coconut cookies & cream ice cream

I know this combination of flavors might seem a little strange - coconut and Oreos? But I promise you, it's delicious. This is one of the best ice creams I've ever made, and easily the best dairy free ice cream I've ever made (I've only made two, but the first one was pretty bleh.) If you like coconut (or if you're a nursing mama whose baby still can't tolerate real milk and have learned to embrace coconut), you really need to try this...

Ingredients:

• 2 14 oz. cans of Thai Kitchen full fat coconut milk (brand matters here... I've tried other brands and they're not nearly as good)
• 4 eggs
• 2 tbsp vanilla extract
• 6 tbsp raw honey
• Oreos (I used about 15, but I like a lot of cookie in my cookies and cream)
• ice cream maker

Directions:

Set up a double boiler by placing a heat proof bowl over a pot of simmering water (be sure it's simmering and not a full rolling boil, as this will give you better control later). Add the coconut milk and vanilla extract to the bowl. Stirring fairly frequently, heat until the coconut milk is hot but not boiling.

Meanwhile, whisk the eggs well in a separate bowl. Once the coconut milk is hot, add a ladleful to the eggs while you're whisking - you want to bring the eggs up to the temperature of the coconut milk without scrambling them. Add in another ladleful of hot coconut milk to the egg mixture while whisking. Take the now hot egg mixture and whisk it into the bowl of coconut milk on the double boiler.

Now, whisk constantly until the mixture thickens to a custard. This may take several minutes. If it's getting too hot and starting to scramble, remove from the heat immediately but keep whisking, then return it to the double boiler. Once it has thickened to a custard, remove the bowl from the heat and let it cool.

Once the custard is cool enough for you to stick your finger in it and hold it there without burning, whisk in the raw honey. Put the custard base in the refrigerator for at least 6 hours (preferably overnight). Freeze in your ice cream machine per the manufacturer's instructions, adding in the Oreo cookie chunks once the mixture has started to freeze a bit.

Straight out of the machine this ice cream has a creamy soft serve texture. If you store it in the freezer for later, just let it sit at room temperature for about 10 minutes before eating to let it soften up a little bit.

Recipe adapted from Caveman Food

no moo for me

I mentioned in my Link Love post a couple weeks ago that I had to give up dairy for a while because Emma is super sensitive to milk protein. We thought we just had a really fussy baby on our hands, but after describing her symptoms (I'll spare you the details) my lactation consultant suggested cutting out dairy to see if they improve. A life without dairy sounded truly awful. Just look at my bio... cheese and ice cream are among my favorite things in the whole world! BUT, this is my baby we're talking about - and if cutting out dairy meant a happier, less gassy, etc. (trust me you don't want me to elaborate) baby, then it was worth it. So off I went, kicking and screaming (okay, mostly just whining and pouting) into the land of the dairy-free. And within 48 hours, Emma was like a whole new baby. She slept better during the day, she fussed WAY less, and her diapers were far more pleasant to change - well, as pleasant as that sort of thing can be. As much as I hated cutting out dairy, I found myself wishing we'd known to try it much sooner than 2 months in.

So what can't I eat? More than you'd think... milk, butter, cheese, ice cream... the list goes on and on and on. My biggest challenges so far have been eating out and traveling. I now have to be that person who asks what stuff was cooked in, does it have this, does it have that. It's not the asking I mind so much, it's the having to make sure all the things I really want to be included are left off the plate. It's amazing how much stuff includes dairy. Stuff you wouldn't think - like BBQ potato chips. I will say that the FDA has done a fantastic job of updating the labeling requirements for packaged foods. It very clearly states on most foods "CONTAINS MILK." Very helpful.

Where does that leave me? Well, wouldn't you know it - Emma's also sensitive to soy (which is fairly common among babies with a milk protein intolerance), which is unfortunate because there seems to be a soy substitute for almost every dairy thing you can think of. So, I replaced regular milk for almond milk in my cereal. My favorite brand I've tried is Almond Breeze (Original.) I replaced coconut ice cream for the real thing (a poor substitute, but it helps partially fill a gaping void.) If we absolutely have to use butter in something we use these Earth Balance vegan "buttery sticks." I've found myself pulling Elie Krieger's book The Food You Crave off the shelf quite a bit because healthier recipes often get that way because they exclude dairy.

I'm nearly 2 months in, and while it has gotten easier, I still have to fight the urge to start gnawing on the big block of Tillamook cheddar that's currently in our fridge. I thought an upside to all this would be that the rest of my pregnancy weight would fall off, but I've been hitting the coconut milk ice cream pretty hard in an effort to curb my dairy cravings, so I've only lost another pound or 2. I really am going to have to start working out again. Depressing.

I've read that a lot of babies grow out of their milk protein intolerance around 6 months, which would be just in time for the holidays. I've already let Santa know that all this girl wants for Christmas is a pint of Haagen Dazs in one hand, some baked brie in the other, and a gigantic chocolate milkshake to wash it all down with. Yep, definitely going to have to start working out again.

PS... did you know that Oreos are completely dairy free??! It's sort of frightening that a chocolate wafer and cream cookie has zero dairy in it... but not so frightening that I won't eat them. Let's not get crazy here, folks.