Tag: vegan ice cream

Vegan

Ice Cream Shmice Cream #21: Maple Candied Walnut

by Lisa Dawn1 Comment on Ice Cream Shmice Cream #21: Maple Candied Walnut

IMG_8858 (1)

This is my husband’s latest ice cream request. Every time he busts out with a great idea like this I think he is a secret chef. But if he is, he did not reveal his recipe. I made this one up myself! And it is delicious!

IMG_8700

Candied Walnuts
2 cups chopped walnuts
1/2 cup coconut sugar

Line a baking sheet. I used my Silpat. Chop the walnuts. Toast for 10 minutes in a 300 oven until fragrant. Let cool.

Place the walnuts and sugar together in a small pot and turn the heat to medium. Use a wooden spoon to coat the walnuts with the sugar. Be sure to stand there and mix as the sugar is melting. Don’t walk away because sugar burns easily. It should only take a few minutes. (It will kind of look more coated then melted.)

Turn the walnuts back out onto the baking sheet, spread them out and let them cool completely. Break up the big clumps and store in an airtight container until ready to make the ice cream. This can be done up to a week in advance.

2 cans organic coconut milk
1/4 cup maple syrup
1 teaspoon vanilla extract
2 cups candied walnuts

Combine the coconut milk, maple syrup, and vanilla in a bowl and whisk together. Refrigerator for at least 2 hours.

Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes. With two minutes left, add the walnuts. Turn out into a Tovolo container or a freezer safe container with a piece of wax paper on top. Enjoy!

Vegan

Ice Cream Shmice Cream #20: Creamsicle

by Lisa Dawn3 Comments on Ice Cream Shmice Cream #20: Creamsicle

IMG_8703

This ice cream reminds me of those creamsicle pushups in the little tube with the big red, yellow and blue polka dots that I used to get from the ice cream man when I was little. I am afraid to look at the ingredients now but back in the day we didn’t care about ingredients! Of course, now I do and so I recreated what I think is one of the best flavors I have ever made.

I used 4 big navel oranges that were super juicy and ripe which is the key to the flavor and the texture. When navels are at their ripest, peel and drop into a freezer safe vessel and make this ice cream any time of year!

Note: I used Florida Crystals for the sugar to keep the ice cream color bright.

4 navel oranges
2 cans organic coconut milk
3/4 cup vegan cane sugar
2 teaspoons vanilla extract

Peel the oranges and place them (juice and all) in to the Vitamix. Add the coconut milk, sugar, and vanilla extract. Let it rip until smooth. Place a strainer over a big bowl and pour the mixture through using the back of a spoon or spoonula to press it out. Refrigerate for at least 2 hours.

Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes.Turn out into a Tovolo container or a freezer safe container with a piece of wax paper on top. Enjoy!

Vegan

Ice Cream Shmice Cream #19: Chocolate Raspberry

by Lisa DawnLeave a Comment on Ice Cream Shmice Cream #19: Chocolate Raspberry

IMG_8434

This is a fantastic creation, if I don’t say so myself. Whenever I have raspberries that aren’t perfect looking I toss them into a bag in the freezer. When I have about a cup, I figure out a new recipe to make. In this case, the raspberries give this basic chocolate ice cream a slight tart flavor. Super fun secret ingredient!

2 cans coconut milk
1 cup raspberries
1/2 cup raw cacao powder
3/4 cup vegan sugar
1 teaspoon vanilla extract

Place the coconut milk, raspberries and cacao powder into the Vitamix or blender. Let it rip until combined.

Place a fine mesh strainer over a big bowl and pour the mixture through. You might have to do this in few batches. Using a small spatula or spoonula, press the mixture through the strainer pressing out the raspberry seeds.

When all of the coconut milk mixture is through the strainer, add the sugar and vanilla and Whisk to combine. Chill for at least 2 hours. Pour the mixture into the ice cream maker and churn for 10 minutes.

Turn out into a Tovolo container or a freezer safe container with a piece of wax paper on top. Enjoy!

Vegan

Instant Ice Cream #2: Banana-Peanut Butter-Cacao Nib

by Lisa DawnLeave a Comment on Instant Ice Cream #2: Banana-Peanut Butter-Cacao Nib

IMG_7585

Happy Mother’s Day to all of the moms out there!

IMG_8042

First I got flowers. Then we worked on my Mother’s Day present.

IMG_8055Then we had a combo Mother’s Day and birthday party for my Dad. We went crazy with a big salad bar, meatballs and spaghetti, and Fran Costigan’s The No Oil Added Chocolate Torte to Live For from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts.

I didn’t have time to make ice cream shmice cream, so I whipped up a quick version of my instant ice cream with a little extra fun packed inside, namely peanut butter and cacao nibs. Holy instant ice cream and a great topper for that decadent and delicious cake.

makes about 2 cups

2 cups frozen bananas
1 heaping tablespoon peanut butter
1 heaping tablespoon cacao nibs

Process together until smooth. Enjoy!

Vegan

Ice Cream Shmice Cream #18: Drunken Rum Raisin

by Lisa DawnLeave a Comment on Ice Cream Shmice Cream #18: Drunken Rum Raisin

IMG_7232

Along with the vanilla coconut layer cake, my husband requested rum raisin ice cream for his birthday celebration. I love making his food (and other) wishes come true! I have never eaten rum raisin so I really have no idea what it is supposed to taste like but my husband gave it two thumbs up!

I use actual rum, hence “Drunken Rum Raisin.” Even that little raisin looks a little tipsy, like it’s about to fall out of the ice cream scoop!

Warning: “Friends of Bill” and little kids should be careful. It doesn’t taste overly rummy but still…it’s got liquor!

1 cup raisins (I used half golden, half Thompson)
1/2 cup rum
2 cans coconut milk
3/4 cup vegan sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

Place the raisins in a small container with a tight fitting lid and add the rum. Cover and shake to evenly coat the raisins. Leave sitting out at room temperature for 8 to 12 hours.

Combine coconut milk, sugar, vanilla and cinnamon in a bowl and chill for at least two hours.

Pour mixture into ice cream maker and churn for 10 minutes. When it is almost done, add the raisins and rum liquid.

Turn out into a Tovolo container or a freezer safe container with a piece of wax paper on top. Enjoy!