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. 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


Sep. 3, 2013
fuckyeahveganicecream:

So this ice cream has got it going on: with both bananas and carrots, it’s got a serving (or two or three, depending on how big you like your sundaes!) of fruits and veggies, all in one delicious dessert. I got the idea for it while reminiscing about the Carrot Cake Banana Ice Cream I made last summer (mmmm, carrot cake ice cream!). Here, the carrots are roasted in a maple syrup-bourbon sauce (the bourbon is optional, but gives it a nice kick!) and then blended into a fine mash using the food processor.
Personally, I think that the bourbon’s the most distinct taste, but Shane’s undecided. We’re both big fans, though. Try it and see for yourself!
Maple-Roasted Carrot Banana Ice Cream
(Makes about three quarters of a quart of ice cream.)
Ingredients
4-5 large carrots, cut into thin slices 1/2 cup maple syrup 1 tablespoon olive oil 1 tablespoon vegan bourbon (optional)
3-4 overripe bananas, peeled, sliced and frozen brown sugar to taste (optional) a splash of non-dairy milk or creamer, if needed
Directions
1. Preheat the oven to 425F. Line a 9″x9″ baking pan with the sliced carrots. (4-5 large carrots halved lengthwise and halved or quartered into thin slices should be enough to do it, but use your own judgement!) In a measuring cup, whisk the maple syrup, olive oil, and bourbon. Pour the mixture on top of the carrots and mix well, making sure that all the carrots are coated. Bake at 425F for 15 minutes. Toss the carrots and continue to bake for another 15 minutes, or until the carrots are soft and tender. Remove from the oven and (carefully!) transfer the carrots and their juices to a food processor. Process until smoothly blended. Allow the mash to cool on the countertop before continuing.
2. When you’re ready to make the ice cream: Add the bananas to 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.
3. If the ice cream isn’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of brown sugar (or other vegan sweetener) 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).

fuckyeahveganicecream:

So this ice cream has got it going on: with both bananas and carrots, it’s got a serving (or two or three, depending on how big you like your sundaes!) of fruits and veggies, all in one delicious dessert. I got the idea for it while reminiscing about the Carrot Cake Banana Ice Cream I made last summer (mmmm, carrot cake ice cream!). Here, the carrots are roasted in a maple syrup-bourbon sauce (the bourbon is optional, but gives it a nice kick!) and then blended into a fine mash using the food processor.

Personally, I think that the bourbon’s the most distinct taste, but Shane’s undecided. We’re both big fans, though. Try it and see for yourself!

Maple-Roasted Carrot Banana Ice Cream

(Makes about three quarters of a quart of ice cream.)

Ingredients

4-5 large carrots, cut into thin slices
1/2 cup maple syrup
1 tablespoon olive oil
1 tablespoon vegan bourbon (optional)

3-4 overripe bananas, peeled, sliced and frozen
brown sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Preheat the oven to 425F. Line a 9″x9″ baking pan with the sliced carrots. (4-5 large carrots halved lengthwise and halved or quartered into thin slices should be enough to do it, but use your own judgement!) In a measuring cup, whisk the maple syrup, olive oil, and bourbon. Pour the mixture on top of the carrots and mix well, making sure that all the carrots are coated. Bake at 425F for 15 minutes. Toss the carrots and continue to bake for another 15 minutes, or until the carrots are soft and tender. Remove from the oven and (carefully!) transfer the carrots and their juices to a food processor. Process until smoothly blended. Allow the mash to cool on the countertop before continuing.

2. When you’re ready to make the ice cream: Add the bananas to 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.

3. If the ice cream isn’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of brown sugar (or other vegan sweetener) 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).

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


Sep. 1, 2013

Vegan A to Z: A is for Apple Pie Ice Cream. (Always start with dessert!) With a banana base, so no ice cream machine required! Click through for the recipe - and the obligatory Doctor Who gif.

#vegan #ice cream #vegan ice cream #what vegans eat #food #dessert #bananas #apples #recipes #veganmofo #vegan a to z #carnivals


Aug. 17, 2013
fuckyeahveganicecream:

Inspired by some pretty awesome pancakes I made for VeganMoFo.
Blueberry Lavender Banana Ice Cream
(Makes just under one quart of ice cream.)
Ingredients
4-5 overripe bananas, peeled, sliced and frozen 1 teaspoon vanilla extract 1/4 cup blueberry syrup (optional) 1/2 teaspoon dried lavender 1/2 cup dried blueberries sugar to taste (optional) a splash of non-dairy milk or creamer, if needed
Directions
1. Put the bananas, vanilla extract, and blueberry syrup in the food processor and pulse until smoothly blended. Most likely you’ll need to stir the bananas 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 lavender and dried blueberries and process until the berries are broken up into smaller pieces. Your food processor might get a bit jump during this step, so hold on tight!
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).

fuckyeahveganicecream:

Inspired by some pretty awesome pancakes I made for VeganMoFo.

