by amvandenhurk | Dessert, Plant-Based Eating
Ice Cream! Ice Cream…
We all scream for ice cream! Especially in the summertime. The heat is on here in Newport so chocolate nice cream is welcome in our house. Recently I made mango sorbet and it turned out yummy so I decided to find out if I can make vegan chocolate ice cream. We love ice cream especially chocolate in our house. As we are eating more plant-based, it is important I can introduce “normal” foods familiar to my guys.
Chocolate Ice Cream is Easy
Yes, it is to my joy. Made with three ingredients: frozen bananas, plant milk, and cacao powder. That’s it. What I love about this recipe and the sorbet is it is ready to eat once done blending. You just need to remember to slice and freeze ripening bananas to have on hand, but other than that it is immediate gratification. Always appreciated when craving ice cream. Another thing I love about it is that it is healthy. You can have your ice cream and eat it too!!
A couple tips:
– Let the bananas thaw for a couple minutes
– Use quality cacao powder for a really luxe ice cream
– Put in freezer for that perfect consistency
My dairy forever son and my toughest food critic gave me two thumbs up. He couldn’t stop eating it.
Ingredients
- - 5-6 medium-sized bananas or 2 cups, cut into slices and frozen
- - 1-2 tablespoons plant milk
- - 1-2 tablespoons cocoa, cacao, or carob powder
Preparation
- 1. In a food processor or high speed blender, blend the slightly thawed bananas until they start to get smooth.
- 2. Through the chute, add 1 tablespoon of plant milk and more if needed.
- 3. Scrape down the sides and add in the cacao.
- 4. Allow it to process again for another 3-4 minutes, or until fluffy and smooth. You may need to open and scrape down the sides periodically.
- 5. Eat right there or put in air tight container in freezer.
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https://wellwornapron.com/chocolate-nice-cream/ 
by amvandenhurk | Dessert
Homemade Ice Cream in a Bag
In this ordinary towel is ice cream.
Yes, I just wrote ice cream. If I didn’t just make ice cream I wouldn’t believe it either.
My son saw something on PBS Kids over the weekend. He is now obsessed with making ice cream. I didn’t really want to go out and purchase either an attachment for the KitchenAid or an ice cream maker. While I love my kitchen gadgets, I honestly didn’t want to add another thing to my kitchen. I’ve got plenty of stuff.
So off to the Googles I went. I found a video showing
kids how to make ice cream in a bag. I wasn’t convinced yummy ice cream could have come from three 1-gallon bags and a towel.
Recipe had six ingredients: milk, heavy cream, vanilla, sugar, salt, and ice. All ingredients children and adults alike can pronounce.
Homemade Ice Cream in a Bag
Serves four with sensible serving sizes.
1 cup milk
1 cup heavy cream
1/2 cup sugar
1/2 teaspoon vanilla
1 cup salt divided into two 1/2 cups
10 cups ice divided into five 1 cups
Combine first four ingredients and a dash of salt into a 1-gallon ZipLock bag. Make sure the air is out of the bag, seal it, then mix well. Fill up two Zip Lock bags each with five cups of ice and 1/2 cup of salt. Seal and mix well.
Place one ice bag on a towel. Add the milk bag then the second ice bag. Wrap the towel up. Let sit for 30-minutes.Bunch up the bag like an icing bag and snip a corner off. Fill bowls.
It was REALLY yummy!
You can’t get fresher ice cream. And in thirty minutes! And a fun activity to do with your kids.
I know my guy loved it!
by amvandenhurk | Lifestyle, Travel
Savannah Ice Cream Tradition Leopold’s
When I travel I seek out local places to eat. I want to support local restaurants since many are family-run and make efforts to source locally grown or caught ingredients. There is something to be said for going visiting these places, you are not only supporting local people, but are keeping local traditions alive.
Savannah has a long food tradition and most restaurants in Savannah are local places. There are handful of chain places like Outback or Joe’s Crab Shack, but local restaurants rule though. I can’t understand why anyone would travel to Savannah where fresh locally sourced seafood is abundant and chose to go to Joe’s Crab Shack. No clue.
On our trip to Savannah, we have eaten local for our meals (though I have to admit that we have been to Starbucks a couple of times.) One such place I sought out Leopold’s Ice Cream which was founded in 1919 by three brothers from Greece who learn ice cream and candy making from an uncle who had already settled in the US. The original Leopold’s closed in 1969 when the youngest son of Peter Leopold, Stratton Leopold left to pursue his Hollywood dreams where he was a very successful producer. He returned home and reopened the ice cream shop in 2004 with original fixtures that were kept in storage. This place looks and feels like an ice cream shop of a bygone era. Staff wearing paper hats and long aprons. An original Soda fountain and all.
The ice cream is amazing. The taste shows that all flavors are made one batch at a time on the premise using recipes passed down through the family. They have some signature flavors such as Tutti Frutti and Lemon Custard. They have been making them since 1919.
by amvandenhurk | Dessert
Want a quick, easy, and fun treat? Make your own ice cream sandwiches.
Depending on how much time and effort you want to put into this treat, you can make your own cookies. I’ve yet to master making cookies so I opted for ready bake cookies. I picked the classic chocolate chip.
Bake the cookies per the instructions. Let cool completely. You don’t want the ice cream to melt.
Select your ice cream. I picked vanilla.
Put your sandwich together. (If you want you can let your child do this part.) You can roll the sandwich in sprinkles or chocolate chips (or anything else) if you are feeling fancy. I wasn’t feeling fancy.
And you are done. That’s it. A simple dessert treat.
by amvandenhurk | Life
There are certain foods which trigger memories. Soft serve ice cream is one of those things. Recently we stopped at an old dairy bar in Elizabeth City. As I was sitting there trying to keep up with my rapidly melting ice cream in the relentless North Carolina summer, childhood memories were triggered.
As a kid, my Dad and I would often spend Friday evenings together while Mom had a night off with her girlfriends. Dad and I would usually head out for pizza then over the local Dairy Queen for soft serve. It was always a hard choice: chocolate jimmies or chocolate dip. The flavor was always vanilla. We’d just sit there trying to keep up with our ice creams in the hot summer’s night. I don’t remember if we talked about anything. I’m sure we did.
A nice way to spend a summer’s evening. And a nice memory.
What food’s trigger summer childhood memories for you?
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.