Yes, it is still ice cream weather. Toronto had its hottest day of the summer last week and it could never have been a better time to have a freezer stockpiled with homemade ice cream. While I love instantaneous banana-based ice creams, I had been secretly pining the traditional ice cream, too.
It turns out I had stolen my mom’s old ice cream maker and we unearthed it while unpacking. It is small and pink. And has a Snoopy on it (see it here). Since it is a manual ice cream maker, I thought it would take hours of laborious hand cranking. While I could not locate the instruction manual, I found something very similar on the internet (see here). Turns out it only required 30 minutes of work which was only 2 cranks every 3 minutes. I knew I could handle that so I was off to the races.
Spoiled for choice, I had to be very selective about where to start my ice cream adventures. I picked Sofia’s gorgeous Chocolate Amaretto Ice Cream with a Cherry Sauce as my inspiration. While alcohol was optional, in addition to flavour, it also helps keep the ice cream from freezing completely solid (and possibly why these peanut butter cookie dough bites were so awesome with Bailey’s). We have very little hard alcohol in our house, but we had an unopened bottle of chambord black raspberry liqueur which would pair excellent with chocolate. To accentuate the chocolate flavour, I also added a touch of espresso powder. Deep and dark chocolate ice cream with a raspberry background. Experimental homemade ice cream, at its finest. While we enjoyed the ice cream, as is, if you would like to top it with a raspberry sauce, this quickie raspberry jam could do the trick. Enjoy!
Are you enjoying the end of the summer blast?
Of note, the heat of Toronto is nothing compared to Houston, so it really hasn’t been bothering me. 😉
Date-Sweetened Chocolate Chambord Ice Cream (vegan)
Adapted from From the Land We Live On
3/4 cups cashews, soaked
3/4 cups filtered water + more for soaking
6 pitted Medjool dates (around 1/2 cup)
2 tbsp cacao powder
1/4 tsp instant espresso powder
2 tbsp chambord black raspberry liqueur
1/2 tsp vanilla extract
a few pinches of salt
1.5 oz. dark chocolate chips or dark chocolate (at least 70%), finely chopped
2 tbsp coconut oil
1. Place your ice cream bowl in the freezer.
2. Soak your cashews in water for at least 4 hours.
3. Just prior to beginning to make the ice cream, place the pitted dates in a small bowl and cover with 3/4 cup boiling water. Add just enough water to cover. Soak for 15 minutes.
4. Drain the cashews and rinse with clean water. Place the drained cashews in a high speed blender. Drain the dates, reserving the water. Measure out 3/4 cup and add it to the blender. Blend on high for 45 seconds until smooth.
5. Add the dates, cacao powder, chambord, vanilla and salt. Blend until completely smooth, taking care not to make the mixture too hot.
6. Meanwhile in a small saucepan, add some hot water and create a double boiler with a heat-proof bowl overtop. Melt the chopped chocolate and stir in the coconut oil. Remove from heat and stir to evenly distribute. Allow to cool slightly.
7. Add the melted chocolate to the blender and pulse a few times to incorporate. Remove ice cream batter and place in a medium container. Cover and place in refrigerator for 6-12 hours, until chilled.
8. Add ice cream to your ice cream machine and process as directed. Once finished it will be soft and will continue to become harder after chilling longer in the freezer. If full frozen, allow to thaw 5-10 minutes before consuming.
Makes 1.5 – 2 cups.