Well, sort of healthy. Everything is relative. My friend, Brenna Reilly's husband is vegan and I wanted to make him a treat. I found this recipe for vegan ice cream online. They called it Vanilla Vegan Ice Cream. The coconut flavor is so pronounced that you really don't taste much vanilla. I have re-named it Creamy Coconut Vegan Ice Cream. This is a no-churn recipe, which works for me since I don't have an ice cream maker here in Ireland (yet!). The health aspect of this recipe is that it includes a whole zucchini plus 1 cup of raw, organic unsalted cashews. Those ingredients sound so unlikely, but they work. You sweeten the ice cream with Maple Syrup.
My Dad used to give my husband, Jerry, a gallon of Maple Syrup every year for Christmas from Putnam's farm in Charlestown, NH. It is the best Maple Syrup I've ever tasted! The coconut milk and coconut oil make the ice cream rich, creamy, and delicious.
CREAMY COCONUT NO-CHURN VEGAN ICE CREAM
|Jerry enjoying his ice cream with JoJo fast alseep.|
I found this recipe in my new Nigella Lawson cookbook-Simply Nigella. I don't know if she came up with this recipe, as there are tons of the same recipe online, but these cookies were simply delicious, very peanut-y and the chocolate turned the entire concoction into a Reeses peanut butter cup taste and texture. The cookies are delicate. I had planned on freezing them to eat them frozen from the freezer, but they never made it to the freezer! Why are they healthy? Peanut butter, in the right amount, is good for you. Tons of protein. Dark chocolate is also good for you. I am not one who is concerned about consuming flour, but for those who are, there is none in this recipe. And, finally, very little sugar.
3/4 cup plus 1 Tbsp. creamy peanut butter, such as Skippy*
1/2 cup light brown sugar
1/2 tsp. baking soda
pinch of salt
1 extra large egg
1 tsp. vanilla
1/4 cup bittersweet chocolate chips or break up 1/2 of a good quality chocolate bar.
*Skippy is not available here in Ireland so I used Kelkin, which has no sugar added. I am sure any smooth peanut butter would work.
Preheat oven to 350 degrees. In a bowl, beat together the peanut butter, brown sugar, baking soda, and salt. Beat in the egg and vanilla extract, but not too vigorously. Just mix them. Stir or fold in the chocolate chips or pieces. Line a baking sheet with parchment paper. Place heaped tablespoons of the cookie dough onto the lined sheet, placing them about 2 inches apart. Bake for 10 minutes until they are slightly darker around the edges. They will look undercooked, but will be the perfect texture once cooled. Leave on the baking sheet for 10 minutes as they are quite fragile when first coming out of the oven. Transfer to a wire rack to cool. This takes another 10 minutes. Nigella says, "I tend to cave in after 5"; we did, as well!
Our son, Justin and his new wife, Alison were just here for a lovely visit. We stayed pretty close to home, but did take some nice long, drives. Here they are in front of a very cool pub, just west of us in Beal an Daingean. In Ireland a hooker may not be what you think.