Its been a month since my last post. How is that possible? We had a great Christmas here in Seattle with my family and then just a few days later we packed up and headed to sunny Puerto Rico to spend a few weeks with Irving’s family. We had a wonderful trip, with lots of trips to the beach, exploring the jungle, and taking David to some of our favorite places, all the while soaking up as much of the sunshine as we could! Check out all of the yummy (and exotic) foods that we enjoyed on my instagram feed.
Now that we’re back, I’m back in the kitchen! While we were gone David and I read a book that showed a picture of pink ice cream. He declared it was cherry ice cream, and that he would like some. So, as promised, we made some when we got home! (This book also showed a picture of a roast beef that I might have told him was roasted veggie nuggets—#veganmom !).
During the last few months of my pregnancy with David I was completely hooked on Ben and Jerry’s (this was pre vegan—I was vegetarian then). Irving would run across the street at 11pm to grab me a pint—I think I went through at least 3 pints a week. This was before I realized that pregnancy isn’t exactly a free pass to eat whatever you want—I paid in full for every bite of that ice cream! My favorite flavors were Cherry Garcia and Half Baked (chocolate and vanilla ice cream with cookie dough and brownie bites). This past weekend we made the Cherry Garcia, and it was good as I remember! Since this was so successful I’ll have to tackle Half Baked in the near future!
You might be wondering why ice cream has been on my mind lately. Well, our family has been up to more than just travelling and cooking lately! Baby boy #2 is well on his way, due in about 15 more weeks—the beginning of May!
The pregnancy has been pretty normal so far—just feeling tired a lot—might have something to do with that 3 year old who lives in my house? Please excuse my intermittent absences and funky posting rhythms—some weeks I’m in the kitchen every night making interesting new things, and other weeks I’m heating up Gardein nuggets night after night, mixed in with take out here and there. I’m doing my best to keep up with my blog, but some days it is harder than others to make the time to get a post together! I’ve kept my diet pretty much the same, except for a few more convenience foods, and the only real “craving” I’ve had has been for honey crisp apples. During my first trimester I couldn’t get enough of them, and I am still loving anything fresh, which is a really good thing!
Pregnant or not, you’ll love this ice cream! Creamy and rich, but fruity at the same time, it’s the perfect balance of all things sweet and yummy! Enjoy! I’m off to scoop myself a bowl right now!
Cherry Garcia Ice Cream
1 can full fat coconut milk (I like the Trader Joes milk in the brown can—Coconut Cream)
½ c powdered sugar (you can use maple syrup as well, although the taste is a little more cloyingly sweet—consider reducing the amount!)
1 10 ounce bag of frozen cherries, divided (organic if possible)
2 t vanilla
2 t almond extract (optional)
2 oz. chocolate chips or dark chocolate bar
1 T coconut oil
Pour can of coconut milk into a blender. Add sugar/sweetener and 1 cup (half of the bag) of the frozen cherries, almond and vanilla extracts. Blend on high until completely blended without any flecks of cherry. Pour into your ice cream maker and follow machine directions.
While ice cream is churning, melt chocolate and coconut oil in a small dish in the microwave. It took me 1 minute, stopping to stir every 20 seconds. Spread the chocolate mix onto a baking sheet lined with parchment paper. Place in freezer for 5 minutes to harden.
While chocolate is hardening, slice remaining cup of cherries into quarters. Set aside.
Remove chocolate from freezer. Without touching the chocolate with your hands, pull up the edge of the paper and use a fork to break up the chocolate into small flakes. Set aside.
When ice cream is just about completely churned, add in remaining cherries and chocolate flakes and allow to mix in thoroughly (another minute or so). Place ice cream into a container and freeze for several more hours, until completely firm. Serve and enjoy!
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