Amount | Volume | Ingredient | $ / day | Source | ||
---|---|---|---|---|---|---|
675 | ml | Water | $0.06 | Wheatsville | ||
410 | g | Tapioca syrup | $4.44 | Natural Grocers | ||
330 | g | Organic Cane Sugar | $1.82 | Amazon | ||
2 | portion | Vanilla Bean | $9.99 | Wheatsville | ||
2.6 | g | 1 | tsp | Ground cinnamon | $0.11 | Amazon |
215 | g | Almonds | $6.63 | Wheatsville | ||
215 | g | Cashews | $3.65 | Amazon | ||
140 | g | Walnuts | $4.32 | Wheatsville | ||
125 | g | Maltodextrin | $1.34 | Amazon | ||
123 | g | Dextrose | $1.32 | Amazon | ||
30 | g | Pea Protein | $0.44 | Amazon | ||
2 | g | Gum Arabic | $0.34 | Amazon | ||
1.25 | ml | Hain Iodized Sea Salt | $0.01 | Amazon | ||
260 | ml | Safflower Oil | $3.46 | Wheatsville | ||
270 | ml | Water (again) | $0.02 | Wheatsville | ||
60 | g | Flaxseed | $0.37 | Wheatsville | ||
Amounts for: Total Daily Cost: | $38.34 | Add Ingredients to Amazon Cart |
Roasted-Nut Cinnamon Vanilla Ice Cream
status
5/28: success!
Ice cream came out pretty delicious. Like a very sweet butter made of almonds, cashews, and walnuts. Cinnamon and vanilla are present and compliment the vanilla nicely. Maybe soak the nuts longer next time before blending to ensure a smoother texture; the "hand-ground" texture has a folksy appeal but maybe not ideal... see what other folks think if the texture is still good tomorrow.
ingredients are in the freezer to harden; if it has amazing texture every day for the next seven days, we have a winner.
instructions:
- make simple syrup with the water, sugar, tapioca syrup, vanilla bean, and cinnamon (method linked below, think of the tapioca syrup as sugar and use the cinnamon like the vanilla bean)
- roast nuts (350ยบ for 12 minutes) in a pie pan
- put nuts in simple syrup; soak in fridge (2 hours or overnight)
- Blend mixture
- In a medium mixing bowl, combine maltodextrin, dextrose, pea protein, salt, and gum arabic; mix with a rubber spatula; once powder is more or less homogenous, blend it in with your nuts & syrup (your blender may get full)
- Blend in oil (my blender was full at this point)
- In a separate blender jar, blend the flaxseed with 45 mL water / 10g flaxseed (270 mL water / 60 g flaxseed in above recipe)
- Pour all ingredients into ice cream maker; fill to fill line with water and beat with a whisk until satisfied with viscosity (should be pretty thick if your syrup came out like mine did)
- Chill ingredients until cool or overnight
- Once chilled, operate ice cream maker as per the manufacturer's instructions
Yields 4 quarts
1159 calories per pint
386 calories per serving
This is a cheat meal... treat it as such. ;)
References:
Simple syrup recipe: https://www.thespruce.com/vanilla-simple-syrup-recipe-760331
notes:
consider fortifying with calcium phosphate so that eating a serving gives ~10% FDA DRV of calcium; lost opportunity that I didn't do that this time, had the idea too late
I imagine topping this with dark chocolate chips would be about the most perfect thing of all time