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 😀
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.
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)
- Blend the papaya, nut or seed butter and cocoa powder until smooth.
- Fold in and pulse the meringue mix until combined.
- Transfer to ice-cream machine and follow instructions, or else scoop into a freezer-safe tupperware.
- Once the machine is done or you’ve transferred the mix, fold in the nuts and dates.
- 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.
So 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! 😉
Speaking 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! This 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?
I 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.Because 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!