Jun. 5, 2014
fuckyeahveganicecream:

Magically transform your ice cream into a breakfast food with this Cocoa Crunch Soft Serve Ice Cream!

#vegan #ice cream #vegan ice cream #what vegans eat #food #dessert #recipes #chocolate


Jun. 4, 2014
fuckyeahveganicecream:

Because I had an aging butternut squash and didn’t know what to do with it!
Butternut Squash Banana Ice Cream
(Makes just under one quart of ice cream.)
Ingredients
2 cups roasted butternut squash (about 1/3 of a squash) 4-5 overripe bananas, peeled, sliced and frozen sugar to taste (optional) a splash of non-dairy milk or creamer, if needed 1 teaspoon cinnamon
Directions
1. To roast the squash, cut it in half lengthwise. Place it on a large baking sheet, flesh-side up, and bake at 400F for about 30 minutes, or until the insides are soft and tender. Set aside and allow to cool.
2. When cooled, peel the skin off the squash and dice into 1/2″ pieces. Put two cups of diced squash in a food processor and pulse until smoothly blended. Add a little soy milk if necessary.
3. Next, add the bananas and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl.
Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.
Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.
4. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.
5. Add the cinnamon and pulse until blended.
6. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

fuckyeahveganicecream:

Because I had an aging butternut squash and didn’t know what to do with it!

Butternut Squash Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

2 cups roasted butternut squash (about 1/3 of a squash)
4-5 overripe bananas, peeled, sliced and frozen
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed
1 teaspoon cinnamon

Directions

1. To roast the squash, cut it in half lengthwise. Place it on a large baking sheet, flesh-side up, and bake at 400F for about 30 minutes, or until the insides are soft and tender. Set aside and allow to cool.

2. When cooled, peel the skin off the squash and dice into 1/2″ pieces. Put two cups of diced squash in a food processor and pulse until smoothly blended. Add a little soy milk if necessary.

3. Next, add the bananas and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl.

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

4. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

5. Add the cinnamon and pulse until blended.

6. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

#vegan #ice cream #vegan ice cream #what vegans eat #food #bananas #recipes #dessert


May. 31, 2014
fuckyeahveganicecream:

Came up with this one when I tried to make coconut milk whipped cream - but forgot to separate the solids from the liquid and just ended up with an open can of coconut milk that I had to use asap!
Chocolate Coconut Crunch Ice Cream
Ingredients
1 15 ounce can (1 1/2 cups) coconut milk 1 cup soy milk, divided 2 tablespoons arrowroot powder 1/3 cup sugar 2 tablespoons cocoa powder
1 cup chocolate chips 1 cup shredded coconut + extra as needed
Directions
1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.
2. In a medium saucepan, combine the coconut milk, remaining soy milk, sugar, and coconut powder; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably.
3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.
4. Next, make the “crunch”! Place the chocolate chips in a glass bowl. Cook for 90 seconds in the microwave, pausing to stir the chocolate every 30 seconds. When done, spoon the chocolate out on a baking sheet lined with parchment paper, spreading it as thin as possible. Sprinkle the coconut shreds on top, pressing down gently with a spatula or spoon. Put the baking sheet in a freezer to chill for about an hour. When cold and hard, break the sheet of chocolate into bite-sized pieces using your hands or a knife. Store in a sealed container in the fridge or freezer until ready for use.
5. To make the ice cream, process the batter according to your ice cream machine’s directions. You can add the chocolate chunks to the batter prior putting it in the ice cream machine, if that’s easier for you, or as you dispense (or scoop) the frozen ice cream from the machine. Depending on how chunky you like your ice cream, you may have a handful of chocolate-coconut bark left over; these are great on a sundae, or just for snacking!
6. Enjoy immediately or pop it in the freezer for a firmer dessert!

fuckyeahveganicecream:

Came up with this one when I tried to make coconut milk whipped cream - but forgot to separate the solids from the liquid and just ended up with an open can of coconut milk that I had to use asap!

