Marfigs' Munchies

Adventures in vegan eats and feats

Brownie nut ice-cream

4 Comments

If you are a regular to the vegan meringue-making way of things, as I have now become, then you’ll probably be left with more than your oven can handle. Enter (as always) ice-cream! Delicious, amazing, chocolate-y and creamy, absolutely beautiful brownie nut ice-cream 😀 brownieicecreamsplash

Are you ready for all-caps? Ready? BROWNIE NUT ICE-CREAM!! 😀 This stuff is so magical! I admit that I’m kind of glorying in meringue mix, not only because it’s just phenomenal that brine can be so versatile, but also because I’m allergic to coconut and you cannot imagine how sad I get to see that most vegan ice-cream recipes that look creamy and delicious are death to me. This ice-cream stopped my heart for a moment or two, admittedly, but that was because I was briefly transported to chocolate heaven.

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Ingredients (serves 2):

  • 1 cup papaya
  • 1/4 cup cocoa powder
  • 2 cups + 2 TBSP meringue mix
  • 1/4 cup pecan nuts, crushed
  • 1/3 cup coffee or tea-soaked dates, chopped finely
  • 2 TBSP nut or seed butter (try neutral tones, not PB)

How-to:

  1. Blend the papaya, nut or seed butter and cocoa powder until smooth.
  2. Fold in and pulse the meringue mix until combined.
  3. Transfer to ice-cream machine and follow instructions, or else scoop into a freezer-safe tupperware.
  4. Once the machine is done or you’ve transferred the mix, fold in the nuts and dates.
  5. Let it set in the freezer for an hour or two, and wait 10 or so minutes for it to thaw before serving. If not using an ice-cream maker stir the mixture every half hour or so.
  6. Enjoy!

brownieicecream3So you might be thinking I’m crazy for indulging in ice-cream and what not in the middle of winter, and I am just a little off my rocker, but there’s nothing better than bundling up and enjoying treats like this. In fact, today we went to the morning food market and someone asked to take a picture of me dressed up in all my my owl hat, fluffy jackets and two pairs of gloves holding a papaya/strawberry frozen mix, so who knows where on the web that will end up! 😉

brownieicecream12Speaking of the web, I’m super chuffed to have been featured a few times now on One Green Planet – for my banoffee ice-cream bars and taco cornmeal pancakes 😀 I’ve been stalking them for more than two years now, so it’s amazing to see one’s crazy creations elsewhere. My tahini pear ice-cream with berry swirl also made an appearance over at PETA – aquafaba is really taking the world by storm, and for good reason, so there’s no reason to be shy – even if you don’t manage to make meringues proper you can always use the leftovers for something else…like ice-cream! brownieicecream9This stuff pretty much melts in your mouth, which is why the nuts and date bits just add that extra layer of texture and decadence to round it all off. I still have a batch of pecans in the freezer from a friend’s tree, so now and again I feel I can spoil us and add it to something worthwhile, and what could be more deserving than chocolate-y ice-cream?

brownieicecream10brownieicecreamI saw some awesome meringue creations at the market so I’m going to be playing around with it a lot, so be prepared for all that wonderful business to come. All you really need is a bit of patience, a metal or non-plastic bowl, and some music to keep you going. I usually don’t consume straight-up sugar, preferring natural fruit sugars or what not, but the amount you get in meringues or the mix is rather minimal at the end of the day, just because the mix makes so much.brownieicecream7Because of all the loadshedding we have received the amazing gift of a gas stove/electric oven which we still have to install, so once that shiny new creature inhabits the kitchen I’ll have to see how differently it works, which is of course an excuse for a baking spree. At the moment the oven we have is old and the top grill doesn’t work but rather catches fire or makes smoke, which is not exactly  to a safe kitchen environment, and thus I’m restricted in what I can do. Needless to say my drafts folder is getting pretty thick with delicious goodies that need to emerge in the world. Can’t wait!

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Are there some dishes that you eat “out of season?”, come rain or shine?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

4 thoughts on “Brownie nut ice-cream

  1. Papaya! That is awesome!! I bough my first mini papaya last week….it was horrible! But this ice cream looks like redemption!

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    • That sucks – papaya is usually one of those that tastes great no matter what! This ice-cream though – yep, Man-thing had a big smile on his face, and it made me swoon a little too 😉

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  2. Margaux, I feel sorry that you’re allergy of coconut! I never thought about to use papaya to make ice-cream. You always give me a big surprise. Thanks for you experiment, it is a great treat in summer. Let me try it later! 🙂

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    • Ha thanks! It does cut out all the fun stuff I want to try but luckily I’m not allergic to coconut oil (since it comes from a different part of the coconut apparently)!

      😀 let me know if you ever try it it – I love papaya in everything this time of the year when it’s in season by us!

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