Maple Latte Ice Cream

Week two has arrived and a twist on my favorite treat beverage is on the docket. My go-to coffee shop refreshment is a maple latte and when a coworker talked about a local maple-roasted coffee in near his home in Canada, I knew I needed to try it. He was kind enough to hand-deliver me a package of Spring Maple Blend from St. Joseph Island Coffee Roasters and it is some of the best coffee I’ve ever had. Not only did it make a phenomenal cold brew, but it resulted in one of my new favorite ice creams.

Maple Latte Ice Cream {{Baking Bytes}}

A creamy coffee base sweetened with maple makes for a beautiful flavor profile despite its simplicity. The maple coffee certainly adds a little something, but if you don’t have access to that use your favorite light or medium roast instead. This recipe is similar to an iced latte in flavor but with all the robustness of a proper dessert, and certainly one I will make again and again.

Maple Latte Ice Cream {{Baking Bytes}}

It does take some extra time with the infusing process, but straining is easy peasy if you use a reusable coffee filter. I use one designed for cold brewing, but any similar one should do just fine. (You can also use a paper filter but it’s much more annoying since it’s prone to splitting once wet.) Either way, I promise the finished product is worth it.

Maple Latte Ice Cream {{Baking Bytes}}

Lovely coffee flavor complemented by sweet maple, this is a perfect ice cream all year round. It’s perfect on its own but would be a wonderful addition to a chocolate cake if that’s more your style. It does freeze a bit harder than a traditional recipe, so leave it to soften on the counter for a few minutes before digging in.

Maple Latte Ice Cream 

Makes ~6 cups

Ingredients

3/4 cup half and half
1/4 cup almond or cow milk
1/4 cup ground (maple roasted) coffee1

2 1/4 cups heavy whipping cream
1/2 cup egg substitute
3/4 cup maple syrup

Directions

  1. In a small saucepan, heat half and half and milk on medium until it just starts to simmer, then remove from heat. Place coffee (in a filter, I use a reusable one) in the mixture and allow to steep for about one hour. Remove coffee (and any escaped grounds), squeezing grounds gently to release the most flavorful milk.
  2. In a large bowl, whisk infused mixture with all remaining ingredients until completely combined.
  3. Cover chill completely in the refrigerator at least 4 hours, or overnight.
  4. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an additional three hours, or overnight.

Notes

1 You can certainly use decaf if you’re concerned about the caffeine content. Any coffee where you like the flavor is great! If you’re not using a maple coffee, you can pump up the maple flavor with a little maple extract, should you desire.

Lavender Honey Chèvre Ice Cream

Happy July folks and welcome to round SIX of National Ice Cream Month! Crazy to think I’ve been doing this for so long but it’s honestly my favorite part of the blog year. I hope you’re ready for some new favorites because I’m pretty excited about this year’s lineup.

Honey Lavender Chevre Ice Cream {{Baking Bytes}}

Week one makes use of one of my favorite delicately sweet flavors: lavender. Since discovering lavender creme brûlée at a since-closed local restaurant, I’ve used it across many ice cream flavors. This year I was searching for something lighter and a bit more subtle, and the prevalence of lavender, honey, and goat cheese combinations inspired me to create my own version here.

Honey Lavender Chevre Ice Cream {{Baking Bytes}}

Subtly flavored with lavender (although you can pump that up to your heart’s content) gives this ice cream a light and summery feel. Partially sweetened with honey, it has that somewhat caramel-like note I personally think blends beautiful. I added a small amount of goat cheese for a little tang, reminiscent of cheesecake without feeling heavy.

Honey Lavender Chevre Ice Cream {{Baking Bytes}}

This ice cream is all that smooth and creamy goodness you’re craving with a light flavor that is fully capable on its own but I’m sure would also blend beautifully with your favorite blueberry dessert. I’ve yet to have both a blueberry pie and a batch of this ice cream ready at the same time, but one day I will test my hypothesis. If you get to it first, be sure to let me know your thoughts.

Honey Lavender Chevre Ice Cream {{Baking Bytes}}

 

Round out your holiday weekend with a slightly less traditional dessert, and get ready for more ice creams and salads headed your way.

