…but more importantly, we had lunch with Lindsay and her family yesterday.
We went to church together.
We made (and ate pizza) together.
Our kiddos ran wild together.
And then we had this insanely good ice cream dessert that had here a few weeks ago…together.
(Lindsay is out here for BLEND – which is just in FIVE short days. One, two, three, four, FIVE. To just let you in on a little bitty secret…I’ve never been so nervous/excited in all my life. I feel like my head is on backwards. I can barely navigate my way around my house due to the overwhelming amount of rad SWAG taking up every square inch. This girl is spending the night at my house on Thursday. I’m leaving Baby A for the FIRST TIME EVER IN HER WHOLE LIFE and I’m only sort of freaking out about it. Okay, more than sort of.)
So today it was nice to have some time to just relax and listen to toddler squeals and eat ice cream. That’s what Sunday is all about, right?
Cinnamon Coconut Ice Cream Scoops
- 1/4 gallon of cinnamon ice cream*
- 3/4 C unsweetened coconut
- this caramel recipe
*If you can’t find cinnamon ice cream (I can’t…ever), just buy vanilla, add 1 heaping tablespoon of ground cinnamon, and mix it in your food processor or blender until it’s evenly distributed. Then re-freeze it for about an hour so it’s nice and scoopable.
Toast the coconut in a pan over medium heat, watching and stirring constantly. It burns in the literal blink of an eye, so be careful. I ruined two little pans full.
Then roll/cover each scoop of ice cream in the toasted coconut and pour the caramel sauce over it before serving. (I made them ahead of time, minus the caramel and froze each individual scoop in a muffin tin. Then just poured the caramel over each one before serving)
Okay, going to enjoy the last few drops of Sunday (and eat some more ice cream) before things get really wild…