Grape Nuts Ice Cream (dairy free)
Recently, I learned about Grape Nuts Ice Cream from this cool article in Gastro Obscura. Strange and/or historical ice cream flavors are right up my alley. I also love Grape Nuts cereal, so of course I had to make my own version.
Where does this flavor come from?
Apparently, Grape Nuts Ice Cream dates back at least 100 years. Interestingly, the flavor remains regionally popular in the North East and Jamaica. More from Gastro Obscura:
For decades, Grape-Nuts included a simple ice cream recipe in many of its advertisements. But it’s unlikely that the Postum [now Post] company invented this concoction. Before 1916, cookbooks sometimes included Grape-Nuts in ice cream. It wasn’t because cooks especially loved Grape-Nuts. Rather, they were a substitution for crushed almond macaroons in a long-lost ice cream flavor called bisque.
In the early 20th century, ice cream made with crumbs of almond macaroons, stale cake crumbs, brown bread, Nabisco crackers, or cereal, often with the addition of vanilla or sherry flavoring, were all referred to as bisque. However, some ice-cream makers were of the opinion that swapping out crushed macaroons for something cheaper was a cop-out. In one 1924 book for aspiring ice-cream makers, the author writes that “Bisque crumbs for Bisque ice cream should consist properly of stale, dry macaroons that are broken up into crumbs of the correct size.” …
Yet in New England and Nova Scotia, Grape-Nuts ice cream has mysteriously endured, outlasting both bisque and trendy flavors. Fans of Grape-Nut ice cream speak of how the cereal softens slightly in the cream but doesn’t overwhelm its vanilla base, and how it represents both their childhoods and the area’s unique culinary history. But while it’s still relatively a niche treat in the United States, it’s become a top flavor somewhere else: Jamaica.
I’ve mainly stayed true to the original idea, using a simple vanilla base with Grape Nuts mixed in. However, I couldn’t resist one flavor boost — I’ve used molasses as part of the sweetener to highlight that great malty/molasses flavor of Grape Nuts. And of course, I’ve used coconut milk to make the ice cream dairy free, as well as adding protein powder.
Protein powder options
This recipe is dairy free as written. I love using protein powders, especially collagen, in ice cream recipes because they allow you to reduce the sugar while maintaining a nice texture (more about that here). On the other hand, if you’re okay with dairy, feel free to swap the collagen powder for whey protein (unflavored, unsweetened). The recipe is vegan aside from the protein power, so you could also substitute vegan protein powders, but I’ve had mixed results with that — they tend to produce a chalky texture. See more details in the notes below the recipe.
Blend, chill, churn, freeze, eat!
Grape Nuts Ice Cream uses the simplest possible method: blend, chill, and churn the ice cream base. Then pour the Grape Nuts into the machine in the last minute of churning or stir them in by hand as you’re packing it for the freezer. The Grape Nuts will be very crunchy right away, but soften gradually as the ice cream sits in the freezer. Serve the ice cream plain or top with whipped cream, chocolate sauce, caramel, or fruit. I’m not too proud to eat it for breakfast or put a scoop on top of a waffle!
If you like malty/molasses ice cream flavors, give these a try as well:
Grape Nuts Ice Cream (dairy free)
Makes a little more than 1 quart
Ingredients
For the ice cream base
For the mix-in
Instructions
-
BLEND
Place all ingredients except Grape Nuts into a blender and blend until smooth.
-
CHILL
Transfer to a container and chill in the fridge for 8 hours or overnight.
For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.
Ideally, the mixture will be about 40 degrees when you churn it.
-
CHURN
Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream. Grab your Grape Nuts!
Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. In my machine the perfect churning time is 20 minutes, but your experience may vary. Add the Grape Nuts in the last minute of churning. You can also stir them in as you remove the ice cream from the canister.
The ice cream is ready when it has the consistency of soft serve and has started pulling away from the edge of the canister.
-
STORE
When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.
Note
You can use any unflavored, unsweetened protein powder you want. Whey, collagen, and egg white work the best. Vegan protein powders can work too, but sometimes create a chalky texture. Because different protein powders have different textures, a cup of different powders may weigh different amounts. Weighing is the best method for ensuring you get the 65 grams the recipe calls for, but here are some estimates for using a cup measurement:
- 65 g collagen powder = 1/2 cup + 2 tablespoons
- 65 g whey protein = 1 cup
- 65 g egg white protein = 3/4 cup
- 65 g soy protein = 1 cup
Recommended equipment: (may include affiliate links)
- My ice cream maker (2 qt)
- Newer version of my ice cream maker (2 qt)
- Well-reviewed less expensive ice cream maker (1.5 qt)
- Insulated ice cream container
- Heat-proof spatula
- Immersion/hand blender
- Standard blender
- Ice cream scoop
- Measuring cups
Recommended ingredients (may contain affiliate links):