Sultan’s Freeze

What has four ingredients, tastes smooth, and soothes your inner tycoon?

Honey, Coconut Milk, Apricots and Mint

Sultan’s Freeze

  • 1 can full fat coconut milk
  • 1/4 cup honey (preferably organic and local
  • 12 fresh mint leaves, chopped
  • 6 apricots, pitted (keep the skins on)

Puree together in food processor. Pour into a rectangular or square glass casserole dish

Square casserole dish

Freeze about 3-4 hours until frozen. Break up and puree again. Pour back into dish and freeze another 3-4 hours. If you have a ice cream maker freeze according to manufacturer’s directions!



Chocolate, Chocolate, Chocolate!

Just when my husband says he doesn’t want anymore sweets in the house, I get my greatest craving for CHOCOLATE. So what’s a girl to do when she wants her chocolate but can’t have any? Make some Decadent Carob Pudding.

Simple Ingredients

I was originally going to make this into ice cream by adding the coconut milk. But when I noticed how creamy it was and it’s taste, I decided it was going to be pudding instead. Because I just couldn’t wait for it to freeze!

Decadence awaiting my taste buds!


Decadent Carob Pudding

Serves 4

  • 1 cup cooked black beans (If using canned, rinsed & drained)
  • 1 organic large overripe banana
  • 1 organic ripe avocado
  • 1/4 cup organic local honey
  • 1 Tablespoon vanilla
  • 1/8 teaspoon sea salt
  • 1/4 cup carob powder or cocoa

Whirl together in a food process in order, and puree until smooth. Scoop into serving dishes and chill at least 2 hours. (My serving only lasted as long as it took me to take a photo of it!)

If you want to make ice cream from this mixture add 1 cup full fat coconut milk, mix thoroughly. Pour into 8-inch square glass baking dish. Freeze about 4 hours, break up and puree again, then refreeze.