Yes to Yummy

Archives

Sorbet 101 (vegan)

August 8, 2015 Print this page

Are you absolutely terrified of making your own ice cream? Has your ice cream machine sat untouched in your closet for years? Do you just eschew from frozen treats because of all of the cream and sugar? Then this recipe is for you: there’s no cooking involved, and all you need is a blender–you don’t even necessarily need an ice cream maker!

Use whatever fruit is in season, or use thawed frozen fruit or tropical fruits (like a combination of bananas and mangoes) in the wintertime.

Pictured in recipe index is an almond-dragonfruit sorbet I made in Hawaii. 🙂

Ingredients

Prep Time 5 min
Cooking Time
Total Time 24 hr
Yield 6-8 servings

4-6 cups of fruit of choice (I love the combinations of strawberry/banana and raspberry/peach)

2/3-1 cup of unrefined cane sugar or coconut sugar

1 tablespoon of vodka or alcohol of choice

1/2-1 tablespoon of vanilla, almond, or citrus extract (optional)

1-2 tablespoons of lemon juice (optional)

Handful of herbs, like thyme, sage, or lavender (optional)

Directions

Here’s how it works: first, put all of your fruit in the blender with NOTHING else. Blend until everything is pulverized, then look on the side and see how many cups of fruit puree you have.

My rule of thumb is to use 3 tablespoons to 1/4 cup of sugar for every cup of fruit puree: for example, if you have 4 cups of fruit puree, use 1 cup (or a little less) of sugar. It doesn’t have to be exact: just round up or down to the nearest whole number if you have, say, 3 1/2 cups of puree.

Feel free to scale back the sugar a little bit, but DON’T overdo it. Because sorbet has no fat, you’re in a battle against liquid to prevent your frozen treat from becoming too icy, and sugar helps keep things from becoming an edible igloo. With tarter fruits–like strawberries and blueberries–you’ll definitely need more sugar, but with sweeter fruits–like bananas and really ripe peaches–you can use less.

Once the fruit has been blended, add the calculated amount of sugar, vodka (this also helps prevent the igloo problem), and extract/citrus juice/herbs, if you’re using them. This is your chance to be creative with your flavors, so go crazy! Here are some combos I’ve made:

  • Strawberry/banana puree with lemon juice and vanilla extract
  • Raspberry/peach puree with lavender
  • Dragonfruit puree with almond extract

Blend again. Once everything has been well-incorporated, pour the puree into a bowl and place it in the fridge to cool for 4-6 hours. This is critical: you don’t want to be putting warm ingredients into the frozen ice cream machine base.

When the cooling time has elapsed, pass the puree through a sieve to remove any seeds or big pieces of herbs that didn’t get blended properly. Now you’re ready to get things rolling!

Here are the two methods for churning the sorbet:

ICE CREAM MACHINE METHOD: Pour the fruit puree into the ice cream machine’s base and churn according to your manufacturer’s instructions. (I churn mine for half an hour, usually.) Once churned, pour into a glass loaf pan or plastic container, cover with a piece of plastic wrap or a lid, and let harden in the freezer overnight (or for at least 12 hours).

BLENDER METHOD: Pour the fruit puree into a large flat glass dish, cover with a piece of plastic wrap, and freeze until just solid, 1-2 hours. Remove the dish from the freezer and cut the contents into squares–it doesn’t have to be perfect–and put them into the blender. Blend until just incorporated, about a minute, then pour the puree back into the glass dish and freeze for another 1-2 hours. Repeat this process twice more, then pour the finished product into a glass loaf pan or plastic container. (The purpose of this is to add air to your sorbet, which will make it creamier and also allow it to freeze better.) Cover with a piece of plastic wrap or a lid, and let harden in the freezer overnight (or for at least 12 hours).

Let the sorbet sit out and thaw for 10 minutes before scooping and eating.


Tags: , , , , , , , , , , , , ,

Chocolate Raspberry Truffle Ice Cream (vegan)

August 4, 2014 Print this page

I’ve made a lot of ice cream this spring and summer, but it has occurred to me that I’ve never tried a chocolate base. That had to change. And what doesn’t go better with chocolate than raspberries…and more chocolate?! 

