Garden Fresh Gazpacho

Classic Spanish Gazpacho is the perfect summer soup – chilled, savory, and full of rich, robust, garden-fresh goodness.

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I remember the first time I ever ate gazpacho: I have to admit, I was dubious. Cold tomato soup? Really? I was twenty and I’d never eaten cold soup of any kind before. I wasn’t sure that I wanted to either, but I was at a luncheon hosted by a friend’s mom, and you remember what your mama always told you when you went to eat at other peoples’ houses, right? Anyway, when I tasted it, I found it to be surprisingly rich and savory, with slightly sweet overtones and more body than I expected from a purely vegetable-based soup.

Since then, I’ve worked to perfect my own gazpacho recipe, one little batch at a time. At this point, I think it’s pretty darn awesome.

Garden Fresh Gazpacho Recipe | The Good Hearted Woman

Gazpacho Starter Kit 😉 For reference, the big tomato on the right side (at 3 ‘o clock) is about five inches across.

As far as I’m concerned, there is only one good time of year (in the Northern Hemisphere) to make traditional tomato-based gazpacho: in the waning months of summer and through September, when the gardens and farmers markets are overflowing with warm, fat, vine-ripened tomatoes and shiny sweet peppers.

The picture above shows a single day’s harvest from our garden last week. Thanks almost entirely to Mr B’s dedicated gardening skills, we are flush with a wide variety of tomatoes, cukes, and peppers! In an effort to use everything at its peak of freshness, I decided to make a big batch of gazpacho to get us through a busy week. (Gazpacho will keep about a week in the fridge.)

Garden Tip: We plant marigolds in our garden as part of our organic pest control plan. You probably already know that they repel a number of creepy-crawlies, but did you know that they are edible? Marigolds have a slight citrus flavor, and can range from spicy to bitter, tangy to peppery, making them great for salads or as a pretty garnish on any savory dish.

Garden Fresh Gazpacho

Prep Time1 hr

Cook Time2 hrs

Total Time3 hrs

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Course: Soup

Servings: Servings (1 cup each)

Calories: 120kcal

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Tomato Mix 1

4 lbs. vine-ripened tomatoes peeled & diced 1/4"
1 lb. cucumbers peeled, seeded & diced 1/4"
1/2 lb red orange, yellow or green bell peppers, seeded & diced
1-2 jalapeno peppers seeded and diced 1/8"
1/2 lb. onion diced 1/4"
15-20 large fresh basil leaves, chiffonade
4 cloves garlic minced
1 tablespoon granulated sugar
2 teaspoons kosher salt
1-3 teaspoons Sriracha or other hot sauce
1 teaspoon chili powder optional **
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Tomato Mix 2

1 lb tomatoes roughly chopped (or cherry tomatoes)
1/3 cup olive oil
1 lime - juice & zest
3 tablespoons balsamic vinegar
2 tablespoon Worcestershire sauce

Instructions

In a large bowl, combine Tomato Mix 1 ingredients: diced tomatoes, cucumber, bell pepper, jalapeno, onion, basil, garlic, salt, cumin, oregano, Sriracha, and pepper. Toss thoroughly to combine.
In a blender jar, combine Tomato Mix 2 ingredients: Rough chopped tomatoes, olive oil, lime juice, lime zest, balsamic, and Worcestershire sauce. Puree mixture until smooth.
Pour Mix 2 into bowl with Mix 1 and stir to combine.
Using a hand-blender, puree the two mixtures together until it reaches the desired consistency. If you like your gazpacho very chunky, you don't need to do this step. (See Blender Note below)
Refrigerate 2 hours or overnight to allow flavors to blend.
Garnish with additional diced veggies, avocado, and/or sour cream. Serve cold.

Notes

This recipes lends itself easily to halving or doubling.

Nutrition

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Serve with hearty, rustic bread on the side.

** In my most recent batch of gazpacho, I subbed in a teaspoon of my Spicy Rockfish Dry Rub for the chili powder. Totally awesome – I highly recommend it!!

