Incredible Vegan Ice Cream: Decadent, All-Natural Flavors Made with Coconut Milk
152
Incredible Vegan Ice Cream: Decadent, All-Natural Flavors Made with Coconut Milk
152eBook
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Overview
Your New Favorite Ice Cream Has Arrived
Dig into FoMu Ice Cream’s most popular flavors without waiting in line for a cone. Signature scoops like Peanut Butter Mud Pie, Rockier Road, Matcha White Chocolate, and Avocado Lime are easy to whip up at home with a basic ice cream machine and a handful of fresh, wholesome ingredients.
Made with a versatile, extra creamy coconut milk base, these vegan, allergy-friendly recipes are totally free of additives and preservatives. Thanks to honest ingredients like seasonal fruit and veggies, real vanilla bean, freshly ground spices, and homemade chocolate sauce, you can enjoy each melty spoonful to the fullest.
Even with this super healthy profile, every recipe delivers mind-blowing flavor and an irresistibly smooth, thick texture. From Pumpkin Caramel to Cold Brew, your ice cream machine will be busy all year long. We dare you not to try them all!
Product Details
| ISBN-13: | 9781624147876 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 06/11/2019 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 152 |
| File size: | 196 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
VANILLA BEAN
An ice cream–making veteran once told me that the best way to judge an ice cream brand is by its vanilla flavor. He was totally right; vanilla unveils the quality of the texture and the ingredients. This recipe uses pure and simple ingredients to reveal ice cream at its finest. Be sure to use a high-quality pure vanilla extract and real vanilla beans. I default to a 100 percent pure Madagascar Vanilla extract, but you can use Tahitian Vanilla for a super-luxurious sweet treat. Vanilla is a foundational flavor in any ice cream repertoire, whether you're serving it à la mode or sandwiched between fresh cookies.
Makes 1 quart (272 g)
* * *
2½ cups (600 ml) all-natural canned coconut milk
1/3 cup (67 g) organic unrefined cane sugar
¼cup (60 ml) organic agave
1 tsp pure vanilla extract
1 vanilla bean, with seeds scraped out Pinch of sea salt
Use a high-speed blender, immersion blender, or whisk to thoroughly mix all of the ingredients. Pour the mixture into a container, seal, and chill it for at least 1 hour, or overnight.
Add the chilled mixture to your ice cream maker and churn it according to the manufacturer's instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it's finished it should look like soft serve. Once the mixture is churned, transfer it to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Smooth the top, cover the ice cream, and freeze it for at least 5 to 6 hours, or until it is firm.
Depending on the temperature of your freezer, you may want to set the ice cream out for 5 to 10 minutes to soften it before serving. This ice cream will keep in the freezer for a couple of weeks in an airtight container, but it's best when fresh.
Note: Bake up a batch of Salted Chocolate Chip Cookies (here) to make ice cream sandwiches. Roll the edges in chocolate chips or sprinkles for an extra special treat.
CHAPTER 2CHOCOLATE PUDDING
I am going to go out on a limb and say that this is probably one of the best chocolate ice creams you will ever make or eat. It is rich and dense and reminiscent of a homemade chocolate pudding — hence the name. The ingredients are simple, so source the best quality versions you can find. I use a super high-quality Dutch-process cocoa for a smooth and rich chocolatey scoop, and I recommend using a fair trade and sustainable variety whenever possible. You can also add high-quality espresso to deepen the chocolate flavor.
Makes 1 quart (272 g)
* * *
2½ oz (70 g) premium Dutch-process cocoa, weighed
2½ cups (600 ml) all-natural canned coconut milk
¼ cup (50 g) organic unrefined cane sugar
½ cup (120 ml) organic agave Pinch of sea salt
2 tbsp (30 ml) espresso (optional)
Sift the cocoa and set it aside. Use a high-speed or immersion blender to mix the coconut milk, sugar, agave, salt, and the espresso, if you're using it. Add the cocoa and blend the ingredients until they are thoroughly combined. Chill the mixture for at least 1 hour, or overnight.
Add the chilled mixture to your ice cream maker and churn it according to the manufacturer's instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it's finished it should have the consistency of soft serve. Transfer the ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Smooth the top, and cover it. Freeze it for at least 5 to 6 hours or until it is firm.
Depending on the temperature of your freezer you may want to set the ice cream out for 5 to 10 minutes to soften it before serving. This ice cream will keep in the freezer for a couple of weeks in an airtight container, but is best when it's fresh.
CHAPTER 3NATURAL PEANUT BUTTER
My husband eats peanut butter every day. It always makes an appearance at breakfast and usually shows up for a snack and dessert later on. When he's faced with ice cream flavor decisions, peanut butter variations always prevail. Peanut butter is obviously tasty, but it also contains protein and healthy plant-based fats. It makes for a super smooth ice cream base — just remember to buy an all-natural, non-hydrogenated, sugar-free version. The best peanut butter is exactly that: peanuts pulverized into butter. Nothing more is necessary.