Ingredients

Prep Time 2 hr
Cooking Time 15 min
Total Time 2 hr 15 min
Yield 6-8 servings

FOR THE ICE CREAM:

2 cups of raspberries (fresh or frozen)

2 14-ounce cans of full-fat coconut milk

5 ounces of dark chocolate, melted

1/4 cup of unrefined cane sugar (or coconut sugar)

1/3 cup of honey (or coconut nectar)

1/2 teaspoon of salt

1 tablespoon of arrowroot powder

1 tablespoon of vodka

1 tablespoon of vanilla extract

FOR THE TRUFFLES:

1/3 cup of full-fat coconut milk

3.5 ounces of dark chocolate

Directions

FOR THE ICE CREAM:

The first step is to make the raspberry portion of this ice cream. Take the raspberries and put them in a small saucepan. Heat over medium, using a spoon to smush the berries and help them release water, and bring to a boil. Once bubbling, reduce the heat to low and cook until slightly thickened, about 10 minutes. 

Remove from the heat and transfer to a high-speed blender. Blend completely, then add the 14-ounce cans of full-fat coconut milk, 5 ounces of melted dark chocolate, unrefined cane sugar (or coconut sugar), honey (or coconut nectar), and salt. Blend again, then transfer to a medium saucepan–I recommend you reuse the one you cooked the raspberries in.

Heat over medium and, once warm, remove 1/4 cup of the base. Whisk in the arrowroot powder, then return to the saucepan. Bring to a boil, then remove from the heat and add the vodka and vanilla extract. Stir to combine.

Push through a fine-mesh strainer into a heat-proof dish. Cover and refrigerate until cool to the touch, at least 4 hours and preferably overnight.

FOR THE TRUFFLES:

In a small saucepan, heat 1/3 cup of full-fat coconut milk until bubbles begin to form on the surface. Once hot, turn off the heat and pour over 3.5 ounces of dark chocolate. Let sit undisturbed for 5 minutes, then use a spatula to incorporate the newly melted chocolate and coconut milk. Transfer to the fridge until it solidifies, about 3 to 4 hours.

Using a small spoon or ice cream scoop, scoop out a rounded half tablespoon of the chocolate/coconut milk mixture and roll into a ball. Once formed, roll in some cocoa powder and repeat with the remaining chocolate (you should make about 10-12 truffles), then refrigerate to firm up again, about 1 hour.

TO ASSEMBLE:

Cut the each of the newly-formed truffles into 8 pieces and put back in the fridge to chill while you churn the ice cream.

Speaking of which, take out the cooled ice cream base and put it in your ice cream machine. Churn according to your manufacturer’s instructions until the ice cream is the texture of rich soft-serve, about 20 to 25 minutes. During the last 5 minutes, add the chopped up truffle pieces and put them in the ice cream machine while it churns.

Transfer the ice cream to an airtight container and freeze until hard, at least 6 hours and preferably overnight. The next day, let sit out for a minute, then scoop and serve!

 


Tags: , , , , , , , , , , , , ,

Chocolate Peanut Butter Cup Ice Cream (vegan)

July 15, 2014 Print this page

Chocolate and peanut butter are a match made in heaven, and this ice cream is no exception to that rule. Creamy, sweet, and delicious…you won’t miss the dairy!

Ingredients

Prep Time 1 hr, plus 6 hours in the freezer
Cooking Time 5 min
Total Time 6 hr
Yield 6-8 servings

FOR THE ICE CREAM BASE:

2 14-ounce cans of full-fat coconut milk

1/3 cup of smooth natural peanut butter

1/4 cup of coconut oil, melted

1/3 cup of unrefined cane sugar OR coconut sugar

1/3 cup of honey (or coconut nectar to keep it vegan)

1/2 teaspoon of salt

1 tablespoon of arrowroot powder

1 tablespoon of vodka

1 tablespoon of vanilla extract

1 recipe chocolate peanut butter cups

FOR THE FUDGE RIPPLE:

2 ounces of dark chocolate, melted

1/4 cup of full-fat coconut milk

Directions

In a high-speed blender, combine the coconut milk with the peanut butter, coconut oil, cane sugar (or coconut sugar), honey (or coconut nectar), and salt. Blend until smooth, then transfer to a saucepan.

