The Scoop!!

 

Ode to Ice Cream
by Vada Sultenfuss

I like ice cream a whole lot. It tastes good when days are hot. On a cone, or in a dish. This would be my only wish. Vanilla, chocolate, or Rocky Road, Even with pie a la mode.

Ummmm if you don't know who Vada Sultenfuss is, she is the main character of the most amazing movie when I was young "My Girl";)

So, for the record I am an ice cream lover, always have been and always will be. My favorite is in a cone but I will take whatever I can get. There is nothing better than making things homemade. You get to choose, and know, exactly what ingredients are being used and be assured that they are organic with no preservatives unlike the ice cream bought in stores. About 2 years I bought a Cuisine Art ice cream maker and started my ice cream making journey.  My husband was elated because I actually had been searching for an old fashion hand-crank ice cream maker, and he was happy when I found one that is electric since he was having flashbacks of having to churn the ice cream when he was younger. ;) I was also really pregnant with my second daughter in the summer and was kinda into the instant gratification of an electric ice cream maker my own self ;)

What's in store bought Ice cream:
Just a few statistics of what could be in store bought ice cream and how much energy is wasted manufacturing your perfect scoop.

The ice cream usually contains 20-25% cream and milk products, 15% sugar and sometimes egg and then a lot of chemical additives such as stabilizers, emulsifiers, buffers, synthetic colors, surfactants, artificial flavors and preservatives. Stabilizer is used in order to retain the smoothness of the ice-cream by preventing the formation of coarse ice crystals. All these chemical additives are harmful and some of them even cancer producing. Sugar and saturated fat from the milk further add to the harmful effects. In ice cream prepared by some large manufacturers cheap chemicals and substandard materials are used instead of milk and cream.  To make ice cream there are several steps.  From the production of  fresh milk to storing ice cream in freezer cabinets, and everything in between, the ice cream making process produces a large amount of greenhouse gas (GHG) emissions. The containers ice cream comes in are waxed or plasticized paper so technically mixed content. They are recyclable but not all centers can. Call your local recycling center to make sure they recycle ice cream cartons before lugging them there.


And the animals...

Most dairy cows, if not kept in factory farms, are kept in what are called ‘dry-lots,’ which are essentially tracts of fenced-in land that has been tramped into a combination of mud and excrement. The cows must stand in this filth (oftentimes their udders are dragged through it) for almost their entire lives, crammed in with several thousand other cows. They are typically out in the open air, so they are not protected from the elements (including severe weather conditions) and they do not have bedding or proper (sanitary) places to rest. This type of environment is a breeding ground for infection and disease. Dairy cows are given Bovine Growth Hormone (BGH) in order to increase their milk production. Because of this, their udders become painfully inflamed and infected, a disease called mastitis (roughly 30-50% of dairy cows suffer from this, according to the industries' own figures). The mud/feces soup they must walk around in only makes these infections worse. To combat this, they are given high doses of antibiotics which have the potential to end up in their milk and meat. For every dairy product there is a cruelty-free alternative. In addition to being more humane than cow's milk, soy-, rice-, and nut-based ice creams are generally lower in fat and calories and contain no cholesterol.

Enough about that!
Back to the fun stuff; here are a few super easy vegan ice cream recipes: 
And for my non-vegan readers I snuck in one Non-Vegan Oatmeal Ice Cream Recipe.. I promise the vegan ice cream is just as good, but if you must be a dairy consumer I am not mad attcha.  I hope at least you are researching and buying humane and chemical free milk.. ;)

Strawberry Sorbet

1 cup sugar
1 1/2 tsp cornstarch
2 cups water
2 cups pureed strawberries

Dissolve the sugar and cornstarch in the water in a large saucepan over low heat, then boil until thick, like syrup, about ten minutes. Remove from the heat and cool. When the sugar syrup is completely cooled, add the pureed fruit and mix well. Refrigerate mixture until completely chilled... I usually let it sit over night in the fridge to get all the flavors kicking but as long as it is completely chilled you are good to go. Process mixture in ice cream maker for 20 minutes. Or until it is at the texture you want. Store in an air tight container, covering the sorbet with a layer of plastic wrap and then the lid.... Serves about 4 and keeps for up to a week in the freezer. But I doubt it will last that long!!!

