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The Secrets Behind 'Incredible' Vegan Ice Cream10:08
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Deena Jalal, founder of FoMu Ice Cream (Jamie Bologna/WBUR)
Deena Jalal, founder of FoMu Ice Cream (Jamie Bologna/WBUR)

Deena Jalal is the founder of FoMu Ice Cream, which opened its first store in 2011. It's since expanded, with locations in Jamaica Plain, the South End, Fenway and Allston. Now, Jalal has revealed some of the secrets behind her vegan ice cream in her new cookbook, "Incredible Vegan Ice Cream."

We speak with her about why she believes that vegan ice cream is the real deal and what goes into making it at home.

Guest

Deena Jalal, founder of FoMu Ice Cream, author of "Incredible Vegan Ice Cream." FoMu tweets @fomu_icecream.


Recipes:

Chocolate Pudding

Note from Jalal:

"I am going to go out on a limb and say that this is probably one of the best chocolate ice creams you will ever make or eat. It is rich and dense and reminiscent of a homemade chocolate pudding—hence the name. The ingredients are simple, so source the best quality versions you can find. I use a super high-quality Dutch-process cocoa for a smooth and rich chocolatey scoop, and I recommend using a fair trade and sustainable variety whenever possible. You can also add high-quality espresso to deepen the chocolate flavor."

Ingredients (Makes 1 quart (272 g)): 

2½ oz (70 g) premium Dutch-process cocoa, weighed
2½ cups (600 ml) all-natural canned coconut milk
¼ cup (50 g) organic unrefined cane sugar
½ cup (120 ml) organic agave
Pinch of sea salt
2 tbsp (30 ml) espresso (optional)

Directions: 

  • Sift the cocoa and set it aside. Use a high-speed or immersion blender to mix the coconut milk, sugar, agave, salt, and the espresso, if you’re using it. Add the cocoa and blend the ingredients until they are thoroughly combined. Chill the mixture for at least 1 hour, or overnight.
  • Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should have the consistency of soft serve. Transfer the ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Smooth the top, and cover it. Freeze it for at least 5 to 6 hours or until it is firm.
  • Depending on the temperature of your freezer you may want to set the ice cream out for 5 to 10 minutes to soften it before serving. This ice cream will keep in the freezer for a couple of weeks in an airtight container, but is best when it’s fresh.

Brown Sugar Corn (Photo by Emily Kan. Reprinted with permission from "Incredible Vegan Ice Cream," Page Street Publishing Co., 2019)
Brown Sugar Corn (Photo by Emily Kan. Reprinted with permission from "Incredible Vegan Ice Cream," Page Street Publishing Co., 2019)

Brown Sugar Corn

Note from Jalal:

"Fresh corn is sweet and almost milky in texture. When I was in college, I would drive by a local cornfield, snag a fresh ear of corn, and eat it raw then and there. It is delicious on its own and makes an amazing ice cream flavor. Steeping real corn into the base of the ice cream adds texture and a uniquely fresh flavor. Fresh corn is best, especially when it is local and in season, but don’t hesitate to substitute frozen if it isn’t accessible. Brown sugar and maple syrup add depth of flavor and an additional hint of sweetness to this recipe."

Ingredients (Makes about 1 quart (272 g)): 

1 cup (175 g) corn, fresh or frozen
1¾ cups (420 ml) all-natural canned coconut milk
2 tbsp (25 g) organic unrefined cane sugar
2 tbsp (28 g) organic brown sugar
2 tbsp (30 ml) organic agave
2 tbsp (30 ml) pure maple syrup
½ tsp vanilla extract
Pinch of sea salt

Directions: 

  • Purée the corn in a small food processor until it has the consistency of applesauce. Set 1 cup (240 ml) aside.
  • Bring the coconut milk, sugars, agave, maple syrup, vanilla, and salt to a simmer in a 2-quart (2-L) heavy saucepan over medium heat, and then add the corn purée. Bring the mixture back to a simmer for 5 minutes, then remove the pan from heat and let it steep, covered, for 30 minutes to 1 hour. Pour the cream mixture through a fine-mesh sieve into a bowl and discard any large corn remnants. Cover and chill the mixture for at least 2 hours, or overnight.
  • Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should look like soft serve. Transfer the churned ice cream to a large, freezer-safe container, smooth the top, cover, and freeze it for at least 5 to 6 hours, or until it is firm.
  • Store this ice cream in the freezer in an airtight container for up to 1 week.

This segment aired on August 14, 2019.

Jamie Bologna Twitter Producer/Director, Radio Boston
Jamie Bologna is producer and director of Radio Boston.

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