MOCHI ICE CREAM

INGREDIENTS:

• 100 g Shiratamako
• 180 ml water
• 55 g graulated white sugar
• 1/3 cup cornstarch
• ice cream of your choice

DIRECTIONS:

1. If you are using only one flavor of ice cream, it's best to scoop out individual balls and freeze them overnight. If you plan on using several flavors, and just a few of each flavor, I found that this wasn't really needed as the ice cream stayed cold enough to scoop and wrap 3-4 balls. If you are freezing ice cream overnight, use a 1.5 tbsp cookie scooper. Tightly pack the cookie scoop with ice cream and then level off the scooper. I found this to be the perfect amount of ice cream. When I tried an unpacked scoop, there wasn't enough ice cream filling. When I packed it and didn't level the scoop, then it was too much ice cream to wrap around.

2. In a large, microwave-safe bowl, add sugar and shiratamako and whisk together. Add in water and whisk until smooth and shiratamako is completely dissolved.

3. Cover surface of bowl with plastic wrap. Microwave at full power for about 1 minute. The mixture should look like it's starting to clump and cook in certain sections. Stir with a spatula to evenly mix. Place plastic wrap back on and cook in microwave for 1 minute. Now the entire mixture should have turned solid, like wet dough. Stir until dough becomes one clump. Place plastic wrap over the bowl again. Cook for about 30 more seconds in the microwave or until dough loses its white color, becoming slightly transculent.

4. Lay a large sheet of parchment paper down on your working surface. Add 3 tbsp of cornstarch to a mesh strainer and use that to sprinkle and lightly dust the surface of your parchment paper. Dust your rolling pin. Place your mochi dough onto the middle of your cornstarch dusted parchment paper. Add more cornstarch to the top of the dough. Begin to roll out your dough. If any part of the dough starts to stick to your rolling pin, add a little more cornsarch to that section of the dough. Roll dough out as thinly as possible, about 1/8 inch thin. Place dough into the fridge for 15 minutes to set.

5. Using a 3.5 inch cookie cutter, cut circles into your dough. Place finished circles into a pile, but wih a sheet of plastic wrap in between each one. You want each sheet of plastic wrap to be big enough to wrap the finished mochi in. When you have finished cutting out all the circles you can with the dough, re-roll dough scraps and repeat until all dough is used up. You should be able to get 12-13 circles.

6. To wrap the ice cream in the mochi, you will need to work quickly. It's best to read through this step before proceeding. If you are using previously scooped frozen balls, take them out one by one. If you are using several flavors of ice cream, only remove one container of ice cream at a time and scoop only one ball at a time using the same packing/leveling of a 1.5 tbsp cookie scooper as discussed in step 1. First, to prepare the dough, dust off any excess cornstarch from both sides of the dough. Gently pull on the dough a little to stretch it out a little more. Place your ice cream ball directly in the center of your mochi wrapper. Be careful that none of the ice cream touches the sides of the mochi wrapper. If it does, your mochi wrapper will lose it's stickiness and will be unable to seal. Working quickly, first lift both ends of your wrapper up and over the mochi, meeting in the center, and pinching the center closed. Then gather dough up from one open side and pinch it closed at the center. Then gather from the other side and meet in the center and pinch. Repeat. You should need to gather dough two times from each side, for a total of five pinches at the cneter. You want to alternate each side because if you seal only one side shut first, the ice cream will leak out the other side. Once the dough is sealed at the center, wrap the plastic wrap around and twist. Then layer the ice cream mochi ball with pinched ends facing down, inside a muffin pan cavitty. This will help it keep it's shape. Place immediately into freezer before moving on to next one.

7. When finished, let mochi ice cream sit in freezer for several hours. When ready to eat, let them thaw for about 1 minute (maybe less depending on the temperature of your house) to allow the mochi dough to soften, before eating.

https://kirbiecravings.com/mochi-ice-cream

VEGAN NO-CHURN PISTACHIO ICE CREAM

INGREDIENTS

• 2 1/2 cups non-dairy mik ((I used cashew))
• 1 large avocado
• 1 cup unsalted pistachios, shells removed
• 1 cup Medjool dates ((*see notes))
• Optional: 1/2 tsp almond extract
• Optional: 1/4 tsp spirulina ((for color))

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INSTRUCTIONS

1. Combine the milk, avocado, pistachios, medjool dates, and almond extract in a blender. Blend on high until smooth.
2. Add the spirulina slowly to achieve a pretty green color, tasting as you go and being careful not add too much or it will taste salty and ocean-y.
3. Pour the mixture into a loaf pan, top with chopped pistachios, and freeze overnight.
4. Remove from the freezer and let thaw for 10-15 minutes or until soft enough to scoop. Or if you want it SUPER creamy, break into chunks and re-blend until smooth.
5. Scoop into bowls or cones. Enjoy!

