I thought I’d share another acorn recipe from my acorn book, in case anybody else has a stash of newly foraged acorns waiting to be put to good use.
This is an ice cream recipe I developed, and like the acorn drop biscuit recipe it is also vegan. There is a traditional acorn ice cream recipe in the book, too, with the traditional cream, milk and eggs, but this recipe is dairy-free and egg-free. It’s also much quicker and easier to make than traditional ice cream. Depending on which non-dairy milk you use, it can also be paleo.
Note: If you don’t have any acorns you can substitute chestnuts, which are somewhat similar in flavor.
- ½ cup roasted acorns (or dried acorns, briefly toasted on the stove top over medium heat until fragrant)
- 1 ¼ cups sweetened vanilla almond milk, soy milk or non-dairy milk of choice
- ½ cup maple syrup
- 1 can full-fat coconut milk
- Freeze the bowl of your ice cream maker at least 24 hours in advance (I just keep mine in my chest freezer so it’s always ready).
- Finely chop your acorns and put in a saucepan with the non-dairy milk. Bring to a simmer and simmer for 10 minutes, stirring occasionally. Cool slightly.
- Transfer acorns and non-dairy milk to a Vitamix (this is the one I have, which I’ve had for years and absolutely love) or other high powered blender or food processor and blend until absolutely smooth, about 1-2 minutes. Add the maple syrup and coconut milk. Blend again.
- Chill the mixture in the refrigerator for at least 2 hours, or until very cold.
- Pour mixture into ice cream maker and churn until it reaches the desired consistency, about 20 minutes.
- Transfer ice cream to an airtight container and freeze until firm, 2-3 hours. Soften a few minutes at room temperature before scooping, if desired.
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