For the next six days I’ll be traveling up the Pacific Northwest, specifically through Portland, Seattle, and Vancouver, exploring local markets, hiking trails, restaurants, cafes, and everyday life with the intention of not only documenting the experience, but truly immersing myself in the possibility that perhaps, maybe someday, I could find myself here.
Coming highly recommended from friends across the Pacific Northwest, Molly Moon’s Handmade Ice Cream, Molly Neitzel’s vibrant and family friendly ice cream boutique, scoops ultra-rich and creamy scream, a strong commitment to community, and a dedication to the sourcing of organic, local, and seasonal ingredients. With edgy flavor options ranging from maple walnut to honey lavender and earl grey, I found myself most drawn to Chef Ian’s creamy vegan Thai coconut strawberry ice cream topped with handmade candied hazelnuts made with Heirloom Duchilly hazelnuts from the Holmquist Hazelnut Orchard in Lynden, Washington. Don’t forget to order with an extra dollop of coconut whipped cream.
Molly Moon’s Coconut Strawberry Ice Cream [makes 1 ½ quarts]
recipe from: Molly Moon’s Homemade Ice Cream
a note from Molly Moon’s: for perfect texture and ideal flavor, we recommend crushing the strawberries for this recipe. If you’re using fresh strawberries, rinse, hull, and slice them in half. If you’re using frozen berries, thaw them completely in your refrigerator before use. To crush the berries, place them in a plastic storage bag and lay the bag flat on a hard surface. Using the heal of your hand, press down firmly on each berry to crush.
1 ¼ cups crushed strawberries (fresh or frozen)
3 tablespoons sugar, divided
1 teaspoon vanilla extract
3 cups unsweetened full-fat coconut milk
pinch of kosher salt
Place the strawberries in a small bowl. Sprinkle 2 tablespoons of the sugar and the vanilla tract over the berries and toss gently. Cover with plastic wrap and let the berries macerate at room temperature for 30 minutes, then transfer to the refrigerator to chill.
Place the coconut milk, salt, and remaining 1 tablespoon sugar in a small, heavy-bottomed saucepan and cook over very low hear, whisking continuously, until the sugar is dissolved. Pour the mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1-2 hours.
When the mixture of cold, stir in the berries. Pour it into an ice cream maker and process according to the manufacturer’s instructions. Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours.
Molly Moon’s currently has six locations across Seattle, my favorite being:
917 E Pine St. Seattle, WA 98122 www.mollymoonsicecream.com