This week’s blog post comes from Environmental Intern Alysia Humm!
Spring is right around the corner! What does that mean? You got it- ice cream! Ice cream is a delicious spring and summer treat that many of us have fond childhood memories of. I remember making homemade vanilla ice cream with my grandpa during the summers using an old-fashioned ice cream churner with a hand crank. Making ice cream is hard work and usually, involves many premeditated steps. As a busy college student you might not always have a lot of excess time to prepare food- but never fear! Below you can find a super quick and easy recipe for cherry-chocolate ice cream! Not only can you make this ice cream in a few simple and fast steps, but it is also dairy-free for all you people who are lactose intolerant, vegetarians, and vegans. It also does not contain the large amounts of added fats and sugars that store-bought ice cream has! Rest assured, it is just as delicious, maybe even more.
This recipe was featured in the September/October 2016 issue of Food and Nutrition and was created by Lee Crosby. The recipe can be found on her blog at http://www.veggie-quest.com
5- Minute Cherry Chocolate Ice Cream
1 lb (4 slightly heaping cups) frozen pitted cherries (See Notes for strawberry version)
¼ c cocoa powder
¼ c almond butter
¼ c maple syrup OR ¼ c + 2 Tbsp date paste
1 tsp vanilla extract
½ tsp almond extract
1. Pulse frozen cherries and cocoa powder in a food processor until cherries are broken up into small pieces. (About the size of peas.)
Add remaining ingredients to food processor. Pulse, scraping 2-3 times as you go until almond butter is just incorporated. Don't overmix!
Serve immediately for soft serve texture. Or, transfer to a storage container, place plastic wrap directly on the surface of the ice cream, and freeze for 2-3 hours or overnight for a more traditional ice cream texture. (See Notes.)
Notes: Strawberry version: Use 1 lb strawberries instead of cherries. Add an extra 2 Tbsp maple syrup (or 3 Tbsp date paste). Add an extra ½ tsp of almond extract.
2.For firmer ice cream: Freeze 2-3 hours or overnight with a piece of plastic wrap pressed directly onto the surface of the ice cream. If freezing overnight, thaw on the counter for 15-30 min, or microwave for 15-20 sec before serving for easier scooping.