My adventures in raw and plant based desserts and the occasional savory recipe creation!
Thursday, April 26, 2012
Sunflower Maple Ice Cream
I am a running shoes type of girl...but recently I fell in love with a pair of heels at the store. They were calling my name with their shiny silver and snake print! I had to try them on...and I decided that I needed to have them, justified by the fact that they match a lot of my clothes and were on sale at Macy's!
When I wear them, I can't help but feel confident and beautiful (not that I don't when not wearing them because I do) but they make me stand a bit taller...which is nice since I have not been blessed with the gift of height. I can't believe I went so crazy for a pair of shoes, but hey, stranger things have happened. Now, delicious ice cream, that is something I always go crazy for!
I recently made some delicious sunflower maple ice cream, which oddly enough was a simliar color to my new shoes! I often make ice cream with peanut butter because I love the texture, and so I thought why not sunflower butter? I decided to add maple as well, because I hadn't made maple anything in a while.
I used my vegan ice cream base sweetened with maple syrup, added the roasted sunflower seed butter, some maple extract (to make sure the maple was extra fragrant), and some vanilla extract for good measure. the base tasted amazing, and I could have drank it with a straw, but instead of course froze it.
I folded some toasted sunflower seeds in for some texture and placed it in the freezer to firm up (wanting to eat a bowl, but waiting until it was scoopable...still had a taste though). Once it was ready, I was ready to dive in! It was delectable...creamy, silky nutty goodness with a hint of maple and the occasional crunch of sunflower seeds!
I can honestly say I have not tasted any ice cream like this...and it was lovely! If you would like to taste it for yourself, I have included the recipe!
Sunflower Maple Ice Cream
makes about 4 cups
ice cream base:
3 cups organic full fat coconut milk, chilled
1 cup organic sunflower seed butter (unsweetened)
3/4 cup maple syrup
1 Tbsp pure vanilla extract
2 tsp maple extract
1/2 tsp sea salt
1 cup toasted sunflower seeds
To make ice cream, combine all ice cream base ingredients in a food processor (except seeds), 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). Stir seeds into the ice cream, 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.