Hello Monday! How was all your weekends? Mine was GOOD. We got A LOT done around the house and I’m SO happy to be moving in the right direction. I can’t wait to share with you all the things we’ve done.
This weekend besides house things I also made a cool, delicious treat. Saturday night I made 2 thin crusted pizzas (one with fresh mozzarella & one salad pizza) and then some ice cream for dessert. The first time I made fro-CHO and it was good, but this time I wanted a more ice cream taste. I went searching and came across this Healthy Chocolate Chip Cookie Dough Ice Cream recipe on Chocolate Covered Katie that I KNEW would not disappoint. And it DIDN’T!
I used the exact recipe from CCK’s blog, so go check it out there. You don’t need a ton of ingredients and most I think you’ll have around your kitchen. (If you don’t have oat flour, just grind some oats in your food processor!) We ate all of this up between 4 of us and I wish I made a double batch so I had some leftovers! There will absolutely be more in my future.
To highlight the slight ingredient changes I made based on CCK’s suggestions:
- 1 can coconut milk (from Trader Joe’s, it came to about 1.5 cups)
- 1 cup regular coconut milk
- brown sugar
- agave nectar (instead of xyilitol)
- using 1 tbs of coconut oil in cookie dough
Often I’ll adapt a recipe to make it fit my specific needs, but this was so perfect, I didn’t change a thing. I let this churn in my ice cream maker for about 20-25 minutes and then (after a taste test) froze it for about 2 hours. It totally could have been eaten as soft serve but we hadn’t eaten dinner yet.
Other things to check out: IIN just put together a Healthy Skin Secrets Guide and it’s free!
I’m off to get work done. I’ve already had a busy morning of the gym and a 25 week prenatal appointment! Now to get to the real work!
Have a great day!