Guilt Free Ice Cream and Easy Homemade Milk

This post is a two-for-one: it allows Greg to indulge in his love for ice cream while I can avoid grodiferous milk.

In the fairness of full disclosure, I should mention that I have never liked milk. Granted, there are extremely compelling vegan and health reasons for not drinking dairy, and I agree with those wholeheartedly. Since I try to avoid the preachy on this blog, though, I'll just front with another fact of life. I have always disliked milk, even when I used to eat 5-inch thick steaks. Seriously. My mom used to add chocolate to my milk when I was a kid and simultaneously pay me a dollar or so (which was truly a fortune to a 5 year old!), and I wouldn't do it. I hated the taste; it made me gag. My parents used to order chocolate milk for me to drink at lunch each day, and I just gave it to whatever kid had forgotten his or her lunch that day. I finally confessed after third grade I never drank it, and my parents kindly stopped ordering it for me. I always did - and still do - eat cereal totally dry. You get the picture.

Now in a drastic shift from my sour feelings towards milk is Greg's adoration of ice cream. It's kind of funny, actually, because Greg is by far the healthiest eater I know. We just signed up for a CSA, and although it's no shock I'm all for it, Greg is really excited about it, too, and all of the things we can do with our weekly allotment of fruits and vegetables. Truth be told, we may need to buy a bigger share because Greg will likely polish off today's box in the next two days. So needless to say, it's always a surprise to people how much he adores ice cream. But Greg being healthy Greg, he always feels bad about it. Even though I certainly think he deserves a treat and is in tremendous shape, he feels bad about this particular indulgence of his.

How do we reconcile these things? Raw almond milk! I was reading Ani Phyo's Ani's Raw Food Kitchen when I sort of saw her recipe for Vanilla Mylk but didn't really think about it. (Remember, my relationship with milk is long and torturous.) But then, I noticed her suggestion that her mylk can be run through an ice cream maker and turned into "ice cream." She had my attention.

As my previous posts have indicated, I love using our ice cream maker, but there is a drawback: when making ice cream, the recipes I use have to boil the ingredients on the stove top, and then I have to wait 3 or 4 hours for the mixture to cool before I make ice cream. Since I have no patience for these things when my sweet tooth is calling, I tend not to make it much. With raw ice cream, though, you can go straight from blender to ice cream maker, no waiting. Hooray!

After making mylk for the first time, I also realized that the recipe for vanilla mylk is a perfect base for making other flavors of ice cream. Want mint chocolate chip? Add a small amount of peppermint extract to the blender and dump in chocolate chips during the last 5 minutes of churning in the ice cream maker. Have a ton of seasonal fruit? Blend it directly into the mylk or cut it into chunks and add it towards the end of the churning - or both! Basically, this can't go wrong. And, bonus - the mylk tastes good as milk and can live in the fridge for a few days. Woo hoo! Maybe there is hope for me!

As for Greg, he loves the raw ice cream experiments. First, it's vegan, so no guilt. Second, he's even more impatient than me when it comes to ice cream, so there's only a half hour wait for his treat to go from blender to maker to spoon. Third, this stuff is definitely nutritionally better than what you would get at the store. The only "sugar"? Dates. The only fat? Almonds, and there's protein, too. No cholesterol. And a bonus: cheap to make!

Ani also has a recipe for chocolate mylk, which would probably make another great ice cream base. Once I make that, I'll report back with a recipe update.

Vanilla Mylk, adapted from Ani Phyo/Raw Ice Cream Base
Yields: Pitcher of mylk/3.5-4 quarts of ice cream (my 3.5 quart ice cream maker can hold this recipe)

Ingredients:
1/2 c. almonds
1/2 c. pitted dates
1 tsp. vanilla
Pinch of salt
4-5 c. water
Other ice cream favorites (fruit, peanut butter, cookie dough, chocolate chips, nuts - be creative!)

