Hannah Kaminsky & Bitter Sweet Blog’s Vegan Peach Melba Ice Cream4
It is DAY 5 of "Gluten Free Vegan Recipes with Breville" and I am super excited to celebrate "All Things Hannah Kaminsky." Hannah is an accomplished Chef, Recipe Developer, Food Stylist, Prop Stylist, and extraordinary Food Photographer. If you don't know about this incredible woman, then you are missing out on one of the great creative culinary talents in the United States! So let me acquaint you; and all I can say is, you are in for a treat!
I deliberately use the word "treat" because that is what Hannah Kaminsky specializes in -- Incredible Vegan Sweet Treats! Hannah is the author of three AMAZING vegan dessert cookbooks: MY SWEET VEGAN, VEGAN DESSERTS, and VEGAN A LA MODE which was released this past Summer. I have well-loved copies of all three books, and am excited about getting my sweet tooth into the fourth book that is on the way! Woo Hoo!
Hannah's creations are decadent and never fail to impress. She is graciously sharing her delectable Vegan Peach Melba Ice Cream from VEGAN A LA MODE with us today. This scrumptious ice cream is rich and creamy with a simple but complex flavour that leaves even the most devout cream dreamer begging for more. I confess to having devoured the entire container in one sitting with my friend Katy!
Hannah has created over 100 Frozen Vegan Treats for this latest book with innovative flavour combinations that will leave you swirling. There is everything from simple French Vanilla Ice and Peanut Butter Bombshell Ice Cream, to more exotic flavours such as Chocolate-Cabernet, Blueberry-Balsamic, and Pistachio Praline Ice Cream. Oh YUMMMMMO! Hannah also shares some fabulous toppings such as Vegan Hot Fudge, Vegan Caramel Sauce, Gingersnap Cigars, and Rainbow Sprinkles. I cannot rave enough about Hannah's recipes. They are TO DIE FOR!
You can also find tons of mouthwatering vegan recipes on Hannah's extremely popular BitterSweet Blog. Hannah has developed a loyal international following running this blog for over 6 1/2 years sharing both sweet and savoury recipes, photography tips, food reviews, and occasional crafts. Hannah also has some incredible eBooks too: BLONDIES AND BROWNIES, LUNCHBOX BITES, IMPOSSIBLE PIES, and WICKED TREATS.
Some of my favourite recipes on Hannah's blog include: Vegan Carrot Quinoa Cereal, Asian Adzuki Bean Dip, Spring Fava Bean Salad, Saffron Cashew Ice Cream, Coconut Chai Ice Cream, White Chocolate Mousse, Maple Fudge, and many others! All of Hannah's recipes are not only easy to follow, they are always accompanied by a GORGEOUS photo to get you salivating.
With a range of experience in both the technical and creative sides of photography, she really is a one-stop-shop! Her stunning photos have delighted the senses in numerous magazines and websites around the world such as: Veg News Magazine, The Nibble, and Desserts Mag; and she has made recipes come to life in some of my favourite cookbooks such as Alisa Flemings, GO DAIRY FREE, and Dreena Burton's LET THEM EAT VEGAN! In fact, when I feature Dreena's amazing Nutty Vegan Burgers later this month, the accompanying photo will be Hannah's! Hannah is currently studying to get her BFA in commercial photography, whilst continuing to work as a freelance writer and photographer.
Hannah, just don't give up creating spectacular vegan treats! Please...
Thankyou so much for being SO COOL and sharing your brilliance for this event.
You take my breath away with your talent and humility.
Hannah Kaminsky & Bitter Sweet Blog’s Vegan Peach Melba Ice Cream
- 1 pound fresh, ripe peaches (about 3 medium)
- 14 ounce can (1 3/4 cups) full-fat coconut milk
- 1 cup granulated sugar (I used coconut sugar)
- 1 Tbsp cornstarch
- 1 Tbsp arrowroot
- Pinch salt
- 1 Tbsp Limoncello, or 1 Tbsp vodka + 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
- 2/3 cup seedless raspberry jam
- 2 Tbsp water
- Add the peaches (pits removed), coconut milk, sugar, cornstarch, arrowroot, and salt to the container of your Sous Chef® Food Processor.
- Puree on high, until completely smooth. Pass through a fine strainer to ensure there are no remaining pieces of unblended fruit in the final base, if using a low-powered machine.
- Pour the peach and coconut puree into a medium saucepan and cook on the stove over medium heat.
- Stir often to make sure nothing sticks to the bottom of the pan, until the mixture comes to a boil.
- Cook for a minute longer, then remove from the heat.
- Add the limoncello and vanilla, stirring to incorporate.
- Chill thoroughly in the fridge, at least 3 hours, before churning in your ice cream machine according to the manufacturer’s directions. Meanwhile, gently heat the jam just to loosen it up a bit without getting it too hot.
- Stir in the water, mixing until smooth and pourable.
- Once finished but still soft, transfer scoops of the fresh ice cream to an air-tight container, and drizzle some of the jam over each addition.
- Lightly stir everything together, to marble the jam throughout but not completely mix it in.
- Once the jam appears to have been distributed in approximately even ribbons, cover and store in the freezer.
- Let rest for at least 4 hours to further solidify before serving.
- Makes about 1 quart.
Piggy Cooking Tips
freeze that leftover coconut cream for treats later
When you cook with canned coconut milk or coconut cream you often have some left over depending on the needs of the recipe. You can freeze the leftovers for up to a month for use later.