Ice Cream – Sondi Bruner http://www.sondibruner.com freelance writer and holistic nutritionist Tue, 10 Oct 2017 13:00:54 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.11 Blueberry Lavender Dairy-Free Ice Cream http://www.sondibruner.com/2017/09/21/blueberry-lavender-dairy-free-ice-cream/ Thu, 21 Sep 2017 13:00:21 +0000 http://www.sondibruner.com/?p=7285 During the summer we vacationed on Salt Spring Island, a small heavenly oasis in British Columbia’s Southern Gulf Islands. There isn’t a single traffic light on the island and the roads are dotted with farm stands where you pay for produce based on the honour system. While we’ve visited twice before, we’ve never been during the […]

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Blueberry Lavender Dairy-free Ice Cream

During the summer we vacationed on Salt Spring Island, a small heavenly oasis in British Columbia’s Southern Gulf Islands. There isn’t a single traffic light on the island and the roads are dotted with farm stands where you pay for produce based on the honour system. While we’ve visited twice before, we’ve never been during the peak of summer and there were three main things we noticed:

  1. Deer jump into the road like gangbusters.
  2. Wild blackberries are everywhere. Everywhere. We plucked them off during hikes and enticed the dog with them as ‘treats’.
  3. A new lavender farm opened since last year.

If you ever need a pick-me-up, visit a lavender farm on a sunny day. We were blessed to receive a full behind-the-scenes tour of how essential oils are made, and a detailed walk-through of how each product was carefully formulated. I walked away with some organic lavender essential oil, a beautiful aromatherapy bracelet and perfume. Perfume! I rarely buy perfume, but I couldn’t help myself.

You’re probably accustomed to seeing lavender (or smelling lavender, I should say) in beauty care and aromatherapy products. Lavender is calming to the nervous system and has anti-inflammatory properties, and of course the scent is so sweet and floral. I love using lavender essential oil in my diffuser of course, but it’s also amazing in a culinary context.

You can use lavender essential oil in:

  • Teas
  • Baked goods – breads, cookies, gluten-free doughnuts, cakes, etc.
  • Infused honey or sea salt
  • Homemade chocolate
  • This amazing dairy-free ice cream

The key is buying food-grade lavender essential oil. Not all lavender is safe for internal use – so be sure to choose carefully. Here is a great guide to buying essential oils.

For this recipe, I drew upon my homemade blueberry compote. If you don’t have any on hand, you can toss in fresh blueberries or your favourite blueberry jam. You may also need to experiment with how much oil you add, as every brand of oil will likely have a different strength. Start off with fewer drops, and add more if you need to.

Blueberry Lavender Dairy-Free Ice Cream
 
Prep time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free, five ingredients or less
Author:
Recipe type: Ice Cream
Serves: 2.75 cups
Ingredients
  • 1 14-oz coconut milk, or 2 cups homemade
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 3 drops lavender essential oil
  • ¾ cupblueberry compote
Instructions
  1. Whisk the coconut milk, maple syrup, vanilla and lavender. Taste and add more lavender if desired.
  2. Freeze according to your ice cream maker's instructions. During the last five minutes of churning, add in the compote.
  3. If you don't have an ice cream maker, blend all ingredients together and freeze.

 

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Mixed Berry Coconut Ice Cream http://www.sondibruner.com/2017/06/13/mixed-berry-coconut-ice-cream/ Tue, 13 Jun 2017 17:06:19 +0000 http://www.sondibruner.com/?p=7221 Way back in January, when I decided to eliminate sugar for a month, I bought a 2-kilogram bag of mixed berries. I thought, ‘Berries are naturally sweet. I’ll have more smoothies!’ You know what dampens the desire for smoothies? Freezing temperatures, snow and ice, and then rain until the end of May. And so, those berries […]

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Mixed Berry Coconut Ice Cream

Way back in January, when I decided to eliminate sugar for a month, I bought a 2-kilogram bag of mixed berries. I thought, ‘Berries are naturally sweet. I’ll have more smoothies!’

You know what dampens the desire for smoothies? Freezing temperatures, snow and ice, and then rain until the end of May. And so, those berries sat lonely in the freezer until the weather finally warmed up. I’ve been making my way through that bag of berries like a champ, making smoothies, fruit crumbles (or crisps or buckles or whatever you want to call them) and finally we’re now in ice cream territory.

