Summer Al Fresco Favorites – simple recipes for vanilla homemade ice cream and meatless Mondays.
This post is sponsored by BabbleBoxx. All opinions are my own.
Today I’m excited to share a few of our tried and true (and super easy) summer al fresco recipes, perfect for outdoor dining on the back patio!
First up is a recipe that we make every single week (and sometimes more) every summer – homemade vanilla ice cream. It’s way easier than you think to make your own ice cream, whether you have an ice cream maker or not!
Homemade Vanilla Ice Cream
Just mix 3 Cups heavy cream, 1.5 Cups whole milk, 1 C. sugar and 1-3 tsp. vanilla extract. Mix together until the sugar is dissolved, then add to your electric ice cream maker or put in a sealed container and place directly in the deep freezer. I guarantee it makes amazing, better-than-strore-bought ice cream, every time!
If you’ve made homemade ice cream before, you know that it tends to melt much quicker than store bought, and that’s exactly why we love our new BOWLZ. They are the best ice cream bowls you have ever used because they are double walled, vacuum sealed stainless steel construction which is perfect for keeping your cold dishes (like homemade ice cream) extra cold.
Head over to my Instagram Stories and you can see just HOW cold, because this actual dish of ice cream was turned upside down and it stayed frozen in place! If you’d like to try them for yourself, they are offering a special offer just for my readers – get 32% off when you order here.
Another one of our new favorite recipes is one we break out for Meatless Mondays. We’ve tried to go meatless at least one day per week, and Pure Farmland is helping us do just that.
We all can agree on these Simply Seasoned Plant-Based Burger Patties. Pure Farmland’s products which are made with complete soy protein, providing levels of all essential amino acids.
We love to top our burgers with this amazing coleslaw recipe:
- 1 head shredded green
- 1/2 head red cabbage
- 1/4 Cup shredded red onion
- 1 Cup Vegan Mayo
- 1/4 Cup Dijon mustard
- 1/4 Cup lemon juice
- 2 Tbsp. sugar
- 1 tsp. celery seeds
- 1 tsp poppy seeds
- Salt and pepper to taste
Of course, any burger or hot dog is amazing with a drizzle of ketchup, and I especially love Red Gold® Tomato Ketchup because it’s American grown, right here in the Midwest on 45+ family farms. It’s also gluten free, vegan, and has no artificial colors, flavors, or preservatives.
Finally, when we’re not dishing up homemade ice cream for dessert, we love to make fun variations on a typical s’more with Smashcrispy Dipped treats from Smashmallow. They are crunchy, chewy, and dipped in chocolatey goodness – and will be perfect for lunchboxes this fall! These are made with natural, non-GMO ingredients and are launching in select Kroger banner stores this month.
What are your favorite summer recipes for dining al fresco? Please share in the comments below!