Yes to Yummy

Tag Archive: summer

Nutella Swirl Ice Cream (vegan)

April 2, 2014 Print this page

I think this is the perfect recipe for a celebration. Your family will love this ice cream, and you’ll love the fact that it’s a LOT better for you than a lot of the frozen treats you can buy at the store or Friendly’s. Plus, there’s NO dairy–at all!

Ingredients

Prep Time
Cooking Time
Total Time 4 hr
Yield 8 servings

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews

Water

2 1/3 cups of full-fat coconut milk

2/3 cup of raw coconut nectar (or preferred liquid sweetener)

2 1/2 tablespoons of vanilla extract

1/2 teaspoon of salt

2 heaping tablespoons of arrowroot powder

1/4 cup of coconut oil, melted

FOR THE NUTELLA SWIRL:

1 cup of dry-roasted hazelnuts

2 heaping tablespoons of cocoa powder

2 teaspoons of vanilla extract

2 tablespoons of coconut nectar (or preferred liquid sweetener)

1/4 cup of non-dairy milk (I used homemade almond milk)

A generous pinch of salt

TO ASSEMBLE:

1/3 cup of chopped dry-roasted hazelnuts

1/3 cup of mini chocolate chips or dark chocolate pieces

Directions

FOR THE ICE CREAM BASE:

Soak the cashews overnight in a warm water bath.

In the morning, drain the cashews and discard the soaking water. Put the cashews in the blender with the full-fat coconut milk, coconut nectar, vanilla extract, salt, and arrowroot powder, and blend on the highest speed possible until completely homogeneous, about five minutes.

A note about the ingredients: 2/3 cup of coconut nectar IS a lot of sugar, but sugar prevents the ice cream from getting icy in the freezer. The alcohol in the vanilla extract, the starchiness of the arrowroot, and the chemical properties of the salt all lend a helping hand, too.

Once those ingredients have come together nicely, pour in the melted coconut oil and blend for a minute longer. (The oil will help give your ice cream a “creamy” mouth feel.)

Transfer the contents of the blender to a medium saucepan and whisk over medium-low heat until slightly thickened, about 5 minutes. Lower the heat if the mixture starts to vigorously bubble, and make sure you whisk constantly.

Pass the ice cream base through a fine-mesh strainer into a glass container, and stick in the freezer for 1 to 2 hours to cool down. (You can also do this in the fridge overnight, but I was very impatient.)

When the ice cream base has cooled, pour it into your ice cream maker and ice cream-ify it based on your manufacturer’s instructions. It took me about 20 to 25 minutes to get the texture I wanted (like soft-serve), but it could take you shorter or longer depending on your machine. If in doubt, longer is always better.

FOR THE NUTELLA SWIRL:

In the bowl of a food processor, crush the-roasted hazelnuts until creamy and buttery, about 2 minutes in my monster food processor, but probably closer to 5 minutes in your average device.

To the newly-formed hazelnut butter, add the cocoa powder, vanilla extract, coconut nectar,  non-dairy milk, and salt. Process until everything comes together in a smooth, chocolaty nut butter, about a minute or two longer.

TO ASSEMBLE:

When the ice cream is almost ready (but not quite), add in the chopped dry-roasted hazelnuts and mini chocolate chips or dark chocolate pieces.

Let the add-ins incorporate for a few minutes, then stop the ice cream machine. Transfer your rich, creamy ice cream to a wide, deep glass dish and use a spatula to spread it out.

Using a large spoon, gently spread the Nutella swirl in thick stripes up and down the top of the ice cream.

Cover tightly with plastic wrap and a lid (if you have it), and freeze until solid, about 3 to 4 hours.

Let sit at room temperature for 5 to 10 minutes before scooping and dying of bliss. Top with even more dry-roasted hazelnuts and chocolate chips if you’re feeling extra decadent.


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Healthy Nutella Swirl Ice Cream (vegan, gluten-free)

April 2, 2014 Leave your thoughts Print this page

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HAPPY BIRTHDAY…YES TO YUMMY!

That’s right! As of today, it’s been exactly one year since I first started my blog. And to celebrate, we are having my favorite dessert: ICE CREAM.

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I’m so proud that I’ve been able to keep my baby alive for a year–and not just alive, but growing.

One year ago, I was a fourteen year-old girl who had barely baked with coconut flour before and knew next to nothing about grass-fed meat and food photography. I was on Tumblr, posting simple recipes for roasted chicken and vegetables.

Today, I am an almost-sixteen year-old girl who can make a twenty-layer crepe cake out of coconut flour, does work for a pasture-raised/grass-fed animal butchery, and has a giant light box on a table downstairs just for food photography. I have my own website, and I’m here today posting a recipe for COMPLETELY vegan ice cream that will knock your socks off.

