Deep-Freeze Delights

Given my extreme aversion to even the slightest hint of cold temperatures, it can be quite challenging to placate the daily cravings for ice cream when the dark ages of winter arrive. Usually, it’s a battle of mind over matter, ignoring the chills that go down my spine, shivering through every sweet lick. Particularly bad cases will send me straight to the tea kettle for sips to thaw out of the inevitable brain freeze. The pain is always worth the pleasure, but surely, there must be a better way to sooth the more sensitive sweet tooth.

Not only is there a way to stay toasty and warm while snacking, but there’s an even healthier way to indulge, too. Froozer is a great tasting frozen snack made with 100%fruit – all the goodness and great taste of perfectly ripened fruits, with no added sugar, juice or concentrate. The moment I first tried these wholesome treats, I knew it would shake up my whole winter routine. First of all, these are not mere popsicles flavored with juice or concentrate, but fully blended fruits with nothing added nor taken away. Stunningly creamy and sweet without any sugar, each slow-churned flavor tastes as bright and fresh as a summer’s day. Before I knew it, I was even tossing them into smoothies for instant morning fuel, delicious enough to qualify as milkshakes.

Still, as the frigid winds howled with increasing volume outside, I found myself on the verge of a seriously hangry meltdown… When I realized that’s exactly what I should do. Since they’re made of simply whole fruits, each stick is like an instant flavor infusion for any recipe, ready in your freezer whenever you are. Thinking quickly and pulling ingredients from the pantry, it was a matter of minutes before a brand new cookie creation came to be.

An edible island escape, the sprightly combination of pineapple, mango, and banana found within each Tropical Sunset frozen fruit snack transforms a pile of shredded coconut into an nutritious and delicious bite of paradise. These coconut macaroons couldn’t be more simple to craft, which is why they suit this no-nonsense source of inspiration so well.

It might be tough to sacrifice that perfectly churned, creamy consistency by bringing up the temperature a bit, but once you taste these new, equally satisfying healthy confections, you won’t regret taking the risk.

This post was made possible thanks to Froozer and Mambo Sprouts.

Tropical Sunset Coconut Macaroons

1/4 Cup Coconut Oil, Melted
6 Froozer Tropical Sunset Frozen Snacks, Thawed
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 1/2 Cups Unsweetened Shredded Coconut

In a medium-sized bowl, mix together the melted coconut oil, thawed Froozer snacks, vanilla, and salt until smooth. Add in the shredded coconut and stir thoroughly to combine. Once the whole mixture is homogeneous, scoop out cookies with a small ice cream scoop and place on a small sheet pan. Chill until firm, at least 1 hour, or expedite the process by stashing them in the freezer for 20 minutes. Store in an air-tight container either in the fridge or in a cool, dark place. The cookies will keep for 5 – 7 days.

Makes 12 – 15 Cookies

Printable Recipe

Advertisements

For the Sake of Sake

While much of the country closes up their beach chairs and dusts off their long sleeve shirts, things are just beginning to heat up in the bay area. Summer always arrives fashionably late, yet the visit never fails to catch us by surprise. When temperatures jump over 20 degrees in a day, topping out around 110 in some particularly hellish pockets of the city, talk of pumpkin spice lattes sounds like a cruel joke. If I should so much as contemplate operating the oven, I swear my entire kitchen would likely ignite like a tinderbox full of gunpowder. After this record-breaking weekend, I can easily imagine what it feels like to live on the surface of the sun.

Cooking under such conditions is out of the question. Rational cravings and hunger goes straight out the window too, for that matter. If it’s not coming straight out of the fridge or freezer, I don’t want to know about it. Desperate times call for desperate measures, and only one thing in my arsenal could effectively take the edge off: Ice-cold coffee sake.

Typically a non-drinker, no one is more surprised than I by how quickly sake has become a prized indulgence for me. I’m blaming it entirely on Takara Sake, Berkeley-based sake makers that offer mini museum tours followed by generous tasting flights. There, I discovered that sake is so much more than just fermented liquid rice, and so much more drinkable than the average swill I’m accustomed to. One of their more unusual offerings include sparkling sake, which reminds me of soda; already a guilty pleasure going on many years now. What really hooked me on my last visit, however, was the sweet coffee-flavored sake, a genuine dessert drink that can rival the best coffee liqueur on the shelf.

