Do you remember how magical it was to eat ice cream as a kid?
That sheer thrill of hearing the musical jingle of the ice cream cart or truck (depending where in the world you grew up), the anticipation of chasing after that cart until it came to a stop at the end of the street, the wonder of exchanging the weight of shiny, silver coins in your hand for a creamy, dreamy cone or popsicle. There wasn’t a better trade in the world.
I know many of you haven’t outgrown that excitement yet– I know for a fact that Desi hasn’t — but unfortunately, I did.
True story, I just don’t care for ice cream anymore. Vanilla, chocolate, strawberry, buttercream, raspberry or even my favorite flavor in the world, mango. You can swirl it into a cone, scoop it into a tub or stick it on a stick, I am not eating. And it’s not because I don’t like sweet things (I do) and it’s not for the calories (heck, if I was that good about watching them, I’d be 20 pounds lighter). But somewhere on the road of adulthood, the magic of ice cream was lost to me forever. I was even completely untouched at the Ben and Jerry’s factory near Stowe, Vermont, when Desi and I stopped there on a drive back from Canada years ago. A tourist bus had just offloaded a large group of seniors and there was unbridled anticipation on every face — like for a few moments, faced with hot fudge sundaes and waffle cones piled high with three scoops of chocolate chip cookie dough, they were all just happy five year olds. I remember sitting there, feeling rather sad for that lost child in me.
So when summer rolled around this year, and Jay started to demand ice cream more often than the health-nut mom in me was comfortable with, I ran in my head through all the reasons I should say no — bad teeth, too much sugar, not eating dinner because I’m full, mom! All good reasons, but that inner child argued, just say YES!
So I did. Jay was going to eat all the ice cream he wanted this summer.
With one rider. I was going to make it. Well, most of it. That way, at least I’d have more control over what he’s putting into that little tummy.
All summer long, then, I’ve been churning out ice cream and, more often, popsicles. I cheat. I don’t load up on the artificial flavorings, the cream, all of that bright, white sugar, and the coloring that doubtlessly makes those store-bought brands so attractive to kids and adults. Instead, I stick to fruit purees for flavor, bananas or cashews or nut milks for creaminess, and a minimum of added natural sweeteners, like maple syrup. Sometimes, all I do is blitz up some yogurt and fruit and pour it into the popsicle molds. They usually disappear before I can share the recipes, which makes me think I must be doing something right.
These Pineapple Cheesecake Popsicles are certainly right. Jay loved them, and so did Desi. They are bright and refreshing with tropical flavors and they are fruity and creamy.
All you need to do is go into the kitchen and puree up some cashews, cream cheese and coconut milk with chunks of pineapple and a ripe, sweet banana.
Add a quarter cup of maple syrup, although you might just want to skip it because the fruit is so sweet already. Freeze.
Now awaken that child inside.
Pineapple Cheesecake Popsicles
Ingredients
- 2 cups pineapple chunks thaw if frozen
- 1 ripe banana
- 1 cup cashews soaked in water for 30 minutes, then drained
- 8 oz vegan cream cheese
- 1 cup coconut milk the one in the carton, not can
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract optional
Instructions
- Place all of the ingredients in a blender and blitz until you have a very smooth puree.
- Pour the mixture into popsicle molds and freeze for six to eight hours at least.
- Halfway through freezing, insert the popsicle sticks.
Ruth Eisenbud says
August 14, 2015 atI used to think I was the only person in the world who didnt like ice cream…. it just seems so boring and bland to me now. It is good to know I am not alone. I too used to chase down the Good Humor Man for my butternut crunch pop or orange creamsicle….Now, just give me spices, salt and oil and I will eat even if not hungry, just to get more of the flavors.
Vaishali Honawar says
August 14, 2015 atHi Ruth, good to know someone after my own heart! I always thought I was the only one too. 🙂
theveganjunction says
August 15, 2015 atJust looking at the ingredients these sound satisfying and tasty! Coconut and pineapple. Yumm.
bernie says
August 17, 2015 athi there!
do you use raw or roasted cashews?
cheers,
bernie
Vaishali Honawar says
August 17, 2015 atRaw please. Cheers!
Lavanya says
August 17, 2015 atI have always been more of a cake and chocolate person than an ice-cream person so I hear you! (Though I was never able to resist an amul choco bar or ‘orange stick ice-cream’ as a child). I do love the handmade ice creams that are are available locally – they are so flavorful and fresh – that I might be somewhat of an ice-cream convert now.
These look lovely – an ice-cream recipe with no sugar!! You are a mom after my own heart- lol. (Though I do cave occasionally and let my 2.5 year old son taste high quality sweet stuff like dark chocolate. If he will eventually eat crap, might as well train his tastebuds on the good crap. I was heartened that he loved the teeny bit of 80% chocolate that I let him taste). I usually use banana puree and/or dates to sweeten. I’ll definitely try this. Thanks!!!!
Something weird happened just now. I was just typing my comment up- and my son came and said ‘dark chocolate’ to me. Freaky!
Sheela says
August 17, 2015 atHello Vaishali, Trust you are doing great!
Yummy recipe!
On an other note, Could you please let me know about the Fargo pressure cooker, remember you had mentioned in your earlier posts. Wondering if it is a good alternate to Prestige pressure cooker. It is time i replace my prestige cooker :))
Any pointers will be helpful.
Bye
Sheela
Vaishali Honawar says
August 17, 2015 atHi Sheela, I have the Fagor pressure cooker, and I really like it. It doesn’t do the whistle thing, like Indian cookers, but after a while you get a pretty good idea about the time of cooking and the booklet that accompanies it also has some instructions on times. It’s not great for dals– I usually always have some dal spurting out of the valve when I cook dal in it, but I still do and just keep a close eye on it. It’s lasted me many, many years though, unlike my Indian-made cookers which usually die after a while, and the gasket is easily available here even in stores like Bed Bath and Beyond which is a plus compared to the Indian cookers.
Hope that is somewhat helpful. Let me know if you have any specific questions.
Sheela says
August 19, 2015 atMany Thanks!
I like the idea of getting replacements easily here and bonus is the silent cooker 🙂
My neighbor who crosses my kitchen window to take stairs is tired of understanding the concept of Indian cookers and the whistle lol
One day after several days of formal hello in the mornings, he imitated the whistle and asked what is it? I hear every now and then…..
I had to explain about the Indian cooker system:)) and served him dal, he loved it and in turn I bought the small size cooker for him from India.
Thanks for answering.
Big hug
Sheela:)
Vaishali Honawar says
August 19, 2015 atHey Sheela, if you’re looking for a silent pressure cooker I highly recommend an electric pressure cooker. They are amazing and no whistles or any noise at all.
E says
March 10, 2018 at1 cup coconut milk the one in the carton – how much ml ?
Thank you
Vaishali says
March 12, 2018 atHi E, 240 mils.