Like many, I have a love/hate relationship with airports. Now, I know many people have a hate/hate relationship, but I definitely can see more the benefits.
Take Munich airport for instance. It’s gorgeous. Most glass and an open design, there are stores and restaurants a plenty. There’s free unlimited Wi-Fi with a powerful signal (JFK when will you ever learn?) It also offers travellers armrest-free seating and quiet rest areas with reclining seats. Super comfy. What possibly could you want more?
You’re in a confined space, with plenty of time on your hands.
You can browse the shops, get something to eat or drink, read the New York Times from front to back (when was the last time I’ve done this?), score a twenty-minute massage (pure bliss), even get a haircut.
Unless you’re one of those of workaholics that ever feel the pressure to respond to emails or get work done while in the departure lounge. I mean, I can understand it during a business trip, but on holidays? Really?
Anyways here I am, in Munich airport, waiting to board, writing a post for TIY — which never feels like working btw.
Oh, I also have a humongous Bierkrug filled to the brim with delicious German beer (so not paleo, so really what I wanted/needed!) Which makes this experience even more pleasant.
It’s one of the easiest ice cream recipes ever. OK, not as simple as this one, but still.
Summer means fresh berries are available in abundance. Also, since they are in season, they’re bursting with that unique sweet but tart taste. I wonder how something so delicious can also be good for you.
Berries lend their beautiful color and flavor to this ice cream all the while coconut milk gives a light creamy texture. So delish!
You know what’s the hardest part of this rad ice-cream? The waiting. So hard to wait.
Fortunately I have some waiting for me in the freeze. As soon as I’m home, I’ll grab a spoon and dig in.
Maybe it’ll make me miss Berlin a little less. Maybe. Probably not.
Note. I don't mind the raspberry seeds. But if you do, sieve the berry mixture before putting in the blender with the other ingredients.
2 ½ cups fresh mixed berries (I used a mix of raspberries and blueberries)
½ cup maple syrup
Pinch of sea salt
2 cans full fat coconut milk (I used BPA-free coconut milk)
½ tsp vanilla extract
In a medium pot combine berries, maple syrup, and salt. Bring to a boil then reduce to a gentle simmer and cook for 3 to 4 minutes, or until the berries begin to burst.
Remove from the heat and allow to cool slightly.
Add berry mixture, coconut milk, and vanilla extract to a blender. Process until smooth and creamy.
Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions.
Serve immediately or transfer to a covered container and store in the freezer. Let the ice cream thaw in the refrigeration for at least 20 to 30 minutes before serving.
One serving yields 229 calories, 16 grams of fat, 19 grams of carbs, and 2 grams of protein.