Today's post was supposed to be a meditation, but I realized that recording it when I had a sore throat wasn't the best idea. It sounds like someone trying really hard to sound relaxing but instead just coming across as creepy. I've heard too many of those meditations on youtube to do that to you. And I do have another version but it's the one I made for myself and there's random background noise. So I'll need to record it again for your listening pleasure. Only the best for you, dearest ones!
Therefore, in the interest of self-care and not driving myself crazy trying to perfect a meditation today, I'm sharing a fun and simple recipe instead. (The meditation will come at some point very soon though!)
Apricot Whiskey Ice Cream. Dairy-Free. Soy-Free. Gluten-Free. Nut-Free. Egg-Free. And a free recipe. Free free free. What more could you ask for?
An ice cream maker? Yes. If you don't have one, you might want to ask the Summer Santa for one of those.
Dairy-Free Apricot Whiskey Ice Cream
Rich and creamy, this is half ice cream, half cocktail. Enjoy with your friends on a hot afternoon. Serve over Irish Coffee Brownies for full effect!
1 tablespoon coconut oil
1 pound ripe apricots, pitted and sliced
1/4 teaspoon sea salt
1/2 teaspoon pure vanilla extract
20 drops vanilla stevia or your favorite liquid sweetener to taste
1 13.5 ounce can full-fat unsweetened coconut milk
6 tablespoons whiskey
- Heat a pan on medium/low. Add the coconut oil, then apricots, sea salt and vanilla. Let cook for about 15 minutes, until apricots have cooked down. Take off heat. Add stevia or other sweetener to taste.
- Stir in coconut milk. Pour into ice cream maker and follow directions. Add whiskey in the last few minutes. Enjoy!