**If you landed here via Tastespotting looking for the Teeccino review, you can find it here. Sorry! I entered the wrong URL when I submitted my picture!
How fun! Congrats to all 50 winners! I just realized that I didn’t ask Ashley (the sweet Teeccino elf behind this giveaway) if she was OK with me posting her email address here for all to see. So you can email me your mailing address and I will happily forward it to Teeccino so they can send you the goods. I promise not to sell your info to the devil.
The list of lucky winners:
Nichole, Maggie, Robynrawr, Cartercam, Denise, Animal-Friendly, Aimee, Jane, AJP, Patricia, Crash, Suzanna, Kim g., Vegyogini, SF Bay Area, Carissa, Lori, Andrea, Susan@sweetimaginations, AmyL, Corrin Radd, Heather, Kristen, Brenda W., Elaine, Angela DiGiovanni, Diane, baxtersmom396, jackie-, nape80, Ricki, Tory, Katie, Brewed Bohemian, kmm22, Danielle, HeyitsBeth, Edmontonjb, Dolmadez, Krystle Rose, Claire, Amanda, Tiffany Miller, Cadry, Heather, Theuglyquip, Morgan, Michele (you sure you WANT? You didn’t quite make that clear! :P), Katy Spring, Hyperwink, and Maggie.
You can email your name and address info to wingitvegan (at) gmail (dot) com. Enjoy!
Now I’m feeling awkward about publishing a foodless post. How’bout some date-sweetened ice cream?
Date-sweetened ice cream with chopped carob chips.
I had to take new pictures! The ones I showed you before were horrid! :D
|Date-Sweetened Vanilla Ice Cream|
4 oz pitted dates (about 1 cup)
1/2 cup water
1 14 oz can of full fat coconut milk, cold
2 tsp vanilla extract
1. In a small pot or sauce pan, combine the dates and the water and bring to a boil.
2. Remove from heat and let the dates soak, covered, for 15 minutes.
3. Pour the coconut milk into your blender, add the vanilla and the dates along with their water. Blend until smooth.
4. Transfer the blended mixture into a bowl (with a spout, you’ll thank me later!) using a fine mesh strainer to catch little bits of date that might have been left unblended. Refrigerate for an hour or until cold.
5. Once cold, use a fine mesh strainer again (I’m really not happy about tiny bits of date in my smooth ice cream) to pour the mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s directions. It takes my awesome Cuisinart about 30 minutes to churn this bad boy.
This is plenty sweet for my taste, but if you like a sweeter ice cream you can always add some maple syrup.
Add some chunky goods when the ice cream maker is done churning! Chocolate or carob chips, nuts, fruit…
I always have a can or two of coconut milk in the fridge, that way if I need to make a quick ice cream or whipped cream I don’t have to wait for the milk to chill. If you’re making this ice cream with room temperature coconut milk, the ice cream mixture will probably need to chill in the fridge for a couple of hours instead of just one.
Keep it in the freezer (O rly?) and take it out a few minutes before serving. It will be way to hard to scoop straight out of the freezer! One of these days I’m going to buy some vodka and I’m going to add a little splash to my ice creams just to see what happens. It shouldn’t freeze so hard if it has some vodka in it, right?
*omnomnomnom* via icanhascheezburger.com