It’s very hot in Portland. Meaning in the 90s. Most folks here don’t have air conditioning, so it can get pretty miserable. We are fortunate enough to live in a house that sits north-south on the lot with few side windows, meaning that we get virtually no direct sunlight in the lower level of our home, keeping it relatively cool; this is the only time of year this factoid is beneficial.
But, I’m not complaining. The PacNW has been getting ripped off from having a full summer, with lots of weather in the 70’s, so I’m soaking it up. The clouds and drizzle will rejoin us soon enough, so in the meantime I’m enjoying the ice cream maker I purchased on clearance last fall.
I adapted this recipe from a local food publication called Edible Portland. This was my first try at using MimicCream, as I’ve just used soy milk in the past for ice cream. I would probably try it with soy creamer next time as the texture of the MimicCream is nice, but there is a definitely a discernible trace of nut flavor, even with all of the plum flavor. Not a bad thing, per se, but I’d like to try it without.
That said, we’re still really enjoying this cool, tasty treat plus I was able to use a variety of local plums. An ice cream maker is a totally unnecessary and indulgent toy and takes up a lot of space, but when you want to make something random like this, it’s sure nice to have one!
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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