Blender Note: Some people like their gazpacho very chunky, while others prefer it completely pureed: the choice is yours. If you don’t have a hand-blender, you can definitely do the last step in your regular blender jar: just puree about half the total mixture in the blender and then remix everything together. That said, I prefer the hand-blender method because I think it allows for better control of the final product.

Final Thoughts: Like biting into the perfect BLT, for most of us there is only a narrow window of opportunity each year to enjoy truly great gazpacho. Certainly you can make it year round, but don’t try making gazpacho in February with my recipe. (How often do you read about bloggers expressly advising you not to use their recipe?) If you want great garden-fresh gazpacho, and you have a bunch of ripe, sweet tomatoes, then this is your gazpacho recipe. However, if all you have are those hard little red balls they sell in the grocery stores in the winter months, then look for a recipe that uses canned tomatoes, tomato sauce, or tomato juice. Hot house tomatoes and the like simply do not have the depth of flavor or sugar content to make it worthwhile. (Nor do they taste like actual tomatoes.)

Some things are worth the wait.

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How to Keep Your Dog Cool in the Summer

July 22 By Renée ♥ 124 Comments

Keep your dog cool in the summer heat! With just a few easy steps, you can help keep your pup as comfortable and insure her safety at the same time.

When the heat is on, we keep a close eye on our family pooch, Patches. Patches is a Blue Tick Heeler/Rhodesian Ridgeback mix, and to say that she loves the outdoors would be a vast understatement.

Nevertheless, when summer settles in and the thermometer starts to spike, Patches usually finds a cool spot to rest her belly, stretches out and closes her eyes, and starts to pant like we just dropped her on the Sahara without an umbrella.

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We want to do everything we can to keep our sweet dog cool and safe in the summer heat. Like Patches, most dogs instinctively know what to do when they feel the heat, but here are some easy steps you can take to make your pup as comfortable as possible, and insure her safety at the same time.

Keep Your Dog Happy, Safe & Cool All Summer! ⛱ Get the best tips on keeping your canine companions cool! 🐕 #doglover #pettravel 🐶 #doglife Click To Tweet

**KEEP COOL, FRESH WATER ALWAYS AVAILABLE.**

Unlike humans, almost all of a dog’s efficient sweat glands are located on the bottoms of their feet. Instead, a dog’s primary method of heat exchange herself is panting. Panting allows the moisture on her tongue to evaporate; heavy breathing also allows the moist lining of the lungs to serve as a surface from which moisture can evaporate.

The more panting occurs, the more our four-legged family members need to drink to replenish the moisture lost. This is why the most important thing you can do for your pooch when the weather starts to heat up is to keep her well watered.

On very hot days, we try to change Patches water a couple of times a day – no one likes to drink hot, stale water.

**PROVIDE SHADE AND SHELTER WITH FREE AIRFLOW.**

We always allow Patches access to the house on hot days, but I have to admit that letting her in and out was a pain until we installed a doggie door a few years ago. I cannot even tell you how much that one change reduced our dog-related stress!

Even if your dog is an “outside only” dog, be sure that she has a cool spot to rest at all hours, preferably under a shady tree. Note that dog houses and kennels are not good options: they hold heat and do not allow for free airflow.

PROVIDE BEDDING DESIGNED FOR HOT-WEATHER.

There are a couple of good hot-weather bedding options to help cool your dog. One great choice is a cooling gel pad, the ultimate in affordable cooling for pets. These gel-filled pads can be used stand-alone or placed on a pet’s existing bed.

If you’re yearning for that ’70’s vibe, you could go for a canine water bed (Yes, really!) These specially designed beds (which you fill yourself) have a cool core that diverts the liquid throughout for advanced cooling power. Then all you’ll need is a doggy disco ball! (Believe or not, they make those too!)

ADJUST THE INTENSITY AND DURATION OF ACTIVITY.

