Tag: frozen

Faux Moo, Real Flavor

To any ice cream enthusiast feeling freezer-burned by airy, bland, or over-sweetened pints: This scoop’s for you. FoMu has been churning out the goods in Massachusetts since 2011, steadily gaining ground as a frozen force to be reckoned with. Super-premium indulgence is their calling card, building each flavor upon a base of buttery, velvety coconut cream. Always on the periphery of my awareness but firmly out of reach, I could only dream of stealing a spoonful for many years, admiring their innovative offerings from afar. Now FoMu is much more than an isolated brick-and-mortar ice cream parlor, expanding rapidly into online sales with nationwide shipping. Dairy-free decadence is just a few clicks away, and I couldn’t resist the urge to finally dive in.

Bourbon Maple Walnut captured my attention first, melding a compelling team of power players into one robust, deep, and soulful blend. Notes of oaky, wooden bourbon barrels are clearly present throughout the creamy base with a rum-forward first bite. This scoop is certainly not shy, while still managing to resist the easy path of tasting purely alcoholic; it’s assertive, not aggressive. Rich like softly whipped cream, frozen before setting into firm peaks, the otherwise unblemished landscape is speckled with small but well-placed walnuts, fresh and crisp, adding a nice crunch. Maple is a bit of a silent partner against these more vocal components, but it does come through in subtle hints, particularly as the ice cream begins to warm and melt, revealing its full bouquet of flavors. Like a good wine, the eating experience morphs as the temperature shifts. It’s truly an intoxicating experience from start to finish, and quite possibly my favorite ice cream of the season thus far.

Salted Caramel treads familiar terrain with a deft confidence unmatched among fellow ice cream innovators. Buttery, subtly burnt notes enclose a darker caramel flavor than the tanned color might suggest. Sticky, almost chewy straight out of the freezer, each scoop is like pure caramel candy. Instantly it begins to melt once freed from the pint, turning into a brilliantly, satisfyingly messy reminder of childhood. Notes of salt ring out clearly in each mouthful, highlighting the toasted, nutty flavors. Ultimately, it’s a simple concept executed with a finesse that’s difficult to rival.



Fresh Mint Chunk shines white like fluffy snow, punctuated at random by chocolate shrapnel. Soft, gentle, sweet mint flavor delicately leads the way, a far cry from the “toothpaste” flavor that haters typically condemn. Those abundant cacao chunks provide a satisfying crunch with a swift bite, but can just as easily melt into fudge puddles when savored slowly. Well-rounded, herbal, and subtly grassy notes prove that the origins of this mint are all natural. Though not quite as punchy as I hoped, the end result is highly refreshing all the same, perfect for taking the edge off a hot summer’s day.

Avocado was perhaps the most daring of the batch, a wild card to tempt more adventurous eaters. Pale green, you would be forgiven if you mistook it for pistachio at a glance, but one lick will instantly clear up that confusion. Definitely, unmistakably avocado, it’s almost more savory than sweet. Notes of the coconut base are most prominent in this one, where the spare, subtle blend leaves it no place to hide. Exceedingly rich, buttery, and even a touch grassy, much like a smooth olive oil, small scoops will easily satisfy. Startling at first, give it a chance and it will really grow on you. Though unconvinced at first, I found myself going back for “just one more taste” until the pint was empty.

Although I wish FoMu might open up shop nearby, perhaps it’s better that this sort of treat remains only on special order. Accessible, but not a daily indulgence, it’s easier to rationalize those oversized servings as a rare luxury.

Hannah (BitterSweet)10 Comments

Blue Monday

Conventional wisdom has taught us that few colors are less appetizing than blue, owing to its scarcity in nature, and especially on the dinner plate. Intuitively avoiding foods that might be moldy, poisonous, or otherwise contaminated, centuries of visual training are hard to deny when confronted with foreign fare. And yet, precisely because such comestibles are so rare, we find ourselves impossibly compelled by these vibrant sights. Splashed across Instagram like edible sapphires, blue eats and drinks dazzle as much as they confound the casual voyeur.

Blue matcha is the culprit behind this azure trend, although the name itself is rather misleading. Made from powdered butterfly pea flowers, it’s an herbal, caffeine-free tisane that shares only a similar brewing method and comparable similar notes of delicate green tea. Far more restrained than the sometimes bitter green brew, the flavor may disappoint matcha aficionados but delight those looking for a less abrasive midday pick-me-up.

