Normally, I would rush out to grab a large bowlful of snow and drench it in milk, vanilla, and sugar and then proceed to devour the entire bowl.
Last year I tried making snow ice cream with honey and that did not work. Not even a little bit. This year, I should have just gone the Laura-Ingalls route and tried the maple syrup snow treat, since it would be technically more Whole30-friendly than what I'm about to confess that I did.
|Snow waiting to be sculpted..into ice cream|
I made snow ice cream with sugar. *embarrassed face*
Before you pooh-pooh me for disrupting the Whole30 for the sake of that dread abomination, sugar, let me tell you what else I put in the ice cream.
|Snow with vanilla and sugar|
I tried my hand at what a lot of people already do on a regular basis, but is something I don't do often: experimenting in the kitchen! And it was fun! The Queen Mother suggested that I try a dairy milk alternative, so I did. Two, in fact.
Into the first bowl went full fat coconut milk. Into the second bowl went cashew milk. By the way, I'm kind of liking cashew milk and might try making my own soon.
|Left: Coconut milk ice cream|
Right: Cashew milk ice cream