• 20th February
    2014
  • 20
  • 9th November
    2013
  • 09
  • 14th October
    2013
  • 14
reblogged from kelly-can-do:

Ok, not clean eating at ALL but I made this today so I’m proud and sharing ;)
Homemade, vegan ice cream.
2 cups soft tofu
1 cup plant milk.
1/2 cup olive oil.
1 cup sugar.
1/4 cup cocoa powder.
1 tbsp vanilla extract.
dash of salt.
Whizz together with a blender and put in the freezer, in a lidded tub, for @ 1hr.
Take out, whizz again, return to tub and freeze for another hour.
After an hour, take out again, whizz and return to freezer to set properly.
Ice cream should be ready in another 4 hrs.
Scoop and EAT!
I need to experiment with this recipe, cut the sugar down or out maybe, but this version is pretty damn nice.    

reblogged from kelly-can-do:

Ok, not clean eating at ALL but I made this today so I’m proud and sharing ;)

Homemade, vegan ice cream.

2 cups soft tofu

1 cup plant milk.

1/2 cup olive oil.

1 cup sugar.

1/4 cup cocoa powder.

1 tbsp vanilla extract.

dash of salt.

Whizz together with a blender and put in the freezer, in a lidded tub, for @ 1hr.

Take out, whizz again, return to tub and freeze for another hour.

After an hour, take out again, whizz and return to freezer to set properly.

Ice cream should be ready in another 4 hrs.

Scoop and EAT!

I need to experiment with this recipe, cut the sugar down or out maybe, but this version is pretty damn nice.    

(via kelly-can-do-deactivated2013071)

  • 8th February
    2013
  • 08
  • 8th November
    2012
  • 08
  • 30th October
    2012
  • 30
  • 17th August
    2012
  • 17

travelwhimstoothygrins:

Tofu Ice Cream? Maybe this will work out…

I love to experiment in the kitchen, especially on days like today when the air is slightly damp, the sky is gray, and there is absolutely no reason to change out of my beloved sleeping shorts. I already anticipated that my silken tofu would remain in the fridge from the moment I put it there after the grocery trip, to the moment when I decided to do somehting weird with it, knowing that my lack of attachment to tofu would come in handy if I spoiled the whole darn thing. So that time came this morning, and this is what I came up with: Choco-banana-coconut-almond-butter-ice-cream.

How did it turn out? Well I’ll let you know when its is officially “iced” cream. It tasted pretty tasty in the room-temp pudding version though.

Ingredients: 

One pack silken extra-firm tofu (feel free to use a less-firm though)

One large spoonful of almond butter

One very ripe banana (I highly recommend 2, it would have upped the flavor way more)

1/2 cup almond milk

One large spoon of: cocoa powder, dried coconut, cacao nibs, lucuma

3 tablespoons maple syrup

I used a hand blender to mix it all together and then scooped into a plastic container to freezer-ate it. If it’s a success, I’ll let you know! If not, well the I’ll just throw something distracting up next so you don’t think about it. I have a good feeling though…

(Source: yogiwhims)

  • 20th June
    2012
  • 20
  • 18th June
    2012
  • 18
  • 20th April
    2012
  • 20
  • 8th April
    2012
  • 08
  • 31st December
    2011
  • 31
  • 19th October
    2011
  • 19
Frozen vegan Nutella, what!

Take a box of silken tofu, some soy milk and cocoa, add sugar and  hazelnut flavouring, and you have the best frozen Nutella I have ever  had! Easy to make with a luxuriously creamy texture. You will need a  blender or food processor and an ice cream machine and I found the  hazelnut extract online at Golda’s Kitchen.

CC image via flickr user reid-bee.

Frozen vegan Nutella, what!

Take a box of silken tofu, some soy milk and cocoa, add sugar and hazelnut flavouring, and you have the best frozen Nutella I have ever had! Easy to make with a luxuriously creamy texture. You will need a blender or food processor and an ice cream machine and I found the hazelnut extract online at Golda’s Kitchen.

CC image via flickr user reid-bee.

  • 9th August
    2011
  • 09

Vegan Mango Ice Cream

reblogged from agutfeeling:

The days are getting longer and more importantly they’re getting hotter.  I’m finding the temperatures here in Alabama pretty cozy, but most people are starting to sweat, which means it’s time to break out the ice cream.  (Like you ever put it away, right?)  Today I bring you an experiment that turned out pretty good, and is a great gluten-free, dairy-free, vegan-friendly ice cream alternative!

Hop on over to A Gut Feeling for the recipe!

(Source: )

  • 7th August
    2011
  • 07