3 Ingredient Vegan Ice Cream

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One week to go.  Still totally excited.

I went to my usual Saturday morning group ride this morning and chatted with a guy who did the long course at Wildflower last year.  I asked (like I ask everyone who has done that race) how bad Nasty Grade is.  Like a few others, he said if I can ride up Diablo, I will be totally fine. Thank god I checked that off the list last weekend.

My total workout this morning was a 1:50 ride (31 miles) and s 20 minute run (2.4 miles).  6 months ago that would have felt like a real workout, but today I feel like I’be barely done anything.  I tested out my new race shorts and they were awesome for the bike and run.  I’m feeling ready to go!

I’ve been sort of wading into veganism, just testing the waters.  We haven’t had cheese in the house in quite awhile and I honestly don’t miss it.  I think Ellie does, but she gets plenty of it at daycare, so she’ll live (and I’m sure we’ll be buying it for her again one of these days).  I was doing great all week, but then a sixth grader brought me a cupcake yesterday (funfetti!) and I was halfway through it before I realized that I was sort of unofficially trying to avoid milk/dairy products.  Oops.

I made this for dessert last night and it kind of reminds me of a Wendy’s Frosty (although I haven’t had one in almost 2 years so I could be way off).   I used carob because it’s slightly sweet on its own, but if you’d rather use cocoa powder, I’d recommend using a few extra dates to sweeten it.  It’s super rich and creamy, but doesn’t have an overwhelming coconut flavor.  It’s also kind of dangerous because I pretty much always have all three ingredients in my pantry!

3 Ingredient Vegan Ice Cream

Ingredients

  • 1 can coconut milk
  • 3 tbsp carob powder
  • 3 pitted dates
  • dried coconut and cacao nibs (optional, for garnish)

Instructions

  1. Combine all ingredients in a blender and blend until smooth.
  2. Transfer to an ice cream maker and freeze according to manufacturers directions.
  3. Top with dried coconut and cacao nibs if desired.
http://catesworldkitchen.com/2013/04/3-ingredient-vegan-ice-cream/

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