Callie Blount of Luv Cooks and I have known each other since college. Recently, we reconnected to discuss our love and passion of food. We are both advocates of bringing people back to the table and inspiring relationships through the food that we cook. Her sweet Southern charm shines through her writing and her cooking. Enjoy her recipe, and make sure to follow her blog!
Sometimes, there are moments in life that seem too good to be true. The ones where you stand back and go, “Wait, what just happened?”
I’ve had several of those lately. The first came this February at the Food Media South conference. I was there trying to learn how to be better at- well- everything that has to do with food. I learned a ton. Breakfast and lunch were delicious. But the coffee? Spectacular.
Growing up in Alabama, I am a huge fan of Royal Cup . Their passion for excellence and high-quality roasts make for a great coffee experience. My all-time favorite Royal Cup blend is Fancy Gourmet, a perfect, medium roast with full body and a divine richness. Once I realized they were in charge of keeping us fueled at the conference, and nearly assaulting the Royal Cup staff with my enthusiasm for their roasts, I was introduced to Mike Powell, Regional Manager at Royal Cup. After sharing with him my love for their product and a bit about Luv Cooks, he promised to send some Fancy Gourmet my way. And just like Royal Cup always does, they went above and beyond and sent a beauty of a package, overflowing with bags of Fancy Gourmet, Royal Cup mugs, lip balm- and a beautifully hand-bound book full of quotes on excellence (marked by their H.C. Valentine brand). Luv.
I also knew that to those much had been given much was expected. I knew I wanted to give Royal Cup a great recipe on the blog. And I knew in order to be great it had to come from my heart.
One of my favorite things to do with my dad is drink coffee. He is now a decaf guy (the regular version makes his hands shake before surgery), but we both share a love for a great, dark-roasted cup. He takes his black with honey; mine comes with cream, sugar, and more cream. Our perfect recipe? Coffee ice cream. With honey.
My second moment came last Saturday with my friend Heather Brown. She and I were given the awesome opportunity to style a “How to Be the Hostess with the Mostest” ice cream and cookies party for The Shops of Grand River. The ice cream bowls from the Le Creuset store in this shoot are adorable and I wish I owned them all! The platter is pretty too.
So y’all, in the spirit of our upcoming summer, and living in awe of life and those moments where we look back in complete gratitude and amazement- make some homemade (dairy-free!) ice cream, bake some cookies, and enjoy every bit of it with the ones you love. Because those are the memories that last longer than just ice cream (especially in the South:))
- 14.5 ounces coconut cream (from two cans of chilled coconut milk*)
- ¼ cup Royal Cup coffee
- ½ cup vanilla almond milk
- 2 tablespoons good quality honey (plus more for drizzling)
- ⅛ tsp salt
- Line a loaf pan with parchment paper.
- Pour coconut cream, coffee, almond milk, honey and salt into a large bowl. Using a hand mixer, mix on medium high for about one and a half minutes, until the mixture is creamy and smooth.
- Pour the mixture into the parchment-lined loaf pan. Freeze for at least four hours.
- Once the ice cream has been in the freezer for four hours, take it out and put it into the metal bowl of a stand mixer. Mix on low to medium for about a minute. This softens the cream mixture to about soft-serve consistency. If you would like more of an ice cream texture, put the softened mixture back into the loaf pan and re-freeze for 30 minutes.
- Once left in the freezer for 30 minutes, put the hardened cream back into the stand mixer and mix once more (for a minute or so). Serve immediately, or continue the whipping process until you reach a desired consistency!
- *The best way I have found to make coconut cream is to pour two cans of full-fat coconut milk in a glass bowl, cover with plastic wrap, and chill overnight in the fridge. Once you are ready, simply pour the milk over a metal strainer. The chunks that have hardened are the cream; the liquid you can save for other recipes that use coconut milk! #yum
This was shared with us by Luv Cooks. For the original recipe, click here.