Post image for Amaretto, Cherry & Chocolate Chunk Ice Cream

It was Friday night.  Overcast, a bit chilly and after a long week, all I wanted to do was make a big pizza with lots of toppings and curl up on the sofa with a big bowl of ice cream and watch a film…  Not just any ice cream, though.  No, I’d been dreaming about this ice cream for some time, imagining how it would taste.  Combining my favourite alcohol (sweet and almondy amaretto) with cherries (almond and cherry flavours work so well together) and chocolate (which always goes well with anything, in my opinion) seemed like such a good way to end the week.  In fact, it was better than I could have imagined, which is why I couldn’t wait to share it with you!

This is the second ice cream I made since I got my new ice cream maker, and I think I really hit the jackpot here.  I’ve spent the last few years wishing that I had an ice cream maker (my freezer, and my flat, were too small) and wishing that I could find more interesting ice cream flavours in the UK (in fact, I took to adding flavourings in to plain vanilla ice cream to make things more interesting).  Now, I can finally make my own ice cream and I love it!

I am experimenting with different ice cream bases at the moment.  I tried making this one with soya milk and soya cream base, but it didn’t turn out very well, which is why I’ve gone back to the trusty coconut milk base.  But feel free to use a different base (just note that alcohol changes the freezing properties meaning it won’t freeze as hard as ice cream without alcohol).   By the way, if you find coconut milk to be prohibitively costly, try a Chinese or Indian supermarket – I got two 400ml tins for £1!

Amaretto, Cherry & Chocolate Chunk Ice Cream

Suitable for non vegans

Serves 2

Ingredients

  • 2 15 oz cans coconut milk (2 400ml tins of coconut milk)
  • 1/2 cup (100 g) sugar
  • 2 tbsp corn starch
  • 1 tsp vanilla extract, or scrapings of a vanilla pod (optional)
  • 1/4 cup (60ml) amaretto
  • 4 tbsp cherry jam
  • 2-3 tbsp vegan chocolate chips or chocolate chunks

Instructions

  1. Freeze your ice cream maker according to its instructions (I need to freeze mine for at least 12 hours, so I usually freeze it overnight, covered to prevent ice crystals forming in it).
  2. Blend coconut milk, sugar and corn starch.  Pour into a saucepan, and scrape in the seeds of a vanilla pod or mix in vanilla extract, if using.
  3. Heat over medium heat in a saucepan until it begins to bubble.  Remove from heat and cool in the fridge for at least 4 hours.  After it’s cooled down, add the amaretto and mix.
  4. Make ice cream according to your ice cream maker’s instructions.  About 5 minutes before the ice cream is done, add the cherry jam and chocolate chips.
  5. When done, the ice cream straight out of the ice cream maker will be a texture similar to soft serve.  If you want, add another spoonful of cherry jam and swirl in to create a ripple effect in the ice cream.  You can eat it as soft serve now if you prefer, or freeze it in a container for a few hours before serving for a harder ice cream.  Note that because of the alcohol, it will be fairly soft still and not as hard as other ice cream.

While I love the coconut milk base, I want to try out some others.  Anyone have any good ice cream base suggestions?  I want to try some other variations – but only with ingredients easily obtained in the supermarket, and not too expensive!

Stay tuned for more ice cream recipes coming up this summer by liking The Vegan Word on Facebook.

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Post image for Black Bean, Courgette & Corn Flautas

I spotted a recipe for black bean flautas (vegetarian rather than vegan, due to the cheese) over on Oh My Veggies the other day, and I couldn’t stop thinking about it.  I immediately put it on my ‘to make’ list.  Dishes often languish on that list for months, but the flautas lasted all of five days before I made them.  These were very popular with my non-vegan boyfriend, who loves Mexican food.

