Flavors & Textures for Alternative Ice Cream

This was a rather decadent brown sugar and maple oatmeal flavored batch inspired by Faux Martha's . I more or less followed her instructions for the oatmeal part but blended it without straining (as I thought the texture would benefit from the oats) into a half-batch of cottage cheese base with a bit of brown sugar and maple syrup. Here it is topped with an improvised oatmeal cookie and some "date syrup" (reduced date soaking water from another recipe).

Extract & Spice Combinations (half-batch scaled)

• Coconut & pandan

• Coconut & lemon

• Orange-almond: orange, almond, vanilla, + creme bouquet/princess cake & cookie

• Matcha (2 - 2.5 T) / vanilla

• Pink peppercorn (about 1 T freshly ground) / Vanilla + hint butter extract

• Seriously this is the bomb

• Cake: Cake extract (OliveNation), white vanilla + butter extracts, jimmies

• See also: Raspberry cake: Raspberry + white vanilla + butter + cake batter extract, hint of citric acid

• Peanut flour (3-4T) with Maple, Caramel extract: this also makes for a smoother, creamier texture

• Coffee: 2-3T instant decaf (taste after 2. I like strong, but it gets bitter), optional 1 T cocoa (smoothes out coffee bitterness), 1 t coffee extract, 1 t vanilla

• Lemon meringue pie: 1-2 t lemon, 1 t butter, 1 t vanilla, ½ t - 2 t citric acid

Older pudding mix-based flavors (Alternative Ice Cream v.1, half-batch scaled)

• Red velvet: 2-3T vanilla pudding, 1-2T chocolate pudding, 1 t vanilla extract, 1 t butter extract

• Chocolate: 3T cocoa powder (2 T regular, 1 t special dark), 2 t vanilla, 1 t chocolate extract

• Coconut-lemon: 3T lemon pudding, 1 t coconut extract, 1/2 t vanilla, 1/2 lemon extract. Optional: Fold in 1/4 to 1/2 cup unsweetened coconut flake before chilling.

• Less caloric, still nice: use coconut flour! (At least King Arthur’s is fairly coarse once it absorbs liquid - 4T will alter texture)

• Boo: 3 T white chocolate pudding, 1 t peppermint, 1 t coconut, 1 t vanilla. Fold in 1/4 to 1/2 c shredded coconut

• Pumpkin-caramel spice: 3 T butterscotch pudding, 1 T bourbon as the booze, 1 t vanilla, 1 cup pumpkin puree, about 2 teaspoons pumpkin spice blend

• Pumpkin puree (fill in quantity!), vanilla pudding + extract, 1 t pumpkin spice, 1/2 t? white pepper (it burns so good)

Tested Higher calorie/cost bucket list of flavors

• Tahini + sesame flour + sesame oil

• For a half batch, I used ¾ c sesame flour (previously blended into cashew milk), about ¼ c tahini, extra salt, forgot about the sesame oil

• Because this was a bucket list flavor, I also used a bit of honey

• Pistachio butter

• I completely overdid the pistachio butter (read; 2 cups of pistachios ultimately went into a half-batch) and also cooked some pistachio flour in water (could probably dry-toast it) to add another layer of ... pistachio

• Mastic

• I end up getting greedy and using a ton each time (I grind it with erythritol), otherwise not a calorie isse

• Oats toasted in a small amount of butter + brown sugar/maple flavors

#sweet #alternativefoods #icecream