Today is such a lush day. It’s like if Ryan Gosling were to create a breath mint, today would be exactly that. I wish there was some way to contain all this cool breeze so we can use it during the scorching summer – oh that’s right. It’s called an air-conditioner.
School is officially out so you’re going to see a lot more food photos in the next couple of months. Thank goodness, right? Not to mention I’m probably going to have to practice some
non-gluten free baking for my pastry course. Can you imagine living with all of this in your fridge week to week? Just don’t ask me where it all went.
On another exciting note, this weekend I met my future husband, Dan Bailey, at the SoCal regionals. Granted, I was the crazy Asian fangirl who almost tackled him at the athlete’s corner after he had finished 3 events (poor thing) but the picture was so worth it. I really had to refrain from proposing to him with my Paleo cookies, forcing him to seal the deal. Yeah. Regionals was amazing. Del Mar is amazing – it’s like the Hamptons for LA peeps. Everyone wore pastel and had sweater vests on.
Speaking of Paleo goodies, I made some ice cream! Because it’s getting *hawt* and we all need something to butter ourselves with in the summer. Mangoes are in season and this recipe is absolutely refreshing AND easy to make. Seriously. So easy. Magical mango goodness in 15 minutes. GO MAKE IT.
PALEO MANGO ICE CREAM
1 1/2 cans coconut milk
1/4 cup raw honey
2 whole mangoes, meat removed
Method of Madness:-
- Scoop out mango meat clean from the cheeks. Save the empty cheeks to fill your ice cream in!
- If you like chunky ice cream, dice the mango meat. If you want a smoother consistency, blend the mango meat and honey together until thick and gloopy.
- In a small pot over medium heat, heat mango and honey until it becomes sticky like jam.
- Remove from the heat and let cool to room temperature. (Or just stick it in the freezer for a bit if you’re in a hurry)
- When you’re ready to roll, pour coconut milk into the ice cream machine and churn until it starts to get close to ice cream consistency (8-10 minutes)
- When the coconut milk looks like it’s getting ice-creamy, add the mango jam and churn until mixed well (1 minute).
- Fill in your mango cheeks with the ice cream and leave in the freezer to set!