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Honey Sage Ice Cream (dairy free)

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Honey Sage Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

This luscious and creamy dairy-free ice cream is flavored with earthy sage and honey. Eat it as-is or pair it with the optional sunflower oat crumble and seasonal fruit. If you’d like to head straight to the recipe, scroll down to the bottom of the post!

Honey Sage Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

A few weeks ago I saw the link posted for this wild honey and sage ice cream on Edible Houston. Of course it piqued my interest because SAGE, obvs. Though I love all herbs for their multiple applications both culinary and medicinal, I have a few favorites and sage is among them. A member of the mint (Lamiaceae) family, sage is heady and astringent with hints of citrus. Since it has an inherent earthiness, it creates a nice contrast in sweet applications.

Honey Sage Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

Since seeing that ice cream recipe I’ve been wanting to make a dairy-free option. But, I still wanted to keep the rich creaminess this particular type of ice cream base imparts. In order to incorporate as much fat as I could, I used a combination of full fat coconut milk, coconut cream, and an avocado. And it created the most luscious dairy-free ice cream base I’ve ever made. Like it’s serrrrrrriously good. And before anyone says wait! There’s honey in this so it’s not vegan! Rather than going into the reasons why I support local apiarists and honey, I’ll just re-direct you to the substitutions I included in the recipe. ICE CREAM FOR EVERYONE!!

Honey Sage Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

As much as I really wanted to serve this ice cream alongside a berry pie or crumble, I couldn’t bring myself to turn on the oven so I created a quick shortcut instead. It’s included along with the recipe as toppings but feel free to completely leave it out so you can get to ice cream eating and enjoying that much faster. Stay cool out there friends!

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Honey Sage Ice Cream | seasonal plant-based recipes via the Sweet Miscellany blog

Honey Sage Ice Cream (dairy free)

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  • Author: Courtney
  • Total Time: 7-9 hours (for chilling & freezing)
  • Yield: 1 quart
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Description

A luscious and creamy dairy-free ice cream flavored with earthy sage and honey. Eat it as-is or pair it with the optional sunflower oat crumble and seasonal fruit.

Ingredients

for the ice cream:

  • 1 standard can of full fat coconut milk (13.5 oz)
  • 1 small can of coconut cream (5.4 oz)
  • pinch of sea salt
  • 1 bunch of sage, approximately 10-12 leaves (I used Berggarten sage from my garden, but any culinary sage will work)
  • 6 tbsp honey (or pure maple syrup if you’d like to make it vegan)
  • 1 tsp vanilla extract
  • the flesh of 1 standard avocado
  • 2 tsp fresh lime or lemon juice

for the sunflower oat crumble:

  • 2 tsp coconut oil
  • 4 tbsp rolled oats
  • 2 tbsp sunflower seeds
  • pinch of sea salt
  • 2–3 tsp maple syrup

Instructions

In a sauce pan, combine the coconut milk, coconut cream, and pinch of salt. Whisk together until smooth, then heat the mixture over medium heat. Once it starts to simmer, add the sage, cover the pan, and turn off the heat. Allow the sage to steep in the milk mixture for 1 hour.

After 1 hour, remove the sage. Make sure to squeeze out any liquid from the sage into the coconut mixture. Add the sage infused coconut mixture to a blender along with the honey, vanilla, avocado, and citrus juice. Blend until smooth. This is your ice cream base. Chill it in the fridge for 3-4 hours.

Once the ice cream based has been chilled, add it to your ice cream maker and process it according to the manufacturer’s instructions. (I use the ice cream maker attachment for my Kitchen-Aid and it typically takes around 15-20 minutes to churn it into a soft serve consistency.) When the ice cream maker is done, scoop the ice cream into a glass or ceramic dish, cover it, and place it in the freezer for an additional 2-4 hours to firm up.

If you’d like to make the sunflower oat crumble, heat the oil in a skillet set over medium heat. Add the oats, sunflower seeds, and salt to the pan. Stir about every minute until the oats and seeds begin to toast and turn golden brown. Add the maple syrup and stir for about another minute or two until the crumble begins to look clumpy. Remove the crumble from the heat, spoon it onto a plate, and allow it to cool and harden.

Whenever you’re ready to serve the ice cream, allow it to sit out at room temperature for 10-15 minutes before scooping. Serve unadorned or topped with the sunflower oat crumble and seasonal fruit if you like. Blueberries happened to be in season when I photographed this recipe so that’s what you see here!

Notes

This process will take most of a day from start to finish to include steeping, chilling, and freezing time. If you start it after breakfast you can have ice cream after dinner. If you can’t find coconut cream on its own, buy a second can of coconut milk, chill it the night before, then scoop out the solid cream the next morning to incorporate into the recipe. Inspired by this recipe.

  • Prep Time: 15 minutes
  • Cuisine: dairy free, gluten free

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Turmeric Lime Coconut Tarts

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Turmeric Lime Coconut Tarts (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Lime and freshly grated turmeric root create a bright and sunny flavor combination in these creamy vegan and gluten free mini tarts. Soaked sunflower seeds and coconut cream lend creaminess while dates and maple syrup add a touch of sweetness. These delicious tarts don’t require any baking but rather a couple of hours in the freezer to set!

