Monday, 8 October 2012

Vegan MoFo: Sticky Date & Salted Pecan Coconut Ice Cream




If you are particularly health conscious or on a diet, look away, this is nor for you! I had been thinking about this ice cream for awhile, but it just wan't warm enough to make and enjoy - I just can't eat ice cream if it's not Spring or Summer! Being warm on the weekend, I thought it was about time I made it. after all, I had my cute vintage ice cream tin! The ice cream maker was already in the freezer, begging to be used, I had my dates and pecans, coconut cream...but somehow completely forgot the cornflour to make the custard. Knowing I could perhaps substitute, I turned everything inside out and upside down to find the packet of tapioca  perused the cupboard and found the tapioca. Mr Sprout pronounced it "pretty wicked" which usually means he would eat a LOT more of it if I let him - it's about the most excited he gets about food :)

Ingredients
2x 540ml tins coconut cream (get the best you can, over 55 % coconut at least)
1 cup rice milk
4 tablespoons ground tapioca
1 vanilla bean
1 cup soaked pitted dates
1 cup pecans
2 teaspoons salt
2 tablespoons maple syrup
2 tablespoons vegan butter
2 tablespoons brown sugar

Method
Heat coconut cream, rice milk, vanilla bean, and ground tapioca in a large saucepan, stirring constantly until mixture thickens to a pouring custard consistency. Pour into a container and leave in the fridge overnight to cool (If you have any little lumps, use a barmix to whizz it up the next day after removing the vanilla bean).

Soak dates for a couple of hours, strain, and puree with maple syrup, and 3/4 cup water.

Toast pecans in a dry frying pan.

Melt butter and sugar in a saucepan, and when bubbling, turn off heat and toss through pecans and salt.
Place pecans onto some greaseproof paper and separate with a fork to dry.

When you are ready to make the ice cream, stir through the pureed dates, and pecans into the coconut custard mixture, and pour into ice cream maker. When it has thickened up and won't churn anymore, tip into a container and put in the freezer to finish hardening up.

When ready to serve sit out on the bench for about 20 minutes beforehand if it is a bit too hard. For me, the first day was ok, but the next night it was a little hard. This may have been because I'd left it out and it had gone a little runny before I put it back in the freezer!

PS The vintage tin worked a treat, think it's better than using a plastic tub!


5 comments:

  1. Awesome! Thanks for sharing the recipe!
    Best regards, Momo

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  2. this sounds really really good!!

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  3. It's awesome that you used the vintage tin. I buy vintage but mostly just look at it - I'm defo too scared to plug in the vintage waffle maker I have!

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    1. vintage waffle maker? Intriguing! You should get an electrician at an electricals store to check the wiring and use it!

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  4. This is just the flavour of ice cream I miss! I attempted to make some recently but it ended up a bit plain and icey so thank you for sharing your recipe :D

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