Okay, so I don’t know what technically the last day of summer is, nor do I really care in terms of food.
I like my ice cream, and I like to eat it whenever I want: summer, fall, winter, spring.
I’m kind of a Blue Bell Ice Cream addict. At any given time, I have at least one 1/2 gallon tub in my freezer…at least. You can imagine my dismay when Ben and I finished off the last of the mint chocolate chip and homemade vanilla on the very same day. It has now been an entire week since that ice cream has been gone and I still have yet to find time to go to the store to replenish my supply.
Quick tangent: Why is there never enough time in the day? Never! On one hand, I am so ready for the day to end by the time evening rolls around. Seriously, the thought of adding a few extra hours to the day sounds like torture.
However, a few extra hours and maybe, just maybe, I could return to being a sane woman that actually gets maybe half of her to-do list done…which is a success in my book.
My mom put it perfectly when she was reminiscing about being a young mother herself. There are days where you literally feel as though you are running a race, sprinting from one responsibility to the next.
Why yes, I agree. However, I think I may have accidentally registered for another marathon rather than a 5k in the race of life because things don’t seem to be slowing down any time soon.
But life is good, and that is…well…good. So no complaints here. Well except for the fact that I am still out of ice cream.
Yesterday I just couldn’t take it any more. I needed an ice cream fix, but the thought of making a late night run to the store after a long day seemed more overwhelming to me than being caught in a raging stampede of wildebeests. You know, those ones that killed Mufassa in the Lion King. Terrible, just terrible.
So what to do? Make your own ice cream. But guess what? You can’t. You can’t make homemade ice cream, good homemade ice cream, without some whipping cream and whole milk. Yeah, those aren’t so much a staple around our house.
But you know what I do have? Plain Greek yogurt, a can of coconut milk, and some Hershey’s chocolate syrup (Ben’s a little obsessed). Tangy Chocolate Frozen Yogurt sounds good enough to me!
Good? It was excellent. So smooth and creamy! It was the perfect texture. Plus I loved its tangy flavor. You know that original tart flavored frozen yogurt that all those self serve yogurt spots have? I love that flavor! Well this frozen yogurt tasted almost exactly like that, only with a rich chocolate kick to it.
And you know what made it even better? Candy! That’s right. Let’s remember I was a madwoman going through serious ice cream withdrawals. You bet I went all the way! I added some chopped chocolate crisp rice candies from Hawaii that a friend sent as a gift, and I was in ice cream heaven.
Someone else was in ice cream heaven the next morning when I went to take photos. Hmm…wonder who?
But it wasn’t all blissful.
Too bad later I read the ingredients on the candies and discovered they weren’t gluten free. There’s nothing more sad than telling your 4 year old she can’t eat the ice cream you just made. Mom fail. But it sure tasted good. The guilt didn’t last too long.
What is your dessert obsession?
- 2 cups plain Greek frozen yogurt
- 1 can full fat coconut milk (13 oz.)
- ½ teaspoon vanilla
- ¼ cup unsweetened cocoa powder
- ⅔ cup Hershey's chocolate syrup
- 2 tablespoons to a ¼ cup sugar (depending on preference)*
- 1 cup chopped candy of your choice
- In a medium sized mixing bowl, combine all ingredients except for chopped candy. Mix thoroughly with a whisk.
- Pour mixture into ice cream maker. Churn according to ice cream maker directions, adding chopped candy the last five minutes of churning. It took my ice cream maker 25 minutes total.
- Serve immediately and store remaining frozen yogurt in freezer in an airtight plastic container.**
**Ice cream will be hard once stored in the freezer. It is best served fresh. If eating leftovers, defrost in microwave 15-20 seconds at a time until able to be scooped.
