FEBRUARY 13th, 2013.
Coburg, Melbourne. Vic.
Moore St.
Yours truly Tofutti icecream.
HOW DOES THIS EXIST?!?! Delicious.
- 20th May
2013 - 20
- 20th May
2013 - 20
reblogged from fuckyeahfatvegans:
me foodblogging at a restaurant with other people during dinner.
- 19th May
2013 - 19
Roasted Banana Banana Ice Cream
(Makes about three quarters of a quart of ice cream.)
Ingredients
7 overripe bananas (1 bunch), peeled, sliced and frozen (use bananas that are turning brown, but not quite as ripe and squishy as you’d normally use to make banana ice cream)
1/3 cup light brown sugar
2 tablespoons margarine
1-2 tablespoons vegan whiskey, if desired
more maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed
Directions
1. Begin by roasting your bananas. Preheat the oven to 400F. Slice each banana into rounds 1/2″ thick. Place them in a glass baking pan (9″x13″ is ideal) in a single layer. (A little overlap is okay.) Dot the slices with the chilled margarine and then sprinkle the brown sugar on top, as evenly as possible. Bake at 400F for 40 minutes, stirring halfway through. Remove and allow to cool on the countertop. Transfer the bananas and their juices into an airtight container and freeze overnight.
2. To make the ice cream: Place the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!
Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.
Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.
3. If desired, add the optional whiskey and pulse until fully blended. Sample and add extra sweetener to taste.
4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).
- 19th May
2013 - 19
reblogged from allthingsthatarefood:
Strawberry banana ice cream with simple carob sauce and cacao nibs!
Your kitchen timer is seriously adorable tho.
- 18th May
2013 - 18
Strawberry Ice Cream
We recently purchased an ice cream maker because the vegan-friendly ice cream and other treats at the grocery store were just too expensive to justify buying right now. This was the second recipe we tried, and it was simply to die for.
Ingredients
• two ripe bananas
• one can strawberries
• 1 1/2 cups unsweetened vanilla almond milk
• 1 can coconut milk
• 1 tsp vanilla
Normally we use fresh produce only but we had a can of these strawberries sitting around so we decided to use it up. Fresh strawberries and sugar to taste would also work, or an extra banana, or sweetened almond milk.
Simply throw it all in a blender and blend until creamy. If you want it chunky, throw some bits of strawberries in after. Throw the whole mix in an ice cream maker as directed. We left ours on for about forty minutes, then put it in the freezer overnight to thicken more.
The end result was absolutely amazing. Unlike our first recipe which turned out kind of icy, this was softer and tasted like heaven. The coconut milk gave it this perfect flavor that didn’t overpower the strawberries or bananas. Definitely making this again.
- 18th May
2013 - 18
Pina Colada Ice Cream with Banana and Mango!
This ice cream was heavenly. It was like, tropical, fresh, creamy; basically, it was everything you could wish from ice cream! This recipe was made with the same base I always use for coconut ice cream, and of course, my cuisinart ice cream maker.
1 can of coconut milk + 1/4 cup agave + 1 tbs vanilla
I just throw my base in a blender and add in whatever I feel like! Tonight it was pineapple, a banana, and a mango. YUM!!!
I think the best part about making your own ice cream is you have to REALLY want it. I tell myself that all the time when I’m tempted to eat “convenience food.” Go home and make it (usually I don’t which just means I didn’t REALLY want it). Cooking at home has really helped me curb eating unhealthy foods.
That awkward moment when your freezer is stuffed full of homemade ice cream.
- 17th May
2013 - 17
italian ice! sometimes its nice to have something thats totally real and not a milk substitute. chocolate chip banana and coconut. super delicious. from Miko’s Italian Ice in Chicago.
- 17th May
2013 - 17
reblogged from allthingsthatarefood:
Strawberry-Banana Ice Cream!
Used 7 frozen bananas, 150 g frozen strawberries, 2 tsp vanilla, a splash of water to get the blender running, and then two tbsp of tequila to keep it from freezing into a rock (you don’t taste the alcohol at all!)
Made a quart of ice cream!
- 16th May
2013 - 16
Vegan Hot Fudge has arrived. Coop’s MicroCreamery - a small batch producer in Watertown, MA (yes, the same Watertown where the Marathon bombers were found) has developed this product. All Natural and used Coconut Cream and Coconut Oil instead of dairy.
- 16th May
2013 - 16
Banana Bread Ice Cream, with extra bananas and chocolate chips. BECAUSE YOU CAN NEVER HAVE TOO MANY OF EITHER!
(Makes about a quart of ice cream; updated from the original version.)
Ingredients
4-5 overripe bananas, peeled, sliced and frozen
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup chocolate chips
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed
Directions
1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!
2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.
3. Add the vanilla, cinnamon, allspice, and chocolate chips and pulse until well-blended. Sample the batter and any extra spices to taste.
4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).
5. Serve with sprinkles, chocolate chips, or extra bananas to garnish – or sandwich a scoop between two slices of banana bread for a special snack!
- 16th May
2013 - 16
- 15th May
2013 - 15
- 14th May
2013 - 14
This is totally happening. 🍧 #courtesyofdarlene #allthehandles #thanksbabe #coconutmilk #icecream #vegan #foodporn
- 14th May
2013 - 14
reblogged from adventuresoflpl:
Another reason to love my Vitamix: vegan raw “ice cream!” Cashews, avocado, cinnamon, agave, and some ice!
- 14th May
2013 - 14
Easy Energy Almond Butter Banana Shake
vegan, serves 2
1 3/4 cups almond milk or soymilk, vanilla flavor
2 large frozen bananas, ripe
2 heaping Tbsp creamy almond butter, salted (raw or roasted)
1/4 cup ice
1/4 tsp cinnamon
garnish: roasted almonds
“Spiced Up” Version: Add-In 1/2 tsp ginger powder, dash of cayenne, dash of nutmeg
(Source: veganhealthandfitness, via loveandzombies)
