Mint Chocolate Chip Ice Cream Sandwiches [Vegan]

Mint Chocolate Chip Ice Cream Sandwiches [Vegan]

Ingredients

Cookie:

  • 1 cup walnuts
  • 1 cup dates
  • 1 tablespoon cacao powder
  • Pinch Himalayan salt

Chocolate chips:

  • 2 tablespoons melted coconut oil
  • 1 tablespoon cacao powder
  • 1 tablespoon maple syrup

Ice cream:

  • 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)

Preparation

To make the cookies:

  1. Pulse the walnuts in a food processor until they become a fine powder.
  2. Add the rest of the ingredients and process until it all begins to stick together.
  3. 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.
  4. Set these in the fridge overnight.

To make the chocolate chips:

  1. Whisk together the ingredients, then pour onto a flat plate and freeze until solid.
  2. 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:

  1. Blend all the ingredients until smooth, adding tiny amounts of spirulina until the mixture is the color you want.
  2. 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.
  3. Remember to add your chocolate chips!

Assembly:

  1. Cookie, scoop of ice cream, cookie.

Notes

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.
This recipe originally appeared at One Green Planet.
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Vegan Cake Batter Ice Cream

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.

Basil and Lime Sorbet

Basil and Lime Sorbet

Ingredients

1 wineglass water (about 5 ounces)
1 wineglass sugar (equal in weight to the water)
5 to 6 limes, zested
1 glass lime juice
1 very large bunch basil, pounded to a puree

Directions

Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.

Recipe courtesy of Jamie Oliver

This recipe originally appeared at Food Network.

Vegan Banana (Spinach) Ice Cream

Vegan Banana (Spinach) Ice Cream

Ingredients

2 bananas
3/4 cup frozen mango chunks
1/4 cup frozen pineapple chunks
1 packed cup spinach
1 tablespoon vanilla soy milk

Directions

  1. Peel the bananas, slice them, and place slices on a plate. Freeze for at least two hours.
  2. Place bananas in a blender or food processor with the frozen mango, pineapple, spinach, and soy milk.
  3. Blend until smooth, and enjoy immediately as is or topped with dark chocolate shavings and chopped pistachio nuts.

This recipe originally appeared at Popsugar.

Bourbon Poached Peach Sorbet {with Whipped Mascarpone & Crushed Pistachios}

Peach Boubron Sorbet_-114

Bourbon Poached Peach Sorbet {with Whipped Mascarpone & Crushed Pistachios}

Ingredients
  • Sorbet:
  • 6 Fresh Peaches – Cut in half and pit removed*
  • 1 Cup Bourbon
  • ½ Cup Water
  • 1 ½ TBS Granulated Sugar
  • ¼ Cup Light Brown Sugar, packed
  • 1 TBS Ginger- grated
  • 1 tsp Lemon Juice
  • Whipped Mascarpone:
  • 8 oz. Mascarpone
  • 2 tsp Bourbon
  • Toppings to Taste:
  • Lemon Zest
  • Pistachios- shelled and roughly chopped
Instructions
  1. Poach the Peaches: Place the bourbon, water and granulated sugar in a large, deep, straight sided skillet and stir to combine. Add the peaches, skin side down, to the pan. Bring contents to a simmer over medium high heat. Reduce heat to maintain a simmer and poach for 10-12 minutes.
  2. Remove peaches with a slotted spoon to a clean work surface (leaving the bourbon water in the pan!). When cool enough to handle peel and slice peaches. Place slices on a large sheet of wax paper and transfer to the freezer. Freeze until firm.
  3. Meanwhile: Continue to simmer the bourbon for 10-12 minutes or until reduced by about half. Transfer to a container, cover, and set in the refrigerator. Allow to cool completely.
  4. For the Sorbet: In a blender or bowl of a food processor place sugar, ginger, lemon juice, and a heaping ½ cup of the reduced bourbon water. Blitz or pulse until combined. Add in the peach slices and blend or process until creamy and smooth. Transfer to a loaf pan and freeze, for at least 6 hours, or up to 1 week.
  5. For the Mascarpone: Place mascarpone and bourbon in the bowl of a stand mixer or a small bowl. Use the whisk attachment, or a hand held mixer, to whisk mascarpone with bourbon until light and airy. Set aside in the refrigerator until ready to use.
  6. Serve: Serve heaping scoops of the peach sorbet topped with a dollop of whipped mascarpone and sprinkled with chopped pistachios and zested lemon.
  7. Enjoy!
Notes
*Yield: 1 Quart
*Inactive Time of 6+ Hours
*Can substitute frozen peaches, defrosted
This recipe originally appeared at No Spoon Necessary.

Vegan lavender ice cream

lavender ice cream

Vegan lavender ice cream

Adapted from Vegan Desserts by Hannah Kaminsky

Ingredients

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

Pinch salt

12 grams • vanilla paste • 1 tablespoon

42 grams • coconut oil • 3 tablespoons

Directions

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.

Vegan Mocha Ice Cream

Coffee Ice Cream

Mocha Ice Cream

Makes 1 pint

Ingredients

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

Instructions

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

Vegan pistachio ice cream

Ingredients

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

Directions

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

Vegan Snickers Ice Cream!! minimalistbaker.com

Vegan Snickers Ice Cream

Ingredients
  • 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
Instructions
  1. Add coconut milk to a saucepan over medium heat. Add sugar, stir and bring to a simmer. Continue whisking for 1-2 minutes.
  2. Remove mixture from heat and stir in the vanilla extract and pinch xanthan gum. Whisk to combine.
  3. 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.
  4. Once the mixture is thoroughly chilled, transfer into the pre-chilled bowl of your ice cream machine and mix according to manufacturer’s instructions.
  5. 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.
  6. 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.
  7. 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

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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
  1. 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.
  2. Pour the Nice cream into a freezer safe container and stir in the broken up cookie chunks.
  3. 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.)
  4. Defrost on the counter 5-10 minutes before serving, to make it more scoopable.
  5. 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.