Holy please stop the calendar from flipping so fast – it’s already the end of July! July 22 to be exact, which means that it’s time for a Recipe ReDux post, but I also just realized we’re heading into the last unofficial month of summer already! Yikes! To make myself feel just a little bit better about the fact that time really does fly when you get old, I have a decadent little treat to share today. The theme for this month’s ReDux is A Spirited ReDux, and we were challenged to share our healthy recipe with spirit- ie spirits, extracts, and other alcohols. I didn’t realize it until I started looking through some of the recipes on this blog, but I guess I do use wine and spirits quite often in my cooking. Of course I love to cook with wine – it’s essential in my risotto recipes, and I love a touch of sherry in my Butternut Squash and Green Apple Soup. I couldn’t live without homemade Bourbon Vanilla, and let’s not forget about my Merlot Berry and Dark Chocolate Sorbet. So if that’s not enough spirited recipes to tempt you yet, how does Kahlua Cocount Ice Cream ~ topped off with a Kahlua laced hot fudge sauce sound?
OK. I might have overlooked the “healthy” part of this recipe challenge. But as you know, I am a big fan of “all things in moderation”. You definitely don’t need to use full fat coconut milk in this recipe – it is so ridiculously rich and creamy as it is.
So make this recipe when you’re having a few friends over for dinner (or just dessert), and enjoy just a small serving while you savor every minute of the rest of summer. FYI as usual, I adapted the base for this ice cream from my favorite ice cream cookbook ever – Jeni’s Splendid Ice Creams at Home. I’m hoping you have an ice cream maker. If not – get on it!!
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Is summer flying by for you too? Do you make your own ice cream?
Don’t forget to check out some of the other Spirited Recipes from the kitchens of the Recipe ReDuxers ~ and Eat well!