It's unofficially summer.
We sort of skipped spring altogether. It's so hot in our tiny attic bedroom that it's hard to sleep at night. But I never do in the summer. There's too many reasons to stay up. All I want is to travel, eat ice cream, drink beer, and visit with friends. Everything else is an obstacle.
I kicked off my summer trips last weekend with an impromptu trip to Cincinnati to help my very talented friend, Jodi, to help her at a craft fair. Although, I was only there for a short time, I really enjoyed the city and will be passing through again in a few weeks.
I can't wait for more adventures. I already have plans to go to northern Michigan, to explore caves in Kentucky, to go to Pitchfork in Chicago, and to hold our annual craft camp in teepees in Ohio.
I have also started making homemade ice creams. I refuse to break down and buy an ice cream maker, so I'm sticking to no churn recipes for the time being. When I was in Cincinnati I picked up a growler of cold brew coffee from The Coffee Emporium. I had never seen a growler of coffee before. What a cool idea! I used that to make this coffee ice cream and it was stellar.
coffee ice cream with cacao nibs
recipe from The Vanilla Bean Blog
I am not religious, but I have the overwhelming guilt and love of altruistic abstinence that comes with being raised Catholic. So, I celebrate Lent. This year, I gave up gluten and animal products.
I think I enjoy the challenge of not being able to have a lot of foods. It makes you try new and unusual recipes that you might not if you have an easier alternative. This ice cream was one of those recipes.
I had never cooked with real vanilla beans or coconut before. This was mostly due to being a starving student living in an expensive city. It turns out that these items are both expensive and difficult to work with. The vanilla wasn't so bad, but the coconut had to be pounded open with a hammer and nails. Yikes!
The result was worth it. Lovely, animal and soy free ice cream without the need for an ice cream maker.
Vanilla Coconut Ice Cream with Dark Chocolate Chips
adapted from This Rawsome Vegan Life
3 cups raw cashews, soaked in water for 3-4 hours
1 1/2 cups coconut meat
2 1/2 cups water
1/2 cup raw agave syrup
Seeds from one vanilla bean
1/4 cup coconut oil, melted
Chopped organic dark chocolate, to taste
In a blender or food processor, blend all of the ice cream ingredients, except the chocolate until smooth. Once, you ice cream looks creamy, add the chocolate until just blended.
Place in a sealable container and freeze. Remove your ice cream and defrost for 20-40 minutes. Place back into a blender or food processor and blend again. Spoon back into container and re-freeze. Remove from freezer at least five minutes before serving.