Makes 1 quart (272 g)
* * *
2½ cups (600 ml) all-natural canned coconut milk
¼cup (50 g) organic unrefined cane sugar
3 tbsp (45 ml) organic agave
1 tbsp (15 ml) maple syrup
12 oz (340 g) all-natural peanut butter, weighed Pinch of sea salt
Use a high-speed or immersion blender to thoroughly mix all of the ingredients. Chill the mixture in a sealed container for at least 1 hour, or overnight.
Add the chilled mixture to your ice cream maker and churn it according to the manufacturer's instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when the ice cream is finished, it should look like soft serve. Once it's churned, transfer the ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Smooth the top, cover the ice cream, and freeze it for at least 5 to 6 hours, or until it is firm. If the ice cream does not fully set, it will compromise the quality of the finished product.
Set your ice cream out for 5 to 10 minutes to soften it before serving for an ideal texture. This ice cream will keep in the freezer for a couple of weeks in an airtight container, but it's best when fresh.
CHAPTER 4COOKIES (& COOKIES) & CREAM
My oldest son, Kellan, LOVES cookies and cream ice cream. Let's be honest: the entire reason he — or anyone — loves cookies and cream is for the cookies. The ice cream is just a creamy, sweet vehicle to transport the yummy cookie chunks. So why not indulge that cookie-loving kid inside? I add tons of homemade chocolate sandwich cookies to this recipe and try to keep the chunks large. You will want to use 100 percent pure vanilla extract and vanilla beans. Tahitian Vanilla would make this one truly spectacular, but any real, good-quality vanilla will do.
Makes 1 quart (272 g)
* * *
22/3 cups (640 ml) all-natural canned coconut milk
1/3 cup (67 g) organic unrefined cane sugar
3 tbsp (45 ml) organic agave
1 tsp pure vanilla extract Pinch of sea salt
1 vanilla bean, with seeds scraped out (optional)
6 oz (140 g) Chocolate Sandwich Cookie (here), chopped
Use a high-speed or immersion blender or whisk to thoroughly mix the coconut milk, sugar, agave, vanilla extract, salt, and vanilla bean, if you're using it. Chill the mixture in a sealed container for at least 1 hour, or overnight.
Add the chilled mixture to your ice cream maker and churn it according to the manufacturer's instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it's finished it should look like soft serve and will hold loosely to the paddle. Once it's churned, transfer the ice cream to a large freezer-safe container and gently fold the chocolate cookie chunks into it until they're evenly distributed. Smooth the top, cover the ice cream, and freeze it for at least 5 to 6 hours or until it is firm.
Set your ice cream out for 5 to 10 minutes to soften it before serving for an ideal texture. This ice cream will keep in the freezer for a couple of weeks in an airtight container, but it's best when fresh.
CHAPTER 5SALTED CARAMEL
I love caramel. I always gravitate toward caramel desserts and certainly caramel ice cream. This recipe uses a dry coconut milk caramel to flavor the base. Dry caramel is made by simply melting down sugar until it liquefies, which intensifies its flavor and infuses a concentrated, rich, toasted sugar flavor with a hint of coconut. It may sound intimidating, but it actually comes together really easily. A heavy pinch of sea salt elevates the flavor and balances the sweetness. It is a staple ice cream flavor to enjoy on its own, in an affogato, or with a scoop of apple pie!
Makes about 1 quart (272 g)
* * *
1 cup (200 g) organic unrefined cane sugar, divided
3 cups (720 ml) all-natural canned coconut milk, divided Heavy pinch of sea salt
Make the caramel first. Add ¾ cup (150 g) of sugar to a medium-sized heavy saucepan over medium-high heat. Let it sit in an even layer until you see the sugar start to liquefy, about 5 minutes. If necessary, whisk briefly to dissolve larger lumps. When the sugar is completely liquefied and amber in color, slowly whisk in 1 cup (240 ml) of the coconut milk until you have a smooth, thick caramel. Remove the pan from the heat, add the salt, and let it cool.
Use a high-speed or immersion blender or whisk to thoroughly mix the remaining 2 cups (480 ml) of coconut milk, ¼ cup (50 g) of sugar, and the cooled salted caramel. Chill the mixture in a sealed container for at least 1 hour, or overnight.
Add the chilled mixture to your ice cream maker and churn it according to the manufacturer's instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it's finished it should look like soft serve. Once it's churned, transfer the ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Smooth the top, cover the ice cream, and freeze it for at least 5 to 6 hours or until it is firm.