Raw food crafters in particular have taken a shine to this blue-hued fairy dust, stretching scant supplies to dye scores of unbaked cheesecakes and other sweet treats. What it lacks in bold flavor, it makes up for in vibrancy; a small pinch can go a long way as a natural food coloring agent.

Applying heat or acid creates a variable situation. Particularly acidic environments will coax the typically cerulean hue to shift toward a the purple family, which can be a fun party trick, but less desirable for a true blue treat. Double up on the dose, avoid citrus pairings or yogurt-based batters, and keep oven temperatures on the down-low for the most royal results.

Sweets and snacks are not the only striking applications for this brilliant blue pigment. Thais have been staining white rice with the raw blossoms since the beginning of recorded history, long before their lavish dishes could go viral on social media. Taking a hint from tradition, one of my favorite ways to elevate the average noodle is now my signature “blu-don bowl,” a bold new spin on the popular bowl-in-one, topped with any variety of vegetables, proteins, and sauces I can pull out of the fridge. It all magically tastes good together, no matter what odd assortment is on hand, tied together by the beautiful strands of chewy udon that shine with an otherworldly teal tint, all from a quick dip in boiling blue matcha tea.

As the days grow warmer though, I look to this cool blue powder for a more cooling experience than the typical hot preparation might provide. Blended ice, blueberries, and a tiny touch of mint form the base for a truly refreshing frappe, far more appealing than anything Starbucks might churn out. Lighter than a milkshake yet more substantial than a mere iced latte, it navigates the fine line in between with grace. Though blue matcha is still something of a rarity on the mainstream market, if the current trends are any indication of its popularity, the powder should soon be staining a brave new world of sweets and savories near you.

Yield: 1 Serving

Blue Moon Frappe

Blue Moon Frappe

Blended ice, blueberries, and a tiny touch of mint form the base for a truly refreshing frappe, far more appealing than anything Starbucks might churn out. Lighter than a milkshake yet more substantial than a mere iced latte, it navigates the fine line in between with grace.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 Teaspoon Blue Matcha
  • 2 Tablespoons Warm Water
  • 1/2 Cup Vanilla Non-Dairy Milk
  • 1/4 Cup Blueberries
  • 6 - 8 Ice Cubes
  • 2 - 3 Teaspoons Light Agave Nectar
  • 1/4 Teaspoon Peppermint Extract

Instructions

  1. Whisk together the blue matcha and warm water, stirring vigorously until the powder has dissolved. Pour the mixture into your blender along with all of the remaining ingredients, adding more ice or sweetener based on your preference.
  2. Puree on high speed to crush the ice into a velvety smooth blend, with no lumps or chunks remaining. Serve immediately before it begins to melt!

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 499Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 129mgCarbohydrates: 44gFiber: 1gSugar: 41gProtein: 8g
© Hannah Kaminsky
Cuisine: American / Category: Beverages

Hannah (BitterSweet)30 Comments

A Sweet and Sour Valentine

True love isn’t just pure sweetness, contrary to popular belief. To take such an overly simplified view would miss the whole point of any affair worth having. Like a story without conflict, a relationship that doesn’t face adversity at some point is unlikely to survive. It’s the nuances, the bitter moments and surprising twists, that enhance and further strengthen the attraction. The same should be said of desserts; if one is based purely on sugar and no true substance, it’s not worth eating in the first place. That’s why my Valentine’s Day contribution is quite simple on the surface, but surprisingly complex and perhaps controversial once you dig in deeper.

Lightened with cool, fluffy CocoWhip from So Delicious, this charming frozen souffle is effortless to make. Unlike the traditional baked rendition, there’s no fear of deflation before the lofty treats reach the table, leading to premature heartbreak. Strawberries lend a pretty pink hue, but the first bite proves that this treat is far from child’s play. Tangy balsamic vinegar smacks with acidity and brightness, jarring at first but an unexpectedly satisfying contrast to the fruity jam. The combined flavors linger, hauntingly, temptingly, long after dessert spoons have been licked clean.

Prepare to fall in love- Deep, unforgettable, true love. Valentine’s Day isn’t just for couples, but for those seeking a bit of bitter-sweet complexity in their lives, too. After experiencing it once for yourself, it’s hard to imagine being satisfied with anything else.

This post is sponsored by So Delicious Dairy Free, inspired by their 21-Day Dairy-free Challenge and is part of the Dairy-Free Menu Plan event hosted by Go Dairy Free. Stay tuned for a full week menu plan coming to Go Dairy Free at the end of the challenge, crafted by a dozen creative bloggers ditching dairy.