Chocolate Coconut Crunch Ice Cream

Ingredients

1 15 ounce can (1 1/2 cups) coconut milk
1 cup soy milk, divided
2 tablespoons arrowroot powder
1/3 cup sugar
2 tablespoons cocoa powder

1 cup chocolate chips
1 cup shredded coconut + extra as needed

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the coconut milk, remaining soy milk, sugar, and coconut powder; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. Next, make the “crunch”! Place the chocolate chips in a glass bowl. Cook for 90 seconds in the microwave, pausing to stir the chocolate every 30 seconds. When done, spoon the chocolate out on a baking sheet lined with parchment paper, spreading it as thin as possible. Sprinkle the coconut shreds on top, pressing down gently with a spatula or spoon. Put the baking sheet in a freezer to chill for about an hour. When cold and hard, break the sheet of chocolate into bite-sized pieces using your hands or a knife. Store in a sealed container in the fridge or freezer until ready for use.

5. To make the ice cream, process the batter according to your ice cream machine’s directions. You can add the chocolate chunks to the batter prior putting it in the ice cream machine, if that’s easier for you, or as you dispense (or scoop) the frozen ice cream from the machine. Depending on how chunky you like your ice cream, you may have a handful of chocolate-coconut bark left over; these are great on a sundae, or just for snacking!

6. Enjoy immediately or pop it in the freezer for a firmer dessert!

#vegan #ice cream #vegan ice cream #what vegans eat #food #dessert #chocolate #coconut milk #coconut


May. 28, 2014
fuckyeahveganicecream:

Ice cream season has officially begun at my place!
Vanilla Blueberry Swirl Ice Cream
(Makes about a quart of ice cream.)
Ingredients
1 cup vanilla soy milk, divided 2 tablespoons arrowroot powder 2 cups vanilla soy creamer 3/4 cup sugar 1 tablespoon vanilla extract
2 1/2 cups blueberries, fresh or frozenn 3 tablespoons sugar a splash of lemon juice
Directions
1. In a small bowl or mug, combine 1/4 cup of the nondairy milk with the arrowroot powder. Whisk briskly and set aside.
2. In a saucepan, combine the remaining 3/4 cup of nondairy milk with the soy creamer and sugar. Bring to a slow boil on medium-high heat. Stir well and often.
3. Once the mix begins to boil, remove from heat immediately. Add the arrowroot “slurry” and mix well. This will cause the batter to thicken noticeably. Add the vanilla extract and mix well. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)
4. Now make the blueberries! In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook on medium heat, stirring occasionally, until the berries burst, the juices begin to cook down, and the berries thicken. Remove from heat and chill in the fridge along with the ice cream batter.
Optional: For a smoother, not-quite-so-chunky ice cream, blend the blueberries in a food process or blender prior to chilling.
5. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions.
You can add the blueberries to the batter:
a. before transferring it to the ice cream machine, which will result in a blueberry flavored ice cream of somewhat uniform color and taste.
b. towards the end of the ice cream machine cycle, which will result in a vanilla ice cream with swirls of blueberry jam.
c. after the batter is done freezing and as you transfer the ice cream to a storage container. Just combine one with the other, stirring gently, until you achieve a swirl effect.
6. Enjoy immediately as soft serve or transfer to the freezer for a firmer ice cream.

fuckyeahveganicecream:

Ice cream season has officially begun at my place!

Vanilla Blueberry Swirl Ice Cream

(Makes about a quart of ice cream.)

Ingredients

1 cup vanilla soy milk, divided
2 tablespoons arrowroot powder
2 cups vanilla soy creamer
3/4 cup sugar
1 tablespoon vanilla extract

2 1/2 cups blueberries, fresh or frozenn
3 tablespoons sugar
a splash of lemon juice

Directions

1. In a small bowl or mug, combine 1/4 cup of the nondairy milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining 3/4 cup of nondairy milk with the soy creamer and sugar. Bring to a slow boil on medium-high heat. Stir well and often.

