Ice, Ice Baby!!??

A wise lady aka blogger from whom I get foodspiration, once said “magic happens when coconut milk and dates come together”. Looking back on the fact that I (well… my roommate and I so I don’t come off as a foodie) finished an entire tub of this homemade ice-cream by myself on Sunday, I couldn’t agree less!

I am said to be the queen of hyperboles, but this ice-cream in all its ‘preservative-less’, ‘chemical-less’, ‘refined sugar-less’ veganess (as it should be) was, is and (I bet) will forever be ‘wicked good!!!!!’ It’s been 3 days and I literally miss it!

I’m a #GirlOnAMission to prove that making the decision to take proactive part in your health is NOT a death sentence, you guys. I can say that I’m living the best days of my life – food-wise- and I can’t help but share!

So here you go, family! Your (customizable) no-churn Ice Cream Recipe! Thank me in a bit 😉

P.S Sometimes by mouth obviously moves faster than the camera; I apologize for not taking photos of the step by step. I did it for my fellow snappers though 🙂

Ingredients

  • 2 14-ounce cans of full fat coconut milk, chilled overnight in the fridge
  • 14-16 ounces pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened almond milk

Instructions

  1. Place a large mixing bowl in the freezer to chill for 10 minutes.
  2. In the meantime, add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
  3. Scoop out the coconut cream(the hardened part) from the cans of coconut milk. Reserve the clear liquid for other uses. Place in chilled mixing bowl.
  4. Using a mixer, whip coconut cream until creamy and smooth. Then add vanilla, almond milk and half of the date paste. Whip until fully incorporated.
  5. Taste and adjust flavors as needed.
  6. Transfer to a parchment-lined freezer-safe container and cover loosely with foil to help freeze.
  7. Freeze overnight for a firmer ice cream. [I ate my first batch after 6 hours because I couldn’t wait ;)]
  8. Set out ice cream for at least 20 minute, prior to scooping, and use a scoop warmed under hot water for a proper scoop.
  9. This is said to last for a week but I finished it in a day because #CavsAreNBAChampions!!!!!

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God don’t like ugly people; and all those chemicals and preservatives are ugly??

Treat your body right 🙂

*Recipe adapted from www.minimalist baker.com

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