Hey Friends!

Here’s a recap of my super chill Valentine’s Day.

I did some yoga at my new studio, Yoga Works Pasadena. Check them out!

After some hard work in my stretchy pants, my beloved and I headed downtown to a Los Angeles favorite, Urth Caffe.

Here’s a great example of why Urth Caffe rocks my socks. They don’t charge extra for almond milk and they put a sunny sun in my foam!

Then we came home and had a foodie night in the abode. If you read Friday’s post, you will remember that my amazing husband made me dinner. I really can’t remember the last time that happened. So it was pretty special.

Dessert was my project, and I’m pretty sure I dominated.

Exhibit A: Vanilla Bean Ice Cream

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If you have access to an ice cream maker and you do not make this, you are a crazy person. Straight up LOCO.

The brownie recipe is on deck for tomorrow. I don’t want to bombard you with too much awesome all at once.

Dairy-Free Vanilla Bean Ice Cream

6 eggs, separated and room temperature
1 c. natural sugar (dates, maple syrup, honey, coconut sugar, etc.)
3 c. coconut milk (full fat)
2 vanilla beans

dash of sea salt

1. With a hand mixer, beat egg whites until stiff. Set aside.
2. In another bowl, beat yolks and sugar until sugar is dissolved and well combined.
3. Add coconut milk and the scraped out portion of the vanilla beans and mix well.
4. Fold in egg whites until combined.
5. Chill mixture for an hour or so.
6. Add to ice cream maker and follow the directions given for your machine.
7. Once ice cream is done churning, serve with warm brownies or pack and freeze for later.
8. If frozen, let it sit for 5 mins or so just to soften a bit for scooping.