dairy-free date honey caramel vanilla ice cream

y'all may have seen that I guest posted on my awesome friend Becky's blog smiedendipity last week! she is a diy/home improvement/craft/decor queen! seriously, every weekend I see (because we are neighbors tehehe) or hear about her and her husband, jeremy, doing some awesome new project and it's totally inspiring!!! i really want to do her kitchen cabinet revamp to our cabinets and build this beautiful bed frame! i've offered to pay them in dairy-free ice cream to come build these things for me... haven't gotten a final answer yet! update: they said yes woohooooo!!!!!!! :)

any who, becky also doesn't eat dairy (just like me woohoo) so we are dairy-free besties!! below is the post I shared on her blog! I wanted to make sure y'all got it too just incase you missed in on Smiedendipity last week. next up on the recipe block is... zoodles or pancakes?! which do you want first?! comment below and let me know. ok... ice cream time friends!

Sooo I'm pretty sure that as a child I used up all my lactose "fighting" enzyme (lactase) by eating the family size box of mac n' cheese as a snack...

dairy-free date honey caramel vanilla ice cream (69 of 85).jpg
dairy-free date honey caramel vanilla ice cream (62 of 85).jpg
dairy-free date honey caramel vanilla ice cream (82 of 85).jpg
dairy-free date honey caramel vanilla ice cream (81 of 85).jpg

Seriously though guys... I used to inhale all things cheesy and then I got older and my tummy was like...

CHEESE YOU CAN'T SIT WITH US!

hence the beginning of my dairy-free life. now don't get me wrong... i do enjoy the occasional butter in baked goods, slice of cheese and greek yogurt but in general, i don't eat dairy. some dairy products affect me more than others depending on the lactose content, so if i do cheat, it's usually with one of those items at the bottom of the list.

dairy-free date honey caramel vanilla ice cream (19 of 85).jpg
dairy-free date honey caramel vanilla ice cream (14 of 85).jpg

When I first discovered that dairy and I weren't besties, I thought it would be so hard to maintain a dairy-free lifestyle... But it's TOTALLY NOT. There are so many dairy alternatives these days which, in my opinion, are better than the real thing. Coconut milk, for example, is OMG SO MUCH BETTER THAN REAL MILK. Sorry cows... I'm on team coconut.

Speaking of coconut.. This ice cream's base is made from full fat and fully delicious coconut milk! I really thought ice cream would be one of those things that I could never fully enjoy again but since I've been making my own dairy-free ice cream with coconut milk, I realized how wrong I was! Coconut milk is so ridiculously creamy, silky, and smooth that you won't even be able to tell this ice cream is not made with heavy cream. A scoop of this amazing ice cream is just plain luscious with a bit of heaven (date honey caramel) mixed in. You know you want to try it...

dairy-free date honey caramel vanilla ice cream (26 of 85).jpg
dairy-free date honey caramel vanilla ice cream (35 of 85).jpg
dairy-free date honey caramel vanilla ice cream (45 of 85).jpg
dairy-free date honey caramel vanilla ice cream (53 of 85).jpg

dairy-free date honey caramel vanilla ice cream

yield: about 4 cups

calories: about 395 calories per ½ cup... whoops

total time: about 9 hours... (prep time: a little over one hour | soak/chill time: 6-8 hours)


special equipment:

ice cream maker (make sure to chill your churning bowl according to the manufacturer's instructions; usually 12-24 hours before use)

freezer safe container

[other not super special equipment: food processor and high-speed blender]

 

ingredients:

1 ¾ cup raw cashews, soaked for 6 hours (or overnight) in warm water then drained

1 (15 oz) can full fat coconut milk

½ cup raw agave nectar

2 teaspoons vanilla extract

3 teaspoons sea salt, divided

3 tablespoons coconut oil, melted

20 pitted medjool dates, soaked for 10 minutes in hot water then drained

2 tablespoons honey

1 tablespoon bourbon (optional - included in calorie count; if not using, add one more tablespoon of water)

2 tablespoons warm water

  

directions:

1. prep all things that need chilling and soaking: i recommend soaking your cashews and placing your ice cream churning bowl in the freezer the night before you want to make the ice cream! note: this step is not counted in the total time...

2. add cashews (soaked and drained), full fat coconut milk, agave nectar, vanilla extract, one teaspoon sea salt, and melted coconut oil to a blender then blend on high until completely smooth, creamy, and liquidity.

