Sweet Memories- Dairy Free Ice Cream

ice cream quote

Growing up, my grandparents, aunts, and my family all went camping together over the 4th of July in Lone Pine, at the base of Mt. Whitney.  The campground itself is about six miles outside of Lone Pine proper; it is a dry campground, meaning pit toilets and spigots for water, and unless you bring a solar shower, y’ain’t showering.  We would celebrate my birthday on the 5th; side note: my grandma without fail would bake a cake and bring it up when she and my grandpa came(usually a day or two later after my family), just so I could have a proper birthday cake on my birthday.  We would hike and fish and play in the stream and go exploring and offroading in our Jeep.  There wasn’t cell service or electricity; it was pure uninterrupted bliss.  Midway through the trip, like clockwork, either my grandpa or my dad would decide we were going to go on an adventure.  My sister and I would ask, “Where are we going?”  to which he would reply, “Crazy.”  We would drive into town to the Frosty Chalet for soft served, hand-dipped in chocolate ice cream cones.   It was always such a treat to sit down to a cold, sweet, delicious ice cream cone, as we were all hot, sticky, covered in dirt, and probably some fish guts too.  Coming from our mutual love of ice cream, wherever we travel, we eat ice cream at least once.  It’s a tradition, just like cinnamon rolls and egg burritos are on Christmas Day.

With that being said, one of the biggest things I miss about not being able to eat dairy is, as you might guess, ice cream(cheese is a close second though).  I have tried the soy and almond variations of ice cream and liked most of them, but it is so expensive to buy.  I thought regular ice cream was expensive, and then I started buying dairy free and paying double the price for half the volume.  It is ridiculous.  Add that on to the fact that many ice cream places don’t have a dairy free option(I wouldn’t expect them to, but it would be awesome if they did), and it is kind of a bummer to go out as a family for ice cream to uphold the tradition, and not be able to eat any of the thing I love so much.

So being the resourceful young lady that I try to be, I decided that making my own dairy free ice cream must be cheaper than buying it, and it must taste better too because everything that is homemade tastes better!  I searched online for recipes, and found that a lot of them called for ingredients that I wasn’t so sure about like xanthan gum(where do you even buy that?) and others, but I finally came across one that looked relatively simple.  Cocoa powder, bananas, almond milk, and sugar.  It was simple enough and pretty healthy looking too, so I tried it.  The result was a great base to start with! I, personally, think it needs to be a little less banana flavored, but it still was really good.

 

Ingredients:

2 ripe bananas

2 tablespoons cocoa powder

2 tablespoons granulated sugar

1 ½ cups unsweetened almond milk

Directions:

  1. In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.

  2. Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and purée for about 10 seconds.

  3. Place mixture in the ice cream maker and process for 20 minutes or until thick.

  4. Serve right away or store in the freezer for later use or to firm up a bit more if desired.

dairy free iC

NOTES:  I topped mine with chocolate chips and cinnamon, which made it better, but it still needs some help.  My sister and I decided that crushed Oreos, mini chocolate chips, or peanut butter cups could be mixed in as it is in the ice cream maker to give it a better and more ice cream like flavor.  Next time, I am going to try it with Silk Dark Chocolate Almond Milk instead of regular to see if I can intensify the chocolate flavor and get less of a banana flavor.

I hope to find and try a mint chocolate chip recipe soon; it is one of my favorite flavors.  If you have a recipe that I should try, feel free to comment with a link to it, otherwise I will make sure to make an update post once I perfect a couple different flavors.

 

Cauli-Power Fettuccine “Alfredo”

cauliflower

I was filling out an interest survey today for a class, and one of the questions was, “Where is your favorite place and why?”.  Interestingly enough, one of my favorite places in the world is at our family’s dining room table.  Not just because my parents make amazing food, but because its my one hour in every day where I can relax and be with my family.  Sometimes our schedules are so jam-packed that the only topic that gets covered is the “family’s” schedule.  Other times I end up laughing so hard that I cry, because we are just that funny.  And then there are times where we just catch up with one another or have another family over for dinner, and those are both great too. I just love that precious hour (longer on the weekends), stenciled into my schedule every day, that I spend with them just sitting at the table.  I remember the moment in elementary school that I found out that other kids my age didn’t eat dinner with their families every night.  I was mind blown, completely and absolutely astounded.  It seemed so normal and comforting to me; this new revelation about them made them seem almost alien to elementary school me.  I felt bad for them and wanted to invite them over for dinner, so that they could eat dinner like I did and see how wonderful it was.  I still feel bad for those people who don’t eat dinner with their families on a regular basis; they don’t know what they are missing.  I encourage you to start small this week by trying to eat dinner with your family for just one night, if you don’t normally do so.  The memories and positives that come out of it will far outweigh any negatives.  Go ahead, you could even try it with the new recipe I am posting below.  I would suggest that you could cook it together too, but I don’t want to get too crazy.

