Here I go again with a dessert disguised as breakfast food. Make no mistake, this is not a recipe I recommend any of us start our day with. Unless you are hardcore. Even then, I urge you to exercise caution with this concoction. Maybe begin with a green smoothie? You know, get in those leaves before overdosing on sugar. But, together or separately, the ice cream + waffles make an excellent dessert for a special occasion.
I picked up some kumquats the other day from the market and was immediately stuck on the idea of making ice cream with them. I also couldn’t shake the craving I was having for pairing them with chocolate. I didn’t want to overwhelm the flavor of the teeny tiny citrus fruit with chocolate, but rather enhance. So the only logical choice seemed to be topping chocolate laced waffles with the clean crisp flavors of this kumquat ice cream.
Only a little of each is needed to seriously wow those taste-buds of yours. The ice cream is soft, light and fluffy and the waffles are crispy, tender, and decadent. Nice combo if I do say so myself.
You will need to remove the seeds from the kumquats before using, as the seeds don’t make a very good addition to the ice cream.
And once you’ve removed the seeds, and hopefully popped one or two of the little guys into your mouth–lest you miss out on the wonderfulness of a sweet and tangy kumquat–then you will need to slice them into little slivers. The way I recommend to do this is to slice them in half lengthwise and then across into 1/8 to 1/4 inch slivers.
Chocolate Chip Waffles with Kumquat Ice Cream ~ Vegan & Gluten-Free
For the ice cream:
- 1 heaping cup slivered kumquats, excluding seeds
- 1 cup granulated sugar
- 1/4 cup water
- Dash sea salt
- 8 ounces (1 cup) vegan cream cheese
- 1 cup almond milk
- 1 can (13.5 ounces) coconut milk
Place the sliced kumquats, sugar, water and salt into a small saucepan and cook over medium to medium-low heat until kumquats turn translucent and soft, about 20 minutes. Stir often to prevent boiling over. Let the mixture cool completely before making the rest of the ice cream.
In a food processor, combine the cooled kumquat syrup, cream cheese, almond milk, and coconut milk until smooth. Process mixture in your ice cream maker according to the manufacturer’s instructions. For firmer ice cream, chill in the freezer for at least an hour before serving.
For the waffles:
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
- 3 tbsp granulated sugar
- 3 tsp baking powder
- 1/2 tsp sea salt
- 2 tbsp rice vinegar
- 6 tbsp melted vegan margarine
- 2 cups almond milk
- 1 cup vegan chocolate chips
Combine all dry ingredients into a large mixing bowl, making sure to not leave any clumps of baking powder or salt clinging to the edges of the bowl. Add in the vinegar, melted margarine, and almond milk and whisk together well to make a smooth batter. Fold in the chocolate chips.
Preheat (and spray with cooking spray to be on the safe side) your waffle iron and cook according to manufacturer’s directions. This recipe should yield two Belgian Waffles or about 6 regular sized waffles. Serve frozen kumquat ice cream on top of warm waffles.