Creamy Vegan Chocolate Ice Cream

3a

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

INGREDIENTS:

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

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DIRECTIONS:
  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.
Notes
* 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

 

Pumpkin Spice Blondies

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Pumpkin Spice Blondies

Yield : 8 x 8-inch

INGREDIENTS:

1 1/4 Cups All-Purpose Flour
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Nutmeg
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup 100% Pumpkin Puree
3/4 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup Olive Oil
3 Tablespoons Aquafaba (Liquid from a Can of Chickpeas)
1 Teaspoon Vanilla Extract
3/4 Cup Dandies Pumpkin Spice Marshmallows, Divided
1/2 Cup Pepitas, Divided

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7a

DIRECTIONS:

Preheat your oven to 350 degrees and line an 8 x 8-inch square baking pan with aluminum foil. Lightly grease and set aside.

In a medium bowl, whisk together the flour, spices, baking powder, and salt. Add in 1/2 cup of the marshmallows and 1/3 cup of the pepitas. Toss to coat the mix-ins with the dry goods. This will help prevent them from all sinking to the bottom as the blondies bake.

In a separate bowl, mix together the pumpkin puree, brown sugar, oil, aquafaba, and vanilla, stirring until smooth. Once homogeneous, pour these liquid ingredients into the bowl of dry goods, stirring with a wide spatula just to combine. Be careful not to over-mix.

Spread the batter into your prepared pan, smoothing it out into an even layer. Sprinkle the remaining marshmallows and pumpkin seeds over the top, gently pressing them into the surface. Bake for 30 – 35 minutes, until the marshmallows are lightly browned, the batter no longer appears wet, and a toothpick inserted into the center pulls out cleanly. The bars puff up quite a bit while baking, along with the toasted marshmallows on top, but never fear! They’ll fall back down to a normal size once cooled.

Let cool completely before slicing into square or bars. For the cleanest cuts, chill the whole slab for at least 15 minutes and use a very sharp knife to make easy work of that sticky marshmallow topping.

source: bittersweetblog

Cherry Sherbet

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Cherry Sherbet

Yield : 8 servings

INGREDIENTS:

  • 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)
DIRECTIONS
  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

 

….. more ICE CREAM RECIPES , SHERBETS, and other FROZEN DESSERTS…..

Vegan Caramel Sauce

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Vegan Caramel Sauce

INGREDIENTS:

½ cup pure maple syrup

½ cup creamy unsalted raw almond butter

⅓ cup coconut oil

2 teaspoons pure vanilla extract

¼ teaspoon fine grain sea salt

Instructions
  1. Add all ingredients to a small saucepan. Whisk together over medium low heat until all ingredients are melted together (approximately 3 minutes). Remove from heat and let cool to room temperature.
  2. Enjoy over ice cream, apples, or all on its own.
  3. Refrigerate leftovers. As the caramel cools, it becomes even thicker. Reheat in a sauce pan or enjoy as is!
Notes
If you want a super creamy and smooth caramel, you can transfer the warm caramel sauce to a blender and blend on high. The caramel in the photos was left as is and not blended, so it’s already quite smooth as is!

 

source: http://blissfulbasil.com

Vegan Caramel Sauce

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Vegan Caramel Sauce

INGREDIENTS:

  • ⅔ cup coconut nectar
  • ¼ cup + 2 tablespoons creamy cashew butter*
  • ¼ teaspoon fine sea salt (less if you use salted cashew butter)
Instructions
  1. Mix together the coconut nectar, cashew butter, and salt in a small bowl until well combined. That’s it! The caramel will be thinner at room temperature (perfect for topping sweet breads, cupcakes and cakes) and thicker once refrigerated (ideal for dipping sliced fruit or slathering on toast).

 

Rum Raisin Frozen Yogurt

4

Rum Raisin Frozen Yogurt

Yield : 1 Quart

INGREDIENTS:

3 Cups (1 24-Ounce Container) Plain Soy or Coconut Yogurt
2/3 Cup Granulated Sugar
2/3 Cup Raisins
3 Tablespoons Dark Rum
2 Teaspoons Vanilla Extract
1/4 Teaspoon Salt

DIRECTIONS:

Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered, and place strainer or colander over a pot deep enough to catch the liquid and keep the yogurt from sitting in the moisture. Cover pot with plastic wrap and let sit in the refrigerator for a minimum of 8 hours. You should end up with about 2 1/2 cups of thick yogurt.

In a medium bowl, combine the strained yogurt, sugar, raisins, rum, vanilla, and salt. Stir well, cover with plastic wrap, and refrigerate overnight. Yes, this one does take a good measure of patience, but allowing the flavors to meld and develop before churning will create a more complex and harmonious final product. Plus, by effectively soaking the raisins for a good couple of hours, this will prevent them from turning into rock-hard icicles once they hit the freezer.