Frozen Strawberry-Balsamic Souffle

1/2 Cup Seedless Strawberry Jam
1/4 Cup So Delicious Coconut Milk Strawberry Yogurt
1/4 Cup Confectioner’s Sugar
2 Teaspoons Balsamic Glaze or Reduction
1/4 Teaspoon Salt
2 Cups Original So Delicious CocoWhip

To Serve:

Original So Delicious CocoWhip
Fresh Strawberries, Sliced

Set out three 4-Ounce ramekins on a small tray to more easily maneuver them in and out of the freezer. Cut three strips of aluminum foil or parchment to fit comfortably inside each ramekin, extending a above the rim by about 2 inches. Tape the strips to ensure that they stay in place. Lightly grease and set aside.

In a large bowl, stir together the jam, yogurt, sugar, balsamic glaze, and salt. Once smooth, add about half of the CocoWhip, mixing to incorporate. Fold in the remaining half more gently, keeping it as light and fluffy as possible.

Spoon the mixture into your prepared ramekins, dividing it equally between the three and smoothing out the tops. Place the ramekins into the freezer on a level surface, and allow them to rest, undisturbed, for at least three hours or until set.

Remove from freezer 10 minutes before serving. Remove parchment collars and garnish with additional CocoWhip sliced strawberries, if desired.

Makes 3 Servings

Printable Recipe

Hannah (BitterSweet)19 Comments

Keep Your Cool

There are certain world records that no one wants to break. No one would be proud to claim the title of World’s Most Accident-Prone Person, or boast of sporting the World’s Longest Nose Hairs, for example. Unfortunately, the world itself has been officially awarded the unfortunate record of World’s Warmest Year, as of 2015, and we’re right on track to continue that winning streak for 2016.

Some of us have it worse than others. Living in the sheltered weather bubble that is the bay area, protected by a perpetual blanket of fog, it’s hard to imagine the crushing heatwave smothering the east coast right now. I don’t say that to brag- It’s with both awe and sympathy. I genuinely don’t know how you folks manage to survive yet another round of unprecedented heat and humidity.

No doubt, ice cream must help. It’s the only real relief that I would fully endorse on any day, and in any climate, for that matter. Even though temperatures around here rarely break the 80-degree mark, I’ve fully indulged in more than my fair share of frozen desserts this summer, thanks in large part to So Delicious. Their soothing cashew- and coconut-based treats are guaranteed to take the sting out of the most brutal days of summer sun. Short of churning your own, quite frankly, there are no better nor more diverse mainstream brands out there.

Although it’s tempting to hoard all of this frozen goodness for myself, I know there are many hungry ice cream-lovers out there suffering far more than I am this season. That’s why I want to share the wealth, and offer a FREE So Delicious product to two lucky readers! Anything your heart desires is up for grabs, but of course, I can’t recommend the ice cream highly enough. To enter, head on over to the giveaway page here, and don’t forget to leave a comment about your favorite ice cream flavor. You have until August 10th to enter, so get to it! I wouldn’t want anyone to sweat through the whole summer without a bite of cold comfort.

Hannah (BitterSweet)21 Comments

Given the Cold Shoulder

Blurring the line between genius and madness, typical recipe brainstorming sessions can yield any number of wild, unpredictable results, combining disparate flavors that bear tenuous connections at best. It’s the best and worst part of any free-association exercise, opening up the floodgates and allowing a torrent of unfiltered ideas to flow. I’ve come up with some of my greatest hits this way, but sometimes, I’ve inadvertently managed to cobble together terrifying Frankenstein monstrosities instead. Most of these are easily eliminated before they ever come to fruition to assault unsuspecting eaters in real life, but unfortunately, it sometimes takes a round of testing before I realize the errors of my ways. Recipe writers don’t like to talk about it, but failure is far more common than success.

Thus, given my adoration for ice cream and endless supply of crazy concepts, I’ve dished out more than my fair share of distasteful scoops. In honor of Nation Ice Cream Day today, I thought it might be fun it dive into the archives to unearth some of these frozen horrors. Brace yourselves: The following list is not for the weak of stomach.

