Sweet Cherry Nice Cream

My little family and I returned from a trip to Michigan a few weeks ago and the boys developed colds just a few days later.  I know from growing up in The Mitten that the weather patterns can be unpredictable, but I truly didn’t expect snow in the middle of May.  🙂

Nolan, like many little ones, I assume, is not one for much eating when he isn’t feeling well, especially if he’s complaining of a sore throat.  I didn’t have to think too long about a special treat that I knew would cheer him up and provide him essential nutrients:  nice cream!

My nice cream formula is easy to make if you have some frozen bananas on hand, which I typically always do.  In a recent Bountiful Basket, we ordered thirty-eight pounds of bananas, most of which we peeled, chunked, and froze.  I’m ready to whip up nice cream at a moment’s notice!

I decided to make this batch using cherries, for a few reasons.  First of all, cherries are in season now.  I wish I could have brought some back from Michigan—the United States capital of cherries, if you didn’t already know—but my family spoiled my boys with nearly more gifts than I could transport back to Arizona, so I bought some here instead.  🙂  Secondly, cherries are loaded with antioxidants and known to aid with sleep, which the boys tend to get less of when they aren’t feeling well.  This nice cream was bound to be a win-win before the fruit hit the blender.  Lastly, I missed cherries!  Haven’t done much with them since my first-ever pie from scratch.  We were overdue for more cherry deliciousness.

I topped Nolan’s nice cream with vegan whipped cream—made from coconut milk—but you could opt out to save on the sugar.  The splurge—which also included a melted dark chocolate bar drizzle and mini-chocolate chips—was totally worth it to see my sick babe smile.

FORMULA BASE:  NICE CREAM

Serves 3-4

  • 2 frozen bananas (or fresh bananas and ice)
  • ¾-1 cup specialty ingredients –> I’m using 1 cup of pitted sweet cherries.
  • ¼-½ tsp extract of choice (optional, and amount depends on flavor intensity) –> I’m using ¼ tsp almond.
  • Pitted medjool dates as needed for sweetness –> I’m not using any.
  • Juice or plant milk until desired consistency (start with just a splash) –> I’m using a touch of almond.
  • ¼ cup extras for mixing in by hand (optional) – think nuts, dried fruit, chocolate chips, etc. –> I’m topping my nice cream with mini-semi-sweet chocolate chips (vegan).

If you plan to make whipped cream to accompany your nice cream, place a mixing bowl in the fridge to chill while you prepare the other components.  Start by pitting your cherries.  This device saves some time, but your hands will do just fine.

cherry pitter

Combine all ingredients (except the extras) in a blender or food processor and puree until smooth. Scoop the mixture into a bowl and fold in any extras you are using by hand. Cover and place in the freezer while you prepare your toppings (if any).

Whipped coconut cream:

  • 1 can coconut cream or full fat coconut milk
  • Powdered sweetener to taste (start with ¼ cup) –> I’m using a heaping ¼ cup of powdered turbinado. You can easily make powdered sugar out of higher quality vegan sugars by using the dry blade on your Vitamix or other high powered blender.  (Remember, white, refined sugar lacks nutrients and flavor and tumbles with bone char to achieve its color.  Definitely not vegan.)
  • ¼-½ tsp extract (depending on flavor intensity) (optional) –> I’m using ½ tsp vanilla.
  • 1 pinch-¼ tsp spices (optional) –> I’m not using any.

Chill your can of coconut cream/milk in the fridge overnight. After your nice cream is tucked away in the freezer, prepare your powdered sugar and remove your chilled mixing bowl from the fridge.

Empty the can into the bowl and whip with a hand or stand mixer until smooth and creamy, about a minute. Add sweetener (and extract and spices, if using) and continue whipping until smooth and fluffy, about 3-5 minutes. This whipped cream will not quite achieve the height and stiffness of dairy whipped cream, but it will become a bit fluffy nonetheless. Store any extras in the fridge.

Assemble your nice cream sundae and absolutely, enjoy!

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Plant-Based Entertaining for Everyone

I have many times had friends or family over for dinner and prepared an entirely vegan meal with great success. This was only my second time, however, throwing a large party with an extensive plant-based menu that needed to please guests all of all ages and diets. In attendance, I had several vegetarians, one gluten-free eater, and a whole bunch of standard omnivores.

I tried first, to think of foods that it seems everyone likes to eat: fruit, chips, and sweets. Then I thought about how I could make all of those items vegan (and some gluten-free, too), but tasty enough that my guests would never know it…or at least never miss the animal product varieties.

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Here’s what I served:

Chocolate peanut butter truffles: A play on my power ball formula, I used extra cocoa powder and rolled them in unsweetened shredded coconut. Guests said that they were delicious and rich: exactly what I was going for with a truffle!

Mini-fruit kabobs with cinnamon coconut whipped cream: As you know, I’ve been recently delighted to make and try coconut whipped cream in conjunction with my nice cream formula. I added ground cinnamon to this batch – yum!