After securing a sleek bottle for myself, for whatever reason, the first thing that popped into my head was tiramisu. The situation called for something considerably cooler though, so creating a fleet of creamy, subtly spiked popsicles seemed like the only rational option.

Forget about baking ladyfingers or any fussy cake. Since it will simply soften in the sweet, slightly tangy base, crushed vanilla cookies work perfectly fine for this application, soaking up all the sake with ease. If you don’t have access to this heavenly elixir, you can use any plain sake and just increase the instant coffee powder to taste.

Tirami-Sake Pops

1 8-Ounce Container Vegan Cream Cheese
1/4 Cup Granulated Sugar
1/4 Cups Plain Non-Dairy Milk
1/4 Cup Coffee Sake, Divided
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
6 Vanilla Sandwich Cookies, Roughly Crushed
1 Teaspoon Instant Coffee Granules
1 Teaspoon Dutch-Processed Cocoa Powder

To make the creamy base, simply blend the cream cheese, sugar, non-dairy milk, 2 tablespoons of the sake, vanilla, and salt together until smooth.

Separately, mix the crushed cookies, the remaining sake, instant coffee, and cocoa powder in a small bowl, stirring thoroughly until the coffee granules have dissolved.

Layer the base and the cookie mush into popsicle molds of your choice. Insert sticks and stash on a level surface in your freezer. Let rest for at least 4 hours, or until solid.

Printable Recipe

As Good As Ten Mothers

Instantly, his face contorted with a mixture of skepticism and disgust. Though I knew the concept was a bit unconventional, I didn’t realize just how contentious it could be. Just one mention of the recipe sent this man into a fit of mock dry heaves, illustrating the depth of his disapproval with comic effect.

That’s when I knew I had to make it.

More infamous than any other single element of the Gilroy Garlic Festival, garlic ice cream has become the main event for many. Tiny cones of soft serve can be found in every corner of the pungent fair grounds, delighting and appalling in equal measure. Gaining mainstream traction, or at least dubious acceptance, purely as a novelty, the idea nonetheless captured my imagination. Rather than playing it up as a token offering merely for shock value, my goal was to truly celebrate the sweeter side of garlic.

Slowly roasted to golden caramelized perfection, the cloves lose their assertive, harsh bite, bringing their natural sugars to the fore. Every cook and eater the world over has experienced this glorious transformation and knows the magic well. The real secret ingredient in my blend, however, is black garlic. Aged for at least 30 days, the cloves turn into spreadable nuggets of pure garlic candy. The mysterious process transforms the ubiquitous seasoning into an entirely new ingredient, difficult to describe but impossible to forget. It’s the key here to balancing out the more savory undertones of the garlic, while maintaining its integrity. The end results should still taste like garlic, after all- Not like syrupy scampi sauce.

Crunchy garlic chips aren’t necessary to enjoy the full effect of this ode to garlic, but they do undeniably elevate it to a higher level, fit for a fancy affair if you should be so bold. Though they make the scoops look tiny, go for the giant, oversized cloves found in elephant garlic, which are easily 4 times the size of the average bulb and far milder in flavor. They’ll add a satisfying crunch to contrast with this creamy, cool treat.

Granted, this unusual frozen dessert will not be for everyone, like my aforementioned critical friend. Proceed with an open mind and a genuine love of garlic, and you will be in for a treat.

In reference to the post title, if you didn’t see the eponymous documentary, you really must do yourself a favor and download it, posthaste. Another friend on mine, not featured in this brief story, has told me that it was what inspired her to move to California many years ago.

Garlic Ice Cream

3 Cups Plain Non-Dairy Milk
1 1/2 Tablespoons Arrowroot
2/3 Cup Granulated Sugar
2 Tablespoons Light Agave Nectar
1/4 Teaspoon Salt
1/4 Cup Vegan Cream Cheese
1 Tablespoon Black Garlic, Mashed
2 Teaspoons Roasted Garlic, Mashed

Garlic Chips (Optional):

2 – 3 Cloves Elephant Garlic
Olive Oil Spray

To make the ice cream, simply toss all the ingredients into your trusty blender or food processor. Thoroughly puree on high speed for for 2 – 3 minutes, until completely smooth. Pass the mixture through a fine strainer to ensure a flawlessly silky texture, if desired.

