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Happy weekend!! We are still busy over here with getting settled in. I know Ken and I will be utterly happy when we don't have to do anything extra to do...just a normal day-to-day routine plus our dates on the weekends. We will at least be on more of a schedule this coming week, as our kiddos start at their new school! And I've managed to get on a bit of a schedule with work, with just a few extra things on my to-do. I hope you all have a good weekend and enjoy some of my favorite links from the week. Grab a cup of coffee and sit back and relax. Image via Chevrons & Eclairs.

Vegan Coconut Ice Cream Recipe

by Christina Lucas


My daughter can't have dairy, but she loves ice cream. There are dairy free ice creams available in stores now, but they can get expensive, so I came up with this vegan ice cream recipe using coconut milk.

Ingredients:
  • one 13oz can coconut milk "unsweetened first pressing" (use the whole can, including the separated water at the bottom)
  • 1/2 C regular coconut milk
  • 1/2 C powdered sugar (use unrefined cane sugar if you want it 100% vegan)
  • 1 tsp vanilla or pulp from one vanilla bean
Directions:

-blend on high and chill overnight

Get creative to switch this recipe up. You can add fresh pineapple, strawberries or nuts!


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Comments

  1. I'm not vegan and can eat dairy but this sounds delicious I will have to try it!!

    ReplyDelete

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