1) To make mylk, combine first five ingredients until smooth in a blender. There will be some almond bits floating around at the end; you can either strain them out or leave them in, it doesn't matter.
2) For ice cream: before combining ice cream ingredients, add any fruit or flavored extracts you'd like to try, and then blend. If you like slushier ice cream, add closer to 5 cups of water. If you like a stiffer ice cream, then go closer to 4 cups. Again, for a smoother ice cream, strain out any extra bits, but you can leave them in if you like.
3) Freeze mylk mixture according to ice cream maker instructions. If you are adding mix-ins (nuts, fruit chunks, peanut butter), add them during the last five minutes of the churning process.

Doin' It Up Old School...With A Vegan Twist

I love to bake all kinds of things, but I still maintain that the best recipes are the old classics. I've noticed time and again that whenever I pull a recipe from an old cookbook that was sold as a local fundraiser where I grew up, or if I use an old family recipe (either my family's or a friend's!), those are always the foods that are favorites. I'm not sure if these foods just bring back good memories for people, or if the recipes are just classics that have been perfected over the generations, but I know better than to question a good thing.

One of my absolute favorite treats as a kid was straight out of my elementary school cookbook: chocolate caramel brownies. My mom would make these, and I would just melt. These brownies are just ridiculously rich and intense, with sweetness of chocolate mixing in with the salty stickiness of the caramel. Very yummy indeed! They are great because they are a hit with kids, but because they are so decadent, they also pass as a very "adult" dessert as well. What is also great about this recipe is that it took German chocolate cake mix and jazzed it up, so if you don't normally keep baking ingredients in your home but you want to bake something special, a box of cake mix will do the trick.

Let me tell you though, the recipe violates just about every rule of vegan baking that there is. First, cake mix - not only do you find dairy and egg products, but healthywise, these are the worst offenders of partially hydrogenated yuck you can buy. Second, evaporated milk is critical in this recipe. And finally, the caramels. Besides having milk in them, they are just annoying to handle, even if they are delicious in the final product. The original recipe calls you to buy a bag of caramels and individually unwrap each of the 50 caramels. Let me tell you, I'm usually fairly bitter by the time I'm done with that process, and I'd rather just eat the 50 caramels than keep baking.

Fortunately, all of these fixes are pretty easy! I've previously extolled the virtues of Cherrybrook Kitchens (http://www.cherrybrookkitchens.com) vegan cake mixes, and it is just as delicious here, too. Just pick up a box of chocolate cake mix, and you're all set. Evaporated milk? No problem. Just take the amount of milk you need and double it, swapping in soy milk. Then, heat up the milk over medium low heat; the soy milk will get hot, but don't let it boil. Just stir occasionally, and the milk will reduce. Once reduced by half, you have evaporated milk.

And the caramel? That ended up being the best surprise of all. Not only is this stuff delicious in this recipe, but it's actually meant to be a topping for ice cream. The batch whips up really quickly, and the final product has an intense, almost nutty flavor. Two thumbs way up, and a special thank you to http://veganicecream.blogspot.com for posting the recipe! I've put it below.

Chocolate Caramel Brownies
Yields: 20-24 brownies

Ingredients:
2/3 c. soy milk (directions in recipe for turning it into evaporated milk)
Caramel Sauce (recipe follows at end)
1 box vegan chocolate cake mix
3/4 c. non-dairy butter substitute, melted (like Earth's Balance)
1 c. vegan chocolate chips (like Ghirardelli)

1) Prepare evaporated milk. Heat soy milk over medium low heat, occasionally stirring to keep from boiling. After approximately 10-15 minutes, the milk should have reduced by half (1/3 c.). Remove from heat.
2) At the same time, prepare caramel sauce (recipe at the end).
3) Mix together (by hand) the evaporated soy milk, the cake mix, and the melted butter substitute. The mixture will look like brownies.
4) Pat 2/3 of the dough into a greased 9 x 13 inch pan. Bake the mixture for 8 minutes in a preheated 350 degree oven.
5) Remove from oven and sprinkle chocolate chips on top. Add the caramel sauce; you will not need all of it, just add until the caramel covers the top. (Put the rest in the fridge for ice cream!)
6) Take the remaining dough and crumble over the top of the caramel, pushing the dough into the caramel if need be.
7) Bake for 15-20 minutes. Cool completely before cutting. If you are having trouble removing the brownies from the pan or if you used too much caramel, do not worry. Simply leave the cut brownies in the pan, cover, and put the brownies in the fridge until cold. The caramel will firm up, and then you'll have an easier time removing them.