Transfer to a medium saucepan and set over moderate heat. Cook, whisking occasionally, until the mixture just comes to a boil. Turn off the heat and let cool. Chill for at least 1 hour in the refrigerator before churning in your ice cream maker according to the manufacturer’s instructions.

Spoon the soft ice cream into an airtight container, and let set in the freezer for at least 3 hours before serving, until solid enough to scoop.

For the garlic chips, peel and slice the giant cloves of elephant garlic as thinly as possible. If you have a small mandoline to ensure consistency, now is when you want to break it out. Lay out the slices in one even layer on a silpat- or parchment paper-line baking sheet, making sure that none overlap.

Lightly spritz with olive oil to evenly coat the pieces. Bake in an oven preheated to 375 degrees 15 – 30 minutes (depending on the thickness of your slices), rotating the pan and flipping over the slices every 10 minutes or so to ensure even cooking, until golden brown and crispy. Let cool and store in an airtight container at room temperature for 2 – 3 days, maximum. Top scoops of ice cream with garlic chips as desired.

Makes About 1 Quart Ice Cream

Printable Recipe

No Chill

Everyday, there’s a new absurd, excessive food trend blowing up on the internet. For as many as of these over-hyped edibles as we love to hate, it’s impossible to deny the appeal of a select few crazy concepts. Thanks to the advent of flexible silicon molds, no food is safe from doughnut-ification. It didn’t take long for visually stunning sushi doughnuts to emerge as a clear winner, captivating hungry followers across all social media platforms, but the hits keep on coming.

Trust me, ice cream doughnuts are more than just another excuse to capitalize on the irresistibly attractive ring shape. Haters will be the only ones with no chill, because these frozen treats are as much fun to admire as they are to eat! Pretty in pink, the glaze is actually a beet-tinted approach to magic shell, flavored with vanilla and finished with those classic rainbow sprinkles. It just wouldn’t be a doughnut without them.

…Or would it? Almost as soon as the initial batch was devoured, I realized the opportunity that had been missed. Cinnamon sugar doughnuts, singing of warmth and comfort, are equally worthy candidates of imitation. Contrasting against the cold, creamy base, the spiced coating seals in a frozen surprise for the unsuspecting eater. Far more refreshing than the usual oily cake, it may even have an edge on the traditional treat, especially as temperatures outside skyrocket.

These treats were inspired by the call to action from Go Dairy Free and So Delicious to celebrate #FrozenFridays this summer. It’s hard to improve on their creamy dairy-free desserts, but simply playing with the presentation turns an everyday sort of indulgence into a candidate for the next big Instagram obsession. Absolutely any flavor will work, so go wild and play with colors and textures, dressing up your doughnuts with edible extravagance befitting the “So Delicious” title.

Ice Cream Doughnuts

1 Pint So Delicious Very Vanilla Cashew Milk or Vanilla Bean Coconut Milk Ice Cream

Doughnut Glaze Magic Shell:

1/2 Cup 100% Food-Grade Cocoa Butter, Melted
1 Tablespoon Refined Coconut Oil, Melted
1/4 Cup Confectioner’s Sugar
2 Tablespoons Arrowroot
1/2 Teaspoon Beet Powder (Optional, for Color)
1/2 Teaspoon Vanilla Extract
Pinch Salt
Rainbow Sprinkles

Cinnamon Crumb Coating:

4 Ice Cream Waffle Cones
1/2 Teaspoon Ground Cinnamon
1 Cup So Delicious Original Culinary Coconut Milk (Full-Fat Coconut Milk)

To make the ice cream doughnuts, have silicon doughnut molds at the ready and soften your pint of ice cream. Once thawed to the point of being spreadable but before it completely melts, smooth the ice cream evenly into your mold, taking care to fill any voids. Lightly tap the mold on the counter to remove any air bubbles before quickly sliding it into the freezer. Let chill until frozen solid; at least 4 – 6 hours but ideally overnight.

For the magic shell, mix together the melted cocoa butter and coconut oil before whisking in the confectioner’s sugar, arrowroot, and beet powder. Whisk vigorously until completely smooth and the beet powder has fully dissolved. Stir in the vanilla and salt. Retrieve your ice cream doughnuts from the freezer and pop them out of the mold. Either dip each one or drizzle with the magic shell before quickly topping with sprinkles; the glaze sets up almost immediately, so you need to be fast! Serve right away or return them to the freezer until ready to enjoy.