This ice cream will keep in the freezer for 1 week in an airtight container, but is best when it's fresh.
Note: Balance the smooth, sweet flavor of caramel with a crunchy and slightly savory addition of Candied Cacao (here).
CHAPTER 6TRIPLE CHOCOLATE BROWNIE
Truth be told, I am not a chocolate gal. I choose spice or fruit over chocolate most days, but this recipe is an exception: Rich chocolate ice cream, chewy homemade brownie, and dark chocolate chips make this an irresistible flavor even for the declared non-chocoholic. Use a super high-quality Dutch-process cocoa and vegan dark chocolate for the best flavor and texture.
Makes about 1 quart (272 g)
* * *
1½ cups (360 ml) all-natural canned coconut milk
2 tbsp (25 g) organic unrefined cane sugar
1/3 cup (80 ml) organic agave
2 oz (56 g) premium Dutch-process cocoa, weighed Pinch of sea salt
4 oz (112 g) Double Chocolate Brownies (here), cut into 1-inch (2.5-cm) chunks
2 oz (56 g) dark chocolate chips or dark chocolate bar, roughly chopped
Use a high-speed or immersion blender to mix the coconut milk, sugar, and agave. Sift the cocoa powder and salt and slowly add them to the cream mixture until all of the ingredients are thoroughly combined. Chill the mixture for at least 1 hour, or overnight.
Add the chilled mixture to your ice cream maker and churn it according to the manufacturer's instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it's finished it should look like soft serve. Once it's churned, transfer the ice cream to a large freezer-safe container and gently fold in the brownie chunks and dark chocolate chips, being sure to maintain the air in the base. Smooth the top, cover the ice cream tightly, and freeze it for at least 5 to 6 hours or until it is firm.
Set the ice cream out for about 5 minutes to soften it before serving for optimal flavor and texture. It will keep well in the freezer for a couple of weeks in an airtight container, but is best when it's fresh.
CHAPTER 7ROCKIER ROAD
Rocky Road is one of those nostalgic ice cream flavors that takes you back every time you eat it. Traditionally loaded with nuts and marshmallows, this Rocky Road is made a little rockier by adding brownie chunks. I chose peanuts for this recipe, because I like the more prominent flavor, but feel free to substitute walnuts or even almonds to keep things traditional. Look for all-natural, plant-based marshmallows — there are a few options out there these days that all work great. Serve up this childhood favorite in a cone for a fun mobile treat. Most cones are vegan and there are many organic options these days.
Makes about 1 quart (272 g)
* * *
1½ cups (360 ml) all-natural canned coconut milk
2 tbsp (25 g) organic unrefined cane sugar
1/3 cup (80 ml) organic agave
2 oz (56 g) premium Dutch-process cocoa, weighed Pinch of sea salt
1 oz (28 g) all-natural, plant-based marshmallows
2 oz (56 g) Double Chocolate Brownies (here), cut into 1-inch (2.5-cm) chunks
1 oz (28 g) shelled, unsalted peanuts, chopped
Use a high-speed or immersion blender to mix the coconut milk, sugar, and agave. Add the cocoa powder and salt, and carefully blend until all of the ingredients are thoroughly combined. Chill the mixture for at least 1 hour, or overnight.
Add the chilled mixture to your ice cream maker and churn it according to the manufacturer's instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it's finished it should look like soft serve. Once it's churned, transfer the ice cream to a large freezer-safe container and gently fold in the marshmallows, brownie chunks, and peanuts, being sure to maintain the air in the base. Smooth the top, cover the ice cream tightly, and freeze it for at least 5 to 6 hours, or until it is firm.
Set the ice cream out for about 5 minutes to soften it before serving for optimal flavor and texture. It will keep well in the freezer for a couple of weeks in an airtight container, but is best when it's fresh.
CHAPTER 8CHOCOLATE S'MORE
I didn't toast my first marshmallow over a fire until I was an adult, so you can imagine my excitement (and subsequent obsession) over this relatively simple pleasure I'd been missing out on for years. S'mores are all about the perfectly toasty marshmallow sandwiched between crunchy graham cracker and dark chocolate chunks, and this ice cream celebrates those campfire flavors in a milky chocolate base that won't overpower the true stars of the show. Make sure to toast extra marshmallows — you'll want them for snacking!
Makes about 1 quart (272 g)
* * *
2 cups (480 ml) all-natural canned coconut milk
¼ cup (50 g) organic unrefined cane sugar
¼ cup (60 ml) organic agave
1 tbsp (5 g) premium Dutch-process cocoa
¼ cup (112 g) malt powder Pinch of sea salt
1 oz (28 g) all-natural, plant-based marshmallows, toasted
2 oz (56 g) all-natural graham crackers, chopped
1 oz (28 g) dark chocolate, chopped
Use a high-speed or immersion blender to mix the coconut milk, sugar, and agave. Sift the cocoa, malt powder, and salt into a separate bowl until they are evenly combined. Add the dry ingredients to the cream mixture, and carefully mix until all of the ingredients are thoroughly combined. Chill the mixture for at least 1 hour, or overnight.