3. using a rubber spatula, scrape the contents of the blender into a bowl (cover with lid or plastic wrap) and chill mixture in the fridge for at least 4-6 hours (best option is overnight if you have the time). you want this mixture to be very firm before churning otherwise it will not churn properly (and not be super ice cream like).

4. during the 4-6 hours while you are waiting for your ice cream base to chill, make the date honey caramel! soak dates for at least ten minutes in hot water then drain. place soaked and drained dates in the bowl of a food processor and pulse until only small bits remain. next, add in honey, bourbon, water, and remaining two teaspoons of sea salt to the food processor bowl then pulse until mixture becomes fully incorporated and looks gooey – like caramel!!!

5. once the mixture is thoroughly chilled, scoop it into the ice cream churning bowl and churn for at least 45 minutes (or according to manufacturer's recommended time; mine is the Kitchen Aid mixer ice cream maker attachment). if you find that after 45 minutes the ice cream is not looking like thick and creamy ice cream, place the ice cream churning bowl (with the ice cream) back into the freezer for about 1-2 hours then churn again until the ice cream looks like... ice cream!!!! :)

6. pour churned ice cream into a freezer safe container (i use these and they are awesomesauce.). using a butter knife, scoop some caramel onto the knife then dip it into the ice cream and swirl it around to create a marbled pattern of ice cream and caramel. make sure to evenly distribute the caramel throughout the ice cream! lastly, top with a few more pinches of sea salt!

7. place ice cream with swirled caramel in its container in the freezer for 2-4 hours or until ready to eat. i recommend letting it sit out for about ten minutes before scooping. it will be much easier on your forearms/biceps :)

8. serve ice cream plain or with delicious toppings like dark chocolate syrup or honey!! enjoy!!  

[recipe adapted from minimalist baker]

dairy-free date honey caramel vanilla ice cream (5 of 85).jpg
dairy-free date honey caramel vanilla ice cream (9 of 85).jpg
dairy-free date honey caramel vanilla ice cream (12 of 85).jpg
dairy-free date honey caramel vanilla ice cream (16 of 85).jpg
dairy-free date honey caramel vanilla ice cream (17 of 85).jpg
dairy-free date honey caramel vanilla ice cream (22 of 85).jpg
dairy-free date honey caramel vanilla ice cream (23 of 85).jpg
dairy-free date honey caramel vanilla ice cream (27 of 85).jpg
dairy-free date honey caramel vanilla ice cream (15 of 85).jpg
dairy-free date honey caramel vanilla ice cream (38 of 85).jpg
dairy-free date honey caramel vanilla ice cream (40 of 85).jpg
dairy-free date honey caramel vanilla ice cream (30 of 85).jpg
dairy-free date honey caramel vanilla ice cream (36 of 85).jpg
dairy-free date honey caramel vanilla ice cream (42 of 85).jpg
dairy-free date honey caramel vanilla ice cream (47 of 85).jpg
dairy-free date honey caramel vanilla ice cream (49 of 85).jpg
dairy-free date honey caramel vanilla ice cream (51 of 85).jpg
dairy-free date honey caramel vanilla ice cream (55 of 85).jpg
dairy-free date honey caramel vanilla ice cream (65 of 85).jpg
dairy-free date honey caramel vanilla ice cream (56 of 85).jpg
dairy-free date honey caramel vanilla ice cream (67 of 85).jpg
dairy-free date honey caramel vanilla ice cream (70 of 85).jpg
dairy-free date honey caramel vanilla ice cream (74 of 85).jpg
dairy-free date honey caramel vanilla ice cream (76 of 85).jpg
dairy-free date honey caramel vanilla ice cream (79 of 85).jpg
dairy-free date honey caramel vanilla ice cream (83 of 85).jpg
dairy-free date honey caramel vanilla ice cream (84 of 85).jpg

Do your self a favor and make this ice cream ASAP even if you can eat dairy. You won't regret it!

also, don't forget to let me know if i should post about zoodles or pancakes next... comment below!! :)

double potato hash with poached eggs and hollandaise sauce

brunch is definitely my favorite meal, followed closely by dinner. lunch is so boring and breakfast is just too well... fast. brunch is slow and easy-going and always delicious. it's especially delicious when it involves hash and HOLLANDAISE (OMG). that word alone makes me drool. side note: i seriously have to look up how to spell the word "especially" every time I use it... I don't know why it's so hard for me to spell? it's basically just an 'e' followed by the word 'special' then an '-ly' because it's an adverb?

