3-Ingredient Vanilla Ice Cream

3-Ingredient Vanilla Ice Cream

Vanilla Bean Ice Cream

You’re familiar with the old written law, ‘Love your friend,’ and its unwritten companion, ‘Hate your enemy.’ I’m challenging that. I’m telling you to love your enemies. Let them bring out the best in you, not the worst. When someone gives you a hard time, respond with the energies of prayer, for then you are working out of your true selves, your God-created selves. This is what God does. He gives his best—-the sun to warm and the rain to nourish—-to everyone, regardless: the good and bad, the nice and nasty. If all you do is love the lovable, do you expect a bonus? Anybody can do that. If you simply say hello to those who greet you, do you expect a medal? Any run-of-the-mill sinner does that.

“In a word, what I’m saying is, Grow up. You’re kingdom subjects. Now live like it. Live out your God-created identity. Live generously and graciously toward others, the way God lives toward you.” Matthew 5:43-48, The Message

Vanilla Bean Ice Cream

It’s been one of those weeks. Rich blessings, steady work, hand pies with my old roommates Wednesday night—but with a few mean-spirited people thrown in, too. Most mornings, you know what I’m fighting for in my heart? The ability to stop focusing on, and sinking into discouragement over, the mean-spirited people. Tim and I were talking about this yesterday—about the friends you can’t share good news with because they’ll be jealous, about the miserable people who spit out meanness because of how unhappy they are inside, about what interacting with unkindness and spite does to our own hearts (namely that seeing hatred in someone else always makes me see it in myself, and seeing that doesn’t feel good). You can eat ice cream while your heart is sorrowful, you guys. Don’t let anybody tell you different.

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Pumpkin Cinnamon Ice Cream

Pumpkin Cinnamon Ice Cream

Cinnamon Hill Ceylon Cinnamon

As the last post pointed out, fall is here and we are welcoming it with open arms. Shanna and I love this time of year (we got married in it!) and always look forward to the changes and reminders it brings.

Cinnamon Hill Ceylon Cinnamon | Food Loves Writing

Pumpkin Cinnamon Ice Cream | Food Loves Writing

Pumpkin Cinnamon Ice Cream | FoodLovesWriting.com
Yet even though it may be the season to be breaking out hot drinks and jackets, we have an ice cream recipe for you today that we really enjoyed. (Let’s be honest, we will be enjoying ice cream year round, even in the dead of winter, so don’t be surprised if you see another ice cream recipe from me then.) This ice cream is a great taste of fall though, with its mild pumpkin flavor that sneaks up on the finish. Enjoy!

Pumpkin Cinnamon Ice Cream
PUMPKIN CINNAMON ICE CREAM | FOOD LOVES WRITING

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Tim’s Mostly Raw Chocolate Ice Cream

mostly raw chocolate ice cream

When we started registering for wedding gifts last summer, there was one thing Tim really wanted to add: an ice cream maker.

And where I (the impatient, get-it-done type) probably would have just clicked the first version I saw at Target or Williams and Sonoma and rejoiced to have checked something off my list, this man I married is different. He does research.

delonghi ice cream maker

So it was in those final few months before our wedding that we had at least three different conversations about ice cream maker options: the kind where you have to freeze the bowl ahead of time, the kind with the freezing mechanism already inside; small ones, large ones; ice cream makers from Cuisinart, ice cream makers from Italy. Because this was around the time when I was off for a weekend to Oregon, I even remember talking to Kim and Tyler Malek from Salt and Straw about the ice cream maker(s) they use and recommend and why, jotting notes in my notebook to share with Tim.

scooping out ice cream

My Tim loves ice cream. I mean, he loves it. He’s been dreaming of making his own (with raw milk because that’s what we drink) since long before he knew me (there are handwritten notes that prove this fact).

spoonful of ice cream

So having told you all that, I probably don’t have to tell you what happened when, after our honeymoon, opening the handful of gifts at my parents’ house in Chicago that our friends hadn’t already transported down to Tennessee for us, we found one very heavy, very large box sitting amongst them, holding that dream ice cream maker (a Delonghi GM6000, if you’re curious):

those first few weeks back in Nashville, he must have made ice cream eight or nine times.

