Blackberry Cacao Ice Cream
I think I may be sleeping sitting up while typing right now. Instead of having a relaxing Memorial Day filled with workouts, cocktails and time at the park, I shot 7 cooking videos with 2 film crew instead. It’s been a while since I shot cooking videos since I was traveling most of April and May, but luckily I was able to fit this one in before I leave town AGAIN. And guess where this next trip is?? ARUBA!!
Just last week I got an email about working with a hotel in Aruba to promote their health-driven resort and the race they are sponsoring on the island. This race offers a marathon, half marathon, 10k and 5k, so obviously I’ll be running the 5k. I ran a half marathon once and then fully crossed that off my bucket list. Maybe even scraped it off my bucket list. Somethings you just can’t wait to do again…a half marathon is not one of those things for me. This trip was super last minute (I just found out last Friday and I leave this Friday), but there was no chance I could say no to a place I had never been before. And I hear there is a beach filled with flamingos…how do you turn down that photo opp?? I googled where the flamingo beach is from our hotel and it’s only 15 minutes so fingers crossed it’s not a private beach that we can’t sneak on to.
And since my SIL has become my full-time photographer at this point, I’m “forcing” her to go with me! She’s really started to help me with almost everything I do. From grocery shopping, to clothes shopping, to organizing my office that is a hoarders wet dream, to setting up food photos and helping me get prepped for cooking videos. I’ve worked solo for a long time (I’ve had a lovely email assistant for a while now, but she works in another state so we rarely get to work together in person) so having someone else around feels so strange. I don’t quite know how to delegate jobs yet since I’ve done it all myself for 7 or 8 years now, but I’m learning and it’s been an awesome working relationship so far. She even came on my podcast last week! Did you listen?? She’s a gem.
So I’m trying to finish up everything before Friday. We have a red eye flight out (Friday am) then a 14 hour travel day to Aruba, then 2 full days in Aruba before another long travel day back on Monday. That will be ultra exhausting, but totally worth it if I get to feed a flamingo. Then I’m home for a bit before I travel to Myrtle Beach and Washington! It is going to be a busy ass June! I think I may taking up some reading during some of these flights. I always say that then I just work on my computer instead, but I really mean it this time. After 30 years, it’s time for me to become a reader.
But for real, who has time to read?!!
Ok wait, before I let you go…I need to tell you one last thing…I’m in love with Taylor Swift. I saw her perform on Friday and she was absolutely AMAZING!! I hadn’t listened to her new album until that night and now I can’t get enough of it. It’s so weird to me that people talk crap about that woman because she obviously works her freaking ass off and truly loves what she does. She made something like $280 million last year…that chick could buy her own island and retire now and do absolutely nothing, but instead she’s on tour, completely exhausting herself daily. Badass. I may sound like an annoying mom…but we need more women like her out there for the younger generation to look up to. After going to her concert, I’m even more pumped to work my ass off. She’s the best. And if you think different, please go away. Taylor is QUEEEEEEEN.
Blackberry Cacao Ice Cream
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 10 minutes
- 2 (14 ounce) full fat coconut milk
- 3/4 cup maple sugar
- 1 teaspoon vanilla extract
- 12 ounces blackberries
- 1/4 cup cacao nibs
- Place coconut milk, maple sugar, and vanilla extract in a medium saucepan over medium heat. Cook for 8-10 minutes to reduce and thicken slightly. Remove from heat and place in fridge to cool for an hour or longer until completely cold.
- While the ice cream mixture cools, place blackberries in a small saucepan and cook for about 10 minutes, using a spatula to break the blackberries down into smaller bits. Let cool.
- Pour cooled mixture into ice cream maker and follow directions for that specific ice cream maker. Once mixture has churned and thickened, add blackberry mixture and cacao nibs.
- Now you can eat it as soft serve or place the soft serve ice cream into a bread pan and place in the freezer to harden for 2-3 hours. Remove from freezer about 20 minutes before serving then scoop and serve!
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Oh, Hi! I’m Juli.
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