Add the chilled mixture to your ice cream maker and churn it according to the manufacturer's instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it's finished it should look like soft serve. Once it's churned, transfer the ice cream to a large freezer-safe container and gently fold in the marshmallows, graham crackers, and dark chocolate. Smooth the top, cover the ice cream tightly, and freeze it for at least 5 to 6 hours, or until it is firm.
Set the ice cream out for about 5 minutes to soften it before serving for optimal flavor and texture. It will keep well in the freezer for a couple of weeks in an airtight container, but is best when it's fresh.
CHAPTER 9GRAPE-NUTS&0174; & RAISIN
When I was growing up, eating ice cream was mostly reserved for vacation, and vacation meant Maine. Almost every old-timey ice cream shop we visited there had Grape-Nuts & Raisin on its menu, and it was usually my flavor of choice. It is lightly sweet, with crazy texture thanks to the crunchy cereal and chewy raisins. It has a unique flavor that is otherwise only familiar during breakfast. I didn't even realize that Grape-Nuts & Raisin ice cream was a regional specialty until I went to college and got some pretty funny looks at the mention of it. But whether you are in Maine or Montana, this recipe is sure to become a favorite.
Makes about 1 quart (272 g)
* * *
2½ cups (600 ml) all-natural canned coconut milk
1/3 cup (67 g) organic unrefined cane sugar
¼ cup (60 ml) organic agave
1 tsp vanilla extract
½ cup (60 g) Grape-Nuts cereal
½ cup (60 g) raisins, unsweetened
Use a high-speed or immersion blender or whisk to thoroughly mix the coconut milk, sugar, agave, and vanilla. Add the Grape-Nuts cereal and raisins and chill the combined mixture overnight. This will soften the cereal and raisins and infuse that yummy, nutty cereal flavor into the base.
Once the mixture is chilled, strain the cereal and raisins from the base and reserve them. Add the liquid base to your ice cream maker and churn it according to the manufacturer's instructions, or until the mixture is thick and smooth. Transfer the ice cream into a large freezer-safe container and gently fold the Grape-Nuts cereal and raisins back into it. Cover and freeze the mixture for at least 5 to 6 hours, or until it is firm.
This ice cream will keep in the freezer for a couple of weeks in an airtight container, though it is best when it's fresh.
(Continues…)
Excerpted from "Incredible Vegan Ice Cream"
by .
Copyright © 2019 Deena Jalal.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Title Page,
Copyright Notice,
Dedication,
Introduction,
From Your Childhood,
Vanilla Bean,
Chocolate Pudding,
Natural Peanut Butter,
Cookies (& Cookies) & Cream,
Salted Caramel,
Triple Chocolate Brownie,
Rockier Road,
Chocolate S'more,
Grape-Nuts&0174; & Raisin,
From the Bakery,
Peanut Butter Mud Pie,
Raspberry Almond Crumble,
Lemon Meringue Pie,
Blueberry Shortbread,
Key Lime Pie,
Magic Bar,
Caramel Pecan Pie,
Salty Honeycomb,
Chocolate Cookie Dough,
From Your Cup,
Bourbon Maple Walnut,
Cherry Amaretto Chunk,
Oatmeal Rum Raisin,
Chocolate Stout,
Earl Grey Shortbread,
Matcha White Chocolate,
Golden Milk,
Cold Brew,
Cookies & 'Nog,
At the Market,
Avocado Lime,
Candied Sweet Potato,
Sweet Lavender,
Roasted Banana Cinnamon,
Pumpkin Caramel,
Fresh Strawberry,
Fresh Mint Chunk,
Apple Cider Donut,
Strawberry Rhubarb Pie,
Brown Sugar Corn,
Around the Globe,
Thai Chili Peanut,
Horchata,
Mango Habanero,
Cardamom Pistachio,
Thai Tea,
Banoffee Pie,
Rosewater Saffron,
Tiramisu,
Black Sesame,
Over the Top,
Salted Chocolate Chip Cookies,
Chocolate Sandwich Cookie,
Vanilla Shortbread,
Double Chocolate Brownies,
Chocolate Cake,
Oatmeal Crumble,
Salted Honeycomb,
Toasty Coconut,
Chai-Candied Pecans,
Candied Cacao,
Spiced Pepitas,
Dark Chocolate Fudge,
Vanilla Bean Caramel,
Whipped Coconut Cream,
Acknowledgments,
About the Author,
Index,
Copyright,