• 27th July
    2014
  • 27
Strawberry Rosemary Banana Ice Cream
(Makes just under one quart of ice cream.)
Ingredients
3 cups strawberries, diced 1/4 cup sugar 1 tablespoon lemon juice
3-4 overripe bananas, peeled, sliced and frozen 1/2 teaspoon dried rosemary (or several sprigs fresh rosemary) + extra to taste sugar to taste (optional) a splash of non-dairy milk or creamer, if needed

Directions
1. To make the strawberries: Combine the strawberries, sugar, and lemon juice in a medium saucepan. Bring to a boil on medium heat and then simmer on low until most of the juices have cooked away. Cover and chill in the fridge for several hours or more.
2. To make the ice cream: Place the bananas and chilled strawberry mix 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 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.
4. Add the rosemary and pulse until blended. Sample the batter and add extra rosemary to taste.
5. 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).

Strawberry Rosemary Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

3 cups strawberries, diced
1/4 cup sugar
1 tablespoon lemon juice

3-4 overripe bananas, peeled, sliced and frozen
1/2 teaspoon dried rosemary (or several sprigs fresh rosemary) + extra to taste
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. To make the strawberries: Combine the strawberries, sugar, and lemon juice in a medium saucepan. Bring to a boil on medium heat and then simmer on low until most of the juices have cooked away. Cover and chill in the fridge for several hours or more.

2. To make the ice cream: Place the bananas and chilled strawberry mix 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 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.

4. Add the rosemary and pulse until blended. Sample the batter and add extra rosemary to taste.

5. 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).

  • 25th July
    2014
  • 25

With or without the chocolate-covered almonds, this was bangin’.

Chocolate Almond Crunch Ice Cream

Ingredients

(for the ice cream batter)
2 cups soy creamer, plain or vanilla
1 cup almond or soy milk, plain or vanilla, divided
2 tablespoons arrowroot powder
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

(for the chocolate almonds)

3/4 cup almonds, toasted
3/4 cup chocolate chips
1 teaspoon coconut oil

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, and sugar; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the vanilla and almond extract and whisk well.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. Next, make the chocolate almonds! In a microwave-safe bowl, heat the chocolate chips for one minute. Stir and continue to microwave in thirty-second increment, stirring each time, until the chocolate is fully melted. Stir in the toasted almonds, mixing to coat. Spread the mixture out on a cookie sheet lined with parchment paper (as thinly as possible, so it’s easier to break up) and place the whole cookie sheet in the fridge. After an hour, remove the cookie sheet and break the chocolate-covered almonds into bite-sized pieces. If this is too difficult to do by hand, break them into larger squares; place these in a food processor and pulse once or twice, until broken into smaller pieces. Transfer the candy to a covered container and refrigerate (or freeze) until use.

5. To make the ice cream, process the batter according to your ice cream machine’s directions. Add the chocolate covered almonds as you transfer the finished ice cream to a storage container, mixing them in gently (but thoroughly) by hand. I wouldn’t recommend adding the almonds mid-cycle, as these could clog up your machine. (Been there, done that!)

6. Enjoy immediately or pop it in the freezer for a firmer dessert!

  • 23rd July
    2014
  • 23
  • 18th July
    2014
  • 18

reblogged from strawberrytops:

VEGAN MINT “MILKSHAKE” :D


I’ve been drinking these so often I thought I’d share


-1 cup unsweetened vanilla soy milk or other milk alternative
-a banana
-1 tbsp or less of stevia
-supposed to be cacao nibs but I used 2 or 3 tbsp of chocolate PB2 (the powdered peanut butter stuff)
-kale, one or two large leaves (don’t add the stalks unless your blender can handle it)
-fresh mint leaves (I add a small handful) or peppermint extract
-ice

It’s based on a recipe from the book Unprocessed by Chef AJ…but I have a few slightly processed items :S

  • 14th July
    2014
  • 14

Fennel Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
1 teaspoon ground, dried fennel + extra to taste (I used 1 3/4 teaspoons, all told)
4 dates (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas and dates in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen banana 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.

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 one teaspoon fennel and process. Same the batter and add additional fennel 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).

  • 11th July
    2014
  • 11
  • 9th July
    2014
  • 09
reblogged from fussybellygoesvegan:

Okay, for the record this kinda melted a little by the time I took the photo, but here is another variation of my homemade vegan ice cream! After I posted about having (vegan) ice cream in my life again, a fellow foodie and friend on facebook said have you ever tried making ice cream from a frozen banana? I said I have not and please go on. She then posted a link that explained how bananas when frozen and then mashed up in a blender, become a creamy ice cream-worthy texture. In my excitement, I didn’t read the article fully and correctly, but even then my vegan ice cream came out rather delicious. Adding frozen bananas do make things more creamy. I think for future batches, I wouldn’t use a whole banana, but a half of a banana instead. For me, it was too creamy but that’s just me. When I originally tried to mash up the frozen bananas, my blender only got so far but I then realized I would need to add some more fruit so it could be mashed up better. (Either that or work with a lot more bananas, and considering this was a test batch, I went with more fruit.) I added some frozen strawberries and peaches and it was pretty delicious. There was a slight aftertaste which I also think wouldn’t be present if only a half of a banana was used. TIP: Mixing in a bit of unsweetened shredded coconut to your smoothies makes it richer and tastier! Extra delicious with strawberries, apples and peach smoothies! TIP: To make it more smoothie-ish, just add more waterSome notes: Go easy on the cherries. Having had too much success with kiwis but otherwise, knock yourself out. I’ve been experimenting with (frozen) blueberries, cherries, mango, peaches, and strawberries. I’ve also mixed fresh fruit (pineapple and apples) with the frozen fruit which was also rather lovely. The variations are plentiful and delicious!