Mini-chocolate chip cookies: A variation of my chip cookie formula, these were tasty, but a bit crumbly. I was surprised since I’ve made them many times before. Maybe my preggo brain forgot an ingredient?! Very possible. 🙂

Tahini dip: My creamy dressing formula kept extra thick for dipping. It was a crowd favorite.

Roasted fennel hummus: My hummus formula with fennel as the star vegetable was a gamble…and I won (or, I should say, my guests won)!

Lemon raspberry cashew mousse: Remember that failed attempt at vegan cheesecake turned mousse? I served these delightful little cups at my party and several people asked me for the recipe. I’d say they worked out ok after all.

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In addition to fresh fruit, I also served raw veggies, organic blue corn tortilla chips, and two different types of pretzels for dipping. I adorned the tables with small bowls of trail mix for extra munching and had beer and white sangria flowing. Guests seemed happy and full.

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As I mentioned when I threw Nolan’s second birthday party, I’m done serving food that I no longer regularly eat. I hate the idea of potential meat and dairy-based leftovers that threaten to throw me off the wagon (I don’t waste food, ya’ll). Stick to your guns in designing the menu for a party. Remember, guests don’t have to eat your food, but they would definitely be missing out if they didn’t!

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In case you were wondering, the party was a diaper party for Baby #2. Since it isn’t customary to throw a second shower, I wanted to have a more laidback celebration for our family’s final installment. Offering food, booze, and a good time in exchange for diapers was a win-win for all involved…and baby is stocked up for the first year or more of his/her life. Just an idea if you’re looking for a fun and easy way to celebrate a second baby or beyond. 🙂

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If You Like Piña Coladas…

This post and the next will feature creative uses for leftovers. Truthfully, we don’t often have leftovers of anything in our house—plant eaters consume a lot—but there are occasionally quantities remaining of something we used for a specific, measured application. Today, I’m using leftover coconut whipped cream from my pistachio nice cream sundaes.

If you know me—or at least if you read about my curry formula—you know that I don’t like coconut. Not the flavor, not the texture, not the scent. Well, pregnancy does weird things to a girl and right now, I can say that I have a small affinity for this tropical fruit. I’m not running out to the store to gobble up all things coconut, but I have enjoyed a few coconut macaroons and couldn’t believe that I voluntarily topped my pistachio nice cream with coconut whipped cream the other day and enjoyed it! (I made it for my husband and son and just thought I would give it a try. Unexpected yumminess!)

Because I don’t typically like coconut, I would never order a piña colada. Pineapple, coconut, and rum are the primary flavors in this classic cocktail; two out of three are okay by me, but I find that when you don’t like something, it’s all you can taste. Given my newfound—albeit, possibly temporary—appreciation for coconut, I all of a sudden knew what I wanted to make with my leftover coconut whipped cream: piña colada dessert smoothies (virgin, of course)!

Despite being high in saturated fat (consume sparingly), coconut cream has many health benefits that might help you to justify the occasional splurge. This decadent plant-based treat is high in fiber, vitamins B, C, and E, and many essential minerals. You can add it to your favorite recipe right from the can or beat it and store in the fridge for several weeks. Days after whipping up a batch, I was amazed to see my coconut cream even fluffier than it was on the first day!

Fluffiness, of course, isn’t really important when it will be blended up in a smoothie, but I still found it pleasantly surprising. Another pleasant flavor component in the traditional piña colada is a garnish of ground nutmeg, which I am also using to top today’s smoothie. Nutmeg is high in fiber, copper, and manganese and has a truly unique flavor. I once heard Rachael Ray describe this wonder seed as that ingredient that makes your taste buds go “Hmmmmm.” It is even tastier freshly ground.

DSC_2317While I’m definitely missing the rum (and the wine and the beer and…), I’m happy to cool off with a piña colada that my whole family can enjoy!

FORMULA BASE: DESSERT SMOOTHIE

Serves 2-3

  • 2 frozen bananas (or fresh bananas and ice)
  • ½-1 cup specialty ingredients –> I’m using ½ cup diced pineapple and ½ cup coconut whipped* cream.
  • 1 tbsp chia seeds
  • 1 tbsp ground flax seeds
  • 1 tbsp hulled hemp seeds
  • ¼-½ tsp extract of choice (optional, and amount depends on flavor intensity) –> I’m using ¼ tsp almond.
  • Pitted medjool dates as needed for sweetness –> I’m not using any as my whipped cream is already sweetened. I probably would if it weren’t.
  • Juice or plant milk until desired consistency (start with 2 oz) –> I’m using almond.
  • SPECIAL ADDITIONAL: Nutmeg for topping

*You could just use coconut cream that has not yet been prepared as whipped cream. Remember, I’m trying to use leftovers.  🙂

Blend all ingredients until smooth. Top with more whipped cream and a sprinkle of ground nutmeg.

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