Lavender Honey Chèvre Ice Cream 

Makes ~6 cups

Ingredients

1 cup whole milk
1-2 Tbsp culinary lavender1

2 1/4 cups heavy whipping cream (ish)
1/3 cup honey
1/4 cup sugar
1/4 cup chèvre (goat cheese)

1/2 cup egg substitute
1/2 tsp vanilla

Directions

  1. Gently crush the lavender buds with a spoon (or a mortar and pestle, if you’re fancier than I am).
  2. In a small saucepan, heat milk on medium until it just starts to simmer, then remove from heat. Add lavender to the milk and allow it to steep for at least 30 minutes. Taste and when it starts to seem too strong, proceed to next step.
  3. Pour milk through a fine mesh strainer into a measuring cup to remove the lavender buds, pressing gently on the buds to release the most flavorful milk.
  4. Return to lavender milk to saucepan over medium heat and add enough heavy cream to bring the total to 3 cups.
  5. Add honey, sugar, and chèvre and whisk until smooth. (You can steep in some extra lavender at this point if it tastes too subtle.)
  6. Remove from the heat and whisk in egg and vanilla. Chill thoroughly, or overnight.
  7. Freeze according to your ice cream maker’s directions, then place in a cold freezer-safe bowl to freeze for an additional four hours, or overnight.
  8. A sprinkling of lavender buds makes a beautiful topping.

Notes

1 My lavender is losing its potency so I ended up at 5 tsp and should’ve used 6, but I would start with 4 tsp and see how you feel.

Red, White, and Blueberry Salad

Happy July, folks! Halfway through the year and super psyched for the last round of posts for National Ice Cream Month! Are you excited? I’m excited. Each Frozen Friday of July will feature a new flavor, and I hope at least one of them leaves you with a new project for the weekend. (I’ll be breaking from the norm and posting the ice cream recipes in the morning, in case you need to make a grocery stop on your way from from work.)

You might be wondering how salad fits in here. For my regularly scheduled Wednesday programming, I’ll be featuring a salad series to balance a decadent month of dessert. Lots of different flavor profiles to look forward to and there should be a little something for everyone.

Beet & Blueberry Salad {{Baking Bytes}}

First up is this red, white, and blueberry salad. This salad is served chilled which makes it easy peasy to make a couple of hours ahead (just pop the whole bowl in the fridge) and you’re all set. With no lettuce to wilt it’s great for potlucks and barbecues and a festive addition to your holiday parties that isn’t completely full of sugar.

Roasted beets are something I love immensely but rarely make because they’re a bit messy. I promise you the the pink hands and counters and bowls are all worth it here. Earthy and sweet, beets are wonderful chilled and warmed alike, which makes them extremely versatile across many dishes, including my favorite breakfast hash and sandwich at Jam. I nearly always order one or the other there, depending on if I want eggs or bread with my beets.

Beet & Blueberry Salad {{Baking Bytes}}

Complementing the beets is some tart apple and fresh blueberry. I love apple in salads for the crunch, and using a green one here is a delightful juxtaposition from the sweetness of the beets and blueberries. A simple white balsamic vinegar adds a lovely tang without the heaviness of a proper vinaigrette and a little bit of mint brings a summery freshness to the whole ordeal. As it stands this recipe is vegan, but if you want to include the creamy factor, goat cheese is always the answer in my world. (For the anti-goat cheese crown, Feta or parmesan are great substitutes.)

Pop some beets in the oven this evening so they’re ready to go tomorrow, and you’ll be all set for a lovely holiday side dish in no time!

Beet & Blueberry Salad {{Baking Bytes}}

PS – If you are one of those people that can’t stand beets, I forgive you. Make it a fun fruit salad by substituting watermelon instead!

Red, White, and Blueberry Salad

Serves 4-6

Ingredients

3 large beets, roasted1, chilled, and spiralized or diced
1 medium green apple, cut into matchsticks
1 cup fresh blueberries
1/4 cup (Barrel Aged) white balsamic vinegar, to taste

4-6 oz goat cheese (or Feta or parmesan), crumbled or shaved
large handful fresh mint leaves, chiffonade cut

Directions

  1. In a medium bowl, toss beets with 2 Tablespoons balsamic vinegar until well coated. Transfer to serving bowl(s).
  2. Rinse bowl (so it’s not pink) and toss apple and blueberries with 1 Tbsp balsamic vinegar until well coated. Spread evenly over the beets.
  3. Crumble cheese and mint atop the salad and drizzle with remaining balsamic vinegar, or more to taste.
  4. Serve promptly or chill until ready to eat.

Notes

If you’ve never roasted beets before, this is the method I use!

Chocolate Blackberry Smoothie

Following a hard run in hot weather, I rarely feel like turning on a stove but still want something high in protein and properly filling as a recovery meal. Since I nearly always have frozen produce at my disposal, smoothies have become a go-to for the summer months.

