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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!

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.

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!!

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!

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

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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

winter avocado toast with cheezy toasted pepita sprinkle | plant based goodness via the sweet miscellany blog

As with my life and interests, this space here is always evolving , shifting, and changing. I used to have certain rules and constraints regarding what I could and couldn’t post. It seemed logical at the time but now when I look back at those arbitrary rules I set for myself, they seem rather silly. Ultimately they began to make blogging seem like a chore rather than something fun and fulfilling. All because I set a boundary I couldn’t develop past. Maybe you can relate?

So here we are, no more boundaries or imaginary lines. No more rules against what I can and cannot post. I want this space to be as authentic to my life as possible. Probably the least authentic part about the blog is the food styling. Trust me when I say that the only time my food tends to look “pretty” is when I have to take a photo of it. Although I guess pretty is a subjective word so maybe it would look as such to someone else. My point in all of this before it becomes a wordy rant is that I’m striving to keep this space as real as possible. It will reflect what I’m currently eating, doing, seeing, reading, etc. In a time where I can feel a huge shift coming and there is a lot of uncertainty about the future, this is my constant, my anchor.

So here we are, a “recipe” for a winter-inspired variation of one of my comfort foods. I could easily slap avocado on some toast, give it a sprinkle of salt, and be on my way. But, it’s nice to make something as seemingly mundane as toast a little special. I’ve been getting beautiful watermelon radishes in my CSA share recently so they’ve taken up residence on my avo toast. Not only do they provide a little brightness during these cloudy winter days, but they have a much sweeter flavor than any other radishes I’ve ever eaten. Cilantro (also in my CSA) made the cut for its brightness and wonderful blood cleansing properties. Everything is topped off by a cheezy toasted pepita sprinkle that is delicious on pretty much anything you add it to, except for maybe ice cream. I enjoyed this round of toast with an orange gifted to us from our neighbor’s tree. And it was sublime 🙂

Winter Avocado Toast with Cheezy Toasted Pepita Sprinkle

notes: you will have some of the sprinkle leftover, unless you go crazy and add it all to your slices of toast. Feel free to use it on anything savory from roasted veggies to rice.

for the sprinkle:
2 tbsp toasted pumpkin seeds
1 tbsp nutritional yeast
2 tsp hemp seeds
good pinch of sea salt
pinch of pepper

Chop the toasted pumpkin seeds as finely as you like or have the energy to, then mix them with the remaining ingredients. Store leftovers in a small airtight container either at room temperature or in the fridge.

for the toast:

2 slices of your favorite bread
vegan mayo, coconut butter, or any other spread you like for the bread
half of an avocado
1 tsp lemon juice
pinch of sea salt
1 small watermelon radish (or other radish), thinly sliced
1 tbsp minced cilantro

Toast the bread to your liking. While the bread is toasting, mash the avocado with the lemon juice and the salt. When the bread is ready, spread it with your vegan mayo (or other condiment), then divide the mashed avocado between the two slices of bread. Arrange the radish slices over the avocado, then finish with the cilantro and the cheezy toasted pepita sprinkle. If you want to really go crazy, add the sprinkle to the avocado mash instead of the plain sea salt. Makes 2 slices of toast.