Over the last 15 years, finding ways to recreate my favorite childhood dishes in plant-based form has been my passion. And now, raising two small humans, I get to explore ways to make gluten-free + dairy-free quick and simple… and delicious of course!
Over the weekend we celebrated our little guy's 3 birthday. Normally I would plan out a full-on buffet for family and friends but this year things were much more low-key. We choose to be grateful and celebrate right where we are.
Soo... I made two batches of homemade ice cream and called it a day! And he loved it. #missionaccomplished
This Chocolate Almond ice cream is inspired by a recipe I created while pregnant with my first. I had a hard time getting enough daily protein so this was a "cheat" way to sneak it in with something yummy. My original recipe however was chock-full of heavy cream and whole milk.
Fully remastered, this recipe contains two great dairy substitutes - cashews and coconut. Both give that rich, creamy dairy feel without the congestion or tummy upset.
The almond butter gives a distinct nutty texture - swirl in as much as you like!
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