Good Crazy!

Well, today my boys met their teachers for this school year. They are both really excited and I can't begin to tell you how happy that makes me. They are getting so big! On Monday, we will officially have a 4th grader and a 7th grader. It's funny because the illustrator and I were talking today about how much we are really enjoying them as they get older. Those of you who have kids understand that and those of you that will have kids...will understand later on. They change from "needing" you, to you "needing" them. They are great friends to have and I have really enjoyed this summer with them. However, we have already warned them that when they go back to school, we plan on using those Six Flags and Lake Lanier passes all the time! Just kidding...I would miss them too badly!

Since we were running from school to school today, we are having leftovers to make things easy. If you wonder why I am good with eating soup in August...when the weatherman says it feels like 105 outside, well it feels like 30 in my house! Seriously, the illustrator is trying to freeze me out!

So, what do you do when you are freezing inside and eat a hot bowl of soup?  Make ice cream, of course! While Max and I were playing in the kitchen yesterday, we decided to make the base to my Brown Sugar Oatmeal Ice cream so we could freeze if for a treat today. I changed it up a bit this time and added flax meal to it.

Jay says it tastes like pancakes so he added chocolate chips to it like all good pancakes should have done. This is not an overly sweet ice cream. I was always more of a frozen yogurt person before, which is not as sweet as ice cream. That's why I don't buy a whole lot of that kind of stuff now. Is there anything the almighty oat can't do?


Brown Sugar Flax Oatmeal Ice Cream
makes 3 cups

3 cups Vanilla So Delicious Coconut Milk
1/3 cup quick oats
1 TBSP flax meal
1/3 cup light brown sugar
5 drops vanilla NuNaturals Stevia (or more sweetener of choice)
1 TBSP Arrowroot powder
1 TBSP vanilla extract
pinch salt

Combine ¼ cup coconut milk and arrowroot and set aside.

Combine coconut milk, oats, flax, brown sugar and salt. Bring to a boil stirring occasionally. When the mixture comes to a boil, reduce heat to medium and cook for 5 minutes. Stir occasionally. After 5 minutes, turn off the heat. Stir in the arrowroot slurry until mixture is slightly thickened. Stir in stevia, vanilla and refrigerate until chilled. Pour into ice cream maker and prepare according to your manufacturer's directions.