vibrant food. quiet soul. wild at heart.
I’m sitting here wondering if I can get away with posting three sweet recipes in a row, of which two are ice cream… But the thing is, I just can’t hold on to this recipe any longer. You simply HAVE to make these insanely creamy cashew coffee popsicles before the height of summer is over.
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Nutella, peanut butter or any sugary, fatty spreads were all banned from our house when I grew up. We would only get it maybe once every six months, and those times my brother & I devoured PB/Nutella sandwiches until our stomachs were ready to burst. This nut butter restriction I obviously make up for by far as an adult ;-) There’s always always at least one kind of nut butter in my fridge, and it’s my constant go-to for sandwich spreads, dipping sauces, porridge toppings, dessert fillings, caramel sauces, ice cream and even granola flavoring. Or eaten by the spoonful when I’m hangry. Though of course nowadays I opt for the homemade, natural kinds as I find processed foods not so sexy.
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Summer’s in full bloom here, and I have a freezer stocked with vegan avocado popsicles. My vacation has officially started now, though I think my brain checked out already weeks ago. The past weeks has been spent in a dreamlike state of half-working and half-cruising around town for various summer adventures. Rooftop wine drinking with friends, park hangouts and countless of excuses to go for walks rather than finish whatever task I had set up for the day.
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It’s been exactly one year since my Norwegian food stylist colleague Marianne picked me up in her car and we drove out to my summer-house for 1,5 day of intense pie baking, styling and shooting. Marianne had contacted me via instagram a month or so earlier, asking if I wanted to team up with her and create a recipe series for Norwegian food magazines. She was sitting in her apartment in Oslo, brainstorming ideas and looking for opportunities to collaborate in this otherwise rather solitary profession. And I was working part-time with Cashew Kitchen, looking to extend my network and explore all the different ways one can work with food styling and food photography. So in a way we caught each other just at the right time!
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One dark winter evening about three months ago, I got an intense craving for a very particular raw cinnamon & cardamom nice cream that can only be found in certain hip supermarkets in town. Back then I was still living in the house out in the archipelago, and even if our local supermarket would have this nice cream, I had no way of getting there without a car. Yet, I badly needed that almost burning intensity of cinnamon and the crunchy warmth of freshly crushed cardamom seeds in my mouth, right now.
The other qualities of this much desired nice cream was less significant. After a quick pantry (and freezer) inventory, I found that I had all key ingredients at home to satisfy my obsession. I don’t even remember how the almond butter ripple idea was born, but who doesn’t like to eat caramel sauce by the spoonful? I knew this nice cream experiment needed a lot of caramel.
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Agnes is a food stylist, food photographer & recipe developer based in Stockholm, Sweden. Besides being a total foodie, she enjoys shoegaze, teenage fantasy & early mornings.