Valentine’s Day is just around the corner, and I thought I’d show my love by making you chocolate ice cream.
But not just any chocolate ice cream.
I’ve made you vegan and gluten-free ice cream.
With zero guilt.
That you can make in minutes.
See, I told you I was showing my love.
Speaking of love, today I’m sharing something else with you that I love. Kim, a dear friend of mine, just started a business called Windy City Cocoa. (You guys may know Kim from her blog, Welcoming Kitchen.)
The company was founded because Kim’s son suffers from multiple food allergies. Frustrated after spending years telling him “No, you can’t have that” when he would see something that looked delicious, Kim took matters into her own hands.
She created and now is sharing with us this fabulous cocoa that is delicious to drink but also works great in cakes, smoothies, pudding or ice cream.
There is so much to love about Windy City Cocoa. Even toddler’s can’t get enough.
Not only does it taste great but it is all-natural, dairy-free, gluten-free, soy-free, nut free and egg free – made with ingredients like organic cocoa, organic evaporated cane sugar and gluten-free whole-grain oats.
Whether you suffer from food allergies or just want a cocoa you can feel good about serving your kids, I can’t say enough about Windy City Cocoa!
- 1 package Windy City Cocoa
- 2 chopped frozen bananas
- 2-3 tablespoons almond milk
- Combine cocoa, bananas and 1 tablespoon of almond milk in a high speed blender and blend until smooth. Add additional milk to desired consistency.
- Eat immediately for soft serve or place in a bowl in the freezer and allow to harden.
Read what others are saying about Windy City Cocoa