Category Archives: ice cream

Snake Bite Ice Cream

Posted on July 30, 2012 | Leave a comment

my ice cream kick is holding out longer than my use of capitalization in sentences, and i’m totally ok with it! pinterest, and the internet as a whole has been turning up so many inspiring flavor combinations to help cool me down; i might even try dabbling in sorbets next for when i really want an intense fruit flavor!

this weeks experiment; Snake Bite. i have no idea why i chose to name it that, maybe it’s for the heat of the jalapeños as they sneak up on you? and yes, theres jalapeños in this treat, and they are divine! after being caramelized and chilled, the true pepper flavor shines through sweetly, leaving a faint tingle on your tongue. you can absolutely add more peppers to increase the heat, and i plan on making different sweet vs hot combos to see how far i can take the concept. the other star of the show are the roasted strawberries. fresh berries have too much water, resulting in too many little icy bits in your ice cream. roasting helps intensify their flavor as well, and keeps all of the flavors in balance.

Roasted Strawberry Jalapeño Ice Cream- aka Snake Bite!

4 c chilled full fat coconut milk

1 large jalapeño, seeded and diced small

2 cups sliced strawberries

sugar

3/4 c agave, to to taste

1 tsp vanilla extract

 

first, start by placing the strawberries in a single layer on a foiled baking sheet. dust with roughly  1/4 c sugar, and place in your oven/toaster oven and roast at 400 until syrupy and tender- about 20 minutes or less. pop in the freezer to chill down.

while those are cooking, place the jalapeños, 2 tbs water, and 3 heaping tablespoons of sugar in a sauce pan. bring to a simmer, and let bubble without stirring until the sugar just begins to change color. remove from the heat and immediately dump onto parchment paper or a silicone mat. pop in the freezer to chill down. break into pieces once cool.

place the vanilla, 1/2 c agave, 2 cups coconut milk, and the jalapeño candy in a food processor. pulse until the jalapeño pieces are in tiny bits, but not completely pureed. now, add in the strawberries and their syrup, and pulse until macerated, but not smooth. mix this with the rest of your coconut milk, and taste for sweetness keeping in mind that once chilled, the heat, and the sweetness will be dampened. add a pinch of salt and process in an ice cream maker according to the manufacturers instructions. once at the soft-serve stage, pack into a freezer safe container and let harden for 4-6 hours before enjoying!

fresh strawberries

fresh strawberries

jalapeños

jalapeños

roasted

roasted

candied

candied

 

 

 

roasted strawberry and candied jalapeño ice cream

roasted strawberry and candied jalapeño ice cream

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Fat Elvis Ice Cream

Posted on July 23, 2012 | Leave a comment

greetings! i’m on an ice cream kick over here! seriously though, i have 2 flavors in the freezer, and one in the ice cream machine as we speak. i have some tweaking to do on one of them before i share it, but last nights was pure gold. if you’re feeling sassy, you could easily top each bowl with pieces of faux bacon, but that kind of weirds me out. this recipe is comprised of a few small, simple steps that really come together to create a big flavor. smooth, banana ice cream gets studded with semi-sweet chocolate chips and generous swirls of crunchy, salted peanut butter ‘caramel’. we ate our little reserve so fast last night that i forgot to take a picture!

Fat Elvis Ice Cream

aka ‘banana chocolate chip with salted peanut butter caramel swirls’

4 small green-ripe bananas- they should be ‘just ripe’ with no brown flecks

2 15 oz cans regular coconut milk, chilled

1 tsp vanilla extract- you could do 1/2 banana 1/2 vanilla for more of a pronounced banana flavor

1/2 tsp xanthan gum

1/2 c + 1/4c agave, divided

3/4 c chocolate chips

1/4c natural peanut butter- chunky preferred

coarse sea salt

fine sea salt

first, we’ll prep and chill all of the ice cream components.

