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.
sweet corn + jalapeño ice cream
- 2 ears sweet corn, shucked with corn cut off the cob
- 1-2 jalapeños halved, seeds removed
- 1/2 cup sugar
- 2 cups heavy cream
- 2 cups whole milk
- 3 eggs, beaten
Combine corn, jalapeños, sugar, heavy cream, and milk. Bring just to a simmer and turn off heat. Let steep for an hour.
Add beaten eggs, to cream and corn mixture. Cook custard over medium-low heat whisking CONSTANTLY. Bring mixture to a simmer and cook just until thickened enough to coat the back of a spoon. ( This took me about 5-6 minutes but time may vary slightly)
Strain through a fine mesh sieve into a bowl. Let cool to room temperature and then chill in fridge thoroughly. ( if you are as impatient as I am, you could put the bowl in the freezer at this point. )
Once chilled, freeze in ice cream maker according to manufacturer’s instructions. Place in a shallow freezer proof container and freeze for an additional few hours. Remove from freezer approximately 15 minutes before serving. Enjoy!
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.
Buttery Popcorn Ice Cream
Makes 1 quart
2 cups heavy cream
2 cups whole or 2% milk, divided
6 cups popped buttered popcorn*
6 egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1/2 teaspoon pure vanilla extract
Homemade Cracker Jack, to serve
Caramel Sauce, to serve
Heat cream and 1 cup of the milk in a heavy sauce pan over medium heat until just scalded. Add the popped popcorn to the pan and let steep for one hour. Strain the popcorn milk through a fine mesh sieve into a large liquid measuring cup. Add enough of the remaining milk to make 3 cups total (about one more cup, give or take).
Return the milk to the sauce pan and return heat to medium. While the milk is heating, beat the egg yolks, sugar, and salt in a separate bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. When milk is hot but not scalded, add a cup to the egg mixture and whisk vigorously. Pour the tempered (warmed) eggs back into the sauce pan with the remaining milk.
Reduce heat to low/medium-low. Cook, whisking constantly, until the custard reaches 185°F on an instant-read thermometer and is thick enough to just coat the back of the spoon. (You can stir occasionally at first, and more constantly towards the end, watching carefully to make sure the eggs don’t scramble). Remove pan from the burner, stir in vanilla extract, and continue stirring for another minute or so to release some of the heat. Strain the cooked custard through a fine-mesh sieve, if desired.
Chill the mixture in the refrigerator until completely cool, stirring occasionally, about 2 hours. Freeze the custard according to your ice cream maker’s instructions. For sundaes, serve with caramel sauce and homemade Cracker Jack.
*I used 1 (3.5 ounce) bag of Newman’s Own Buttered Popcorn. This gives a very subtle popcorn flavor. If you want a more substantial popcorn punch, double this amount.
This recipe originally appeared at The Kitchn.
Lemon Verbena Ice Cream
About 1 quart (1l)
Since I’m in the people-pleasing mode, although I squirreled away a bunch of lemon verbena from my friend’s shrub, you can probably find some if you ask friends, or at your local farmer’s market or well-stocked grocers. You could equal parts fresh mint instead.
- 1 1/2 cups (10g) loosely-packed fresh lemon verbena leaves, rinsed & dried
- 1 1/2 cups (375ml) whole milk
- 1 1/2 cups (375ml) heavy cream
- 3/4 cup (150g) sugar
- pinch of salt
- 6 large egg yolks
optional: a dried leaf of lemon verbena, to crumble in the just-churned ice cream, or a very-finely chopped fresh leaf
1. In a medium saucepan, warm the lemon verbena leaves with the milk, 1/2 cup (125ml) of the cream, the sugar, and a pinch of salt.
2. Once warm, remove from heat, cover, and let steep for one hour.
3. To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a mesh strainer on top.
4. Use a strainer or slotted spoon to skim the lemon verbena from the cream & milk mixture and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Rewarm the lemon verbena-infused cream & milk, then
5. In a separate bowl, whisk the eggs together in a small bowl and slowly pour in the warm infusion, whisking constantly.
6. Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a trail on the spatula when you drag your finger across it. (If using a thermometer, it should read about 175ºF, or 79ºC.)
7. Immediately strain the custard into the bowl of cream. Stir until cool.
8. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. When done, crumble a dried verbena leaf in the ice cream, or finely-chop a fresh leaf and stir that in.
This recipe originally by David Lebovitz.
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.
No Churn Blueberry Cinnamon Graham Cracker Swirl Ice Cream
- 2 Cups Heavy Cream
- 1 (14 oz) Can Sweetened Condensed Milk
- 1 Vanilla Bean, Seeds Removed* (can substitute 2 tsp vanilla extract)
- 2 TBS Unsalted Butter
- 2 Pints Fresh Blueberries
- 2 TBS Light Brown Sugar, packed
- 1 TBS Cinnamon
- 1 tsp Honey
- 1 Cup Graham Crackers – crushed*
- Melt butter in a medium saucepan over medium heat. Add the blueberries, sugar, cinnamon and honey. Cook until caramelized, stirring occasionally, about 5-6 minutes. Remove from heat and allow to cool.
- In the bowl of stand mixer, affixed with the whisk attachment, add the heavy cream, condensed milk and vanilla beans. Whisk until still peaks are formed, being sure not to over beat.
- Gently fold in the graham crackers.
- Use a spatula to transfer half of the ice cream to a freezer safe container, top with the cooled blueberries, and then the remaining ice cream. Gently swirl/fold together the ice cream and the blueberries.
- Cover the ice cream with a large piece of wax freezer paper, pressing to adhere. Freeze for at least 6 hours, or up to 2 weeks.
- For best results allow ice cream to sit at room temperature for 5 minutes before serving.
*Yield: 1½ Quarts
*I used a Madagascar Bourbon Vanilla Bean
*I used honey flavored graham crackers
Passion Fruit White Chocolate Ice-cream
- 500ml whole milk
- 125ml whipping cream
- ½ tsp vanilla extract
- 5 egg yolks
- 110g caster sugar
- 2-3 passion fruit
- 100g white chocolate, cut into small chunks
- Heat milk, cream and vanilla in a heavy-based saucepan until at simmering point
- Beat egg yolks with sugar until pale and thick
- Slowly whisk hot milk mixture into the egg mix
- Clean the saucpan and return mixture to the heat, stirring constantly until thickened to a custard
- Pour custard into a heatproof bowl, cover and chill until cold
- Mix the custard with the passion fruit pulp and chocolate chunks, then pour into an ice-cream maker to churn until desired consistency is met.
This recipe originally appeared at Actually Mummy.
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.