3. Once the mix begins to boil, remove from heat immediately. Add the arrowroot “slurry” and mix well. This will cause the batter to thicken noticeably. Add the vanilla extract and mix well. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)

4. Now make the blueberries! In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook on medium heat, stirring occasionally, until the berries burst, the juices begin to cook down, and the berries thicken. Remove from heat and chill in the fridge along with the ice cream batter.

Optional: For a smoother, not-quite-so-chunky ice cream, blend the blueberries in a food process or blender prior to chilling.

5. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions.

You can add the blueberries to the batter:

a. before transferring it to the ice cream machine, which will result in a blueberry flavored ice cream of somewhat uniform color and taste.

b. towards the end of the ice cream machine cycle, which will result in a vanilla ice cream with swirls of blueberry jam.

c. after the batter is done freezing and as you transfer the ice cream to a storage container. Just combine one with the other, stirring gently, until you achieve a swirl effect.

6. Enjoy immediately as soft serve or transfer to the freezer for a firmer ice cream.

#vegan #ice cream #vegan ice cream #what vegans eat #food #dessert #recipes


Apr. 28, 2014
fuckyeahveganicecream:

A Rice Dream Chocolate Nutty Bar. It’s funny, I like Rice Dream ice cream better in bars and cookie sandwiches than by the pint.

fuckyeahveganicecream:

A Rice Dream Chocolate Nutty Bar. It’s funny, I like Rice Dream ice cream better in bars and cookie sandwiches than by the pint.

#vegan #ice cream #vegan ice cream #what vegans eat #rice dream


Feb. 8, 2014

#ice cream #winter


Dec. 19, 2013
fuckyeahveganicecream:

Just a little something you can do with that leftover cranberry sauce…
Cranberry Banana Ice Cream
(Makes a little more than a quart of ice cream.)
Ingredients
4 cups fresh cranberries 1 cup sugar 2 tablespoons lemon juice 1 teaspoon lemon zest
(This makes about two cups of cranberry sauce, or enough for 1 to 1 1/2 or even 2 batches of ice cream, depending on how heavy your hand. You can use the leftovers as an ice cream sauce, in oatmeal, on savory foodstuffs, etc. If you’d rather not have any extras, reduce this recipe by half.)
4-5 overripe bananas, peeled, sliced and frozen sugar to taste (optional) a splash of non-dairy milk or creamer, if needed
Directions
1. Begin by making the cranberry sauce. In a medium-sized saucepan, combine the cranberries, sugar, lemon juice, and lemon zest. Cook on medium, stirring occasionally, until the berries burst (about ten minutes). Reduce the heat to low and continue to cook until the sauce has thickened up considerable. Remove from heat and allow to cool to room temperature until continuing to step #2.
2. Transfer one cup of the cranberry sauce to a food processor and pulse until it’s relatively smooth. Some chunks are okay.
3. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!
Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.
Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.
4. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend. If you’d like a stronger cranberry taste, add some more sauce.
5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

fuckyeahveganicecream:

Just a little something you can do with that leftover cranberry sauce…

Cranberry Banana Ice Cream

(Makes a little more than a quart of ice cream.)

Ingredients

4 cups fresh cranberries
1 cup sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

(This makes about two cups of cranberry sauce, or enough for 1 to 1 1/2 or even 2 batches of ice cream, depending on how heavy your hand. You can use the leftovers as an ice cream sauce, in oatmeal, on savory foodstuffs, etc. If you’d rather not have any extras, reduce this recipe by half.)

4-5 overripe bananas, peeled, sliced and frozen
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Begin by making the cranberry sauce. In a medium-sized saucepan, combine the cranberries, sugar, lemon juice, and lemon zest. Cook on medium, stirring occasionally, until the berries burst (about ten minutes). Reduce the heat to low and continue to cook until the sauce has thickened up considerable. Remove from heat and allow to cool to room temperature until continuing to step #2.

