I’m back! After having photo shoots out in Colorado, Michigan and Chicago, it feels good to be home so I can catch up with Up Close & Tasty. I have some fun posts coming up that will share what I’ve been up to the last couple of weeks. In the meantime, and in the midst of these high temps and gross mugginess, I wanted to share this really easy, cool down recipe that I discovered on the Healthy Recipe Ecstasy blog.
Remember Frosty’s from Wendy’s? They were a staple of my childhood. Whenever we’d go there, I’d order the same thing: a single burger and a frosty. As I’ve grown up, my tolerance for dairy has “lessened,” so when I saw a dairy-free version of the Wendy’s frosty, it quite literally made my day.
This recipe comes together super easily and I didn’t alter Michelle’s recipe at all because she perfected it! I used my Vitamix to blend the three ingredients you’ll need: So Delicious dairy free coconut milk vanilla ice cream, cocoa powder and almond milk. Think about it – in less than 5 minutes, you can go back to being a kid again. If dairy isn’t your thing, definitely give this recipe a try.
Be sure to stay tuned for extra posts next week when I’ll share more about our time out in Colorado, a restaurant shoot that took place in a basement and a Michigan brewery who’s celebrating their one year anniversary.
3 cups dairy-free coconut milk vanilla bean ice cream
Note: I used So Delicious.
¾ cup unsweetened almond milk
4 and ½ tablespoons natural, unsweetened cocoa powder
1. Place all ingredients in a Vitamix and blend until smooth.
2. Serve immediately in chilled glasses.
All images © Regan Baroni 2016.
Disclosure: This post was in collaboration with Vitamix. As always, all opinions are my own. Thanks for supporting the brands that keep Up Close & Tasty cooking!