You’d think only traveling to Italy will give you that major addiction to tiramisu and gelato. But if you’re ever in Seville Spain, you really must check out the Eslava restaurant and order every single item plus every single dessert on their menu. Please do yourself a favour and do what I say, or… wait there isn’t a consequence because you’ll go back for dinner the next day anyway, so you can do that the second day you visit the restaurant, or the third, or the fourth, until you have to leave Seville and undergo major post traveling depression. Yes, that restaurant is that good; and yes, we visited the restaurant more than one time in staying only two nights. If you’ve been following us on instagram, you would have already seen their mouthwatering tiramisu in one of out posts. All tapas are on point, and so flavourful; the desserts are the bomb dot com (have I convinced you yet?) By the way, this post is not sponsored by the restaurant or by trip advisor or any other travelling sites; I’m just here to spread the love. And Peace. 

 From that night on, I’ve become a little crazy with anything involving tiramisu. Whenever I see tiramisu ice-cream, tiramisu cheesecake, or anything involving the flavours of tiramisu, my heart just skips a beat as if I’ve already indulged too much cholesterol from the egg yolks (but I assure you my cholesterol level is far from being overly high, and this skip of a heartbeat is something out of sheer excitement). Obviously I couldn’t go out and hunt down for tiramisu every day in Vancouver because 1.) I don’t think any bakery in Vancouver will have anything taste even close to the tiramisu I had at that restaurant 2.) my cholesterol may actually just increase dramatically 3.) it would not be sustainable for my student wallet 4.) too much of a good thing is never good 5.) it will just ruin the magic of tiramisu by having it every day. 

 I could talk about ice-cream all day, but since I doubt anyone wants a dramatic monologue of me ranting about my love for ice-cream, I’d save the hassle and just get on to the recipe so I can be done writing this post and prowl toward the freezer. This tiramisu ice-cream has all the flavours and essence of tiramisu, without the copious amounts of egg yolks, heavy cream, and sugar. Instead, it is made with a combination of coconut milk and almond milk. Because this ice-cream is rather low in fat from the almond milk, it does freeze pretty solid, so I suggest leaving out in room temperature for 10-15 minutes before serving. You can make the ice-cream extra creamy by substituting the almond milk with additional coconut milk, but nonetheless, you will get a flavourful, healthy tiramisu ice-cream no matter what!