Vanilla Bean Coconut Ice Cream

-bring on the cake -

as promised, i present you with one of my proudest concoctions. though i am sure that i am not the first to use coconut milk in place of cow milk i'm still just a tab bit proud of myself. my master skills have been proven. ok, enough about my incredible ingeniousness and on to the goods.

like i mentioned i made cake. that cake called to be served w/ fresh whipped cream which i have absolutely nothing against - its the "cool" stuff i have serious issues with - i just didn't have whipping cream in the frig and i wasn't about to walk the 5 minutes down to the bodega, throw down $4 and get some. i know, such a hard life. instead i thought to myself: "what ever happened to cake and ice cream?". really though! think about it, think back the last 6 months. how many times did you had cake or some form of it (cupcakes etc..)? now tell me how many times a nice scoop of frozen lovely came with that piece of cake? yeah well if you are like me its been years if not decades (think back pizza and skate rink birthday parties).

so in other words: cake and ice cream are a fast become endangered species that i aim to save. this business of the almost overused whipped cream or creme fraiche with your cake is just a little to grown-up for me and need i remind you that summer is near?!

now that you have been schooled let me tell you about the ice cream. if you've ever messed around with a fresh vanilla bean you know how powerful they are. once you slice the pod in half the intense and familiar fragarance starts bumping around your kitchen and just handling the thing leaves your hands smelling like christmas cookies for hours. any time you opt to use fresh vanilla be ready for it to be front and center of your creation. the coconut milk acted as a nice, subtle undertone for the vanilla. nothing wrong with just cow milk but, if you are looking for something a tad more complex and almost softer this is for you. enjoy!

VANILLA BEAN COCONUT ICE CREAM

1 1/2c (unsweetened) coconut milk, well stirred

1 c whole milk

3 tbs cornstarch

6 tbs sugar

1/2 fresh vanilla bean, slit

*combine the coconut milk, sugar and 1/2c milk in pan over medium heat

*scrape out the tiny seeds from the split bean. add the bean and seeds to the pot

*in a separate bowl combine the cornstarch and remaining milk

*when the milk begins to steam whisk in the cornstarch and milk mixture

*continue to whisk 3-4 minutes until the mixture begins to thicken

*turn heat down to low, continue whisking for another 3-5 minutes (don't let it get too thick, just slightly thicker)

*take off the heat, allow to get to room temp, remove the vanilla pod and chill for at least 6 hours or overnight

*freeze in your icecream maker.

Banana Date Monkey Ice Cream -Sugar Free_GF_Vegan

- kinda tastes like banana chocolate chip bread, but better-

since getting the ice cream maker i've been hard at work trying to recreate our favorite "usuals" - amongst these favorites is the infamous chunky monkey. that's right folks; everyone in the world loves ben & jerry's because of chunky monkey and half baked. you know i'm right - ok phish food is up there too.

aaaand you know i can't allow 3 cups of cream, half dozen yolks and cups of sugar to hang around in my freezer waiting to be turned into a clogged artery. what does she do then? well, first i do research. and i found a few recipes for banana coconut ice-cream which is what i based the final product off of. but most all called for an entire can of coconut milk, which really is fine, but take a quick look at the fat count on that. while good fats - still, lets keep it under control eh? so i kept some of the coconut milk but lightened it up with unsweetened almond milk.

i am in love with this ice-cream. there is no added sugar, no dairy and gluten free. if you want it creamery (after freezing it does get a little "icey") use all coconut milk, that should keep everything smooth and decadent.

BANANA DATE MONKEY ICE CREAM

5 very ripe bananas, cut into 1" slices

2 medjool dates, diced

2 tbs coconut oil (melted if needed)

1 tbs vanilla

1/2c coconut milk

1/4 tsp coconut extract

1 1/4c unsweetened almond milk

1/2c toasted chopped walnuts

1/2c chopped dark chocolate

*preheat oven to 375 F

*place bananas and dates in a 11 x 7 glass baking pan

*drizzle the oil and vanilla over the bananas

*bake for 45 minutes, until the bananas begin to caramelize - don't let them burn!

*removed from oven, let cool a bit

*blend the bananas and milks together in blender until very smooth

*add in the extracts

*chill the mixture for 3-4 hours

*make as directed by your icecream maker

*about 2 minutes before it is done churning add in the walnuts and chocolate

*enjoy!

Raw Cashew Vanilla Ice Cream (vegan/ GF)

unexpectantly a friend of our bought an ice cream maker for us. i solidified my suspensions that i was a nerdy foodie when i walked through the door and saw the box sitting on the counter. this is what i had been waiting for. for months, maybe even a year i have been begging josh to give me the okay to buy an ice cream machine. i would try and bribe him with "just think of all the healthy ice creams i can make you!". unfortunately he is too smart for that and is just not interested in "healthy" . if it doesn't have cookie dough in it, he's will take no notice.

well, then i'll tell the truth. this bad boy is for me. i immediately began planning my ice cream attach. scouring the internet for any recipe that doesn't call for cups of cream or eggs. a little beaten, i kinda let it go - vowing i would just make something up. then i remembered my favorite cook book - real raw! and of-course they have stellar ice cream. the only alteration i made was to add coconut water (from the young coconut the meat came from) in place of filtered water. it is amazing - and delicious as i knew it would be. even josh gave it a thumbs up.

RAW CASHEW VANILLA ICECREAM

2c raw cashews, soaked in water for at least 4 hours

1c fresh coconut water

2c young coconut meat

1c agave nectar

1/4c coconut butter

2 tbs vanilla

1/2 vanilla bean, seeds scraped out, pod discarded

1/2 tsp sea salt

*combine all ingredients in a high powered blender, to very smooth.

*chill overnight or until thoroughly chilled

*churn as according to your machine's instructions