reblogged from fussybellygoesvegan:

Okay, for the record this kinda melted a little by the time I took the photo, but here is another variation of my homemade vegan ice cream!

After I posted about having (vegan) ice cream in my life again, a fellow foodie and friend on facebook said have you ever tried making ice cream from a frozen banana?

I said I have not and please go on.

She then posted a link that explained how bananas when frozen and then mashed up in a blender, become a creamy ice cream-worthy texture.

In my excitement, I didn’t read the article fully and correctly, but even then my vegan ice cream came out rather delicious. Adding frozen bananas do make things more creamy. I think for future batches, I wouldn’t use a whole banana, but a half of a banana instead. For me, it was too creamy but that’s just me.

When I originally tried to mash up the frozen bananas, my blender only got so far but I then realized I would need to add some more fruit so it could be mashed up better. (Either that or work with a lot more bananas, and considering this was a test batch, I went with more fruit.) I added some frozen strawberries and peaches and it was pretty delicious.

There was a slight aftertaste which I also think wouldn’t be present if only a half of a banana was used.

TIP: Mixing in a bit of unsweetened shredded coconut to your smoothies makes it richer and tastier! Extra delicious with strawberries, apples and peach smoothies!

TIP: To make it more smoothie-ish, just add more water

Some notes: Go easy on the cherries. Having had too much success with kiwis but otherwise, knock yourself out. I’ve been experimenting with (frozen) blueberries, cherries, mango, peaches, and strawberries. I’ve also mixed fresh fruit (pineapple and apples) with the frozen fruit which was also rather lovely. The variations are plentiful and delicious!

  • 30th June
    2014
  • 30
  • 27th June
    2014
  • 27

reblogged from dragonwolves:

First time with my adorable food processor.

and of course I make dessert for breakfast. obviously.

Cake Batter “Ice Cream”

Pros:
- super easy to make
- tasted pretty good
- my food processor is super easy to use and clean

Cons
- I added too much almond extract.
This was totally my fault. I was distracted taking photos.
- I used imitation almond extract and it tastes weird.
- It kindof looks like unicorn poop when it’s done.

5/5 will make again. Without the almond mess.

  • 16th June
    2014
  • 16
reblogged from elfieroan:

Simple vanilla banana ice cream and blueberry sauce.
First I peeled 3 bananas and diced them into pieces then I put them in the freezer for 2 hours, it may take less depending on your freezer setting.
I then put all of the banana into my blender along with a tbsp of vanilla extract with seeds and two tbsp maple syrup. Once blended thoroughly the ice cream will be ready to eat or you can set it in a container to further harden it and make it easier to make scoops.
The blueberry sauce was leftover from my date pancakes and blueberry sauce recipe < click to find out how to make it.

reblogged from elfieroan:

Simple vanilla banana ice cream and blueberry sauce.

First I peeled 3 bananas and diced them into pieces then I put them in the freezer for 2 hours, it may take less depending on your freezer setting.

I then put all of the banana into my blender along with a tbsp of vanilla extract with seeds and two tbsp maple syrup. Once blended thoroughly the ice cream will be ready to eat or you can set it in a container to further harden it and make it easier to make scoops.

The blueberry sauce was leftover from my date pancakes and blueberry sauce recipe < click to find out how to make it.

(via mosi-noir-deactivated20140413)

  • 13th June
    2014
  • 13

reblogged from veganvoodoo:

Chocolate Ice-Cream Pretzel Bites (Vegan & Gluten-free)

LOOOOOVVEEEE THIS IDEA!!! so cute and delicious and perf for an x-mas party or any occasion (yes, that includes sitting at home alone with your dog while watching parks and rec…aka: my xmas break plans)

Throw some peanut butter into the base layer and the world becomes a better place

Recipe here: http://theprettybee.com/2013/05/chocolate-ice-cream-bites-with-pretzel.html

