Earl Grey Ice Cream

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Today I saw a sign that read, “Be brave.”

These two words penetrated deeply. Am I brave?

I often feel far from brave.

I have so many dreams and goals that I want to accomplish in my lifetime, but so often I push them to the side because, quite frankly, I am a coward.

This is extremely difficult to admit. Especially to the wide world on a cooking blog.

How do the two mix?

Well, because many of my dreams involve cooking and creating.

This post today is about an ice cream. A simple dairy-free ice cream.

It is no surprise, considering I typically cater to the lactose-intolerant.

This ice cream, though, oddly enough, is entering into an entirely new realm of thinking and creativity for me. (More on that later.)

Aside from the honey, this little creation is vegan and super easy to make.

I bought an ice cream maker last week, so don’t be surprised if ice cream recipes start to dominate. If you don’t like it, well, you might not be a human. I’m sorry, Mr. Robot.

I wanted something different. A subtle hint of tea perhaps. Earl Grey? Why not? It’s creamy and soft and the vanilla and cinnamon play well with the subtle bergamot flavor of the tea. See for yourself!

Ingredients:

  • 1 1/2 cups raw cashews, soaked overnight
  • 3-4 earl grey tea packets, steeped in 3/4 cup water for at least 10 mins
  • 1 cup light coconut milk
  • 1/4 cup coconut oil and/or olive oil
  • 1/4 cup honey
  • 1 Tbsp brown sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon

1. Before you begin, cool the steeped tea and drain the soaked cashews.
2. Blend all ingredients until creamy (in the picture I took you’ll see it’s not quite perfect, but I don’t have $500 to spend on a flawless Vitamix, sorry…I do take donations, though :)).
3. Place the mixture in the fridge to chill.
4. Use your ice cream maker according to it’s directions, obviously. For mine, I turned on the mixer (the bowl was pre-frozen), and slowly added the chilled mixture. It only too about 20 mins until it was ready.
5. Pour into a freezer-safe bowl and freeze until it reaches the consistency that you desire.

I like to let mine “warm” slightly before serving. It tastes really yummy with some dark chocolate!

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