I’ve been dying to share this recipe with you all summer, but due to a hectic freelance schedule, obligatory summer events, book work and house stuff, I didn’t get around to final testing until now. But for this, the wait was worth it.

Ice cream season isn’t over just yet even though Toronto’s weather lately might say otherwise—we somehow went from 30+ C to low 20s in a matter of a week. Go figure. It might still be hot where you live though, so ice cream for everyone, I say!

It was a visit to Sweet Ritual back in May where I experienced my first taste of lemon poppy seed ice cream. It was a scorcher of a day and Lisa and I were enjoying our last day in Texas before jetting back home. We decided to make a quick stop for ice cream, and boy am I ever glad we did.

I have not stopped thinking about that ice cream since.

The bright, refreshing flavour of lemon is most definitely a summertime favourite so turning it into ice cream made perfect sense, but I had never even considered the idea until I saw it at Sweet Ritual. Fresh lemon, lemon zest and poppy seeds are used to make this ice cream taste just like a lemon poppy seed muffin. Seriously, it was like heaven—creamy and sweet with that signature citrus tang.

Of course, as any good food blogger would do when she experiences a food epiphany, I had to recreate it as soon as I got home. For this recipe, I used a blend of full-fat coconut milk and cashew milk, some lemon extract (Simply Organic brand of lemon extract is one of my new favourite discoveries; it should be fairly easy to find at Whole Foods or online) to allow the flavour to shine through the frozen blend and, rather than dumping in heaps of sugar, I decided to give xylitol a go. And guess what? It worked out fabulously. It’s light and luscious and totally satisfying.

Now I don’t have to travel to Texas to get my lemon ice cream fix.

Enjoy!

Lemon poppy seed ice cream

Yield: about 4 cups

Ingredients:

• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup unsweetened nondairy milk (I like cashew)
• ½ cup xylitol (or use cane sugar, if desired)
• zest of 1 lemon
• 1/4 cup fresh lemon juice
• 2 tablespoons melted coconut oil
• 2 teaspoons lemon extract (I used Simply Organic brand)
• ½ teaspoon xanthan gum (optional but recommended)
• 1 tablespoon poppy seeds

Directions:

1. Using a blender, blend together the coconut milk, nondairy milk, xylitol, lemon zest, lemon juice, coconut oil and lemon extract until smooth. Add the xanthan gum and blend briefly on low speed to incorporate.
2. Transfer the liquid mixture to a shallow bowl and stir in the poppy seeds. Refrigerate until thoroughly chilled, about 2 to 3 hours.
3. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. If you’re after a soft serve treat, serve as soon as the process is finished. Otherwise, transfer the ice cream to an airtight container, place a piece of parchment paper on the surface and press down lightly (this avoids ice crystals from forming on the surface) before sealing the lid. Store in the freezer. Allow to sit out at room temp for about 10 minutes before serving.

Better still, I headed out on Saturday evening to spend time with my loveliest of lady friends. I’m convinced there’s no better cure for stress than an evening with friends, food and wine—this particular combination always leaves me glowing with happiness (not just from the wine).

To celebrate, I couldn’t help myself from taking advantage of the strawberries that seem to be invading the produce aisle at the grocery stores. Although I’m still anticipating the local harvest, I created a scrumptious summer tart by combining fresh strawberries and Granny Smith apples and baking them in a lovely pistachio and poppy seed crust. Enjoy!

Strawberry apple tart

Yield: one 8-inch tart

Ingredients:

For the crust:

• 3/4 cup unbleached flour
• 1/3 cup whole wheat pastry flour
• 1/2 cup ground pistachios
• 1 tbsp poppy seeds
• 1/8 tsp baking soda
• 1/8 tsp sea salt
• 1/4 cup sunflower or canola oil
• 1/4 cup pure maple syrup
• 1/2 tsp pure vanilla extract

For the filling:

• 2 Granny Smith apples, cored and peeled
• 1 pound of strawberries, rinsed and dried
• 1/4 cup pure maple syrup
• 2 tbsp fresh lemon juice
• 1 tbsp cornstarch

