last night we had a celebratory ice cream party, using two recipes from chickpea magazine (you know, that magazine we just put out, if you hadn’t heard!) - our new-and-improved vegan nutella and the espresso ice cream (except we don’t keep coffee in the house so we just made it vanilla.) if you are allergic to nuts, try some other kinds of ice-creamy desserts to eat before the temperatures really start dropping.

if you haven’t read the magazine yet, check it out. if you want to submit something for the winter issue, please don’t hesitate, we’d love to see what you’ve got! :)

i love eating banana ice cream for breakfast, because whenever someone tries to fat-shame me i can be all like “look, it’s just bananas and cocoa powder! jerk!” (although, with this one, i swirled in this stuff because i love it so much. YES.)

strawberry pecan ice cream

in your blender, mix 2 parts frozen, sliced banana with 1 part fresh or frozen strawberries. add in a little brown sugar. top with pecans! (you could even toast the pecans coated with some maple syrup and cinnamon mmmmmm)