I hope everyone had a wonderful Easter Sunday. I have had a great week, I’ve been sleeping a lot, watching movies, reading and also spending a lot of time with my piano. It’s been perfect. I have also been eating a lot of ice cream.
Ice cream always makes everything better, don’t you think?
I started this rather grey looking Monday with a huge glass of raspberry-lemon infused water while talking to my sister who lives in Amsterdam on skype.
Then I had a late breakfast/early lunch of this lovely bowl of ice cream. Eating colourful food is helping me a lot to get through this long winter in Iceland. It makes it brighter. Especially when it is this delicious too.
Raspberries and chocolate on vanilla ice cream is the bomb. The bomb.
I know I have been posting a lot of ice cream lately. Like a lot. But that’s just what I have been loving the past few weeks. The fruit in Iceland isn’t great at the moment, and I can’t wait for summer to arrive. The winter has been sooo long and dark and cold, and it’s seems like the sun is in another world. I cant wait to start eating summery and fruity salads, juicy melons, sweet stone fruits and fresh wild berries. I have so many ideas for beautiful recipes for this summer! But for now, we will have to settle with a lot of ice cream.
Chocolate Raspberry Sundae serves 1-2
5 frozen bananas
1 vanilla bean
1 tsp raw carob or cacao powder
1/2 tsp cinnamon
1/2 cup defrosted raspberries
1-2 tbs raw carob or cacao powder
water to blend
Throw your bananas, vanilla bean powder, carob and cinnamon in a food processor and process until you get ice cream consistency. For the chocolate sauce, simply blend carob, dates and water until super smooth. If you don’t have a powerful blender, you could also use any liquid sweetener instead of the dates and simply mix it together with a spoon.
Now add your ice cream to a big bowl, top it with raspberries and chocolate sauce.
Ahm. Eat it all by yourself, or share with others if you are so generous. I’m not.