Marfigs' Munchies

Adventures in vegan eats and feats

chocolatebrittleicecream9

Chocolate brittle ice-cream

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Whoop whoop! I am super excited about today’s post because I get to talk about one of my favourite things: chocolate ice-cream! Some of you may have seen my review of One Green Planet’s Food Monster app here but I’ve shifted it over to this post so that each one gets its own bit of shiny 😀Chocolate brittle ice-cream {vegan + gluten-free} via Marfigs' MunchiesA fortnight or so ago I met my very first real-life vegan, which is kind of a big deal for someone who is always the odd duck out at restaurants and the like. I ended up sharing a bit about Marfigs’ Munchies, since it was my way of keeping busy when I first got married and became vegan and needed some way to structure my glee, so I was pretty chuffed when she asked me to bake a birthday cake base for her husband! She made the most insane fondant topping of those doge business, so all in all there was much glee, and Man-thing and I ate quite liberally from leftover test-cake and frosting for the days to follow. Whilst I was busy I was also inspired to delve deeper into chocolate territory, so this happened.Chocolate brittle ice-cream {vegan + gluten-free} via Marfigs' MunchiesBefore I describe how yum this is, can I just point out that soft, silky corner? That’s always what grabbed me about ice-cream is getting in on those corners and working my way round and then to the middle (I mean… not always in one sitting :p). That’s my sign of excellence for any ice-cream, so I was making such a scene when I took it out the freezer and the soft corners were there after a minute or two.
Chocolate brittle ice-cream {vegan + gluten-free} via Marfigs' MunchiesI know there are a lot of purists out there who are going to read the ingredient list and then cuss me out for not having traditional peanut brittle or something, but I was really craving a dash of saltiness along with crunch, so it’s too bad, because it tastes fabulous. I’m preparing for a lesson tomorrow I’m presenting and I’m all about poetic licence at the moment! 😀
Chocolate brittle ice-cream {vegan + gluten-free} via Marfigs' Munchies

CHOCOLATE BRITTLE ICE-CREAM

Ingredients (serves 2 – 4):

  • 1 can’s worth of low sodium brine from a can of beans (I used kidney bean brine, it really doesn’t matter)
  • 3/4 cup castor sugar
  • 1 tsp tartar powder
  • 1/4 tsp apple cider vinegar
  • 1 TBSP barley malt powder (optional)
  • 1 tsp vanilla extract
  • 1 tsp ginger spice
  • 1 tsp nutmeg
  • pinch salt
  • 1/2 tsp cardamom
  • 1/4 cup cocoa powder
  • 125ml peach purée

Brittle: 

  • 2 TBSP cocoa powder
  • 1/3 cup dates, soaked then drained (keep the date water if your food processor isn’t very strong)
  • 1/3 cup corn bites or pretzels, crushed
  • Almond or macadamia nut butter to drizzle

How-to:

  1. Blend your brittle ingredients until mixed (not smooth), then transfer to container and freeze. If necessary add some date-soaking water to make it easier to blend.
  2. In a large metal bowl with an electric hand mixer or a standing mixer with balloon whisk, whisk the brine for approximately 5 – 6 minutes until it forms a thickish white foam, almost triple the original size. It may still gloop slightly off the beaters, that’s fine.
  3. Add the cream of tartar, apple cider vinegar and optional barley powder and beat until it starts to form nice peaks.
  4. Add the castor sugar 1/4 cup at a time and beat on high until it is thick and forms stiff peaks. Because you’re not making meringues don’t worry about making it so stiff it doesn’t move off your beaters.
  5. Make sure that if you’re beating by hand you move the bowl around so that everything is incorporated.
  6. Add in the vanilla and beat back into stiff peaks.
  7. In a food processor blend your cocoa, purée and spices until smooth.
  8. Add your meringue mix to the processor and blend til smooth.
  9. Transfer to a large enough freezer-friendly container.
  10. Chop or dice the brittle mixture and fold into the ice-cream.
  11. Drizzle your nut butter on top if desired.
  12. Freeze until solid (I left it overnight by accident so I can’t be exact!), then let it defrost for a minute or two and then serve.

Chocolate brittle ice-cream {vegan + gluten-free} via Marfigs' MunchiesOh my goodness, it really is so super creamy and sweet and tasty! I caterwauled to Man-thing to come hold the spoon for photos (and incidentally woke him from a nap), and he stumbled in and took a bite, then made his face of contentment and gobbled some more before shuffling off wordlessly. Unintelligible sounds are usually a sign of success, and I must admit I didn’t shy away from having my very own solid portion of chocolate delight.
Chocolate brittle ice-cream {vegan + gluten-free} via Marfigs' Munchies Chocolate brittle ice-cream {vegan + gluten-free} via Marfigs' MunchiesThe “brittle” mixture really adds a lovely texture to the silkiness of the ice-cream. The only ice-cream I can buy at the shops is these icy fruit flavoured pops, so getting real creamy stuff is just a treat beyond measure. Because it’s so decadent you don’t necessary need anything to go “with” it, but it can happily join a cinnamon chickpea pancake or be scooped atop a shot of espresso (seriously, I tried it, worth it!).Chocolate brittle ice-cream {vegan + gluten-free} via Marfigs' MunchiesDoes anyone else get panicky about hand models when it comes to food? I gave Man-thing a bit of a speech about holding his spoon like a human being, much to his amusement, but anyway, when I looked at the photos after all I could see was chocolate, so I had a nerd moment for nothing. This is a great treat to keep in the freezer for spontaneous moments or to treat guests with a little nibble on a hot day. We’re marching into some caricature of autumn at the moment, but I love my freezer treats all year round, so no barriers on deliciousness for us!
Chocolate brittle ice-cream {vegan + gluten-free} via Marfigs' MunchiesChocolate brittle ice-cream {vegan + gluten-free} via Marfigs' MunchiesHappy Monday! xx

Author: Marfigs

Ahoy, I’m Margaux! History HOS 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!

