Good morning! It’s Monday and time for my first contribution to Ingvar’s VeganMoFo–
…but before I share today’s dreamy, creamy, vegan ice cream recipe, I have a special reminder:
I’ll be giving away a free, signed copy of G-O-B-S-M-C-G-Juice every Sunday in October. To enter, just send in a photo of your own Ingvar posing with tasty vegan food. Not too tough, eh?
On to the recipe!
Vegan Cardamom Ice Cream with Roasted Plums and Toasted Almonds
Here’s the story. My partner (Ki) buys fruit in bulk through a co-op. Crazy bulk. After signing up for the co-op, his first order was for 75 pounds of peaches. We ate lots, blended lots, made peachy dishes for our weekly potlucks, and froze the rest for smoothies. He recently ordered large quantities of pears and plums. The pears were easy to get through– pears in salad, pears in green smoothies, and just straight-up pears are all so, so delicious. The plums required a little more creativity. A couple weeks ago I veganized a cardamom-plum cake recipe for our potluck and it was oh-so-good. It got me wanting more cardamom-plum, but I did not want more flour and sugar. The following recipe is the solution I came up with, and friends, it’s just wonderful. Fragrant, toasty cardamom pods. Creamy coconut milk and cashews. Warm plums. Crunchy almonds. Rich, decadent, autumn goodness!
This ice cream recipe does require an ice cream maker– however, the dish could certainly work without one. Roasted plums with cashew-coconut-cardamom sauce and toasted almonds? Sounds good to me. Just blend the ice cream mixture and chill in the fridge until ready to serve.
-1 can coconut milk (I recommend Native Forrest brand because the can is BPA free)
-1 cup raw cashews, soaked for an hour and drained
-2 tbs. green cardamom pods
-1/2 vanilla bean, scraped (or sub 1 tsp. extract)
-2 tbs. cardamom powder
-1/3 cup pure maple syrup or other liquid sweetener
-pinch of sea salt
-8 to 10 very ripe plums, halved and pitted
-coconut oil for brushing (optional)
-1/2 cup raw almonds
1. Toast cardamom pods in a saucepan over medium heat- shaking them around so they don’t burn- until fragrant. (2 or 3 minutes). Add coconut milk and give it a little swirl. Continue to heat just until the milk is steaming and bubbling around the edges. Remove from heat and cover. Let the mixture steep for an hour while you do something important.
2. Strain coconut milk to remove pods. Blend the milk, cashews, maple syrup, vanilla, ground cardamom and salt until smooth. (A high-speed blender works best). Pour mixture into ice cream maker and follow manufacturer’s instructions.
…later in the evening when you’re entertaining fancy guests:
3. Preheat oven to 375F. Chop almonds and place on baking sheet. Bake until lightly browned. (Keep your eye on them. This won’t take too long and it’s preferable that they don’t burn). Remove almonds and set aside. Cover baking sheet with parchment paper and arrange halved plums, skin-side down. Brush with coconut oil and bake until soft, about 15 – 20 minutes. Remove from oven and let cool slightly.
4. Serve warm plums with ice cream and almonds. Enjoy quickly before all of the deliciousness melts into a puddle!
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