With summer just around the corner, we’re all taking time off and going on a tropical island vacation soon, right? No? That’s okay, me neither.
But, we can pretend by making a dairy-free, vegan version of ice cream that will transport you to vacation bliss with every luscious spoonful. As well as being completely vegan, this recipe is also only sweetened with the fruit and dates with the lovely balance of vanilla bean and coconut.
I’m sharing the recipe and instructions below, but also wanted to incorporate a version of “What I Ate Wednesday” into this post.
Photo Food Journal:
Yesterday morning started off with a kale and strawberry green smoothie topped with dehydrated buckwheat groats:
I then had a mugful of hot cacao and soy milk:
Lunch was a bit delayed and was larger than normal. I heated up some leftover steamed greens that were mixed with tempeh and soy curls that I had marinated in a homemade BBQ sauce (ketchup, tamari, and a dash of maple syrup), plus a few slices of baked sweet potato:
This was my first time making soy curls, I bought them while I was in Portland for Vida Vegan Con. I like the texture, but considering that they are a processed food, I likely won’t be buying them in the future. It was fun to try them, though, and I think they are fantastic for “once in a while” occasions. Here was my bowl topped with scallions and chopped red onion:
And, of course, dessert was a brand-new version of vegan ice cream that I make using coconut milk as the base. I made a Strawberry & Vanilla Bean version last month (see the recipe here), but this version uses mango and pineapple for that tropical flavor.
Here are the ingredients:
They get blended up before freezing:
Then, the mixture goes into the ice cream maker for 30 minutes and transforms into this:
The vanilla beans totally made this recipe. Here was my bowl (x2):
With the heavy, late lunch, I wasn’t hungry for dinner, so that was my last meal for the day.
Here is the printable recipe for the ice cream:
Tropical Ice Cream
1 cup frozen pineapple (you can also use fresh or canned)
1 cup frozen mango (you can also use fresh)
1 13.5-ounce can coconut milk
2 vanilla beans
1 ½ cups Medjool dates
1 cup unsweetened soy milk
De-frost the frozen pineapple and mango in the refrigerator overnight. Place the coconut milk in the refrigerator for at least four hours or overnight to chill thoroughly.
Using a sharp knife, cut off the ends of the vanilla beans and down the middle of each pod. Use the flat side of the knife to remove the seeds. Add the vanilla bean seeds along with the pineapple, mango, coconut milk, dates, and soy milk into a high-speed blender. Process on high until smooth.
Pour the contents into the bowl of an ice cream maker and follow the manufacturer’s instructions for processing. In general, the ice cream needs to churn for about 30 minutes.
Pour the ice cream into an air-tight container and place in the freezer for an additional four hours before serving.
This recipe has been uploaded to Vegan Delish, my recipe app for iPhones and iPads:
Get this recipe plus over 100 more of my favorites here!
One of you lovely readers asked if I would add a “pin it” button to my blog so you easily pin the images to Pinterest. Done! When you are on the site and you mouse over an image, you will see that feature on the right side of each photo. I also try to pin my images to my boards here.
Thank you so much for reading and I’ll see you back here on Friday!