And here comes some more chocolate…but with video this time!
Oh my gosh, yes video. It is no perfect, gorgeous video, but it is fun – and my very first attempt.
In the midst of running around like a mad person last week and not even remembering what I did, let alone what I made, I decided it was high time to enter into the world of video. What I was thinking I have no idea, but I was just set on it. It had to happen. So I called in the troops. Actually, I called in my younger brother Kai who makes snowboard videos that are kind of amazing…his food videos? Well, they need a little work. Or I need some teaching, more time and patience.
It was pretty fun to do something out of the norm though. Not just cook, shoot, cook shoot. Video is unknown territory for me, so my anxious self was all kind of nerves.
I think I tried to scrap the project like twenty times, but thankfully I had Kai there to slap some sense into me. Plus, he just makes things fun and a little less serious, which is really good for me. I have to say, normally I love working alone and having it super quiet (which never happens), but this day was pretty fun and I laughed a lot. I think I need to do a whole extra video of just the screw ups. There were a lot.
A few notes:
1.) Yes, those are burn marks all over my arms. The oven hates me…fine, I am not the least bit careful.
2.) I love rings and colored nails, but I have none in this video. That totally bummed me out. Oh and my hands look funny.
3.) You would think since I went to LA to attend a Fashion Design School I might have put on one of my cuter outfits, but like I said, I just decided one day I wanted to make a video. Also, I try not to wear cute clothes while cooking. I ruin them all if do. So I wear my brother’s Burton shirts and striped socks and I rock the messy hear. All day long. And yes, I know I look sixteen.
4.) Yes, I am still doodling on my hands with spring colored pens.
5.) The set up for the shoot was not my idea and not how I normally set things up for my photos, but I had to make do with what I had. It worked.
6.) Ice cream is not only the worst thing to photograph, but also to video tape. Especially on the sunniest day imaginable.
7.) Oh and no lie, keeping the cat out the video was the hardest thing. Don’t worry, he never actually got any ice cream… or cookie dough.
So a little about the blizzards though. They are probably one of my only vegan friendly desserts, but also one of my favorites. Personally, I do think butter works best for the cookie dough, but if you are vegan coconut oil or even coconut butter both work really great. If you are not a fan of coconut I honestly think you will still love this. I tricked the whole fam with these. No one ever knew there wasn’t any eggs or milk going on in these blizzards. Kai kept asking me what that stuff in the cans was and I just said you use it for making for ice cream.
Worked like a charm.
DQ is probably my family’s favorite place to go out and actually buy dessert. We are not huge on the fancy expensive ice cream shops, so blizzards and really even just plain old DQ ice cream, is our favorite.
I have wanted to try coconut ice cream for forever now, so I just went with it. SO freaking creamy!!! Like wholy moly, it’s awesome. The huge bonus is that is so incredibly easy to make. Just remember to keep an ice cream bowl in the freezer at all times. Yah, ALL TIMES. That way, you can have this ready to go in thirty minutes… any day you want. Awesome.
Chocolate Coconut Ice Cream Cookie Dough Blizzard.
Yields: ABOUT 1 1/2 QUARTS (3-4 BLIZZARDS)
- Cookie Dough
- 2 tablespoons roasted cashews
- 1/2 cup butter, vegan butter or coconut oil (butter works best, but coconut oil also works really well)
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- pinch of salt
- 3/4 cup mini chocolate chips (use vegan if needed)
- Chocolate Coconut Ice Cream
- 1/2 cup pure cane sugar or granulated sugar
- 2 cans full fat coconut milk, chilled
- 3/4 cup cocoa powder
- 1 vanilla bean, seeds removed
- 1 teaspoon vanilla extract
- pinch of salt
*Make sure to put your ice cream bowl in the freezer the night before.
!Make the Cookie Dough
Add the cashews to a food processor or high power blender, process for 2 minutes or until the cashews are a fine powder. Add the butter (or coconut oil), brown sugar and vanilla and process another 30 seconds to 1 minutes or until smooth and creamy. Add the flour and salt, process until combined. If the mixture seems dry add a tablespoons of milk or water. Stir in the chocolate chips.
Line a baking sheet with parchment and spread the cookie dough out in an even layer about 1/4 inch thick. Place in the freezer until ready to use. Chop into small chunks.
!To make the Ice Cream.
Add the sugar to a food processor or high powered blender. Process 1-2 minutes and then add the coconut milk, cocoa powder, vanilla bean seeds, vanilla extract and salt. Process one minute or until smooth and combined. Pour the mixture into a 2 to 4 quart ice cream freezer bowl and process for 20 to 25 minutes.
During the last five minutes of the churning process add the cookie dough chunks. Churn for 3 to 5 minutes longer. Serve immediately and freeze any remaining ice cream.
*I find it is best to use cold coconut milk, but room temperature milk should work fine as well.
Oh, and now that it is officially spring ice cream is totally cool, right? K, good because I am gearing up for more.