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Make Ice Cream Without an Ice Cream Maker! Did you know that July is National Ice Cream Month? Celebrate with this simple recipe, which calls for only three ingredients. The best part: no ice cream maker required! Just grab a ripe banana, and pop it in the freezer to create a cool, creamy, and delicious base for your vegan ice cream. I like to top mine with soy whipped cream, chocolate chips, and toasted almonds. Delish! Three-Ingredient Vegan Ice Cream 1 banana, peeled and frozen 1 Tbsp. peanut butter 1 tsp. cocoa powder Additional flavorings (optional) Combine all ingredients in a food processor or blender and mix until well combined and creamy.If desired, add additional flavors or toppings, such as cookies, fresh fruit, shredded coconut, cinnamon, or pieces of candy.Serve immediately.

Makes 1 serving. Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.

Dairy Free Chocolate Ice-Cream. Recipes» Dairy Free Chocolate Ice-Cream We all want to be a little healthier. Let's be honest, you can't live on Slutty Brownies (and the world is a sadder place for it). However, the idea of snuggling down infront of a movie with a big bowl of celery sticks is deeply depressing. So, I give you, guilt free, fat free, dairy free ice cream! I like it soft, like Mr Whippy so I can eat it with a spoon, but you could easily freeze it a little longer and serve as scoops in crunchy waffle cones. You can make any flavour you like, I particularly like chocolate-maple, but I hear chocolate-peanut butter is fantastic! The magic ingredient is...... Pile them onto a plate and pop them in the freezer. Leave them for about 5hours, or over night if possible. Turn it on, baby! Keep blending until you have a smooth mush, like the one bellow.

Now add 2-3 heaped teaspoons of cocoa powder and a swirl of maple syrup (Or whatever flavourings you fancy, be inventive!) There you have it! Guest Post: Blueberry Lavender Vanilla Ice Cream – Vegan, Gluten-free, Refined Sugar-free. Today’s recipe comes from the lovely Beth Manos Brickey of the blog Tasty Yummies! Read on for a mouth-watering and refreshing summer recipe that can be used to make ice cream or popsicles! WAIT….before you pass by this recipe without a second glance, because you don’t have an ice cream maker, know that this ice cream can easily be made into delicious homemade Blueberry Lavender Vanilla Pops using one of those handy dandy popsicle molds that you can grab for a few dollars almost anywhere! Instead of adding the chilled mixture to an ice cream maker, just pour it into a popsicle mold and freeze until they are solid.

OK, now we can talk about all of the deliciousness of this ice cream! Beside being a gorgeous shade of violetey, purple – this ice cream is so refreshing and full of flavor. Ingredients: Directions: Add the coconut milk and lavender to the pan with the blueberry syrup. Once chilled, pour the mixture into an ice cream maker and process according to manufacturer’s directions. Carrot Cake Ice Cream [Vegan] By Lauren Zembron, on August 12th, 2010 Yes, I admit I have a slight obsession with all things carrot cake-inspired.

Case in point: Therefore, it goes without saying that the recipe for Carrot Cake Ice Cream in Wheeler Del Toro’s The Vegan Scoop caught my eye. Like many home cooks and food bloggers, I rarely follow another’s recipe to a “t”, and this ice cream was no exception. So, how does this recipe differ from the original? In a few ways, actually. For one, I cut the amount of overall sugar by about half. The alternations I made suited my tastes perfectly! This ice cream recipe is going straight into my cooking binder, which I fill only with recipes I know I will make over and over again. I think I need to get back into the kitchen. Carrot Cake Ice Cream [Vegan] adapted from The Vegan Scoop Ingredients: Directions: Combine brown sugar, maple syrup, and margarine in a small saucepan over medium heat; stir until melted.

Other recipes to check out: The best ice cream ever & it’s raw too! – I have no idea who invented the raw banana ice cream, but he/she is a genius! I tried to check as many posts as possible about it and decided that the oldest one might be the inventor, or may be not, who knows and does it matter? So, I was able to find a youtube video dating from may 2007, a blog post dating from june 2009, frozen bananas ice cream maker (can you believe that!) And a wikipedia article saying that hundreds of years ago the ancient people used to eat frozen fruits for dessert. As for me, I saw it for the first time a couple of days ago at this bulgarian raw food blog. For the past couple of weeks I experimented a lot with frozen fruits, because I wanted to add an ice cream and sorbets to the book I’m writing, so I ended up with combining both of them. And for everybody interested in gardening, here is how a strawberry is formed… First, there is the blossom: Then, the leaves fall and a strawberry is formed :) raw ice cream Instructions: 1.

Time for preparation: 5 min. Coconut, salted caramel, and chocolate popsicles (paleo, primal, vegan, dairy-free, grain-free, gluten-free, egg-free, soy-free) | the foodie teen. Instructions For the Coconut Milk Popsicles 1. In a small bowl, whisk together ½ cup of the coconut milk and the arrowroot powder. 2. In a small saucepan over medium heat, combine all remaining ingredients until it starts to bubble, then stir in the arrowroot/coconut mixture and whisk very well for about a minute or until thickened. 3. For the Salted Caramel 1. 2. 3. 4. For the Dark Chocolate Coating 1. To Assemble 1. 2. 3. 4. 5. 6. Peach Blackberry Ice Cream {Dairy-Free} The following is a guest post by one of my favorite fellow Austinites — Lindsey Gremont of Homemade Mommy.

Lindsey works full time in a corporate job, yet still makes time to not only blog, but prepare amazing meals made from locally-sourced, traditionally-prepared foods. If you don’t already know Lindsey’s blog, go check it out! It’s the perfect inspiration for busy parents who are on the Real Food bandwagon. We have a ton of peaches this week and I knew just how to use them. This ice cream is dairy-free but you would never know it. The coconut milk and pastured egg yolks make it rich and creamy. I also add gelatin to my base for a smooth and easily scoop-able finish! Peach Blackberry Ice Cream (Dairy Free) The Players The How-To Heat the coconut milk, maple sugar and gelatin in a medium sauce pan on medium low heat, until steaming, but not quite boiling.

Bring a pot of water to boil. In a separate bowl, whisk the egg yolks. Meet Lindsey I’m Lindsey, the Homemade Mommy. Real Food. Great food. Coconut Coffee Ice Cream - It Takes Time. This is one of the simplest ways to make homemade ice cream. Coconut cream combines with any number of desired flavors to make a crowd-pleasing dessert. This version blends the flavors of vanilla and coffee for a nice latte flavor.

Coconut Coffee Ice Cream This is a fun way to use coconut cream! Ingredients 2-3 cups coconut cream* ½ cup fresh coffee 1 tsp vanilla sweetener to taste (I like non GMO xylitol or liquid stevia) Instructions Blend ingredients thoroughly. I added cake crumbs to the mixture. *Coconut cream can be obtained by refrigerating coconut milk. Coconut coffee ice cream pairs nicely with Cacao Coffee Cake. This is a 14 meal rotational meal plan that I keep on hand if I lose inspiration for meals.These are dinners only. Looking for kid-approved, family friendly dessert recipes?

Sinfully Spicy.