Blackberry Chocolate Smoothie {{Baking Bytes}}

After deciding to incorporate protein powder into some of my smoothies, I debated a good recipe for using the chocolate version. Blackberry seemed the obvious answer, especially since we’re often gifted Oregon-grown boysenberries from M’s parents (something I am never sad about.) Blackberry and chocolate is a delicious combination in any form and this smoothie definitely feels quite decadent despite its healthy ingredients.

Blackberry Chocolate Smoothie {{Baking Bytes}}

Frozen blackberries and, optionally, a small piece of banana for sweetness form the base of this smoothie. Chocolate protein powder is boosted by cacao powder to make the chocolate aspect more prominent. Cacao is a vaguely “healthier” option that cocoa powder, but you can definitely sub unsweetened cocoa if you’d like. Standard fiber and fat boost from chia and hemp seeds if that’s something you’re looking for, but for a lighter smoothie feel free to leave them out. A generous helping of spinach to get in those veggies rounds out the deliciousness without affecting the flavor. Blended up with almond milk (or your “milk” of choice) and a decadent but super healthy smoothie is ready to go.

Blackberry Chocolate Smoothie {{Baking Bytes}}

 

For the days when your mouth wants dessert and your body says “but maybe a vegetable”, keep your freezer stocked with blackberries and spinach and whip up this great snack or meal replacement. Tailor the mix-ins to your caloric needs and nutrient preferences and you’re good to go for all those hot summer days ahead.

Chocolate Blackberry Smoothie

Makes 16-20z

Ingredients1

3/4 cup frozen blackberries
2″ frozen banana (optional)
1/2 – 1 scoop chocolate protein powder
1-2 Tbsp (each) chia and hemp seeds
1-2 Tbsp cacao powder
3/4 cup almond milk
1 cup frozen, crushed spinach

Directions

  1. Combine all ingredients in a blender (add the spinach last) and process until smooth.
  2. Taste and add extra cacao or mix-ins if desired.
  3. Thin with additional almond milk as necessary.
  4. Serve immediately.

Notes

I listed these in the order I personally add them because I find it easiest to just fill the remainder of my single-serving blender container.

I Adds a nice sweetness but doesn’t change the flavor; I’ve made it with and without the banana and it’s good both ways.

Blueberry Almond Cardamom Smoothie

Smoothies are one of my favorite things about summer. There’s nothing like a cold smoothie at the end of a hard and hot workout for a no-brainer recovery meal. I’ve previously shared my other go-to peanut butter and banana concoction, but this is another excellent option for those that aren’t fans of banana or are in the mood for a less sweet experience.

Blueberry Cardamom Smoothie {{Baking Bytes}}

Plenty of blueberry flavor with hints of almond and cardamom make this reminiscent of one of my favorite pies, while the other mix-ins add protein and healthy fats to keep me full. Spinach is the best secret ingredient and if your blender allows, feel free to add more. As written, this recipe nearly exactly fills my single-serving blender (a bit overfills  it with the higher ends of everything) but if you’re using a standard size you can easily double the spinach content without affecting the delicious flavor.

Blueberry Cardamom Smoothie {{Baking Bytes}}

Like all smoothies, this one is super easy to tailor to your caloric needs: use the low end of the protein powder, chia, and hemp (or skip them entirely) for a lighter snack or a healthy dessert, and the full amounts for a proper meal replacement. I like my smoothies and milkshakes quite thick, but you can add extra almond milk to thin yours out if necessary.

Perfect for the next time you want pie but need protein, this is a great go-to to add to your summer smoothie repertoire.

Blueberry Almond Cardamom Smoothie

Makes 16-20 oz

Ingredients

3/4 cup frozen blueberries
2-inch piece frozen banana (optional, adds a touch of sweetness)
1/2 – 1 scoop vanilla protein powder
1-2 Tbsp chia seeds
1-2 Tbsp hemp hearts
1/4 – 1/2 tsp ground cardamom, to taste
1/4 tsp almond extract
1 cup spinach, frozen and crushed1
3/4 – 1 cup almond milk, to taste

Directions

  1. Add all ingredients to a blender (I find it easiest to add the spinach and almond milk last) and process until smooth.
  2. Taste and add extra spice or thin almond milk as preferred.
  3. Enjoy immediately.

Notes

Easiest way to do this is just to pop a whole bag of fresh spinach in the freezer. Once frozen you can crush it with your hands or a rolling pin, which makes it much easier to pour into the blender cup.