On very hot days, we try to limit our dog’s exercise (as well as our own) to early morning or evening hours. If you are going for a walk, keep in mind that asphalt gets very hot and can burn your pet’s paws, so walk your dog on the grass if possible.

Always carry water with you to keep your dog from dehydrating. A water bottle and a collapsible water dish come in handy.

If you are an avid dog-walker, you might consider these awesome lightweight canine “running shoes.” Breathable and water-resistant, they will protect your pup’s paws from sizzling on that hot roadway.

For hot-weather hikers, a canine cooling vest (a lightweight vest with cold packs built into the sides) will allow your dog to stay comfortable and cool even on a long hike. If the vest is too much for your pooch (or you!), try a less obtrusive cooling collar.

The best activity you can do with your dog in hot weather is go for a swim. If your dog is an unsure swimmer, or you are planning a trip in moving water, you might want to consider getting a neoprene canine life vest. We recently bought a life vest for Patches for when we take her kayaking. It appears to be comfortable for her to wear, and it is easy for us to put on and take off; moreover, it gives her confidence in all kinds of water situations. We also like that it has a strong, built-in grab-handle for helping to guide her in and out of the kayak or the water.

There are a few things you should never do with you dog, especially in hot weather.

DOGGY DON’T’S

Don’t let the temperature fool you. Dogs can get too hot in weather as low as 80° F.

►►Signs of Dehydration and Overheating in Dogs

Don’t give your dog an extreme haircut. This may sound counter-intuitive, but a dog’s coat provides a buffer to help her regulate his body temperature. Not only will a super-close cut not help her handle the heat, but it could make her more likely to get a sunburn, too.

Finally, and perhaps most importantly…

NEVER, EVER LEAVE YOUR DOG IN A PARKED CAR!
Not even for a minute. To illustrate, when the temperature outside is 85° F, the temperature inside a car with the windows open slightly can reach 102° F in 10 minutes. (Rolling down the windows a few inches has little effect on the temperature inside your car.) After 30 minutes, the temperature will reach 120° F, at which point your trusting sidekick may suffer irreversible organ damage or die.

►►What to Do If You See a Pet in a Parked Car

Enough with the serious stuff though. There are plenty of fun ways to help your dog cool off. Here are just a few:

FUN WAYS TO COOL YOUR POOCH

Get a plastic wading pool. This time of year, you can pick up a hard plastic kiddie pool for a song just about anywhere. (Avoid the inflatable kind!) If your pooch is hesitant to jump in, you can coax her with a treat or a game. Once she gets the idea, you might have trouble keeping her out of it!

Play water games. Water games can also be a fun way to cool off your pooch. Patches likes to bite at the water stream coming out of the garden hose nozzle and chase it around the backyard. (If you use a hose, be careful to avoid faces and eyes.)
You can also set up a sprinkler with a gentle mist and let your dog play in it, or simply lay down nearby it.

Make your dog an Ice-bottle Buddy. Fill a plastic water bottle about ¾ with water and freeze it. (Leave the bottle cap slightly loose when you are freezing it so that the bottle doesn’t crack under pressure.) Once frozen, tighten the lid and slide the whole thing into an old sock and let your dog snuggle up with it.
- (NOTE: Never use bare ice to help your dog cool down, as it may lower their temperature too quickly and constrict blood flow, which will actually inhibit the body from cooling.)

Offer your dog a Belly Cooler. Dogs cool from the bottom up. When you lay a wet towel down for your dog to lie on, it cools her much more effectively than laying a towel on top of her coat. A nice cool tile floor works wonders too!