Pineapple Sorbet

1 small pineapple, peeled and cored
2 tbs fresh lemon juice
1 cup water
2 tbs sugar
Mint sprigs

Cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a blender; process until smooth. Add sugar and water; process 1 minute or until sugar dissolves.  Process mixture in ice cream maker for 20 minutes. Spoon sorbet into a freezer-safe container adding a layer of plastic wrap over top of the sorbet.. Serves 2-4 depending on how much you love it, and will last up to 1 week in freezer. I like to garnish with mint sprigs... I double this recipe always ;).

Lemonade pops!!
Super simple just use my bryten yo day lemonade recipe from the "Recipes of the Week" tab at the top of my blog and poor into Popsicle molds. Let freeze and enjoy!!!

  
Vegan Banana Hazelnut White-Chocolate-Chip Ice Cream

3 medium-sized bananas
1 cup coconut milk
2 12.3-ounce boxes soft silken tofu, rinsed and drained
1 cup maple syrup
pinch of salt
1 cup raw hazelnuts chopped
1/2 cup vegan white chocolate chips!!  They're out there believe it or not link below!!

In a blender, process the bananas and coconut milk until creamy. Add the tofu, maple syrup and salt and blend until smooth.  Refrigerate for 2 hours until completely chilled.  When chilled process in your ice cream maker.  It usually takes about 20 minutes, at the 10 minute mark I like to add choc chips and hazelnuts.  Freeze in air tight freezer-safe container for up to a week.  Make sure to put a plastic wrap lining over the top of the ice cream, or parchment paper and lid..  Serves 8!


Vegan Oatmeal Ice Cream
3 1/2 cups coconut milk
1 cup brown sugar
1/2 tea salt
1/2 cup rolled oats and 3 tbs for adding at the end!
1/4 tea ground cinnamon
1 package of 10oz soft silken tofu

Bring the 2 cups of coconut milk and 1/2 cup of brown sugar and salt to a boil in a heavy saucepan.  Lower the heat and add the oats and cinnamon.  Simmer for about 6-8 minutes, stirring until oats are thickened and creamy.  Blend silken tofu, remaining coconut milk and 1/4 cup brown sugar until smooth.  Once the milk and oats mixture is creamy add it slowly to the blender and blend..  Blend mixture until all ingredients are incorporated and chill in fridge.  When mixture is chilled completely process it in the ice cream maker adding 3 tbs of uncooked rolled oats to ice cream the last 5 minutes of churning.  Store in air tight container with a layer of parchement or plastic wrap directly over ice cream and cover.  Serves 4-6 and will last about a week in the freezer.

Serve with some drunken raisins or cranberries.




Non-Vegan Oatmeal still stressing the Chemical free cruelty free dairy and eggs in making this ;)

2 Cups organic whole milk
1/2 Cup & 1/4 Cup brown sugar, divided
1/2 tea salt
1/2 Cup & 3 tbs old-fashioned rolled oats
1/4 tea ground cinnamon
3 organic free range like you got them from your neighbor ;)egg yolks
1 1/2 Cups organic cruelty free heavy cream
1/2 Cup dried pitted dates (optional)
1/2 Cup chopped hazelnuts (optional)


Bring the milk, 1/2 cup of brown sugar and salt to a boil in a heavy medium saucepan over medium heat. Lower the heat and add the oats and cinnamon. Simmer for about 6-8 minutes, stirring constantly, until the oatmeal has thickened and has a creamy consistency but the oats are still chewy.

In a separate mixing bowl, whisk egg yolks with the remaining 1/4 Cup of brown sugar until thoroughly combined.

