Kevin and I have been busy bees this week!
The weather’s been hot, the sunscreen is running on empty, ice cream has been flowing, and our backyard projects are finally coming together.
Among other things, we dug a 24″ deep trench for the conduit cable for our new bug zapper.
Take THAT mosquitoes. Mwahaha. I know it sounds evil, but you should see the size of the mosquitoes this year.
And when I say “we” I mean Kevin did while I was off making dairy-free recipes (like this ice cream) for the hot weather!
And, look at the columnar aspens we have in the backyard!
I see them out of the corner of my eye when I’m in the kitchen and keep thinking it’s a person. Scares me every time.
This weekend is the weekend to end all projects. It’s the go big or go home weekend.
If we stick to the plan, we should have grass, mulch, gravel, stepping stones, a garden in our front yard, hedging, and flowers by the end of the weekend.
I think it’s fair to assume that I’ll be knee deep in dirt from Friday afternoon to Sunday night. But we’ll finally have a yard when all is said and done!
Okay, on to the ice cream.
Mmm… dairy free, sugar free, vegan ice cream.
Remember, Kevin hates dried fruit and knew that I’d put dates in this recipe. After polishing off his second bowl, he said he would willingly take this stuff through IV. Caution: it could have been the heat stroke talking.
One thing we’ve been trying lately is adding cashews, protein powder, and chickpeas to our ice creams. I didn’t try it with this recipe, but you definitely could give it a whirl.
Vegan Peppermint Chocolate Chip Ice Cream
Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
A healthy vegan peppermint chocolate chip ice cream made with just 6 ingredients.
Yield: 3 1/2 cups
- 2 cans of lite coconut milk
- 6 medjool dates, pitted
- 1/2 tsp peppermint extract
- 1/2 tsp pure vanilla extract
- handful of raw spinach
- 1/4 cup cacao nibs
Combine all ingredients but cacao nibs in blender until smooth.
Freezer style: pour into 2 freezer safe bowls, stir in the cacao nibs, and place in the freezer for at total of 1.5-2 hours, removing every 30 minutes to whisk so that it doesn’t set into an ice cube. When it gets to a soft serve ice cream consistency it’s done!
Ice cream maker style: place mixture in your ice cream maker, drop in cacao nibs and allow to churn until desired consistency is met. If you’re like us and can’t wait, serve straight from the ice cream maker. If you have patience, place the ice cream in a freezer safe container and allow to freeze for 1-2 hours before serving.
Optional: try adding 1/4 cup cashews to the blender to make the ice cream a bit “creamier”
I grew up in a small town which; at the time, had about 7,000 residents and the best ice cream shop in the province, MacKays Ice cream. Dairy Queen had nothing on this place.
Our parents would let us stop at MacKays every Sunday on our weekly bike rides through town. I went for the cookie, brownie, deep chocolaty ice creams. My dad on the other hand, loved his tiger ice cream. That stuff still grosses me out to this day.
My sister would go ga-ga over bubble gum, and my mom loved her vanilla bean.
Amazing that I can remember that.
Now a-days I love a good lavender, fruit based, or peppermint ice cream. I do still have a soft spot for brownie pieces though.
Maybe brownie should be the next ice cream contender in our kitchen?
What’s your favorite ice cream flavor?