Ok, I must admit that it was not on my plans to make two ice cream recipes on the row! I am sorry for that, but despite having a delicious salad planned for this week´s post, I could´t resist to share this absolutely delicious recipe! You all know I LOOOVE ice creams! Summer is here along with some fresh books that have that subject like this one or this one or this other one if you speak spanish . So we can say that the healthy ice cream movement is ready to shine!
What about miso in a dessert? It may sound confusing to you, but if we think about it, salt is a flavor enhancer that is very typical in tradicional pastry like a “tarte tatin” were you combine apples with a salty caramel. So here instead of just adding more salt to the “toffee” mixture I added miso which I can tell you does an amazing combination with the rest of the ingredients. And of course you are adding some great nutricional profile to a sweet treat which is a goal we all look for.
The ideal situation in order to make creamy ice creams, would be to have a machine but you can also do them by hand. The reason of freezing the coconut milk in ice cubes is to help the mixture get that texture much faster even by hand. It is VERY important for you to remember every time you make ice cream, that your container is kept inside the freezer so that the mixture don´t melt when it get in contact with it. Don´t get desperate if you see your ice cream getting very hard if you don´t eat them on the right creamy moment they are ready, it is totally normal because we don´t use white sugar or glucose or any other additives to maintain that creaminess. So you have two options: take out the ice cream at least 30 minutes before serving it, or like I will do in this case, scoop balls of ice cream when they are creamy, freeze them in a cold tray and transfer them when hard to a plastic bag. This last method allows you to just use what you are going to eat ( instead of defreezing all and refreezing leftovers), and it will also be ready much faster as the portion will be smaller.
ice cream ( adapted from " N ´ice Cream book")
1 cup cashews (150 gr)
115 gr water
1 coconut milk can (400ml)
50 gr maple syrup
1 vanilla pod
1 tsp vanilla essence
pinch of salt
1 tsp miso toffee
2 tbsp of shredded coconut
9 ud medjool dates ( 195 gr)
5 tbsp of white miso
3 tbsp of lemon juice
6 tbsp of water
cacao nibs to serve::::::::::::::::::::::::::::
- The day before, freeze the coconut milk in ice trays.
- Get the toffee ready by mixing all the ingredients together until you have a creamy texture ( you can do this, one or two days in advance).
- Soak the cashews 4 to 6 hours.
- Put the container of the ice cream in the freezer.
- Drain the cashews and mix them on a high speed blender with the water, maple syrup, vainilla essence and seeds (from the pod) and salt.
- Meanwhile unfold the coconut milk cubes and add them to the mixture along with the miso toffee tsp until it is very creamy.
- Before putting the mixture in the ice cream maker or freezer add the shredded coconut.
- If you use the hand method, you just have to stir every 30 minutes or so until you get the desired consistency, and finally you will add half of the toffee with a spoon through it very carefully.
- Let it freeze 10 more minutes and enjoy with some cocoa nibs sprinkled over it!