Want some ice cream immediately? This recipe is great because as long as you have a freezer canister already frozen (I keep mine in the freezer at all times just in case), you can have ice cream from start to finish in about half an hour.
This recipe makes a strawberry ice cream pretty much identical to the stuff you’d find sold by the scoop at your local corner store – sweet, fruity, and bright pink. It uses the same type of secret ingredient that my tiger tail ice cream employed. One more ingredient note: if you don’t have a can of high fat coconut milk/cream waiting in the refrigerator, don’t worry. Just use the lower volume of almond milk to compensate for the extra water that will be in the can of coconut milk.
This is your sweet quick fix when it’s 30 degrees outside and all you want for dinner is ice cream. It’s made with staples most people already have in the fridge or pantry. And it comes out of the ice cream maker firm enough to eat right away. Now you have even fewer excuses to wait!
Instant Gratification Strawberry Ice Cream
An original recipe by Agent Minty
Makes about 3 cups of ice cream
- 1 can’s worth of coconut cream, watery portion drained off if you have chilled it beforehand.
- 1 1/4 cups of almond milk, or 3/4 cup almond milk if the coconut milk was not separated.
- 1/2 tsp strawberry Kool-Aid powder
- 1/2 tsp vanilla extract
- 1 Tbsp lime juice
- pinch salt
- 3/4 cup strawberry jam
- Add all ingredients to blender in listed order. Blend on high until completely smooth, about 2 minutes.
- Transfer to the canister of your ice cream maker and freeze according to the directions.
- Ice cream should get quite firm within about 25 minutes.
- Store any leftovers in the freezer.
I hope you get the chance to enjoy the day off (if you’re Canadian). I’m working in the lab to collect some data in the morning, then heading to a beer tasting with Mme. Minty and her friends.
Here’s a quick un-recipe for a red-and-white treat that’s perfect for celebrating our national holiday.
- One batch of scones or quick biscuits. I recommend making my scone recipe, but adding an extra 2 Tbsp of sugar to the dry ingredients.
- One can of coconut milk, mixed with a little non-dairy creamer or milk. You can use my whipped cream recipe and a stand mixer, or toss it all into a canister-style whipper, like I did for these pictures.
- Lots of sliced fresh strawberries mixed with a bit of white sugar. I use 1 Tbsp per 1 cup of sliced strawberries, but adjust to your taste.
- Bake the biscuits and set aside to cool.
- Meanwhile, mix the strawberries and sugar and set aside at room temperature for at least an hour.
- Prepare your whipped coconut cream.
- Assemble by halving your biscuits, and layering them with strawberries and whipped cream.
- Repeat previous step until everything is gone and you have a bit of a stomach ache.
You all know March 14 is Pi day, right? 3/14 (to the part of the world that is crazy and writes dates backwards like that), similar to 3.14, the rounded-off value of Pi. Geeks celebrate by eating pies!
I was busy during the day, and didn’t get around to posting a picture of the pie I made on time yesterday, but here it is. Sorry about the lousy picture, but I was in a hurry to snap a picture before Mme. Minty started devouring it!
I veganized this recipe I found online, and it was delicious… Chocolate Almond Strawberry Linzertorte. It is a variation on the classic german tart made with an almond-based crust and jam filling. The crust is closer to a cookie than pastry, and it has a dense, rich flavour.
I hope you all had a great 3/14/15 🙂