Sundae Sunday - Toffee in a tin!

A few weeks ago, I wondered out loud (on Facebook) if you could do with condensed soy milk what you can do with condensed dairy milk - boil the tin to make toffee.  No one knew because it's so hard to come by condensed soy milk (and then no one buys it because they don't know what to do with it).  Well, I sacrificed myself (and my condensed soy milk) for science and did this experiment.  Turns out, it totally works and is delicious.  I left my tin boiling for an hour and 45 minutes, and it was pretty runny, so I'd do at least 2 hours next time.

On to the sundae!

I made Mocha-Maca Rocket Fuel from Vegan a la Mode via Tami's website.  This is a cooked recipe, and I usually don't have great success with cooked recipes (except the jam ice cream I made last week).  Also, maca has a really weird smell.  Frankly, it smells like burning.  So I wasn't sure about this one.

I'm really glad I tried it, because it's great.  The maca adds a sorta buttery/butterscotch flavour to the mocha.  Topped with warm toffee, it was AMAZING.  Unfortunately, it didn't get very solid in the ice cream maker, and it didn't freeze much in the quick freeze drawer of the freezer, so it was a bit melty.  Once I put the warm toffee on it, it was pretty much a soup of shades of brown - not very attractive.  But I assure you it was fantastic.

I really need to get Vegan a la Mode.  Maybe I'll ask for it for Xmas.

Cherry chocolate chip ice cream

 

Disclaimer:  The recipe below is adapted from A La Mode by Hannah Kaminsky.  I asked for permission to print my version but haven't heard back, so if she comes back saying no, this will be removed.

I bought Hannah Kaminsky's e-zine A La Mode (a precursor to her full-size book Vegan a la Mode, and which seems to no longer be available) a while ago and then never made anything from it.  I don't know why - loads of stuff looked amazing.  I had another look through it when I decided on Sundae Sunday as a theme, and I have plans to make a few things.

One of the recipes that jumped out at me was the Jam Ice Cream.  It's super versatile - you can use any kind of jam and therefore make as many flavours of ice cream as there are flavours of jam - and it only has 3 ingredients.  So I decided to make some, but because I'm me, I didn't trust the original recipe and made some changes.

Cherry chocolate chip ice cream

Ingredients:
300g smooth cherry jam (or any other flavour)
1 c soy creamer
1 c soy milk
1/4 tsp vanilla bean paste
a few tablespoons of chocolate chips

In a small saucepan, cook the jam, creamer, milk and vanilla bean paste over low heat just until the jam has dissolved.  Pour into a container and let cool to room temperature, then refrigerate for a few hours or overnight.  Pour the contents into your ice cream maker and churn until mostly frozen (mine took about 20 minutes, but ymmv).  Add in your desired amount of chocolate chips and churn for another minute or two.  Put the contents back into your container and freeze until solid (or eat it straight out of the container - I won't judge).

I bet this would be super delicious with some kind of cherry-flavoured alcohol, which would have the added benefit of keeping the ice cream from freezing solid (if, unlike me, you manage to freeze it completely before eating it all).  I have some other jams I want to try this with, which I might actually post about for the next Sundae Sunday!

This has also spurred me to make more recipes from the e-zine and buy Vegan a la Mode.  Do you have this book?  If so, what are your favourite recipes?