Spiced Rum, Caramel, Cardamom Banana Ice Cream

“It’s not a requirement to eat animals, we just choose to do it, so it becomes a moral choice and one that is having a huge impact on the planet, using up resources and destroying the biosphere.”

— James Cameron

Let us take this time to thank Mr. Cameron for Avatar, Titanic, and his words of wisdom regarding veganism. Amen. Now, it's time for sweets! Did I mention this ice cream is salted too?! I couldn't fit it in the title...but everything is better salted. It's science.

I may have just had bananas and rum for dinner the other night. What?? Don't look at me that way. I'm fairly certain I remember one of the vegan food groups being banana and the other being rum. Okay, so that might be a bit of a fabrication, but bananas-runneth-over in our house right now and I had to think of something to do with them all.

Todd had ultimate frisbee the other night so it was sweets night for Katie and banana bread didn't feel right. Ice cream, however, always feels right. I kept this recipe very simple which allows the rum, cardamom, and banana flavors to really shine. Creamed dates lend a sweet, caramel flavor and if the ice cream sits over night, the cardamom mellows.

Spiced Rum, Caramel & Cardamom Banana Ice Cream 

Serves 4

Notes: The rum can be omitted but the ice cream will freeze harder without it. I recommend freezing it overnight unless you want it to be a sort of soft-serve consistency. 

Ingredients

• 4 bananas, frozen and sliced
• 2 dates, pitted
• 2 Tbsp. spiced rum
• 1/2 tsp. kosher salt
• 1/4 tsp. xanthan gum (optional)
• 1/4 tsp. vanilla extract
• 1/8 tsp. ground cardamom

Instructions

Pulse everything in a food processor until creamy and smooth, scraping the sides as necessary. Store in an airtight container in the freezer. 

German Word of The Day

Ice cream headache --> Hirnfrost (hiln-frost)

Good Deed of The Day

Read this article about how the University of Oxford college voted for vegan meals to help fight climate change! Pretty cool! 

Boozy Chocolate Ice Cream

The best part of waking uuuup, is ice cream in my cuuuup!

It was a hot weekend. If you follow POP on Instagram, Facebook, and/or Twitter you'll see exactly how hot it really was and what I was up to! These hot summer spring days (it was 78 F in the shade!!f) combined with a larger freezer means that I have the profound privilege of making ice cream again! It really is the little things, isn't it?

To be completely honest, in anticipation of knowing we were going to have to move and the possibility of having a larger freezer...I've had a can of coconut milk in the fridge for like a month. This weekend, it was liberated and reincarnated into my Boozy Chocolate Ice Cream!

If you've never had homemade ice cream made with full-fat coconut milk...either get yo'self an ice cream maker, or become BFFs with someone who has one. This is the best darn tootin' ice cream I've ever had, and probably you too. Oh, I went there. Especially if you're still inhaling ice cream made with dairy *shudder*. Just say no, people. 

Produce On Parade - Boozy Chocolate Ice Cream

A super creamy and luxurious, rich chocolate ice cream spiked with spiced rum. Dairy and egg free, and incredibly easy to make!

Boozy Chocolate Ice Cream

Serves 5 

• 1 15 oz. can of full-fat canned coconut milk, chilled
• 1/4 cup + 2 Tbsp. vegan sugar
• heaping 1/4 cup unsweetened cocoa powder
• 2 Tbsp. agave nectar
• 2 Tbsp. spiced rum (or other alcohol)
• heaping 1/4 tsp. xanthan gum 
• 1/4 tsp. salt
• 1/4 tsp. vanilla extract

Notes: I cannot vouch for the use of lite coconut milk. Just use the full-fat kind and eat less of it, trust me. Also, be sure to buy a quality brand that will separate when chilled, like Thai Kitchen. The alcohol compliments and boosts the chocolate and agave flavors, but if you wish, decrease by half or omit altogether and quadruple the vanilla extract. A little alcohol needs to be incorporated for the ice cream to maintain a creamy and somewhat softened texture. The xanthan gum can be omitted but I very, very highly recommend using it. It's one of the odd ingredients, but I use the stuff all the time. Finally, when the ice cream is done it will have a somewhat soft serve texture. The longer it freezes (like overnight) it will develop that perfect from the carton and not too hard texture. 

The night before, place the can of coconut milk into the fridge. Place the ice cream mixture bowl, and whatever storage container (if you'll have leftovers or want a harder texture) into the freezer.

Produce On Parade - Boozy Chocolate Ice Cream

Produce On Parade - Boozy Chocolate Ice Cream

Produce On Parade - Boozy Chocolate Ice Cream

Combine all the ingredients into a blender and blend on high until well combined and very thick, a couple minutes. 

Now, make the ice cream according to your ice cream maker. With mine, I pour the mixture into the frozen bowl while the machine is on and let it churn for about 20 minutes, until the ice cream is solid and no longer spins with the machine. 

Produce On Parade - Boozy Chocolate Ice Cream

Serve immediately and store in the fridge in an airtight container.

Produce On Parade - Boozy Chocolate Ice Cream

Produce On Parade - Boozy Chocolate Ice Cream

Do not store in the ice cream maker bowl. 

Produce On Parade - Boozy Chocolate Ice Cream

Produce On Parade - Boozy Chocolate Ice Cream

"Why didn't we make more?" Because I can't have 10 servings of this in the house. I would need an electric chair if you catch my drift. I have no self-control. Outta my way! *beep beep* I can see my future now...

