At Goddess Brunch, my hope was to create a space for genuine human connection with emphasis on whole body health and nourishment. This includes, but is obviously not limited to, clean food [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][without sacrificing amazing flavor], really good company [unconditional support], and showing up exactly as you are.
Because we were immersed in inspiring conversation in our recent Greenpoint picnic [everything from dating to what we made for brunch to meditation to why we love New York], we missed out on catching a photo of my well-received ice cream. Fortunately I do still have a recipe, and am so please with the results.
Delicious, healthy ingredients with good fats [coconut milk] and antioxidants [blueberries].
blueberry coconut milk ice cream
free of dairy, soy, gluten, refined-sugar
makes approximately 8-10 small servings
adapted from this recipe by Savory Lotus
ingredients
1 can full fat coconut milk
1 cup organic blueberries, fresh or frozen [I got mine from the farmers market and froze them]
1-2 tbsp raw local honey or pure maple syrup, to taste
½-1 tsp vanilla extract, to taste
⅛-¼ tsp ground cinnamon
⅛ tsp ground cardamom
1 pinch sea salt
love
instructions
Bring ingredients except vanilla extract to a boil in a medium pot – once it boils turn down heat and simmer softly for 3-4 minutes, until berries begin to pop open. Remove from heat and allow to cool slightly.
Pour cooled mixture into blender and process until creamy smooth, then place in fridge until very cold [overnight is best].
Freeze, stirring every couple of hours until desired consistency [adding piece of parchment paper over top of ice cream to help avoid freezer burn] – OR – pour into ice cream maker and process according to manufacturer’s instructions.
Serve immediately as soft serve – OR – remove from freezer before scooping and serve with desired consistency.
toasted spiced pumpkin seed coconut “sprinkles”
pumpkin seeds, raw
cinnamon
nutmeg
sea salt
Toast ingredients, dry, on lowest heat on the stove and add spices at the very end once seeds and coconut are golden [you will smell it!].[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
blueberry coconut milk ice cream
Ingredients
- 1 can coconut milk full fat
- 1 cup blueberries fresh or frozen
- 1-2 tbsp raw local honey or pure maple syrup, to taste
- 1/2-1 tsp vanilla extract to taste
- 1/8-1/4 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1 pinch sea salt
toasted spiced pumpkin seed coconut “sprinkles”
- pumpkin seeds raw
- unsweetened coconut shreds
- cinnamon
- nutmeg
- sea salt
Instructions
- Bring ingredients except vanilla extract to a boil in a medium pot - once it boils turn down heat and simmer softly for 3-4 minutes, until berries begin to pop open. Remove from heat and allow to cool slightly.
- Pour cooled mixture into blender and process until creamy smooth, then place in fridge until very cold [overnight is best].
- Freeze, stirring every couple of hours until desired consistency [adding piece of parchment paper over top of ice cream to help avoid freezer burn] - OR - pour into ice cream maker and process according to manufacturer's instructions.
- Serve immediately as soft serve - OR - remove from freezer before scooping and serve with desired consistency.
toasted spiced pumpkin seed coconut “sprinkles”
- Toast ingredients, dry, on lowest heat on the stove and add spices at the very end once seeds and coconut are golden [you will smell it!].
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