Sunday, July 31, 2011

Chilled Piña Colada Soup


When my Mom told me she had a sore throat this morning, I thought it might be nice for her to have something cool and soothing to eat.  It is a hot day and even if she weren't feeling under the weather, we both couldn't imagine eating or drinking anything hot this morning.  I had some leftover pineapple juice and coconut milk, so I thought immediately...Piña Colada!  Not the overly sugared alcoholic drink though, a chilled soup sweetened with the fruit itself! 


So I added a banana I also had, a dash of vanilla, and a little cashew butter, and voila!  A tropical sweet healthy treat fit to sooth a sore throat as well as put a smile on anyone's face who wasn't feeling well.  Mom loved it, and that was the most important part! 


I have to admit, it was rather refreshing and I will have to make it again when I am feeling like a healthy dessert or last course with a tropical note.  It is super simple, but that is what is best about it!  No need to slave over a hot stove or oven for something delicious in this hot weather!  Here is the recipe if you would like to try some as well! 


Chilled Piña Colada Soup
Serves 2

Soup:
1 small banana
1/2 cup pineapple chunks
1/2 cup pineapple juice
1/2 cup coconut mik
1 tsp pure vanilla extract
1 Tbsp cashew butter
2 Tbsp lime juice
1 Tbsp lime juice
pinch of sea salt

additional coconut milk for garnish
toasted large flake coconut for garnish

Place all soup ingredients in a blender (except garnishes), and blend until smooth.  Pour into 2 bowls, and top with a little coconut milk, toasted coconut and mint leaves for garnish. 

Thursday, July 28, 2011

White Peach and Rainier Cherry Cobbler with Lavander Scented Almond Biscuits


The white peaches seem to be extra heavenly this year.  Their light and sweet subtle flavor is like no other stone fruit.  It was sort of a random thing that I ended up with a bunch of them, because last weekend as I was making my way around the produce department they were the only type of peach or nectarine that was very ripe and ready to be used in a cobbler right away. 


I was planning on making one that afternoon to take over to Scott's to enjoy for dessert later that night, and I wanted the sweetest ripest fruit possible, not some that needed to ripen for a few days.  Once I got them home and tasted one, I was glad I had bought them, as their flavor was so different than regular peaches, more sweet and light.  Their blush reminded me of the beautiful rainier cherries that I also had on hand, and so I decided that they would be perfect paired together in a cobbler.  So that was what type of cobbler I decided must be made.  But the two blushing heavenly fruits needed a proper lightly scented biscuit topping, so I decided a bit of toasted almonds and a bit of lavander would be perfect! 


The cobblers baked up beautifully, and smelled wonderful when I pulled them out of the oven.  Of course I had to wait to taste them until I was able to enjoy them with Scott later, but it was well worth the wait.  The jammy peaches and cherries had a beautiful sweetness and the dash of vanilla and lemon I had added was the perfect touch!  The biscuits smelled of lavander, and had the crunch of toasted almonds, perfect with the sweet fruit layer.  I served them warm with a bit of ice cream I had made and they were delicious!  I love a warm dessert with cool ice cream to top it off, so comforting, especially when shared!  If you have access to white peaches and rainier cherries, you must try this!  Here is the recipe so you can enjoy it! 

White Peach and Rainier Cherry Cobbler with Lavander Scented Almond Biscuits
Serves 2 generously

Fruit:
6 medium organic white peaches, cut into bite sized pieces
16 oz fresh organic rainier cherries, quartered
2 Tbsp agave nectar
1/4 cup flour
1 Tbsp lemon zest
juice of one lemon
1 Tbsp pure vanilla extract

biscuit topping:
1 cup whole wheat pastry flour
1/4 cup maple sugar, or granulated sugar
1 1/4 tsp baking powder
1/4 tsp sea salt
4 Tbsp cold Earth Balance vegan butter, cut into chunks
1/2 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
2 tsp pure vanilla extract
1 tsp almond extract
1 Tbsp dried lavander flowers
1 cup toasted sliced almonds
turbinado sugar for sprinkling

Two 5 or 6 inch wide ovenproof bowls or pie plates

Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Spray two 5 or 6 inch wide pie plates or bowls with cooking spray. In a large bowl, toss together the fruit, agave nectar, lemon juice and zest, vanilla, flour. Spoon into prepared bowls or pie plates, and cover with foil. Place plates on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla and almond extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. fold in lavander and almonds until evenly distributed. Place dough on a floured work surface, and pat into a 1/2 inch tall circle.
Remove baking fruit from oven. Cut small hearts out of the dough using a cookie cutter, and place on top of the cobblers.  When all biscuits are on top of cobblers, sprinkle with turbinado sugar and return to the oven. Bake for about 20 minutes
until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream...enjoy!