STAYING COOL ON THE ROAD – Tips for Traveling with Your Dog in the Extreme Heat

Leave early. Start early in the day to maximize cooler morning temperatures.
Freeze water. Fill plastic water bottles 3/4 full and freeze. In addition to being a source of cool water throughout the day, they can be also used as Ice Buddies [see description above] until the water melts. (Always be sure to have at least one unfrozen bottle of water with you at all times.)
Take more water than you think you’ll need. It is amazing how much water an animal (or a person) can require under extreme heat conditions.
Be mindful of hot pavement when taking your dog for a walk. If it’s too hot for your sensitive tootsies, it’s probably too hot for your dog’s paws.
Be watchful of heatstroke. Dogs can get heatstroke just like humans. (So can cats.) Signs include rapid breathing, a bright red tongue, red or pale gums, thickened saliva, depression, refusal to walk, diarrhea, and stumbling or staggering. [For more information on heatstroke, visit www.texvetpets.org/article/heatstroke-heat-can-be-fatal-to-your-pet.]
NEVER EVER EVER leave your dog alone in the car.

Are you an RVer who travels with a dog? Check out 13 Tips for Full-time RVing with a Dog, on Your RV Lifestyle!

To wrap it all up, if you are feeling the heat, chances are good that your pooch is feeling it too. She is counting on you to be a good Puppy Parent, so Be Cool.

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

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The BEST Homemade Fresh Strawberry Ice Cream EVER

June 6 By Renée ♥ 40 Comments

The heat is on and the strawberries are ripe, so find a cool spot to lounge and tilt back with a big bowl of the best fresh strawberry ice cream you’ll ever have.

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This fresh strawberry ice cream is – no exaggeration – the best strawberry ice cream I’ve ever had. I’ll admit though, this recipe took Mr B and me some serious trial and error to put together. We wanted to get it just right, and so a lot of strawberry ice cream had to be made – and eaten – during the “research & development” phase. (Really – a LOT.)

Strawberry ice cream is trickier than it looks. You’d think, just throw some strawberries, cream, and sugar together and you’re golden, right? Wrong.

The biggest problem with fresh strawberry ice cream is the strawberries themselves. Strawberries have a very high water content, and what does water do when it get very, very cold? That’s right, class – it freezes! Into little ice crystals. Which are fine for winter windows and root beer mugs, but no so great for ice cream.

To avoid having hard, crunchy strawberry ice cream, you have to do something to counteract water crystallization; hence the vodka and the corn syrup in this recipe. (Note: Any 70/80 proof liquor will work: we use whipped cream vodka.) With a higher freezing temp than water, the alcohol in the vodka keeps discourages water crystallization, which in turn keeps your little strawberry chunks from turning into little strawberry ice cubes, while the corn syrup adds body, and keeps the texture smooth and supple.

NOTE: If you prefer to avoid liquor completely, just leave it out. Your chopped strawberry chunks will be a bit crunchy, and the ice cream may get a little harder than optimal after a day or two in the freezer, but chances are it won’t last that long anyway.

The day I took these pictures, the PNW was experiencing a heat wave. Luckily, this stuff is amazing even when it’s partially melted.

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If you’ve made strawberry ice cream before, you may find a few other things are different about this recipe as well:

No Eggs – While eggs usually make for a richer ice cream, in the case of strawberry ice cream, they do so at the expense of that amazing fresh strawberry flavor – the exact thing that you want to preserve. Another bonus for leaving the eggs out – no cooking necessary. (I’m not afraid of raw eggs, but you may be, and that’s ok. Our eggs are produced in my backyard.) Anyway, that leads me to…
No Cooking – Why? First off, you don’t have eggs, so there’s no reason to make a “custard base.” Cooking also changes the flavor of the strawberries, and all I want to taste is sweet cream and fresh strawberries.
Less Sweeteners (i.e., sugar, etc.) – Almost all of the recipes I consulted as I was developing this recipe used a heavier hand with the sweeteners than my final recipe. I prefer to enhance the natural sweetness of the strawberries rather than overwhelm it. It’s a delicate balance, based in part on how sweet your strawberries are.
Corn Syrup – I use corn syrup in a number of my ice cream recipes, particularly the ones that are heavy on fruit. It adds texture and body, while discouraging ice crystal formation.
Half & Half – Yes, you can use heavy cream if you want. You can also use 1 cup of milk and 1 cup of heavy cream (but that’s basically what half & half is, so why?). I’ve made this recipe using each of these three options, all with fine results; however, I think the lighter, cleaner flavor of the half & half lets the fresh strawberry flavors shine through most brightly.

