Vegan Strawberry Coconut Ice Cream

 

I heard you can use reduced fat coconut milk for this recipe and it still comes out good. The coconut flavor is still pretty strong, but it gives it a fresh, fruity, tropical feel.

2 C coconut milk or coconut cream (see below) = lots of creamy fattiness! Make sure it's refrigerated
3/4 cup sugar (maybe even a little less?)
Handful of frozen strawberries

I used Cuisinart's Ice Cream Maker. Follow those directions, which include freezing inside bowl overnight.

Pour coconut milk, sugar, and strawberries into a blender, and blend until a pleasant pink. Pour into ice cream bowl and let the machine take care of it for 20 minutes, or as directed.

Makes: Approximately 2 pints

Caramel Sauce w/Summer Fruit

Originally for Tartine's Bread Pudding, but hey...it'd be awesome warmed up a little and then served on ice cream or any dessert, really.

1/3 cup heavy cream
1/4 of one vanilla bean
1/2 cup sugar
2 Tbs cup water
1/8 tsp salt
1 Tbsp light corn syrup
1/4 tsp lemon juice
2 Tbsp unsalted butter

Pour the cream into a small, heavy saucepan. Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the cream. Place over medium-high heat and bring to just under a boil, stirring occasionally. Reduce the heat to low to keep the cream warm.

In a medium, heavy saucepan, combine the sugar, water, salt and corn syrup. Use a good-sized pan because the caramel will boil vigorously and the volume will increase dramatically as soon as the hot cream is added. Bring to a boil over medium heat, stirring to dissolve the sugar. Then let the mixture boil, without stirring, until the mixture is amber colored. Watch the sugar mixture carefully as it cooks to avoid burning the sugar. From the time the mixture started to boil, it took over 15 minutes to reach an amber color. Remove from the heat.

The mixture will continue to cook off the heat and become darker, so make sure to have the cream close by. Carefully and slowly add the cream to the sugar syrup. The mixture will boil vigorously at first. Let the mixture simmer down, and then whisk until smooth. Add the lemon juice and let it cool for about 10 minutes.

Cut the butter into 1-inch chunks and add them to the caramel one at a time, whisking constantly after each addition. Then whisk the caramel periodically as it continues to cool.
Pour the caramel sauce in an airtight container such as a glass jar and store in the refrigerator. This will keep for up to a month.

Makes about 1 C

Banana Split Sundaes

Topping ideas:
Dried fruit (cranberries)
Peanuts
Dried coconut
Sliced almonds
Walnuts
Sprinkles
Crushed Oreo cookies
Toffee bits (very popular)

Serve with vanilla ice cream, fudge sauce, and Miriam's Bananas.

Ghirardelli's Hot Fudge Sauce

I love the chewiness of this sauce. Mmm!! Just like in the fountain shop. Tasty on ice cream or with crepes.

1/2 bar (2 oz) of bittersweet chocolate baking bar (or regular chocolate with 1/4 C sugar)
2 T butter
1/3 C sugar
1/4 C water
1/4 C light corn syrup
1/2 t vanilla extract

Combine all except vanilla. Stir continuously on low heat until all is melted. When it comes to a low boil, lower heat continue to simmer for 10 minutes

Remove thickened sauce, stir in vanilla, let cool. Store covered in the fridge, but definitely warm up a little before serving!

Makes about 1 Cup, which is more than enough for 12 people

Plain Tart Frozen Yogurt

I really like how Heidi (from 101 Cookbooks) described this frozen yogurt: "straight, bright white yogurt with the sweetness playing off the tang of the yogurt".

But still not the consistency I'm looking for--it was really thick and creamy whereas I like my frozen yogurt to be cold, icy and refreshing. I read somewhere that you can add milk to the mixture, maybe 1/4 to 1/2 cup. Or, someone else mentioned that the yogurt was strained for too long.

3 cups strained yogurt (see below) or Greek-style yogurt
2/3 cup (150g) sugar
1-2 t lemon juice (haven't tried, but read this will heighten the tartness)

To make 1 cup (240g) of strained yogurt, line a mesh strainer with 2-3 layers of cheese cloth, then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. (So, for the above recipe start with and strain 6 cups of yogurt.)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1-3 hours.

Freeze in your ice cream maker according to the manufacturer's instructions.

Makes about 1 quart, adapted from 101cookbooks.com

Avocado Smoothie

YES! We've conquered the system! Even with avocados costing $1.50 at the store, we'd still be saving money! Goodbye Tapioca Heaven, Hello Susanne & Diana's In-house Boba Shop...Spectacular!

I know avocado smoothies sound disgusting (and I'm sure this picture doesn't help) but trust me--they are oh-so creamy and sweet!! Honestly, you haven't lived until you've had one. I mean, Ben and Jen Gallarda and Erica love them too! It's not just some freaky thing only Susanne and I like....

1/2 avocado
1/3 C condensed milk
1/2 C milk
8 ice cubes (approximately 1 C ice)

**You can also substitute the condensed milk for sugar.

Blend everything together. You can thicken or thin with more/less ice, more/less milk, and sweeten/thin with condensed milk to taste. Should be served with boba.

Serves 2

Miriam's Pan Cooked Banana Split

Desperate times call for desperate measures. In hunger-crisis mode, we ate what we could scavenge tonight--crackers, an apple and a banana. I have to admit, it was not too shabby. While munching, Miriam recalled a fancy version of a banana split. The recipe below is the fruit of our creative juices+gnawing hunger.

Cooking the banana in this way brings out its rich, warm, aromatic flavors making it slightly darker and deeper tasting.

1 ripe banana cut length-wise (the long way)
thin pat of butter, just enough to grease a pan
vanilla ice cream
peanuts
optional: fudge sauce (I have a great recipe for this to be posted soon!)

Heat pan and melt the butter. Let warm up until slightly sizzling.

Lay the banana on the pan and let sit for 30 s until browned. Turn and brown on all sides.

Place on bottom of serving dish, scoop ice cream and top with peanuts and fudge sauce.