The owner of the Asian market I frequent always convinces me to buy something fabulous that's not on my mental list. Recently, it was two ripe mangoes, which I brought home, peeled, cubed, and froze. A few days later, I brought out our ice cream maker for the first batch of what I hope will be a long, charming summer of homemade vegan ice cream.
This particular ice cream is sweet and creamy, like mangoes themselves. (Some people don't think a fruit can be "creamy," but mangoes are; so are avocados and bananas, in my book.) This batch was more than enough for a couple different Ice Cream Nights, and on the first evening we enjoyed the ice cream on top of some cute and yummy chocolate cake cups (see last photo, below) that Ben whipped up.
Mango ice cream
2 ripe mangoes, peeled, cubed, and frozen overnight (or longer)
12 oz. silken tofu
scant 1 c. sugar
1/4 c. soy creamer or soy milk
1/2 c. canola oil
Puree 3/4 of the frozen mangoes in food processor. Add tofu, sugar, soy creamer and oil and blend very, very well. If it seems really thick, drip a bit more soy milk into the bowl and blend again. I didn't need any extra liquid, though.
Freeze according to your ice cream maker's directions, adding the remaining frozen fruit before turning on the machine. If you don't want to use an ice cream maker, you can also just freeze the mixture in a mixing bowl (not a glass one, please). However, you'll have to get in there and stir it every half hour or 45 minutes, which is fine if you don't have kids or a job.
This ice cream flavor was so elegant and nice that I'm going to make it again in a few weeks, probably with a nice, nutty almond milk instead of soy milk. Substituting coconut milk for the soy milk and oil would be wonderful, too.
Here's the juicy, delicious, fresh mango. It's hard to resist eating it all:
The food processor-azzi snapped this one:
The ice cream starts to form as soon as you put it in the frozen machine:
I love how not "traditional" creamy foods take on a creamy texture when one is dairy-free. Sometimes even oatmeal is so darn...creamy!
ReplyDeleteI just had an idea about the Laura Ingall's cookbook, it would be neat to veganize one of the recipes! (-fellow little house lover).
I've thought about writing a cookbook called Prairie Vegan. :)
ReplyDeleteI came up with a vegan "prairie pot pie," after ma's chicken pot pie. It was during the winter of 2006, which I spent working my way through all seven seasons of LHOTP on DVD.