Blueberry Lavender Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
1 teaspoon vanilla extract
1/4 cup blueberry syrup (optional)
1/2 teaspoon dried lavender
1/2 cup dried blueberries
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas, vanilla extract, and blueberry syrup in the food processor and pulse until smoothly blended. Most likely you’ll need to stir the bananas 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 lavender and dried blueberries and process until the berries are broken up into smaller pieces. Your food processor might get a bit jump during this step, so hold on tight!

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).

#vegan #ice cream #vegan ice cream #what vegans eat #bananas #blueberry #lavender #recipes


Aug. 11, 2013
fuckyeahveganicecream:

I made a thing and it was tasty.
Lemon Lime Banana Ice Cream
(Makes just under one quart of ice cream.)
Ingredients
4-5 overripe bananas, peeled, sliced and frozen 3 tablespoons lime juice 1 teaspoon lemon zest 1 tablespoon candied lemon peel (optional) sugar to taste (optional) a splash of non-dairy milk or creamer, if needed
Directions
1. Put the bananas and lime juice 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 lemon zest and pulse until blended. Sample the ice cream and add extra sugar and spices to taste. If desired, toss in some candied lemon peel and pulse a few times to mix them in. Most likely they’ll make your food processor jump, so hold on tight.
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).

fuckyeahveganicecream:

I made a thing and it was tasty.

Lemon Lime Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons lime juice
1 teaspoon lemon zest
1 tablespoon candied lemon peel (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas and lime juice 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 lemon zest and pulse until blended. Sample the ice cream and add extra sugar and spices to taste. If desired, toss in some candied lemon peel and pulse a few times to mix them in. Most likely they’ll make your food processor jump, so hold on tight.

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).

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


Aug. 9, 2013
fuckyeahveganicecream:

Peach Blueberry Swirl Banana Ice Cream. With roasted peaches and blueberry sauce! (Photographed here with a few nectarine slices, on accounta I used all my peaches in the ice cream!)
Peach Blueberry Swirl Banana Ice Cream
(Makes about a quart and a half of ice cream.)
Ingredients
5 overripe bananas, peeled, sliced and frozen powdered sugar or another vegan sweetener, if needed a splash of coconut milk or creamer, if needed
3 peaches 3 tablespoons brown sugar 1 teaspoon vanilla extract
1/2 to 1 cup canned blueberry pie filling or homemade blueberry sauce
Directions
1. Begin by roasting the peaches. Preheat the oven to 400F. Cut the peaches into quarters; peel each slice (optional) and remove the pits. Combine the peaches and brown sugar in a large bowl; cover and toss to mix. Transfer the slices to a baking pan (9″x9″ fits perfectly). Bake at 400F for 20-25 minutes, or until the peaches are tender. Once the peaches are done baking, flip each slice onto the other “cheek” so that it soaks up some of the juices.
2. After they’ve cooled, transfer the peaches and their juices to an airtight container and refrigerate for six to eight hours, or until ready for use.
3. To make the ice cream: Place the chilled peaches in the food processor and pulse until chunky.
4. Add the (frozen) 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. 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 peaches should help in this regard.
5. Sample the batter and add a bit of sugar if needed.
6. Transfer the ice cream to an airtight container. As you do so, gently mix in the blueberry sauce, so that you create a swirl effect. 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:

Peach Blueberry Swirl Banana Ice Cream. With roasted peaches and blueberry sauce! (Photographed here with a few nectarine slices, on accounta I used all my peaches in the ice cream!)

Peach Blueberry Swirl Banana Ice Cream

(Makes about a quart and a half of ice cream.)

Ingredients

5 overripe bananas, peeled, sliced and frozen
powdered sugar or another vegan sweetener, if needed
a splash of coconut milk or creamer, if needed

3 peaches
3 tablespoons brown sugar
1 teaspoon vanilla extract

1/2 to 1 cup canned blueberry pie filling or homemade blueberry sauce

Directions

1. Begin by roasting the peaches. Preheat the oven to 400F. Cut the peaches into quarters; peel each slice (optional) and remove the pits. Combine the peaches and brown sugar in a large bowl; cover and toss to mix. Transfer the slices to a baking pan (9″x9″ fits perfectly). Bake at 400F for 20-25 minutes, or until the peaches are tender. Once the peaches are done baking, flip each slice onto the other “cheek” so that it soaks up some of the juices.

2. After they’ve cooled, transfer the peaches and their juices to an airtight container and refrigerate for six to eight hours, or until ready for use.

3. To make the ice cream: Place the chilled peaches in the food processor and pulse until chunky.

4. Add the (frozen) 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. 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 peaches should help in this regard.

