Ice Cream
It's April, time when the weather is warming up. What better than now to check out ice cream? The six ice cream recipes in today's post are sure to please. Check out the Chocolate Tofu Ice Cream, the Masala Chai Ice Cream, and the rest of today's yumminess. Enjoy!
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
MASALA CHAI ICE CREAM
This is from Vegetarian Times, and begins, "All the cardamom, spice, and tea flavors you love – in a creamy, frozen treat." It goes on to state, "Indian ice cream is traditionally made by boiling whole milk for hours until it thickens, making it denser than its Western counterpart, which is typically aerated. To save time, this masala chai ice cream recipe uses evaporated milk as a quick alternative to boiling whole milk. To make the ice cream dairy-free, swap in evaporated coconut milk and condensed coconut milk."
Cook Time: 15 minutes; Duration: 255 minutes; Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/masala-chai-ice-cream/.
Ingredients
1-3/4 cups evaporated milk
1-1/2 cups condensed milk
3 teabags black tea, such as English breakfast, or 2 tsp loose-leaf tea
1/2 tsp dried ginger or juice squeezed from a 1-inch piece fresh, grated ginger (fibrous part discarded)
1/2 tsp ground Ceylon cinnamon
3 pods green cardamom, seeds finely crushed and husks discarded
8 2-inch-diameter silicone molds or 2 plastic tubs (should each hold 2–3 cups/22 oz)
1 tsp crushed pistachios
Preparation
In a medium saucepan over low heat, combine milks, tea, ginger, cinnamon, and cardamom; cook, stirring frequently, until milk is almost boiling.
Remove from heat and pour liquid through a sieve into a heatproof jug. Squeeze teabags, if using, in order to extract maximum flavor.
Cool mixture to room temperature, about 1 hour. Divide among molds or pour into tubs. Freeze until solidified, 2–3 hours for molds or overnight for tubs. Store in freezer up to 2 months.
Serve sprinkled with crushed pistachios.
STRAWBERRY SWIRL ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/strawberry-swirl-ice-cream/.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
BLUEBERRY ICE CREAM PIE
This is from Better Homes and Gardens, and begins, "From the crust up, this amazing blueberry pie is like nothing you've tasted before. Sweet almonds, tangy creme fraiche, and bright lemon zest all lend their signature notes."
Prep Time: 30 minutes; Chill Time: 2 hours; Freeze Time: 8 hours; Bake Time: 3 minutes; Total Time: 10 hours 38 minutes; Makes 20 servings
To view this online, go to https://www.bhg.com/recipe/pies/blueberry-ice-cream-pie/.
Ingredients
Almond-Brown Sugar Crust
1-1/2 cup slivered almonds
2 tablespoon packed light brown sugar
1/2 teaspoon kosher salt
3 tablespoon unsalted butter, melted
Blueberry Sauce
3 cup blueberries, rinsed, well drained, and carefully picked over for damaged berries
1/3 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest
2 teaspoon freshly squeezed lemon juice
A few gratings of nutmeg (about 1/8 tsp.)
1 tablespoon water
Assemble and Serve
1 quart homemade or purchased vanilla ice cream
3/4 cup of the Blueberry Sauce, chilled
1/2 cup crème fraîche or sour cream
1/2 cup heavy cream
1 tablespoon sugar
2 cup fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
Remaining Blueberry Sauce, heated
Directions
Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.
Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.
To serve:
In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
MASALA CHAI ICE CREAM
This is from Vegetarian Times, and begins, "All the cardamom, spice, and tea flavors you love – in a creamy, frozen treat." It goes on to state, "Indian ice cream is traditionally made by boiling whole milk for hours until it thickens, making it denser than its Western counterpart, which is typically aerated. To save time, this masala chai ice cream recipe uses evaporated milk as a quick alternative to boiling whole milk. To make the ice cream dairy-free, swap in evaporated coconut milk and condensed coconut milk."
Cook Time: 15 minutes; Duration: 255 minutes; Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/masala-chai-ice-cream/.
Ingredients
1-3/4 cups evaporated milk
1-1/2 cups condensed milk
3 teabags black tea, such as English breakfast, or 2 tsp loose-leaf tea
1/2 tsp dried ginger or juice squeezed from a 1-inch piece fresh, grated ginger (fibrous part discarded)
1/2 tsp ground Ceylon cinnamon
3 pods green cardamom, seeds finely crushed and husks discarded
8 2-inch-diameter silicone molds or 2 plastic tubs (should each hold 2–3 cups/22 oz)
1 tsp crushed pistachios
Preparation
In a medium saucepan over low heat, combine milks, tea, ginger, cinnamon, and cardamom; cook, stirring frequently, until milk is almost boiling.
Remove from heat and pour liquid through a sieve into a heatproof jug. Squeeze teabags, if using, in order to extract maximum flavor.
Cool mixture to room temperature, about 1 hour. Divide among molds or pour into tubs. Freeze until solidified, 2–3 hours for molds or overnight for tubs. Store in freezer up to 2 months.
Serve sprinkled with crushed pistachios.
STRAWBERRY SWIRL ICE CREAM
This is from the June 2008 issue of Vegetarian Times, page 63. It begins, "Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/strawberry-swirl-ice-cream/.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
BLUEBERRY ICE CREAM PIE
This is from Better Homes and Gardens, and begins, "From the crust up, this amazing blueberry pie is like nothing you've tasted before. Sweet almonds, tangy creme fraiche, and bright lemon zest all lend their signature notes."
Prep Time: 30 minutes; Chill Time: 2 hours; Freeze Time: 8 hours; Bake Time: 3 minutes; Total Time: 10 hours 38 minutes; Makes 20 servings
To view this online, go to https://www.bhg.com/recipe/pies/blueberry-ice-cream-pie/.
Ingredients
Almond-Brown Sugar Crust
1-1/2 cup slivered almonds
2 tablespoon packed light brown sugar
1/2 teaspoon kosher salt
3 tablespoon unsalted butter, melted
Blueberry Sauce
3 cup blueberries, rinsed, well drained, and carefully picked over for damaged berries
1/3 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest
2 teaspoon freshly squeezed lemon juice
A few gratings of nutmeg (about 1/8 tsp.)
1 tablespoon water
Assemble and Serve
1 quart homemade or purchased vanilla ice cream
3/4 cup of the Blueberry Sauce, chilled
1/2 cup crème fraîche or sour cream
1/2 cup heavy cream
1 tablespoon sugar
2 cup fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
Remaining Blueberry Sauce, heated
Directions
Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.
Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.
To serve:
In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.
FRESH FRUIT YOGURT POPS
This comes from Vegetarian Times (July/August 2005 issue, page 65), and begins, "Corn syrup keeps these super-simple treats from developing ice crystals or freezing into blocks. Feel free to play around with fruit combinations." It also states, "Any summer fruit except watermelon, which has too high of a water content, will work in this recipe for healthy, colorful popsicles." Makes 8 servings
To view this online, go to https://www.vegetariantimes.com/recipes/fresh-fruit-yogurt-pops-recipe/.
Ingredients
2 cups low-fat vanilla yogurt
1 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/4 cup corn syrup
2 cups fresh summer fruit, such as raspberries, pitted cherries, etc.
Preparation
Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and purée until smooth. Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds. Place top on mold; insert wooden sticks. Freeze at least 4 hours.
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