This year I got myself an ice cream maker, and oh I'm so in love with it! 
It's like back then when I got a new playmobile set and could not wait to unpack and play :) 
So fun, no junk and one of the best kitchen tools. 
vegan coconut ice cream (serving size: 3-4) base + 1,5 cups coconut milk + 1 table spoon coconut oil + 1 cup water + Juice and peel from one lemon + 1 cup cashew nuts (soaked over night) + 4 medjool dates + seeds scraped from one vanilla bean
peanut butter ice cream + 1,5 cups ice cream base + 2 table spoons peanut butter (crunchy) + 2 table spoons maple syrup
apricot-pistachio  ice cream + 1,5 cups ice cream base + 2 cups apricots puree + 2 table spoons honey (or maple syrup for the vegan version) + 1/4 cup pistachios, chopped in pieces
Start with the ice cream base.  Soak the cashews in enough water, best would be over night, to get them extra smooth.  Let the coconut milk chill in the fridge. The milk hast to be firm (to get a creamy texture).  Add all of the ingredients to your blender and blend it till you got a homogenous mass.  Now add either the peanut butter ice cream ingredients or the ones for the apricot version.  The base is neutral in taste and perfect for variations. You can basically add whatever you like. I will surely write down some more recipes for you. 

Is it weird craving something cold while feeling the flue coming?  today was such a day. I felt horrible the whole day and all I wanted to eat was vitamin loaded fruit.  Smoothie bowls are so convenient, you can pre make them and store them in the freezer. all you have to do in the morning is to let the mixture thaw for a bit (obviously always depending on the climate situation where you live).  I mostly get papaya when they are on sale at the grocery store (because they are pretty expensive here in Switzerland). So it's actually not too often that I get papaya for myself and I always appreciate it a lot and cherish papaya as a "treat" for myself. I even by them when on discount (because of bruises) and freeze the papaya (cut in chunks). Papaya Ginger Smoothie Bowl (Serving size: 2) - 1/2 cup frozen papaya chunks - 1/4 cup frozen mango chunks - 1 medium size cooked sweet potato (substitute: 1 banana) - 1/2 avocado - fresh ginger (peeled), as much as you like - 1/2 cup plant based milk (I used oat milk this time) - a bit of water if needed - granola, hemp seeds, fresh fruit add everything to your blender and blend until creamy. Don't blend the mixture for too long since you don't want it to be too runny. Top it with your favourite things. 

peanut butter granola + 2 table spoons coconut oil + 2-3 table spoons raw honey (or maple syrup if you are vegan) + 1 table spoon water + 2 cups rolled oats (I use the fine ones) + 1/3 cup flax seeds + 1/3 cup sesame seeds + 1/3 sunflower seeds + 2-3 table spoons peanut butter (I made one myself and used lightly salted peanuts from PAKKA )  + 6 dates in pieces (or more) Preheat the oven (150°). Melt the coconut oil and honey together with a bit of water in a sauce pan. Meanwhile mix the dry ingredients in a bowl. Pour the wet ingredients into the bowl. At the end add the peanut butter and mix everything.  Bake the mixture for around 40'-60' on 150°. I prefer to slow roast my granola. Stir ones in a while. Ones the granola is done I let it cool in the oven, for the extra crunch. Add the date pieces at the end of the baking process.