I’ve been having so much fun with my ice cream maker ever since we were reunited after seven long years apart. I still can’t believe it’s been seven years.
Making ice cream is not only easy, the end result of having a big container of it in the freezer is kind of nice. Although I loved the mango ginger ice cream I made last time, I was craving strawberry, and kind of curious if the texture would still work without the mangoes. Yes, it does. In the freezer, the ice cream stayed the consistency of soft serve for a number of hours. Much to my surprise, it took about eight hours for it to reach a firm scooping consistency. That’s about the same as for the mango, and I don’t know if it’s because of my freezer, or if that’s normal. Of course, you can eat the ice cream before it gets to the firm stage — nothing wrong with soft serve. Though, unless you have a soft serve dispenser, it’s easier to eat with a spoon than in a cone! And once the ice cream gets really hard, you have to let it sit on the counter for about five to 10 minutes before it gets soft enough to scoop. I find that to be also true for ice cream I buy at the store.
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Ingredients
1 cup raw cashews (soaked 4 hours or overnight, and drained)
1-1/2 cups cold, unsweetened rice milk (plus 1/4 cup extra if needed)
rounded 1/2 cup medjool dates, pitted and packed very tightly
1 very ripe banana (at least 1 cup of slices)
2 cups frozen strawberries plus generous 1/2 cup extra
2 teapoons pure vanilla extract
1/3 cup of vegan dark chocolate chips (optional)
Directions
- Add the dates to the rice milk and leave in the refrigerator at least one hour or overnight.
- Place cashews, rice milk with dates, banana, 2 cups strawberries and vanilla into the jar of a high speed blender. Blend until the mix is totally creamy and smooth. If the mixture is too thick to blend, you may have to add up to an extra 1/4 cup of rice milk. Leave the additional half cup of frozen berries out to defrost slightly while you prepare the blender mix.
- Thinly slice the slightly defrosted strawberries and stir into the blended mix. Work quickly to keep everything as cold as possible. If you are using chocolate chips, add them now.
- Freeze in an ice cream machine according to the manufacturer’s directions.
- Enjoy!
Notes: After I added the chocolate chips, I was kind of sorry because I liked the ice cream so much without them. If you really want them, go ahead and add them, but next time I make strawberry ice cream, I’m just going to add extra sliced frozen strawberries instead of the chips. Maybe.
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