Two years ago I spent the summer posting dairy-free ice cream recipes on Ice Cream Fridays. Not a single recipe included fruit, as I firmly believe that fruit and ice cream are a ‘never the twain shall meet’ situation. Ice cream is for mint and vegan caramel and chocolate chips and nuts. End of story.

However, when you have a two kilogram bag of berries collecting freezer burn, the story sometimes needs to be rewritten.

This dairy-free mixed berry coconut ice cream is basically a glorified smoothie recipe – depending on the sweetness of your berries, you may not need to add any sweetener at all. I added a little bit just to make it feel like more of a treat and less of a smoothie. You can also amp up the treat vibes by:

Mixed Berry Coconut Ice Cream

Mixed Berry Coconut Ice Cream
 
Prep time
Total time
 
Gluten-free, dairy-free, soy-free, egg-free, nut-free
Author:
Recipe type: Ice Cream
Serves: 8 servings
Ingredients
  • 3 cups mixed berries, frozen or fresh
  • 1 14-oz coconut milk (about 2 cups)
  • ¼ tsp cinnamon
  • 2 tbsp maple syrup, or to taste
Instructions
  1. Blend the berries, coconut milk and cinnamon. Taste the mixture, and decide if you want to add sweetener.
  2. If adding sweetener, add to the mixture and blend again.
  3. Freeze according to your ice cream maker's instructions, or freeze in a container.

P.S. – Want to watch some free cooking classes? Learn how to make some fun new recipes during this free mini-training.

The Culinary Nutrition Expert Program

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Coffee Caramel Crunch Dairy-Free Ice Cream http://www.sondibruner.com/2016/07/12/coffee-caramel-crunch-dairy-free-ice-cream/ http://www.sondibruner.com/2016/07/12/coffee-caramel-crunch-dairy-free-ice-cream/#comments Tue, 12 Jul 2016 17:00:33 +0000 http://www.sondibruner.com/?p=7001 Have you ever made a recipe simply because you like the way it sounds? Coffee Caramel Crunch. Birthed into being because I like the alliteration. But maybe you aren’t that superficial (you probably don’t judge a book by its cover, either). You gaze beyond a recipe title to assess the ingredients, the instructions, the do-ability. Once you […]

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Coffee Caramel Crunch Dairy-Free Ice Cream - a great treat for a hot day!

Have you ever made a recipe simply because you like the way it sounds?

Coffee Caramel Crunch. Birthed into being because I like the alliteration.

But maybe you aren’t that superficial (you probably don’t judge a book by its cover, either). You gaze beyond a recipe title to assess the ingredients, the instructions, the do-ability. Once you peek behind the curtain, you’ll discover that this recipe is both nutritious and easy to make (only 5 ingredients!) – though there are a few smoke and mirrors, namely:

  1. The Coffee. I don’t drink coffee, yet have developed a passion for the bitterness of dandelion root-based herbal coffee replacements. (Does this mean I am, in fact, nurturing a love of coffee?). So perhaps I should call this recipe coffee-free caramel crunch – but I won’t. You know, because of the alliteration thing.
  2. The Caramel. Medjool dates have a chewy texture and caramel-like flavour, along with energy-boosting B vitamins and fibre (the stuff great for pooping). While you could make a date-based caramel, simply chopping up a few Medjools is a credible stand-in. Trust me.
  3. The Crunch. Cacao nibs are legit crunchy. No lies here.

Some of you might recall last summer’s feature, Ice Cream Friday, where I shared a dairy-free ice cream recipe every week during June, July and August. I briefly flirted with celebrating Ice Cream Fridays again this year – except I remembered that churning ice cream for three months meant I ate lots of ice cream every week for three months. (I mean, c’mon, I was saving the stuff from horrid freezer burn. I had to.)

And considering I am regularly mistaken for a pregnant lady – it’s true, sadly – I figured bucketsful of ice cream were not the best solution for my girdle region.

Of course, this doesn’t mean our summer will be bereft of vegan, dairy-free ice cream. So enjoy this coffee caramel crunch and I will too – maybe while wearing Spanx?