For the cinnamon crumb coating, place the ice cream cones and cinnamon in your blender or food processor and pulse until very finely ground. Transfer to a shallow dish. Place the coconut milk in a separate dish, and dip each frozen doughnut into the coconut milk to ensure that the topping will adhere. Press the crumbs firmly into the doughnut until completely coated. Eat immediately or return the doughnuts to the freezer until ready to serve.

Makes 6 Ice Cream Doughnuts

Printable Recipe

Strawberries, Scoops, and Social Hour

June gloom is a real weather phenomenon that plagues much of the California coast, just as we begin to settle into a comfortable summer routine. Low lying fog clouds the city streets, bringing with it a clammy, cold dampness that’s hard to shake off. Though the southern part of the state is frequently credited for this plague, bay area residents are just as well versed in the ways of the haze. Though the effect has been mild this year, it’s still routine to bundle up in long sleeves and a jacket before heading out each morning.

That said, no temperature is ever too cold to enjoy ice cream. The frozen desserts program is already in full operation over at Nourish Cafe, where I’ve begun churning away to share some of my favorite sweet scoops. These new blends are based on my original recipes from Vegan a la Mode, retrofitted to accommodate a wider range of palates, preferences, and behind the scenes, commercial production. You really come to appreciate the ease in which full ice cream parlors dish out dozens of flavors once you’ve spend the weekend cooking and churning gallons of just two creamy bases.

It’s a labor of love, because now I can share my passion for ice cream with a whole new audience. Fresh Strawberry and Citrus Zinger Ice Cream are the current frozen features, available 7 days a week, rain or shine, gloom or summer glow. As we bid farewell to June, there’s nothing stopping the tidal wave of ice cream indulgence, which is why we’re celebrating with a grand ice cream social. If you’re local to the bay area, meet, greet, and eat with us! While mingling and munching, I’ll share tips on how to make healthier vegan frozen treats and answer all your churning questions. Don’t miss this premier plant-based ice cream social, if only for access to the unlimited topping bar.

If you’re not local, I’m very sorry for your loss. However, I would never be so cruel as to tease you with unattainable delicacies, out of reach but for a select few. You can whip up that very same strawberry sensation anywhere in the world- Although I’ve scaled down the batch for you, just in case you didn’t need to make 100+ servings at once.

Fresh Strawberry Ice Cream
Adapted from from Vegan a la Mode

1/2 Cup 100% Grade B Maple Syrup
1 1/2 Tablespoons Arrowroot
1 Pounds Fresh Strawberries, Hulled and Roughly Chopped
1 1/2 Teaspoons Lemon Juice
1 Cup Full-Fat (Canned) Coconut Milk
1/4 Cup Plain, Non-Dairy Milk
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt

Vigorously whisk together the maple syrup and arrowroot in a medium saucepan. Once the starch is incorporated smoothly without any remaining lumps, add the strawberries. Pour in the non-dairy milk, stir to combine, and turn on the heat to medium. Bring to a boil and then reduce to a simmer, stewing the berries gently for about fifteen minutes. Remove the pan from the heat, incorporate the vanilla and salt, and cool completely.

Chill in the fridge for at least three hours before transferring the mixture to your blender and thoroughly pureeing. If you don’t have a high-speed blender that will thoroughly pulverize all of the fruit into a silky-smooth custard, pass the base through a fine-meshed strainer and discard the solids.

Churn according in your ice cream maker according to the manufacturer’s instructions, or give an alternative freezing method a spin!

Makes About 1 1/2 Quarts

Printable Recipe

No Churn? No Problem!

tIn the heat of the moment, or scorching rays of the sun, as it may be, it’s easy to get carried away. Serial shoppers and gadgeteers alike can relate, getting swept up by the temptation of shiny new toys and tools guaranteed to make life easier, cleaner, brighter, tastier, smarter, or generally yet indefinably better. While ice cream makers are seen as a superfluous luxury good for most casual kitchen creatives, rapidly advancing technology has brought the average entry-level machine down to pocket change territory.  Even for an impulse buy, you could do much greater budgetary damage with just a few fancy umbrella drinks on the beach.


