Dairy-free Chocolate Orange Ice Cream

When I was thirteen or so I spent a few sunny Saturdays at Golden Gate Park.  A typical Bay Area weekend destination, right?  I’d agree, except my days weren’t spent riding the carousel, climbing the beautiful Strawberry Hill, or watching the buffalo graze.  Instead, I was at the casting pond with my dad, learning how to fly fish (or, more accurately, f*&king around with a rod and fishing line and biding my time until we could drive past the buffalo again.)

I remember going back to the casting pond at least a handful of times, though.  No, it wasn’t because I developed a passion for the sport.  I think you’d be hard-pressed to find any thirteen year old girl eager to fly fish.  My return to the pond was built upon the promise of post-casting visits to Swensen’s, an old-fashioned ice cream parlor.  Apart from the kitschy atmosphere, Swensen’s offered one thing that you wouldn’t find elsewhere: the coveted Swiss Orange Chip flavor, reminiscent of those foil-wrapped chocolate oranges you find during the holidays.  So, while my dad never instilled in me a passion for fishing, he did pass on his good taste in ice cream flavors.

Though there’s no ice cream maker involved, this simple dessert sets up beautifully.  The bit of fat from the coconut milk allows it to retain its creaminess in the freezer.

If the chocolate orange flavor profile isn’t your thing, change it up!  Leave out the orange and/or chocolate, add a different type of fruit, or drop in a few spoonfuls of peanut butter for my favorite classic variation.  I know banana ice cream has been featured just about everywhere, so there’s no lack of ideas around the internet.
Chocolate Orange Banana “Ice Cream”

  • 4 ripe bananas, sliced and frozen
  • 3 or 4 tbsp cocoa powder
  • zest of one orange
  • 1/4 cup full fat canned coconut milk
  • pinch of salt
  • optional: chocolate chips and sweetener – sugar, agave, stevia (Depending on your tastebuds and the ripeness of the bananas)

1.  Place all ingredients in food processor and grind until smooth and creamy.

2. If too thick, add more coconut milk.

3. Taste and adjust sweetener to your liking

This can be eaten immediately or stored in the freezer.  After freezing, allow the ice cream to sit out for 5-10 minutes to thaw out a bit, as it will be difficult to scoop straight out of the freezer.


What I Slurped

So, yesterday morning I had my wisdom teeth removed. I figure that, since I won’t be eating real food for the next couple of days, I might as well take this opportunity to review the soft, creamy foods that I can eat right now.

For lunch I had Imagine Foods‘ Portobello Mushroom, to which I added some sauteed mushrooms for flavor + freshness. This was creamy and mushroomy – pretty good for boxed soup.

I snacked on So Delicious’ Cookies & Cream flavored coconut milk ice cream.  This entire line is amazing, the texture is always perfectly creamy and never icy or grainy.  I’ve tried a few other flavors of So Delicious’ coconut milk ice cream, and this one had the most detectable coconut flavor, which was absolutely delicious with the cookies and cream!

I also drank a bunch of Tazo’s Passion Tea sweetened with a bit of agave. Love that beautiful color! (Did anyone else save those pom tea containers from a few years ago? I’m so sad that they stopped selling the tea in them, they’re my favorite cups!)

Whenever I’m home, I make lunch for my mom, who really doesn’t like to cook.  In my absence, she subsists on bread, cheese, and peanuts (which she is perfectly happy with, by the way).
Even though I can’t chew anything at the moment, I made lunch for her today.  She thinks I’m just a good daughter, but I really do enjoy making food for her, especially when I’m cooped up at home with nothing to do!
For mom: A sandwich on Alvarado St. bread (5g protein per slice!) with hummus, tomatoes, and crisped tempeh.

What’s your favorite slurpable food?