5. Sample the batter and add a bit of sugar if needed.

6. Transfer the ice cream to an airtight container. As you do so, gently mix in the blueberry sauce, so that you create a swirl effect. 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 #bananas #peaches #blueberries #what vegans eat


Jul. 8, 2013

fuckyeahveganicecream:

submitted by sabertoothbakery:

just a lil ice cream cake with some chocolate ice cream then a layer of vanilla bean ice cream that i mixed in some house made peanut butter cup chunks in and then some more chocolate ice cream and some chocolate crunchies in between each layer then some peanut butter frosting and some fuckin more peanut butter cups on top of that

I think I just died and went to Massachusetts.

#vegan #ice cream #vegan ice cream #what vegans eat #ice cream cake #saber tooth bakery


Jul. 8, 2013
fuckyeahveganicecream:

Because it’s hot as butts.
Strawberry Coconut Banana Ice Cream
(Makes about a quart of ice cream.)
Ingredients
4-5 overripe bananas, peeled, sliced and frozen 6 large, ripe strawberries 1 cup shredded coconut (sweetened) 1 teaspoon strawberry OR coconut extract (optional) powdered sugar or another vegan sweetener, if needed a splash of coconut milk or creamer, if needed
Directions
1. Put the bananas and strawberries 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. Add the shredded coconut and pulse until blended. If desired, add a strawberry or coconut extract for a more intense flavor.
3. Sample the batter and add a bit of sugar if needed.
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).
This tastes great served with fresh strawberries and topped with shredded coconut and vegan sprinkles!

fuckyeahveganicecream:

Because it’s hot as butts.

Strawberry Coconut Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
6 large, ripe strawberries
1 cup shredded coconut (sweetened)
1 teaspoon strawberry OR coconut extract (optional)
powdered sugar or another vegan sweetener, if needed
a splash of coconut milk or creamer, if needed

Directions

1. Put the bananas and strawberries 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. Add the shredded coconut and pulse until blended. If desired, add a strawberry or coconut extract for a more intense flavor.

3. Sample the batter and add a bit of sugar if needed.

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).

This tastes great served with fresh strawberries and topped with shredded coconut and vegan sprinkles!

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


Jun. 26, 2013
fuckyeahveganicecream:

Chocolate Chocolate Raspberry Swirl Banana Ice Cream - otherwise known as “emptying out my fridge.”
Chocolate Chocolate Raspberry Swirl Banana Ice Cream
(Makes about a quart of ice cream.)
Ingredients
2 cups raspberries, fresh or frozen 2 tablespoons sugar 1/4 cup chocolate chips 1 teaspoon coconut oil
4-5 overripe bananas, peeled, sliced and frozen 3 tablespoons cocoa powder 1 teaspoon vanilla extract powdered sugar or another vegan sweetener, if needed a splash of non-dairy milk or creamer, if needed
Directions
1. Begin by making the chocolate raspberry sauce. In a small saucepan, combine the raspberries and sugar. Cook on medium heat, stirring frequently, until the raspberries break down and the sauce thickens up a bit (about 15 minutes). Add the chocolate chips and coconut oil and cook until melted, continuing to stir all the while. Remove from heat and allow to cool to room temperature.
2. Once the sauce has cooled, make the ice cream base. Place 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.
3. Add the cocoa powder and vanilla and pulse until blended. Same the batter and add extra cocoa or vanilla to taste. If the bananas aren’t sweet enough for you (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste.
4. Transfer the ice cream and chocolate raspberry sauce to an airtight container. Alternate layers of ice cream and chocolate raspberry sauce, gently stirring with a butter knife as you go. (Four to six layers works well.) 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).
Pro tip: if you don’t use all the chocolate raspberry sauce, store it in an airtight container in the fridge. It makes for a most delicious ice cream topping!

fuckyeahveganicecream:

Chocolate Chocolate Raspberry Swirl Banana Ice Cream - otherwise known as “emptying out my fridge.”

Chocolate Chocolate Raspberry Swirl Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

2 cups raspberries, fresh or frozen
2 tablespoons sugar
1/4 cup chocolate chips
1 teaspoon coconut oil

4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1 teaspoon vanilla extract
powdered sugar or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Begin by making the chocolate raspberry sauce. In a small saucepan, combine the raspberries and sugar. Cook on medium heat, stirring frequently, until the raspberries break down and the sauce thickens up a bit (about 15 minutes). Add the chocolate chips and coconut oil and cook until melted, continuing to stir all the while. Remove from heat and allow to cool to room temperature.

2. Once the sauce has cooled, make the ice cream base. Place 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.

3. Add the cocoa powder and vanilla and pulse until blended. Same the batter and add extra cocoa or vanilla to taste. If the bananas aren’t sweet enough for you (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste.

4. Transfer the ice cream and chocolate raspberry sauce to an airtight container. Alternate layers of ice cream and chocolate raspberry sauce, gently stirring with a butter knife as you go. (Four to six layers works well.) 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).

Pro tip: if you don’t use all the chocolate raspberry sauce, store it in an airtight container in the fridge. It makes for a most delicious ice cream topping!

#vegan #food #ice cream #vegan ice cream #what vegans eat #recipes #bananas #raspberries #chocolate


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About
 
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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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