…and so she returned to her computer after a long silence…hiiiii! Here I am again! How are guys? How’s spring looking in your kitchen?
All the ice cream business has taken most of my time during the last few months, but now I’m back on my blog! And it really does feel nice to be back here, in my small little internet world. To celebrate all that’s happened I brought some treats…and it’s ice cream! What else, haha. But really, today’s a day for celebration as our N’ICE CREAM -book is OUT today in the States and in Canada, yay!
It feels kind of weird to be on the other side of the globe and only picture my and Virpi’s book in the stores. But there it is, sitting on the self among other cookbooks. Or maybe it got to be on a table? As I’m not physically there to see the book (at least not yet), I’ll just go with my vision of the book having a blast in the stores and making people stop when they see it, and then they have to read it. I really do hope that it will make people go crazy for vegan, good-for-you ice creams, and that it will have very many happy new owners all over the world. At least here in Finland people have gone nuts for the book, as we were sold out in a week! That’s crazy, and it makes me so so happy. THANK YOU guys!
So let’s move onto the treats I have here with me. Let me present: Vegan Avocado Mint Chocolate Chip Ice Cream! A true classic flavor with wholesome, good-for-you ingredients. The base is made with avocados, coconut milk, and mint and the end result is very creamy, super fresh and naturally with the chocolate chips, a bomb of deliciousness. And even if you’re not a fan of avocado or coconut milk, don’t worry, the mint is so strong and fresh that you won’t even taste the avocados or coconut.
So what else did I have for you? Oh yeah, a giveaway of the book! To celebrate spring and summer, I’m giving away one copy of the book. Just write a short hello to the comments below and you’re in!
You’ve got time to participate until Sunday the 22nd of May. And the giveaway is this time open to US & Finland only. Good luck!
It’s going to be super exciting to see what kind of adventure our book will have, but I’m already so happy and grateful for the experience we’ve had, it’s been a true adventure.
But now, go and make some ice cream and click your way to the online shops to get our book! You’ll find it in the stores below:
Wonderful spring days to you my friend! xo
Vegan Avocado Mint Chocolate Chip Ice Cream
2 (14 ounce / 400ml) cans full-fat coconut milk (refrigerated overnight)
2 ripe avocados, peeled and diced
5-7 tablespoons maple syrup (or coconut syrup or organic honey)
1 teaspoon peppermint extract
a big handful of fresh mint leaves
¼ cup (60ml) unsweetened chocolate chips / crushed raw or dark chocolate / raw cacao nibs
Open the coconut milk cans and scoop out only the thick, solid white cream into a blender. Add avocados, rice syrup, peppermint and fresh mint and blend until smooth. Add the cacao nibs/chips and stir with a spoon.
With an ice cream maker:
Pour the mixture into your ice cream maker and prepare the ice cream according to the manufacturer’s instructions. Serve straight away or transfer to a freezer-safe container, cover and freeze until ready to be served. Let the ice cream thaw for 10-15 minutes before serving.
Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and freeze for about three hours, mixing well every 30 minutes. After three hours, scoop into bowls, serve and enjoy!
Raw Chocolate Sauce
4 tbsp coconut oil
2 tbsp organic honey or maple syrup
2-3 tbsp raw cacao powder (or unsweetened cacao powder)
a small pinch of salt
Melt the coconut oil and honey / syrup in a small saucepan on low heat. Add the cacao powder and salt and whisk into a smooth sauce. Serve and enjoy with the ice cream!
And hey! If you’re in need of some summer tunes, check out our N’Ice Cream -playlist, that’s perfect for all the picnics, parties and get-togethers this summer. And feel free to follow me on Spotify for some of my favorite playlists!