Chocolate Cherry Chunk Ice Cream

Sunday, November 23rd, 2014

2014-10-27 - Chocolate Cherry Chunk - 0001 [flickr]

This flavor was inspired by Purely Decadent’s Cherry Nirvana flavor which, according to the internets, has been discontinued. (Boo!) Not that it much matters to me; while Kansas City is home to a surprising number of health food stores (Whole Foods, Trader Joe’s, Green Acres, to name a few), their selection of vegan foods is uniformly sucky. Just before Halloween Shane trekked down to Overland Park in search of So Delicious’s holiday-flavored ice cream pops (Pumpkin Spice and Candy Corn), and he came home empty-handed. Also MIA: Amy’s Daiya Cheese Pizzas; Nayonaise; and Tofurky frozen pockets. WTF!

/ rant.

Anyway, this Chocolate Cherry Chunk Ice Cream is in Cherry Nirvana’s ballpark, but I came up just short of nailing it. The cherry flavor isn’t quite the same, possibly because So Delicious uses a higher-quality cherry extract than I. But the chocolate-covered cherry bits are gangbusters! Pro tip: you may want to make extra for snacking.

The frozen ice cream proved difficult to scoop, but that was totally on account of the frozen bits of chocolatey goodness; the ice cream itself is smooth and creamy. For easier scooping, you can set the chocolate cherries aside and sprinkle them atop the ice cream just prior to serving. Either way. Awesome.

(More below the fold…)

Eat to the Beat: Vanilla, I Scream Ice Cream with Bing-Bang-Boom Cherry Sauce & The Runaways

Saturday, October 20th, 2012

 

The song: “Cherry Bomb” by The Runaways (lyrics)

The foodstuff: Vanilla, I Scream ice cream topped with Bing-Bang-Boom Cherry Sauce from The Tipsy Vegan

The connection: Boozy vegan ice cream, smothered in boozy vegan cherry sauce – ’nuff said!

 

Bing-Bang-Boom Cherry Sauce from Tipsy Vegan (0015)

 

Okay, so maybe it’s gotten a bit chilly for ice cream. Sweater season is upon us, and Thanksgiving is but a month away. But I’m a wild girl! I do what I want. Like eating ice cream. For breakfast! On Christmas morning! Not really, I usually have oatmeal. It’s good for the insides. But I could if I wanted to!

Besides, when I spotted the recipe for Bing-Bang-Boom Cherry Sauce in The Tipsy Vegan, I knew straight away that it’d be the perfect complement to “Cherry Bomb” by The Runaways. It’s right there in the name, yo! Bing-Bang-Boom and Bomb! Served with the Vanilla, I Scream ice cream because why not?

This cherry sauce is da bomb; it’d better be, seeing as it took me the better part of the afternoon to make it! Most of that time was spent cooking down the sauce on the stove top – an easy enough task – but the pitting of the cherries? Ugh, so tedious! If ever I make this sauce again, it will only be because I found pitted bing cherries in the freezer section. My nails are stained red (though it looks like they’re filthy with dirt – yuck!) and the little creases of skin where my fingertips meet the nails are sore, brutalized as they were by stubborn cherry pits.

But hey, my mouth is happy – and that’s really what it’s all about, right?

The cherry sauce is really rather simple – just a pound of cherries, some sugar, a bit of lemon juice and peel, and some corn starch to thicken things up. Oh, and a third a cup of brandy for the booze! Delicious as a dessert topping (think: ice cream, angel food cake, sweet bread), it’d make one hell of a pie filling, too.

And you’ll have enough leftovers for a pie, be it a hand pie or a full on cherry pie pie. This recipe makes a ridiculous amount of sauce! (Unless I vastly overestimated the number of cherries in a pound; always a possibility.) I added a few cups to a quart of frozen bananas to make cherry banana ice cream (recipe below!), and still had so much extra sauce that I ended up freezing some for later use. Um, not that I’m complaining, mind you.

 

Vanilla, I Scream ice cream from Tipsy Vegan (0005)

 

Less impressive is the Vanilla, I Scream ice cream. Schlimm uses a combination of silken tofu and coconut cream as the base, with vanilla beans and vanilla-infused vodka providing the seasoning. Unfortunately, I could still taste the blah blandness of the tofu underneath it all. I’ve tried silken tofu ice cream before, with great results – so I’m not opposed to the idea. This recipe in particular just wasn’t the best I’ve tried. Probably a few tablespoons of cocoa powder could fix that right up.

On the plus side, it came out rich and creamy, despite whatever doubts I had. I’m used to making ice cream batter on the stove, with the help of a thickening agent such as arrowroot powder. This one uses the blender, and no thickening agent. Even though the batter looked a bit on the thin side, it thickened up nicely in the ice cream machine. Weirdly, it contracted during freezing – usually the batter expands; fill the ice cream machine up past a certain point, and you risk an ice cream eruption! – resulting in less ice cream than we expected.

Pro tip: if you have a quart-sized machine, you can easily increase the recipe by a quarter without running into any trouble, space-wise. (The original recipe calls for 8 ounces of silken tofu, which is silly since most bricks weigh in at ~ 12 ounces. What am I gonna do with an odd four ounces of silken tofu, hmmm?)

Or, if you’re still worried, process it in two batches!

 

Cherry Banana Chocolate Chunk Ice Cream (0036)

 

(More below the fold…)