Mint Chocolate Chip Ice Cream Sandwiches [Vegan]
- 1 cup walnuts
- 1 cup dates
- 1 tablespoon cacao powder
- Pinch Himalayan salt
- 2 tablespoons melted coconut oil
- 1 tablespoon cacao powder
- 1 tablespoon maple syrup
- 1 cup young coconut meat
- 1 cup cashews
- 2 cups water
- 2 tablespoons maple syrup
- 1/4 cup mint leaves
- 3 drops peppermint oil
- Spirulina powder, as needed (optional)
To make the cookies:
- Pulse the walnuts in a food processor until they become a fine powder.
- Add the rest of the ingredients and process until it all begins to stick together.
- On parchment paper, shape the dough into cookies however you like. I used a circular cookie cutter and dropped a spoonful into it, pressed it down, then gently tugged the cookie cutter off and made another.
- Set these in the fridge overnight.
To make the chocolate chips:
- Whisk together the ingredients, then pour onto a flat plate and freeze until solid.
- Chop into small pieces and stir into the ice cream when it’s thick enough (otherwise the pieces will just sink to the bottom).
To make the ice cream:
- Blend all the ingredients until smooth, adding tiny amounts of spirulina until the mixture is the color you want.
- Put this mixture into an ice cream maker and follow the instructions of the machine. If you don’t have an ice cream maker (like me), simply pour the mixture into a metal pan and stick it in the freezer, whisking it up every 30 minutes until it’s transformed.
- Remember to add your chocolate chips!
- Cookie, scoop of ice cream, cookie.
ADAPTIONS: if you wanna make this low-fat, use rolled oats instead of walnuts; use bananas instead of cashews; and use date paste instead of coconut oil.
Vegan Cake Batter Ice Cream
- 5 frozen bananas
- 2 tbsp. pure vanilla extract
- 1 tsp. butter extract
- ¼ tsp. almond extract
- ¼ tsp. maple extract (optional)
- ¼ tsp. baking soda
- 2 tbsp. agave or maple syrup
- 2 tbsp. sprinkles
In a food processor, process frozen bananas until smooth.
Add extracts, baking soda, and agave and pulse until combined. Add sprinkles and pulse once or twice just to combine.
Serve immediately or store in the freezer.
If eaten immediately the consistency is of soft serve ice cream. If frozen, the consistency will be more similar to store bought ice cream.
This recipe originally appeared at Munchin with Munchkin.
Vegan Banana (Spinach) Ice Cream
3/4 cup frozen mango chunks
1/4 cup frozen pineapple chunks
1 packed cup spinach
1 tablespoon vanilla soy milk
- Peel the bananas, slice them, and place slices on a plate. Freeze for at least two hours.
- Place bananas in a blender or food processor with the frozen mango, pineapple, spinach, and soy milk.
- Blend until smooth, and enjoy immediately as is or topped with dark chocolate shavings and chopped pistachio nuts.
This recipe originally appeared at Popsugar.
Vegan lavender ice cream
Adapted from Vegan Desserts by Hannah Kaminsky
488 grams • nondairy milk • 2 cups
3 grams • dried lavender flowers • 2 tablespoons
28 grams • cornstarch • 1/4 cup
100 grams • granulated sugar • 1/2 cup
12 grams • vanilla paste • 1 tablespoon
42 grams • coconut oil • 3 tablespoons
Place milk and lavender in a medium saucepan over medium heat. Heat until the milk is just beginning to boil. Remove from heat and let steep for 5 minutes. Strain out lavender and return milk to saucepan.
Add cornstarch, sugar, and salt to saucepan. Whisk together until no clumps remain. Add vanilla paste and whisk to combine.
Set over medium heat, whisking continuously, until the mixture comes to a boil. Remove from heat and whisk in coconut oil until it is fully melted and incorporated. Let mixture chill completely before proceeding.
Once chilled, give the custard a vigorous whisk. Place custard an ice cream maker and churn according to the manufacturer’s directions. Transfer to an airtight container and freeze for at least 3 hours before serving.
This recipe originally appeared at Philosophy and Cake.
Mocha Ice Cream
Makes 1 pint
1 15-ounce can full-fat coconut milk
3 tablespoons coffee beans
1/2 cup brown sugar
1/2 cup non-dairy milk
1 teaspoon vanilla extract
1/2 teaspoon coffee extract (optional)
2 tablespoons cocoa powder
1/2 teaspoon salt
Coarsely grind the coffee beans, as if you’re making French press coffee. Combine the beans and coconut milk in a medium saucepan over medium-high heat. Bring to a boil and let boil for 7 to 8 minutes. Add the sugar and stir until it dissolves completely and continue to boil for 4 more minutes.
Turn off the heat and stir in the almond milk. Add the extracts and salt. Let the mixture sit and cool for about 45 minutes to an hour.
Strain the mixture to remove the large chunks of coffee beans. Freeze in ice cream maker according to manufacturer’s instructions.
This recipe originally appeared at Seitan Beats Your Meat.