Sunday, July 24, 2011

Vegan Gorilla Cookies

When I was little I was scared of gorillas.  I think I remember crying when the gorilla at Chucky Cheese came out to sing, and at the Zoo, being frightened by the humongous ape pounding on the glass across from me.  I have since gotten over my fear and now I find gorillas to be quite comical.  I was at Como Zoo last week with Scott, and found it quite amusing to watch the primates.   They are so comical and they don't even realize it...or maybe they do, hamming it up for the visitors watching them from across the fence.  Either way, they can get away with doing things that would be considered unacceptable if humans did them in public which is quite funny.  So, why the random post on gorillas? 


Well, it all has to do with some delicious cookies I made on Friday.  I had made some a couple weeks ago called "Chunky Monkey Cookies", containing bananas, almond brittle and chocolate chips, and they were so good that I thought I would try another take on them. 


A vegan banana chocolate cookie base filled with chunks of crunchy pecan brittle and dark chocolate chips.  In contrast to the "Chunky Monkey Cookies" they looked like gorillas due to the decadent dark chocolate and the fact that they had morphed into something larger...I am a sucker for big cookies.  


I have to say the dough was wonderful...I enjoyed way too much of it while I was shaping the cookies to be baked.  I probably looked like a gorilla all primative eating the dough and not caring if I had it on my face and hands. It was fudgy and chocolaty, and I could have eaten it as was, but then it wouldn't have been cookies would it?  They smelled wonderful while baking, like brownies with praline. 


They were delicious warm with the chocolate chips all gooey and the brittle all nutty and crunchy and salty in the soft banana chocolate base. They were very addictive!  So I decided that I needed to share some, and those I shared them with seemed to agree with me.   I have included the recipe so you can enjoy them as well!


Vegan Gorilla Cookies
(chocolate banana cookies with salty crunchy pecan brittle and chocolate chips)
makes 1 1/2 dozen

Cookies:
1 cup maple sugar, or granulated organic sugar
1/3 cup coconut oil
1/4 cup Earth Balance vegan buttery spread at room temperature
2 medium well mashed very ripe organic bananas
1 Tbsp pure vanilla extract
1 tsp maple extract
1/2 tsp banana extract
1/2 cup agave nectar
2 1/2 cups whole wheat pastry flour
1/3 cup cocoa powder
1 Tbsp baking powder
2 tsp fleur de sel sea salt
1 12 oz bag vegan chocolate chips
2 cups pecan brittle*, chopped
1 cup sliced toasted pecans
In a large bowl, combine buttery spread and coconut oil with sugar and beat until fluffy and well combined. Beat in the bananas, vanilla extract, almond extract, banana extract and agave nectar until well combined. In a smaller bowl, whisk together flour, cocoa powder, salt, baking powder, then add to the large bowl, and mix until well combined. Mix in the chocolate, brittle and pecans, and place in the fridge to chill until firm. To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 15 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies.

Salted Pecan Brittle:
1 1/2 cups sugar
2 tsp sea salt
1 1/2 cups sliced Pecans
Fleur de sel

Lay out a piece of foil and spray with non-stick spray.  Heat sugar over high heat in a non-stick skillet with 2 tsp sea salt, until sugar begins to melt.  Stir with a rubber spatula to evenly melt sugar and add pecans.  Stir to coat, and pour onto foil, spreading into a thin layer.  Sprinkle with fleur de sel and let cool completely.  Break into pieces (very small if using for cookies).

Thursday, July 21, 2011

Honeydew Martini



Nothing says summer like cooling honeydew melon.  It is so fragrant with its sweet, almost floral aroma when you cut into it's pale green flesh.  When I was little I remember my Mom saying that her favorite summer "smoothie" was just blended up plain melon, no sweetener needed.  I think she was onto something.  I had a honeydew sitting on my counter, and just begging to be eaten.  However, as much as I love it plain, I thought it would make a lovely pale green martini to refresh me on a hot smmer afternoon. 
I also had some fresh mint and lemons which I thought would pair nicely with the sweet fruit.  I used a gin base, because I thought the fragrant liquor would complement the melon well, and added a bit of amaretto for something special. 

