Guilt-less Desserts & Treats for your Family


Sticky Date Ice Cream

Wowsers!! 2017 was epic.

It was the year I set major physical challenges for myself. I set some audacious goals, made a training program, committed to my training and made sacrifices to achieve my goals. There were massive highs (52km at Surf Coast Century in Anglesea) and many lows with injuries, sleeplessness and the early 6am alarm. I clocked up over 2200kms for the year and saw some amazing scenery.

What I was proud of was my ability to set a goal and work out what I needed to do to try and achieve it. I made a training program and made sure that each week I was able to tick it off. There were times when things didn’t go according to the plan (especially over winter with three kids, snot, and sub zero temps) but I knew that the bigger goal didn’t hinge on one missed or late training session.

I had a road map (no pun intended! #bitumenisboring) and it took me to my destination.

Now whilst it has been a great experience in planning it made me frustrated and a bit angry at myself. What frustrated me is that I can’t take that same mentality I have with training and apply it to my work, to my blog and to the rest my life. The vulnerability and risks involved in running an Ultra marathon are high, but I find them much easier to conquer than other areas of my life. I think it’s because these risks affect me only; not my ability to feed my family or have a successful business. My decisions on a course don’t hurt anyone else and won’t leave me stressed and alone (unless I get lost like on the weekend!) but life decisions… man they can be hard and they leave me in fear and standing still rather than moving forward.

Going into 2018 I need to get a new note book for my crazy recipes and a new sense of purpose. I need to knuckle down on the ‘why’ I’m Mummy Made.It and ‘who’ it’s for. I love innovation and baking (and cake!) and I have great ideas and aspirations but it can sometimes feel, in the loneliness of the Internet, that I’m failing.

When trying to make a passion become a ‘job’ (ie pay the bills) it’s hard to know where success is. Is it in my bank account, in web traffic, from your recipe comments and tagging? Passion doesn’t pay the bills but trying to make money from it almost feels dirty… but it’s necessary if I want to continue to share my #crazyveggielady recipes with the world.

This year I hope to take the confidence that running has given me and use it to move forward in other areas of my life. I want to grow Mummy Made.It outside of the internet with recipes published in magazines and my own book, working with brands and other bloggers and health professionals to create tasty content to help people navigate through their own health journeys. So in the spirit of my new found ‘confidence’ (or at least the ‘fake it til you make it’ variety!), if you are in need of a #crazyveggielady for your product, content for your mag or you want to publish a book with me please email me. You don’t know unless you ask, right?

I also want to run; faster, stronger and in new places. Run-cation anyone?! Please let me know if you an epic run near you. I’d love to check it out!

This Sticky Date Ice Cream is the best way to start 2018. Not only is it smooth and creamy but it tastes good. Really good. And I’m not just saying thing that as someone with a restricted diet, or that it tastes ‘pretty good for a vegan, dairy and gluten free ice cream’. It just straight up tastes really good.

I have been on an ice cream bender of late and the idea for this Sticky Date Ice Cream came to me whilst I was making Christmas gifts. I had made a giant batch of this Sticky Date Sauce to bottle up as tasty gifts for my co-workers and, as I casually ‘tested’ a bottle myself (the quality controls are pretty tight here at Mummy Made.It!), I thought how amazing it would be as a cold, refreshing ice cream. Of course I’d eaten all the leftover sauce so I had to wait until the Christmas rush was over before I could try it out.

The base for this Sticky Date Ice Cream is my favorite Sticky Date Sauce. It is made from softened dates and lots of coconut cream, so turning it into an ice cream only requires some milk thickened with arrowroot (I prefer this method to using egg yolks as I makes it vegan friendly and there’s no egg white wastage). As with my Vanilla Ice Cream Recipe, this Sticky Date Ice Cream can be made in an Ice Cream machine, in a blender or just frozen and served (this last method won’t be as creamy but it will be just as tasty). There’s no need to serve it with any sauce or sprinkles; it’s definitely sweet enough by itself (if you are finding it too sweet just cut back on the maple syrup and swap the same amount for extra milk).

So aside from eating ice cream three meals a day all summer, do you have any 2018 goals? What were your 2017 highlights?

My 2018 goal….might need to buy some new bowls!

Sticky Date Ice Cream
Serves 3
This Sticky Date Ice Cream is a sweet sweet treat on a hot summers day. It's super allergy frendly and can be made with or without an ice cream machine.
Print
Prep Time
30 min
Cook Time
20 min
Total Time
6 hr
Prep Time
30 min
Cook Time
20 min
Total Time
6 hr
INGREDIENTS
Sticky Date Ice Cream
  1. 1 Cup Dates, chopped
  2. 1/2 Cup boiling water
  3. 1/4 teaspoon Bi-carb Soda
  4. 4-5 Tablespoons Maple Syrup/Rice Malt Syrup (depending on sweetness desired)
  5. 2 Cup Coconut Cream (the thickened part from the top of a chilled can), divided into 2 1/2 Cups
  6. 4 teaspoons Vanilla Extract
  7. 1/4 to 1 teaspoon salt (start with 1/4 and add to desried taste is reached)
  8. 1 1/2 Cups Coconut Milk
  9. 3 Tablespoons Arrowroot
INSTRUCTIONS
Sticky Date Ice Cream
  1. Place the dates into a small bowl and cover with boiling water and add the bicarb. Allow to sit and soften for at least 20 minutes.
  2. Place the date mixture, maple syrup, vanilla extract and ½ cup of coconut cream in a blender and purée.
  3. Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
  4. Reduce the heat to low and add the remaining ½ cup of coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
  5. Remove from the heat and stir in the salt and allow to sit for 5 minutes.
  6. Add 3/4 Cup of coconut milk and slowly warm over a low/medium heat.
  7. Meanwhile, place the extra 3/4 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
  8. One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
  9. Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 5-10 minutes.
  10. Once thickened, allow the mixture to cool slightly.
Option 1 Ice Cream Machine
  1. Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
  2. Serve immediately or freeze in a sealed container briefly until a bit firmer.
Option 2 No Churn - Blend
  1. Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
  2. Break the frozen mixture into pieces and place in a food processor/blender.
  3. Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
  4. Serve immediately or freeze in a sealed container briefly until a bit firmer.
Option 3 Freeze
  1. Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set.
  2. The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served.
  3. This method isn't as creamy as the previous 2 but still delicious.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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