Creamy Vegan Chocolate Ice Cream


Creamy Vegan Chocolate Ice Cream

Yield : 8 servings

Creamiest Vegan Chocolate Ice Cream – homemade, ultra creamy and scoopable chocolate ice cream made with cashews and coconut milk. Vegan and Gluten Free


¾ cup Cashews

1½ cups Water

¼ teaspoon Xanthan Gum

½ teaspoon Instant Espresso

2 Tablespoons Cocoa Powder

¼ teaspoon Salt

1 teaspoon Vanilla Extract

1 cup Coconut Cream

½ cup Coconut Milk

½ cup Cane Sugar

6 oz Dark Chocolate (Vegan)

2 Tablespoons Cornstarch


  1. In a blender, combine Cashews, Water, Xanthan Gum, Instant Espresso, Ccocoa Powder, Salt, Vanilla Extract, Coconut Cream and Coconut Milk. Blend on high till everything is nice and smooth.
  2. Pour out all of this mixture into a saucepan, leaving 1 cup of it behind.
  3. To the filled saucepan, add Sugar and Dark Chocolate. Stir over low heat until chocolate and sugar have fully melted and mixture is warm.
  4. To the remaining 1 cup of liquid, whisk in Cornstarch till dissolved. Gradually stream this mixture into the saucepan whilst whisking non stop. Once everything has been incorporated, whisk away until the mixture comes to a soft boil. This is to cook out the cornstarch and thicken the mix. But, remember to whisk whisk whisk so no lumps form!
  5. Once it has come to a soft boil, turn heat off and transfer mixture into a bowl or measuring cup. Cover with cling film and make sure to press it against the surface of the mixture so a skin does not form.
  6. Cool to room temperature and then churn in ice cream maker. Alternatively, if you do not have an ice cream maker, follow steps for manual churning mentioned in my post.
  7. Once out of the ice cream maker, place in an airtight ice cream or tupperware box, cover, and freeze to allow it to further firm up.
* Before churning, the mixture will be very thick – this is normal. It is just the cornstarch thickening up. Whisk to loosen up first if you think it is too solid to chuck into the ice cream maker.

* Try to not cut down the amount of sugar in the recipe – ice cream needs a certain amount of sugar to inhibit it from freezing rock solid.

*If your freezer is really really cold, your ice cream may need to sit out for 10 minutes on the counter to soften up so that it is scoopable. My freezer is set to a higher temperature, so I do not need to do that

source:  crazyvegankitchen



Frozen Strawberry Cheesecake Pops


Frozen Strawberry Cheesecake Pops

Yield: 6-12 pops


  • 1 and ½ cups (300g) strawberries
  • 1 and ½ cups (340g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) whipping cream
  1. Slice each of 3 strawberries into 4 slices, and place a piece into 12 8cl paper cups (or 6 25cl cups).
  2. Place the remaining strawberries in a food processor, with the cream cheese, and sugar. Blend until smooth.
  3. In a medium bowl, beat the whipping cream with a hand mixer on high speed until soft peaks form. Gently stir the cream into the strawberry mixture.
  4. Spoon into the prepared cups, then gently tap them on the counter to remove any air bubbles. Insert a wooden pop stick into the centre of each cup.
  5. Place in the freezer for 4 hours, or until firm. Remove the frozen pops from cups just before serving.


source :  marshasbakingaddiction

Peppermint Stick Ice Cream with Hot Fudge Sauce

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Peppermint Stick Ice Cream with Hot Fudge Sauce

Yield: Makes 1 quart (1l) of ice cream, about 2 cups (500ml) hot fudge sauce


For the peppermint stick ice cream:

  • 1 cup (250ml) whole milk
  • 1 cup (200g) sugar
  • pinch of salt
  • 5 large egg yolks
  • 2 1/4 cups (560ml) heavy cream
  • 2 1/2 teaspoons (or more, to taste) peppermint extract
  • Red food coloring
  • 3/4 cups (115g) crushed candy canes

For the hot fudge sauce:

4 ounces (115g) unsweetened chocolate, chopped
3 tablespoons unsalted butter, cubed
1/2 cup (70g) powdered sugar
1/2 cup (120g) packed dark brown sugar
1/4 cup (25g) unsweetened cocoa powder
3 tablespoons light corn syrup or golden syrup
1/2 teaspoon kosher or sea salt
3/4 cup (180ml) heavy cream or crème fraîche
1 teaspoon vanilla extract

1. To make the peppermint stick ice cream, heat the milk, salt, and sugar in a saucepan.

2. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

4. Strain the custard into the heavy cream. Stir over the ice until cool, add the mint extract and taste, adding more if desired. Whisk in the red food coloring – since brands vary, you can add enough until it’s the color you want. (I used 8 drops of McCormick red food coloring.) Refrigerate the mixture thoroughly, preferably overnight.

5. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Add the crushed candy canes to the ice cream during the last two minutes of churning. Scrape the churned peppermint stick custard into a chilled container and freeze until ready to serve.

6. To make the hot fudge sauce, melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth.

7. While the chocolate is melting, in a medium saucepan, whisk together the powdered sugar, brown sugar, cocoa powder, corn syrup (or golden syrup), salt, and heavy cream or crème fraîche. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 45 seconds. Remove from heat and whisk in the melted chocolate.

Serving: Scoop ic cream into bowls and drizzle each with a generous helping of hot fudge sauce. You can garnish the ice cream with additional bits of crushed candy canes, if you wish.

Storage: The hot fudge can be made up to one week ahead, and stored in the refrigerator. It can be rewarmed in a saucepan over low heat, adding water or milk to thin it out, if it becomes too thick.

source: davidlebovitz

Mocha Almond Fudge Pops


Mocha Almond Fudge Pops

Yield : 6 pops


2 cups Almond Breeze Chocolate Almond milk

2 tsp espresso powder

1 3.9 oz instant chocolate pudding mix

¼ cup mini chocolate chips

¼ cup coarsely chopped almonds

finely chopped almonds and/or mini chocolate chips for the base (optional)


  1. Pour the chocolate almondmilk into a microwave safe container and heat on high for 2 minutes. Whisk in the espresso powder until dissolved.
  2. Place the mocha mixture in the fridge until chilled.
  3. Add the pudding mix to the mocha mixture and whisk for two minutes.
  4. Stir in the mini chocolate chips and chopped almonds.
  5. Fill your ice pop mold leaving a little room at the top.
  6. Place the mold in the freezer for 30 minutes to let the pops partially set up. Insert the popsicle sticks and add finely chopped almonds or mini chocolate chips to the base if desired. Freeze for at least four more hours.
  7. To remove the pops, run under warm water for just a few seconds until the pops loosen up enough to easily pull out.
  8. Enjoy!

source : momontimeout

Raspberry Sorbet


Raspberry Sorbet

Yield : 6-8 servings


about 5 cups of fresh raspberries

1 cup water

1½ cups sugar

1 teaspoon vanilla extract

1-2 tablespoons of fresh lemon juice


  1. Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.
  2. Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
  3. Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
  4. Freeze according to your ice cream maker’s instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm

source:  lecremedelacrumb

Cherry Sherbet


Cherry Sherbet

Yield : 8 servings


  • ¼ cup SPLENDA® Sugar Blend
  • 1 cup water
  • 1 small package cherry “jello” *
  • 1 cup cherry juice
  • 2 cups almond milk (or other milk of choice)
  1. Prepare ice cream according to machine instructions.
  2. In a medium saucepan, combine SPLENDA® Sugar Blend and water. Bring to a light boil and stir until dissolved. Add in cherry jello and keep stirring until combined. Remove from heat, add cherry juice, and cool mixture in the refrigerator for 30 minutes or until chilled.
  3. Add milk to cherry mixture and pour into a prepared ice cream maker. Let it churn until the sherbet is thick and frozen. Pour into a container and place in freezer for a couple hours to freeze harder or enjoy a small bowl full before the hard freeze.
  4. **(pick a jello brand like the one I used this one to keep it vegan)

source : aroundmyfamilytable



Chocolate Sherbet


Chocolate Sherbet

Yield : 12-16 servings


  • 8 ounces 70%-or-greater-cacao chocolate or bittersweet chocolate, chopped


2 cups water
2/3 cup sugar
1/2 cup whole milk
1 teaspoon vanilla
1 ounce 70%-or-greater-cacao chocolate or bittersweet chocolate (optional)
1. Reserve 1/2 cup of the 8 ounces chopped chocolate; cover and set aside. In a medium saucepan, stir together remaining chopped chocolate, the water, sugar, and whole milk. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat; stir in vanilla. Cover and chill overnight.
2. Stir the reserved 1/2 cup chopped chocolate into the chilled chocolate mixture. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Allow to firm up in freezer for 4 hours before serving.
3. To serve, scoop into small glasses or dishes. If desired, chop the 1 ounce chocolate; sprinkle over individual servings.


