Ice Cream/Sorbet
I realize that it's cold in many parts of the northern hemisphere at the moment, but there's still something yummy about homemade ice cream and sorbet. Today's offerings include Blueberry, Chamomile and Mint Yogurt Popsicles and Homemade Rocky Road Ice Cream. Enjoy!
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
WATERMELON SORBET
This recipe is from that infamous long-since-forgotten emailing list. It began, “This fresh sorbet is the perfect dessert for a tropical meal.” Makes 8 servings
Ingredients
1/2 cup plus 4 cups seeded and pureed watermelon
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon lime zest
Directions
In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years (mainly feminist bulletin boards), and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
STRAWBERRY MANGO POPSICLES
This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”
Prep Time: 7 minutes; Yield: 6
To view this online, click here.
Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.
Ingredients
10 ounces frozen unsweetened strawberries, thawed
2 tablespoons pure maple syrup
1/2 cup diced mango
10 ounces fresh beet juice, store-bought
1 tablespoon sugar
Preparation
In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.
In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.
To unmold, run the pop briefly under warm water, remove and enjoy.
BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES
This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”
Note: You will need six (3-ounce) ice pop molds with sticks.
To view this online, click here.
Ingredients
2 chamomile tea bags
8 ounces boiling water
1/2 cup blueberries, divided
2 tablespoons fresh mint leaves
2 tablespoons honey
4 ounces cold water
1/4 cup whole milk vanilla yogurt
Preparation
In a mug, add the tea bags and boiling water. Steep for 10 to 15 minutes, until the water is golden. Remove the tea bags and place the tea in the refrigerator to cool.
Place about 1 tablespoon of blueberries into each pop molds and set aside.
In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.
To unmold, run the pop briefly under warm water, remove and enjoy.
HOMEMADE ROCKY ROAD ICE CREAM
This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
BLACKBERRY ICE CREAM
This comes from the One Green Planet emailing list. They have quite a few really good vegetarian recipes. Give it a try!
This recipe starts off, “I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won't lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your 'ice cream' guiltlessly! You have my permission.”
To view this online, click here.
Ingredients
2 cups frozen blackberries
2 frozen bananas, in chuncks
a few splashes of almond milk
Preparation
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by littled. Don't add too much or you'll just end up with a frozen smoothie, you want to add just a few splashes when necessary. Depending on the speed of your blender or food processors, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
WATERMELON SORBET
This recipe is from that infamous long-since-forgotten emailing list. It began, “This fresh sorbet is the perfect dessert for a tropical meal.” Makes 8 servings
Ingredients
1/2 cup plus 4 cups seeded and pureed watermelon
1/2 cup sugar
2 tablespoons lime juice
1 teaspoon lime zest
Directions
In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.
BEST PINEAPPLE ORANGE SORBET
I don’t know about you, but I’ve been on several bulletin boards over the years (mainly feminist bulletin boards), and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.
To view this online, click here.
Ingredients
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
Directions
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
STRAWBERRY MANGO POPSICLES
This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”
Prep Time: 7 minutes; Yield: 6
To view this online, click here.
Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.
Ingredients
10 ounces frozen unsweetened strawberries, thawed
2 tablespoons pure maple syrup
1/2 cup diced mango
10 ounces fresh beet juice, store-bought
1 tablespoon sugar
Preparation
In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.
In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.
To unmold, run the pop briefly under warm water, remove and enjoy.
BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES
This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”
Note: You will need six (3-ounce) ice pop molds with sticks.
To view this online, click here.
Ingredients
2 chamomile tea bags
8 ounces boiling water
1/2 cup blueberries, divided
2 tablespoons fresh mint leaves
2 tablespoons honey
4 ounces cold water
1/4 cup whole milk vanilla yogurt
Preparation
In a mug, add the tea bags and boiling water. Steep for 10 to 15 minutes, until the water is golden. Remove the tea bags and place the tea in the refrigerator to cool.
Place about 1 tablespoon of blueberries into each pop molds and set aside.
In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.
To unmold, run the pop briefly under warm water, remove and enjoy.
HOMEMADE ROCKY ROAD ICE CREAM
This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
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