My adventures in raw and plant based desserts and the occasional savory recipe creation!
Sunday, July 17, 2011
Arnold Palmer Ice Cream
As it is National Ice Cream Day, I thought that it was only appropriate to share a recent ice cream creation that I had made with you. Arnold Palmer ice cream. I came up with this flavor because when the hot days of summer arrive, my fridge always has to be stocked with a pitcher of the tea and lemonade combination. It is a tradition that my Mom started a few years ago when we discovered how good Arnold Palmer made with Good Earth Original tea was. It is so sweet on it's own that all that needs to be added to it is water and lemon juice, no sugar or honey needed!
It is sooo good that last week I decided that ice cream base infused with the tea and flavored with the tartness of lemon would be better! Afterall, when I think of summer I think of drinking Arnold Palmers and eating ice cream. So I took my vegan ice cream base, let the tea steep in the coconut milk overnight and added plenty of lemon juice and zest to give it that pop of flavor that I love. I suppose the tea/lemonade combination itself would make a wonderful granita, but I am more of a fan of creamy ice cream than slushies.
It was wonderful! The Good Earth tea gave it such a delicious background of spices that paired wonderfully with the refreshing lemon in the creamy coconut milk base. I enjoyed a large amount last night and it so incredibly cooling and just what I needed after being outside in 90 degree humid Minnesota heat. Do yourself a favor and make some ice cream today! Or if you don't have an ice cream maker...go buy some! Happy National Ice Cream Day!
Bring the lite coconut milk to a boil, pour into a glass measuring cup and place tea bags in it to steep. cover and let sit overnight in the fridge. Squeeze liquid out of tea bags back into the measuring cup, and discard bags. Pour into a blender along with all other ingredients and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into freezable container with a lid, and place in the freezer for at least a few hours, or overnight to firm up for best results.