Pina Colada Cheesecake with a Macadamia Nut Crust and Pineapple Compote

- Elle Kirschenbaum
Pina Colada Cheesecake with a Macadamia Nut Crust topped with Pineapple Compote! #gfree

If you like pina coladas and gettin’ caught in the rain, then this is the dessert for you. Even if you don’t, this is still the dessert for you. What makes this coconut cheesecake different from the other recipes out there, is it uses a coconut puree. (Don’t worry. You make it with shredded coconut and water. You don’t need to hunt for some obscure and expensive ingredient. It’s OK to keep reading.)

Blueberry Crisp with No-Churn Creme Fraiche Ice Cream

- Elle Kirschenbaum
Blueberry Crisp with No-Churn Creme Fraiche Ice Cream. #gfree

I’ve said it before, there are cake families and there are pie families. I come from a cake family, so growing up my exposure to pies was pretty limited. I thought pies had to be apple, served warm with vanilla ice cream. Yummy yes, but just the tip of the iceberg. So yes, I’m sorry to say that I was in my late 30s before I realized that both blueberry and cherry pies rock! I know. Cue your sigh of disgust. But let’s just be glad I am no longer living in the dark ages and have now caught up with the rest of you.

No-churn Bourbon Vanilla Fudge Swirl Ice Cream with Toffee Bits

- Elle Kirschenbaum
No-churn Bourbon Vanilla Fudge Swirl Ice Cream with Toffee Bits. No ice cream maker required!

I scream, you scream, we all scream for ice cream! Sorry. Couldn’t resist 😁

Warning: This post is going to get a bit food nerdy. I’ll do my best to keep myself in check but you were warned.

The problem with homemade ice cream, whether using a machine or not, is it becomes too icy. The texture does not compare to store bought or restaurant made quality. This is a shame because the ingredients we use at home can be a much higher quality. So how do we solve this problem?