Cake and ice cream. The only two ingredients necessary for a birthday, as far as I’m concerned. Sure, like most folks in their late 20’s I’ve been celebrating in a more, um, Dionysian fashion in recent years, but at the end of the day – my birthday! – all I want is cake and ice cream. Coconut ice cream. Preferably with big chunks of avocado.
This, as you might predict, gets a bit tricky when you find out you have a wheat allergy. Bye-bye cake. Bye-bye maltodextrin-infested grocery store ice cream. And let’s complicate matters further with a low-carbohydrate eating plan and a craving for a birthday-friendly dessert. Sad face.
Clearly, it’s time to break out the immersion blender.
Oh, yes. This is the point where I throw caution to the wind and embrace my inner DIY-er. I try to make sugar-free, wheat-free, dairy-free “ice cream” from coconut milk.
And y’know what? It worked. It’s creamy. It’s rich. It’s sweet (but not too sweet). I’m happy to forgo the cake in favor of a bowl of this coconut loved heaven with generous slices of avocado on the side. Birthday ice cream craving satisfied. Tummy happy. New year’s resolutions unharmed. We all win.