heartyspoonful

"There were some problems only coffee and ice cream could fix."

- Amal El-Mohtar

 Growing up in Southeast Asia, what I've come to known as "typical" cuisine was rather different from what the Western world has to offer. Chocolates weren't as creamy as what's sold in stores in North America. Dairy products definitely taste different. Sure, we had a supply of fresh milk because of my grandma's farm, but milk consumption was usually from powdered versions. Let's not even get started with cheese. Connoisseurs would faint at the idea that what I've known as cheese to actually be real cheese. (It isn't.) Ice cream was also a story of all sugar and not so much cream. There's something very artificial about it. Then again, I couldn't stomach much dairy so ice cream has never been in my top three comfort food. My multiple broken hearts were never fixed by Ben & Jerry's. That would just be a lot more (physical) pain. But I remember how growing up, my grandparents who lived in California always sent us Hershey's Cookies & Cream bars and my mum would mix in pieces with vanilla ice cream, and my six year-old self thought that was genius. It was one of those treats that I knew was worth the pain, literally. Of course, that didn't last long.

Since I can't consume normal ice cream, one because I'm intolerant to all dairy products and two because I'm vegan, I'm taking matters to my own hands. I tolerated a full week of resisting Oreos. I mean, are they or aren't they vegan? But with just the principle of the thing, I decided to go against purchasing Oreos. So I headed to my local health food store and asked for a substitute. I'm glad I found Ktoos cookies, which are dairy free and gluten free. They're smaller than Oreos, with less filling and a crumbier texture, but I'm not complaining. Their purpose is to crumble...

Cookies & Cream Nice Cream
Serves 1

Ingredients:

• 2 frozen bananas
• 1 tbsp almond milk (adjust as needed)
• Dash of cinnamon
• 2 creme cookies 

In a hi-powered blender or food processor, mix together frozen bananas, almond milk, cinnamon and 1 cream cookie. Blend until well combined. Transfer to a bowl ad freeze as needed. Top with crumbled creme cookie.Simple.

Enjoy! xx

I think any food that reminds you of your happy childhood days are bound to be yummy. There's something about being nostalgic that makes food even more delicious. Maybe it's the cheerful and light thoughts and feelings we associate with them. For example, I don't have fries often now, but BBQ-flavoured curly fries will forever remind me of our random outings as a family when I was a wee 4-year-old. Good thing that curly fries aren't so popular now. Then there's fresh coconut sherbet, randomly eaten as a snack after school as the summer months approached. My mum and I would actually travel far for a cup. Of course, we'll get a cup each. A slice of Black Forest cake always takes me back to my childhood. My mum used to buy us this cake when we did super well in school or if she was particularly satisfied with our behaviour. What can I say? I was a pretty good kid growing up. I didn't care for the cream bit though, natural aversion because I'm lactose intolerant. But you'll be sure to find me looking for all the cherries and dark chocolate shavings... This reminds me, maybe I need to look into a recipe for a vegan version!

With my aunts currently visiting, it's not hard not to fall into childhood nostalgia. This morning, I decided to make a banana ice cream version of this delectable dessert, which just so happens to be both cooling and much forgiving to the waste line. Oh yea, bring it on, summer!




Black Forest 'Nana Ice Cream*
(Serves 1)

Ingredients
Cherry Portion:

• 1.5 frozen bananas, in chunks
• A handful of cherries, pitted and sliced (I added about 10 fresh cherries - you can use frozen too)
• Splash of coconut milk from a carton
• 1 tsp maca powder, optional

Chocolate Portion:

• 1.5 frozen bananas, in chunks
• 1-2 tsp raw carob powder**
• Splash of coconut milk from a carton
• Carob chips, for topping

In a small food processor, blend all the ingredient for the cherry portion. Once done, transfer in a bowl and freeze whilst you blend the chocolate portion. Transfer both in a bowl and freeze before serving. Top with cherries and chocolate. Enjoy!

* : These measurements are approximations. Long story short, I usually "eye" out the ingredients until I reach my desired consistency.
** : You can also use cocoa powder of choice. Carob powder is a lot stronger in taste so use sparingly.

xx

"I wish I had a mango tree in my backyard with you standing next to me."

- Angus & Julia Stone

• 1-2 frozen bananas (sliced)
• 1 mango, sliced and frozen
• 1-2 tbsp of nut milk of choice*
• 1 tsp maca powder, optional 

Toppings:

• Strawberries
• Fresh mangoes
• Coconut shavings
• Strawberry "slush" (Recipe below) 

 In a small food processor, add in all the ingredients and process until smooth. Pour into a bowl and freeze for a few minutes, depending on the consistency that you like. Serve & enjoy! 

Strawberry "Slush"

Ingredients:

• 1/2 frozen bananas (sliced)
• A handful of fresh strawberries, diced
• 1 tbsp of milk of choice

Blend all together unti liquidy. Pour on over to your nana ice cream.

* : I love using coconut milk because it's creamier that way, but you can absolutely use any.

xx