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July 8, 2011 by Leanne Vogel July 16, 2015
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.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.