Summer stay all day. Winter stay away.
Summer is just about finished, but that doesn’t mean we can’t enjoy one more delicious vegan nice cream dessert on a hot sunny day! It’s been humid, hot and sticky around here for us. We’ve got a bunch of rain, but we also have a good bit of heat left to enjoy too. And I love any chance I get to use my ice cream maker, so cheers to my easy peasy 5 ingredient nice cream that’s so simplified, you can alter it to your liking. Try adding in some lemon zest, or change up the berries you use, replace maple syrup for medjool dates, go crazy! Add coconut flakes on top, or coco nibs, or keep it traditional and have it served with chocolate chips sprinkles.
Photoshoot in the Forest
And speaking of enjoying the last remains of Summer, I asked my husband to come out with me to do a photoshoot as my photographer. It is a whole lot simpler to hand the camera over to someone you can direct, than spend half an hour trying to set up the tripod and trigger and get the camera zoomed and focused to your liking. Still though, I much prefer to be behind the camera rather than in front of it, but I do love getting photos of myself once in a while. Here’s some of the shots we got for the day. I wanted to go for a hippie vibe, I think I like it.
Next week we are heading up to our college for Alumni weekend in Michigan. I am so stoked to return. I have so so many memories there. I rented my first apartment there, I spent 2 summers there, I developed my chronic illness there, I grew closer with my boyfriend (now husband) there, I got baptized there, made lifetime friends there. Michigan means a lot to me. And it is beautiful during this time of year too. My Photography teachers asked me to speak to their classes, I’m honored, but naturally I’m nervous. I’m preparing my presentation now, gathering what I want to share with them. What knowledge do I have that will be worthwhile for people to hear? What would I have needed to hear when I was back in school 4 years ago? Hopefully something I share will be useful and inspirational for the students there. Wish me luck (or even better, prayers).
Now go make your nice cream before winter arrives!! Burrr ;P
PS: Shout out to Jordan for being my hand model in the photos below! LOL! Fun times…
Ingredients
- 1 - 12oz Package Frozen Raspberries
- 1 - Frozen Banana
- 1/2 Cup - Cashews (soaked overnight)
- 1 Can - Coconut Milk
- 3 Tbsp - Maple Syrup
- -
- Optional: Dark Chocolate chips (vegan) or leftover raspberries to top.
Instructions
- Start off by blending all of your ingredients (besides your toppings) with a high powered blender for 1 minute straight. Make sure the little raspberry seeds get chopped up finely. Taste test for creaminess texture and not gritty crunchy seedy texture (unless that's what you are looking for!).
- If you have a ice cream maker, pour this mixture into your frozen container and start processing it into ice cream consistency for 15 minutes. If not, pour this into a mixing bowl or bread container, stir and place in the freezer, removing every 30 minutes to stir again until it becomes thick and chilled to the consistency of your liking.
- Then serve and eat! Or stash away in the freezer for later enjoyment 🙂