start by slicing the bananas into coins and arranging them in a single layer on a baking tray and pop them into the freezer. next, melt the chocolate chips in a double boiler on the stove top, or in the microwave at 30 second intervals until completely smooth. place a large piece of parchment paper onto another baking sheet. once smooth, pour the chocolate out onto the parchment paper and spread into a thin layer. place the chocolate into the freezer to firm up. finally, mix together 1/4 c each of peanut butter and agave until nice and smooth, and add coarse sea salt to taste. pour the ‘caramel’ into a plastic baggy, and push into one corner.

to assemble. combine the frozen bananas, vanilla, remaining agave, xanthan gum, a pinch of salt, and the coconut milk in a blender and process until smooth.  process this mixture in an ice cream maker according to the manufacturer’s instructions. while it’s freezing, remove the chocolate from the freezer, and roll up the parchment to shatter the chocolate inside. you may need to use a dough scraper or metal spatula to break up any large pieces. when the ice cream is about to be finished, add in 1/2 – 3/4 C of the chocolate pieces, depending on your preference.

once everything is combined and the consistency of soft-serve, you are ready to add the peanut butter caramel! i found that the best method was to pipe swirls of peanut butter in between layers of ice cream, rather than adding it into the ice cream machine while running; grab whatever container you plan on freezing your ice cream in and fill it 1/3 of the way with your banana-chip ice cream. now, grab your makeshift pastry bag that you made before and snip off the corner. pipe one big swirl from the center of the ice cream out to the edge and cover with another layer of ice cream. repeat until you’ve filled the container to within an inch of the lid. now, grab a chopstick and drive it through the center of your ice cream, and make a zig-zag motion through to break up large deposits of peanut butter. tap the container on a counter to release any air bubbles, cover, and freeze for 4-6 hours before eating!

Fat Elvis Ice Cream

Fat Elvis Ice Cream

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Coconut Lemon Coriander Ice Cream

Posted on July 15, 2012 | 3 Comments
churn baby churn!

churn baby churn!

I did it! I made good on my idea to try combining lemon and coriander with coconut milk to make ice cream. The result is light, creamy, and just hints at lemon and coriander while letting the coconut milk shine through. This would be lovely after a spicy Thai or Mexican meal, or topped with fruit preserves or candied ginger. After a second night sampling, I think this would make an excellent ice-cream cake in a gingersnap crust with ginger-caramel syrup!

We had friends over las night who had never had coconut milk ice cream before,and they were so impressed with it’s texture and flavor I think it’s safe to say they’re adding it to their usual dairy repertoire- I think thats why coconut milk is so damn fantastic- It has the perfect texture thanks to a high fat content (don’t use low fat versions), and it has plenty of built-in flavor versus the non-dairy milks made for pouring over cereal- and on that note, it doesn’t actually need pre-thickening like almond, soy, or other non dairy milks, which speeds up the freezing process. It’s safe to say I plan on making a quart or two a week just to explore the flavor possibilities.

Coconut Coriander Ice Cream

2 14oz cans coconut milk

3/4 cup agave nectar *

1/2 tsp vanilla extract

3/4 tsp xanthan gum

1/4 tsp salt

the zest of 1 lemon

1/4 c coriander seeds, crushed

a pinch of dried ginger

Combine the coriander seeds and one can of coconut milk in a sauce pan and bring to a simmer. Cook over low heat for ten minutes to infuse the milk with flavor. Let cool before straining and discarding the seeds. Once cool, combine both cans of coconut milk with the remaining ingredients in a blender and process until smooth. Chill for at least 2 hours before processing in an ice cream maker according to the manufacturer’s instruction. Transfer to an airtight container and freeze until firm, or enjoy ASAP at soft serve consistency.

Coconut Lemon Coriander Ice Cream

Coconut Lemon Coriander Ice Cream

 

*for people watching calories, try 1-2 packets of stevia either with some, or no agave at all, and taste the chilled batter before freezing to see if additional sweetener is needed. freezing dulls flavor, so what seems sweet enough at room temp will be bland once frozen. i’ve never done this, so let me know how it goes!

