Dairy-Free Vanilla Bean Ice Cream {vegan}

We're no stranger to homemade ice cream. On a scale of not-worth-your-time-buy-store-bought and I'm-never-buying-store-bought-again-where-has-this-homemade-version-been-all-my-life?! homemade ice cream is tipping the scales at the latter. There's just something about simple, real ingredients, no fillers, no preservatives, not chalked full of air, no stabilizers to keep it from melting - just pure real ingredients with a far superior taste and texture.  

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Last summer we made peach bourbon pecan cobbler ice cream and then we celebrated fall with cinnamon apple pie ice cream. We're a house divided between dairy-free ice cream and traditional. I've pretty much perfected the thick creamy consistency without dairy and with so many dairy-free store bought versions tasting just so off, I am such a sucker for a good homemade dairy free ice cream. The secret, like most delicious creamy dairy-free desserts, is in the coconut milk which when combined with coconut cream pretty much gives you the exact consistency of heavy cream without ever having the milk a cow. Other than that, this recipe is pretty straight forward, classic. 

Every now and then I think it's good to get back to the basics. And because there are probably one million vanilla ice cream recipes out there, but only a handful of dairy free ones, I'm throwing my hate into the ring with this recipe. It makes the perfect base for throwing in chocolate cookies for cookies and cream, seasonal fruit, jam, or even specks of melted chocolate. It's a staple for topping over cobblers and pies or just dunking a spoon into when it's super hot out. Oh, and be sure to check back next week because we're doing something super fun with it. 

My husband's been gone back and forth traveling for work since May and just came home, so I'm looking forward to spending the 4th as a pack, just the three of us. We're making Alexandra Cooks' peach pizza, which I've deemed a 4th of july tradition and smitten's zucchini crisps with sangria and this ice cream. Happy 4th! 

Dairy-Free Vanilla Bean Ice Cream 
Makes 1 scant quart (which becomes a full quart with mix-ins) 

1/3 cup cane sugar 
1/3 cup brown sugar
2 egg yolks (room temp) OR 1 tablespoon cornstarch (see notes)  
1 can full fat coconut milk 
1 can coconut cream 
1 vanilla bean 
pinch of salt 

Prepare a double boiler by bringing 1-2 inches of water to a gentle boil in a small sauce pan topped with a heat-proof bowl. Be mindful the water doesn't actually touch the bottom of the bowl. Over medium-low heat, whisk sugars, egg yolks OR cornstarch and 1-2 tablespoons of coconut milk to loosen in the heat proof bowl for about 3 minutes until the mixture thickens and the sugars melt.

Pour in the coconut milk, followed by the coconut cream and whisk. Slice open the vanilla bean and using the backside of a knife, scrape out the insides. Toss this vanilla bean "caviar" along with the vanilla bean pod and a generous pinch of salt into the coconut mixture. Continue to whisk for about 5 minutes. Remove from heat and let cool slightly. Pour the mixture through a fine mesh sieve and discard the remnants. Cover and refrigerate for at least 2 hours. 

Pour the cooled mixture into your ice cream maker and follow manufacture's instructions. Once the ice cream comes together it will be the consistency of soft serve. If you like it a bit more firm pop in the freezer before serving. 

Notes: 

Egg yolks v. Cornstarch. Traditionally creamy custard style ice cream is made with egg yolks. Upon researching vegan alternatives I discovered cornstarch acts in a very similar way. I made a batch of each, expecting the egg yolk batch to come out creamier. We did a blind taste test and couldn't tell a difference. So we'll leave the decision up to you! Not into either? You could skip on both, the ice cream will just be more icy less creamy. 

Coconut cream? I buy it from trader joe's and it's only slightly thicker than regular full fat coconut milk. If you can't find it just go with two cans of coconut milk and you'll be fine. Definitely avoid light coconut milk here, we're making ice cream, and it will come out super icy. 

We have this ice cream maker. It's pretty great. 

Strawberry, Basil + Mascarpone Hand Pies

I'm in Chicago this week apartment hunting. We've got five days to find a live-able apartment in a safe neighborhood with the best kitchen a student's budget can buy. I'm praying for a gas range and natural light. No big deal. 

On a more exciting note, I made hand pies! I love hand pies. They are cute, portable, and infinitely less fussy than regular pies. And these hand pies are no exception. They beg to be taken on a picnic somewhere sunny and cool and savored down to the last buttery bite. The flavors epitomize Spring meeting Summer with fresh juicy strawberries, bright green basil, and creamy mascarpone cheese. If you're unfamiliar with mascarpone it's like cream cheese's savory, more sophisticated Italian cousin. The three blend together beautifully in a flakey all-butter crust (my favorite part), providing a bite-sized, adult-version of the strawberry cream cheese pies you probably ate as a kid.

Did I mention they are also super fun to make? They have that charming hand-made, perfectly imperfect look with oozy strawberry juices coming out the sides and fork-crimped natural edges. It's been scientifically proven that it's impossible to be in a bad mood while making and eating hand pies. Don't believe me? Try it. 