I love being able to create my own drinks and experiment with flavors of seasonal fruits, it is so much better than traveling somewhere to buy an expensive drink.  Although, I would have paid $12 for this if I had seen it on a drink menu...it was delicious!  It was just the right amount of sweetness from the melon, the scent of citrus, florals and almonds whafting up to my nose as I drank it.  So refreshing and so heavenly as only fresh melon can be.  If you haven't gotten your hands on honeydew this summer, go get some, and better yet, try out this drink! 
Honeydew Martini
Makes 1

4-6 large ice cubes
6 fresh mint leaves
1 tsp pure vanilla extract
3 oz Gin
1 oz amaretto
2 oz strained honeydew melon puree 
2 Tbsp honey syrup*
1/2 oz lemon juice

In a martini shaker add the ice, and muddle with mint, then add gin, amaretto, melon puree, honey syrup, and lemon juice, and place top on shaker. Shake until well blended. Pour through a strainer into a chilled martini glass, and serve!
 
*Honey Syrup:

1/4 cup water
1/4 cup honey
Heat water until boiling, remove from heat and whisk in honey, until it is dissolved. Chill well before using in drinks. Makes 1/2 cup syrup

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! 


Arnold Palmer Ice Cream 
Makes 5 cups

Ice Cream:
1 cup lite coconut milk
6 Good Earth Original tea bags
2 cups organic full fat coconut milk, chilled
3/4 cup agave nectar
1/4 tsp sea salt
2 Tbsp lemon zest
1/4 cup lemon juice
1 tsp lemon extract
2 tsp vanilla extract
1 tsp ground ginger
1 tsp cinnamon
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.

Friday, July 15, 2011

Birthday Cake Martini


Today I am 26 years old, but I don't feel a day over 18.  Which is fine because I refuse to get old, and I never want to be boring. I decided that today I wanted to take a day for myself, and just relax, get a haircut, a massage, and bake myself a Birthday cake.  Afterall, I have the whole weekend to celebrate with friends and family, since we all get a Birthday week right?  Which is exactly why I took a week vacation from work.  It is a good thing I didn't have any outdoor activities planned until the weekend, because today it was raining all day with hardly a dry moment.  The perfect day to stay indoors and bake a cake however.  I decided to bake myself birthday cake to enjoy with family and friends tomorrow, which will appear on my blog later, but I did have some Birthday treats today as well.  While the cake was in the oven, I thought, why not make a Birthday martini. 

I normally don't go for the overly sweet ones, but hey, it is my Birthday!  I wanted it to be the essence of classic Birthday cake, sweet and lots of vanilla flavor with a hint of almond, since in my family my Mom and Grandma always put a little almond extract into vanilla sweets.  I garnished it with colorful nonpareils, because who didn't love sprinkles on their Birthday cake as a kid? 

It was delicious as well, sweet and fragrant with vanilla and almond, smooth from the addition of the creamy coconut milk remeniscent of vanilla frosting...it was heavenly!  It was grown up, but had a playful element as well, sort of like me!  Just because you are 26...50...or even 75, it doesn't mean you have to feel like you are! 

Birthday Cake Martini
Makes 1

For rim:
2 Tbsp nonpareils
1 Tbsp agave nectar

4-6 large ice cubes
1 tsp pure vanilla extract
4 oz Prairie Organic Vodka
1 tsp pure almond extract
2 Tbsp vanilla bean syrup*
1/4 cup full fat coconut milk

To make rim, spread nonpareils out on a small plate. Coat the rim of the martini glass with the agave syrup by dipping it into it on a plate, then dip the agave coated rim into the sugar and set aside. In a martini shaker add the ice, vodka, almond extract, vanilla bean syrup, and coconut milk, and place top on shaker. Shake until well blended. Pour through a strainer into a chilled martini glass, and serve!
 
