Since I spent my week of vacation under 25 degrees (and got my first sunburns!), I switched to "summer" mode. No luck, the heat didn't last and I spent the rest of the time frozen with my little summer jacket... No matter, I don't feel like going backward, I'm staying in "summer" mode and that's final! So, for my participation in the Battle Food, a ice cream without an ice cream maker was just what the doctor ordered!
Quick reminder of the Battle Food concept: it's a cooking challenge around a theme chosen by the "winner" of the previous edition. This month, the theme was chosen by Maman Pâtisse who had herself been designated by Gabrielle from Petite Cuillère et Charentaises. By the way, remember, it was I who hosted at Christmas with apple pie cookies.
And so Deborah (Maman Pâtisse) chose as the theme for this edition...
In pastry-making, cream is something that doesn't lack... whipped, beaten, pastry cream, mousseline... But ultimately I had a hard time finding a nice twist. What can you expect, I can't be on time and inspired at the same time, that's too much for me 😀
And I'll admit something to you, I have a bit of trouble with constraints. I especially like to play with themes and get off the beaten path. So, for this "Cream of the crop" theme, I opted for ice cream... without cream!
I had seen this recipe on Facebook last year and I thought the concept was brilliant. Indeed, this ice cream contains only one ingredient, doesn't require an ice cream maker, and only takes 5 minutes to make. So I think this easy, super quick, vegan, dairy-free, and sugar-free recipe deserves the title of Cream of the crop!