Pour a couple tablespoons of the ice cream base into a separate bowl. Whisk in the arrowroot powder to the base in the bowl, then pour it back into the saucepan. Stir frequently over medium heat until the base begins to boil, then immediately stir in the vodka and vanilla extract.

Strain the base through a fine-mesh strainer into a medium-sized bowl, then place in an ice bath in the fridge to cool.

Meanwhile, make the chocolate peanut butter cups. Chop them up slightly and set aside.

To make the fudge ripple, simply combine the chocolate with 1/4 cup of full-fat coconut milk and stir to combine. Spread half of this newly created sauce on the bottom of a Tupperware container or loaf pan and reserve the rest.

Take the ice cream base out of the fridge and churn it according to your manufacturer’s instructions. (I churned mine for a total of 30 minutes for an extra-creamy ice cream.) When the ice cream is about 90% done, add the chopped peanut butter cups to the bowl.

Take out half of the ice cream and put it in the bottom of the Tupperwear container or loaf pan with the fudge ripple on the bottom. Spread the remaining fudge ripple on top of this half of the ice cream, then put the other half on top.

Freeze until completely hardened, about 6 hours. Let sit out for a few minutes before scooping and eating.

 


Tags: , , , , , , , , , , , , ,

Strawberry Rhubarb Ice Cream (vegan)

June 26, 2014 Print this page

People, it’s summer! Rejoice! And what says “summer” more than fruit-infused ice cream?! I got my strawberries from the local farmers’ market and rhubarb from a farm stand up the road from my house. You can’t get better than that.

Ingredients

Prep Time 4 hr
Cooking Time
Total Time 4 hr
Yield 6-8 servings

FOR THE STRAWBERRY RHUBARB SAUCE:

1 lb of rhubarb, chopped into 1/2-inch cubes

1/3 cup of water

1/3 cup of organic cane sugar or coconut sugar

1 pint of fresh (or frozen + thawed) strawberries, roughly chopped

1 tablespoon of arrowroot powder

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews, soaked overnight

1 14-ounce can of full-fat coconut milk (about 1 1/2 cups)

1/3 cup of coconut oil, melted

1/3 cup of honey or coconut nectar

1/2 teaspoon of salt

1/4 cup of rosé

1/2 cup of dark chocolate chips or nuts (optional)

Directions

FOR THE STRAWBERRY RHUBARB SAUCE:

In a small saucepan, combine the water with the sugar and stir over medium heat until dissolved. Add the rhubarb, then bring the mixture to a boil. As soon as it bubbles vigorously, turn the heat down to medium-low and cook for 15 minutes, stirring occasionally. Watch as the rhubarb magically disintegrates!

To the rhubarb, add in the strawberries. Cook for another 10 minutes, then take a little sauce out and stir in the arrowroot powder. Add it back to the sauce, whisk to combine, then taste and adjust for sweetness and thickness. It should hold together pretty well on its own but not be a goopy paste.

Pour the sauce into an airtight container and put in the fridge for at least four hours or until cool to the touch. That’s one trick about ice cream: you DO NOT want any of the ingredients to be warm!

FOR THE ICE CREAM BASE:

Meanwhile, make the ice cream base: combine the soaked cashews with the coconut milk, coconut oil, honey, salt, and rosé in the bowl of a blender. That’s right, rosé.

Blend everything on high until smooth and creamy, then press the ice cream base through a sieve into an airtight container. Let cool in the fridge for at least four hours or until cool to the touch.

Once both the ice cream base and the sauce are cool to the touch, put the sauce in the bowl of the ice cream machine and churn according to your manufacturer’s instructions–THE LONGER THE BETTER. When you think you have about five minutes remaining, add 1/2 of the strawberry rhubarb sauce and the chocolate chips or nuts, if you’re using them.

