I’m having so much fun playing around with some new Photoshop Actions. I used them (don’t ask me which ones, I have no idea. I was just clicking and clicking on this photo above, and I think it came out really neat. If you have Photoshop then you can use them too. Just head over to The Pioneer Woman and follow the instructions.
This is one of my favorite new creations—Rooibos Tea Dairy Free Ice Cream. Mmm… I made it by steeping rooibos tea in coconut and cashew milk, then straining and blending with honey, vanilla and arrowroot. And I thought it would be so easy to mimic with other kinds of tea. You know, same proportions of loose tea to milk. Wrong. Every tea I’ve tried has been different. Some flavors need more loose tea and some need less. I’ve had some very bitter tea mishaps, and some I-can’t-even-taste-the-tea mishaps. But that’s just how it goes sometimes
But I’m done experimenting with new recipes for a while. The next few I show you will be ones I’ve saved up. Lately I’ve been focusing on cleaning the house and getting ready for baby I’ve frozen a bunch of meals, vacuumed, dusted, washed windows, organized, etc. And then when I have a break I get impatient. When will baby come? I feel like the seconds go by so slowly sometimes (And I never feel that way. I’m a very content-to-be-bored person.) Then there’s the question: Will baby be a boy or a girl? I don’t think I know. We can hardly wait to find out
I hope you enjoy the recipe. ♥, Kelly
Add to medium sized pot:
2.5 cups canned coconut milk
1 cup cashew milk (How to Make Cashew Milk Video)
3/4 cup water
3 tbsp red rooibos tea (I use Davidson’s )
Bring to simmer, watching carefully so it doesn’t boil over.
As soon as it begins to bubble turn off the heat, cover and steep for about 20 minutes.
Strain the tea from the milk and add to blender with:
2 tbsp arrowroot
1 tsp vanilla extract
1/3 cup honey
Note: Depending on what kind of blender you have, you may need to wait for the milk to cool before blending.
Put the mixture in a glass container in the freezer for about 2 hours to chill.
Pour the cold mixture into your Ice Cream Machine.
Eat like soft serve or freeze till hard.
Optional: Top with whipped coconut cream*
* To get the coconut cream, use a can of full-fat coconut milk that has separated. I prefer the brands Aroy-D and full-fat Natural Value because they taste great and they are BPA-free and gum-free. Open the can and carefully scoop the solid white cream off the top. If your canned coconut milk hasn’t separated put it in the fridge overnight to get it to separate again. Whip the cream with a handheld mixer (you can also add vanilla and/or stevia if you like) and chill again if necessary.
My new cookbook Dairy Free Ice Cream comes out June 2014!