Coffee Caramel Crunch Dairy-Free Ice Cream
 
Prep time
Total time
 
Author:
Recipe type: Ice Cream
Serves: 6-8 servings
Ingredients
  • 2 cups coconut milk (1 can)
  • ¼ cup Dandy Blend
  • ¼ cup maple syrup
  • 3-4 Medjool dates, finely chopped
  • ¼ cup cacao nibs
Instructions
  1. In a blender (or using a whisk), mix the coconut milk, Dandy Blend and maple syrup.
  2. Freeze the mixture according to your ice cream maker's instructions. In the last few minutes of freezing, add the chopped dates and cacao nibs.

 

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Ice Cream Friday: Sunbutter Cup Blizzards http://www.sondibruner.com/2015/08/28/ice-cream-friday-sunbutter-cup-blizzards/ http://www.sondibruner.com/2015/08/28/ice-cream-friday-sunbutter-cup-blizzards/#comments Fri, 28 Aug 2015 14:00:44 +0000 http://www.sondibruner.com/?p=6546 Have you ever made peanut (or almond) butter cups at home? It’s a simple treat, but a time-consuming one: Melt chocolate. Swirl in mini muffin liners. Chill. Melt nut butter and sugar. Spoon into liners. Chill. Melt chocolate again. Pour over the top of the nut butter. Chill for the last time. Then I saw […]

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Dairy-Free Healthy Blizzard

Have you ever made peanut (or almond) butter cups at home?

It’s a simple treat, but a time-consuming one: Melt chocolate. Swirl in mini muffin liners. Chill. Melt nut butter and sugar. Spoon into liners. Chill. Melt chocolate again. Pour over the top of the nut butter. Chill for the last time.

Then I saw an easy, two-layer version on this lady’s Instagram and wondered why I hadn’t come across this recipe hack sooner. ‘Cause clearly everyone else has figured it out already.

I’ve made the process even easier in this recipe by pouring the two layers into a loaf pan. Since we’re chopping up the sunbutter cups to go in the blizzards, there’s no need to fill them in liners. The sunbutter chunks are an amazing treat on their own, but become even more chewy, sweet, thick and wonderful when added to the vanilla ice cream base.

I can’t think of a more perfect way to wrap up Ice Cream Fridays. Yes, this is the last one. Twelve weeks has gone by so fast, right? September is upon us, and it’s time to give my ice cream maker a rest (though perhaps I’ll whip it out again in the fall to attempt a winter squash ice cream).

I have so many ice cream ideas that didn’t come to fruition, but there’s always next year. And the year after that. In the meantime, grab yourself a serving of this dairy-free and nut-free sunbutter cup blizzard.

As I mentioned a few weeks ago, I was a die-hard Baskin Robbins fan. It wasn’t until high school and university that I began to consume a copious amount of blizzards from DQ. And yeah, I also ate the McFlurry when it was introduced because it was the cheaper treat on my student budget. (Do I have to come up with my own name for this ice cream treat now?)

This version is simple and clean (unlike the original, which is filled with artificial flavours, preservatives and inflammatory emulsifiers). More importantly, this is delicious. It’s stuffed to the brim with sunbutter cup chunks, so you’ll have one in every bite. It might seem like too many when you’re adding them to the ice cream, but it’s not. Trust. Sigh. And enjoy.

