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Mexican Unfried Ice Cream with Cape Gooseberry Compote

I reached out to a dear friend of mine this week and we finally got to doing something we’ve discussed for a few years now: cooking a meal together for others. We decided on a Latin-inspired theme, created a danceable playlist, and came up with a fun (somewhat ambitious) but doable menu (empanadas, dipping sauces, yuca fries, tacos, homemade tortillas, guac, salsas, fried plantains, dulce de leche, Mexican-spiced brownies, prickly-pear Mezcal and/or Bucha margaritas… and… more). The intimate group of pals we served last night were thrilled—and they contributed too. Potluck style. People coming together over good food? More of that in 2017, please!

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We poured all of our love and creativity over the course of two days into a variety of plant-inspired goodies—even got a little wacky with the table setting. By evening’s end, we were belly-rubbing full and feet were throbbing from the hard work, but the fire was going and we were all laughing and sharing stories.

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I’d love to share one of the recipes I came up with for dessert with you this first day of 2017—Mexican Un-Fried Ice Cream with Cape Gooseberry Compote. Lawdy lawd.

I have been really into the tart flavor of gooseberries lately, and thought they’d work so well with creamy coconut, spices like cardamom, pink peppercorn, and cinnamon.

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I hope you serve this dessert and your fam or guests ask “would it be rude if I licked my plate?” like ours did! Or just make it for yourself and then you don’t have to ask 😉 Guilty.

Mexican Unfried Ice Cream with Cape Gooseberry Compote
 
Prep time
Cook time
Total time
 
This recipe is the perfect combination of toasted, spiced, creamy, and tart ingredients—gluten-free, dairy-free, and plant-based, too!
Author:
Recipe type: Dessert
Allergy Info: Plant-Based, Gluten-Free, Dairy-Free
Serves: 8+ servings
Ingredients
  • 1 pint of dairy-free, soy-free ice cream (make your own here)

  • Gooseberry Compote
  • 10 oz. cape gooseberries (also known as “goldenberries”)
  • ¼ cup raw, unpasteurized honey (use your fave liquid vegan sweetener if you don’t use honey)
  • Seeds from 1 vanilla bean (here’s how to open one)
  • Juice from 1 navel orange
  • Pinch fine-ground sea salt
  • ¼ teaspoon pink peppercorn (optional)
  • 2 teaspoons Cointreau (optional)

  • For crispy ice cream coating:
  • 1 cup hand-crushed, non-GMO, organic corn tortilla chips (white or gold)
  • 1 teaspoon coconut oil
  • ½ cup flaked or shredded coconut (if you want to use a food processor in the steps below, you can use flaked, if hand-stirring, use shredded)
  • 1 tablespoon Sucanat or coconut sugar*
  • Pinch of ground cardamom
  • ¼ teaspoon cinnamon (use Ceylon cinnamon if you have it)
Let’s get started.
  1. Preheat an oven to 350°F and line a baking sheet with unbleached parchment paper. Set Aside.

  2. In a food processor pulse together coconut flakes, tortilla chips, cardamom, cinnamon, and Sucanat a few times to evenly incorporate until broken into small pieces.



  3. If using elbow grease, use the tines of a fork to smash and fold.

  4. Scatter coating onto the parchment-lined baking sheet and bake for 3–5 minutes until slightly browned. Keep your eyes on it so it doesn’t burn!
  5. Remove from heat and transfer to a medium-sized bowl and place in the freezer to chill while you make a Gooseberry compote.

  6. Slice goosebrries in half.



  7. In a medium saucepan, stir together the gooseberries, honey, vanilla bean seeds, orange juice, sea salt, pink peppercorn and Cointreau if using, and bring to a boil. Reduce heat to simmer, stirring gently and occasionally until the berries are soft, about 5 minutes.



  8. Remove from heat and allow to cool.

  9. Set out a baking sheet lined with parchment paper. Now work quickly! Or in small batches, freezing a few at a time asap. Set out frozen-but-thawed-juuust-enough-to scoop ice cream and your chilled coating. Use an ice cream scoop, melon baller, or cereal spoon to create 2" dollops of ice cream—drop a dollop into a bowl of chilled crispy ice cream coating. Gently toss the dollop until all sides are coated with crispy coating, then use hands to gently roll the ice cream into a ball, lifting more crispy coating up to really cover all sides. Repeat until all ice cream is used up.

  10. Place all formed ice cream balls into the freezer to firm up until ready to serve. When serving, drizzle with gooseberry compote and fresh gooseberries if you like.
Notes
*An extra step you can use if you have a coffee/spice grinder is to pulse the sugar until dusty for a more powered sugar texture in your coating.





Another good tip is to pre-chill a parchment lined baking sheet in the freezer for at least 20 minutes and as you make your coated dollops of ice cream, you can set them on this sheet and they won’t melt quickly.

You can substitute any berries, pome fruit, stone fruit, or tropical fruit for the gooseberries.

Save any leftover coating for topping chia pudding or warm cereal.

Of course, you can serve these without the compote at all. Try the Salted Caramel or Hot Fudge Sauce from YumUniverse.

 

 

Now, I want to hear from YU. What do you think of this recipe? Tell us with a comment below.

Also, if you like this one, you may like the Cacao & Strawberry Mexican Un-Fried Ice Cream from my book YumUniverse.

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