We hope you enjoy this fresh strawberry ice cream as much as we do!

5 from 4 votes

Homemade Fresh Strawberry Ice Cream

An easy-to-make strawberry ice cream that preserves the fresh taste of summer strawberries with a smooth, creamy texture.

Prep Time30 mins

Ice Cream Maker30 mins

Total Time1 hr

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Course: Dessert

Keyword: ice cream, strawberries,, summer

Servings: quarts

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 quart fresh strawberries divided
1 cup sugar divided (or more, to taste)
2 tablespoons whipped cream vodka** [Optional, sort of]
2 cups half & half
1/3 cup corn syrup
1/2 tsp kosher salt to taste

Instructions

Hull all the strawberries. Chop enough strawberries to make one cup of chopped berries. (You probably want the chunks to be pretty small, but I'll leave that to you.) Put chopped strawberries in a small bowl with 1/4 cup sugar and the vodka. Refrigerate while you make the rest of the ice cream base.
Put remaining strawberries in a blender and puree. Measure out about 1 1/2 cups of puree. (If you have extra, put it in the fridge - you can use it for ice cream topping later!)
Blend the 1 1/2 cups of strawberry puree with the remaining ingredients. Taste the mixture and adjust the sweetness to your personal tastes by adding a little additional sugar if desired.
Chill the ice cream base in the blender jar in refrigerator for at least one hour.
Take the blender jar out of the fridge and add the chopped strawberry mixture. Pulse very briefly to combine. (You want to keep those little chunks of strawberries, so don't get crazy here.)
Churn in ice cream maker according to manufacturer directions. (For reference, it usually takes 25 -30 minutes to freeze in our ice cream maker.)
Serve immediately for soft serve ice cream, or, if you prefer your ice cream hard-set, put it in the freezer for 2-4 hours before serving.

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Just so you know, I didn’t reinvent the wheel here – I consulted a vast number of other strawberry recipes, and incorporated some of their ideas as I developed this recipe. I think it’s important to give credit where it’s due, so here are the resources that I leaned on the heaviest:

Easy Eggless Strawberry Ice Cream [All Recipes]
Homemade Vanilla Bean Ice Cream [Life Made Simple]
The Best Strawberry Ice Cream [Serious Eats] – I totally borrowed the idea of macerating the strawberry chucks from this one.

P.S. I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

What are some of your favorite flavors? Let me know in the comments below!

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

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Oven-Roasted Garlic Spears

May 20 By Renée ♥ 5 Comments

Garlic Spears are in season – get them before they disappear!

Garlic Spears – also known as “garlic scapes” – are the flower tops of the elephant garlic plant. They available for a few fleeting weeks in the spring and early summer at your grocery or local farmers market. They make a beautiful presentation and a tasty addition to your table.

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I have to admit that, until recently, garlic spears were new to me. How I missed out on them until then, I’ll never know, but before I even tasted them, I was hooked! In fact, when we brought this bunch home, I took ten times more pictures of them than I needed – look how beautiful they are!

Garlic spears can be eaten raw or cooked. When raw, they carry a pretty hot punch, and can be used to spice up things like baked potatoes or salads.

They can also be steamed, lightly sautéed, or roasted. Garlic spears have a very mild garlic flavor that mellows the longer they are cooked, and can be served alone, chopped into pasta or casseroles, or pureed into soup, sauce, pesto, or hummus.

We chose to keep things simple and oven-roast them, and the results were wonderful – far beyond expectation! I used this amazing Meyer lemon olive oil, which (while definitely not a requirement here) enhanced the flavors even more. The flavor was only the slightest bit garlicky: they tasted somewhat like asparagus, but closer to an artichoke. (I don’t like asparagus much, and I loved these, if that helps any.) Preparation could not be more easy!

Roasted Garlic Spears – Easy as 1-2-3!

1. Cut off the ends.

2. Toss in a little olive oil, salt and pepper and lay out in a single layer on a heavy baking sheet.

3. Roast in a 375° oven for 30-35 minutes, until the tips are lightly browned and the stalk is tender. Toss midway through roasting time if desired.

To serve, sprinkle with lemon juice.

Oven-Roasted Garlic Spears

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Course: Side Dish

Cuisine: Vegan, Vegetarian

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Garlic Spears (i.e., garlic scapes)
Olive Oil
Kosher salt
Freshly ground pepper
Fresh lemon Juice

Instructions

Cut off the ends of the garlic scapes.
Toss in a little olive oil, salt and pepper and lay out in a single layer on a heavy baking sheet.
Roast in a 375° oven for 30-35 minutes, until the tips are lightly browned and the stalk is tender. Toss midway through roasting time if desired.
Sprinkle with lemon juice before serving.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin and Print this recipe!

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Fresh Peach Tart {with Vanilla-Cardamom Cream}

August 25 By Renée ♥ 4 Comments

This easy, breezy Fresh Peach Tart with Vanilla-Cardamom Cream is the cotton dress of desserts – a pretty summer treat that always leaves them wanting more.

Many moons ago, I lived just around the bend from a peach farm that was owned by my friend Candy. During the harvest season, Candy and I used to can peaches together, and I will always be grateful to her for sharing her secret for amazing peaches with me. (Shhhh. This is strictly between you and me now…It’s cardamom.) (Yep!) Just a little sprinkle of this uniquely aromatic spice makes a fresh peach pop with enough flavor to make Cinnamon and Ginger both jealous.

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5 from 1 vote

Fresh Peach Tart

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

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Course: Dessert

Servings: - 10" Tart

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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1 large pie crust homemade or store-bought
3 large peaches
2 tablespoons raw sugar
1 batch vanilla-cardamom cream recipe follows
1/4 cup peach jam preserves, or jelly

Instructions

Preheat oven to 375° F.
Roll out pie crust and lay in a shallow pie dish or tart pan. Crimp or trim edges.
Bake empty pie crust for 10 minutes and remove from oven. This is a prebaking step, so crust should be bubbly but not yet browned. Set aside.
Prepare Vanilla-cardamom cream. Cover with plastic wrap and allow to cool in pan for 15 minutes.
Pour into prepared pie crust. Allow cream to cool completely.**
Fill a medium bowl with cold water and add 1-2 teaspoons of lemon juice. (Orange juice works too!)
Peel peaches. (I prefer to use a quick boiling water bath to remove the skins.) Slice into thin slices.
Submerge peach slices in prepared lemon-water for a few minutes, and then remove and pat dry with paper towels.
Arrange peach slices on top of the tart. Sprinkle with two tablespoons of raw sugar.
Return tart to oven and bake 35-45 minutes, until the edges of the peaches are just barely turning light brown.
Remove tart from oven and allow to cool for about 30 minutes.
Using a mixer, blender, food processor or hand blender, puree peach preserves.
Brush pureed peach preserves over the top of the tart.
Serve warm or cold.

Notes

**Typically when you prepare a cooked pudding or cream pie filling, you cover it with plastic wrap for the entire time that it is cooling to avoid a skin from forming on the top. However, for this tart, the skin is helpful for keeping the peaches from sinking into the tart, so do not cover it once you pour it into the crust in the tart pan.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The pastry cream is basically a thick cooked pudding that is a little less sweet than a traditional cooked pudding.

