I am so happy to introduce my very first guest blogger, Vanessa Rosage, the purveyor of the awesome food blog Pure Hunger. I met Vanessa back in March, as we were both new members of the Wendell Berry Community garden. She shortly announced the happy news that she and her husband Brandon, were expecting a baby!
It’s been marvelous to watch both her belly, and our garden grow over these past few months. She and her husband have made a vow to eat locally and sustainably, and their example has been an inspiration for me. A few months ago Jeffery, after watching Food Inc, announced that he would not buy or eat what
he could not be sure was raised/grown humanely and sustainably. I told him of the Rosage Pledge and we have been doing the same ever since. And as soon as I found out that Vanessa was a food blogger, I knew I had to somehow cojole her into writing a guest post. Courage was finally worked up, and she graciously agreed to contribute!
So check out her blog, she has great recipes and is a wonderful source for Olympia foodies and you can find her on Twitter @purehunger. So, without further ado…may I present Vanessa’s Chocolate Coconut Milk Ice Cream with Creme Cookies. (I am SO making this.)
Guest Blogger Vanessa Rosage of Pure Hunger
I’m in love… with coconuts. I also happen to love my husband, my golden retriever and my future son growing in my belly. It is also true, however, that I have a love affair with coconuts. I have been hearing about the incredible power of this fruit and can’t seem to get enough of it, in all forms. I drink coconut water to boost electrolytes, I rub the oil on my belly to prevent stretch marks and give me a goddess feeling, I sprinkle dried coconut on all baked goods and now, I’m using the milk to make non-dairy ice cream.
I swear this fruit is the secret in the rough. After purchasing a pint of coconut milk ice cream at 6-7$ and become severely depressed when it was finished, I figured I could probably make it on my own for a little cheaper and I was right. I found my recipe at The Nourishing Gourmet and decided to add some chocolate creme cookies from Natures Path. I purchased two cans of Organic Thai Kitchen Coconut milk for a total of 4$ and I had the rest of the ingredients at home.
This recipe easily made a little over two pints of ice cream. I made the recipe as described, then crumbled up the cookies in layers as I put it in the pint to freeze. I usually re-use old pint containers for my homemade ice cream to keep it at just the right temperature. As with most coconut based ice cream, you will need to remove the pint from the freezer about five minutes before serving to soften. I am warning you, however, you might just fall deeply in love.
