Up until now I hadn’t tried my hand at ice creams…or any form of frozen desserts. But all that may be about to change…! I already have few ideas up my sleeve and a few tests underway. So first up ice cream!
This last week summer has been in full swing (I hope I haven’t just jinxed it) and I could no longer ignore the urges for some ice cream. There is something about ice cream that really is the epitome of summer, and it also makes you feel 10 years old again!
I debated long and hard about the flavour choice and the ingredients to form the base of this ice cream. I had thought about going for a traditional vanilla, but then had second thoughts that maybe such a ‘simple’ flavour may be deceivingly difficult to pull off. Bearing in mind I had never tasted vegan ice cream…neither shop bought or home-made, and also I don’t have an ice cream maker.
So, I settled on a banana and cashew combo for the base, to create a really creamy ice cream with a subtle hint of banana rather than a full on banana flavour. Through my extensive research into homemade vegan ice creams I came across a recommendation to add raisins to achieve a really buttery texture, hence why they’ve also been added here, also for the additional natural sweetness.
The maple syrup and pecans provide the dominant intensity of flavour. The key is to blend everything really well to achieve the full on creamy effect that these ingredients offer. I kept the pecans chunkier for extra texture. I froze the ice cream in ice cube trays, to pop out and blend again just prior to serving, this achieves the creamiest consistency without the need for an ice cream maker. The ice cube trays are also great for making mini servings to melt over pancakes or desserts, or insert a toothpick for a mini frozen lolly!
I served mine on bed of chocolate shavings over my newly created ‘speediest sponge ever’….recipe to come shortly!
Recipe: Maple pecan ice cream
½ cup soy milk (or other alternative milk)
½ cup pecans (or walnuts although they are more bitter)
In a food processor add the banana, nut butter, tahini and raisins and blend to form a paste. Add all remaining ingredients and blend together to break up the pecans into smallish pieces. Pour into ice cube trays and freeze
For best results re-blend the frozen chunks briefly and re-freeze to desired consistency to serve.
Alternatively, freeze in one container and remove from freezer 10 minutes prior to serving to slightly soften- note resultant ice cream may not be as creamy as above method.
This recipe was shared on Slightly Indulgent Tuesday's and Allergy Free Wednesday's.
