Homemade Frosty Paws (aka Doggie Ice Cream)

Homemade Frosty Paws!

So, I am meant to be galavanting around San Francisco at the moment, but I thought that getting strep throat and an ear infection sounded like a much better use of my time. I was put on antibiotics and instructed not to fly by my favorite Urgent Care doctor, so I am still home, suffering through coughing fits, runny noses and disgustingly hot weather. There is a small silver lining to being stuck at home; I get to celebrate my darling pups’ 12th birthday!

It is extremely hot and humid here at the moment. Heat is fairly normal for this time of year, but humidity is not. As much as I love my dogs, there was no chance I was turning on the oven to bake them pup cakes. Since I was suffering through the heat, I knew that the poor dogs were too, ice cream seemed like the perfect birthday treat. I have purchased Frosty Paws from one of the local fancy pants grocery stores in the past, but now I’m older, wiser, poorer, so making my own was the only way to go.

I will admit, I did sample the recipe before I put the treats in the freezer and the mix was fairly delicious. Another reason I like these homemade treats compared to store-bought, no strange ingredients or preservatives. I used Greek yogurt, local honey, bananas, and all natural (no salt or sugar added) peanut butter. If I liked bananas, I could definitely imagine eating this for breakfast.

And most importantly, these frozen treats get two paws up and some very excited tail wags from the birthday girls. I attempted to get these two brats to take a picture together, but it proved futile. I think they caught on to the fact that the less they cooperated, the more ice cream they would get in an attempt to bribe them. These two are now both old and wise; 12 should be a doozy of a year.

Homemade Frosty Paws!

Homemade Frosty Paws!

Homemade Frosty Paws (aka Doggie Ice Cream)

  • 32 ounces plain Greek yogurt
  • 1 banana, ripe, mashed
  • 2 Tablespoons all-natural peanut butter
  • 2 Tablespoons honey
  1. Blend all ingredients together in a food processor. Freeze in ice cube trays (highly recommend silicone/soft trays).
  2. When frozen solid, remove from ice cube trays and transfer to freezer storage bags and store in freezer.

Happy New Year!

Bella & Izzy NY 2012

Yeah, I know, I officially need to find a hobby apart from putting my dogs in odd hats.

Resolutions for 2012:

  1. Get a new hobby.
  2. Restore dogs’ dignity. (They woke me up at 5.30 this morning. They shall be forced to wear silly hats forever as a result. Jerks.)

Hope everyone’s year is off to a wonderful start!

Peanut Butter Carrot ‘Pup’Cakes

So, this week we had a very momentous occasion to celebrate, my darling pups turned 10!

Naturally, we needed to have a party. Yeah, I’m that girl. Deal with it.

I spent about 8 minutes attempting to take a picture of the two of them looking cute in their party hats, but homegirls had other ideas. After much bribery and coercing and cursing on my part, we all just decided to call it quits. As you can tell by the look of sheer terror on Bella’s face, she still hasn’t quite forgiven me for putting her through the indignity of it all. She was so pissed she wouldn’t even play with her new toy… which her brat of a sister stole approximately 2 seconds later.

The real excitement came when the cake came out. Peanut Butter and Carrot Pupcakes! They were a smashing success. These are human grade dog treats and my dogs absolutely love them.

For the ‘frosting’ I whipped up some plain cream cheese to make it easier to spread and added a few carob chips, which are 100% dog safe. 

Peanut Butter Carrot ‘Pup’Cakes (adapted from this recipe)

  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/4 cup peanut butter
  • 1/4 cup vegetable oil
  • 1 cup shredded carrots
  • 1 teaspoon vanilla
  • 1/3 cup honey
  • 1 egg
  1. Preheat oven to 350. In a large bowl mix flour and baking soda. Then add remaining ingredients and mix to combine.
  2. Pour into greased 8″ round cake pan or into muffin tin prepared with liners. For round cake pan, bake 30 minutes. For pupcakes, bake 15-20 minutes
  3. Let cool. Serve and let your pup enjoy!
The pupcakes can be served as is, or topped with ‘frosting’. I would recommend either more peanut butter (which is sometimes too ‘sticky’ for dogs to eat) or cream cheese and add on some more carrot shreds or carob chips.