Posted on

How to Make Easy Banana Ice-cream in 7 minutes


Hi everyone,

Today, I’d like to share with you a recipe for banana ice cream with peanut butter, given to me by a dear friend from Australia.

It was very easy to make and soon I was enjoying a nice cup of banana ice cream. Actually, I had more than one.

I dedicate this to my dear friend, Hien Thai. Thank you!


Banana Ice-cream with Peanut Butter Recipe


250 ml coconut milk  

2 egg yolks

1 cup mashed ripe bananas (about 5-6 small bananas)

Few drops of vanilla essence

2/3 cup peanut butter


Whip the sugar, egg yolks and salt until creamy, add the mashed banana, coconut milk, vanilla essence and peanut butter and stir.


Stir every 2 – 3 hours, 2 – 3 times and freeze for another 4 hours before serving.

Add strawberry, pineapple jam or marshmallow when serving. Yummy!

Please let me know how much you enjoy it by commenting below.

Thank you for sharing this post on Facebook. Click on the Pinterest icon at the top to pin this post on Pinterest.

As always, don’t forget to bookmark my blog (CTRL-D) and come back for more tips and ideas.

Have a fabulous day!

Posted on

Hana’s No Bake Cheesecake

Hana’s No Bake Cheesecake 



13 pieces of original Digestives  Milk chocolate biscuits

4 tablespoons of  Extra Virgin Coconut Oil

A pinch of salt

A teaspoon of fresh lime juice

A teaspoon of pure and natural vanilla extract


Fillings Ingredients

1 1/2 pound of  Philadelphia Cream Cheese, softened

1/2 cup icing sugar

1 teaspoon of pure and natural vanilla extract

2 tablespoon of fresh lime juice

1 tablespoon of fresh orange juice

1/2 cup heavy cream, carnation condensed milk

2 sheets of plain gelatin, softened with water



Crush the biscuits into its finest form.

In a small bowl, mix oil, lime juice, salt and vanilla extract

Fold in the finely crushed biscuits, mix until well incorporated

Line the pan with un-buttered  sheet

Press the crust evenly into a baking pan

Chill overnight or chill for an hour


To prepare the Cheesecake filling

  1. In a stand mixer, beat the cream cheese, sugar, and vanilla extract until smooth.

2.   In a separate bowl, whip the heavy cream to its medium peak.

  • Gently fold 1 and 2 together, stir in lemon and orange juice, vanilla extract and gelatin water.
  • Pour the mixtures into the prepared cake pan, smooth the top
  • Tap the pan gently on the corner to bring out any air bubbles to surface
  • Let set overnight or at least 2 hours in the refrigerator
  • Run a knife around the edge of the cheesecake to loosen
  • Top with Homemade Blueberry Jam
  • Cut and serve











Posted on

No Bake Oreo-Macadamia square bars

No Bake Oreo-Macadamia Square Bars

The Ingredients

Base/ crust
  • 24 Oreo biscuits
  • 4 /6 tbsp coconut oil (extra Virgin)
The Filling
  • 200 g  Cream cheese, at room temperature
  • 2 tbsp of organic apple cider vinegar (Braggs)
  • 8 Oreo biscuits, chopped
  • 6 Macadamia nuts, chopped
  • 120 g (roughly 4 oz) Dark chocolate, melted
The Preparations
Making the crust: Combine all the ingredients, place the in a zip lock plastic bag and smash with a rolling pin.
Press onto the bottom of a dish or pan lined with parchment paper, refrigerate to harden.
For the filling:
  1. Beat the cream cheese and apple cider vinegar
  2. Fold in the chopped Oreo biscuits.
  3. Evenly, spread the mixture over the Oreo base.
  4. Drizzle the bars with the melted bittersweet chocolate.
  5. Top with chopped macadamia nuts
  6. Chill overnight
  7. Serve with a glass of wine / green tea / oregano tea


To happiness and wellness,




Posted on

No Bake Coconut Power Bar

No Bake Coconut Power Bar



1 kilo freshly grated fresh coconut white meat

2 cups organic brown sugar

2 tbsp of condensed milk

1 cup crushed mixed nuts (Brazilian and pine nuts, lightly toasted)

A tsp of salt

4 blocks of chocolate bars for topping  (75 /85%)

2 cups chocolate powder for dusting (good quality)



Lightly roast nuts and crush to smaller bits, set aside.

In a big deep-based cooking pan , mix together coconut, condensed milk and sugar, (stirring occasionally) cook over medium fire until the coconut’s original color changes into just a bit darker and sugar gets sticky or caramelized.
Stir in salt and crushed nuts. Mix to blend well.
Dish out into a container. Let cool.
Melt the chocolate bars and spread evenly on top. Using a sieve, dust over with powdered cocoa powder. (use good quality)
Chill for awhile to make it firm
Cut into desired bars or bite size
Serve a piece to compliment a lovely meal.
Note: Best serve with a cup of coffee in the morning!

Life span: One month (Pack individual produce and store in the fridge or freeze with air tight container)


To happiness and wellness everyone!





Posted on

No Bake Peanut Butter Banana Cream Pie

Peanut Butter Banana Cream Pie 



A.  Crust
26 Nutter Butter cookies
4 tbsp. butter, melted

B.  Filling
2 bananas, sliced about ¼” thick
1 oz box vanilla pudding (prepared according to instructions on box—you will need 2 cups milk)
2 cups heavy cream
2 tbsp. sugar

1 tsp lemon juice (optional)
½ tsp. vanilla
¼ cup + 2 tbsp. peanut butter
2 tbsp. mascarpone or cream cheese
chocolate syrup for drizzling (optional)


Enclose cookies in a zip lock bag and smash lightly into crumbs.

Pour the crumbs into a  bowl and mix the  melted butter until fully coated, your crust is done.

Spread the crust firmly at the bottom of the pan and pop the crust in the freezer to chill until you are ready for the pie filling.

Make your vanilla pudding, according to the instructions on the box. plus whisk together 2 cups of cold milk. It thickens within five minutes.

In a large bowl, add the heavy cream, sugar and vanilla. Begin beating the mixture, either by hand or using an electric mixer.

Once it begins to thicken, but isn’t completely whipped cream yet, add the peanut butter and mascarpone.

Continue beating the whipped cream until stiff peaks form.

Take out crust from the freezer and place the banana slices in an even layer covering the entire crust.

Add the vanilla pudding spreading evenly over.

Top with the peanut-butter whipped cream,  push the cream around the edges of the pie with a rubber spatula.

Drizzle with chocolate syrup, crush another two Nutter Butters on top.

Refrigerate over night or at least 2 hours.

Slice the cake and serve with  green tea (sugarless)


Thank you source … Joanna Goddard / Alania Pouliot




Posted on

No Bake Best French Silk Pie


This is great!!! I love it … you will love this too.


No Bake Best French Silk Pie


A. Pretzel Crust
1 ¾ cups crushed pretzels
½ cup (1 stick) unsalted butter, melted
¼ cup honey

B. Pie Filling
6 oz. semi-sweet chocolate chips
1 cup (2 sticks) salted butter, softened to room temperature.
1 cup granulated sugar (add ¼ cup more if you prefer sweeter)
1 tbsp. vanilla extract
4 whole eggs

Grease an 8 or 9-inch pie plate or spring form pan.

In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.

In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).

In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.

Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition.

Once the pie filling is well mixed, pour it into the pretzel crust.

Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.

Add a cup or two of whipped cream and garnish with a few chocolate curls if desired … Tieghan Gerard


Next recipe is ‘Peanut Butter Banana Cream Pie’ … J. Goddard


With thanks,