S: In honor of Greta leaving me for two and a half weeks to a little country called Japan, THE ice cream queen has requested it’s about time we have an ice cream post. Inspired by our dear friends at Frankie & Jo’s, we wanted to experiment with non-dairy milk based ice creams, specifically coconut milk. With nothing but a hand and a spoon, by golly I even surprised myself on this one.
First off, as one would guess making ice cream is about 1000x easier with an ice cream maker. But if you are the average human that only eats ice cream pre-made in a perfectly-sized single serving pint, then have no fear because the extra effort it takes to scoop this ice cream is negated by how freaking simple (and delicious) this recipe is. I’m talking THREE INGREDIENTS. Coconut cream, dates and vanilla. I repeat, ONLY 3 ingredients to make this healthy, vegan ice cream so delicious you would have never guessed it was as good for you as it tastes.
Even with the summer days dwindling down, September still has the lingering warmth from summer matched with the beautiful fall crispness. Transitioning into more muted tones and flavors in preparation of cooler weather, the infusion of tarragon is a really beautiful base for this ice cream and taking advantage of summer end’s produce, there were some beautiful peaches calling my name to be used. Also it’s Friday so treat yo’self and enjoy those last sunny days!
Serves: 3-4 people
7-8 Medjool pitted dates
1 can of coconut cream (not milk)
1/2 tbsp vanilla bean powder
1 handful of tarragon (reserve a few leaves for garnish)
1 medium ripe peach
1/2 cup honey
1 tsp cinnamon
1. Soak dates for 20 min. in 1/4 cup of water or until soft. Drain when done.
2. Meanwhile in a saucepan, bring coconut cream to a boil with handful of tarragon mixed in it.
3. Simmer coconut and tarragon for 15 min., let sit for 15 min. to cool completely. Remove tarragon leaves from coconut cream. It’s okay if a few pieces remain.
4. Drain dates.
5. Add cooled coconut cream to Vitamix or food processor with softened dates and blend until smooth, about 1-2 minutes scraping down the sides of machine as necessary.
6. Transfer to freezer safe bowl and chill in freezer for 2 hours. Or follow instructions for ice cream maker if you have one.
7. While ice cream is hardening, in a large nonstick skillet, cook the honey over moderately high heat. Add the peaches and turn until coated. Stir and cook peaches for 3-4 minutes until peaches are just softened. Turn heat off when softened.
8. Scoop ice cream into bowl and spoon the caramelized peaches on top. Garnish with tarragon.