untitled (18 of 24).jpg

confirmed: it's an adverb. any who, sorry for the tangent, I just hate that word. hopefully someone out there feels my pain. BACK TO HOLLANDAISE. honestly, you could put that stuff on maraschino cherries and I'd eat them. fun fact: i cannot stand the taste of maraschino cherries - they are so gross and sugary and fake and it totally freaks me out. okay, i probably wouldn't really eat maraschino cherries covered in hollandaise sauce because that sounds disgusting but you get my point right? i freaking love hollandaise sauce.

i've been eating this exact hollandaise sauce FOR my entire life. my super awesome step-dad, captain dave, is an amazing cook and makes the best eggs Benedict complete with the best hollandaise, which i have learned is adapted from Mark bittman's "how to cook everything". convenient, since I own that cookbook. thanks mom!

untitled (1 of 24).jpg
untitled (6 of 24).jpg
untitled (15 of 24).jpg

okay sorry... apparently I'm trying to see how many tangents I can get into ONE BLOG POST. count is at three, back to hash... this hash is "especially " hash-y because we have TWO KINDS OF POTATOES: red skin potatoes and sweet potatoes. double the yum (hence the title of this post). then baby spinach adds a refreshing green element that we coat with creamy amazing hollandaise plus a poached egg.

poached eggs are so FUN. i think it's fascinating how they just float and cook in boiling water. nerd alert. but yeah, it's totally cool and magical. the kitchn taught me how to poach an egg and I've never done it wrong since. so if you've never poached an egg, you need to get on that ASAP because they are quickly becoming my favorite type of egg; therefore, you'll likely see them on here a lot and you'll need to know how to cook them properly... see here and don't forget the vinegar. you're welcome.

untitled (19 of 24).jpg
untitled (24 of 24).jpg

double potato hash with poached eggs and hollandaise

yield: 4 servings

calories: it's brunch... don't worry about it

total time: a little less than one hour


ingredients:

hash

2.5 cups washed and diced red skin potatoes (about ~1¼ pounds; peeling is optional)

2.5 cups washed and diced sweet potatoes (about ~1¼ pounds; peeling is optional)

2 tablespoons extra virgin olive oil

1 tablespoon cumin

1 teaspoon sea salt

½ teaspoon fresh ground black pepper

1 tablespoon garlic powder

4 eggs

1 tablespoon rice vinegar

2 cups baby spinach

 

hollandaise sauce

½ cup unsalted butter

3 egg yolks

½ teaspoon sea salt

¼ teaspoon cayenne pepper

2-4 tablespoons freshly squeezed lemon juice (to taste)

 

directions:

hash

1. preheat oven to 450 degrees Fahrenheit

2. in a large bowl, combine diced potatoes (both kinds), olive oil, cumin, sea salt, pepper, and garlic powder. toss to coat the potatoes with oil and spices. 

3. line a baking sheet with parchment paper then spread the potatoes out on the sheet so that they are in one even layer.

4. roast the potatoes until they are brown, crispy and cooked through... about 30-35 minutes.

5. while the potatoes are roasting, make your hollandaise sauce (instructions below).

6. after the hollandaise sauce is made, start the egg poaching process! you should follow these instructions if you haven't poached an egg before. i would start boiling your water when the potatoes have about 5 minutes left.

7. once the potatoes are cooked to your liking, remove them from the oven and place in a large bowl with the 2 cups of baby spinach. mix the spinach and potatoes together and let sit for several minutes so the spinach can wilt slightly (you should now start poaching your eggs in the water that is hopefully boiling from step 6).

8. to serve, divide potato spinach mixture evenly between four shallow bowls or plates then top with one poached egg and a generous drizzle of hollandaise sauce!

9. devour!

 

hollandaise sauce

1. in a small sauce pan over low heat, melt butter. do not let it brown. remove from heat once melted.

2. combine egg yolks, sea salt, cayenne pepper, and lemon juice (start with 2 tablespoons) in a blender and blend at a slow speed. slowly drizzle the melted butter into the blender until it's totally incorporated into the sauce and the sauce has thickened.

3. taste and add more lemon juice, sea salt, and/or cayenne pepper if needed.

