Can you believe we're into month 8 of Project Date Night? I'm loving it - it really gives me something to look forward to each month and I've been enjoying sharing our date night adventures with you as well.
I came across this water balloon basketball date night idea and thought it was just too cute to pass up. Bummer though, I don't have a basketball hoop. Aha moment: water balloon toss instead.
Anyone else remember that game from fairs or carnivals where you stand on a line and try to toss a ball (or in this case a water balloon) into numbered buckets for points or prizes? I loved that game as a kid!
1.) I printed off the invite from Dating Divas' site and followed the instructions to write the date night info on a balloon, which was then taped to the card. I popped it inside M's lunchbox before work so he had something to look forward to during the day.
I printed up my own love note and slipped it inside a party balloon. It would have been fun to fill quite a few balloons with notes, then have him pop them to reach the messages, but I didn't have time for that (and I ran out of balloons).
I labeled three trash cans with 1, 2, and 3. The object of our game was to toss the balloons into the trash cans and earn rewards.
I skipped the rewards cards that were included in the Dating Divas'printable and made my own... I made them actions cards instead - when you get your balloon inside of whatever number trash can, you get to pick an action card with the corresponding number. Our actions ranged from exercise (5 lunges, please! Have to work up an appetite for our dessert later!) to high fives, to smooches, to redeem later coupons (my favorite - foot rub!!)
Whew! When that was finished, it was time to reward ourselves with a couple scoops of Very Berry Sherbet. YUM! I keep eating the sherbet before I can take a picture of it... sorry.... guess I'll have to make yet another batch so I can take photos. My public needs pics, and who am I to deny them?
Very Berry Sherbet
Prep Time: 5 minutes
Keywords: no-cook dessert snack dairy-free egg-free gaps gluten-free grain-free nut-free paleo peanut-free refined sugar free soy-free vegetarian July 4th ice-cream summer
Ingredients (1 quart)
- 1 c. full fat Coconut Milk
- 3 c. Frozen Mixed Berries (3/4 c. each strawberries, blueberries, raspberries and blackberries)
- 1/2 c. Honey
- Let the berries thaw a bit - not so much so they're completely thawed and soupy but enough that they're softened and easier to blend. Blend ingredients together in a blender or food processor until smooth. If desired, strain the mixture through a fine mesh strainer to remove any seeds.
- Note, if you're using homemade coconut milk, be sure it's at least at room temperature when beginning the recipe so it doesn't affect the ice cream freezing process.
- Pour mixture into the bowl of an ice cream maker and churn according to manufacturer's directions. (For my Cusinart ice cream maker, I insert the frozen bowl into the machine, insert the paddle, put the top on and then turn the machine to "On". Then, with the machine running, I pour in the sherbet mixture and churn the mixture for about 15 minutes, or until it looks thickened like soft serve consistency.)
- Scrape the soft serve consistency sherbet into a quart size container with a lid (I've use a pyrex dish with a lid, and also a tupperware container; both worked fine.)
- Freeze for 2 hours (for maximum scoopability) and serve. If you'd like to freeze the mixture longer, you'll need to let it sit at room temperature for about 10-15 minutes before attempting to scoop.
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