Turmeric Lime Coconut Tarts (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Do you ever have moments at the store when you decide to treat yourself with a little something out of the ordinary? These tarts came about because I decided to treat myself to a little fresh turmeric root! I mostly wanted to see the insane sunny color but I was also curious how the flavor in fresh turmeric would differ from its ground counterpart.

Turmeric Lime Coconut Tarts (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

I ended up discovering that freshly grated turmeric root has an insanely bright color while having less of the bitter and somewhat mustard-like flavor that dried turmeric can have, especially in larger quantities. It’s bright, earthy, spicy, and warming. And, it pairs really well with all of the flavors in these tarts! Since the root is harder to find, I’ve written the recipe with amounts for both the fresh and dried/ground versions.

Turmeric Lime Coconut Tarts (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Notes on Making This Recipe

I made these into three mini tarts so that they would be easier to eat and store as well as photograph. If you don’t have a giant random pan collection like I do that includes three mini springform pans, don’t worry! You can either make these in a standard 9×5 (or similar sized) loaf pan or a 6-inch round cake pan. Just make sure you line both the bottom and sides with parchment for easy removal. With the mini springform pans you will only need to line the bottoms with parchment.

These tarts don’t require any baking or cooking since they set in the freezer. Just make sure to factor in 2-3 hours of freezing time before you can enjoy them! They store best when kept in the freezer, too so keep that in mind.

Turmeric Lime Coconut Tarts (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
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Turmeric Lime Coconut Tarts (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Turmeric Lime Coconut Tarts

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  • Author: Courtney West
  • Total Time: 4 hours
  • Yield: 12-18 servings
  • Diet: Vegan
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Description

Lime and freshly grated turmeric root create a bright and sunny flavor combination in these creamy vegan and gluten free mini tarts. Soaked sunflower seeds and coconut cream lend creaminess while dates and maple syrup add a touch of sweetness. These delicious tarts don’t require any baking but rather a couple of hours in the freezer to set!

Ingredients

for the crust:

  • 3/4 cup sunflower seeds
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup pitted medjool dates (about 4–5 dates)
  • pinch of sea salt

for the filling:

  • 1/2 cup sunflower seeds, soaked in very hot water for at least 30 minutes.
  • zest of 1 lime
  • 1/2 cup lime juice
  • 2 tsp vanilla extract
  • 1 heaped tbsp freshly grated turmeric root (or 1 heaped tsp dried and ground turmeric)
  • a couple of pinches of freshly ground black pepper
  • 4 tbsp maple syrup or honey (or more if you’d like it sweeter)
  • 1 tbsp coconut oil
  • 10 tbsp coconut cream (one small 5.4 oz can)

Instructions

Start by soaking your sunflower seeds. Place them in a bowl and cover them with boiling water to allow them to soften. Let them sit for 20-30 minutes then drain and rinse them off.

Prep your pans next. If you are using the mini spring form pans, cut a round of parchment to fit into the bottom of each, then lightly grease the sides with coconut oil. If you using a loaf pan or cake pan, line both the bottom and sides with parchment leaving an overhang.

To make your crust, add the sunflower seeds, shredded coconut, dates, and salt to a food processor or blender and pulse several times until the ingredients begin to ball up and stick together. Remove the dough, divide it evenly among your springform pans, then press it into an even layer. It helps to do this with damp fingers. If you are using only one pan, forget the dividing part and just press it into an even layer. Once you’ve got the crust in place, put the pans in the freezer to help it firm up while you make the filling.

To make the filling, drain and rinse your sunflower seeds, then add them to a blender along with the other filling ingredients. Blend until smooth. Taste the filling to see if you like the sweetness. If not, add more maple syrup or honey as you see fit. Remove your pan(s) from the freezer. Evenly divide the filling between the mini springform pans, pouring the filling over the crust. If you’re using only one larger pan, just pour all of the filling in. Park the pan(s) back in the freezer for 2-4 hours or until completely firm/frozen.

When ready to serve, remove the tart and allow it to sit at room temperature for 5 to 10 minutes before slicing and serving immediately. Leftovers must be stored in the freezer or they will melt into a puddle of (delicious tasting) goo. If you’d like to up your presentation game, feel free to decorate the tops with shredded coconut, lime, and turmeric before serving.

Notes

  • For the coconut cream, you can either buy a can of coconut cream, or scoop the solidified coconut cream out of a can of coconut milk. For this recipe I use one 5.4 oz can (10 tbsp) of coconut cream.
  • The amount of limes you need to get a half cup will vary depending on how juicy your limes are. I was fortunate enough to find very juice limes so it only took 2 1/2 limes to get 1/2 cup of juice. If you don’t feel like playing the guessing game, buy one lime for the zest and a bottle of already squeezed lime juice!
  • This recipe includes 2-3 hours of time in the freezer to allow it to set up. Make sure to factor that in when making it!
  • Prep Time: 15 minutes
  • Freezing Time: 2-4 hours
  • Category: dessert

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Turmeric Lime Coconut Tarts (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog