198. apricot basil ice cream.

taste: good.
texture: not so good.

I finally broke out my kitchen aid ice cream maker and made a batch of apricot basil ice cream. I adapted a recipe from vegan scoop. The ice cream bowl had been in the freezer for about two months, but of course when I wanted to make ice cream, somehow the freezer door was open the night before, and the bowl wasn’t totally frozen I guess. So the texture came out pretty icey instead of creamy. Thats ok. Ill try again. And I saved this bowl of ice cream by adding some almond milk and making a milk shake. Ice cream making will hit again!

172. cookie butter shake.

Don’t let this boring photo fool you. THIS SHAKE IS DELICIOUS.

If you haven’t tried trader joes cookie butter yet, you need to. Or if you haven’t tried it, save yourself and NEVER touch it. But you will be missing out. This stuff is AMAZING. I haven’t done a ton with it yet, but I have dipped dark chocolate squares in it, ate it right off the spoon and smeared it on apples.

Tonight I put it in a shake and it blew my mind.

1 cup soy ice cream (vanilla)
1 banana (not frozen)
1 T cookie butter
1/2 cup vanilla almond milk