Is it just me, or has it been very very hot outside lately? Okay, forget the wonder – I know it isn’t just me. My car, house, and iPhone read that it is a scorcher. I don’t know about where you are at, but the worse thing is, it’s not just very hot here either! It is humid, windy, and allergens are attacking my nose ~ acchooo! (yes I covered my face with my full elbow – smiles).
Sighs, thanks Midwest….
To be totally transparent with you, this weather has all but immobilized me. In between running from air conditioning to air conditioning and cool showers, there is very little that I love more than eating a lot of (a) sweet watermelon, or (b) creamy vegan ice cream.
And, when I am just so happen playing the “hit or miss” game with watermelons, I find myself resigned to (yes) the ice cream.
Now, on a serious note, I have been greatly enjoying SoDelicious’ new cashew milk ice creams….buuuuut, when I don’t want to spend $5-$6 for the what seems to be *sample size* ice cream, I make it for half the cost or more, and it is perfect!
That leads me to today’s ice cream recipe! It’s one of my favorites – my vegan almond butter chocolate ice cream with carob chips! Here take a peek!