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June/July 2006
I Scream for Ice Cream
Recipes by Joshua Ploeg

Hey Kids!

I’m back, hope you missed me. The challenge for this issue was to come up with something to sing about. As you know, I am generally of a cheery disposition so even though I’ve been in a rough space lately, it’s no problem to come up with something groovy to be pleased about. Essentially, ice cream makes everything good. Plus, all one needs to make it is a decent freezer. I find that in lieu of an ice cream maker, a large, shallow Tupperware or similar vessel works for freezing as long as you stir your concoction every half hour at least until it freezes. Also, alcohol will help keep your ice cream from freezing super hard. Plus, darned if it doesn’t taste great too!

Melon Ice Cream

4 C. Melon, chopped
2 C. Coconut Milk
1⁄2 C. Sugar (more or less to taste, depending on sweetness of melon)
1 t. Vanilla
A few Cardamom Pods
1⁄4 C. Lime Juice
2 t. Ginger, finely grated
Salt, a pinch

1. Blend all in batches until smooth.

2. Freeze in a suitable container, stirring or re-blending occasionally until frozen.

Serve with some delicious fresh fruit.

Apricot and Almond Cream Ice
Made with sugar syrup to have more of an ice or sorbet quality

5 C. Fresh Apricots, chopped
1 C. Apricot Juice or Water
1 C. Sugar (more or less to taste)
1 t. Cinnamon, ground
2 T. Lemon Juice
1⁄4 C. Amaretto or 1 t. Almond Extract (or both!)
1 C. Vanilla Almond Milk

1. Heat sugar and water to a simmer, add cinnamon and stir occasionally until the sugar is melted. This will take a few minutes. Set aside and allow to cool a bit.

2. Blend the other ingredients in batches and pour into your freezer container. Thoroughly whisk in the sugar syrup. Freeze, stirring occasionally.

This is good served with sliced almonds, fresh fruit, mint, maybe baklava. Good additions to the cream ice before freezing: chopped almonds or pistachios, chopped dried apricots.

Cherry-Cherry Ice Cream
3 C. Cherries, pitted (frozen works)
1 C. Cherry Juice
2 C. Vegan Cream (the vanilla Silk creamer works)
Nutmeg, a pinch
Ground Cloves, a pinch
1/3 C. Vanilla Vodka or Cherry Brandy to taste
Optional: Replace the 1 C. of vegan cream with vegan cream cheese with a bit of lemon juice, vanilla and sugar added.

1. Blend all in batches.

2. Freeze in suitable container, stirring here and there, until frozen.

Serve with chocolate sauce! Good additions before freezing: pecan bits, chopped cherries, ribbons of cherry jam, pieces of pie crust.

Pineapple Freezie
This is a great ice for summer time

6 C. Pineapple, chopped (save two cups)
1 C. Pineapple Juice
1 C. Orange-Mango Juice
2 T. Lime Juice
1 C. Sugar
1⁄4 C. Rum
A pinch each of Cardamom and Ginger, ground
Salt to taste
Mint, chopped, to taste

1. Heat sugar in pineapple juice, stirring until sugar melts, allow to cool to room temperature.

2. Blend all but leftover pineapple and chopped mint. Place in freezer container.

3. Stir in mint and extra pineapple and freeze, stirring occasionally, until frozen.

An addition of pineapple-flavored syrup can be added for an extra pineapple-y taste. Try crushing or shredding this ice and serving in little cones with a spoon and pineapple jam or marmalade. Maybe another shot of rum in there.

Sweet Potato-Mango Ice Cream
Here’s a weird, but yummy one…

4 C. Cooked Sweet Potatoes, chopped (still warm)
1 1⁄2 C. Sugar (use more or less to taste)
2 C. Vanilla Vegan Milk
1 C. Orange-Mango Juice
2 C. Mango, chopped (save one cup)
2 T. Lemon Juice
1 t. Cinnamon, ground
2 T. Ginger, minced
1⁄4 C. Bourbon or Rum (a flavoring will suffice)

1. Blend all but extra mango in batches and pour into container.

2. Add fresh chopped mango and freeze, stirring occasionally.

Serve this with caramel sauce and chopped pecans. A warm mango sauce can also be very nice.

Be sure to check out my website. For even more ice creams and summer adventures, pick up my chapbook “Fire and Ice” from Microcosm. It has around 70 fun recipes inside, including delicious alcoholic drinks and spicy food. Beat the heat with these summer treats. It’s good to be back.

Much love,
Joshua Ploeg

Get “Fire and Ice” at (look under zines) or by sending $4.50 ppd to Microcosm Publishing, 311 N. Ivy St., Portland, OR 97227. Cookbooks at Events and info, recipe of the month at



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