To celebrate a visit from our golden retriever friend Ulla this week we decided it was high time to host a dog ice cream party.
A hot sunny afternoon was the perfect setting and the invitees were Audrey, Felix, Bea and guest of honour Ulla. The menu was a smash hit and included pumpkin pops, bacon peanut butter and coconut milk pops, and scoops of cookies and cream homemade ice cream for everyone.
The idea came to me when I picked up a box of Three Dog Bakery Lick'n Crunch carob and peanut butter sandwich cookies at Target that were a bit crunched up already. I took them home and mixed up a tasty frozen treat with the crumbled cookie bits swirled around in it . The best part about making a pan of no churn dog ice cream is that it is so easy, and all of the ingredients can be found in your fridge and pantry. You can find my recipe below but feel free to wing it with what ever combo of these healthy ingredients you have on hand. I guarantee your party goers will have fun (and make a mess)!
Dog Ice Cream Recipe
Makes 6 big dog servings
1 cup plain unsweetened greek yogurt
1 cup canned pumpkin puree (make sure the only ingredient is pumpkin, do not use pumpkin pie filling which has sweetener and spices added in)
1 cup low fat coconut milk (I used Trader Joe's)
2 very ripe bananas
1 tablespoon all natural peanut butter (again I used Trader Joe's make sure you check your label as some nut butters are now adding Xylitol a sweetener that is very dangerous for dogs - read more here)
1/2 cup dog cookie crumbles (this is a good way to use up the crummies at the bottom of the treat jar without getting slobbery hands)
- 1 teaspoon turmeric *this is optional but since 3/4 of our party attendees are 9 years old I added it in for a little added benefit - read about turmeric's properties here
In mixing bowl mash the bananas and add the yogurt, pumpkin puree, coconut milk and peanut butter. Mix well and add turmeric if you like, then continue mixing until smooth. Swirl in cookie crumbles and pour into freezable container - I used a loaf pan.
Freeze overnight and take out of freezer 1 hour before serving, when it is soft enough to scoop dig in and dish out!
Cousin Calvin got a scoop sent home for him too!