Vegan “Nice” Cream – Two Ways

Yesterday was National Ice Cream Day!!

If that doesn’t get you excited – then I’m not sure we should be friends…

(Just kidding! – but honestly…)

I LOVE ice cream – but really try to practice moderation in it’s presence. Lucky for me this ice cream is healthy enough to be consumed at breakfast, lunch and dinner (in my personal opinion)!

I clearly could not decide on just one flavor, so you’re getting two:

Strawberry Coconut Cream
&
PB Banana Chocolate

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Strawberry Coconut Cream
(2 servings)

Ingredients:
– 1 banana, sliced and frozen
– 8 strawberries, quartered and frozen
– 1/4 cup full fat coconut milk
– 3 strawberries, finely diced
– 2 tbsp coconut flakes

Instructions:
– Add frozen banana, frozen strawberries, and coconut milk in a food processor and blend until smooth
– Combine ice cream mixture with diced strawberries and coconut flakes in a small bowl
– Freeze ice cream mixture overnight or until solid

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PB Banana Chocolate
(2 servings)

Ingredients:
– 2 bananas, sliced and frozen
– 2 tbsp peanut butter
– 2 tbsp chocolate chips
– 2 tbsp peanuts, chopped

Instructions:
– Add frozen banana and peanut butter in a food processor and blend until smooth
– Combine ice cream mixture with peanuts and chocolate chips in a small bowl
– Freeze ice cream mixture overnight or until solid

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Low Sugar Roasted Strawberry Jam with Balsamic and Basil

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Where did this month go?! Alex and I have been super busy the last few weeks decorating our master bedroom. In January, we (with the much needed help of my dad and brother) painted our living room, staircase and master bedroom WHITE. I absolutely love it. Seriously, can’t get enough! Alex has been careful not to leave the house for long periods of time because he knows if I get the chance I’ll continue right on into our kitchen and there won’t be a color left in site, except for my fast growing collection of copper accessories, of course. I actually bought a hair brush today because it had copper bristles – is that too much?? Anyways – the master bedroom. I have been swooning over white brick and really wanted to do a feature wall. I came across a textured white brick wallpaper on the target website and promptly ordered 4 rolls. I have heard serious horror stories about wallpaper but luckily this was a peel and stick version that was insanely simple to apply, remove and re-apply (which happened on multiple occasions!). We were in the mood to DIY over the long weekend, so after finishing the wallpaper, we hit up Home Depot and bought a ridiculous amount of copper tubing and 2 white marble floor tiles and created white marble and copper side tables for our bed and a decorative copper ladder! I’m not going to lie, I am shocked at how well it all turned out. Maybe this should be a home decor blog?? (joking, I promise).

Anyhow – all of that has nothing to do with the dang tasty jam that I dreamed up this week! With summer right around the corner, the YEG produce sections have been seriously more plentiful, the fresh berries especially. I have a thing for PB and J and as a result have about five varieties of jam in the fridge right now. Why not add another?? I was inspired by a blogger I follow, Joy the Baker, who recently posted a Roasted Strawberry Shortcake with Basil Cream. My brain immediately translated this to… roasted strawberry and basil jam mixed in to homemade yogurt! Same delicious flavor profile, ridiculously lower in calories (because let’s be serious – bathing suit season is coming). If you try this recipe be sure to leave me a message in the comments below and let me know what you thought 🙂

Low Sugar Roasted Strawberry Jam with Balsamic and Basil

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Ingredients:

  • 2 lbs fresh strawberries, sliced
  • 1/4 cup balsamic vinegar
  • 1/3 cup sugar
  • 1/4 cup fresh basil, chopped
  • 1 tbsp chia seeds

Instructions:

  1. Preheat oven to 350 degrees F.
  2. In a bowl, mix the strawberries, balsamic vinegar and sugar.
  3. Spread mixture evenly on a baking sheet and roast for 30 minutes.
  4. Remove from the oven and allow to cool.
  5. Combine roasted strawberries, chia seeds and fresh basil in a blender or food processor and blend until smooth.
  6. Transfer jam into a clean jar and refrigerate.