Somehow June has sped by, and I can't believe that this weekend we'll already be moving into July! That also means that this weekend is a long weekend, since July 1st is our Canada Day holiday.
It seems like there aren't that many recipes or ideas out there for Canada Day treats, so I wanted to contribute something to honour our country's birthday!
I decided to make something simple using our national colours of red and white. Strawberries and raspberries are both good options for making Canada Day treats since they're naturally red, so I bought some raspberries with the intention of making some kind of frozen treat.
I ended up choosing Chocolate Covered Katie's recipe for vegan vanilla ice cream, but I used coconut milk to make it a bit creamier. I poured the liquid mix into my mini loaf pan so that it would freeze in a rectangular shape, like a Canadian flag. I also added some raspberries to the mixture before freezing so that the frozen loaf would be studded with red berries.
Once the mixture was frozen solid, I made a red "glaze" to spread over the ends of the loaf to make the Canada flag design. I wanted the glaze to stay in place once I spread it on, but I wasn't sure how to do that at first, until I thought of the "magic shell" idea. If you haven't heard of this idea, you basically mix melted coconut oil with melted chocolate, and if you pour this mixture onto cold ice cream, the coconut oil hardens again, creating a solid chocolate shell.
I've experimented in the past with a peanut butter "magic shell", using another of CCK's recipes. Since it worked with peanut butter, I decided to try mixing raspberry jam with coconut oil to make a red magic shell that I could use on my frozen loaf.
It took me a few attempts to get it right, but eventually I managed to get a thick, spreadable glaze that hardened in the freezer. My first attempts didn't work out properly because the jam separated too much from the coconut oil, and the whole mixture was too liquidy. I started wondering how I could thicken the mixture, when I had another idea - coconut flour! I knew that coconut flour absorbs liquids really well and can be used to thicken frostings, so I tried adding a small amount to my jam-coconut oil mixture, and it worked perfectly - the coconut flour helped to bind the two ingredients and made the mixture thick enough to spread.
Once I'd made my glaze, I spread it over the ends of the frozen loaf and let it harden in the freezer for a few more hours. The raspberry jam turned out a little dark, but I was really happy with how it worked out - not only did it look very patriotic, but it tasted good too!
I thought the coconut flavour went really well with the tart raspberries, and I loved the sweet jam glaze too. The one thing that would make the loaf better would be if it had a more creamy texture. Since I froze the liquid mixture in the loaf pan and wanted to keep its shape, I couldn't stir it around or blend it up again after freezing it, so it ended up being more of an ice-milk loaf instead of ice cream. It actually reminded me of a giant popsicle, which I didn't mind at all (I actually might use this recipe again to make raspberry-coconut popsicles using my popsicle mold)!
To eat this icy treat, let it sit at room temperature to thaw a bit first and then you can cut it into slices. Or if you don't mind taking apart the flag design, you could try placing the frozen slices in a food processor and blending it up to get more of an ice-cream texture, like the original recipe. I also liked to add more fresh raspberries to each serving.
You can also change up the recipe by spreading the glaze over the entire cake instead of creating the Canadian flag design. Or you could also just make the raspberry magic shell recipe and try eating it on regular ice cream or frozen yogurt.
I hope everyone else celebrating Canada Day this weekend enjoys the holiday and lots of food, and that my American readers enjoy their own holiday next week!
Mini Frozen Coconut-Raspberry Loaf
1 recipe for vegan vanilla ice cream, found here (Note: I used 3/4 cup vanilla Coconut Milk beverage plus 1/4 cup canned coconut milk)
a few raspberries, chopped
1 tbsp coconut oil
2-3 tsp seedless raspberry jam
1/2 tsp coconut flour
To make the loaf, mix all ingredients for the ice cream, following the directions in the original recipe.
Line a mini loaf pan with saran wrap, letting it hang over the edges of the pan. Pour the mixture over the saran wrap to fill the loaf pan (leave a tiny bit of room for expansion once it freezes). Scatter the chopped raspberries over the liquid in the loaf pan and press each one down gently to submerge them.
Place loaf pan in freezer and freeze until solid (I left mine overnight).
To make the glaze, place the coconut oil and jam in a small microwave-safe bowl and microwave for about 10-20 seconds, until the coconut oil is melted. Whisk the mixture, then add the coconut flour and whisk or stir again until the coconut flour is absorbed (you might still have a few lumps).
Remove loaf pan from freezer and run the bottom of the pan under hot water to help loosen the loaf. Run a knife around the edges and invert the pan onto a plate, or pull the edges of the saran wrap to remove the loaf.
Spread the glaze onto the two edges of the loaf (or over the entire surface if you don't want to make a Canadian flag design). Place another drop in the center and stick a raspberry on top.
Return loaf to the freezer to harden for at least 1-2 hours.
Remove from freezer and let thaw for at least a few minutes. Slice into pieces and serve with fresh raspberries.
This was submitted to Ricki's Wellness Weekend at Diet, Dessert and Dogs.