I’m leaving for a wee trip to Ireland next week and I’m getting SO excited. I don’t work a very exciting or lucrative job, but I’m so blessed to be able to manage my finances enough to go on these adventures around the world. I tend to complain a lot about my circumstances right now sometimes, but I am actually so lucky to have friends in different countries and the chances to explore new and old places. I’ve been to Ireland three times now, and it never gets old. It’s a small country but I still have so much to see and I can’t wait till I’ve walked every inch of it (and I one day call it home.)

I’m also going to be reunited with my love! I haven’t seen him in nearly 6 months and it’s going to be so sweet to reconnect in the city we met. Long distance is rough, but there is some excitement too! Getting off the plane and seeing them for the first time in months is bliss.

On another note, this ‘ice cream’ is just what you need for the up coming heat. I wanted to share something easy and more for the every day thing to keep in the freezer when it’s hot and you need something to cool down and satisfy your sweet tooth. And activated charcoal is so cool! I know, its so trendy right now but I love experimenting with it. It’s a digestive cleanse and is great for gas and bloating. It also helps with hangovers so I guess it’s great for the night after as well! And in all honesty, aesthetically it’s just a beautiful black colour that brings so much to any dish.

I hope all my fellow dairy sensitive friends out there enjoy this super easy fun summer treat!

Ice Cream

2 1/2 cups cashews
1 can coconut milk
5 tablespoons maple syrup*
1 tablespoon activated charcoal
1/2 teaspoon salt
1 vanilla bean


-Soak cashews for at least two hours.
-Blend cashews, three tablespoons maple syrup, salt, vanilla bean contents and the top fatty part of the can of coconut milk.
-As it’s blending, slowly add the watery part of the coconut until its a thick and creamy texture and not too runny. You may or may not need all of the ┬ácoconut water depending on how well it all blends.
-Pour mixture into pan.
-Mix activated charcoal and one tablespoon of maple syrup together and swirl through ice cream.
-Swirl remaining tablespoon of maple syrup through ice cream till you get your desired design.
-Place in freezer for around 2 hours before eating.
-If leaving in freezer for longer, defrost for 30 min so it is easier to scoop out.


* Feel free to add more maple syrup if you desire a sweeter treat, or substitute with honey or yacon syrup.