I have been missing in action and haven’t blogged for over a month….yikes! A lot is going on in my already crazy world. If you follow me on Instagram you would have seen I was in Hong Kong in mid-May….but I didn’t tell anyone why. Well, here it goes…. I have gone back to work! After taking 2 years off to write the cookbooks and pursuing more things with the blog I have decided to head back to work. It was a hard decision but in the end it made the most sense for me and my family. It doesn’t mean I’m giving up on blogging but it does mean I may not be blogging and sharing recipes as much. Then again, this year I haven’t been great on posting recipes so maybe I will actually be better. Ha! I have tons of recipes in the queue so hopefully I can get them up so you can all enjoy on a timely manner. First up is this recipe for some ice cream since it is summer and so darn hot! And let’s face it, we all deserve a little cold treat every now and then too! My kids especially like this ice cream due to the purple hue that the blueberries give it. I like it because it’s not loaded with added sugars like most grocery store ice creams!
Before I leave you I want to give a big thank you to some fabulous bloggers who have done great reviews of my new cookbook, Powerful Paleo Superfoods. You can read their reviews of the book on their blogs.
Also, thank you to these who also posted a review on their site:
Other exciting news, I heard from a reader that my new cookbook can be found in some Costco stores too! I’m waiting to hear which stores but this was exciting news!
Now for some yummy ice cream….
Homemade ice cream is firmer than store-bought ice cream because store-bought is made with granulated white sugar, fat, stabilizers and additives, and because it can’t be churned as heavily as commercial ice cream. To serve, simply allow the ice cream to soften on the counter for about five minutes, until it’s scoop-able.
- 3 egg yolks
- 1 ½ cups canned coconut milk
- 1 ½ cups fresh blueberries
- 1 ripe banana, mashed (about ½ cup)
- 1 tablespoon maple syrup (optional)
- Seeds of 1 vanilla been, pod discarded
- Coconut Crumble
- 1/3 cup blanched almond flour
- 1/3 cup roughly chopped pecans and almonds (or nut of choice)
- ½ cup unsweetened medium shredded coconut
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ½ teaspoon vanilla extract
- 3 tablespoons coconut milk
- 2 tablespoons coconut butter or coconut cream
- To prepare ice cream: In a food processor, add all ice cream ingredients. Puree until just combined, about 2 minutes, stopping processor every 30 seconds to scrape down sides of bowl with rubber spatula.
- Transfer mixture to a sauce pan and bring to a low boil while whisking.
- Remove from heat and let cool. Strain mixture in a medium bowl, and cover with plastic wrap. Chill mixture in refrigerator for 2 hours.
- Place mixture in an ice cream maker, and run until desired consistency is reached.
- To make crumble: Preheat oven to 350. In a large bowl, whisk together almond flour, nuts, coconut, cinnamon, baking soda, and sea salt. Add coconut butter and use your fingers or fork to incorporate butter into mixture until it resembles coarse crumbs. Stir in coconut milk and vanilla extract until just combined and mixture forms a loose dough.
- Scatter dough into an 8x8-inch baking dish, pressing lightly into bottom of dish. Bake for 15 to 20 minutes, until golden brown. Let cool completely, and then crumble into small pieces.
- To serve, allow ice cream to soften to room temperature for about 5 minutes. Scoop ½ cup ice cream into each bowl and top with 3 tablespoon crumble and, if desired ¼ cup blueberries.