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Take what you think you know about backyard barbecuing and summer noshing and give it a twist. In this issue, Panna is elevating the art of the cookout.
Watch as acclaimed Chicago Chef Paul Kahan pulls together a sophisticated grilling menu of meat and vegetables. Learn techniques like how to debone a whole chicken and get tips for choosing and cooking tofu, making great aioli and more.
You’ll be inspired to cook summer recipes that bring a bit of the unexpected to the party -- like fresh pea guacamole, summer squash and tomato risotto, BBQ baby carrots, Southern skillet cornbread, and more. Including Chef Chad’s Dairy-Free Vanilla Cashew Ice Cream with Date Cocoa Swirl. The recipe’s below and you can watch Chad make the full recipe opens in a new tab on Panna. Here’s a peek:
Dairy-Free Vanilla Cashew Ice Cream with Date Cocoa Swirl
4-cup measuring cup
Ice cream maker
Glass baking dish
Makes 6 servings
Active time: 45 minutes
Total time: 120 minutes
FOR THE ICE CREAM
2 cups (226g) raw cashews, soaked in water overnight to soften
3/4 cup (177mL) coconut milk
1 1/2 cups (354mL) nondairy milk of choice
1/3 cup (88mL) honey, or sweetener of your choice
1 vanilla bean, split in half lengthwise and the seeds scraped out, or 1/2 teaspoon pure vanilla extract
Pinch of sea salt
FOR THE DATE COCOA SWIRL
2 tablespoons (40g) almond butter
1/2 cup (70g) dates, pitted and soaked in water to soften
1/4 cup (21g) unsweetened cocoa powder
1/4 teaspoon (2.5mL) tamari, low sodium
3 tablespoons (44mL) dark rum, or 1 teaspoon rum extract (optional)
Water to blend
In a high-speed blender, blend the soaked cashews, coconut milk, nondairy milk, sweetener, vanilla bean pulp and salt until completely smooth. Pour mixture into a container and refrigerate for at least an hour, to cool completely.
Remove cashew mixture from the refrigerator and following manufacturer’s instructions to process ice cream.
For the swirl, blend the almond butter, dates, cocoa, tamari, optional rum and water in a blender until a thick syrup forms. Set aside.
Once the ice cream is completely processed, scoop the still soft ice cream into a flat baking dish, drizzle around ½ a cup of the syrup over, and gently swirl in. Be sure that it is only gently folded to avoid being fully mixed. Place in the freezer until completely firm and you’re ready to serve, at least 30 minutes.
After about 30 minutes, remove from the freezer and serve with extra date cocoa syrup for drizzling.
Ready to get cooking? Find out more about the recipes, chefs and articles you’ll have access to with Panna opens in a new tab. And try one of the free recipes in this issue: Evan Rich’s Sugar Snap Peas with Honey Mustard and Horseradish opens in a new tab or Tommy's Margarita opens in a new tab by Jim Meehan.
What are you cooking this summer?