The following morning (don’t worry, there’s no shame in admitting you wanted to sneak a scoop for breakfast!) freeze mixture in an ice cream machine based on the manufacturer’s instructions. For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.

source: bittersweetblog

Strawberry-Cream Pie

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Strawberry-Cream Pie

Yield : 9″ pie

INGREDIENTS:

 

Vanilla Cookie Crust:

5 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 1/2 Cups Finely Ground Vanilla Wafer Cookie Crumbs

Strawberry Cream Filling:

1 Pound Fresh Strawberries
1 1/2 Tablespoons Lime Juice
1 Teaspoon Lemon Zest
1 1/2 Teaspoons Agar Powder
1 Pint So Delicious Vanilla Coconut, Almond, or Soy Ice Cream, Melted

12a

DIRECTIONS:

Preheat your oven to 350 degrees.

Combine the melted margarine or coconut oil with the cookies in a large bowl, stirring thoroughly to completely moisten every last crumb. Transfer the mixture to a 9-inch pie pan and use your hands to press it evenly across the bottom and up the sides. If it’s too sticky to handle with ease, lightly moisten your hands before proceeding. Bake for 10 – 15 minutes, until golden brown. Let cool while you move on to the filling.

Wash, hull, and roughly slice the strawberries before tossing them into your blender along with all of the remaining ingredients. Puree until mostly but not entirely smooth, leaving a few small chunks of berries intact. If you’d prefer a silkier texture, continue blending until no lumps remain, and pass the pink mixture through a fine mesh sieve, discarding the seeds. Transfer the mixture to a medium saucepan and set over moderate heat. Whisk frequently as it warms up, cooking until it comes to a full boil. Continue stirring vigorously for a full two minutes and then pour the hot filling into your prepared crust.

Tap the pan lightly on the counter to release any air bubbles, and let cool to room temperature. Only then is it safe to transfer to the fridge to continue cooling. Don’t rush this process, since an agar gel that’s cooled too quickly will weep and become watery later on.

Once fully chilled and solidified, slice and serve with additional fresh berries if desired- Or, additional scoops of ice cream!

 

source: bittersweetblog

Chocolate Date Truffles

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Chocolate Date Truffles

INGREDIENTS:

15 good quality Medjool dates

2 tablespoons unsweetened cocoa powder

1½ tablespoons coconut oil

additional unsweetened cocoa to roll the truffles around in

DIRECTIONS:
  1. Remove the seeds from all the dates and pulse them in a food processor until almost smooth.
  2. Add in the cocoa powder and coconut oil, then pulse again until the mixture is smooth.
  3. Add the mixture to a bowl, and allow it to rest in the refrigerator for 10 minutes, or until the coconut oil gets stiff.
  4. Using a teaspoon, scoop out a portion of the date mixture and roll it in the palm of your hands to form a ball.
  5. Continue this until all of the date mixture has been rolled into balls.
  6. Dust each ball in additional cocoa powder and store in an airtight container.

Pistachio Ice Cream Truffles

3

Pistachio Ice Cream Truffles

Yield : Scant Quart of Ice Cream; 2 – 3 Dozen Truffles

INGREDIENTS:

 

Pistachio Ice Cream:

2 Cups Plain Non-Dairy Milk
1 Cup Shelled, Toasted Pistachios
1/3 Cup Fresh Baby Spinach, Packed (Optional, for Color)
1/3 Cup Light Agave Nectar
2 Tablespoons Arrowroot
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
1/8 Teaspoon Fiori Di Sicilla, or a Tiny Pinch of Orange Zest

Chocolate Coating:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
2 Tablespoons Coconut Oil

3a

DIRECTIONS: 

To prepare the ice cream base, simply drop all of the ingredients, except for the two extracts, into your blender or food processor. A high-speed blender is your best bet for the smoothest texture, but with enough patience and a bit of straining, any model can make do. Blend on high for 5 – 6 minutes, pausing to scrape down the sides of the canister if necessary, until the mixture is thoroughly pureed, without a single fragment of pistachio to be found.

Pour the smooth mixture into a medium saucepan and set on the stove over moderate heat. Whisking frequently, scraping the sides and bottom of the pan to prevent anything from sticking and scorching, bring the liquid up to a gentle boil. Once bubbles begin to burst on the surface with increasing regularity, turn off the heat. Stir in the vanilla and Fiori di Sicilia last. Let the base cool to room temperature before moving it into the fridge to chill thoroughly; about 3 hours.

Churn the cooled base in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an air-tight container, and let it “cure” in the freezer for at least 3 more hours before scooping out your truffles.

Use small ice cream scoop to make neat little rounds of ice cream, placing them on a silpat- or parchment paper-lined baking sheet that can fit easily into the freezer. Scoop all of your truffle balls and quickly move the whole baking sheet back into the freezer. You want the interiors to be solidly frozen before attempting to dip them, lest they melt once they hit the hot chocolate coating. Allow at least 3 more hours (yes, again!) or let them chill overnight before proceeding.

Finally, to finish the truffles, heat the chocolate and coconut oil in a microwave-safe container for about 60 seconds. Stir thoroughly until all the chips have completely melted. Use a fork to quickly submerge the frozen ice cream balls into the liquid chocolate and pull them out again, working as fast as you can. Place them back on their silpats and immediately return the baking sheet to the freezer upon finishing. They can be eaten immediately, or stored in an air-tight container for up to 2 months.

source: bittersweetblog