Dairy-Free Sunbutter Cup Ice Cream

5.0 from 1 reviews
Ice Cream Friday: Sunbutter Cup Blizzards
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free
Author:
Recipe type: Dessert
Serves: 4-6 servings
Ingredients
For the sunbutter chunks
Bottom Layer
  • 1 100g dark chocolate bar
  • 1 tbsp coconut oil
Top Layer
  • ½ cup sunflower seed butter (homemade or storebought)
  • ¼ cup maple syrup
  • 2 tbsp coconut oil
For the ice cream
  • 2 ½ cups coconut milk
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • Pinch of salt
Instructions
  1. First, make the sunbutter cups.
  2. Line an 8.5 x 4.5 inch loaf pan with parchment paper.
  3. Gently melt the dark chocolate bar and 1 tbsp coconut oil together. Spread the mixture into the loaf pan, then put in the fridge to chill for one hour (or quicken the process by sticking the pan in the freezer).
  4. In a small pot, gently melt the sunflower seed butter, ¼ cup maple syrup and 2 tbsp coconut oil. You want to warm this so everything is smooth and combined – not bubbling. If it’s too hot, it will melt the chocolate layer.
  5. Take the loaf pan out of the fridge and spread the sunbutter mixture evenly on top of the chocolate layer. Chill until hardened, at least one hour.
  6. Make the ice cream: Blend the coconut milk, maple syrup, vanilla and salt. Churn according to your ice cream maker’s instructions.
  7. Chop up the sunbutter cups into small chunks. In the last few minutes of churning, add them to the vanilla ice cream. If you’d like, reserve some chunks for topping the blizzards.
  8. Serve.

 

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Ice Cream Friday: Around the Web http://www.sondibruner.com/2015/08/21/ice-cream-friday-around-the-web/ http://www.sondibruner.com/2015/08/21/ice-cream-friday-around-the-web/#comments Fri, 21 Aug 2015 13:00:02 +0000 http://www.sondibruner.com/?p=6543 Soooo this Friday’s dairy-free ice cream attempt was a big fat flop. The theme of the week was ‘breakfast ice cream’, where I hopped on the banana ice cream train and tossed in a few superfoods like hemp and cacao for a healthy morning treat. It basically came out like this smoothie. Don’t get me […]

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Vegan Dulce de Leche

Soooo this Friday’s dairy-free ice cream attempt was a big fat flop.

The theme of the week was ‘breakfast ice cream’, where I hopped on the banana ice cream train and tossed in a few superfoods like hemp and cacao for a healthy morning treat. It basically came out like this smoothie. Don’t get me wrong, it was delicious, but not exactly ‘scream-from-the-rooftops’ exciting like probiotic ice cream.

Instead, this week I’m sharing a few dairy-free treats from around the web that have caught my eye. Happy Ice Cream Friday!

Chocolate Hazelnut Ice Cream by Harriet Emily. Nutella in a scoop, y’all.

Easy Blackberry Ice Cream by Eat Healthy Eat Happy. Let’s pretend I made sorbet and it turned out like this.

Lavender Chai Latte Popsicles by Food by Mars. I must have those popsicle molds. And the popsicles in them.

Vegan Raw Banana Nice Cream Sandwiches by Alice in Cookingland. Raw and cool and creamy and delicious.

Strawberry Cheesecake Ice Cream Sundaes by Faring Well. So many layers of amazingness.

And if you’re looking for some extra inspiration, let’s do a little ‘Throwback Friday’ at some of my favourite dairy-free ice cream flavours so far:

Mocha Almond Fudge

Mocha Almond Fudge Ice Cream

Fermented Chocolate

Dairy-Free Chocolate Probiotic Ice Cream

Raw Fudge Brownie

Dairy-Free Raw Fudge Brownie Ice Cream

Sea Salt and Honey

Sea Salt and Honey Ice Cream

Vegan Dulce de Leche

Dairy-Free Dulce De Leche Ice Crea

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Ice Cream Friday: Mocha Almond Fudge http://www.sondibruner.com/2015/08/14/ice-cream-friday-mocha-almond-fudge/ http://www.sondibruner.com/2015/08/14/ice-cream-friday-mocha-almond-fudge/#comments Fri, 14 Aug 2015 14:00:19 +0000 http://www.sondibruner.com/?p=6533 I am genuinely surprised at how much I enjoyed this recipe for two reasons: I hate coffee I hate anything that tastes like coffee And yet, here I am, grasping spoonfuls of mocha almond fudge as if it were my last day on earth. I declare this the best dairy-free ice cream I’ve made so […]

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Mocha Almond Fudge Ice Cream

I am genuinely surprised at how much I enjoyed this recipe for two reasons:

  • I hate coffee
  • I hate anything that tastes like coffee

And yet, here I am, grasping spoonfuls of mocha almond fudge as if it were my last day on earth.

I declare this the best dairy-free ice cream I’ve made so far, with fermented chocolate probiotic ice cream right on its heels. I mean, I know I should love all of my ice cream children equally, but some frozen treats are simply better than others. We can’t all be number one, right?

