It has been hot here!
Like, hibernation in the basement HOT. Cover the windows, turn on the fans, and wait until September HOT. Yes, admittedly I’ve thought – more than once – how fall just can’t come soon enough.
Jason loves the heat. He voluntarily goes outside (I know, right?), takes off his shirt, and lets the sun soak into his skin. I prefer dark closets or air conditioned cars. I guess that’s the difference between a dark-skinned Egyptian and a freckled-faced, Oregon-born, redhead. It’s not that I don’t want to love summer. I do, really. It sounds nice (kind of) to venture outside and go hiking, swimming, or lay out on a sandy beach – okay, not that last one. But truth be told, and it took me 30 summer to admit it, the sun is just not my thing.
You wanna know what is my thing?
Cold summer cocktails. Yep, I’ll be sitting the the shade, sunhat on and covered in sunscreen enjoying my icy cold beverage while you and the sun do your thing.
Or in this case, eating popsicles.
This summer I have the deliciously delightful opportunity to work with Coconut Bliss. You know, that amazing coconut based ice cream that blows all other dairy-free ice creams away. Not only does Coconut Bliss make the creamiest, most decadent vegan ice cream on the block, they do so with all-natural, organic ingredients that are kind to both people and the planet on which we live. And because I get to work with them I am always experimenting with new ways to enjoy their variety of ice cream flavors (other than eating it straight from the pint, which I do plenty). Last month I shared these Salted Caramel and Dark Chocolate Ice Cream Sandwiches and I have big plans for the Pineapple Coconut in the future, but this month – maybe it’s because of my recently sleepless nights or perhaps my significant reduction in coffee drinks – I knew that I needed to do something with their creamy and oh-so-luscious Cappuccino ice cream.
So about a month ago I started dreaming up a boozy frappucino-like milkshake using the Coconut Bliss Cappuccino ice cream. After playing around with the idea and testing out a few things, I remembered that everything (almost everything) tastes better on a stick and as I imagined it would, it did.
Coconut Bliss‘s super decadent, lightly flavored Cappucino ice cream lends itself perfectly for these frozen mocha popsicles. Creamy, rich, and with a little kick they are the perfect treat to cool down a hot day. So if you’re looking for me this summer, I’ll be hiding safely indoors, chowing down on these in the cool comfort of my dark basement.
Read my full Coconut Bliss review here.
- 1 pint Coconut Bliss Cappucino Ice Cream
- 1/2 cup almond milk (or non-dairy milk of choice)
- 1/4 cup chocolate sauce (I use Holy Kakow!)
- 2 ounces vodka
- 1 ounce kalua
- Combine all the ingredients in a blender or food processor, blending until smooth. Pour into popsicle molds and freeze all the way though. At least 6 hours.
- If you're feeling fancy, drizzle some chocolate sauce over the frozen popsicles and refreeze for 10 minutes before eating.
The generous people of Coconut Bliss are offering yet another giveaway today with some awesome prizes that will help you cool down during these hot days of summer.
Contest open to U.S. residents only.
And stay tuned for next month’s Coconut Bliss ice cream bonanza!
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