2. Transfer one cup of the cranberry sauce to a food processor and pulse until it’s relatively smooth. Some chunks are okay.

3. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

4. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend. If you’d like a stronger cranberry taste, add some more sauce.

5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

#vegan #food #what vegans eat #recipes #ice cream #bananas #cranberries


Nov. 26, 2013
fuckyeahveganicecream:

So I made a thing. Seasonal, and lazy!
Chocolate Pumpkin Spice Soft Serve
(Makes just under one quart of ice cream.)
Ingredients
4-5 overripe bananas, peeled, sliced and frozen 2 tablespoons cocoa powder 1 tablespoon pumpkin pie spice mix sugar to taste (optional) a splash of non-dairy milk or creamer, if needed
Directions
1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!
Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.
Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.
2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.
3. Add the cocoa powder and pumpkin pie spice and pulse until blended. Sample the batter and add extra seasonings to taste.
4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).
Serve topped with cocoa powder and cinnamon!

fuckyeahveganicecream:

So I made a thing. Seasonal, and lazy!

Chocolate Pumpkin Spice Soft Serve

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
2 tablespoons cocoa powder
1 tablespoon pumpkin pie spice mix
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the cocoa powder and pumpkin pie spice and pulse until blended. Sample the batter and add extra seasonings to taste.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

Serve topped with cocoa powder and cinnamon!

#vegan #ice cream #vegan ice cream #what vegans eat #food #dessert #pumpkin spice #chocolate #bananas


Nov. 16, 2013
truth.

truth.

(Source: annavonsyfert, via fuckyeahfatvegans)

#ice cream #winter


Nov. 10, 2013
fuckyeahveganicecream:

theresnoiinvegan:

OMG FINALLY

HOW IS THIS EVEN POSSIBLE.

fuckyeahveganicecream:

theresnoiinvegan:

OMG FINALLY

HOW IS THIS EVEN POSSIBLE.

#vegan #ice cream #vegan ice cream #what vegans eat


Sep. 30, 2013
fuckyeahveganicecream:

The last batch of strawberries was kind of sketchy (probably the last of the season! waaaaaa!), so I tossed them in a saucepan along with some frozen blueberries and a little lemon juice to make berry sauce. Served on top of a bowl full of vanilla Trader Joe’s Soy Creamy ice cream, with just a dash of powdered sugar. Mind numbingly good.

fuckyeahveganicecream:

The last batch of strawberries was kind of sketchy (probably the last of the season! waaaaaa!), so I tossed them in a saucepan along with some frozen blueberries and a little lemon juice to make berry sauce. Served on top of a bowl full of vanilla Trader Joe’s Soy Creamy ice cream, with just a dash of powdered sugar. Mind numbingly good.

#vegan #ice cream #vegan ice cream #what vegans eat #food #dessert #trader joe's #vanilla #berry sauce


Sep. 17, 2013
fuckyeahveganicecream:

To celebrate Vegan MOFO, we at Sweet Ritual present the Chaco-Taco for our friends on the #tacocleanse. It’s a waffle cone, vegan ice cream, chocolate magic shell, and toasted coconut. Available at our Austin shop for a limited time!
[OMG I saw this in Monday’s roundup and almost died of jealousy! It looks so tasty and if you’re in Austin and don’t go grab a chaco taco I’ll never forgive you! - ed.]

It’s everything I ever wanted.

fuckyeahveganicecream:

To celebrate Vegan MOFO, we at Sweet Ritual present the Chaco-Taco for our friends on the #tacocleanse. It’s a waffle cone, vegan ice cream, chocolate magic shell, and toasted coconut. Available at our Austin shop for a limited time!

[OMG I saw this in Monday’s roundup and almost died of jealousy! It looks so tasty and if you’re in Austin and don’t go grab a chaco taco I’ll never forgive you! - ed.]

It’s everything I ever wanted.