*Vanilla Bean Syrup:

1/4 cup water
1/4 cup agave nectar
seeds of one vanilla bean
Heat water until boiling, remove from heat and whisk in agave nectar and vanilla beans, until nectar is dissolved. Chill well before using in drinks. Makes 1/2 cup syrup

Monday, July 11, 2011

Vegan Chunky Monkey Cookies


In my house, food never goes to waste...especially delicious food such as salted almond brittle!  I had made some salted almond brittle to use as a garnish on a dessert I had made, then assembled the dessert, served it, and long after it was eaten I realized the bowl of almond brittle was still sitting on my counter!  I guess that is what happens when I am doing too many things at a time... and at least nobody noticed because the rest of the dessert was so good.  Now, you may wondering why I didn't just eat the almond brittle.  Well, honestly I cannot justify eating a large amount of something so sweet and sugary on its own (which I would, because this brittle was addictive, and dangerous to leave on the counter).  What I can justify however is dispersing it into something else delicious such as vegan cookies, and spreading the intense sweetness out! 


I thought the brittle would add a nice salty caramelly, nutty tasting crunch to a cookie, and if I added chocolate with it, even better!  Now, I thought about using an oatmeal cookie base, but decided instead that a banana base would be delicious!  I had acquired some over ripe bananas which were sitting on the counter begging to be made into cookies! 


I mixed up the dough, and I cannot tell you enough how delicious that alone was...as I snacked on a large amount of it.  After all it is vegan so no risk of contamination for eggs!  The cookies smelled wonderful while baking, like banana bread with nutty toffee.  Once they were cool enough to taste I dove into one...well maybe a few more because they were so good warm, and they were fabulous! 


A soft cookie with the flavor of banana, crunch of toffee and nutty almonds made more intense with sea salt, and bursts of chocolate flavor from the melty chips.  I was going to give them a rather straight forward name, but that changed when I gave my Mom one and she exclaimed..."Mmm...these are sooo good!  Like chunky monkey cookies!"  So I decided that they needed to be called "Chunky Monkey Cookies".  She had hard time believing they were vegan, as you could not tell they contained no butter or eggs.  Now, I suppose if you wanted to make these and didn't want to go through the trouble of making the brittle, you could substitute peanut brittle, but I encourage you to make the almond.  It is really not that difficult and more delicate than the peanut.  Here is the recipe if you would like to experience the deliciousness for yourself! 


Vegan Chunky Monkey Cookies
(banana cookies with salty crunchy almond brittle and chocolate chips)
makes 1 1/2 dozen

Cookies:
1 cup maple sugar, or granulated organic sugar
1/3 cup coconut oil
1/4 cup Earth Balance vegan buttery spread at room temperature
2 medium well mashed very ripe organic bananas
1 Tbsp pure vanilla extract
1 tsp almond extract
1/2 tsp banana extract
1/2 cup agave nectar
2 1/2 cups whole wheat pastry flour
1 Tbsp baking powder
2 tsp fleur de sel sea salt
1 12 oz bag vegan chocolate chips
2 cups almond brittle*, chopped
1 cup sliced toasted almonds

In a large bowl, combine buttery spread and coconut oil with sugar and beat until fluffy and well combined. Beat in the bananas, vanilla extract, almond extract, banana extract and agave nectar until well combined. In a smaller bowl, whisk together flour, salt, baking powder, then add to the large bowl, and mix until well combined. Mix in the chocolate, brittle and almonds, and place in the fridge to chill until firm. To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 15 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies.

Salted Almond Brittle:
1 1/2 cups sugar
2 tsp sea salt
1 1/2 cups sliced almonds
Fleur de sel

Lay out a piece of foil and spray with non-stick spray.  Heat sugar over high heat in a non-stick skillet with 2 tsp sea salt, until sugar begins to melt.  Stir with a rubber spatula to evenly melt sugar and add almonds.  Stir to coat, and pour onto foil, spreading into a thin layer.  Sprinkle with fleur de sel and let cool completely.  Break into pieces (very small if using for cookies)

Sunday, July 3, 2011

Lemon Berry Cake






Red and Blue...berries that is!  I cannot go the whole 4th of July weekend and not make a dessert with berries!  It is a tradition in my household that some sort of dessert with berries be made for the 4th, ever since I was a little girl.  My Mom started the tradition, making a frozen dessert using berries that looked like an American flag and later berry topped tarts with lemon cream cheese filling.  Every year we have always had something red white and blue. 


So this year I decided to continue the tradition and make something of my own completely different, except for the use of the brightly colored red and blue berries!  I wasn't sure what to make at first, I just picked up a large amount of blueberries, strawberries, and raspberries at the store, and finally decided that I was in the mood for cake...studded with lots of tart and sweet berries! 


