I apologize for the lack of presence I've had this week. I've been down and out with a miserable cold that sent me straight into hibernation. I did however get a craving to make ice cream and brownies while sick. Ironic, no?

I'm not going to lie, this sundae was so delightful. The ice cream is dairy free and can easily be made vegan if you switch out the honey for maple syrup. The chai spices add so much flavour and the brownies are the perfect ooey gooey consistency. The next time I make this I will definitely double the recipe up to have ample leftovers as it went too quickly!

Coconut Chai Ice Cream
serves 6-8

2 cans of coconut milk (not lite, not shaken)
2 star anise
1/2 tsp fennel
1 bag of chai tea
1/4 cup chopped candied ginger
1 tbsp honeybush tea (honey tea will do just fine)
2 cinnamon sticks
1/2 tsp nutmeg
1/2 vanilla bean (or 1 tsp pure vanilla)
1/2 tsp salt
1/4-1/2 cup honey

Put your coconut milk in the fridge to settle and your ice cream mixer in the freezer the night before.
The next day coarsely  grind your stair anise, fennel and chai tea in a spice grinder or mortar and pestle. 
Scoop out the coconut cream that has solidified on the top of your cans and set aside. You will be left with the coconut water which you will put in a medium sized sauce pan. Bring coconut water, spice mixture above, honeybush tea, cinnamon sticks, candied ginger, nutmeg and vanilla to a boil, stirring occasionally. Then bring to a simmer for 5 minutes. Remove from heat and allow to steep for 15 minutes covered.
Strain spices and large bits through a fine mesh sieve or cheese cloth so your left with just the liquid. Add the cream, salt and honey. I used about 1/3 cup of honey and it was more than sweet enough.
Transfer mixture to the fridge and allow to cool completely. I left my overnight but 4 hours will be more than enough. Follow the instructions of your ice cream maker. Put glass storage container in the freezer to transfer finished ice cream into. Serve right away or freeze further!`

GF Dark Chocolate Brownies
9x9 pan

6 tbsp coconut oil
6 oz. dark chocolate chopped
2 large eggs
2/3 cup coconut sugar (or cane, whatever you have on hand)
2 tsp vanilla
1/4 cup cocoa powder
3 tbsp corn starch
1/4 tsp salt

Preheat oven to 350f
Line a 9x9 pan with parchment paper and grease the sides with coconut oil.
Add coconut oil and chocolate to a saucepan over low heat. Stir until chocolate and oil are completely combined then remove from heat to allow it to slightly cool.

Whip together eggs, sugar and vanilla with a hand mixer or kitchen aid until smooth and pale-ish. Add melted chocolate mix until combined then add your cocoa poweder, corn starch and salt mixing until well combined. It should be smooth and thick!

Pour into your prepared pan and bake for 25-30 minutes until the centre is set!
I would recommend waiting to cut until cool, but sometimes you just can't resist that ooey gooey goodness.