• 16th April
    2012
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  • 15th April
    2012
  • 15
  • 8th April
    2012
  • 08
  • 3rd April
    2012
  • 03
  • 15th March
    2012
  • 15
reblogged from veganinternational:

Vegan “Butter” Pecan Ice Cream 
Ingredients:    2 cups soy creamer     1/2 cup vegan butter     2 ounces vegetable shortening    3/4 cup maple syrup, Grade B    1/4 cup agave nectar    1/2 teaspoon vanilla bean paste or vanilla extract    1/2 teaspoon guar gum    1/2 teaspoon sea salt    1/2 to 3/4 cup roasted salted pecansDirections:1) Melt margarine and shortening over low-medium heat. Whisk in salt and guar gum. Pour into medium sized bowl and set aside. Simmer maple syrup and agave nectar over low-medium heat for about 8 to 10 minutes until reduced to 3/4 cup. Pour into bowl with margarine mixture and whisk in vanilla. Set aside to cool, whisking every couple minutes. I put the bowl in an ice bath so it would cool faster, but it’s not necessary.2) In a large bowl, add chilled creamer and chilled margarine/maple mixture and whisk vigorously or use a hand mixer or immersion blender to get the mixture super smooth. I used the immersion blender.3) Add mixture to frozen mixer bowl in ice cream machine and turn machine on for 20 minutes. Add pecans (1/2 to 3/4 cup, depending on how nutty you want it) and turn machine on for another 5 to 7 minutes. Put in freezer for at least 2 hours until set.Makes: 1 1/2 quarts, Preparation time: 45 minutes

The pecans and maple syrup mean that I can eat this for breakfast. Right!?!

reblogged from veganinternational:

Vegan “Butter” Pecan Ice Cream 

Ingredients:

    2 cups soy creamer 
    1/2 cup vegan butter 
    2 ounces vegetable shortening
    3/4 cup maple syrup, Grade B
    1/4 cup agave nectar
    1/2 teaspoon vanilla bean paste or vanilla extract
    1/2 teaspoon guar gum
    1/2 teaspoon sea salt
    1/2 to 3/4 cup roasted salted pecans

Directions:

1) Melt margarine and shortening over low-medium heat. Whisk in salt and guar gum. Pour into medium sized bowl and set aside. Simmer maple syrup and agave nectar over low-medium heat for about 8 to 10 minutes until reduced to 3/4 cup. Pour into bowl with margarine mixture and whisk in vanilla. Set aside to cool, whisking every couple minutes. I put the bowl in an ice bath so it would cool faster, but it’s not necessary.

2) In a large bowl, add chilled creamer and chilled margarine/maple mixture and whisk vigorously or use a hand mixer or immersion blender to get the mixture super smooth. I used the immersion blender.

3) Add mixture to frozen mixer bowl in ice cream machine and turn machine on for 20 minutes. Add pecans (1/2 to 3/4 cup, depending on how nutty you want it) and turn machine on for another 5 to 7 minutes. Put in freezer for at least 2 hours until set.

Makes: 1 1/2 quarts, Preparation time: 45 minutes

The pecans and maple syrup mean that I can eat this for breakfast. Right!?!

(Source: , via kaitlynthevegan)

  • 11th March
    2012
  • 11
  • 27th February
    2012
  • 27
reblogged from veganasfuck:

Green Tea Ice CreamMakes about 1 quart
2 tablespoons arrowroot2 cups soymilk2 cups soy creamer¾ cup sugar2 tablespoons matcha (green tea powder), sifted to remove lumps¾ teaspoon vanilla extract½ teaspoon almond extract
1. Stir the arrowroot into ¼ cup of the soymilk until dissolved. Set aside.
2. Heat the remaining soymilk and creamer in a saucepan on medium heat, stirring occasionally. Stir more frequently as the mixture approaches a boil.
3. When the liquid is gently bubbling, whisk in sugar until dissolved, then matcha until dissolved (it will not actually dissolve, but will be in suspension).
4. Remove saucepan from heat and whisk in arrowroot mixture until dissolved. Then stir in the extracts.
5. Chill for several hours to overnight, then make according your ice cream maker’s directions. You may need to freeze it for two hours after it comes out of the ice cream maker if you desire a thicker texture. Store unused ice cream in an airtight container in the freezer; it will be very hard right out of the freezer, but microwaving it for 15 seconds will soften it.

Green tea ice cream, my favorite! (Yeah, I say that about all the flavors, but this time I mean it!)

reblogged from veganasfuck:

Green Tea Ice Cream
Makes about 1 quart

2 tablespoons arrowroot
2 cups soymilk
2 cups soy creamer
¾ cup sugar
2 tablespoons matcha (green tea powder), sifted to remove lumps
¾ teaspoon vanilla extract
½ teaspoon almond extract

1. Stir the arrowroot into ¼ cup of the soymilk until dissolved. Set aside.

2. Heat the remaining soymilk and creamer in a saucepan on medium heat, stirring occasionally. Stir more frequently as the mixture approaches a boil.

3. When the liquid is gently bubbling, whisk in sugar until dissolved, then matcha until dissolved (it will not actually dissolve, but will be in suspension).

4. Remove saucepan from heat and whisk in arrowroot mixture until dissolved. Then stir in the extracts.

5. Chill for several hours to overnight, then make according your ice cream maker’s directions. You may need to freeze it for two hours after it comes out of the ice cream maker if you desire a thicker texture. Store unused ice cream in an airtight container in the freezer; it will be very hard right out of the freezer, but microwaving it for 15 seconds will soften it.

Green tea ice cream, my favorite! (Yeah, I say that about all the flavors, but this time I mean it!)

(via amoracomplex-deactivated2014031)

  • 6th February
    2012
  • 06
  • 8th January
    2012
  • 08
  • 24th December
    2011
  • 24
  • 12th December
    2011
  • 12
I don’t usually make vanilla ice cream from scratch – why bother when  you can buy it somewhat inexpensively by the quart? and at your local  Wal-Mart even! – but I had some soy creamer and vanilla beans that  needed to be used up simultaneously, and there you go.
You can find the recipe here!
(And yes, those are my holiday pirates in the background! Merry CriFSMas, mates!)

I don’t usually make vanilla ice cream from scratch – why bother when you can buy it somewhat inexpensively by the quart? and at your local Wal-Mart even! – but I had some soy creamer and vanilla beans that needed to be used up simultaneously, and there you go.

You can find the recipe here!

(And yes, those are my holiday pirates in the background! Merry CriFSMas, mates!)

  • 23rd November
    2011
  • 23
  • 30th October
    2011
  • 30
  • 24th October
    2011
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  • 20th October
    2011
  • 20