Who doesn’t love cold and delicious treats on a warm day? Who doesn’t love Memorial Day weekend? Just as I suspected, nobody. The weather is getting warmer and amazing strawberries, blueberries and nectarines are coming into season as we speak. Memorial Day is the perfect excuse to throw a family get together and make some seasonal sweet treats for your guests. We wanted to share a few of our favorite frozen treats that have a healthier spin. Yes, you veganistas, we are throwing you some Memorial Day love with delicious recipes that you can enjoy with everyone!
Give these recipes a try and look for our Vegan Ice Cream book giveaway this summer.
Photographs by Clare Barboza
Strawberry Vegan Ice Cream
INGREDIENTS:
• 24 ounces (about 6 cups) fresh organic strawberries, hulled
• 1-1⁄2 cups organic cashews or cashew pieces
• 1 cup maple syrup
Makes about 1 quart (1 liter)
DIRECTIONS:
Run the strawberries through a juicer to make 2-1⁄2 cups juice.
Combine the strawberry juice, cashews and syrup in a blender. Blend on high until silky smooth, at least 1 minute.
Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.
Recipe reprinted with permission from Vegan Ice Cream by Jeff Rogers, copyright © 2004, 2014. Published by Ten Speed Press.
Photographs copyright © 2014 by Clare Barboza
Photography by Lara Hata
Nectarine Sorbet
INGREDIENTS:
• 6 ripe nectarines (about 2 pounds, 1 kg)
• 2/3 cup (160 ml) water
• 3/4 cup (150 g) sugar
• 1 teaspoon kirsch, or 1/4 teaspoon freshly squeezed lemon juice
Makes about 1 quart (1 liter)
DIRECTIONS:
Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks and cook them with the water in a medium, nonreactive saucepan, covered, over medium heat, stirring occasionally, until they’re soft and cooked through, about 10 minutes. Add a bit more water if necessary during cooking.
Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, purée the mixture in a blender or food processor until smooth. Stir in the kirsch or lemon juice.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
The Perfect Scoop credit: Reprinted with permission from The Perfect Scoop, by David Lebovitz, copyright 2007. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photography copyright © 2007 by Lara Hata
Photographs by Clare Barboza
Vegan Blueberry Pops
INGREDIENTS
• 1⁄2 cup chopped fresh, organic blueberries, plus
• 22 ounces (about 4-1⁄2 cups) whole, fresh, organic blueberries
• 1 cup organic cashews or cashew pieces
• 1 cup maple syrup
• 1 tablespoon alcohol-free vanilla flavor
• 1⁄8 teaspoon alcohol-free almond flavor
Makes about 1 quart
DIRECTIONS:
Place the chopped blueberries in the freezer to chill.
Run the whole blueberries through a juicer to make 2 cups juice.
Combine the blueberry juice, cashews, syrup, vanilla flavor and almond flavor in a blender. Blend on high until silky smooth, at least 1 minute.
Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Remove the cover and blade from the ice cream maker and fold in the chopped blueberries, distributing evenly. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.
Recipe reprinted with permission from Vegan Ice Cream by Jeff Rogers, copyright © 2004, 2014. Published by Ten Speed Press.
Photographs copyright © 2014 by Clare Barboza
How To Add Strawberries, Blueberries, Nectarines, Lemon & Maple Syrup To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.
Not part of our farm family? Find out if we deliver to your neighborhood.