Literally.

bowl of ice cream

And while I’ve been telling Tim all along, amongst our ice cream night with friends and homemade ice cream at the pie party and quiet nights at home filled with scoops of chocolate chocolate chip or bourbon vanilla or cinnamon or hazelnut coconut chocolate chip, that one of these days, I’ll really have to blog these ice creams, it wasn’t until recently, amidst our raw experiment week, when Tim made a raw ice cream sweetened only with dried fruit (!!), that I got too excited to contain myself.

raw brownie  and raw chocolate ice cream

So, without further ado, I bring you the most interesting ice cream I’ve ever had: Tim calls it raw chocolate. With an ingredients list including raw milk, dried fruit, raw organic egg yolks (does that scare you? read this), cocoa powder, vanilla, gelatin and cream (if we’d had raw cream, this could have been a totally raw version), it’s free of refined sugar and, I can almost promise, unlike anything you’ve ever had: icy and sweet, flecked with hints of raisin (although next time, we might just do dates), refreshing and unique and delicious.

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peanut butter chocolate milk

peanut butter chocolate milk

I told Tim the other day,

you know,

the best things in life

really are free.

____

Like sunlight in the morning:

morning sunlight

And sunsets at night:

sunset

Parks filled with trees:

parks filled with trees

Views like these:

windows in my kitchen

views like this

A day at the lake:

a day at the lake

And the man that I love:

tim

I mean, I don’t know about you, but I need to be reminded of this. Because, as much as I talk about simplicity here, the truth is: I am easily swept away into opinions and concerns that are anything but.

That’s why I’m starting a new series here at the blog (in life?) focused on simplicity—starting with a recipe that’s so easy, it’s honestly ridiculous. Those of you who wanted more Vitamix recipes, here you go! Those of you who don’t have a Vitamix, a regular blender still works.

Behold: time-tested, always delicious, peanut butter chocolate milk.

making peanut butter chocolate milk

peanut butter chocolate milk

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Peaches N’ Green Smoothie

Back when I was keeping regular office hours, breakfast was always tough. I don’t know why it was easy to prepare lunch the night before but then over and over again forget about breakfast, but it was. There were months of quick grabs on the way out the door—a muffin, some leftovers, cookies whenever they were around. (Of course.)

And honestly, even though nowadays I’m most likely still in my pajamas past 10 AM (and you’d assume that such a fact would imply leisurely gourmet breakfasts), I’ll just be honest: in actuality, the biggest thing that’s saved me is the smoothie.

See, sometime last year—around the same time that all kinds of other changes were happening—I started making smoothies. I had made them before (a certain blueberry-orange-banana one made its appearance around here just weeks before my diet change), but this was different.

peaches and greens smoothie

There were bags and bags of frozen fruit, for starters, blended in all kinds of new combinations. In the beginning, it was strawberries, bananas and raw milk. Maybe with cocoa powder added, maybe with yogurt or kefir if I were out of milk. Strawberries turned to blueberries turned to mixed berries and back again. Sometimes there were mangoes or kiwi or pineapple added in. At some point I started adding raw eggs for protein. And a few times, I tried greens like kale—but it wasn’t until this year that greens became a staple, thanks to a few experiences of intensely green shakes (as inspired by the nutritional research and consultation being done by these guys). I felt my tastebuds changing and grew to really want vegetables in my smoothies, too.

Then there was one more thing: last month, when Tim and I went to visit my family for a few days, my dad surprised me with the perfect gift:

a brand-new Vitamix

(I know, I know, but I told you, he is crazy generous).

I almost cried.

Vitamix

So I tell you all that to say, or to explain, that somewhere along the line I became someone who has a smoothie every. single. morning. Like many changes, it happened gradually, naturally, the way changes often do, but when I look back, I’m kind of awed by how different things look.

You know, it’s like the way that you stand your kid against the wall and mark his height each year or, you water your tomato bush every day but then suddenly notice it’s bloomed!. Sometimes it’s not until the looking back that we see change best.

banana

Today, my morning routine is pretty simple: throw ingredients in the Vitamix, pour into glass or old kombucha bottle, and head out the door.

There is always fruit:

frozen strawberries

peaches

and a few big leaves of greens (kale, collards, chard):

collard greens

with liquids—milk or kefir/yogurt with water:

kefir

then I throw in some cod liver oil for Omega 3s (you won’t taste it anyway, and it’s easier than trying to remember to take a spoonful every day) or a few probiotics:

cod liver oil

The possibilities are endless, so things never get boring. And the particular version I bring you today is the one I made Sunday, filled with the flavor of fresh peaches (which were $0.69 a pound last week) and the grassy kick of greens. The name’s a little hokey, but the taste—and the nutritional value—definitely isn’t. Peaches N’ Greens: now that’s a good breakfast.

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