Geri Hirsch is one of those girls that you can’t help but have a crush on. We first found her blog, Because I’m Addicted, in oh, 2008 (aka way before the word influencer had even been invented). We had no idea what a fashion blog even was, but immediately fell in love. It was, and is, a treasure trove of all the absolute coolest stuff.
Fast forward to 2013, to actually meeting Geri. In all honestly, we were nervous. But when we got together for lunch at Joan’s on Third, we chatted, and chatted, and chatted like we had known each other forever. Our girl crush quickly morphed into “why don’t we live in the same city so we can hangout all the time?!” We bonded over our love of creating great content, telling stories worth telling, and last but not least, what wedding dress she should wear (ed. note: she wore a J. Mendel strapless dress that was beyond elegant).
About a year later, we simultaneously both started falling down the rabbit hole of good-for-you food and wellness. The thing about wellness is, the more you start doing for your mind and body, the better you feel, and so the more you want to keep doing, and researching, and investing. Even though we live on different coasts, us in N.Y., Geri in L.A., we’re always sharing and swapping our newest wellness finds and experiences. (#MomentMust: Make sure to sign up for Geri’s Year of Wellness so you can learn about and try her favorite wellness products.)
Geri’s Snaps and Instastories are the best for new tips and tricks (she’s like really, really fun to watch). When we saw that she had started making her own vegan ice cream, we had to know her recipe immediately. Lucky for us, she’s agreed to share it, and incorporate Mary’s Honey (which you can get here).
Geri’s Coconut Honey Ice cream
1 can organic full-fat coconut milk
1 can organic coconut cream (We like this brand)
1/4 cup Mary’s Honey
1/4 cup chopped dates
1 teaspoon vanilla extract
Scrape of fresh vanilla bean
Cacoa nibs for sprinkling
Combine all of the ingredients in a blender and blend until smooth. Taste mixture and adjust sweetness to your liking.
Pour into a mixing bowl and chill in the fridge for at least 3 hours.
Pour into pre-chilled ice cream maker and churn until thick.
Serve with cacao nibs sprinkled on top (and if you’re like us, more honey drizzled on top).
Many thanks to Geri Hirsch!
Photos by Marianna Jamadi
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