It is with great pain that I let you guys know that this is the last dessert recipe that I will be posting this month.
Starting today, I’m embarking on a 21 day sugar detox!
This detox is long overdue, but I figured that now was the perfect time to do it.
For the next 21 days, you can expect random posts about what I am eating and possibly a new recipe or two, but I just wanted to let you know that this is the last sugary treat you will see for a while.
So, this past weekend was amazing. Let me tell you ALL about it.
Friday was the 4th, so my husband and I decided to take advantage of the day off and go explore some place new. We drove outside of the city and parked at the Annette Lake trailhead. It was a gorgeous day, maybe 70 degrees and sunny. We had the dogs with us, a backpack full of snacks and were eager to see what this lake was all about. Little did we know that the lake was four miles up the mountain after a very rocky trail. We were sweaty and pretty tired, but what we saw at the top was worth every minute of the climb. Here are some pictures of what we saw:
Let’s just say, I have a new favorite spot. We hiked down the mountain and once at the bottom were muddy and sore, so obviously that meant getting a couple of burgers. These times are always the most rewarding. Anyway, we drove home, showered, and got ready to have friends over to watch the fireworks. Note to self: Kya (our smaller dog) HATES fireworks.
The next day was my birthday…woohoo! We were pretty tired from the full day before, but we went and ate breakfast at an amazing joint in Fremont, then spent the majority of the day at the zoo. Oh my gosh. I want all of the animals.
So, after two days of eating like crap, getting awful sugar headaches and stomachaches, I have decided to detox. I think my body will thank me.
So, in light of this detox, would you like a sweet recipe? That’s what I thought.
Oh my gosh. So, I didn’t think it would happen so soon, but this dairy-free ice cream is perfect. It’s so light and smooth and the touch of cinnamon is absolutely amazing. Top it with a small drizzle of this bourbon caramel and you have the perfect summer treat!
For the ice cream:
- 3 cups unsweetened almond milk (I used this)
- 6 large egg yolks
- 3/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp xanthan gum
- 1.5 tsp vanilla extract
- 1 cup bourbon (I used bourbon liqueur, but either work)
- 1/2 cup coconut sugar
- 3 Tbsp unsweetened almond milk
- 1/4 tsp sea salt
For the caramel
1. Add the cinnamon and half of the almond milk to a saucepan over medium heat and whisk to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then removed from heat after a few minutes.
2. In a large mixing bowl, add the egg yolks and whisk until they lighten in color. Gradually add the coconut sugar while whisking vigorously so the two emulsify. The end result should be a ribboning effect.
3. Next, scoop in about 1/3 cup of the warm almond milk and whisk to combine, tempering the eggs. Add the remaining liquid slowly and mix until combined.
4. Add the xanthan gum to the mixture to help it thicken.
5. Lastly, add the vanilla extract and stir once more. Cover with plastic wrap and refrigerate overnight. Also, don’t forget to chill your ice cream maker as well!
6. While the ice cream is chilling, you can prepare the caramel.
7. Add the bourbon and sugar to a saucepan and heat over medium-high to bring to a boil.
8. Reduce heat to a simmer, then swirl, not stir, the caramel until bubbles start to form. This should take about 10-15 minutes.
9. Remove from heat and immediately add 3 Tbsp of almond milk and sea salt and stir. Let cool before storing in the fridge.
10. When the ice cream is ready to make, turn on the machine (according to maker’s directions) and slowly pour in the ice cream base. Let churn for about 20 minutes or until thick. Eat right away or freeze to harden. Top with the caramel you’ve made!