Add just a bit of the cooled oatmeal into the egg mixture and whisk. Continue adding slowly and whisking until completely blended. Whisk in heavy cream.  Refrigerate until chilled.  Stir the mixture and process in your ice cream maker for 20 minutes, at 1/2 way mark add optional dates, hazelnuts and remaining oats.  Pour into an airtight container, press a piece of plastic wrap onto the surface, cover and store for up to 2 weeks in the freezer.  Serves about 8-10 healthy scoops.

This recipe is insane served with some drunken raisins or cranberries FYI...

Vegan Chocolate Ice Cream

5 cups coconut milk
2 cup coconut milk powder
1 tea cider vinegar
1 ½ cups sugar
1cup powdered sugar
½ cup cocoa powder
pinch of salt
2 large brownies cubed (optional)
1/2 Cup cherries frozen but thawed OK (optional)

In a blender, combine the coconut milk, coconut milk powder and vinegar until well blended. Combine the coconut milk mixture with the sugars, cocoa powder and salt in a small saucepan over medium-low heat. Stirring constantly, cook until the mixture is thick and syrupy, almost like a pudding. Pour into bowl, cover and refrigerate until completely chilled. Process in ice cream maker for 20 minutes and now is the time to get creative... This is a great base recipe but doctor it up to your liking. Now, you can add scoops of vegan brownie bites, chopped nuts, cherries, vegan choc chips... Whatever floats your boat. Or keep it just chocolate ice cream. ;) after processed in ice cream maker store in air tight container and layer plastic wrap over the ice cream before adding container lid. Serves 6-8 and can keep up to a month in freezer!!!

To Aid you in your Ice Cream Endeavor 
Here are the cool tools:

Ice cream makers:

This is the little gal I own, and she has been a winner!!
http://www.surlatable.com/product/PRO-724435/Cuisinart-Classic-Frozen-Yogurt-Ice-Cream-and-Sorbet-Maker-Lemon


Storage:


 http://www.amazon.com/Zak-Designs-Insulated-Ice-Cream-Freezable/dp/B001R1ZVWI/ref=sr_1_2?ie=UTF8&qid=1338533643&sr=8-2

http://www.amazon.com/Wild-Eye-Designs-Container-Rainbow/dp/B000VDCNH4/ref=sr_1_5?ie=UTF8&qid=1338533676&sr=8-5

Vegan ice cream cones:


 http://www.edwardandsons.com/ldo_info.itml

The perfect scooper:


http://www.surlatable.com/product/PRO-2057/Zeroll-Ice-Cream-Scoop

http://www.surlatable.com/product/PRO-913681/Sur-La-Table-Ice-Cream-Trigger-Scoops

Vegan toppings and fillings:

Vegan white chocolate chips  http://www.veganstore.com/product/637/other-chocolates

Vegan brownie bites   http://bethsbakedgoods.com/brownies.html

Some baubles to eat your scoop from, how fancy ;)

http://www.etsy.com/listing/74382800/we-all-scream-for-ice-cream-personalized?ref=sr_gallery_24&ga_search_query=ice+cream+bowls&ga_view_type=gallery&ga_ship_to=ZZ&ga_min=0&ga_max=0&ga_page=2&ga_search_type=handmade

http://www.etsy.com/listing/91776532/dessert-bowls-ice-cream-cone-country?ref=sr_gallery_32&ga_search_query=ice+cream+bowls&ga_view_type=gallery&ga_ship_to=ZZ&ga_min=0&ga_max=0&ga_page=3&ga_search_type=handmade

The fun that you will have doing this yourself is worth it.  Not to mention you will be remembered by your children as the Master Ice Cream Maker and that's kindofa big deal ;)  Save your money, some natural resources and know what is in your next scoop by doing it at home..  Please leave a comment if you have any questions, and feel free to pass on the ice cream love to all your ice cream loving pals!! Stay cool, and Tread Lightly!!!