  • Raisin Bran Ice Cream
  • Black Garlic Ice Cream
  • Old World Borscht Ice Cream
  • Ketchup Ice Cream
  • Bread & Butter Pickle Chip Ice Cream
  • Cinnamon-Raisin Noodle Kugel Ice Cream
  • Smokey Barbecue Sauce Ripple Ice Cream

Consider yourselves lucky that I had enough common sense to know when to put the ice cream paddle down. Not all ideas can be winners, but you have my word that only the best ever make it into print.

I hope everyone is enjoying this “holiday” with only the creamiest, sweetest, and most luxurious of sweet scoops!

Hannah (BitterSweet)10 Comments

Summers on Ice

It has long been rumored that Mark Twain once asserted, “The coldest winter I ever spent was a summer in San Francisco.” Although readily disproven, the false quote still haunts the bay area to this day, resonating with those more accustomed to the sweltering sunshine seen further down the west coast. Even I’ll admit a certain disappointment when heading downtown on a mid-July day calls for a jacket and long pants, but it’s an entirely different story just across the bay.

Berkeley and Oakland regularly send the mercury rising 10 – 15 degrees higher, and there’s no telling what sort of tropical conditions exist just a few miles further out towards wine county. By the time I’m ready to head home, the disparity finds me swimming in my heavy layers, gasping for the relief that only a frozen treat, or two, can bring.

In such a desperate state, nutrition is rarely top of mind, truth be told. Anything cold and preferably sweet will do, never mind the sugar rush and crash soon to follow. After one too many midday food comas, I’ve found it essential to stock only the good stuff in the first place, making the best choice also the easy choice.

Thank goodness for quality plant-based protein powder.

Blending with any liquid as smooth as silk, thickening like a dream, and possessing a rich sweetness far beyond the label might indicate, it’s everything you could ask for in a powdered supplement. Okay, there is one more think you might one: Good taste.

Once available only in a limited palate of flavors, the discovery of a Chai Latte rendition has stolen my latte-loving heart. Warm spices mingle with a hint of coffee flavor, both in perfect balance, the combination of the two is a real snacking showstopper.

A thick, frosty protein shake does wonders to tame the typical hunger pains, but all it takes is a humble popsicle mold for crafting next-level summertime satisfaction. Initially inspired by a leftover protein shake left in the freezer for too long, it was obvious that my oversight was no mistake, but a hint of unlocked potential. All it needed was a stick.

Flecked with bold, invigorating spices and the perk of your favorite caffeinated beverage, these frosty treats are no mere syrupy ice cubes. Flakes of toasted coconut add texture, while coconut milk provides a decadent, creamy backdrop. Each bit has all the richness of typical ice cream, but without the need for any fancy equipment, or for loosening your belt afterwards.

To all the hot, busy, summer days ahead: Bring it on, do your worst. I’ve got some delicious backup ammunition in my freezer now, ready for instant refueling.

Yield: Makes About 6 Medium Freezer Pops

Coconut Chai Freezer Pops

Coconut Chai Freezer Pops

Indulge in a healthy, high-protein treat! Flecked with bold, invigorating spices and the perk of your favorite caffeinated beverage, these frosty treats are no mere syrupy ice cubes. Flakes of toasted coconut add texture, while coconut milk provides a decadent, creamy backdrop. Each bit has all the richness of typical ice cream, but without the need for any fancy equipment, or for loosening your belt afterwards.

Prep Time 5 minutes
Additional Time 6 hours
Total Time 5 minutes

Ingredients

  • 1 3/4 Cups (1 14-Ounce Can) Full-Fat Coconut Milk
  • 1/2 Cup Plain or Vanilla Non-Dairy Milk
  • 1/4 Cup Light Agave Nectar
  • 1/4 Cup Vegan Chai Latte Protein Powder
  • 1/4 Cup Unsweetened Shredded Coconut, Toasted
  • 1 1/4 Teaspoons Ground Ginger
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cardamom
  • 1/8 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Vanilla Extract
  • 1/8 Teaspoon Anise Extract (Optional)

Instructions

  1. Whisk together the coconut milk and non-dairy milk of your choice along with the protein powder, mixing thoroughly to ensure that there are no remaining lumps. Add in the toasted coconut, spices, salt, and extracts, and stir well.
  2. Pour the resulting mixture into popsicle molds, insert sticks, and place them on a level surface in your freezer. Allow at least 6 hours before serving, and preferably overnight.
  3. If you have trouble getting the pops out of the mold, run the outsides under hot water for about 60 seconds to loosen them.

Recommended Products

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 17gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 130mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Frozen Desserts

Hannah (BitterSweet)16 Comments