Guilt-less Desserts & Treats for your Family
I made a promise to myself after my last post that I would not lay off the ice cream recipes for a bit. The last recipe for Apple Crumble Ice Cream was pretty awesome and I didn’t want to give you all ice cream fatigue/overload (is that even a thing after the latest heat wave?)…but here we are with a recipe for yet another Ice Cream.
Let me be honest with you; it’s been way too hot to have the oven on this summer. I’ve been using it sparingly, so much in fact that I just cooked my first cake in 3 weeks. 3 weeks without cake in my house is like a year in most others!! So instead of baked goods we have been creating lots of new ice cream flavours, like this vegan Chunky Monkey and the Lemon Curd Ice Cream from this epic Ice Cream Meringue Cake. I’ve also had a manic fortnight and haven’t had time to brush my hair, sleep past 6am or create a new recipe.
So I’m breaking my promise to myself and sharing with you yet another delicious summer recipe; Roasted Apricot Ice Cream. I’m pretty sure you won’t complain too much..especially after tasting it!
We bought a new car last week (note previously mentioned manic fortnight!) and the kids and I spent a morning vising used car lots looking at over priced pre loved 4WD’s. It was hot, they were bored and I was well and truly over it so as a reward we went to the large fruit and veggie shop. There we found all sorts of colourful fruits and veggies you can’t find at Woolies, including Starfruit, lots of plums and odd melons. We also scored a large bag of cheap, ripe apricots and I went right to work looking for fun ways to use them (aka trawling the internet for ideas and getting easily distracted by royal wedding news).
I love stewed apricots but, according to his highness Jamie Oliver, baking (aka roasting) the apricots helps them to retain a more intense flavour and produces a less watery fruit. Of course we were always going to make an ice cream (it was 42C that day outside and I was melting from the inside) and a more robust fruit (both in flavour and texture) would be perfect.
I baked the halved Apricots cut side up for 25 minutes and then allowed them to cool before puréeing and adding them to the modified vegan Vanilla Ice Cream. This ensured that my Roasted Apricot Ice Cream would not be icy (this can happen if your added fruit is too watery) and the flavour would not be diluted cooking them in water. If you don’t have any ripe Apricots other stone fruits could be used; nectarines, plums or peaches. Just make sure that the purred amount is 1 ¼ cups worth (I used 500grams of Apricots to get this amount; it may vary slightly if using a different stone fruit. Baking times may also vary so check and adjust accordingly).
This Roasted Apricot Ice Cream is not overly sweet (like this Sticky Date Ice Cream has been) and has such a tasty, natural fruit flavour. It’s bright orange in colour and is a great way to use up ripe fruit.
P.S. I’m sure some of you are shaking your heads at the idea of a fruit and veg shop being a reward. Don’t worry, my kids aren’t perfect angels; we also had a bribery trip to the toy store and a bag of pawn crackers!!
- 1 1/4 Cups Coconut Cream (use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains)
- 1 1/4 Cups Coconut Milk
- 1/4 Cup Maple Syryp (or Rice Malt Syrup or Honey)
- Dash Salt
- 2 Tablespoons Arrowroot (Cornflour can be used instead)
- 1 1/4 Cups baked Apricot puree (see recipe below)
- 500 grams Apricots, halved
- If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
- In a medium sized saucepan place the thickened coconut cream, 3/4 Cup of coconut milk, maple syrup and salt. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
- Meanwhile, place the extra 1/2 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
- Once the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
- 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.
- Once thickened take the mixture off the heat and add the roasted Apricot puree. Blend with a hand mixer (or a blender or a masher and whisk) until smooth.
- 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).
- Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
- Break the frozen mixture into pieces and place in a food processor/blender.
- Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
- Serve immediately or freeze in a sealed container briefly until a bit firmer.
- Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set.
- The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served.
- This method isn't as creamy as the previous 2 but still delicious.
- Preheat the oven to 180C. Lightly grease/spray a baking pan.
- Place the halved apricots cut side up on the baking tray and bake for 25 minutes, or until softened.
- Place the apricots into a bowl and puree with a hand blender/use a blender/mash, until smooth.