Vegan pistachio ice cream
124 grams • pistachio butter • ¾ cup
340 grams • extra firm silken tofu • 12 ounces
110 grams • avocado • 1 small
15 grams • lemon juice • 1 tablespoon
366 grams • nondairy milk • 1 ½ cups
168 grams • agave nectar • ½ cup
4 grams • vanilla extract • 1 teaspoon
2 grams • salt • ¼ teaspoon
62 grams • pistachios, toasted and chopped • ½ cup
In a food processor, combine pistachio butter (feel free to make homemade pistachio butter, as I did!) and tofu until you have a completely smooth mixture. Add avocado, lemon juice, milk, agave, vanilla, and salt. Blend until everything is completely incorporated and smooth.
Add mixture to an ice cream maker and process according to the manufacturer’s directions. In the last 3 minutes of freezing, toss in chopped pistachios. Transfer ice cream to a container and freeze for another 5 minutes before serving. Keep frozen (obviously).
This recipe originally appeared at Philosophy and Cake.
Vegan Snickers Ice Cream
- 2 13.5 ounce cans full fat coconut milk (roughly 3 1/2 cups)
- 1/2 – 3/4 cup raw sugar, depending on preferred sweetness
- 1 tsp quality vanilla extract
- 1 pinch xanthan gum (optional)
- 1/2 cup vegan caramel sauce (subbing full fat coconut milk for the cream)
- 2 ounces quality dark chocolate (non-dairy)*
- 1/3 cup roasted salted peanuts
- Add coconut milk to a saucepan over medium heat. Add sugar, stir and bring to a simmer. Continue whisking for 1-2 minutes.
- Remove mixture from heat and stir in the vanilla extract and pinch xanthan gum. Whisk to combine.
- Transfer to a glass bowl and refrigerate until cooled. I left mine in the refrigerator for 6-8 hours and covered it with plastic wrap once it was no longer steaming hot.
- Once the mixture is thoroughly chilled, transfer into the pre-chilled bowl of your ice cream machine and mix according to manufacturer’s instructions.
- Once the ice cream is nearly done add half of the caramel, chocolate flecks and peanuts. To make my chocolate curls I melted my chocolate first, let it cool and then ran a scraper over it to make the pieces more edible. This, however, isn’t necessary.
- When the ice cream machine stops, transfer to a freezer-safe container and sprinkle in the rest of the chocolate flecks, peanuts and caramel in layers, swirling with a knife to slightly incorporate. I also added in a vegan snickers bar, but this is also optional.
- At this point you can either consume it soft, or pop it in the freezer to harden. It should keep fresh for about a week. Thaw for 10-15 minutes before serving.
This recipe originally appeared at Minimalist Baker.
Biscoff ‘N’ice Cream
(makes approximately 1 pint)
- 2 ripe bananas, sliced and frozen
- 1/2 cup coconut cream**
- 1/2 cup biscoff cookie spread
- 6 biscoff cookies, broken up or smashed into small chunks
- Put frozen bananas, coconut cream and cookie spread in the bowl of a food processor and blend until smooth. You will probably have to stop the machine a couple of times and scrape down the edges to get it all cohesive.
- Pour the Nice cream into a freezer safe container and stir in the broken up cookie chunks.
- Freeze a minimum of 4 hours. Keeps for several weeks in the freezer (it may last longer than that, I’m not sure because it disappears into my tummy way before then.)
- Defrost on the counter 5-10 minutes before serving, to make it more scoopable.
- I served this with a scoop of coconut cream, drizzle of chocolate (chocolate chips melted with a little bit of coconut oil in the microwave to make it more pourable), a biscoff drizzle (just melted a bit in the microwave till it was runny), vegan dandies marshmallows, and more biscoff cookies. It was amazing!!
** Some places sell straight coconut cream (like Trader Joe’s), but if you can’t find it, buy a can of full fat coconut milk and put it in the refrigerator for at least 8 hours. The solids will separate from the liquid and when you open it, you can scoop the cream off the top.
This recipe originally appeared at the Lazy Vegan Baker.
BERRIES and COCONUT CREAM POPSICLES
- 13.5 oz full fat coconut milk *
- 2 + ½ cups mixed fresh berries
- 3 tbsp + 1 tsp coconut oil, melted (or ½ cup coconut flakes)
- 2 tbsp maple syrup, agave or stevia
- ½ lemon zest
- ¼ tsp vanilla extract
- 2 tbsp ground pistachios (optional)
- Combine coconut milk, coconut oil, maple syrup or other sweetener, lemon zest and vanilla stirring with a whisk. If using coconut flour or flakes, blend for a few seconds with a blender.
- Clean and chop all the berries and cut strawberries into very thin slices.
- For the marbled effect: Combine 2-3 tablespoons coconut cream with 5-6 mashed blueberries or raspberries to obtain the desired color. (See notes)°
- Add 2 cups berries in the remaining coconut cream and mix gently so as not to break the fruit.
- Pour the mixture into molds, alternating the creams accordingly to your taste.
- Add the remaining berries pushing them towards the sides of the mold.
- Sprinkle with chopped pistachios, insert wooden sticks into the molds and store in the freezer.
- Freeze at least 4-6 hours before serving.
Refrigerated for 24 hours*
To create the colored layer, blend or simply crush with a fork a few raspberries or blueberries with coconut milk.°