Our tempeh & grits dinner was the core of a three-course Vegan Soul Kitchen meal. We started with Spicy Goobers, peanuts in a spice mix similar to that of the tempeh. For dessert I had this icecream at the ready.
Bryant Terry hit on the same vegan icecream base that I've used for years: coconut milk thickened with arrowroot. He sweetens his primarily with agave nectar, but adds a shot of molasses because it reminds him of his grandmother's desserts. The icecream's other feature is a scattering of candied walnuts. They're an irresistible snack on their own, as well as working well in this icecream - caramelly sweet, crunchy and lightly roasted with the faintest hint of bitterness. The overall effect is very similar to my vegan salted caramel icecream.
The icecream's texture was dreamy on the day of churning, but the leftovers ended up a bit grainier as the week went on. So share this one around and enjoy it all right away, at its peak.
Molasses & walnut icecream
(slightly adapted from a recipe in Bryant Terry's Vegan Soul Kitchen)
1 cup walnuts
2 teaspoons olive oil
2 teaspoons agave nectar
1 1/2 tablespoons brown sugar
2 x 400mL cans coconut milk
2 tablespoons arrowroot
1/2 cup agave nectar
1 tablespoon molasses
2 teaspoons vanilla
pinch of salt
In a medium bowl, stir the olive oil through the walnuts to evenly coat them. Stir through the agave nectar, and then finally the sugar to evenly coat the nuts.
Line a large baking tray with paper. Set a frypan over medium heat and pour in the walnuts. Stir them regularly as they toast, until they're fragrant and most of the liquid has evaporated. Turn off the heat and spread the nuts out over the baking tray. Allow them to cool to room temperature.
In a mug, stir together 1/4 cup of the coconut milk and the arrowroot until it's all smooth. In a medium-large saucepan, combine the remaining coconut milk, agave nectar, molasses, vanilla and salt. Set it over medium-high heat and stir in the arrowroot-coconut mixture. Keep stirring the mixture to avoid it sticking to the bottom, cooking until it's thickened to coat the back of a spoon - up to 10 minutes. Refrigerate until completely cold, ideally overnight.
Strain the icecream mixture and churn it in an icecream maker according to the manufacturer's instructions. Add the walnuts in the last couple of minutes of churning. Transfer the icecream to an airtight container and freeze for about 4 hours before serving.