We finally got an ice cream maker! I've been making some raw ice creams, but this one has to be my favorite. It is sweet, and refreshing. Great for summer! The texture for this ice cream is probably not as creamy as some, but it is really good. This recipe is also quick and easy to make. Hope you enjoy!
This is so cooling and vibrant on a hot summer day. There are other versions of Ajo Blanco on this site, but this is my version. I think as close to the traditional version as you can get but without the white bread the Spanish normally add! I spend alot of time in Spain where this dish is a classic and takes advantage of the wonderful wonderful almonds they have there. Traditionally, the Spanish use blanched almonds, but I prefer them in their natural state of course. This dish tastes better the longer you leave it and after two days, taste fabulous.
I wanted to make a popsicle that was close as I can get to a coconut popsicle I had tried when I was eating cooked. So when we had young coconuts, and it was almost 101 degrees out, I came up with these. Enjoy!