At this moment I am finding myself in an interesting predicament. Not having blogged too much in the past month, I have several distinctly summery recipes in my queue, all typed up and photographed, albeit with the actual post part unwritten. Think raspberries and cherries and even ice cream, as you can see here. And as fall approaches—wait holy shit the equinox is tomorrow—these recipes are going to come at an awkward time, when fresh raspberries are virtually impossible to get and no one gives a hoot about ice cream when pumpkin spice lattes are on the menu.
So there is my predicament. A nice predicament to have, anyway, since I haven’t baked anything (for the blog, that is) in a few weeks with the combination of school and soccer and AP biology sucking up most of my time and energy. Having recipes all ready to publish is quite convenient.
But really though—I am behind on my baking. For the past three weeks or so, I’ve been telling myself that I’m going to make cinnamon rolls, because cinnamon rolls are delicious and I don’t have a recipe for them on the blog and I just want cinnamon rolls goddamit! Have I made them? No. Why not? I have no idea. I keep telling myself tomorrow, later, when I finish reading this chapter on cell membranes.
Okay, I know why I haven’t made cinnamon rolls yet. Because I’m still not done with that chapter on cell membranes.
Bad, bad June.
But enough about that. I’m here now, and we’re going to talk about ice cream. In September.
|Sounds good to me.|
Long, long ago, I saw a recipe pop up on my blog feed from Girl Versus Dough. That recipe went straight into my bookmarks as soon as I clicked on it; but it wasn’t until four months or so later that I bothered to make it. Such is life.
At that time, I decided that I really wanted some ice cream, and I would finally go ahead and make that recipe—with the modification of using the vanilla ice cream base from Vegan Desserts. All of the components and flavoring agents in here are the same. Pale green matcha...refreshing mint...even some homemade chocolate shortbread cookies for a little cookies and cream twist. The result?
Mint chocolate chip ice cream
Adapted from Vegan Desserts by Hannah Kaminsky
488 grams • nondairy milk • 2 cups
28 grams • cornstarch • 1/4 cup
100 grams • granulated sugar • 1/2 cup
4 grams • matcha powder • 2 teaspoons
4 grams • mint extract • 1 teaspoons
12 grams • vanilla paste • 1 tablespoon
42 grams • coconut oil • 3 tablespoons
80 grams • chocolate chips • 1/2 cup
68 grams • chocolate shortbread cookies, crumbled • 1/2 cup
Place milk, cornstarch, sugar, matcha, and salt in a medium saucepan. Whisk together until no clumps remain. Add vanilla paste and mint extract and whisk to combine.
Set over medium heat, whisking continuously, until the mixture comes to a boil. Remove from heat and whisk in coconut oil until it is fully melted and incorporated. Let mixture chill completely before proceeding.
Once chilled, give the custard a vigorous whisk. Place custard an ice cream maker and churn according to the manufacturer’s directions. When there are about 5 minutes left in the churn cycle, add chocolate chips and shortbread.
Transfer ice cream to a freezable container; freeze for at least 3 hours before serving. Let soften at room temperature for 10 minutes for easy scooping.
|I've been getting better at making nice round scoops of ice cream.|
For more minty deliciousness, check out the links below.
Mint chocolate chip macarons. Vegan and naturally gluten-free!
Peppermint mocha pancakes. Because peppermint mocha season is coming up.
Chocolate chip mint julep cake. A cocktail in cake form.