Here are your choices: luscious, deeply flavored cherry ice cream with succulent cherry bits scattered throughout. Or Intense creamy blueberry ice cream with dark chocolate morsels.
Argh. As you can see from the photos I chose not to choose. Ha, I beat the system.
When you come to a fork in the road. Take it!
Today I tried to stick a magnet onto the car. It fell right off. What is the word for that sensation.
Let’s invent a word for when you miss a step going downstairs and your stomach flip flops. Lets call it oopsi-daisy. We will add a de- to that word for when the opposite occurs and you assume there is one more step and you make that awkward no-step step at the bottom of a staircase. De-oopsidaisy.
One berry, two berry, pick me a Blueberry !
Hatberry, Shoeberry in my Canoeberry;
Under the bridge and over the dam,
Looking for Berries – Berries for Jam !
Also, since I am on a roll, is there a word for when you pick up something that you think will be light but actually has the gravity of Mars and it doesn’t budge? My Aunt Jette had the opposite sensation when she first met me as a little girl.
This no churn ice cream comes together in under 20 minutes. Toss it in the fridge and go play tennis. Why did I write that? I have never played tennis. Anyway dessert awaits you in a few short hours.
- 1/2 cup raw cashews soaked overnight in water and drained
- 1/2 tbsp coconut oil melted
- 1 tbsp fresh lemon juice
- 1/4 cup banana
- 1 pinch salt
- 1 cup cherries or blueberries
- 1/2 cup chopped cherries if making the cherry ice-cream
- 1/2 cup chocolate chips if making the blueberry ice-cream
- 3/4 cup aquafaba* from chickpeas see note at bottom of recipe
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract alcohol based
- 1/2 cup granulated white sugar
Soak your cashew in water for at least 8 hours. If you have never soaked cashews before you will think they have gone off because they get a bloated water logged appearance. All is well. Continue.
Place your eventual ice cream container into the freezer to get it nice and chilled. I use a metal bread pan.
In a food processor or blender puree the cashews, coconut oil, lemon juice, salt, banana and the 1 cup of cherries or blueberries until smooth.
You want is totally smooth. I run it between my fingertips and if I feel grit from the cashews, then I process some more.
Place the berry/cashew puree into the freezer or refrigerator until your aquafaba is ready.
Place the cool aquafaba and cream of tartar into the spotlessly clean bowl of a stand mixer fitted with a balloon whisk attachment and whip on high until stiff peaks form. This will take anywhere from 5 -10 minutes. Add the vanilla extract and whip another minute. Slowly add the sugar 1 tbsp at a time to the whipping bowl. Whip at least 30 seconds between additions.
Once all the sugar has been added beat 2 more minutes to breakdown the grains of sugar. You should have stiff peaks. Turn off the mixer.
Into your bowl of whipped aquafaba very gently fold in the blueberry/cashew or cherry/cashew mixture.
If you are making the cherry ice cream now is the time to fold in 1/2 cup chopped cherries. If you are making the blueberry fold in the chips now.
Scoop the mixture into your chilled container, cover, and place in freezer.
Wait about 6-8 hours. I've been known to eat it sooner and it is like a semi-freddo and quite delicious.
*One small can of legumes usually renders me a bit over 3/4 of a cup. After 5 minutes in my microwave on high it has reduced to 1/2 cup and is perfect for most recipes. It will thicken as it cools. Of course you can reduce aquafaba on the stove in a sauce pan as well, I am a little absent minded and sometimes reduce my precious golden liquid until it is but a whisper in a burnt pan.
Aquafaba is the liquid left over from cooking legumes. Use canned or homemade. For my recipes I always mean fairly thick aquafaba. If you are using straight from a can just reduce it by 25%, about a 10 minute simmer on the stove. It will thicken as it cools.
It was first discovered a french tenor named Joël Roessel. An american (at least I think he is american) named Goose Wohlt picked up the torch and furthered investigations into this magical liquid. It is seriously magical, the holy grail for vegans as they could suddenly whip up meringues and macaroons and use it in all sorts of innovative ways. There is a marvelous Facebook Group called Aquafaba (Vegan Meringues Hits and Misses). They are an amazing inclusive helpful innovative bunch of people. I highly recommend you check them out.