Salted Caramel Coconut Hojicha Ice Cream

  • by Soar Organics

We're thrilled to welcome Holistic Nutritionist Sierra, owner of Cultivate Roots Wellness, to the Soar Organics Blog. In this post, Sierra shares a delicious hojicha-infused salted caramel coconut ice cream treat for you to recreate at home. It's the perfect balance of nourishment and decadence to help make your day a little brighter. 

Embracing the fact that ice cream is one of the best treats on Earth is an understatement. Those who don't love ice cream usually still like it enough to enjoy it. (If you don't then I'm questioning you). Ice cream has nostalgic memories for many of us dating back to our childhood years, where we would frolic in the sunshine with our cones dripping this sweet, sweet, sticky, creamy goodness thinking: "THIS IS THE BEST ICE CREAM EVER."

Fast forward to my adult years, and traditional ice cream is still an all-time favourite. However, I don't indulge in it anymore because of reducing my dairy consumption and having a more mindful sugar consumption approach. As a Registered Holistic Nutritionist and Apprenticed Red Seal Chef, it was simple to create a more nutritious version with a few superfood boosts. Behold the "Hojicha and Salted Caramel Coconut Ice Cream" made with wholesome clean-er ingredients. 

Hojicha Salted Caramel Coconut Ice Cream

First, I'd love to explain why boosting this ice cream with Soar Organics' Hojicha Powder was a no-brainer. If you have yet to experience hojicha, you have to try it. It also hosts an array of beneficial properties for our body.

From a culinary perspective, the depth of flavour that hojicha has is enough on its own to complement many ingredients. From a Holistic Chef's perspective working with hojicha, it has a beautiful rich umami, yet subtle sweet and bitter taste covering three of our five basic tastes. The richness of this roasted leaf complements perfectly with the coconut's sweetness, saltiness from the flaked sea salt, slight bitterness from the tea leaf, and fullness from the roasting method. 

With this combination, I wanted to naturally sweeten the ice cream with coconut sugar, which ranks lower on the GI (glycemic index) chart than other sugars. Lower glycemic index and glycemic load ratings will lessen how rapidly our blood glucose levels will spike, contributing to a more balanced blood sugar level. 

Creating this ice cream recipe was focused on using ingredients that were not only nourishing, but left the taste buds satisfied.. cause' let's face it: health tastes good! 

Hojicha Ice Cream Recipe

Ingredients

  • 2 cups Homemade Coconut Cream or Canned Coconut Cream, no liquid 
  • 2 tbsp. Soar Organics Hojicha Powder
  • 1/2 cup Coconut Sugar, fine grain
  • 3/4 tsp. Sea Salt, fine grain
  • 1 tbsp. Arrowroot Starch 
  • 1/4 tsp. Cream of Tartar
  • 1 tsp. Vanilla Extract, pure
  • 1/4 cup Salted Caramel Sauce

Method

  1.  Place your coconut cream in the fridge for at least 8 hours. This will help separate any excess liquid and firm the cream. You will also need a chilled metal bowl and electric mixer so you can place these in the fridge at the same time or an hour before preparation. 
  2. In a spice grinder or high-speed blender, blitz your coconut sugar until it is fine grain. Set aside. Skip this step if you already have fine grain sugar. 
  3. Prepare an ice bath by placing a bowl filled with ice and rock salt. Place your chilled bowl inside the ice bath and continue onto 'Step 4'. 
  4. Remove your chilled coconut cream from the fridge. Drain excess liquid (or keep for a smoothie). Place your coconut cream into your chilled metal bowl and electrically beat until soft peaks begin to form. This will take approximately 3 minutes. Add your hojicha, coconut sugar, arrowroot starch, vanilla extract, and cream of tartar. Beat for another two minutes. Slowly pour your salted caramel sauce into the mixture until incorporated just enough. 
  5. Pour your ice cream mixture into a container and spread evenly. Place a piece of parchment paper on top. Press so it sticks to the top (this step helps reduce any crystallization). Place into the freezer and set for a minimum of 6 hours.
  6. Remove from the freezer and scoop yourself a bowl of this delicious vegan ice cream packed with nutritional goodness!

Substitutes

  • No vanilla extract? Use vanilla bean powder or 1 vanilla bean, scraped.
  • No coconut sugar? Use another fine sugar alternative, such as brown or cane sugar.
  • Sugar free? Use powdered monk fruit sweetener.
  • No arrowroot starch? Use tapioca starch or cornstarch instead.
  • No cream of tartar? This step is highly recommended to form ice cream texture, but you can omit for a less-solidified ice cream. 
Tagged with: Hojicha Recipes
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