Vegan Hemp Ice Cream with Pine Berry + Strawberry Rose Vinegar Compote
Where you’ll find me for the foreseeable future: making ice cream.🍦
I don’t know if it’s the warm weather in New Brunswick or that all my targeted reels on my FYP are all about cottage core, gardening, and spring, but this time of year all I’m truly craving is FRESH FLAVORS. 🍓
So in that fashion!! I present to you my no-fuss, minimal ingredients vegan hemp ice cream with a warm pine berry compote (made with Acid League fermented strawberry rosé living vinegar). 🍓
VEGAN HEMP ICE CREAM:
Makes: 4 servings (2 scoops)
Ingredients:
• 3 cups of original soy milk
• 1 cup toasted hemp seeds, crushed
• Pinch of salt
• 1/4 cup sugar
• 1/4 tsp. xanthan gum
Steps:
1. INFUSE: In a medium size pot over high heat, add your soy milk and hemp seeds. Bring to a boil, then turn off the heat. Set aside, covered, for 1 hour.
2. STRAIN: Strain your milk to remove hemp seeds.
3. BLEND: Add your warm milk to a blender with your sugar and xanthan gum. Blend for 15-30 seconds (for the xanthan gum to start breaking down and start thickening the milk).
4. COOL & SET ASIDE: Set mixture in a bowl. Cool at room temp. before putting it in the fridge to set overnight (covered).
5. CHILL: The next day, take the mixture and add it to your ice cream machine. Mix away!
6. ENJOY: Transfer over to a freezer-friendly container and enjoy in the days & weeks to come! ☀️🍦
NOTE: if you don’t have an ice cream machine, add your ice cream base to a deep loaf pan and set it in the freezer after leaving it to cool at room temperature.
PINE BERRY + VINEGAR COMPOTE:
Makes: 3/4 cup
Ingredients:
• 12 pine berries (I used Wishfarms Berries), sliced
• 1/4 cup granulated sugar
• 2-4 tbsp. Acid League strawberry rosé living vinegar
• optional: 4-6 raspberries (to give a pinkish hue to the compote 🫶🏼)
Steps:
1. HEAT: Add your pine berries and sugar to a small pot, over medium heat. Let simmer for 10 minutes until the pine berries are soft and the sugar is melted. Add vinegar and raspberries.
3. BLEND: Transfer to a blender and purée.
4. ENJOY: Serve hot on ice cream or keep in the fridge for up to a week (and use as base for vinaigrettes, sauce for chicken or pork, or add to chocolate / rich, creamy desserts).🍦