And I wouldn’t be here without the help and care I’ve gotten from all of YOU! There are quite a few people that deserve special mention, and I’m here to give credit for where credit is due. So, thank you very, very much to…

  • My ninth grade biology teacher, who has eaten everything I’ve brought her from the very first dessert recipe I ever posted (chocolate chip banana cake) and provided me with such kind positive feedback.
  • The rest of my wonderful teachers, who are always happy to be taste-testers and don’t seem to mind much when I zone out in class and try to brainstorm new recipes.
  • My friends, who help me get rid of giant batches of cookies and cupcakes and always understand when I prioritize making dinner over hanging out.
  • My grandparents and family, who have graciously gotten me a 16-cup food processor, bright yellow ice cream machine, blowtorch, and various other necessary (and unnecessary) kitchen gadgets to fuel my creativity.
  • Clinton Robbins, who, after I decided I could not possibly work with WordPress, designed this beautiful website from scratch for me based on the exact layout wanted.
  • Bagus Shafara, who brought the logo I doodled one day in class to life on the internet.
  • Michelle Tam from Nom Nom Paleo, Mel from The Clothes Make the Girl, Simone from Zenbelly, Arsy from Rubies and Radishes, Joanne from Just Eat Real Food, Hallie from Daily Bites, and Adriana from Living Healthy with Chocolate who have given kind words, shared my recipes, let me guest post, sent me wonderful links and cookbooks, and provided me with constructive advice for my blogging adventures.
  • Alison Held, who always helps to point me in the right direction and inspired me to explore deeper into real-food eating.
  • The crew at Craft Butchery, who gave me my first job ever and the opportunity to talk to lots of people about local, sustainable food, as well as provided every single piece of meat and poultry ever featured on this blog.
  • Natalie Wester, the Clean-Eating Teen, who is the best friend in the entire universe as well as a daily inspiration for recipes and healthy-eating.
  • My parents, who are two of the greatest people in the entire world and always give my failed dishes and desserts a try, clean up my gigantic messes, and comfort me when it feels like everything I touch turns to burnt sweet potatoes.

And…most importantly…to all of you for reading and trying my recipes! I hope you’ll stick with me as I continue to cook, bake, and experiment with ingredients familiar and unknown. I love ALL of you! <3

But you’re in it for the ice cream, right? I figured as much. It’s pretty hard to ignore.

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Ice cream was the first dessert I ever ate. My parents didn’t give me sweets until I was two years old, and the first treat that ever passed my lips was vanilla ice cream. I guess you could say I’ve been addicted ever since.

This fact became even more apparent this summer, when I spent a month in Nice, France. There was an ice cream place called Fenocchio, and oh boy, was I obsessed. I might’ve eaten ice cream for lunch once. And perhaps dinner, too. Hey, it’s a good source of protein, right? No judging.

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My only problem with ice cream is that it can be very, er, heavy. And I don’t tend to do too well with a lot of dairy at once, as I know is the case for a lot of you, too, so for the past year, I’ve been tinkering with a dairy-free ice cream recipe to share.

The first time I tried was awful: I used frozen fruit and coconut milk, and it was really icy and barely had any flavor at all. That went to the trash almost instantaneously. The second time, I followed a recipe for Carrot Cake Ice Cream, and while it was tasty, it used guar gum, which I try to avoid if I can. Since then, I have been playing with different amounts of cashews and coconut milk to create a rich, creamy base that wouldn’t become a rock in the freezer.

Last June, I published a recipe for Toasted Coconut Ice Cream, which was very good, as I recall. But it wasn’t vegan: I used egg yolks to add more fat and thicken the base. With the exception of a simple banana ice cream blended up on a whim last summer (which a five year-old could also make), I haven’t really made much other dairy-free ice cream, but I’ve been wanting to try again.

Last weekend, I was getting my hair cut, talking to the wonderful woman who styles my hair about our various successes and failures with ice cream without, you know, the cream. Suddenly, an INTENSE craving hit me, and I knew what I had to do: I had to make ice cream, right then and there.

So, I made vegan ice cream, and it kicked BUTT.

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Sorry, I just had to.

In fact, it was so good, that I made it again this weekend. And this time, it kicked even more butt than last. And–wait for it–it was VEGAN!!!

I think this is the perfect recipe for a celebration. Your family will love this ice cream, and you’ll love the fact that it’s a LOT better for you than a lot of the frozen treats you can buy at the store or Friendly’s. (It tastes better, too!)

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Are you ready to get in on the madness? I am. Let’s go.

