Carefully slice an incision down the whole length of your vanilla bean. Open the bean and using a dull knife, scrape the small black specks out of the bean and add them to the bowl with the yogurt and honey.

Mix everything well and pour mixture into your ice cream maker and follow the instructions according to your maker.

Serve immediately after frozen yogurt is ready, with honey drizzled on top and walnuts.

Makes about 1 1/2 quarts.

2. Stir in whipped topping and crushed cookies.

3. Pour into molds or dixie cups. Add sticks and freeze for 5 hours.

Makes 9 pops.

In a food processor, blend the bananas for 1-2 minutes until totally smooth and fluffy. The heat from the blade will break apart the chunks, so be patient!

If you’d like, add peanut butter, Nutella, or a combination of both. Taste, and enjoy!

Eat right away or keep in the freezer.

Line a small baking sheet or flat plate with parchment paper; set aside.

In a large mixing bowl, scoop out just the cream of the coconut milk (do not use the juice underneath) and beat until light and fluffy. Add the vanilla extract and stevia; beat until incorporated.

Spoon about 1 tablespoon of the coconut cream onto a cookie. Top cookie with another cookie to make a sandwich. Repeat with remaining cookies.

Place cookie on prepared baking sheet and place in the freezer for at least 2 hours. Once frozen, I stored my sandwiches in a freezer container with parchment between the ice cream sandwiches.

For the ice cream base:
In a medium bowl, whisk together the egg yolks, granulated sugar, and salt; set aside.

In a 4-quart heavy-bottomed non-stick pan over medium heat, combine the milk and one whole vanilla bean that has been split open and the seeds scraped out (both the bean pod and the seeds go into the pan with the milk; if you’re using vanilla extract instead, don’t add it at this point). Over medium heat, cook the milk until it starts to bubble around the edges of the pan. Remove from heat and whisk about 1/4 cup of the hot milk into the egg yolk mixture; repeat with another 1/4 cup hot milk. Pour the now warm egg yolk mixture into the pan containing the remaining hot milk; stir to combine. Return pan to the stove top (med heat) and cook, stirring constantly, until the mixture reaches a temperature of 170-180 F.

Remove pan from heat and strain mixture through a sieve into a large bowl to remove the vanilla bean pod and any bits of egg that might have coagulated. Stir in cold heavy cream (and vanilla extract, if using). Chill the ice cream base in an airtight container in the fridge for at least 4 hours before churning (or up to 48 hours – the colder, the better).

For churning the ice cream:
Process the ice cream base according to the manufacturer’s instructions that were included with your ice cream maker.

Divvy ice cream into heat-safe ramekins, leaving about 1/4-inch of space at the top. Put the ramekins into the freezer for several hours until the ice cream is hard (this can be done several days in advance—just cover ramekins with plastic wrap).

To serve:
Just before serving, use a kitchen torch to heat the surface of the ice cream just slightly so the turbinado sugar will stick to it. Add a layer of turbinado sugar over the top of each ramekin; then caramelize the sugar using a kitchen torch. I like an extra thick layer or caramelized sugar so I repeat this step by sprinkling a second layer of turbinado; then caramelize with the torch again. Serve immediately.

Recipe adapted from Cafe Johnsonia.

Fill taco shell with Greek yogurt mixture, put it in a small dish and place in the freezer for about 1 hour or so.

Meanwhile, just before taco is ready, chop the chocolate, put it in a microwave safe dish and microwave it in 10 second intervals, until melted. Drizzle chocolate over frozen yogurt taco and top with nuts.

Notes:
- Greek yogurt is great to use, if you are planning to eat this recipe right away. If you want to store or freeze your Choco Taco, I recommend using a low fat or a yogurt mixed ice cream.
- If using vanilla Greek yogurt, omit the vanilla extract and stevia.

Combine sugar and cinnamon in a shallow plate and set aside.

Heat the oil in a deep pan over medium-high heat. Pull the chimichangas out of the freezer. When oil is hot add them into the pan. Fry the chimichangas for about 1 minute, flip and continue to cook for a few seconds longer.

Remove chimichangas from the oil using a slotted spoon. Roll the chimichangas in the cinnamon sugar. Serve.

Pour the sweetened milk into the bottom of the popsicle mold, about 1/3 of the way. Add sliced strawberries, lime zest, and toasted coconut. Place the sticks and lid on top. Freeze. Gently lift the lid while leaving the popsicle sticks embedded in the creamsicle.

Combine the juice of the lime with the orange juice, and pour into the molds to fill 2/3 of the container. I used a small funnel to get around the popsicle sticks. Freeze.

Pour the unsweetened coconut milk into the top 1/3 remaining space. Freeze.

Run under slightly warm water for a few seconds to loosen the pops. Enjoy.

Note: Striped pops are best made in a popsicle mold with a removable top.

Place the berries and lemon juice in a food processor or blender, and purée until smooth.

Once smooth, press the berry mix into a large bowl through a fine-mesh strainer or cheese cloth to remove the seeds (unless you desire a seedy sorbet, up to you).

Combine the strained purée with the corn syrup and 4 cups of simple syrup. Stir in vodka at this point too (4 tablespoons of vodka are optional, it helps make it smoother and more “scoop-able”). Place in the refrigerator until fully chilled (about 3 hours).

Make the sorbet according to the manufacturer’s directions for your ice cream maker. Since it makes 2 quarts, you may need to make it in 2 batches. The finished sorbet will be fairly soft. Place it in the freezer to firm it up, if desired.

Adapted from King Arthur Flour.
Makes 2+ quarts.

Freeze according to your ice cream maker’s instructions. This recipe fits with plenty of room in my 1 1/2 quart Cuisinart and took approximately 20 minutes to achieve a soft-serve consistency. You can serve this immediately while still soft, or transfer to a freezer-safe container and store frozen for up to 7 days. Thaw frozen yogurt for 5 to 10 minutes at room temperature before serving to make scooping easier.