The coffee flavour here is gentle and mild, and the ice cream is delectably punctured with gooey bits of fudge and crunchy toasted nuts. This ice cream is extra special because:

  • It has no coffee in it. I used Dandy Blend, a herbal gluten-free coffee alternative that also happens to be detoxifying. Is it a stretch to call this detox ice cream? Yeah, I’m pretty sure it is.
  • Unlike other ice cream recipes I’ve created, this one is very scoop-able. I typically leave my homemade ice cream on the counter for at least 20 minutes before serving. This mocha fudge ice cream was ready to go in less than 10, which means you can enjoy it sooner.

And while I’m doling out reasons to eat dairy-free ice cream, consider what’s not in here, too.

I was a faithful Baskin Robbins kid. My Grandpa used to bring us a scoop of Baskin Robbins every single Wednesday during my childhood. I always chose mint chocolate chip (it wasn’t until I was in my twenties that I realized mint ice cream shouldn’t be bright green), but someone in the family occasionally chose mocha almond fudge.

I decided to take a look at the ingredients of Baskin Robbins Jamoca Almond Fudge and, well, you can probably guess what I thought. Ack.

Jamocha almond fudge
Why are there almost 30 ingredients in here? Why are there two different parabens, which disrupt the endocrine system?  Why is there no real coffee or chocolate, and why do the almonds need to bathe in canola oil? Why add in the inflammatory preservative carrageenan? Why does it seem there is more corn in this product than dairy?

Oh, processed foods. You make me so sad.

Let’s all protest by making dairy-free mocha almond fudge ice cream at home instead.

5.0 from 1 reviews
Ice Cream Friday: Mocha Almond Fudge
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, soy-free, egg-free
Author:
Recipe type: Ice Cream
Serves: 6 servings
Ingredients
For the ice cream
  • 2 cups coconut milk
  • ¼ cup – ⅓ cup Dandy Blend, (if you can’t find it, or you love real coffee, use brewed coffee to taste)
  • ¼ cup maple syrup
  • Pinch of salt
  • ⅓ cup toasted or raw almonds, chopped
For the fudge
  • ¼ cup cacao powder
  • 3-4 tbsp honey (for a vegan version, substitute brown rice syrup)
  • 1 tsp coconut oil
Instructions
  1. Blend the coconut milk, ¼ cup Dandy blend, maple syrup and salt. Taste and adjust coffee flavour or sweetness if necessary. Remember we’re adding fudge later, so the ice cream will get sweeter.
  2. Freeze the ice cream according to your ice cream machine’s instructions.
  3. Add the cacao powder, 3 tbsp honey and coconut oil to a small pot. Gently heat for a few minutes, until it’s melted. Taste and add more sweetness if necessary. Remove from the heat and allow it to cool slightly.
  4. When the ice cream is almost finished churning, add the chopped nuts, then drizzle in the fudge.

 

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Ice Cream Friday: Sea Salt and Honey http://www.sondibruner.com/2015/08/07/ice-cream-friday-sea-salt-and-honey/ Fri, 07 Aug 2015 14:00:52 +0000 http://www.sondibruner.com/?p=6516 Every week I say to myself, “This Ice Cream Friday I should make a sorbet.” And then I never do. Part of the reason is I’m not a fan of fruity desserts and will always choose the gooey, chocolatey, caramel-ish options over crumbles, sorbets or fruit-stuffed pies. But mainly the reason is when summertime fruits […]

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Sea Salt and Honey Ice Cream

Every week I say to myself, “This Ice Cream Friday I should make a sorbet.”

And then I never do.

Part of the reason is I’m not a fan of fruity desserts and will always choose the gooey, chocolatey, caramel-ish options over crumbles, sorbets or fruit-stuffed pies.

But mainly the reason is when summertime fruits are at their peak, I can’t bear to blend or cook them – I just want to enjoy them whole and unchanged.

So instead, I whipped up a dairy-free sea salt and honey ice cream that is the perfect complement to summer fruit. Blueberries, cherries, raspberries, blackberries, apricots, peaches, plums, whatever – scatter ’em like crazy over this sweet-salty goodness.

