Houston gets me every single time. You leave for a week or two and you forget how hot and humid it is. Or maybe it just became hotter.
I thought it was ice cream weather before but now it has become a dietary staple. Just like salsas, we will have to wean ourselves from the vegan ice creams at Trader Joe’s.
I have no ice cream maker, but this recipe promised to deliver.
Mint ice cream with chocolate chunks – what’s not to like? I added some spirulina to make it a vibrant green base.
Sadly, it didn’t work out. I actually wonder whether it could be done at all without an ice cream maker. I quickly realized the chocolate chunks would sink to the bottom if I didn’t stir. So, I stirred the ice cream as it become to freeze, almost every 30 minutes for a few hours. Until it was way too late to stay up. Of course, in the morning, it was solid as a brick and difficult to thaw. I had a hard time getting it into a scoopable form and ended up thawing it in the microwave! It was also a bit icy, I suspect because I didn’t remove the watery coconut water from the coconut milk.
I eventually refroze it into small quantities and ended up adding some soy milk to turn it into a smoothie. Next time, I may try Kari’s idea to put it back in the food processor to whip it back into a creamy state. Or fish out my ice cream maker from storage.
The recipe comes from The China Study All-Star Collection which is a collection of vegan recipes that focus on whole foods with limited refined oils, sugars and salt. Like my cookbook collaboration, the recipes hail from many authors. I was familiar with some of the authors (Dreena Burton, Ani Phyo, Christy Morgan, and Lindsay Nixon) but also new-to-me authors like Chef AJ and Del Sroufe among others.
A cookbook like this makes a great introductory cookbook. You are exposed to the styles of many chefs, hopefully finding a few that really resonate with you, or others that perhaps push you in new directions. Would you like to try Dreena’s Apple Lentil Dal? Or Christina’s Daikon Mushroom Fettuccine? Or Laura’s Cauliflower Steaks with Sweet Pepper Sauce? Or Heather’s Dark Chocolate, Sweet Potato and Black Bean Brownies? Yeah, me too. All four. In fact, you may notice a few repeats from the more prolific writers. Lindsay’s Quick Burgers have been shared earlier as well as Dreena’s Mellow Lentil “Sniffle Soup” and Black Bean Soup with Sweet Potatoes (I shared that one in the fall and it was fabulous!). If nothing else, it may open you up to a whole new library from a new favourite author.
Of note, due to the multiple authors, the writing style of each author is apparent, along with the quality of their accompanying photographs.
Recipes from The China Study All-Star Collection shared elsewhere:
Peanut Butter Fudge Truffles (with another giveaway, too)
Dreamy Baked Bananas (with another giveaway, too)
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite ice cream flavours. I will randomly select a winner on June 30, 2014. Good luck!
Chocolate Mint Chip Ice Cream
Reprinted, with permission, from The China Study All-Star Collection
Heather Crosby says: A simple and refreshing recipe that can be prepared with or without an ice cream maker.
2 14-ounce cans coconut milk
1/4 cup maple syrup
2 teaspoons peppermint extract
1 1/2 teaspoons vanilla extract
10 peppermint leaves (optional) — Janet’s note: use caution with mint, it may not taste as good as you think
Pinch of fine ground sea salt
1 3-ounce gluten-free, nondairy chocolate bar, roughly chopped, or 1/2–1 cup gluten-free, nondairy chocolate chips
1. Blend together all ingredients except chocolate bar.
2. If using an ice cream maker, chill ice cream mixture in the refrigerator until cold, then process in the ice cream maker according to the manufacturer’s instructions. Once firm, fold in chocolate bar and freeze until ready to serve.
If not using an ice cream maker, fold chocolate bar into ice cream mixture and freeze until ready to serve. (Janet’s note: This option is not recommended)
I often like to prepare this recipe with leaves from a chocolate mint plant.
The best place to find chocolate mint? Grow your own!
Make your ice cream green by adding 1/2–1 teaspoon of liquid chlorophyll—a detoxifying natural “dye.”
Janet’s note: I added 1 tsp spirulina to make my ice cream green.
Be sure to plan accordingly and thaw your ice cream on the counter for 10–15 minutes before serving.
Janet’s note: It took longer for mine to thaw and eventually had to microwave it. See more of my tips above.