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First, soak 1 1/2 cups of raw cashews overnight in a warm water bath. I prefer whole cashews because they have less of a likelihood of their oils being close-to-rancid when you buy them, but pieces should be fine, too.

Whatever kind of cashew you use, PLEASE take care to soak for at least 8 hours, and preferably longer. This will really help make the ice cream super-thick and creamy.

In the morning, drain the cashews and discard the soaking water. Put the cashews in the blender with 2 1/3 cups of full-fat coconut milk, 2/3 cup of raw coconut nectar (or maple syrup or honey), 2 1/2 tablespoons of vanilla extract, 1/2 teaspoon of salt, and 2 heaping tablespoons of arrowroot powder, and blend on the highest speed possible until completely homogeneous, about five minutes.

A note about the ingredients: 2/3 cup of coconut nectar IS a lot of sugar, but sugar prevents the ice cream from getting icy in the freezer. The alcohol in the vanilla extract, the starchiness of the arrowroot, and the chemical properties of the salt all lend a helping hand, too.

Once those ingredients have come together nicely, pour in 1/4 cup of melted coconut oil and blend for a minute longer. (The oil will help give your ice cream a “creamy” mouth feel.)

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Transfer the contents of the blender to a medium saucepan and whisk over medium-low heat until slightly thickened, about 5 minutes. Lower the heat if the mixture starts to vigorously bubble, and make sure you whisk constantly.

Pass the ice cream base through a fine-mesh strainer into a glass container, and stick in the freezer for 1 to 2 hours to cool down. (You can also do this in the fridge overnight, but I was very impatient.)

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When the ice cream base has cooled, pour it into your ice cream maker and ice cream-ify it based on your manufacturer’s instructions. It took me about 20 to 25 minutes to get the texture I wanted (like soft-serve), but it could take you shorter or longer depending on your machine. If in doubt, longer is always better.

While the ice cream is churning away, make the Nutella swirl!

You didn’t think I was going to use store-bought Nutella, did you? I hope not.

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In the bowl of a food processor, crush 1 cup of dry-roasted hazelnuts until creamy and buttery, about 2 minutes in my monster food processor, but probably closer to 5 minutes in your average device.

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To the newly-formed hazelnut butter, add 2 heaping tablespoons of cocoa powder, 2 teaspoons of vanilla extract, 2 tablespoons of coconut nectar (or maple syrup or honey), 1/4 cup of your preferred non-dairy milk (I used homemade almond milk), and a generous pinch of salt. Process until everything comes together in a smooth, chocolaty nut butter, about a minute or two longer.

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When the ice cream is almost ready (but not quite), add in 1/3 cup of chopped dry-roasted hazelnuts and 1/3 cup of mini chocolate chips or dark chocolate pieces.

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Let the add-ins incorporate for a few minutes, then stop the ice cream machine. Transfer your rich, creamy ice cream to a wide, deep glass dish and use a spatula to spread it out.

Using a large spoon, gently spread the Nutella swirl in thick stripes up and down the top of the ice cream.

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Cover tightly with plastic wrap and a lid (if you have it), and freeze until solid, about 3 to 4 hours.

Let sit at room temperature for 5 to 10 minutes before scooping and dying of bliss. Top with even more dry-roasted hazelnuts and chocolate chips if you’re feeling extra decadent.

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OhmygodsoyummyI’mgonnascream.

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(Taken before I licked the cup clean.)

There you have it: VEGAN ice cream that tastes freaking amazing.

Thank you so much for your support, everyone! What is your favorite Yes to Yummy recipe that you’ve made or seen? Leave me a comment here or on Facebook and let me know!


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Orange Pistachio Scallops

December 21, 2013 Print this page

This is one of my favorite summer meals, especially with freshly-caught seafood and the crunchy, toasty nuts. Serve with simply roasted asparagus!

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 4 servings

FOR THE SCALLOPS:

3/4 cup of raw, shelled pistachios

1 tablespoon of ghee (can be substituted with coconut oil in a pinch)

The zest of 1 orange

A good pinch of salt, plus more for seasoning the scallops

12 scallops

1 tablespoon of coconut oil

Pepper

FOR THE VINAIGRETTE: 

The juice of 1 large orange

1 tablespoon of olive oil

1 1/2 teaspoons of fresh chervil

A good pinch of salt

A crack of black pepper

 

Directions

Preheat the oven to 400 degrees.

Combine the pistachios in the food processor with the ghee, orange zest, and a good pinch of salt. Process until the ingredients are fully combined and the nuts are coarsely ground, about 1 to 2 minutes.

Heat the coconut oil in a large oven-proof skillet over medium-high heat. Before placing the scallops in the pan, dab them gently with a paper towel and season with some salt and pepper. When the oil is hot and completely melted, add the scallops to the pan.

