I mean how do you answer these questions?! I’m flummoxed.

Well, okay, except for that last question. What’s that ice cream doin’? Well, honey, it’s bein’ frickin’ delicious, that’s what! And it’s so easy, too. This Sea Salt & Honey Ice Cream is made with only two base ingredients – that’s right, two! No eggs, no custard, no machines.

I start with Kevin & Amanda’s inspiring no-churn base recipe, which uses two cups of heavy whipping cream and one can of sweetened condensed milk. Diet food this is not.

And then I stir in a nice amount of sweet-and-sticky honey and a little sea salt. Mmmmmm. And then cover and freeze! Several hours later, out comes the creamiest, richest, and quite possibly most incredible ice cream I’d ever made, machine or otherwise.

I love this recipe for entertaining. Take five minutes early in the day, whip up the ice cream, and put it in the freezer. Then when dinner’s over, just sneak into the kitchen and scoop this creamy-delicious-sweet-and-salty stuff into cups, bowls, or cones, and serve your happy guests.

Offer them the option of a drizzle of chocolate syrup or caramel syrup for an extra treat.

Either way, it’s rich, decadent, and special-occasion-worthy. In fact, I pretty much can only have this in my house for special occasions only, because it’s just too tempting!

If you’re a fan of salted caramel, I’m willing to bet you’ll love this one, too. Flecks of briny sea salt highlight honey’s floral sweetness – this right here is just luxe, creamy decadence. So, so good.

So what’s that ice cream doin’? Something very, very awesome, my dear.

The post Sea Salt & Honey Ice Cream (No Machine Needed!) appeared first on Kitchen Treaty.

That’s why I love roasted chickpeas. Salty and crunchy – yes. Addicting – yes, yes, yes. Sinful? Nope! These things are healthy, and that’s why they’re a favorite snack in our house.

I love roasting chickpeas with a variety of herbs and spices – this simple blend of rosemary and sea salt just happens to be one of my favorites. But it’s all about the method, really. Feel free to try these with chili powder and a pinch of cayenne. Or toss them with some curry powder. Or just whip ’em straight up with olive oil and coarse salt. No matter how you mix ’em up, I’ll betcha can’t eat just one.

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Rosemary & Sea Salt Roasted Chickpeas

These roasted chickpeas are crunchy, salty, and oh-so addicting. They're also easy and healthy - pretty much a win all around.

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Author Kare

Ingredients

• 1 15- ounce can chickpeas garbanzo beans, drained
• 1/2 teaspoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1/4 - 1/2 teaspoon sea salt or other coarse salt like kosher salt

Instructions

• Preheat oven to 400˚ F.
• Drain and rinse chickpeas. Spread a layer of paper towels on a rimmed baking sheet and spread the chickpeas on top. Blot the top with more paper towels until the chickpeas are relatively dry.
• Place the dried chickpeas in a medium bowl. Drizzle in the olive oil and toss gently with a large spoon. Sprinkle on the rosemary and sea salt. Toss again.
• Spread chickpeas on baking sheet in a single layer.
• Bake 30 - 40 minutes, stirring halfway through, until golden brown and crunchy.
• Add additional sea salt to taste. Serve.

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