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Archive for July 26, 2011

PRODUCT: Beachy Cream Gluten-Free, Lactose-Free Ice Cream Sandwich

Most people can enjoy an ice cream sandwich without a second thought.

But people with gluten sensitivity can’t have that cookie sandwich. And people with lactose intolerance can’t have the ice cream or frozen yogurt. Unless they reach for Beachy Cream.

  • Gluten is a protein composite found in foods that include wheat or a number of other grains, including barley and rye.
  • Thus, most ice cream is naturally gluten-free. But gluten can be found in specialty flavors that use grain-based inclusions, such as cookie dough and brownies.
    Beachy Cream of Malibu, California solves the problem by offering a classic ice cream sandwich: lactose-free vanilla ice cream sandwiched between gluten-free chocolate chip cookies.

    Made in small batches with locally sourced, sustainable and organic ingredients, Beachy Cream’s other flavors include candied ginger ice cream on a molasses spice cookie, “hot” chocolate ice cream on a brownie cookie, Key lime ice cream on a coconut oatmeal cookie, strawberry balsamic swirl ice cream on a sugar cookie, and traditional vanilla bean ice cream on a chocolate chip cookie.


    Beachy Cream’s handmade ice cream
    sandwiches include a gluten-free, lactose-
    free option. Photo courtesy Beachy Cream.


    If you’re not local to Malibu, you can order the ice cream sandwiches from the company website. It’s a generous gift to soothe someone who is new to dealing with gluten intolerance.

    The online store carries only an assortment of the regular line, but you can contact the store at, or 1.877.299.7557.

    Other Ideas For Enjoying Gluten-Free Ice Cream Sandwiches

  • Buy gluten-free cookies and make your own ice cream sandwiches.
  • Bake your own gluten-free cookies with mixes from Cherrybrook Kitchen or Pamela’s.
  • Bake Pamela’s gluten-free brownies, cut into small cubes and mix into softened vanilla ice cream for gluten-free Brownie Ice Cream. No ice cream sandwich needed!
    See our favorite gluten-free gourmet food products.


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    TIP OF THE DAY: How-To-Grill-Steak Tips From A Pro

    Turn out a great steak or burger with tips
    from Del Frisco’s Steak House. Photo
    courtesy Del Frisco’s.


    If you look forward to grilling in the warm weather, step up your game with these tricks and tips from the executive chef of Del Frisco’s Restaurant Group.

    Chef Thomas George Dristas offers a few no-fail rules for how to choose, grill and serve meat like a steak house chef.

  • Shopping For Meat
  • For steaks, go for choice or prime grade aged 21 to 28 days; for hamburgers, go for a chuck/sirloin blend (also great for tacos!). Figure 6 ounces of meat per person.

  • Splurge Or Save
  • Splurge-worthy cuts include a big, thick filet, prime rib eye and strip steak. For a cost effective cut, the hanger steak is a great choice, but make sure to ask the butcher how to handle it. Befriend your butcher: He can recommend the best cuts, cooking methods and marinade suggestions for your needs.

  • No Fail Marinade
  • Make a purée of parsley, basil, garlic and olive oil. Combine the ingredients in a blender until bright green; brush onto the meat.


  • Grilling The Meat
  • Relaxation is key! Always let refrigerated or frozen meat sit out until it gets to room temperature. This allows the proteins to relax. When the meat is finished cooking, let it rest for ten minutes so the juices run back to the center of the meat (or else they’ll run right out onto your plate).

    Basic grilling tips from Bobby Flay.

    More tips on how to grill steak from Morton’s The Steakhouse.

    Grilling tips from award-winning grilling team Smoke In Da Eye.


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    RECIPE: Make A Coffee Milkshake For National Coffee Milkshake Day

    July 26th is National Coffee Milkshake Day.

    We love coffee ice cream, but we never buy it. That’s because flavors we like even more beckon from the freezer case.

    But today, we’re making a coffee or espresso milkshake to celebrate. You can be creative about it: In addition to a Coffee ice cream, Starbucks makes Caramel Macchiatos, Java Chip Frappuccinos and Mocha Frappuccinos.

    We like adding ice cubes because they keep the shake ice-cold for a longer period of time. We add them to our Ninja blender first.


    This recipe makes one large milkshake; alternatively, split the calories and share it with others.

  • 3 iced cubes or crushed ice (optional)
  • 1 cup strong coffee or espresso, chilled or at room temperature
  • 1/2 pint coffee ice cream
  • 1/2 cup milk
  • Optional: 2 tablespoons Kahlúa or other coffee liqueur (we have a friend who adds two tablespoons of Nutella instead)
  • Optional: 1/8 teaspoon cinnamon or nutmeg
  • Optional garnish: whipped cream, chocolate-covered coffee beans
  • Drinking straw

    Celebrate with a coffee milkshake. Photo
    by Ljubomir Tomic | IST.


    1. Crush ice in blender.
    2. Add other ingredients and process for 30 to 60 seconds or until smooth.
    2. Pour into a tall glass; garnish (if desired) and serve with a straw.

    1. Use chocolate ice cream for a mocha milkshake.
    2. Use vanilla ice cream for a milder “caffe au lait” flavor.


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