Scoop the ice cream into a loaf pan or airtight container and smooth the top with a spatula. Pour the remaining sauce on top of the ice cream and use a fork or wooden skewer to swirl it around a bit to make a pretty pattern.

Freeze until solid–I find it’s best after 4-6 hours–and let sit out for five to ten minutes before scooping.


Tags: , , , , , , , , , , , , , ,

Blueberry Cheesecake Ice Cream (vegan)

May 20, 2014 Print this page

If you’re looking for a sweet, filling treat for the last weeks of spring, this is a great choice for those who like ice cream AND cheesecake. It will also be great later in the summer, once blueberry season finally comes. 

Ingredients

Prep Time 12 hr
Cooking Time 20 min
Total Time 12 hr 20 min
Yield 6-8 servings

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews

2 cups of full-fat coconut milk

The juice of 2 lemons (about 1/4 cup)

1/2 cup + 2 tablespoons maple syrup or coconut nectar (or honey if not vegan)

1/3 cup of coconut oil, melted

2 heaping tablespoons of arrowroot powder

2 1/2 tablespoons of vanilla extract

1/2 teaspoon of salt

FOR THE BLUEBERRY SAUCE:

10 ounces of blueberries, thawed if frozen (I used wild blueberries)

2 tablespoons of unrefined cane sugar or coconut sugar

A small squeeze of lemon juice

1 tablespoon of arrowroot powder

A pinch of cinnamon

A pinch of salt

FOR THE COOKIE CRUMBS:

1 cup of blanched, slivered almonds

2 tablespoons of coconut oil

1 tablespoon of maple syrup

A pinch of cinnamon

A pinch of salt

Directions

FOR THE ICE CREAM BASE: 

First, soak the raw cashews in a water bath overnight. Come morning, strain them and give them a quick rinse under cold water.

Combine them in the blender with the coconut milk,  lemon juice, maple syrup, coconut oil, arrowroot powder, vanilla extract, and salt. Blend on high until nice and creamy, then transfer to a small saucepan.

Whisking vigorously over medium-low heat, bring the “ice cream” mixture to a bubble. Once you see little bubbles float to the surface, turn the heat down to low and whisk until thickened, about 4 more minutes.

Remove from the heat and press through a fine-mesh strainer to remove any clumps. Put in the fridge to cool down for at least 4 hours, longer if you have the time.

FOR THE BLUEBERRY SAUCE:

In a small saucepan, combine the blueberries and the liquid that accumulated while they were thawing (or 1/4 cup of water) with the unrefined cane sugar, lemon juice, arrowroot powder, cinnamon, and salt. Use a spoon to break up the bigger berries and bring to a boil.

Reduce the heat to low and cook until thickened, about 10 minutes longer. Transfer to a bowl and pop in the fridge for at least 4 hours.

FOR THE COOKIE CRUMBS:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In the bowl of a food processor, combine the blanched, slivered almonds with the coconut oil, maple syrup, cinnamon, and salt. Pulse to combine, then transfer to the prepared baking sheet.

Squish the “dough” into a large, flat disk using wet hands and gentle pressure. Bake until the edges turn golden brown, about 10 to 12 minutes, and be careful not to burn!

Using your hands, crumble the giant cookie into tiny little pieces. Let sit on the counter to cool until you are ready to make the ice cream.

TO ASSEMBLE:

When all of the ingredients are cooled. pour the ice cream base (NOT the blueberries) into the ice cream maker. Follow your manufacturer’s instructions for how long to churn; for me, it took about 15 minutes. During the last five minutes of churning, pour in one half of the blueberry mixture, followed by the majority of the cookie crumbs when two minutes remain.

Scoop out the ice cream into a large glass dish and swirl the remaining blueberry sauce on the top. Add the remaining cookie crumbles, too.

Freeze until solid, about 4 hours, and transfer to the fridge for 1 hour before you’d like to serve.


Tags: , , , , , , , , , , , , , ,