As usual, I made some adaptations.  I lined the tortillas with vegan cheese, so it would melt into the flautas, rather than sprinkling on top.  I also had both salsa and guacamole as dipping sauce.  And since I had half a leftover courgette in the fridge, I decided to fry some up with corn, in a Mexican spice mix, to add some more flavours to the flautas.  Since you can’t easily obtain refried black beans in supermarkets in the UK, I decided to make my own.  I made it in the slow cooker (crock pot).  If you have one, I highly recommend this method – you can make it on low heat while you’re at work, on in 4 hours on high heat.  It’s low effort, high flavour, and makes the house smell amazing!

While the beans are low effort, the flautas are not, what with all the frying and holding them together with toothpicks – but they are well worth the effort, trust me!

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Black Bean, Courgette (Zucchini) & Corn Flautas

Suitable for non vegans

Serves 2

Ingredients

  • Tin of refried black beans or 1 recipe refried black beans, below
  • 8 tortillas
  • Toothpicks
  • Enchilada or Mexican spice mix
  • 1/2 courgette (zucchini), chopped into cubes
  • 1/2 cup frozen corn
  • Vegan cheese, optional
  • Salsa
  • Guacamole
  • Vegan sour cream, optional

Instructions

  1. Preheat oven to lowest setting, to keep flautas warm (optional).
  2. Heat 1 tbsp vegetable oil over high heat in a frying pan or wok.  Add chopped courgette and spice mix, and stir fry until soft.  Add frozen corn and fry until the corn is cooked through and the courgette begins to brown.  Remove from heat.
  3. Construct flautas by spreading cheese on a tortilla, topping with refried black beans and courgette/corn mix.  Roll up and seal shut with 3 or 4 toothpicks.
  4. Heat oil over high heat in a frying pan or wok.  Add as many flautas as you can fit and fry on each side until browned.
  5. If you want to keep them warm, place on a tray in the oven while you fry the other flautas in batches.
  6. Serve with salsa, guacamole, and vegan sour cream to dip.

Refried Black Beans

Ingredients

  • 1.5 cups dried black beans
  • Enough water to cover beans by 1 inch
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin

Instructions

  1. Add all ingredients to slow cooker.  If cooking while you’re at work, leave on low heat.  Otherwise, you can cook in 4 hours on high heat.
  2. Remove 1 cup of liquid and reserve to the side to use as needed.
  3. Drain water from beans and return to slow cooker or place in a mixing bowl.
  4. Mash with a potato masher.  Add more water from the reserved bean water if needed to aid mashing, or add a bit of olive oil.

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Post image for Peanut Butter and Chocolate Chunk Coconut Milk Ice Cream

After many years of lusting after ice cream makers and wishing that I could upgrade from the small built-in freezer in my fridge (the sort just big enough to hold a couple of ice cube trays and a bag of frozen corn) to a freezer big enough to fit an ice cream maker, I have finally achieved it.  After moving into our new house in March, one of the first purchases I made was a small chest freezer, followed by an ice cream maker!  For my first ice cream, I wanted to make something that I couldn’t buy in shops here.  I have found the range of flavours of vegan ice cream available in the UK a bit disappointing; there just aren’t as many flavours to choose from as in the US.  That’s why I took to adding flavourings in to plain vanilla ice cream to make things more interesting!

Peanut butter and chocolate is a very American flavour combo and not something that’s very common here, so definitely not something I could get amongst the limited ice cream flavours…  So I decided to go with peanut butter and chocolate chunk ice cream, using a coconut milk base because from my research it sounded like the fat in the coconut milk would help the texture.  I used a real vanilla pod to add vanilla flavour, and it not only added those sought-after black specks in the ice cream, it filled my kitchen with THE most amazing smell ever.  The end result was so delicious, a great first ice cream – and the non-vegan boyfriend loved it too!  It was fantastic served up with strawberries and chocolate sauce (peanut butter and chocolate go so well together and strawberries make a great addition, I think!).  Now that the weather’s warming up, this is the perfect recipe for spring or summer, so enjoy on a hot day soon.