4. transfer hollandaise sauce to a container and keep warm until hash is ready.

untitled (3 of 24).jpg
untitled (4 of 24).jpg
untitled (8 of 24).jpg
untitled (12 of 24).jpg
untitled (13 of 24).jpg
untitled (21 of 24).jpg
untitled (23 of 24).jpg

happy monday friends!

you should totally buy these ingredients during the week and make this over the weekend, you won't regret it! :)

- a

bacon and corn risotto

one of the words in title of this post used to intimidate me. i'll give you a hint... it's not bacon or corn.

born and corn risotto (13 of 19).jpg

seriously though, risotto sounds so fancy and complicated (or at least it used to). maybe it's because i always order it at fancy restaurants and something cooked at fancy restaurants must be unattainable at home, right? wrong. risotto is so easy. i’ve made it a million times and tried many different recipes, all which turned out great, but this recipe is the easiest and involves the least amount of stirring.

born and corn risotto (5 of 19).jpg

if you’ve ever made risotto the normal way, then you know what I’m talking about when I say that it requires a lot of attention (read: ladling and stirring)... attention which I simply don't have during dinner time when there are about 15 million other little things I'm running around trying to do (maybe because I'm a crazy person but still). this recipe, unlike the normal way, requires a whole lot less attention. it has very little stirring... you pretty much just place a dutch oven in the oven and let the magic happen.

born and corn risotto (2 of 19).jpg
born and corn risotto (11 of 19).jpg

Bacon and corn risotto

yield: about 8 cups

calories: 310 calories per cup

total time: a little less than 1.5 hours


Ingredients:

16 oz bacon, cut into squares (i cut each strip in half long ways using kitchen scissors then cut them horizontally into little squares

1 tablespoon olive oil

1 small yellow onion, diced

 6 garlic cloves, minced

4 cups vegetable broth, divided

1 cup water

1 ½ cups white Arborio rice

½ cup dry white wine

3 tablespoons butter

sea salt (to taste)

Freshly ground black pepper (to taste)

1-2 teaspoons red pepper flakes (depending on your level of spice)

2 cups cooked corn (fresh, frozen, canned, whichever you prefer – I used frozen [cooked according to the package instructions] because I already had it)

 

Directions:

1. Place an oven rack at the second to last position. Preheat oven to 375 degrees Fahrenheit.

2. In a Dutch oven over medium heat, add bacon and cook until your preferred doneness (stirring occasionally). I prefer my bacon crispy so it took about 10-15 minutes. Remove cooked bacon chunks with a slotted spoon and place on a plate covered with paper towel to absorb grease. Leave all remaining bacon grease in the pot – this is pure gold.

3. Add one tablespoon of olive oil to the bacon grease in the Dutch oven then add onions and garlic. Cook, stirring often, about 6 minutes or until onions are translucent (and the smell of garlic invades your entire kitchen, yes please).

4. Add 3 cups of vegetable broth and 1 cup of water to the Dutch oven. Increase heat to medium-high then cover and bring to a boil.

5. Once boiling, remove the Dutch oven from heat and stir in the Arborio rice. Cover the pot again and bake on the second to last rack for about 40-45 minutes or until the rice is cooked through and all the liquid has been absorbed.

6. While the rice is in the oven, cook your corn. if using canned or frozen corn, cook it according to package instructions. If using fresh corn, I would recommend grilling or roasting the cobs whole and then slicing the kernels off once cooked. make sure to keep the corn warm while waiting for everything else to finishing cooking.

7. once the rice is cooked through and all the liquid has been absorbed, remove the dutch oven from the oven and stir in remaining cup of vegetable broth, butter, and white wine. keep stirring (about 1-2 minutes) until all ingredients are fully incorporated into the rice and it becomes creamy! 

8. mix in cooked corn, bacon, s+p (to taste), and red pepper flakes (to taste). portion the bacon and corn risotto into bowls (top with extra red pepper flakes if you like it hot) then serve and devour.

[risotto method adapted from Cookie and Kate – Butternut Squash Risotto]

born and corn risotto (1 of 19).jpg
born and corn risotto (3 of 19).jpg
born and corn risotto (4 of 19).jpg
born and corn risotto (6 of 19).jpg
born and corn risotto (14 of 19).jpg
born and corn risotto (10 of 19).jpg
born and corn risotto (17 of 19).jpg
born and corn risotto (19 of 19).jpg

yay for easy risotto!

sorry for being MIA again... I'm really trying my best to getting back to blogging a couple times of month!!

happy eating :)

- a