Veganize It! is the new column by me, Sabrina Modelle. In it I will fearlessly veganize some of the Mission’s most popular dishes. Is there something you miss since becoming vegan? Poof, veganized! Something non-vegany you’ve always wanted to try — I’ll veganize that, too. Wherever there is butter, I’ll be there to make it better. Wherever there is pork, watch seitan appear. I’m Sabrina Modelle, friend to vegans everywhere.
I can’t say that Humphry Slocombe’s proximity to my flat was the deciding factor when we signed our lease, but it certainly didn’t hurt. We are exactly two blocks over and one block down (if you count Treat Street as a whole block). My obsession with the glorious frozen confectioner was so extreme when we first moved in that I had to set rules. I only allowed myself either one scoop from Humphrey Slocombe or one Dynamo Donut per week. I almost always chose the ice cream.
On February 15 of this year, I began a 28-day vegan cleanse. No dairy, eggs, meat, gluten, alcohol, caffeine or refined sugar. By the beginning of March, I knew my eating habits would change drastically forever. Since I am a food writer, I adopted
a six-day-a-week vegan/seagan mostly vegan diet with one day a week reserved for research, cooking, recipe development for clients and dining at the latest and greatest. It works perfectly for me, and it feels like a nice balance for my health and the health of the planet.
Seeing as I only have one day a week to try new non-vegan things in the food world, going back to my old standbys would defeat the purpose. Still, there are times I miss my old favorites — like Secret Breakfast, Humphry Slocombe’s signature flavor. If you’ve never had this ice cream because you’re vegan or lactose-intolerant, then hello, I’m your new best friend.
Secret Breakfast consists of vanilla ice cream with bourbon and cornflakes. I always thought it was a funny name, but the hilarity never fully hit me until I was buying bourbon and cornflakes at 9 a.m. My only regret — not buying milk as well. It would have felt so dirty, in such a good way.
For this recipe you’ll need an ice cream maker, and I suggest using an immersion blender (one of those blenders on a stick), but you can use a regular blender, hand-beaters or just a whisk and some plain ol’ elbow grease. You can eat this plain or top it with my ooey gooey vegan caramel, which is also made with bourbon.
Warning: This recipe contains straight bourbon — it doesn’t cook off or freeze off (is there any such thing?). You may get buzzed from this ice cream. Oh, and don’t feed it to the kiddies!
- 16 oz package Mimic Crème® Healthy Top
- 1 cup full-fat coconut milk
- 1/3 cup bourbon (I used Bulleit)
- 2/3 cup cornflakes
- 1 ½ tablespoons vanilla extract
- 1 tablespoon agave nectar
- pinch of finely ground sea salt
- Add Mimic Crème®, coconut milk, bourbon, agave, vanilla and salt to a bowl and mix with an immersion blender for about 3-5 minutes. You want the mixture to be very aerated but not whipped like whipped cream.
- Place corn flakes in a large bowl and crush gently with your hands until they are about half to a quarter of their original flake size.
- Using a slotted spoon, add the corn flakes to the “cream” mixture; you don’t want the crumbs, so don’t just pour the whole bowl in.
- Mix the corn flakes into the “cream“ mixture, then add to the pre-frozen bowl of your ice cream maker and follow the instructions.
- Enjoy in a cup or cone, or in a shot glass floating on top of your favorite bourbon!
I hope you’ll love this vegan Secret Breakfast. What are some things you’d like to see veganized? Please someone say something from Dynamo!