• 30th May
    2012
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  • 30th May
    2012
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    2012
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  • 29th May
    2012
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  • 29th May
    2012
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  • 29th May
    2012
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reblogged from omnivoreapproved:

Any self-respecting human being enjoys the thrills of ice cream. With this thought in mind we bought our very own ice cream maker from a stranger on the internet with the hopes of being able to enjoy ice cream at any time of the day. For this round we took on Rosewater & Thymes’ “Chocolate Peanut Butter Chunk Ice Cream”.

All in all the recipe was surprisingly easy. The killer, though, is the waiting. Normally, we are the first to cheat at the “suggested times”, but we stayed strong and distracted ourselves with other snacks to tide us over. This is recommended as it takes about 3 hours to get to a bowl full of awesome. We believe in you. 

One problem that we ran into was the fact that our local grocery store ran out of full fat coconut milk, which is crucial to get the right consistency. We mixed in some soy creamer to help raise the fat content, but I still don’t think we got it up to the original fat content. Basically, you can’t have enough fat. 

First step is combining all of the ingredients for the ice cream base over medium heat until the chocolate chips were melted. Then came the hard part: chilling the mixture for 2 hours. This would be a good time to catch up on the antics of your favorite sitcom. May we suggest 3rd Rock from the Sun?

Once the mix is sufficiently chilled and you are ready to eat your own arm, you are only 30 minutes away (depending on your ice cream maker) from fresh, home-made, chocolatey happiness. So close. Pour in the base and flip the magical switch. 

To help pass the time until your next coronary, you can make the peanut buttery chunks that will be added into the mix during the final stages. Make the chunks as big or as small as you want and then throw in the freezer to firm up. We used two tablespoons to make ours because we don’t mess around with peanut butter. Ever.

Once the base looks like ice cream, mix in the good stuff.

Devour.

Overall Ratings

Difficulty: 2/10. We are all about easy and this is just that. If you are confident in stirring a pot, being patient and flipping a switch you will be just fine.

Deliciousness: 6/10. Overall not bad, but for a “Chocolate Peanut Butter Chunk” ice cream, it wasn’t very chocolatey. Shame. Also, the texture was sort of… icy? I think it would be better with full fat coconut milk.

Gluttony: 7/10. I mean home-made ice cream is pretty impressive. Add in the fact that it is mirroring the greatest partnership on the planet (peanut butter and chocolate) and I’m sold.

Time Consuming: 8/10. Very! It was a small step away from chilling overnight, which is borderline unacceptable. 

Repeat-worthy? With a few tweaks, yes. Adding full fat coconut milk and another handful (or several) of chocolate chips would help to make it more creamy and give it the rich chocolate flavour we were expecting.

Could you fool an Omnivore? You might be able to pass it off as a gelato, but definitely not an ice cream. It lacks some oomph that a hardcore ice cream enthusiast craves as well as the rich creamy texture. 

Want to try making it for yourself? Here’s the full recipe. If you make it, let us know how it worked out.

- Mitch and Danika

Yes and YES!

  • 29th May
    2012
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  • 28th May
    2012
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  • 28th May
    2012
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Vegan Coconut Ice Cream

reblogged from alltheveganthings:

I scream, you scream….with a few simple ingredients you can make vegan coconut ice cream.

You’ll need:

1 can of coconut milk

1/4 - 1/2 cup sugar (to taste)

1/2 tsp vanilla

You will also need an ice cream maker.  I have one that uses human power (aka you turn the handle yourself) to make the ice cream but you can also buy electric ice cream makers that do the work for you and take less time to do it. 

Mix all the ingredients together (start with 1/4 cup of sugar) and taste for sweetness. Adjust the sweetness as desired.

Put the mixture in the ice cream maker and follow the manufacturer’s instructions.

With a human powered ice cream maker, you’ll turn the handle once every few minutes and see the liquid slowly and gradually freeze.

After it’s frozen as much as it can in the ice cream maker, I like to put it in the freezer for 10-20 minutes just to firm it up a little more.  

The consistency of your vegan ice cream will vary depending on the quality and water content of the coconut milk so look for good quality and full fat varieties.

You can also add some shredded coconut for extra flavour and texture.

Yum.

Eat ALL the vegan things!

  • 28th May
    2012
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    2012
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  • 27th May
    2012
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  • 27th May
    2012
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reblogged from fushigi-chan:

so i recently discovered the sheer AMAZINGNESS of the wonderful little machine that is the ice cream maker. if you haven’t tried making your own ice cream before, i’d highly recommend it! the prep is almost TOO easy for the satisfying tub of deliciousness you end up with.

as with any other type of cooking, making your own ice cream means being able to tweak recipes and flavor profiles to your own preferences. fruit sorbets, vegan ice creams, dashes of rum, avocados…you name it! the world is at your fingertips!

*a note though: if you’re planning on making vegan ice cream, using at least a can of coconut milk is a must to ensure a creamy texture. otherwise, you’ll end up with an icier ice cream than you may have expected.

—-LAVENDER BLUEBERRY COCONUT VEGAN ICE CREAM—-

~inspired by this lavender coconut agave ice cream recipe~

ingredients

1 can coconut milk (about 1.5 cups)

2.5 cups almond (or any other non-dairy milk besides rice milk)

1.5 Tbsp dried lavender buds

1/4 cup dried blueberries

4 tsp vanilla extract

1/4 cup maple syrup or agave (use more or less depending on your desired sweetness)

1 Tbsp arrowroot powder (or cornstarch; this prevents it from becoming rock solid in your freezer)

———————————————————————————————————-

directions

a) if you haven’t used an ice cream maker before, you need to freeze the bowl preferably overnight. do this first.

b) heat coconut and almond milk in a pot on medium-high heat.

c) just before your milk starts to boil, reduce heat to low. add lavender buds, maple syrup, vanilla extract, and dried blueberries.

d) simmer for about 10-15 minutes. take a taste test to adjust flavor as you desire. once satisfied with the flavor, bring the milk up to a near boil again. in a bowl, add 1 Tbsp of arrowroot and dissolve it with the hot milk. after completely dissolved, add this to the rest of the milk in your pot and stir. turn the heat off and let cool.

e) once cooled, refrigerate overnight. when you wake up the next day and can’t wait any longer, pour your milk mixture into the pre-frozen ice cream machine bowl and follow your machine’s instructions. for the cuisinart one i’m using, i left it on for 35 minutes and voila! bliss.

**thanks for bearing with the crap photo quality…hopefully getting a better camera soon for more food obsession photo shoots!

  • 26th May
    2012
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