5 from 1 vote

Vanilla-Cardamom Cream

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Course: Dessert

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

2 cups milk
1/4 cup cornstarch
1/2 cup white sugar
3/4 teaspoon cardamom
2 egg yolks
1 egg
2 tablespoons butter
1 teaspoon vanilla extract

Instructions

In a medium bowl, whisk together egg yolks and egg. Set aside
In a small bowl, stir together cornstarch, sugar, and cardamom.
In a heavy saucepan, add cornstarch mixture to milk and whisk to combine. Bring to a simmer over medium heat, stirring constantly, just until the mixture begins to thicken.
To avoid cooking the eggs, temper them by adding ¼ cup of the hot milk mixture to the eggs in the small bowl, one tablespoon at a time. When the entire 1/4 cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture to the milk mixture in the saucepan, whisking constantly. Continue stirring until the mixture boils and thickens. Remove from heat.
Whisk in butter and vanilla.
Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. **

Notes

Serving size: 1/8 Tart Calories: 224 Fat: 10.3 Saturated fat: 4.6 Unsaturated fat: 4.9 Trans fat: 0 Carbohydrates: 28.3 Sugar: 16.3 Sodium: 114 Fiber: 0.6 Protein: 4.5 Cholesterol: 8.8

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4-Ingredient Pineapple Ice Cream {Dole Whip Recipe}

July 24 By Renée ♥ 17 Comments

No need to travel to Hawaii (or Disneyland!) to enjoy a refreshing cup of Dole Whip pineapple soft serve – you can make it yourself with just four ingredients!

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Last Monday was my friend Michelle’s birthday, and since Dole Whip is one of her favorite things in life, I decided to make her some. Unfortunately, many of the Dole Whip copycat recipes I found required fresh pineapple, and the fresh pineapple sold outside of Hawaii seems to be much more acidic than that sold in Oahu (and likely the other islands as well, based on what I’ve been told). Like many people, Michelle doesn’t do so well with very acidic foods, so I decided to try shake things up a bit and use pineapple juice instead.

The end-product of this recipe is a very smooth soft serve that tastes a little creamier and a bit less tart than the official Dole Whip, but it is nevertheless deliciously refreshing. If you prefer a harder, more traditional-style ice cream, just pop it into the freezer for a few hours before serving. Enjoy!

5 from 1 vote

Dole Whip {Copycat Recipe}

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

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Course: Yummy

Cuisine: Dessert

Servings: quarts

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

3 cups pineapple juice and chunks** See note!
1 1/4 cups sugar
1 1/2 teaspoons vanilla
2 1/4 cups heavy cream

Instructions

Mix pineapple juice and sugar together until sugar has dissolved. (I do this in a blender becasue I think it makes for an airier end product.)
Add vanilla and heavy cream.
Pour into a prepared ice cream maker and follow ice cream maker directions.
When ice cream is ready, you can serve it immediately, or put it in the fridge and allow it to set up.

Notes

*Use Dole pineapple juice. You can use all juice, but it's even better if you add some fresh pineapple. To do this, put about a cup of pineapple chunks to a measuring cup and then pour in pineapple juice until it reaches the 3-cup line.

This recipe fits my 2-quart ice cream maker perfectly; however, if you have a larger ice cream maker, simply adjust the amounts accordingly.

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Mango Pina Colada Smoothie {Recipe}

July 14 By Renée ♥ 10 Comments

Yesterday, I told you all about my new sun-brella, so today I thought I would share an umbrella of a different kind! One of the things I loved most about our Hawaiian holiday was all the fresh fruit, and this island-inspired smoothie is deliciously refreshing, no matter where you are.

This recipe makes enough for at least 4 servings.

5 from 1 vote

Mango Pina Colada Smoothie

Prep Time5 mins

Total Time5 mins

Print Recipe Pin Recipe

Course: Beverage

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

1 cup pineapple juice
1/2 cup heavy cream
1 13.5 oz can coconut milk
2 mangoes peeled, seeded and cubed
1/2 ripe banana frozen
1 1/2 cups ice cubes
2-3 tablespoons sugar to taste
1/8 teaspoon salt

Instructions

Beginning with pineapple juice, layer ingredients in blender in order. Puree until smooth. Serve in chilled glasses, and garnish with fresh mint (and a little umbrella if you want to get fancy).

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Tip: When your bananas get a little too ripe, peel them and put them in the freezer. Great for just about any smoothie, they both add flavor and cut down on the need for additional sweeteners.