There’s something really peaceful about doing nothing on a nice spring day. Next to me is an open door that leads to my partner’s backyard. I can hear the birds and the rustle of the new leaves. Something about it makes me want to cook anything just so I can go take food pictures outdoors. This is precisely what I did for the ice cream, except these pictures were taken in my own backyard (for a lack of better term). Oddly enough, it had never occurred to me before to go take pictures outdoors. The nicer weather has been around for a few weeks, and I’ve still been taking pictures indoors.
At my current apartment, the backyard is also a shared parking for the tenants, with tons of student balconies overlooking it. I do feel kind of shy going outdoors to take pictures because there’s almost always someone around (usually drinking). My partner and I will be moving to a new apartment in July with our own backyard. I’m excited to see what kinds of new photography possibilities it will allow. Or I could just sit outside, eating homemade ice cream.
This ice cream is so easy to make. Lots of recipes call for an ice cream maker, which can be rather disappointing when you don’t have one. Or, in my case, you have the bowl for the ice cream maker to add to a stand mixer that you don’t actually own. Because my current freezer isn’t the best, I can put the bowl of ice cream in the freezer and come back to it at any point without having to worry about thawing it a little bit first, though I’m not sure how what will be needed with other freezers. If you try out the recipe, let me know how it works out for you.
3 Ingredient Vegan Sugar Free Strawberry Ice Cream
Ingredients
3 very ripe bananas
1 1/2 cups frozen strawberries
1/4 cup full fat coconut milk
Directions
Blend all ingredients together. I used my immersion blender to blend the ingredients I’d placed in a bowl. You can also use a blender or a food processor. Freeze for at least an hour before eating.