I barely adapted this recipe from a dairy-based version by Kitchen Treaty, swapping in coconut milk instead of whipping cream. I also used a little less honey in the ice cream itself, as I prefer to drizzle it over the ice cream before serving. I found a raspberry blossom honey at my local farmer’s market that is fruity and spectacular, but you can use whatever kind of honey you have on hand – or use maple syrup for a vegan version.

Also, since I’m suddenly into salted sweets, I added the full amount of salt listed in the recipe. If you’re still hesitant about salt in your dessert, then start off with a quarter teaspoon and adjust as needed. If you’re anything like me, you’ll come around.

Ice Cream Friday: Sea Salt and Honey
 
Prep time
Total time
 
gluten-free, dairy-free, soy-free, nut-free, egg-free, grain-free
Author:
Recipe type: Ice Cream
Serves: 6-8 servings
Ingredients
  • 3 cups coconut milk
  • ¼ - ½ tsp sea salt
  • 2 tbsp honey, plus more for drizzling
  • Fruit (optional)
Instructions
  1. Blend the coconut milk, ¼ tsp salt and honey. Taste and adjust salt if necessary.
  2. Freeze according to your ice cream maker's instructions, or put the mixture in the freezer until solid.
  3. When ready to serve, drizzle with extra honey and fruit.

 

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Ice Cream Friday: Mini Mint Chocolate Chip Sandwiches http://www.sondibruner.com/2015/07/31/ice-cream-friday-mini-mint-chocolate-chip-sandwiches/ http://www.sondibruner.com/2015/07/31/ice-cream-friday-mini-mint-chocolate-chip-sandwiches/#comments Fri, 31 Jul 2015 14:00:08 +0000 http://www.sondibruner.com/?p=6512 It’s been unseasonably hot in Vancouver this summer – in fact, so damn hot we’re under water restrictions and there is yellowish-brown crispy grass everywhere you look. Shortly before the water restrictions began, we watched a wonderful movie called Young Ones – check it out if you get the chance – about a futuristic time […]

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Vegan Mint Chip Sandwiches

It’s been unseasonably hot in Vancouver this summer – in fact, so damn hot we’re under water restrictions and there is yellowish-brown crispy grass everywhere you look.

Shortly before the water restrictions began, we watched a wonderful movie called Young Ones – check it out if you get the chance – about a futuristic time where water is scarce, nobody showers and families ‘wash’ their dishes with dirt.

Not to get all deep and serious on you during Ice Cream Friday, but between the draining BC reservoirs, wildfires and the droughts in California, the notion of running out of water (especially the clean kind) isn’t that farfetched. And I won’t even get into current world water shortages and near-future predictions of scarcity, which will make you completely lose your appetite for gluten-free and vegan mint chip ice cream sandwiches.

I bring this up not to be preachy or judgmental – apparently drought-shaming is a thing now – but as a gentle reminder to be thankful and grateful for the liquid gold that comes out of the tap whenever we want it to.

Anyway, because of this ridiculous heat I haven’t used my oven in weeks and weeks and weeks. But I really wanted to make ice cream sandwiches. But I also didn’t want to fend the dog off for trying to lick my sweat. So I patiently waited until we experienced a wonderful, cool, rainy reprieve and turned on the oven to preheat.

This recipe is a blend and adaptation of two of my favourite recipes – sunflower double chocolate chip cookies and mint chocolate chip ice cream. Mint chocolate is the best and I will always give treats a taste if mint and chocolate are involved.

Of course, if you don’t feel like turning  your oven on, you can always make these into raw ice cream sandwiches. Simply freeze the cookies before assembly.

You’ll have more ice cream than you’ll need to fill all the cookies, so there will be leftovers. Somehow, you’ll have to find a way to manage the excess. Hmm. What a pickle.

(Psst – The Academy of Culinary Nutrition, the school I work for, is having a free virtual open house on Wednesday, August 5th. This is a great chance to see two hours of course materials and check out what the program is like. Sign up here.)

