I don’t have any finished clothes to show you today, but I do have a bunch of stencils. I’m not a big fan of Things On Shirts, but my kids are. Freezer paper stencils to the rescue!! I’m worried the ice cream will look weird, but I’m excited for the beetle. Any freezer paper stencils in your plans?

I could have called this post, Sugar Free! Grain Free! Gluten Free! Vegan! All Natural! Possibly Organic! Ice Cream! Because this ice cream is actually all of those things.  If you take all the exclamation points away though this ice cream is frozen bananas in your blender.  And frozen bananas in your blender makes some seriously awesome ice cream! Damn another exclamation point snuck in there.

Banana ice cream is so dead easy, you really don’t need a recipe, but this is how it goes. Peel a banana (or 10), cut it (or don’t), put it in the freezer. Then go about your day. When you remember there are bananas in your freezer, take them out and put them in your food processor (or blender). Push the button. 5 minutes later you will have something very much like ice cream. You can also add a few tablespoons of peanut butter–which is delicious–or a handful of frozen berries, or really anything your little heart desires: chopped nuts, chocolate chips, pretzels, granola.

Every time we make it (and we make it a lot) it’s different. Last night we mixed in almond butter and made some Magic Shell to go on top. Do you remember magic shell? I was crazy for the stuff when I was a kid. I don’t know how I got my mother to buy it–I must have somehow snuck it into our grocery cart. It seems odd and chemically and not at all natural, right? Actually you can make it with two things: chocolate and coconut oil. I melted a bar of dark chocolate, which is about 4 oz, and added 2 tablespoons coconut oil. Mix until everything is smooth and melty. You are now the most awesome mom in the world (until you tell them it’s time for bed).

One more thing: don’t store your magic shell in the fridge or it will magically turn hard as a rock.

I was going to make a fancy dancy dessert for easter, but I spent too much time looking for the perfect one which left no time for actually making dessert (though I will make this cake some day). Most of the recipes for our easter dinner came out of Suzanne Goin’s fantastic book, Sunday Suppers at Lucques and I found a simple springtime dessert in there too: Tangelo Creamsicles. These are super delicious and you need to make them.  A recipe is pretty much unnecessary, all you do is squeeze some tangelos (which I think are oranges crossed with grapefruits?) and pour them over vanilla ice cream. Tangelo juice is on the sour side so you don’t need too much of it (should be about half as much liquid that’s in a root beer float). When we were pouring the juice over the ice cream my husband and I were pretty skeptical.  I mean, it’s pretty much just orange juice and milk mixed together, which sounds totally disgusting.  But instead it turned out to be more like the best creamsicle ever. We will be eating these until I can’t find tangelos anymore.