Yesterday, I conveniently stumbled upon the farmer’s market when I was out running errands on my bike. It’s sad, but I literally never make it to the farmer’s market … for some reason, I always forget or don’t prioritize it. This time, it worked out like a charm, except I couldn’t get much stuff since I was on my bike and only had a small backpack. Needless to say, I still left with a few goodies and I think it’ll help me remember to go regularly from now on. Local, grass-fed ground beef is only $5.99/pound! That alone is reason to frequent the farmer’s market. From the same meat supplier, I also bought some buffalo jerky and there’s no sugar or wheat ingredients. It’s so hard to find pure jerky and even though it was kind of pricey (mainly because of it being buffalo), I decided to try it out. I’m glad I did too … it’s awesome stuff!
On another note, remember that almond butter freezer fudge I made on the Fourth of July? Well, I got the idea yesterday to chop it up and use it in homemade ice cream. For those who don’t know, summer finally arrived in Portland and even though ice cream tastes good anytime, it’s extra satisfying when the weather is hot!
To my ice cream maker I added, one can plus one 8.5 oz box Aroy-D coconut milk, a couple grinds of Himalayan sea salt, and a few drizzles of honey (probably 1/2 – 1 Tbsp). While the mixture churned, I chopped up some almond butter freezer fudge and added it to the mix. The amount can be to your liking, but I added a moderate amount. Then, I let the ice cream finish churning. It churned for 20 minutes total.
The ice cream turned out AMAZING! I was happy that the fudge didn’t get super hard in the mixture — it actually softened a bit. It’s unpleasant when certain ice cream mix-ins make you feel like you’re going to bust a tooth! To my surprise, Jesse even loved the ice cream. Normally, he doesn’t care too much about ice cream since he doesn’t really like frozen desserts, but this one caught his heart. Double win!