I recently started looking into my husband’s ancestry again.  Last time I looked into the genealogy we were freshly married (over 3 years ago). I focused on his family surname and couldn’t find an immigrant after 1700.  I got a little lost somewhere in Vermont in the 1700s.  His maternal side was easy, hubby’s mother provided me with a family tree compiled distant cousins. This time around I have been exploring his paternal grandmother’s side of the branches.  I find this extra fascinating.  Every limb I follow tracks back to immigrants in the 1630s.  The history talks of foundation of towns, of revolutions, of civil wars.  Some of the locations of burials are listed, they are only a couple towns away from our current residence.  I hope to print out a list of locally deceased grand-grand-grands, and see if I can find their final resting places in the tiny ancient cemeteries we see near the side of the road.

Maybe it’s morbid, but my ancestors do not live locally. Tracking Canadian heritage was more difficult than tracking my husband’s lines when I tried years ago.

At the same time, tracking my hubby’s family history is part of my attempt to feel like I am part of that family.

Speaking of attempts, I attempted to make Chocolate Covered Katie’s Voluminous Ice Cream this weekend.


My result was slightly mixed.  I tried to create my own flavor, chocolate raspberry ice cream.


But I didn’t let the ice cubes thaw a little and I didn’t have an appropriate ice cream scoop.  It didn’t look as good.


Also I found myself wishing that the mixture would be a little creamier.  I think that could easily be corrected by using coconut milk instead of almond milk.


Recipe: Chocolate Raspberry Voluminous Ice “Cream”

Summary: Adapted from:Voluminous Vanilla Ice Cream


  • 1/2 container raspberries
  • 1/2 cup dark chocolate chips
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt (Katie says not to omit)
  • 1 tsp agave nectar
  • 2 cups almond milk


  1. Process raspberries, dark chocolate and some almond milk in food processor.
  2. Mix in vanilla, salt, agave, and remaining almond milk.
  3. Freeze in ice cube trays.
  4. Process frozen ice cubes until ice cream consistency forms. (A big ball of ice cream may form in food processor

Preparation time: 10 minute(s)

Cooking time: 2 hour(s)

Diet type: Vegan

Number of servings (yield): 2


It wont be my last attempt at this low calorie sweet treat.  But I don’t think I could have passed it off as real ice cream to my hubby.

Have you ever tracked your genealogy?


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One Response to I attempt to make Voluminous Vegan Ice Cream

  1. Allie says:

    I tried this recipe (coffee-flavored, used almond milk) and was disappointed by the lack of creaminess as well. I like your idea for coconut milk–let me know if you try it and have more success! (Amazing sprinkles, by the way)

    I’ve never really gotten into genealogy, but a few family member have tried tracing it back. I like that exploring genealogy helped you feel closer to family, I sometimes have a hard time understand the draw of ancestry, but that’s such a good way to look at it!

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