14 thoughts on “Chocolate brittle ice-cream

  1. Pingback: 10 Recipes with Amazing Aquafaba AKA Chickpea Water – VIPortal Food

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  3. You only met your first real life – whaaaaaa? With veganism becoming as big as its getting? You really don’t know anyone else in person? That must feel a bit isolating at times >_<

    I just moved into an all-vegan houseshare 2 months ago. 4 vegan housemates including me. It is the most wonderful thing to have happened to me ever ❤ Just the other day I had to do my share of spooning chocolate pudding and staying with it frozen agonisingly inches away from my mouth for my housemate who was taking photos for her project on vegan/healthy eating at university. I felt like a dog 😄

    This ice cream looks so delicious, but a couple ingredients not the most common to find in the uk. I've never seen peach puree? Or casually come across corn bites or pretzels for that matter:P

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    • It’s pretty scary but I really do live in a meat-frenzied country! There’s one other person who is sort of a vegan, but I don’t really like to quiz people too deeply about their habits because I’ve met way too many people who are “vegan” but only on occasion, which I don’t mind but then it makes it confusing for everyone else. Nothing like the hardcore vegans who meet and have awesome vegan picnics and stuff! 😥

      You are SO freaking lucky, that sounds so amazing!! Hahaha I can imagine it’s super awkward being the model for snaps instead of behind the camera and in control of someone else like a puppet master 😉 You must all make such amazing dishes or at least be super inspired by each other’s tastes.

      The peach puree is actually from the baby food aisle, since there’s nothing in there but peaches and water (and I’m too lazy to make it fresh), and you can maybe try the snack/party food aisle for pretzels, though I don’t think corn bites are common elsewhere. If it comes to that you can maybe try crushed chips (like baked beetroot and sweet potato chips) or else popcorn?

      I was wondering where you’d disappeared to the other day, but I am terrible at keeping up to date with everyone – hope you’re well (but with a vegan household it sounds like you are!)! xx

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      • Aha, I’ve not left you much to keep up to date with, I disappeared completely off the grid! Far too much craziness happened to keep up a food blog. I think last time I updated you I was semi-homeless and had just been run over or some nonsense, but now everything’s completely settled. Phew.

        At the moment I barely buy food as I work in a vegan cafe (yeah XD) and eat almost all my meals there or end up taking stuff home. Suits me fine at the moment as I’ve got too much else to do with music and preparing for teacher training and whatnot, but its not exactly helpful in terms of food blogging 😛 I’ll still do the odd snoop around and comment 🙂 When I do cook though, you’re right, its a really lovely creative atmosphere with everyone trying each other’s food and giving each other inspiration. I’m really lucky. 😀

        Ahh, baby food, now that’s clever! Your recipes are so creative 😄 Hope you’re doing good in life in general too!

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        • So glad you’re still somewhere on the map! 😀 So jealous that you’re not only living in a city that has vegan cafés but that you also work in one!!

          I’m also doing teacher training – what are your subjects? I got lucky in that I got a spot for practicals at one of my old schools so it wasn’t as terrifying – hope you’ve also got somewhere that isn’t a nightmare 🙂

          Have a wonderful day! xx

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          • Uff, I had the comment notification feature turned off or it just wasn’t working or something -____-

            I’m going to teach music in secondary schools (well, provided I get asked to interview and then pass the interview, just finished sending off applications now and waiting with baited breathD:). Yeah the perks of the cafe are great, I mean all the free meals you could want and endless throwaway (but perfectly edible!) cake and other goodies to take home. It’s been decent, but I’m definitely feeling like I want to move onto something more mentally challenging, and more closely related to what I’m really interested in, now 🙂 What subject(s) and age group do you teach?

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            • I can’t say I have notification issues, just no prioritization skills – so sorry for the late reply! I hope by now you’ve been interviewed and given the awesome position at the school? Teaching music must be pretty amazing, especially since you can make them your guinea pigs and make them perform your favourite pieces eventually (I’m still working my way up to convincing the music teacher at the school to orchestrate a full-blown War Requiem with other schools).

              I’m doing my prac in History and English, with History being my favourite with the seniors, and English with the grade 8s and 9s. I can teach English I guess but even sitting in on a History lesson gives me the good kind of goosebumps.

              I can get the idea of moving on to bigger challenges though – from what I’ve seen of your stuff on your main shonalika.com page is amazing! xx

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  4. Such a really nice cold dessert for the summer coming. Save your recipe for this summer! Lovely, thanks so much!

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  5. O I must try this! More “chickpea” ice cream! I keep seeing it everywhere now!

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    • 😀 It really is so much fun to make, and even though I’m not a fan usually of cooking/baking with sugar (as opposed to natural sugars), the fact that one doesn’t also have to use heavy creams as well and yet it still turns out creamy is just super exciting! (food!nerd moments)

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  6. There is nothing traditional about this ice cream or brittle, and that is why I adore it! Let’s be real, pretzels + dates is better than any peanutty crunchiness in my not so humble opinion 🙂 And that silky-ness is unreal! I love the nutty butter drizzle too, its like frosting for your ice cream ❤ I totally do the same thing with ice cream–go for the melty corners first. If there is ever an ice cream tub with no corners and just a mountain in the center that was probably my doing 😀

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    • Yay, thank you! And I’m so glad I’m not alone with the corners – it’s really the only reason to buy a tub of ice-cream. My dad used to get so furious with me over that, but totally worth it 😉 xx

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