Dessert, Eat Well, Food, Raspberry Ripple Ice Cream

Happiness + Raspberry Ripple Ice Cream

It’s #FoodieFRIDAY!

I love looking forward to this time where I can share my life tidbits from the week along with a delicious recipe!

Coming up it’s this Raspberry Ripple Ice Cream that is super simple to make.

 

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But first! Today is also International Happiness Day. Isn’t that a beautiful thing to hear? We don’t need an official day to reflect on our happiness. But I thought I would take this post to do some soulful reflecting on this thing we call happiness.

Happiness is an interesting thing.

It’s an emotion we seek. An emotion we gravitate to. Happiness is infectious.

Even hearing the word HAPPINESS exudes tingling emotive molecules that makes us feel alive. In my recovery journey from my eating disorder, I learned a thing or two about how important happiness is to our life and well-being.

You can read about my first and second post of my recovery journey here. I will put up the third part soon 🙂

 

For most of my life I didn’t know how important it was to keep in check our emotional well-being. I was raised in a culture where it’s not good to show emotions or that it’s unacceptable to just cry and let it all out sometimes. I was constantly told to ‘be strong’ or ‘get over it’. But in my recovery, what I learned it’s the contrary.

We are emotional human beings. Our emotions are there not for us to deny, but to listen and heed to.

Embracing, listening, and taking care of our emotions is as important as we take care of our physical bodies. What’s even more cool is that our emotions can be our internal meter that tells us how true our lives is to who we are. Our internal happiness meter can also tell us how much fulfillment we are getting from our lives.

When we feel happy, we are flowing with life. The emotion washes over us and we feel completely immersed in whatever we are doing at that moment. If we’re not happy, we tend to  feel like we’re struggling, or that we are only doing things just for the sake of doing it. We sometimes feel drained or a certain emptiness that we can’t really put a grasp to, but we know the hole is there. This may lead us to seek things to feel up that hole- money, food, people’s approval, materialism; a temporary fix that may fill up that hole but then when it passes we’re left seeking out, yearning, grasping for our next fix. The crave for false happiness is an addictive cycle to be stuck into and sometimes we might not even be aware of that we are chasing it. For years, I chased this false sense of external happiness without knowing that I was even chasing it.

Chasing it left me drained, empty, and in a bottomless hole of severe crippling depression. The cure wasn’t found in a pill. The cure was realising that we don’t find happiness; but that happiness is already ours.

So I stopped chasing for it. Instead, I learned to pay attention to when this feeling of happiness washes over me. I found that I feel happy when I’m writing, baking, creating, randomly doodling, painting, running, making and drinking coffee, having soulful heartfelt reflective talks. Nothing makes me more happy than being able to be myself and sharing this with others.

If you follow me on Instagram, I shared earlier this afternoon that:

Happiness is not found in the material things. Rather, it is in the energy of when we lose ourselves in being fully immersed in the things that we do. In that moment, our physical selves disappear and we are fully giving our hearts to our craft. It is from this place, that we can truly connect and touch the hearts of others.

 

It is not the pursuit of happiness that we are after, but rather the contentment of being ourselves. Click To Tweet

When we listen to our internal meter of happiness, we feel fulfilled because we are being true to who we are. Everything we do is borne out of that heartfelt place of happiness. Everything we do will give us that emotive tingling of emotion that makes us smile to ourselves.

What’s so beautiful about happiness is that when we take care of our own happiness, we let others feel it too. We can connect to others from a place that is fully authentic from our hearts that it touches theirs too.

 

Here is the recipe for the Raspberry Ripple Ice Cream!

