Nearly every morning for the last 10 years or so I’ve made myself a matcha smoothie for breakfast. I never get tired of it. Sometimes I wake up pretty unenthusiastic about what I need to get done that day, and then I remind myself that I get to have my matcha smoothie for breakfast. It actually helps. The ice cream version isn’t quite as healthy (obviously), but it’s still worth looking forward to.
Lemon, Rosemary, and Olive Oil Ice Cream (coconut milk and tofu base)
I like experimenting with savory flavors in ice cream. Lemon, rosemary, and olive oil already love each other, whether they’re in roasted chicken, vegetables, focaccia, or a scented candle. Why not in ice cream?
Dark Chocolate Ice Cream (coconut milk and tofu base, vegan)
This recipe makes a very dark chocolate flavor, but a lighter ice cream overall. Because it uses silken tofu in place of some of the coconut milk, the fat content is lower and the texture is slightly denser. It is also a bit lower in sugar than my typical recipes. Also included, a bonus chocolate mousse and a super-fast churn time!
Honeyed Blue Cheese, Sherry, and Fig Ice Cream (coconut milk and tofu base)
I envision this as the ice cream version of a dessert cheese board: strong cheeses drizzled with honey alongside dried fruit and nuts. And of course, served with port or sherry. I’d love that dessert at a wine bar or a tapas restaurant, so let’s make it at home and throw it in the ice cream machine!
Almond Butter and Molasses Ice Cream (vegan)
When I was a kid, one of my favorite after-school snacks was a big spoonful of peanut butter mixed with a spoonful of honey in a bowl. This is the almond butter-molasses version of that snack, in ice-cream form.
Coffee Ice Cream (coconut milk base)
I designed this coffee ice cream to taste how I like my coffee: strong and not too sweet.