Going Bananas This Summer

Officially, summer has arrived. It’s certainly felt that way for the past month, but at least the weather and the calendar are finally in agreement. Longer days, warmer nights, and of course, cooler eats are here at last. While some people live for the winter holidays, I’d make a strong case for classifying this fleeting moment as the best time of year.

Beautiful weather beckons, teasing me out of the house early in the day, tempting me away from work and towards play. The last thing I want is to be stuck in a hot, stuffy kitchen. I’d much rather reach for any easy treat like Voortman wafer cookies and be on my way. They make so many flavors that there’s always something to suit the season. Made with real fruit, nothing artificial, the flavors are all stunningly fresh.

The light, crisp wafers give way to soft creme filling, both crunchy and smooth, satisfying with every bite. Right now, the banana wafer cookies occupy that prime spot in my snacking routine. Evoking memories of crunchy banana candies of bygone childhood delights, the real magic happens when they’re stored in the fridge. Chilled, they suddenly taste like a fruit smoothie in stick form. That serendipitous discovery happened quite accidentally, stemming from an urge to clear overflowing counters with no shelf space remaining. Into the fridge the package of cookies went, and out came a brand new treat.

Of course, I couldn’t leave well enough alone right there. Obviously, what’s great alone could be spectacular with just a bit more finesse. No-churn banana ice cream, enlightened with a dollop of tangy dairy-free yogurt, perches temptingly on these edible sticks, every bite as satisfying and wholly refreshing as the last.

Chill out, enjoy the heat of summer, but don’t let the opportunity to indulge in more whimsical sweet pleasures melt away.

Continue reading “Going Bananas This Summer”

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Ready… Set… Dough!

Can you imagine a time when a flavor as ordinary as cookie dough ice cream would have been deemed controversial? The year was 1984 when Ben & Jerry’s shocked the world by dishing out scoops of vanilla ice cream riddled with unbaked batter. We’ve certainly come a long way, but the drive for sweet innovation remains the same.

Unafraid to venture off the eaten trail from day one, Ben & Jerry’s has been pushing frozen boundaries as open-minded eaters grow more adventurous, and diverse diets pose unique challenges. The game-changing release of four non-dairy pints almost three years ago was just another chapter in this never ending story. Now the full lineup stands eleven tall, as two new doughboys join the ranks. Classic Chocolate Chip Cookie Dough, described as having “gobs of chocolate chip cookie dough and fudge flakes,” answers the demand for this familiar childhood staple, while Chocolate Caramel Cluster treads a new path along a cocoa terrain, littered with peanuts, fudge chunks, and salted caramel swirls.

Ben & Jerry’s has been seriously rolling in dough recently, starting with the limited release of Snackable Dough Chunks back in fall, followed by the line of Cookie Dough Core ice creams in their original dairy base. Amidst all of that dough-licious decadence, it only stands to reason that vegans should get to enjoy “the number one global flavor” at long last.

Made with a blend of almond milk and pea protein just like its predecessors, the cookie dough ice cream scoops easily right out of the freezer, soft and smooth, with a premium texture that translates into a rich creamy sensation on the tongue. The buttery, warm vanilla base is rounded out by a marshmallowy sweetness that strikes me as a marked improvement over the first submissions to the dairy-free field. Each spoonful is pockmarked with shatteringly crisp stracciatella chocolate shards, rather than rock-hard chunks. As promised, Ben & Jerry’s delivers the goods in great abundance. Dense nuggets of dough with a fine grain, dominated by brown sugar flavor, turn up in every bite.

Even for an old-school omnivore, it would be hard to find fault in this pint. If you’re already a cookie monster, you know exactly what to expect here: it’s a simple concept, simply done right.

This post was made possible thanks to Ben & Jerry’s, but all content and opinions are entirely my own.

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

Summertime Snow Day

“Healthy” ice cream is all the rage these days, churning up new pints that promise more protein than your average energy bar, often with an equally chalky flavor to match. Seeking to redefine the category without the hype, Snow Monkey has an ambitious goal of crafting a frozen treat that is both delicious and nutritious. Superfoods like hemp seeds and sunflower butter blend into unconventional treats, taking a wholesome and unrefined approach to the concept, unlike the icy alternatives.

Fully loaded with 20 grams of protein and 12 grams of fiber all told, eaters are encouraged to indulge in the entire pint without remorse. That would be one hefty snack, if not a full meal, as this is one genuinely satisfying and energizing scoop. I daresay the Goji Berry variety may just be the new acai bowl, brilliantly purple and every bit as refreshing, fruity, yet subtly tangy and tart. I must say, however, that the Cacao was easily the winning flavor between the two. Gentle, measured sweetness allowed the natural bitter edge of the chocolate to remain, granting it a greater depth and dimension than most purely chocolate treats are allowed. Reminiscent of chocolate sorbet, it’s light, easy to eat; a refreshing way to refuel without weighing you down.

Granted, Snow Monkey hasn’t hit on the fabled perfect food quite yet. Don’t dig in expecting a decadent ice cream experience, as this powerful formula was conceived of less as an indulgent dessert, but more as high-octane frozen fuel to suit an active lifestyle. Not quite creamy in the traditional sense, but smooth and silky, thick enough to linger momentarily on the palate, it’s a tasty reward that comes close, but may not quite fulfill every sweet tooth’s craving. The banana-forward flavor is another potential barrier to mainstream acceptance, owing much of its sweetness to the pureed fruit.

For a healthy treat, there’s no comparison; I’d dig into the freezer for a spoonful rather than another bite of a boring granola bar, any day of the week.

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