No-Churn Vanilla Bean Ice Cream

As a self-professed ice cream obsessive, it should come as no surprise that I’ll always advocate churning your own frozen treats above all else. Sadly, I’ve come across scores of misinformed folks that think it’s an arduous process, not worth the time or effort, having never been fortunate enough to taste the fruits of that labor themselves. Lacking the proper equipment should no longer be a valid excuse for not diving in, or at least dipping a toe in, to the refreshing world of iced sweet treats.

Believe it or not, any ice cream base can be made without a machine, right here and now, with a wide range of alternative methods at your disposal. Start with a solid recipe and clear out your freezer; your summer is about to get a whole lot cooler.


Carrot Granita

1. The Granita Method: A traditional Italian method of making fruit-based ices much like instant snow cones, this method creates desserts with larger, crunchy ice crystals. That same idea can be used with an ice cream base, and naturally yield smoother, creamier results. Simply prepare your ice cream recipe of choice as directed, and chill thoroughly. Pour out the cold mixture into a baking dish. The exact size is not important, provided it can fit comfortably in your freezer on a flat surface. Don’t chance it and try to balance the pan on top of numerous unequally sized items; trust me, it’s a pain to clean melted and re-frozen liquids from inside a freezer! Simply bear in mind that the larger the pan, the greater surface space the base will have, and the faster it will freeze.

Place your baking dish filled with liquid ice cream base in the freezer, and let it sit for 30 – 45 minutes. At this point, it should begin to freeze around the edges. Take a fork and scrape up those ice crystals into the center. Place it back in the freezer, and repeat this process every 30 minutes or so until the entire contents of the pan has frozen; approximately 2 – 3 hours, depending on the temperature of the freezer and size of the pan. When ready, spoon into glasses and serve immediately, or it will ultimately freeze solidly into once piece.

2. The Cube-and-Crush Method: Easier than the granita method but similar in concept, this approach is much less hands-on, so you can occupy yourself with other projects while the actual freezing takes place. Additionally, this procedure yields ice cream that’s more like a soft serve texture. Pour prepared and thoroughly chilled ice cream base into one or two ice cube trays, and set them on a flat surface in your freezer. Smaller cubes are better, as they’ll freeze faster and put less of a strain on your blender. Allow at least 6 – 8 hours for the ice cream cubes to freeze solidly, but you can prepare them up to this stage a day or two in advance. When the need for ice cream strikes, pop out at least one tray of cubes at a time, and plunk them into your blender or food processor. Begin by pulsing to break them up, and then puree just long enough to get the ice cream smooth and creamy. Be careful not to overdo it, or the entire mixture will melt. Serve immediately.


Citrus Popsicles

3. Popsicle Method: This should be a foreign concept to precisely no one, but an idea worth revisiting. All it takes is chilled ice cream base poured into pop molds and frozen until solid. To get a stick to stand up straight, be sure to insert it about 30 – 45 minutes after first placing the molds in the freezer, so that the mixture has had time to thicken up a bit. If you don’t already own molds, seek those that are BPA-free, or rig your own by lining up paper cups on a baking sheet. Lollipop sticks or wooden popsicle sticks can be found in most craft or kitchen supply stores.

4. Coffee Can/Baggie Method: Although arguably the most involved of all four approaches, this procedure can be a fun activity for a crowd, and especially with young children. It makes the smallest amount of ice cream at a time as well, so you must start with a maximum of only 2 cups (1 cup) of prepared, chilled ice cream base. In addition to the edibles, you will need a cleaned and rinsed coffee can that once held 3 pounds of coffee (gallon baggie), and a second that once held 1 pound of coffee (1-pint baggie). Additionally, you should have at least 1 ½ cups (6 tablespoons) of rock salt, 10 cups of ice cubes, and strong duct tape on hand.

Pour the chilled base into the smaller can, and tape it up tightly. Place it in the larger can, and surround it with salt and ice, layering the two a few scoops at a time. Seal the larger can with duct tape as well, and start rolling! Roll the can on its side, shake it up, or toss it around continuously; anything to keep it moving. The ice cream should be rather soft, but ready to eat in about 20 – 30 minutes.

Even if you can’t spare the cash or counter space for a full-featured ice cream machine, that shouldn’t stop you from chilling out with a double or triple scoop treat this season. Skip the churn, but give it a whirl!