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Sticky Date and Macadamia Ice Cream

Sticky date and macadamia ice cream bowl

Being vegan doesn’t mean you have to miss out on the cool stuff – ice cream!!!!

I have so many favourite brands of vegan ice cream at my local grocer, but they are so pricey. Hence I’ve been experimenting by checking out labelled ingredients and different blending methods – I gave my ice cream maker away years ago when it was still new in the box thinking I’d never use it…I wish I didn’t!

Below is my first contribution to the Go Yoga vegan ice cream recipes, because it was Fathers Day on Sunday and my dad loves sticky date pudding. The dates were processed smooth as I wanted to create streams of caramel-like sauce.

Stayed tuned, my husband loves vanilla bean and salted caramel, my girls love chocolate and I adore mint chip as well as mango ice cream. This are all next in the pipeline to summer!

Ingredients

200 – 250g medjool dates

1 x 400mL can 100% coconut cream (not milk as this makes the ice-cream icy)

*¾ cup pure maple syrup (or stevia if you’re watching your sugars)

2 Tbs cornflour or arrowroot

1 tsp guar gum

2 tsp vanilla bean paste

½ cup raw macadamia nuts

*optional and can be omitted if you’re curbing your sweet tooth

Instructions

Sticky DatePre-cool a medium stainless steel bowl in the freezer.

In another small bowl cover the medjool dates with boiling water for 10 minutes, then drain. Add 70ml of the coconut cream and optional ¼ cup maple syrup or stevia and process until smooth. Set aside.

Measure 70ml of the coconut cream in a small jug and add the cornflour and guar gum. Whisk until all dissolved with no lumps.

Meanwhile, simmer the remaining coconut cream and maple syrup or stevia in a small saucepan over med-low flame. Once bubbles form, remove from heat and whisk in the cornflour/gum mixture and vanilla. Coconut creamTransfer to the pre-cooled steel bowl, cover place in freezer for 1 -1.5 hours until the edges start the freeze.

Stir in the processed medjool dates and nuts, cover and return to the freezer for 1-1.5 hours again until the edges freeze.

Continue to stir once every 60-90 minutes another 4-5 times, or until its almost frozen resembling soft serve, then allow to freeze completely. You can be civilised and scoop it into a bowl or cone or just give everyone a dessert spoon and eat it right out of the the container! Mine didn’t last long but you could transfer it to a airtight container to store longer than 1 day, just allow it to sit at room temperature and soften a little before you dive in!Sticky Date ice creamsticky date ice cream 2

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