I ran my first half marathon in October of 2011, joined by my two sisters, my brother-in-law, and my dad.
It was such a blast that a few weeks later, I ran my second half marathon by myself just a couple blocks away from where I was attending college at the time.
My third was with my mom, dad, two sisters, four family friends, two aunts, one great uncle, a cousin, and a couple of my sister's good friends, it was the most outrageous, and most Italian, half marathon I have run to date...so much family and so much hilarity.
Near the end of last year, my older sister and I joined up again for what would be my fourth half marathon, there was a bit of dew in the air, which equated to a considerable amount of frizz on my curly-haired head. Thankfully the Mr. thoroughly documented our dash for the finish line so I could later confirm the frizz I had suspected I was sporting the entire run. Regardless, it was a fantastic run with spectacular views!
Anyhow, this 10k was, in fact our first 10k event, however, when we signed up and the registration asked if it was so, we decided to say it was not, due to what I'd like to consider our somewhat seasoned running event status. We can be quite the rebellious ones.
Considering we woke up around 4AM after spending a whole day on our feet walking many miles and riding many rides, I'd say we succeeded in not only holding our heads up, but holding ourselves with an air of joy and ardentness.
Whether it was the magic of Disneyland or the motivation of a very large burrito waiting for us later in the day, we did it, and I came right home and made this vanilla bean peanut butter chocolate crunch ice cream.
Vanilla Bean Peanut Butter Chunk Chocolate Crunch Vegan Ice Cream
makes 6-8 servings
-2 (13.6 ounce) cans full-fat coconut milk (about 3 1/3 cups)
-1/2 cup coconut sugar
-1 vanilla bean, seeds scraped
-2 teaspoons pure vanilla extract
-3/4 cup semi-sweet chocolate chips
-1 teaspoon coconut oil
peanut butter chunks:
-1/3 cup peanut butter
-1/4 cup peanuts
-1/2 Tablespoon maple syrup
1. Whisk together coconut milk, sugar, scraped vanilla beans, and vanilla extract in a large pot over medium heat. Bring to a boil for 2 minutes, whisking constantly.
2. Pour into a heat-safe bowl and refrigerate until completely chilled, whisking every so often to chill quicker.
3. Place peanuts in food processor, process until ground fine. Add peanut butter and maple syrup and process until thoroughly combined. Freeze 5-10 minutes to firm up then flatten between to pieces of parchment paper using a rolling pin. Freeze for another hour.
4. Heat chocolate and coconut oil in a double broiler (or a heat-safe glass bowl over a small saucepan filled with an inch of water) over medium heat until melted. Remove from heat and let cool on counter.
5. Pour the chilled ice cream mixture into ice cream maker and freeze according to manufacturer's instructions. When your ice cream starts to freeze and collect on the mixer, but is still moving smoothly, stream the melted and cooled chocolate into the ice cream.
6. Remove peanut butter from freezer. Layer ice cream and peanut butter into an airtight container, packing down one layer at a time as you go. To store in freezer, place plastic wrap on the surface of the ice cream and seal with a lid.
recipe adapted from this delicious recipe from edible perspective
a few substituitions...
-2 cans full fat coconut milk = 1 can coconut cream + 1 can light coconut milk
-2 cans full fat coconut milk = 1 can coconut cream + 1 1/2 cups any plant-based milk
-coconut sugar: organic white sugar
-peanut butter: any other nut butter or can be made nut-free by using a seed butter and omitting peanuts
-maple syrup: honey