  • 13th June
    2014
  • 13
  • 9th June
    2014
  • 09
  • 8th June
    2014
  • 08
This one will go down in the books as one of my all-time favorites.
Maple &amp; Candied Pecan Ice Cream
Ingredients
(for the ice cream batter) 2 cups soy creamer 1 cup soy milk, divided 2 tablespoons arrowroot powder 1/2 cup maple syrup 3/4 teaspoon Mapeline or maple extract 1/2 teaspoon vanilla extract
(for the candied pecans) 1 tablespoon maple syrup 1 tablespoon water 1&#160;1/2 cups pecan halves, roughly chopped into bite-sized pieces 2 tablespoons brown sugar 2 tablespoons white sugar 1 teaspoon cinnamon
Directions
1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.
2. In a medium saucepan, combine the soy creamer, remaining soy milk, and maple syrup; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the maple and vanilla extracts and mix well.
3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.
4. Next, make the candied pecans! Preheat the oven to 250F. In a medium bowl, combine the maple syrup and water; add the pecans ad stir well to coat. In a small bowl, mix the sugars and cinnamon; combine with the pecans and mix until evenly coated. Place the nuts onto a baking sheet lined with parchment paper, spreading them out so that they’re in a single layer. Bake at 250F for about 45 minutes (or until the nuts are toasted), stirring every 15 minutes. When done, allow to cool on the countertop. Transfer the nuts to a Tupperware container, breaking each nut apart as you do. Store in the fridge until ready for use.
5. To make the ice cream, process the batter according to your ice cream machine’s directions. Add the one cup of the pecans about seven minutes into the cycle – before the ice cream is done freezing, but after it’s thick enough that the pecans won’t fall to the bottom. Store the remaining pecans in the fridge for use as a topping.
6. Enjoy immediately or pop it in the freezer for a firmer dessert!

This one will go down in the books as one of my all-time favorites.

Maple & Candied Pecan Ice Cream

Ingredients

(for the ice cream batter)
2 cups soy creamer
1 cup soy milk, divided
2 tablespoons arrowroot powder
1/2 cup maple syrup
3/4 teaspoon Mapeline or maple extract
1/2 teaspoon vanilla extract

(for the candied pecans)
1 tablespoon maple syrup
1 tablespoon water
1 1/2 cups pecan halves, roughly chopped into bite-sized pieces
2 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon cinnamon

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, and maple syrup; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the maple and vanilla extracts and mix well.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. Next, make the candied pecans! Preheat the oven to 250F. In a medium bowl, combine the maple syrup and water; add the pecans ad stir well to coat. In a small bowl, mix the sugars and cinnamon; combine with the pecans and mix until evenly coated. Place the nuts onto a baking sheet lined with parchment paper, spreading them out so that they’re in a single layer. Bake at 250F for about 45 minutes (or until the nuts are toasted), stirring every 15 minutes. When done, allow to cool on the countertop. Transfer the nuts to a Tupperware container, breaking each nut apart as you do. Store in the fridge until ready for use.

5. To make the ice cream, process the batter according to your ice cream machine’s directions. Add the one cup of the pecans about seven minutes into the cycle – before the ice cream is done freezing, but after it’s thick enough that the pecans won’t fall to the bottom. Store the remaining pecans in the fridge for use as a topping.

6. Enjoy immediately or pop it in the freezer for a firmer dessert!

  • 6th June
    2014
  • 06
reblogged from healthy-cravings:

And now… DESSERT!!!😍
"What I love about ice cream is that it fits every occasion. Even when it’s the depth of winter coldness, ice cream is still my favorite dessert."
#CoconutLimeIceCream #Vegan #VeganIceCream #VeganRecipes #VeganIceCreamRecipes #VeganFoodShare  ____________
Coconut Lime Ice Cream🍨 ______________ Ingredients: 1 can of coconut milk 2 avocados, peeled and pitted 1 cup maple syrup, Grade A ½ cup lime juice, freshly squeezed (5 limes) 1 Tablespoon lime zest ¼ cup purified water ____________ Instructions: Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture. Pour mixture into an ICE CREAM MAKER and freeze according to your machine’s instructions. The ice cream is finished when you can scoop some out and it stays on the spoon without sliding off right away (about 20 minutes). Serve immediately or freeze for a firmer texture. _______________ Recipe Link: http://gi365.info/food/coconut-lime-ice-cream/

reblogged from healthy-cravings:

And now… DESSERT!!!😍

"What I love about ice cream is that it fits every occasion. Even when it’s the depth of winter coldness, ice cream is still my favorite dessert."

#CoconutLimeIceCream #Vegan
#VeganIceCream #VeganRecipes
#VeganIceCreamRecipes #VeganFoodShare
____________

Coconut Lime Ice Cream🍨
______________
Ingredients:
1 can of coconut milk
2 avocados, peeled and pitted
1 cup maple syrup, Grade A
½ cup lime juice, freshly squeezed (5 limes)
1 Tablespoon lime zest
¼ cup purified water
____________
Instructions:
Place all ingredients into a blender or food processor and blend until smooth. For either appliance, scrape down the sides a couple of times for a smooth texture.
Pour mixture into an ICE CREAM MAKER and freeze according to your machine’s instructions. The ice cream is finished when you can scoop some out and it stays on the spoon without sliding off right away (about 20 minutes).
Serve immediately or freeze for a firmer texture.
_______________
Recipe Link: http://gi365.info/food/coconut-lime-ice-cream/