Posts tagged seasonaleating
Coconut & Rose Petal Ice Cream || Vegan
Coconut and Rose Petal Vegan Ice Cream No machine

This summer has been a long winded season of hibernation for me. It's almost always that way for me as the days heat up, I get slower and more lazy. My new apartment sits above a laundry mat and is hot AF. I spend most of the day in front of the fan on my belly; laptop open, Fixer Upper playing on one tab and google docs on another. When I'm not doing that, you can find me in the kitchen, succumbing to the heat and my newly rediscovered obsession with baking. If you can't beat the heat with ice packs and circling yourself with multiple fans, like a windy game of duck duck goose, you may as well join it right?

So this recipe was a breeze in comparison to all the other things I've been whipping up lately. Since moving to Missoula, I've developed a real passion for ice cream. Which is unusual for me and not the best thing as I'm pretty lactose intolerant.. but we live down the street from this place called Big Dipper, and they have the best ice cream I've ever eaten. I can't help it. It's so hot. 

But I need to face the facts: dairy and I don't have the healthiest relationship, no matter how much I adore it. I've been thinking about making my own batch of ice cream at home for a while now, but it's something that I've been a little afraid to try. Since I'm trying to eliminate dairy from my daily life, I thought it would be fun to try my hand at this super simple coconut ice cream. It requires only 4 ingredients, depending on what flavors you want to add. Bonus, you don't need an ice cream maker!! You can use whatever sweetener you'd like to, but I opted to combine dried rose petals and raw sugar in a blender, to add some extra rosy bliss.

This recipe was inspired by this rose petal ice cream I had in Sonoma county years ago that actually brought a tear to my eye. (I was suffering from a rose petal addiction at the time.) I believe it was made by Nimble & Finn's.

Also, this recipe is pretty basic and is all over the internet, but here is a good video with instructions for you to get a visual. Keep in mind that my measurements are slightly different than the ones in the video. 

Coconut and Rose Petal Vegan Ice Cream No machine

 

Ingredients 

1 5.4 oz can coconut cream
1 13.5 oz can light coconut milk
1/2 cup sweetener (I used raw sugar)
1 heaping tsp dried rose petals
1 tsp rose water
1/2 tsp pure vanilla extract
1 tbsp corn starch, to thicken

Method

Start by placing the sugar and dried rose petals in a blender or food processor and mixing till blended. You'll want the rose petals to break down into small pieces and the sugar to get a little pink. Then in a medium mixing bowl, pour coconut cream and light coconut milk and add the rose sugar, vanilla, rose water and corn starch. Using a hand mixer or a whisk, mix ingredients together until slightly frothy. Pour liquid into a freezer proof bowl or tin and lightly stir with a spoon to remove any bubbles. Place in freezer overnight. Once hardened, remove from freezer and let thaw for 10-15 minutes. Serve cold as you would any store bought ice cream. Decorate as you please (my favorite thing to decorate with is sprinkles). 

Serves 2-4

Coconut and Rose Petal Vegan Ice Cream No machine
Coconut and Rose Petal Vegan Ice Cream No machine
Coconut and Rose Petal Vegan Ice Cream No machine
Rhubarb, Plum & Rose Petal Galette
Rhubarb, Plum & Rose Petal Galette

I've been on a bit of a baking spree lately. While searching for a job in Missoula, I have been pouring over recipe books, cooking shows and blogs.. like, a lot. One thing that's been popping up on my feed lately are galettes. Galettes are the perfect year round food. They can be fresh and berry filled in the warmer months, or hot and comforting when it's colder. It's surprisingly easy to make and everyone will think you're so fancy if you bring this for your next bbq.

On another note, please let me know if these recipe instructions make sense. I'm starting to bake more and the directions are a lot more complex. If you have any suggestions or feedback, feel free to comment below!! 

Spencre xx

Ingredients 

Crust

1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)

Filling 

3 cups rhubarb, peeled and cut into 1 inch pieces
4 plums, pitted and cubed
1 cup dried or fresh rose petals
1 cup raw sugar

Creme

8 oz sour cream or crème fraîche
3 tsp rose
1/2 tsp vanilla extract

Method

Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight. 

Filling 

Wash and peel rhubarb. Cut the stalks length wise, then in half before cutting inch long pieces. Place rhubarb in a medium size bowl along with rose petals and plums. Mix in sugar, cover and let sit for 30 minutes to an hour. 

Preheat the oven to 350˚. Remove dough from the fridge and let it rest on the counter for about 10 minutes before rolling out. Roll dough out on a parchment paper to a 12 inch round. Transfer dough and parchment paper to baking sheet and scoop fruit onto the dough. Leave a 2 inch border of dough alongside the edges for folding. Begin crimping and folding dough around the fruit edges to decorate and contain filling. Brush beaten egg on dough and sprinkle 1-2 tablespoons of raw sugar over the galette. Bake for 1 hour or until crust has browned and started bubbling. While the galette is baking, scoop sour cream into a small mixing bowl and add rose water and vanilla. Place in fridge while galette bakes. Remove galette from oven and let cool for about 20 minutes. Serve hot or cold with flavored sour cream.

 

This recipe was adapted from Bon Appétit.