{  Dining Out  }          {  Ingredients  }          {  Recipes  }          {  Blast from the Past  }            

Monday, August 30, 2010

Recipe: Mixed Berry Vegan Ice Cream

Cross-posted at A Timeless Affair - A Romantic Vintage Wedding

This past weekend we finally tried out another of our registry gifts. This time the Cuisinart ICE30-BC Ice Cream Maker. Two first impressions:
  • It's noisy when it's running. Maybe this was because we ran it on our granite countertop.
  • Vegan ice cream is not firm enough to eat after 20 to 25 minutes. You do need to refrigerate it the recommended additional 2 hours.
Mixed Berry Ice Cream:
Vegan, Gluten-Free, Refined-Sugar Free 

Adapted from the Strawberry Vanilla Ice Cream recipe that I found at Elana's Pantry.
  • 5 oz Blackberries, fresh, deseeded
  • 5 oz Blueberries, fresh
  • 13.5 oz Coconut Milk
  • 1/4 cup, Agave Nectar
  • 1 Tbsp Vanilla Extract
    1. Wash and dry the blackberries and blueberries.NOTE: If you don't remove the seeds from the blackberries, your ice cream won't be smooth.
    2. Blend blackberries, blueberries, coconut milk, agave nectar, and vanilla extract in blender.NOTE: If you forget the vanilla, the ice cream will have a coconut flavor. These proportions neutralize the coconut and bring the fruit forward.
    3. Remove frozen freezer bowl from the freezer. Place freezer bowl on the center of the base.
    4. Place mixing arm in freezer bowl.
    5. Place lid on base.
    6. Turn the ice cream maker on.
    7. Pour blended mixture into the freezer bowl.
    8. Mix until thickened, about 20 to 25 minutes.
    9. Transfer the ice cream to an airtight container.
    10. Place in freezer for 6 to 8 hours. Remove 15 minutes before serving.

      No comments:

      Post a Comment

      Related Posts Plugin for WordPress, Blogger...