 

Peanut Butter and Chocolate Chunk Coconut Milk Ice Cream

Suitable for non vegans

Serves 2

Ingredients

  • 2 15 oz cans coconut milk (2 400ml tins of coconut milk)
  • 1/2 cup (100 g) sugar
  • 2 tbsp corn starch
  • Vanilla pod
  • 4 tbsp peanut butter, preferably chunky
  • 4 tbsp vegan chocolate chips or chopped chocolate bar

Instructions

  1. Freeze your ice cream maker according to its instructions (I need to freeze mine for at least 12 hours, so I usually freeze it overnight, covered to prevent ice crystals forming in it).
  2. The night before making, spread peanut butter on a bit of parchment paper and freeze.  Once the peanut butter has frozen, break into chunks.  You don’t have to do this, but if you don’t, you will end up with peanut butter flavour ice cream rather than peanut butter chunks in your ice cream.
  3. Blend coconut milk, sugar and corn starch.  Pour into a saucepan, and scrape in the seeds of a vanilla pod (if you don’t have a vanilla pod, you can add a teaspoon of vanilla extract and mix, but you won’t get as good of a smell and flavour, or the lovely black specks in your ice cream that signify real vanilla).
  4. Heat over medium heat in a saucepan until it begins to bubble.  Remove from heat and cool in the fridge for at least 4 hours.
  5. Make ice cream according to your ice cream maker’s instructions.  About 5 minutes before the ice cream is done, add the frozen peanut butter chunks and the chocolate chips.
  6. When done, the ice cream straight out of the ice cream maker will be a texture similar to soft serve.  You can eat it like this if you prefer, or freeze it in a container for a few hours before serving for a harder ice cream.

{ 5 comments }

Maximum Capacity Nachos with Homemade Vegan Cheese Sauce

March 23, 2014
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These are the sort of nachos you’d get at a ball game, or at the movies.  Smothered in bright orange cheese sauce, the kind they always pump out of a plastic bottle, and sure to clog your arteries…  Except, this version is vegan and it’s so much healthier (and tastier, I think) than that artificial […]

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Vegan Box (This Time from Abroad)

March 16, 2014
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This is perhaps the most belated review of a vegan snackbox ever, and for that I apologise!  I was very kindly sent a box by Vegan Cuts in December for review and somehow this got lost in all the holiday rush.  However the review still holds! – I’ve mentioned before that for years I lamented […]

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Chez Elles: More Paris Than Paris (Apart from the Service), a Restaurant Review

February 13, 2014

French food has always been the only cuisine I actively dislike.  I know, I know, it’s considered by many to be the finest cuisine in the world.  But I’d much rather eat Thai, Ethiopian, Vietnamese, Italian, Mexican, Chinese, Spanish, Moroccan, Japanese, Lebanese…   Stereotypically stuffy, and historically very, very vegan-unfriendly (the government even banned vegetarian food […]

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French Onion Soup

February 4, 2014
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French onion soup – thick, hearty, and bursting with umami flavour, normally from beef broth and cheese.  A vegan nightmare?  Well, not anymore.  After a trip to a French restaurant a few weeks ago with colleagues, during which I jealously eyed their French onion soup, I decided I’d make it myself.  It can’t be that […]

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Creamy Roasted Red Pepper & Chickpea Soup

January 9, 2014
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It seems like it’s soup season here in London.  This winter hasn’t been too cold so far, but it has been dreary, grey, and rainy — not very pleasant!  So I’ve turned to soups to keep me warm and happy.  There’s just something so comforting about a bowl of soup.  I’ve also had a monster […]

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Coconut Curry Black-Eyed Pea and Spinach Soup

January 2, 2014
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Hello and happy 2014!  I celebrated New Year’s Day by making this soup, which was easy to assemble, not too expensive, and delicious – perfect for New Years day or any lazy day!  Black-eyed peas (also known as black-eyed beans) are also traditionally considered lucky New Years food in the American South.  I came across […]

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2013 Roundup: 10 Favourite Blogs of the Year

December 31, 2013
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Yesterday, I wrote a roundup of the year, with regards to travelling, blogging and personal goals.  Today, I wanted to highlight my favourite blogs this year.  There are so many great blogs out there it would be impossible to cover all of them, but here are a few of my favourites (mainly in the categories […]

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