Peanut Butter and Jelly Ice Cream
May 15, 2011 § 27 Comments
Like most others, I look forward to Friday evenings, but one thing that makes it that much more sweet for me is my Friday night after-work yoga practice. I call it my end of the week work detox and I love spending the time on my mat, letting the weight of the week just melt away and disappear. It’s a time for me to collect myself and catch up on the breaths I lost while holed up at my desk. Often times in class we are given the choice to set an intention for class and on Friday evenings I try to focus on things that will help me peacefully say goodbye to the work week and gracefully wave hello to the weekend.
On Friday I drove to class and as I exited the freeway I looked forward to class, ready to go in for a strong class and let go of everything from the previous 40 work hours. But as we got into the flow, something was off. When we stood up from our first standing forward fold I felt the world go black and the room began to spin. I struggled to stay upright and swayed as I fought to keep from passing out. When everything finally cleared, after what felt like hours, I looked around and everyone was still standing – our teacher had given us a few moments to stand and ground ourselves with our eyes closed and I was grateful that no one had noticed. I took it easy the rest of the class.
Work this past week was busy and stressful without much time for me to come up for air, and I think that this extra stress manifested itself in my body. While class was a struggle, as always I still left happy about going and felt I got what I needed while I was there. I came home ready for the weekend, and thought that I would celebrate with a treat. Naturally, that includes a glass of wine but this time I decided that I would turn my treat into an extra sweet treat.
Peanut Butter and Jelly Ice Cream:
1 can full fat coconut milk
1 1/4 cups soy milk
1/2 cup turbinado sugar
1/2 cup First Street creamy peanut butter
1/2 cup First Street strawberry preserves
In a bowl, whisk together the coconut milk, soy milk, sugar, and peanut butter. Let chill in the fridge for at least 2 hours. Freeze in your ice cream maker according to the manufacturer’s directions.
In your ice cream storage containers, spoon a couple spoonfuls of preserves in. Then layer in some ice cream, and some more preserves on top of that. Continue layering until all the ingredients are used up and freeze for at least a few hours, or overnight.
Source: Lick It!
*Note that I am being compensated to write this post, but all opinions are entirely mine.