#vegan #ice cream #vegan ice cream #sweet ritual #veganmofo #taco tuesday #taco cleanse #chaco taco #what vegans eat #austin #texas


Sep. 14, 2013
Vegan A to Z: M is for Milkshake, Strawberry Vanilla
(There’s also a recipe, though it’s my belief that milkshakes taste best when improvised!)

Vegan A to Z: M is for Milkshake, Strawberry Vanilla

(There’s also a recipe, though it’s my belief that milkshakes taste best when improvised!)

#vegan #veganmofo #what vegans eat #milkshake #vanilla #strawberries #recipes #ice cream #vegan ice cream #food #dessert #vegan a to z


Sep. 12, 2013
fuckyeahveganicecream:

This is how I do ice cream cones, yo. (You can squeeze more ice cream in this way!)

fuckyeahveganicecream:

This is how I do ice cream cones, yo. (You can squeeze more ice cream in this way!)

#vegan #ice cream #vegan ice cream #what vegans eat #dessert #trader joe's


Sep. 9, 2013

fuckyeahveganicecream:

Over on my personal blog, I’m doing an alphabet theme for VeganMoFo. Naturally the first thing I made was ice cream - specifically, Apple Pie Ice Cream, with a banana base, so no ice cream machine required. Yay!

It’s awesome on its own, but doubly so when topped with fresh apples, cinnamon, and a handful of Apple Cinnamon Granola.

Apple Pie Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4 overripe bananas, peeled, sliced and frozen
brown sugar or another vegan sweetener, if needed
a splash of nondairy milk or creamer, if needed

3 medium-sized apples, cut into slices 1/4″ to 1/2″ thick
1 tablespoon lemon juice
3 tablespoons brown sugar
1 teaspoon cornstarch
1/2 vanilla bean (or a teaspoon vanilla extract)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
a dash of allspice
2 tablespoons margarine, cut into small pieces

Directions

1. Begin by preparing the apples. Preheat the oven to 400F. After you’ve cleaned and peeled the apples, cut them into slices about 1/4″ thick. Consistency is more important than the size; try to cut them as evenly as possible so that they bake at the same rate. The thicker the slices, of course, the longer the bake time!

2. In a medium sized bowl, combine the apples, lemon juice, brown sugar, cornstarch, vanilla bean, cinnamon, nutmeg, and allspice; mix well.

3. Transfer the apples to a small baking dish. Dot with the margarine. Bake, uncovered at 400F for about 45 minutes, or until the apples are soft and tender. Stir halfway through so that all the apples bake evenly.

4. When done, allow the apples to cool. Transfer the apples (and their juices!) to an airtight container and refrigerate for 6-8 hours or until cold. You can make and store the apples up to a day before blending the ice cream.

5. To make the ice cream: Put the apples in the food process and pulse until chunky.

Tip: If you’d like your ice cream chunky, set a few apples slices aside. Cut them into smaller pieces and mix them into the ice cream at step #8.

6. Add the (frozen) bananas iand pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead. The juices from the apples should help in this regards.

7. Sample the batter and add a bit of sugar or other spices if desired.

8. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

Did I already post this here? I forget. So many accounts, blurg.

#vegan #ice cream #vegan ice cream #what vegans eat #food #dessert #veganmofo #apples #bananas #banana ice cream #recipes


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About
 
gravatar - kaylee 01
 
Heathen. Vegan. Feminist.


love love love:

♥ Philip Pullman's His Dark Materials;
♥ Margaret Atwood (especially the Mad Adam series & The Handmaid's Tale);
♥ The Hunger Games;
♥ The X-Files;
♥ (Mostly) everything Joss Whedon; and
♥ Unicorns, narwhals, time travel & zombies (not necessarily in that order).

Also, I'd rather pretend that season 6 of Lost never happened, and that Alias ended with the 2003 Superbowl episode.


Blogs
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POP! goes The Vegan.
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The PPP blog

tumblogs
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fuck yeah vegan ice cream

On Twitter: @vegandaemon

On Facebook: kelly.garbato

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