On the farm, days were impossibly long. There was time for everything: a slow breakfast, playing solitaire, chasing the chickens, and spinning in circles on the tire swing. My grandparents' farm was nestled in the middle of an urban California neighborhood--their house and estate showing it's age juxtaposed by all of the new homes surrounding it.
My annual visit to their house was better than any other summer camp or activity I could imagine back home: my cousin Lindsay would be there, and we would have free reign of the farm all day, until we grew tired and meandered back to the house. That's when my grandfather would dish out the ice cream, into two large cereal bowls and one tall pint glass. Lindsay and I would grab spoons, and scurry off with out bowls, obeying the order not to eat in the living room, and instead sitting right in the doorway that bound it to the dining room. From there, we could still see the television.
Grandpa would eventually follow, that pint glass full of ice cream and root beer, a newspaper in hand. Grandma was already on the couch, her cat in her lap. It didn't matter what was on the television: Lindsay and I were content, just swirling our ice cream with our spoons until it turned to soup, and then lapping it up. That was the sweetness of ice cream in the summertime.
These days it's rare for me to opt for any flavor other that chocolate when it comes to ice cream. I'm all about bold rich flavors. But there is something special about simple and a vanilla ice cream sweetened with maple syrup. It's delicate, and luxuriously creamy. It's smooth. It's simple, just like days on the farm.
This ice cream is made using a combination of coconut milk and almond beverage. Almond beverages are often a bit thin, but for this recipe I used Dream Ultimate Almond, which is the thickest, creamiest almond beverage I've ever tried. It's made using four times the number of almonds used in normal almond beverage, which makes it so luscious! The added almonds also make it protein-rich: 5g in every cup. Thick and creamy almond beverage = really delicious ice cream. You don't have to trust me on that one: make it yourself and you'll know for sure.
I do most of my shopping at Whole Foods Market and Sprouts--this almond beverage can be found at Whole Foods now, and soon will be at Sprouts! Better yet, you can get a coupon here to take to the store. :)
If you're feeling extra bold, go for an affogato. Nutty Male Ice Cream + Hot Coffee = a decision you will not regret. (P.S., since this ice cream is made using coconut milk and extra thick almond milk, I found that I didn't get jittery at all when combining what I thought was a dessert with coffee--the healthy fats must've helped! So pretty much it was a big win all around).
Dream provided me with product and compensation for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Dream helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.
Serves: 8 | Total Active Time:
- 1 14-ounce can coconut cream (I used the Trader Joe's version)
- 1 cup Dream Ultimate Almond (Original)
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon flake sea salt
- Whip the coconut cream with an electric beater until fluffy. Fold in vanilla, cinnamon, and maple syrup.
- Whisk in almond milk gently. Do not over stir.
- Spoon mixture into a glass dish. Swirl in salt. Cover and place in freezer for 8 hours or overnight (Alternate option to use your ice cream maker at this point. Follow instructions that came with ice cream maker).
- Before serving, allow to thaw for 15 minutes.
I received compensation to develop a recipe featuring Dream Ultimate Almond. Thoughts, words, and images are my own. The video below was provided by Dream as inspiration to you!