Vegan Mixed Berry “Ice Cream” (#60-D/E)

12 07 2013

Apologies!  I realize it’s been quite a while since I’ve posted a new recipe.  But now that we’re into July and there’s nothing in the forecast but sunshine, it’s definitely time to kick up ice cream consumption into high gear.

Environment Canada weather forescast

Nothing but sunshine in Vancouver’s summer weather forecast!

There’s nothing better than a huge bowl of creamy goodness when it’s 27 degrees out.  Except if you have a dairy or egg allergy or if you are vegan.

That’s where alternative frozen treats come in.  Walk into any grocery store and dairy-free and egg-free options abound — there’s rice milk ice cream, nut milk ice cream, soy milk ice cream, and coconut milk ice cream.  But personally, I’ve been pretty disappointed with alternative ice creams.  The taste seems artificial and the texture far too gummy.  And brands that pass the taste and texture test are usually pretty pricey, up to $9.00 a pint.  Solution?  Make your own, of course!

There are two routes for making dairy-free/egg-free/vegan ice cream at home:

  1. Use a non-dairy milk as the base (e.g. rice, nut, soy, or coconut milk)
  2. Use frozen banana as the base.

I’ve explored the first option (check out my recipes for Banana Bread Ice Cream, which has the option of using soy milk, and Purple Yam and Coconut Ice Cream, which uses both soy and coconut milk), so I figured it’s time to start exploring the latter.  The method is super simple and you don’t even need to have an ice cream maker!  For this particular recipe, it was just a matter of whirling up frozen, ripe bananas and mixed berries.  Done.  Ripe bananas are so sweet that you don’t even need to add any extra sugar, which is a bonus.

Give this recipe a try and let me know what you think!

Vegan Mixed Berry Ice Cream (Makes about 1 L)

4 very ripe bananas, peeled, sliced, and frozen overnight
2 cups of mixed berries, frozen overnight (I used a combination of blueberries and strawberries)
1/2 teaspoon vanilla
1 tablespoon vodka

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Purple Yam and Coconut Ice Cream (#45-D/E)

18 01 2013

This week’s recipe features another tuber: the purple yam.  Purple yams are commonly used in the Philippines, where they are known as ube.  In North America, you can buy purple yams at most Asian green grocers.  You can also find them in some conventional grocery stores, alongside potatoes and sweet potatoes.  Purple yams have a reddish-brown skin and the most delightful purple insides.

purple yam, purple sweet potato, ube

Look at this gorgeous colour!

Purple yam and coconut are a common combination in Filipino desserts, such as ube macapuno cake and halo halo.  With this in mind, I thought I’d give purple yam and coconut ice cream a try.

This is a super simple ice cream recipe.  You puree peeled and boiled yams with some coconut milk, soy milk, sugar, and a pinch of salt and – ta da! –  your custard is done and ready for chilling.  Yes, finally, another dairy-free and egg-free ice cream recipe!

I had a bit of a chuckle as I was pouring the custard into the ice cream maker.  It was super thick and goopy because of the richness of the coconut milk and the starch in the yams, and the colour reminded me of McDonald’s Grimace character.  As for taste, the Official Taster claims it’s “gentle”.  Huh???  I will interpret that to mean “an ice cream with a soft, pillowy texture, wonderful coconut flavour, and subtle undertones of purple yam”.

Keep in mind this ice cream freezes up quite hard overnight.  Enjoy it as soon as it is chilled to serving consistency.  If you need to freeze it longer, give it a good 15 to 20 minutes on the counter to warm up before scooping.

Purple Yam and Coconut Ice Cream (makes about 1.5 L)

2 cups of purple yams, peeled and cut into 1 inch pieces
1 – 13.5 oz (400 ml) can coconut milk
1.5 cup soy milk (or substitute dairy milk)
1/2 cup sugar
Pinch of sea salt

  1. Place the yams into a medium-sized sauce pan, cover with water, and bring to boil.  Let simmer for about 20 minutes, until the yams are fork tender.  Drain the yams, reserving 1/4 cup of the cooking water.
  2. Tip the yams and the reserved cooking water into a blender and puree until smooth.

    Purple yam puree, purple sweet potato puree, ube puree

    Purple yam puree

  3. Add the coconut milk, soy milk, sugar, and salt into the blender.  Puree until very smooth.
  4. Chill overnight in the fridge.
  5. Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
Purple yam coconut ice cream, purple yam ice cream, ube ice cream

The Official Taster says: “Gentle.”





Banana Bread Ice Cream (#15-D/E)

20 06 2012
bananas

Ripe Bananas 29 cents / lb

These bananas just about overstayed their welcome at the produce store.  With so much competition from other summery fruits (Berries!  Melons!  Mangoes!), they were neglected, never chosen.  Brown spots started appearing, and that’s when they were demoted to the back of the store — marked with a blue felt-tipped pen and tossed into a bin that said Ripe Bananas 29 cents / lb.  Brilliant.  Eight pounds, please.

Speckly brown bananas are soft and sweet, have a deep flavour, and have none of those annoying stringy fibres.  While probably past their prime for eating outright, they are perfect for making banana bread — and even better — banana bread ice cream.

This is the first 52 Scoops ice cream recipe that is egg-free.  The gooeyness of mashed, ripe banana makes for a delectably thick ice cream mix that is very similar in consistency to a cooked custard.  When churned, it yields a well-structured ice cream where the flavour of the fruit takes centre stage.

As noted in my post on egg-free ice cream making tips earlier this week, egg-free ice cream recipes tend to work best with fruit flavours.  With summer officially in full swing (Happy Solstice, everyone!) and fresh fruit abound at the markets, I promise there will be more egg-free ice cream recipes to come!

Banana Bread Ice Cream (Makes about 1.25 L)

Adapted from Serious Eats

2 tbsp butter
4 bananas (about 2 cups mashed)
1/2 cup brown sugar
3 cups half-and-half cream*
Pinch of sea salt
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 c chopped walnuts, toasted

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