Posts tagged summer
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
Elderflower & Chamomile Midsummer Cake || Jordgubbstårta
Elderflower & Chamomile Midsummer Cake || Jordgubbstårta

 

10 years ago, 3 days after graduating high school, I packed up and moved to Sweden. I wanted to understand where my grandmother - who had died the summer before - had come from. I found a farm via the WWOOF website and after spending a few days with my grandmothers childhood friend, Kajsa, I made my way to the farm. It was two weeks before Midsommar, an celebration I had never heard of. When I asked Erik, the farmers son, what Midsommar was he explained it like this : "you have a big dick made out of poles and covered with flowers then you stick it into the ground to represent a new season". I was naturally very confused, but I had a big crush on him so I just went with it. (We ended up dating for a year-ish after that conversation. I fall hard for goofy awkwardness, I guess.) I found out that he wasn't too far off with his description. Midsommar morning, we decorated a large pole with flowers, plopped it on a tractor and began our sing song journey to the school yard near to the farm. (See the polaroid to the far left below) But first, as with any good celebration, was the food. 

Food in Sweden is possibly my favorite thing in the world. When I'm there, my digestion is better and I just love a good caviar in a tube with cucumber and flatbread. I'm such a sucker for all of it. It makes sense though, my grandmother moved to New York from Sweden in her early 20's so I grew up eating this sort of food. It's a major part of my history, both belonging to me and my ancestors and it feels very natural for me to love this food. I came across a recipe for a Midsummer Cake and I knew I had to make it. 

Elderflowers are one of the first tastes that come to mind for me when I think about Sweden. It reminds me of sunny mornings harvesting the flowers and making large buckets full of elderflower cordial to sell at the shop. It's one of my favorite flavors and anything with elderflower will instantly enhance my mood. I've heard of cake soaking before this, so I wanted to incorporate this classically Swedish flavor in with this cake. The rose buttercream was a last minute addition with the rose water I have tucked away in my kitchen. Plus, flowers are fantastic so why not add more, ya know?

Photos from my first Midsommar in Sweden, 2008

Ingredients 

cake 

4 eggs, separated
¾ cup plain flour
¾ cup sugar
1 tbs baking powder
pinch of salt
2 tsp pure vanilla extract
1 tbsp water

Frosting

8 tbs (1 stick) unsalted butter, softened
3 cups powdered sugar
1 1/2 tbs milk or cream
1 tsp rosewater
1/4 tsp vanilla extract
Pinch of salt

Berries

1 cup strawberries, cut into small pieces
1/2 cup raspberries, cut in half
1 cup sugar

Set aside fresh, uncut berries to top the cake. 

Syrup

1 cup elder flower (I had to use dried because we don't have elderflower in Montana, so I hear. Just fishy smelling lookalikes.)
1 cup chamomile
3 cups boiling water. 
Half a lemon, sliced
1 1/2 cups sugar

For the syrup, use these measurements and follow these instructions HERE . Or you can buy a pre-made elderflower cordial at Ikea or online. This is my favorite kind.
 

Method

Preheat the oven to 350 and line two 7 inch cake pans with parchment paper to prevent sticking. Place egg whites and salt in a medium size bowl with an electric whisk. Whisk until the egg whites form stiff peaks, then set aside. In a separate bowl, mix yolks, sugar, water and vanilla extract with whisk until batter has become light and doubled in size. Gently fold in the egg whites, then sprinkle in flour 1/4 cup at a time. Once mixed, pour batter into lined tins and place in oven. Bake for 15-18 minutes or until the tops are a golden color and the cake has set. 

While the cake is baking, get a clean bowl and combine cut berries in with the sugar. Set aside. 

Get another clean bowl (you'll end up doing a lot of dishes with this cake. sry) and combine butter, sugar, rose water, salt, vanilla and milk. Whisk until thick, adding more powdered sugar if needed. Place in freezer or fridge to set and keep cool. 

Once the cakes are done, let cool completely before removing the parchment paper. I usually set my cakes in the fridge for about ten minutes after taking the paper off to speed up the process; you don't want your cakes to be warm at all otherwise the frosting will melt off. Using a pastry brush, slather syrup onto cakes (use 1/2 - 3/4 cup total) and let sit for ten minutes or so. Transfer one layer to a clean plate or cake stand and start frosting. Once the bottom layer is frosted, scoop sugar and berries out and spread evenly. Place second layer and use remaining frosting. Pile on fresh berries, lemon balm, mint or whatever you fancy on top and serve. 

xx

Elderflower & Chamomile Midsummer Cake || Jordgubbstårta
Elderflower & Chamomile Midsummer Cake || Jordgubbstårta