Fun fact of today: we have, apparently, finally exited this year’s monsoon season. It
rained monsooned every day, until yesterday, for the past 16 days. Town looked something like this:
Rain really makes me sad. Not the ‘quick shower on a hot afternoon’ type of rain, but gray-skys-can’t-go-outside-without-being-drenched-for-16-days kind of rain – that makes me really sad. And makes my joints hurt, very badly.
So, I haven’t been super upbeat and cheery for blog posting. I also have made about 5 flop recipes in the past two weeks. I’m not going to sugar coat things here. I screw up, a lot when I cook. Sometimes I make things that just suck. Sometimes my imagination runs away with an idea that in reality is really gross. Other times I just don’t follow the directions well, and then it tastes bad. Imagine that.
Tonight, to combat the flops, we decided to go with an old trusted favorite – homemade pizza. We are still totally digging on Almond & Avacado’s Qunioa Pizza Crust. We have made it about 5 or 6 times. We planned to make Pineapple Pizza – like the ‘BBQ Chicken Pineapple Pizza’ from PapaJohn’s (Nathan’s old fave), but we couldn’t find a decent BBQ sauce on the fly last night, so we made regular pizza (sans chicken, of course), with pineapple. Or at least that was the plan. When Nathan came home from campus his mentor had brought us a huge bag of mangoes from the Florida Keys. And so I made a mango and onion pizza, and Nathan made his with pineapple. I have to say…fresh, like off the vine fresh mangoes are amazing.
After dinner I really wanted some ice cream. We’ve gotten in to a super bad habit of going to the frozen yogurt shop in the evenings. It’s just so easy. And…so expensive…and so much dairy. My stomach has been hating me for it. So I decided to save 10 bucks, and a stomach ache, and throw some ice cream in the ice cream maker. Peanut Butter Ice Cream to be exact.
Now, this ice cream is far from low on fat. Coconut Milk. Peanut Butter. But, we are talking dessert here. And a tad bit of fat as a treat won’t kill you. But this certainly isn’t ‘eat for breakfast and lose 10 pounds’ ice cream. Peanut butter for this recipe (and for your life) should only contain peanuts. Sugar in peanut butter? Seriously?
I use a kitchen aid mixer ice cream attachment to make my ice cream, but any ice cream maker would do. The dates in the recipe are technically optional – but they do help with the consistency tremendously. If you left them out, I would increase the maple syrup by a few tablespoons. When this ice cream came out of my ice cream maker it was soft serve consistency. It hardened a bit in the freezer, and seemed to reach peak scoopable state if it sat out of the freezer for about 10 minutes. It seems to be best if eaten within a week.
Peanut Butter Ice Cream [Vegan/Gluten Free]
- 1 can (13.5 oz) full fat coconut milk
- 3/4 a cup of non dairy milk of your choice
- 1/2 cup of dates (mine were really dry, so I soaked them for about 30 minutes then drained them)
- 1/4 cup of maple syrup
- 1 teaspoon vanilla
- 1/2 cup peanut butter (a peanut butter with only peanuts is best)
- 1/4 teaspoon sea salt
- Combine all of the ingredients in the blender. Blend until the dates are completely ground and only little bits remain
- Pour into ice cream maker, and make according to the directions for your ice cream maker
- When it is finished (mine took about 30 minutes), turn the machine off
- Serve immediately, or freeze for a harder consistency.
- Store in the freezer for up to one week. Serves best if left to sit for about 10 minutes out of freezer before scooping
Hey ..by the way.. When did it become JULY?!