An ice cream recipe that’s made of vegetables and requires no churning? I know what you’re thinking: “This must be a soup recipe, right?” Wrong! Vibrant purple sweet potatoes shine in this health-ified vegan version of ice cream and get a creamy helping hand from luscious, full-fat coconut cream. A high-speed blender does all the churning and mixing necessary, resulting in a luxurious ice cream that’s equal parts delicious, beautiful and easy.
Reduce the time in the freezer. Freeze for 2 to 3 hours and then serve.
Line 9 x 5 inch loaf pan or other freezer-safe container with parchment paper.
To make purple sweet potato mash, prepare steamer basket in saucepan over small amount of water and bring to a boil. Place chunks of sweet potato in steamer basket and cover. Steam for 15 to 20 minutes, until tender.
Transfer steamed potatoes to heatproof bowl and mash with potato masher or handheld mixer until no chunks remain. Allow potato mash to come to room temperature.
While potato mash is cooling, add coconut cream and almond milk to saucepan. Heat over medium-low heat until fully combined with a smooth, creamy texture.
Transfer milk mixture to high-speed blender and add purple sweet potato mash, maple syrup, cinnamon, nutmeg, sea salt and vanilla. Blend until all ingredients are fully incorporated and mixture is creamy and thick.
Pour ice cream into prepared loaf pan and pack down firmly. Smooth the surface using rubber spatula. Cover loosely with plastic wrap.
Freeze for 6 to 8 hours for a firm ice cream. Defrost ice cream for 10 to 15 minutes before scooping.
This recipe is part of the That rainbow plant life collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.