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Coconut Banana Mango Ice-Cream

Posted on June 8, 2010 | Leave a comment
vegan coconut banana mango ice cream

vegan coconut banana mango ice cream

This creamy, just-sweet-enough treat will make any skeptic of your persona your new BFF.

for realizes.

oh, and its so simple, you could potentially call it “healthy”, how bout’ them apples?


Coconut Banana Mango Ice-Cream
makes about 1/2 a quart of goodness

1 15oz can coconut milk (don’t go all light on us)
3 large ripe bananas
1/2 a 10 oz bag frozen mangoes (or 5 oz, duh)
2 tbs agave nectar

Get an ice-cream maker, freeze it according to the manufacturers directions. put the coconut milk into the fridge to chill. chop bananas into 1/2 inch coins. lay them out on a cookie sheet and freeze until solid, about 1 1/2-2 hours. put the 5oz of mangoes into a food processor, or blender, and pulse until finely diced. place the mangoes back in the freezer. pop the bananas into a blender with the agave and the coconut milk. puree until thick and smooth. freeze this mixture according to your ice-cream makers instructions; when there is a few minutes left, fold in the diced mangoes. pour into a freezer safe container and freeze until firm.

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Caramel Pecan Ice Cream

Posted on December 11, 2009 | Leave a comment

i started daydreaming while making seitan today. i took a mental inventory of the fridge and realized i had some leftover goodies from thanksgiving; mainly pecans, brown rice syrup, vanilla, and a bunch of almond milk. i then remembered that the wonderful, ice cream freeze-bowl attachment for my kitchen aid mixer was in the freezer, ready to go at the drop of the hat. i decided my sweet tooth was worth winging it, and i crafted some not-too-sweet, sticky, yummy, pecan ice cream!

if you dont have an ice cream maker of some sort, it will take a lot more elbow grease. if i remember ice cream 101, you have to freeze the batch while removing it to stir thoroughly every hour or so? look into it before you begin.

vanilla ice cream base

4 cups almond, or another non dairy milk

*1/2 cup en-r-g egg replacer

*2 tbs cornstarch

1 cup sugar

2 tsp vanilla extract

caramel pecan swirl

1 c pecans, chopped

1/2 c brown rice syrup

1/2 c agave nectar

1 tbs earth balance

2 tbs almond milk

1/4 tsp vanilla

dash salt

*i’m not sure, but i think i like the texture more when using 6 tbs total cornstarch, and no egg replacer. IMO, start with the all cornstarch version.

ice cream!

make sure your freeze bowl has been prepped according to manufacturers instructions! so, so crucial!

in a large sauce pan, bring the milk and sugar to a simmer. mix the egg substitute powder and cornstarch with enough water to make a thin slurry or sorts. add a few spoonfuls of the hot milk, whisking well, to temper. now carefully whisk all of the mixture into the milk and stir constantly until extremely thick. remove from the heat, add the vanilla, and stir well. its going to look a little, um, nasty and the consistency will be like that of a weird glue pudding. that is actually what you want, so don’t throw it out ;) pour into a lasagne, or roasting pan and cool in the fridge.

caramel pecans!

in a non-stick pan, combine the syrups over medium heat and bring to a low simmer. add the earth balance, and simmer until the mixture starts to foam and cling to the pan when tilted. add the nuts, salt, milk, and vanilla. mix well and remove from heat once it simmers again. let cool completely.

freeze!

get your machine ready! make sure the custard is completely cool (and cold!) before proceeding! freeze the custard according to the manufacturers instructions. when there is only a few minutes left, drop the pecans in, a spoonful at a time. one all the pecans have been added, remove and spoon the ice cream into an airtight container and freeze for at least 1 hour, or until firm.

vegan caramel pecan ice cream!

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