Caramel Sauce
Yields: 2-3 cups sauce

Ingredients:
1/2 c. non-dairy butter substitute (like Earth's Balance)
2 c. brown sugar
3/4 c. soy milk, divided
2 Tbsp. arrowroot.

1) Mix 1/4 c. soy milk and the arrowroot together; put aside.
2) Melt the remaining ingredients in a saucepan, over medium to medium high heat, stirring frequently. Once melted, the mixture should boil (or will shortly begin to boil). Boil for 4 minutes, stirring constantly.
3) Immediately remove the mixture from the heat and add the soymilk/arrowroot mixture. Stir until smooth.

When You Eat Ice Cream, It's Always Summer

Apparently, sometime around Memorial Day weekend, I blinked, it became August, and summer was almost over. Applause to me for not paying attention at all. I am firm believer, though, that the time is always right for ice cream. So that said, let's dedicate this Friday post to the end of summer and using ice cream to make any day feel like a lazy July.

If you do not have an ice cream maker, I highly recommend that you get one. They come in all variety of price points (or for you Kitchen Aid stand mixer owners, you can get the handy dandy attachment), but the results are always delicious. I did not fully appreciate how much better homemade ice cream tastes until I made a batch myself, and it's fun to make to boot. Plus, when you make ice cream yourself, the results are really intense (in that good way), so you tend to eat less. See? Make ice cream for your health.

Greg is actually not a huge fan of sweets and baked goods. Once I picked myself up from the floor from learning this, we found a middle ground - ice cream. Greg is an ice cream fiend. So, for Valentine's Day a few years ago, I bought him an ice cream maker, so we could be cute and couple-y and make our own ice cream. It was such a great plan, the ice cream maker sat in the box for two and a half years before we busted it out.

So what finally convinced us to bring out the ice cream maker, only to fall in love with it all over again? The Vegan Scoop by Wheeler Del Torro. I read a recommendation on the VegCooking blog (http://blog.vegcooking.org) and promptly ordered the book. It has been life changing to say the least. Exaggerating much? I don't think so. Our first foray, admittedly, fell a bit flat, because our first recipe, Mint Chocolate Chip, apparently had a fateful misprint. (In related news, if you pick up this cookbook, only use 1/2-1 tsp. peppermint extract...or you will end up with frozen Listerine like we did). Every recipe since then, however, has been magical. The one below is my favorite so far.

Chocolate Peanut Butter Swirl Ice Cream (adapted from The Vegan Scoop)
Yields: 1 quart

1 c. soymilk, divided
2 Tbsp. arrowroot powder (you can find this on the spice aisle)
1 c. soy creamer
3/4 c. sugar
1/4 c. cocoa powder
1/2 c. chocolate chips (my vegan fave is Ghirardelli)
1 Tbsp. vanilla extract
3/4 - 1 1/2 c. natural peanut butter

1) In a small bowl, combine 1/4 c. soymilk with 2 Tbsp. arrowroot powder. Set aside.
2) Mix soy creamer, remaining soymilk, sugar, cocoa powder, and chocolate chips in a saucepan and cook over low heat, for approximately 15-20 minutes, stirring constantly. When the mixture begins to boil, immediately remove from heat and add the arrowroot mixture and vanilla. This will cause the ingredients to thicken.
3) Chill mixture for 3 hours in the fridge.
4) Freeze according to your ice cream maker's instructions. In the last few minutes of freezing, swirl in the peanut butter. The original recipe calls for 3/4 c. of peanut butter...but if you're like me and can't get enough peanut butter and chocolate, you may need to double the peanut butter...

all.