Its Wednesday! and the day to bring to you another one of my favorite bloggers. If you are looking for a the cutest person on the planet, look no further.. I bring you Caitlin - The Vegan Chickpea. Caitlin has the sweetest stories on her posts, clean, healthy and delicious food that is simple and accessible. Caitlin and her husband both eat a vegan and gluten-free diet and through her blog you can follow their journey and see that they dont miss anything. I mean look at all those delicious Icecream(PB and chocolate) Cakes(Vanilla choc chip), those Cupcakes(Blueberry Chocolate) and the burrito casserole! Also, read about how she cured herself and her husband with food here.
Caitlin's Vanilla Chocolate Ice cream Cake topped with valentines day chocolates below.
And today Caitlin brings another fantastic Ice cream.. Vanilla Ice cream filled with fresh Kiwi, toasted almonds and shredded coconut.. mmmm..
Thank you for the guest post Caitlin!
You can also find Caitlin on Facebook, Twitter and Pinterest.
... Now over to Caitlin....
My husband Dayv’s family is really into giving food-type presents for birthdays and holidays. When we first started dating(10 years ago), he would often receive cookies and creamed corn(yes, you read that right) on such occasions. Well, times and diets have changed, and now he receives food such as Dandies, gluten-free cookie mix, and black bean spaghetti on special occasions.
About a month ago, my in-laws and younger sisters-in-law came over to celebrate Dayv’s birthday. As always, my mother-in-law came bearing birthday present food. This time, it was a giant bag of kiwis. We both thanked them for the thoughtfulness of the gift, as one of Dayv’s favorite fruits has always been kiwis. In the back of my mind I thought, How are we going to consume all of these?
After a little brainstorming, I realized that kiwi would make a nice addition to the homemade ice cream I make every week. Adding toasted coconut and almonds, the ice cream came out lightly sweet with warm, comforting flavors. It’s the perfect dessert to use up all of those leftover kiwis from the winter season!
Happy first day of spring, everyone! And a big thank you to Richa for having me.
Vanilla Coconut Ice Cream with Kiwi and Almonds
Allergen Information: Dairy-free, egg-free, corn-free, soy-free, oil-free, gluten-free
2 cans of light coconut milk
¾ c vegan sugar
2 tsp vanilla extract
5 kiwi, peeled and diced, discarding the white section in the middle
½ c raw almonds, cut in half
¼ c shredded coconut
In a medium pot over medium heat, combine coconut milk and sugar. Whisk until sugar granules have completely melted. Remove from heat, stir in vanilla, and pour into container, preferably with a spout.
Allow to cool on the counter for about a half hour and then transfer to refrigerator until chilled(about 4 hours).
Preheat oven to 300. Spread almonds out on a parchment covered baking sheet and bake for 20
minutes. During the last five minutes, add coconut to the baking sheet to lightly toast.
When ice cream mixture is chilled, process in ice cream maker according to instructions. During the
last five minutes, add in almonds and coconut. Transfer ice cream to freezer safe container and fold in kiwi. Freeze for about 4 hours. Enjoy!
This creamy goodness is being shared at Allergy Free Wednesdays. Ricki's wellness weekend