Not just vanilla cake however, tart lemon scented cake!  I love the combination of lemon and berries in the summer, it is so wonderfully refreshing!  The cake was easy to make, no frosting needed, and beautiful when simply dusted with a bit of powdered sugar and fresh berries.  Very rarely do I dress a cake this way, since I am usually over the top when it comes to frostings and fillings, but this time, the simplicity was just so delicious! 


The tart light, but moist cake was studded with a mosaic of red and blue tart and sweet little jammy pops of berry flavor, and more delicious than I could have imagined!  I served it with a litte vanilla ice cream, as it was a hot evening, and it was perfect!  My Mom, who I shared the cake with approved as well, telling me she enjoyed it even more than the berry desserts we had enjoyed on the 4th in the past.  Now if only I had made a bigger cake, as this one has long been devoured.  If you wish to make a larger cake than my recipe for entertaining, you can double this recipe and bake it in a 9 inch round cake pan (just lengthen the baking time).  Happy 4th of July weekend, I hope you all are enjoying your own traditions! 


Vegan Lemon Berry Cake
Makes one 6 inch cake

1 6 inch round cake pan

Cake:
3/4 cup plus 2 Tbsp whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup maple sugar or granulated sugar
1/4 cup coconut oil
1/4 cup coconut milk
1/4 cup plus 1 Tbsp lemon juice
2 tsp pure vanilla extract
3/4 cup blueberries
3/4 cup quartered organic strawberries
3/4 cup organic raspberries
Powdered sugar

 Preheat the oven to 375 degrees and position rack in center of oven. Spray one six-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Whisk flour, baking soda, and sea salt in a large bowl to blend well. Whisk sugar, oil, milk, lemon juice, and vanilla extract, together in small bowl to blend well, then whisk into the flour mixture until well blended. Stir in berries (reserving about 3/4 cup).  Scatter the 3/4 cup berries into the bottom of the prepared pan, then pour cake batter into the pan over the berries, and bake cake until tester inserted into center comes out clean, about 50-60 minutes. Cool cake for about 15 minutes in pan then place a plate on top, hold firmly and flip over to unmold, then carefully flip to right side up onto another plate.  Let cool before serving and dust lightly with powdered sugar.

*if desired, you cake double the recipe and bake the cake in 1 9 inch round pan, and give it additional time to bake, about 15-20 min.

Saturday, July 2, 2011

Strawberry Chipotle Chili Ice Cream


How did I get the idea of combining strawberries and chilies in an ice cream?  Well, it all started with dinner Thursday night.  Scott and I were sitting at a Chinese restaurant after enjoying dinner when we were waiting for the bill to come.  I looked at the jar of hot chili peppers they had sitting on the table, and memories of childhood where my friend and I used to dare each other to eat them returned. So I dared him to try one of them.  I had enjoyed a few with dinner and they were pretty spicy, but I am the type that eats raw habaneros whole.  Finally he did, I give him a lot of credit for that one, as they were pretty spicy...I will just say he ended up downing a lot of water. Ok, so maybe that was a bit mean of me, but hot peppers are good for your health afterall! 


After that, I thought something refreshing and sweet might be nice, so I suggested we go buy some strawberries to enjoy while watching the sunset. It was a perfect night to be outside, even though it was about 90 degrees.  It was a great idea, and I couldn't have imagined anything I would have rather been doing.  Watching a beautiful sunset, and eating sweet strawberries with a cute guy, it was all pretty wonderful! 


When we were eating the strawberries, I was remembering the chilies from earlier in the evening and thinking it would be delicious to combine the two!  Afterall, I have combined chipotle and raspberries and it was rather delicious!  So yesterday when it was 100 degrees and I thought making ice cream sounded like a really good idea, I knew what flavor I wanted...strawberry chipotle chili! 


It was delicious, like fire and ice the cool sweet strawberry ice cream with a slight afterburn.  The strawberries went just as well with the chipotles as the raspberries had, and in fact, I have decided that this ice cream would make a wonderful alcoholic drink if it were blended with a bit of tequila for an adult shake!  If you like a bit of a kick, then you must give this ice cream a try!


Strawberry Chipotle Chili Ice Cream 
Makes 5 cups

Ice Cream:
3 cups organic full fat coconut milk, chilled
1 1/2 cup strawberries, quartered 
3/4 cup agave nectar
1/4 tsp sea salt
1 1/2 tsp dried chipotle powder
1 Tbsp red pepper flakes
Combine all ingredients except pepper flakes in a blender, and process until well blended.  Stir in pepper flakes, and 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.