Strawberry, Basil + Mascarpone Hand Pies 
adapted from Joy the Baker 
Makes about 13 3.5-inch pies 

For the crust: 
2 1/2 cups all purpose flour 
1 cup (2 sticks) unsalted butter 
2 tablespoons sugar 
1 teaspoon salt 
1/2 cup plus 1 tablespoon buttermilk (see notes) 

For the mascarpone filling: 
8 oz mascarpone, softened slightly 
1 large egg yolk 
2 tablespoons agave (or sweetener of your choice) 
1/2 teaspoon vanilla extract 

For the strawberries: 
1 pound strawberries 
1 tablespoon lemon juice 
1 teaspoon lemon zest 
1 tablespoon agave (or sweetener of your choice)
6-8 medium basil leaves, thinly sliced (optional)
a pinch of salt 

1 egg, for egg wash
turbinado sugar, for topping 

Make the dough. Cube the butter into 1/2 inch chunks then pop it in the freezer for 5 minutes. Whisk together flour, sugar, and salt in a medium bowl. Add the cold butter chunks, and using your hands integrate the butter into the flour until the butter chunks are roughly the size of peas - some larger some smaller. Form a "well" in the middle of the flour/butter mixture and pour in the buttermilk. Using a fork, mix the edges of the flour mixture into the buttermilk. Keep going until everything is wet and just combine. Keep those butter chunks intact. On a lightly floured surface, knead the dough into two disks, wrap each in plastic wrap and refrigerate for at least an hour and up to 2 days. 

Prep the mascarpone mixture. With a rubber spatula combine all the ingredients until smooth. 

Prep the strawberries. Dice the strawberries, discarding the stem and white insides. In a medium bowl toss the strawberries with lemon juice, zest, agave, basil leaves and salt. 

Assemble the pies. In a small prep bowl whisk the egg. Working with 1 disc of dough at a time, on a floured work surface, roll out the pie crust until it's about 1/8 inch thick. Using a biscuit or pastry cutter, cut out circular disks (I used a 3.5 inch biscuit cutter).

Using a pastry brush, paint a 1-inch border around the edges of the disk with the egg wash. Scoop roughly 1 heaping tablespoon of the mascarpone mixture into the center of the disc followed by roughly the same amount of strawberry mixture. Lightly stretch a second disk then drape it over the strawberries and mascarpone. Using a fork, crimp the edges by pressing the top dough layer into the bottom. It's okay if the strawberry juices and mascarpone seep out the sides a little. Repeat with remaining pies.

Using a knife, cut small holes into the top of each pie for steam to release. Transfer prepared pies to a baking sheet lined with parchment. Preheat the oven to 400 degrees and pop the pies in the fridge to cool as the oven heats. Just before putting the pies in the oven, brush the tops with the egg wash and sprinkle with turbinado sugar. Cook for 20-22 minutes until golden brown. 

Repeat with the second batch of dough. You can re-use the scraps, just pop them in the refrigerator for a couple minutes to harden up. You can also brush scraps with egg wash, top with sugar, and bake as pie crust "cookies". 

Notes: 

• About the buttermilk. If you're like me and don't keep buttermilk around you can make your own by mixing 1/2 cup plus 1/2 tablespoon milk (of any kind, I actually used almond) then adding 1/2 tablespoon of fresh lemon juice. Let sit for 5 minutes. It will curdle slightly. Then you're good to go. 
  
  
• The basil is totally optional and you might want to omit it if you have, say, picky kids. But in my humble opinion the basil is what makes these pies. It gives them a bright almost peppery surprise that pairs so well with the fresh strawberries.
  
  
• About re-using dough scrapes - know that the more you work the dough the tougher it will become.  

Spinach Peach Salad with Quinoa, Goat Cheese + Creamy Peach Vinaigrette

I may or may not have eaten peach salad, peach cobbler ice cream, and brown butter peach bars all within the last 24 hours. Clearly I'm not ready for peach season to be over, but clearly neither is southern california because it's been over 100 degrees, like well over 100, for going on five days now, and a crispy cool fall could not feel farther away. So I'm going with it! Drinking smoothies and continuing to stuff my face with as many peaches as I can get my hands on. Soups and stews and anything warm just doesn't feel quite right yet. 

I've never been much of a "salad person".  Partly because they never seem to leave me satisfied and partly because I'm just not good at making them. According to my friend Colleen, a salad-making goddess, it's all about the dressing. She believes homemade flavorful dressings are the secret to any great salad. Her wise words along with a strawberry vinaigrette I had while in Georgia last weekend inspired me. I may not be a fan of salads, but you add peaches, almonds, quinoa, and goat cheese and you've got my attention. So I did just that. Then pureed a perfectly ripe summer peach with some olive oil, lemon, apple cider vinegar and honey for a homemade peach vinaigrette, and my discrimination against salads quickly began to fade. 

This salad is sweet, filling, light, and delicious. The tangy goat cheese and the sweet peaches pack this salad with flavor. And the quinoa and almonds provide enough protein to leave you full for hours. And of course, spinach. Kale is cool and trendy and all, but spinach will always be my #1. 

Spinach Peach Salad with Quinoa, Goat Cheese + Creamy Peach Vinaigrette
Serves 4 as an appetizer, 2 as a main 

1/2 cup quinoa, uncooked
1/4 tsp sea salt 
8oz baby spinach 
5oz goat cheese 
1/2 cup sliced almonds 
2-3 peaches, thinly sliced 

For the dressing: 
1 shallot 
1/3 cup extra virgin olive oil 
1/4 cup apple cider vinegar 
1 ripe peach 
1 tbsp honey 
1 tbsp lemon juice 
1/4 tsp sea salt 

Bring 1 cup of water to a boil in a small saucepan. Rinse the quinoa then add it to boiling water, cover and reduce to simmer. Cook for about 15 minutes until water is dissolved and quinoa is fluffy.  Add salt, mix and remove from heat. Set aside to cool. 

Add shallot to a mini food processor or blender and pulse until minced. Add all other ingredients and blend until smooth and creamy. 

In a large bowl, mix spinach, goat cheese, almonds, quinoa, and dressing (you will have extra) and serve.