Produce On Parade - Boozy Chocolate Ice Cream

Produce On Parade - Boozy Chocolate Ice Cream

Think coconut milk is a bit pricey? Consider this. Also, Thai Kitchen Coconut Milk is $3.99 a can up here in Alaska. Sneaky me, I get mine from Amazon for $1.18 a can and it ships for free. Here's a link! Confused about all the dairy alternatives? It's a fortunate problem to have, but here's some help. So stop drinking secretions from a cow's udder. That's icky, yo. Think outside the udder and drink some plants instead!   

[soundcloud url="https://api.soundcloud.com/tracks/107681611" params="color=74bd92&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]

German Word of The Day: Ice cream --> Eis (pronounced: eyes)

Good Deed of The Day: People like this don't deserve to have furry companions. Help this woman who rescued a dog from a horrible, snowy prison from being charged with theft!

[yumprint-recipe id='117']

Bananas Foster Crepes

So, disclaimer, I hate making crepes. This is probably due to the fact that I'm horrible at making them. So much so that the making of these particular crepes, if it were filmed and made into a movie (omg who would do that), would be rated R. There was a lot of cursing, I'm embarrassed to admit a bit some much crying, and a great deal of self-doubt. Crepe making has never been my thing. I love, love, love them, however...I can't make them. Truely. I've tried everything. Every tip, every trick, and I've researched them to death. It's my tragic flaw. 

To make matters worse, my best most normal looking crepes happen to be made on an actual crepe pan (that I love more than crepes themselves) that my grandmother gave me. It's the one that she used to use. My Grandma is my idol and so anything that has influenced her life, I of course, must have so I can be just like her. However, brace yourself, said crepe pan was misplaced several years ago during a move. And that's the story of how the light in my soul went dark with the loss of a very dear pan and one quick *pouf*. My lost, beloved, Grandmother's crepe pan. 

Anyways, for some reason or another I was feeling pretty full of myself Sunday morning when I decided to make these crepes. I had just bought a ton of bananas and wasn't really sure what to do with them all. In fact, I was going to make a savory crepe when there those bananas were, just staring me in the face. Unfortunately, we only had whisky on hand as opposed to rum. But really, who cares. Whisky worked like a dream.

Since I'm terribly honest and would never try to deceive you...my crepes (even the above) looked like they were made by a T-Rex. Seriously. These crepes you see in the photographs? These were my were my All Stars. They were the Lebron James (sorry, Honey) of my crepes. If you're even remotely decent at making crepes, good for you, you've been blessed by some higher power. If you're a lowly, ordinary human being crepe maker like me, I've got a tip. When you put the batter in the pan, only roll the pan slightly. You'll have somewhat of a thicker crepe, but it'll be okay. Then, don't flip it. I know, it's heresy! Just don't. It'll be fine, let it cook for a minute longer then slip it out of the pan in (mostly) one piece. Voila!

I cannot explain to you how good these crepes were. Bananas bathed in a salted vanilla caramel sauce and tucked into fresh, buttery crepes. This dish is perfect for a decadent breakfast or a snazzy dessert! You'll have to try them for yourself. 

Bananas Foster Crepes

Serves 4

• Crepes:
• 1 cup soy milk
• 1/4 cup water
• 1/4  cup vegan butter, chilled 
• 1 cup all-purpose flour
• pinch of kosher salt
• Filling:
• 1 1/2 Tbsp. vegan butter
• 1/4 cup brown sugar
• 2 tsp. vanilla extract
• 1/8 tsp. ground cinnamon
• 2 large pinches of salt
• grating of nutmeg
• 2 ripe bananas, sliced
• 2 Tbsp. rum or whiskey 
• cinnamon (for sprinkling)
• powdered sugar (for sprinkling)

Notes: If you want a super hefty amount of filling in your crepes, then go ahead and double the filling recipe. I don't judge. 

To make the crepe batter, place all the crepe ingredients into a blender. Blend on high for a few minutes, until the butter is well incorporated. Cover and place in the fridge to chill for at least 30 minutes. 

When there's about 5 minutes left for the batter to chill, make the filling by melting the butter and the sugar together in a medium frying pan over low heat.

After a few minutes, once the sugars are caramelized add the vanilla, cinnamon, salt, and nutmeg. Stir well to combine, then add the sliced bananas. Saute another few minutes, until the bananas are just a bit soft.

Remove from heat and stir in the rum. Return to a low heat and allow the alcohol vapors to cook off for about 1 minute. Remove from heat and set aside until ready to use. 

Coat a small frying pan with a nonstick cooking spray. Bring to heat over medium flame. 

Add 1/4 cup of the chilled crepe batter the pan. Tilt the pan slightly to widen the circle of the crepe. Allow to cook for about 1-2 minutes, until browned and somewhat crispy on the bottom. If you're feeling skillful, flip the crepe. If not, that's okay. Let it cook until the top is set then gently release the sides of the crepe with a spatula and slide it out of the pan. Stack the crepes on a plate.

Place about 1-2 Tbsp. of the filling to one crepe and repeat with remaining crepes.

Serve hot with a sprinkle of cinnamon and powdered sugar. 

Jammin' out to some classical music today: Aphex Twin – Avril 14th.

German Word of The Day: Breakfast --> Frühstück (pronounced: frou(rhymes with you)-schtuck

Good Deed of The Day: This is a big one! Sign this petition at the Humane Society of The United States to help put an end to cosmetics testing on animals in the United States. Please take a look at this exceptional infographic to learn more about animal testing. This is so very important!Recipe Card

[yumprint-recipe id='90']