With my enjoyment of the dinner table and all it brings, it only seems natural for me to like cooking and baking new things for us to eat.  And I do.  Cooking and baking are therapeutic for me.  So, consequently, I like to try new recipes and experiment with old recipes.  This recipe was an adventure for me.  It was vegan, soy free, and sugar-free.  And it required nutritional yeast.  I had no idea what in the world nutritional yeast even was.  As far as I was concerned there was only one kind of yeast-the kind you put in breads to make them rise.  Boy, was I wrong.

Anyway, I actually found this recipe on Buzzfeed (which lead me to Oh She Glows-link at bottom) , but it appealed to me because it was dairy free.  When I started my freshman year, my immune system fell apart.  I was sick almost every month with colds that wouldn’t completely go away for around two weeks.  It wasn’t until last year that my dad and I discovered that running cross-country put so much stress on my body that it couldn’t defend itself against the common cold AND eating dairy made me more susceptible to colds and intensified them.  After that discovery, I limited my running, giving my body time to fully recover from the colds, and I began to transition off of dairy products.  The result was I got sick less often and felt way better because I wasn’t congested all the time!  Now, after reducing my dairy intake to little to none, when I cheat and eat it, I get a nice stomach-ache.  A long story to say, I am trying to find healthy dairy free foods so that I can avoid the stomach-ache.

My first attempt at photographing my own food! Please excuse the lighting, our kitchen suffers from bad lighting.
My first attempt at photographing my food! Please excuse the lighting, our kitchen suffers from bad lighting.

Wow, I have taken so long to just get to the review of the recipe.  Overall, this was really good.  I over sautéed the garlic once, Facetimed my dad to double-check that it was burnt, and started over.  TIP: Only sauté the garlic until just golden brown, on medium low heat.  DON’T TAKE YOUR EYES OFF OF IT!  The nutritional yeast is surprisingly good and has a nice flavor-make sure to get the powder/flake form and not the pill form(seems like common sense but they sell both).  I added an extra garlic clove, and used the larger amount of pepper and garlic  powder- the result was a pretty spicy sauce.  Next time, I am going to tone down the garlic, both clove and powder, and pepper.  I can always add more after the sauce is blended if it needs it.  I threw in some mushrooms on top to garnish with the parsley. NOTE: I wasn’t a big fan of the parsley garnish at all- it looked pretty though! I suggest saute-ing the mushrooms and then putting them on top at the end.  One could also add bacon to this if they were looking for extra flavor, but it certainly doesn’t need it.

 

Cauli-power Fettuccine “Alfredo”

 

Ingredients:

  • 4 heaping cups cauliflower florets (1 small/medium cauliflower)

  • 1/2 tablespoon extra virgin olive oil

  • 1 tablespoon minced garlic (from 2 med/lg cloves)

  • 1/2 cup unsweetened and unflavored almond milk (or nondairy milk of choice)

  • 1/4 cup nutritional yeast

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon onion powder

  • 1/4-1/2 teaspoon garlic powder

  • 3/4 teaspoon fine grain sea salt, or to taste

  • 1/4-1/2 teaspoon pepper, to taste

  • Fettuccine pasta of choice (I used whole wheat)

  • Fresh parsley, for garnish

Directions:

  1. Add cauliflower florets in a large pot and cover with water. Bring to a low boil. Once boiling, cook for another 3-7 minutes until fork tender. Drain.

  2. Meanwhile, add the oil into a skillet and sauté the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.

  3. In a high-speed blender, add the cooked and drained cauliflower, sautéed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. If using a Vitamix use the tamper stick as needed. The key here is to get a really smooth sauce so don’t be afraid to let it run for a minute or so. Set aside.

  4. Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.

  5. Add cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over low-medium until heated enough to your liking. Salt again to taste (the pasta dilutes the flavour).

  6. Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sautéed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn’t overly crazy about them in this dish.

Read more: http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/#ixzz2s8gs81Q3