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Posts Tagged ‘soy ice cream’

When I was in college, I worked at the Oberlin Historical and Improvement Organization, and one of my responsibilities was to give tours of historical homes. One of the homes had dining room furniture upholstered with fabric covered in pineapples. The first time I saw it I was surprised to see something so tropical in the middle of Ohio, but I quickly learned that the pineapple is a symbol of hospitality. During colonial times the use of the pineapple in guestrooms, parlors, and dining rooms became widespread and served as a sign of warmth and welcome to guests. It only takes one day in Hawai’i – one mai tai, one slice of pineapple – to understand why the pineapple symbolizes “welcome”. Its uniquely sweet yet tart taste, it intoxicatingly tropical aroma, and its beautiful presentation all say aloha.

Without fail, we always buy a pineapple to welcome visitors. We then find some way to incorporate the fruit into a dinner or dessert. Many times, visitors like to buy their own pineapples, as well. Last week our friends Stina and James were visiting. Pineapples were bought. Pineapples, however, were not consumed. I now have two pineapples to use.

Pineapples do not get any sweeter after they are plucked from the plant. There is no advantage to letting a pineapple sit on your counter. My two pineapples need to be eaten ASAP.

When choosing a pineapple, you want to choose one that is plump, firm, and has no soft spots. A good pineapple will smell sweet. Skin color is not necessarily a good indicator of ripeness. (For a tutorial on how to cut a pineapple, please continue reading after the recipe.)

I decided to make a fruity ice cream with one of my pineapples and I settled on pineapple poppy seed. The sweetness of the pineapple lends itself well to ice cream, it pairs well with the vanilla, and the poppy seeds add a nice and satisfying texture to the treat. I pureed the pineapple before using it in the recipe so that it would create a silky smooth texture. The flavor of this ice cream is incredible. It’s like aloha in a bowl.

Pineapple Poppy Seed Ice Cream

1 box firm silken tofu (I use Mori Nu brand)
1 cup pureed pineapple
½ cup vanilla soymilk
1/3 cup brown rice syrup
¼ cup Tofutti Better Than Cream Cheese
1 tsp vanilla
Pinch salt
1 tbsp poppy seeds

Combine all ingredients except for the poppy seeds in a food processor or blender until completely smooth. Stir in poppy seeds. Pour mixture into an ice cream maker and freeze according to your manufacturer’s directions.

I recommend letting the finished ice cream sit in the freezer for about an hour or two before serving. This helps it so set up a bit more firmly, Otherwise, the ice cream has the consistency of extreme soft serve (which isn’t a bad thing, per se – it’s still delicious!)

How to Cut a Pineapple

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It’s been a busy month. Forgive me?

Now that it is mid-May and spring is beginning to work its wondrous magic in most places, I do not have to feel guilty about sharing a recipe for a warm weather treat like ice cream. I love ice cream and I highly recommend that everyone, if you do not already have one, keep an eye out for ice cream makers going on sale. I love my Cuisinart ice cream maker. It is so quick and easy to use, the possibilities are endless, and there is something so satisfying and lip smacking good about eating freshly made ice cream that is free of preservatives and scary ingredients such as corn syrup.

This particular ice cream combines the flavors of carob and fresh strawberries. Cocoa powder would work just as well in this recipe, I just happen to really love the flavor of carob. Enjoy!

Carob Strawberry Ice Cream

1 block firm silken tofu (I used Mori Nu brand)
1 ½ cup vanilla soymilk
¼ cup Tofutti Better Than Cream Cheese
1/3 cup brown rice syrup
¼ cup carob powder
1 tsp vanilla
1 cup sliced strawberries

In a food processor, process the tofu until smooth. Add the soymilk, Tofutti, brown rice syrup, carob, and vanilla to the tofu and process until well blended. Pour mixture into your ice cream maker and freeze according to your manufacturer’s directions. When the ice cream is ready, gently fold in the sliced strawberries.

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Like my bread machine, my poor ice cream maker is also an unfortunately under utilized small appliance in my kitchen. In an effort to make use of what I’ve got (or else get rid of it), I pulled the ice cream maker out of its cabinet, took stock of what I had on hand, and decided upon a banana- cranberry soy ice cream. It just so happens that I have a few bags of cranberries in my freezer. You can really only get fresh cranberries at this time of year and, even though I have never been interested in cranberries in the past, this season I found myself snatching up bags at the store, only to get home and wonder, “What now?” about the berries. Even though my primary motivation for incorporating cranberries into this soy ice cream was to make use of my many cranberries, it was my belief that the tart of the fresh cranberries would undercut the sweetness of the banana, and the result was a delicious and unique dessert. My base for this dessert was the vegan soy ice cream recipe from The PPK.

Cranbanana Soy Ice Cream
1 cup soy yogurt

3/4 cup soy milk

1/3 cup brown rice syrup

1 tsp vanilla

2 ripe bananas

1/2 cup fresh cranberries

Puree all ingredients in a food processor or blender. Pour into ice cream maker and freeze per manufacturer’s instructions.

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