (chicken stock can be used also)
¼ – ½ cup cooking water from linguine
salt and pepper to taste
freshly chopping parsley
red pepper flakes (optional)

 

Cook and drain the linguine according to package instructions, reserving 1/2 cup of the cooking water.

While the linguine is cooking, heat 1 teaspoon olive oil in a large nonstick skillet. Add the spinach, and sauté until wilted. Set the cooked spinach aside. Add another teaspoon of oil to the pan, and add the garlic. Cook for no more than 1 minute, stirring constantly, until fragrant. Add in the tomatoes and wine, and cook for about 3 minutes. Stir in the cooking water and scallops, and cook just until the scallops are cooked through, about three or four minutes. Add back in the spinach, and season with salt and pepper.

Toss linguine in the scallops and sauce, and top with freshly chopped parsley and red pepper flakes (if using).

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Sloppy Joes

Sloppy Joe

 

Sloppy Joes

1 lb ground beef (turkey or chicken will work too)
1/4 cup diced onion
1/4 cup diced red pepper
1/2 teaspoon garlic powder
1 teaspoon yellow mustard (prepared, not dried)
3/4 cup ketchup
salt and pepper to taste

In a large nonstick pan, brown the meat with the onion and pepper. Drain the fat, and stir in the garlic powder, mustard, and ketchup. Simmer for 30 minutes on low, stirring often, and season with salt and pepper to taste. If the mixture becomes too thick, you can add more ketchup or a teaspoon or two of water.

Serve hot on a toasted bun, with a side of fresh sliced vegetables, pickles, potato chips, or french fries.

 

 

 

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Slow Cooker Turkey Breast

 

Slow Cooker Turkey Breast

Slow Cooker Turkey Breast

serves 4 – 6

3 – 6 lb turkey breast
1/2 cup chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon white pepper
salt and pepper to taste

In a small bowl, combine your spices. Pat your turkey breast dry with a paper towel, rub with the spice mixture, and place in your slow cooker. Pour the chicken stock around the turkey. Cook on low, 6 – 7 hours.

The skin will not crisp in the slow cooker. If you’d like crispy skin, you can broil the turkey on a broiler-safe pan in the oven for 3-5 minutes.

You can separate and discard the fat from the juice in the slow cooker, season with salt and pepper to taste, and serve with your turkey, or use it to make a dairy-free gravy.

I like my turkey with a “stick-to-your-ribs” thick gravy:

I had about 1 1/2 cups of juice after cooking. In a small saucepan I melted 1 tablespoon of dairy-free spread, then whisked in 1 tablespoon of flour.  I cooked that for about 4 minutes, stirring constantly, then slowly whisked in the juices from the turkey. Bring to a boil, season with salt, pepper, and some freshly chopped parsley. Note: If you’d prefer, you can also thicken you gravy with a cornstarch slurry rather than this flour roux.

I completed the meal with pre-peeled and cut butternut squash, which I boiled and mashed with salt, pepper, and a bit of maple syrup, and some steamed green beans.

 

Dairy & Gluten Free Minestrone Soup

Vegan Gluten Free Minestrone

Dairy & Gluten Free Minestrone Soup

serves 6

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups vegetable stock
1 15 -ounce can kidney beans, drained and rinsed
1 cup gluten free elbow pasta or ditalini
2 tablespoons chopped fresh basil

 

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and stir for only 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta, and cook until the pasta and vegetables are cooked, about 10 minutes. Season with salt, and serve with chopped basil.