Directions:

For the crust:

1. Using a stand mixer or hand mixer, combine the unbleached flour, whole wheat flour, pistachios, poppy seeds, baking soda and salt.
2. With the mixer running, add the oil, maple syrup and vanilla extract and continue to mix until combined. The dough should stick together when pressed between two fingers.
3. Press the dough into a flat disk shape and wrap tightly in plastic wrap. Refrigerate for about 30 minutes. While the dough is chilling, proceed with the filling (recipe below).
4. Roll out the dough in between 2 pieces of parchment paper, working from the middle out, until it is large enough to fit into an 8-inch tart pan with a removable bottom.
5. Carefully transfer the dough to the tart pan and gently press it down to fit, filling cracks where needed. Be sure the dough is not thicker where the sides and bottom meet. Trim any excess dough on the rim. Refrigerate for 15 minutes.
6. Make small indents in the bottom of the unfilled crust with a fork and prebake it on the bottom rack of the oven for 10 minutes at 400 degrees.
7. Remove the crust from the oven and evenly spread 1 tsp of coconut oil on the bottom of the crust. Next, spoon the filling into the crust and slip a cookie sheet underneath it (to catch the juices while baking).
8. Return the tart to the bottom rack of the oven and bake at 375 degrees for 30 minutes. If you notice the edges are browning too much during baking, cover with aluminum foil.
9. Reduce the temperature to 350 degrees, move the tart to the middle oven rack and continue to bake for another 15 minutes. Remove the tart from the oven and allow it to sit undisturbed for 2 to 3 hours before serving. Store leftovers at room temperature, covered loosely with plastic wrap.

For the filling:

1. Cut the apples and strawberries into 1/2-inch pieces and place them in a saucepan. Add the maple syrup and lemon juice and allow to sit for about 20 minutes.
2. Stir in the cornstarch and cook the mixture over medium-low heat until it comes to a boil, and then simmer for about 1 minute, stirring constantly. The mixture should thicken. Remove from heat and allow to cool until the crust is ready.

In my kitchen, lemony desserts are always welcome, no matter what time of year it is. There’s something about that fresh citrus fruit that is just as refreshing on a hot summer day as it is after a warm winter meal.  My most trusted lemon recipe comes in the form of muffins that are full of vibrant, fresh lemon and crunchy poppy seeds. I reduced the sugar significantly from my original test recipe, and when I took them to work the next day, they were a hit. They stay moist for several days and also freeze well, so feel free to double the recipe and freeze them for morning snacks or unexpected company.

On another note, if you live in the Toronto area, you might be interested in checking out the Toronto Vegetarian Association’s Totally Fabulous Vegan Bake-off coming up on October 2. I have officially registered for the first time, and I am excited to put together my submission (hint: it involves the subject of this post). Taste testers are needed to devour and rate the hundreds of samples that will be prepared and judged within five categories, including gluten-free and raw desserts, so come and join the fun if you can! It’s a great excuse to gather with like-minded vegan foodies and celebrate World Vegetarian Day.

Lemon poppy seed muffins

Yield: one dozen

Ingredients:

• 2 cups spelt flour
• 1/2 cup Sucanat
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup poppy seeds
• zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/2 cup nondairy milk
• 1/4 cup sunflower or canola oil
• 1 tsp pure vanilla extract

Directions:

1. Grind the Sucanat briefly in a spice or coffee grinder. In a large mixing bowl, whisk together the spelt flour, Sucanat, baking powder, baking soda, salt, poppy seeds and lemon zest.
2. In a small bowl, whisk together the lemon juice, nondairy milk, oil and vanilla extract.
3. Pour the liquid mixture into the dry mixture and mix just until no large clumps remain. Don't overmix.
4. Spoon the batter into an oiled muffin pan, filling each muffin cup almost to the top. Sprinkle with turbinado sugar or Sucanat if desired.
5. Bake at 350 degrees for about 15 minutes or until a toothpick inserted in the centre comes out clean.
6. Let cool for about 10 minutes before carefully transferring the muffins to a cooling rack.