I think I love to run.
At this point, I can’t go a day without running.
Some times I run twice in one day if I have time.
And you know what?
I’m thinking now it may be in my blood and I just never knew it.
There were definitely warning signs.
Four years ago I went on a early spring walk around Lake Gregory with Steven, Jenny Eric, and baby Jonas in a stroller.
I was wearing leggings.
I always wear leggings.
They are just so comfortable! It’s worth it to be mocked severely and constantly by good friends when I am this comfortable at all times.
We were taking the lakeside trail that wraps around the little alpine lake on the edge of Crestline when we were passed by a jogger… and gasp! He was wearing leggings too! Steven had to remark that maybe someone else on earth besides me was legging obsessed!
Yes, he was comparing me to a male jogger.
This could have been one of the nicest things Steven’s ever said to me. I’d like to say in that moment I had an epiphany and realized I was born to run, but it would take me a good two years of legging clad good times to get to the point I am at today.
Thank god I became a runner.
Because if I had not learned to love to run I could not make desserts like this all the time.
Today at work I made a Coffee Almond Ice Cream Cake.
It was glorious; one of the very best creations I have made recently.
Sometimes I love my job and my life, like days like today, when I get paid to experiment with new ingredients we have at work and make delicious ice cream surprises for my coworkers.
Life is good.
I focus a lot on gluten free recipes here at Next Exit Gas Food Laughter; you can do this recipe with gluten free Joe Joe Cookies if your body hates gluten.
Coffee Almond Ice Cream Cake
1 package Joe Joes cookies (Or Oreos if you enjoy GMO’s)
2 tab coconut oil
1/2 cup Trader Joe’s Cocoa Almond spread
3 cups coffee ice cream
In a food processor smash up the cookies and the coconut oil into a fine powder. Press this cookie powder into a 12 by 12 inch baking dish to form the crust. Bake the crust at 350 for fifteen minutes.
Take the ice cream out of the freezer and let it soften a bit on the counter.
Spread the Cocoa almond spread on the hot cookie crust.
When the crust is slightly cooled for five minutes, put it in the freezer for fifteen minutes.
Spread the softened ice cream over the cookie crust as best as you can (It’s kind of a pain, I know) Put the ice cream cake back in the freezer to refreeze for at least forty five minutes.