Ice Cream Friday: Mini Mint Chocolate Chip Sandwiches
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-fre
Author:
Recipe type: Ice Cream
Serves: 8
Ingredients
For the cookies
  • 1 ½ cups sunflower seeds
  • ¼ cup cacao powder
  • 2 tbsp coconut oil
  • ¼ cup maple syrup
  • 1 drop food grade peppermint essential oil
For the ice cream
  • 2 ½ cups coconut milk
  • ⅓ cup maple syrup
  • 2-3 drops peppermint oil
  • ⅓ cup cacao nibs or mini dairy-free chocolate chips
Instructions
To make the cookies
  1. Preheat the oven to 350 degrees F.
  2. In a high-speed blender, food processor or spice grinder, blend the sunflower seeds until broken down into a fine meal.
  3. Dump the seeds into a bowl and mix in the cacao powder. Mash the coconut oil into the mixture, then add the maple syrup and peppermint oil.
  4. Mix well.
  5. Using a tablespoon measure, scoop the cookies onto a baking sheet. With the back of a wet spoon, flatten the cookies to about ½ - ¾ cm thick.
  6. Bake for 8 minutes, then remove from the oven. Cool completely.
To make the ice cream
  1. Pour the coconut milk, maple syrup and peppermint into your ice cream maker and freeze according to the instructions. In the last few minutes, add the cacao nibs.
To make the sandwiches
  1. Line a plate or pan with parchment paper.
  2. Working quickly, take a heaping tablespoon of the ice cream and spread it over one cookie, then place another cookie on top. Repeat with remaining ice cream and cookies.
  3. Freeze until solid, then transfer the sandwiches to a sealed container.
  4. Makes 8 mini ice cream sandwiches.

 

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Ice Cream Friday: Oatmeal Chocolate Chunk http://www.sondibruner.com/2015/07/24/ice-cream-friday-oatmeal-chocolate-chunk/ http://www.sondibruner.com/2015/07/24/ice-cream-friday-oatmeal-chocolate-chunk/#comments Fri, 24 Jul 2015 13:45:07 +0000 http://www.sondibruner.com/?p=6496 It’s like eating a frozen bowl of oatmeal. Does that sound yucky to you? I promise it’s not yucky. I wouldn’t steer you wrong. We’re almost halfway through the summer (gulp!), and have celebrated six weeks of Ice Cream Fridays. Some of you have been inspired to whip up some dairy-free ice cream creations of […]

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Vegan Oatmeal Ice Cream

It’s like eating a frozen bowl of oatmeal. Does that sound yucky to you?

I promise it’s not yucky. I wouldn’t steer you wrong.

We’re almost halfway through the summer (gulp!), and have celebrated six weeks of Ice Cream Fridays. Some of you have been inspired to whip up some dairy-free ice cream creations of your own, with ice cream makers and without. Take a peek at these goodies:

Perhaps we can have a little dairy-free ice cream check-in right now.

Any special requests? Flavours you’re dying to have me create, adapt, explore? Let me know in the comments!

And I have a question for you: anyone tried the new vegan meringue thing using chickpea brine? If I could create a vegan, gluten-free baked Alaska that would be the most epic dessert ever.

Happy Friday and have a wonderful weekend!

Ice Cream Friday: Oatmeal Chocolate Chunk
 
Prep time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
  • 1 cup gluten-free oats, soaked in water for 2 hours
  • 1 cup water
  • 2 cups coconut milk
  • ½ cup coconut sugar
  • ¼ tsp cinnamon
  • Pinch of salt
  • 1 80-g dark chocolate bar
Instructions
  1. Drain and rinse the oats in a fine mesh sieve.
  2. Add the oats, water, coconut milk, coconut sugar, cinnamon and salt to a blender. Blend until smooth.
  3. Taste and adjust sweetness if needed.
  4. Pour the mixture into an ice cream maker and freeze according to machine instructions.
  5. Chop the dark chocolate bar into chunks. In the last few minutes of freezing, add the chunks to the ice cream.