Let the scallops sear for another 2 or 3 minutes on the other side, then top each one with about 1/2 tablespoon of the pistachio mixture. It’s OK if a little bit falls into the pan—it’ll get caramelized with the remaining oil oven and make a wonderful accompaniment.

Put pan with the scallops on the top rack of an oven and bake until the pistachios begin to turn golden brown, about 3 to 5 minutes. If you like the tops extra crispy, broil on low for an extra 1 to 2 minutes.

While the scallops bake, make the vinaigrette to go on top of them. In a small bowl, whisk together the orange juice, olive oil,  fresh chervil, salt, and pepper. Pour a little on top of each scallop while still warm from the oven.

Serve immediately with the simply roasted asparagus!


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Blondies

October 26, 2013 Print this page

I used to make these every time I had a party or bake sale at school. Now, they’re gluten-free and dairy-free for a healthier treat!

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 12 to 16 bars

6 tablespoons of ghee, melted (can be substituted with butter or coconut oil), plus more for greasing

1/3 cup of coconut sugar

1 egg, whisked

1 tablespoon of vanilla extract

1/2 teaspoon of apple cider vinegar

6-8 drops of liquid stevia (optional)

1 1/2 cups of blanched almond flour

1 tablespoon of coconut flour

1 teaspoon of baking soda

A good pinch of salt

1/3 cup of mini chocolate chips

Directions

Preheat the oven to 350 degrees. Line an 8 x 8 baking pan with tinfoil and grease well with some ghee or coconut oil.

In the bowl of a stand mixer, whisk together the melted ghee and coconut sugar until well-combined, about 3 minutes.

To the ghee and sugar, add the egg, vanilla extract, apple cider vinegar, and liquid stevia, if you want it sweeter. Keep mixing for another minute or two.

To the wet ingredients, add the blanched almond flour, coconut flour, baking soda, and salt. Mix until no clumps of flour remain, about 3 to 4 minutes.

With a spatula, stir in the mini chocolate chips. You could also add shredded coconut, chopped nuts, or a handful or two of dried fruit, too!

Spread the batter into the prepared pan and bake until a toothpick comes out clean in the center, about 25 to 30 minutes depending on whether your oven runs hot or cold. Let cool in the pan for 15 minutes, then lift up using the tinfoil along the sides. Peel it off, then slice yourself up some bars.

Serve with Toasted Coconut Ice Cream or just a glass of cashew milk.


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Toasted Coconut Ice Cream

October 26, 2013 Print this page

Creamy, coconutty, and sweet, no one will ever know this has no dairy!

Ingredients

Prep Time 24 hr
Cooking Time 15 min
Total Time 24 hr 15 min
Yield 6 servings

1 cup of shredded, unsweetened coconut

2 14-ounce cans of full fat coconut milk

1 cup of cashew milk (can be substituted with your choice of nut milk)

4 egg yolks, whisked

1/2 cup of raw coconut nectar (can be substituted with raw honey)

3 tablespoons of arrowroot powder

2 teaspoons of vanilla extract

1/3 cup of mini chocolate chips (optional)

Directions

Preheat the oven to 350 degrees and pour the coconut onto a baking sheet.

Bake until golden brown and fragrant, about 6 to 8 minutes. Give it a stir once or twice to make sure browning is even.

Meanwhile, in a saucepan, heat the full-fat coconut milk and the cashew milk over medium-low heat. Once it just starts to bubble, remove it from the stove top and pour in the toasted coconut. Put a lid on the saucepan and let it steep for at least an hour, preferably two.

Pour the ice cream base through a strainer and squeeze the milk-infused coconut to get as much liquid out as possible.

In another saucepan, heat the egg yolks and the coconut nectar over medium heat until warm to the touch, about 5 minutes. Then, slowly whisk in the ice cream base, using a ladle to do a little bit at a time.

Keep whisking the mixture until the back of a spoon wipes clean.

Once you obtain a clean streak, turn off the heat and stir in the arrowroot powder and vanilla extract. Transfer the mixture to an airtight plastic container and refrigerate overnight to cool down.

To ice-creamify it, simply pour all of the ingredients into an ice cream machine and follow the manufacturer’s instructions to process. Five minutes before you think the ice cream is done (it should be thick, but still a tad liquid-y to the touch), pour in the mini chocolate chips…if you want.

Scoop the ice cream into a large glass dish and freeze overnight to get a true “ice cream” texture. You could eat it right out of the machine, too, but I like my ice cream more on the solid side.

Let defrost at room temperature for 15 minutes before digging in. This will ensure you have a creamy, not icy texture.

Serve with Blondies or Brownie Bites.


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