I’m not an angry birds aficionado. And I lie. A lot. Not really, because I am a terrible liar. But I do try. And mostly I try to lie about things like being an angry birds aficionado. Because I seriously love Angry Birds. I can’t even say it enough in this paragraph, apparently. Heh. And, for whatever reason, I always feel like I’m playing it right when I’m getting hungry for the snack-thing in the afternoon. You know, that weird hour after the kids have gone down for a nap and you have nothing to do for a little while. And a snack sounds great. I’ve decided to make my playing experience more fun this week and have a little Angry Birds No-Churn Lemonade Ice Cream to go with. And you can thank me later, after you wipe that drool off your chin. Heh.
Can you guess which bird is my favorite? It’s not the black one, although my son assures me that this is the most powerful bird–the most “deadly” to use his word. But I’m all about that yellow bird. It’s the cutest thing. And throwing him–it–that–and when…regardless, I seem to make the BEST hits with that ridiculous yellow bird. The red one can go jump off a cliff…I can’t hit the broad side of a pig for my life with that red thing.
Anyway, the Lemonade Ice Cream, all vegan and gluten-free, is totally a homage to the yellow bird of awesome. I love that little bird and he makes me think of lemonade and summer–and knocking over piggies that deserve to D-I-E. Heh.
Angry Birds No-Churn Lemonade Ice Cream
Thus, I come to the part of the program where I finally share my recipe–and not just my love of the little bird-of-yellow. Heh.
If you love this recipe–or if you have a request for something else, drop me a line! I’d love to hear if this is just the best, if your kiddos love it…or if you’re just giggling at me (but I know your mouth is watering for a bite). Seriously.
I've decided to make my playing experience more fun this week and have a little Angry Birds No-Churn Lemonade Ice Cream to go with. And you can thank me later, after you wipe that drool off your chin. Heh.
- 4 cans coconut milk
- 1 3/4 cup powdered sugar
- 1 small box lemon jello
- red sprinkles
- Open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
- Add the powdered sugar and jello.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- Spoon into a bowl you can freeze this in.
- Generously sprinkle the red sprinkles all over. All over. Generously.
- Then, drop it in the freezer for 2-4 hours.
- Remove from freezer and devour, my lovelies! LOL!
Don’t forget to hit me up with a comment below! And wipe the drool off your face, it’s getting a little distracting…LOL!
Oh, and because I love you–there’s a giveaway…