Have you checked out our cooking show videos? 

Watch as experienced Pedal Power chef Kate Zuckerman of Brooklyn-based Sweet Cycle coaches audience members to process and then freeze ice cream custard with Rock The Bike’s Icycleta Ice Cream Bike attachment. Using a special mixture of natural thickeners, Zuckerman shows how to make delicious ice cream without egg yolks — easier and cheaper than french custard. Pedal Power is an ideal match for ice cream — the slow speed doesn’t mix in too much air. Even kids can comfortably power the Icycleta Ice Cream Bike attachment.

Learn to make some pesto with Rock the Bike’s owner, Paul Freeman. Catch up with him in the back garden of Rock the Bike with Edible Schoolyard showing off one of our High Performance Fender Blender Pros.

Paul’s Pesto
1 lb greens : parsley, basil, dino kale
1 C olive oil
1/2 C toasted walnuts or pine nuts
12 cloves roasted garlic
1/2 wedge Parmegiano Reggiano cheese (approx 3 oz)
1/2-1 tsp salt
salt and pepper to taste

Or make some Smoky Beetroot Hummus with Brittany. You can mix up this recipe using the Fender Blender Universale or the Fender Blender Pro.

Smoky Beetroot Hummus
3 small beets, about 1/2 lb roasted in toaster oven
1 (15 oz) can chickpeas, rinsed and drained
juice of 1 lemon
2 tbsp tahini
2 cloves roasted garlic
1/2-1 tsp sea salt
1/2 tsp smoked paprika
1/4 tsp chile flakes

For topping:
1/4 c shelled pistachios, coardsely chopped
2 tbsp chopped dill
french feta, for serving
crackers, for serving