Happy 4th everyone! As I sit in the SFO airport terminal waiting to fly to Boston (!) I hope all of you are enjoying this beautiful summer day, sprinklers, sparklers, and of course most importantly some mouth watering desserts!
Please take a moment today to think about all of the brave men and women who devote (and have devoted) their lives to keeping our country free. And safe.
And thank you to my hubs and all our military family and friends xoxo
So for the past week I’ve been super hungry after dinner, like reeeaaallly hungry (and no, I’m not pregnant hah! That would have a post all on its own filled with tears and self denial –no offense to those who are with child…) and late last night I decided something Christmasy would satisfy my tummy. So I came up with Peppermint Ice Cream!
This ice cream is the best I’ve made so far. It got so creamy and stayed creamy even after it froze overnight in the freezer – not icy at all like most homemade ice creams!
I didn’t have any eggs left over (because of the gross amount of baking I did last week) and Beau and I try to limit our dairy so I googled “vegan peppermint ice cream” and came up with a few good ideas on how I should make it!