So, we got a kitten.
Yes, we already have a cat, Layla – she’s our baby, but my sister who lives out on an acreage, saved a cat who had a litter of kittens and she conned us into taking one home… totally against our will 😉 😉
Her name is Pip.. for Pipsqueak, and she was the runt of the litter. So I’ve kind of been feeling like what I imagine a new mom would feel like (just a fraction!!), a bit frazzled, a bit annoyed, and incredibly in love.
Yeah, she likes to be swaddled too. So, I’ve been a bit sidetracked this week to say the least, and I’m getting this post out to you a little later than I had planned!
A couple weeks ago I posted that super delicious ice-cream cake… remember? I wanted to play around with the recipe for the ice cream a bit more, and decided to whip up a super simple chocolate version. I tested it out twice using the full fat coconut milk and the light coconut milk, as using the light cuts down the fat content and calories quite a bit!
This was the version with the light coconut milk and it actually turned out quite “creamy” – a lot more than I had thought it would!
I am also VERY happy that I haven’t had to cave and buy an ice cream machine yet, because I’m trying to be frugal since we spent waayyy too much on upgrades for our new home…I know, cue the tiny violin!
The food processor does a great job of whipping up the frozen coconut milk mixture into a smooth, creamy, delightful, scoop-able consistency!
Using the light coconut milk cuts down the fat and calories by 1/2, but the richness factor is still there. With the full fat coconut milk you get a super rich and dreamy ice cream but it’s a tad more “indulgent”! So, once in a while, not a problem!
Raw cocoa powder adds the beautiful chocolate flavour and hue, and honey and dates are my sweetener of choice!
I’m pretty thrilled that I have found a way I can indulge in ice-cream all summer long without feeling incredibly sick due to my dairy allergy. Honestly, I must admit, I like this coconut based ice-cream even better than the real thing!!
Top this deliciously chocolaty ice cream with some fresh raspberries, blueberries, or sliced bananas and dig in friends! You will love it, I promise!
My hubby, who tasted both versions (full fat and lower fat) did comment that he thought this one was a bit “icy” compared to the creaminess of the full fat, so I urge you to try both ways and make the choice yourself!
Either way, I guarantee it won’t last long! 😉
- 1 can unsweetened light coconut milk (OR sub for full fat)
- ¼ tsp scraped vanilla bean (from the pod) or ¼ tsp vanilla extract
- 5 pitted dates
- 1 tablespoon raw honey (or agave for vegan)
- 1 tablespoon raw cocoa powder
- In a blender combine all ingredients, and blend until smooth - dates should be completely dissolved.
- Pour mixture into a container and freeze for 3 hours.
- Remove frozen mixture from container, into large chunks and place in a food processor and process until smooth and creamy. You may need to stop and scrape the mixture with a spatula several times.
- Smooth the "ice cream" into a loaf pan and place in the freezer for 1 hour to set.
- Scoop and enjoy!
Have a wonderful Thursday!
Nutritionist in the Kitch
Yay!! Finally getting your Bloglovin’ updates again, and email!
Awesome! I think I solved the issue! 🙂
Oh-la-la! Check that out! The ice cream looks delicious! That’s great you don’t need an ice cream maker for it as well, a big thumbs up 😀
And you got a kitten, Pipsqueak is adorable! I love the wee shawl-crawl thingy you’ve got for her as well, and I am sure she loves it even more 😀
I hope you have a lovely day Christal, and congratulations on the new family member 🙂 x
Thanks Julie! Have an awesome day as well! 🙂