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.

Blueberry Lemon Ice Cream

This recipe seemed so incredibly simple, but soon as I set about making it everything went wrong…

There was a near incident with these two… They used to be neighbors in the cupboard, they now live on separate shelves.

Then the ice cream maker that I rediscovered in the garage decided it was time to throw in the towel. Just because you haven’t been used in, like, 10 years does not mean you can decide to crap out on me when I actually need you. Rude…

Then there was was some cursing, accompanied by the requisite wailing and gnashing of teeth. And then Mama CC stepped in. I have a theory that has yet to be disproven; everything, both living and inanimate,  in this house lives in a state of combined awe, fear and love of my Mama. Me, my dad, the dogs, uninvited bugs, kitchen appliances… She just has an affect on us.

And just as I was contemplating buying a new ice cream maker on Amazon, Mama CC got it to work. I swear she’s a miracle worker.

After some quick churning, this mix was ready for the freezer and a mere 3 hours later a delightful dessert was ready for eating.

The original recipe called for sour cream, which we apparently just ran out of… Oops. So, I used greek yogurt instead. The ice cream turned out great.

Blueberry Lemon Ice Cream

  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • juice of 1/2 a lemon
  • 3/4 cup heavy cream
  • 3/4 cup greek yogurt
  • 1 teaspoon pure vanilla extract
In a medium saucepan, combine blueberries, sugar and lemon juice. Heat over medium heat until mixture starts to simmer. Stir untill the berries start to pop an release juices. Remove from heat and puree with food processor. Add cream, yogurt and vanilla. Pulse to combine. Place mixture in fridge for 1 hour. Then add to ice cream maker. Blend and freeze according to maker instructions. Then freeze for 3-4 hours. Serve and enjoy!