 

Ingredients:

For the ICE CREAM

-A handful of frozen raspberries 

-A frozen banana (sliced)

– 1 Tbsp of almond butter

-A splash of almond milk

-Chocolate Sprinkles (optional but essential for extra yumminess)

 

For the CHOCOLATE SAUCE

-2 Tbsp of coconut oil

-1 Tbsp of raw cacao powder

-1 Tbsp of maple syrup (or another sweetener you prefer)

 

-Toasted roughly chopped walnuts to decorate the cones

 

Instructions:

To make the CHOCOLATE SAUCE:

1. Place a bowl over a pan filled with water. Heat up the pan until the water is almost to boiling, then turn down the fire to its lowest setting. Put the coconut oil in the bowl and let it melt. Then, put in your sweetener and cacao powder. Take it off the heat once it incorporates together. Be careful to not over do it as the chocolate sauce might start to burn.

2. Let the sauce cool slightly. Once it is cool to the touch, dip or pour it over your favorite ice cream cones. You may need to do several layers of chocolate, depending on your desired level of thickness on the cone.

3. Chop roughly some walnuts or your nuts of choice and toast it over a hot pan. Sprinkle the nuts onto the chocolate covered cones.

4. Wait patiently, until the chocolate sauce solidifies over the cone.

 

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To make the ICE CREAM:

1. Freeze your bananas and raspberries overnight or for at least 3 hours.

2. Blend the sliced bananas, raspberries, almond butter, with a splash of almond milk (or your choice of milk) in a blender. Use just enough milk to help blend it together but still have that thick creamy consistency. Using a rounded spoon or an ice cream scoop, scoop the Raspberry Ripple Ice Cream onto the chocolate covered cone. Sprinkle some chocolate sprinkles over it too!

3. Eat immediately 🙂

 

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  raspberry ripple ice cream

 

Take some time to reflect on what makes you feel happy this weekend! 

If you do make this Raspberry Ripple Ice Cream, tag me @wellnesstogo and #wellnesstogo, or share it via Facebook and tag the Wellness to Go Facebook page to it. I love seeing your creations!

 

Love and Happiness,

Gaby

 

 

 

Raspberry Ripple Ice Cream
 
Prep time
Cook time
Total time
 
No churn super simple Raspberry Ripple Ice Cream + Chocolate Covered Cones studded with toasted walnuts.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 3 - 4 scoops
Ingredients
  • For the ICE CREAM
  • -A handful of frozen raspberries
  • -A frozen banana (sliced)
  • - 1 Tbsp of almond butter
  • -A splash of almond milk
  • -Chocolate Sprinkles (optional but essential for extra yumminess)
  • For the CHOCOLATE SAUCE
  • -2 Tbsp of coconut oil
  • -1 Tbsp of raw cacao powder
  • -1 Tbsp of maple syrup (or another sweetener you prefer)
  • -Toasted roughly chopped walnuts to decorate the cones
Instructions
  1. To make the CHOCOLATE SAUCE:
  2. Place a bowl over a pan filled with water. Heat up the pan until the water is almost to boiling, then turn down the fire to its lowest setting. Put the coconut oil in the bowl and let it melt. Then, put in your sweetener and cacao powder. Take it off the heat once it incorporates together. Be careful to not over do it as the chocolate sauce might start to burn.
  3. Let the sauce cool slightly. Once it is cool to the touch, dip or pour it over your favorite ice cream cones. You may need to do several layers of chocolate, depending on your desired level of thickness on the cone.
  4. Chop roughly some walnuts or your nuts of choice and toast it over a hot pan. Sprinkle the nuts onto the chocolate covered cones.
  5. Wait patiently, until the chocolate sauce solidifies over the cone.
  6. To make the ICE CREAM:
  7. Freeze your bananas and raspberries overnight or for at least 3 hours.
  8. Blend the sliced bananas, raspberries, almond butter, with a splash of almond milk (or your choice of milk) in a blender. Use just enough milk to help blend it together but still have that thick creamy consistency. Using a rounded spoon or an ice cream scoop, scoop the Raspberry Ripple Ice Cream onto the chocolate covered cone. Sprinkle some chocolate sprinkles over it too!
  9. Eat immediately 🙂