source: recipe



Dark Chocolate Ice Cream

Dark Chocolate Ice Cream



5 large egg yolks

¾ cup sugar

¼ cup special dark cocoa powder, measured then sifted

1 cup 1% or 2 % milk

1¾ cups heavy cream

¼ teaspoon kosher salt

1 teaspoon pure vanilla extract


  1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
  2. In a heavy stainless steel pan, combine the cocoa powder with the remaining sugar (6 tablespoons). Whisk in about ¼ cup of the milk to make a paste, adding a little more of the milk as needed to make it smooth and uniform. Whisk in the remaining milk, the cream, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
  3. Carefully scoop out about ½ cup of the hot cream mixture and whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
  4. Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of the spatula, and leaves a clear mark when you run your finger across it.
  5. Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight.
  6. To freeze: Add the vanilla to the base and stir until blended. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freezer for at least four hours.

source:  lovetobeinthekitchen

Death By Chocolate Ice Cream


Death By Chocolate Ice Cream

Yield : 4 cups

A serious chocolate lover’s low carb ice cream recipe. I don’t mess around when it comes to healthy chocolate desserts


2 cups heavy cream

1 1/2 cups unsweetened cashew milk (or almond or coconut), divided

1/2 cup cocoa powder (for super dark ice cream, use Hershey’s Special Dark)

1/2 cup Swerve Sweetener

4 large egg yolks

3 ounces unsweetened chocolate, chopped (can also use Lily’s Chocolate

2 tbsp vodka (optional, helps reduce iciness)

1/2 tsp vanilla extract

1/4 to 1/2 tsp liquid stevia extract (or other sweetener, to taste)

1/4 tsp xanthan gum (optional, helps reduce iciness)



  1. Set a bowl over an ice bath and set aside.
  2. In a medium saucepan over medium heat, combine cream, 1 cup of the cashew milk, cocoa powder and sweetener. Whisk together until well combined and stir until mixture reaches 170F on an instant read thermometer.
  3. Whisk egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 175F on an instant read thermometer and is thick enough to coat the back of a spoon.
  4. Remove from heat and add chopped chocolate. Let sit 5 minutes and then whisk until smooth.
  5. Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
  6. Whisk in additional 1/2 cup cashew milk, vodka, if using, vanilla extract and stevia extract (mixture will be VERY thick until these ingredients are whisked in).
  7. Sprinkle surface with xanthan gum, if using, and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions.
  8. Once churned, you can serve immediately or you can pack in an air tight container and freeze until a little firmer (1 to 2 hours).


Notes: Serves 8. Each serving has 9.09 g of carbs and 3.3 g of fiber. Total NET CARBS = 5.79 g.

Food energy: 303kcal Total fat: 27.16g Calories from fat: 244 Cholesterol: 173mg Carbohydrate: 9.09g Total dietary fiber: 3.30g Protein: 4.38g Sodium: 57mg

source: alldayidreamaboutfood

Chocolate Sherbet


Chocolate Sherbet

Yield : 12 servings

Make this chocolate frozen dessert hours before serving–the mixture needs to freeze at least 8 hours.


  • 6 – 7 ounces 60-percent-cacao chocolate or bittersweet chocolate, chopped
  • 2 cups water
  • 2/3 cup sugar
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla
  • Pomegranate seeds (optional)
complete your meal
1. In a medium saucepan stir together chopped chocolate, sugar, water, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1 minute. Remove from heat and stir in vanilla. Cover and chill overnight.
2. Freeze mixture in a 1-quart ice cream freezer according to manufacturers directions. Ripen in freezer before serving. To serve, scoop into small glasses or dishes. Makes 12 servings.

source: recipe