We're singing the next two weekends and preparing for that and then going to my sister's 2nd reception where her new home is (which will take a couple weeks because it's 6 days travelling total), and then afterwards we'll have more singing engagements. So I'm afraid my blogging might be a bit sporadic, but I'm sure it will be very easy to find it in your heart to forgive me.
Now to the creamy, caramelly subject (which I hope you shall enjoy)...
Caramel Ice Cream with Chocolate Fudge Chunks
1/4 c. tahina
1/2 c. maple syrup
1 c. young coconut meat
1 1/2 c. young coconut water (or nut milk or water)
1 tsp. pure vanilla
pinch of pink salt
Blend this in your high-speed blender and then process in your ice-cream maker with the manufacturer's instructions (they always say that in the recipes...thought I'd sound professional, lol)
Once in the ice-cream maker, you can add Chocolate Fudgey Chunks (just mix 1-2 TB. coconut oil, 2 T. organic cocoa, pinch of salt and a little vanilla and then refrigerate until hard...cut those into little chunks) as the ice-cream spins.
Hope you love it as much as I am! This recipe makes a lot, so I put most of it right in the freezer for whenever the ice-cream craving hits me...a girl's gotta be prepared.