 

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Ice Cream Friday: Fermented Chocolate Ice Cream http://www.sondibruner.com/2015/07/17/ice-cream-friday-fermented-chocolate-ice-cream/ http://www.sondibruner.com/2015/07/17/ice-cream-friday-fermented-chocolate-ice-cream/#comments Fri, 17 Jul 2015 14:00:48 +0000 http://www.sondibruner.com/?p=6480 I deliberated whether I should call this recipe ‘Fermented Chocolate Ice Cream’ or ‘Chocolate Probiotic Ice Cream’. I feared the fermented title might conjure images of sour, stinky food – not exactly how I want you to perceive my ice cream. However, with all of the healthwashing that surrounds food with added probiotics, I didn’t […]

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Dairy-Free Chocolate Probiotic Ice Cream

I deliberated whether I should call this recipe ‘Fermented Chocolate Ice Cream’ or ‘Chocolate Probiotic Ice Cream’.

I feared the fermented title might conjure images of sour, stinky food – not exactly how I want you to perceive my ice cream. However, with all of the healthwashing that surrounds food with added probiotics, I didn’t want anyone to scoff and assume I’m trying to pull one over on you.

You see, many companies tuck probiotics into their products to dupe health-minded consumers. I find this problematic for a few reasons:

  • The quality of probiotics is important. Where are those probiotics coming from in supermarket yogurts, milks and breads, and what bacteria is destroyed in cooking and processing?
  • The strains may not be impactful or beneficial to us. For more about this, check out the great article ‘There’s Sh%t in My Yogurt’.
  • The potency of probiotics matters. In order to be effective, probiotics need to be live. If you’re dealing with a health issue, while a hundred million cells might seem like a lot, that’s actually a drop in the bucket in our digestive tract and not enough to make much of a difference.

By now, you’ve probably heard that probiotics are pretty good for us. They benefit our digestive health and our immune system, but there is also increasing evidence that probiotics play an essential role in brain health, too, affecting neurological conditions, mental health, and mood. This isn’t surprising, considering the special connection between our gut and our brain.

So in the end, since what I’ve created here is a true fermented product with probiotic benefit, I’m going with the title of fermented chocolate ice cream. I promise it’s not stinky or gross.

It’s been so frigging hot in Vancouver, especially in our home – on average, the inside temperature has been about 30 degrees for the past few weeks. Unpleasant, but awesome fermentation weather!

However, in the last couple of days we experienced much needed rain and a ‘cold snap’ of 22-25 degrees. I wasn’t patient enough to wait for my fermented ice cream by leaving it on the counter for a day. While I used a food dehydrator to accelerate the fermentation process, it’s not necessary if you don’t have one.

Fermentation will also depend on the potency of your probiotic. I used three probiotic capsules that contain 10 billion live cells each, totaling 30 billion. I’d aim for at least 20 billion to start with – and remember that the number of probiotics will multiply as the ice cream ferments.

I fermented the coconut milk for about 5 hours, until it had a slight fermentation ‘twang’. Fermentation preference is personal, so whether you use a dehydrator or leave your mixture on the counter, keep tasting to determine your magical fermentation spot.

The addition of cacao nibs or dairy-free chocolate chips is completely optional, but I opted. Because what goes better with chocolate ice cream than more kinds of chocolate? NOTHING.

Dairy-Free Chocolate Probiotic Ice Cream

Ice Cream Friday: Fermented Chocolate Ice Cream
 
Prep time
Total time
 
Author:
Serves: 8 servings
Ingredients
For the fermentation
  • 3 ½ cups coconut milk
  • 2 tbsp coconut sugar
  • 3 probiotic capsules (about 30 billion)
For the ice cream
  • 1 batch fermented coconut milk
  • ⅓ cup cacao powder
  • ¼ - ⅓ cup coconut sugar
  • ½ cup cacao nibs, or mini dairy-free chocolate chips
  • Pinch of salt
Instructions
  1. Pour the coconut milk into a medium-sized bowl and add 2 tbsp coconut sugar. Open up the probiotic capsules and whisk the mixture well.
  2. Cover loosely with a tea towel and put in dehydrator at 90 degrees for 5-6 hours, or leave out on your counter for a day.
  3. Once the coconut milk has fermented to your liking, pour it into a blender with the cacao powder, ¼ cup coconut sugar, and salt. Taste and add more sweetness if needed.
  4. Chill the mixture in the fridge.
  5. Freeze according to your ice cream maker’s instructions, or transfer the ice cream into a freezer-safe container and freeze.

 

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