https://www.feastingonfruit.com/vegan-pistachio-ice-cream/

Paleo Double Berry Coconut Ice Cream

Ingredients

2 cups fresh blueberries

2 cups fresh blackberries

1 ripe banana

1/2 cup full fat coconut milk (I recommend this brand because it is BPA and guar gum free) 

1 1/4 cups coconut manna or coconut butter 

1/4 cup coconut oil (this brand is my favourite) 

1 TBSP organic vanilla extract (I use this brand) (omit for AIP) 

pinch sea salt

 

 

Directions

1. Place a large pot on the stove

2. Add the berries, banana and coconut milk to the pot

3. Using your immersion blender blend the ingredients until smooth (or use your Vitamix or other blender to blend them and then transfer them to the pot)

4. Turn the heat onto medium

5. Add the remaining ingredients and allow them to come to a low boil 

6. Simmer for 5 minutes

7. Slowly stir in the gelatin and stir well to combine

8. Turn off the burner

9. Transfer the ingredients to a freezer safe bowl

10. Place the bowl in the freezer for 90 minutes

11. Serve and enjoy!

http://pureandsimplenourishment.blogspot.com/2016/05/paleo-double-berry-coconut-ice-cream.html?m=1

Coconut & Purple Sweet Potato Ice Cream (Vegan)

 

 

 Ingredients

• 360 ml / 1 1/2 cups coconut milk full-fat
• 1 tbsp arrowroot powder*
• 60 ml / 1/4 cup maple syrup
• 1/2 cup purple sweet potato puree or 3/4 cup chopped boiled purple sweet potatoes
• 2 tsp vanilla extract
• Optional 1 tbsp alcohol, such as vodka or gin**

Instructions

1. Mix all the ingredients, except the vanilla and alcohol, together in a blender and mix until smooth.
2. Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth and thickened.
3. Stir in the vanilla and alcohol.
4. Pour into a container and chill overnight.

Instructions for using an ice cream maker

1. Once the mixture is chilled, you simply need to add it to yourice cream machine, following the manufacturer's instructions. Once churned, add to a shallow, freezer-safe container and freeze for at least 6 hours or overnight.

Instructions without using an ice cream maker

1. If you have a stand mixer with a metal bowl, you can freeze the bowl overnight and "churn" the ice cream using the paddle attachment.
2. Otherwise, you will need to whisk the mixture well before freezing it and may need to check on it a couple of times and whisk again to add lot's of air to it and prevent it turning icy.
    
   http://wallflowerkitchen.com/coconut-purple-sweet-potato-ice-cream-vegan/

Snickers Ice Cream Bars

Ingredients

• 1 cup / 150g soaked Cashew nuts
• 1 cup / 240 ml Coconut milk (full fat)
• 6 tbsp Maple syrup
• 1 tsp Vanilla extract
• 4 tbsp Almond / Peanut butter (chunky)
• 5.3oz / 150g Chocolate (your favourite type)
• 1 tbsp chopped Nuts (any such as almonds, peanuts, hazelnuts)

How to make

1. Mix together 2 tbsp of maple with the nut butter and spread onto a pan that’s about 15cm². It’s best to use a flexible pan or a normal pan with a non-stick sheet.
2. If you are using tinned coconut milk, shake it and mix so all the coconut cream is evenly distributed.
3. Add the cashews, coconut milk, 4 tbsp of maple and the vanilla to a high-speed blender and whizz until all is combined. You may need to add a few tbsp of water to help the blender make it smooth.
4. Pour the vanilla ice cream over the pan that has the nut butter spread out.
5. Place in the freezer for about 3 hours. remove when frozen but still soft enough to slide a knife through.
6. Tip out of the pan and it should be soft enough to cut, but hard enough to work with.
7. Cut in half, then cut each of these into three so you have 6 snickers ice cream bars.
8. Chop up the chocolate and melt using bowl in another container with warm water (double boiler / bain-marie).
9. Using a fork hold each bar over the melted chocolate and spoon on enough chocolate to cover.
10. Sprinkle with chopped nuts and then place on non stick paper and return to the freezer for half an hour.
11. They will be ready to eat or you can store in the freezer for a few months.
12. Take out of the freezer for 20-30 mins before eating (if left there more than a few hours after coated in chocolate) to soften up.

 https://www.nestandglow.com/healthy-recipes/snickers-ice-cream-bars